JPS58141762A - Treatment for suppressing oxidation of fat of red-meat fish caught in large quantities - Google Patents

Abstract

PURPOSE:To suppress the oxidation of fat of red-meat fish caught in large quantities, thereby improving the quality of the meat and recovering the unoxidized fat, by treating the fish with hot water, removing the skin and the subcutaneous fat with high pressure shower, and carrying out the following treatments in an inert gas atmosphere. CONSTITUTION:The scaled fish is treated with hot water at 98-100 deg.C for 1- 30sec in the immersion-type hot-water treating means 2, and sprayed with pressurized water under shower pressure of 1-4kg/cm<2> by the skin and subcutaneous fat removing means 3 furnished with a high-pressure shower nozzle, to effect the removal of the skin and the subcutaneous fat. The treatment with the means 3 is carried out in a closeable treating chamber 4 introducing carbon dioxide gas or nitrogen gas into the chamber. The skinned fish body is delivered with the delivering means 5 shielded from air. The fat dispersed in the waste water in the means 3 is separated and recovered by treating the waste water with the separating and recovering means 10a, 10b and 10c included in the means 11 shielded from air.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing red fish while suppressing fat oxidation.

Traditionally, mackerel and sardines are often caught along the coast.

Red fish such as saury loses its freshness very quickly. The fat of these highly caught fish has a fairly high iodine value and is mainly composed of unsaturated fatty acids, which are always unstable, and contains oxygen even at low temperatures of -10°C and -20°C, as well as at room temperature. In the presence of water, it is oxidized in a short time and the peroxide and oxide values increase. This tendency is among fish that are highly caught.

The subcutaneous fat that exists under the skin is particularly noticeable.

However, the conventional methods for extracting fat from this type of red fish are: boiling the fish in water to separate the floating oil, steaming or roasting the fish to separate the fat, squeezing the fish, Decomposes proteins using enzymes or autolysis,
How to separate fat.

There are methods to solubilize fish protein with soda carbonate and sodium hydroxide and separate fat, methods to dissolve and separate fat using a solvent, methods to separate fat that floats to the surface of ice during the production of fish paste, etc. However, all of them were processed at room temperature or high temperature, and no measures were taken to prevent fat oxidation, such as blocking air.

Fish meat is also processed at room temperature or high temperature, such as cutting inedible parts, steaming, dropping, opening, and drying. In this case, natural antioxidants are used to prevent fat oxidation. Although measures such as adding chemical antioxidants and blocking light and air during the packaging process have been implemented, the only measures against the initial oxidation of fish meat have been low-temperature storage.

The method of processing known facts as described above is 1:・:・
1 No matter how fresh the raw materials are, it is impossible to prevent the initial oxidation of fat that progresses in a short period of time.

The present invention was developed to eliminate these drawbacks, and the fish body is processed at a speed of 1 second to soften the epidermis and a part of the subcutaneous fat, and then most of the epidermis and subcutaneous fat are immediately removed using a high-pressure shower. Department.

The process of recovering fat from the wastewater of this process and the processing of the fish body after removing the epidermis and subcutaneous fat are carried out in an inert gas atmosphere or in water in which inert gas is dissolved. It is an object of the present invention to provide a processing method that suppresses the initial oxidation of fish meat, obtains fish meat with good freshness, and recovers less oxidized fat.

That is, the present invention deals with mackerel and sardine, which are fish that are often caught on the coast.

When processing saury etc. as processing raw materials, Flow 1.5
・・・・ As shown in a chart, scales are removed from the raw fish body using a bowl scale means 1 such as a-tally washer, and then transferred to an immersion type hot water treatment means 2 where it is heated at 98 to 100°C. Treat in hot water for 1 to 30 seconds to crack the epidermis and skin, and slightly soften the subcutaneous fat layer. When the fish body is exposed to pressure water, the epidermis is peeled off and the subcutaneous fat is removed, the fish body turns into sashimi, and the subcutaneous fat is dispersed and suspended in the waste water of the shower, making it highly susceptible to oxidation in the air. .

Therefore, the means 3 for removing the epidermis and subcutaneous fat is housed in a sealable processing chamber 4, and the air in the processing chamber 4 is eliminated by filling the chamber with water by sending water into the processing chamber in advance. Either inert gas such as carbon dioxide gas or nitrogen gas is sent into the processing chamber 4 while water is removed, or the processing chamber 4
If air is removed from the chamber using a vacuum pump, and then the above-mentioned inert gas is introduced to fill the processing chamber 4 with the inert gas, the fish that has become sashimi can also be separated from the subcutaneous tissue dispersed in the wastewater. Since fat is also surrounded by inert gas, oxidation of fat is difficult to proceed.

The sashimi-shaped fish body is transported by a delivery means 5 that blocks air.
The edible part of the fish is obtained by sending it to a receiving tank 6 filled with water, transferring it from the receiving tank 6 to the means 7 for removing inedible parts, and quickly removing the head, one internal organ, and if necessary, the bones. . The edible portion thus obtained is immediately frozen or heated, and is then packaged in a known manner 1b by wrapping amniotic membrane 9 to block air and light.

In this case, even though it is sashimi, packaging materials such as metal cans or plastics with metal interposed are used to prevent oxidation and preserve the slight remaining subcutaneous fat and muscle fat that has hardly been removed. It is preferable to use packaging to exclude as much air as possible, or to use packaging filled with inert gas.By doing so, oxidation of the edible parts of highly caught fish is suppressed and the freshness is maintained. It can be maintained for a long period of time.

On the other hand, the fat dispersed and suspended in the wastewater in the epidermis and subcutaneous fat removal means 3 is enclosed in an inert gas in the processing chamber 4 to prevent oxidation, and therefore the fat is separated and recovered from the wastewater containing this fat. Means 10a, 10b,
When transferring to 10c.

The fat separation and recovery means 10 a , 10 b , 10 c are housed in the means 11 that isolates the waste water from air, and the interior is carbonated by the same operation as the processing chamber 4 of the above-mentioned epidermal and subcutaneous fat removing means 3 . Gas, nitrogen gas, or other inert gas is sent to the processing chamber 12 filled with water, and the solid matter removal means 10a, such as a rotary screen, removes skin and other solid matter from the wastewater, and then separates fat and water based on the difference in specific gravity. Separation means] Ob.

The fat is recovered by a means 10c for recovering fat by centrifugation or the like, and is temporarily sealed and stored in a fat storage tank 14 by a transfer means 13 isolated from air.

In this case, the fat storage tank 14 is a closed type, and the inside of the tank is evacuated in advance, and then an inert gas such as carbon dioxide gas or nitrogen gas is introduced to create a normal pressure, and the fish oil sent from the transfer means 13 is temporarily stored therein. do.

By the above treatment, subcutaneous fat, which is most easily oxidized in the air, can be recovered with almost no oxidation progressing.

The fat collected in this way is packaged in a vacuum state or filled with an inert gas using a metal can that blocks air and light, or plastics with metal interposed, etc., which blocks air and light. By carrying out the operation as quickly as possible using means that do not expose it to air, and finally storing it in a frozen state, it is possible to preserve high-quality fat for a long period of time, which hardly undergoes oxidation.

In addition, when the solids separated by the solids removal means 10a from the wastewater in this fat recovery process are discharged into the atmosphere, air will enter the processing chamber 12 from the discharge port, so the solids must be discharged through the discharge pipe. The processing chamber 12 is isolated from the atmosphere by water sealing or by installing an S trap in the middle of the drainage pipe, thereby preventing air from entering and allowing solids to be discharged smoothly.

In addition, according to this method, the process of removing epidermis and subcutaneous fat and the process of recovering fat from wastewater are carried out in a treatment chamber filled with inert gas, so the inert gas is added to the treatment water used in these treatment chambers. The gas infiltrates and suppresses the activity of the air dissolved in the water, which helps prevent the formation of fat peroxides due to oxygen in the water.

As mentioned above, the method according to the present invention includes a step of removing the epidermis and subcutaneous fat of high-harvest red fish subjected to hydrothermal treatment using a raised shower, a step of recovering the fat from the wastewater of this step, and a step of removing the epidermis and subcutaneous fat. The processing of the fish body is carried out in an inert gas atmosphere or in water with an inert gas dissolved in it to suppress the oxidation of the fat that adheres to the fish meat and the recovered subcutaneous fat, thereby improving the quality of the fish meat and reducing the amount of subcutaneous fat. This is particularly effective in recovering unoxidized fats with high fil[ifdi] that can be used as raw materials for medicines, oil and fat products, etc.

Please note that the examples and data of this invention will be completed as it is still in the research stage.

[Brief explanation of drawings]

Page 14 is a flowchart illustrating an embodiment of the method according to the present invention.

Claims (1)

[Claims] The process of removing the epidermis and subcutaneous fat, the process of recovering fat from the wastewater of this process, and the processing of the fish body from which the epidermis and subcutaneous fat have been removed are carried out in an atmosphere of inert gas or in water in which inert gas is dissolved. A processing method that suppresses the oxidation of fat in red-fleshed fish, which is characterized by the fact that it is highly harvested.