JPH0218812B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a retort pouch food made from white fish, and more specifically, when producing a retort pouch food made from white fish, the occurrence of fishy odor is suppressed, and the fish meat becomes gray. This invention relates to a method for producing a retort pouch food of white fish that does not discolor or brown.

Recently, the demand for seafood as a health food has been increasing as a social need, but on the other hand, there is also the problem of consumers becoming addicted to fish. Changes in dietary preferences have been cited as the cause of the lack of fish, but a major cause in particular is that consumers do not like the fishy smell characteristic of fish.

When retort pouch foods are manufactured using white fish as the main ingredient, packed in pouches in the usual way, vacuum packed, and sterilized by high-temperature pressure and heating, a fairly strong fish odor remains and the fish meat turns gray. , the product value decreases due to browning. Generally, there are methods to remove or correct the fishy odor of fish, such as deodorization by washing or masking with spices, etc. However, in the case of white fish, which has relatively soft flesh, these methods do not affect the quality of the fish. There are disadvantages such as damaging the fish and losing the original flavor of the fish. Therefore, retort pouch foods of white fish are rarely manufactured.

The present invention proposes a production method that solves the problems of fish odor and discoloration during the production of white fish retort pouch foods.

That is, in the method of the present invention, fish meat such as white fish fillet is immersed in an acidic solution with a pH of 1.8 to 5.0 for about 30 minutes to 3 hours to bring the pH of the fish protein to the acidic side.
It is characterized by being steamed, packed in a retort pouch, injected with a seasoning liquid so that the pH of the product fish meat is 6.2 to 6.9, and then vacuum packed and sterilized by pressure and heat.

The method of the present invention will be explained below in order of steps.

First, the head, tail, fins, internal organs, skin, back bones, etc. of cod, Sukemune cod, flounder, hake, and other white fish are removed to make so-called three pieces.

Next, the fillet or other fish meat is immersed in an acidic solution with a pH of 1.8 to 5.0. At this time, the solution used is usually 0.1% to 1.5% of acidic polymerized phosphate dissolved in water, the water temperature is 2°C to 15°C, and after being immersed in this solution for about 30 minutes to 3 hours, Wash with water for 3 to 10 minutes. When immersed in an acidic solution like this, the pH of fish meat changes.
becomes acidic. In addition, when 2 to 5% of salt is added to the acidic solution, the permeation of the acidic solution into the fish meat can be promoted.

Next, after being immersed in an acidic solution as described above, the washed fish meat is steamed at a temperature of around 100°C for 10 to 30 minutes, left to cool, and then packed in a retort pouch to prepare the product.
After injecting a seasoning liquid adjusted to an appropriate acidity so that the pH is 6.2 to 6.9, it is vacuum packed and sterilized by pressure and heat. In this case, adjusting the pH of fish meat using a seasoning liquid requires that the pH of fish meat can be maintained at 6.2 to 6.9 during heat sterilization in a retort and during long-term storage as a retort food, since fish protein has a buffering capacity. The pH of the seasoning to be added is not necessarily limited to the above range; rather, one with a more acidic pH is used. If the pH of the product fish meat is less than 6.1, the meat will become brittle and have a sour taste, which is undesirable.If it is more than 7.0, the fish will smell like raw fish.
Discoloration of meat cannot be effectively suppressed.

In other words, compared to red fish such as tuna and bonito, white fish is generally low in fat and glycogen, has a high content of volatile bases, especially trimethylamine, which is a component of fishy odor, and has a low pH of fish meat. For example, the white fish Sukemune cod has a pH of 7.2.
In contrast, yellow-skinned tuna, a red fish, has a pH of 6.4. Trimethylamine, a component of fishy odor, is produced from trimethylamine oxide, but the PH
It is known that when the temperature is high (on the alkaline side), volatility increases and a so-called fishy odor is likely to occur. Therefore, by immersing the fish meat in an acidic solution, the pH is lowered to the acidic side and the volatility of trimethylamine is suppressed, thereby making it possible to obtain a retort pouch food containing white fish of excellent quality and no fishy odor.

Also, considering discoloration, which is another problem with white fish, the mechanism of discoloration of processed foods is a complex intertwining of many physical, chemical, and biological discoloration factors, but in the case of white fish, As a discoloration factor that can be controlled, pH has a large influence. It is known that when white fish protein is heated, the sulfur bonded to the protein separates and easily generates hydrogen sulfide, but if the pH is on the acidic side,
The amount of hydrogen sulfide, which is an active substance in the discoloration reaction, generated is small, and sulfide graying and sulfide browning are suppressed.

Therefore, by processing in this way, the production of fishy fish odor can be prevented even after production and during long-term storage.
A retort pouch food of white fish with excellent quality can be obtained, in which discoloration to gray or browning is suppressed.

Example 1 A skinless boneless fillet of frozen cod was thawed, and the fillet was mixed with 0.3% metaphosphate and 4% salt.
% acid solution (PH2.1) for 2 hours. The weight ratio of fillet and immersion liquid is 1:1.5, and the water temperature is
The temperature was 12℃. After completing the soaking process, the fillets were washed in running water for 5 minutes, placed side by side in a basket without overlapping, steamed in a cooker at 100°C for 20 minutes, and then allowed to cool for 30 minutes. The cooled fillet is made into meat (chunk style) and packed into a 1 kg retort pouch (width 2.2 cm, height 30 cm) with 850 g, and then 4 g of seasonings such as monosodium glutamate and metaphosphate are added to 150 g of salad oil. 2 g of the solution was poured into a retort pouch and vacuum-sealed using a vacuum packaging machine. Next, in a hot water retort
A retort pouch food was produced by heat sterilization under pressure at 115°C for 60 minutes. In addition, the fish meat after thawing the raw material frozen cod
PH is 7.2, PH of product fish meat immediately after retort sterilization is 6.6
It was hot.

This retort pouch food containing 1 kg of fluffed cod meat marinated in oil was stored in a greenhouse at 35°C, opened the day after production, 1 month, 3 months, and 6 months later, and was subjected to a sensory test. It did not turn gray or brown, and was of good quality, and could be eaten deliciously by mixing mayonnaise and onions to make a spread for sandwich sandwiches, or as a salad with raw vegetables.

Example 2 Boneless skinless fillet from which the skin of Sukemune cod was processed and the skin removed was mixed with 0.4% metaphosphate.
and immersed in an acidic solution (PH1.9) containing 3% common salt for 3 hours.

The weight ratio of fillet to immersion liquid was 1:2, and the water temperature was 10°C.

After immersion, the fillet was washed under running water for 3 minutes and then heated to 95°C in a continuous steamer (exost box).
Steam for 15 minutes, then let cool for 20 minutes to make minced meat (chunk style).

Meanwhile, loosen the cod roe (sukemune cod eggs) and
After washing with running water at 12°C for 1 hour, dehydrate and boil in 3% saline at 100°C for 10 minutes.

Mix 740g of Sukemune fluffed cod meat obtained in the above process and 110g of cod roe, pack it into a 1kg retort pouch (width 22cm x height 30cm), and then squeeze the large head white oil.
3 seasonings such as monosodium glutamate in 150g
g and 2.5 g of metaphosphate were dissolved and poured into a retort pouch, which was vacuum-sealed using a vacuum packaging machine.

Next, the product was heat sterilized in a hot water retort at 116°C for 55 minutes to produce a retort pouch food.

In addition, the pH of the raw material Sukemune cod when filleting is
7.25, the pH of the codfish after washing with water was 7.1, and the pH of the product immediately after retort sterilization was 6.5.

This 1 kg retort pouch food containing cod roe and Sukemune loose cod marinated in oil was stored in a constant temperature room at 35℃, opened the day after it was manufactured, 1 month, 3 months, and 6 months later, and was subjected to a sensory test. There was no occurrence of
In addition, it did not turn gray or brown, and was of good quality, and could be mixed with mayonnaise to make a sandwich sandwich spread, or mixed with wakame in a seafood salad.

Claims (1)

[Claims] 1 Fish meat, such as white fish fillet, is immersed in an acidic solution with a pH of 1.8 to 5.0, then steamed, then packed into a retort pouch and injected with seasoning liquid so that the pH of the fish meat is 6.2 to 6.9. A method for producing a retort pouch food of white fish, which is then vacuum packed and sterilized by pressure and heat.