JPH0195747A - Method for processing tuna - Google Patents

Abstract

PURPOSE:To obtain minced tuna, especially used for NEGITORO (rolled sushi containing Welsh onion and tuna) and retaining fresh red characteristic to tuna meat, adding a vegetable salad oil to sufficiently dehydrated tuna meat, mincing the blend and subjecting the minced tuna to quick freezing. CONSTITUTION:A tuna meat obtained by removing head, bone, skin and blood from a tuna is cut into size of about 3cm square and is immersed in a liquid containing an antioxidant and sufficiently dehydrated using a centrifugal separation dehydrator and water is reduced as much as possible. Then vegetable salad oil and sodium glutamate are added to the dehydrated tuna meat and the mixture is minced with fish meat cutter, e.g. minced cutter and the minced tuna meat is then quickly frozen to about -50 deg.C in low-temperature freezing chamber.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for processing tuna, particularly to a method for producing minced tuna for use in negitoro.

(Conventional technology) The minced tuna used for Negitoro has traditionally been made by splitting frozen tuna without thawing it, but although the bright red color of tuna increases its value, Tuna, especially frozen tuna, has the unavoidable disadvantage of discoloration.

Therefore, various measures have been taken to prevent such discoloration, but there are still no suitable measures, and even now,
A method to do so is currently being explored.

(Problems to be Solved by the Invention) The present invention was invented as one of the methods in response to the actual situation of ridged tuna. The aim is to solve this problem by finding a suitable processing means.

(Means for Solving the Problems) That is, the features of the present invention that meet the above-mentioned purpose are as follows: sufficient dehydration, addition of vegetable salad oil, head, bones, skin, etc. The thawed tuna meat from which blood has been removed is cut into the required size, for example, 3CTI+angles, immersed in a solution containing an antioxidant, then taken out and thoroughly dehydrated, and then the dehydrated tuna meat is Adding additives mainly consisting of vegetable salad oil and sodium glutamate to the tuna, then cutting it out with a mincing cutter to create minced tuna, and then freezing the minced tuna at an ultra-low temperature, It's about rapid freezing.

Here, the antioxidant liquid may be about 1% liquid, and LPI N (trade name) etc., which are commercially available as food additives, are used.

Further, as a dewatering means, a normal centrifugal dehydrator is used to sufficiently dehydrate with as little water as possible.

(Function) Thus, when processing tuna using the above method, the water that is associated with discoloration is sufficiently dehydrated, thereby establishing the basis for preventing discoloration. However, if dehydration is sufficient, the fish meat becomes dry and loses its taste. In order to compensate for this, vegetable salad oil is added to improve the effect of preventing discoloration while maintaining the taste.

Additionally, adding vegetable salad oil prevents oxidation and prevents discoloration.

In addition, high-grade tuna meat called tuna has a high fat content and has a fat content of 15%.
Since the content is 25%, discoloration is relatively small, but by applying the method of the present invention, a more sufficient discoloration prevention effect can be achieved.

(Example) Hereinafter, further specific examples of the method of the present invention will be described.

First, thaw the frozen tuna body from which the head, bones, skin, and blood vessels have been removed, and cut it into 3 cm cubes.

Then, the cut tuna meat is immersed in a 1% solution of commercially available food additive LPI 1-N (trade name) for 10 to 15 minutes,
Then, take it out and thoroughly dehydrate it in a centrifugal dehydrator.

At this time, sufficient dehydration is extremely important to prevent discoloration as well as subsequent processing. This is because the presence of excess water helps oxidation and makes discoloration more likely.

As a result, the dehydrated tuna meat becomes dry and the taste deteriorates if left as is.

Therefore, to prevent this, 14% rice vegetable salad oil and 0.3% sodium glutamate are added. Addition of this oil avoids the dry state and at the same time effectively prevents oxidation.

In the present invention, this dehydration and the subsequent addition of oil are the most important operations, and by replacing water with oil, the oxidation prevention intended by the present invention can be achieved.

Prevention of discoloration will be promoted.

The tuna meat with oil added through the above process is then cut out with a fish meat cutter, such as a mince cutter, cut into minced pieces, placed in a cup, etc., and then quickly placed in a low-temperature freezer kept at around -50°C. Freeze.

When using the minced tuna thus produced, it is thawed, mixed with green onions, mixed with sushi starter, and other suitable preparations, and then served as food.

(Effects of the Invention) As described above, in the processing of tuna meat for use in Negitoro, etc., the present invention cuts the tuna meat, immerses it in an antioxidant-containing liquid, dehydrates it, and replaces it with oil such as vegetable salad oil. It is used as minced tuna for green onions by forming it into minced pieces with a mincing cutter, and by soaking it in an antioxidant-containing solution and thoroughly dehydrating it, the water related to oxidation is reduced and the discoloration is prevented. The base can be secured, and by adding oil such as vegetable salad oil after dehydration, the oil can be replenished into the tuna meat, further increasing the effect of preventing discoloration.

In particular, reducing water content through dehydration and replenishing oil content through the addition of oil are extremely effective as discoloration in tuna meat originates from oxidation, and both play a synergistic role in preventing discoloration. It maintains the vivid red color unique to tuna meat, and has the effectiveness of increasing the practical value of minced tuna as a food product.

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Claims (1)

[Claims] 1. Cut the tuna body into the desired size with the head, bones, skin, and blood removed, and soak it in a solution containing an antioxidant.
Afterwards, dehydration is performed, and then vegetable salad oil, monosodium glutamate, etc. are added to the dehydrated tuna meat, and the tuna meat is cut out using a fish meat cutter to create minced tuna, and then the minced tuna is rapidly frozen by ultra-low temperature freezing. A tuna processing method characterized by freezing.