JPS5946569B2 - Noshi fish meat and seasoned seaweed fish meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves slicing relatively thick fish such as bonito, tuna, mackerel, etc., and slicing the slices as is or seasoning as necessary, then drying and rolling. This is related to the fish meat obtained from the process.

Traditionally, there have been only a few types of seasoned fish products and seasoned fish products, with wild squid being the most well-known type, and in particular, most products using thick fish such as bonito and mackerel as raw materials are There is no such thing.

The following may be the main reasons for this.

Fish fillet ＼ Because the meat pieces of tamame are thick, seasoning,
Dehydration and drying take a long time and quality tends to deteriorate.

There is a big difference in the processing effect between the surface layer and the center of a piece of meat.
Unable to obtain products of uniform quality.

Meat tissue, including muscle fibers, is weak and tends to crumble easily, especially when rolled, even if it has been seasoned, dehydrated, and dried to some extent, thick pieces of meat or pieces of meat sliced at right angles or almost at right angles to the cranio-caudal direction will fall apart. and cannot be rolled.

In view of the above-mentioned circumstances, the inventors of the present invention have diligently researched the method of producing seasoned fish meat using fish such as bonito and tuna, and as a result, they have focused on processing that utilizes the direction of the fish's lateral muscles, and have developed the following method. The present invention was completed by establishing such a manufacturing method.

Hereinafter, the noshi fish meat according to the present invention will be explained in detail.

First, the head, internal organs, and ventral parts of the raw fish are removed using the usual method, cut into three pieces, cut into quarters, and the bones, skin (including the fat layer), and fins removed. Or, to make it easier to cut, freeze it and then slice it in the craniocaudal direction (body direction) or oblique direction as shown in the drawing.

There are two slicing directions, the hexagonal direction (horizontal direction) and the B direction (vertical direction), but either direction may be used. Slice into thick slices.

Next, the sliced meat (sliced meat) is dried as is or after seasoning as required.

There are various ways of seasoning, but one example is as follows.

Sliced meat is mixed with various extracts, fermented seasonings, chemical seasonings,
It is immersed in a seasoning solution in which seasonings such as sugars and salt, spices, etc. are appropriately blended and dissolved or mixed, and seasoning and dehydration are simultaneously performed.

The ratio of the sliced meat to the seasoning liquid and the soaking time vary depending on the thickness of the sliced meat and the concentration and temperature of the seasoning liquid, but the soaking is carried out at a ratio of 1:1 at 0 to 5°C for about 20 hours.

It is desirable to carry out the process at low temperature to prevent quality deterioration.

After seasoning and dehydration have been completed, the sliced meat is thoroughly drained of the seasoning liquid, then placed on a well-ventilated surface such as a wire mesh so that the pieces of meat do not overlap, and air-dried while being turned over.

The air-drying time varies depending on the thickness of the sliced meat, the composition and concentration of the seasoning liquid, and the soaking time and temperature, but it is sufficient as long as the surface of the sliced meat becomes smooth, and is 2 to 5 hours.

Usually, it is carried out at room temperature, but it is preferable to carry out it at a low temperature to avoid quality deterioration.

The air-dried sliced meat is steamed at about 0 to 5 degrees Celsius to equalize the moisture content, and then dried or smoked in a dryer or smoke drying room at 50 degrees Celsius to 80 degrees Celsius for about 1 to 5 hours. Dry.

After that, steam it again for 12 hours at 0 to 5°C to equalize the moisture content.

Next, the sliced meat is rolled by rolling rolls whose spacing is adjusted, and at this time, the sliced meat is fed so that the roll axis direction and the craniocaudal direction (the front direction of the body side) of the sliced meat are parallel to each other, and the sliced meat is rolled at right angles to the cranial and caudal direction. Rolling in the diagonal or diagonal direction.

This rolled sliced meat can be used as it is or if necessary, seasoned and dried again to make a seasoned fish meat product, but if it is vacuum packaged and sterilized, quality retention will be further improved. .

Note that the rolling means for the sliced meat may be other machines, etc., instead of rolls, as long as it can roll the sliced meat in a direction perpendicular to the craniocaudal direction (front side of the body) or in an oblique direction. .

As described above, in the present invention, raw fish meat is sliced in the cephalad-caudal direction or oblique direction to cut into the muscle fibers on the side of the body, so that most of the muscle fibers are not shredded. First, the meat tissue does not crumble easily, and the meat becomes thin pieces, making seasoning, dehydration, and drying easy, and sliced meat of uniform quality can be obtained in a short processing time without quality deterioration.

When rolling this, the sliced meat is fed so that the axial direction of the rolling roll and the head-to-tail direction of the sliced meat are parallel to each other. Unlike pieces of meat that are sliced at right angles,
The muscle fibers do not tear or collapse under the pressure of the rolling rolls, and the muscle fibers are rolled smoothly in a direction perpendicular to the cranial or caudal direction or in an oblique direction, resulting in good yields and increased productivity. Moreover, a product with uniform thickness can be obtained.

The seaweed fish meat or seasoned fish meat obtained in this way is soft and easy to eat, and is an unprecedented high-class delicacy that makes the most of the inherent characteristics of fish such as bonito and tuna.

[Brief explanation of the drawing]

The figure is an explanatory diagram of the slicing direction of a cross section of fish meat in the present invention.

Claims (1)

[Scope of Claims] 1. Fish such as bonito, tuna, mackerel, etc. are removed, unnecessary parts such as the head, internal organs, bones, skin, fins, and ventral surfaces are removed, and then the fish is cut in a cranio-caudal direction or diagonally. Fish meat that is sliced in the direction, dried and rolled in a direction perpendicular or diagonal to the occipital-caudal direction. 2. The fish meat according to claim 1, which is obtained by seasoning sliced meat that is rolled in a direction perpendicular to the head-to-tail direction or in an oblique direction. 3. Drain fish such as bonito, tuna, mackerel, etc., remove unnecessary parts such as the head, internal organs, bones, skin, fins, etc., slice it cranio-caudally or diagonally, and add to the seasoning liquid. Seasoned fish meat that is soaked, dried, and then rolled perpendicularly or diagonally to the head-to-tail direction. 4. The seasoned fish meat according to claim 3, which is seasoned again after being rolled in a direction perpendicular to the head-to-tail direction or in an oblique direction.