JP4581049B2 - Manufacturing method for fish paste products - Google Patents

Description

  The present invention relates to a method for producing a fish paste product.

  The most common salmon as a kneaded product using fish meat is usually manufactured by the following manufacturing process.

  FIG. 1 is a flowchart showing the manufacturing process of the bag.

  First, the fish meat of walleye pollock in a frozen state (approximately −30 ° C.) as a raw material is thawed (approximately to −3 ° C.).

  The thawed fish meat is coarsened.

  Add 2 to 3% (by weight) of salt to the coarsely cooked fish and salt. As a result, the salt-soluble protein contained in the fish meat is eluted, and the eluted salt-soluble protein is polymerized so that it has a high elasticity. Note that the fish meat in this state (salted fish meat) becomes sticky due to the polymerized salt-soluble protein.

  Add salt, seasoning, starch, egg white, mirin, etc. to salty fish meat to adjust its physical properties (elasticity, yield, etc.).

  Mold the fish meat.

  The formed fish meat is allowed to sit at 10 ° C to 15 ° C for 18 hours to 20 hours or 30 ° C to 40 ° C for 60 minutes to 90 minutes. By this sitting process, the reticulated protein is gelled and the gel strength (hardness) is increased.

  Heat the fish that sat down. At this time, for example, when the fish meat is steamed, steamed salmon is formed.

  Cool the heated fish meat and wrap it into a product.

  As described above, a bag having a specific elasticity is manufactured.

  By the way, as described above, the koji is a kneaded product having a specific large elasticity.

  The present invention is a kneaded product using fish meat, and a method for producing a fish kneaded product that can feel as if eating fish when eating, that can provide a completely new texture that has never been before. It is intended to provide.

  The gist of the present invention will be described with reference to the accompanying drawings.

The surimi or minced or both of fish to rough grind, this rough grind the fish or the rough grind to fish, grind rough under salinity of less than 2% (by weight) relative to the fish meat by adding salt content with the fish, the rough grind the fish young properly in fish to grind the rough, the liquid raw material contained in the homogeneous and pasty rough grind meat, disentangling the pasty rough grind meat at this low salinity The present invention relates to a method for producing a fish-kneaded product, characterized in that it is heated without mixing the body-like fish meat and leaving it for a long time.

  The method for producing a fish paste product according to claim 1, wherein the liquid material is oil or water and oil.

Further, the surimi or minced or both of fish to rough grind, after the rough grind, adding salt to this rough grind the meat becomes less than 2% with respect to the fish meat (by weight), the rough this low salinity mixing the body shape of the fish loosening grind meat before reporting, it relates to a method for producing a fish paste products according to any one of claims 1, 2, characterized in that the heating.

Further, the fish meat to the young properly grind rough grind the rough that added seasonings with salt, does not exceed the salt concentration of 2% relative to the fish be included salt according to the seasoning (wt) It concerns on the manufacturing method of the fish meat paste product of any one of Claims 1-3 characterized by these.

Further, the low salinity pasty rough to loosen the the Risakana flesh like a fish is mixed, it was heated and molded, according to claim 1, characterized in that this state cooling or standing This invention relates to a method for producing a fish paste product according to any one of the above items.

  Since the present invention is as described above, it is a kneaded product using fish meat, and when you eat it, you can feel as if you are eating fish, you can get a completely new texture that has never been seen before .

  That is, the present invention forms a fish meat that can recognize rough fibers in a state in which the generation of elasticity by the salt-soluble protein contained in the fish meat is suppressed, and recognizes the rough fish meat as well as the fiber of the fish meat. By mixing with the loose meat that can be made, it is not gelled by heating, but can be easily broken and loosened to form a fish paste product that can obtain the fiber texture of the fish meat.

  In addition, even when a small amount of salt-soluble protein is dissolved when, for example, fish meat is roughened in a low-salt state, this salt-soluble protein does not give an opportunity to gel due to polymerization, etc. It becomes the manufacturing method of the fish paste product which can suppress that elasticity arises.

  In other words, the present invention provides a ground-breaking method for producing a fish paste product that can form so-called fish using fish meat by mixing low salinity rough fish meat with moderate stickiness and loose-fried fish meat. .

  Further, in the present invention, by making the rough fish meat into a paste that uniformly contains a liquid raw material, the texture can be improved evenly on the whole, and the generation of elasticity is good evenly on the whole. Can be suppressed.

  Moreover, it becomes very easy to handle by including a liquid raw material in the rough fish meat and making it into a paste form. For example, it becomes an epoch-making method for producing a fish paste product that can easily perform a molding process.

  Further, in the invention according to claim 3, there is provided an unprecedented method for producing a fish paste product capable of roughing while suppressing the generation of elasticity due to the salt-soluble protein contained in fish meat. Become.

  Moreover, in invention of Claim 4, it becomes an epoch-making manufacturing method of fish paste product which can improve a taste or food texture, suppressing generation | occurrence | production of elasticity.

  In addition, in the invention of claim 5, it is possible to easily produce a fish-kneaded product that can feel as if eating fish when eating, and can obtain a completely new texture that has never been seen before. It becomes the manufacturing method of the epoch-making fish paste product which can be.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  In the present invention, the fish meat is obtained by adding salt to the fish meat to make the fish meat having a salt concentration of less than 2% (weight) with respect to the fish meat. Fish meat in which dissolution of the salt-soluble protein therein is suppressed can be formed.

  That is, when the fish meat roasting process is carried out at a high salt concentration state (2% (weight) to 3% (weight) with respect to the fish meat when producing salmon), the amount of salt-soluble protein in the fish meat is increased accordingly. The dissolved salt-soluble protein is polymerized and becomes elastic by performing a sitting step in which the fish meat that has been dissolved in the pork and left for a predetermined time is left as it is.

  In this regard, the present invention does not perform a so-called salting step, for example, in which the fish meat is beaten at a salt concentration of 2% (weight) to 3% (weight) with respect to the fish meat, which is performed when the koji is produced. Thus, it is possible to achieve a state that does not have the elasticity required when manufacturing the bag.

  In particular, when salt is added after roughening the fish meat, dissolution of the salt-soluble protein can be suppressed, and mixing the roughed fish meat with the loose-fried fish meat will make the salmon have It will be possible to produce a fish paste product that has almost no elasticity.

  Moreover, the rough fish meat with low salinity is in a state having an appropriate stickiness while having the fiber of the fish meat.

  In addition, the fish meat in the form of loose meat can recognize the fiber content of the fish meat because it has not been subjected to the roasting process.

  That is, the present invention mixes the rough fish meat that has a suitable stickiness and can recognize the fiber of the fish meat and the loose meat that can also recognize the fiber of the fish meat so as not to cut the fiber of the fish meat. Thus, the texture of the fiber of the fish meat can be obtained easily and reliably, and a fish-kneaded product that can obtain the texture of the fish even better can be formed.

  Therefore, the present invention suppresses the dissolution of the salt-soluble protein in the rough fish meat or the rough fish meat and suppresses the polymerization of the salt-soluble protein, so that the generation of elasticity like that of the salmon is extremely good. Is it as if eating fish by mixing low-salted rough fish meat with a moderate viscosity that can be suppressed and the texture of fish fiber is moderately viscous? It becomes the epoch-making production method of the fish paste product which can obtain the texture like this and can manufacture the fish paste product formed entirely with the fish meat.

  That is, it becomes an epoch-making method for producing a fish paste product that can obtain a good texture of fish meat by not being gelled by heating and being easily disintegrated and broken.

  In addition, for example, after mixing the loose fish-like fish meat with the rough fish meat, it is heated without performing a sitting process that is left as it is for a long time.For example, when the fish meat is roughed in a low salt state, Even if a small amount of salt-soluble protein is dissolved, this salt-soluble protein does not give an opportunity to gel due to polymerization or the like, and this makes it possible to further suppress the elasticity of fish meat. It becomes.

  In addition, for example, if the rough or rough fish meat is uniformly pasted with a liquid raw material that improves the texture and suppresses the generation of elasticity, and mixes the loose-fried fish meat with this, It is possible to further improve the texture of the fish paste product formed by mixing the rough fish meat and the loose-fried fish meat, and to further suppress the occurrence of elasticity.

  That is, by uniformly containing the liquid raw material in the fish meat, the texture can be improved evenly throughout, and the occurrence of elasticity can be satisfactorily suppressed evenly throughout.

  Moreover, it is very easy to handle the fish meat by including a liquid raw material in the form of a paste, thereby facilitating the molding process.

  For example, when oil is used as the liquid raw material, the clear reason is unknown, but it can inhibit the dissolution of the salt-soluble protein and the binding of the salt-soluble protein, thereby making the salt-soluble protein elastic. Therefore, it becomes more practical, for example, that the elasticity of the kneaded product can be easily suppressed.

  In addition, for example, if a seasoning material having a salt content or a salt content that improves the taste or texture is added to the rough or rough fish meat so as not to exceed 2% (weight) with respect to the fish meat, It becomes more practical, for example, that the occurrence of odors can be more reliably suppressed and the taste or texture can be further improved.

  Also, for example, if you mix the rough fish and the loose fish, mold it, heat it, and let it cool or leave as it is, you will eat as if you were eating fish This makes it possible to easily produce a fish paste product that can be felt and can provide a completely new texture.

  Specific embodiments of the present invention will be described with reference to the drawings.

  In this embodiment, the surimi and / or the flesh of meat are roughened, and after the roughening, the salted fish is added with a salt content of less than 2% (by weight) with respect to the fish meat. It is related with the manufacturing method of the fish meat kneaded product which can obtain the texture as if eating the fish when it is eaten by mixing the heated fish meat and the fish-like fish meat .

  In this embodiment, walleye pollack is adopted as a raw material. However, as long as the operational effects of the present embodiment can be exhibited, the present invention may be appropriately adopted in addition to the walleye.

  Moreover, FIG. 2 is a flowchart which shows the manufacturing process of the fish paste product of a present Example.

  First, thaw frozen fish surimi, sacrificial fish, and ferret.

  This thawing is performed until the fish can be processed by a machine such as a cutter.

  Here, surimi is obtained by removing the water-soluble component from the fish meat and lining the fish meat from which the water-soluble component has been removed.

  The lost body is obtained by lining fish meat that does not remove the water-soluble component from the fish meat and does not remove the water-soluble component.

  Next, among the thawed fish meat, surimi and fallen meat are devastated.

  This roughening is performed by putting the surimi and sacrificial meat into a cutter mixer without adding a seasoning and stirring them.

  Since this rough fish meat is formed while suppressing the generation of elasticity, it is in a state where the fiber of the fish meat can be recognized.

  Next, the raw fish meat is uniformly paste with a liquid raw material that improves the texture and suppresses the generation of elasticity.

  When the fish meat uniformly containing the liquid raw material is made into a paste, it may be agitated by using a machine such as a cutter mixer, or may be a paste by stirring without using a machine. good.

  In addition, the stirring at this time may be the minimum stirring necessary for uniformly adding the liquid raw material to the rough fish meat to make a paste.

  Specifically, water or oil or both are adopted as the liquid raw material. In addition, the liquid raw material of a present Example is not restricted to water or oil, You may employ | adopt suitably as long as it is a liquid raw material which can exhibit the effect similar to water or oil.

  The reason for adding water or oil or both to the rough fish meat is to give the rough fish meat an appropriate stickiness. Thereby, by mixing with loosely fish-like fish meat, it is possible to prevent the texture from becoming loose and to obtain an even better fish texture. It becomes.

  The reason why the rough fish meat containing the liquid raw material is made into a paste is to allow easy mixing with the loose meat. That is, this makes it possible to easily mold the rough fish meat and the fish meat in the shape of a rag.

  Next, a seasoning or starch having a salt content or a salt to improve the taste or texture is added and blended uniformly.

  When this seasoning is added and blended uniformly, it may be blended by stirring using a machine such as a cutter mixer or may be blended by stirring without using a machine.

  In addition, the stirring at this time is set to the minimum necessary for uniformly mixing the seasoning material.

  This is to prevent the generation of elasticity by promoting the dissolution of the salt-soluble protein in the fish meat by stirring more than necessary.

  That is, in this embodiment, salt is added to the rough fish meat, and the concentration of this salt is added to be less than 2% (weight) with respect to the fish meat. In this case, it is most preferable that the concentration of sodium chloride is 1% (weight) or less.

  By setting the salt concentration to less than 2% (by weight), it is possible to form a moist and textured fish-kneaded product that suppresses the elution of salt-soluble protein as much as possible and suppresses the occurrence of elasticity, while keeping it soft. .

  In other words, the salt is added to the rough fish meat in order to give a moist texture to the fish paste product formed in addition to adjusting the taste.

  In this embodiment, salt is added to obtain a moist texture to adjust the taste, as described above, and is different from salted soy that is used to obtain elasticity when producing koji. It is.

  Next, the paste-like fish meat is mixed with the loose-fried fish meat.

  As the fish-like fish meat, the fish meat that has been thawed by mincing or tapping the thawed fillet is employed.

  This loosely fish-like fish meat can provide a fiber texture of fish meat.

  Thereby, by mixing paste-like fish meat having an appropriate stickiness and loose-fried fish meat, it is possible to form a fish-kneaded product that can be easily molded and can be easily collapsed.

  In addition, the paste-like fish meat and the fried fish meat are mixed by stirring the fish meats so as not to cut the fiber of the fish meat.

  As a result, it is possible to produce a fish-kneaded product that can satisfactorily obtain the fiber texture of the paste-like fish meat and the fiber texture of the loose-fish-like fish meat.

  Next, the mixed fish meat is lined up to remove bones, scales, streaks, etc. contained in the fish meat and molded.

  By adjusting the degree of straining at this time, a fish paste product with a slightly different texture can be formed.

  Next, the fish meat is heated without being subjected to a sitting process on the formed fish meat, and then cooled or allowed to cool.

  In the present embodiment, by not performing the sitting step, the salt-soluble protein is not gelled from the fish meat by the salt added as a seasoning (that is, the elasticity is generated). It is possible to further suppress the generation of elasticity due to gelation.

  In this embodiment, the heating is performed by boiling. In addition to the boil, the heating step may be performed by roasting or frying in oil.

  Cooled fish meat is packaged as necessary and commercialized.

  As described above, the present example suppresses dissolution of salt-soluble protein from the rough fish meat and gelation of the dissolved salt-soluble protein, has an appropriate viscosity, and does not have elasticity. By mixing, shaping, heating, etc. the fish meat that has been roughed up and the fish meat that has been loosened, it does not become a uniform gel after heating and solidification, and can easily be loosened to obtain the texture of the fiber of the fish This makes it possible to produce a fish paste product as if it were eating a fish, and an unprecedented method for producing a fish paste product.

  In this embodiment, the fish meat surimi and the surrender are devastated, but the fish meat surimi or the surrender may be devastated alone.

  In this embodiment, the liquid raw material is first added to the rough fish meat, and then the seasoning material is added, but this may be reversed, and the liquid raw material and the seasoning material are mixed with the rough fish meat. At the same time, it may be pasted.

  In the present embodiment, the liquid raw material or the like is added after roughing, but a liquid raw material or seasoning may be added when roughing. In this case, in order to suppress the dissolution of the salt-soluble protein or the gelation of the dissolved salt-soluble protein as much as possible, it is desirable to carry out with a minimum twist.

  In the present embodiment, the paste-like fish meat and the loose-fried fish meat are mixed and then rubbed to remove bones and scales. , Scales, streaks, etc., may be mixed with pasty fish meat.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

It is a flowchart which shows the manufacturing process of the bag of a prior art example. It is a flowchart which shows the manufacturing process of the fish paste product of a present Example.

Claims (5)

The surimi or minced or both of fish to rough grind, this rough grind the fish or the rough grind to fish, grind rough under salinity of less than 2% (by weight) relative to the fish meat by adding salt content with the fish, the rough grind the fish young properly in fish to grind the rough, the liquid raw material contained in the homogeneous and pasty rough grind meat, disentangling the pasty rough grind meat at this low salinity A method for producing a fish paste product, characterized in that it is heated without mixing a step of sitting for a long period of time by mixing with fish meat.   The method for producing a fish paste product according to claim 1, wherein the liquid raw material is oil or water and oil. The surimi or minced or both of fish to rough grind, after the rough grind, the salt content is less than 2% (by weight) was added to this fish to the rough grind the fish meat, grind the rough of the low salinity fish When the front Symbol by mixing a body shaped fish disentangling method of fish jelly according to any one of claims 1, 2, characterized in that the heating. Wherein the fish meat to the young properly you grind rough grind the rough, it added seasoning with salt, characterized in that the salt concentration to the fish be included salinity by this seasoning does not exceed 2% (by weight) The method for producing a fish paste product according to any one of claims 1 to 3. The low salinity in mixing the body shape of fish disentangling the pasty rough to Risakana meat, which was heated by molding, any one of the preceding claims, characterized in that this state cooling or standing A method for producing a fish paste product according to item 1.

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