JP2012005351A - Method of manufacturing soaked whale meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a soaked whale meat product using muscles, stringy meat, skin and fatty meat under the skin, as resilient as or more resilient than a product using flukes.SOLUTION: The method of making the soaked whale meat product includes: a step for thawing frozen raw materials including muscles, stringy meat, skin and fatty meat under the skin, etc. of a whale (Step S1); a step for removing unnecessary portions and cutting the raw materials into a prescribed size (Step S2); steps for packing the raw materials in a bag and freezing the packed raw materials (Steps S3 and S4); a step for slicing a block of the frozen raw materials (Step S5); a step for removing blood (Step S6); a step for defatting (Step S7); a step for removing a defatting agent (Step S8); a step for bleaching (Step S9); a step for removing a bleaching agent (Step S10); a step for heating the raw materials by soaking the raw materials in boiling water (Step S11); and a step for cooling the raw materials by soaking the raw materials in iced water (Step S12).

Description

  The present invention relates to a method for producing a bleached whale product using whale meat, and more particularly, to a method for producing a bleached whale product using a generally low utilization of muscle, striped meat, skin removal, and whitening.

There are various parts of whale meat, and each part has a traditional cooking method. For example, the marbled meat at the base of the tail that is called “tail” is used for sashimi or steak. In addition, parts with low fat, such as back meat and belly meat, which are called “red meat”, which is the most produced, are used for whale cutlet, fried Tatsuta and sashimi. Furthermore, the “tail feather” made of fat and gelatin is often cut into thin slices and heated with hot water to remove the fat, then exposed to cold water, so-called “exposed whale”. These whale meats have become scarce in recent years due to severe restrictions on whale catch.
On the other hand, muscles, stripes, skin removal, and whitening are less edible than the above parts and can be obtained at low cost. Therefore, various studies have been made on methods for effectively using these sites.

For example, Patent Document 1 discloses an invention relating to a method of effectively using a raw material with a large amount of muscle parts such as whales and muttons under the name “Method for producing pasty meat from livestock raw materials containing a large amount of muscles”. ing.
In the invention disclosed in Patent Document 1, a bone portion is formed from a raw material by using two types of deboners including a rotating cylinder having a large number of through holes and an endless belt that rotates while being pressed against the rotating cylinder. While separating, the part including meat, muscles, and small bones is collected in a rotating cylinder, and the muscle part obtained by separating the meat part with a strainer is crushed with a roll to form a paste.
According to such a production method, it is possible to effectively utilize a muscle portion that has not been provided for edible use, and it is possible to produce a product that is high in protein and tastes better than a conventional product.

JP-A-49-124257

  In the invention disclosed in Patent Document 1 which is the above-described prior art, since the raw material is shredded and mixed using a silent cutter or the like and then pushed out from the filling device, the paste finally has little texture Food material is produced. That is, in the methods according to these inventions, there is a problem that the texture of the exposed tail feathers cannot be obtained.

  The present invention has been made in response to such a conventional situation, and it is possible to reduce the price of an exposed whale product having a texture equivalent to or higher than that of using tail feathers as a raw material for muscles, stripes, skin wipes, and whitening. It aims at providing the method of manufacturing to.

In order to achieve the above object, the method for producing bleached whale according to claim 1 is characterized in that muscle fiber is applied to a raw material composed of at least one of whale muscle, streaked meat, skin wipe, and whitening. A cutting process for cutting the cut raw material, a freezing process for freezing the cut raw material, a slicing process for thinly cutting the frozen raw material, a blood removal process for exposing the cut raw material to running water, and blood removal A degreasing step of immersing the raw material in an aqueous solution of a degreasing agent, a bleaching step of immersing the degreased raw material in an aqueous solution of a bleaching agent, a washing step of removing the bleaching agent by immersing the bleached raw material in running water, and washing It comprises a boiling heating step of immersing the heated raw material in boiling water and heating it, and a water exposure step of cooling the heated raw material by immersing it in ice water.
In such a method for producing an exposed whale product, by cutting and slicing the raw material so as to cut off the muscle fibers, hard portions that become an obstacle when the product is bitten are removed. Further, in the slicing step, since the raw material frozen in a block shape is sliced, the thickness can be easily adjusted uniformly. Furthermore, since the fat content that hinders bleaching is removed from the raw material in the degreasing step, the bleaching agent effectively acts on the raw material in the bleaching step.

The invention described in claim 2 is characterized in that, in the method for producing a bleached whale product according to claim 1, the slicing step slices the raw material with a thickness of 1 to 2 mm.
According to such a method for producing an exposed whale product, since the raw material is sliced with a thickness of 1 mm or more, there is little waste generated at the time of slicing and product completion. In addition, since the thickness of slicing the raw material is 2 mm or less, there is no possibility that the elasticity is too strong during chewing and the chewing cannot be done.

According to a third aspect of the present invention, in the method for producing a bleached whale product according to the first or second aspect, in the freezing step, the raw material is frozen to the center at a temperature lower than −15 ° C., and in the slicing step, The raw material is put in a refrigerator whose temperature is controlled to 0 ° C. or lower, and is heated up to −15 ° C. to −5 ° C., and then sliced.
According to such a method for producing an exposed whale product, the raw material frozen to the center at a temperature lower than −15 ° C. in the freezing step is heated to −15 ° C. to −5 ° C. for cutting. Since it becomes suitable softness, it has the effect | action that it is hard to break when slicing. At this time, the raw material is put in a refrigerator whose temperature is controlled at 0 ° C. or lower, and the rate of temperature rise is slower than that when left at room temperature. It has the effect of reducing the temperature difference.

  According to the method for producing a bleached whale product according to claim 1 of the present invention, it is possible to produce a bleached whale product having a chewy texture as compared with the case of using tail feathers. Moreover, since the utilization as an edible food is generally low and inexpensively available streaks, streaks, skin removal, and whitening are used as raw materials, manufacturing costs can be reduced.

  According to the method for producing a bleached whale product according to claim 2 of the present invention, it is possible to increase the yield during production and to reduce the production cost. Moreover, it is possible to produce a bleached whale product that has an appropriate texture and has a texture similar to that obtained when tail feathers are used.

  According to the method for producing a bleached whale product according to claim 3 of the present invention, it is difficult to cause a difference in hardness between the surface and the center of the raw material during slicing, and therefore, the raw material can be easily sliced with a constant thickness. Is possible.

It is process drawing of the Example of the manufacturing method of the bleached whale product which concerns on embodiment of this invention.

  In the method for producing a bleached whale product according to the present invention, a part that is generally low in utilization as a food (streaks, streaks, skin removal, whitening) is used as a raw material. Hereinafter, an embodiment of a method for producing an exposed whale product using these raw materials will be specifically described with reference to FIG.

FIG. 1 is a process diagram of an example of a method for producing an exposed whale product according to an embodiment of the present invention.
First, in step S1, the raw material is thawed. As methods for thawing raw materials in the frozen state, room temperature thawing, running water thawing, immersion thawing, blower thawing, etc. are known, and usually from these methods appropriate thawing according to production quantity, equipment and environmental factors A method is selected. And since whale meat contains a lot of blood, it is desirable to thaw running water so that the final product is as white as possible. However, when using tap water, the water temperature varies depending on the season, so it is difficult to keep the raw material being thawed below a predetermined temperature. Therefore, in this example, thawing was performed in consideration of thawing time, thawing place, and water saving. The reason why the raw material is thawed is that it is frozen during whaling and stored as it is.

In step S2, unusable parts such as bones and discolored parts are manually removed from the thawed raw material while visually checking. Thereafter, the raw material is cut into a predetermined size so as to fit in a frozen slicer described later. All these operations are performed using a kitchen knife. In addition, when the raw material is sliced along the muscle fibers, a hard portion remains even at the stage of becoming a product, so that it cannot be easily bitten. Therefore, in the slicing step described later, the raw material is sliced so as to cut the muscle fibers. In this step, the raw material is cut in the same direction as the slicing direction. As a result, it is finally possible to produce an exposed whale product that has an appropriate texture and can be easily bitten.
In step S3, the cut raw material is packaged. At this time, the direction to put in the bag is adjusted so that the raw material is sliced in a predetermined direction by a frozen slicer described later. And after putting water with a raw material in a bag, it seals and makes it a block state. At that time, ice water is particularly used in order to keep the raw material at a low temperature and to shorten the time required for freezing.
In step S4, the raw material in a block state is put in a freezer whose temperature is set to −25 ° C. and frozen. If the raw material is not completely frozen to the center, it will be difficult to make the thickness uniform when slicing with a frozen slicer described later, so the raw material will be completely frozen over about 15 hours. Let

In step S5, the raw material is sliced using a frozen slicer. However, if the raw material is taken out from the freezer and sliced immediately, the raw material will be cracked. Therefore, the raw material is sliced after the temperature is raised to -10 ° C. When the temperature is raised by leaving the raw material at room temperature, a temperature difference occurs between the surface and the center of the raw material, so that the hardness becomes non-uniform and it is difficult to slice at a constant thickness. Therefore, this process is performed by putting the raw material in a refrigerator whose temperature is set to 0 ° C. That is, in this step, the temperature difference between the surface of the raw material and the central portion is reduced by slowly raising the temperature of the raw material frozen to the central portion in the refrigerator. In this case, since it is difficult for a difference in hardness to occur between the surface and the center of the raw material, the raw material can be easily sliced with a certain thickness.
In addition, when producing exposed whales using tail feathers as raw materials, taking into account the steps of blood removal, degreasing, sterilization and bleaching, they are usually sliced to 1 mm or less, but in the case of the raw materials used in the present invention When sliced thinner than 1 mm, waste generated at the time of slicing and when a product is completed increases, and the commercial value is lowered. If the slice is thicker than 2 mm, the elasticity is too strong to make it difficult to bite. Therefore, in this process, the raw material is sliced with a thickness of 1 to 2 mm in consideration of the appearance and texture of the final product. In this embodiment, the thickness of slicing the raw material is 1.5 mm. By slicing the raw material at a thickness of 1 to 2 mm in this way, waste generated when slicing and completing a product is reduced, and the yield at the time of manufacturing is increased, so that the manufacturing cost is reduced. In addition, it is possible to produce a bleached whale product having a suitable texture and having a texture similar to that when using tail feathers.

In step S6, the raw material is stirred in a state exposed to running water to perform blood removal. Thereby, the dirt adhering to the raw material is also removed at the same time. When tap water is used as running water, the water temperature varies depending on the season, and it is difficult to control the temperature of the raw material. Therefore, this step is performed in a short time of about 3 minutes.
Since the fat content in the raw material hinders bleaching, in step S7, the raw material is immersed in an aqueous solution of a phosphate preparation for about 15 hours or longer to remove the fat content. In addition, this process is performed in the state which put the raw material in the refrigerator set to 0 degreeC temperature. In this case, since the raw material temperature is maintained at 10 ° C. or lower, the raw material is unlikely to decay. Therefore, deterioration of raw material quality can be prevented and high product quality can be maintained.
Since the aqueous solution of the phosphate preparation is alkaline and the effect of sterilization and bleaching described later is not sufficiently exhibited as it is, the raw material is washed in step S8 for the purpose of removing the phosphate preparation. Specifically, after taking an appropriate amount of the raw material manually in a bowl, it is washed while stirring in a state immersed in a flowing water tank.

In step S9, the raw material is immersed in an aqueous solution of the advanced smooth powder preparation. Thereby, the raw material is sterilized and bleached. However, if the immersion time is short, the bleaching effect is not sufficiently exhibited, so the immersion time is set to at least 15 hours or more. In order to increase the effect of sterilization and bleaching, it is necessary to lower the pH of the aqueous solution, so a pH adjuster is used. In addition, since this process is performed in the state which put the raw material in the refrigerator set to 0 degreeC temperature, raw material temperature is always maintained at 10 degrees C or less. In this case, since the raw material does not easily decay, the deterioration of the raw material quality can be prevented and high product quality can be maintained.
In step S10, the raw material is washed in the same manner as in step S8, and the high-quality saliced powder preparation is removed. Thereafter, moisture adhering to the raw material is removed.

In step S11, the raw material is boiled in a boiling state while stirring. At this time, if the product is heated too much, the product will eventually become crunchy. On the other hand, if the heating is not sufficient, the decay proceeds quickly and is liable to cause quality deterioration. Moreover, there is a risk that a part of the product remains hard and the product is difficult to bite. In this embodiment, the heating time is 30 seconds.
If the raw materials are heated and left for a while, the raw materials stick together and solidify. In step S12, immediately after the heating is completed, the raw materials are immersed in ice water and cooled. However, in order to prevent the raw material from being spoiled, a pH adjuster is added to ice water to lower the pH. In addition, if the time for immersing the raw material in ice water is too long, care should be taken because the texture may be lost depending on the part. In this example, the immersion time of the raw material in ice water is 2 hours.
In step S13, the raw material is washed in the same manner as in step S8, and in step S14, the raw material is immersed in ice water and stored in a refrigerator set at a temperature of 0 ° C. for 15 hours or more. Moreover, in step S15 and step S16, the process similar to step S13 and step S14 is repeated, respectively. The pH adjusting agent is removed by these steps (steps S13 to S16).
In step S17, the raw material is put into a food dehydrator and dehydrated. However, the dehydration time is about 30 seconds so that the raw material temperature is kept at 10 ° C. or lower.

The product thus manufactured is temporarily stored in a refrigerator whose temperature is set to 0 ° C. in a state where it is placed in a storage container. In step S18, the product is taken out from the refrigerator and weighed. Thereafter, in step S19, the product is packaged and food is displayed (raw materials, expiration date, manufacturer, etc.). In addition, this process is performed using either a vacuum packaging machine or a shrink packaging machine.
In step S20, it is confirmed by a conveyor-type metal detector whether foreign matter is mixed in the product. Furthermore, in step S21, the presence or absence of breakage of the bag, lack of deaeration due to defective sealing, or the presence or absence of the product in the bag is visually inspected. In addition, the packaging material is also checked for cracks and tears, the inclusion of foreign matter such as hair, and the presence of defective food labels. Next, in step S22, the product is divided into business use and commercial use, and a predetermined quantity is put in containers such as corrugated cardboard and polystyrene foam. And after sticking the label which displayed the brand name and the content, and covering it, it packs up using a gummed tape or a vinyl band. Further, in step S23, a shipping slip is pasted on the packaged product and is loaded on a transportation truck. If not shipped immediately, store separately for refrigeration and freezing.

  By such a procedure, exposed whale products made from whale streak, streaks, skin wipes, and whitening are produced. In addition, the tail feathers turn gelatinous by heating and tend to weaken the texture when exposed to water, whereas muscles, streaks, skin removal, and whitening contain a lot of muscle fibers, so they were heated or exposed to water. It is hard to become crunchy later. On the other hand, according to the present invention, it is possible to produce an exposed whale product that has a crunchiness compared to the case where tail feathers are used. Furthermore, since the utilization for food is generally low and inexpensively available streaks, streaks, skin removal, and whitening are used as raw materials, manufacturing costs can be reduced.

  In addition, the manufacturing method of the bleached whale product of this invention is not limited to the case shown in a present Example. For example, the set temperature of the freezer in the freezing step (step S4 in FIG. 1) is not limited to −25 ° C. and can be changed. However, when the set temperature is higher than −25 ° C., it is necessary to set the freezing time sufficiently long so that the raw material is completely frozen to the center. In the slicing step (step S5 in FIG. 1), the raw material is put in the refrigerator and the temperature is raised to −10 ° C., but this temperature is not necessarily -10 ° C. That is, it may be within a range of −15 ° C. to −5 ° C. Further, the time for exposing the raw material to running water in the blood removal step (step S6 in FIG. 1), the degreasing time in the degreasing step (step S7 in FIG. 1), the bleaching time in the bleaching step (step S9 in FIG. 1), and the boil heating step ( The heating time in step S11) in FIG. 1 and the dehydration time in the dehydration step (step S17 in FIG. 1) are not limited to those shown in this embodiment, and can be changed as appropriate. In addition, chemicals other than those shown in this example can be used as a degreasing agent and a bleaching agent.

  The inventions described in claims 1 to 3 of the present invention are not limited to whales, but can also be applied to the production of whale-like products by exposing similar parts to other marine mammals such as dolphins. It is.

In order to achieve the above object, the method for producing bleached whale according to claim 1 is characterized in that muscle fiber is applied to a raw material composed of at least one of whale muscle, streaked meat, skin wipe, and whitening. A cutting process for cutting to cut off, a freezing process for freezing the cut raw material, a slicing process for cutting the frozen block- shaped raw material at a thickness of 1 to 2 mm, and blood removal for exposing the cut raw material to running water A degreasing step of immersing the degreased raw material in an aqueous solution of degreasing agent, a bleaching step of immersing the degreased raw material in an aqueous solution of bleaching agent, and removing the bleaching agent by immersing the bleached raw material in running water A boil heating step for immersing the heated raw material in boiling water and heating it, and a water exposure step for immersing the heated raw material in ice water for cooling. Is.
In such a method for producing an exposed whale product, by cutting and slicing the raw material so as to cut off the muscle fibers, hard portions that become an obstacle when the product is bitten are removed. Further, in the slicing step, since the raw material frozen in a block shape is sliced, the thickness can be easily adjusted uniformly. In particular, since the raw material is sliced with a thickness of 1 mm or more, there is little waste generated at the time of slicing and product completion. In addition, since the thickness of slicing the raw material is 2 mm or less, there is no risk that the elasticity will be too strong during chewing and the chewing will not be possible. Furthermore, since the fat content that hinders bleaching is removed from the raw material in the degreasing step, the bleaching agent effectively acts on the raw material in the bleaching step.

The invention according to claim 2 is the method for producing a bleached whale product according to claim 1, wherein in the freezing step, the raw material is frozen to the center at a temperature lower than −15 ° C., and in the slicing step, the raw material is 0 It is characterized in that it is sliced after being put in a refrigerator whose temperature is controlled to below ℃ and heated up to -15 ℃ to -5 ℃.
According to such a method for producing an exposed whale product, the raw material frozen to the center at a temperature lower than −15 ° C. in the freezing step is heated to −15 ° C. to −5 ° C. for cutting. Since it becomes suitable softness, it has the effect | action that it is hard to break when slicing. At this time, the raw material is put in a refrigerator whose temperature is controlled at 0 ° C. or lower, and the rate of temperature rise is slower than that when left at room temperature. It has the effect of reducing the temperature difference.

According to the method for producing a bleached whale product according to claim 1 of the present invention, it is possible to produce a bleached whale product having a chewy texture as compared with the case of using tail feathers. Moreover, since the utilization as an edible food is generally low and inexpensively available streaks, streaks, skin removal, and whitening are used as raw materials, manufacturing costs can be reduced. Furthermore, it is possible to increase the manufacturing yield and reduce the manufacturing cost. And it is possible to produce an exposed whale product that has an appropriate texture and has a texture similar to that when using tail feathers.

According to the method for producing a bleached whale product according to claim 2 of the present invention, it is difficult to cause a difference in hardness between the surface and the center of the raw material during slicing, and therefore, the raw material can be easily sliced with a constant thickness. Is possible.

The invention described in claim 1 or claim 2 of the present invention is not limited to whales, but can also be applied to the production of whale-like products by exposing similar parts to other marine mammals such as dolphins. It is.

Claims (3)

A cutting process for cutting the muscle fiber to cut the raw material consisting of at least one of whale muscle, streaks, skin removal, and whitening;
A freezing step of freezing the cut raw material;
A slicing step of thinly cutting the raw material in a frozen block state;
A blood removal step of exposing the cut raw material to running water;
A degreasing step of immersing the blood-removed raw material in an aqueous solution of a degreasing agent;
A bleaching step of immersing the degreased raw material in an aqueous solution of bleach;
A washing step of removing the bleaching agent by immersing the bleached raw material in running water;
A boil heating step of immersing and heating the washed raw material in boiling water;
A water exposure step of immersing and cooling the heated raw material in ice water;
A method for producing an exposed whale product characterized by comprising:   The method for producing a bleached whale product according to claim 1, wherein the slicing step slices the raw material with a thickness of 1 to 2 mm.   In the freezing step, the raw material is frozen to the center at a temperature lower than −15 ° C., and in the slicing step, the raw material is put in a refrigerator whose temperature is controlled to 0 ° C. or lower to −15 ° C. to −5 ° C. The method for producing a bleached whale product according to claim 1, wherein the slice is sliced after the temperature is raised to a certain level.

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