JPH02234656A - Production of fish meat ham - Google Patents
Production of fish meat hamInfo
- Publication number
- JPH02234656A JPH02234656A JP1054799A JP5479989A JPH02234656A JP H02234656 A JPH02234656 A JP H02234656A JP 1054799 A JP1054799 A JP 1054799A JP 5479989 A JP5479989 A JP 5479989A JP H02234656 A JPH02234656 A JP H02234656A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fish meat
- ham
- fish
- lump
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 42
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000020995 raw meat Nutrition 0.000 claims abstract description 16
- 239000007787 solid Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 3
- 108010010803 Gelatin Proteins 0.000 abstract description 2
- 229920000159 gelatin Polymers 0.000 abstract description 2
- 239000008273 gelatin Substances 0.000 abstract description 2
- 235000019322 gelatine Nutrition 0.000 abstract description 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000945 filler Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 240000008474 Pimenta dioica Species 0.000 description 2
- 235000006990 Pimenta dioica Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241001248697 Alaudidae Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 101001138030 Homo sapiens Protein Largen Proteins 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 102100020860 Protein Largen Human genes 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012213 gelatinous substance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 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）
本発明はマグロ等一の魚肉を用いた魚肉ハムの製造方法
に関づるものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing fish meat ham using fish meat such as tuna.
［従来の技術〕
一般に魚肉ハムは、固形肉を」口体としこれに繋ぎ肉と
固形豚脂とを配合するとＪ′！，に該固形肉には遊叫し
゛Ｃくる水分を吸収させるために澱粉をま７５＼した状
態でケーシング詰めし、これを蒸煮又は湯煮により加熱
するという方法で製造されている。[Prior art] In general, fish ham is prepared by using solid meat as a mouthpiece and mixing it with filler meat and solid pork fat. In order to absorb the released moisture, the solid meat is coated with starch and stuffed into casings, and then heated by steaming or boiling.
（発明が解決しようどづる課題）
従来の製造ｈ法による魚肉ハムは、水分の除去が充分で
なく、味にくどさかあり、更に二」ラーゲンに由来する
ゼラチン物質かラ−クスチレ−や外観を悪く覆る等の問
題かある。(Problems to be Solved by the Invention) Fish meat ham produced using the conventional production method does not remove moisture sufficiently, has a dull taste, and also has a gelatinous substance derived from largen, a larks stille, and an appearance. There is a problem with covering it up badly.
本発明はこのような問題を解決しようとしてなされたも
のである。The present invention has been made in an attempt to solve such problems.
（課題を解決するための手段〕
Ｌ記課題を解決りるために本発明か提供り−る魚肉ハム
の製造方法は、魚肉の固形肉と魚肉の繋き゛肉とにより
原料肉塊を平板状に形成し、ケ シングに詰めることな
く原ｉｉ１肉塊の上下両面を直火で焙焼することを特徴
とり−ろものＣある。(Means for Solving the Problems) In order to solve the problem described in item L, the method for producing fish meat ham provided by the present invention is to form raw meat chunks into a flat plate using solid fish meat and fish meat connecting meat. It is characterized by forming and roasting both the top and bottom of the raw meat loaf over an open flame without packing it into a casing.
（作 用〕
本発明による魚肉ハムのｖ’Ｓ方法においては、原利肉
塊の一ヒ下両面を直火で焙焼することにより原料肉塊中
の余分な水分、ゼラヂン物買が滴下し、原利肉塊に適度
な固さと燃焼側の香りかイ」与ざれる。(Function) In the V'S method for fish meat ham according to the present invention, excess moisture and geladine in the raw meat mass are dripped out by roasting both sides of the lower part of the raw meat mass over an open flame. The raw meat chunks are given a moderate consistency and the aroma of the combustion side.
以下本発明の実施例を説明する。 Examples of the present invention will be described below.
（１）固形肉の細切と味付り
骨、皮等を除いたマグロ正肉の固形肉を２〜３ ｃｍ角
に細切する。(1) Slice the solid meat and season the solid tuna meat, excluding bones, skin, etc., into 2-3 cm cubes.
細切した固形肉Ｉ Ｋｇに対し、塩２０９、亜硝酸ナト
リウム０．３３、アスコルビン酸０．１５ｇ、更に香辛
料としてホワイトペッパー２ｇ、オールスパイス１ｇ及
びナツメッグ０．５７を加え、よくかぎまぜ、冷蔵庫内
で一晩保管する。To 1 kg of shredded solid meat, add 209 g of salt, 0.33 g of sodium nitrite, 0.15 g of ascorbic acid, and 2 g of white pepper, 1 g of allspice, and 0.57 g of nutmeg as spices, stir well, and store in the refrigerator. Store overnight.
（２）繋ぎ肉の味付りと捕潰
マグロ止肉の繋ぎ肉Ｉ Ｋｇに対し、砂糖５０９、塩２
０ ｇ ，澱粉２０９、亜硝酸ナトリウム０．３ｙ、
アス］ルビン酸０．１５３、グルタミン酸ナトリウム１
９、イノシン酸１７、更に香辛お１とし−Ｃオニオン１
３、ジンジャ−１ ｑ，ホ１ノイトペツパー２９、シナ
モン０．５３、オールスパイス０． ５９、ナツメッグ
０．５ｇ及び１二１−レノレ０．２５７を加え、サイレ
ントカッター又は捕潰機等によりよく混ぜ捕り潰覆。(2) Flavoring and crushing of the filler meat For I kg of fillet of tuna fillet, 509 sugar, 2 salt
0 g, starch 209, sodium nitrite 0.3y,
As] rubic acid 0.153, monosodium glutamate 1
9. Inosinic acid 17, plus 1 spice - C onion 1
3. Ginger 1 q. Ho1 Noito Pepper 29. Cinnamon 0.53. Allspice 0. 59. Add 0.5 g of nutmeg and 0.257 g of 121-lenole, mix well using a silent cutter or crusher, and crush.
（３）原ｉｌ＋肉塊の形成
上記の固形肉ε３重量部と繋ぎ肉２重量部とを混ぜ合わ
せ、ｆｇさ約３ｃｍ，Ｍｌ約３０ｃｍ、横約３０ｃｍの
特殊加工した鉄製容器に入れ、表面に繋さ゛肉２重量部
を薄く延ばし整形ずることにより原斜肉塊を平板状に形
成ずる。(3) Formation of raw meat + meat lumps Mix 3 parts by weight of the solid meat ε and 2 parts by weight of filler meat, place in a specially processed iron container with fg of about 3 cm, ml of about 30 cm, and width of about 30 cm, and place it on the surface. By thinly stretching and shaping 2 parts by weight of the connected meat, the original oblique meat mass is formed into a flat plate shape.
なお、特殊加工の鉄製容器を用いるのは、後述の焙焼後
、原料肉塊が当該容器から容易に剥かれるようにするた
めである。Note that the reason why a specially processed iron container is used is so that the raw material meat can be easily peeled off from the container after roasting, which will be described later.
（４）焙焼
原料肉塊を入れた容器を被焙焼物の下方約１１． ０
ヘ−８ ０ｃｍ （一例として約６ ０ ｃｍ ＞と上
方約２０〜４０ｃｍ（一例として約３０ｃｍ’）とにそ
れぞれバーナーを備えた直火方式の焼き機に入れて原お
ｌ肉塊を焙焼する。焙焼温度は、原料肉塊の上面で約８
０〜１２０’Ｃ （一例として約１００’Ｃ）、下面で
約１２０〜１５０゜Ｃ（一例として約１／ＩＯ’ｃ）と
り−る。焙焼時間は原料肉塊の中心温度が約９０℃に保
たれる時間で約２５〜３５分（一例どして約３０分）と
ずる。(4) Place the container containing the raw meat meat for roasting about 11 minutes below the object to be roasted. 0
Roast the raw meat chunks in a direct-fire grilling machine equipped with burners at a height of 80 cm (for example, approximately 60 cm) and approximately 20 to 40 cm above (approximately 30 cm for example). .The roasting temperature is approximately 8
0 to 120°C (as an example, about 100°C), and about 120 to 150°C (as an example, about 1/IO'c) on the lower surface. The roasting time is the time during which the center temperature of the raw material meat is maintained at about 90°C, and is about 25 to 35 minutes (in one example, about 30 minutes).
（５）冷却 焙焼された原料肉塊を冷風で冷却する。(5) Cooling The roasted raw meat mass is cooled with cold air.
（６）冷蔵外で保管 冷却された原料肉塊を一晩冷蔵庫内で保管する。(6) Store outside of refrigeration Store the cooled raw meat loaf in the refrigerator overnight.
（７）切断
冷蔵庫内で一晩保管された原科肉塊を適当な大きさに切
断する。(7) Cutting The original meat loaf stored overnight in the refrigerator is cut into appropriate sizes.
（８）真空包装 切断された原料肉塊を真空包装する。(8) Vacuum packaging Vacuum packaging the cut raw material meat.
（９）湯煮
真空包装された原料肉塊を沸騰水中で一例として約５・
〜１０分加熱する。この湯煮により焙焼に続く二次殺菌
が行われる。(9) For example, boil vacuum-packed raw meat lumps in boiling water for about 5.
Heat for ~10 minutes. This boiling in water performs secondary sterilization following roasting.
（１０）冷却 賜煮した１エハ料肉塊を冷水Ｃ′急冷し、保管する。(10) Cooling Rapidly cool the boiled meat chunks in cold water C' and store.
第１表は従来の製造方法により製造されたマグロハム（
比較例１〜５）と本発明の製造方法により製造されたマ
グロハム（実施例１〜５）について静岡県水産試験場か
行なった試験の結果を示す。Table 1 shows tuna ham (
The results of tests conducted at the Shizuoka Prefecture Fisheries Research Institute on Comparative Examples 1 to 5) and tuna hams (Examples 1 to 5) produced by the production method of the present invention are shown below.
なお、各比較例と実施例にあ【ブる加熟条件は下記の通
りである。The ripening conditions for each comparative example and example are as follows.
第１表から明らかなように、各実施例と各比較例とにあ
ける水分の差は約１・〜・３％とそれ程顕著−Ｃｔ．Ｊ
；ないか、この水分の外（、ノ、官能判定に人さな影Ｙ
』１！をＬフえる。As is clear from Table 1, the difference in moisture between each Example and each Comparative Example is about 1.about.3%, which is quite significant -Ct. J
Isn't it outside of this moisture?
'1! Increase L.
（発明の効宋〕
本発明による魚肉ハムの製造方法においでは、原利肉塊
の」−下両而１を直火で焙焼り−るため、原斜肉塊中の
余分な水分、ゼラチン物質等か滴下し、原別肉塊に適度
な固さと燃焼材の香りかイ」与される，，従って、製品
としての魚肉ハムは極め−Ｃ好ましいアクスチャーと味
覚と外観を備えたものとなる。(Effects of the invention) In the method for producing fish meat ham according to the present invention, since the raw meat loaf is roasted over an open flame, excess moisture in the raw meat loaf and gelatin are removed. The substance, etc. is dripped onto the raw meat, giving the meat a proper consistency and the aroma of the combustion material.Therefore, the fish meat ham as a product has an extremely desirable texture, taste, and appearance. .
第１図（′．Ａ、本発明による魚肉ハムの製造方法の一
例を示す説明図Ｃ゛ある。
特ム′［は１願人 静 岡 県
焼津中央水産 株式会社Figure 1 (A) is an explanatory diagram C showing an example of the method for producing fish meat ham according to the present invention.
Claims (1)
した原料肉塊の上下両面を直火で焙焼することを特徴と
する魚肉ハムの製造方法。1. A method for producing fish ham, which is characterized by roasting the upper and lower surfaces of a raw meat block formed into a flat plate of solid fish meat and fish fillet over an open flame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1054799A JPH02234656A (en) | 1989-03-07 | 1989-03-07 | Production of fish meat ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1054799A JPH02234656A (en) | 1989-03-07 | 1989-03-07 | Production of fish meat ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02234656A true JPH02234656A (en) | 1990-09-17 |
Family
ID=12980801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1054799A Pending JPH02234656A (en) | 1989-03-07 | 1989-03-07 | Production of fish meat ham |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02234656A (en) |
-
1989
- 1989-03-07 JP JP1054799A patent/JPH02234656A/en active Pending
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