JP2014195414A - Manufacturing method of processed fish and processed fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To meet demands for tasty processed fish imparting scarce odors even after preservation and a method for manufacturing the same.SOLUTION: The present inventors came to highlight, as a result of compilations of intensive tests and researches, the existence of skin mucosae covering body surfaces of river fish and discovered that these skin mucosae are related to odors and flavors, and as a result, the present invention has been completed. In other words, the manufacturing method of processed fish provided by the present invention includes a viscus removal step 2 (a) of removing viscera from river fish and a mucosa removal step 2 (b) of removing skin mucosae covering the body surface of the river fish. The provided method also includes a fish body freezing step 5 (a) of freezing the fish body from which the skin mucosae and viscera have been removed and a fish body sealing step 5 (b) of storing, within a vacuum pouch, the fish body from which the skin mucosae and viscera have been removed and, following the vacuum suction of the vacuum pouch interior, sealing the vacuum pouch.

Description

  The present invention relates to a processed fish that has little odor even when preserved by processing river fish represented by ayu, char, yamame, amago, trout and the like, and a method for producing the processed fish. .

In general, river fish are known to have very small scales on the fish surface. In particular, the scales of juvenile and larval fish are so small that it is difficult to confirm their existence. And the fish body surface of the river fish which has such a small scale is covered with the skin mucous membrane called the whole slime. The skin mucous membrane is said to protect the fish surface and prevent bacterial and viral infection, reduce water flow resistance, and mitigate the effects of changes in water temperature on the fish body.
Among such river fishes, especially sweetfish is promising as a candidate for mass production because it is relatively large and can be provided in large quantities including not only cultured products but also natural products. In addition, in the case of river fish with algal food such as sweetfish, there are rarely people who prefer eating with bitter internal organs, but most people prefer river fish with the internal organs removed. Still, young people are less likely to eat river fish.
By the way, post-mortem river fish are hurt quickly and smell strong. In other words, fresh fish with almost no odor can be tasted near rivers and farms, but in remote areas they often eat fish that have been captured for more than a day. In that case, as a method of storing for one day or more, as described in Patent Document 1 below, a method of freezing and storing the internal organs from the fish is known.

JP-A-6-209694

  By the way, it is conceivable to obtain processed fish by freezing the viscera after removing the internal organs from the “river fish” using the technique described in Patent Document 1. However, the frozen fish of the river fish, which had been subjected to visceral removal and frozen storage as described above, had an unpleasant odor and was not appetizing after thawing. In addition, the thawed processed fish cooked product has a problem that the taste is considerably deteriorated as compared to a product obtained by cooking fresh fish.

  The present invention has been made in view of the above-described conventional problems, and an object of the present invention is to provide a processed fish that has little odor after storage and a method for producing the same.

  As a result of intensive studies and research in order to achieve the above object, the present inventor has paid attention to the presence of skin mucous membrane covering the surface of the fish body of river fish, and that this skin mucous membrane is related to odor and taste. As a result, the present invention has been completed. That is, the method for producing processed fish according to the present invention comprises an internal organ removal step for removing internal organs from river fish, and a mucosa removal step for removing skin mucous membrane covering the fish body surface of river fish. Is.

  In the above-described configuration, the viscera removal step is performed after the mucous membrane removal step.

  In each of the above-described configurations, the fish body freezing step for freezing the fish body from which the skin mucous membrane and internal organs have been removed, and the fish body from which the skin mucosa and internal organs have been removed are housed in an airtight bag and the airtight bag is subjected to suction decompression and then airtight. And a fish body sealing step for sealing the bag.

  Furthermore, in the above configuration, the fish freezing step is performed after the fish enclosure step.

  Moreover, in each above-mentioned structure, ayu is used as a river fish.

  And the processed fish which concerns on this invention is obtained by the manufacturing method as described in any one of Claims 1-4.

  According to the method for producing a processed fish according to the present invention, the viscera and the mucous membrane are removed from the river fish by performing the viscera removal step and the mucous membrane removal step, so that it is possible to obtain a processed fish that can be eaten deliciously even if cooked as it is. it can. Or even if it preserve | saves refrigerated after that or it preserve | saves frozen, it can eat deliciously, without producing an unpleasant odor in the case of cooking or a taste.

  In addition, in the case where the viscera removal step is performed after the mucous membrane removal step, the fish after removal of the mucous membrane can be firmly gripped and can be easily and reliably removed. As a result, it is possible to avoid problems such as leaving the internal organs that cause odor generation, or accidentally damaging the abdominal cavity and allowing skin mucosa components to enter the fish body.

  In the fish body freezing step and the fish body enclosing step, the fish body from which the skin mucous membrane and internal organs have been removed is frozen and the inside of the airtight bag is sealed, so that the decay of the fish body is suppressed and there is no unpleasant odor. Long-term preservation of delicious processed fish can be realized.

  Further, in the case where the fish freezing step is performed after the fish enclosure step, the air-tight bag is sucked and decompressed while the fish is soft, so that the air-tight bag and every corner of the fish body can be deaerated. Thereby, deterioration of the fish body by air contact can be suppressed.

It is a block diagram which shows the manufacturing process of the processed fish which concerns on one Embodiment of this invention. It is a figure which shows the manufacture aspect of the said processed fish, Comprising: (a) is explanatory drawing which shows the aspect of mucous membrane removal processing, (b) is explanatory drawing which shows the aspect of internal organ removal processing, (c) is the aspect of fish body enclosure processing Explanatory drawing which shows, (d) is explanatory drawing which shows the aspect of a fish body freezing process. It is a schematic block diagram which shows the gas detection test apparatus applied to the said processed fish. It is a figure which shows the total ion chromatogram of the result of having analyzed the thing immediately after thawing | decompression of the frozen sweetfish which concerns on Example 1 and Comparative Example 1 by GC / MS. It is a figure which shows the total ion chromatogram of the result of having analyzed by GC / MS about what passed 6 hours after the thawing | decompression of the frozen sweetfish which concerns on Example 1 and Comparative Example 1. FIG. It is a figure which shows the total ion chromatogram of the result of having performed GC / MS analysis of what passed 23 hours after the thawing | decompression of the frozen sweetfish which concerns on Example 1 and Comparative Example 1. FIG.

Embodiments of the present invention will be described with reference to the drawings. The embodiment described below is merely an example embodying the present invention, and does not limit the technical scope of the present invention. FIG. 1 is a block diagram illustrating a process for manufacturing a processed fish according to an embodiment of the present invention, and FIG. 2 is an explanatory diagram illustrating a process for manufacturing the processed fish.
In each figure, the processed fish of the river fish according to this embodiment is a raw material river fish obtaining step 1, a viscera removing step 2a, a mucous membrane removing step 2b, a washing step 3, and a draining step 4, which will be described later in detail. And a fish body freezing step 5a and a fish body enclosing step 5b. Subsequently, individual steps will be described.

"Raw material river fish acquisition process 1":
The raw river fish that can be a raw material for the production method of the present invention may be either a natural fish caught in a river or a cultured fish landed in a farm. These raw river fish are stored together with ice in a dedicated box and provided at a low temperature. On the other hand, it is also possible to provide a rapidly frozen river fish immediately after being caught. In any case, it is important not to allow as much time as possible until the next mucosal removal step 2b or viscera removal step 2a, and the storage period is up to about one day.

“Mucosa removal step 2b”:
In this step, as shown in FIG. 2 (a), a river fish that has been stored at a low temperature or a river fish that has been thawed after freezing is placed on a chopping board 10a. The skin mucous membrane 9 and the scales (which are extremely small and are not labeled) are removed by rubbing with 11 or the like. Since it is ideal to remove 100% of the mucous membrane 9, it is desirable to carry out the removal work very carefully. For example, the back side of each fin, the back side of the swine, and the mouth should be removed without oversight. It is also possible to wipe the whole body with a clean cloth at the end just in case. As the mucous membrane removing means, in addition to the handy scale remover 11 described above, an electric scale remover, rubberized gloves and the like can be used. By the way, it is not preferable because the skin mucous membrane 9 is not completely removed with bare hands, and the hands may be roughened or damaged.

“Viscera removal step 2a”:
In this step, as shown in FIG. 2 (b), the abdomen of the fish body Y placed on the cutting board 10 b is cut by the knife 12 to form the abdominal opening 13, and the internal organs in the abdominal cavity are removed from the abdominal opening 13. Removed. For the cutting board 10b used in this step, it is important to use a different one from the cutting board 10a used in the mucous membrane removal step 2b from the viewpoint of preventing odor transfer. In this process, it is of course possible not to leave the internal organs as much as possible, and to avoid damaging the abdominal wall in the abdominal cavity with a knife 12 or the like, it is a commercial value without causing components that cause unpleasant odors to enter the fish meat It is necessary to prevent the deterioration. Moreover, as a visceral removal means, in addition to the knife 12, a dedicated visceral extractor, an electric visceral extractor, and the like can be used.

  In the present invention, either the viscera removing step 2a or the mucous membrane removing step 2b described above may be performed first. However, if the mucous membrane removing step 2b is performed first, the hand holding the fish body Y is less slippery when performing the visceral removing step 2a, and the laparotomy and viscera removing operations can be performed easily and reliably. effective. The fish body Y obtained after the implementation of the viscera removal step 2a and the mucous membrane removal step 2b can be tasted delicious without causing unpleasant odors for about 3 to 6 days, even if refrigerated for storage.

“Washing process 3”:
The fish body Y from which the skin mucous membrane 9 and the internal organs have been removed is carefully washed with a sufficient amount of running water. Of course, river water can be groundwater that has been pumped up. At this time, it can be washed with bare hands or using rubber gloves or a cloth, but it is important to wash carefully so that the skin mucous membrane 9 does not remain on the body surface or inside the body and the internal organs do not remain in the abdominal cavity. It is. The river fish viscera extract is very odorous if left untreated and should be thoroughly washed after work.

“Draining process 4”:
The fish body Y that has been carefully washed as described above is left in the shade at room temperature and drained. This is because, when a large amount of water remains attached, miscellaneous bacteria that cause spoilage easily propagate in the water, and the umami component of the fish body Y is dissolved in the water and prevents the taste from deteriorating. However, it should not be left drained until the body surface of the fish body Y is excessively dried.

"Fish body encapsulation process 5b":
At this process, as shown in FIG.2 (c), the airtight bag 14 made from a thick polyethylene sheet is used, for example. The hermetic bag 14 is a sealed portion 14a having three sides sealed by heat welding or the like, and the remaining one side is an accommodating opening 14b. Then, the fish body Y from which the skin mucous membrane 9 and the internal organs are removed is accommodated in the airtight bag 14 through the accommodation opening 14b (broken arrow P). The inside of the airtight bag 14 is evacuated by a vacuum pump or the like and sucked and decompressed (solid arrow S). And the airtight bag 14 is sealed by heat-welding the part of the accommodation opening 14b with the high frequency sewing machine etc. in the pressure-reduced state, and making it the sealing part 14c (state of FIG.2 (d)).

“Fish freezing step 5a”:
In this step, the fish body Y from which the skin mucosa 9 and internal organs have been removed is subjected to freezing and frozen. As a freezing mode at this time, when a general-purpose freezing apparatus is used, the fish body Y is left in a freezing room at −25 ° C. for 4 to 5 hours to freeze. On the other hand, when a high-capacity quick freezing apparatus is used, the fish body Y is left in the freezing room at −45 ° C. for about 1 hour to freeze.

  In the present invention, either the fish enclosure step 5b or the fish freezing step 5a described above may be performed first. However, if the fish body sealing step 5b is performed first, the airtight bag 14 is sucked and depressurized while the fish body Y is soft, so that air is sucked not only from the inside of the airtight bag 14 but also from every corner of the fish body Y. It is left out. As a result, deterioration of the fish body Y due to air contact can be suppressed.

“Processed fish shipment process 6”:
As described above, the fish body Y that has finished the fish freezing step 5a and the fish body enclosing step 5b is a processed fish that has been manufactured. And the fish body Y enclosed with the airtight bag 14 is preserve | saved as a processed fish of frozen food. The fish body Y in the airtight bag 14 thus stored frozen is delivered by a truck or a courier with a freezing function at the time of shipment.

  Thus, there has not been a river fish processed product that can be stored for a long period of time without being dried, salted or soaked. Accordingly, the processed fish product after thawing can be used for various cooking such as boiled food, grilled salt, fried chicken, and the like, just like fresh fish. As a result, even younger people started eating river fish dishes without hate.

Hereinafter, the present invention will be described in more detail by way of examples.
[Example 1]
First, cultured ayu was used as a river fish (raw river fish acquisition process). This raw ayu is landed at the farm and then frozen for 1 hour in the farm's quick freezer (-45 ° C freezer). In addition, as this raw material sweetfish, after being landed, it may be packed in a special box with ice and delivered by courier. And these dozens of sweetfish were left at room temperature for about 2 hours and thawed. These sweetfish had an average body weight of 196 g and an average body length of 26 cm. Subsequently, the thawed sweetfish was placed on the cutting board of the work table, and the skin mucous membrane was removed from the fish body of the sweetfish using a scale remover and carefully removed using a cloth (mucosal removal process). The average weight of the skin mucosa removed (including a small amount of scale) was about 5 g. The fish body from which the mucous membrane was removed was placed on another cutting board, and the abdomen was cut using a knife to carefully remove the internal organs (internal organ removal step). The average weight of the viscera removed at this time was about 58 g.

  Thereafter, hand washing and washing were performed while flowing a sufficient amount of washing water (washing process), so that the skin mucous membrane and internal organs were not left in the fish. In addition, the abdominal cavity after the removal of the internal organs was washed to such an extent that the appearance was improved. Then, the fish body was drained by leaving it in the shade at room temperature for about 2 hours (draining process). The fish body at this time had an average body length of 25 cm and an average weight of 133 g. Subsequently, the drained fish body is housed in a thick polyethylene bag (airtight bag, long side dimension = 31 cm), and a vacuum pump is connected to the opening for housing the airtight bag, and the airtight bag is deaerated under reduced pressure. It was done. The accommodation opening was sealed with a high-frequency sewing machine in the reduced pressure state, and the airtight bag was sealed (fish filling step). Next, the sealed air-tight bag containing the fish body was stored in the freezer compartment (held at −45 ° C.) of the quick freezing apparatus (CAS system manufactured by Abbey) and held for 1 hour, so that the fish body was frozen ( Fish body freezing process). Thereby, the processed fish enclosed in the airtight bag and frozen was completed. This processed fish is stored in the freezer for a long time. By the way, according to the tests so far, even after the frozen storage for about 1 year and 4 months, the generation of odor and the decrease in taste are not brought about. After frozen storage, it was shipped on a truck with a freezing function (processed fish shipping process).

[Comparative Example 1]
Comparative Example 1 was processed in the same manner as in Example 1 except that the mucous membrane removal step and the viscera removal step were not performed, and a processed fish was obtained.

"Gas detection test":
Ayu (Example 1) that has been subjected to both visceral removal processing and mucous membrane removal processing and frozen and that has been kept at 30 ° C. immediately after thawing, and visceral removal processing and mucous membrane removal processing are both applied. The odorous component concentration of the frozen sweetfish (Comparative Example 1) that was kept at 30 ° C. immediately after thawing was detected by gas detection after 6 hours and 23 hours after thawing. The storage temperature of 30 ° C. is an intermediate temperature in a temperature range (20 to 40 ° C.) in which the fish body is likely to rot.
As shown in FIG. 3, the test by the gas detection method used a glass desiccator (internal capacity: about 6 L) composed of a desiccator body having an upper surface opening and a lid for sealing the upper surface opening of the desiccator body. . The upper opening hole of the lid is sealed with a silicon stopper to which a gas detection tube for detecting the target gas is connected. The side opening hole on the side surface of the desiccator body is sealed with a silicon stopper to which a cock and a syringe barrel (100 mL) are connected.

  Therefore, a sample is placed on the bottom of the desiccator body, immediately closed with a lid, and then left in a constant temperature room at 30 ° C. After 6 hours and 23 hours, respectively, the syringe barrel is operated to feed air in the same volume as the detector suction volume from the side hole, while the gas in the desiccator is sucked by the gas detector and the concentration of the target gas. Was measured. At this time, the amount of suction by the gas detector was adjusted according to the concentration of the specific gas. As measurement objects, odor components diethylamine and mercabtans were applied. As the gas detector tube, a Kitagawa type gas detector tube for diethylamine (222S) and for mercabtans (130U) was used.

  Table 1 below shows the results of measuring the gas concentrations of diethylamine and mercaptans for the processed fish of Example 1 and the processed fish of Comparative Example 1.

  As can be seen from Table 1 above, the processed fish of Example 1 that had been subjected to the visceral removal step and the mucous membrane removal step was found to have unpleasant odor components such as diethylamine and mercabtans even after 23 hours had passed since thawing. In both cases, the amount generated is small, and it can be seen that the cause of the generation of unpleasant odors can be remarkably avoided.

  In contrast, the processed fish of Comparative Example 1 that was not subjected to the visceral removal process and the mucous membrane removal process produced large amounts of diethylamine and mercabtans, and particularly unpleasant mercabtans produced 12 times or more compared to Example 1. It was an amount.

“GC / MS analysis”:
Next, gas chromatography / mass spectrum analysis (GC / MS analysis) was performed on the processed fish of Example 1 and the processed fish of Comparative Example 1. As GC / MS analyzers, GC-7890A manufactured by Agilent and MS / 5975C manufactured by Agilent were used. Specimens prepared from processed fish are placed in 500 mL separable flasks, sealed, and stored in a constant temperature room at 30 ° C. After 0 hours (at the start of storage), 6 hours, and 23 hours after storage. Thus, volatile components generated in the gas phase in the separable flask were collected in TenaxTA manufactured by Gerstell at a collection rate of 90 mL / min for 30 minutes (total 2.7 L).

  The measurement conditions for GC / MS analysis are as follows. The column was DB-WAX (30 m × 0.25 mmφ), the column temperature was maintained at 30 ° C. for 5 minutes, the temperature was raised at a rate of temperature increase of 5 ° C./minute, and then held at 220 ° C. for 7 minutes. It took a total of 50 minutes. The temperature of the sample inlet was 250 ° C. Regarding the sample injection method, the splitless method was performed after 0 hours, and the split (5: 1) method was performed after 6 hours and 23 hours. Ionization was performed according to the electron impact method. Mass spectra were analyzed using an analysis system Chemplus-MS • Powered.

  In the total ion chromatogram shown in FIG. 6, the peak A (mass spectrum mass-to-charge ratio m / z = 28 (molecular weight response)) represents “nitrogen gas”. Peak B (mass-to-charge ratio m / z = 47 (molecular weight response)) represents “methanethiol”. Peak C (mass-to-charge ratio m / z = 62 (molecular weight response)) represents “dimethyl disulfide”. Peak D (mass-to-charge ratio m / z = 72 (molecular weight response)) represents “2-butanone”. Peak E (mass-to-charge ratio m / z = 45 (molecular weight response)) represents “ethyl alcohol”. Peak F (mass-to-charge ratio m / z = 90 (molecular weight response)) represents “mercaptoacetone”. Peak G (mass-to-charge ratio m / z = 94 (molecular weight response)) represents “dimethyl disulfide”. The peak H (mass-to-charge ratio m / z = 104 (molecular weight response)) represents “2,2-dimethyl-1-propanethiol”. Peak I (mass-to-charge ratio m / z = 87 (molecular weight response)) represents “3-methyl-1-butanol”. Peak J (mass-to-charge ratio m / z = 126 (molecular weight response)) represents “dimethyltrisulfide”.

According to the total ion chromatograms shown in FIGS. 4 to 6, it can be seen that unpleasant odor components increased with time. In particular, nitrogen (peak A), mercaptoacetone (peak F), dimethyl disulfide (peak G), and 3-methyl-1-butanol (peak I) are greatly increased. Nitrogen (peak A) is odorless, but is generated by decomposition of nitrogen-containing components such as proteins in fish. Any gas components other than nitrogen (peaks F, G, I) are unpleasant odor components.
Both the gas detection test and the GC / MS analysis described above were tested at the Wakayama Prefectural Industrial Technology Center, which is a public analysis organization.

"Sensory test":
A sensory test was given to 13 employees of our company. Both visceral removal treatment and mucous membrane removal treatment were performed after visceral removal treatment, but without mucous membrane removal treatment, frozen and stored in an airtight container and after 2 hours at room temperature immediately after thawing, before salt baking The olfactory sensory test was conducted to open the lid of each hermetic container and smell the odors of the sweetfish before being baked after being frozen and stored in a hermetic container and passed 2 hours at room temperature immediately after thawing. . As a result, all the 13 people who took the exam said, “Ayu, which has not been subjected to mucosal removal treatment, gave off an unpleasant odor, but Ayu, which had undergone both visceral removal treatment and mucosal removal treatment, had a slight odor but strong. It ’s not smelly. ”
Subsequently, a taste sensory test was conducted on those that had been thawed after thawing the sweetfish that had not been subjected to mucosal removal treatment, and those that had been salt-baked after thawing the sweetfish that had been subjected to both visceral removal treatment and mucous membrane removal treatment. . As a result, of the 13 people who took the exam, 3 responded that “I don't know the difference in taste between the two,” whereas the other 10 responded, “Ayu of both the internal organ removal process and the mucous membrane removal process. “It ’s obviously better”. As is clear from the results of the above-mentioned olfactory sensory test and taste sensory test, removing the internal organs alone cannot prevent a large amount of unpleasant odors after storage and a decrease in umami taste, but these reliably remove the skin mucous membrane. It can be seen that this can be realized.

In the above embodiment, the viscera removal process is performed after the mucous membrane removal process, and the fish freezing process is performed after the fish enclosure process. It is not limited. For example, even if the mucous membrane removing process is performed after the visceral removing process is performed, an effect of a certain level or more can be obtained. Moreover, you may implement a fish body enclosure freezing process after implementing a fish body freezing process. Even when only the mucous membrane removal step and the viscera removal step are performed and stored at low temperature refrigeration, storage for about 6 days can be provided without reducing the commercial value of the processed fish.
Furthermore, although ayu was illustrated as a river fish in the above, the river fish used for this invention is not limited to ayu. That is, when the present invention was tested on river fish having a large amount of skin mucosa on the surface of the fish, char, yamame trout and amago, the occurrence of unpleasant odor after storage was small, and the taste was almost the same as that immediately after storage. The result was delicious.

  By carrying out the present invention, it is possible to provide a marketed processed fish of river fish that is conservative. As a result, it is possible to stop the ongoing closure of river fish farmers, and it will contribute greatly to the promotion of Wakayama Prefecture and the domestic river fishery.

2a Internal organ removal process 2b Mucosal removal process 5a Fish freezing process 5b Fish enclosing process 9 Skin mucous membrane 14 Airtight bag 14c Sealing part Y Fish body P Arrow S Arrow

Claims (6)

An internal organ removal process for removing internal organs from river fish;
A mucosal removal process to remove the skin mucous membrane covering the fish body surface of the river fish,
A process for producing processed fish, comprising: The method for producing a processed fish according to claim 1, wherein the viscera removal step is performed after the mucous membrane removal step. A fish freezing process for freezing the fish from which the mucous membranes and internal organs have been removed;
A fish body sealing step in which the fish body from which the skin mucous membrane and internal organs have been removed is housed in an air-tight bag and the air-tight bag is sealed after the inside of the air-tight bag is sucked and decompressed,
The method for producing a processed fish according to claim 1 or 2, characterized by comprising: The method for producing a processed fish according to claim 3, wherein the fish freezing step is performed after the fish enclosing step. The method for producing processed fish according to any one of claims 1 to 4, wherein ayu is used as a river fish. Processed fish obtained by the production method according to any one of claims 1 to 5.

Images