JP2009131235A - Method for producing refined fish meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen ground fish meat increased in yield in a production method of frozen ground fish meat. <P>SOLUTION: A method for producing refined fish meat includes in a ground fish meat producing process, cutting raw or frozen fish as it is, or dress with skin cooked to remove head and guts of fish, into round slices of a width of 0.6 cm-3 cm, and bleaching the product in water followed by dehydrating, meat collecting, and refining to obtain fish meat. The refined fish meat is preservable for a long time by adding and mixing a freeze denaturation inhibitor followed by freezing. The method can be suitably used for producing the refined fish meat which has a high yield in the ground fish meat producing process, and is excellent as a food material rich in original taste of fish. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing purified fish meat.

  According to Japanese Examined Patent Publication No. 37-9257, frozen surimi is washed with water and exposed to water more than twice, and after dehydration, about 0.1% or more of polymerized phosphates and about 1% or more of sugars are sufficient. A method for preventing protein denaturation of a multi-aqueous fish meat characterized by mixing and then freezing it.

  In the current manufacturing method, fish meat is collected from raw fish such as walleye pollock, and the slaughtered meat is exposed to fresh water several times with clean water, and if necessary, the black skin is removed with a refiner and dehydrated with a screw press. Then, 5-10% by weight of sugar or sugar alcohol and 0.2-0.3% by weight of polymerized phosphate are added to and mixed with the obtained fish meat, packaged and frozen as a surimi, and kept at −20 ° C. to −30 ° C. Stored and made into a product.

  However, since the lost body is exposed to water, the yield of the product is poor, and improvement is desired.

In addition, in order to use fish resources effectively, there are many requests for yield improvement.
Japanese Patent Publication No. 37-9257

  Then, it aims at providing the frozen surimi which raised the yield in the manufacturing method of a frozen surimi.

  That is, according to the present invention, in the production process of surimi, raw or frozen fish is used as it is, or a dress with an epidermis that has been cooked to remove the head and internal organs of the fish is sliced into a width of 0.6 cm to 3 cm and exposed to water. Further, the present invention relates to a method for producing purified fish meat characterized in that fish meat is obtained by dehydration, meat extraction and purification.

  The order of dehydration, meat extraction and refining after round cutting and water exposure includes three methods: dehydration, meat extraction, refining or meat extraction, refining, dewatering or meat extraction, dehydration and refining.

  The refined fish meat of the present invention can be stored for a long period of time by adding and freezing denatured degeneration inhibitor and freezing.

  The present invention is applicable to raw and frozen fish of all fish species.

  According to the method of the present invention, it is possible to produce refined fish meat having a high yield in the production process of surimi and good as a food material rich in the original taste of fish.

  Next, an Example is given and the method of this invention is demonstrated concretely.

  After removing the head and internal organs of the hockey, cut the dress with the epidermis into 1 to 2 cm slices, add 2 times the amount of water, expose to water and drain three times, pressurize and dehydrate, then extract and refine I got fish meat.

  The yield of the refined fish meat at this time was 45% from the raw fish with a moisture of 80%, and it was 20-30% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this hockey frozen surimi were rich in fish.

  After removing the saury's head and internal organs, cut the dress with epidermis into 1 to 2 cm rings, add 2 times the amount of water, expose to water and drain three times, pressurize and dehydrate, then extract and refine I got fish meat.

  The yield of the refined fish meat at this time was 74% moisture and 9% lipid and 42% from the raw fish, and it was 20 to 25% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this saury frozen surimi were rich in fish.

  After removing the head and internal organs of the mackerel, cut the dress with the epidermis into 1 to 2 cm slices, add 2 times the amount of water, expose to water and drain three times, pressurize and dehydrate, then extract and refine I got fish meat.

  The yield of the refined fish meat at this time was 69% moisture and 12% lipid and 46% from the raw fish, and it was 20 to 25% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this mackerel frozen surimi were rich in fish.

  After removing the head and internal organs of walleye pollock, cut the dress with epidermis into 1cm to 2cm slices, add twice the amount of water, expose to water and drain three times, pressurize and dehydrate, then extract and refine meat I got fish meat.

  At this time, the yield of the refined fish meat was 84% moisture and 45% from the raw fish, and in the conventional production methods, it was 20 to 28%.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this walleye frozen surimi were rich in fish flavor.

  Make the hockey as it is, cut it into 1cm to 2cm rings, add 3 times the amount of water, expose to water and drain the water 3 times, and pressurize and dehydrate, then extract and refine the meat. I got fish meat.

  The yield of the refined fish meat at this time was 45% from the raw fish with a moisture of 80%, and it was 20-30% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this hockey frozen surimi were rich in fish.

  After removing the head and internal organs of frozen saury, cut the dress with epidermis into 1 to 2 cm rings, add 2 times the amount of water, expose to water and drain three times, pressurize and dehydrate, Purified to obtain fish meat.

  The yield of refined fish at this time was 75% moisture and 8% lipid and 42% from the raw fish, and it was 20 to 25% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this saury frozen surimi were rich in fish.

  After removing the head and internal organs of the frozen hockey, cut the dress with epidermis into 1cm to 2cm slices, add twice the amount of water, expose to water and drain three times, and after meat collection, purification, pressure dehydration As a result, purified fish meat was obtained.

  The yield of the refined fish meat at this time was 43% from the raw fish with a moisture of 81%, and it was 20-30% in the conventional production methods.

  Saccharides were added to the purified fish meat, mixed and frozen to obtain frozen surimi.

  Boiled fish dumplings made from this hockey frozen surimi were rich in fish.

Claims (2)

  A method for producing fish meat that has been dehydrated, minced and refined after removing the head and built-in of raw or frozen fish and then subjecting the fish body with the skin to a slice of 0.6 cm to 3 cm in width and exposing to water.   Raw or frozen fish, a method of producing fish meat that has been dewatered, minced, and refined by subjecting it to a slice of 0.6 cm to 3 cm in width and exposing to water.