JP3323731B2 - Processing method of fish meat food - Google Patents
Processing method of fish meat foodInfo
- Publication number
- JP3323731B2 JP3323731B2 JP07812196A JP7812196A JP3323731B2 JP 3323731 B2 JP3323731 B2 JP 3323731B2 JP 07812196 A JP07812196 A JP 07812196A JP 7812196 A JP7812196 A JP 7812196A JP 3323731 B2 JP3323731 B2 JP 3323731B2
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- fish
- meat material
- seasoning
- ionized water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、魚肉食品の加工
法、特に弁当、オニギリなどに詰め合わされる魚肉惣菜
あるいは珍味食品として使用することを目的とした身崩
れのしていない魚肉食品の加工法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of processing fish meat foods, and more particularly, to a method of processing unbroken fish meat foods intended to be used as side dishes or delicacy foods packed in lunch boxes, onigiri and the like. It is about.
【０００２】[0002]
【従来の技術】コンビニエンス・ストアー等における弁
当、オニギリなどの店頭販売食品の消費量が増加するに
伴って、鮭、ブリ、サバ、鯛等の惣菜用魚肉食品の消費
量も増加する傾向にあるが、例えばオニギリ用の詰め物
惣菜として使用される鮭肉としては、本来では生の切身
肉を焼いた身崩れしていないブロック状の焼魚肉を使用
するのが好ましいが、このようなばい焼加工を施したの
では時間がかかり、また骨が混入しないような処理工程
を加えなければならず、どうしてもコスト高になるの
で、従来では、製造時間の能率化を図るために、予め魚
肉加工業者の製造した魚肉がばらばらにほぐれたフレー
ク状の加工品が使用されていた。2. Description of the Related Art As the consumption of over-the-counter foods such as lunch boxes and onigiri at convenience stores and the like increases, the consumption of fish and meat foods for side dishes such as salmon, yellowtail, mackerel, and sea bream tends to increase. However, for example, as salmon meat used as a stuffed food for onigiri, it is originally preferable to use unbroken block-shaped grilled fish meat that has been baked raw fillet meat, but such roasting processing Is time-consuming and requires additional processing steps to prevent bone contamination, which inevitably increases the cost. Conventionally, in order to streamline the manufacturing time, A flaked processed product in which the produced fish meat was loosened was used.
【０００３】[0003]
【発明が解決すべき課題】上記の鮭肉のフレーク状加工
品は、魚肉加工業者が魚肉に味付け加工をしながらフレ
ーク状にほぐし、その過程で骨を取り除く処理を行うの
で、オニギリ用詰め物惣菜として使用する場合には、骨
がないという面で安心して使用できるが、製造の過程で
骨の取り除き処理を行うために、どうしてもその分コス
トが高くなるという問題がある。The above-mentioned processed salmon meat flakes are processed by a fish meat processor to season the fish meat into flakes and remove the bones in the process. In the case of using it, it is safe to use because there is no bone, but there is a problem that the cost is inevitably increased because the bone is removed during the manufacturing process.
【０００４】魚肉の骨が食べられるように加工された食
品としては、従来でも缶詰食品があるが、缶詰食品の魚
肉は缶の中の調味液に漬かった状態で長期間の保存が可
能なように製造されているために、缶詰食品に特有な味
があることと、表面に調味液水分が付着しているため
に、缶から取り出した直後の魚肉食品をそのまま直接オ
ニギリ用米飯の中に詰めると、表面に付着した調味液水
分が米飯の中に染み込むのでオニギリ用詰め物惣菜とし
ては適さないという問題がある。[0004] As a food processed so that the bones of fish meat can be eaten, there is a canned food in the past, but the fish meat of the canned food can be stored for a long period in a seasoning liquid in a can. The canned food has a unique taste, and the seasoning liquid moisture adheres to the surface, so the fish meat food immediately after it is taken out of the can is directly packed in rice for onigiri. In addition, there is a problem that the seasoning liquid moisture adhering to the surface penetrates into the cooked rice and is not suitable as a stuffed food for onigiri.
【０００５】また、魚肉の骨を食べられる程度に軟化さ
せる方法としては、一般的に骨付魚肉を圧力釜によって
高圧蒸煮すればよいことが知られているが、この圧力釜
による加工法によると、骨は食べられるように軟化する
が、魚肉が原形を保てない程度に煮崩れしてしまうた
め、商品として外観が良くないという問題がある。As a method for softening fish bones to such an extent that they can be eaten, it is generally known that fish meat with bones can be cooked by high pressure in a pressure cooker. However, the bones are softened so that they can be eaten, but the fish meat collapses to such an extent that it cannot maintain its original shape, and thus there is a problem that the appearance of the product is not good.
【０００６】更に、魚肉の惣菜としては、オニギリ用詰
め物惣菜の鮭以外にも、弁当用としてブリ、サバ等各種
の魚肉が使用されるが、これらの魚肉の惣菜は生の魚肉
切り身を弁当製造工場で焼くか煮るかして処理するた
め、手間がかかると共に、どうしても骨が混在するため
に若い人に好まれないという問題がある。[0006] Further, as a side dish of fish meat, besides salmon as a side dish for filling with onigiri, various types of fish meat such as yellowtail and mackerel are used for lunch. There is a problem that it takes time and effort to bake or boil it in the factory, and it is not liked by young people because bones are inevitably mixed.
【０００７】[0007]
【課題を解決するための手段】本発明は、上記のような
従来の魚肉食品の問題点を解消し、魚肉中に骨が混在し
ていても食することに全く問題がない程度に軟化してお
り、しかも魚肉自体は切り身あるいは角切りカット等の
適宜の大きさのままの、煮崩れのない身の締まったブロ
ック状食品とすることができるので、例えば鮭肉をオニ
ギリ用詰め物惣菜として使用する場合には、本来の生の
切り身肉を焼いた身崩れしていない焼魚肉を使用した場
合と同じような食感をもつものとすることができる魚肉
食品の加工法の提供を目的としたものである。SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems of the conventional fish meat food, and softens the fish meat to such an extent that there is no problem in eating even if bones are mixed in the fish meat. In addition, the fish meat itself can be cut into small pieces or cut into square pieces, so that it can be made into a tight block-shaped food that does not crumble, so for example, salmon meat is used as a side dish for stuffing for onigiri In this case, the aim was to provide a method for processing fish meat foods that could have the same texture as when using unbroken grilled fish meat that was baked with original raw cut meat. Things.
【０００８】請求項１における魚肉食品加工法の発明
は、そのための具体的手段として、所定の大きさにカッ
トされた魚肉素材を、１０乃至１００倍希釈のアルカリ
イオン水に変性加糖卵黄および調味料を添加した調合液
中にて、常温で１０乃至４０時間浸漬処理し、次にこの
魚肉素材と前記調合液とを圧力容器にて強火加熱して
１．０ｋｇ／ｃｍ2 以上になったのち弱火にて加熱処理
し、得られた素材を常温に戻してから１５０乃至２００
℃の食用油で短時間加熱処理することを特徴とする。[0008] The invention of the method for processing fish meat food according to claim 1 is, as a specific means, a fish meat material cut to a predetermined size, modified sweetened egg yolk and seasoning in 10 to 100-fold diluted alkaline ionized water. And then immersion treatment at room temperature for 10 to 40 hours, and then heating the fish meat material and the mixture to a high pressure of 1.0 kg / cm 2 or more in a pressure vessel and then simmering. After heating the obtained material to room temperature,
It is characterized in that it is heat-treated with edible oil at ℃ for a short time.
【０００９】また、請求項２における魚肉食品加工法
は、所定の大きさにカットされた魚肉素材を、１０乃至
１００倍希釈のアルカリイオン水に変性加糖卵黄および
調味料を添加した調合液中にて、常温で１０乃至４０時
間浸漬処理し、次にこの魚肉素材から表面の水分を除去
して魚焼き器によりばい焼したのち、このばい焼した魚
肉素材と前記調合液とを圧力容器にて強火加熱して１．
０ｋｇ／ｃｍ2 以上になったのち弱火にて加熱処理する
ことを特徴とする。Further, in the fish meat food processing method according to the present invention, the fish meat material cut into a predetermined size is prepared by adding a modified sweetened egg yolk and a seasoning to 10 to 100-fold diluted alkaline ionized water. And immersion treatment at room temperature for 10 to 40 hours, then removing the surface moisture from the fish meat material and roasting with a fish grill, and then combining the roasted fish meat material and the mixture with a pressure vessel. Heat over high heat
After the pressure becomes 0 kg / cm 2 or more, heat treatment is performed on a low heat.
【００１０】請求項３の魚肉食品加工法は、所定の大き
さにカットされた魚肉素材を、１０乃至１００倍希釈の
アルカリイオン水に変性加糖卵黄および調味料を添加し
た調合液中にて、常温で１０乃至４０時間浸漬処理し、
次にこの魚肉素材から表面の水分を除去して表面にキト
サン液を吸着させて風乾した後、この魚肉素材と前記調
合液とを圧力容器にて強火加熱して１．０ｋｇ／ｃｍ2
以上になったのち弱火にて加熱処理することを特徴とす
る。According to a third aspect of the present invention, there is provided a method of processing a fish meat food, wherein the fish meat material cut into a predetermined size is prepared by adding a modified sweetened egg yolk and a seasoning to 10 to 100-fold diluted alkaline ionized water. Immersion treatment at room temperature for 10 to 40 hours,
Next, after removing water on the surface from the fish meat material and adsorbing the chitosan solution on the surface and air-drying, the fish meat material and the mixture were heated to a high pressure in a pressure vessel to 1.0 kg / cm 2.
After the above, heat treatment is performed on a low heat.
【００１１】請求項４の魚肉食品加工法は、所定の大き
さにカットされた魚肉素材を、アルカリイオン水に変性
加糖卵黄および調味料を添加した調合液中にて、常温で
１０乃至４０時間浸漬処理し、次にこの魚肉素材から表
面の水分を除去して表面にキトサン液を吸着させて風乾
した後、この魚肉素材と前記調合液とを圧力容器にて加
熱処理し、得られた素材を乾燥もしくはスモーク処理す
ることを特徴とする。[0011] According to a fourth aspect of the present invention, the fish meat material cut into a predetermined size is prepared by adding a modified sweetened egg yolk and a seasoning to alkaline ionized water at room temperature for 10 to 40 hours. After immersion treatment, then remove the surface moisture from the fish meat material, adsorb the chitosan liquid on the surface and air-dry, then heat-treat this fish meat material and the prepared liquid in a pressure vessel, and obtain the obtained material. Is dried or smoked.
【００１２】[0012]
【発明の実施の形態】本発明に係る魚肉食品の加工法
を、実施例に従って説明すると、この加工法は基本的
に、所定の大きさにカットされた骨付きの魚肉素材を、
１０乃至１００倍希釈のアルカリイオン水に変性加糖卵
黄および調味料を添加した調合液中にて、常温で１０乃
至４０時間浸漬処理し、次にこの魚肉素材と前記調合液
とを圧力容器にて強火加熱して１．０ｋｇ／ｃｍ2 以上
になったのち弱火にて３０分程度加熱処理する。BEST MODE FOR CARRYING OUT THE INVENTION A method for processing fish meat food according to the present invention will be described in accordance with embodiments. Basically, this processing method uses a fish meat material with a bone cut to a predetermined size.
In a mixture prepared by adding denatured sweetened egg yolk and seasoning to 10 to 100-fold diluted alkaline ionized water, immersion treatment is performed at room temperature for 10 to 40 hours, and then the fish meat material and the mixture are mixed in a pressure vessel. After heating over high heat to reach 1.0 kg / cm 2 or more, heat treatment is performed on low heat for about 30 minutes.
【００１３】本発明の加工法では、魚肉素材として鮭、
鯛、鯖、平目、鰯、鱈等の冷凍魚肉が使用され、これら
の冷凍魚肉切身の解凍処理として、この冷凍魚肉切身が
１０乃至１００倍希釈のアルカリイオン水の解凍処理液
中に一昼夜浸漬される。In the processing method of the present invention, salmon,
Seared bream, mackerel, flatfish, sardine, cod and other frozen fish meat are used. As a thawing treatment of these frozen fish meat cuts, the frozen fish meat cuts are immersed in a thawed solution of 10 to 100-fold diluted alkaline ionized water all day and night. You.
【００１４】前記冷凍魚肉切身の解凍処理液としては水
道水でもよいが、水道水の場合はアルカリイオン水の場
合に比較して、解凍後における魚肉切身の形状が全体的
に水っぽく、ふやけた感じであるのに対して、アルカリ
イオン水では、１０倍（ｐＨ１１）および１００倍（ｐ
Ｈ１０）の各希釈液で行った場合、いずれも身肉の硬
さ、表面の色相とも本来の魚肉のものに近い感じで解凍
することができ、１０倍希釈液と１００倍希釈液とで
は、１０倍希釈液の方が１００倍希釈液よりもしっかり
とした感じであったが、１００倍希釈液でも身肉の硬
さ、表面の色相とも良好であった。Tap water may be used as the thawing solution for the frozen fish fillet. However, in the case of tap water, the shape of the fish fillet after thawing is generally watery and soft compared to the case of alkaline ionized water. On the other hand, in alkaline ionized water, 10 times (pH 11) and 100 times (p
H10), each of the dilutions can be thawed with a feeling similar to that of the original fish meat in terms of the hardness of the meat and the hue of the surface, and with the 10-fold dilution and the 100-fold dilution, The 10-fold diluted solution had a firmer feeling than the 100-fold diluted solution, but the 100-fold diluted solution also had good meat hardness and surface hue.
【００１５】前記解凍処理された魚肉切身は、解凍処理
液から取り出されて表皮を取り除いてから適当な大きさ
のブロック状に角切りカットされて、アルカリイオン水
に変性加糖卵黄および調味料を添加した調味液中に常温
で１０乃至４０時間浸漬処理される。[0015] The thawing-processed fish fillet is removed from the thawing solution, the epidermis is removed, cut into square blocks of an appropriate size, and modified sweetened egg yolk and seasoning are added to alkaline ionized water. It is immersed in the seasoning liquid at room temperature for 10 to 40 hours.
【００１６】前記調味液は２０倍希釈のアルカリイオン
水を調合液として、これに変性加糖卵黄、食塩、香味
料、砂糖、色素等を添加したものからなり、角切りカッ
トされた前記魚肉素材がこの調味液中に常温で１０乃至
４０時間浸漬される。前記変性加糖卵黄の添加により塩
分が若干濃いめでも舌に刺さるような塩かどがなくな
り、また、１０乃至４０時間という長時間浸漬すること
で、アルカリイオン水の作用により肉の内部まで味と色
とを充分に浸透させて、表面と内部との色むらを少なく
することができる。更に、調味液とカットされた魚肉素
材との比率は液１〜２に対して原料素材１の割合であ
る。The seasoning liquid is prepared by adding a 20-fold diluted alkaline ionized water to a modified liquid to which modified sweetened egg yolk, salt, flavor, sugar, pigment, and the like are added. It is immersed in this seasoning liquid at room temperature for 10 to 40 hours. The addition of the modified sweetened egg yolk eliminates salty corners that stick to the tongue even when the salt content is slightly thicker, and by immersing for 10 to 40 hours for a long time, the taste and color to the inside of the meat by the action of alkaline ionized water Is sufficiently permeated to reduce color unevenness between the surface and the inside. Further, the ratio of the seasoning liquid to the cut fish meat material is the ratio of the raw material material 1 to the liquids 1 and 2.
【００１７】調味液に添加される前記変性加糖卵黄とし
ては、例えば、特公平５−８６６３号公報に示されるよ
うな、卵黄と糖類との混合物を５００気圧以上１０００
気圧以下の加圧条件下において６５°Ｃ以下の温度で加
熱することにより卵黄成分が半変性状態とされているも
のが使用される。As the modified sweetened egg yolk to be added to the seasoning liquid, for example, a mixture of egg yolk and saccharides as described in Japanese Patent Publication No. 5-8663 is used for a mixture of 500 atm or more and 1000 atm.
The one in which the yolk component is in a semi-denatured state by heating at a temperature of 65 ° C. or less under a pressure condition of not more than the atmospheric pressure is used.
【００１８】次に、蒸煮工程としては、前記の浸漬工程
で処理された魚肉素材と同浸漬工程で使用した前記の調
味液全量とを圧力容器内に投入密閉したのち、直火（強
火）にて加熱を開始し、内圧が１．０ｋｇ／ｃｍ2 以上
になった時点で弱火にて３０分加熱を継続する。Next, in the steaming step, the fish meat material treated in the above-mentioned immersion step and the whole amount of the seasoning liquid used in the above-mentioned immersion step are charged into a pressure vessel and sealed. To start heating, and when the internal pressure becomes 1.0 kg / cm 2 or more, heating is continued for 30 minutes on a low heat.
【００１９】前記の弱火による３０分の加熱後は、加熱
を停止して圧力容器内の圧力が下がったことを確認した
後、容器内の素材を取り出して常温に戻るまで空冷状態
で冷却放置されるが、前記蒸煮工程の結果として、小骨
等は口に入れても違和感がない程度まで軟化すると共
に、身肉は形崩れしない適度の硬さに仕上げられる。After heating for 30 minutes by the above-mentioned low heat, the heating is stopped, and after confirming that the pressure in the pressure vessel has dropped, the material in the vessel is taken out and left to cool in an air-cooled state until the temperature returns to normal temperature. However, as a result of the steaming step, the small bones and the like are softened to the extent that they do not feel uncomfortable when put in the mouth, and the meat is finished to a suitable hardness that does not lose its shape.
【００２０】前記の蒸煮工程として、アルカリイオン水
を基調とする前記調味液を使用した例と、単なる水道水
を使用した例とを比較した場合、小骨等の軟化について
は前記調味液と水道水とではあまり変化はなかったが、
身肉の形崩れとか硬さについては大幅な変化が見受けら
れ、アルカリイオン水を基調とする前記調味液では身肉
が形崩せず適度の硬さを有しているのに対して、水道水
では全体的に水気が多く形崩れの状態が大きいという現
象が見られた。In the above-mentioned steaming step, a comparison between an example using the seasoning liquid based on alkaline ionized water and an example using simple tap water shows that the softening of small bones and the like is not affected by the seasoning liquid and tap water. Although there was not much change in and
Significant changes can be seen in the shape and hardness of the meat, while the seasoning liquid based on alkaline ionized water has a moderate hardness without deforming the meat, while tap water There was a phenomenon in which the overall shape was large, with a lot of moisture.
【００２１】弱火による加熱後は、加熱を停止して圧力
容器内の圧力が下がったことを確認した後、圧力容器内
の魚肉素材を取り出して常温に戻るまで空冷状態で冷却
放置される。After the heating by the low heat, the heating is stopped, and it is confirmed that the pressure in the pressure vessel has dropped. Then, the fish meat material in the pressure vessel is taken out and left to be cooled in an air-cooled state until it returns to normal temperature.
【００２２】魚肉素材に対する基本的な加工工程は以上
にて終了し、その後は得られた魚肉素材を目的別に焼魚
風味とするか、煮魚風味とするか、あるいは乾燥魚肉風
味とするかに従って別々の処理工程が施される。なお、
焼魚風味の場合には、前記の圧力容器による蒸煮工程の
前に魚焼き器によるばい焼処理を行い、次に蒸煮工程を
行うようにしてもよい。The basic processing steps for the fish meat material are completed as described above, and thereafter, the obtained fish meat material is separately determined according to the purpose according to whether it has a grilled fish flavor, a boiled fish flavor, or a dried fish meat flavor. Is performed. In addition,
In the case of grilled fish flavor, a roasting process using a fish grill may be performed before the steaming process using the pressure vessel, and then the steaming process may be performed.
【００２３】圧力容器による蒸煮工程を行ったあとで焼
魚風味の処理を行う場合には、前記の浸漬工程および蒸
煮工程を経た魚肉素材を圧力容器から取り出して常温に
戻るまで冷却したあと、１５０乃至２００℃の食用油で
１０乃至３０秒の短時間加熱処理し、そのあと油切り・
冷却処理を経てポリ袋に収納し、簡易脱気包装されて出
荷まで冷凍保存される。In the case of performing the grilled fish flavor treatment after performing the steaming step using a pressure vessel, the fish meat material that has been subjected to the immersion step and the steaming step is taken out of the pressure vessel, cooled to a normal temperature, and then cooled to 150 to 150 ° C. Short-time heat treatment with edible oil at 200 ° C for 10 to 30 seconds.
After cooling, it is stored in a plastic bag, packaged by simple degassing, and stored frozen until shipment.
【００２４】前記の焼魚風味の処理として、圧力容器に
よる蒸煮工程を行ったあとで油通しを行う処理は、魚肉
素材の表面に若干の焼目を付けること、前記の蒸煮工程
により抜けた脂質分を補填すること、および魚肉素材表
面から水分を蒸発させることを目的としており、この油
通し処理によって缶詰食品風の食感とは異なった焼魚風
の食味、食感を向上することができる。また、油通し処
理を１分間以内の短時間として、その後油切りすること
によって油分による表面のベタ付感を最小限に抑え口中
での油ぽさを少なくすることができる。As the above-mentioned treatment of the grilled fish flavor, the treatment of passing the oil through the steaming process using a pressure vessel after the steaming process is performed by applying a slight grilling to the surface of the fish meat material, and removing the lipid content that has escaped in the steaming process. The purpose is to supplement and to evaporate the water from the surface of the fish meat material. By this oil passing treatment, the taste and texture of the grilled fish style different from the texture of the canned food style can be improved. In addition, the oil passing treatment is performed within a short time of 1 minute or less, and then the oil is drained, whereby the feeling of stickiness of the surface due to the oil can be minimized, and the oiliness in the mouth can be reduced.
【００２５】また、焼魚風味の処理として、圧力容器に
よる蒸煮工程を行う前に魚焼き器によるばい焼処理を行
うと、魚肉をばい焼することにより魚身の形状を安定さ
せることと焼き魚身肉特有の色を発揮でき、しかも後の
蒸煮処理によって前記の魚身肉の色の腿色を防ぐことが
できる。When the roasted fish flavor is treated by roasting with a fish roaster before performing the steaming step using a pressure vessel, the shape of the fish body is stabilized by roasting the fish meat, and A unique color can be exhibited, and the thigh color of the fish meat can be prevented by the subsequent steaming treatment.
【００２６】一方、一般的な惣菜用煮魚を製造する場合
には、前記の浸漬工程を経たあと、この魚肉素材の表面
の水分を除去してから素材の表面にキトサン液を吸着さ
せて風乾し、その後この素材を、前記の蒸煮工程と同様
の工程により加熱処理し、そのあと冷却処理を経てポリ
袋に収納し、簡易脱気包装されて出荷まで冷凍保存され
る。On the other hand, in the case of producing a general boiled fish for a side dish, after the immersion step described above, the water on the surface of the fish meat material is removed, and then the chitosan liquid is adsorbed on the surface of the material and air-dried. Then, this material is subjected to a heat treatment in the same process as the above-described steaming process, and then, after cooling, stored in a plastic bag, easily degassed and packaged, and frozen and stored until shipment.
【００２７】更に、乾物珍味を製造する場合はは、前記
の煮魚の製法の場合と同様に前記浸漬工程を経たあと、
この魚肉素材の表面の水分を除去してから素材の表面に
キトサン液を吸着させて風乾し、その後この素材を、前
記の蒸煮工程と同様の工程により加熱処理し、その後冷
却処理を経てスモークによる燻乾処理を施すことで最終
製品とする。Further, in the case of producing a dried delicacy, after the immersion step in the same manner as in the above-described method for producing boiled fish,
After removing water on the surface of this fish meat material, the surface of the material is adsorbed with chitosan liquid and air-dried.Then, the material is heat-treated by the same process as the above-mentioned steaming process, and then cooled and then smoked. The final product is obtained by performing a smoldering process.
【００２８】前記の煮魚および乾物珍味の製法におい
て、調味液の浸漬工程を経たあと素材の表面の水分を除
去してからその表面にキトサン液を吸着させるのは、浸
漬工程を終了したあとの素材の表面にキトサン膜を形成
することによって、その後の蒸煮工程の際に加熱によっ
て素材中から水分と共に浸漬工程で素材中に浸透したう
ま味成分が逃げ出さないようにするためと、最終的に得
られた製品の表面に黴などが発生することを防止するた
めである。In the above-mentioned method for producing boiled fish and dried delicacy, after the water on the surface of the raw material is removed after the immersion step of the seasoning liquid, the chitosan liquid is adsorbed on the surface. By forming a chitosan film on the surface of the material, in order to prevent the umami components penetrated into the material in the immersion process together with moisture from the material by heating during the subsequent cooking process, it is finally obtained This is to prevent mold and the like from being generated on the surface of the product.
【００２９】[0029]
【実施例１】味付き鮭の実施例であり、原料魚肉素材と
しての冷凍鮭をアルカリイオン水１０倍（ｐＨ１１）希
釈液により解凍処理すると共に、アルカリイオン水１０
倍希釈液２０ｌに，食塩８００ｇ，香味料２００ｇ，天
然調味料２００ｇ，紅こうじ色素５０ｃｃ，パプリカ粉
末４０ｇを添加した調味液を用意し、この調味液中に前
記解凍処理された鮭２０．０ｋｇをスキンレスの状態で
一部骨の付いたまま角切りにカットした状態で漬け込
み、冷蔵庫にて２４時間浸漬させた。Example 1 This is an example of a seasoned salmon, in which frozen salmon as a raw material of fish meat is thawed with a 10-fold (pH 11) diluted solution of alkaline ionized water and alkali ionized water 10
A seasoning solution prepared by adding 800 g of salt, 200 g of a flavoring agent, 200 g of a natural seasoning, 50 cc of red pepper powder, and 40 g of paprika powder to 20 liters of the diluted solution is prepared, and 20.0 kg of the thawed salmon is added to the seasoning solution. It was immersed in a state of being cut into square cuts with some bones attached in a skinless state, and immersed in a refrigerator for 24 hours.
【００３０】次に前記の浸漬を終えた魚肉素材を、浸漬
に使用した調味液（全量）と共に圧力容器内に入れて、
直火にて内圧１．０ｋｇ／ｃｍ2 以上になるまで加熱し
て圧力調整した後弱火にて３０分継続加熱し、圧力容器
内の圧力が低下したことを確認した後、圧力容器内の素
材を取り出し空冷冷却した。Next, the fish meat material having been immersed is placed in a pressure vessel together with the seasoning liquid (all amounts) used for immersion.
After heating to an internal pressure of 1.0 kg / cm 2 or more with an open flame and adjusting the pressure, continue heating with a low heat for 30 minutes and confirm that the pressure in the pressure vessel has dropped. Was taken out and cooled by air cooling.
【００３１】その結果、得られた製品は、骨は軟らかく
口に入れても違和感はないが、素材の表面と中心部の色
相の差が大きいこと、塩味が足りないこと、缶詰食品の
ような臭いと食感であること、等の理由で目的の製品と
することができなかった。As a result, the resulting product has a soft bone and does not cause discomfort even when put into the mouth, but has a large difference in hue between the surface and the center of the material, lacks salty taste, and is difficult to use such as canned food. The desired product could not be obtained because of smell and texture.
【００３２】[0032]
【実施例２】焼き魚の実施例として、魚肉素材としての
冷凍鮭をアルカリイオン水１００倍（ｐＨ１０）希釈液
により解凍処理したあと、この解凍された鮭５．０ｋｇ
をミートボンドを使用し魚肉を結着して、形を均一化す
るためのリテーナー成型し、アルカリイオン水１００倍
希釈液で６％濃度の塩水１０ｌを作って、前記素材をこ
の液中に５時間浸漬した。Example 2 As an example of grilled fish, frozen salmon as a fish meat material was thawed with a 100-fold (pH 10) diluted solution of alkaline ionized water, and then 5.0 kg of the thawed salmon was used.
The meat is bound using a meat bond, molded into a retainer to make the shape uniform, and 10 liters of 6% strength salted water is made with 100-fold diluted alkaline ionized water. Soaked for hours.
【００３３】次に前記の浸漬を終えた魚肉素材を、液中
から取り出して表面の水気を取り、遠赤外線魚焼器によ
り生焼け状態がない程度までばい焼した後、アルカリイ
オン水１００倍希釈液のみを添加した圧力容器内に入れ
て、直火にて加熱を開始し、容器内圧力が１．０ｋｇ／
ｃｍ2 以上に達した後、弱火にて３０分加熱を継続し、
その後圧力容器内の圧力が低下したことを確認した後、
圧力容器内の素材を取り出し空冷冷却してカットした。Next, the fish meat material which has been immersed is taken out of the liquid, the surface is evacuated, and roasted by a far-infrared fish baker to the extent that it is not freshly burned. Only in a pressure vessel to which heating has been added, and start heating with an open flame.
After reaching cm 2 or more, continue heating on low heat for 30 minutes,
After confirming that the pressure in the pressure vessel has dropped,
The material in the pressure vessel was taken out, cooled by air cooling, and cut.
【００３４】この処理により得られた焼魚風魚肉は、切
断面がきれいで、骨は軟らかく口に入れても違和感がな
く、色相も初工程で身肉を焼いたことで蒸煮後の腿色を
抑えることができた。味は浸漬処理時間が短かったため
か、塩分濃度の割りにはうす味であった。[0034] The grilled fish-like fish meat obtained by this treatment has a clean cut surface, has a soft bone and does not feel uncomfortable even when put in the mouth, and has a hue of the thigh color after steaming by baking the meat in the first step. Could be suppressed. The taste was light because of the short immersion time, and the taste was light compared to the salt concentration.
【００３５】[0035]
【実施例３】同じく焼き魚の実施例として、魚肉素材と
しての冷凍鮭をアルカリイオン水１０倍（ｐＨ１１）希
釈液により解凍処理すると共に、アルカリイオン水２０
倍希釈液２０ｌに，食塩１４００ｇ，香味料２００ｇ，
砂糖４００ｇ，変性加糖卵黄４００ｇ（使用範囲０．３
乃至３％）紅こうじ色素１６０ｃｃ，モナス系色素８０
ｇを添加した調味液を用意し、この調味液中に前記解凍
処理された鮭２０．０ｋｇをスキンレスの状態で一部骨
の付いたまま角切りにカットした状態で漬け込み、冷蔵
庫にて３０時間浸漬させた。Embodiment 3 As an embodiment of a grilled fish, frozen salmon as a fish meat material was thawed with a 10-fold (pH 11) diluted solution of alkaline ionized water, and alkali ionized water was added.
1400 g of salt, 200 g of flavor,
400 g of sugar, 400 g of modified sweetened egg yolk (use range 0.3
~ 3%) 160cc red koji pigment, Monas pigment 80
g was added, and 20.0 kg of the thawed salmon was immersed in the seasoning liquid in a state of being cut into square pieces with some bones attached in a skinless state. Soaked for hours.
【００３６】次に前記の浸漬を終えた魚肉素材を、素材
重量に対して２倍量の前記調味液（浸漬に使用した調味
液を含む）と共に圧力容器内に入れて、直火にて加熱を
開始し、容器内圧力が１．０ｋｇ／ｃｍ2 以上に達した
後、弱火にて３０分加熱を継続し、その後圧力容器内の
圧力が低下したことを確認した後、圧力容器内の素材を
取り出し空冷冷却した。Next, the fish meat material having been immersed is placed in a pressure vessel together with the seasoning liquid (including the seasoning liquid used for immersion) twice as much as the weight of the raw material, and heated with an open flame. After the pressure in the container reaches 1.0 kg / cm 2 or more, heating is continued for 30 minutes with a low heat, and after confirming that the pressure in the pressure container has decreased, the material in the pressure container is checked. Was taken out and cooled by air cooling.
【００３７】素材表面の品温が下がった後、これらの素
材を１８０℃の食用油中に３０秒間浸漬させ、油より取
り出して表面の油分を除去しつつ再び室温で冷却した。After the material temperature on the material surface was lowered, these materials were immersed in edible oil at 180 ° C. for 30 seconds, taken out of the oil and cooled again at room temperature while removing the surface oil.
【００３８】得られた製品は、煮崩れがなくブロック状
を維持しており、食用油に浸漬する前においても素材の
表面と中心部の色相の差が少なく、また、食塩の使用率
の割りにはまろやか味を有していた。これはアルカリイ
オン水と変性加糖卵黄の相乗効果によるものと考えられ
る。更に、骨は軟らかく口に入れても違和感はなく、し
かも食用油に浸漬することにより缶詰臭がなくなり、外
観、食感とも鮭の焼魚に近いものとすることができた。The product obtained does not collapse and maintains a block shape. Even before immersion in edible oil, the difference in the hue between the surface and the center of the material is small, and the rate of use of salt is divided. Had a mild taste. This is thought to be due to the synergistic effect of the alkaline ionized water and the modified sweetened egg yolk. Further, the bone was soft and had no uncomfortable feeling when put in the mouth, and furthermore, by immersing it in edible oil, the canned odor was eliminated, and the appearance and texture could be close to those of grilled salmon fish.
【００３９】この焼魚風魚肉は、煮崩れのない身の締ま
ったブロック状であるので、オニギリの詰め物として使
用した場合、従来のオニギリの詰め物として知られるフ
レーク状魚肉に比較して、本来の生の鮭魚肉を焼いたも
のと変わらない食感のものとすることができ、商品価値
を向上することができた。This grilled fish-like fish meat is in a tight block shape without collapse, so that when used as a stuffing for onigiri, compared to the flake-like fish meat conventionally known as stuffing for onigiri, the original raw meat is The salmon fish meat has the same texture as grilled salmon fish meat, and the commercial value has been improved.
【００４０】[0040]
【実施例４】煮魚への実施例であり、魚肉素材としての
冷凍鯖をアルカリイオン水１０倍（ｐＨ１１）希釈液に
より解凍処理すると共に、実施例２で使用した調味液と
同じ調味液中に前記解凍処理された鯖２０．０ｋｇを一
部骨の付いたまま切り身状にカットした状態で漬け込
み、冷蔵庫にて２４時間浸漬させた後、漬け込み容器か
ら取り出して、表面に付着した調味液を液切りしてよく
取り除いてから、表面にキトサン液を満遍なく塗布吸着
風乾することにより、キトサン膜を形成する。Example 4 This is an example for boiled fish, in which frozen mackerel as a fish meat material is thawed with a 10-fold (pH 11) diluted solution of alkaline ionized water, and the same seasoning solution as used in Example 2 is used. 20.0 kg of the decompressed mackerel was immersed in a state of being cut into cuts with some bones attached, immersed in a refrigerator for 24 hours, removed from the immersion container, and the seasoning liquid attached to the surface was removed. After the solution is drained and removed, a chitosan solution is evenly applied to the surface and air-dried to form a chitosan film.
【００４１】次に前記のキトサン膜を形成した魚肉素材
を、素材重量に対して２倍量の前記調味液（浸漬に使用
した調味液を含む）と共に圧力容器内に入れて、直火に
て加熱を開始し、容器内圧力が１．０ｋｇ／ｃｍ2 以上
に達した後、弱火にて３０分加熱を継続し、その後圧力
容器内の圧力が低下したことを確認した後、圧力容器内
の素材を取り出し空冷冷却した。Next, the fish meat material on which the chitosan film is formed is put in a pressure vessel together with the seasoning liquid (including the seasoning liquid used for immersion) in an amount twice as large as the weight of the raw material, and is heated over an open flame. Heating was started, and after the pressure in the container reached 1.0 kg / cm 2 or more, heating was continued for 30 minutes over a low heat, and after confirming that the pressure in the pressure container had dropped, The material was taken out and air-cooled.
【００４２】得られた製品は、煮崩れがなくブロック状
を維持しており、食塩の使用率の割りにはまろやか味を
有していた。これはアルカリイオン水と変性加糖卵黄の
相乗効果によるものと考えられる。また、骨は軟らかく
口に入れても違和感はなく、缶詰臭もなく、外観、食感
とも鯖の煮魚に近いものとすることができた。The obtained product remained in a block shape without boiling, and had a mellow taste for the usage rate of salt. This is thought to be due to the synergistic effect of the alkaline ionized water and the modified sweetened egg yolk. The bones were soft and had no uncomfortable feeling when put in the mouth, had no canned odor, and were able to be similar in appearance and texture to boiled mackerel fish.
【００４３】[0043]
【実施例５】乾物珍味の実施例であり、魚肉素材として
の冷凍鮭をアルカリイオン水１０倍（ｐＨ１１）希釈液
により解凍処理すると共に、この原料素材１００ｋｇに
対して、アルカリイオン水１００倍希釈液５２．１ｋ
ｇ，ソルビット２２ｋｇ，砂糖１０ｋｇ，食塩６ｋｇ，
変性加糖卵黄３ｋｇ，複合調味料３ｋｇ，リンゴ酸ソル
ト２ｋｇ，乳酸ソーダ２ｋｇ，プロベース１ｋｇ，紅こ
うじ色素０．５ｋｇ，香辛料０．４ｋｇからなる調味液
を用意し、この調味液中に前記解凍処理された鮭１００
ｋｇを一部骨の付いたまま角切り状にカットした状態で
漬け込み、冷蔵庫にて２４時間浸漬させた後、漬け込み
容器から取り出して、表面に付着した調味液を液切りし
てよく取り除いてから、表面にキトサン液を満遍なく塗
布吸着風乾することにより、キトサン膜を形成する。Example 5 This is an example of the delicacy of dry matter, in which frozen salmon as a fish meat material is thawed with a 10-fold (pH 11) diluted solution of alkaline ionized water, and 100 kg of the raw material is diluted 100 times with alkaline ionized water. Liquid 52.1k
g, sorbitol 22kg, sugar 10kg, salt 6kg,
A seasoning solution comprising 3 kg of denatured sweetened egg yolk, 3 kg of complex seasoning, 2 kg of salt malate, 2 kg of sodium lactate, 1 kg of probase, 0.5 kg of red and white pigment and 0.4 kg of spice is prepared, and the thawing treatment is carried out in this seasoning solution. Salmon 100
After immersing for 24 hours in a refrigerator, cut out the immersion container, remove the seasoning liquid adhering to the surface, and remove it well. A chitosan solution is evenly applied to the surface, adsorbed and air-dried to form a chitosan film.
【００４４】次に前記のキトサン膜を形成した魚肉素材
を、素材重量に対して２倍量の前記調味液（浸漬に使用
した調味液を含む）と共に圧力容器内に入れて、直火に
て加熱を開始し、容器内圧力が１．０ｋｇ／ｃｍ2 以上
に達した後、弱火にて３０分加熱を継続し、その後圧力
容器内の圧力が低下したことを確認した後、圧力容器内
の素材を取り出し空冷冷却し、最後に得られた素材を乾
燥もしくはスモーク燻乾処理して製品とする。Next, the fish meat material on which the chitosan film is formed is put into a pressure vessel together with the seasoning solution (including the seasoning solution used for immersion) in an amount twice as large as the material weight, and is heated over an open flame. Heating was started, and after the pressure in the container reached 1.0 kg / cm 2 or more, heating was continued for 30 minutes over a low heat, and after confirming that the pressure in the pressure container had dropped, The material is taken out and cooled by air cooling, and the finally obtained material is dried or smoke-dried to obtain a product.
【００４５】得られた製品は身割れ等もなく、しっかり
した形状を維持しており、素材の表面もキトサン膜と糖
質により良質な光沢を有し、骨は軟らかく口に入れても
違和感がなく、生臭さもないので鮭の風味を十分に維持
した良質な商品とすることができた。The obtained product has no cracks and maintains a firm shape. The surface of the material also has good gloss due to the chitosan film and carbohydrate, and the bones are soft and uncomfortable even when put in the mouth. There was no fishy odor, so it was possible to obtain a good quality product that maintained the flavor of salmon sufficiently.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭55−144844（ＪＰ，Ａ) 特開 平８−66168（ＪＰ，Ａ) 特開 平７−313110（ＪＰ，Ａ) 特開 平１−165355（ＪＰ，Ａ) 特開 平７−99914（ＪＰ，Ａ) 特公 平５−8663（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/325 A23B 4/14 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-55-144844 (JP, A) JP-A-8-66168 (JP, A) JP-A-7-313110 (JP, A) JP-A-1- 165355 (JP, A) JP-A-7-99914 (JP, A) JP 5-8663 (JP, B2) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/325 A23B 4 /14
Claims (4)
を、１０乃至１００倍希釈のアルカリイオン水に変性加
糖卵黄および調味料を添加した調合液中にて、常温で１
０乃至４０時間浸漬処理し、次にこの魚肉素材と前記調
合液とを圧力容器にて強火加熱して１．０ｋｇ／ｃｍ2
以上になったのち弱火にて加熱処理し、得られた素材を
常温に戻してから１５０乃至２００℃の食用油で短時間
加熱処理する魚肉食品の加工法。1. A fish meat material cut to a predetermined size is prepared by adding a modified sweetened egg yolk and a seasoning to 10 to 100-fold diluted alkaline ionized water at room temperature.
After immersion treatment for 0 to 40 hours, this fish meat material and the above prepared mixture were heated to a high pressure in a pressure vessel to obtain 1.0 kg / cm 2.
After the above, a heat treatment is carried out on a low heat, the obtained material is returned to normal temperature, and then a short-time heat treatment with edible oil at 150 to 200 ° C. is carried out.
を、１０乃至１００倍希釈のアルカリイオン水に変性加
糖卵黄および調味料を添加した調合液中にて、常温で１
０乃至４０時間浸漬処理し、次にこの魚肉素材から表面
の水分を除去して魚焼き器によりばい焼したのち、この
ばい焼した魚肉素材と前記調合液とを圧力容器にて強火
加熱して１．０ｋｇ／ｃｍ2 以上になったのち弱火にて
加熱処理する魚肉食品の加工法。2. A fish meat material cut to a predetermined size is mixed at a room temperature in a mixture obtained by adding a modified sweetened egg yolk and a seasoning to 10 to 100-fold diluted alkaline ionized water.
After immersion treatment for 0 to 40 hours, the surface of the fish meat material was removed, and the surface of the fish meat material was roasted. Then, the grilled fish meat material and the mixture were heated over a high pressure in a pressure vessel. A method for processing fish meat foods in which heat treatment is carried out over a low heat after the weight has reached 1.0 kg / cm 2 or more.
を、１０乃至１００倍希釈のアルカリイオン水に変性加
糖卵黄および調味料を添加した調合液中にて、常温で１
０乃至４０時間浸漬処理し、次にこの魚肉素材から表面
の水分を除去して表面にキトサン液を吸着させて風乾し
た後、この魚肉素材と前記調合液とを圧力容器にて強火
加熱して１．０ｋｇ／ｃｍ2 以上になったのち弱火にて
加熱処理する魚肉食品の加工法。3. A fish meat material cut to a predetermined size is added at room temperature to a mixture prepared by adding a modified sweetened egg yolk and a seasoning to 10 to 100-fold diluted alkaline ionized water.
After immersion treatment for 0 to 40 hours, then the surface of the fish meat material is removed, and the surface of the fish meat material is adsorbed with a chitosan solution and air-dried. A method for processing fish meat foods in which heat treatment is carried out over a low heat after the weight has reached 1.0 kg / cm 2 or more.
を、アルカリイオン水に変性加糖卵黄および調味料を添
加した調合液中にて、常温で１０乃至４０時間浸漬処理
し、次にこの魚肉素材から表面の水分を除去して表面に
キトサン液を吸着させて風乾した後、この魚肉素材と前
記調合液とを圧力容器にて加熱処理し、得られた素材を
乾燥もしくはスモーク処理する請求項３の魚肉食品の加
工法。4. A fish meat material cut to a predetermined size is immersed at room temperature for 10 to 40 hours in a mixed solution obtained by adding modified sweetened egg yolk and a seasoning to alkaline ionized water. After removing water on the surface from the material and adsorbing the chitosan solution on the surface and air-drying, heat-treating the fish meat material and the preparation liquid in a pressure vessel, and drying or smoking the obtained material. 3. Fish food processing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07812196A JP3323731B2 (en) | 1996-03-07 | 1996-03-07 | Processing method of fish meat food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07812196A JP3323731B2 (en) | 1996-03-07 | 1996-03-07 | Processing method of fish meat food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09238652A JPH09238652A (en) | 1997-09-16 |
| JP3323731B2 true JP3323731B2 (en) | 2002-09-09 |
Family
ID=13653060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07812196A Expired - Fee Related JP3323731B2 (en) | 1996-03-07 | 1996-03-07 | Processing method of fish meat food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3323731B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5536402B2 (en) * | 2009-09-14 | 2014-07-02 | 三栄源エフ・エフ・アイ株式会社 | Fish meat coloring method |
-
1996
- 1996-03-07 JP JP07812196A patent/JP3323731B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09238652A (en) | 1997-09-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2001064052A1 (en) | Method of impregnation of food and vitamin c-containing egg and pidan-like egg obtained by this method | |
| KR101722365B1 (en) | Method for manufacturing of chicken skewer | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR101116011B1 (en) | Method for processing bracken | |
| JPS6158151B2 (en) | ||
| KR20050043906A (en) | Pure aquatic animal meat sausage containing fish and the process thereof | |
| JP3323731B2 (en) | Processing method of fish meat food | |
| KR102475905B1 (en) | Charcoal-grilled octopus | |
| KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
| KR101353246B1 (en) | Manufacturing method for steamde crucian carp stuffed with meat | |
| KR20170108335A (en) | Manufacturing method pickles using fragrant edible wild aster | |
| KR20170108295A (en) | Smoked pig skin | |
| KR100448647B1 (en) | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method | |
| KR100393246B1 (en) | Method for preparation of instant roasted chicken containing cooked rice and the prepared same | |
| KR102624527B1 (en) | Steamed dishes containing parsnip and manufacturing method thereof | |
| KR101297312B1 (en) | Method for preparing steamed dish using pork and webfoot octopus | |
| KR102392877B1 (en) | How to make seafood chicken | |
| KR102650750B1 (en) | Method for manufacturing grilled sundae and grilled sundae manufactured by the same | |
| KR20140078153A (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| JP2008237156A (en) | Manufacturing method of smoked product of fillet of mackerel | |
| JP2011078377A (en) | Oil pickled processed food of flaked blowfish | |
| KR920002766B1 (en) | Process for preparing shellfish-dry pack | |
| JPS63109756A (en) | Processed meat product and production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110628 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130628 Year of fee payment: 11 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |