JPH0127709B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a hoya delicacy.

Mahoya is a type of protochordate, and inhabits the seas mainly in the Tohoku region of Japan. This sea squirt has a unique smell and is a food that some people have strong likes and dislikes, but once they get used to eating it, it becomes an attractive food for those who like its uniqueness. In addition, it has been said that sea squirt is delicious together with the vegetable Kiyuuri for a long time.
It is only in season for a very limited period from early summer to midsummer, and after that period it becomes watery and flavorless.

For this reason, the current situation is that it is only consumed as fresh food for a very limited period of time, and the area where it is consumed is also extremely narrow, surrounding the production area.

Cultivation of sea squirts is popular because it does not require much labor and mortality is low, but the demand for it has not been able to increase because the consumption area is small and its use as processed food is limited. Research and development of food and delicacy products is being carried out.

On the other hand, there is a conventional method of making salted fish for storage that is only slightly consumed, but this also requires refrigerated storage, and it cannot withstand long-term storage.
Even if preservatives are used, the flavor deteriorates with each passing day, and since it requires a considerable amount of salt, it is not good for health. In addition, sea squirts are seasoned and dried after being shelled to make them into delicacies, but in the case of sea squirts, which have a water content of 90%, which is the highest among fish and shellfish, they are so small that they hardly retain their original shape. I get used to it.

Because of the problems mentioned above, the consumption of sea squirt, both as food and as a delicacy, has been low.

The purpose of the present invention is to compensate for the processing and storage problems of sea squirrels and to increase their consumption as delicacies.

The sea squirt delicacy according to the present invention is made by cutting the sea squirt into fine pieces using a mixer, cutter, etc. after dehulling and washing and removing intestinal foreign substances, adding minced fish or poultry meat, and then adding soybean protein, wheat gluten, etc. At least one type of excipient material is added, a seasoning liquid is added, the mixture is heated in a hot water bath, and the mixture is placed in a container and sterilized by heating. Moreover, it is obtained by press-molding the heated and dehydrated product as described above using a roll or press, and cutting it into small plate-like pieces.

Hereinafter, the present invention will be described in detail by showing specific examples thereof.

Example 1 20 kg of sea squirt from which the shell and intestinal filth were removed,
Quickly wash with cold water and use a mixer to make fine pieces that do not retain their shape. To this, add 13 kg of minced white fish meat (e.g. cod, eel, croaker, conger conger, etc.) that has been washed with water as a shaping material, and Add 2 kg of excipient material of at least one of soy protein and wheat gluten to it, and then add appropriate amounts of seasonings such as egg yolk, salt, and sweetener to it to bring out the flavor and keep it from burning for 2 hours. Heat in a hot water bath for ~3 hours. Boil it in hot water like this to moisten it.
A mixture of 30 to 10% minced sea bream (1 to 3 mm in diameter) and its excipient material is produced and filled into airtight boilable bottles (or bags) while hot (approximately 60°C). Then, after sealing it, heat sterilize it for about 45 minutes at a temperature of over 100° to produce a large, minced, hoya delicacy.

As a result, the unique flavor of sea bream is not impaired, and since the sea bream is mixed with excipient materials, dried, made into crumbs, and then sterilized, it is possible to obtain a delicacy that has good storage stability and is voluminous.

In this embodiment, the case where fish meat is used as the minced meat has been described, but it is also possible to use minced chicken meat as the minced meat.

Example 2 As described in Example 1 above, 35 kg of semi-dried sea squirt was pulverized by adding minced fish meat and at least one excipient material among soy protein and wheat gluten. Egg yolk: Add seasonings such as salt and sugar, and then add an appropriate amount of a binder such as gelatin, and then press and shape with a pressure machine such as a roll or press to a thickness of about 2 mm to form a long plate. It is cut into strips 10 mm wide and 50 mm long, dried, dehydrated, and packaged to produce delicacy products.

Furthermore, if necessary, individual delicacy products cut into strips can be wrapped in cellophane.
A delicacy product that is hygienic and can be stored for a long time can be obtained. Also, instead of minced fish meat, minced chicken meat may be used.

As is clear from the above description, according to the present invention, it is possible to obtain a delicacy product of sea bream that has a good texture and can be stored for a long time without impairing the original flavor of sea bream. It is possible to increase consumption as a product.

Claims (1)

[Claims] 1. Cut the sea squirt into fine pieces after shelling, add minced fish or poultry meat, and further add soybean protein,
At least one type of excipient material among wheat gluten is added, and a seasoning consisting of egg yolk, salt, and sugar is added and kneaded, heated in a hot water bath until it becomes crumbly, and then filled into a sealed container. A method for producing heat-sterilized hoya delicacies. 2 Cut the sea squirt after shelling into fine pieces, add minced fish or poultry meat, and add soybean protein,
A hoya delicacy made by adding at least one excipient of wheat gluten and a seasoning consisting of egg yolk, salt, and sugar, kneading the mixture, heating and dehydrating it, shaping it under pressure, and cutting it into small plate-like pieces. manufacturing method.