JPS5955168A - Preparation of canned provisions containing fishburger - Google Patents

Abstract

PURPOSE:To prepare easily eatable fishburger-containing canned provisions free from an offensive smell of fish of its own, by using fish meat as a raw material, a deodorized seasoning and animal and vegetable protein. CONSTITUTION:Fishes such as sardines, mackerel, etc. are boiled in hot water containing 1-2wt% caustic soda for about 30-60sec, skin is removed, they are put in water, quenched, cleaned, heads and internal organs are removed, they are washed with pure water, attached materials such as blood, internal organs, etc. are removed, the prepared fish meat is minced into about 5mm. square pieces by a screw chopper, etc., blended with a deodorized seasoning such as free amino acid, etc., further mixed with animal and vegetable protein such as glair, soybean protein, etc., vegetable, a seasoning such as sauce, etc., shaped, weighed, and baked to give fishburger. Several fishburgers are put in a can, seamed in vacuum, and sterilized at high temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing canned hamburger-style fish burgers made from fish meat.

Traditionally, hamburgers were usually made from livestock meat,
Hamburg steaks made from fish meat have variations in the quality of the fish meat and produce a unique odor, so fish meat hamburg steaks have not been available on the market because they are difficult to manufacture.

The present invention solves the above-mentioned difficulties in manufacturing using fish meat as a raw material for hamburger steaks, and provides a canned fish burger that is easy to manufacture, suppresses the peculiar odor of fish meat, and is easy to eat. The purpose is to provide manufacturing methods.

The method for manufacturing the canned Finnyu burger of the present invention will be described below with reference to one embodiment.

First, fish such as sardines and sardines are treated with caustic NaOH (NaOH).
Boil for 30 to 60 seconds in hot water (approximately 98°C) containing 1 to 2% of the skin to remove the skin, and then rinse by placing in water and quenching. Furthermore, the head and internal organs of the fish are removed, and the fish is washed with clean water to remove blood, internal organs, and other accuracies. Next, chop the fish meat cooked as above using a screw chopper etc.
Mince it into pieces the size of Tomo Shimo. Then, deodorizing seasonings such as free amino acids are added to the fish meat (minced meat) to deodorize the fish odor, and the animal shape/fiber 14"" l: o r
A, l' [B, ,, t↑vegetables 1, green onion)
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tM is Hamburger Tile Fish: We make burgers. A few of these fish burgers are packed in a can, vacuumed, rolled up (tightened with a lid), and sterilized for about 90 L at a temperature of about 115° to produce canned fish burgers. Since the present invention employs the above-mentioned manufacturing method, the fish odor can be reduced by adding deodorizing seasonings such as free amino acids, and by adding high-quality animal and vegetable proteins. A beneficial Finschburger that has been successfully combined with fish meat and animal and plant protein, which is a substitute for meat, in a hamburger style, enriching the texture by preventing the binding of meat and giving it the feel of meat. It provides canned goods.

Applicant: Tottori Canned Foods Co., Ltd. Japanese Patent Publication No. 59-55168 (2) knee.

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Claims (1)

[Claims] Fish such as mackerel and sardines are boiled for a short time in hot water containing a small amount of caustic soda (NaO) to remove the skin, then the fish is rapidly cooled and washed, the head and internal organs are removed and washed, and further processed. The fish meat is finely minced (approximately 5 mm square), deodorized seasoning is added to the minced meat, and animal and vegetable proteins, vegetables,
Add seasonings such as sauce, shape into hamburgers, measure,
A method for manufacturing canned fish burgers, which is characterized by baking, placing several pieces in a can, vacuum sealing, and high temperature sterilization.