JPH05328892A - Canned and retort packed bluefish and production thereof - Google Patents

Abstract

PURPOSE:To enable the obtaining of a canned or a retort packed bluefish finished in soft meat quality with a masked smell or an unpleasant odor of the meat in producing the canned or retort pack of the bluefish. CONSTITUTION:A peptide derived from sardine muscles in an amount of 0.5-20wt.% is added in producing a canned or retort packed bluefish such as a sardine, a saury or a mackerel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a canned or retort pack of blue fish which masks the peculiar odor and smell of blue fish such as sardines, saury and mackerel and has a soft meat and a method for producing the same.

[0002]

2. Description of the Related Art Generally, in the case of canning blue fish such as sardines, saury and mackerel as a raw material, taking sardines as an example, first, wash the fresh sardines with water, drop the head and internal organs, and again. After washing with water, pack sardines in a fixed quantity, adjust the fat in the steam room, add a pre-mixed seasoning, seal the can, sterilize with steam or saturated water, take it out and cool with water. After that, after undergoing a drying process, it is packed and shipped as a product.

[0003]

However, the canned green fish such as sardines, saury and mackerel produced in this manner have a unique odor and smell when they are opened and eaten. There is a problem that it is hard and has a bad taste,
The fact is that it affects consumption.

The present invention provides a canned and retorted pack of blue fish, which is very tasty and has a soft flesh, whether the green fish is canned or retort packed, and the smell and smell are masked, and a method for producing the same. The purpose is to do.

[0005]

Means for Solving the Problems In carrying out the present invention, as a result of various experiments, addition of an appropriate amount of sardine muscle-derived peptide purified from a fermentation liquid of sardines not only masks the odor and smell of fish, It was discovered that the synergistic effect of using the fish meat protein of blue fish, which is the raw material, makes the meat quality extremely soft. Therefore, in the present invention, 0.5 wt% to 20 wt% of the sardine muscle-derived peptide is added to a canned product or a retort pack made of blue fish as a raw material.

The term "blue fish" as used herein means a fish with a bluish appearance such as sardines, saury and mackerel, and any one of them is selected as a raw material.

[0007]

[Function] 0.5 wt of the sardine muscle-derived peptide of the present invention
% To 20 wt% of canned blue fish and retort packs mask the odor and smell peculiar to blue fish even when they are opened, and the self-fermented fish meat protein based on the enzyme possessed by the raw material fish. Since they are used together, their synergistic effects result in an extremely soft meat quality and an extremely delicious taste.

Here, the amount of the sardine muscle-derived peptide added was 0.5 wt% to 20 wt% because it was 0.5 wt%.
If it is less than the above, there is no effect of masking the odor and smell peculiar to blue fish, and if it exceeds 20 wt%, it goes without saying that the cost will increase, but the sardine muscle-derived peptide has a strong original odor and is brought in from the peptide. It is not good for your health because it increases the salt content.

[0009]

[Examples] When producing canned blue fish, sardines with ultra-high freshness were used as raw materials, with a major axis of 160 mm and a minor axis of 11.
Oval can of 0 mm and height of 37 mm, solid amount of 300 g displayed only with fish meat, total weight of 40 including seasoning
1 wt% of liquid sardine muscle-derived peptide when compounding seasonings such as sugar and soy sauce in a canning process containing 0 g
After adding and sealing the can, sterilizing, washing with water, cooling, and drying, the canned product was opened one week later and then eaten. The smell and odor peculiar to blue fish was masked, and the meat quality was also extremely soft and melted to the bone. A soft finish was obtained, and the taste was extremely delicious.

In the above embodiment, an example in which a sardine is used as a blue fish has been described, but the same applies to other blue fish such as saury and mackerel.

Although the liquid peptide was used,
The same applies when powder is used.

Further, although the example of canning is described, the same effect can be obtained by using a retort pack.

[0013]

INDUSTRIAL APPLICABILITY According to the present invention, the added peptides and raw materials are the same fish comrades, and the enzyme possessed by the fish is used together with the synergistic effect with the self-fermented fish meat protein. The smell and smell of blue fish are masked in various ways,
As for the meat quality, a soft and soft finish that melts even bones is obtained, and it is possible to bring about a significant increase in consumption.

Furthermore, the canned green fish and retort pack according to the present invention are said to be good for maintaining various human organs and health,
In addition, since sardine muscle-derived peptide, which is said to bring about a blood pressure drop due to a vasodilatory action, is added, it also has an effect of being good for health.

Claims (5)

[Claims] 1. A canned blue fish, wherein 0.5 wt% to 20 wt% of a sardine muscle-derived peptide is added to a canned food made from blue fish. 2. A retort pack made of blue fish as a raw material,
A blue fish retort pack comprising 0.5 to 20 wt% of a sardine muscle-derived peptide. 3. A sardine muscle-derived peptide in an amount of 0.5 wt% in the step of adding a seasoning in the production of canned blue fish.
A method for producing a can of a blue fish as a raw material, which comprises adding up to 20 wt% and sealing a can. 4. A sardine muscle-derived peptide in an amount of 0.1% is added in the step of adding a seasoning in the production of a blue fish retort pack.
A method for producing a blue fish retort pack, which comprises adding 5 wt% to 20 wt% and packing. 5. A canned blue fish, a retort pack, and a method for producing the same, wherein the blue fish according to claim 1, 2, 3 or 4 is any one of sardines, saury and mackerel.