JP2016116506A - Fish and shellfish processed food, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fish and shellfish processed food which has a nutrient balance close to an original nutrient balance of fish and shellfish, and has a high edible percentage so as not to require a disposal step.SOLUTION: A method for producing a fish and shellfish processed food includes: a cutting step of cutting frozen fish and shellfish 1 which are obtained by freezing an integrated product of at least one part of a bone part and a skin part with a meat part of fish and shellfish as it is; and a step of heat treating cut meat pieces 2. The cut meat pieces 2 are obtained by cutting the meat part of the fish and shellfish, and the bone part and/or the skin part of the fish and shellfish.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing processed seafood.

There are various methods for processing fish, which are seafood. As one of typical processing methods, a method for producing surimi can be cited (see Patent Document 1).
As for the fish paste, for example, raw materials for various kneaded products such as chikuwa and salmon (see Patent Document 2), and a kneaded dish made by adding a splice of chicken eggs to seeds made from fish meat to a suitable size. It can be used as a raw material for dumpling-like food such as tsumire.
The manufacturing process of fish meat surimi is as follows, for example. First, a fish that has been landed is subjected to a treatment for removing the head, internal organs, and middle bones, and then the meat is opened in an open state. Next, after exposing the fish meat obtained by meat mining to water, an appropriate amount of water is dehydrated from the fish meat using a dehydrator. As a result, fish meat from which blood, water-soluble protein, fat, minerals and the like have been removed is obtained. The obtained fish meat is subjected to a treatment for removing skin, bones, blood and the like, and then dehydrated with a dehydrator. Surimi is obtained by uniformly mixing an additive such as sugar with the fish meat thus obtained.

And most of surimi currently used as a raw material for kneaded products is frozen surimi. Frozen surimi is manufactured by processing a fish such as a walleye pollock that has been processed into a surimi on board and then frozen. Since this frozen surimi can be stored in a form suitable for transportation and can be stored for a long period of time, it is widely used as a raw material for the kneaded product (intermediate material of the kneaded product).
However, as described above, fish surimi is originally manufactured through a process of removing skin and bone and a process of removing proteins, fats, minerals, and the like. Therefore, when manufacturing surimi fish, it is necessary to discard the removed portion. Moreover, the nutritional balance of fish meat surimi produced by removing these parts and components is far from the original fish.

  For this reason, we worked on the development of a method for producing frozen seafood processed products and raw materials for processed seafood that have a nutritional balance close to the original nutritional balance of seafood, and that have a high edible rate and do not require a disposal process. .

JP-A-7-000151 JP 2013-102704 A

As a result of the development, a shaving process of cutting frozen seafood that has been frozen while at least one of the bone part and the skin part integrated with the meat part of the seafood, and the resulting shaved meat pieces into a lump seafood meat A process for producing raw materials for processed seafood having a meat lump forming process has been developed.
According to this method, it is possible to produce a processed seafood raw material that can be used in the same manner as surimi. However, when developing this manufacturing method, we found various features of the cut meat pieces obtained in the cutting process, and found that there are various methods of use.

  The present invention has been made in view of such points, and has a nutritional balance closer to the original nutritional balance of seafood, and has a high edible rate and does not require a disposal process. It is an object to provide a manufacturing method.

The present invention is a cutting step of cutting frozen seafood frozen at least one of the bone part and the skin part integrally with the meat part of the seafood,
A step of heat-treating the minced meat piece, wherein the minced meat piece is obtained by cutting the meat part of the seafood and the bone part and / or skin part of the seafood. This is a method for producing processed seafood.

The heat treatment step is a frying step of frying the shaved meat piece obtained in the shaving step, a step of boiling the shaved meat piece, a step of boiling the shaved meat piece, a steaming step of steaming the shaved meat piece, and a baking step of baking the shaved meat piece Is a step of performing at least one of the steps.
And the said heat processing process is a process including at least any two processes among the said frying process, the said boil process, the said boiling process, the said steaming process, and the said baking process.
Further, the cut meat piece includes a cut meat piece in which at least one of the bone part and the skin part and the meat part remain integrated.

In addition, the method for producing processed seafood further includes a seasoning process for adding seasonings, and the seasoning process is performed during the shaved meat pieces and / or the heat treatment process before the heat treatment process is performed. It is the process of adding a seasoning to said shaved meat piece.
And it is a seafood processed food manufactured with the manufacturing method of such a seafood processed food.

In addition, another invention is a manufacturing method of the frozen seafood processed product which has the cutting process which cut | disconnects the frozen seafood which is a raw material, and produces | generates a meat piece. The shaving step is a step of repeatedly cutting the frozen seafood and confirming the quality of the shaved meat piece and the quality of the inside of the frozen seafood using the cutting surface of the shaved meat piece in the middle of the process. This is a possible process.
And the said cutting process is a process of processing the said frozen seafood, maintaining the state which can visually recognize the inside of the said frozen seafood which is a process target, The cutting surface of the said frozen seafood in the middle of the said process It is the process which can confirm the quality inside the said frozen seafood using.
Moreover, the said cutting process is a process which can stop cutting in the state in which the said frozen seafood in the middle of cutting exists, and can complete | finish manufacture of a frozen seafood processed product, The said cutting middle obtained by the stop of cutting The frozen seafood can be stored in a frozen state, and the frozen seafood after the frozen storage can be used as a raw material for producing a processed frozen seafood product.
Further, the shaving step is a step of slicing the frozen seafood to produce the thin sliced meat pieces, and the shaved meat pieces are sheared surfaces formed by slicing on both front and back sides and the both sides are visible. Moreover, it is possible to check the quality of the whole cut meat piece by using both the front and back shear surfaces.
In addition, the frozen seafood is frozen while at least one of the bone part and the skin part integrated with the meat part of the seafood.
And the said cutting process is a process of producing | generating the said cut meat piece which can be re-frozen and preserve | saved.
And the manufacturing method of the said frozen seafood processed goods further has the freezing process of obtaining the said frozen seafood.
Yet another invention is a frozen fish processed product manufactured by the method for manufacturing a frozen fish processed product described above.
Yet another invention further includes a meat block forming step for forming the cut meat pieces that are the frozen processed fish products manufactured by the above-described method for manufacturing processed frozen seafood, and re-frozen as the cut meat pieces. It is a method for producing raw materials for processed seafood, which can use a shaved piece of meat after storage, and produces a lump-like fish and shellfish obtained through the meat lump forming step.
And you may have further the process of freezing the said block-like fishery meat.
Moreover, you may have further the seasoning process which adds a seasoning. The said seasoning process is a process of adding a seasoning with respect to the said cut meat piece before the said meat lump formation process and / or the said cut meat piece in the said lump formation process.
Yet another invention is a method for producing processed seafood, wherein the processed seafood is manufactured through a heating step of heating the processed seafood raw material produced by the above-described method for producing processed seafood raw material.
Yet another invention is a frozen seafood processing apparatus comprising a cutting tool that cuts frozen seafood as a raw material to produce a cut meat piece.
The cutting tool is capable of forming a sheared surface that can be used for quality judgment of seafood on the frozen seafood in the middle of cutting, and the cut meat pieces generated by cutting the frozen seafood in the middle of cutting. In addition, it is possible to form a shear surface that can be used for quality judgment of seafood, and to generate the cut meat pieces having shear surfaces that can be used for quality judgment of seafood on both front and back surfaces.
The cutting tool is capable of cutting an integrated frozen seafood that is frozen while at least one of a bone part and a skin part of the seafood is integrated with a meat part of the seafood, and by cutting the integrated frozen seafood The formed shearing surface is a shearing surface in which at least one of the boundary between the bone part and the meat part and the boundary between the skin part and the meat part is visible.

  According to the method for producing a frozen processed seafood product and the method for producing a processed seafood raw material according to the present invention, it has a nutritional balance close to the original nutritional balance of seafood, and has a high edible rate and is a disposal step. Can produce frozen seafood processed products and seafood processed food ingredients. Moreover, according to the manufacturing method of the seafood processed food using the said seafood processed raw material, the seafood processed food of the nutritional balance close | similar to the original nutritional balance of seafood can be manufactured.

It is a perspective view for demonstrating the manufacturing method and frozen fishery processing apparatus of the fishery processed food of a present Example. It is explanatory drawing which showed typically the shearing surface of frozen fish. It is explanatory drawing which shows one form of the seafood processed food raw material manufactured with the manufacturing method of the seafood processed food of a present Example.

1 ... frozen seafood, 1a ... bone, 1b ... skin, 1c ... red portion, 2 ... shaved fish pieces (cut meat pieces),
3 ... Frozen fish shear blade (frozen seafood shear blade), 4 ... Front slide plate, 5 ... Rear slide plate,
10 ... Cutting tools, 20 ... Fish processed food ingredients (seafood processed foods, crab fish).

Next, a method for producing a processed seafood product according to the present application will be described.
In the present embodiment, first, frozen seafood 1 (see FIG. 1) used as a raw material for processed frozen seafood is prepared. In this example, the fish, horse mackerel, sardine, saury, salmon, which are frozen fish from which scales, heads, and internal organs have been removed, and removed heads, arms, and caries are removed. A frozen squid packed in the conical mantle portion was prepared.

And the prepared frozen seafood 1 was each processed in the cutting process.
The shaving process is a process of cutting the frozen seafood 1 as a raw material to produce a shaved meat piece 2 (see FIG. 1). In addition, the cut meat pieces 2 obtained in the cutting process have various forms such as a case where the cut pieces 2 are obtained in an expanded state as shown in FIG. 1 and a state where the cut pieces are bent into a bellows shape.
And about each frozen seafood 1, many cut meat pieces (processed piece) 2 were manufactured by performing cutting continuously (refer Fig.3 (a)).

In this shaving process, frozen fish 1 (see FIG. 2) with bone 1a, skin 1b, etc. or frozen squid with cartilage attached can be used as raw materials. When such a raw material is used, in the cutting process, the bone 1a and the skin 1b including the cartilage as well as the meat part are simultaneously cut.
That is, in the method of the present embodiment, various forms of frozen seafood 1 such as frozen seafood 1 with bone 1a and skin 1b can be used as a raw material. As the frozen fish that is the frozen seafood 1, for example, a so-called round frozen fish (frozen seafood) obtained by freezing a single fish that has been fried, frozen fish that has been subjected only to removal of scales, frozen fish from which the head and internal organs have been removed There are various forms of frozen fish, such as two frozen fish, three frozen fish, and so-called skinless frozen fish that has been peeled off. Similarly, in the squid as-is (frozen seafood), the mantle part from which the internal organs and shells have been removed, and the skin part of the mantle part, and the mantle part in these states, Various forms of frozen squid (frozen fish and shellfish) can be mentioned, such as one in which the arm is packed inside the mantle part, and two pieces of the mantle part in a downed state. In this way, frozen seafood in a state close to the original seafood (frozen fish and squid with a low degree of processing) can be used as a raw material, so by using such frozen seafood as a raw material, the original nutritional balance of the seafood Processed products with nutritional balance close to.

By the way, there are various methods for cutting the frozen seafood 1 used in the shaving process. In this embodiment, a method of slicing the frozen seafood 1 as a raw material to generate a thin sliced meat piece 2 is used.
In addition, there are various methods for slicing, but in this embodiment, the frozen seafood 1 using the cutting tool 10 (see FIG. 1) provided with the so-called frozen seafood shearing blade 3 in the shape of a kanba. Was cut to produce meat pieces 2. That is, in this example, as shown in FIG. 1, a frozen fish and shellfish processing apparatus provided with a cutting tool 10 was used.
The cutting tool 10 protects the shape of the front slide plate 4 that guides the frozen seafood 1 to be cut toward the frozen seafood shear blade 3 and the frozen seafood 1 that has been cut by the frozen seafood shear blade 3. And a rear slide plate 5 to be slid. The slide surfaces (surfaces) of both the slide plates 4 and 5 are flush with each other, and the frozen seafood shear blade 3 is installed in a state where the blade edge protrudes from the slide surface by a minute distance. And the blade edge | tip of the frozen seafood shear blade 3 is protruded on the outer side of the slide surface in the state which turned to the direction inclined to the front slide board 4 side. Therefore, when the frozen seafood 1 in contact with the front slide plate 4 is slid toward the frozen seafood shearing blade 3, the frozen seafood 1 is cut by the frozen seafood shearing blade 3, and the cut meat pieces 2 are generated. In addition, the protrusion distance of the blade edge | tip of the frozen seafood shear blade 3 can be adjusted in the range which can perform a cutting process with respect to frozen seafood. For example, how to process the shaved meat piece 2 obtained in the shaving process afterwards, depending on the type of frozen seafood to be shaved, the type of fish in fish, for example, the form of frozen seafood to be cut, etc. It is possible to adjust the thickness of the meat piece 2 (that is, the protruding distance of the cutting edge).
In the present embodiment, the frozen fishery 1 is cut one by one. However, for example, when there is a lump (including a small fish lump) in which a plurality of frozen seafoods are integrally frozen, It can be cut in the cutting process as it is. Furthermore, in the present embodiment, the frozen seafood processing apparatus provided with the cutting tool 10 is fixed, and the frozen meat 1 that is the raw material is slid to produce the cut meat pieces 2. The frozen meat processing apparatus provided with the cutting tool 10 may be contacted, and the apparatus may be moved to manufacture the cut meat pieces 2.

It can be said that the method of producing the thin cut meat pieces 2 as described above is more preferable in that the bones and skins of the frozen seafood 1 can be reliably refined.
And as for the cut meat piece 2 produced | generated in this way, both front and back are shear surfaces (refer FIG. 2). The shear surface is also preferable in that it is suitable for visually checking the state of meat such as meat quality, such as being usable for judging the quality of seafood, particularly fish. Moreover, a shear surface is a surface formed not only in the cut meat pieces 2 to be generated but also in the frozen seafood 1 in the middle of cutting. That is, if this cutting process is used, the quality of the cut fish pieces and the frozen seafood 1 being cut can be determined using the shear plane. Further, if the raw material to be shaved is the frozen seafood 1 with bone or skin attached, a boundary between the bone part and the meat part and a shear surface where the boundary between the skin part and the meat part can be visually recognized are formed. Therefore, the quality of seafood such as the quality of fish can be determined using these boundary portions.

  The raw frozen seafood has the characteristic that the quality differs greatly depending on whether the handling from landing to freezing is good or bad. And even if it is difficult to judge the quality only by looking at the appearance, it can be judged by checking the cut surface. That is, by visually observing the inside of a seafood such as fish, it is possible to determine the freshness when landing, the quality of flesh (meat quality), the thickness of the skin (thinness), and the like. And if a cut surface can be seen about the whole frozen seafood, even if there is a locally poor quality part, that part can be visually recognized and removed. This can be said to be particularly effective for fish that are thick and difficult to confirm internal quality, such as large fish. The poor quality part is, for example, a part such as “cobbing”, “bruise”, “stain”, “bleeding”, “thrombosis”, “discoloration”, “discoloration due to other reasons”. Such a portion may be caused by, for example, poor handling at the time of landing or a fish rampage.

In this respect, in the thin cut meat piece 2, as described above, the shear surfaces on both the front and back surfaces can be visually recognized. Therefore, the quality of the cut meat piece 2 and the inside of the frozen seafood 1 during the cutting are utilized using this shear surface. Can check the quality. That is, the quality of the frozen seafood 1 as a raw material can be confirmed at any time during the shaving process.
Moreover, since it is the method of producing | generating the thin cut meat piece 2, if the cut meat piece 2 is always confirmed, the whole inside of frozen seafood can be visually recognized. That is, even when there is a locally poor quality part of the frozen seafood as a raw material, this bad part can be noticed. And when it notices, the shaved meat piece 2 containing a bad quality part can be removed immediately. Furthermore, since the shaving process can be stopped (interrupted or stopped) when noticed, the frozen seafood 1 having a poor quality part can be easily and quickly removed from the raw material.

  The cut meat pieces 2 to be produced were those that could be stored again. It is considered that the temperature of the frozen seafood 1 to be cut is below freezing (freezing state), and the cut meat pieces 2 having a temperature below freezing are generated. Thus, in order to produce the minced meat pieces 2 that can be re-frozen and stored, it is preferable to perform the shaving process in a temperature environment below freezing, such as a room at a temperature below freezing.

It is also possible to use small fish that is not easy to process and frozen saury frozen fish as raw materials, and using these as raw materials, cut meat pieces with a sheared surface that can confirm the internal quality of the fish (shaved fish meat) Piece 2) could be produced. Furthermore, the cut meat piece 2 which has the shearing surface which can confirm internal quality was able to be manufactured also about the squid which is a mollusk.
That is, the above-described process for cutting frozen seafood 1 is a process having a feature that various types and forms of frozen seafood 1 can be processed while maintaining the state in which the internal quality can be confirmed.
And the manufacturing method of a present Example has the characteristics that the minced meat piece 2 can be manufactured using the frozen seafood of various fish species and animal species as a raw material.
In addition, seafood (seafood) refers to marine animals. In addition to fish (fish including sharks and eels), for example, squid, octopus, scallops (shells that live in the water) Molluscs such as shellfish possessed) and crustacean animals such as shrimp, crab, lobster, omar and the like.
Furthermore, in the above-described frozen seafood shaving process, there is no change in the raw material weight before and after processing. That is, it is excellent in that all of the frozen seafood, which is a raw material for food, becomes food and no waste portion is generated. For example, in the manufacture of surimi that removes bones and skins during processing, the weight changes and waste is generated before and after processing.

  Moreover, since the cutting process of the frozen seafood 1 described above can be stopped at any time in the middle of the process, the cutting process can be stopped by stopping the cutting process at an appropriate time as necessary. The quality can be confirmed by directly viewing the inside of the frozen seafood 1 as a raw material as needed. That is, the quality inside the frozen seafood can be confirmed using the cutting surface of the frozen seafood during cutting at any time during the cutting process.

By the way, when the shaving process is stopped halfway, raw materials (shaving frozen seafood) that are being shaved may remain. In general, it is preferable to use up the raw materials that have been used.
In this regard, in the manufacturing method of the present embodiment, the raw material being cut (hereinafter referred to as frozen frozen seafood in this paragraph) can be re-frozen and stored as it is, and in the middle of re-frozen storage. Frozen seafood can be used as a raw material for producing processed frozen seafood. That is, even if the shaving process is stopped in a state where frozen seafood remains, and the shaving process is finished as it is, it is not necessary to discard the frozen seafood, that is, raw materials that are used, and can be stored again. Another advantage is that the quality of frozen seafood during re-storage and use is not particularly low.
Thus, the shaving process is a seafood processing process characterized by being able to stop and end the process regardless of whether frozen seafood on the way (shaved frozen seafood) exists.

  Next, a method for producing a seafood processed food material will be described.

In the production of processed seafood raw materials, the cut meat pieces 2 obtained in the above-described cutting process were formed into block-shaped seafood meat (kneaded meat) 20 that can also be referred to as fish meat dumplings (meat block forming process, FIG. 3 (b)). reference).
The kneaded seafood meat 20 obtained through this seafood meat mass forming step is a raw material for processed seafood.

When the tactile sensation and texture of the processed seafood raw material (kneaded seafood meat) 20 produced in this way were confirmed, such as the feel and texture, it was possible to produce a product in which the presence of bones and muscles could not be confirmed. This is probably because the frozen seafood 1 was cut finely. Therefore, the manufacturing method of this example does not require a step of removing bones, skins, etc., and without removing these, the food texture does not leave a sense of incongruity, and the nutritional balance of the bones and the like is impaired. It can be said that it has the advantage that it is possible to easily produce crab seafood with a nutritional balance close to the original nutritional balance of seafood.
It can also be said that the edible rate of seafood can be increased, the discard rate can be reduced to 0, and the like, which can be significantly reduced.

In addition, as the cut meat piece 2, in addition to the cut meat piece 2 immediately after the cutting process, the cut meat piece 2 that has been frozen and stored can be used. In addition, all of the processed seafood raw material (crushed seafood meat) 20 obtained for each type of seafood could be stored frozen. That is, it was possible to produce frozen kneaded seafood from the cut meat pieces 2.
The seafood meat mass forming step is a step that can be performed in a low-temperature environment such as a temperature below freezing point, and is preferably performed in the environment. For example, since the cut meat pieces 2 are thin and contain fish fat, they can be easily deformed by applying an external force such as pressure even in a temperature environment below freezing and can be formed into a lump. . In addition, the object to be shaved in the shaving process is that it has been frozen in the previous process, because the seafood processed food raw material (sliced seafood meat) can be manufactured easily, quickly and reliably in the above-described seafood meat lump forming process. It is believed that there is. From this point, it can be said that the freezing process is a characteristic process of the method for producing a frozen processed fishery product, processed fishery food material, and processed fishery food described here.
In addition, when using the manufactured fish and shellfish processed food raw material 20 immediately and manufacturing fish and shellfish processed foods, such as fried, immediately, you may perform a seafood meat lump formation process using the cut meat piece 2 of the thawed | decompressed state.

  Moreover, according to the method for producing raw materials for processed seafood of the present embodiment, processed fishery products as described above using small fish that are not easy to process, frozen saury with fat and squid that is a mollusk as raw materials Since the raw material (sliced seafood meat) 20 could be manufactured, this manufacturing method uses a wide variety of types of frozen seafood 1 and is a processed fishery product that allows visual recognition of the type of seafood such as being fish meat. It can be said that this is a production method capable of producing the raw material 20.

As described above, the cut meat pieces 2 are excellent in formability with respect to forming a predetermined amount of the cut meat pieces 2 into a lump shape. For example, it is possible to produce a lump-shaped processed seafood raw material (crushed seafood meat) 20 simply by placing an appropriate amount of the cut meat pieces 2 on the hand and wrapping them with both hands to form a dango shape.
That is, it can be said that the seafood meat lump forming step here is a step of forming an appropriate amount of the cut meat pieces 2 into a lump shape. Examples of the forming process include a kneading process such as a hand kneading process, and a pressing process for forming a dumpling or rice ball using a molding material such as a mold or a purse. In this way, the thin cut meat pieces 2 are processed raw seafood products that can be easily formed into blocky seafood (crushed seafood) that can be handled as a single piece.

  In addition, the seafood processed food raw material (boiled seafood meat) 20 mentioned here includes a portion where the original shape of the raw seafood is retained, and it can be said that the original shape of the seafood meat appears in the appearance. (See FIG. 3B). For example, if the raw material is fish, it can be visually recognized that it is fish meat. For example, if the frozen fish 1 with the skin 1b attached is used as a raw material, the case where the cut skin 1b can be visually recognized can be mentioned. Moreover, if it is the frozen fish 1 which has the part of red 1c, the case where the red 1c can be visually recognized can be mentioned. Furthermore, it is also possible to manufacture the seafood processed food raw material 20 that can recognize the meat quality and the raw seafood species. In food, where the degree of processing is low and the taste of the raw material itself is important, and the traceability of the raw material is important, the ingredients that can visually recognize the original form of the raw material (seafood) are as described above It is excellent in that it has appealing power. Similarly, the manufacturing method of this embodiment which can manufacture such a foodstuff quickly and easily by the above processes is also excellent, and the cut meat piece 2 which is the raw material is also an excellent foodstuff (processed product).

Furthermore, the seasoning process which adds a seasoning was performed.
As the time for performing the seasoning process, the seasoning is added to the shaved meat piece 2 before the seafood meat lump forming process and the seasoning is added to the shaved meat piece 2 in the seafood meat lump forming process. A case can be mentioned.
As a result, seasoned seafood processed food ingredients (boiled seafood meat) 20 could be produced.
In addition, since the seafood meat lump forming process is a process that has a low degree of processing and can be performed in a very short time, if the process is used, the seasoning is evenly mixed into the whole processed seafood raw material 20. Despite this, it is considered that the flavor of the seasoning can be suppressed.

And the seafood meat (seafood processed food raw material) of each seafood was heated, and the seafood processed food was manufactured.
There are various heating methods such as steaming, boiling, baking, and heating with a microwave oven. Here, a method of frying in oil was used.
Here, both the unseasoned crab seafood and the seasoned crab seafood were fried and heated to produce fried (seafood processed food).
As a result of tasting, all had a unique texture. This is considered to be because the kneaded fish and seafood (fishery processed food raw material) produced through the above-described special cutting process and seafood meat lump forming process was fried.

  By the way, as a result of repeated research and examination on the minced meat pieces 2 in producing the processed seafood raw material using the method of the above-described example, various knowledge about the minced meat pieces 2 was obtained.

For example, in order to develop a processed food using the minced meat piece 2, after research and examination on the properties and handleability of the minced meat piece 2, what kind of processing is next performed on the minced meat piece 2? I found it very important.
The shaved meat pieces 2 are easily deformed due to their thin-walled shape and the quality of meat similar to raw seafood, and are subject to changes in the environment they are given, such as being easy to change temperature (low heat capacity). The above-mentioned “next processing” is based on the knowledge that the food is extremely adaptable to the food, and the characteristics of the subsequent processing to be added to the minced meat pieces 2 are greatly influenced by the research. Found the importance of. In addition, since the cut meat pieces 2 are extremely excellent in environmental changes (having extremely excellent processability), once processed, they are processed efficiently, and as a result, the processability is significantly reduced. The knowledge of becoming a product was obtained through research, and the importance of the “next processing” described above was found.

  From this point of view, when reexamining the above-described methods for producing processed seafood ingredients and processed foods, the meat block forming step for forming a block of seafood meat (crunched meat) 20 based on the cut meat pieces 2 obtained in the cutting step is as follows. It can be recognized that this is a processing method that pays attention to the property of ease of processing of the thin meat pieces 2 that are thin.

However, when the cut meat pieces 2 are formed into a lump shape, it is considered that the excellent adaptability to the temperature change that the thin cut meat pieces 2 had in light of the above-described knowledge. Moreover, it can be considered that by making it a lump, the homogeneity ease of homogenizing the texture and seasoning of the central portion and the outer peripheral portion is reduced.
After further obtaining such knowledge, the present inventors have found an unprocessed processed fish food and a method for producing raw materials for processed fish food.

In the manufacturing method, heat treatment is performed on the cut meat pieces 2 obtained in the above-described cutting step (heat treatment step).
The method for producing a processed seafood product or raw material by subjecting the cut meat piece 2 obtained in the cutting process to a heat treatment process is focused on the property that the thin cut piece 2 has excellent adaptability to temperature changes. It can be said that it is a method.
Examples of the heat treatment include heat treatment and cooling treatment. Here, attention is particularly paid to heat treatment. Examples of the heat treatment include frying, boiling, baking, and steaming.

Next, a method for producing a seafood processed food (raw material) will be specifically described.
In addition, since it has already demonstrated about the process of manufacturing the cut meat piece 2, the description is abbreviate | omitted.
Moreover, what was manufactured by the manufacturing method of the seafood processed food demonstrated here can be eaten as it is. Therefore, if attention is paid to this point, the method for producing raw material for processed seafood described here is a method for manufacturing processed food for seafood.

First, the manufacturing method of the fishery processed food raw material which uses a frying process as heat processing is demonstrated.
The frying process is a cooking method in which food is immersed in a large amount of high-temperature oil and heated, and is, for example, a cooking method used in the manufacture of tempura, fried food, and the like.
The cut meat piece 2 was thin and could be deep-fried in a very short time. If the processing time is short, the whole cut meat piece 2 as a food can be fried easily and reliably uniformly.
Then, by performing a frying process on the cut meat pieces 2, a fried cut meat piece (hereinafter referred to as a fried cut meat piece) that can be referred to as fried food (more specifically, fried chicken and Tatsuta fried food) or the like is obtained. I was able to. The deep-fried meat pieces had a crispy texture and could be eaten as they were. In addition, deep-fried meat pieces can be easily pulverized or divided into small pieces, and can be processed into flakes (powder) that can be used as a sprinkling or unwinding tool. The raw materials for these processed products It was found that it is suitable as.
In addition, the fried chicken (kakiage) could be obtained by filing a plurality of minced meat pieces 2 together or fried together with other ingredients such as vegetables cut into small pieces. The cut meat piece 2 is a soft food that can be easily deformed, and can be easily entangled with foods such as vegetables that have been cut into small pieces, and has been found to be suitable as a food for kakiage. The resulting deep-fried meat pieces, in other words, kakiage is one of the well-known Japanese dishes. For example, in a state where ingredients cut into seafood and vegetables are entangled with clothes using flour. It can be said that it is a Japanese dish fried using cooking oil.
By the way, when frying a frozen fish or a thawed one, so-called oil splash is likely to occur. Oil splashes are a cause of fouling of frying equipment such as fryer. If oil splashes occur frequently, the maintenance frequency of the equipment may increase or the equipment may be damaged. In this regard, in the frying process of the cut meat pieces 2 obtained through the shaving process, so-called oil splashing hardly occurred. Frozen fish and thawed fish are likely to be in a state of holding a substance that causes oil splashes, such as a lump of water, and it is not easy to remove the cause. On the other hand, it is considered that the cut meat pieces 2 are prevented from holding causal substances such as a lump of moisture because they have undergone the cutting process. From such a thing, the cutting process which manufactures the cut meat piece 2 can have the property excellent especially as a foodstuff to fry. Moreover, it can be said that the cutting process which manufactures the cut meat piece 2 is a process which manufactures the cut meat piece 2 by which the oil splash was suppressed by the process of cutting thinly rather than the method of water removal.
If oil splashing can be prevented, instrument maintenance becomes easier and the failure rate can be reduced.

Next, a method for producing a processed seafood raw material using a boil process as a heat treatment will be described.
Boiled (boiled process) is a cooking method in which food is immersed in boiled water (hot water) and heated.
By subjecting the minced meat piece 2 to a boiled process, a thin-boiled minced piece of meat (hereinafter referred to as a boiled meat piece) could be obtained.
Further, the cut meat piece 2 was thin, and could be processed with a broom in a very short time. If the processing time is short, the whole cut meat piece 2 as a food can be boiled easily and reliably uniformly.
By the way, when the minced meat piece 2 was boiled, it was found that the fats and oils contained in the minced meat piece 2 could flow out of the minced meat piece 2 in a short time. In recent years, the demand for low-calorie meals has increased from the viewpoint of health management and nutritional management, and the need for low-calorie foods has increased. In this regard, according to the method for producing raw fish and shellfish processed foods using a boiled process, the fat and oil contained in the cut meat pieces 2 obtained in the cutting process can be discharged out of the cut meat pieces 2 in a short time, and the calorie content is low. It is possible to manufacture meat pieces easily, quickly and surely with a bowl.
In addition, the boiled cut meat obtained at the same time as the boiled meat pieces can be used as a soup. In particular, shaved meat boiled soup can be used as a soup for calorie adjustment, not just a soup. Since the minced meat boiled juice contains a large amount of oil and fat that has flowed out of the minced meat piece, the calorie can be easily adjusted by adjusting the amount of the minced meat boiled soup.
In this way, the processed seafood produced by the method for producing raw processed seafood using a boiled process can be a boiled meat piece and a boiled and boiled meat piece. Is possible.
Furthermore, it can be said that the piece of meat to be shaved is a food that is easier to loosen because it is thin. That is, according to the method of manufacturing raw materials for processed seafood using a boiling process, it is possible to easily, quickly and surely manufacture the meat pieces that are easy to loosen.

Next, the manufacturing method of the seafood processed food raw material using the process boiled as heat processing is demonstrated.
The boiling step is a cooking method in which food is immersed in water (including seasoned water such as soup stock) and heated.
By simmering the cut meat pieces 2, boiled thin meat pieces (hereinafter referred to as boiled meat pieces) could be obtained.
Since the cut meat piece 2 was thin, it could be boiled in a very short time. That is, when the minced meat piece 2 was boiled, the fat and oil contained in the minced meat piece 2 spread evenly over the entire boiled food (including the broth) in a short time. Moreover, when the shaved meat piece 2 was boiled using the broth, the broth soaked the meat piece 2 in a short time. Thus, by simmering in the thin-cut meat pieces 2 obtained in the shaving process, the whole taste was uniform, and the boiled food containing the cut meat pieces soaked in the broth could be made in a short time. .
Furthermore, if boiled soup or the like can be simmered in a short time and impregnated into the meat piece 2, processed foods that generally require long-time stew, such as simmered, can be produced in a short time.

Next, the manufacturing method of the fishery processed food raw material using the process steamed as heat processing is demonstrated.
The steaming step is a cooking method in which food is heated using steam (high temperature steam) generated by heating water. Steam is generated using, for example, steam contained in the ingredients placed on Seiro, moisture contained in seasonings such as sake, and moisture contained in the ingredients themselves.
By subjecting the cut meat piece 2 to a steaming process, a steamed thin piece of meat (hereinafter referred to as a steamed meat piece) could be obtained.
Further, the cut meat pieces 2 were thin and could be steamed in a very short time. If the processing time is short, the whole cut meat piece 2 as a food can be easily and reliably steamed uniformly.
By the way, when the cut meat piece 2 was steamed, the fragrance and flavor contained in the cut meat piece 2 could be steamed out in a short time to flow out of the meat piece, and a steamed meat piece rich in aroma and flavor was obtained. . Aroma and flavor are important factors in a delicious meal. In this regard, according to the method for producing raw fish and shellfish processed foods using the steaming process, the aroma and flavor contained in the shaved meat pieces 2 obtained in the shaving process can be quickly drained out of the meat pieces. Can be quickly and reliably complemented. Also, since the scent and flavor can be obtained in a short steaming process, steaming a piece of meat just before the scent and flavor is needed, so that the scent and flavor can be obtained without causing a timing shift. Can do.

Next, the manufacturing method of the fishery processed food raw material which uses a baking process as heat processing is demonstrated.
Here, the baking process is a cooking method that heats by a direct fire without using a heat transfer medium such as a pot, a pot or a frying pan or oil, and a pot, a pot or a frying pan, and a small amount is supplied if necessary. And a cooking method in which high-temperature heat is directly applied to the ingredients using a heat transfer medium such as oil.
By subjecting the cut meat pieces 2 to the baking process, it was possible to obtain baked thin cut meat pieces (hereinafter referred to as burned meat pieces).
For example, in the case of a baking process by direct fire, the obtained baked meat piece can be easily pulverized (smallly granulated), and so-called sprinkling can be easily obtained. The cut meat piece 2 was thin and could be baked in a very short time. If the processing time is short, the whole cut meat piece 2 as a food can be easily and surely baked uniformly.
By the way, when the minced meat piece 2 was baked, the fragrance and flavor contained in the minced meat piece 2 could be drained out of the minced meat piece in a short time, and a baked minced meat piece rich in aroma and flavor was obtained. . Aroma and flavor are important factors in a delicious meal. In this regard, according to the method for producing raw fish and shellfish processed foods using the baking process, the aroma and flavor contained in the cut meat pieces 2 obtained in the cutting process can be discharged out of the cut meat pieces in a short time, Can be quickly and reliably complemented. Therefore, as described above, by pulverizing the baked meat pieces obtained, flakes rich in flavor and flavor can be easily produced.
Since the fragrance and flavor are obtained in a short baking process, the fragrance and flavor can be obtained without causing a timing shift by baking the meat pieces immediately before the fragrance and flavor are required. .
In addition, in the case of a baking process performed using a heat transfer medium (here, a frying pan), it is baked in a state of being crushed together for each minced meat piece 2 (a state in which a soft portion remains inside), It was found that it can be easily processed into flakes. The baked meat piece obtained in this way is then made into flakes and is suitable as a tool for flickering and unwinding.
And most of the baked meat pieces are baked, so it is suitable as a raw material for taking soup stock. When taking the soup, you can take the soup by treating the burned pieces in the same way as the soup kelp or bonito. Because baked meat pieces tend to crumble, when taking soup stock, for example, in order to make it difficult for oli (soybeans) to form in the soup, a method of taking the soup stock by putting the baked meat pieces into a fine pack etc. Is preferred.
Further, the soup stock can be obtained using a baked piece that has been seasoned with a seasoning such as mirin, sesame, sugar, or salt (hereinafter referred to as a seasoned baked piece). For example, it is suitable as a soup of udon. In this case, the seasoned baked meat piece is a raw material for the soup stock and also a food. That is, the seasoned baked meat pieces are obtained by subjecting the baked meat pieces to a seasoning process.

  Here, the fried process, boiled process, boiled process, steaming process and baking process are given as the heat treatment process of the cut meat pieces, and the method for producing the seafood processed food raw material using each process has been described. The process is not limited to these. The heat treatment process modified within the scope of the heat treatment is included in the heat treatment process here.

Moreover, the heat processing process used in the manufacturing method of the processed fishery food raw material using a heat processing process does not restrict | limit the number of types of the process to perform, and the frequency | count of execution of each process. The heat treatment step of the method for producing a processed seafood raw material may include two or more types of steps described above. In the case of a heat treatment process including a plurality of types of processes, each process may be performed sequentially or simultaneously. Furthermore, in the case of a heat treatment process including a plurality of types of processes, the same type of processes may be performed twice.
As a case where it carries out sequentially, the case where a boiling process is performed first and a fried process is performed after that can be mentioned, for example.
As a case where it performs simultaneously, the case where a boil process and a steaming process are performed simultaneously can be mentioned, for example.
As a case where the same kind of process is performed twice or more, for example, a frying process is performed first, then a boiling process is performed, and then a frying process is performed. Furthermore, the case where the process which performs the process and the process of boiling simultaneously with a boil is performed first, and the process of boiling is performed after that can be mentioned.

  It should be noted that the frozen processed fishery product, the processed fishery food material, the method for producing the processed seafood, and the frozen processed fishery apparatus according to the present invention are not limited to the above-described embodiments. Methods and devices modified within the scope of the present invention are included in the scope of the present invention.

Claims (6)

A cutting step of cutting frozen seafood frozen at least one of the bone part and the skin part with the meat part of the seafood,
And a step of heat-treating the cut meat pieces,
The method for producing a processed seafood product, wherein the cut meat pieces are obtained by cutting the meat part of the seafood and the bone part and / or skin part of the seafood.   The heat treatment step is a frying step of frying the shaved meat piece obtained in the shaving step, a step of boiling the shaved meat piece, a step of boiling the shaved meat piece, a steaming step of steaming the shaved meat piece, and a baking step of baking the shaved meat piece The method for producing a processed seafood product according to claim 1, wherein the method is a step of performing at least one of the steps.   The said heat processing process is a process of the seafood processed food of Claim 2 which is a process including at least any two processes of the said frying process, the said boiled process, the said boiling process, the said steaming process, and the said baking process. Production method.   The cut meat piece includes a cut meat piece in which at least one of the bone part and the skin part and the meat part remain integral with each other. The manufacturing method of the seafood processed food of description. It has a seasoning process to add seasonings,
The said seasoning process is a process of adding a seasoning with respect to the said cut meat piece before the said heat processing process and / or the said cut meat piece in the said heat processing process. A method for producing a processed seafood product according to claim 1.   A seafood processed food produced by the method for producing a seafood processed food raw material according to any one of claims 1 to 5.

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