JPH03130035A - Production of formed fish meat - Google Patents

Abstract

PURPOSE:To obtain the subject formed fish meat excellent in binding strength by laying a sheet of plastic film on the inside of a mold composed of mutually biting upper and lower mold parts, charging a filet-shaped or pellet-shaped fish meat thereinto, tightly sealing, fitting the upper mold part to the lower one, pressurizing the mold by fastening and carrying out rapid freezing. CONSTITUTION:On the inside of a mold composed of mutually biting upper mold part 1 and lower mold part 2 respectively made of a porous metal, a sheet of plastic film having dotted line-shaped cuts in parallel are laid and a filet-shaped or pellet-shaped fish meat prepared from edible portions thereof is charged and tightly sealed. The upper mold part 1 is fitted to the lower one 2, pressurized by fastening, kept at 0 to -3 deg.C while removing excess water component aid oil component and rapidly frozen, thus obtaining the objective formed fish meat excellent in flavor and texture properties.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention consists of a perforated metal formwork that is divided into upper and lower parts, and when the upper and lower formworks are put together, one formwork is separated from the other formwork. Using a mold that presses the contents by biting into the frame and tightening it, and a plastic film with parallel dashed line cuts, fish meat can be molded into any shape, and can be processed through specific freezing treatments. It has a binding strength that does not collapse even if it is not heated after thawing, and it has a flavor,
The present invention relates to a method for producing molded fish meat with excellent texture.

(Conventional technology) Conventionally, the method of pre-processing fresh or frozen fish to remove the head, internal organs, bones, skin, etc., and forming the fish meat into blocks with only the edible parts using wheat protein or milk. A method using a binding agent such as casein, or salting a part of the fish,
There is a method in which the fish meat proteins ξosin and actomyosin are extracted by salting, and this is mixed with the fish meat and bound together.

There are also methods for freezing fish in blocks, such as filling a freezing dish with fish meat and pressing it down from above to leave as few gaps as possible, and the so-called contact method, in which both sides of the fish are sandwiched between metal plates. has been proposed and is actually used, but since the cooling effect of this method is mainly based on heat transfer through contact, it is not suitable for objects with small contact areas with the freezing plate and irregular shapes. .

In both of these methods, it is said that normal fish expands approximately 1.07 times due to the expansion of water during freezing, and not only that, but the gas in the fish is separated during freezing, resulting in abnormal volumetric expansion. When it thaws, the fish meat becomes spongy and drips, and when the water in the gaps between the fish meat thaws, it significantly impairs its cohesiveness. As described above, when fish are frozen, their muscle tissue is damaged by the effects of freezing expansion and separation gas, resulting in a loss of water retention, accompanied by freezing denaturation of proteins, resulting in a significant loss of physical properties.

(Problems to be Solved by the Invention) As described above, the conventional method of shaping fish meat into blocks and freezing them has many drawbacks.

The present invention aims to improve these drawbacks and provide a method for easily producing molded fish meat with excellent flavor and texture.

(Means for Solving the Problems) The present inventor focused on the need to take measures to rapidly reduce turgor pressure in the initial stage of freezing, and as a result of intensive research, discovered that when freezing fish, it is necessary to take measures to reduce turgor pressure as much as possible. maintain cooling,
It has been found that it is most preferable to make the fish itself soaked with water while draining the water, and to freeze the fish while draining the gas it contains. Supercooling refers to a state in which water does not freeze even after being cooled to below its original freezing point.In the case of water, the original freezing point is O'C, but if it is slowly cooled without applying shock, - It is possible to make water that does not freeze even at 5°C, and it is obvious that fish juice has a lower freezing point drop than water.

The present invention was completed based on the above-mentioned knowledge. That is, it consists of a perforated metal formwork that is divided into upper and lower parts. When the upper and lower formworks are put together, one formwork is inserted into the other formwork. A plastic film with parallel dashed line cuts is placed in a mold that applies pressure to the contents by biting into the mold and tightening it. Filled with shaped fish meat and sealed.
A method for producing shaped fish meat, which is characterized in that the upper and lower molds are brought together and fastened, pressurized, kept at a temperature of O''C to -3℃ for a certain period of time without removing excess water or oil, and then rapidly frozen. It is.

The present invention aims to obtain molded fish meat that is molded into an appropriate shape and has a cohesive strength that does not collapse even when it is not heated after thawing. You won't get good results. The mold used in the present invention is made of a porous metal mold that is divided into upper and lower parts, and by combining the upper and lower molds, the cross section can be formed into any shape such as circular, elliptical, square, or fish-shaped. The size of the mold is such that either the upper or lower mold frame can be inserted into the other mold frame and tightened to apply pressure to the contents.

This mold will be described in detail based on an example of implementation shown in the drawings. One side edge of the upper mold frame 1 and the lower mold frame 2 are connected by a hinge 3 so that they can be opened and closed freely, and a ring 4 is attached to the other side edge. and hinge 5
When the handle 6 is lowered, the ring 4 and the hinge 5 are fastened, and at this time, the side edge of the upper formwork 1 bites into the inside of the lower formwork 2, and internal pressure is applied. There is. Moreover, a large number of holes 7 are provided in the upper formwork 1 and the lower formwork 2. The upper formwork l and the lower formwork 2 are made of metal, and usually have a diameter of 1.0
A stainless steel material with a diameter of ~1.5 mm is used, and a material having a large number of holes 7 by being made entirely of punched mesh is preferred. The hole 7 has a porosity of 15 to 60%, and may be a round hole, a long hole, or a square hole. The drawing shows a mold with a fish-shaped cross section, but molds with complex cross-sections such as flower shapes and animal shapes are also available.
Copper alloy, aluminium, and casting molds can be used.

In the present invention, as shown in the drawings, a plastic film 9 having broken line-shaped notches 8 arranged in parallel is placed in a mold, and fillet-shaped or pellet-shaped fish meat processed only in the edible portion is filled into the mold. However, the plastic film usually has a thickness of 0.03 to 0.08+++n, has appropriate strength, and is freeze resistant, and may be made of low density polyethylene, polypropylene, polyamide, or Laminated films containing them are preferred. For example, the broken line cut 8 is 3
A plastic film is used in which 5 strips of 1/3 inch width are made at equal intervals, and these are made in parallel at 6 rib pitches over the entire surface of the plastic film. The width and spacing of these cuts can be determined as appropriate based on the above.

At this time, we considered using a perforated plastic film with numerous holes of 0.2 to 0.7 mm in diameter to provide air permeability and moisture permeability. It has been found that the fish meat has better binding properties, less adverse oral effects, and is much more advantageous for the purpose of use. Although the reason for this is not clear, it is presumed that the cut in the plastic film itself functions as a kind of valve.

The fish meat used in the present invention usually includes fish heads,
So-called fillet meat is used, which is made up of only the edible parts of seafood muscles, including water, protein, lipids, carbohydrates, and ash, with the internal organs, bones, and skin removed, but sardines, horse mackerel, mackerel, and sea bream are used. For small fish such as , you can use pellet-shaped fish meat collected with a meat removal machine. For general fish that have low freeze resistance, such as cod, walleye cod, and hake, it is better to immerse them in a high osmotic solution and then dehydrate them using a centrifuge than to use them as is. , and the binding properties of fish meat also improve. Since watery fish generally has no freeze resistance, it can be used more advantageously if appropriate dehydration or protein denaturation prevention measures are taken in advance.

In general, cytoplasmic food materials such as fish meat have a changeable cell membrane, that is, selective permeability, even when they are no longer living organisms, and some molecules easily enter cells and others do not. , proteins and phospholipids hardly pass through the membrane, but salt, glucose, oligosaccharides such as sucrose, and sugar alcohols such as sorbitol can pass through and be taken into the cell membrane.On the other hand, intracellular water does not pass through the membrane. The force that tries to separate them and make them isotonic works, resulting in dehydration.

The osmotic pressure of saltwater fish is 7.2 to 11.1 atm, and the osmotic pressure of freshwater fish is 4.8 to 7.4 atm (calculated using the freezing point depression method).
However, the concentration of solutions such as table salt, glucose, sucrose, and sorbitol, which have an osmotic pressure that is isotonic with seawater fish, is 0. 87-1.33%, 2.69-4°12% for glucose, 5.08 for sucrose
~7.78%, 2.64-4.14 for sorbitol
%, and after coming into contact with a highly osmotic solution with a concentration higher than this, it is possible to easily dehydrate and remove water by treating it with a centrifuge or compressor. In particular, it was found that by applying an osmotic pressure that is about four times the inherent osmotic pressure of fish, the selective permeability of the cell membrane was lost, and the concentration of each solution at that time was 3.4
7-5.31%, glucose 10.76-16.48%
, sucrose 20.72-31.10%, and sorbitol 10.56-16.56%.With these concentrations as limits, it is possible to dehydrate fish by contacting them with any concentration and type of liquid. .

This results in a large number of hydrophilic groups that convert free water into bound water, leading to a lower freezing point and removing water from fish at low temperatures below O'C, resulting in a decrease in free water. It will become. It also stabilizes supercooling, prevents ice crystal nucleation, promotes ice crystal nucleation inactivation, and improves ice crystallization during rapid freezing under pressure in a water-filled mold. As a result of alleviating the pressure, it can be expected that damage to proteins such as myosin and degradation of ATP (adenosine triphosphate) will be reduced, making it possible to maintain the freshness of the fish.

By dehydrating shaped fish meat as described above to reduce the water content to at least 78% or less, the quality of high-moisture low-grade fish can be significantly improved and the texture can be improved. For example, fillet of pollock cod with a moisture content of 83% can be immersed in a salt concentration of 3.45% for 30 minutes and then dehydrated to have a moisture content of 78%.

Once the fish meat was filled and sealed as described above, the upper and lower molds were tied together and kept at a temperature of 0°C to -3°C for a certain period of time while applying pressure to remove excess water or oil. Then freeze quickly.

The freezing method may be any known method, such as an air freezing method such as air blasting or shear freezing, a brine immersion method using salt yabrobylene glycol, or a refrigerant direct contact method using liquefied nitrogen and liquefied carbonic acid.
It is necessary to pre-cool to 0°C to -3°C and freeze. As a method, the processing temperature of the fish should be at least 4℃.
After filling the mold, the mixture is placed in a precooling chamber at a temperature of O'C to -3"C. The time required varies depending on the size and shape of the mold, but usually 10 to 60 minutes is sufficient.

At this time, for fish species that contain a lot of oil and fat, such as sardines, put them in a mold and tighten them, applying internal pressure to the O''C ~ -3
When maintained at a temperature of 0.degree. C., the oil leaches out from the cuts in the plastic sheet before the liquid juice does, allowing the fish meat to bind without any problems.

Freezing is usually carried out in a freezing device at -30°C to -70'C,
When using frozen formed fish meat for cooking, it is difficult to cut it unless the freezing temperature is lowered or it is thawed.
Since it cannot be used immediately for cooking, it is possible to make continuous cuts in the frozen molded fish meat depending on the purpose of use, for example, 10-30% at intervals of 8-20111111. It can be easily cut into thin pieces of the same thickness by the shearing force of a knife. This flaked fish meat can be immediately fried, heated on a hot plate, steamed, or cooked in an oven or microwave without thawing.
Cooked frozen foods can be easily made by coating and breading to solidify the food. Furthermore, it can be distributed as a frozen chilled food without causing drips.

(Example) Next, examples of the present invention will be described.

Example 1 10 kg of red sea bream was cut into 3 pieces with the head, internal organs and skin removed, and the bones were removed to obtain 3.6 kg of raw meat consisting only of the edible parts. After washing this with O''C water, wipe off the water on the surface and prepare fillet-shaped fish meat.As a mold, the shape shown in the drawing is 500MX, 140mm, and 65m in size.
A plastic film made of 3mm stainless steel punched mesh was laid down with 3mm wide notches at equal intervals of 5fflII+, and these were placed in parallel at a pitch of 6mm, and the fillet-shaped fish meat was evenly spread lengthwise After filling them in rows, tightening them and keeping them cool at -3℃ for 30 minutes under pressure,
Freeze for 12 hours at -40"C, remove from the mold, and
Continuously make 50 thin slices with an electric saw, leaving a part at a right angle with a width of 0 mm, wrap the molded fish meat tightly with a 0.03 mm thick polypropylene film, and -18 Stored in the refrigerator at ℃.

Example 2 The head and internal organs were removed from 9.2 kg of raw sardines to obtain 6.2 kg. Separate this from the bones using a fish cutting machine and make 4.5 kg of fish.
The meat was collected, exposed to 2°C water for 15 minutes, and then dehydrated using a centrifuge to obtain 3.5 kg of pelleted meat.

This was filled into a mold lined with a plastic film in the same manner as in Example 1, and kept cool under pressure at -2°C for 40 minutes. At this time, the oil content is 0.03 from the cut in the film.
kg was squeezed out. After rapidly freezing it at -40'C, it was removed from the mold and stored at -18'C.

(Effects of the invention) Seafood has been used as an important ingredient in food culture since ancient times, but recent fisheries white papers show that the consumption of fish as food is on the decline, and a so-called fish shortage is occurring. be. There are various reasons for the decline in fish dishes, but among them, the preparation is troublesome, the smell is unpleasant,
There are bottlenecks in the cooking stage, such as the presence of bones. As a solution to this problem, only the edible parts have been processed and sold as so-called fillets or fillets, but this is not sufficient.

On the other hand, due to the diversification of dietary habits, we are responding to the diversification of types and forms, such as preparing fish as a side dish that goes well with Western-style meals and bread meals, rather than eating Japanese food with fish. It is hoped that the supply of quality marine products will be available.

According to the present invention, quality deterioration factors occur due to surface changes such as drying, oil scorching, and discoloration that occur due to sublimation of ice crystals due to temperature fluctuations during freezing and frozen storage, and internal changes such as protein denaturation and drip formation. It has become possible to significantly reduce the amount of water used in fish, so we can change the shape of fish from the traditional sense of daily necessities to that of a luxury food, with excellent flavor and texture, and
A food material that can accommodate the diversification of fish cooking formats can be obtained.

The shaped fish meat of the present invention is intended to be a food material with a low degree of processing, and by using fresh fish, it can be served as sashimi. It is edible, and can be made into the desired taste and texture by selecting the fish species, changing the direction of the fish body during filling, and adding very small amounts of seasonings and spices. In addition, secondary cooking includes boiled, boiled, steamed, grilled, soup, and stir-fried dishes.
It is used for all types of cooking, including vinegared dishes, yomemo, and fried dishes, whether Japanese, Chinese, or Western. It can also be used as a processed food material. For example, the product of the present invention cut into round shapes can be canned and soaked in fish oil, or it can be diced and simmered with seasonings and dried to make tsukudani or delicacies. You can also. In addition, by increasing the degree of processing, it is possible to produce foods with high palatability.

For example, shrimp, squid, crab, and other aquatic animals can be made into a paste, either as is, or salted and made into a paste, and cheese, mushrooms, meat called phallus, liver, and fish can be made into a paste. Western-style fish dishes such as pâtés and terrines can also be easily made by adding spices, fats, oils, seasonings, and starch as a binder, shaping the mixture into pillars, and burying the pillars in the fish body.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing the upper and lower molds used in the present invention combined, Figure 2 is a perspective view showing the upper and lower molds of the same mold opened, and Figure 3 is a perspective view showing the upper and lower molds used in the present invention. FIG. 2 is a plan view of a plastic film used in the present invention. L... Upper formwork 2... Lower formwork 3... Hinge 4... Ring 5... Hinge 6... Handle 7... Hole 8... Broken line cut/Plastic film A many (] I

Claims (3)

[Claims] (1) Consists of a perforated metal formwork that is divided into upper and lower parts.
When the upper and lower formworks are put together, one formwork bites into the other formwork, and when tightened, pressure is applied to the contents.Dotted line-shaped cuts are made in parallel in the mold. Spread a plastic film, fill it with fillet-shaped or pellet-shaped fish meat processed only for the edible part, seal it, fit the upper and lower molds together and pressurize, remove excess water or oil and heat to 0℃~ A method for producing shaped fish meat characterized by holding it at -3°C for a certain period of time and then rapidly freezing it. (2) Fish meat in the form of fillets or pellets is brought into contact with a high osmotic solution of one or more of salt and glucose, oligosaccharides such as sucrose, and sugar alcohols such as sorbitol until the water content is reduced to 78% or less. 2. The method for producing shaped fish meat according to claim 1, wherein dehydrated fish meat is used. (3) A method for producing shaped fish meat, which comprises making cutting slits at appropriate intervals on the shaped fish meat formed and frozen by the method according to claim 1.