JPH02245163A - Processed fish meat - Google Patents
Processed fish meatInfo
- Publication number
- JPH02245163A JPH02245163A JP1065638A JP6563889A JPH02245163A JP H02245163 A JPH02245163 A JP H02245163A JP 1065638 A JP1065638 A JP 1065638A JP 6563889 A JP6563889 A JP 6563889A JP H02245163 A JPH02245163 A JP H02245163A
- Authority
- JP
- Japan
- Prior art keywords
- fish meat
- processed
- meat
- fish
- processed fish
- 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 16
- 235000013372 meat Nutrition 0.000 title claims abstract description 14
- 235000020991 processed meat Nutrition 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000013332 fish product Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 7
- 241000972773 Aulopiformes Species 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は新規な魚肉加工品の製造方法に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a novel method for producing processed fish products.
（従来の技術）
従来、魚肉加工品は保存性を付与することを目的とし加
熱、塩蔵、乾燥、燻煙処理を単独で又は組み合わせてお
こなっている。しかし、これらの処理をうけた加工品は
魚肉本来の風味に乏しく、その食感は必すしも好ましい
とは言えない。また加熱、乾燥、燻煙処理においては多
大なエネルギを消費する欠点がある。(Prior Art) Conventionally, processed fish products have been subjected to heating, salting, drying, and smoking treatments, either alone or in combination, for the purpose of imparting preservability. However, processed products subjected to these treatments lack the original flavor of fish meat, and their texture is not necessarily desirable. Additionally, heating, drying, and smoking processes consume a large amount of energy.
（本発明が解決しようとする課題）
本発明は以上のような従来の技術の欠点を鑑み原料魚肉
本来の風味を十分に残し、またエネルギー消費の少ない
魚肉加工品の製造方法を得ることにある。(Problems to be Solved by the Present Invention) In view of the drawbacks of the conventional techniques as described above, the present invention aims to provide a method for producing processed fish products that sufficiently preserves the original flavor of raw fish meat and consumes less energy. .
（課題を解決するための手段）
本発明の特徴は魚肉を５００ｋｇ／ｃｍ２以上の圧力で
加圧することである。魚肉はあらかじめ調味しておいて
もよい。加圧時間は５分以上が好ましい。(Means for Solving the Problems) A feature of the present invention is that fish meat is pressurized at a pressure of 500 kg/cm2 or more. Fish meat may be seasoned in advance. The pressurizing time is preferably 5 minutes or more.
加圧後の魚肉を乾燥、燻煙、ばい焼処理し風味、保存性
を向上させることも好ましい。It is also preferable to dry, smoke, or roast the pressurized fish meat to improve its flavor and preservability.
（作用）
魚肉を加圧することで、魚肉タンパク質の変性および魚
肉に付着した微生物の死滅が起こり、保存性を付与され
た新規な魚肉加工品を得ることが出来る。(Function) By pressurizing fish meat, the denaturation of fish protein and the destruction of microorganisms attached to fish meat occur, making it possible to obtain a novel processed fish product with preservability.
４、実施例
（実施例 ｌ）
鮭切り身を３０００ｋｇ／ｃｍ”で２０分間加圧し、生
肉の風味を有し、今までにない新規な食感を有する加工
品をえた。4. Example (Example 1) Salmon fillet was pressurized at 3000 kg/cm'' for 20 minutes to obtain a processed product having the flavor of raw meat and a novel texture never seen before.
（実施例 ２）
実施例１で得られた加工品をフライパンで加熱し、従来
の加熱品よりも旨みの強い加工品をえた。(Example 2) The processed product obtained in Example 1 was heated in a frying pan to obtain a processed product with stronger flavor than conventional heated products.
（実施例 ３）
鮭切り身に３％重量部の食塩、０．２％重量部のコシヨ
ーを振り、３時間放置したのち３０００ｋｇ／ｃｍ２で
２０分間加圧し、生肉の風味を有し、味の整った新規な
食感を有する加工品を得た。(Example 3) Salmon fillets were sprinkled with 3% by weight of salt and 0.2% by weight of Koshiyo, left to stand for 3 hours, and then pressurized at 3000 kg/cm2 for 20 minutes to produce salmon fillets that had the flavor of raw meat and had a uniform taste. A processed product with a new texture was obtained.
（実施例 ４）
実施例３で得られた加工品を、４０°Ｃで８時間燻煙し
風味の豊かな、新規な食感を有する加工品を得た。(Example 4) The processed product obtained in Example 3 was smoked at 40°C for 8 hours to obtain a processed product with a rich flavor and a novel texture.
５、発明の効果
本発明のより得られる魚肉加工品は、原料本来の風味が
豊かであり、従来の加工品には無い好ましい食感を有し
、消費するエネルギーが少ない。5. Effects of the Invention Processed fish products obtained according to the present invention are rich in flavor inherent to the raw materials, have a pleasant texture not found in conventional processed products, and consume less energy.
Claims (5)
ることを特徴とする食肉加工品の製造方法。(1) A method for producing processed meat products, which comprises pressurizing fish meat at a pressure of 500 kg/cm^2 or more.
た特許請求の範囲第１項記載の魚 肉加工品の製造方法。(2) The method for producing processed fish meat products according to claim 1, characterized in that fish meat that has been salted in advance is used.
記載の魚肉加工品の製造方法。(3) The method for producing processed fish meat products according to claims 1 and 2, which includes a smoking step.
記載の魚肉加工品の製造方法。(4) The method for producing processed fish meat products according to claims 1 and 2, which comprises a drying step.
項記載の魚肉加工品の製造方法。(5) Claims 1 and 2 include a roasting process.
Method for producing processed fish products as described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1065638A JPH02245163A (en) | 1989-03-16 | 1989-03-16 | Processed fish meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1065638A JPH02245163A (en) | 1989-03-16 | 1989-03-16 | Processed fish meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02245163A true JPH02245163A (en) | 1990-09-28 |
Family
ID=13292769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1065638A Pending JPH02245163A (en) | 1989-03-16 | 1989-03-16 | Processed fish meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02245163A (en) |
-
1989
- 1989-03-16 JP JP1065638A patent/JPH02245163A/en active Pending
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