JPH05308928A - Preparation of fish meat ham - Google Patents

Abstract

PURPOSE:To prepare a fish meat ham having excellent quality by improving a thermal sterilization process. CONSTITUTION:This process for the preparation of a fish meat ham is composed of a salting process to impregnate salt into fish meat, a drying process to dry the surface of the fish meat after the salting process, a smoking process to smoke the dried meat, a thermal sterilization process to heat the smoked fish meat by a heating means in a thermal sterilization chamber until the inner temperature of the fish meat reaches a prescribed level higher than 60 deg.C and control the temperature of the thermal sterilization chamber to about 80-83 deg.C to effect the thermal sterilization of the fish meat and a vacuum packaging process to cool the sterilized meat and package in vacuum.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish ham, and more particularly to improvement of heat sterilization process.

[0002]

2. Description of the Related Art Conventionally, as a method for producing fish meat ham, for example, there is one described in Japanese Patent Application Laid-Open No. 2-203737.

The sterilization process described in this publication is to steam at a center temperature of fish meat of 80 ° C. for 45 minutes or more.

If this is actually done, for example, a method of incorporating a sensor for measuring the internal temperature of fish meat and stopping the supply of the steam when the sensor detects 80 ° C. is conceivable. ..

[0005]

However, in this method, the internal temperature of the fish meat exceeds 80 ° C. because the heat capacity is large even if the supply of steam is stopped, and sometimes,
There is a problem that the internal temperature exceeds 83 ° C. and the fish meat becomes tattered like a boiled fish.

Further, when the fish meat is heated while keeping the heat sterilization chamber at 80 ° C., the temperature of the meat itself becomes slow by the time the internal temperature of the fish meat reaches 80 ° C.
When heated at a temperature of 60 ° C to 60 ° C for a long time, there is a problem that a phenomenon similar to the reversion of the kneaded product occurs.

Further, if the heat sterilization chamber is controlled at 80 ° C.,
When the supply of the steam was stopped, the steam was condensed and adhered to the surface of the fish meat, so that the surface was washed with condensed water and the surface of the product was not clean.

It is an object of the present invention to provide a method for producing fish meat ham, which eliminates the above-mentioned conventional problems.

[0009]

In order to achieve the above object, a method for producing fish ham according to the present invention comprises a salting step of salting fish meat, and a drying step of drying the surface of the fish meat after the salting step. And a smoke step of performing smoke after this drying step, and after this smoke step, the fish meat in the heat sterilization chamber is heated by a heating means, and the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C. When it reaches, a heat sterilization step of heat sterilizing the fish meat by controlling the temperature of the heat sterilization chamber to be maintained at about 80 to about 83 ° C., and a vacuum packaging step of cooling and vacuum packaging after the heat sterilization step. It consists of

In the method for producing fish ham according to the present invention, a salting step of salting the fish meat, a drying step of drying the surface of the fish meat after the salting step, and a smoke of smoking after the drying step. After the smoke step and the smoke step, steam of 90 to 100 ° C. is introduced into the heat sterilization chamber to heat the fish meat, and when the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C.,
A heat sterilization process in which the temperature of the heat sterilization chamber is controlled to be maintained at approximately 80 to approximately 83 ° C. to heat and sterilize the fish meat, and a vacuum packaging process in which the heat sterilization process is followed by cooling and vacuum packaging. Is.

[0011]

According to the method for producing fish ham of the present invention configured as described above, in the heat sterilization step, the fish meat in the heat sterilization chamber is heated by the heating means so that the internal temperature of the fish meat is 6%.
When a predetermined temperature exceeding 0 ° C is reached, the temperature of the heat sterilization chamber is controlled to be maintained at about 80 to about 83 ° C, and the fish meat is kept at 5 ° C.
Shorten the heating condition from 0 ℃ to 60 ℃ and fish meat to 83 ℃
I try not to heat over.

[0012]

EXAMPLES A method for producing fish ham according to an example of the present invention will be described.

A frozen black skin marlin is prepared by cutting off the head and tail and then dividing it into 40% and removing the unnecessary parts such as the spine, the outer skin, and blood around it to form a block. (Usually frozen fish is used, but unfrozen fish (raw fish)
Can also be used. Next, in the salting step of salting the fish meat, for example, the preparation liquid is injected into the fish meat and the fish meat is immersed in a vacuum vessel.

That is, the liquid preparation for injection imparts seasoning, aroma and redness to the raw fish meat, and imparts flexibility to improve the texture. It also has a function of suppressing the bloody smell of fish.

The amount is 30 to 30 by weight based on the raw fish meat.
40% is infused. For seasoning, sodium chloride, sugar, amino acid seasoning, vegetable protein, vegetable oils and fats are used, and for redning, a known coloring agent is used, but the amount used is 1 of pork ham. %.

Further, in order to adjust the unevenness, a natural pigment is added in the range of 0.
Use 01%.

For injection, an injection means in which a large number of injection needles are implanted is used, and the needles are driven into the raw material to simultaneously add the preparation liquid. At that time, the preparation liquid should be evenly distributed over the entire raw material.

Further, the dipping in a decompression container is carried out for about 30 minutes while adding the preparation liquid to the above-mentioned treated raw materials and intermittently rotating the inside under reduced pressure at a low speed to help the preparation liquid to be spread over the whole raw material and to inject the liquid. It also removes the traces of the needle.

Immersion in a dipping container is to promote the dispersion of salt by transferring it to a take-out container after the above treatment and dipping at 5 ° C. for 16 to 20 hours.

The drying step of drying the surface of the fish meat after the salting step is carried out, for example, by hot air at 60 ° C. in a known dryer.
Dry for ~ 2 hours to remove water and form a protein film on the surface to form the basis for surface coloring. During drying, the internal temperature is kept below 40 ° C.

In the smoke step of performing smoke after the drying step, for example, a known smoke device is used, and the temperature is 30 to 30 at 60 to 65 ° C.
It is done for 50 minutes, and cherry blossoms such as 5 mm square chips are suitable as smoke materials.

When smoke is used at a high concentration, coloring of the surface and a light scent can be added.

After the smoke step, the heating means heats the fish meat in the heat sterilization chamber, and when the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C., the temperature of the heat sterilization chamber is increased to about 80 to about. In the heat sterilization step of heat sterilizing the fish meat by controlling so as to keep it at 83 ° C, for example, the temperature of the heat sterilization chamber is heated at 90 to 100 ° C for 15 minutes in a short time by a known steam steaming device (15 minutes. At the time of heating, the internal temperature of the fish meat has reached a predetermined temperature exceeding 60 ° C.).

Then, the central temperature of the medium temperature sterilization method by the standard method 8
Heat sterilization is performed by applying a temperature of 0 ° C. for 45 minutes or more, and the steam used is kept at a minimum temperature and adjusted so that water drops cannot be formed.

In the vacuum packaging step of cooling and vacuum packaging after the heat sterilization step, for example, the surface is stabilized by performing it all at once with cold air to cool and adjust the water content in a refrigerating room at 5 ° C., and then the known packaging. The film is vacuum-packed in a machine, heated in hot water at 80 ° C, cooled, and then shipped.

(Example) A frozen state of black skin marlin is excised from the head and tail to form a chunk state in which the mid-bones, blood joints and skins are removed. After thawing, prepare 10 kg of deboned, shaped and weighed.

The prepared liquid is cold water 12000, color-developing seasoning preparation (manufactured by Sanei Chemical Industry Co., Ltd.) 1200, sweetened emulsified vegetable oil (manufactured by Sanei Chemical Industry Co., Ltd.) 800, sodium chloride 550, sugar 360, brewing alcohol 55. % 200
(Manufactured by Kyowa Fermentation Co., Ltd.) and a natural coloring preparation (manufactured by Sanei Chemical Industry Co., Ltd.) are mixed in a ratio of 10 and dissolved by stirring with a high-speed rotating mixer at a low temperature. Stabilize this at 5 ° C for 12-20 hours.

After the preparation liquid is set in a known liquid injector, it is poured into the entire thawed raw material.

This is carried out in the above-mentioned vacuum vessel for 5 minutes after stopping at -0.95 br for 5 minutes, and then for 30 minutes in a pattern that slowly rotates once.

Take in a dipping container together with the prepared solution at 5 ° C.
Soak for 20 hours.

A dip is arranged on a wire mesh, and the preparation solution remaining on the surface is washed off with running water, and dried with warm air of 60 ° C. for 1 to 2 hours by the above-mentioned known blow dryer to form a protein film on the surface.

At a smoke house, cherry blossom chips are used as a smoke material at 60 to 65 ° C. for 30 to 50 minutes, and smoke having a higher density than usual (10 cm cannot be seen from the viewing window) is used.

The temperature inside the chamber is rapidly heated at 100 ° C. for about 15 minutes by a known steam steaming device (monitor-center temperature is 73).
End at ~ 75 ° C).

Subsequently, heat sterilization is carried out by setting the temperature to 80 ° C. and applying the temperature for 45 minutes or more at the center temperature of 80 ° C. in the medium temperature sterilization method by the standard method.

The monitor-center temperature during heating and medium temperature sterilization should not exceed 83 ° C. Avoid steam as much as possible during medium temperature sterilization.

After the sterilization is completed, water droplets on the surface are promptly removed with cold air, and cooling is performed. When the center temperature becomes 40 ° C. or lower, the water content is adjusted in a refrigerator at 5 ° C.

After being sufficiently cooled, it is packaged in a vacuum packaging machine.

The product packaged in hot water at 80 ° C. is
Sterilize and wash the surface of the dispenser and cool to obtain the product.

The ham-style food of black skin marlin has an appearance of
It has a yellowish brown color, the inside of which is light red and has elasticity, and unlike fibrous products, has fibrous properties. It is not as hard as roasted fish and has no water separation like boiled fish.

This was vacuum packed in a vacuum packaging machine and stored at a low temperature. After 30 days, the bag was opened and eaten.
Both flexibility and texture were maintained at the time of manufacture.

The fish meat used in the method for producing fish ham is not limited to black-skin marlin, but may be albacore tuna, tuna, or the like.

For example, the head of tuna (commonly known as Hachino body) was prepared in the same manner as above, after the cut surface was washed and the seasoning liquid was added thereto.

The appearance of this tuna-headed ham-style food is brown, the shape is triangular pyramid, the inside of the cut is dark red, and the cylindrical meat is arranged in a circular shape, and the aroma is also good.

In the same manner, the appearance of the ham-style food of the tail fish is dark red, the trapezoidal cut inside is red, and the muscle is well gelatinized and elastically flied. It has a good scent.

[0045]

The method of producing fish ham according to the present invention comprises a salting step of salting fish meat, a drying step of drying the surface of the fish meat after the salting step, and a smoky step of smoking after the drying step. After the smoke step and the smoke step, the heating means heats the fish meat in the heat sterilization chamber, and when the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C., the temperature of the heat sterilization chamber is increased to about 80. Since it comprises a heat sterilization step of heating and sterilizing the fish meat by controlling so as to keep it at about 83 ° C., and a vacuum packaging step of cooling and vacuum packaging after the heat sterilization step, the fish meat is heated to 50 ° C. Since the heating state at 60 ° C. is shortened and the fish meat is not heated above 82 ° C., good fish meat ham can be obtained.

In the method for producing fish ham according to the present invention, a salting step of soaking the fish meat with salt, a drying step of drying the surface of the fish meat after the salting step, and a smoking step of smoking after the drying step. After the smoke step and the smoke step, steam of 90 to 100 ° C. is introduced into the heat sterilization chamber to heat the fish meat, and when the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C.,
A heat sterilization process in which the temperature of the heat sterilization chamber is controlled to be maintained at approximately 80 to approximately 83 ° C. to heat and sterilize the fish meat, and a vacuum packaging process in which the heat sterilization process is followed by cooling and vacuum packaging. Therefore, since the heating state of the fish meat at 50 ° C. to 60 ° C. is shortened and the fish meat is not heated above 83 ° C., a good fish ham can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23B 4/03 4/044 9282-4B A23B 4/04 C

Claims (2)

[Claims] 1. A salting step of salting fish meat, a drying step of drying the surface of the fish meat after the salting step, a smoke step of smoking after the drying step, and a smoke step of this step. The heating means heats the fish meat in the heat sterilization chamber, and when the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C, the temperature of the heat sterilization chamber is controlled to be maintained at about 80 to about 83 ° C. A method of producing fish ham characterized by comprising a heat sterilization step of heat sterilizing the fish meat and a vacuum packaging step of cooling and vacuum packaging after the heat sterilization step. 2. A salting step of salting fish meat, a drying step of drying the surface of the fish meat after the salting step, a smoke step of smoking after the drying step, and a smoke step of this step. When the steam temperature of 90 to 100 ° C. is introduced into the heat sterilization chamber to heat the fish meat and the internal temperature of the fish meat reaches a predetermined temperature exceeding 60 ° C., the temperature of the heat sterilization chamber is increased to about 80 to about 83 ° C. The method for producing fish ham according to claim 1, comprising a heat sterilization step of heating and sterilizing the fish meat under control so that the temperature is kept at 1, and a vacuum packaging step of vacuum packaging after cooling by the heat sterilization step.