JPH09266770A - Production of fish paste containing shrimp flesh - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a shrimp flesh-containing fish paste having a characteristic texture and a sufficient elasticity as the fish paste. SOLUTION: A salted and ground fish product is mixed with albumen and raw shrimps and/or a ground shrimp product to prepare the ground product. Thus, the gel-forming ability of the ground fish product is strengthened with the albumen, and the ground product containing firm gels suitable for the fish paste can be obtained. The ground product is molded and subsequently heated to produce the fish paste containing the shrimp fresh.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a paste product containing shrimp meat, and more particularly to a method for producing a paste product containing shrimp meat obtained by molding and heating raw fish shrimp and / or raw ground shrimp paste.

[0002]

2. Description of the Related Art Fish paste products, which are gels formed on surimi meat, have a unique texture, and are basically the same food although the physical properties of the fish differ slightly. It has a feeling. In recent years, shellfish such as shrimp
It is widely used as various foodstuffs because of its taste and texture, but it is rarely used as a paste product. This is because the meat of crustaceans such as shrimp has different properties from fish meat.

As a solution to such a problem, there has been proposed a method for producing frozen surimi, which is mainly composed of shrimp meat to which dried egg white and glycine are added at the time of crushing during preparation of surimi (for example, JP-A-63-83426). In addition, a small amount of shrimp is added to a moderately sized mass of meat, and a mixture of fish meat paste and egg white-based binding material is added and mixed,
A method for producing a shrimp-like food product, which is formed into a large peeled shrimp shape, has been proposed (for example, JP-A-56-2387).
No. 2).

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention In the above-mentioned prior art for producing frozen surimi by adding dry egg white and glycine during mashing, the addition of dry egg white exerts gel forming ability and imparts freeze resistance. However, the paste product made from frozen minced meat whose main ingredient is shrimp meat is that the physical properties of the paste product change due to the ground meat of shrimp meat, which has different properties from fish meat. It was not possible to say that the product had a texture unique to the product, which had a strong elasticity and a crisp texture. In addition, the production of shrimp-like foods, which is a mixture of small-sized peeled shrimp meat and a fish meat paste and a kneading-like binder composed mainly of egg white, cannot be said to be a paste product. I didn't have a feeling.

[0005]

Means for Solving the Problems The present invention is to solve the above-mentioned problems, and to salted fish meat surimi, raw shrimp and / or shrimp surimi, and egg white to prepare a surimi, This is a method for producing a kneaded product containing shrimp meat, which is characterized by molding and heating, and is characterized in that egg white is raw egg white, and the amount of egg white added is salted. It is characterized by being 10 to 50%, preferably 30 to 50% of the ground fish meat.

[0006]

In the present invention, the salted fish meat surimi,
When raw shrimp and / or shrimp surimi is added to produce a shrimp paste product, by adding egg white, it is possible to prevent the gel of fish surimi from deteriorating. As a paste product, shrimp surimi is added to the fish paste. It is possible to prevent the foot from slipping off (no gel) and the fact that the shrimp ground meat does not adhere to the fish ground meat, and the shrimp meat changes the flavor and physical properties of the ground meat product, giving it a unique texture. It is possible to produce a kneaded product containing shrimp meat.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the salted fish meat surimi is prepared by, for example, cutting the head and pectoral fin with a head cutter, removing the internal organs and treating with a fish processing machine, and then applying it to a meat mining machine. The fish meat is bleached, and salt of 2-3% salt is added to the fish meat and mashed to obtain a viscous salt-slipped fish meat. This is because the myofibrils fall apart due to the salt-dissolving effect of salt. Its main constituent protein, actomyosin, is dispersed in it and strongly attracts water.

Raw shrimp and minced meat of shrimp are treated by removing the head, peeling shells, cleaning internal organs, etc., and then using a shrimp meat slicing machine to remove foreign substances and wash with water. Or, it uses crushed shrimp ground meat. Shrimp meat has a strong enzymatic action, and when mixed with ground fish meat, the gel forming ability of the ground fish meat is lost and it becomes difficult to form a gel, and the protein of shrimp meat is more easily denatured than the protein of fish meat and has a gel forming ability. It is easy to lose. Therefore, by adding raw shrimp, shrimp surimi, and egg white to the salted fish paste and mixing it with egg white, the gel-forming ability of the fish paste is not easily lost, and protease inhibition of egg white during processing of shrimp paste product is prevented. It is possible to make gels by utilizing substances.

[0009] The egg white prevents the reduction of the gel forming ability of the fish meat surimi, and a product having an appropriate and firm gel as a paste product is obtained, that is, the elasticity peculiar to the paste product is not lost, but shrimp meat You can get the soft texture that you put. The added amount is 10 to 50% of the salted fish meat, and the effect of preventing the deterioration of gel forming ability is weak at 10% or less, and the water gel becomes watery at 50% or more and the characteristics of the fish gel are lost. . Preferably the amount added is 30-
50%. Raw egg white is particularly preferable as the egg white.

Regarding preparation of surimi by adding egg white, raw shrimp and / or shrimp surimi and egg white are added to the salted fish paste, and sugar, starch and water are added and mixed according to the paste product. Mix with a crusher or a silent cutter. In addition, the molding is performed as soon as possible after preparing the surimi. This is because sitting (removing stickiness and gelling) occurs if the surimi is left to stand. The heating is performed by steaming, boiling, oil-boiled, grilled, or a combination thereof.

[0011]

EXAMPLES Next, examples of the present invention will be shown. After 6 parts of salt was added to 200 parts of fish meat surimi and the mixture was salted, 10 parts of sugar, 4 parts of glucose, 30 parts of starch (horse starch) and 60 parts of water were added and mixed to prepare a surimi, which was divided into two parts. One divided into two is to add raw egg white, which is the paste product of the present invention, to 100 parts of fish meat paste, 30 parts of shrimp ground meat, and 40 parts of raw egg white and mixed to prepare a shrimp ball. Then, the shrimp ball was prepared by molding into a mixture and fried in oil at 160 ° C. for heating.

The paste product of the present invention produced by adding raw egg white gives a shrimp paste paste product having a proper and firm gel, and the shrimp paste product adheres to the fish meat paste and the shrimp paste product A kneaded product having a good texture and a unique texture was obtained. On the other hand, the other divided into two shows a comparative example.
Raw egg white is not added. To 100 copies of fish paste,
30 parts of shrimp ground meat and 30 parts of water were added and mixed, and the mixture was molded and fried in oil at 160 ° C. to prepare shrimp balls. This comparative example is a watery and fragile gel, This was because gelling ability was lost due to the strong enzymatic action of shrimp meat and gel was not formed.

[0013]

Industrial Applicability As described above, according to the present invention, raw shrimp and / or shrimp surimi is added to salted minced fish meat, and egg white is added when a shrimp meat batter product is produced. As a product, it is possible to prevent the legs from slipping off when the shrimp ground meat is added to the ground meat and that the shrimp ground meat does not adhere to the fish ground meat, the shrimp ground meat improves the flavor of the ground meat product, and gives the legged elasticity unique to the ground meat product. It has an effect that a soft texture having the above can be obtained.

Claims (3)

[Claims] 1. A ground meat prepared by adding raw shrimp and / or shrimp ground meat and egg white to the salted fish meat ground meat to prepare a ground meat,
A method for producing a kneaded product containing shrimp meat, which comprises molding and heating this. 2. The method for producing a kneaded product containing shrimp meat according to claim 1, wherein the egg white is raw egg white. 3. The method for producing a kneaded product containing shrimp meat according to claim 1, wherein the amount of egg white added is 10 to 50% of the salted fish meat surimi.