JP2597465B2 - Manufacturing method of fish bone with wrapped meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating meat flesh of discarded fish, such as salmon, to produce packaged fish bone containing a large amount of calcium.

[0002]

2. Description of the Related Art Japanese Patent Application Laid-Open No. Hei 5-23142 discloses a method of utilizing meat meat bones of fish, such as salmon, which have been discarded, as a food, to effectively use resources, and to reduce the cost of disposal. Retort meat meat bone (fish spare ribs)
Is disclosed. This spare rib is a process of taking the middle bone and accompanying bones from fish like salmon with meat, immersing this in the seasoning liquid, drying the meat fish bones appropriately, and drying the meat fish after drying. Vacuum packing the bones in a heat-resistant film packaging material, a step of heat sterilization while applying pressure, and removing the meat fish bone from the packaging material,
And drying again moderately.

[0003]

However, in the conventional method, after heat sterilization under pressure, the heat-resistant film packaging material is opened, the retorted meat meat fish bone is taken out, dried again, and then used as another packaging material. Since it is stored and provided as a final product, not only the manufacturing process becomes complicated, but also the good storage state after pressurization and heat sterilization is broken, and the shelf life is shortened to about 90 days from the production.

[0004] After the pressurized heat sterilization, dripping occurs due to a change in the structure of the meaty fish bone.
For this reason, when a packaging material containing meat fish bones that have been subjected to pressure heat sterilization is provided as a final product, not only the appearance of the product is impaired by the drip that has come out of the packaging material, but also the packaging material There was a problem that the juice spilled when opened, and it became sticky when eating.

An object of the present invention is to provide a heat-resistant film packaging material as it is as a final product by eliminating the problem caused by drip coming out of a meaty fish bone stored in the heat-resistant film packaging material during sterilization under pressure and heat. It is an object of the present invention to provide a method for producing a packaged meat-filled fish bone which has a simplified process and an improved shelf life.

[0006]

According to the present invention, there is provided a method for producing a meat-wrapped fish bone according to the present invention, comprising the steps of immersing the remaining meat-filled fish bone obtained by lowering the fish into three pieces in a seasoning solution, After the step of cooling with cold air and vacuum-packing the meaty fish bone with heat-resistant film packaging together with dried kelp of desired dimensions,
Pressurizing and heating for sterilization.

[0007] Examples of the fish include salmon, trout, saury and the like. The seasoning is prepared from, for example, salt, bonito extract, sodium malate, ribonucleic acid seasoning, and the like.

Preferably, the cold air drying is performed at a temperature of 15 to 16 ° C. so that the water content of the meat fish bone after seasoning becomes 60 to 68%. When the water content of the meat fish bone by the cold-air drying is less than 60%, burning may occur in the subsequent pressurized heat sterilization (retort sterilization) process. On the other hand, if the water content exceeds 68%, a large amount of drip comes out of the meaty fish bone in the retort sterilization step,
Even in the presence of dried kelp, a considerable amount of juice may remain on the heat-resistant film.

Preferably, the dried kelp is stored in the heat-resistant film packaging material so as to be in contact with one side of the meat fish bone. The dried kelp has a meat bone weight of 3
% Or more is preferably used. If the weight of the dried kelp is less than 3%, it becomes difficult to sufficiently absorb the drip that has come out of the meaty fish bone in the pressurized heat sterilization step. More preferably, the weight of the dried kelp is 4 to 6% of the weight of the meat fish bone.

[0010]

According to the present invention, the remaining meaty fish bones obtained by lowering the fish into three pieces are immersed in a seasoning liquid, and the drained meaty fishbones are dried with cold air, and then subjected to the aforementioned pressurization and heating sterilization step. The amount of drip from the meat fish bone can be suppressed. Subsequently, after the cold-air-dried flesh fish bone is vacuum-packed in a heat-resistant film packaging material together with a dried kelp having a desired size, the fish bone is softened and easily eaten by pressurizing and heat-sterilizing the meat fish. Can be modified into bone.
In addition, since the dried kelp having the property of adsorbing about 5 times its own weight of water is coexisted in the heat-resistant film-made packaging material, the pressure-heat sterilization step may cause a change in the structure of the meat fish bone. The accompanying drip can be absorbed by the dried kelp. Further, the flavor of the dried kelp coexisting can be imparted to the meaty fish bone.

Therefore, the packaged fish bone manufactured by the above-described method has good appearance, prevention of juice from spilling at the time of opening, and eating at the time of eating, because there is almost no drip from the meat fish bone in the packaging material. Stickiness can be suppressed, and it can be used as it is as a final product. As a result, according to the method for producing a meat wrapped meat according to the present invention, after pressurized and heat sterilized as in the past, the meat flakes were taken out of the heat-resistant film packaging material and dried appropriately,
The complicated steps of repackaging can be eliminated, and long-term storage at room temperature can be improved because the heat-resistant film packaging material after vacuum packaging and pressure heat sterilization is marketed as it is. In addition, by opening the heat-resistant film packaging material, it is possible to eat soft meated fish bones that are seasoned and have the flavor of kelp added.

[0012]

Embodiments of the present invention will be described below in detail. Example First, after removing the head, tail, fins and internal organs of salmon, the salmon was lowered into three pieces, and the middle bone and its attached bone were taken out with the meat attached and washed with water. Then, after immersing the meat fish bone in a seasoning liquid having the following composition at 90 ° C. or less for 90 minutes,
Drained. Continue to add one seasoned fish bone
Cold air drying was performed by blowing cold air at 5 to 16 ° C. for 15 hours. The water content of the meat fish bone before and after drying with cold air is 7
4.8% and 64%.

Next, the cold-air-dried meat bone 5
0 g and 2 g of dried kelp are stacked on each other, vacuum-packed in a packaging material made of a laminated film (heat-resistant film) of a stretched nylon film having a thickness of 25 μm and a non-stretched polypropylene film having a thickness of 60 μm, and then placed in a retort pot and subjected to a pressure of 1. 45 kg / cm ² and an ambient temperature of 117 ° C.
For 3 minutes. Thereafter, the packaging material was taken out of the retort pot, and as shown in FIG. 1, a packaged meat-filled fish bone in which the meat skeleton 2 and the kelp 3 were stored in the heat-resistant film packaging material 1 was manufactured. In addition, the above-mentioned meat fish bone is 5
It contained 3% water.

(Composition of the seasoning liquid) Salt 250 g Sodium malate 50 g Skipjack extract 25 g Ribonucleic acid seasoning 12.5 g Water 5 L The fish meat with package meat obtained had almost no drip in the packaging material. For this reason, the appearance was good, and the bottle could be opened without the problem of juice spilling. In addition, when eating by hand, it was possible to eat seasoned meat bones with less stickiness and soft and kelp flavor added. Furthermore, the fish bones with packaged meat had a flavor that was almost the same as that immediately after production even when stored at room temperature for 10 months.

[0015]

As described above in detail, according to the present invention, the dried fish kelp is co-existed with the seasoned fish bone with the heat-resistant film wrapping material, vacuum-packed, and sterilized by pressurizing and heating. Drip from the dried kelp can be adsorbed by the dried kelp, so that good appearance, prevention of juice spilling at the time of opening and suppression of stickiness at the time of eating are achieved, and the seasoned meat bones are stored in the heat-resistant film packaging material. It is possible to provide a method of producing a packaged fish bone with a soft and kelp flavor, which can be provided as a final product in a simmered state and which achieves a simplified process and an improved shelf life.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a wrapped meaty fish bone manufactured in an embodiment of the present invention.

[Explanation of symbols]

 1 ... heat-resistant film packaging material 2 ... fish bone with meat, 3 ... kelp.

Claims (1)

(57) [Claims] 1. a step of immersing the remaining flesh fish bones in which three fish have been lowered into a seasoning liquid; a step of drying the drained flesh fish bones with cold air; and a step of drying the flesh fish bones together with a dried kelp of a desired size. A step of vacuum-packing the heat-resistant film packaging material and then sterilizing under pressure and heat, the method comprising the steps of: