JPH0612972B2 - Manufacturing method of tuna ham flavored Kun products - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a tuna ham flavored kun product used in the marine product processing industry and the like.

(Prior Art) Conventionally, fish ham has been generally produced mainly from tuna such as bigeye and marlin and whale meat.

In this product, the raw material meat is ground or finely cut into pieces and fixed with a red pigment, and then rod-shaped or horn-shaped pieces of minced meat or animal meat are blended in a predetermined manner to form a casing,
If heated, the fillet and the meat of the meat will be fused and bound together to form a piece of meat.

This piece of meat is soaked in a seasoning liquid to add taste, and then smoked to produce a product.

(Problems to be solved by the invention) The fish ham prepared by the above-mentioned method uses the raw material cut into slices or fillets, so that the finished product has a mottled pattern, and sausage-like It has an external appearance, and its texture becomes a kneaded product-like product, losing the original taste and taste of tuna meat and reducing the commercial value.

A person who dislikes meat and fish cannot easily eat because of the fishy odor that remains, so the taste is not sufficient for the sake of the time and effort required to manufacture it.

In addition to white fish, in the case of red fish, glare peculiar to red fish occurs due to the steps such as pickling and adjusting the water content, which is a big problem in commercializing the product.

There were various problems such as.

The present invention has been made to solve the above-mentioned problems, and is a powdery product obtained by shaping a red fish used in advance in a direction that does not cause glare, and mixing grilled salt, sugar, wine, etc. in a predetermined amount. ， Dip the shaped tuna meat block with liquid seasoning, desalinate, stuff it in the net, then cool dry, cold gourd,
After standing, it is vacuum-packed to have flexibility like pork ham, excellent meat color and flavor,
Moreover, it is an object of the present invention to provide a method for producing a tuna ham flavored kun product that can be stored for a long period of time.

(Means for Solving the Problem) Means of the present invention for achieving the above-mentioned object is to store a tuna meat block shaped into a predetermined shape in a container, sprinkle powdery and liquid seasonings, and 4 to Immersion process of soaking for 10 days, desalting process of desalting the surface of the dipped tuna meat block, net packing process of enclosing the tuna meat block in a net-like packaging body, and this net-like packaging body By hanging the tuna meat block by 0 to 20 ℃ cold air drying process to adjust the water content in the tuna meat block, and hanging the tuna meat block by the mesh package, 15
Step of chilling at -25 ° C for 2 to 3 hours and hanging at 0 to 5 ° C for 7 to 10 days in a maturing room, the tuna meat block chilled by the reticulated package, and dehumidifying for a predetermined period. It is a method for producing a tuna ham flavored kun product, which comprises a placing step and a step of vacuum-packing a dehumidified tuna meat block.

The raw material tuna used in the present invention uses tuna and marlin, and is cut into four pieces after cutting the head and tail.
Uses so-called block-shaped 100% tuna meat cut into 8 to 10 cm square and 13 to 20 cm long by removing unnecessary parts around the spine, outer skin, blood junction and surroundings. Then, frozen fish is usually used, but it goes without saying that raw meat can also be used.

The seasoning is one that obtains the same meat color and flavor as meat ham by impregnating or immersing the raw material in the raw meat to add seasoning, aroma and lean meat to the meat, or to impart softness to improve the texture. The amount is about 7 to 10% (7 to 10 kg) per 100 kg of raw fish meat. For seasoning, powdered roasted salt, sugar, chemical seasonings, etc. are used. A quality improving agent such as a lactic acid bacterium preparation that suppresses the reproduction of the rice and a mellow taste, a coloring aid that aids redness and a colorant that adjusts uneven coloring is mixed.

In addition, spice and liquid liquid of white wine are used as part of the seasoning for flavoring, which is about 6 times as much as the mixed amount, 4%.
Heat the salt water to a boil, and after the salt water begins to boil, add the spices that have been wrapped in bleach in advance and soak for about 5 minutes to extract the extract, and mix this extract into the white wine. Let it stir well and mix.

During the dipping, the spices wrapped in the bleaching are appropriately rubbed to improve the extraction.

The dipping process is carried out in a barrel-shaped container for a predetermined period of time, so that the powdery seasoning is wrapped around the whole, and the liquid seasoning is sprinkled evenly on the whole, and this is sufficient for 5-10 tuna. The meat block is impregnated so that the salt and seasoning can be immersed in the same step.

In the desalting step, the block is soaked in ice water for 5 to 10 minutes and washed in water to appropriately remove the salt content on the surface, thereby rounding the salt content.

Therefore, this step can be performed in a short time to suppress the attachment of various bacteria in the water as much as possible.

In the net packing process, a cylindrical net that has been molded to about 20 cm (varies depending on the size of the raw material block) is prepared in advance, and one end of the cylindrical net is closed by tightening it with a clipper. Tighten your body,
Further, the block shape is shaped and the appearance is adjusted.

Then, a known loin filler is inserted from the other opening to widen the net, and the loin filler is pushed into the block by pressing the block, and when a part of the block comes out from the outlet of the loin filler, this part Is grasped and pulled out, and the other opening of this net is wrapped and tightened by a clipper to wrap the raw material block with this net.

The cold-drying process, in a smoke room adjusted to 0-20 ℃,
With the tuna meat block suspended by a net-like package, cool air is continuously blown overnight to dry the net-filled block, or in a refrigerating room adjusted to 1 to 5 ° C for about 1 to 10 days. dry.

If this cooling and drying is not carried out sufficiently, there is a possibility that wet smoke will be generated in the next step of cold smoking (the tar will be mixed into the raw meat, and the taste of the finished ham will become astringent and the quality will deteriorate). .

The cold smoking step is performed in a well-known smoking chamber adjusted to 18 to 22 ° C. in a state where the tuna meat block is hung by the net-like packaging body.
It is done for 3 hours, and cherry, oak, maple, etc. are suitable as smoked materials, and these are molded into 5 mm square chips.

In this case, the blocks are smoked while water is sprayed into chips at a rate of 2 with respect to the smoke chips 10, so that the rapid combustion of the smoke chips is hindered and the smoke is smoked at a low temperature.

The stationary step is performed in the aging room,
The tuna meat block was hung by the net-like wrapping body, stored in a refrigerating room with dehumidifying capacity, and allowed to stand for about 7 to 10 days under the so-called ice temperature condition of 0 to 5 ° C, and the water activity value AW0.94 Adjust the dehumidification to the following.

The following inconveniences occur when a process out of the above numerical values is performed.

If the temperature in this aging room is below 0 ° C, the water content in the fish meat will not like ice,
Since this will hit the dry air and become sublimated,
The reversibility of the meat is lost.

At 6 to 35 ° C, the growth of mold and bacteria must be intense and the treatment must be performed in a short time. Therefore, the use of preservatives is required.

When preservatives and the like are not used, the finished product usually needs to be heated and cooked before being eaten.

At 40 ° C or higher, protein denaturation of fish meat occurs, but this is irreversible, and the fat contained in the fish meat is oxidized, resulting in a condition called fat burning, which is prevented. In order to do so, antioxidants must be used.

In the packaging step, the tuna meat block, which has been dehumidified and adjusted, is vacuum-packaged into a film and shipped, and vacuum packed by a known packaging machine.

In this packaging step, the blocks may be packaged as they are, or the blocks may be sliced into pieces having a certain thickness and stacked in a predetermined number and vacuum-packed.

(Operation) The method of the present invention configured as described above is
Prepare powdered seasonings mixed in a prescribed composition and liquid flavoring agents such as spices, respectively, and enclose the tuna meat block formed by evenly containing these seasonings in the container. It is provided and immersed in this state for 5 to 10 days.
(See FIG. 2) The soaked block is desalted for about 5 to 10 minutes with ice water, the outer periphery of which is net-filled to tighten the meat and the whole shape is molded again. (See FIGS. 3 and 4) After drying this at a low temperature and then smoked for a predetermined time, the block is smoked.

Further, when left in the aging room for 7 to 10 days, a tuna meat block whose inside is adjusted to have an appropriate water content is produced.

The resulting tuna meat is vacuum-packed by a vacuum packaging machine in a block state or a sliced state of a predetermined thickness to form a tuna ham product.

(Example) Next, an example of the method for producing a tuna ham flavored kun product according to the present invention will be described.

The method of the present invention is performed according to the flow sheet shown in FIG.

All% shown in the examples represent% by weight.

The head and tail of frozen tuna or marlin are cut off, cut into 4 pieces with a band saw, defrosted naturally at low temperature and deboned, and then molded into blocks of 8 cm square and 20 cm long, weighing 600 g. I prepared tuna 1.

In the case of lean fish, the block is sliced in parallel to the cut a surface as in the conventional molding (see FIG. 5), and the glitter X on the surface of the cut a is inevitably generated. In order to avoid X, as shown in FIG. 6, the block is parallel to the fiber direction, that is,
By forming the slice so as to be sliced in parallel to the cut b, the glare X peculiar to the red fish can be eliminated.

Next, the total amount of seasoning 2 to be used is 100 g.
On the other hand, baked salt 3.5%, sugar 0.5%, chemical seasoning as a seasoning agent (manufactured by Sanei Chemical Co., Ltd.) 1.5%, quality improver Polymix (Chiyoda Chemical Co., Ltd.) 0.5 %, 0.06% as a lactic acid bacterium preparation, and 0.04% of a coloring aid (nicotinic acid amide) was added to fish meat to prepare a powdery mixture.

Furthermore, boil 0.5% whole spices and extract
This was added to 2.0% of white wine for flavoring and mixed well to prepare separately.

10% of the total amount of the powdered seasoning is laid on the bottom of the barrel-shaped container 3 and the tuna block 1 is lined up, and the remaining seasoning 2 is sprinkled evenly from the top, and then the seasoning 2 is added to the block 1. Was evenly sprinkled evenly on the whole, and then white wine mixed with the spice extract was sprinkled evenly on the whole, and the surface of the barrel 3 was sealed by covering the surface with a vinyl sheet 4.

At first, the tuna block 1 was turned upside down every other hour, and the barrel 3 was rotated to add the seasoning 2 to the block 1.
I got used to it.

The loading during this period was carried out at a low temperature refrigeration of 5 ° C., and the above process was performed once a half day for 2 days, and the product was soaked for 1 week.

The tuna meat block that had been soaked was taken out of the barrel, and soaked in ice water for 10 minutes to wash and desalt the surface of the block 1.

The block 1 from which surface water was removed was packed with a net 6 using a loin filler 5, and both ends were wrapped with a clipper to be wrapped.

Furthermore, in this state, the temperature in the refrigerator or smoke room at 5 ° C is 10
After drying for a day, it was dried with cold air adjusted to 20 ° C.

This was smoked at 20 ° C. for 2 hours in a smoking room, and allowed to stand for curing for 1 week, whereby tuna ham 7 was produced.

When observing this tuna ham, the appearance is reddish brown,
In addition, the cut or cut skin was pale red or tortoiseshell, the body was firm and elastic, the scent was good, and the excellent appearance, flavor and saltiness were indistinguishable from beef ham.

The tuna meat was vacuum packed in a vacuum packaging machine, stored at low temperature, opened 30 days later, and ate, and the scent, flavor, flexibility, and texture were the same as at the time of manufacture.

(Effect of the invention) As described above, since the method of the present invention uses a large block of tuna as a raw material, the appearance of the finished tuna ham is similar to that of raw fillet, and the tuna has a unique meat. My eyes appear,
Its appearance is good and it has a flavor of raw ham, and the cut skin has a light red or tortoiseshell color, which improves the visual and taste sensations and enhances the commercial value.

Since it has the same appearance and texture as meat ham, it can be easily eaten by people who dislike fish and small children, which will increase the consumption of tuna meat.

In addition, the meat is tightened by dipping the seasoning and filling it with a net, and since flexibility is also given, the meat does not collapse even if sliced thinly, so various cooking can be performed. It is easy to cook and has the texture of meat when taken in the mouth, so it feels good and is easy to eat.

In particular, when packing tuna meat blocks with a net, it can be hung by this net during cold drying and smoking, so the atmosphere of these processing and processing makes uniform contact with the whole, Uniform work can be performed, and the generation of mold and bacteria due to uneven processing can be surely suppressed.

Since it is vacuum-packed in combination with soaking seasoning, drying, and smoking, the meat color, flavor, and flexibility can be maintained for a long time.
The handling of transportation can be facilitated.

It has special effects such as.

[Brief description of drawings]

FIG. 1 is a flow sheet diagram showing manufacturing steps of a method according to the present invention. FIG. 2 is a cross-sectional view showing a state of the dipping process of FIG. FIG. 3 is an explanatory view showing the net packing process. FIG. 4 is a perspective view showing a loin filler used in FIG. FIG. 5 is an explanatory view showing shaping of a conventional fish meat block. FIG. 6 is an explanatory view showing shaping of a fish meat block in the method according to the present invention.

Claims (1)

[Claims] 1. A dipping process in which a tuna meat block shaped into a predetermined shape is housed in a container, a powdery and liquid seasoning is spread, and dipping is carried out for 4 to 10 days, and a dipped tuna meat. A desalting step of salting out the surface of the block, and a net packing step of enclosing the tuna meat block in a net-like wrapping body,
The tuna meat block is hung by this net-like package,
A cold air drying step in which the water content in the tuna meat block is adjusted by cold air drying at 0 ° C., and a step in which the tuna meat block is hung by the reticulated package and smoldered at 15 to 25 ° C. for 2 to 3 hours,
Suspending the tuna meat block that has been cold-smoked by the mesh package for 7 to 10 days in a maturing room at 0 to 5 ° C to dehumidify for a predetermined period, and vacuum packaging the dehumidified tuna meat block. A method for producing a tuna ham flavored kun product, characterized by comprising a placing step.