JPS5929215B2 - Method for forming granular fish ova into ventral-like fish ova - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for forming granular fish ova into atomic fish ova, and in particular, the present invention relates to a method for forming granular fish ova into atomic fish ova, and in particular, molds granulated scarlet ova into minced fish meat material to form the scarlet atomic fish ova. The atomic fish roe obtained by bonding to and forming into a shape similar to natural atoms has the same flavor and texture as natural ones, and improves the commercial value of the discrete granular fish ova. Regarding how it can be done.

In general, dried or salted scarlet atoms are called herring roe, and herring roe is treated as a delicious food because it has a unique flavor and texture that is different from other foods. .

By the way, as the atoms of common fish mature in the fish body, the fish ova separate from each other and become particulate fish ova called so-called bala roe.

In addition, these granular fish ova are produced when the egg sac is torn during manufacturing and processing of atoms, such as salting.

For example, the granular fish ova that occur when manufacturing Hi-no-Atom Yori Kazunoko account for several percent of the product.

Hitherto, scarlet fish roe, or granular fish roe, has been mixed with squid, jellyfish, wakame, etc., and used as food, but because it does not form atomic fish roe, The product value in the market is treated as low.

In addition, in recent years, the amount of catch of red herring has decreased, and the current situation is that the production of natural herring roe obtained from scarlet has decreased significantly, and natural herring roe has become an expensive food. It tends not to be incorporated into daily diet.

It is possible to form natural atomic fish ova by bonding the granulated scarlet fish ova, but since fish ova do not have adhesive properties to each other, It was believed that molding was impossible.

In addition, if non-adhesive fish ova such as scarlet fish ova are deformed using a large amount of binding material, the texture of natural atoms cannot be obtained and the texture may be defective. It has not yet been put into practical use because of the problem that it occurs and the product value does not improve.

Therefore, the present inventor devised the present invention in order to effectively utilize granulated fish roe or rose roe to solve the above-mentioned conventional problems.

An object of the present invention is to use granulated fish roe to produce atomic fish roe that has a natural shape, flavor, and texture, thereby making it possible to utilize granular fish roe or rose roe. To provide a method for forming particulate fish ova into atomic fish ova, which can expand the degree of production and improve the commercial value thereof.

Examples of the method of the present invention will be described below.

First, in the first step, a raw fish meat material is made to bind and connect the scarlet granular fish roe or bara roe.

Specifically, first, fresh minced fish meat is produced, salt is added to the minced fish meat, and it is ground using a catcher and stirrer.

For example, the raw material is desirably Sukemune cod, but is not limited to this, and any fresh fish meat may be used.

The catching and stirring is carried out sufficiently until the salt-soluble proteins in the surimi are completely solified to produce the fish surimi material.

Further, chemical seasonings, preservatives, etc. may be added to the sol-formed surimi material to produce a fish surimi material.

Next, as a second step, the minced fish material produced in the first step and the scarlet granular fish ova are mixed to form a mixture.

At this time, since the minced fish material is mixed only to bind the scarlet granular fish ova to each other, the amount of the minced fish material is adjusted to the necessary minimum depending on the amount of granular fish ova.

In this way, after the second step is completed, in the third step, the mixture mixed in the previous step is molded into an atomic fish egg body having the same shape as a natural scarlet atom.

In addition, when molding a large amount of atomic fish roe, the mixture of the scarlet granular fish roe produced in the second step and the minced fish meat material is extruded using an extruder, and the extruded mixture is appropriately processed. Cut to length.

Then, the cut mixture is pushed into a molding device shaped into the shape of a natural atom or a few particles, creating an atomic fish egg with the same shape as a natural scarlet atom.

Furthermore, the atomic fish roe is notched at its periphery in order to more closely resemble the shape of natural atoms, or is molded so that the surface exhibits a granular surface similar to that of natural atoms.

Next, as a fourth step, the atomic fish roe formed in the third step, for example, in the same shape as natural herring roe, are allowed to sit or rest at a low temperature in order to have elasticity and bind firmly.

The treatment temperature may be set at a low temperature of 5 to 10° C. or allowed to rest.

This treatment makes it possible to further strengthen the binding of fish protein and make it more sticky.

The aging time is approximately 2 hours to 70 hours depending on the size (depending on the temperature), and the soaking time is sufficient until the protein cells in the surimi material combine in a network and have strong elasticity. .

After the fourth step is completed in this manner, the fifth step is performed.

In the fifth step, the atomic fish eggs bound in the fourth step are immersed in a vinegar solution.

When the atomic fish roe is soaked in a vinegar solution, the vinegar permeates into the minced fish material of the atomic fish roe due to osmotic pressure, and the water contained therein is removed to the outside.

When the moisture contained in the minced fish material as a binding agent is replaced with vinegar and water is removed, the minced fish material becomes a fibrous structure, and the granular fish ova are bound together even more firmly.

The time for immersion in the vinegar solution depends on the size of the atomic fish roe and the type of surimi material, but in principle it is about 5 to 10 hours, but the immersion can be done for a longer time if necessary.

In addition, as the vinegar solution for pickling the atomic fish eggs, sweet vinegar containing vinegar and sugar in a ratio (weight ratio) of 1:1 to 2:1 is used.

Atomic fish eggs may be soaked in a solution containing only 100% vinegar, but in this case, the protein in the minced fish material is attacked by acetic acid, the main component of vinegar, resulting in protein denaturation and the color turning white. Tend.

Therefore, as mentioned above, by soaking in Sanbai Vinegar or Sanbai Vinegar containing seasonings such as vinegar, sugar, salt, soybean oil, etc. as a vinegar solution, the fish meat minced material as a binder does not discolor and the natural atomic fish is preserved. Egg bodies can be produced.

In addition, when soaking in a solution of only vinegar, a coloring agent may be added so that the color becomes the same as that of natural herring zis or scarlet atoms.

In this way, by soaking the atomic fish roe in a vinegar solution, the water contained therein is removed and the binding force becomes even stronger, and the fish meat minced material becomes fibrous, and the minced fish material and fish ova are bonded together. It does not cause any discomfort in the texture, and the texture, such as texture and chewiness, similar to that of natural herring roe can be obtained.

Also, by pickling it in vinegar, it keeps for a long time, increasing its preservative effect.

Furthermore, granular fish roe and rose roe, which have conventionally been handled at low cost as by-products, can be molded into shapes suitable for commercial products, making it possible to make them into valuable products.

In the above example, the granulated fish ova of the fish species were formed into atomic shapes, but the method is not limited to this, and of course can be used to shape granulated fish ova of other fishes into their atomic shapes. It is.

As is clear from the above description, the present invention exhibits the following excellent effects.

(1) Granulated fish ova can be molded into atomic fish ova that have the same atoms as natural atoms, have the same flavor, and have textures such as texture and chewiness that are similar to natural herring roe.

(2) By pickling in vinegar, it can be preserved for a long time.

(3) It is possible to expand the scope of use of granulated fish roe and rose roe, and to increase their commercial value as much as possible.

(4) It can be manufactured using existing molding equipment, and mass production is possible.

Claims (1)

[Claims] 1. Particulate fish ova are made into atomic forms by binding granular fish ova into predetermined atomic bodies using a minced fish material, placing the bound atomic bodies at a low temperature, and then pickling them in vinegar. A method of forming fish eggs.