JP3313523B2 - Manufacturing method of favorite food - 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 producing a tasted food comprising sandwiched meat for dry sausage such as salami sausage sandwiched between upper and lower fish meat sheets.

[0002]

2. Description of the Related Art A method described in Japanese Patent Publication No. 62-40985 is known as a method for producing this kind of favorite food. In this method, the dough before filling work in the salami sausage manufacturing process is discharged onto a strip of fish meat formed into a strip having a certain width and thickness and placed in a strip having a certain width and thickness. Further, a sheet of the fish meat surimi formed in the above-mentioned strip shape is further rolled thereon to form a Sanguenchi form having a desired thickness, and then heated under humidity control, dried, and then sized to be edible. It is cut and sealed if necessary.

In this method, since the ground meat before filling in the salami sausage manufacturing process has almost no fluidity, it is necessary to perform a heat treatment under humidity control to give a soft feeling to the non-flowable ground meat. However, since this process is performed in a heating room with a sandwich-type fish meat sheet placed on a trolley, it is necessary to cut the fish meat sheet to a size that fits on the trolley in the previous stage. In this cutting operation, since the dough has no fluidity, it can be cut easily without flowing out from between the upper and lower fish meat sheets.

[0004]

However, since the dough used in the above-mentioned production method does not have fluidity, it is difficult to discharge this dough onto the fish meat sheet evenly under the natural flow of its own weight. It is necessary to apply pressure by a pump or the like to forcibly perform the operation. Adjustment of the pressure at the time of discharging must be performed according to the state of the meat, and if this adjustment is incorrect, it becomes impossible to uniformly discharge the meat on the fish meat sheet. However, there is a disadvantage that the adjustment of the pressure is complicated. The present invention
To provide a method for producing a favorite food, which eliminates this inconvenience and eliminates the need for heat treatment under humidity control, and sandwiches meat for dry sausage such as salami sausage between upper and lower fish meat sheets. With the goal.

[0005]

Means for Solving the Problems To achieve this object, a method for producing a favorite food according to the present invention is to transfer a fish meat sheet in a continuous state in which a fish meat surimi is formed in a sheet shape in a certain direction, Seasoned condensed meat for dry sausage 1
20 to 40 parts of water and 0.2 to 1.
After adding the mixed meat by adding 0 parts and feeding it at a constant thickness onto the transferred fish meat sheet, a fish meat sheet in the same continuous state as the fish meat sheet is overlaid on the meat paste, After heating, the pasty meat is heat-coagulated and then cut into a predetermined length to form a three-layer plate-shaped food material. After drying the plate-shaped food material, the plate-shaped food material is cut into an appropriate shape and size suitable for edible use. Things.

It is preferable that the above-mentioned ground meat supplied onto the fish meat sheet is maintained at a constant thickness by a thickness adjusting plate or the like, and the heating for thermally coagulating the ground meat is performed on the upper and lower fish meat sheet surfaces. It is preferable to perform the process by spraying steam. Further, it is desirable that the transfer of each fish meat sheet and the supply of the condensed meat be performed continuously. Still further, it is preferable to use a polysaccharide such as carrageenan as a thickener.

[0007]

[Function] Since the pasty meat has improved fluidity and adhesiveness by adding water and a thickener, it can be supplied onto the fish meat sheet by the natural flow of the pasty meat by its own weight, and a forced pressure is applied. While it is not necessary, the moisture content of the dough is high, so there is no need for heat treatment under humidity control to give a soft feeling.On the other hand, if there is fluidity, the dough is cut from between the upper and lower fish meat sheets when cutting. As it protrudes, the dough is heat-coagulated by steam injection etc. to deprive it of fluidity,
By sticking to the upper and lower fish meat sheets, the cutting operation before the drying process can be performed easily and neatly.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention using a meat paste for salami sausage of the present invention will be described below. Here, FIG. 1 is a schematic front view showing an apparatus for manufacturing a three-layer plate-shaped food material, and FIG. 2 is a schematic perspective view showing a part of the manufactured favorite food, with the part omitted.

First, the fish meat sheet will be described. As the fish meat sheet, a commercially available fish meat sheet mainly made of cod surimi may be used, and a typical production method thereof is as follows. . 56.2% by weight of cod surimi,
After kneading 14.2% by weight of starch, 22.4% by weight of egg white, 2.2% by weight of salt, 3.9% by weight of chemical seasoning, and 1.1% by weight of mirin, a rolling molding machine is used. Thickness 5
Forming into a continuous sheet of about mm. The continuous sheet is dried with a warm air dryer at 30 to 40 ° C. to a moisture content of about 17.5% to a thickness of about 1 mm, and then wound on a winding roll. is there.

On the other hand, the ground meat for salami sausage is prepared by adding a raw material (beef and / or pork) to a salt, a coloring agent such as sodium nitrite, pork fat and the like, mixing, and aging in a refrigerator for several days. Chop into minced meat and add seasonings (salts, sugars, chemical seasonings, soy sauce, extract seasonings, etc.), spices (pepper, garlic, etc.) and, if necessary, coloring agents (sodium nitrite, potassium nitrate) Etc.), preservatives (potassium sorbate, etc.), antioxidants (sodium L-sorbate, L-ascorbic acid, etc.), and emulsifiers (phosphate, casein, etc.) are added and mixed to obtain seasoned meat. . Then, for 100 parts by weight of this seasoned condensed meat,
35 parts by weight of water and 0.6 part by weight of carrageenan as a thickener are added and mixed to increase the fluidity and stickiness of the meat paste.

Next, a procedure for producing a favorite food by the food production machine shown in FIG. 1 using the above-mentioned fish meat sheet and the pasty meat as materials will be described. First, the configuration of a food manufacturing machine will be described. The food manufacturing machine includes a transfer device 1 that forms a transfer path for food processing by a plurality of conveyor belts, drive rollers, guide rollers, and the like. A lower roll 3 wrapped around a lower fish meat sheet 2a to be transported rightward in FIG. 1 along the transport path is disposed on the near side in the direction (upper left side in FIG. 1). Above the transfer path of the transfer device 1, in order from the near side in the transfer direction, a pasted meat supply machine 6 for supplying the meat 5 to the lower fish meat sheet 2 a under its own weight, and a supplied kneaded meat. A thickness adjusting plate 7 which can be moved up and down at a constant interval with respect to the fish meat sheet 2a in order to adjust the thickness of the meat 5 to a constant value;
The upper roll 4 around which the upper fish meat sheet 2b is wound is disposed.

Further, along the above-described transfer path, the pasted meat 5 is brought into close contact with the upper and lower fish meat sheets 2a, 2b so that the pasting is ensured and the sticking direction is adjusted in order to adjust the distance between them. By injecting steam onto a pair of movable upper and lower pressure rollers 8 and the respective exposed surfaces of the fish meat sheets 2a and 2b to thermally solidify the dough 5, the fish meat sheets 2a and 2
b and the steam heating machine 9 for applying the pasty meat 5 and a cutting machine 10 for cutting a continuous three-layer food material into an appropriate size to form a three-layer plate-like food material in order. It is.

In the food manufacturing machine configured as described above, the lower fish meat sheet 2a is pulled out from the lower roll 3, and is continuously transferred in a predetermined direction by the transfer device 1, and the meat paste is placed on the fish meat sheet 2a. The dough 5 is continuously flowed down from the feeder 6 by its own weight. Since the dough 5 is adjusted as described above and has a high fluidity and high stickiness, it does not need to be forcibly extruded by applying pressure, so that it continuously flows down without interruption and uniformly on the fish meat sheet 2a. Supplied to The supplied dough 5 is set to a constant thickness when passing through the thickness adjusting plate 7. In this manner, the upper fish meat sheet 2b pulled out from the upper roll 4 is placed on the dough 5 transferred integrally with the lower fish meat sheet 2a.
Are stacked on top of each other to form a three-layer structure.

The three layers of food material in a continuous state are brought into close contact with each other when they pass through the pressure roller 8, and then the steam is blown from the steam heater 9 onto the surface of each fish meat sheet 2a, 2b. As a result, the condensed meat 5 is thermally solidified, so that the close contact surfaces between the fish meat sheets 2a and 2b and the condensed meat 5 are securely adhered to each other, and the condensed meat 5 loses fluidity. Then, it is cut into a predetermined length by the cutting machine 10 to form a three-layer plate-shaped food material (not shown). During this cutting operation, the dough 5 loses its fluidity and is attached to the upper and lower fish meat sheets 2a, 2b.
The dough 5 is easily and reliably cut into a predetermined shape without flowing out from between the upper and lower fish meat sheets 2a and 2b.

The three-layer plate-shaped food material is placed on a trolley, transferred to a smoking room, and heated at 65 to 75 ° C. and smoked together for 1 hour.
Heat for about an hour and sterilize. Then, move to the drying room and
Dry with warm air at 5 to 50 ° C. until the water activity becomes 0.86 or less. Then, the three-layer plate-shaped food material is cut into a bar shape having a size easy to eat, thereby obtaining a product 11 as shown in FIG.

The product 11 may be used as it is, or in a so-called wrapper or pillow package, and in a packaging bag made of a synthetic resin film having no air permeability.
It is preferable from the viewpoint of storability that the containers are stored in a predetermined amount, and are packaged in any of vacuum packaging, inert gas filling packaging, and oxygen-containing packaging. In any of the above packaging forms, there was no change in quality after three months, and there was no change in texture.

In the above-described embodiment, the heating for sterilization can be performed only by warm air without using smoke. Also, the shape of the product 11 is not limited to the rod-shaped one shown in the drawing. Further, the raw material of the dough 5 is not limited to salami sausage, but chicken, mutton, horse meat, etc. for dry sausage can also be used.

[0018]

As is apparent from the above description, according to the present invention, the lower fish meat sheet is obtained by adding water and a thickener to the ground meat to enhance its fluidity and sticking property. Can be smoothly and evenly supplied to the meat, and the high water content eliminates the need for heat treatment under humidity control, which simplifies the manufacturing method and ensures that the manufactured product has stable quality over a long period of time. It has the effect that it can be maintained.

[Brief description of the drawings]

FIG. 1 is a schematic front view of a food manufacturing apparatus.

FIG. 2 is a perspective view showing a part of a product in a cutaway manner.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Transfer apparatus 2a, 2b Fish meat sheet 5 Paste 6 Paste feeder 7 Thickness adjustment plate 8 Pressure roller 9 Steam heater 10 Cutting machine 11 Product

Claims (2)

(57) [Claims] 1. A continuous fish meat sheet in which a fish meat surimi is formed in a sheet shape is transported in a predetermined direction, and 20 to 40 parts of water is added to 100 parts of seasoned dried meat for dry sausage. After supplying 0.2 to 1.0 parts of the viscous agent and mixing the dough formed by mixing, on the transferred fish meat sheet, the fish meat sheet in the same continuous state as the fish meat sheet is supplied. It is layered on the pasted meat and heated to heat coagulate the pasted meat, then cut into a predetermined length to form a three-layer plate-like food material, and after drying this plate-like food material, it is suitable for edible use. A method for producing a favorite food, which is cut into appropriate shapes and sizes. 2. A continuous fish meat sheet in the form of a sheet of fish meat surimi is continuously transferred in a predetermined direction, and water 20 to 40 is added to 100 parts of seasoned dried meat for dry sausage. Parts and thickener obtained by adding and mixing 0.2 to 1.0 parts of a thickener, after feeding the fish meat sheet with a constant thickness onto the transferred fish meat sheet, is in the same continuous state as the fish meat sheet. The fish meat sheet is continuously laid on the pasted meat, heated by spraying steam on the upper and lower fish meat surfaces to heat coagulate the pasted meat, and then cut into a predetermined length to form a three-layer plate. A method for producing a favorite food, comprising drying a plate-shaped food material, cutting the plate-shaped food material, and cutting the plate-shaped food material into an appropriate shape and size suitable for edible use.