JPH0257162A - Bound fish meat and production thereof - Google Patents

Abstract

PURPOSE:To readily obtain bound fish meat of mutually hound pieces of fish meat from waste fish meat by spraying a binder on plural pieces of fish meat subjected to moisture conditioning or smoking, then filling the resultant pieces of fish meat in a mold, pressurizing and freezing the filled pieces of the fish meat. CONSTITUTION:A binder 2 is sprayed on plural pieces of fish meat 1 with reduced moisture content by moisture conditioning or smoking treatment and the resultant pieces of fish meat are then filled in a mold 3, pressurized and frozen to afford bound fish meat, having texture essential to the fish and suitable as a cooking material.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to bound fish meat obtained by binding pieces of fish meat that have been subjected to moisture adjustment or smoking treatment under pressure and freezing, and a method for producing the same. .

<Prior art> Processed foods made from fish meat include, for example, kamaboko, which is made by kneading and molding surimi, and smoked salmon, which is flavored and seasoned. .

<Problems to be Solved by the Invention> In conventional surimi products such as kamaboko, the original meat quality of fish is completely lost, and the texture of eating fish cannot be obtained at all.

On the other hand, processed foods such as smoked salmon can only be obtained from the fee μ state in terms of appearance and processing suitability, so they have the disadvantage of very low yields and high costs. In addition, the resulting products are non-uniform in shape and size, lack aesthetic appeal, and are not suitable for automatic filling into containers or automation of post-processing, and are not suitable for industrial mass processing. It was not suitable for

In view of the above-mentioned problems, an object of the present invention is to obtain a processed fish meat product that maintains the original meat quality of fish, has a predetermined shape, and has a good yield.

<Means for Solving the Problems> That is, the present invention involves pressurizing and freezing a plurality of pieces of fish meat that have been subjected to moisture adjustment or smoking treatment via a binder that is sprinkled on the surface of the pieces of fish meat. This is a bound fish meat in which pieces of fish meat are bound together, and a method for producing the same.

<Function> In the present invention, by pressurizing the pieces of fish meat, moisture seeps out onto the surface of the fish meat, and this moisture causes the binding agent to exhibit binding properties, thereby binding the pieces of fish meat. Further freezing strengthens the binding.

This binding is performed within a mold, and the fish meat is formed into a predetermined block shape. When a convex strip is provided in the formwork, the fish block is provided with a groove that can be divided into a predetermined amount. Furthermore, when other foods are incorporated inside the fish meat block, various flavors and textures are imparted to the product.

<Example> Next, the present invention will be explained based on the drawings.

The fish meat piece (1) used in the present invention is one that has been subjected to moisture adjustment or smoking treatment. That is, pieces of fish meat (1
) is prepared by removing the head and internal organs of the fish, grating it into two pieces, washing thoroughly with water, then soaking it in salt water or a seasoning liquid containing spices and other seasonings for several hours to several days to season it, and then seasoning it for 5 to 5 minutes. Dry with cold air for several hours at 10°C in an atmosphere of 170% R) I or less to dry the surface of the fish meat and reduce the moisture in the fish meat, and then dry for 15 to 20 minutes as necessary.
Obtained by smoking in an atmosphere of C for several hours. Thereafter, a binder (2) is sprinkled on the surface of the fish meat piece (1) which has been subjected to the water adjustment or smoking treatment described above, excluding inedible parts such as the epidermis, backbone, and small bones of the abdomen.

As the binder (2), gelatin, vegetable protein,
Animal proteins and the like are preferably used. Then, prepare a plurality of these pieces of fish meat (1) and fill them into the mold (3).
After stacking, as shown in FIG.
3) Mold into a shape according to the above. At this time, the binding agent (2) becomes sticky due to the meat juice seeping out on the surface of the fish meat pieces (1), and the fish meat pieces (1) that are pressed together are bound together. Furthermore, by freezing the fish meat pieces (1) and the binder (2), the bound state obtained by pressurization is made stronger and more reliable, and the bound fish meat shown in FIG. 1 is obtained.

When pressurizing inside the mold (3), it is desirable to apply the pressure uniformly in order to make the binding state uniform, and also to prevent the formation of air bubbles due to residual air between the pieces of fish meat (1). In order to prevent this, the bound fish meat obtained as described above for air removal in the formwork (3) can be cut into appropriate sizes as necessary. The dimensions of this cut may be preset by the manufacturer to the amount for one serving, or the cut may be made into a large size with multiple servings and supplied to the consumer. The cutting operation can be performed with a knife or the like, although it is somewhat difficult since the bound fish meat is in a frozen state.

In addition, as shown in Fig. 5, a convex strip (
4) is prepared, and using this formwork (3), pieces of fish meat (1
) is pressurized and frozen to form concave grooves (5) that divide the bound fish meat into appropriate units as shown in Fig. It can be easily cut by bending it by hand.

In this case, it is easier to cut the bound fish meat if it is made into a flat shape.

Furthermore, as shown in FIG.
It is possible to incorporate other foods other than 1), such as cheese (6), perilla leaves (7), or scallops.

The pieces of fish meat (1) used in the present invention do not need to be uniform in size and shape, so it is also possible to recycle scraps generated during processes such as fish butchering, seasoning, and drying.

The bound fish meat according to the present invention is eaten by slicing it from a block-like mass and cooking it, but depending on its thickness, it can be made into steak-like pieces or thinly sliced and used as an ingredient in sandwiches. It has a very wide range of uses as a cooking ingredient. Furthermore, the pieces of fish meat can be seasoned or smoked in advance if necessary, and in this case, it can be conveniently provided without special seasoning or cooking.

Although the present invention can be applied to fish in general, it is particularly preferably applied to large fish such as salmon, trout, bonito, and tuna.

<Effects of the Invention> As described above, the bound fish meat of the present invention is formed into a predetermined block shape that is very easy to handle because pieces of fish meat are pressurized, frozen, bound, and formed. However, since the muscle fibers of the fish meat remain intact, the meat has a texture similar to the original texture of fish. Further, cooking of the bound fish meat of the present invention can be carried out by simply slicing the meat to an appropriate thickness and heating it, making it an extremely simple operation. Furthermore, according to the production method of the present invention, bound fish meat can be formed into a predetermined shape through extremely simple steps of pressurization and freezing, and the yield can also be very good.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing one embodiment of bound fish meat according to the present invention, FIG. 2 is a perspective view showing another embodiment, FIG. 3 is a perspective view showing still another embodiment, and FIG. FIG. 5 is an explanatory cross-sectional view showing the manufacturing process of bound fish meat according to the present invention, and FIG. 5 is an explanatory cross-sectional view showing the manufacturing process of another embodiment. (1)...piece of fish meat (2)...binder (
3)...Formwork (5)...Concave groove (4)...Convex strip Patent application Hitotoppan Printing Co., Ltd. Nippon Steel Life Co., Ltd. Figure 1 Figure 3

Claims (5)

[Claims] (1) A plurality of pieces of fish meat that have been subjected to moisture adjustment or smoking treatment, and a binder sprinkled on the surface of the pieces of fish meat,
Bound fish meat that is bound by pressurization and freezing. (2) The bound fish meat according to claim 1, characterized in that a concave groove is provided to partition the fish meat into appropriate amounts and shape units. (3) The bound fish meat according to claim 1 or 2, characterized in that a food other than fish meat is contained inside. (4) A plurality of pieces of fish meat are subjected to moisture adjustment or smoking treatment to reduce the moisture content on the surface and inside, and after spraying a binder on the surface of the pieces of fish meat, they are filled into a mold and heated. A method for producing bound fish meat, which comprises binding pieces of fish meat together by applying pressure and freezing at the same time as or after the pressurization. (5) According to claim 4, a convex strip is provided in the mold, and at the same time as the pieces of fish meat are pressurized and bound, grooves are formed to divide the fish meat into appropriate amounts and units of appropriate shapes. A method for producing bound fish meat.