JPH08196238A - Fiberization of livestock meat of fish meat - Google Patents

Abstract

PURPOSE: To obtain a new kind of food soft and easy to eat, by fiberization of non-fibrous livestock meat or fish meat. CONSTITUTION: Fish meat or livestock meat is first made pasty and then incorporated with collagen fibers extracted from an animal followed by kneading homogeneously, and, according as needed, further incorporated with seasoning, coloring matter and/or spice to obtain a preparation, which is then heated to 65 deg.C or higher to effect shrinkage of the collagen fibers and fine fiberization of the kneaded meat as a whole.

Description

Detailed Description of the Invention

[0001]

[Industrial application] It is possible to provide new soft and easy-to-eat foods by homogenizing and fibrating any part of fish meat or livestock meat, and newly forming the base of other processed foods such as cold food using fish meat or livestock meat, prepared foods, etc. It is a fiberizing method that can be expanded.

[0002]

2. Description of the Related Art In the conventional method, it is extremely difficult to reconstruct the fibrous form of the ground meat of fish meat and livestock meat, and it requires a huge capital investment.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to develop a method for easily and clearly forming the ground meat of fish meat or livestock meat.

[0004]

[Means for Solving the Problems] Collagen fibers extracted from animals are uniformly added to the kneaded meat of fish meat and livestock in an amount necessary and sufficient, and then heated to make full use of the heat shrinkability of the collagen fibers. , The kneaded meat could be made into fiber.

[0005]

[Function] A new soft and easy-to-eat food product can be provided by homogenizing and fibrating any part of fish meat or livestock meat, and can broaden the range of food products.

[0006]

[Example 1] 500 g of meat (pork thigh), 240 g of collagen fibers (Kaymeet F made by Kawakami Shokuken Co., Ltd.), 2 g of Na pyrophosphate and 150 g of ice water were uniformly mixed with a mixer, and 15 g of salt was added to further mix. Then, 74 grams of horse starch, 10 grams each of sugar and meat extract and a small amount of a coloring agent were added, and the pasty preparation mixture was molded into a plate having a thickness of 5 mm and steamed at 80 degrees Celsius. When heat-molded for 10 minutes, 1000 g of a meat plate having a plate thickness of 8 to 9 mm (due to shrinkage of collagen fibers) and having irregularities as if the meat plate was heat-contracted was obtained. This molded product was soft, easy to eat, delicious, and had a fibrous texture of meat.

[Example 2] Crush 500 g of fish pickle and salt 1
After adding 2 g of salt, 30 g of hamo extract and 30 g of seasoning were added and mixed, and then a fiber mixture in which 30 g of starch, 198 g of ice water and 200 g of collagen fibers were uniformly mixed was added and mixed uniformly. After that, the paste-like prepared product is molded into a plate having a thickness of 5 mm, and heat-treated at 80 ° C. for 10 minutes to shrink the fibers, thereby removing the duck of the duck with a thickness of 7 to 8 mm. 1,000 grams of product with flavor and texture were obtained.

Example 3 A meat extract, seasonings and colorings were added to 400 grams of fish pickle and crushed, and then 12 grams of salt was added to salt and salt, and 20 grams of starch and 16 ice water were added in advance.
A fiber mixture obtained by uniformly mixing 0 g and 330 g of collagen fibers was added and uniformly mixed to obtain a pasty preparation. Mold this to a plate thickness of 5 mm and heat mold with steam at 80 degrees Celsius for 10 minutes to shrink the fibers and obtain 1,000 g of uneven meat-like product with a thickness of 8 to 9 mm. It was

[0007]

INDUSTRIAL APPLICABILITY Animal meat and fish meat having no fibrous property can be easily made into fiber.

Claims (1)

[Claims] Collagen fiber extracted from animals was added to paste of fish meat and livestock meat, and the mixture was mixed uniformly with steam, hot water,
A fiberizing method for fish meat and livestock meat, which is characterized by finely fibrillating the whole ground meat by shrinking the added collagen fibers by heating with a heat source such as a gas, a microwave oven, or electricity.