JPH0838108A - Fish meat processed food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the food consisting of compressed fish meat, having clear appearance and good taste, soft and pleasantly eatable. CONSTITUTION:This food is obtained by immersing fish meat of salmon, trout, yellow-tail, striped mullet, tuna, shark, sea bream, etc., in a seasoning solution, then, drying and pressing optionally followed by fumigation. The immersing in the seasoning solution is preferably continued for 10hr to 2 days at a low temperature, especially 0-10 deg.C. The drying is preferably carried out for 10hr to 2 days at 55 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed fish meat product and a method for producing the same.

[0002]

2. Description of the Related Art For example, foods obtained by drying fish meat, such as salmon and sardines, are known.

[0003]

However, as can be seen in salmon, shrimp, and the like, foods obtained by drying fish meat are very hard and difficult to eat. The purpose of the present invention is to provide a processed fish meat product that is easy to eat and delicious.

[0004]

SUMMARY OF THE INVENTION The present invention solves the above problems and provides a new processed fish meat product by pressurizing fish meat or a mixture containing fish meat as a main component, and the production thereof. It is about law.

[0005] The processed fish meat food of the present invention uses fish meat, fish meat soaked with a seasoning liquid, or a mixture of other seasonings, etc., but the one soaked in the seasoning liquid is particularly preferable. In addition, a fish extract can be added. As for fish meat, salmon, trout, fish, sea bream, cod, tuna,
Fish species such as shark, bream, esophagus, guchi, hockey, sardine, sardine, and herring are used, and salmon, trout, gill, tuna, shark, and bream are preferred, and salmon, trout, and eel are particularly preferred. The fish meat may be filleted, sliced, or crushed, and the fish species may be one species, or a mixture of several species, or a crushed mixture. Slice
The direction perpendicular to the bone is preferable, but the direction parallel to the bone may be used.

As the seasoning liquid component or blending component of the invention of this application, salt, alcohol, sugar, seasoning, coloring agent,
Smoke powder and the like are appropriately mixed. Further, in the case of a paste, other components can be blended if necessary.

The invention of the present application is to produce a processed fish meat food by directly or by dipping or mixing fish meat with a seasoning liquid or the like, drying and then compressing.
The fish meat may be sliced, but fine pieces formed after slicing may be integrated with a binder or the like, or may be crushed.

In the production of processed meat products, it is preferable to first fillet the fish, slice the fish into a suitable size, soak it in a seasoning solution, dry it, pressurize it, and smoke it if necessary. It is also possible to press-compress as it is. The fish meat is preferably sliced, but it can be used in the form of strips or paste, and in the case of paste, a compound such as seasoning can be mixed if necessary. In the case of a paste, the air contained in the composition is degassed and then pressurized. Deaeration may be performed under normal pressure or reduced pressure, but reduced pressure is preferable.

Immersion of the seasoning liquid is carried out for several hours to one week, but preferably for 10 hours to 2 days. The temperature is preferably low, and it is 0 to
It is particularly preferable to carry out at 25 ° C or 0 to 10 ° C. Drying is preferably carried out at 40 to 60 ° C., particularly preferably around 55 ° C. The drying can be performed continuously or intermittently, but the viscosity of the product can be changed by increasing the temperature. Drying is performed for several hours to one week, but it is preferable to perform drying for 10 hours to 2 days. When dried under severe conditions for a short time, the degree of drying becomes non-uniform, oil may exude, and oxidation may occur.

As a method of drying, it is preferable to first perform warm air drying by electric heat or the like and gradually dry while adjusting the temperature. After drying, it is optionally laminated with a hygroscopic paper and cloth and compressed. The compression pressure is preferably a pressure that does not damage the product, but is preferably about ² to 10 kg / cm ² , and most preferably ³ to 8 kg / cm ² . Also,
The pressurization may be performed by any machine, but in consideration of the finished product and the like, it is preferable that the pressurization is performed by leaving it stationary. The pressurizing time varies depending on the pressure, but is preferably 30 minutes to 10 hours. The smoking step is carried out if necessary, but it is preferably carried out in 2 to 3 hours. The smoked step may be carried out at any stage of drying and compression or before and after, but it is preferably carried out after drying.

[0011] Through this series of steps, the fish meat is compressed and becomes dense, and in the case of salmon, trout, salmon, etc., it becomes transparent fish meat, which is also preferable in terms of appearance. By this series of steps,
It is possible to produce a transparent, high-quality processed fish food product that has a vivid color and luster, has a good flavor, is dense, and is highly elastic. By changing the drying condition or the pressurizing condition, various kinds of processed fish meat products can be produced. This processed fish meat food may be eaten as it is, or may be eaten like other rice broths together with other food such as cheese, or by making it into strips.

[0012]

【Example】

Example 1 Salmon pieces 1 obtained by filleting three pieces of salmon and further slicing
000g, starch syrup 300g, soy sauce 100g, salt 50
g, seasoning liquid consisting of 20 g of seasoning and salmon extract, 7 ℃
After soaking it for 12 hours, dry the salmon slices taken from the seasoning liquid. Drying is performed for one day by using hot electric hot air to obtain a semi-dried product. After drying, the smoked step is performed for 3 hours.
Then, the semi-dried product is placed, and the mixture is left to stand for 12 hours at a compression pressure of 7 kg / cm ² at room temperature and pressurized. In this way, a compressed processed fish meat product is obtained. This food had a transparent salmon appearance, and when cut and eaten as it was, it was soft and easy to eat, and was delicious.

Example 2 Trout pieces 1 obtained by filleting trout into three pieces and further slicing
000g, starch syrup 300g, soy sauce 100g, salt 50
g, 20 g of seasoning, soaked in a seasoning liquid at 7 ° C. for 12 hours, and then sliced salmon taken out from the seasoning liquid is dried. Drying is performed for one day by using hot electric hot air to obtain a semi-dried product. After drying, the smoked step is performed for 3 hours. Then, the semi-dried product is put on, and the mixture is left standing for 24 hours and pressurized at a compression pressure of 3 kg / cm ² and room temperature. In this way, a compressed processed fish meat product is obtained. This food has a clear salmon look,
When it was cut and eaten as it was, it was soft, easy to eat, and delicious.

Example 3 1000 g of salmon meat pieces was added to 300 g of starch syrup, 100 g of soy sauce,
After soaking in a seasoning solution of 50 g of salt and 20 g of seasoning at 7 ° C. for 12 hours, a slice of salmon taken out from the seasoning solution is dried. Drying is performed for one day by using hot electric hot air to obtain a semi-dried product. Then, put a semi-dried product, compression pressure 3kg / cm
^2. Leave at room temperature for 24 hours and pressurize. After pressurization, 4
Perform the time smoking process. In this way, a compressed processed fish meat product is obtained. This food had a transparent salmon appearance, and when cut and eaten as it was, it was soft and easy to eat, and was delicious.

Example 4 1000 g of minced meat and 300 g of starch syrup, 100 g of soy sauce,
After soaking in a seasoning solution of 50 g of salt and 20 g of seasoning at 7 ° C. for 12 hours, a slice of salmon taken out from the seasoning solution is dried. Drying is performed for one day by using hot electric hot air to obtain a semi-dried product. Then, put a semi-dried product, compression pressure 3kg / cm
^2. Leave at room temperature for 24 hours and pressurize. After pressurization, 4
Perform the time smoking process. In this way, a compressed processed fish meat product is obtained. This food had the appearance of a transparent fish, and when cut and eaten as it was, it was soft and easy to eat, and was delicious.

Example 5 1000 g of salmon meat pieces were kneaded to form a paste, 10 g of salt, 70 g of seasoning, 10 g of shochu, 0.3 g of colorant,
Mix 100 g of sugar and 5 g of smoked bower and knead,
Then, the air contained in the mixture is degassed under reduced pressure. Treated with electric hot air for 4 days to make a semi-dried product, then 1
About 0 layers were laminated, and the mixture was allowed to stand for 12 hours at a compression pressure of 4 kg / cm ² at room temperature and pressurized. In this way, a dried and processed fish meat product is obtained. This food had a flavor when cut and eaten.

[0017]

According to the invention of this application, it has a transparent appearance,
It is possible to provide a delicious, soft processed meat product. In addition, various products can be provided according to the purpose of use by changing conditions such as drying and compression or the composition.

Claims (4)

[Claims] 1. A processed meat food product, which is composed of compressed fish meat. 2. The processed food of fish meat according to claim 1, wherein the fish meat is salmon, trout, gill, mackerel, tuna, shark, and bream. 3. The processed fish meat food according to claim 1, wherein the fish meat has a seasoning. 4. The fish meat is dipped in a seasoning liquid, dried and pressed,
The method for producing a processed fish meat food according to claim 1, wherein smoking is performed as necessary.