JP6117649B2 - Fish body processing method for mining fish meat - Google Patents
Fish body processing method for mining fish meat Download PDFInfo
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- 241000251468 Actinopterygii Species 0.000 title claims description 98
- 235000013372 meat Nutrition 0.000 title claims description 28
- 238000003672 processing method Methods 0.000 title claims description 5
- 238000005065 mining Methods 0.000 title claims description 3
- 210000003734 kidney Anatomy 0.000 claims description 64
- 238000000034 method Methods 0.000 claims description 31
- 235000019465 surimi Nutrition 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 241000276489 Merlangius merlangus Species 0.000 claims description 3
- 241000033345 Merluccius productus Species 0.000 claims description 3
- 241001507098 Micromesistius australis Species 0.000 claims description 3
- 241000011546 Plebejus argyrognomon Species 0.000 claims description 3
- 241001098054 Pollachius pollachius Species 0.000 claims description 2
- 241000785681 Sander vitreus Species 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims 14
- 241000972773 Aulopiformes Species 0.000 claims 1
- 235000019515 salmon Nutrition 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 description 26
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 18
- 239000002994 raw material Substances 0.000 description 8
- 230000003187 abdominal effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241001313700 Gadus chalcogrammus Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001330002 Bambuseae Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000002350 laparotomy Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 1
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- Processing Of Meat And Fish (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、魚肉練り製品の原料となるすり身や落とし身を製造する際に用いる魚の処理方法であって、品質がよく、かつ、魚肉の歩留まりの高い処理方法である。 The present invention is a processing method for fish used in producing surimi and lost meat as raw materials for fish paste products, and has a high quality and a high yield of fish meat.
スケソウダラを代表とするタラ類などを原料とするすり身や落とし身の製造にあたっては、大量の魚を処理する必要があることから、魚体の自動処理装置が用いられる。基本的には、頭部、内臓、中骨を除去する装置である。
特許文献１〜３に示されるように、種々の大きさや形状の魚に適用できる装置が各種工夫されている。特許文献４には、魚のメフン（腎臓）は背骨の下側に付着した血液を含む組織であり、魚肉の利用目的によっては除去する必要があること、及びメフンを除去する装置が知られている。
In the production of surimi and fallen meat made from cod typified by walleye pollock, it is necessary to process a large amount of fish, so an automatic fish processing apparatus is used. Basically, it is a device that removes the head, internal organs, and bones.
As shown in Patent Documents 1 to 3, various devices have been devised that can be applied to fish of various sizes and shapes. In Patent Document 4, fish mefun (kidney) is a tissue containing blood adhering to the lower side of the spine, and it is necessary to remove depending on the purpose of use of fish meat, and a device for removing mefun is known. .
魚肉練り製品の原料に用いられるすり身や落とし身は、練り製品の弾力性に影響を与えるゲル強度が強く、また、色もなるべく白に近いものが好まれる。魚肉の腎臓以外の内臓は比較的容易に取り除くことができるが、腎臓は図１に示すように頭部に近い頭腎と中骨に沿って存在する体腎が肉に密着しているため、カッターで切り取るとか、ブラシでこすり取るような操作をしなければ除去することができない。
腎臓は血液が多いので着色の原因となり、また、腎臓由来の酵素がゲル強度に影響するので、落とし身やすりみの品質向上のためにはこれらを除去することが重要である。しかしながら、腎臓を周辺の魚肉と一緒に切り取る従来の方法では、歩留まりの向上に限度があった。
本発明は、歩留まりよく、腎臓を除去する方法を提供することを課題とする。
Surimi and fallen meat used as raw materials for fish paste products are preferred to have a strong gel strength that affects the elasticity of the paste products, and a color that is as close to white as possible. Visceral organs other than the kidneys of fish meat can be removed relatively easily, but the kidneys are close to the head and the body kidneys along the middle bones close to the head as shown in Fig. 1, It cannot be removed unless it is cut with a cutter or scraped with a brush.
Since the kidney has a lot of blood, it causes coloring, and since the enzyme derived from the kidney affects the gel strength, it is important to remove these in order to improve the quality of the lost body. However, the conventional method of cutting the kidney together with the surrounding fish meat has a limit in improving the yield.
An object of the present invention is to provide a method for removing a kidney with high yield.
本発明は、（１）〜（４）の魚体処理方法、およびその方法で処理された魚体から採肉することを特徴とするすり身又は落とし身の製造方法を要旨とする。
（１）頭部を切断し、内臓を除去した魚体をその頭部切断側を搬送方向に向け、かつ、腹部を下方に向けた状態で挟持しながら搬送し、逆V字状に配置された2枚のフィレカッターにより背骨に沿って存在する体腎を除去する装置を用いて魚体を処理する方法において、
（ａ）魚体の頭部の切断を、頭腎が魚体に残る位置で行い、
（ｂ）フィレカッターで頭腎が除去されるように、頭腎が存在する位置では、フィレカッターに対する魚体の位置を低下させて、頭腎を過ぎた時点で、体腎が除去できる最も高い位置に魚体を上昇させる、
ことを特徴とする魚肉を採肉するための魚体処理方法。
（２）2枚のフィレカッターの配置される角度が５０〜９０度である（１）の方法。
（３）すり身又は落とし身を生産するために用いる魚体の処理方法である（１）又は（２）の方法。
（４）魚がスケトウダラ、マダラ、ホキ、パシフィックホワイティング、ミナミダラ、ノーザンブルーホワイティングのいずれかである（１）ないし（３）いずれかの方法。
（５）（１）ないし（４）いずれかの方法で処理された魚体から採肉することを特徴とするすり身又は落とし身の製造方法。
（６）（１）ないし（４）いずれかの方法で処理された魚体から採肉することを特徴とする冷凍すり身又は冷凍落とし身の製造方法。
The gist of the present invention is a fish body treatment method according to (1) to (4) and a method for producing surimi or fallen meat characterized in that meat is collected from the fish body treated by the method.
(1) The fish body with its head cut and its internal organs removed was transported while being clamped with its head cutting side facing the transport direction and the abdomen facing downward, and arranged in an inverted V shape. In a method of processing a fish body using a device that removes a body kidney that exists along the spine by two fillet cutters,
(A) cutting the head of the fish at a position where the head kidney remains in the fish;
(B) In the position where the head kidney is present so that the head kidney is removed by the fillet cutter, the position of the fish body with respect to the fillet cutter is lowered, and when the head kidney is passed, the highest position where the body kidney can be removed To raise the fish body,
A fish processing method for mining fish meat characterized by the above.
(2) The method according to (1), wherein the angle at which the two fillet cutters are arranged is 50 to 90 degrees.
(3) The method according to (1) or (2), which is a processing method for fish used to produce surimi or lost body.
(4) The method according to any one of (1) to (3), wherein the fish is any one of walleye pollack, spotted fish, hoki, pacific whiting, southern blue whiting, northern blue whiting.
(5) A method for producing surimi or fallen meat, characterized in that meat is collected from the fish processed by any of the methods (1) to (4).
(6) A method for producing frozen surimi or sacrificial sacrificial meat, characterized in that meat is collected from the fish processed by any of the methods (1) to (4).
本発明の処理方法により、魚の腎臓を効率よく除去することができるので、品質がよい魚肉を歩留まりよく得ることができる。腎臓が確実に除去されるので、品質のよいすり身や落とし身を提供することができる。 According to the treatment method of the present invention, fish kidneys can be efficiently removed, so that high quality fish meat can be obtained with high yield. Since the kidney is surely removed, it is possible to provide surimi and fallen quality.
本発明は、魚体から魚肉を際肉するにあたっての前処理として、頭部、内臓、中骨を除去する方法に関する。特に、それらとともに頭腎と体腎からなる腎臓を確実に効率よく除去する方法である。
従来、漁獲された魚は新鮮なうちに、ヘッドカッターで頭部を落とし、特許文献１〜３に記載されたような装置を用いて、内臓と中骨及び中骨に付着する腎臓が除去されている。
頭腎は頭部とともに切除され、体腎は中骨と一緒に切除される。そのようにして頭腎及び体腎が確実に除去されている。
しかしながら、頭腎を頭部とともに切除すると頭腎周辺の魚肉が一緒に除去されてしまうことになる。本発明は、頭腎を確実に除去し、かつ、頭腎周辺の魚肉を回収する試みから見出された。
本発明の方法では、頭腎を頭部と共に切除しないことが重要である。これにより、頭腎周辺の魚肉を無駄にすることがない。
また、魚体に残った頭腎を効率良く切除する方法を採用することが重要である。体腎はフィレカッターで切除する他、ブラシや高水圧スプレー等をフィレマシンに組み込むことで除去する方法も知られているが、頭腎はカッターで切断するのが好ましい。
魚をドレス（＝蝶開きフィレ）に処理する方法や装置は種々のタイプが用いられているが、それら中で、逆V字状に２つのフィレカッターを組み合わせて用いるタイプの装置を用いるのが適している。
The present invention relates to a method for removing a head, a viscera, and a middle bone as a pre-treatment for fleshing fish meat from a fish body. In particular, it is a method for reliably and efficiently removing the kidney composed of the head kidney and the body kidney together with them.
Conventionally, while the fish caught is fresh, the head is dropped with a head cutter, and the internal organs, the middle bone and the kidney attached to the middle bone are removed using a device as described in Patent Documents 1 to 3. ing.
The head kidney is resected with the head, and the body kidney is resected along with the middle bone. In this way, the head kidney and body kidney are reliably removed.
However, if the head kidney is removed together with the head, the fish meat around the head kidney will be removed together. The present invention has been found from an attempt to reliably remove the head kidney and recover the fish meat around the head kidney.
In the method of the present invention, it is important not to excise the head kidney with the head. Thereby, the fish meat around the head kidney is not wasted.
It is also important to adopt a method for efficiently excising the head kidney remaining in the fish body. In addition to excision of the body kidney with a fillet cutter, a method of removing the body kidney by incorporating a brush, a high water pressure spray or the like into the fillet machine is also known, but the head kidney is preferably cut with a cutter.
Various types of methods and devices for processing fish into dresses (= butterfly fillets) are used. Among them, the type of device that uses a combination of two fillet cutters in an inverted V shape is used. Is suitable.
たとえば、特許文献３（特許４９２１２２８号）に記載の装置は、図２に示すような、「頭部を切断した魚体をその頭部切断側を搬送方向に向け、且つ、腹部を下方に向けた状態で挟持しながら搬送する左右一対の搬送ベルトの搬送途上に、魚体の腹部を切断する回転円形カッタからなる開腹ナイフと、両側面が上端に向かって互いに近接する方向に傾斜した傾斜面に形成されてこの傾斜面上に開腹された魚体を跨がらせる魚体受けガイドと、この魚体受けガイドの傾斜面に沿って上端縁に向かって互いに近接する方向に傾斜した状態で配設され、上記開腹された魚体の中骨から腹骨を含む部分を切除して背部を介して連なった左右のフィレーに切断する左右一対のフィレーナイフと、上記魚体受けガイドをその両側傾斜面と上記左右のフィレーナイフとの対向面間の隙間が狭くなる方向に上動させる魚体受けガイドの上下動機構と、フィレーナイフに達した魚体を検知するセンサとからなり、このセンサによる魚体の検知時点からフィレーナイフによる魚体の中骨から腹骨を含む部分の切除処理時間経過後に、上記魚体受けガイドを上動させて上記フィレーナイフによる魚体尾部側の切り開き処理を行わせるように構成した魚体処理装置において、上記魚体受けガイドの上下動機構を、魚体受けガイドの基端部にその上端部を連結してその連結部を中心として前後方向に回動することにより魚体受けガイドを上下方向に回動させるレバーと、魚体受けガイドを常時下動方向に付勢しているスプリングと、上記レバーの回動用シリンダとからなり、このシリンダは常態においては上記レバーを回動不能にして左右一対のフィレーナイフと魚体受けガイドの両側傾斜面との間の隙間を魚体の中骨から腹骨を含む部分を切除可能な隙間に保持させ、左右一対のフィレーナイフによるこの魚体の中骨から腹骨を含む部分の切除に引き続いてフィレーナイフによる該魚体の尾部側の切り開き時に作動してレバーを回動させることにより記魚体受けガイドを上動させるように構成している。」である。 For example, as shown in FIG. 2, the device described in Patent Document 3 (Japanese Patent No. 4912228) has a “fish body with its head cut, with its head cutting side facing in the transport direction and its abdomen facing down. In the course of transporting a pair of left and right transport belts that are transported while being pinched in a state, a laparotomy knife consisting of a rotating circular cutter that cuts the abdomen of a fish body and an inclined surface whose both side surfaces are inclined toward each other toward the upper end A fish body guide that spans the fish body that has been opened on the inclined surface, and is disposed in a state inclined along the inclined surface of the fish body guide toward the upper edge toward the upper edge, A pair of left and right fillet knives that cut the portion including the abdominal bone from the inner bone of the fish body and cut it into left and right fillets connected through the back, and the fish body receiving guides on both side inclined surfaces and the left and right file -It consists of a vertical movement mechanism of the fish receiving guide that moves up in the direction in which the gap between the opposing surfaces of the knife narrows and a sensor that detects the fish that has reached the fillet knife. In the fish processing apparatus configured to cause the fish tail guide side to be opened by the fillet knife after the fish processing guide is moved up after the excision processing time of the portion including the abdominal bone from the middle bone of the fish body, A lever for rotating the fish body receiving guide in the vertical direction by connecting the upper end portion of the receiving guide up and down mechanism to the base end portion of the fish body receiving guide and rotating in the front-rear direction around the connecting portion; It consists of a spring that urges the fish receiving guide in the downward direction at all times, and a cylinder for turning the lever. A pair of left and right fillet knives, with the lever made non-rotatable, the gap between the pair of left and right fillet knives and the inclined surfaces on both sides of the fish body receiving guide is held in a gap where the portion including the abdomen can be excised from the middle bone of the fish body The fish body receiving guide is moved upward by turning the lever by operating when the fish body is cut open on the tail side of the fish body following the excision of the portion including the abdominal bone from the inside bone of the fish body by Is. "
この装置では、魚の尾側で身幅が小さくなるので、フィレーナイフ（＝フィレカッター）と魚体の位置関係を調節しているが、同じ機構を用いて、本発明の方法を実施することができる。具体的には、上記装置では、中骨から腹骨を含む部分の切除処理時間経過後に、魚体受けガイドを上動させているのを、本発明では、頭腎を切除した時点（図３のBの時点）で魚体受けガイドを上動させるように設定する。体長が50cmの魚であれば、頭腎が付着している部分は２ｃｍ程度の距離（図３ではA−B間の距離）であるから、フィレ―ナイフに魚が接触してから２ｃｍ程度移動した時点で魚体が上方向に上昇するように設定し、フィレーナイフが体腎を切除できる位置にもっていく。具体的には体腎を中骨ごと切除するのが適当であるから、中骨の上あたりにフィレナイフの上端が来るように設定するのが好ましい。さらに、上記装置のように中骨から腹骨を含む部分の切除処理時間経過後、魚体受けガイドを上動させてもよい。
本発明においては、逆Ｖ字状に配置された2枚のフィレカッターの角度の設定が重要である。中骨を除去する目的の場合、筋肉の歩留りを高くするためにＶ字の角度は中骨が含まれる範囲で小さいほど良いが、頭腎を除去するためにはＶ字の角度をやや大きくする必要がある。角度は５０〜９０度が好ましい。Ｖ字の角度を頭腎を除去する部分では広く、中骨及び体腎を除去する部分では狭くするように設定するのが理想的ではあるが、装置が複雑になる。フィレ―ナイフのＶ字の角度を７０度前後、６０〜８０度に設定するのが歩留りと頭腎、中骨の除去とのバランスの点から最も望ましい。５０度よりも小さくなると頭腎を完全に除去できず一部が魚体に付着したままの状態となる。フィレ―ナイフの角度が９０度よりも大きくなると頭腎と共に筋肉も切除されてしまうため、処理歩留まりが低下する。
In this apparatus, since the width of the fish becomes smaller on the fish tail side, the positional relationship between the fillet knife (= fillet cutter) and the fish body is adjusted, but the method of the present invention can be implemented using the same mechanism. Specifically, in the above-described apparatus, the fish body guide is moved upward after the excision processing time of the portion including the abdominal bone from the middle bone, in the present invention, the time when the head kidney is excised (in FIG. 3). Set the fish catch guide to move up at time B). If the fish is 50cm in length, the part where the head kidney is attached is about 2cm away (the distance between A and B in Fig. 3), so it moves about 2cm after the fish touches the fillet knife. At this point, the fish body is set to rise upward, and the fillet knife is brought to a position where the body kidney can be removed. Specifically, since it is appropriate to excise the body kidney together with the middle bone, it is preferable to set so that the upper end of the fillet knife comes to the upper part of the middle bone. Further, the fish receiving guide may be moved up after the excision time of the portion including the abdominal bone from the middle bone as in the above device.
In the present invention, it is important to set the angle of the two fillet cutters arranged in an inverted V shape. For the purpose of removing the middle bone, in order to increase the yield of muscles, the V-shaped angle is preferably as small as possible within the range including the middle bone, but in order to remove the head kidney, the V-shaped angle is slightly increased. There is a need. The angle is preferably 50 to 90 degrees. Although it is ideal to set the V-shaped angle to be wide at the portion where the head kidney is removed and narrow at the portion where the middle bone and body kidney are removed, the apparatus becomes complicated. It is most desirable to set the V-shaped angle of the fillet knife to around 70 degrees and 60 to 80 degrees in terms of the balance between yield and removal of the head kidneys and middle bones. When it becomes smaller than 50 degrees, the head kidney cannot be completely removed, and a part of the head remains attached to the fish. When the angle of the fillet knife is larger than 90 degrees, the muscle is removed together with the head kidney, so that the processing yield is lowered.
図４は頭部を切断した魚体の断面図である。頭腎のある部分では、図４のAにおいてカットラインで表示される、中骨と頭腎を確実に切り取れる位置にフィレナイフが来るように調節する。頭腎を切断後は図４のBに示すようにカットラインを体腎が切除される位置、好ましくは中骨が切り取れる位置に移動させる。
本発明の原料の魚肉としては、すり身原料となる魚肉であれば何でも使用することができる。具体的には、スケトウダラ、マダラ、ホキ、パシフィックホワイティング、ミナミダラ、ノーザンブルーホワイティングなどが例示される。頭腎と体腎が明確に離れて存在する魚種に適する。
本発明の方法により処理した魚体（ドレス）は、すり身や落とし身の製造原料として適している。特に、水晒しをしない落とし身の原料として好ましい。また、腎臓由来の酵素等を含まないので冷凍変性しにくいため、冷凍落とし身の原料の処理方法として適している。
また、本発明の処理をした魚体から製造したすり身、落とし身は、色が白く、ゲル強度も高いので、練製品の原料として適している。練製品としては、プレーンかまぼこ、揚げかまぼこ、ゆでかまぼこ、竹輪、カニかまぼこ、さつま揚げ、魚肉ハム、ソーセージ、はんぺん等が例示される。
FIG. 4 is a cross-sectional view of a fish body with its head cut. In a certain part of the head kidney, the fillet knife is adjusted to a position where the middle bone and the head kidney can be surely cut out, which is indicated by a cut line in FIG. After cutting the head kidney, as shown in FIG. 4B, the cut line is moved to a position where the body kidney is removed, preferably to a position where the middle bone is cut.
As the raw fish meat of the present invention, any fish meat can be used as long as it is a raw material for surimi. Specifically, walleye pollock, madara, hoki, pacific whiting, southern blue whiting, northern blue whiting and the like are exemplified. Suitable for fish species where the head kidney and body kidney are clearly separated.
The fish body (dress) treated by the method of the present invention is suitable as a raw material for producing surimi and lost meat. In particular, it is preferable as a raw material for lost body that is not exposed to water. In addition, since it does not contain kidney-derived enzymes and the like, it is difficult to denature by freezing.
In addition, surimi and sacrificial meat produced from the fish body treated according to the present invention are suitable as a raw material for paste products because of their white color and high gel strength. Examples of the paste product include plain kamaboko, fried kamaboko, boiled kamaboko, bamboo rings, crab kamaboko, fried fish, fish ham, sausage, hampen and the like.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
本発明の方法（図２に示した装置を用いた。フィレカッターの逆V字の角度を７０度として、魚受けガイドの上下動のタイミングを前述のように調節して用いた。）とその他の方法で処理したドレス（頭と内臓と中骨が除去された状態）から落とし身を作製し、歩留りと品質を比較した。歩留りは原料に対するドレスの時点での歩留りと落とし身の歩留りを原料に対する重量比で求めた。品質の指標として、ゲル強度、色調及び−１０℃で保存中のDMA(ジメチルアミン)含有量の変化を測定した。DMA含量は冷凍保存性の指標である。冷凍保存中にトリメチルアミン−N−オキシドが分解するとタンパク質の変性促進物資であるホルムアルデヒドと等モル量のDMAが発生することから、DMA含量は冷凍変性の進行の指標となる。
魚体処理方法
各試験区の魚体処理方法は表１のとおりである。
The method of the present invention (the apparatus shown in FIG. 2 was used. The angle of the inverted V shape of the fillet cutter was set to 70 degrees, and the timing of the vertical movement of the fish receiving guide was adjusted as described above) and others A drop was made from the dress treated by the above method (with the head, internal organs and inner bone removed), and the yield and quality were compared. For the yield, the yield at the time of dressing with respect to the raw material and the yield of lost money were determined by the weight ratio to the raw material. As indicators of quality, gel strength, color tone, and change in DMA (dimethylamine) content during storage at −10 ° C. were measured. DMA content is an indicator of frozen storage stability. When trimethylamine-N-oxide is decomposed during cryopreservation, formaldehyde, which is a protein denaturation-promoting material, is generated in an equimolar amount of DMA, and thus DMA content is an indicator of the progress of freezing denaturation.
Fish body treatment method Table 1 shows the fish body treatment method in each test section.
結果を表２、表３及び図５に示した。
試験区１は頭腎、体腎とも含まれるため、ゲルにならなかった。DMA含量も上昇し、冷凍変性が進行した。
試験区２は頭腎のみ含まれる。ゲルにはなったが、保存性が悪くDMA含量が冷凍保存中に上昇し、冷凍変性が進行した。
試験区３は頭腎、体腎とも除去され品質は良いが歩留りが悪い。
試験区４は試験区３と同様に品質が良く、さらに歩留りも向上した。
The results are shown in Table 2, Table 3 and FIG.
Since test group 1 included both head kidney and body kidney, it did not become a gel. DMA content also increased and freeze denaturation progressed.
Test group 2 includes only the head kidney. Although it became a gel, the storage stability was poor and the DMA content increased during frozen storage, and freeze denaturation proceeded.
In Test Zone 3, both the head kidney and body kidney are removed and the quality is good, but the yield is poor.
The test section 4 had the same quality as the test section 3, and the yield was also improved.
本発明の方法により魚の処理をすることにより、より歩留りがよく、品質の良い魚肉を採肉することができ、すり身や落とし身の製造に利用することができる。 By processing fish according to the method of the present invention, it is possible to extract fish with better yield and quality, and it can be used for the production of surimi and fallen fish.
１ 機台
２、２ 搬送ベルト
３ 開腹ナイフ
５、５ フィレナイフ
６ 背部開きナイフ
９ 魚体受けガイド
１１ 上下動機構
１２ 魚体押さえガイド
１３ 上下回動機構
１４ センサ
１６ アッパガイド
DESCRIPTION OF SYMBOLS 1 Machine stand 2, 2 Conveyor belt 3 Opening knife 5, 5 Fillet knife 6 Back opening knife 9 Fish body receiving guide 11 Vertical movement mechanism 12 Fish body pressing guide 13 Vertical rotation mechanism 14 Sensor 16 Upper guide
Claims (6)
（ａ）魚体の頭部の切断を、頭腎が魚体に残る位置で行い、
（ｂ）フィレカッターで頭腎が除去されるように、頭腎が存在する位置では、フィレカッターに対する魚体の位置を低下させて、頭腎を過ぎた時点で、体腎が除去できる最も高い位置に魚体を上昇させる、
ことを特徴とする魚肉を採肉するための魚体処理方法。 The fish body with the head cut and the internal organs removed is transported while holding the head cutting side in the transport direction and the abdomen facing downward, and the two fish are arranged in an inverted V shape. In a method of processing a fish using a device that removes a body kidney present along the spine by a fillet cutter,
(A) cutting the head of the fish at a position where the head kidney remains in the fish;
(B) In the position where the head kidney is present so that the head kidney is removed by the fillet cutter, the position of the fish body with respect to the fillet cutter is lowered, and when the head kidney is passed, the highest position where the body kidney can be removed To raise the fish body,
A fish processing method for mining fish meat characterized by the above.
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| SE361255B (en) * | 1971-12-08 | 1973-10-29 | Arenco Km Ab | |
| JPS54117800A (en) * | 1978-02-24 | 1979-09-12 | Nippon Fillester Kk | Apparatus for cutting cod into three fillets |
| JPS57202270A (en) * | 1981-06-05 | 1982-12-11 | Nichiro Gyogyo Kk | Preparation of food raw material of white meat from oki-sawara |
| JPS59183647A (en) * | 1983-04-05 | 1984-10-18 | 清水 浩 | Automatic cutting and cooking method of mackerel |
| JPS6089885U (en) * | 1983-11-28 | 1985-06-20 | 日本水産株式会社 | Mefun removal rotary blade structure |
| JPS61100149A (en) * | 1984-10-23 | 1986-05-19 | 日本フイレスタ株式会社 | Fish body treatment machine |
| JPH02211851A (en) * | 1989-01-30 | 1990-08-23 | Nichiro Gyogyo Kaisha Ltd | Preparation of minced meat |
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| JP3960997B2 (en) * | 2005-01-24 | 2007-08-15 | 東亞交易株式会社 | Fish processing equipment |
| JP2012080876A (en) * | 2010-09-13 | 2012-04-26 | Nippon Suisan Kaisha Ltd | Method of production of minced fish meat, and minced fish meat |
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