JPH0518B2 - - Google Patents

Description

Detailed Description of the Invention A. Purpose of the Invention (Field of Industrial Application) The present invention relates to a method for producing bonito ham used in the seafood processing industry. The prepared liquid obtained by mixing a predetermined amount of oils and fats, etc. is injected into the quartered bonito, and the appropriate amount is filled by impregnating and soaking. After drying, smoking, sterilizing, and cooling, it is vacuum-treated. To provide a method for producing bonito ham that has flexibility like pork ham, has excellent meat color and flavor, and can be stored for a long period of time by packaging.

(Conventional technology) Traditionally, products made from bonito were eaten raw, seared,
It is eaten after being processed into bonito flakes, anna-bushi, etc. Of these, anna-bushi is known as a processed product that makes use of the bonito meat and can be preserved for a longer period of time.

This product was made by boiling and heating a fish body cut into quarters for a predetermined period of time, cooling it, cleaning or removing unnecessary parts on the outside of the fish body, and giving it a predetermined shape.

(Problems to be Solved by the Invention) When bonito flakes processed using the method described above are boiled at high temperatures, the entire flesh turns cloudy and the original bright red color of the bonito fades. , which reduces the product value.

Since no seasoning is added during processing, when eaten as is, the meat tastes bland and lacks a sense of taste, and also retains the characteristic fishy odor of bonito, so it is generally not in high demand.

The flesh breaks into small pieces during cooking, making it difficult to handle, and when served on tableware, it looks bad and is difficult to eat.

If raw bonito with reduced freshness is used, the above-mentioned cracked flesh and fishy odor will become worse, and other fresh raw bonito stored together with the raw material to be processed will also be defective, so make sure that enough of the raw bonito is used before processing. Selection is required.

There were various problems such as:

The present invention was made to solve the above-mentioned problems, and a prepared liquid obtained by mixing a predetermined amount of sodium chloride, sugar, a coloring seasoning preparation, an emulsified fat agent, etc., is injected into quartered bonito. By filling the appropriate amount by impregnating and dipping, drying, smoking, sterilizing and cooling, vacuum packaging the product.
The object of the present invention is to provide a method for producing bonito ham that has flexibility like pork ham, has excellent meat color and flavor, and can be stored for a long period of time.

B. Structure of the Invention (Means for Solving the Problems) The method of the present invention for achieving the above-mentioned object is to prepare raw bonito meat by injection using a liquid injection means, impregnation using a vacuum container, and immersion using a dipping container. After filling 30 to 40% by weight of the prepared liquid into raw bonito meat, dry the surface and heat to 1 to 1.5% by weight at 65 to 75℃.
It is a method of producing bonito ham that is smoked for a period of time, sterilized, cooled, and vacuum packaged.

The raw material used in the method of the present invention is the head,
After cutting off the tail, cut it into quarters and remove the spine, outer skin, etc.
It is a piece of fish that has been shaped by removing the blood joint and unnecessary parts around it, making it into a so-called block shape.Frozen fish is usually used, but of course fresh fish can also be used.

The use of the preparation liquid in the present invention means that raw fish meat is injected with the preparation liquid, impregnated with it, or immersed in this liquid. Add a red tinge or
The purpose is to give flexibility to the meat itself, improve its texture, and obtain the same color and flavor as animal ham.

The amount is approximately 30-40% by weight (30-40Kg) per 100Kg of bonito meat, which is the raw material.If the amount of this preparation is less than 30% by weight, the meat is It hardens and causes cracking,
There is a risk that the product will be defective and difficult to slice, and if it exceeds 40% by weight, the bonds between the meat will be destroyed and the meat will not have firmness, resulting in a mushy feeling when pressed with your fingers, making it difficult to use as a ham. However, in order to satisfy the requirements for good appearance such as shape and color, and texture such as aroma and nutritious taste, it must be prepared within the above-mentioned weight percentage range. is preferred.

Furthermore, to explain the composition of this preparation in detail, sodium chloride, sugar, chemical seasonings, etc. are used for seasoning, a known coloring agent is used for reddishing, and uneven coloring is further adjusted. Use colorants to

In addition, the above-mentioned increase or decrease in the amount of sodium chloride will have a sensitive effect on the taste of the finished bonito ham.
It is always necessary to add a precise proportion, preferably in the range of 5.80 to 6.10 W%.

Furthermore, the proportions of the sugar, coloring seasoning preparation, emulsified vegetable oil, and coloring agent mentioned above are not as strict as those of the sodium chloride mentioned above, but for example, sugar 2.16~
2.64W%, coloring seasoning preparation 10.8-13.2W%, emulsified vegetable oil 2.7-3.3W%, coloring agent 0.072-0.088W%,
Ice water is 78.468~74.672W%.

In addition, to give flexibility to fish meat, emulsifying oils and fats,
It uses a pickling solution containing proteins, etc. to suppress the extraction of internal water, reduce tissue destruction, and tighten the flesh.
In advance, ice water equivalent to about 60% by weight of the entire prepared solution is placed in a rotary mixer, circulated at high speed to suppress the temperature rise of the solution, and the several additives mentioned above are gradually introduced into the mixer. Pour in the mixture, stir well for about 5 to 30 minutes, replenish the mixed solution with some ice water to prevent separation later, and bring the total volume to the specified amount. It becomes a preparation liquid.

Furthermore, this prepared solution was stored in a storage room at a temperature of 5°C.
It will be ready after curing for about 24 hours.

In order to fill the raw material with the prepared liquid prepared in this way, there are a process of directly injecting it inside, a process of forcibly impregnating it from the outer layer in a vacuum container, and a process of impregnating from the outer layer by natural dispersion in a dipping container. Among these, the injection process uses an injection means with a large number of liquid injection needles installed, and drives the liquid injection needles into the center of the raw material to ensure that the prepared liquid is evenly distributed throughout the raw material. The amount is about 30% by weight, but in the injection process, about 20 to 25% by weight, which is the injection limit, is injected.

The step of impregnating the raw material with the prepared liquid is to immerse the raw material in a drum-shaped vacuum container containing the same prepared liquid as described above, and keep the inside under vacuum while circulating the solution at a low speed for 5 to 10 minutes. This is done for about 5 minutes, and 5 to 10% by weight, which corresponds to the insufficient amount injected in the injection step, is replenished.

In addition, the immersion process involves immersing the same preparation liquid at a low temperature of 0 to 5°C for 1 to 7 days, which compensates for the slight filling shortage in the injection and impregnation processes described above, and also fills the raw materials with salts. Prevent corruption.

The drying process is carried out at 60°C to 70°C using a known food dryer.
It is carried out at ℃ for about 1.5 to 2 hours, and only the surface of the raw material is dried and the inside is not heated.

The smoking process is carried out at 65-75℃ in a known smoking room.
Suitable smoke materials include cherry blossoms, oak, and maple.
Use ones formed into square chips.

The sterilization process is a medium-temperature sterilization method using a standard method, and the treatment is carried out for 45 minutes or more at a center temperature of 80℃.
A large number of bonito meats are suspended in a room and steam is continuously ejected into the room, or the bonito is placed in a bath and steam is injected into the bath. .

The cooling process is carried out for 1 to 2 days in a so-called ice temperature state of 0 to 5°C in a refrigerator room, and the processed meat is cooled and dehumidified to adjust the water activity of the meat to AW0.94 or less.

In the packaging process, the bonito meat produced in the above process is vacuum packaged in a film to make it ready for shipping.
Vacuum pack using a known packaging machine.

(Function) In the method of the present invention configured as described above, a prepared liquid mixed with a predetermined composition is prepared in advance, and this prepared liquid is applied to the entire interior of bonito meat that has been shaped into a predetermined shape. When injected using a liquid injection method, for example, 100% of bonito meat is filled with 20 to 25% by weight, and the injected bonito meat is placed in a vacuum container containing the preparation liquid and impregnated with the solution while rotating at low speed. When this is done, the specified filling amount is almost 30% by weight, and when the liquid is soaked in a dipping container containing the prepared liquid at a low temperature for several days, the mixed additives will be used in the subsequent sterilization process. When steam is applied, the inside of the fish meat develops color, giving it a ham-like red tinge and flavor, and also makes the meat soft and elastic.

Next, the surface moisture is removed and the bonito meat is dried and smoked.The smoked bonito meat is sterilized for a specified period of time using a medium temperature sterilization method, and then cooled in a refrigerator room to cool and dehumidify the meat. is carried out, and the internal moisture is properly adjusted.

The bonito meat thus produced is vacuum packed using a vacuum packaging machine to produce bonito ham.

(Example) Next, an example of the method for producing bonito ham according to the present invention will be described.

The head and tail of the frozen bonito were removed, cut into quarters, thawed, deboned, shaped, and weighed to prepare 1 kg of raw bonito.

The total amount of the preparation liquid is 100W%, ◎Sodium chloride 5.95W% ◎Sugar 2.40W% ◎Coloring seasoning preparation Esprogen 140 (manufactured by Sanei Chemical Co., Ltd.) 12.00W% ◎Emulsified vegetable oil 1304-OC (manufactured by Sanei Chemical Co., Ltd.) 3.00W% ◎Coloring agent Crab Maretsu (manufactured by Sanei Chemical Co., Ltd.) 0.08W% ◎Ice water 76.57W% was mixed and stirred for 20 minutes using a high-speed rotary mixer.

Of this, 30% by weight per 1 kg of bonito meat, that is, 30 kg, is injected, impregnated, and immersed into the bonito meat.

In this step, 0.25 kg of this prepared liquid is injected into the entire center of the raw bonito using a known liquid injection injector, transferred to a vacuum container containing the prepared liquid, and left in a vacuum state for 7 minutes. The raw bonito was soaked to impregnate the inside of the raw bonito with 0.05 kg of the prepared liquid, and then transferred to another container containing the prepared liquid and immersed in a refrigerator at 5°C for one day.

Next, the bonito meat is taken out from the container and placed in a dryer to dry the surface at 60℃ for 1.5 hours.Then, the bonito meat is placed in a smoking chamber and smoked at a smoking temperature of 70℃ for 1.5 hours to smoke the surface layer. Processed.

Then, in a room where a large number of these bonito meats are suspended, sterilization is carried out in accordance with the Food Sanitation Act for an additional 45 minutes after the core temperature reaches 80°C by steaming in an atmosphere with steam jets. Ta.

Thereafter, the mixture was cooled and dehumidified for one day in a refrigerator adjusted to 5°C, and the water content was adjusted to a water activity Aw of 0.94, and bonito ham was produced.

When observing this bonito ham, the exterior is reddish-brown, and the inside of the cut meat is pale red, firm and elastic, and has a good aroma. The smell is gone,
An excellent product was produced that was indistinguishable from animal meat ham both in appearance and flavor.

This bonito meat was vacuum-packed using a vacuum packaging machine and stored at a low temperature, and when opened and eaten 30 days later, the aroma, flavor, flexibility, and texture were exactly the same as at the time of production.

C. Effects of the Invention As mentioned above, the method of the present invention injects the prepared liquid directly into the inside of the bonito meat and then impregnates and soaks it from the outside. It is evenly distributed throughout, giving even color and flavor.

The coloring agent in the preparation liquid develops the color of the meat, giving it a pale reddish tinge, so even when the raw materials are heated during processing, the pale reddishness of the meat is maintained, giving it a good appearance during cooking and improving its commercial value.

The flavoring agents in the preparation add just the right amount of flavor and remove the characteristic fishy odor of bonito, so it can be eaten directly by slicing or cutting into cubes, and the smoke adds even more flavor to it, making it ideal for those who dislike meat. Since it is easy to eat even for people who dislike fish, consumption of bonito can be expanded.

In addition, by injecting, impregnating, and dipping the prepared liquid, the flesh is tightened, and furthermore, it is given flexibility.
The meat does not fall apart even when sliced thinly, so it can be cooked in a variety of ways and is easy to cook.Moreover, the meat has a chewy texture when you put it in your mouth, so it has a good texture. It's easy to eat.

Since it is possible to use raw materials whose freshness has decreased due to the addition of the preparation liquid, the raw materials can be used effectively, which has a large economic effect.

Since the filling, drying, and smoking of the prepared liquid are combined with vacuum packaging, the color, flavor, and flexibility of the meat can be maintained for a long period of time, and transportation can be easily handled.

It has special effects such as

Claims (1)

[Claims] 1 After filling the raw bonito meat with a prepared liquid in an amount of 30 to 40% by weight based on the amount of raw bonito meat by injection using a liquid injection means, impregnation using a vacuum container, and immersion using a dipping container, the surface is dried. 1-1.5 at 65-75℃
A method for producing bonito ham characterized by time smoking, sterilization and cooling, and vacuum packaging.