JPH0614700A - Preparation of sashimi - Google Patents

Abstract

PURPOSE:To prevent the quality deterioration of SASHIMI with the passage of time, for example, change in color tone and water separation, as well as serve a new type of texture and taste distinguished from the conventional ones. CONSTITUTION:SASHIMI of fish meat, beef, pork or chicken is cooled down to -15 deg.C to 5 deg.C, placed in a vessel, then seasound gelatin is cast into the vessel and cooled down lower than 10 deg.C for storage.

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 sashimi such as fish meat, livestock meat and chicken meat.

[0002]

2. Description of the Related Art Sashimi is said to be most delicious when it is eaten at a temperature of 5 to 10 ° C. However, the temperature of the product is gradually increased with the display at the store after cooking and with the passage of time, and the color tone changes from bright red to dark. It is well known that there is a defect that the color changes to red and the juice of the broth also occurs, resulting in deterioration of quality and deterioration of taste, and in the past it was simply kept at a low temperature to prevent this. Absent.

[0003]

The present inventor has conducted various experiments for coating treatment with a film, treatment with an edible coating, use of additives, etc. in order to prevent the above-mentioned deterioration of sashimi. , Each has advantages and disadvantages,
The reality was that we could not find any means to achieve the intended purpose.

Therefore, the inventor of the present invention has the preservability, the processing is quick and simple, the appearance of the product after the processing is good, and the taste is good, because the object to be processed is sashimi to be eaten raw. As a treatment material suitable for conditions such as not inhibiting, gelatin, agar, pectin, carrageenan, mannan, modified starch, curdlan, etc., as a result of comparative experiments, it was confirmed that gelatin is most preferable. Further, when a detailed experiment was conducted on this gelatin, it was successful in improving the preservability and taste while preventing the color tone change of sashimi. An object of the present invention is to provide a new sashimi production method based on this new finding, which has no change in color tone, and has storage stability and taste.

[0005]

In order to achieve the above object, the present invention provides sashimi such as fish meat, livestock meat and chicken meat at -15 ° C to
The sashimi is produced by keeping it at 5 ° C, storing it in a container, injecting a seasoning gelatin solution, and keeping it cooled at 10 ° C or lower.

As the seasoning gelatin solution, 1 to 2% of agar, pectin, carrageenan, and other polysaccharides are added to a 3 to 8% gelatin solution, and the melting point of the solidified gel is 30 to 40.
The ingredients adjusted to ℃ are used, and seasonings for improving the taste, wasabi and, if necessary, antioxidants such as vitamin C and vitamin E, bactericides, and colorants are added. The seasoning gelatin solution is injected while it has a fluidity of 15 to 20 ° C. and maintained at 10 ° C. or lower after the injection.

The inventors of the present invention have conducted various experiments on gelatin gel. When the gelatin concentration is 2% or less, the hardness of the gel is weak, and when it exceeds 10%, the texture becomes uncomfortable. The melting point of gelatin is below body temperature. If it is not used, the solubility in the mouth when eating will be poor, and the deliciousness will be reduced, and if the setting temperature is 15 ° C or higher, the processing operation will be poor, but these can be solved by adding a trace amount of agar, pectin, carrageenan, When gelatin is kept at 0 ° C or lower, changes in physical properties and water separation occur, so it is necessary to keep the temperature at 10 ° C or lower, preferably 0 to 5 ° C, and it is possible to improve the taste by adding seasonings and spices. Was confirmed.

On the other hand, the change in color tone at room temperature (20 ° C.) depending on the type of sashimi is that the sashimi and beef tender change from bright red to dark red relatively slowly, but the red meat of tuna remains for more than 2 hours. The color changes sharply, especially the red meat of the tuna and the red meat of the tuna. It was confirmed by experiment that it does.

Therefore, the results of a color tone change test conducted at 5 ° C. and 20 ° C. on a tuna kneading dough having drastic changes are shown in FIGS. 1 (5 ° C.) and 2 (20 ° C.). Even in the case, gelatin treatment succeeded in preventing the change in color tone. 1) Raw tuna ingredients (% by weight), Bachi tuna 9
0%, vegetable oil 9.95%, vitamin E 0.05% 2) Gelatin solution (weight%), water 96.5%, gelatin 3.5% 3) Mixing ratio of raw material and gelatin solution A Raw material 6 parts Gelatin solution 4 parts B raw material 4 parts gelatin solution 6 parts C raw material 10 parts (untreated, control)

From this result, the present invention holds the sashimi in an appropriate amount while keeping it at a low temperature of -15 ° C to 5 ° C, and injects a seasoning gelatin liquid containing seasonings, spices and the like into the container to cool and solidify. By binding and chilling and storing in a refrigerator at a low temperature of 10 ° C or lower, the color tone is kept bright red for a long time and quality deterioration due to water separation is prevented, and a new taste of sashimi with texture and taste is produced. To do.

[0011]

【Example】

(1) 90 g of mackerel tuna, 9.95 g of vegetable oil, and 0.05 g of vitamin E were kneaded and molded into a plate with a thickness of 1 cm, cooled to -5 ° C, and then cut into a stick with a cross section of 1 cm and a square length of 10 cm. , Put this in a container, inject 137.5 g of water, 5.0 g of gelatin, 0.5 g of agar, 6 g of seasoning, 1 g of kneaded wasabi, 150 g of mixed solution of a little 26 ° C of powdered parsley and cool to 5 ° C. And save. (2) Slice 30g of beef and put it in a container, add 0.1g of pepper, 0.5g of salt and 1g of powder seasoning, season and cool to -5 ° C, then add water 6
0 g, gelatin 2.5 g, seasoning 4 g, parsley leaf 0.5
g, 2 g of cherry (1 piece), 1 g of vinegar at 26 ° C
Pour 0 g, cool, close lid and store at 5 ° C. (3) Die-cut tuna sashimi, striped squid sashimi, Aoyagi sashimi (nothing), 3 sweet shrimp, 40 g of thread-cut kelp in a container and cooled to -5 ° C, then 44.7 g of water, Gelatin 2.3g, seasoning 2.4g, vitamin C0.1
g, apple cider vinegar 0.5g, polylysine (15ppm equivalent)
Then, 60 g of the mixed solution of 26 ° C. is poured, cooled, closed with a film seal and stored at 0 ° C.

[0012]

According to the method of the present invention, sashimi can be cooled and stored in seasoned gelatin to prevent deterioration of quality due to changes in physical properties such as color tone and water separation of sashimi and to improve its storability. At the same time, it is possible to easily produce a sashimi with a new taste and taste that are not found in conventional sashimi.

[Brief description of drawings]

FIG. 1 is a comparative chart of color tone change of the present invention at 5 ° C.

FIG. 2 is a comparative chart of color tone change of the present invention at 20 ° C.

Claims (1)

[Claims] 1. A sashimi such as fish meat, livestock meat, and chicken meat is stored at -15 ° C.
A method for producing sashimi, which is characterized in that the sashimi is held at -5 ° C, placed in a container, poured with a seasoning gelatin solution, cooled to 10 ° C or lower and held.