JP3434482B2 - Molded food mainly composed of shark meat and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a shaped food mainly composed of shark meat and a method for producing the same. More specifically, the present invention relates to a molded food mainly composed of shark meat which is free from odor peculiar to shark meat and is easy to eat, its use, and a method for easily manufacturing the molded food. Molded foods based on the shark meat of the present invention are high in protein, low in fat, low in calories, and have no bones, so that they are very suitable for lunch, medical food or food for the elderly. Is.

[0002]

2. Description of the Related Art Sharks are also called sharks.
The fins are prized as ingredients for Chinese cuisine, chondroitin can be extracted from their bones, and the liver of deep sharks contains squalene, a kind of highly unsaturated fatty acid. ing. However, shark meat has been shunned due to its unique odor, and the only known method of using shark meat fillets is to add vinegared miso sauce or pickled vegetables. Even in the food industry, the range of utilization of shark meat is limited, such as use as a bulking material for kneaded products. That is, when producing fish sausage, fish ham, kamaboko, bamboo rings, hanpen, and fried satsuma, shark meat that has been briefly washed with water and then lightly dehydrated may be crushed and used together with other ingredients. However, nowadays, shark meat is rarely used in high-quality kneaded products, and its demand is decreasing. Therefore, sharks are rarely caught for the purpose of using shark meat, and when a shark happens to be caught during a tuna longline fishery, the fins may be cut off and the fish abandoned. It is regarded as a problem by groups.

The reason why shark meat is shunned is because of its characteristic odor, mainly the ammonia odor. Sharks, which belong to the gills, contain a large amount of urea in their muscles and produce trimethylamine oxide (TMA) as a waste product.
-O), creatine, etc., and urea is excreted through the gill or ureter. After the death of sharks, these odorous components are decomposed by the action of urease in the tissue as the freshness of the sharks declines, resulting in an offensive odor such as ammonia odor.

It has long been said that shark meat fillets may be dipped in vinegar to remove the odor of shark meat. However, this method only masks the shark meat with the odor and taste of vinegar, the odor of shark meat cannot be completely removed, and the odor and taste peculiar to vinegar permeates the shark meat.

Shark meat is low in fat and low in calories,
It is rich in protein and has a soft texture, so if it can remove this peculiar odor, it should be able to be eaten by children and old people as a good protein source. However, a method for removing the odor of shark meat at least to the extent that it does not hinder raw eating has not yet been developed.

Further, a recent patent publication discloses Japanese Patent Application Laid-Open No. 7-31420 (invention entitled "Processing Method for Shark Meat") as an invention aimed at deodorizing shark meat. The present invention is a method for deodorizing a shark meat by crushing it with a foaming agent to expand it and then heating it. However, this method requires the addition of effervescent preparations such as sodium hydrogencarbonate, ammonium hydrogencarbonate, potassium carbonate, and fumaric acid to the shark meat, and since it heats the shark meat, it is applied as a cooking ingredient manufacturing method. You cannot do it. It is considered that the demand for shark meat as a cooking ingredient will not grow unless a method that can remove the odor of shark meat without heating is developed.

[0007]

In view of the above situation, the present inventors have developed a shark meat processed food that can be deodorized without heating shark meat and used as various cooking ingredients. The present invention was completed as a result of various researches and tests, aiming at expanding the ways of effective utilization of meat.

That is, according to the present invention, odor is removed to the extent that it does not hinder eating while the shark meat is not heated, and the shark meat can be used as a cooking material for various purposes without heating. It is an object of the present invention to provide a processed food, a method for producing the same, and an application of the unheated processed food of the shark meat.

[0009]

In order to solve the above problems BRIEF SUMMARY OF THE INVENTION, the invention described in claim 1 of the present invention, dehydrated until 60% or less of water exposure before the weight after water exposure pieces each other shark meat made are frozen by forming wear by adding an edible binder, a molded food mainly including shark meat.

The invention described in claim 2 is the same as claim 1.
Molding food according to, plate-like, rod-like or rod-like,
It is a shaped food whose main ingredient is shark meat that is shaped into either dice or diced form.

The invention described in claim 3 is the same as claim 1
Molding food according to a molding food mainly including shark meat that is molded by vacuum packing or adhesion packaged in a substantially single serving size of the small plate.

The invention described in claim 4 is the same as claim 1.
The molded food according to the above item 1 is a molded food whose main component is shark meat which is molded into a small plate having a size of topping of sushi nigiri and vacuum-packed or closely-packed.

The invention described in claim 5 is the same as claim 1.
In forming the food, molded foods mainly including shark meat that is molded by vacuum packaging or adhesion packaged by placing small pieces of shark fin thereon to the size of the small plate-shaped sushi topping according to is there.

The invention according to claim 6 is formed into a small plate having a size of about one meal, and the shaped food according to claim 1 is thawed, fried with a coromo, fried, It is a molded food whose main ingredient is shark meat cooked in either fritters or fried.

The invention according to claim 7 is a plate-shaped product having a size of about one serving, and the molded food product according to claim 1 is thawed to be miso-pickled, smoked or ham-like. It is a molded food whose main ingredient is shark meat cooked in any of the above.

[0016] The invention described in claim 8, by immersing the small piece of shark meat in flowing water and dried until less than 60% of the weight before water exposure after water exposure by adding an edible binder A method for producing a molded food mainly comprising shark meat, which comprises kneading, binding small pieces to each other, molding and freezing.

According to the invention described in claim 9 , 60% of the weight of the shark meat pieces in a frozen state is exposed to water and then exposed to water.
A method for producing a molded food containing shark meat as a main ingredient, which comprises dehydrating and seasoning until the following amount, kneading by adding an edible binding material , binding and forming small pieces, and freezing.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The molded food containing shark meat as a main component, the method for producing the same, and the application thereof according to the present invention will be described in more detail below. In the entire description of the present invention, “%” is a weight ratio unless otherwise specified.

In the present invention, shark meat refers to shark fish meat including sharks and rays. In particular,
As sharks, various types such as blue sharks, blue sharks, blue sharks, white sharks, hammerhead sharks, blue sharks, white sharks, blue sharks, maonaga, mouse sharks, bee wales, bitterns, stingrays, etc. are known, but the present invention relates to any shark fish meat. Can also be applied.

In the present invention, the meat of sharks, that is, the shark meat fillets are cut into small pieces, exposed to water, and then dehydrated. Preferably, first, the shark fish body is lowered into three pieces manually or mechanically, the head and chest fins are cut to remove the internal organs, spine, and cartilage, and the outer skin is peeled off manually or with a skin peeling machine. If necessary, cut into several parts to form a fillet and freeze, and then cut the frozen shark meat into small pieces by any method. The small pieces do not limit the size or shape. For example, one piece is
It is preferable to cut into a dice shape, a small plate shape, or a rod shape having a size of 0 cm or less. If you cut the shark fillet into small pieces like this, the size of one piece is 20 to 30 cm.
Compared to the case of using a moderate fillet, the deodorizing effect by water exposure and dehydration can be remarkably increased, and each small piece can be evenly deodorized. That is, the smaller the shark meat is cut, the greater the deodorizing effect becomes, and the deodorizing state becomes even. Therefore, the deodorizing state when finished as a molded food can be averaged. However, if cut too small, the quality of the meat may be impaired during the water exposure step or dehydration step, so caution is required.

The shark meat cut into small pieces is preferably immersed in running water in fixed amounts and exposed to water with occasional stirring. The method of exposing to water is not limited, but a certain amount of a small piece of shark meat may be put into a tank or the like, water may be injected from the upper portion and drained from the lower portion. When the amount of shark meat is small, it may be carried out using a bucket, and when the amount of shark meat is large, it may be carried out using a water-exposing tank equipped with a stirrer. The temperature of water used for water exposure is preferably maintained at 15 ° C. or lower, and the time of water exposure is not constant depending on the amount of shark meat to be treated, the temperature of the outside air, the water temperature, etc., but usually about 2 to 5 hours, It is preferably about 3 hours. Although the water content of the shark meat is partially removed by this water exposure, it is preferable to reduce the weight of the shark meat to about 80% of the weight before the water exposure in the water exposure step. The lower the temperature of water exposed and the faster the water flow, the more effective the deodorization of shark meat is, and the shorter the time of water exposure. In addition, whether shark meat is raw, semi-thawed or frozen and thawed, it is possible to enhance the deodorizing effect appropriately by exposing it to water and thoroughly dehydrating it. In the invention, the shark meat used as a raw material is not limited to frozen meat. That is, in the present invention, raw shark meat, semi-thawed or semi-frozen shark meat, and frozen and thawed meat can be used. However, it is very preferable to take a method of exposing the frozen small pieces of shark meat to water for the purpose of thawing and then dehydrating, because the deodorizing effect is great.

The water-exposed pieces of shark meat are then dehydrated of their water content. The dehydration method is not particularly limited, and may be hand-squeezed for a small amount, and in the case of a large amount, a centrifugal dehydrator, a screw press dehydrator, a pressing press for each fixed amount of shark meat pieces. Any dehydrating device such as a machine may be used. Since the shark meat is in the form of small pieces, it is easy to process if a certain amount is put in a mesh bag and the bag is put in the dehydrator as it is. The degree of dehydration is 60% or less of the weight of shark meat before exposure to water, preferably 5
It may be dehydrated so as to be 5% or less. By this dehydration step, the odor peculiar to shark meat (also referred to as grin. Odor that has a sour taste) is removed to the extent that it does not hinder raw eating, so dehydration may be performed as a guide.

As described above, by exposing shark meat having an odor to water and then dehydrating it, the odor peculiar to shark meat can be removed at least to the extent that it does not interfere with eating. Further, by exposing the shark meat to water, the number of viable bacteria can be reduced, and there is no problem in eating raw meat. Further, by exposing the shark meat to water and then dehydrating it, the seasoning component is better permeated into the shark meat, which makes it easier to season the shark meat.

The dehydrated shark meat pieces are added with the powder of the edible binder, sufficiently kneaded, uniformly filled in a frozen pan or the like with no gaps, molded, and frozen. In the step before freezing, the shark meat can be seasoned if desired.
As the edible binder, conventionally used natural starch materials such as wheat starch, soybean powder, and egg white powder, chemical glues such as transglutaminase, sodium pyrophosphate, and potassium metaphosphate (the amount added is dehydrated). It is recommended to use about 1% of the weight of the shark meat afterwards). Further, when kneading shark meat, a preservative, a bactericidal agent, a coloring agent, a nutritional enhancer and the like may be added. The small bones remaining in the shark meat are preferably removed during this kneading step. By sufficiently kneading, small pieces of shark meat are bound together, so this is filled in an appropriate container such as frozen bread without any gaps and molded to obtain a shark meat molded product.

The shark meat product thus produced is frozen. The freezing method is arbitrary, but rapid freezing is preferred. After completely freezing, take out from a container such as a frozen pan. In this way, the shaped food mainly composed of shark meat according to the present invention is completed.

In the present invention, the meaning of "formed food mainly composed of shark meat" means a formed food composed only of shark meat other than the edible binder, and seasonings and spices are added to season the food. In addition to shark meat, other shark meat and other fish meat are molded, and shark meat is also mixed with other solid raw materials such as vegetable pieces and beans. That is, it means that it includes molded foods of all properties that are mainly composed of shark meat. Further, in the present invention, the meaning of “approximately one serving size” means a size corresponding to a topping size of one nigiri sushi to a steak size, and a size corresponding to about one piece of fried food such as fried, fritter or fried chicken. It means a size corresponding to about one serving in a normal case, and does not mean a strict "serving". Further, in the entire description of the present invention, the meaning of “there is no problem in eating” means that a thin piece of unheated shark meat is sliced into thin pieces, and when one or two pieces thereof are eaten, there is a particular offensive odor or taste. It means that you can eat enough by boiling, baking, or frying in oil without feeling, and in the sense that you can eat as many pieces as raw fish like sashimi. Absent.

The molded food containing shark meat of the present invention as a main ingredient,
Although it may or may not be seasoned, the following method is preferable for seasoning. As one method of seasoning shark meat, when adding an edible binder to a small piece of shark meat that has been dehydrated and kneading, a powdered seasoning or spice of your choice, for example, sodium glutamate, sodium inosinate, etc. Powdered flavor seasoning, salt, sugar, powdered soy sauce, miso, curry powder,
It is advisable to add any seasoning or spice such as various spices and knead together with the edible binder. As another method of seasoning shark meat, a method of dipping a small portion of shark meat dehydrated to an appropriate degree in any seasoning solution or adding any seasoning solution to a small piece of shark meat that has been dehydrated May be taken. When the latter method is adopted, it is necessary to dehydrate the seasoned shark meat again to a predetermined water content. Regardless of which method is used, the shaped food containing shark meat as a main ingredient of the present invention is convenient because it can be used as a cooking ingredient for various purposes if it is seasoned to a desired taste. Further, it is convenient to season the shaped food mainly comprising shark meat according to the present invention according to its use, since it is not necessary to season each time when using it.

The molded food containing shark meat as the main material according to the present invention will be described in more detail below with reference to the drawings based on the embodiments. 1 to 6 show examples of molded foods containing the shark meat of the present invention as a main material. FIG. 1 is a perspective view showing an outer shape of a molded food according to an embodiment of the present invention, which is a plate-shaped molded food mainly composed of shark meat. Figure 2
FIG. 2 is a perspective view showing an outer shape of a molded food product obtained by slicing (sucking) the molded food product of FIG. 1 into a stick shape or a yokan shape,
FIG. 3 is a perspective view showing an outer shape of a molded food product obtained by further slicing the molded food product of FIG. 2 into a plate-like shape having a size of about one meal. Further, FIG. 4 is a plan view showing a packaging state of the molded food in which 12 molded foods of FIG. 3 are placed on a Styrofoam mount and the upper surface of each is vacuum-packed with a thin plastic film, and FIG. 5 is shown in FIG. FIG. 3 is a cross-sectional view showing a packaged state of one molded food product of FIG. FIG. 6 is a cross-sectional view showing a packaging state of a molded food product in which a small piece of shark fin is placed on the molded food product for one serving shown in FIG. 5 and the upper surface is vacuum-packaged with a thin plastic film.

[0029]

[Example 1] Using a band saw, 20 kg of a blue shark fillet that had been captured and frozen on the sea was used 5 x 3 x
It was sliced into strips of approximately 9 cm. Collect the frozen pieces of shark meat into a stainless steel tank with a depth of 60 cm, inject 15 ° C running water from the upper part and drain from the lower part. Exposed. The weight of the shark meat piece after the exposure to water was 14.4 kg. This small piece of shark meat was placed in a centrifugal dehydrator and dehydrated for 7 minutes. Weight of shark meat after dehydration is 10.25 kg (51% of shark meat weight before exposure to water)
Met. No odor was felt in any of the dehydrated shark meat pieces, and they could be sliced into thin slices and eaten as they were. 100g transglutaminase, 100g powdered kelp, 50g powdered bonito dashi on a small piece of dehydrated shark meat
Was added and the whole was thoroughly kneaded to bind the shark meat pieces together. This kneaded product is filled in a freezing pan without any gaps and formed into a flat plate shape, which is immediately placed in a freezer at -40 ° C for rapid freezing to produce a shaped food 2 mainly composed of shark meat as shown in Fig. 1. did.

[0030]

[Embodiment 2] FIG. 1 is a perspective view showing the appearance of a molded food product 2 having a flat plate-shaped shark meat as a main material produced in Embodiment 1. As shown in FIG. In this example, as shown in FIG. 1, the above-mentioned edible binder and seasoning were added to small pieces of shark meat 1.1. It is a molded food 2 which is seasoned with shark meat as a main ingredient, which is formed into a frozen bread shape, that is, a flat plate shape. (In FIGS. 1 to 4, small pieces of shark meat 1.1 and so on are mixed with black and non-painted pieces of shark meat. Shows the portion of the shark meat with the endothelium.) When the molded food 2 mainly composed of shark meat is molded into a flat plate shape as in this example, it is easy to handle during storage and transportation. It is convenient.

[0031]

[Embodiment 3] FIG. 2 is a perspective view showing the appearance of molded foods 3 and 3 obtained by slicing the molded food 2 having the flat plate-shaped shark meat as the main material produced in Example 1 into rods or rods. In this embodiment, as shown in FIG. 2, the molded food product 2 of Example 1 is crimped in the frozen state, that is, sliced into long and thin pieces, and molded into a rod shape or a rod shape to form a molded food product 3/3. is there.
As in this example, if the molded food product 2 is sliced into a rod shape or a rod shape or is formed into a rod shape or a rod shape from the beginning,
It is easy to handle for storage and transportation, and it is convenient because it can be sliced into thin platelets to obtain a molded food of about one serving size.

[0032]

[Embodiment 4] FIG. 3 shows a molded food product 4 or 4 obtained by slicing the molded food product 3 having the rod-shaped or rod-shaped shark meat as the main material prepared in Example 3 into small plate-shaped products each having a size of about one serving. It is a perspective view showing appearance. In this example, as shown in FIG. 3, the molded food product 3 of Example 3 was thinly sliced in a frozen state, and molded into a small plate having a size of about one serving. It was made. As in the present embodiment, when the molded food 3 is sliced into a plate-shaped molded food 4 for approximately one meal, or is molded into a small plate having a size of approximately one meal from the beginning, it is ready for use. It is convenient because there is no need to slice it. Further, the molded food product 4 of this embodiment can be cut into dice-shaped or diced pieces for use.

The molded food mainly composed of shark meat of the present invention is
As shown in each of the above examples, a flat plate shape, a rod shape or a rod shape,
It can be used by molding it into an arbitrary shape and size such as a small plate shape, a dice shape, or a diced shape. It can also be an interesting molded food if it is molded into a stick, sphere or disc. As described above, the shaped food mainly composed of shark meat of the present invention is not limited in shape and size, and may be shaped into any shape and size.

[0034]

[Embodiment 5] FIG. 4 shows 12 pieces of molded food products 4 formed in the shape of a small plate having a size of about one serving, prepared in Embodiment 4, placed on a Styrofoam mount 5 in a frozen state. Molded food 4
4 is a plan view showing the structure of a molded food product (12 servings) vacuum-packaged with the thin plastic film 6 on its upper surface, and FIG. 5 is a sectional view of one serving showing the packaging state. As shown in FIG. 5, the molded food product 4 of this example is vacuum-packed with a thin plastic film, so that it can be stored in a sealed state until it is used, and when used, it is cut into individual meals and packaged. It is extremely convenient because it can be used as it is by passing it in boiling water for about 30 seconds. Molded food 4 mainly composed of shark meat of this example
Is suitable for use, for example, as a topping for nigiri sushi.

[0035]

Sixth Embodiment FIG. 6 shows that a plate-shaped molded food product 4 prepared in the fourth embodiment and having a size of a topping of nigiri sushi is placed on a Styrofoam board 5 in a frozen state. FIG. 4 is a cross-sectional view showing a packaged state of one serving of a molded food product in which a seasoned shark's fin piece 7 is further placed on the top and the upper surface thereof is vacuum-packaged with a thin plastic film 6. The molded food 4 of this embodiment, which is mainly composed of shark meat, can be stored in a sealed state until it is used, and when it is used, it can be used as it is by simply passing it through hot water while it is packaged. (Shark fin) can be tasted at the same time, so it is very suitable as a topping for nigiri sushi. In Examples 5 and 6, Styrofoam was used as one of the wrapping materials, but the wrapping material for the molded food containing shark meat as the main material of the present invention is not limited to Styrofoam, but a paper material, Various other materials can be used. Further, in the fifth and sixth embodiments, the thin plastic film is vacuum-packed, but it is not limited to the vacuum packaging, and it may be a tight-wrapping such as shrink-wrapping. As the plastic film, various known ones such as polyethylene, nylon, polyester or a laminate of these can be used.

The molded food mainly composed of shark meat of the present invention is
Since shark meat pieces that have been exposed to water and then dehydrated are bound together by adding an edible binder, the shark meat pieces are bound together to form an integrated shark meat processed food, and each Small pieces of shark meat have been deodorized to a sufficient state for eating, and the deodorization state of the small pieces of shark meat is even, and they are in an unheated state and are easily seasoned or seasoned. It has been finished. Moreover, since it is frozen, it is suitable for storage and distribution. Therefore,
The shaped food mainly composed of shark meat of the present invention is extremely easy to eat and is extremely easy to use as a cooking material. That is, the molded food mainly composed of the shark meat of the present invention is thawed, and it is delicious even if it is boiled or grilled in the same manner as ordinary fish meat-prepared food. You can also eat it as a fried food by adding it to a fritter and sprinkling it with spice flour before frying. In addition, you can put it on a floor with miso or seasoning like Saikyo-zuke to make it miso-pickled (so-called pickle), smoke it with smoke and process it as smoked,
You can also eat deliciously even if you cook it like ham.
The molded food of the present invention, which is mainly composed of shark meat, can be applied to various cooking.

The method for producing a shaped food mainly composed of shark meat according to the present invention comprises cutting the shark meat into small pieces, exposing them to water, dehydrating them, and then kneading them with an edible binder to knead the small pieces together. This is a simple method of attaching and molding, and finally freezing, and it can be easily and surely performed even with sagging. The present invention is such a simple method, but can reliably remove the offensive odor of shark meat. Moreover, when frozen shark meat is used, the deodorizing effect is extremely large. Thus, the molded food and the method for producing the same mainly composed of the shark meat of the present invention,
It has opened up a way to utilize shark meat, which was previously unusable, as various cooking ingredients, and has great industrial significance. Hereinafter, the effects of the present invention will be further described with reference to test examples.

[0038]

[Test Example 1] A molded food containing the shark meat of the present invention as a main ingredient prepared in Example 1 was fried with oil after adding colomo (commercial tempura powder), and this fried food (test product) was trained by 10 trainees. Named panelists (a to j) tasted and scored odor and taste by a 5-point method based on the following criteria. As a control, the same fried food (control product) obtained by cutting shark meat that was naturally thawed from the same fish body, cut into dice, seasoned in the same manner as in Example 1, and was fried at the same temperature with the same colomo. 10 panelists sampled. <Scoring Criteria> 5 points about odor 4 No odor peculiar to odor 4 Slight odor but sufficient for eating raw 3 Slight odor remains but does not interfere with raw eating 2 Inappropriate 1 About taste that can't be eaten due to its strong odor 5 points Very good to eat raw 4 Very good to eat 3 Delicious to eat 3 Bad to eat raw 2 Not good to eat 1 It was awkward and I couldn't eat very much. The tasting was repeated twice with an interval of 2 hours. Table 1 shows the results (average values) of two tastings for each panelist.

[0039]

[Table 1] Panel test product Control product (10 persons) Odor taste (average value) Odor taste (average value)     a 4.5 4.5 4.5 4.5 1.0 1.5 1.2     b 4.5 4.5 4.5 4.5 1.0 1.5 1.2     c 4.5 4.5 4.5 4.5 1.5 1.5 1.5 1.5     d 4.5 4.5 4.5 4.5 1.5 2.0 1.7     e 4.5 4.0 4.2 1.0 1.5 1.2     f 4.5 5.0 4.7 4.7 1.5 1.5 1.5     g 4.5 5.0 4.7 1.0 1.0 1.0 1.0     h 5.0 4.5 4.7 4.7 1.5 2.0 1.7     i 4.0 4.5 4.2 2.0 1.5 1.7     j 4.5 4.5 4.5 4.5 1.0 1.0 1.0 (Average value) 4.5 4.5 4.5 4.5 1.3 1.3 1.5 1.4

From the above test results, it can be understood that the control product (fried food made from shark meat that has not been exposed to water or dehydrated) has no odor or taste and is completely unsuitable for food. On the other hand, a shaped food mainly composed of shark meat of the present invention (a shaped food frozen by exposing dehydrated small pieces of shark meat to water, dehydration, binding and freezing) has no problem in eating and is sufficient. It is understood that it can be eaten deliciously.

[0041]

EFFECTS OF THE INVENTION As described above in detail, the molded food of the present invention, which is mainly composed of shark meat, has been removed to the extent that it does not interfere with eating at least the offensive odor peculiar to shark meat. Since it is in a heated state, it can be used as a suitable cooking material for boiling, grilling, or frying with oil, such as fried foods such as fried, fritter, and fried, as well as simmered, teriyaki, and steak. It can also be used as a topping for nigiri sushi. Further, slice or shape it into the size of about one serving, attach a colomo similar to normal tempura and fried foods, and use oil at 180 ° C for 3
You can also sell the fried food for about 0 seconds. Further, the molded food mainly composed of the shark meat of the present invention can be miso-pickled like Saikyo-zuke, smoked with smoke to make it a smoked style, or can be made into a ham-like food using this. You can eat deliciously. The molded food of the present invention, which is mainly composed of shark meat, is inexpensive and has high protein and low fat shark meat as a main raw material, so that its utility value is great.
Thus, the molded food mainly composed of the shark meat of the present invention,
It can be suitably used as a cooking material for lunch, a food material for medical use, and a food material for the elderly.

In the method for producing a shaped food using shark meat as the main ingredient of the present invention, the shark meat is cut into small pieces, exposed to water, dehydrated, and then kneaded with an edible binder to knead them together. The simple method of binding, shaping, and finally freezing deodorizes shark meat that has been unusable due to its strong offensive odor, so that it can be used as a cooking ingredient. In addition, the method for producing a shaped food containing shark meat as the main ingredient of the present invention is simple and can be easily and surely performed even with sagging. In addition, the use of frozen shark meat is extremely effective in deodorizing. As described above, the molded food mainly composed of shark meat and the method for producing the same according to the present invention bring great value to the food industry.

[Brief description of drawings]

FIG. 1 is a perspective view showing an outer shape of a molded food according to an embodiment of the present invention, which is a plate-shaped molded food mainly composed of shark meat.

FIG. 2 is a perspective view showing an outer shape of a molded food produced by slicing the molded food of FIG. 1 into a rod shape or a rod shape.

FIG. 3 is a perspective view showing an outer shape of a molded food produced by slicing the molded food of FIG. 2 into a small plate having a size of about one meal.

FIG. 4 is a plan view showing a packaging state of molded food produced by placing 12 molded foods shown in FIG. 3 on a Styrofoam mount and vacuum-packing them with a thin plastic film.

5 is a cross-sectional view showing a packaged state of approximately one serving of the molded food of FIG.

FIG. 6 is a cross-sectional view showing a packaging state of a molded food product in which a small piece of shark's fin is placed on the molded food product of about one serving shown in FIG. 5 and vacuum-packaged with a thin plastic film.

[Explanation of symbols]

1 Small pieces of shark meat 2 Molded food products formed into flat plates 3 Molded food products sliced into rods or rods 4 Molded food products sliced into small flat plates that are about the size of one meal 5 Styrofoam mount 6 Plastic film 7 Small pieces of shark fins

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Claims (9)

(57) [Claims] 1. A shark meat obtained by dehydration until less than 60% of the weight before water exposure after water exposure of the pieces to each other by forming wear by adding an edible binder are frozen, the main shark meat Molded food used as material. 2. The molded food mainly composed of shark meat according to claim 1, which is molded into a plate shape, a rod shape, a rod shape, a dice shape or a diced shape. 3. The molded food containing shark meat as a main ingredient according to claim 1, which is molded into a small plate having a size of about one meal and vacuum packed or closely packed. 4. The molded food mainly composed of shark meat according to claim 1, which is molded into a small plate having a size of topping of nigiri sushi and vacuum packed or closely packed. 5. The shark meat as a main ingredient according to claim 1, which is formed into a small plate having the size of a topping of nigiri sushi, and a small piece of shark fin is placed on the plate and vacuum-packed or closely-packed. Molded food to. 6. The shaped food product according to claim 1, which is shaped into a small plate having a size of about one serving, is thawed, fried with a coromo, fried, frittered or fried. A molded food made mainly from cooked shark meat. 7. The molded food according to claim 1, which is molded into a small plate having a size of about one serving, is thawed, and is miso-pickled,
A molded food whose main ingredient is shark meat cooked in either smoked or ham style. 8. is added to shark meat small pieces and immersed in flowing water and dried until less than 60% of the weight before water exposure after water exposure edible binder in kneading binding pieces each other A method for producing a molded food containing shark meat as a main ingredient, which is characterized by forming and freezing. 9. After exposing small pieces of frozen shark meat to water
Dehydrated to 60% or less of the weight before exposure to water, seasoned, kneaded by adding an edible binding material , bind small pieces together, and then mold and freeze the shark meat as the main material Food manufacturing method.