JPS60153747A - Sliced hamlike fish meat product - Google Patents

Abstract

PURPOSE:To obtain a sliced hamlike fish meat product without hardening the meat nor causing fishy smell, by dipping a lumplike fish meat in a seasoning solution, pulling up the lumplike fish meat, smoking and allowing the drained lumplike fish meat to stand under a mat for moisture diffusion, slicing the lumplike fish meat, and rolling the resultant slices while warming. CONSTITUTION:The head bone and entrails of a fish with lean meat are removed, and divided into three pieces of the upper and lower slices and the bone to give lumplike fish meat free from meat of body color, skin and bone. The resultant lumplike fish meat is then dipped in a seasoning solution and then pulled up therefrom. The seasoned fish meat is then smoked, dried and allowed to stand under a mat for moisture diffusion, and the smoked and dried fish meat is then sliced in a direction to cut fibers thereof. The sliced fish meat is then rolled between heated plates to afford the aimed thin pieces of sliced meat. The resultant thin pieces of sliced meat are like sliced ham in appearance and have a flavor and touch to teeth similar to those of sliced ham. The dipping of the lumplike fish meat before slicing in the seasoning solution causes no hardening of the meat due to permeation of the salt into the interior of the meat, and removes the fishy smell by permeation of the smoked flavor into the interior of the meat due to smoking, drying and allowing to stand under the mat for moisture diffusion.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a sliced ham-like fish meat product obtained from fish meat such as lean fish, such as bonito, soda bonito, and tuna.

[Technical background of the invention and its problems]

In general, red meat, such as bonito, soda bonito, tuna, mackerel, horse mackerel, and large sardines, has a strong fishy odor compared to other white meat, and contains a lot of fat and oil, so it is easily oxidized. . Therefore, when processing these fish meat,
It is common practice to boil fish meat, such as joints, kamahoko, or canned fish meat, but when boiling, the extract of the meat escapes from the fish meat.

In order to eliminate these drawbacks, some raw fish meat is soaked in a seasoning solution, then smoked and rolled into thin plates. There was a problem in that the flesh became hard and thick due to the penetration.

[Purpose of the invention]

In view of the above-mentioned problems, the present invention has been developed by immersing lump-shaped fish meat in a seasoning liquid without cutting it, then pulling it up and draining it, subjecting the seasoned fish meat to smoke-drying and electric steaming, and then slicing the sliced fish meat. Thin pieces of hot-rolled meat.

[Summary of the invention]

The present invention involves removing the skull and internal organs of lean fish, cutting it into three pieces, removing the blood meat, skin, and bones, then soaking the chunks of fish in a seasoning solution, then smoking-drying the seasoned fish meat from the seasoning solution. Then, the smoked and dried fish meat is sliced in the direction of cutting the fibers,
It is made of thin pieces of fish meat that are then rolled between heated flat plates, and is not hardened by the seasoning liquid and the flavor is permeated to the inside.

[Embodiments of the invention]

An embodiment of the present invention will be explained according to the process diagram shown in FIG. 111.

+1) Bonito, soda bonito, tuna, mackerel, horse mackerel,
Although red-fleshed fish such as large sardines are used as raw material fish, skipjack tuna was used in the examples.

(21 Ingredients Remove the skull and internal organs of the fish and grate it into three pieces.

Remove blood, skin, and bones.

(3) Next, add the long, thin lumps of fish meat to salt water or seasonings.
'The saline solution to be immersed in the seasoning liquid is Baume 2°.
~5°, the seasoning mixture is, for example, Naturally brewed seasoning (wine, mirin, etc.) 200 Noka Onyx 100P Salt -65? Chemical seasoning 501-Water, balance total 1000J', each in a weight ratio of 1 to 1 fish meat.
It is used at a ratio of ~1.5 and soaked at OC ~5C for about 40 hours (2 days and nights). In this process, the fishy odor of the fish meat is removed to some extent, and the protein is dehydrated and denatured, making the meat firmer and the fish's texture disappears.

(41 Seasoned fish meat pulled from salt water or seasoning solution is drained at room temperature (20C or lower) for 2 hours and air-dried to impart tensile strength to the fish meat.

(5) The air-dried fish meat is subjected to primary smoke-drying. For smoking, hardwoods such as oak, oak, oak, beech, and cherry are used as the smoking material, and the wood is smoked at 20C to 40C for 6 to 8 hours.

(6) - Second-smoked and dried fish meat at room temperature (20C or less) -
In the evening, set up and perform primary electric vaporization. Electric steaming allows the taste and smoked flavor to gradually penetrate into the inside.

(7) Next, perform secondary smoking. - In the same way as the second smoke drying,
Smoking is performed for 14 hours from 20U to 40C. .

(8) Next, perform secondary electric vaporization overnight at room temperature (20C or lower).

By smoking the meat twice and then steaming it twice, it is possible to evenly infuse the flavor and aroma throughout the meat without hardening the surface.

(9) Next, cut the smoked dried fish meat in the form of a long and thin lump into a thickness of 10 mm in the direction perpendicular to the fibers.

al The cut pieces of fish meat are rolled for 5 to 10 seconds at a pressure of 5 kg/cIL using a flat plate heated to 1oot:' to obtain a product consisting of sliced ham-like thin pieces of meat.

As shown in Figure 2, the obtained product has an outer skin part (1) that becomes the outer surface during smoking drying and an inner fleshy part (21), but overall it retains appropriate moisture and elasticity due to rolling. Furthermore, the epidermis (1) does not become particularly hard due to repeated smoking and drying, and the taste and flavor permeate homogeneously throughout the fleshy part (21), resulting in a product similar to sliced ham. It has the appearance, taste and texture.

〔Effect of the invention〕

According to the present invention, the skull and viscera of lean fish are removed, the chunks of fish meat are cut into three pieces, the blood meat and the skin bones are removed, and then the chunks of fish meat are soaked in a seasoning liquid, and then the seasoned fish meat pulled out of the seasoning liquid is smoked. The dried fish meat is dried and electrically steamed, then smoked and then sliced in the direction of cutting the fibers.The sliced fish meat is then rolled between heated flat plates to form a single thin piece, so it looks like a sliced ham. It also has the same flavor and texture as sliced ham, and because it is soaked in a seasoning liquid while still in chunks before slicing,
Salt does not penetrate to the inner IIS and harden the meat, and the flavor of fumigation penetrates to the inside of the meat by smoking and electric vaporization, thereby eliminating the fishy odor of fish meat.

[Brief explanation of drawings]

Figure 1 is a manufacturing process diagram of the product of the present invention, and Figure 2 is a perspective view showing an embodiment of the same. Lean 9 ingredients Minobu Sada product

Claims (1)

[Claims] (1) Remove the skull and internal organs of lean fish, cut it into three pieces, remove the blood meat, skin, and bones, and soak the chunks of fish meat in a seasoning solution.Then, the seasoned fish meat removed from the seasoning solution is smoke-dried. This sliced ham-like fish meat product is characterized by comprising thin pieces of meat obtained by applying electric steaming, then slicing the smoked and dried fish meat in the direction of cutting the fibers, and then rolling the sliced fish meat between heated flat plates.