JPS584899B2 - Deodorizing processing method for fish and livestock meat - Google Patents

Description

[Detailed description of the invention] Highly caught fish (mackerel, sardines) and livestock meat with strong odor are
Although it is cheap in terms of unit price, the main reasons why general consumers dislike it are because of its smell, because it has many small bones, because it has many streaks, and because it has a strong taste.

Currently, only one-third of the 2.5 million tons of sardines and mackerel caught annually is used as food, with the rest being used as fodder and fodder.

The present invention aims to change the image of consumers regarding high-capture fish and smelly meat, and at the same time develop a new way of eating them, and aim to improve the appropriation rate for these foods.

The gist of the present invention is to crush fish meat and livestock meat into fine particles at low temperatures, and mix raw okiami and raw chicken eggs at a ratio of 1 part to 140 parts to 100 parts of the crushed fish meat and livestock meat,
A method for deodorizing fish and livestock meat, which is characterized by deodorizing fish and livestock meat odors by crushing and stirring into ultrafine particles.

The temperature at which fish and livestock meat are crushed into fine particles is -5℃~
The temperature is as low as +15°C.

The grinding and stirring of fine particles of fish and livestock meat and the mixing of raw okiami and raw chicken eggs can be done at the same time, or after crushing and stirring the raw okiami and raw chicken eggs in advance, the fish and livestock meat are mixed at a low temperature. The pulverized material may be mixed in and pulverized and stirred to ultrafine particles.

The particle size of the ultimately pulverized ultrafine particles is about 200 microns or less.

By applying this deodorizing processing method, it usually takes about seven days to extract the protein, but the autolytic enzyme of Oki Ami has the effect of the lysozyme bacteriolysis phenomenon of chicken eggs.
As soon as the egg yolk was mixed in, its role as an emulsifier changed to the effect of a powerful bacteriolytic enzyme, resulting in the effect of shortening the action to several tens of minutes.

In addition, Oki Ami's autolytic enzymes react with fish and livestock meat, preventing the contamination of impure proteins, and the powerful lytic enzyme works, creating an emulsifying effect, solving problems such as bad odors through decomposition, and fish and livestock meat. You can get mild high protein.

In addition, the lysozyme found in chicken eggs exerts a strong preservative effect in the product, creating a synergistic effect.

Using Okiami and chicken eggs, with the enzyme effects of both,
By removing the odor and processing it by freezing, drying, extracting extracts, etc., we can produce a wide range of safe and inexpensive foods that do not contain additives such as chemicals and utilize the characteristics and tastes of fish and livestock meat. I was able to put it to use.

Embodiments of the present invention will be described below with reference to the drawings.

On board the ship, raw okiami 1, which is a processing raw material with a center temperature of -5°C and has been rapidly frozen, is ground into ultrafine particles 2 using a grinder, and then 1 to 14
Add 0% by weight of chicken eggs 3 and stir 4 to promote the deodorizing effect due to the synergistic effect of the enzymes of both raw okiami 1 and chicken eggs 3.
(meat, bones, sinew, skin) are crushed into ultrafine particles 6, and a mixture of 1 part of raw okiami and 3 parts of chicken eggs is mixed in at a ratio of 1 to 140 parts to 100 parts of fish and livestock meat, and various seasonings 7 are mixed. do.

Then, stirring 8 was performed, and freezing 9 or heat processing 10 was performed in various shapes depending on the purpose.Fish meat/livestock meat 5
The odor was eliminated and we were able to obtain a paste-like food containing air.

The flavor is that of fish and meat, combined with the flavor of shrimp and crab, making it highly nutritious and excellent in flavor and taste.

Here, in order to confirm the deodorizing effect of the present invention, a sensory test using the human sense of smell was conducted, which will be described in detail here.

(■) Manufacture of processed products of the present invention for sensory testing ■ 500g of krill flesh collected from Antarctic krill (frozen for delivery into Japan) was temperature-controlled at -5℃, The mixture is put into a cutting, crushing, and kneading machine equipped with a cutter, and the same mixing machine is rotated at RPM 3,600 for 5 minutes to divide, crush, and knead into ultrafine particles of 200 microns or less.

Mix 250g of whole raw chicken eggs (5 eggs) into this,
The mixture is divided, crushed, and kneaded for 1 minute using the same cutter set, divided, crushed, and kneaded at RPM 3,600.

The kneaded product was made into a paste-like product consisting of ultrafine particles of pink color of krill and eggs, with the odor of raw grass removed.

■On the other hand, as a separate process, sardines and dress (heads, internal organs, back bones removed, briefly washed in water, drained, and pre-treated to cut into small pieces) were processed at 1,500.115°C) in the same way as above. Using a cutter set dividing, crushing, and kneading machine,
The mixture is divided, crushed, and kneaded for 5 minutes at RPM 3,600 to obtain raw fish meat with ultrafine particles of 200 microns or less.

■ The ultrafine particles of krill and eggs obtained in step (■) in the form of a paste are mixed into the raw fish meat made into ultrafine particles obtained in step (■) above, and when mixed and stirred for another 1 to 2 minutes, ■ and ■
Mixed and kneaded raw fish meat was obtained.

The raw fish meat thus treated had almost all of its raw fish odor and krill odor removed.

(■) Outline of sensory test The raw processed product obtained in this manner was subjected to a sensory test for raw grass odor by selecting 20 healthy adults with a sound sense of smell.

(Conditions) Immediately store the whole raw processed product obtained in the above process in a household refrigerator (8°C), and immediately after the processing 3, 6, 12, 24,
Take out sample every 48 hours and place sample 2 in a 180cc glass.
0g was transferred, 20 pieces were prepared, distributed to each person, and a sensory test was conducted using the sense of smell directly to detect the odor of raw grass, and the results are shown in the attached table.

The tested specimens were discarded each time.

(■) Result of sensory test As can be seen from the above table of results of sensory test, (1) immediately after treatment, self-digestion remains suppressed, and it is effective in deodorizing krill and fish odor. The deodorizing effect was satisfactory, with 19 out of 20 people not feeling the smell of raw grass.

(2) Place the treated items in a household refrigerator at 8℃ (usually
Samples stored for 3, 6, 12, 24, and 48 hours under household storage conditions were also satisfactory.

(3) After the sensory test was completed after 48 hours, the product was heated on a hot plate at 80°C to 110°C.
The alcohol-based raw fish odor remaining in the fish meat was eventually dispersed by heating, and when the fish was eaten, the raw fish odor had completely disappeared.

[Brief explanation of drawings]

The drawings are explanatory diagrams showing an embodiment of the method for deodorizing fish and livestock meat according to the present invention.

Claims (1)

[Claims] 1. Grind fish/livestock meat into fine particles at a low temperature, mix 1 part to 140 parts of raw okiami and raw chicken eggs to 100 parts of the ground fish/livestock, and grind and stir into ultra-fine particles. A deodorizing processing method for fish and livestock meat, which is characterized by deodorizing the odor of fish and livestock meat.