JPH0775486A - Meat block of regular shape of large-sized lean meat fish and its production - Google Patents

Abstract

PURPOSE:To obtain a new processing food material for business use, frozen meat block having given size and shape suitable for cutting while maintaining texture and appearance prepared from characteristic meat texture from large- sized lean meat fishes, capable of a proper integrity even after thawing. CONSTITUTION:Skin, bone, internal organs, flesh of blood color, etc., are removed from large-size lean meat fishes such as tuna or bonito, large-sized meat is cut into arranged meat such as regular plate-like meat and packing meat obtained by collecting small piece meat and meat not kept in shape. The former is used as a main meat, the latter as a subsidiary material and both the meat and the material are filled into a carton for marine product packaging not to leave gap, frozen while being press formed or packed with a wrapping film, put in a retainer and frozen as it is and integrated and formed into a block meat shape having given shape and size to give meat block of regular shape of large-sized lean meat fish and to provide its production.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides a large rectangular fish such as tuna, bonito, etc. to a rectangular parallelepiped shape or a retainer shape having a predetermined size and volume, which is easy to handle and process and easy to use as sashimi. The present invention provides a standard meat block of large red fish formed and bound as a new food material and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a marine product packaging carton has been used as a type of packaging material for transporting marine products such as small fish and surimi, and it is packaged and frozen to prevent dirt and alteration. Is being done. However, when transporting large red fish such as tuna and bonito, the fish are frozen as they are, and cartons for packing marine products are not used. In the past, large-sized red fish such as tuna and bonito have high commercial value as high-class fish, so the necessary parts from the fish body are cut into pieces of meat or fillets of an appropriate size for commercialization. Is normal. That is, since the fish body is large, it can be commercialized as a food material by adjusting the shape to a required size for, for example, a flesh portion of sashimi or a portion of red meat. Since such fish shaping work is performed by cutting with a kitchen knife, it can be molded in the direction of downsizing, but it cannot be molded in the direction of upsizing, and fish dishes are shaped and shaped. Since the size is indefinite, it is done manually.

In Japan, it has long been considered desirable for fish to have a head, and by breaking the shape of the fish body,
Fearing that the product value would drop, even if they were processed, they would only open the fish, drop it into three pieces, fillets, etc. For this reason, there was no idea of cutting large meat into small meat, reassembling them and binding-molding them to commercialize them as a molded food material having a predetermined size and shape.

[0004]

However, with the recent development of the food industry and the popularity of delica foods,
There is an increasing demand for mass-processing processed foods of fish by machines. Therefore, it is necessary that the meat of fish is processed into a predetermined shape having a uniform size so that it can be easily machine-processed. However, the fish body is streamlined, and the head, abdomen,
Since the thickness and shape of the tails are different and the size and shape of each animal are different, it is difficult to form a uniform shape such as a rectangular parallelepiped having a predetermined size. In the case of a large fish, even if the desired shape of meat can be taken out, a large amount of meat is wasted for that purpose, which is not practical.

The present inventor has attempted to develop a new processed food material that satisfies both the above-mentioned requirements and technical difficulties. As a result, while maintaining the texture and appearance brought about by the unique meat structure of large red fish such as tuna and bonito as much as possible, it is a frozen meat block with a predetermined size and shape suitable for machining, We succeeded in developing a new commercial processed food that can maintain a proper binding state after thawing.

As described above, the present invention provides a standard meat block of large red fish as a new commercial processed food material having a high added value that has both texture and functionality that cannot be obtained in its natural state. It is an object of the present invention to provide a method for producing.

[0007]

[Means for Solving the Problems] The first invention to be granted a patent is shaping in which large-sized red fish such as tuna and bonito are cut into a predetermined shape by removing skins, bones, internal organs, blood mixture and the like. Mainly composed of meat, filling meat that collects small pieces of meat and broken meat produced during cutting is used as an auxiliary material, stuff them in a carton for seafood packaging so that there is no gap, and freeze while pressure molding, It is a regular meat block of large red fish that is bound in a rectangular parallelepiped shape having a predetermined size and volume.

In the second invention to be patented, the shaped meat cut into the predetermined shape described in the first invention has a thickness of 1
A regular flesh block of a large red fish characterized by being a plate-shaped flesh of cm to 6 cm.

The first and second aspects of the present invention are a rectangular parallelepiped flesh block having a predetermined size and shape suitable for machining while maintaining the natural texture and appearance peculiar to large red fish. , Which realizes an appropriate binding state even after thawing. Conventionally, the technique of fragmenting large red fish meat, which had not been thought of by those skilled in the art to block the meat, using a carton for seafood packaging, and freezing while pressing By adding the functionality of mechanical processing and processing while maintaining the unique texture and appearance, a solid meat block of large red fish as a new commercial processed food material has been realized.

The large-sized red fish to which the present invention is applied include tuna and bonito, but needless to say, it is not limited thereto. The reason for limiting the target to the large-sized red fish is that the red fish has a lot of muscular flesh meat with adhesiveness and less water than the white fish so that the binding stability is good. On the other hand, white fish has a large amount of water, a sufficient binding force cannot be obtained, and the quality of the flesh has a large variation, lacks uniformity, and the production method of the present invention is inferior to the natural flesh. Since it is difficult to produce bound meat that does not exist, it is not included in the present invention.

Further, the carton for packing marine products is made of a hygienic material that is resistant to moisture, does not deteriorate even when frozen, does not easily break, and does not deteriorate the flesh of the fish and, in some cases, does not change water. With a structure that can be easily handled, for example, a development-type paper box body that becomes a box shape with a predetermined shape when assembled, or a box body that is a top opening type container and has a lid body Or a foldable container,
Any other carton for packaging seafood having an appropriate shape structure similar to these may be used. Specifically, commercially available dimple cartons and the like are suitable.

The third invention to be granted a patent comprises a large red fish such as a tuna and a bonito, a carton for packaging a marine product in which a rectangular parallelepiped box having a predetermined size and volume can be assembled and formed, and a frozen bread. The first step to prepare, large chunks of meat that are obtained by removing skin, bones, internal organs, blood mixture, etc. from large red fish such as tuna and bonito, small pieces of meat such as dropped meat and head meat and tail meat, The second step of taking out the filling meat in which the broken meat is collected, a large chunk of meat, having a thickness of 1 cm to 6 c
m, the length and width are cut into a plate shape with a dimension slightly longer than the predetermined fixed dimension to the maximum to form a plate-shaped meat, and the chips at that time are the meat for filling taken in the first step The third step to combine with, the shaped plate meat is 80% to 98%, the filling meat is 2% to 20%, and the total amount is 2% from the volume calculated from the volume of the rectangular parallelepiped. A fourth step of weighing the amount of meat so that the meat content is increased by 3%, and a fifth step of packing the shaped plate-shaped meat and the filling meat into the carton for packing marine products set in a frozen pan without leaving a gap, The sixth step of producing a frozen standard meat block in a state where it is put into a freezer for several hours and frozen in a marine product packaging carton under a pressure of 40 kg to 70 kg while being frozen and packaged in the marine product packaging carton. Depanning to avoid breaking the carton for seafood packaging And the seventh step of forming a frozen standard meat block in a state of being packaged and molded in a carton for marine product packaging, and the above steps 1 to 7 are sequentially performed to manufacture a standard meat block of large red fish. Is the way.

A third invention is an invention of a method for producing a regular meat block of a large red fish. The large red fish and carton for marine product packaging according to the present invention are also in the same range as the first and second inventions. The total amount of meat to be packed in the marine product packaging carton is 2% to 3% of the capacity calculated from the volume of the rectangular parallelepiped.
The reason for increasing the number is to ensure that it has a predetermined size and shape when pressurized and frozen. 2 meats for filling
% To 20% is packed for the purpose of molding and binding, so that the gap formed when the shaped plate meat is put into the marine product packaging carton is filled so that the shaped plate meat can bind to each other. It is to be packed in, and is designed to form a predetermined rectangular parallelepiped. Applying a pressure of 40 kg to 70 kg at the time of freezing causes the broth to exude from the red meat appropriately, but the texture is not changed by breaking the tissue structure of the meat,
Yet, the pressure is suitable for tightening the whole shape of the meat and conforming to the shape of the carton for seafood packaging, uniforming the whole quality, and improving the binding state of the meat after thawing. If the pressure is lower than this, the whole flesh is not familiar well, air bubbles and gaps are formed, the shape is bad, the binding property after thawing is weak, and if the pressure is too strong,
It destroys the texture of meat and makes it textured.

A fourth invention, which is to obtain a patent, is mainly formed meat which is obtained by removing skin, bones, internal organs, blood mixture from large red fish such as tuna and bonito and cutting them into a predetermined shape. As it is, or after it is cut into small pieces or broken meat, the filling meat that is collected is used as an auxiliary material to temporarily shape it to a specified size, and then wrapped in a wrap film and stored in a molding retainer. This is a regular lean meat block of a large red fish formed by closing the opening of, freezing as it is, and then expanding it into a retainer shape by expansion during freezing. A fifth invention, which is going to receive a patent, is a regular body of a large red fish characterized in that the meat cut into a predetermined shape according to the fourth invention is a shaped plate-shaped meat having a thickness of 1 cm to 6 cm. It is a meat block.

The fourth and fifth inventions also embody the regular flesh block of large red fish as a new commercial processed food material with high added value, which has both texture and functionality that cannot be obtained in the natural state. In essence, the first invention and the second invention
Same as the invention. However, the present invention is characterized in that the wrap film and the forming retainer are used and the retainer is formed by expansion during freezing.

The retainer for molding is originally a tool used for molding and processing livestock meat products such as ham and sausage, and is not a processing tool for fish meat. The inventor of the present invention has used the tool of this different field as a tool for freeze-molding meat and meat. This retainer can be molded because when the meat of a large red fish freezes, it expands with a fairly strong force, and the molding retainer does not expand even at low temperatures and has enough expansion force from the inside. This is because he realized that the structure was durable.

Therefore, the shaped plate-like meat and the filling meat are wrapped in a wrap film for temporary shaping, and then placed in a forming retainer to close it, and then put in a freezer for several hours to freeze. Even if the meat is not pressed, the meat itself is expanded and bound to form a retainer along the shape of the retainer. The other parts are almost the same as those of the first invention and the second invention, and therefore the description thereof is omitted here.

The sixth invention to be patented is the first step of preparing large red fish such as tuna and bonito and a retainer for molding having a predetermined size and volume, large red meat such as tuna and bonito. Take out a large chunk of flesh from which the skin, bones, internal organs, blood meat, etc. have been removed from the fish, and filling meat that collects small pieces of meat such as dropped meat and head meat and tail meat and broken meat. 2nd step, cutting a large chunk of meat into a predetermined size that is guided from the dimensions of the forming retainer to make the shaped meat 3rd step, matching the size of the forming retainer with the shaped meat as it is Alternatively, the fourth step of packaging the flesh temporarily shaped by using the shaped meat and the filling meat in a wrap film, storing the temporarily shaped meat in a forming retainer having a predetermined size, and Fifth step of closing the opening, forming by closing the meat The sixth step of producing a frozen standard meat block in which the retainer is put in the freezer as it is for several hours to be frozen, and the meat that has been temporarily shaped by expansion during freezing is shaped and bound along the shape of the retainer, the molding retainer The regular step of the large red fish characterized by performing the seventh step for removing the frozen regular flesh block in the state of being formed and bound into the retainer shape from the inside, and the above steps 1 to 7 are sequentially performed. It is a method of manufacturing a meat block.

The sixth aspect of the present invention is a specific method for producing a regular meat block of large red fish according to the fourth and fifth aspects of the invention, using a wrap film and a retainer for forming.
Basically, it is a method of forming with a retainer for forming, but by wrapping the temporarily shaped meat in a wrap film with airtightness, the reaction force that efficiently tightens the expansion force caused by freezing It is characterized in that it can be changed to pressure, and thereby the temporarily shaped meat is formed and bound along the shape of the retainer without being positively pressed from the outside. The present invention is simpler than the third invention because it does not require a pressurizing step.

[0020]

EXAMPLES Examples of the present invention will be described in detail below. First, the first embodiment uses frozen bread 1, carton 2 for packing marine products, and large-sized red fish, an Indonesian average weight of 30 kg Kihada tuna, which is a regular meat block of "red meat" and "toro". Was manufactured.

First step: First, tuna with the head cut off,
A marine product packaging carton 2 capable of assembling and forming a rectangular parallelepiped box having a predetermined size and volume is a dimple carton (for 10 kg: 44.9 cm in length x 24.5 c in width).
m × height 7.9 cm) 2 and a frozen pan 1 containing the carton 2 was prepared.

Second step: Next, the headless head was thoroughly washed with water, and the sterilized tools were used to remove the skin, bones, internal organs, blood mixture, etc., and the pieces were disassembled into 40% loin. In this way, a large chunk of flesh A of "tuna red meat" and "tuna toro"
At the same time, the small pieces of meat such as hollow bones, head meat, tail meat, head meat, tail meat, etc. removed at the time of disassembly were collected to obtain filling meat 4 (Fig. 1). , Fig. 2).

Third step: The large pieces A of flesh A of lean tuna and tuna, which have been disassembled in the previous step, are mainly cut into a plate-like meat having a thickness of 1 to 6 cm to form a shaped plate-like meat 3a. The shaped meat 3 was cut into a predetermined shape as needed. The shaped meat 3 is large, and it is desirable to cut the length and width of the shaped meat 3 to be about 1 cm longer than the predetermined size of the dimple carton 2 used. The reason for cutting a little longer than the predetermined size of the dimple carton 2 when slicing the shaped meat 3 is to increase in advance the volume reduction caused by freezing by applying pressure. In this way, the shaped plate-shaped meat 3a and the shaped meat 3 cut into a predetermined shape from the split meat chunk A were obtained (FIGS. 1 and 2).

In particular, the shaped plate-shaped meat 3a is sliced to the extent that it does not destroy the tissue of the fish meat, and when it is formed into a plate shape, the surface of the material has a large number of flat surfaces, and it is very easy to form a rectangular parallelepiped. It was decided. Also, the shaped plate meat 3
By setting a, the surface area per weight increases,
This increases the contact surface between adjacent meats when laminated, and facilitates integration during adhesion. In addition, small pieces of meat such as dropped meat, head meat and tail meat, and flesh were added to the chips of the flesh generated when the shaped meat 3 was cut and formed to obtain the filling meat 4. Thus, the feature of the present invention is that the edible portion of the meat of the tuna can be used without waste. In addition, the raw material flesh is stored in ice while avoiding direct contact with the ice with a vinyl sheet during the shaping process.
I tried to prevent deterioration.

Fourth step: Shaped plate-shaped meat 3 made in the previous step
The a is 80% to 98%, the filling meat 4 is 2% to 20%, and the meat weight is adjusted so that the total amount is 2% to 3% more than the volume calculated from the volume of the rectangular parallelepiped. Weigh. In the present embodiment, the lean test meat block 5 is used as the first test section, and the roasted test meat block 5 is used as the second test section.
It was created. The average weight of the first test section was 8.6 kg for the red orthopedic plate-shaped meat 3a, 1.7 kg for the filling meat 4, and the total amount was 10.3 kg. The average weight of the second test section was 8.8 kg of the smooth plate meat 3a and 1.4 kg of the filling meat 4, and the total amount was 10.2 kg.

Fifth step: As shown in FIGS. 3 and 4, the dimple carton 2 is set in the frozen bread 1, and the shaping meat 3a is mainly formed of the shaping plate meat 3a. Put in the same direction. That is, the shaped meats 3 were placed in the dimple carton 2 so as to be aligned in the body axis direction, and then the filling meats 4 were packed so that there were no gaps at the gaps or boundaries. The flesh to be packed in the dimple carton 2 in order to prevent the flesh block 5, which is completed later, from getting clogged in every corner of the dimple carton 2,
The part near the edge of the dimple carton 2 is high, and the center is slightly dented.

Sixth step: As shown in FIG. 5, the dimple carton 2 filled with the flesh was frozen and molded in a freezer at -25 ° C. to -70 ° C. for several hours while applying a predetermined pressure B. Free water is removed by moderate pressure B, and soaked in the flesh filled with gravy (including water-soluble protein), which is denatured by freezing and exerts a binding property to bind and integrate the flesh. It is considered to be a thing. In this example, as a pressure condition described in the specification, -50 ° C. was added to the lean standard flesh block 5 of the first test section and the standard flesh block of smelt of the second test section on average 60 kg. Frozen for 4 hours. Further, the same test for adding an average pressure of about 30 kg lower than the described example and an average of about 80 kg higher than the described example to the lean meat block 5 of the first test section and the melted meat block 5 of the second test section is similarly performed. The test was carried out by providing 3 samples having different pressures B for each test section, and a total of 6 blocks were tested and manufactured.

Seventh step: For each of the above-mentioned 2 test sections and 6 samples of the standard meat block 5, bread was removed so that the dimple cartons 2 would not be damaged. As shown in FIG. 6, this is taken out as a frozen meat block 5 of tuna,
It was packed in a box not shown and stored in a freezer at -25 ° C.
In addition, a part of the frozen standard-sized meat block 5 was taken out, and the bacteria test and the pinhole test of the dimple carton 2 were performed. There was no problem in the bacteria test, or pinholes were found in the dimple carton 2 pressurized to 80 kg.

Two weeks later, the lean regular flesh block 5 of the first test section and the thin regular flesh block 5 of the second test section were taken out from the freezer, and a part thereof was cut and half-thawed.
Table 1 below shows the state of each block at that time.

[0030]

[Table 1]

The dimple carton 2 is peeled off from the lean lean meat block 5 in the first test section and divided into two half meat blocks 5a and 5b as shown in FIG. 7, which are then frozen. As it was, a plate-shaped meat piece (cut piece) 6 having a size of 4 cm × 3 cm × 1 cm was prepared. Commercially available batter mix and bread crumbs were added to the plate-shaped meat pieces (cut pieces) 6 and fried at 175 ° C. for 5 minutes to prepare a standard tuna fried product 7 as shown in FIG. This was evaluated by a sensory test of 5 points by 10 inspectors. In addition, a fillet prepared by cutting from the cut meat flesh A of the same tuna from which the standard meat block 5 was formed was fried by the same method as a control. The following Table 2 shows the evaluation by the sensory test at that time.

[0032]

[Table 2]

As described above, the sensory evaluation of the product of the present invention showed almost no difference from that of the control tuna, but the variation in quality thereof was well suppressed.

As shown in FIG. 7, 10 cm × 12 pieces of the frozen meat block 5 of the second test section were kept frozen as shown in FIG.
A tuna steak 8 was prepared by making a fillet 6 cm × 2 cm and baking it for 8 minutes in a frying pan filled with salad oil.
The tuna steak 8 is shown in FIG. This was evaluated by a sensory test by 10 inspectors like the fried product.
In addition, a fillet cut and prepared from the split flesh A of the same tuna as that used to form the standard meat block 5 was used as a steak in the same manner as a control. The following Table 3 shows the evaluation by the sensory test at that time.

[0035]

[Table 3]

As described above, in the sensory evaluation of the invention product, variations in quality were well suppressed as compared with the control tuna. Also, the invention product was superior in terms of a feeling of stiffness.

Next, as a second embodiment, the inventor of the present invention prepared an Indonesian yellowfin tuna, a wrap film 10 and two molding retainers 9 having a shape as shown in FIG. An attempt was made to manufacture a standard flesh block of tuna red meat having a retainer shape using No. 9. Hide from tuna,
While removing bones, internal organs, blood meat, etc., to make a large chunk of "Tuna red meat" A, which is also a filling meat by collecting small pieces of meat such as dropped meat, head meat and tail meat, and broken meat. Meat 4 was taken out. From the large chunk meat A, the shaped meat 3 cut into a predetermined size guided from the molding retainer 9 and the thickness of 1 cm to 6 cm, and the molding retainer 9 having a large length and width. A shaped plate-like meat 3a obtained by cutting into a plate having a length slightly longer than a predetermined standard size and a filling meat 4 such as chips produced at the time of cutting were obtained. . Then, the trimmed meat 3 cut to a predetermined size guided from the molding retainer 9 is wrapped with the wrap film 10 as it is to obtain the temporary trimmed meat 11, and 90% of the trimmed plate-shaped meat is filled with the filling meat. 10% is used to temporarily shape the flesh according to the size and shape of the forming retainer, and then wrap it with a wrap film 10
1 was obtained (FIG. 10). The two types of packaged temporary shaped meats 11 thus produced were respectively housed in the molding retainers 9 (FIG. 11), and the openings were closed (FIG. 12).

Next, the retainer 9 for molding in which the packaged temporary shaped meat 11 is packed is placed in the freezer as it is.
When the flesh was frozen after being put in for a time, the flesh was molded and bound along the shape of the molding retainer 9 due to expansion during freezing, and was integrated into a frozen standard flesh block 12. Therefore, as shown in FIG. 13, the forming retainer 9 was opened, and the frozen standard meat block 12 formed and bound in the forming retainer 9 shape was taken out from the inside. After that, the fixed meat freezing blocks 12 having the retainer 9 shape of these tuna corresponding to the fourth invention and the fifth invention are packed in boxes (not shown), and -25
It was stored in a freezer at ℃. Two weeks later, the retainer-shaped lean meat block 12 was taken out from the freezer, the wrap film 10 was removed, and a part of the wrap film 10 was cut to a thickness of 1 cm to form a retainer-shaped plate-like meat piece 13. Thawed. FIG. 14 shows the state of the retainer-shaped regular meat block 12 and the retainer-shaped plate-shaped meat piece 13 at that time.

Observing the state of the plate-shaped fillet meat pieces 13 at the time of half-thawing, the appearance of the binding state is almost the same even in the half-thawed state, the binding is uniform and the pasted portion is hardly understood, and the meat surface The state is also not frozen. I tried cutting with a machine, but there was no difference from the case of cutting natural flesh.

Next, the inventor took out the other red lean meat block 12 from the refrigerator in the frozen state,
After removing the wrap film 10, a plate-shaped cut piece 13 having a thickness of 1 cm was prepared, and a commercially available batter mix and bread crumbs were added thereto to prepare a tuna fried product which was fried at 175 ° C for 5 minutes. This was evaluated by a sensory test of 5 points by 10 inspectors. In addition, a plate-shaped cut meat piece prepared from a large chunk of meat A obtained from a tuna almost the same as the tuna from which the block was prepared was fried by the same method as a control. Table 4 below shows the evaluation by the sensory test at that time.

[0041]

[Table 4]

As described above, the sensory evaluations of the fourth invention product and the fifth invention product were suppressed in quality variation as compared with the control tuna, and the first invention product and the second invention product. Was almost unchanged.

The inventor further cuts the molded shape retainer 9 to a size substantially equal to the size of the shape retainer 9, wraps the shaped body as it is in 10 with a wrap film, and stuffs it in the shape retainer 9 to freeze a large red fish retainer. The regular meat block 12 in the shape is stored in the refrigerator for 2 weeks and then taken out to remove the wrap film 10, and then the thickness is 2 cm.
Slice-cut and retainer-shaped plate-shaped fillet 1
No. 3, multiple fish steaks of uniform shape were produced.

[0044]

[Effects] As described above, the first invention of the present application is mainly composed of meat that has been cut into a predetermined shape by removing skin, bone, internal organs, blood mixture from large red fish such as tuna and bonito, Filling meat that collects small pieces of meat and broken meat that occurs during cutting is used as an auxiliary material,
A regular lean meat block of large red fish that is packed in a carton for seafood packaging so that there are no gaps, frozen while pressure forming, and bound into a rectangular parallelepiped shape with a predetermined size and volume. A second aspect of the present invention is a regular lean meat block of large red fish, in which the flesh cut into the predetermined shape described in the first aspect of the invention is a shaped plate-shaped flesh having a thickness of 1 cm to 6 cm.

In both the first and second inventions, the meat of large red fish such as tuna, bonito, etc., which has been difficult to machine due to its conventional shape and uneven size, has its unique meat. It is a novel food material that can be provided as a regular meat block having a rectangular parallelepiped shape with uniform quality without impairing the flavor, taste, texture, appearance, etc. of fish brought by meat tissue. That is, with a frozen meat block with a predetermined size and shape,
We succeeded in providing a new food material for commercial use that retains the bound state after thawing and has the functionality of being easily mechanically processed while maintaining the quality peculiar to red fish. Conventionally, the edible flesh that was well-shaped with a high-grade edible meat portion was extremely expensive because it could only take a very limited amount, and even a high-grade edible meat portion was of poor shape and was valuable. The price will drop significantly and the price will drop. As a result, there was a lot of waste in the use of the edible portion of fish, but the present invention eliminates this, and can be effectively used, including the irregular shape portion, the cut edge portion, the middle drop portion, etc. became.

The regular meat blocks according to the first and second aspects of the present invention are packaged on the surface in a marine product packaging carton,
It is frozen. Therefore, it is durable for long-term storage and hardly deteriorates in quality, so that it is highly useful as a food material for business use. In addition, since the regular meat block can be formed into a rectangular parallelepiped shape and size, there is an effect that no space is required for loading and storage.

A third aspect of the present invention is a filling meat and marine product packaging in which a large amount of red fish such as tuna and bonito are collected by pretreatment to form a plate-shaped meat with a thickness of 1 cm to 6 cm, a small piece of meat and a broken meat. A carton for use is prepared, the former is the main product, the latter is the auxiliary material, and it is packed in the marine product packaging carton without any gaps. It is intended to produce a regular meat block of uniform quality. That is, the present invention utilizes the properties of large red fish and the binding action by freezing during pressure forming to obtain a meat having a natural shape, once a predetermined shaping plate-like meat and a small piece of meat. It is subdivided into filling meat, and these cut meats are gathered and shaped again using a carton for seafood packaging to a predetermined shape and reformed, while maintaining the texture, flavor and quality peculiar to fish meat. It is an artificial rectangular parallelepiped shaped meat block. Moreover, since the regular meat block was binding-molded into a rectangular parallelepiped shape completely different from the shape of the original fish, it became easy to perform a large amount of mechanical processing, and was suitable as a food material for commercial use.

A fourth aspect of the present invention is mainly composed of meat obtained by removing large pieces of red fish such as tuna and bonito to remove a skin, bone, internal organs, blood mixture, etc. into a predetermined shape. The filling meat, which is a collection of meat and broken meat, is temporarily shaped to a specified size using auxiliary materials, wrapped in a wrap film and stored in a molding retainer, and the opening of the molding retainer is closed. And freeze as it is. Then, the flesh packed by the expansion of the flesh during freezing is shaped into a retainer shape, and becomes a regular flesh block of a large red fish.
A fifth aspect of the present invention is a regular meat block for large red fish, which is formed by using a shaped plate-shaped meat having a thickness of 1 cm to 6 cm, which is the meat cut into the predetermined shape described in the fourth aspect.

The fourth and fifth inventions are also frozen with a predetermined size and shape suitable for machining while maintaining the texture and appearance brought about by the flesh tissue peculiar to large red fish as much as possible. A meat block that can maintain a proper binding state after thawing is a new commercial processed food material.
That is, it embodies a regular flesh block of large red fish as a new processed food for commercial use that has both high texture and functionality that cannot be obtained in its natural state, and is essentially the first invention. , The same as the second invention. However, the present invention utilizes a wrap film and a retainer for molding, and utilizes the reaction pressure generated by the expansion of the flesh during freezing,
It is characterized in that the flesh is shaped into a retainer or is bound. According to the present invention, since it is possible to provide a commercial food material of red fish fillet of a uniform size and shape, side dish of lunch, frozen food seed material, family restaurant ingredients,
It is possible to provide materials suitable for various commercial food materials such as foodstuffs for delica products.

In the sixth invention of the present application, large red fish such as tuna and bonito, a wrap film, and a forming retainer having a predetermined size and volume are prepared, and the size of the large red fish is changed to the size of the forming retainer. Take out the shaped meat and the filling meat that are cut to a predetermined size to be guided, and form the shaped meat as it is, or use the shaped meat and the filling meat to perform temporary shaping along the shape of the retainer, and temporarily After wrapping the orthopedic meat with a wrap film, put it in a retainer for molding and close the opening,
This is a method for producing a frozen standard-sized meat block in which the meat is temporarily put in a freezer for several hours and frozen, and the meat that has been temporarily shaped by expansion during freezing is shaped and bound along the shape of a retainer.

The present invention utilizes the wrap film and the retainer for molding at the time of molding, and the reaction pressure generated by the expansion of the meat at the time of freezing is utilized instead of the positive pressure. It is characterized in that it is formed into a retainer shape or is bonded. Wrap the meat in a wrap film,
The manufacturing operation is simpler than that of the third aspect of the invention, since it only needs to be put in the retainer for molding and frozen.

[Brief description of drawings]

FIG. 1 is a perspective view showing a large chunk of meat obtained by removing skins, bones, internal organs, etc. from a large red fish and disassembling it.

FIG. 2 is a perspective view showing a shaping meat such as a shaping plate-like meat obtained by cutting a large red fish and a filling meat.

FIG. 3 is a perspective view showing a state in which meat is packed in a marine product packaging carton in the third invention.

FIG. 4 is a schematic longitudinal explanatory view showing a carton for packing marine products and a state where the carton for packing and the meat for packing are packed.

FIG. 5 is a partially cutaway explanatory view showing a state in which a marine product packaging carton, in which the shaped plate-shaped meat and the filling meat are packed, is being formed by applying pressure.

FIG. 6 is a perspective view showing a state in which a marine product packaging carton is about to be removed from the frozen standard meat block according to the first invention and the second invention.

FIG. 7 is a perspective view showing a state in which a frozen standard meat block is cut to form a square plate-shaped meat piece which is a processed food material for commercial use.

FIG. 8 is a perspective view showing a tuna fried product using a square plate-like cut meat piece.

FIG. 9 is a perspective view showing a state in which a tuna steak product using a square plate-shaped meat piece is baked and cooked.

FIG. 10 is a perspective view showing a state in which, in the fourth, fifth, and sixth inventions, the trimmed meat is wrapped in a wrap film to be a temporary trimmed meat.

FIG. 11 is a perspective view showing a state where the temporarily shaped meat is stored in a molding retainer in the sixth invention.

FIG. 12 is a perspective view showing a molding retainer prepared for the fourth invention, the fifth invention, and the sixth invention.

FIG. 13 is a perspective view showing a state in which a molding retainer is opened after freezing in the fourth, fifth, and sixth inventions.

FIG. 14 is a perspective view showing a regular meat block from which a wrap film according to a fourth invention, a fifth invention, and a sixth invention has been removed, and a state where a plate-shaped meat piece is formed by cutting it.

[Explanation of main signs]

 1 Frozen bread 2 Carton for packaging marine products (dimple carton) 3 Shaped meat 3a Shaped plate-like meat 4 Filling meat 5 Fixed meat block 9 Molding retainer 10 Lap film 11 Temporary shaped meat 12 Retainer-shaped fixed body Meat block

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[Procedure amendment]

[Submission date] April 14, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Correction content]

[Claims]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

The third invention for which a patent is sought is a tuna,
From the first step of preparing a large red fish such as bonito, a carton for packing marine products that can assemble and form a rectangular parallelepiped box having a predetermined size and volume, and a frozen pan, large red fish such as tuna and bonito, The second step to take out the large chunks of meat that have had their skin, bones, internal organs, and blood meat removed, and the filling meat that collects small pieces of meat such as dropped meat and head meat and tail meat, and broken meat. , A large chunk of meat with a thickness of 1cm-6c
m, the length and width are cut into a plate shape with a dimension slightly longer than the predetermined fixed dimension to the maximum to form a shaped plate-like meat, and the chips at that time are the filling meat taken in the second step The third step to combine with, the shaped plate meat is 80% to 98%, the filling meat is 2% to 20%, and the total amount is 2% from the volume calculated from the volume of the rectangular parallelepiped. A fourth step of weighing the amount of meat so that the meat content is increased by 3%, a fifth step of packing the orthopedic plate-like meat and the filling meat into a carton for marine product packaging set in a frozen pan without any gap, The sixth step of producing a frozen standard meat block in a state where it is put into a freezer for several hours and frozen in a marine product packaging carton under a pressure of 40 kg to 70 kg while being frozen and packaged in the marine product packaging carton. Depanning to avoid breaking the carton for seafood packaging And the seventh step of forming a frozen standard meat block in a state of being packaged and molded in a carton for marine product packaging, and the above steps 1 to 7 are sequentially performed to manufacture a standard meat block of large red fish. Is the way.

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0022

[Correction method] Change

[Correction content]

Second step: Next, after the headless tuna was thoroughly washed with water, the sterilized tools were used to remove skin, bones, internal organs, blood mixture, etc. .
In this way, at the same time as obtaining a large chunk A of "tuna red meat" and "tuna toro", the middle bones removed at the time of disassembly,
Small pieces of meat such as medium-sized meat on the head and tail, head meat, tail meat and the like were collected to obtain filling meat 4 (Figs. 1 and 2).

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Kenichiro Kawai Inventor Kenichiro Kawai 1-12-1 Yurakucho, Chiyoda-ku, Tokyo Nichiro Co., Ltd.

Claims (6)

[Claims] 1. From large red fish such as tuna and bonito to skin, bone,
Mainly shaped meat that has been cut into a predetermined shape by removing internal organs, blood mixture, etc., with filling meat that collects small pieces of meat and broken meat produced during cutting as auxiliary materials, and put them in a carton for seafood packaging A regular lean meat block of large red fish that is packed so that there is no gap in it, frozen while pressure-molding, and bound into a rectangular parallelepiped shape with a predetermined size and volume. 2. A regular meat block for a large red fish, wherein the shaped meat cut into the predetermined shape according to claim 1 is a shaped plate-like meat having a thickness of 1 cm to 6 cm. 3. A first step of preparing a large-sized red fish such as tuna or bonito, a carton for packaging marine products capable of assembling and forming a rectangular parallelepiped box having a predetermined size and volume, and a frozen pan, tuna, bonito. A large chunk of meat that has had skins, bones, internal organs, blood meat, etc. removed from large red fish such as, and small pieces of meat such as dropped meat and head meat and tail meat, and filling meat that collects broken meat. The second step of taking out the meat, a large chunk of cut meat is cut into a plate shape having a thickness of 1 cm to 6 cm and a length and a width that are slightly longer than a predetermined fixed size and the maximum size. The meat is used as the meat, and the chips at that time are combined with the meat for filling taken out in the first process in the third step, the shaped plate-shaped meat is 80
% To 98%, filling meat is 2% to 20%, and the total amount is 2% from the volume calculated from the volume of the rectangular parallelepiped.
~ Fourth step of weighing the amount of meat so as to increase by 3%, the fifth step of packing the carton for packing marine products set in a frozen pan with the shaped plate-like meat and the filling meat without any gaps , 40 kg in a carton for packing seafood packed with meat
Putting in a freezer for several hours while applying a pressure of ~ 70 kg and freezing it, the sixth step of producing a frozen standard meat block that has been packaged and molded in a marine product packaging carton, is removed without breaking the marine product packaging carton. A regular meat block for large red fish characterized by sequentially performing the seventh step of panning to form a frozen regular meat block in a state of being packaged and molded in a carton for marine product packaging. Manufacturing method. 4. From large red fish such as tuna and bonito to skin, bone,
Mainly composed of orthopedic meat that has been cut into a prescribed shape by removing internal organs, blood meat, etc., or as a filling material that collects small pieces of meat or broken meat produced during cutting as an auxiliary material to a predetermined size. After temporary shaping, wrap it in a wrap film, store it in a forming retainer, close the opening of the forming retainer, freeze it as is, and expand it during freezing to form a large lean fish Standard meat block. 5. A regular meat block for large red fish, wherein the shaped meat cut into the predetermined shape according to claim 4 is a shaped plate-shaped meat having a thickness of 1 cm to 6 cm. 6. A first step of preparing a large red fish such as tuna or bonito, and a forming retainer having a predetermined size and volume.
Large pieces of cut meat, such as tuna and bonito, from which skin, bones, internal organs, and blood meat were removed, and small pieces of meat such as dropped meat, head meat, and tail meat, and broken meat were collected. 2nd step of taking out the filling meat, 3rd step of cutting a large chunk of flesh of meat into a predetermined size that is derived from the dimensions of the forming retainer, and adjusting to the dimensions of the forming retainer 4th step of wrapping the flesh film which is temporarily shaped with the shaped meat as it is or with the shaped meat and the filling meat in a wrap film, the meat which is temporarily shaped into a molding retainer having a predetermined size Fifth step of closing the retainer opening and closing the retainer opening, put the retained retainer in the freezer for a few hours and freeze it, and follow the retainer shape with the temporarily shaped meat by expansion during freezing. Frozen standard meat flesh made to form and bond The sixth step of manufacturing the cook, the seventh step of opening the forming retainer and taking out the frozen standard meat block in the state of being molded and bound into the retainer shape from the inside, the above first to seventh steps. A method for producing a regular lean meat block of a large red fish, which is characterized by being carried out sequentially.