JP2007053927A - Method for producing tuna raw ham - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a tuna raw ham, capable of obtaining a processed food of a raw ham state, having a new eat feeling by leaving a red meat of the tuna body meat and without getting a color change of darkening the tuna body meat during the processing. <P>SOLUTION: The processed food of the tuna having the raw ham eat feeling is obtained by the following (1) to (4) processes. (1) A process of immersing the rectangular-cut pieces of body meat of the tuna in mixed water obtained by adding 3 wt.% sodium hydrogen carbonate to salt water having the same concentration with that of sea water for 2 hr to extract hemoglobin in the blood of the tuna body meat, (2) a process of removing attached materials on the surface by washing the tuna body meat extracted with the hemoglobin and also draining water, (3) a process of immersing the body meat of the tuna drained with the water into mixed liquid obtained by adding 5 wt.% smoke liquid and 0.1 wt.% seasoning material to 5 wt.% salt water for approximately 40 min and (4) a process of dehumidifying and drying the immersed tuna body meat at 10°C in a hermetically closed chamber having a dehumidifying machine for 12 hr. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing tuna ham, and more particularly, tuna without removing the hemoglobin in the blood of the tuna meat with sodium bicarbonate (sodium bicarbonate) to discolor the tuna meat black. The present invention relates to a method for producing tuna ham with a new texture that retains its original texture.

  Tuna has long been eaten as representatives of Japanese food such as sashimi and sushi noodles, and processed tuna meat products are also used for food.

  As a processed food of tuna meat, it is considered to process tuna meat into so-called ham-like form, and processing has been tried in various ways, but tuna is raw, soft, and meat in the course of processing Since it turned black, it could not be processed into ham-like leaves, leaving the tuna flesh red.

  The problem to be solved by the present invention is that the tuna meat turns black in the course of processing and cannot be processed into a raw ham shape that leaves the tuna meat red.

  Accordingly, an object of the present invention is to produce a tuna ham that can obtain a fresh textured raw ham-like processed food that leaves the tuna flesh red without discoloring the tuna flesh black in the course of processing. To provide a method.

For this purpose, the method for producing tuna ham according to claim 1 of the present invention comprises:
(1) Soaked tuna meat is soaked in a mixture of 3% by weight sodium bicarbonate (sodium bicarbonate) in salt water at the same concentration as seawater for about 2 hours. Step of extracting hemoglobin (2) Step of washing tuna meat from which hemoglobin has been extracted to remove surface deposits and draining (3) 5% by weight of the drained tuna meat in 5% by weight of salt water (4) Dehydrate the tuna meat soaked at 10 ° C. for 12 hours in a sealed room with a dehumidifier. -It consists of the process of (1)-(4) of the process of drying.

  The method for producing prosciutto ham according to claim 2 of the present invention is characterized in that 5'-ribonucleotide sodium is used as the seasoning.

  According to the present invention, the hemoglobin in the blood of the crushed tuna meat is extracted by 3% by weight of sodium bicarbonate (sodium bicarbonate) added to salt water having the same concentration as seawater. Tuna processed foods that can be eaten as raw ham without leaving the tuna flesh red without being discolored black.

  Moreover, since the use of sodium bicarbonate (sodium bicarbonate) is permitted, the obtained tuna ham is safe for food hygiene.

  The tuna ham obtained according to the present invention can be eaten with a sense of raw ham that retains the original texture of tuna, and can be used for a wide variety of dishes such as Western food.

  The present inventor removes the hemoglobin in the blood of the tuna meat with 3% by weight sodium bicarbonate (sodium bicarbonate) added to the salt water having the same concentration as the seawater concentration, so that the tuna meat turns black. In addition, the present inventors have found that a processed food can be obtained that can be eaten as a raw ham while leaving the tuna meat lean, and the present invention has been completed based on this finding.

  That is, this invention is a manufacturing method of the tuna ham performed by the process sequence of following (1)-(4).

(1) Soaked tuna meat is soaked in a mixture of 3% by weight sodium bicarbonate (sodium bicarbonate) in salt water at the same concentration as seawater for about 2 hours. Remove hemoglobin.
(2) The tuna meat from which the hemoglobin has been removed is washed with water to remove deposits on the surface and drained.
(3) The drained tuna meat is soaked for about 40 minutes in a mixture of 5% by weight salt water with 5% by weight smoked liquid and 0.1% by weight seasoning.
(4) The added tuna meat is dehumidified and dried at 10 ° C. for 12 hours in a sealed room having a dehumidifier.

  The present invention will be described in detail according to the procedures of the following steps (1) to (4).

  (1) Raw tuna or thawed raw tuna meat is about 1 cm thick and 1 kg of sak is taken on average. Soaked in a mixture of 3% by weight sodium bicarbonate (sodium bicarbonate) in salt water of the same concentration as that in the container for about 2 hours at room temperature. Remove hemoglobin.

  If you soak it for about 2 hours at room temperature in a mixture of 3% by weight sodium bicarbonate (sodium bicarbonate) added to salt water of the same concentration as seawater, the red breath contained in the blood Since the pigment is extracted and the mixed solution becomes reddish and the tuna sac becomes moderately soft. In this state, the sac is taken out from the mixed solution and transferred to the next step (2).

  If the added amount of sodium bicarbonate (sodium bicarbonate) is 3% by weight or more, the red meat of the tuna meat is lost and whitened, and if it is 3% by weight or less, the hemoglobin is not completely extracted. In the subsequent process, the meat turns black.

  In addition, if it is soaked for 2 hours or more, the tuna sac will become white and frosted. Resulting in.

  (2) Take out the tuna meat from which hemoglobin has been taken out into a suitable container such as a colander, wash with water to remove the deposits on the surface, and place it for 10 minutes in a natural state to drain well.

  (3) As a specific example of the smoked liquid, trade name “flavored smoke SF-5” manufactured by Tokai Kasei Co., Ltd. may be mentioned.

  In addition, as a specific example of the seasoning, 5'-ribonucleotide sodium which is a trade name "Ribotaide (registered trademark)" manufactured by Takeda Kirin Foods Co., Ltd. can be mentioned.

  The soaking into the mixed solution is performed at room temperature, and if soaking is 40 minutes or more, the smoke becomes strong and salty, and if it is 40 minutes or less, the smoke is weak and has a light taste.

  (4) As the sealed chamber, for example, a drying refrigerator is used. The reason for using the dehumidifier is to remove water on average from the tuna meat that has been put in and dry it on average. In this case, it is important not to increase the ventilation of the dehumidifier. This is because, when the airflow is increased, only the surface of the tuna meat that has been put in is dried, and the inside of the meat is not dried on average.

Note that the dehumidification / drying in the step (4) is performed in line with the tuna meat that has been put in a multi-stage shape, although not particularly illustrated. If the time is 12 hours or more, the meat becomes hard, and it becomes like jacquard, and a scab is formed on the surface of the meat, which is not preferable.
On the other hand, if the time is 12 hours or less, moisture from the meat cannot be moderately extracted, and the average meat cannot be extracted on average, and the meat is too soft to be used as a final product.

  In addition, if the humidity in the sealed chamber is high, a scab may be formed on the surface without drying into the tuna meat that has been put in.

  The humidity in the sealed room is set by a hygrometer provided in the room, and the preferable humidity is initially 90%. After 12 hours, the humidity becomes 30 to 40%, and the total weight is about 1 / of the initial weight. In this state, it becomes a final product. In order to eat this, for example, it is sliced to an appropriate thickness and used for food.

Claims (2)

The manufacturing method of the tuna ham which consists of the process of following (1)-(4).
(1) Soak the tuna meat in the tuna meat blood for about 2 hours by immersing it in a mixture of 3% by weight sodium bicarbonate (sodium bicarbonate) in salt water of the same concentration as seawater. Step of extracting hemoglobin (2) Step of washing the tuna meat from which the hemoglobin has been extracted to remove surface deposits and draining (3) 5% by weight of the drained tuna meat in 5% by weight of salt water (4) Dehydrate the tuna meat soaked at 10 ° C. for 12 hours in a sealed room with a dehumidifier.・ Drying process 5. The method for producing tuna ham according to claim 1, wherein sodium 5'-ribonucleotide is used as the seasoning.