JPS59224648A - Preparation of smoked fish meat - Google Patents

Abstract

PURPOSE:To obtain a smoked fish having low fishy smell from the meat of fish having relatively strong fishy smell, by keeping the whole preparation system at a low temperature, carrying out each of the processes of salting, desalting and immersion in a seasoning liquid in the presence of crushed vegetables, and carrying out the smoking treatment at a low temperature. CONSTITUTION:The objective smoked food can be prepared from fish meat especially the meat having relatively strong fishy smell, e.g. meat of bonito, sardine, mackerel, young yellowtail, saurel, etc. by carrying out at least one of the processes of salting, desalting and immersion in a seasoning liquid in the presence of one or more crushed vegetables, and carrying out the cold smoking treatment while keeping the whole preparation process at a low temperature. The vegetable is e.g. ginger, onion, Welsh onion, garlic, beefsteak plant, leaf of Japanese pepper tree, celery, parsley, Chinese cabbage, Japanese radish, etc.

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention is directed to the production of smoked products with no fish odor from fish meat, particularly from fish meat with a relatively strong fish odor such as bonito, sardines, mackerel, yellowtail, and horse mackerel. Regarding how to.

[Prior art]

Traditionally, smoked fish products have been produced by cutting sardines, mackerel, horse mackerel, etc. open on the back or stomach and removing the internal organs, or in the case of walleye cod, filleting them in cold water, citric acid, polyphosphate or After soaking in cold water containing a deodorizing agent such as table salt to remove fish odor, immerse in a solution containing salt, seasonings, sugar, etc. to further remove fish odor, and then hot smoking. A method for producing smoked products with less fishy odor by processing (see Japanese Patent Application Laid-open No. 54-23160), white fish meat such as salmon, trout, mackerel, flounder, and cod is processed by adding salt, sugar, and chemical seasonings. After soaking and seasoning in a seasoning liquid containing rum, grape wine, etc., the moisture content is reduced to 50% in the smoking room.
It is dried until it reaches about 60 qb, and then sliced and prepared with vegetables having flavor components such as onions, celery, etc.
A method for producing delicacies by layering and soaking parsley, etc., sliced into approximately 1-diameter thick slices in a seasoning liquid such as olive oil or salad oil, organic acids, chemical seasonings, and salt ( (Refer to JP-A-51-76458); the first step is to cut sockeye salmon into three pieces and salt the meat as it is; the second step is to remove salt from the salted meat; and the third step is to dry the salted meat. A method consisting of five steps, the fourth step of smoking the dried meat and the fifth step of slicing the smoked meat, takes a long time and increases the processing cost, so in order to improve this drawback. After salting, the fish meat is cut into thin slices of an appropriate thickness, for example, about 2 to 7 gourds, dipped in a seasoning solution mainly composed of table salt, seasoned, and dried under appropriate temperature and humidity conditions. A method for producing smoked fish products by smoking after
However, it is not yet known that the odor of raw fish can be removed by performing the process before smoking the fish meat in the presence of one or more crushed raw vegetables. I don't have any strength.

[Purpose of the invention]

An object of the present invention is to provide a method for producing smoked products with less fishy odor from the raw meat of various fish such as bonito, sardines, mackerel, yellowtail, and horse mackerel.

[Structure of the invention]

In the present invention, while keeping the entire process at a low temperature, each process of the first salting process, the second salt removal process, the third soaking process in a seasoning liquid, and the fourth cold smoking process is sequentially applied to the fish meat. In the method for producing a smoked fish product, at least one of the first step, the second step, and the third step is performed in the presence of one or more crushed raw vegetables. A method for producing smoked fish products, which is characterized in that the process is performed to produce smoked products with less fishy odor, especially from raw fishes with relatively strong fishy odor, such as bonito, sardines, mackerel, yellowtail, and horse mackerel. suitable for.

In the above process, it is a matter of course that after the immersion process in the seasoning liquid, draining and drying are performed according to the conventional method, and then the smoking process is started.

To explain the present invention in more detail, in the present invention, at least one of the salting process, salt removal process, and seasoning liquid immersion process is performed using one or more crushed raw materials while keeping all processes at a low temperature. By doing it in the presence of vegetables,
To obtain smoked processed products that can effectively remove fish odor and have little odor while maintaining freshness when combined with subsequent cold smoking treatment. That is, since the fish can be processed at low temperatures without sacrificing its freshness, it is possible to obtain a product with a low odor that does not impair the umami of the soft fresh fish, which is similar to that of an evening meal. Fish such as bonito, sardines, mackerel, mackerel, and horse mackerel tend to lose their freshness and have a unique odor, so they usually require a heating process when producing smoked or other processed products. For this reason, there was a drawback that the umami of fresh fish meat was lost, but when processed by the method of the present invention, there is no need for a heating process, and it can be processed at low temperatures without losing its freshness. Therefore, even when using the above-mentioned fish as raw materials, it is possible to obtain a product with less odor that does not impair the umami of fresh fish that is seared and soft.

Next, the method for manufacturing smoked products of the present invention will be specifically explained.

It is preferable that the fish used as raw material be as fresh as possible. Taking bonito as an example, it is preferable to have bonito in a state of rigor mortis, and it is preferable to have bonito that is transparent and has great elasticity.

Immediately after getting fresh fish, bread dress it at low temperature, then sprinkle the resulting fish meat evenly with salt in the refrigerator.
Leave to salt for 3 to 9 days at a low temperature of 5°C.

This salting tightens the fish meat and removes the odor, and also facilitates the removal of the odor in the next salting process. The amount of salt used depends on the size of the fish meat, but the amount of salt used is 5 to 20 weight percent, preferably 8 to 18 weight percent, based on the weight of the fish meat. When this salting process is carried out in the presence of crushed vegetables, it is preferable to sprinkle with salt mixed with 10 to 60% by weight of crushed vegetables. The crushed vegetables and salt may be sprinkled separately, but it is more convenient to mix them together and sprinkle them.The time for which the vegetables are left in the salting process varies depending on the size of the fish, but is approximately 5 to 8 days. is preferred. Next, the salted fish meat is placed in a desalting tank and a sufficient amount of cold water is used to remove the salt. Change the cold water from time to time, or remove the salt while running cold water for 12 to 24 hours. The temperature of the cold water is preferably 5° C. or lower from the viewpoint of maintaining freshness. When this salt removal process is carried out in the presence of crushed vegetables, cold water to which 1 to 6 parts by weight of crushed vegetables is added may be used. There is no need to use cold water with added vegetables.If you change the cold water occasionally to remove salt, it is sufficient to use the final cold water with crushed vegetables added. When removing salt while removing salt, it is sufficient to stop the flow of cold water immediately before or after removing salt, add a predetermined amount of crushed vegetables to the cold water, and leave it for 1 to 10 hours.Next: Add the salted fish meat to the seasoning liquid in the refrigerator.
Soak for about 10 hours. The basic composition of the seasoning liquid is the commonly used seasoning liquid, that is, 1 to 4 parts by weight of salt, 1 to 6 parts by weight of sugar, and chemical seasonings such as glutamate (about 0.2 to 2 parts by weight). ), etc., and when this step is carried out in the presence of crushed vegetables, a seasoning liquid containing about 1 to 6% by weight of the seasoning liquid may be used. Regarding the amount of crushed vegetables explained in each step, if the amount is below the lower limit, the desired effect cannot be obtained, and it is not economical to use a large amount.

The seasoning components added to the seasoning liquid can be appropriately selected depending on the type of fish or the taste of the person eating the fish, and the amount added is not limited to the above range. Next, the fish meat that has been immersed in the seasoning liquid is drained and placed in a dry smoking room kept at a temperature of 18 degrees Celsius or less, and dried to the extent that about 5 to 15 degrees of moisture is removed, and then smoke is generated. Smoke is introduced from the chamber and smoked to the desired degree at a low temperature of 18°C or lower. The smoking process is adjusted by the amount and time of the smoke, but since the fish odor has been removed before the smoking process, a light smoking process that does not lose the natural flavor is sufficient. After finishing the smoking process, that is, after stopping the introduction of smoke, it is dried at a temperature of 18° C. or below until it reaches a desired moisture content, and then subjected to a shaping process, etc., and then it is stored as it is or after being sliced, vacuum packed and refrigerated.

Various vegetables that can be used in the present invention include, for example, ginger, onion, green onion, garlic, ginger, cabbage, celery, parsley, Chinese cabbage, and daikon radish, and crushed vegetables are used. As the crushing means, crushed or shredded materials may be used. You may also use mijin cut into pieces or sliced, but
In this case, it is necessary to use a large amount of vegetables, which is not economical.

In the smoking process, the smoking materials used are ash, nara, beech, cherry, hannoki, oak, walnut, <,! D
A variety of materials are used, including L. larva, flounder, poplar, bratanus, itaya, beach, mahogany, fir, eggplant, oak, ash, akaage, corn cob, linden tree, elm, and rice husk. However, from the point of view of smoke flavor, beech, beech, oak, bratanus and oak are preferred.

The mechanism of deodorization is complex, and there are many unknown points.
First, the first step, salting, removes blood, body fluids, etc. that have odors in the fish meat due to osmotic pressure, and in the next salting step, the removal action is promoted.
In addition, the immersion process in seasoning liquid not only adds flavor but also removes odors, but if crushed vegetables are added to any of these processes, the flavor components of the vegetables may mask the odor to the extent that it occurs. However, it is thought that fish odor components are mainly decomposed by the action of components contained in vegetables, such as enzymes. This is because even though vegetables are used in a small amount that does not leave a vegetable odor in the final processed product, and even when vegetables are used only in the first step of salting, This is because a smoked product with extremely less fishy odor can be obtained compared to a case in which no smoked product is used in any of the steps. Since most of the fish odor is removed before the soaking process in the seasoning liquid, only a small amount of treatment is required for the next cold smoking process. Even bonito, mackerel, etc., which cannot be smoked due to their strong raw nature, can be made into smoked products that have no fishy odor, are soft, and retain the umami of raw fish.

Next, examples of the present invention will be described, and all terms in the examples refer to weight, except for humidity.

Example 1 Tenth cuckoo (27.9 kg) produced in nearby waters and temporarily frozen.
) was breaddressed and 40 pieces of bonito fish meat16. sk
I got g. This fish meat was uniformly sprinkled with 280010 common salt in a refrigerator kept at 2 to 5°C, and then salted in the refrigerator for 7 days. Next, the fish meat was transferred to a container having a volume approximately three times that of the fish meat, and this container was filled with cold water at a VC of 4 to 5°C, and the salt was removed for 16 hours while stirring gently from time to time.During this period, the water was replaced every 2 hours. .

Next, prepare a seasoning liquid containing 3 parts of salt, 4 parts of sugar, 1 g of glutamic acid, 4q6 grated ginger, and 1 grated onion, and add the seasoning liquid S5 to the refrigerator. The salt-removed fish meat was soaked for 6 hours, drained, and placed in a drying and smoking chamber at a temperature of 18°C and dried for 2 hours while circulating air at a humidity of 35 to 55%. Smoke was introduced and smoke treatment was performed for 24 hours.

After finishing the smoking process, the pages were dried under the same conditions as before for 10 days. The product did not have the characteristic odor of bonito, was soft and retained the flavor of raw fish, and no changes were observed after 3 months of vacuum-packing and refrigerated storage.

4% ginger and 1 part onion, a seasoning liquid containing 1 part ginger and 1 part radish, 5 parts onion and 2 parts radish, 2 parts celery and 0.2 parts cilantro. Similar results were obtained when the same process as above was carried out using a seasoning solution containing celery or a seasoning solution containing 1 part celery and 3% Chinese cabbage. The same results were obtained when these vegetables were used alone.

Note that crushed celery, cabbage, and Chinese cabbage were used.

Example 2 The salting process was the same as Example 1 except that the fish meat was sprinkled with a mixture of 28001F salt, grated 4002 ginger, and 1001 onion, and a seasoning liquid containing no vegetables was used. Similar treatment was performed. The results were also exactly the same as in Example 1.

Example 3 Add 3 grated onions and 2% grated radish based on the weight of the water into the water that was replaced last in the salt removal process, and soak in this solution for 4 hours. In addition, similar results were obtained when the same treatment as in Example 1 was performed except that a seasoning liquid containing no vegetables was used. In order to confirm the effects of the present invention, a panel test regarding odor was conducted on some of the smoked products produced in Example 1 and on blanks by 15 adult men and women.The results were as follows.

In addition, when the fish meat was simply stored in the refrigerator for the number of days required for processing, all respondents rated the fishy odor as strong.

For the panel test, pieces of fish meat of similar size were placed in a teacup, and the top was covered with gauze so that the inside could not be seen.

Patent applicant: Oji Paper Co., Ltd. Agent Hiroshi Nakamoto Same as Akira Ikami Same Yoshi Bond Katsura 263-

Claims (1)

[Claims] 1. While keeping the entire process at a low temperature, each of the first salting process, the second salting process, the third soaking process in seasoning liquid, and the fourth cold smoking process In a method for producing smoked fish products by sequentially applying steps to fish meat, at least one of the first step, second step, and third step is performed using one or more types of crushing. A method for producing a smoked fish product, characterized in that it is carried out in the presence of vegetables. 2. Vegetables or ginger, onions, green onions, garlic, 7 pieces,
2. The method for producing a smoked fish product according to claim 1, wherein the smoked fish product is scallion, celery, parsley, Chinese cabbage and/or radish. 3. The method according to claim 1 or 2, wherein the salting step is carried out in the presence of crushed vegetables. 4. Method 05 according to claim 1 or 2, in which the salt removal step is carried out in the presence of crushed vegetables; Claim 05, in which the immersion step in a seasoning liquid is carried out in the presence of crushed vegetables The method described in Section 1 or Section 2.