JPH01247063A - Production of ham of fish meat - Google Patents
Production of ham of fish meatInfo
- Publication number
- JPH01247063A JPH01247063A JP63074650A JP7465088A JPH01247063A JP H01247063 A JPH01247063 A JP H01247063A JP 63074650 A JP63074650 A JP 63074650A JP 7465088 A JP7465088 A JP 7465088A JP H01247063 A JPH01247063 A JP H01247063A
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- ham
- fish
- meat
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000013372 meat Nutrition 0.000 title abstract description 38
- 239000011833 salt mixture Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 abstract description 12
- 150000003839 salts Chemical class 0.000 abstract description 12
- 239000000243 solution Substances 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 238000004061 bleaching Methods 0.000 abstract description 6
- 239000012047 saturated solution Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 32
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 5
- 235000011613 Pinus brutia Nutrition 0.000 description 5
- 241000018646 Pinus brutia Species 0.000 description 5
- 241000972773 Aulopiformes Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019515 salmon Nutrition 0.000 description 4
- 241000277331 Salmonidae Species 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229910001514 alkali metal chloride Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 235000015169 fillet of fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、魚肉ハムの製造法に関するものであり、特に
、水晒し処理することなく結着性が優れた魚肉ハムを作
るための加工方法に関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing fish meat ham, and in particular, a processing method for producing fish meat ham with excellent binding properties without water exposure treatment. It is related to.
（従来技術）
魚肉ハムの製造に際しては、通常その結着性を阻害する
と考えられている水溶性タンパク質や油、汚物を取り除
くために、採肉落し身に対し、水、あるいは糖などの水
溶液、あるいはその他の水溶液で晒し工程を取る場合が
多い。また、更にその結着性を高めるために、晒し溶液
として水と炭酸水素ナトリウム、ソルビットからなる媒
質を用いた製造法が開発されている（特開昭５７−５６
６８号）、これらの方法は、工程を複雑化しているばか
りでなく、魚肉中のタンパク質や、有用成分を失うとい
う欠点を有している。(Prior art) When producing fish meat ham, in order to remove water-soluble proteins, oil, and dirt that are thought to inhibit its binding properties, the ground meat is treated with water or an aqueous solution such as sugar, etc. Alternatively, a bleaching process is often performed using other aqueous solutions. In addition, in order to further improve its binding properties, a manufacturing method has been developed that uses a medium consisting of water, sodium bicarbonate, and sorbitol as a bleaching solution (Japanese Patent Laid-Open No. 57-56
No. 68), these methods not only complicate the process, but also have the disadvantage that proteins and useful components in the fish meat are lost.
また晒し工程をとらなくとも魚肉を角状に細断した後、
塩混合溶液に浸漬する方法もあるが（特開昭５６−１３
１３６７号）、塩類を浸透させるために３〜５日浸漬し
なければならない。Also, even if you do not take the bleaching process, after shredding the fish meat into squares,
There is also a method of immersing it in a salt mixture solution (Japanese Patent Laid-Open No. 56-13
No. 1367), it must be soaked for 3 to 5 days to allow the salts to penetrate.
（発明が解決しようとする課題）
本発明は、上記の問題点に鑑み、魚肉を細断し
ゝたり、水晒しなどの工程を取らず結着性の良い魚肉ハ
ムを、魚肉構成成分を何ら失うことなくフィレーのまま
製造しようというものである。(Problems to be Solved by the Invention) In view of the above problems, the present invention has been developed by shredding fish meat.
The aim is to produce fish ham with good binding properties as a fillet without losing any of the constituent components of the fish meat, without having to take steps such as soaking or soaking in water.
さらには、従来長時間を有していた塩漬工程を短期間に
短縮し、結着性が優れた魚肉ハムを得ようとするもので
ある。Furthermore, the present invention aims to shorten the salting process, which conventionally took a long time, to a short period of time, and to obtain fish meat ham with excellent binding properties.
（課題を解決するための手段）
本発明は、魚肉フィレーに塩混合溶液を注射機で注入す
ることを特徴とする魚肉ハムの製造法であり、これによ
っｔ塩類の浸透性が良くなり、魚肉の落とし身、あるい
は細断肉を予め水、あるいは糖などの水溶液、あるいは
その他の水溶液で晒し処理をすることなく、結着性がよ
い魚肉ハムを製造することができる。(Means for Solving the Problems) The present invention is a method for producing fish meat ham characterized by injecting a salt mixture solution into fish fillets with a syringe, which improves the permeability of salts. Fish ham with good binding properties can be produced without pre-bleaching fish meat droplets or shredded meat with water, an aqueous solution such as sugar, or other aqueous solutions.
本製造法に用いる魚は、種類を問わないが、鮭、鱒、鮪
、鰹、鯖など比較的魚体が大きい魚が特に適している。Although any type of fish can be used in this production method, relatively large fish such as salmon, trout, tuna, bonito, and mackerel are particularly suitable.
肉質が劣化しているブナ鮭も何の問題なく魚肉ハムに加
工することができる。Buna salmon whose meat quality has deteriorated can be processed into fish meat ham without any problems.
塩混合溶液は食塩を含むことを基本とするが、塩化ナト
リウム、塩化カリウム、その他のアルカリ金属塩化物を
単独、あるいは混合しても使用できる。塩混合溶液の塩
濃度は１．０％ないし飽和食塩水濃度（３６％）の範囲
で使用できる。この範囲外ではハムの結着性および食感
に影響を与えるので好ましくない。従って製品中の塩濃
度は製品種、調理方法によって異なるが０．５〜１０重
景％、好ましくは１．０〜４．０重量％である。必要に
応じて魚肉ハムの日本農林規格に定める食品添加物や食
品添加物以外の原材料を含むことができる。また、本発
明品は結着性が優れているので、つなぎとして他の肉、
動植物タンパク質などの素材を使用する必要はないが、
必要に応じては、塩混合溶液を注射する肉は、魚肉に加
えて、食肉、肉様の組織を有する植物性タンパク質、脂
肪層を含んでも良い。The salt mixture solution basically contains common salt, but sodium chloride, potassium chloride, and other alkali metal chlorides can be used alone or in combination. The salt concentration of the salt mixture solution can range from 1.0% to saturated saline concentration (36%). Outside this range, it is not preferable because it affects the binding properties and texture of the ham. Therefore, the salt concentration in the product varies depending on the product type and cooking method, but is 0.5 to 10% by weight, preferably 1.0 to 4.0% by weight. If necessary, food additives specified in the Japanese Agricultural Standards for fish meat ham or raw materials other than food additives may be included. In addition, since the product of the present invention has excellent binding properties, it can be used as a binder for other meats,
Although it is not necessary to use materials such as animal and plant proteins,
If desired, the meat to be injected with the salt mixture solution may include, in addition to fish meat, meat, vegetable proteins with meat-like tissue, and a fat layer.
塩混合溶液の注射が終了した魚肉は必要に応じてマツサ
ージを行うと魚肉の塩溶性タンパク質の溶出性がよくな
り、さらに結着性がよい魚肉ハムを得ることができる。If necessary, the fish meat after the injection of the salt mixture solution is subjected to pine surgery to improve the elution of salt-soluble proteins in the fish meat, and it is possible to obtain a fish meat ham with even better binding properties.
マツサージを行う手段としては、例えばロータリーマツ
サージ機やミキサーなどが挙げられる。Examples of means for performing pine surge include a rotary pine surge machine and a mixer.
塩漬工程を終えた肉は、ケーシングに充填し、加熱処理
を行う。After the salting process, the meat is packed into casings and heat treated.
以上の方法によって、原料を有効に使用して結着性が優
れた魚肉ハムを簡単に、短時間で製造す。By using the above method, a fish ham with excellent binding properties can be produced easily and in a short time by effectively using raw materials.
ることができる。can be done.
（発明の効果）
本発明の特色とするところは、魚肉を細切、または、磨
砕せず、魚肉に塩混合溶液を注射機で注入することによ
り魚肉ハムを製造することである。(Effects of the Invention) A feature of the present invention is that fish meat ham is produced by injecting a salt mixture solution into fish meat with a syringe without cutting or grinding the fish meat.
この方法によって、予め水、あるいは糖などの水溶液、
あるいはその他の水溶液で晒し処理をして水溶性タンパ
ク質や油、汚物を取り除く処理を施さなくとも、結着性
が優れた魚肉ハムを簡単な工程で製造することができる
。また、魚肉フィレーを用いるため、製品およびその切
断面が良好な筋束模様である。更に塩混合溶液を注射機
で注射するために、塩混合溶液は魚肉に均一に分散し易
く、塩類は短時間で魚肉全体に浸透する。この効果によ
っても結着性の向上と、温浸効果の短縮化がなされる。By this method, water or an aqueous solution such as sugar,
Alternatively, fish meat ham with excellent binding properties can be produced in a simple process without performing bleaching treatment with other aqueous solutions to remove water-soluble proteins, oil, and dirt. In addition, since fish fillet is used, the product and its cut surface have a good sinew pattern. Furthermore, since the salt mixture solution is injected with a syringe, the salt mixture solution is easily dispersed uniformly in the fish meat, and the salts permeate throughout the fish meat in a short period of time. This effect also improves the binding property and shortens the digestion effect.
以下に本発明の実施例を示ず。尚、％は重量％を示す。Examples of the present invention are not shown below. Note that % indicates weight %.
実施例１
鱒を３枚におろし、食塩１５％、ポリ燐酸ナトリウム２
％、水８３％からなる配合の塩混合溶液を注射機で魚肉
（フィレー）１ｋｇに対して２００ｇ注射し、１時間ロ
ータリーマツサージを行い、中１日静置して、ファイブ
ラスケーシングに充填してから、熱処理を行った（乾燥
７０℃で３０分、スモーク７５℃で６０分、スチーム８
５℃で９０分）。Example 1 Trout cut into 3 pieces, salt 15%, sodium polyphosphate 2
% and 83% water was injected with a syringe to 1 kg of fish meat (fillet) at 200 g, subjected to rotary pine surge for 1 hour, left to stand for 1 day, and then filled into a fibrous casing. Heat treatment was performed (dry at 70℃ for 30 minutes, smoke at 75℃ for 60 minutes, steam at 8℃).
90 minutes at 5°C).
得られた魚肉ハムは結着性が良く、またほぐれるような
鱒の肉質感があり、旨味が備わった美味しい魚肉ハムで
あった。このテクスチャーと味は今までの魚肉ハムにな
いものであった。The obtained fish ham had good cohesiveness, had the texture of trout meat that could be loosened, and was delicious and full of flavor. This texture and taste were unlike any other fish ham.
実施例２
ブナ鮭を３枚におろし、食塩１０％、亜硝酸ナトリウム
０．０４％、アスコルビン酸ナトリウム０．２％、ポリ
燐酸ナトリウム１．５％、グルタミン酸ナトリウム１％
、砂Ｉ！７％、カゼインナトリウム４％、乾燥卵白３％
からなる配合の塩混合溶液を注射機で魚肉（フィレー）
ｌｋｓｒに対して３５０ｇ注射し、ロータリーマツサー
ジを４時間行い、中１夜静置したのちファイブラスケー
シングに充填し、熱処理を行った（乾燥６５℃で３０分
、スモーク７５℃で９０分、スチーム８５℃で９０分）
。Example 2 Buna salmon cut into three pieces, salt 10%, sodium nitrite 0.04%, sodium ascorbate 0.2%, sodium polyphosphate 1.5%, sodium glutamate 1%
, Sand I! 7%, sodium caseinate 4%, dried egg white 3%
Fillet of fish meat (fillet) with a syringe using a mixed salt solution consisting of
350g of lksr was injected, rotary pine surge was performed for 4 hours, and after standing overnight, it was filled into a fibrous casing and heat treated (drying at 65℃ for 30 minutes, smoke at 75℃ for 90 minutes, steaming at 85℃). ℃ for 90 minutes)
.
得られたハムは、結着性が良く、緻密で弾力がある）Ｊ
ｌｍを有し、畜肉ハムにも似た強固なものであった。食
味は、鮭の旨味と弾力のある組織が調和して今までにな
い美味しいものであった。The resulting ham has good cohesiveness, is dense and elastic)J
lm, and was strong, similar to meat ham. The taste was unprecedented, with the umami of the salmon harmonizing with its elastic structure.
Claims (1)
徴とする魚肉ハムの製造法。A method for producing fish ham, characterized by injecting a salt mixture solution into a fish fillet using a syringe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63074650A JPH01247063A (en) | 1988-03-30 | 1988-03-30 | Production of ham of fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63074650A JPH01247063A (en) | 1988-03-30 | 1988-03-30 | Production of ham of fish meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01247063A true JPH01247063A (en) | 1989-10-02 |
Family
ID=13553320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63074650A Pending JPH01247063A (en) | 1988-03-30 | 1988-03-30 | Production of ham of fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01247063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0704159A3 (en) * | 1994-09-21 | 1998-10-07 | Rizzoli, Emilio | Process for processing tuna-fish prior to its canning |
-
1988
- 1988-03-30 JP JP63074650A patent/JPH01247063A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0704159A3 (en) * | 1994-09-21 | 1998-10-07 | Rizzoli, Emilio | Process for processing tuna-fish prior to its canning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4688733B2 (en) | Meat quality improving agent and meat quality improving method | |
| JP2013179907A (en) | Formulation for treating marine product or meat, method for treating the marine product or meat using the same, and marine product or meat | |
| CN1921772B (en) | Meat based food product comprising lactobionic acid | |
| WO2001030163A2 (en) | Method of preparing a uniformly tender meat product | |
| US4786515A (en) | Process for the tenderization of meat cuts | |
| RU2005128543A (en) | FISH-CONTAINED HUSBAND SAUSAGE OR HUSBRID SAUSAGE IN WESTERN STYLE FROM MEAT ONLY WATER ANIMALS AND METHOD FOR PREPARING IT | |
| US4806373A (en) | Process for curing meat with fruit juice | |
| RU2005128542A (en) | SAUSAGE FROM MEAT ONLY WATER ANIMALS CONTAINING FISH, AND METHOD FOR PREPARING IT | |
| JPH01247063A (en) | Production of ham of fish meat | |
| JPH1053A (en) | Processed animal protein food material and production thereof | |
| SU1178395A1 (en) | Method of producing ham and sausage articles from tunny fish | |
| JP4223872B2 (en) | Salt substitute for quality improvement and processed food using salt substitute for quality improvement | |
| KR910003312B1 (en) | Process making drying meat of instant | |
| JP4376530B2 (en) | Fish meat paste product with meat-like texture and method for producing the same | |
| JP2777611B2 (en) | Method for producing non-bleaching protein food material, protein food material obtained by the method, and protein food using the same | |
| JP4362047B2 (en) | Composition for processing processed meat products and method for producing processed meat products using the same | |
| JPS60153747A (en) | Sliced hamlike fish meat product | |
| JPS63222672A (en) | Food having meat lump structure | |
| JPS56131367A (en) | Preparation of fish meat ham | |
| Iyiola et al. | Effects of Plantain Peels and Oil Palm Bunch Ash Treatment on the Physicochemical Quality of Beef | |
| JPS627810B2 (en) | ||
| SU1750614A1 (en) | Carbonade production method | |
| JPS5928385B2 (en) | Method for producing fish fillet-like food | |
| JPH05244860A (en) | Production of keepable foods | |
| JP2006034153A (en) | Method for processing meat |