JPS59232070A - Sealed instant mackerel chazuke (a meal of rice and tea mixed), and its preparation - Google Patents

Abstract

PURPOSE:To prepare the titled sealed food free from fishy smell and having proper taste, flavor and palatability, by boiling the meat of mackerel twice, and compounding the meat with specific amounts of sesame oil, salad oil and fermented seasoning liquid. CONSTITUTION:The head, tail and guts are removed from raw mackerel (preferably frozen mackerel), and the body is washed and boiled at 95-105 deg.C for 30-50min to remove water and oil. After removing the skin, bones and bloody meat from the body, the meat is boiled again at 95-105 deg.C for 20-40min. The obtained dewatered and deoiled meat is mixed with 3-7wt% of sesame oil, 3-7wt% of salad oil and 3-9wt% of a fermented seasoning liquid. The meat is charged in a sealable container, sealed in vacuum, and sterilized with hot water under rotation at 5-30rpm and 116-125 deg.C for 25-50min. The color of the product can be remarkably improved by adding about 1%, based on the sum of the sesame oil and salad oil, of paprika oil to the meat.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sealed foods of mackerel chazuke, such as canned, bottled, and bagged foods, and a method for producing the same.

Recently, sealed food products made from seasoned salmon, cod roe, sea bream, or bonito meat and packaged in bottles have become known as ``Sake Chazuke no Tomo.''
It is offered on the market as ``Tarako Chazuke no Tomo'', ``Tai Chazuke No Tomo'', and ``Katsuo Chazuke no Tomo''. Among these ``chazuke no friends'', the most popular one and the one with the strongest demand committee is the salmon chazuke no tomo, but salmon is expensive and has limited resources, so it is impossible to hope for a cheap and large quantity supply. Therefore, the flavor is similar to salmon,
It is conceivable to use mackerel as the raw meat for chazuke, which has a good texture, is inexpensive, and is rich in resources.

The problem with making mackerel into a sealed food as a companion to chazuke is that mackerel, unlike salmon, has a strong fishy odor, and it is not possible to obtain a flavor suitable as a companion for chazuke if it is used as is.

In addition, mackerel has a high content of fat and water, so if you use the normal flake canning method, too much fat and water will accumulate at the bottom of the container, resulting in a boiled or oil-like flavor, making it difficult to create the flavor that makes a good companion for chazuke. In addition, there is a drawback that when sealed and sterilized, the fat oxidizes and the odor becomes bad. Therefore, it is necessary to sufficiently remove the fat and water from the raw meat before sterilizing the meat, but if too much fat and water are removed, the meat will become bulky and resemble vegetable protein, resulting in a loss of flavor. Furthermore, if the moisture content is too low, heat conduction will be poor during heat sterilization and a long heating time will be required, resulting in an increase in decomposition products of fish meat such as amines and hydrogen sulfide, resulting in a bad odor.

The present invention solves the above-mentioned problems in making canned food products for mackerel tea (-), and produces a J-type product that does not emit a fishy odor and is suitable as a companion for chazuke.
The purpose of the present invention is to provide a sealed product having flavor and texture and a method for producing the same.

The present inventors removed the head, tail, and internal organs of mackerel as a result of extensive research, steamed the mackerel, put it in a cooling stage, removed the skin, bones,
Second steaming of the meat from which blood has been removed
After performing X, the meat is mixed with 3% to 7% sesame oil, 3% to 7% radish oil, and 3% to 9th part of brewing seasoning liquid, and the mixture is vacuum-sealed and hot water rotated. Through the murder, he succeeded in obtaining the desired Zeng Feng costume.

Before explaining practical examples, a general explanation of the sealed food according to the present invention will be given. In the following explanation, the term "tributary goods" refers to foods stored in sealed containers, such as canned, bottled, and bagged foods. Also, this specification band vc-y
All of the self-rates shown here are similar to W@°.

As raw material mackerel used for this sealed food, frozen masapa is commonly used, but mackerel may also be used, and both fresh and frozen fish can be used. After removing the head, tail, and inner part of the mackerel, they are washed, placed in a cooker, and steamed at 95°C to 105°C for dehydration and oil removal. Remove the meat and make it into butcher,
This meat is steamed again at 95°C to 105°C for an additional 40 minutes. The meat obtained by dehydrating and deoiling by steaming twice has excessive moisture and fat content, and has the optimum quality as a companion for chazuke. The table below compares the quality obtained by the above two-time steaming method with the quality obtained by one-time steaming and fat removal methods such as deoiling with alcohol and hexane. It can be seen that the double steaming method according to the present invention is superior.

Table 1. Relationship between fat removal method and quality of mackerel chazuke tomo sealed food Next, in order to eliminate the fishy odor that remains in the meat that has been dehydrated and deoiled using the above method, and to give it a flavor suitable for chazuke tomo,
Add and mix 3 to 7 parts of sesame oil, 3 to 74 parts of salad oil, and 3 to 9 parts of Renzo seasoning g based on the weight of the meat. There is a delicate relationship between the amount of sesame oil and salad oil added and the flavor; if the amount of sesame oil and salad oil is less than 3% each, there will be a strong fishy odor, and if it exceeds 7%, the oil smell will be too strong. be. Table 2 shows the results of an experiment regarding the relationship between the amount of sesame oil added and flavor.

Table 2. Relationship between addition of male mackerel oil and flavor in the production of sealed mackerel chazuke food The brewed seasoning liquid is disclosed in Japanese Patent Publication No. 31412/1983 and is commercially available under the trademark "Yushin". Preferably. If the amount of brewed seasoning liquid added is less than 3%, a strong fishy odor will be produced, and if it is more than 10%, an alcoholic odor will be produced. Table 3 shows the results of an experiment regarding the relationship between the addition of 710 m of brewed seasoning liquid and flavor.

Table 3. Relationship between the addition of royushin (brewed seasoning liquid) and flavor in the production of Sanonan Chazuke's canned food. By adding appropriate amounts of salt, chemical seasonings, paprika oil, etc. in addition to the above-mentioned additives, it is possible to obtain products with even better flavor and color. If you add Noshipurika oil to the size of sesame oil and salad oil and add the same amount to the measured amount, it will significantly improve the color of the product.
effective.

Mixed meat made by adding and mixing the above additives 1
After vacuum sealing, heat temperature 116℃~125℃, rotation speed 5RPM~3tJRP
M. Sterilize with hot water rotation for 5 minutes or more and cool. The relationship between sterilization method and product quality is shown in Table 4. In the case of a No. 2 can of tuna, static sterilization requires 6 hours of heating at 120°C, while hot water rotary sterilization requires 32 hours. As a result, the production of protein decomposition products due to heating such as amines and hydrogen sulfide can be minimized, and there is no browning, resulting in a product with excellent flavor and color VC. I can do it.

Table 4. Relationship between sterilization method and quality of canned food of mackerel chazuke No. 2 can of tuna Below, examples of non-invention will be described. In each example, the percentage of the amount of paprika oil added is based on the total amount of added amounts of sesame oil and salad oil, and the percentages of other additives are based on the amount of meat.

Example 1? Frozen masano from '4' was M-frozen, removed the head, tail, and internal organs, and then steamed at 103°C for 40 minutes. After cooling, skin, bones,
Remove blood and meat. The inside of the treetop is partially steamed at 8°C and 100°C to dehydrate and remove oil. Next, mix 5 parts sesame oil, 5 parts salad oil, 2.5% salt, 5% Yushin, 0.6% Ajinomoto, 0.2% Inoichiban, and 1% paprika oil (dissolved in salad oil) to the meat. .

Mixed meat in 2 cans of tuna for 190? 120 after packing and vacuum sealing
℃, sterilized by heating at 2 ORPM for 32 minutes, and cooled.

The result is a delicious product with a bright yellowish-orange color, no fishy odor, and an excessive amount of fat and water.

Example 2 100 pieces of the mixed meat obtained in Example 1 were packed in a No. 3 can.
Vacuum ffi! '[Heat sterilize at 120°C, 2LI RPM for 5 minutes and cool.

Example 3 Sesame oil 7%, salt 1.5 yen,
Yushin 5, add 0.6% Ajinomoto, add tuna 2 after mixing
190) in a No. 1 can, vacuum-sealed, sterilized by heating at 120°C and Z1 RPM for 32 minutes, and cooled. (Do not add paprika oil). The flavor of the product was as good as that of the other examples, but the color was a little darker and the bitterness was a little inferior.

Example 4 To the meat obtained in Example 1, 5 parts of sesame oil, 5 parts of salad oil,
Salt 2%, Yushin 5 parts, Ajinomoto 0.6 parts, Ino Ichiban 0
．． Mix 2% and 1% paprika oil (dissolved in salad oil). Pack 190 pieces of mixed meat into a No. 2 tuna can at 120°C.
, 2 (Heat sterilize for 32 minutes with IRPM and cool for 1 time.

As described above, according to the present invention, by mixing twice-steamed mackerel meat with sesame oil, salad oil, and brewed seasoning liquid having a content within a specific range, the fishy odor is eliminated and the flavor is improved. It is possible to obtain a canned food containing mackerel chazuke having a suitable flavor and texture. In addition, in order to preserve the above-mentioned sealed foods, by carrying out hot water rotary heat sterilization at a specific heating temperature, rotation speed, and heating time, the production of protein decomposition products can be minimized, causing fish odor and browning. It is possible to obtain products with excellent flavor and color.

Applicant: Toyo Seikan Co., Ltd. (13) 378-

Claims (1)

[Claims] 1. A can of Zano Chazuke made by mixing twice-steamed pork fillet with 3 to 7 parts of forge oil, 3 to 7 parts of salad oil, and 3 to 9 parts of brewed seasoning liquid. food. 2. After removing the head, tail, and internal organs of the mackerel, heat to 95℃ for 105 minutes.
Boil for 1 minute at 95°C to 105°C, then remove the skin, bones, and blood meat to make meat, and add at 95°C to 105°C.
After steaming again for 40 minutes, the meat was mixed with 3 to 7 parts of male horse oil, 3 to 7 parts of salad oil, and 3 to 94 parts of brewed seasoning liquid, and then heated at a temperature of 116°C after sealing during this mixing. ~1
A method for producing a sealed food of mackerel 9 chazuke, characterized by carrying out hot water rotary sterilization at 25° C., rotation speed 5 RPM-3ORPM, and heating time δ minutes.