JPH0481423B2 - - Google Patents
Info
- Publication number
- JPH0481423B2 JPH0481423B2 JP61193575A JP19357586A JPH0481423B2 JP H0481423 B2 JPH0481423 B2 JP H0481423B2 JP 61193575 A JP61193575 A JP 61193575A JP 19357586 A JP19357586 A JP 19357586A JP H0481423 B2 JPH0481423 B2 JP H0481423B2
- Authority
- JP
- Japan
- Prior art keywords
- minced
- salmon
- vertebrae
- vertebral
- vertebral bodies
- 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.)
- Expired - Lifetime
Links
- 241000972773 Aulopiformes Species 0.000 claims description 25
- 235000019515 salmon Nutrition 0.000 claims description 22
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 11
- 229960005069 calcium Drugs 0.000 description 11
- 229910052791 calcium Inorganic materials 0.000 description 11
- 239000011575 calcium Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 206010061549 Sensation of foreign body Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、カルシウム源としての椎骨を食用に
供し得る状態にして肉身中に混在させた鮭そぼろ
の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing minced salmon in which vertebrae as a calcium source are brought into an edible state and mixed in the meat.
従来の技術
近年、鮭のそぼろを瓶詰にしたものが市販され
るようになつたが、従来の製品は鮭魚体を三枚に
おろしたフイレーを蒸煮して剥皮し、肉身をほぐ
して小骨を除去したものを調味しながら加熱して
脱水することにより調製したものである。Conventional technology In recent years, bottled minced salmon has become commercially available, but the conventional product consists of fillet, which is made by cutting the salmon body into three pieces, then steaming and removing the skin, loosening the meat, and removing the small bones. It is prepared by heating and dehydrating it with seasoning.
而して、最近における健康食品の普及に伴い、
消費者の食生活上での栄養分の有効な摂取に関心
が高まつてきている。特に、カルシウムは、幼児
の骨の強化及び老人の骨の脆弱止が問題となつて
いることから、その有効な摂取が食生活上重要に
なつている。 Therefore, with the recent spread of health foods,
Consumers are becoming increasingly interested in the effective intake of nutrients in their diets. In particular, effective intake of calcium has become important in the diet, as strengthening the bones of young children and preventing bone fragility in the elderly has become a problem.
発明が解決しようとする課題
本発明は、上述したごときカルシウム摂取の重
要性に鑑みなされたものであつて、鮭の椎骨をそ
の形状を保持したまま食用に適するようになした
のもを鮭肉のそぼろに混合することにより、カル
シウム分に富む鮭そぼろを廉価に生産し得る方法
を提供することを課題とする。Problems to be Solved by the Invention The present invention has been made in view of the importance of calcium intake as described above, and is made by preparing minced salmon meat by making the vertebrae of salmon edible while retaining its shape. It is an object of the present invention to provide a method for producing minced salmon rich in calcium at a low cost by mixing the minced salmon with calcium.
以下本発明を詳しく説明する。 The present invention will be explained in detail below.
発明の構成
本発明に係る製造法の特徴は、鮭魚体を三枚に
おろしてフイレーと椎骨とに分別し、フイレーは
蒸煮して常法によりそぼろ形態となし、一方、椎
骨はそれに残存する肉身を洗い落してそれを構成
している各椎体にほぐし、次いで各椎体を加圧蒸
煮してその形状を保持させたままで軟化し、得ら
れた軟化椎体を上記そぼろと混合することにあ
る。Structure of the Invention The production method according to the present invention is characterized by cutting the salmon body into three pieces and separating them into fillets and vertebrae.The fillets are steamed and made into minced pieces by a conventional method, while the vertebrae are made from the remaining flesh. The vertebral bodies are washed off and loosened into their constituent vertebral bodies, and each vertebral body is then pressure-cooked to soften it while retaining its shape, and the resulting softened vertebral bodies are mixed with the minced vertebral bodies. be.
課題を解決するための手段
本発明では、まず、頭及び内臓等を除去した鮭
魚体を三枚におろししてフイレーと椎骨とに分別
し、フイレーは蒸煮して常法によりそぼろ形態に
する。すなわち、フイレーを蒸煮して剥皮し、肉
骨をほぐして小骨を除去した後、水晒しを行つて
脂肪を除き、圧搾して水分を除去したものに調味
して加熱することにより、鮭のそぼろが得られ
る。Means for Solving the Problems In the present invention, first, a salmon fish body from which the head, internal organs, etc. have been removed is cut into three pieces, separated into fillets and vertebrae, and the fillets are steamed and made into minced pieces using a conventional method. In other words, the fillet is steamed and skinned, the meat bones are loosened and small bones are removed, the fat is removed by soaking in water, the water is removed by pressing, and the mixture is seasoned and heated to produce minced salmon. is obtained.
次に、上記により分別した椎骨を水洗してそれ
に付着して残存する主として血合肉からなる肉身
を洗い落すと、椎骨はバラバラにほぐれそれを構
成して椎体が得られる。 Next, the vertebrae separated in the above manner are washed with water to remove the remaining flesh mainly consisting of blood and flesh that remains attached to the vertebrae, and the vertebrae are loosened into pieces to form vertebral bodies.
本発明では、この椎体を加圧蒸煮して、その形
状を保持したままで軟化することが重要である。 In the present invention, it is important to pressure-cook the vertebral body to soften it while retaining its shape.
椎体をその形状を保持したままで軟化するには
３Kg／cm2程度の圧力下で30分程度蒸煮するとよ
い。 In order to soften the vertebral body while retaining its shape, it is recommended to steam it for about 30 minutes under a pressure of about 3 kg/cm 2 .
この軟化により椎体は、その食用に供し得る状
態となるので、それを上記により調製した鮭のそ
ぼろと混合すると、食用に際し、異物感を感ずる
ことなく食することができるようになる。したが
つて、この椎体をそぼろと一緒に食することによ
りカルシウム分を摂取することができ、また、従
来廃棄していた鮭の椎骨も有効に利用し得るの
で、鮭そぼろを廉価に生産することができる。 This softening makes the vertebral body edible, so if it is mixed with the minced salmon prepared above, it can be eaten without feeling like a foreign body. Therefore, calcium content can be ingested by eating this vertebral body together with minced salmon, and salmon vertebrae, which were conventionally discarded, can also be used effectively, so minced salmon can be produced at a low cost. be able to.
このように鮭の椎体をそぼろと一緒に混合する
と、椎体自体がそぼろに混在するので、椎体の混
入が明確となり、これがカルシウム源となること
を消費者にはつきりと認識させることができる。
さらに、ピンク乃至黄色の鮭肉の色調と椎体の白
い色調とが調和し、審美的の美しさを与えるとと
もにこれを食したときに椎体特有の歯ごたえが鮭
肉そぼろのやわらかい食感と相まつて実際に鮭を
食している食感を与えることができる。 When salmon vertebral bodies are mixed with minced meat in this way, the vertebral bodies themselves are mixed with the minced meat, so it becomes clear that the vertebral bodies are mixed in, and consumers must be made aware that this is a source of calcium. I can do it.
Furthermore, the pink to yellow color of the salmon meat harmonizes with the white color of the vertebral bodies, giving it an aesthetic beauty. It can give you the texture of actually eating salmon.
実施例と発明の効果
叙上のとおり、本発明によると、鮭の椎骨をそ
の形状を保持したままで食用に適した状態にして
鮭のそぼろに混合し、椎骨を異物感を感じさせる
ことなくそぼろ肉と一緒に食し得る新しい形態の
鮭そぼろ製品を提供することができるので、鮭そ
ぼろを賞味しながら十分量のカルシウムを摂取し
得るようになる。また、本発明によると、従来鮭
そぼろの製造の際に廃棄していた椎骨をカルシウ
ム源として有効に利用できるので、資源活用の面
からも有用であると言える。Embodiments and Effects of the Invention As described above, according to the present invention, salmon vertebrae are made into an edible state while retaining their shape, and are mixed with salmon minced meat, without making the vertebrae feel like a foreign body. Since a new form of minced salmon product that can be eaten together with minced meat can be provided, a sufficient amount of calcium can be ingested while enjoying minced salmon. Further, according to the present invention, vertebrae, which were conventionally discarded during the production of minced salmon, can be effectively used as a calcium source, so it can be said to be useful from the perspective of resource utilization.
因に、従来、カルシウム分を強化した食品の多
くはリン酸カルシウム、乳酸カルシウム又は炭酸
カルシウム等を添加したものであつて、魚体の椎
骨を食用に供し得る状態にして肉身と混合してカ
ルシウム源として利用することは未だ知られてい
ない。 Incidentally, conventionally, most foods fortified with calcium have been supplemented with calcium phosphate, calcium lactate, calcium carbonate, etc., and the vertebrae of the fish are made into an edible state and mixed with the meat to be used as a calcium source. It is not yet known to do so.
以上に実施例を示して本発明を具体的に説明す
る。 The present invention will be specifically explained by showing examples above.
実施例
頭及び内臓を除去した鮭魚体を三枚におろして
フイレーと椎骨に分別し、得られたフイエー70ｇ
を蒸煮して剥皮した肉身をほぐして血合肉及び小
骨等を除いたものに味醂、砂糖、醤油及び適量の
水を加えてとろ火で焦げぬように煮つめて、そぼ
ろ40ｇを得た。Example A salmon fish body from which the head and internal organs have been removed is cut into three pieces and separated into fillets and vertebrae, resulting in 70g of fillets.
After steaming and peeling off the skin, loosen the flesh and remove blood and small bones, add mirin, sugar, soy sauce and an appropriate amount of water, and boil it over low heat to avoid burning to obtain 40g of minced minced meat.
一方、上記により分別した椎骨30ｇを水洗いし
てそれに付着している肉身（主として血合肉）を
洗い落としてバラバラにほぐし、椎体20ｇを得
た。この椎体を一緒にして加圧蒸煮釜に収容し、
３Kg／cm2の圧力下に水蒸気を導入して30分間蒸煮
した。 On the other hand, 30 g of the vertebral bones separated as described above were washed with water to remove the flesh (mainly blood and flesh) adhering to them and disintegrated into pieces to obtain 20 g of vertebral bodies. The vertebral bodies were placed together in a pressure steamer,
Steam was introduced under a pressure of 3 Kg/cm 2 and steamed for 30 minutes.
このようにして得られた椎体は、その形状を保
持していて、しかも食用に供し得る程度に軟化し
ているので、それをそのまま上記により得たそぼ
ろに混合し、この混合物を瓶詰めにして製品とす
る。 The vertebral body obtained in this way retains its shape and is softened enough to be eaten, so it is mixed directly with the minced meat obtained above, and this mixture is bottled. Product.
なお、椎体のそぼろに対する混合配合は重量で
７（そぼろ）：３（椎骨）とした。 The mixing ratio for the minced vertebral bodies was 7 (minced):3 (vertebrae) by weight.
上記製品を食用に供したところ、椎体の異物感
はなく、むしろそぼろのみの製品に比べて歯ごた
えとボリユーム感がある。 When the above-mentioned product was eaten, there was no sensation of foreign bodies in the vertebral bodies, and in fact, it had a chewier and voluminous feel than a product containing only minced meat.
Claims (1)
し、フイレー煮して常法によりそぼろ形態とな
し、一方、椎骨はそれに残存する肉身を洗い落し
てそれを構成している各椎体にほぐし、次いで各
椎体を加圧蒸煮してその形状を保持させたままで
軟化し、得られた軟化椎体を上記そぼろと混合す
ることを特徴とする椎骨を混在させた鮭そぼろの
製造法。 ２ 上記椎体を約３Kg／cm2で約30分間加圧蒸煮す
る特許請求の範囲第１項記載の製造法。[Scope of Claims] 1. Salmon fish body is cut into three pieces, separated into fillet bones, and fillet boiled to give a minced form by a conventional method, while vertebrae are constructed by washing off the remaining flesh. The vertebral bodies are loosened into each vertebral body, and each vertebral body is then pressure-cooked to soften it while retaining its shape, and the resulting softened vertebral body is mixed with the minced vertebral bodies. How to make minced salmon. 2. The manufacturing method according to claim 1, wherein the vertebral body is pressure steamed at about 3 kg/cm 2 for about 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61193575A JPS6349058A (en) | 1986-08-19 | 1986-08-19 | Preparation of salmon flake containing vertebra |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61193575A JPS6349058A (en) | 1986-08-19 | 1986-08-19 | Preparation of salmon flake containing vertebra |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6349058A JPS6349058A (en) | 1988-03-01 |
| JPH0481423B2 true JPH0481423B2 (en) | 1992-12-24 |
Family
ID=16310283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61193575A Granted JPS6349058A (en) | 1986-08-19 | 1986-08-19 | Preparation of salmon flake containing vertebra |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6349058A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002087354A1 (en) * | 2001-05-01 | 2002-11-07 | Novozymes A/S | Method for processing fish material |
-
1986
- 1986-08-19 JP JP61193575A patent/JPS6349058A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6349058A (en) | 1988-03-01 |
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