JPH0113339B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fish paste product having a fibrous texture, and more specifically, it has a fibrous texture and can be widely used as a cooking material as an aggregate. The present invention relates to a method for manufacturing processed fish meat products.

Traditionally, fish paste products that mainly have crab leg-like, scallop-like, or fibrous shapes are made by binding fibrous materials using binders such as surimi, egg white, and wheat gluten. It is difficult to create a binding force to bind the fibrous materials together, such as by weakening the heating conditions when making a belt-like material or applying strong pressure when converging the fibrous materials. It is necessary to make the fibers harder than necessary, and in order to make the outer shape fiber, a binder stronger than that which can take advantage of the fiber feel is required, which results in a dumpling-like shape and a weak fiber feel. I had no choice but to do so.

In addition, if the heating conditions are weakened or the fibers are simply crimped tightly when converging, the bond between the fibers is too weak, so when using it for cooking, etc., simply making a cut with a knife will cause the fibers to come apart. Some fiber aggregates are very difficult to use, and if you forcefully weaken the heat denaturation of the strip, the fiber texture will be very weak and it will become dumpling-like, or it will simply be impossible to use it no matter how strong the convergence is. However, as time passes, the binding strength decreases, so when actually used for cooking, the fibers tend to fall apart. The present invention has been devised to solve these problems.

The present invention has the following configuration to achieve the above object.

That is, the method for producing fish paste products of the present invention involves washing the fish meat in a conventional manner, then grinding and seasoning, and then heating and coagulating the resulting mashed fish meat, which is then cut into thin fibers. Then, after converging the cut fibers and covering them with a film, the thin fibers are wrapped while applying pressure using a retainer or the like to maintain adhesion between the thin fibers.
Preferably, it is characterized by heating at 80°C or higher.

By configuring the present invention as described above, the following effects can be achieved.

In other words, in order to continuously cut the fibers into desired lengths while bundled into a rod shape, a certain amount of binding between the fibers is required, but once heated fish meat paste products are bound, physical methods such as pressure bonding are required. It is difficult.

However, in the present invention, since the strips cut into fibers are bundled together and simultaneously wrapped in a film to maintain the shape of a rod, it is possible to continuously cut the strips into arbitrary lengths. It has arrived.

In addition, in the present invention, the fibrous materials are coated with a film, bundled into rod shapes, and cut into rods, which are then vacuum packaged, and heated while applying force to bring the fibrous materials into close contact with each other using a retainer or the like. Therefore, it has become possible to reasonably obtain a fish paste product having a fibrous texture.

In other words, the salt protein that is the main component of fish paste products is a large molecule, actomyosin, which is a combination of myosin molecules and actin molecules, and it polymerizes when heated, giving the fish paste product its special texture, the so-called jelly strength and elasticity. However, once heated and thermally denatured, the strength of the S--S bond becomes partially reduced.

However, even with such materials, if they are heated again at 80°C or higher while being tightly sealed under pressure using vacuum packaging or a retainer, weak S-S bonds between heat-modified substances will regenerate. is possible,
In addition, even if a stronger binding is required depending on the physical properties of the desired product, by applying pressure and heating in the same manner as described above, it is possible to maintain a strong fiber feel with a very small amount of binding agent.

In addition, the film used for convergence in the present invention prevents the product from adhering to the container when pressure is applied using a container such as a retainer, and prevents the product from adhering to the container when pressure is applied using a container such as a retainer. This is effective in preventing the combination of In addition, after applying a coloring agent to the film surface as necessary, the coloring agent is transferred to the block of the fish meat paste product, thereby minimizing the bleeding of the coloring agent toward the center of the thin fibrous material aggregate and only applying the coloring agent to the surface. Another feature is that it can be beautifully colored.

The product obtained by the present invention can be cooked without weakening the fiber texture of the fish paste product and the fiber aggregates are not destroyed even when cut with a knife etc. at the time of cooking. It allows you to feel the quality of the fibers without becoming stale, and can be used as an economical fish paste product as an aggregate of fibers, which can be used as a wide range of cooking ingredients.

EXAMPLES Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.

First, to explain the apparatus used in the method of the present invention, as shown in Figs. 1 and 2, a kneaded material mainly composed of minced fish meat is extruded from a hopper 1 through an extrusion nozzle 2 into a rotating Teflon-coated endless tube. Extrude it onto the belt 3 into a strip a.

The extruded strip a is heated and solidified by a gas burner 4. This is because it is less sticky and has a better texture than steamed food.

The endless belt 3 is stretched between wheels 5 and 6, and in addition to this, an endless belt 11 is stretched between wheels 7 and 8 and guide rollers 9 and 10.
is mounted on the endless belt 3, and an endless belt 14 stretched between the wheels 12 and 13 is further stretched thereon.

The heated and solidified belt-like material is an endless belt 11,
14, and during this transportation it is slightly cooled and given a seat.

The belt-like material a, which has been given a seat in this way, is then cut into fibers by the next comb-like roller 15 in parallel to the traveling direction.

Then, if necessary, the endless belt 19 stretched between the wheels 17 and 18 is guided to the drum-shaped guide roller 20 via the binder spray nozzle 16, and then the endless belt 45 stretched between the wheels 43 and 44. While being pulled by the traction force caused by the friction of

The packaging machine 21 consists of a film receiving box 25 on which side walls 25a and 25b are embedded, and the film b is guided by the side walls 25a and 25b and fed out from a take-up roll 22 from below, via guide rolls 23 and 24. It's getting old.

On the other hand, the front edges of the side wall plates 25a and 25b are cut out in the shape of a pen tip, and both end edges of the film are initially guided in a prone state and then pulled up, while the center part of the other film is placed in a receiving casing. It runs while sliding on the bottom surface of 25.

Further, reference numeral 47 prevents the running fish meat mixture from jumping up, and guide rollers 48 provided to assist the running of the film press the upper edge of the film from both sides after coming out of these rollers, thereby preventing the adjoining heat paste from jumping up. A presser roller configured to feed into the sealing means,
49 is a heat sealing means.

Therefore, the guide roller 24 and the film holder 25
Film b is coated with a coloring agent coating device installed between
Colorant is applied to.

Figures 3 and 4 A and B show the apparatus for applying the coloring agent. In Figure 3 A, the coloring agent is dripped onto the sponge body 29 from the tank 26 through the flow rate adjustment valve 27 and from the pipe 28. 29 is film b
The coloring agent is applied to the film b by rubbing. The sponge body 29 is then attached to the frame of the packaging machine by a suitable support mechanism. In addition,
Instead of a sponge material, a material wrapped in gauze may be used as long as it is a moisture-absorbing material.

What is shown in FIG. 3B is the nozzle 30 of the tank 26.
The sponge body 29 is shown attached directly to the.

The film b collected by the wrapping machine 21 as described above is conveyed by an endless belt 33 stretched between wheels 31 and 32, and cut into a fixed length by a cutter 34 disposed at the end of the belt. .

The cut pieces are carried out by an endless belt 37 stretched between the next wheels 35 and 36.

The products carried out by the endless belt 37 are stuffed into several bags made of polymerized nylon and polypropylene, sealed in a vacuum, heated, and cooled to complete the fish paste product.

The above method uses vacuum packaging to apply force to make the fibrous materials adhere to each other, and by heating while applying such force, weak S-S bonds between heat-modified substances are regenerated and bonded. be able to.

Instead of vacuum packaging, a retainer may be used to bind the fibrous materials bundled with a film. The retainer 38 has the structure shown in Fig. 4 A and B, and is made of a circular tube with both ends open.
Further, the circular tube is constructed in such a way that it can be opened and closed by hinged halves to each other, and the half-split circular tube can be closed using a fastener.

38a and 38b are the half-split circular pipes, and the hinge part 39
The projection 4 of the half-split circular pipe 38a
The end of the lock fitting 42 with the knob 41 that is hooked to the ends of the lock fitting 42 is pivotally attached to the half-split circular tube 38b, and these constitute a fastener.

The fibrous material bundled with a film and cut to a certain length is inserted into the retainer 38 by opening the half-circular tubes 38a and 38b, and heated while the half-circular tubes are closed with a fastener. The fibrous material to be expanded by this heating is restrained by a retainer, and a certain force is applied to the fibrous material to bind the fibrous material to each other. At this time, both ends of the retainer are open, so it is not constrained in the vertical direction. Extreme deformation is therefore prevented.

Note that the drum-shaped guide roller 20 is useful for focusing on the inclined surface 20a and the arcuate surface 20b toward the bottom of the valley.
0 does not consist of both sloped surfaces 20a facing the valley bottom and arcuate surface 20b, but only one sloped surface and arcuate surface constitute a focusing surface, and the fibrous material is focused on one side toward this focusing surface. You can also do it.

In this case, the focusing surface should cover the entire width of the fibrous material.

Further, the coloring agent applied to the film by the above-mentioned coloring agent application device is transferred to the block of the fish paste product after packaging, so that only the surface can be clearly colored.

More specific examples will be described below.

100 parts of ground pollack pollock, 5 parts of starch, 4 parts of sugar, 4 parts of crab flavor seasoning, 2.5 parts of salt, 0.2 parts of crab flavoring, and 40 parts of water were ground in a conventional manner to make fish paste. The endless belt 1 shown in FIG. 2 is formed into a belt-like material with a width of about 15 cm and a thickness of about 1.5 cm, which is continuously formed on the belt 3 shown in FIG.
1 and 14, and then cut into fibers parallel to the traveling direction by a comb-like roller 15.
Next, the film was preliminarily bundled by a drum-shaped guide roller 20, and then bundled by a film b in a packaging machine 21, and then cut together with the film into a length of 80 mm by a cutter 34. 15 sticks covered with the above-mentioned cut film were packed in a bag made of polymerized nylon and polypropylene, sealed in a vacuum state, boiled at 90℃ for 30 minutes, and heated to 8℃ with cooling water at 5℃. It was cooled until it was.

Note that the above film was colored with a width of 2 cm using a coloring agent coating device.

100 parts of ground pollock pollock, 5 parts of starch, 2 parts of sugar, 2 parts of scallop flavor seasoning, 3 parts of salt, 0 or 2 parts of scallop flavoring, and 30 parts of water are ground in a conventional manner to make silver meat paste. Approximately 60cm, thickness approximately 2,
0 mm strip, which was further continuously formed on the endless belt 3 in the same manner as above, heated and solidified by the gas burner 4, and then the endless belt 11,
14, the fibers are cut into fibers in the traveling direction by a comb-shaped roller 15, and then bundled in advance by a drum-shaped guide roller 20, and then bundled into a rod shape by a film in the next packaging machine 21. After that, it was cut with a cutter 34 to a length of 50 cm along with the film.

The above-mentioned cut rod-shaped object is attached to the retainer 38 in Fig. 4.
After steaming at 90°C for 30 minutes, the mixture was cooled in a refrigerator at 5°C. After cooling, the retainer was removed, the film was removed, and the pieces were cut into 15 mm lengths to make scallop-shaped fish paste products. In addition, if a stronger bond is required due to operational reasons such as the possibility of unraveling when cutting to a length of 15 mm, the binder applicator 16 can be used as necessary to reduce the amount of binder. was able to be added.

[Brief explanation of drawings]

FIG. 1 is a plan view of the apparatus used in the method of the present invention. Figure 2 is a schematic front view of the same as above. FIGS. 3A and 3B are explanatory diagrams showing a colorant coating device. Figures 4A and 4B are a partially cutaway front and side view of the retainer. FIG. 5 is a partially cutaway front view of the drum-shaped guide roller. 2... Extrusion nozzle, 3... Endless belt, 4...
Burner, 11, 14... Endless belt, 15...
Comb-teeth roller, 16... Binder spraying nozzle, 2
0...Trumpet-shaped guide roller, 21...Wrapping machine, 3
4... cutter, 38... retainer.

Claims (1)

[Claims] 1. The first step is to cut a kneaded material whose main ingredient is minced fish meat into a thin sheet and heat and coagulate it into fibers, and then bundle the fibers and simultaneously wrap them in a film. The second step is to bundle the fibers into rods and then cut them into desired lengths, and apply force to the fibers that are covered with the film, bundled into rods, and cut into sticks to bind them together. A method for producing a fish paste product comprising a third step of heating while heating.