JPH08242819A - Vienna sausage of tuna and its production - Google Patents

Abstract

PURPOSE: To obtain a Vienna sausage of tuna having chewiness and good glutinousness in chewing in spite of taste of tuna, such softness to be bit without particularly tasking one's strength, oozing out meat juice and oils and fats by chewing, making a person feel taste, enjoy flavor of tuna and nice palatability. CONSTITUTION: This Vienna sausage is obtained by adding minced meat of bloody color of tuna to minced tuna meat and packing the meat into an intestine. A method for producing the Vienna sausage is provided. By adding the meat of bloody color, palatability of the Vienna sausage of tuna is made as soft as meat Vienna sausage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wiener sausage containing tuna meat as a main raw material and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Conventional meat meat sausages, which are mainly made of meat such as beef and pork, are made by mixing ground meat or pork and kneading it while adding seasonings and spices. It is made by drying and smoked. Further, the conventional fish wiener sausage is made by kneading tuna, pork fat, starch, eggs, seasonings and spices, filling the intestines with this, and drying and smoking.

[0003]

However, when comparing the texture of the conventional fish wiener sausage consisting of the above-mentioned main components with the texture of the conventional meat wiener sausage, the meat wiener sausage was heated. When chewing wiener sausage, it is elastic enough to be chewy, and soft enough to bite even if it is not particularly strong. As you can feel the taste of meat, you can also enjoy a pleasant texture. On the other hand, fish wiener sausage has a tuna taste, but in terms of chewy texture, unlike meat wiener sausage, it has a strong elasticity and a small amount of gravy, which is a considerable problem.

The present invention has been made in view of the above circumstances, and an object thereof is to chew a heated wiener sausage while the taste is mainly tuna taste.
It has a good elasticity to the chewy texture and is soft enough to bite even if you do not particularly force it, and the more you chew, the more meat juice and oil will exude from the wiener sausage and you will feel the taste, tuna taste The aim is to provide fish wiener sausages that not only allow you to enjoy the umami taste, but also to enjoy a pleasant texture.

[0005]

Means for Solving the Problems The tuna wiener sausage of the present invention is a product in which at least one of red meat, tuna and large toro of tuna is ground meat, and has not been paid much attention as a food material in the past. It is a mixture of minced meat of ground tuna, mixed with egg white, bread crumbs, vegetable oil, seasoning and spices and kneaded, and then stuffed into sheep or pig intestines.

[0006]

[Function] By adding minced meat of minced meat to minced meat of at least one part of red tuna, medium toro, and large toro of tuna, the meat quality that becomes hard and dry when fish is cooked It is prevented by the oil and fat of the meat, and it retains evenly the oil and meat juice as much as meat wiener sausage in the fish wiener sausage after heating.

[0007]

EXAMPLE An example of the tuna wiener sausage of the present invention will be described. 500 g of red meat of tuna, 500 g of medium-toro meat, and 400 g of blood of tuna of minced meat, 50 g of egg white, 10 crumbs
0g, vegetable oil 10cc, sake 20cc, sugar 6g, salt 6
g, spices (pepper, nutmeg, paprika, celery seeds, mustard seeds, laurel), and then knead them well. This is a tuna wiener sausage that is packed in sheep or pig intestines.

As another embodiment of the present invention, a method of producing tuna wiener sausage will be described. 500 g of lean tuna and 500 g of middle tuna are ground meat, and tuna of mixed meat. Part 400g ground meat, egg white 50g, bread crumbs 100g, vegetable oil 10cc, sake 20cc, sugar 6g, salt 6g, spices (pepper, nutmeg, paprika, celery seed, mustard seed,
Laurel) Add a little and knead these well. This is a method for producing tuna wiener sausage that is packed in sheep intestine or pig intestine.

Ten people other than the present inventor prepared the cooked tuna wiener sausage described in the above embodiment of the present invention and the cooked tuna wiener sausage of the above-mentioned conventional frozen food. When I tasted it and compared it,
I got the following impression.

As shown in (Table 1), the tuna wiener sausage of the present invention has a taste mainly of tuna, but it has elasticity suitable for chewing, and chewing without particular force. It's soft enough to be cut, and the more you chew it, the more meat juice and oil will exude from the wiener sausage and feel the taste, you can enjoy the taste of tuna and at the same time you can enjoy a pleasant texture, meat meat sausage It has a texture that is comparable to that of On the other hand, the conventional tuna wiener sausage has the taste of tuna, but in terms of texture, unlike meat wiener sausage, it has a strong elasticity and a small amount of gravy, which is a considerable problem.

[0011]

[Table 1]

The present invention is not limited to the above embodiments, but can be carried out by appropriately changing the kinds of raw materials and the mixing ratio thereof. For example, in the above embodiment, the tuna red meat part 500g and the tuna 500g part are used, but the tuna blood mixture meat part 400g is used. , The proper mixing ratio of the raw meat of the tuna is 100 g to 1,0 to the 1,000 g of the main raw material consisting of at least one part of the large toro.
The amount can be adjusted within the range of 00 g. Further, as another embodiment, instead of the tuna of the present invention, at least one part of the red meat of the skipjack or the like, the middle toro and the large toro, and the part of the bonito's mixed meat are used.
Further, as another embodiment, it can be carried out by packing it in a casing such as cellophane or Reifan instead of the sheep intestine and pig intestine of the present invention.

[0013]

The tuna wiener sausage of the present invention is
As mentioned above, at least one portion of the tuna red meat, medium toro, and large toro is ground meat, and the tuna blood mixture and egg white are added, so the taste is mainly tuna, and yet , It has a good elasticity to the texture, and
It's soft enough to bite even if you don't have much strength,
Moreover, the more you chew, the more juice and oil will exude from the wiener sausage, and you can enjoy the taste of the tuna. You can get tuna wiener sausage. On the other hand, the tuna wiener sausage of the conventional example is different from the texture of meat wiener sausage in that it has a strong elasticity because it does not add bloody meat to the tuna, and has a little gravy texture.

Further, compared with the conventional meat wiener sausage, there is less concern about excessive intake of cholesterol and calories, and a nutritious product containing a large amount of DHA (docosahexaenoic acid) present in the fats and oils of fish can be obtained. it can.

Further, since the tuna wiener sausage of the present invention is made of inexpensive blood mixture meat which has not been noticed as a food material in the past, it can be used as a food material which is often thrown away. Can be manufactured without raising the temperature.

Claims (2)

[Claims] 1. A method in which at least one of the tuna red meat, medium toro and large toro is ground meat, and the tuna blood mixture is ground meat, and then the meat is gut-stuffed. Tuna wiener sausage. 2. At least one of the tuna red meat, medium toro and large toro is ground meat, and the tuna blood mixture is ground meat, and egg white, bread crumbs, vegetable oil, seasoning,
A method for producing a tuna wiener sausage, which comprises filling a mixture of spices and kneading into sheep intestine or pork intestine.