JPH09168375A - Fish meat paste product and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish meat paste product presenting a flavor of a Cephalopoda family such as a cuttlefish by utilizing the tentacle parts of the Cephalopoda such as ikageso (tentacles and heads of cuttlefishes) or ear parts thereof. SOLUTION: This fish meat paste product is obtained by seasoning, drying and heating the tentacle parts of a Cephalopoda such as ikageso or ear parts thereof, cutting into thin sliced material and blending. The method of producing a fish meat paste product is to blend 40-60 pts.wt. above thin sliced material with 100 pts.wt. fish meat paste, formed and heated. The seasoning, drying and heating of the tentacle parts are conducted by sprinkling a seasoning material as powder, drying at 40-60 deg.C and baking at 105-115 deg.C. As the fish meat paste product, a sausage, a broiled fish paste and a cylindrically formed broiled fish paste are cited. Also, by adding a crushed cheese material to the thin sliced material, the flavor of the product is further improved.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish meat paste product in which mollusc cephalopods, in particular foot or ear of squid, octopus and the like, and optionally cheese are added, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various paste products have been manufactured by using fish meat surimi. Various types of fish meat are used as raw materials for surimi, but it is almost common that non-fish mollusc cephalopods are used as a part of the raw material for kneading, and this is mixed with fish surimi. Absent. It is considered that this is because the protein of cephalopods has a different structure from the protein of fish meat, so that it is not possible to obtain a product with legs even if it is mixed with the surimi of fish meat. Especially,
As an example of using squid as a fried fried squid or a squid roll with a raw squid as a core, squid rolls are sprinkled with fried squid around it as a fried food, or as a raw material of salted sea salt I can do it. On the other hand, squid and squid ears are produced in large quantities as squid is caught, but only the body of squid is used as a raw material for food, and the foot or ear is not used as a unique product. The development of these applications with increased value is desired.

[0003]

In view of the above situation, the present inventor has an object to provide a fish meat paste product containing squid and ears and having a squid flavor, and a manufacturing method therefor. As a result of diligent research, when squid and ears cut into pieces that have been seasoned and dried in advance are mixed with fish meat surimi, a large amount of squids and ears are mixed without degrading the quality (elasticity, etc.) of the paste product. It was found that a fish meat paste product having a squid flavor and a unique texture can be obtained. The present invention has also found that when this method is carried out using the foot of an octopus, a fish meat paste product having an octopus flavor and a unique texture is obtained. Furthermore, it was found that the flavor of fish paste products can be further improved by adding crushed cheese to the shreds of the foot or ear of these cephalopods.

The present invention has been made based on such knowledge. That is, an object of the present invention is to expand the uses of scabbards and the like, which have conventionally been less useful. A further object of the present invention is to obtain a fish meat paste product which has flavors such as squid and octopus and a unique texture, and which does not deteriorate the elasticity and other qualities of conventional paste products.

[0005]

That is, the present invention has been made to achieve such a problem,
Squid, seasoning the feet or ears of molluscs such as octopus, octopus, dried and heated, shredded and mixed with fish meat surimi, further mixed with cheese crushed if necessary,
When a fish paste product is manufactured using this as a raw material, it is possible to mix a large amount of shredded parts of the foot and ears without deteriorating the quality of the fish paste product, and the product has a unique flavor of squid and octopus. The present invention has been completed by discovering that the texture can be imparted and the flavor can be further improved.

Therefore, according to the present invention, the fish meat, which is seasoned, dried and heated, is cut into small pieces on the foot or ear of a mollusc cephalopod, and this is mixed with ground fish meat to prepare a paste product. Regarding batter products. Further, the present invention, seasoned, dried and heated molluscs, shreds the legs or ears of cephalopods, mix this with fish meat surimi, mold this, heat It relates to a method of manufacturing a fish paste product. Furthermore, the present invention relates to a fish meat paste product which uses a combination of these shredded foot or ear parts and crushed cheese, and a method for producing the same.

Squid and octopus are used as the cephalopods in the present invention. In particular, squid legs, that is, squid and squid ears, are produced in large quantities when squid is caught, but since they have few uses, it is preferable to use them as raw materials from the viewpoint of development of this new use. . As squid, squid, squid, squid, squid and the like are preferable. As described above, only the body of the squid was harvested when the squid was caught and discarded, or it was used only as a raw material such as fried chicken from salt. The use of these raw materials can be greatly expanded by applying the present invention.

Regarding the seasoning, drying and heating, first, any seasoning means may be used. In particular, a seasoning powder composed of sugar, salt and sodium glutamate is used to produce cephalopods. When the feet or ears are sprinkled, the feet or ears of the cephalopods dehydrate water, the seasoning penetrates into the feet or ears, and the flesh quality of the feet or ears of cephalopods is attracted, which is unique. The texture can be imparted to the product.

Further, after seasoning, drying and heating are performed, so that elasticity and flavor can be imparted to these minced meat, and a large amount of minced meat can be contained in the ground fish meat. Dry at a relatively low temperature, for example 50 in a smokehouse, drying room, etc.
It is desirable to carry out at around ℃ for several hours. This drying process hardens the meat quality of the shredded foot, and the elasticity unique to the product,
It is possible to give a texture. Further, heating is preferably performed by roasting, firing, superheated steam or the like in order to maintain the dry state. For example, it is desirable to roast at 110 ° C for several minutes. By doing so, a peculiar flavor (flavor of squid, octopus) is generated in the foot shreds, and this flavor can be imparted to the product.

Further, in the present invention, when the crushed product of cheese is used in combination with the shredded product, the flavor can be further enhanced. Processed cheese or natural cheese such as cheddar cheese is used as cheese. The crushed material is preferably in the form of granules having a diameter of about 2 to 3 mm.

On the other hand, the fish surimi may be produced using such fish meat as long as it is used for producing surimi, but it is preferable to use the surimi which can be obtained in large quantities and at low cost. This may be frozen or fresh minced meat. In the present invention, the minced meat is mixed with this surimi. Usually, the minced meat is mixed uniformly with the surimi, but depending on the product, the minced meat may be unevenly distributed in the surimi to give the product a taste. The usage ratio of shredded material is preferably 40 to 60 parts by weight per 100 parts by weight of surimi. If it is less than 40 parts by weight, the flavor of the cephalopod cannot be imparted to the product, and if it is more than 60 parts by weight, the amount of surimi is insufficient and the product does not show the properties of the paste product or elasticity is generated. There are none. Therefore, the above ratio is desirable. 2 pieces of crushed cheese are used for 100 parts by weight of raw fish meat.
~ 10 parts by weight, preferably about 5 parts by weight are used. When it is 2 parts by weight or less, the flavor of cheese is not sufficiently imparted, and when it exceeds 10 parts by weight, the flavor of cheese becomes too strong and the flavor of cephalopods disappears, so this range is preferable.

The minced fish meat mixed with shredded products and crushed cheese products is processed into a paste product by a usual method. For example, in the case of fish sausage, it is manufactured by filling the casing with surimi and molding, heating and cooling. Further, in the case of kamaboko, the surimi is produced by plate-forming or the like and then steaming or baking and cooling. Furthermore, in the case of chikuwa, it is manufactured by shaping the ground meat into chikuwa and baking it.

Hereinafter, an example of producing fish sausage using squid as a cephalopod foot will be described in more detail. In this case, 40 to 60 parts by weight of dried and seasoned cuttlefish is added to 100 parts by weight of surimi to produce squid-containing fish sausage by the following steps.

(1) Pretreatment of squid The treatment of seasonings Raw squid or defrosted squid is mixed with 100 parts by weight of sardines at a ratio of, for example, sugar: salt: sodium glutamate at about 5: 3: 1 parts by weight. Sprinkle with powdered seasoning and leave in the refrigerator for 10 hours. As the seasoning, sodium inosinate or the like may be used, or spices and the like may be added as desired. By performing such a seasoning treatment, the squid is dehydrated and seasoned by being seasoned and infiltrating the seasoning.

Drying Step The squid treated with the above seasoning is treated at a relatively low temperature, for example 40
Dry at -60 ° C, preferably about 50 ° C. In the drying step, it is preferable to dry the water content of Caigeso to about 50 to 60%. Drying pulls and hardens the flesh of the foot to give the product a unique texture.

Heating and Cutting Steps The squid that has undergone the drying step is heat treated at 105 to 115 ° C. for 5 to 15 minutes, preferably at about 110 ° C. for about 8 minutes, and then cut to a suitable size, for example, 2 to 4 mm in length. Cut to be. The heating is usually carried out by a heating method such as roasting, firing, superheat drying or the like. This heating produces a unique flavor such as squid and octopus.

(2) Preparation of Surimi As the surimi, preferably the frozen surimi of the pollack is used. Frozen surimi is thawed, emptied,
Slice the salt and prepare the cooked surimi as a raw material for sausage. For example, half-thaw frozen surimi, cut with a silent cutter, then emptied and salted by adding about 2-3% of salt little by little. A predetermined seasoning is added to this to prepare cooked surimi. As a seasoning to be added, a seasoning (amino acid etc.) is used. Further, a commercially available seasoning for sausage or squid flavor may be used.

(3) Manufacture of boiled product The seasoned dried and heated cuttlefish cuttlefish obtained in (1) is mixed with the cooked surimi obtained in (2) while cutting with a silent cutter. The amount of the dried and dried cuttlefish cuts seasoned is 40 to 60 parts by weight, preferably 45 to 55 parts by weight, relative to 100 parts by weight of the cooked surimi. Surimi with this crushed cheese
2 to 10 parts by weight, preferably about 5 parts by weight, may be added to 100 parts by weight. After mixing the predetermined raw materials, the mixture is filled in a casing and heat-treated according to a conventional method.

The casing may be any of natural casings such as sheep intestine, pig intestine and cow intestine, and artificial casings such as collagen casing and vinylidene chloride casing, but the edible casing is preferably used. In addition, heating may be performed by smoke treatment after drying in a smoke house, or by adding a smoke solution and performing heat treatment. After heat treatment, cool and package if necessary. Although the above has described the production of fish sausage, when producing kamaboko, chikuwa, etc., they are produced by molding and heating and cooling according to their respective conventionally known methods. Moreover, it is manufactured in the same manner by using octopus legs.

The squid-containing sausage obtained as described above contains the squid, which has been preliminarily heat-treated and finely chopped into an appropriate size, dispersed and contained substantially uniformly, and has a squid-specific flavor and texture. A fish sausage having an unprecedented texture is provided.

[0021]

EFFECTS OF THE INVENTION The fish-boiled products with cephalopod feet or ears such as cuttlefishes of the present invention have flavors such as squid and octopus, and have a firm and squeaky texture of foot shreds. A product is provided that has a unique flavor and texture not found in other products. Moreover, it is possible to use a large amount of scabbards and the like, which have conventionally been limited in use range.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION

Example 1 (1) Frozen cuttlefish was thawed, sprinkled with seasonings in a refrigerator and left for 10 hours. The seasoning is composed of 5 parts by weight of sugar, 3 parts by weight of salt and 1 part by weight of sodium glutamate per 100 parts by weight of squid. When the seasoning process is completed,
Dry in a smoke house at 50 ° C. for 3-4 hours. The dried cuttlefish was roasted at 110 ° C. for 8 minutes to give a squid-specific flavor. This roasted cuttlefish was cut into pieces of about 3 mm in length and cut into small pieces.

(2) The Alaska pollack frozen surimi was thawed at room temperature and emptied with a silent cutter for 2 to 3 minutes. Approximately 5% by adding 2.5% salt to the ground surimi
Salted for 6 minutes and then added seasoning. Seasoning is 12 parts by weight of sausage seasoning, squid flavor
0.5 part by weight was added to 100 parts by weight of frozen surimi.

(3) 100 parts by weight of the shredded cuttlefish cuts obtained in (1) above and the cooked ground surimi obtained in (2) above
The mixture was mixed with 200 parts by weight and filled in sheep intestine 18/20 and ligated. The squid-filled fish meat surimi filled in the sheep intestine was dried at 50 ° C for 40 minutes in a smokehouse and smoked at 50 ° C for 20 minutes. Then, it was boiled for about 1 hour at a temperature of 80 to 85 ° C., cooled in cold water, and further cooled in a refrigerator to obtain fish sausage with pesto.

(4) Except that the product (A) of the present invention and the cuttlefish are not dried and roasted, the product (B) produced by the same method as in the above-mentioned example and the roasting alone are not used. A comparative test was carried out on the product (C) manufactured by the same method as in the example. The results are shown in Table 1. The test was carried out by 10 test springers, and a maximum of 5 points (5 points for excellent and 1 point for inferior) was used, and the average was adopted.

[0026]

[Table 1]

[0027]

Example 2 200 parts by weight of the conditioned ground meat obtained in Example 2 and 100 parts by weight of shredded cuttlefish were mixed with 5 parts by weight of processed cheese crushed into granules, and mixed in the sheep intestine in the same manner as in Example 1. It was filled, dried, smoked, cooked and cooled to obtain fish sausage. The obtained fish meat sausage matched the flavor of squid and the flavor of cheese, and was very delicious.

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[Procedure amendment]

[Submission date] January 31, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0002

[Correction method] Change

[Correction contents]

[0002]

2. Description of the Related Art Conventionally, various paste products have been manufactured by using fish meat surimi. Various types of fish meat are used as raw materials for surimi, but it is almost common that non-fish mollusc cephalopods are used as a part of the raw material for kneading, and this is mixed with fish surimi. Absent. It is considered that this is because the protein of cephalopods has a different structure from the protein of fish meat, so that it is not possible to obtain a product with legs even if it is mixed with the surimi of fish meat. Especially,
As an example there use a Ikageso, which as a core raw Ikageso called to knob with or squid wound frying, or a fried fried sowing ground fish meat, or examples or to the salted material seen around the I can do it. On the other hand, squid and squid ears are produced in large quantities as squid is caught, but only the body of squid is used as a raw material for food, and the foot or ear is not used as a unique product. The development of these applications with increased value is desired.

Claims (12)

[Claims] 1. A fish meat paste product, which is prepared by mixing ground fish meat with seasoned dried and heated shreds of cephalopod foot or ear. 2. A fish meat paste product, which is prepared by mixing a minced meat of a foot or an ear of a cranial foot, which has been seasoned, dried and heated, with ground fish meat and a crushed product of cheese. 3. A shredded foot or ear of the cephalopod that has been subjected to taste-added and heat-dried is mixed with a powdered seasoning consisting of at least sugar, salt and sodium glutamate and dried. The product according to claim 1 or 2, which is obtained by heating and then finely chopping. 4. The ratio of the minced fish meat and the shredded foot and ear parts of the dried and heat-seasoned cephalopod is 40 to 60 parts by weight per 100 parts by weight of the minced fish meat. ~ The product according to any one of 3 above. 5. The product according to claim 1, wherein the crushed cheese product is 2 to 10 parts by weight relative to 100 parts by weight of the fish meat paste in a mixing ratio of the fish meat paste and the crushed cheese product. 6. The product according to claim 1, wherein the heating is roasting. 7. The cephalopod foot is lizard, 1
The product according to any one of 6. 8. A method for producing a fish meat paste product, which comprises mixing minced meat of the foot or ear of seasoned and dried fish meat with seasoning and molding, and heating to solidify the ground meat. . 9. A fish meat characterized by mixing a dried and heated shredded meat of the cephalopod foot or ear with a crushed cheese product, molding and heating to solidify the surimi. Manufacturing method for batter products. 10. Drying and heating the cephalopod foot or ear with seasoning is mixed with at least a powdered seasoning consisting of sugar, salt and sodium glutamate, and dried at 40-60 ° C.,
The production method according to claim 8 or 9, which is performed by heating at 105 to 115 ° C. 11. The production method according to claim 8, wherein the heating is roasting. 12. The cephalopod foot is lizard.
The manufacturing method according to any one of 1 to 11.