JPS5932101B2 - Fish meat collection method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for collecting fish meat, in which only regular meat is collected from sardines, mackerel, and Pacific saury.

Traditionally, most of the pastry products in Japan have been produced using minced walleye pollock, a white fish, as the raw material.

The catch of walleye pollock exceeded 3 million tons in 1972, accounting for about one-third of Japan's total catch, but recently due to fishing regulations in each country, the catch had dropped to about 1.5 million tons in 1978. This has caused concerns about securing raw materials for pastry products.

On the other hand, sardines, mackerel, and saury are typical red fish caught in waters around Japan, but the catch of sardines in particular has increased significantly in recent years, and the catch of these fish species has increased since 1978.
In 2017, the catch exceeded the total catch of walleye and cod during the peak season.

However, even if the catch of these red-fleshed fish increases, the use of these fish for food has not increased like that of walleye pollock.

In particular, sardines, which have become a particularly large catch, are being used for food at a very low rate.

Therefore, the development of a production technology for surimi of sardines, mackerel, and saury to replace surimi of walleye pollack is necessary to overcome the shortage of raw materials for sardines, mackerel, and saury caused by the decrease in the catch of walleye pollack, This is strongly requested from the perspective of improving usage rates.

Sardines, cowpeas, and saury have long been used in some regions as raw materials for fishballs, black hanpen, fried fish, and chikuwa, taking advantage of their natural taste, but these red-fleshed fish are generally There is a lot of fat and blood in the meat, and the color and odor of the surimi,
Due to the disadvantages of gel-forming ability and its changes over time, and because the fish body is small, high-speed automatic processing machines are indispensable for surimi production, which requires processing a large amount of raw materials. The production of sardine, barley, and saury surimi, which rivals the quality of walleye surimi, has not yet been commercialized.

However, for the latter reason, recent remarkable advances in marine product processing machines have made it possible to use fish sorters, machines that align fish bodies in a certain direction, and Tween machines that cut fish bodies into three pieces. Opportunities have emerged, and there are currently prospects for the above-mentioned commercialization.

The present invention was made against the background of the above-mentioned circumstances, and focuses on the distribution and structure of the skin, subcutaneous fat, blood meat, and normal meat of sardines, mackerel, and saury, and further develops the subcutaneous fat, By discovering that there is a difference in physical strength between blood meat and normal meat, we can selectively collect only normal meat from sardines, mackerel, and saury, distinguishing it from blood meat and fat. be.

By the way, when sardines, mackerel, and saury are cut into three pieces to make tween, the tween consists of the skin, subcutaneous fat layer, blood meat, and normal meat, and the blood meat is approximately divided into the cross section of the tween. It has a triangular shape, extends from the head of the fish body to the tail along the center line of the tween, and is attached to the inside of the skin.

Also, normal meat forms most of the meat surface of the tween and is distributed even to the blood meat or subcutaneous fat layer.

Furthermore. Blood and subcutaneous fat layers have greater tissue strength and adhesion to the skin than normal meat; Because the adhesion force is large, the anti-crushing force and anti-peeling force of blood-combined meat and subcutaneous fat layer are greater than that of normal meat.

That is, the present invention provides a method for processing sardines, mackerel, and saury that have the above-mentioned characteristics by turning these fish into tweens,
Water or seawater is sprayed onto the meat surface of the tween in such a way that normal meat is crushed and peeled off, but the skin, subcutaneous fat layer, and bloody meat are not crushed or peeled off. This is a method in which only the meat is separated and collected into small pieces.

The product obtained by this method does not contain blood or fat, which was a problem in the past, so the color, odor, and gel-forming ability of the product are significantly improved, and the problem of deterioration over time due to fat is also avoided. Since it is removed and exposed to water in the treatment process, it is possible to easily obtain exposed meat that can be used as surimi with excellent quality as it is.

In addition, the skin, subcutaneous fat layer, and blood meat left behind by the above method can be used as raw materials for meal and fish oil.

To explain the embodiment of the present invention by way of example, first, fish tweens are arranged on a net conveyor.

You can arrange them in any direction, but be sure to place the skin of the tweens at the bottom and the meat side at the top.

Next, water or seawater having a pressure of 2 to 30 kg/crrt is sprayed onto the surface of the regular meat from a group of nozzles provided at a suitable position above the conveyor.

In the above case, if the pressure is less than 2 kg/crA, the impact force on the sprayed surface will be weak, so the spraying time to peel off normal meat will be longer, which will delay the processing time, which is not preferable.
kg/cyrrJJ, depending on the injection distance, the impact force on the injection surface is strong, so it is not easy to control the crushing and peeling of only normal meat, and the injection amount increases in proportion to the pressure.
This is not preferable because it is disadvantageous to the processing work that separates water and ordinary meat.

Also, since the injection distance (distance from the tip of the nozzle to the meat surface of the tween) varies depending on the shape of the nozzle, it is not generally determined, but is usually set within a range of 3 to 100 cm.

This is because if the spray distance is less than 3 degrees, the spray angle (spreading angle of the water jetted from the nozzle) is particularly unsuitable for treatment, and if the spray distance is 100 cm or more, it requires extremely high pressure, which is undesirable. be.

In the above-described injection, the bloody meat and subcutaneous fat layer are not peeled off from the skin and remain as they are, and only the normal meat is separated from the tween in small pieces.

After that, the normal meat is separated and collected using an appropriate method such as sieving.

Conditions such as the jet water shape, jet angle, processing speed (conveyor speed), water volume, water pressure, etc. during the jetting described above vary depending on the species of fish, so appropriate conditions are selected for each.

Example 1 Sardine Tween 5kg was arranged with the skin side down on a net conveyor at a speed of 36CIrL/min, and a pressure of 4k was applied from a nozzle installed at a distance of 10CIrL above the conveyor.
g/crA of water was sprayed onto the Tween for 1 minute.

The spray-treated Tween was sieved together with water using a net conveyor and dehydrated to obtain regular meat in the form of strips.

This normal meat did not contain blood and had a water content of 81%, the yield was 1600P, and the yield was 32%.

Example 2 Mackerel tweens weighing 5 kg were arranged skin side down on a net conveyor at a speed of 30 cIIl/min, and a pressure cuff was placed from a nozzle installed at a distance of 10 crIL above the conveyor.
kg/crA of seawater was injected onto the Tween for 1 minute.

The fine pieces of ordinary meat obtained together with seawater through the above treatment were separated using a sieve and dehydrated.

The obtained normal meat did not contain blood and had a moisture content of 84%, a yield of 1450 g, and a yield of 29%.

Claims (1)

[Claims] 1 Place the tween consisting of sardines, mackerel, saury skin, subcutaneous fat layer, blood meat, and normal meat on a support with the meat side of the tween facing upward, and crush and peel the normal meat. Water or seawater is sprayed onto the meat surface of the tween so as to give enough impact to the surface that the skin, subcutaneous fat layer, and bloody meat will not be crushed or peeled, and only the normal meat will be cut into small pieces from the tween. A fish meat collection method characterized by separation and collection.