JP2539740B2 - Method for producing fat-blending kneaded tuna - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to a fat-mixed tuna kneaded tuna (green onion tuna, tuna tuna) which is rich in fat by kneading low-fat red meat tuna with low fat content and adding oil and fat. , there is a common name, such as a plow only tuna, hereinafter referred to as greasing tuna) relates to a method for manufacturing the product.

[0002]

2. Description of the Related Art The conventional production of fat-saturated tuna is carried out by using 1-2 tuna loins or blocks of raw material stored at -40 ° C or below.
Store in a cool box for a day, raise the product temperature to -10 to -15 ℃, cut into rough slices with a frozen cutter, etc., put this slice in a thawing chamber and thaw it for 1 to 5 hours. It is minced in a mincing machine, and the minced tuna raw material is kneaded into a product by adding oil and fat.

[0003]

[0006] The stuffing tuna is floating around
Although it has a short history, it is inevitable that consumption will reach the general public.
Quality control is required for quality control during manufacturing and distribution
Hygiene management has become a major issue in the industry.

In particular, the inside of the tuna muscle may be considered sterile.
However, the frozen tuna, which is the raw material of the fat tuna, is a band.
Use a saw or planer to cut and shape the loin or blow
In order to make it into a hook shape, the surface of the frozen tuna raw material is cut during this cutting.
The surface is physically and bacteriologically contaminated with chips and the like.
easy.

[0005] However, foods in which fat-fed tuna is eaten raw
Since it is a product that is oriented toward natural products,
The chemical sterilization method can not be adopted, and it can be sterilized easily.
If you heat-sterilize it unnecessarily at a high temperature, the meat quality will be heat-denatured.
Because it is not raw, it can not be adopted normally, so
Since there is no effective sterilization method in the past, it has
There was a lot of bacterial contamination, and there was a situation where this countermeasure was required.

[0006] In addition, in the production line of fat tuna ,
It is difficult to thaw frozen raw materials, which is an obstacle to mass production, continuity, and automation.

The raw material tuna of the fat tuna is almost frozen, and the conventional thawing method requires a long time, so that the production process is interrupted, which hinders mass production of the fat tuna and continuous automation of the production. In addition, there is a problem that uneven thawing occurs and causes color change, and that an unpleasant odor is attached to the product by adsorbing an odor in the thawing room.

[0008]

In order to solve the above-mentioned conventional problems, the present invention has a loin or block shape of tuna.
Do not transfer frozen tuna raw material W continuously on the conveyor 1.
After cleaning dirt with rubbish, water or warm water, this frozen lintel
Steam of about 70 to 100 ℃ is applied only to the entire surface of the raw material W
Before spraying for a short time so that a heat-denatured part with a thickness of several millimeters occurs
The frozen tuna raw material W is cut into small pieces by the cutting machine 4,
While the cut frozen tuna pieces S are continuously conveyed by the conveyor 5 running in the thawing machine 6, hot air of 60 to 80 ° C. is blown for a short time to thaw the fat-mixed kneaded tuna. It proposes a manufacturing method.

[0009]

[Function] Washing frozen tuna raw material W with water or warm water
First flushes the surface of physical contaminants, then
Bacteria remaining on the surface are removed by steam at 70 to 100 ° C.
Heat sterilize.

The target bacterial group (live bacteria, E. coli, grapes)
Fungi, Salmonella, etc.) die under the condition of 70-80 ℃
In this way, this method is effective and the surface with sterilizing contamination
Only a few millimeters thick can be heat treated in a short time.
As a result, thermal denaturation has almost no effect on appearance and texture.
None, and it is completely harmless in terms of hygiene and maintains a frozen state in a raw state.
It becomes possible to sterilize almost completely as it is.

Since the frozen tuna raw material W is cut into thin strips S and spread thinly and evenly on the conveyor 5, hot air of 60 to 80 ° C. is blown, so that thawing is powerful and quick, and It is easy to thaw and can be thawed uniformly in an extremely short time.

[0012] Therefore, it is possible to obtain a high-quality tuna raw material without deteriorating the freshness and quality, and also to reduce the contamination by air, and it is possible to surely prevent the contamination of bacteria during thawing and the adsorption of odor.

Since the thawing process is carried out in a short time during the movement by the conveyor 5, mass production can be performed by continuously automating the manufacturing process of the fat-removed tuna, and the thawing temperature, moving speed, and stacking thickness of the slices enable thawing. Since the situation can be managed, it is possible to adjust and control the processing amount and processing time.

[0014]

[Examples] Red meat loin of frozen tuna excluding bones, skins, and flesh of blood or block-shaped frozen tuna raw material W is continuously placed on the conveyor 1 and carried into the washing room 2, where the conveyor 1 is on all sides. After cleaning the surface by spraying water or warm water from it, it is carried into the sterilization chamber 3 while being placed on the conveyor 1, and steam of 70 to 100 ° C is exposed on the surface.
It sterilizes by spraying for a short time (preferably within 1 minute) to the extent that a heat-denatured part with a thickness of several millimeters is generated only on the surface .

The frozen tuna raw material W sent out from the sterilization chamber 3 is put into a cutting machine 4 such as a frozen cutter installed at the discharge end of the conveyer 1 and formed into a thin strip of about 2 to 5 mm thick. The frozen slice S is cut.

Since the cut slice S is relatively thin, the subsequent thawing process is facilitated and the muscle fibers are not crushed as compared with the case of using a mincing machine, and the meat quality of the tuna remains moderately. Fresh tuna with a suitable texture and texture and a fresh color can be obtained.

The frozen slice S continuously cut in this way
Are placed on the thawing conveyor 5 in sequence and spread evenly to a thickness of about 2 cm, and then carried into the thawing machine 6, and while being moved by the conveyor 5, hot air of about 60 to 80 ° C is blown onto the thawing machine 2 to 2 Thaw and warm for 5 minutes.

Further, the defrosted tuna raw material is received in a kneading bowl, to which fats and oils are added and kneaded by a kneader.

The greased tuna that has been kneaded is further transferred without touching it by human hands and is metered and filled into a predetermined container by an automatic filling machine to be a product.

The thawing method of the present invention can also be applied to the thawing of frozen tuna raw materials used for processed tuna products other than fat-kneading kneaded tuna.

[0021]

As described above, according to the present invention, first, the surface
Frozen with sterilizing contamination after washing away physical contaminants of
Only a few millimeters thick on the surface of tuna raw material in a short time
Because it can be heat-treated , it is heat-modified both in appearance and texture.
It has almost no effect, it is harmless in terms of hygiene, and it is raw.
Can be sterilized almost completely while maintaining the frozen state
Becomes

Further , since hot air of high temperature of 60 to 80 ° C. is blown, the thawing is strong and fast, and the frozen tuna can be cut into small pieces and spread evenly and thinly on the conveyor, so that the thawing can be performed.
It is easy to thaw and can be thawed uniformly in an extremely short time, which makes it possible to obtain a high quality tuna raw material without sacrificing freshness and quality, and to reduce air pollution.
It is possible to prevent contamination by bacteria and adsorption of odor during thawing.

Since the thawing process can be carried out in a short time during the movement by the conveyor, the process for manufacturing the fat-free tuna can be continuously automated for mass production, and the thawing temperature, the moving speed, and the stacking thickness of the slices make it possible. Since you can manage the decompression status,
The processing amount and processing time can be adjusted and controlled.

[Brief description of drawings]

FIG. 1 is a side view showing a part of a manufacturing apparatus of the present invention.

FIG. 2 is a side view showing another portion of the manufacturing apparatus of the present invention.

[Explanation of symbols]

 1 Transport Conveyor 2 Washing Room 3 Sterilization Room 4 Freezing and Cutting Machine 5 Transport Conveyor 6 Thaw Sterilization Room W Frozen Tuna Raw Material S Section

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shinji Suzuki 4-13-10 Hamatome, Yaizu City, Shizuoka Prefecture Ishihara Fisheries Co., Ltd. (72) Inventor Yuzo Noda 4-13-10 Hamatome, Yaizu City, Shizuoka Prefecture Ishihara Suisan Co., Ltd. (72) Inventor Yutaka Kubota 4-13-10 Hamatome, Yaizu City, Shizuoka Ishihara Suisan Co., Ltd. (56) Reference JP-A-3-272673 (JP, A)

Claims (1)

(57) [Claims] 1. Loin of tuna or frozen frozen block of tuna
While transferring the tuna raw material continuously on the conveyor,
After cleaning dirt with warm water, remove all of this frozen tuna raw material
Steam with a temperature of 70 to 100 ℃ is applied to the surface only for a few millimeters.
Spray the frozen tuna for a short time to such an extent that a denatured part is formed.
The raw material is cut into small pieces with a cutting machine, and the cut frozen tuna pieces are thawed by blowing hot air at 60 to 80 ° C for a short time while being continuously conveyed by a conveyor running inside the defrosting machine. A method for producing a fat kneaded tuna, which comprises: