JPH07177867A - Gelled fishes or shellfishes and production thereof - Google Patents

Abstract

PURPOSE:To obtain a gelled raw fish or shellfish capable of being eaten as such and suitable for a raw hamburger steak-like processed fish product, etc., by seasoning a raw fish or shellfish, subjecting the seasoned raw fish or shellfish to a smoking treatment, etc., vacuum-packaging the treated raw fish or shellfish, and subsequently subjecting the packaged raw fish or shellfish to a pressing treatment under a specific condition. CONSTITUTION:Two or more kinds among different kinds of raw fishes or shellfishes or among raw fishes or shellfishes containing different tissues in raw fishes or shellfishes such as cod and tuna are seasoned or not seasoned, smoked or not smoked, vacuum-packaged and subsequently treated with a pressure of >=100MPa, preferably >=200MPa, for 5 min to obtain the objective gelled raw fishes or shellfishes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish and shellfish product gelled so that raw fish and shellfish can be eaten as they are.

The fish and shellfish product of the present invention has a characteristic of raw fish meat ham because it is gelled together although two or more kinds of fish and fish meat of two or more types of tissues are mixed. Eat it as it is, and it's very delicious.

The fish and shellfish product of the present invention provides a novel food product that has not been found on the market until now, and makes a great contribution to the food industry.

[0004]

2. Description of the Related Art In general, it is well known that fish meat, which has been steamed, steamed and gelled, is called kamaboko. Further, a product obtained by grinding fish meat, packing it in a casing, and heating it to gel it is known as fish sausage.

It is also known that fish meat is gelled by applying a high pressure as it is raw.

[0006]

Generally, tuna that can be disassembled and used as sashimi can be sold at a high price, but blood meat and peripheral cut pieces are extremely cheap and may be discarded. Is. In addition, the salmon after spawning has a poor meat quality, and does not have a good texture by ordinary processing, and the taste is often lost and abandoned.

Small fish such as herring, sardines and horse mackerels are also very delicious when eaten raw.

It is also better to eat shellfish such as scallops and red shells raw.

It is an object of the present invention to provide raw fish and shellfish by gelling various fish and shellfish into raw ham by utilizing the technique of gelling fish meat under high pressure.

[0010]

The present invention basically comprises
The present invention relates to the use for producing raw gelled fish and shellfish obtained by seasoning raw fish and shellfish and pressurizing at 100 MPa (megapascal) or more.

According to the present invention, in raw fish and shellfish, two kinds or two or more kinds of different kinds of fish meat and different tissues are used.
The present invention relates to raw gelled fish and shellfish obtained by applying a pressure treatment at 00 MPa or higher, preferably 200 MPa or higher, for 5 minutes or longer.

Further, according to the present invention, in raw fish and shellfish, different kinds of fish meat, two kinds or more kinds of fish meat having different tissues are smoked or smoked with or without seasoning. Vacuum packaging without smoking 10
The present invention relates to a method for producing raw gelled fish and shellfish, which comprises performing a pressure treatment at 0 MPa or more, preferably 200 MPa or more for 5 minutes or more.

In the present invention, two or more kinds of the same kind such as crushed meat of raw fish and shellfish, fillet, and ground meat, different kinds and the like are vacuum-packed and then 100M.
It was possible to gel the flesh and at the same time to bond and integrate various meats by applying a pressure treatment at Pa or higher, preferably 200 MPa or higher for 5 minutes or longer.

Raw fish and shellfish include white fish such as cod, swordfish, flatfish, sea bass, herring, and Thailand, and red fish such as tuna, salmon, sardines, trout, mackerel, horse mackerel, and skipjack,
There are many fish and shellfish such as scallops.

For example, with tuna, 1-10 red meat is added.
Cut into cm square pieces, cut another piece of mixed meat into the same size, mix both at 8: 2, immerse in seasoning liquid and remove excess water afterwards to mold. The casing and vacuum packaged are placed in a high-pressure processor and subjected to a pressure treatment at 100 MPa or more, preferably 200 MPa or more for 5 minutes or more. The whole product gelled, and the meat pieces were bonded and integrated, and even if they were sliced into thin pieces when eating, they did not fall apart and remained in the shape of flakes. When eaten, it gels slightly harder than raw tuna, but it has a moist and smooth texture, and it is seasoned and delicious even if eaten as it is.

A sockeye salmon meat cut into 1 to 10 cm squares was dipped in a seasoning solution to remove water and a minced meat of the same sockeye salmon meat was treated with 5: 5. Mixed with, molded or casing, smoked, vacuum packed, put in a high pressure processor, 100 MPa
As described above, the pressure treatment is preferably performed at 200 MPa or more for 5 minutes or more. The product also gels minced meat, and the whole is integrated, so even if it is sliced thinly it will not fall apart,
It is firmer than smoked salmon and can be eaten with a smooth texture.

Also, tuna meat of about 1 to 10 cm square and sockeye salmon of about 1 to 10 cm square are dipped in seasoning liquid to remove water and then molded or casing and vacuum packed. Then, it is placed in a high-pressure processing machine and pressure-treated at 100 MPa or more, preferably 200 MPa or more for 5 minutes or more. When slicing the product, you can see that the tuna and sockeye salmon are on each other, but they do not gel and do not fall apart, and when you eat them, both tastes are delicious and you can enjoy both textures. be able to.

As described above, in the present invention, in raw fish and shellfish, two or more kinds of different kinds of fish meat and fish meat of different tissues are seasoned or smoked without seasoning. Or, without smoking, molding, casing, vacuum packaging, high pressure treatment,
It gels and adheres the flesh.

High pressure treatment of fish meat is 100 MPa
Even if the treatment is performed for about 5 minutes or more, gelation proceeds, but in practice, it is preferably 200 MPa or more and 5 minutes or more. 200M
20 minutes or more is preferable at Pa, 10 at 300 MPa
It is preferably 5 minutes or more at 400 MPa, and preferably 5 minutes or more at 400 MPa. Regarding the pressure and time, the fish and shellfish to be treated and the mixed raw material are preliminarily subjected to high pressure at each pressure so that the whole gels appropriately and the time for good adhesion is maintained. It is more preferable to carry out it after it is sought.

The raw material fish and shellfish to be subjected to high-pressure treatment can be immersed in various seasoning liquids, if necessary. A general seasoning solution is one in which salt, glucose, pepper, etc. are added, but in addition to these, general additives such as starch, protein and the like can be appropriately added depending on the desired quality.

It is necessary to remove water from the raw fish shell meat that has been subjected to the immersion treatment. If the temperature is ice, it may be air-dried, or the water-absorbent fiber may be made to absorb water at a low temperature.

The raw fish and shellfish meat that has been seasoned and dewatered can be molded as it is or packed in a casing and vacuum-packed.

[0023] For sockeye salmon, tuna or a mixture thereof, it is preferable to once pack in a fiber brass casing and smoke for a suitable time. When smoking is finished, vacuum package.

After vacuum packaging, the product is placed in a high-pressure processing machine for 10
A high-pressure treatment of 0 MPa or more, preferably 200 MPa or more is performed for 5 minutes or more, and the treatment is completed so that the fish and shellfish gel and the flesh of the two adhere to each other.

For small products, the casing can be opened and the contents can be eaten as it is, and for large products,
It can be sliced like ham and sandwiched in bread for eating.

[0026]

EXAMPLES Examples of the present invention will be described below.

[0027]

[Example 1] Thaw frozen sockeye salmon, dismantle, and meat 10k
Cut g into 3 to 5 cm squares, salt 10%, glucose 10
%, Spices such as pepper 1% soaked in a seasoning liquid for 30 minutes, wrapped the seasoned block meat with a water absorbent sheet,
It was dehydrated in the refrigerator for 15 hours.

250 g of the seasoned and dehydrated block meat was packed into a fiber brass casing (diameter 60 mm),
This was placed in a smoke house and smoked at 7 ° C. for 2 hours.

Next, the product was placed in a transparent pouch, vacuum-packed, placed in a high-pressure processor, and subjected to a high-pressure treatment at 400 MPa at 20 ° C. or lower for 10 minutes to produce a smoked salmon-flavored raw hammy soybean salmon product.

The resulting processed sockeye salmon gelled as a whole, had good binding even when sliced, and had good texture and flavor.

[0031]

Example 2 Frozen sockeye salmon was thawed, disassembled, and flesh 10
Cut kg into 3-5 cm squares, salt 10%, glucose 1
30% for seasoning liquid consisting of 0% and 1% of spices such as pepper
It was soaked for a minute, and the seasoned block meat was wrapped in a water absorbing sheet and dehydrated in a refrigerator for 15 hours.

5 kg of seasoned and dehydrated block meat was separated, minced, returned to the block meat, and stirred briefly.

Block meat in which minced meat was mixed at 5: 5 was filled in a fiber brass casing (diameter 60 mm), 250 g each, and this was put in a smoke house and smoked at 7 ° C. for 2 hours.

Next, the product was placed in a transparent pouch, vacuum-packed, placed in a high-pressure processor, and subjected to a high-pressure treatment at 400 MPa at 20 ° C. or lower for 10 minutes to produce a smoked salmon-flavored raw hammy sockeye salmon product.

The resulting processed sockeye salmon gelated uniformly, and the texture and flavor were both favorable.

[0036]

[Example 3] 5 kg of sockeye salmon meat cut into 3-5 cm squares and 5 kg of tuna meat cut into 3-5 cm squares were immersed in a seasoning solution and dehydrated as in Example 1.
It was smoked, put in a transparent pouch, vacuum-packed, put in a high-pressure processor, and subjected to high-pressure treatment at 10 MPa or less and 300 MPa for 15 minutes to obtain a raw ham-like processed meat product.

The processed raw ham-like processed fish meat has a mixed taste of salmon and tuna, does not gel into the whole and does not fall apart, has a good flavor, and is a food different from both tastes. I could enjoy the feeling.

[0038]

INDUSTRIAL APPLICABILITY In the present invention, after crushing raw fish and shellfish, vacuum-packing two or more kinds of the same kind such as meat, fillet, ground meat, etc.
It was possible to produce a raw ham-like processed fish product by gelating the meat and simultaneously adhering various meats by pressurizing at 5 MPa or more, preferably 200 MPa or more for 5 minutes or more.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display location A23B 4/044 A23L 3/015 9282-4B A23B 4/04 503 A

Claims (4)

[Claims] 1. Raw gelled fish and shellfish obtained by seasoning raw fish and shellfish and subjecting it to pressure treatment at 100 MPa or more, preferably 200 MPa or more. 2. In raw fish and shellfish, 100MP of different kinds of fish meat, 2 kinds or 2 kinds or more of different tissues are used.
a, raw gelled fish and shellfish obtained by pressure treatment at 200 MPa or more for 5 minutes or more. 3. Raw fish and shellfish are seasoned, smoked or not smoked, vacuum-packed, and pressure-treated at 100 MPa or more, preferably 200 MPa or more for 5 minutes or more. Method for producing gelled fish and shellfish. 4. Raw fish and shellfish, which are smoked or smoked with or without seasoning of two or more of different kinds of fish meat and fish meat of different tissues. , Vacuum packed, 100 MPa or more,
Preferably, the method for producing raw gelled fish and shellfish is characterized by performing pressure treatment at 200 MPa or more for 5 minutes or more.