JPS60184367A - Electrified aquatic food or live-stock food - Google Patents

Abstract

PURPOSE:To provide the titled food having excellent taste and flavor and servable without cooking, by impregnating salt uniformly in raw meat of fish or cattle in a salt-containing solution, adding sesame oil thereto, putting the mixture in an insulating vessel, and aging, heating and sterilizing the meat by the action of electric current. CONSTITUTION:Raw meat A of fish or cattle is immersed in a saline water B having a salt concentration of about 10% in the vessel 1 for several days under a weight to effect the uniform impregnation of the liquid B in the material A. The material A is taken out of the vessel 1, thoroughly drained, and added with a vegetable sesame oil C. The materials A added with the sesame oil C are placed one upon another in the insulating vessel 3. The vessel has opened top and bottom, and is inserted in the lower electrode 4 having the juice receiver at the circumference. A brine-containing electrical contacting member 8 is inserted between the material A and the electrode. The pile of the materials A is topped with a brine-containing electrical contacting member 9, and the upper electrode 5 is pressed into the vessel 3 through he upper opening. Electric current is passed through the materials A by the upper and lower electrodes 5, 4 through the elecrical contacting members 8, 9 to effect the thermal aging and sterilization of the material A at about 80-90 deg.C by the Joule heat generated by the electric current. The objective electrified aquatic or live-stock food can be prepared by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to electrically processed marine and livestock foods that can be prepared from inexpensively obtained marine and livestock animal materials and immediately served as food with better flavor.

Prior Art First, as described in Japanese Unexamined Patent Publication No. 57-174050, the present applicant has developed a method for using aquatic animals such as shrimp, sardines, horse mackerel, etc.
Fish bodies such as Pacific saury or livestock animals such as cows, pigs, chickens, etc.
A packaged food that can be used to add nutrients from plant materials to other meats without sacrificing the unique flavor of aquatic or livestock animals, making it more flavorful and nutritious. has been developed, and as it is put into practice, it is showing considerable effects.

By the way, in packaged foods obtained by the above-mentioned manufacturing methods, raw fish bodies such as sardines, mackerel, horse mackerel, etc., and meat such as pigs, mutton, horses, etc. are used as raw materials for aquatic or livestock animals. , due to the unique fishy odor and odor, the odor remains in processed foods, and households that do not like fishy odor and odor may not like it even if the processed food is flavorful and nutritious. Even if there is, I will not be happy to serve the meal. Therefore, in order to more actively deodorize these fish odors and inner parts of processed foods, methods are used to add nitrites, but such chemicals are highly carcinogenic, so this remains a problem when using chemicals. , this is a problem that is strongly desired to be solved.

Problems to be solved by the invention Therefore, in the previously developed packaged food,
Even if the processed food is inexpensive, flavorful, and rich in nutritional value, it is difficult to eliminate the unique odor of the aquatic and livestock animals used as ingredients, so it is not suitable for the general public. In view of the fact that it cannot be easily provided as a food product, the present invention uses fisheries products such as sardines, mackerel, saury, horse mackerel, etc., as well as pork, mutton, horse meat, etc., as food ingredients, even if they have a strong fishy odor or strong fishy odor. Even in the worst cases, we can easily and effectively deodorize without adding any chemicals, further improving the flavor of processed foods, and creating delicious foods that do not seem to be made from inexpensive aquatic or livestock animals. This problem has been solved by creating a manufacturing method that can be provided at low cost.

Means for Solving the Problem Therefore, the technical problem of the method of the present invention is that it is not possible to deodorize the inside of the cylinder even if it has a strong fish odor or a material made from inexpensive aquatic or livestock animals. The goal is to make people enjoy serving their meals as processed foods with a good flavor.

In order to solve this technical problem, the method of the present invention involves placing raw aquatic and livestock animal materials in a salt-containing solution for several days to evenly distribute the salt content so that the current passes through all the materials evenly. After that, sesame oil is added to the material to reduce the fishy odor and inner depth characteristic of aquatic and livestock animals, and to give the material a flavor not found in aquatic and livestock animals. This is because a technical means has been applied in which the material is filled in a container and subjected to heat sterilization treatment by energization.

Operation The above technical means operates as follows (see Figures 1 to 3). That is, a container 1 contains raw aquatic/livestock animal material A and a salt-containing solution B having a salt concentration of approximately 10%.
Soak the material A with a weight for several days so that the salt-containing solution B evenly permeates the material A, and at the same time, allow the current to pass through the material A evenly during the subsequent energization operation. Material A is processed to improve its taste. Next, the material A is taken out from the container 1 and 1-1 is thoroughly drained, and vegetable sesame oil C is thoroughly added to the material A.

Material A, which has been subjected to salt treatment and sesame oil addition treatment as described above, is left open on both the upper and lower sides, and the lower open side is
Salt-containing water is sequentially filled into the insulating container 3 inserted into the lower electrode body 4 around which the liquid reservoir 7 is formed via the electrical connection body 8 . Next, the salt-containing water contact body 9 is closely laid on the filled material A, and the upper electrode body 5 is placed from the open upper side.
is press-fitted, and the salt-containing water contact body 8 is connected by the upper and lower electrode bodies 5 and 4.
．． 9, the material A is heated to approximately 80°C to 90°C using the Joule heat generated by applying current across the upper electrode body 5 and the lower electrode body 4 under a moderately compressed state. Sterilize.

In this way, the above material A is sterilized by the generated Joule heat, and at the same time, the neutralizing effect of the added sesame oil C not only significantly reduces the fishy odor and odor, but also the flavor of the sesame oil itself. It is possible to obtain an electrically processed food that has no fishy odor or deep flavor and has a really good flavor, and can be served as a delicious food that does not seem to be made from aquatic or livestock animals.

Embodiment Next, an apparatus for carrying out the method of the present invention will be explained based on an embodiment shown in the accompanying drawings.

In the drawing, reference numeral 1 denotes a container containing a salt-containing liquid with a salt concentration of approximately 10%. Soak the material so that the salt evenly permeates into the material A.
This is to ensure that the electric current flows uniformly through the material A during the subsequent energization process, allowing for uniform thermal sterilization, and at the same time, maintaining the taste and quality of the material A.

In the case of aquatic animals, the above-mentioned material A is fish with a strong fishy odor, such as sardines, saury, mackerel, horse mackerel, etc., and in the case of livestock animals, strong meats from deep in the mountains such as pork, mutton, horse meat, etc. are used. Ru. The shapes of the aquatic animals mentioned above include whole bodies with the body, head, tail, and internal organs removed; whole bodies cut into rings;
Either the fillet material cut into two or three pieces, or even the surimi material thereof, may be used, and the shape of the livestock animal may be cut into an appropriate shape and the material may be soft or surimi-like. good.

Reference numeral 2 denotes a thermal sterilization treatment apparatus for uniformly sterilizing material A by applying electricity, which has been treated with salt and then treated with vegetable sesame oil B on its surface; An insulating container 3 whose upper and lower surfaces are open, a lower electrode body 4 into which the open bottom side of the insulating container 3 is inserted, and an upper electrode body 5 which is inserted into the upper side of the insulating container 3 so as to be able to rise and fall freely.
The lower electrode body 4 has a circumference M6 larger than the diameter of the insulating container 3, and has an appropriate width between the outer peripheral surface of the insulating container 3 and the inner peripheral surface of the peripheral wall 6. It is shaped so that a juice reservoir chamber 7 is formed. Note that when subjecting material A that has been subjected to salt treatment and sesame oil addition treatment to thermal sterilization, an insulating container 3 is housed in the lower electrode body 4, and then a salt-containing container is placed at the bottom of the insulating container 3. A salt water contact body 8 is laid, and the material A is closely stored on the salt water contact body B. A salt water contact body 9 containing salt is laid on top of the material A, and the upper electrode body 5 is then placed on top of the salt water contact body 8. If a current is passed between the lower electrode body 4 and the upper electrode body 5 while pressing the material A downward, the generated Joule heat will quickly heat the material A to approximately 80°C to 90°C.
By heating and sterilizing at ℃, the odor of material A itself is eliminated by the neutralizing effect of sesame oil B, and the aroma of sesame seeds permeates through, making the flavor and taste so delicious that you won't believe that they come from aquatic or livestock animals. be able to.

In addition, the juice exuded from material A due to the above-mentioned energization action is
Since all of the liquid is housed in the juice storage chamber 7 and is prevented from leaking to the outside, it is possible to not only prevent electrical leakage accidents during work, but also to perform the work in a sanitary manner.

Appropriate spices and seasonings may be mixed into the above-mentioned sesame oil B according to preference, and when material A is surimi, an appropriate amount of sesame oil B may be mixed into salt-treated material A.

In the heat sterilization processing apparatus 2 of the first embodiment described above, a case has been described in which the material A other than the surimi-like material A is stored as is in the insulating container 3 and subjected to heat sterilization treatment. When the material A is in the form of a paste, it may be packaged after processing so that it can be stored under sanitary conditions. In that case, as in the second embodiment shown in FIG.
Inside, a film or container 10 is housed, which is made of a heat-resistant thin peelable material and is molded to have a substantially similar shape to the insulating container 3, and has a number of fine current-carrying holes 11 perforated in the bottom surface in close contact with the salt-containing water contacting body 8. After that, the material A can be placed in the film or container 10 and subjected to a heat sterilization treatment in the same manner as in the first embodiment.

Effects In short, the present invention allows the production of electrically processed marine and livestock foods using the above-mentioned manufacturing means, so no matter what shape the material A has, salt can be evenly permeated throughout the material A. , there is no K so that the energizing action is carried out uniformly, and the whole body can be sterilized evenly in a short period of time.
Even if there is a strong fish odor or something from deep in the mountains, the neutralizing effect of sesame oil will help.

By rapidly reducing the odor and imparting a sesame flavor to the entire ingredient A, we aim to further improve the flavor.
This has the effect of further improving and disseminating the cooking of livestock animals.

[Brief explanation of the drawing]

The drawings show an apparatus for carrying out the method of the present invention, and FIG. 1 is a longitudinal sectional front view of a container containing a salt-containing liquid, FIG. Figure 3 is a longitudinal sectional front view showing the other side of the heat sterilization treatment apparatus with a portion cut away. A: Materials made from aquatic or livestock animals, B: Salt-containing liquid, C: Sesame oil, 1: Container containing salt-containing liquid, 2
... Ripe heat sterilization treatment device, 3... Insulating container 10-

Claims (1)

[Claims] Raw aquatic and livestock animal materials are soaked in a salt-containing solution for several days to ensure that the salt permeates evenly, and then sesame oil is added to the material to reduce the odor characteristic of aquatic and livestock animals. An electrically processed seafood/livestock food product characterized by being filled and housed in an insulating container and sterilized by electrification.