JPH0510071B2 - - Google Patents

Description

[Detailed description of the invention]

<Purpose of the Invention> Industrial Field of Application The present invention relates to a method for producing container-packed food for shelled meat, and more specifically, a container for shelled meat in which a part of the shelled meat is colored red to improve color luster and appearance. Pertains to the manufacturing method of stuffed foods. Conventional technology Antarctic rockfish is attracting attention as the largest unused resource left in the ocean, and has an extremely good nutritional balance of amino acids. For this reason, they are extremely attractive as food for humans. However, Okiami is a raw material that (1) is very susceptible to deterioration in quality when it loses its freshness, as it has autolytic enzymes unlike other crustaceans, such as shrimp. ) It has disadvantages such as the protrusions such as the shell, legs, and antennae that cover the surface of the meat, which seriously impairs the texture. Therefore, it is necessary as a process to remove the protrusions that are the drawback of (2), but recently, in order to remove both the drawbacks of (1) and (2), it has been recently decided to remove the shells from the raw oysters immediately after they are caught. to remove the drawback of (2), freeze it immediately after shelling to remove the drawback of (1), steam this frozen live meat, stuff it with meat, inject seasoning liquid and tighten it,
A method has been proposed for producing canned shelled meat boiled in water by high-temperature sterilization using retort heating, and production using this method is now on track. However, the boiled canned shelled meat inside has a very bad image compared to other crustaceans such as shrimp crabs because the heated meat inside is white and the grains are rice grain-like. unappetizing. In addition, attempts have been made to color the white shrimp, but the coloring agent or dye may seep into the inside of the shrimp during retort heating, or the coloring agent may spread throughout the inside of the can, causing the shrimp meat to deteriorate. It is not possible to give a color tone close to that of . Problems to be Solved by the Invention The present invention aims to solve these problems. Specifically, the present invention aims to solve these problems. Mix the steamed shelled meat with uncolored steamed shelled meat, especially,
To provide a method for producing a packaged food product in which the colored steamed shelled meat does not seep into the inside of the shelled meat and does not discolor or fade even during retort sterilization. <Structure of the Invention> Means for Solving the Problems and Their Effects That is, the production method according to the present invention divides the steamed steamed okiamimuki, and adds fish minced meat, egg white, and starch to the surface of some of the steamed okiamimuki. After applying a coloring agent containing a red natural pigment, the coloring agent is heated to gelatinize and color the meat, while the colored steamed okiamimuki meat is mixed with other parts of the steamed okiamimuki meat and placed in a container. The meat is stuffed into the container, and then a seasoning liquid is poured into the container, the container is sealed, and the container is heated and sterilized. Hereinafter, the structure and operation of the means will be explained in more detail with reference to the drawings. First of all, FIG. 1 is an explanatory diagram of an example of the process of manufacturing a packaged packaged food containing shelled meat using the method of the present invention, and FIG. be. According to the present invention, raw okiami, such as frozen okiami, is sliced into desired dimensions, this is steamed and peeled, a part of this is extracted, colored with a coloring agent, and the coloring is fixed by gelatinizing this. do. In general, the beauty of the color of food and its quality are attractive to consumers, and are important issues that even affect market evaluation. For this reason, food manufacturers often use a variety of dyes to color foods in a way that people like. Not only is red a typical color that stimulates the appetite, but because the taste and flavor of Okiami is similar to that of crustaceans such as shrimp and crab, part of the meat is colored red, and only the surface of the shelled meat is colored. It must have a red appearance, and a portion must be colored red, that is, it is an inseparable element from the red color. However, although the shelled meat of Okiami has an extremely good balance of amino acids nutritionally and is excellent as a food, Okiami turns white when heated by steaming, etc., and its particles are rice-grain-like. For this reason,
Steamed okiami is far from the image of crustaceans and does not whet the appetite of consumers. From this point on, a portion of the contents of the container is made up of colored steamed okiami to give it an appearance similar to the contents of canned shrimp, etc., and when coloring this steamed shelled meat, it is necessary to sterilize it in a retort or store it. We researched a coloring method that does not cause color fading or transfer of flavor, and developed a technology for producing packaged foods made from shelled meat, leading to the completion of the present invention. That is, as shown in Fig. 1, frozen meat is sliced and steamed to a center temperature of 60 to 100°C. A part of the steamed shelled meat is loosened, and a coloring agent containing minced fish meat, egg white, and starch is sprayed on it along with a coloring agent, and then heated to gelatinize the coloring agent applied to the surface. Fixes the coloring agent contained in the material. The colored steamed shelled meat thus obtained is mixed with the previously uncolored steamed shelled meat that has not been colored after steaming, stuffed into a container, and after filling with seasonings, the container is sealed and sterilized at high temperature. As shown in Fig. 2, the containerized food product obtained in this way consists of flakes with a red surface color and loosened inside the white rice-grain-shaped uncolored okiami-muki 1. Colored Okiami Mukimi 2
are scattered around, giving the appearance something similar to shrimp meat. The coloring agent used in this case needs to be edible without discoloring or fading when the canned food is heated, or causing the colored color to bleed or bleed. From this point of view, Okiami paste, Okiami extracted pigments, and oil-soluble red natural pigments (e.g., paprika, oleorange, etc.) are suitable; among these, Okiami paste and Okiami extracted pigments have problems with flavor. It is also extremely suitable. These coloring agents are not used alone, but need to be added to minced fish, egg white, and starch at a ratio of 1 to 20% and used as a coloring agent.
That is, the coloring agent is applied by spraying onto the surface of steamed meat, especially flaky meat that has been loosened, and then heated. As a result, the minced fish meat and egg white are thermally denatured and coagulated, and at the same time, starch is used as a binder to gelatinize, cooled, and a coloring agent is present in the surface layer, thereby obtaining colored steamed and shelled fish meat. The colored steamed okiamimuki obtained in this way is fixed by the presence of a coloring agent in the layer made up of heat-denatured or heat-coagulated ground fish meat and egg whites connected by gelatinized starch. It does not change color or fade even after sterilization, and the colored color (i.e., the coloring agent) does not leak or bleed, and the color does not transfer during storage in the container. do not have. The colored steamed shelled meat obtained by the above processing is mixed with the uncolored steamed shelled meat, packed in a container, sealed, and heat sterilized to produce an appetizing seaweed of good quality, flavor, and color. Packaged peeled meat foods can be produced. Examples Hereinafter, the present invention will be further explained with reference to examples. A container-packed food product containing shucked meat was produced according to the process diagram shown in FIG. First, the frozen fillets produced by Okiami were sliced into 60mm thick slices and steamed at 90℃ for 60 minutes. Next, a part of the steamed shelled meat was extracted, loosened, and sprayed with a coloring agent having the composition shown in Table 1, and the coloring agent was applied to the surface of the shelled meat. Next, this was steamed to gelatinize and fix the colorant on the surface, and then cooled. Next, the colored steamed shelled meat obtained in this manner is blended with uncolored steamed shelled meat that has not been colored because it has been steamed as described above, and the meat is packed in an aluminum can, and the seasoning liquid shown in Table 2 is poured into it. Then 120℃
The meat was sterilized by heating for 10 minutes to obtain packaged food. In addition, while this was referred to as Sample A, a packaged container of uncolored steamed and shucked meat was obtained as Sample B using the same manufacturing method.
and Sample B was conducted in a group interview.
As a result, sample A has colored red steamed oysters interspersed with white uncolored steamed oysters, and is similar to canned shrimp meat, compared to sample B, which has only white, uncolored oysters. It was said that the meat was similar to shrimp meat, and was rated as ``very favorable.''

【table】

[Table] <Effects of the Invention> As explained above, the food known by the method of the present invention is a combination of white steamed shelled meat and red steamed shelled meat, and the contents of the container taste as if they were vividly similar to meat. It has the appearance that some of the white meat is colored red. In addition, colored steamed shelled meat is colored by gelatinizing and cooling the coloring agent, so it does not change color or leak out when heated, and has a good flavor.
A packaged packaged shelled meat food with excellent color and appearance can be obtained.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram of the manufacturing process of an example of a packaged container-packed food with peeled meat according to the present invention, and FIG. 2 is an explanatory diagram of a mixed form of shucked meat in an example of the packaged food. Codes: 1... uncolored, thinly peeled meat, 2... colored, thinly peeled meat.

Claims (1)

[Claims] 1 Divide the steamed steamed okiamimuki and apply a coloring mixture of minced fish meat, egg white, and starch with a red natural pigment on the surface of some of the steamed okiamimuki, then heat to gelatinize this coloring. While coloring, this colored steamed okiamimumu,
A container-packed food product characterized in that the meat is mixed with the steamed shelled meat of another portion, stuffed into a container, and then a seasoning liquid is poured into the container, the container is sealed, and then heat sterilized. Manufacturing method.