JPS60153777A - Preparation of processed fish roe - Google Patents

Abstract

PURPOSE:To obtain processed fish roe formed to a desired form, by bonding separated fish roe with salted fish meat paste. CONSTITUTION:Separated roe of fish such as salmon, trout, cod, etc., or scallop, sea urchin, etc. is mixed uniformly with salted fish meat paste which may contain soybean protein, starch, etc., and the mixture is formed, and coagulated with heat. The ratio of the fish roe to the salted fish meat paste is preferably 60-70% to 40-30%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new method for producing a processed fish roe product in which loose fish roe is bound with salted fish meat.

Loose fish roe as used in the present invention refers to eggs of fish such as salmon, trout, cod, capelin, flounder, and flounder, as well as scallops and sea urchins, which have been broken into pieces during handling. . Furthermore, in the present invention, ordinary fish roe that has been broken up, if necessary, is also referred to as loose fish roe.

Fish roe has high commercial value when it is matured or immature in the ovary but has matured to the shape of an egg, and when the ovary is processed raw or frozen, salted, seasoned and colored, etc. However, during the process of handling the ovaries, there are a large number of fish eggs that break apart and are only used as raw materials for delicacies, furikake, etc., and have low commercial value.

The inventors of the present invention believe that if these loose fish roe can be molded again, the product value will not only increase, but it will also be possible to make molded fish roe by hand at a relatively low cost for consumers.As a result of repeated research, we found that It has been discovered that by binding eggs with salted fish meat, a processed food that can be molded into desired shapes can be obtained.

The present invention was completed based on such knowledge, and is a method for producing processed fish roe products, which is characterized by adding salted fish meat to loose fish roes, mixing them uniformly, molding them, and coagulating them by heating. It is.

A detailed explanation will be given below using cod roe as an example.

The ovaries of fully mature cod roe, known as ``mizuko'', tend to rupture, and when they are handled, large amounts of cod roe break apart, resulting in a significant decrease in commercial value. To this separated cod roe, salt is added to the fish meat rubbed with salt as a binding agent, that is, salt is added to the meat of pollock, croaker, coriander, flounder, etc., and the fish meat is kneaded with a sieve machine or a silate cutter. Add. The blending ratio of cod roe and salted fish meat can be as long as it can bind the cod roe when heated, but the ratio of the spheres to the spaces when the cod roe are tightly packed, that is, 60 to 70% for the cod roe (cod roe). : Space (salted fish meat) 40-30% is ideal.

When mixing cod roe and salted fish meat, use a suitable mixer such as a Kenwood mixer to avoid crushing the cod roe. When salting fish meat, you can also add soy protein, wheat protein, starch, seasonings, and coloring in advance. Additionally, cod roe that has been salted, seasoned, and dyed in advance can also be used. By doing this,
The flavor, texture, and appearance of the final product can be improved.

After mixing cod roe and salted fish meat, mold it as follows. That is, the mixture is stuffed into sheep intestines, pig intestines, etc., in a paste container of a suitable shape, and heated with hot water or steam. The heating temperature is 75 to 135°C, preferably 80 to 95°C, and an appropriate temperature should be selected depending on the 4Rs (material, thickness, etc.) of the casing.Basically, the temperature is such that the contents can be coagulated and sterilized. and determined by time. Casing and retainer
By choosing, you can freely change the thickness, length, shape, etc. In this way, the coagulated and sterilized mosha is cooled,
Obtain the final product as is or freeze.

The molding means is not limited to the above-mentioned method, and if the salted fish meat mixture ratio is large, molding can be performed without using a mold such as a casing or retainer.

Instead of cod roe, other loose fish roe can be used in almost the same way to obtain processed products.

In addition, in the present invention, not only loose fish roes whose bags are broken naturally during handling of the fish roes, but also normal fish roes can be broken up and used if necessary.

The present invention can be carried out as described above, and a processed food with high commercial value that can be easily molded can be obtained using loose fish roe that has low commercial value.

Walleye pollock roe (mizuko) 100 parts (heavy, 2 strips of frozen walleye surimi 79% (Higashimon), the same applies hereinafter) salt 1.2%, alcohol-washed concentrated soy protein (Nissin Oil Co., Ltd. Tsurupi) 600) 3.9
%, water 12%, potato starch 3.9%, coloring agent (Red No. 105 0.5% solution), add 60 parts of a binder made by kneading a small amount of violet with chives and garlic, and do not crush the eggs with a Kenwood mixer. Mix as shown. Stuff this into the sheep intestine and tie the sheep intestine every 5cm in length. Put this in a boiler and heat at 90-95℃.
Steam for 0 minutes. Next, it was cooled with cold air (approximately 8°C) to obtain a processed cod roe product.

This product resembled a Wiener Sausage and was made of cod roe tightly packed together, making it a new processed food with the unique flavor of cod roe.

Example 2 During the production of seasoned and colored cod roe (called mako, which is less mature than mizuko), the ovary broke and fell apart 2
55 parts of the binder shown in Example 1 was added to 100 parts of sairako, mixed uniformly with a Kenwood mixer, stuffed into pig intestines, tied at every 12 cm length, and further The mixture was tied, placed in a steamer, heated at 90 to 95°C for 45 minutes, and then cooled with cold air (approximately 8°C) for 5 minutes to obtain a cod roe product. If you separate them one by one, you will get something similar to real steamed cod roe. When baked in the oven, it had the unique flavor and texture of cod roe, and was a new processed cod roe product.

Example 3 To 100 parts of eggs taken out from the ovaries of Pokte clams, 80 parts of the binding agent of Example 1 with the colorant turned yellow was added, and the mixture was mixed uniformly with a peeler until the eggs were very small. The mixture was packed in a Tarehalon gauging with a folded diameter of 10c+a, and then placed in a 5cm square glue tainer, and heated in hot water at 75 to 80°C for 60 minutes. This was cooled with water to obtain a processed scallop egg product. It could be eaten by tearing the casing, slicing it with a slicer to 2mm thick, or cutting it into 1cI/11-square dice.

The flavor of this product was that of scallop eggs, and the texture was just right, making it a new processed delicacy.

Patent applicant: Nisshin Oil Co., Ltd.

Claims (3)

[Claims] (1) A method for producing a processed fish roe product, which comprises adding salted fish meat to loose fish roe, mixing the mixture uniformly, molding it, and coagulating it by heating. (2) The manufacturing method according to claim 1, wherein the salted fish meat contains soybean protein. (3) The production method according to claim 1111, item 2, wherein the soybean protein is alcohol-washed concentrated soybean protein.