JP3071198B1 - How to remove shark meat odor - Google Patents

Abstract

An object of the present invention is to provide a method for removing the odor of shark meat while keeping it in a cut state, at least to such an extent that it does not interfere with eating raw fish. SOLUTION: Shark meat cuts are immersed in running water and exposed to water, and then the contained moisture is removed to remove the odor of shark meat. Preferably, it is a method of removing the odor of shark meat by immersing frozen shark meat cuts or cuts in running water, thawing the water while thawing the water, and then removing water contained therein. It is preferable that the temperature of the bleaching water is maintained at 35 ° C. or less, the time of the water bleaching is 20 minutes to 12 hours, and the shark meat is dehydrated to 90% or less of the weight before the water bleaching.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for removing the odor of shark meat. More specifically, the present invention relates to a method for removing the odor of shark meat while keeping the cut.

[0002]

2. Description of the Related Art Sharks are also called sharks.
The fins are prized as an ingredient in Chinese cuisine, and their livers contain squalene, a type of polyunsaturated fatty acid, and their demand is increasing. However, shark meat is avoided because of its peculiar odor, and it is known that shark meat cuts are cooked with vinegar miso or pickled in vinegar. Also in the food industry, the range of use of shark meat is limited, for example, when used as an extender for pasty products. That is, when producing fish sausage, kamaboko, chikuwa, hampan, satsuma-age, etc., shark meat that has been washed with water for a short time and then lightly dehydrated may be crushed and used together with other raw materials. However, nowadays, shark meat is less used in high quality batter products, and the demand is decreasing. Therefore, sharks are rarely caught for the purpose of using shark meat. When sharks are accidentally caught during tuna longline fishery, etc., fish may be abandoned by cutting only the fins. It has been viewed as a problem by organizations.

The reason why shark meat is avoided is because of its peculiar odor, namely mainly ammonia odor. Sharks belonging to elasmobranchs contain a large amount of urea in their muscles and contain trimethylamine oxide (TMA) as waste.
Urea is excreted through the gill or ureter along with -O) and creatine. These odor components are decomposed by the action of urease in the tissue following the death of the sharks and their freshness, resulting in off-flavors such as ammonia odor. It has long been said that shark meat odors can be removed by immersing shark meat cuts in vinegar. However, in this method, shark meat is only masked with the smell and taste of vinegar, and the odor of shark meat cannot be completely removed, and the odor and taste peculiar to vinegar permeate into shark meat.

[0004] Shark meat is low in fat, rich in protein, and has a soft texture. Therefore, if this peculiar odor can be removed, it can be eaten by children and elderly people as a good protein source. It is. However, no method has yet been developed to remove the odor of shark meat at least to the extent that it does not interfere with raw food consumption.

[0005] Recent patent publications also disclose Japanese Patent Application Laid-Open No. 7-31.
420 (Title of Invention: Shark meat processing method) is disclosed. This technique is a method in which shark meat is crushed together with a foaming agent to expand the shark meat and then heated to deodorize the shark meat. However, such a method cannot be applied to the deodorization of cut shark meat. Unless we develop a method that can remove the odor of shark meat in the state of a cut,
Shark meat demand is not expected to grow.

[0006]

SUMMARY OF THE INVENTION In view of the above situation, the present inventor has developed a method of removing the odor of shark meat while keeping the shark meat in a cut state, so that shark meat can be effectively used. With the aim of expanding, the present invention was completed after various studies and tests.

[0007] That is, an object of the present invention is to provide a method for removing the odor of shark meat while keeping it in a cut state, at least to such an extent that it does not interfere with eating raw fish.

[0008]

Means for Solving the Problems In order to solve the above-mentioned problems, the invention according to claim 1 of the present invention is characterized in that shark meat cuts are immersed in running water, exposed to water, and then contained. This is a method of removing the odor of shark meat by removing the moisture that forms.

The invention according to claim 2 of the present invention is characterized in that a cut of shark meat in a frozen state is immersed in running water, exposed to water while thawing, and then the water contained therein is removed. It is a method to remove the odor of meat.

[0010] Further, according to a third aspect of the present invention, in the method according to the first or second aspect, the odor of shark meat is removed by maintaining the temperature of the exposure water at 35 ° C or less. It is.

Further, the invention according to claim 4 of the present invention is characterized in that, in the method according to any one of claims 1 to 3, the odor of shark meat is determined by setting the water exposure time to 20 minutes to 12 hours. It is a method of removing.

[0012] Further, according to a fifth aspect of the present invention, in the method according to any one of the first to fourth aspects, the water content of the shark meat is reduced to 90% or less of the weight before water exposure. This is a method for removing the odor of shark meat.

Hereinafter, the method of the present invention will be described in more detail. In the present invention, shark meat refers to shark fish meat including shark family and ray family. In particular,
As sharks, various species such as blue shark, sea turtle shark, blue shark, black shark, white shark, hammerhead shark, dirt shark, white shark, maonaga, rat shark, bee shark, scallop, and stingray are known. Applicable to fish meat.

According to the present invention, the shark meat, that is, a cut of shark meat, is immersed in running water, exposed to water for a certain period of time, and then the water contained in the shark meat is removed. It is a method of removing at least to the extent that it does not interfere with raw eating. In the present invention, shark meat fillet is a fish body of caught sharks cut into three pieces, the head and, if necessary, the fins are cut off, the internal organs and the spine are removed, and the shark is manually or peeled by a peeling machine. After the skin is removed, it is cut into several parts as necessary, and further cut into appropriate sizes, also called shark fillet. Note that small bones may remain in the cut. In the present invention, as long as the shark meat is cut, it can be used either in a raw form or in a frozen state, or a thawed form thereof. This is very preferable because the effect of removing the odor can be further enhanced.

In the present invention, first, a cut of shark meat produced as described above is immersed in running water and exposed to water.
Water exposure may be performed by filling a tank filled with shark meat cuts, injecting water from above, and draining from below. The temperature of the bleaching water, that is, the water used for bleaching is preferably maintained at 35 ° C. or lower. The lower the temperature, the higher the deodorizing effect and the shorter the bleaching time. The time required for water exposure is preferably at least 20 minutes or more and up to about 12 hours in order to leave the substrate protein in the shark meat and remove the water-soluble protein containing ammonia.

In the present invention, the bleaching must be performed in flowing water. The speed of the flowing water is arbitrary, but it is preferable to set the speed at which the temperature of the exposed water can be maintained at 35 ° C. or lower.
Shark meat may be washed before and after water exposure. The water exposure step may be performed using a bucket or the like when shark meat is small, and may be performed using a water exposure tank with a stirrer or the like when shark meat is large.

Conventionally, fish meat has been exposed to water when producing frozen surimi using walleye pollock, horse mackerel, tuna, or the like. However, shark meat is unique because of its unique nature of protein and the structure of muscle tissue.
Shark meat is supposed not to be exposed to water because the protein components of shark meat are easily washed away with the exposed water and the yield is greatly reduced (published by Koseisha Koseikaku: Minoru Okada ・
See "New edition fish meat paste product" co-authored by Toyosuke Kinomaki). Contrary to such conventional wisdom, the inventor of the present invention exposed shark meat to water in running water, and after removing the water, removed water contained in the shark meat to remove the odor of the shark meat. They found what they could do.

The cut of shark meat that has been exposed to water is then dewatered. As a method of dehydration, manual drawing may be used, but a general dehydrator such as a centrifugal dehydrator, a screw press type dehydrator, or a press type press machine may be used. Dehydration removes both the original water content of shark meat and the water content that has been increased by exposure to water. For this reason, it is preferable that the shark meat be reduced to 90% or less, more preferably 80% or less of the weight before water exposure by this dehydration step. By this dehydration step, the odor of shark meat is removed at least to such an extent that it does not interfere with raw edible meat.

The dehydrated shark meat may be frozen if necessary or distributed in a refrigerated state. Of course, you can eat immediately. Shark meat cuts treated in this way are eaten in a fresh state, such as sashimi or washing, and even when eaten slowly, they have almost no odor and eat sufficiently delicious be able to. Also, other cooking methods, that is, boiled, roasted, and fried can be eaten deliciously like ordinary white fish. The shark meat cut from which the odor has been removed according to the present invention may be ground and ground to be used as a raw material for a paste product or the like.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION The effects of the method for removing odor of shark meat according to the present invention will be described in more detail with reference to test examples. Embodiments of the method for removing odor of shark meat according to the present invention will be described in more detail with reference to Examples. The following embodiment is presented as an example of the present invention, and the present invention is not limited to this embodiment.

[0021]

Test Example 1 A cut of shark meat (blue shark) that had been caught and stored frozen at sea was thawed by a conventional method, and the following A. ~ E. Sliced into a sashimi body, and tasted in two slices by 10 skilled panelists (a to j). For each odor and taste,
It was scored by the 5-point method based on the criteria shown below. still,
For sampling, either soy sauce or miso was allowed to be selected and used according to the preference of the panelists. << Shark meat condition >> Lightly dehydrated thawed fillet B. B. Thawed slices were immersed in running water at 5 ° C. for 4 hours and exposed to water, and then dehydrated using a centrifugal dehydrator to a weight of 88% or less of the weight before exposure. C. Thawed slices were immersed in running water at 10 ° C. for 10 hours, exposed to water, and then dehydrated using a press-type press machine to 80% or less of the weight before water exposure. Re-freeze the thawed slices, immerse them in running water at 5 ° C for 4 hours, thaw and expose to water at the same time, and then use a centrifugal dehydrator to reduce the weight to 88% or less of that before water exposure. Dehydrated E. Re-freeze the thawed slices, immerse them in running water at 10 ° C for 10 hours, perform thawing and water exposure at the same time, and then use a pressing press machine until the weight becomes 78% or less of the weight before water exposure. Dehydrated 《Scoring criteria》 About odor 5 points No peculiar odor at all 4 Odor is felt a little but enough to eat raw 3 Odor is left a little, but not bad for raw eating 2 Odor remains Inappropriate for raw food 1 Unable to eat because of the characteristic odor 5 About taste Very good to eat raw 4 Good to eat raw 3 Good to eat 3 Bad but somehow raw food 2 Not good for raw food 1 Bad taste and very hard to eat In addition, the tasting was repeated twice at two-hour intervals. Tables 1 and 2 show the results (average values) of two tastings for each panelist.

[0022]

Table 1 Shark meat odor test Paneler Shark meat fillet status (10 persons) B. C. D. E. FIG. a 1.0 2.5 3.5 4.5 5.0 5.0 b 1.5 3.5 3.5 4.5 5.0 5.0 c 2.0 3.0 4.0 4.5 5.0 d 1 5.5 3.5 4.0 4.0 5.0 e 2.5 3.0 3.5 3.5 4.5 4.5 f 1.0 3.0 3.5 4.0 4.5 g 1.0 2.5 3.0 4.5 5.0 h 2.0 3.0 3.0 4.5 4.5 5.0 i 1.0 4.0 4.0 4.0 5.0 5.0 j 1.0 5 3.5 4.0 5.0 (average value) 1.45 3.05 3.60 4.25 4.90

[0023]

Table 2 Shark meat taste test Paneler Shark meat fillets (10 persons) B. C. D. E. FIG. a 1.0 3.5 3.5 4.0 5.0 b b 1.0 2.5 3.5 4.5 5.0 c 1.5 3.0 4.0 4.5 5.0 d 1 5.5 3.5 4.0 4.5 5.0 e 1.5 3.0 3.5 3.5 4.0 4.5 f 1.5 3.0 3.5 4.0 4.5 g 1.5 3.0 3.5 4.0 4.5 h 2.0 3.5 3.5 3.5 4.5 5.0 i 1.5 3.5 4.0 4.0 4.5 5.0 j 1.0 3.0. 0 3.5 4.0 4.5 (average value) 1.40 3.15 3.65 4.25 4.80

From the above test results, it was found that when shark meat cuts were immersed in running water for a certain period of time and exposed to water and the contained water was removed to 90% by weight or less before the water exposure, the odor peculiar to shark meat was reduced. It can be understood that it is removed and at least denatures to a state that does not hinder the eating. In addition, it can be understood that the lower the temperature of the bleaching water, the longer the bleaching time, and the greater the amount of water removed, the more the odor is sufficiently removed and the state becomes suitable for a raw food. Furthermore, the frozen shark meat is exposed to water while being thawed while thawing, and then is exposed to water before exposure.
It can be understood that the degree of deodorization is significantly better when the content is removed until the content becomes 0% by weight or less.

[0025]

[Test Example 2] 10 kg of shark meat (spork shark) cut off from the sea and frozen and preserved was divided into approximately 2 kg pieces, each of which was immersed in running water at 5 ° C for 4 hours and thawed while being exposed to water. . After removing water from the five types of cuts using a centrifugal dehydrator under the following conditions, the cuts were sliced into sashimi-like slices, and the slices were sliced into two slices by 10 skilled panelists (a to j). Samples were tasted, and the respective odors and tastes were scored by a 5-point method based on the same criteria as in Test Example 1. In addition, for sampling, either soy sauce or miso was allowed to be selected and used according to the preference of the panelists. << Shark Meat Dehydration Conditions >> Shark Meat Weight before water exposure x Weight after water exposure y Weight at the end of dehydration zz / x 2.0 kg 2.22 kg 2.15 kg 107.5% B. 2.1 2.24 1.95 93.3 C.I. 2.2 2.31 1.94 88.0 D.R. 1.9 2.15 1.51 79.4 2.1 2.24 1.65 78.6 The tasting was repeated twice at intervals of 2 hours. Tables 3 and 4 show the results (average value) of two tastings for each panelist.

[0026]

[Table 3] Odor test of shark meat Paneler Dewatering condition of shark meat fillets (10 persons) B. C. D. E. FIG. a 1.0 1.5 3.0 4.0 5.0 b b 1.0 1.5 2.5 4.5 5.0 c 1.5 2.0 2.5 4.5 4.0 d 1 5.5 1.5 3.5 4.5 5.0 e 1.5 1.0 3.0 3.0 4.5 5.0 f 2.0 1.0 2.5 4.0 4.5 g 1.5 1.5 3.0 3.5 4.5 h 1.0 1.0 3.5 3.5 4.5 5.0 i 1.0 1.5 1.5 3.0 4.5 4.5 j 1.0 2. 0 3.5 4.0 5.0 (average value) 1.30 1.45 3.00 4.25 4.75

[0027]

Table 4 Shark meat taste test Paneler Shark meat cuts dehydrated (10 persons) B. C. D. E. FIG. a 1.0 1.5 2.5 4.5 5.0 5.0 b 1.5 1.0 3.5 4.0 5.0 5.0 c 1.0 1.5 3.0 4.5 5.0 d 1 5.5 1.5 3.0 4.5 5.0 e 1.0 1.5 1.5 4.5 4.5 4.5 f 1.5 1.5 3.5 5.0 5.0 5.0 g 1.5 1.5 3.5 4.5 4.5 h 1.0 1.0 3.0 4.5 4.5 5.0 i 2.0 1.5 1.5 3.0 4.5 5.0 j 1.0 1. 5 3.5 4.0 4.5 (average value) 1.30 1.35 3.10 4.45 4.45

From the above test results, the frozen shark meat cuts were immersed in running water for a certain period of time, thawed and exposed to water while thawing, and then the contained water was removed to 90% by weight or less before the water exposure. Then, the odor peculiar to shark meat is removed,
It can be understood that at least it is denatured to a state that does not interfere with the raw food. In addition, it can be understood that shark meat that has been similarly exposed to water while being thawed will be in a more favorable state for eating freshly if the water content is removed so as to be 80% by weight or less before the water exposure.

[0029]

[Example 1] 10 kg of blue shark fillet was -30 ° C
Quickly frozen in a freezer, and transferred to a bleaching tank filled with water in a frozen state.
And thawed with running water for 10 hours. After 10 hours, the weight of the fillet is 11.
Although it was 4 kg, it was dehydrated to 7.6 kg using a pressing press machine. The thus prepared blue shark fillet was sliced into slices and sliced with soy sauce, and was eaten with little odor peculiar to shark meat.

[0030]

Example 2 30 kg of cuttlefish sharks were put into a freezer at -20 ° C and rapidly frozen. The frozen state was transferred to a water exposure tank filled with water, and the water temperature was raised to 10 to 15 ° C.
Was thawed and bleached with running water for 8 hours. After 8 hours, the fillet weighs 32.4k
g, which was passed through a screw press dehydrator to dehydrate to 27.0 kg. The cuts of the shark shark produced in this manner were stabbed and sliced into a meat shape, and sliced with miso. The meat was eaten with almost no odor peculiar to shark meat.

[0031]

Example 3 10 kg of white shark fillet was put into a freezer at -16 ° C, rapidly frozen, transferred to a water exposure tank filled with water in a frozen state, and maintained at a temperature of 2-3 ° C. Thawing and bleaching were performed with running water for 4 hours. After 4 hours, the weight of the fillet was 10.8 kg, which was then dehydrated by a centrifugal dehydrator until it reached 7.6 kg. The thus-prepared white shark fillet was fried with a flour-dissolved kolomo, and was eaten without any odor peculiar to shark meat.

[0032]

As described above in detail, according to the present invention, the odor peculiar to shark meat can be almost completely removed by a simple method, at least to the extent that it does not hinder raw eating. Shark meat, which could only be used as a bulking material for very limited dishes and batter products, can now be widely used as a raw material in the food industry and as a material for various dishes, like other white fish. become. Therefore, according to the present invention, shark meat, which has been prized only for the fins and the liver, can be effectively used as a valuable protein resource. It can provide a valuable means of addressing the global food crisis that will soon be brought by extreme weather and population growth.

Claims (5)

(57) [Claims] 1. A method for removing shark meat odor by immersing a cut of shark meat in running water, exposing it to water, and removing water contained therein. 2. A method for removing shark meat odor by immersing a frozen shark meat cut in running water, exposing it to water while thawing, and removing water contained therein. 3. The method for removing odor of shark meat according to claim 1, wherein the temperature of the bleaching water is maintained at 35 ° C. or lower. 4. The method for removing shark meat odor according to claim 1, wherein the water exposure time is from 20 minutes to 12 hours. 5. The shark meat according to claim 1, wherein the water content of the shark meat is reduced to 90% or less of the weight before the water exposure.
5. The method for removing odor of shark meat according to any one of items 1 to 4.