JPS6052775B2 - Method for producing soft smoked fish products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to the manufacture of extremely soft smoked fish products.

To begin with, fresh raw meat is a beautiful red color, but it is generally well known that if left as is, it will soon turn dark and its flavor and palatability will be significantly reduced.

This invention relates to the technical connection of D-sorbit to raw fish meat such as raw fish meat in the production of soft smoked fish meat products, which is the most important issue in improving the various drawbacks of raw fish meat such as raw fish meat. After extensive research and experimentation, we finally discovered its effectiveness and succeeded in producing the desired soft smoked fish product from raw fish.

It is a method that transforms raw fish meat, such as raw fish meat, into delicious fresh fish meat with a clear transparent color by infiltrating fresh fish meat with a seasoning mainly composed of D-sorbitum, which has a refreshing sweet taste, and then drying it properly. This produces soft fish meat with a water content of approximately 55%, giving it an appetizing taste similar to raw fish meat such as sashimi, and D-sorbit and smoke add color, flavor, and preservative properties to raw fish meat produced in the restaurant. As a result, we were able to mass-produce a soft fish product that has significantly improved shelf life, is resistant to discoloration, has stable quality, and is delicious.

In the embodiments of this invention, raw tuna (marlin tuna, bigeye tuna, yellowfin tuna) is mainly used as the raw raw fish, and raw fish meat from other fish such as sea bream, sea bream, mackerel, and Japanese mackerel can also be applied. Can be done.

In the method for producing the soft smoked fish product of this invention, raw raw fish is first molded to a thickness of approximately 3 arL.
Small, delicious raw meji tuna and yellowfin tuna weighing 1.5 to 2.5 to 9 are cut into four pieces at a wholesaler. Large yellowfin tuna etc.
For example, the raw fish meat is formed into a rectangular shape with a thickness of approximately 3 cwl. This made it possible to uniformly permeate and dry the seasoning liquid mainly composed of D-sorbit in the subsequent process. The shaped raw fish meat is immersed in the seasoning liquid for about 1 hour (overnight).

This seasoning liquid is necessary for seasoning raw fish meat. D-sorbitol is added to this seasoning liquid in a range of 2 to 15%. Preferably, 1 part of D-sorbitol is added to the seasoning liquid.
It is optimal to add around 0%. The effects of the method of this invention are listed below.

(a) Reduction in moisture D-sorbit permeates raw fish meat (for example, raw fish meat) and replaces moisture, reducing the moisture content.

After soaking for 1 hour, fish meat with a water content of 75% became hydrated.

(Mouth) Transparency As mentioned above, D-Sorbit replaces the moisture in the raw tuna meat and fills the gaps in the fish tissue, so the raw tuna meat has a transparent, clear, and beautiful color.

(c) Color development As mentioned above, D-Sorbit fills the gaps in the tissue of raw tuna meat and blocks air, creating a reducing state where hemoglobin, a blood pigment, and myoglobin, a meat pigment, develop a beautiful red color. Since it also prevents air oxidation, experiments have shown that raw fish products retain their red color for a long time without oxidizing.

(d) Preservability D-Sorvit has a great ability to reduce water activity.

Therefore, raw fish meat containing D-sorbit could exhibit strong preservative power. Although this fish meat product is a soft product with high moisture content (average water activity: 0.76), the shelf life of the fish meat product was dramatically extended.

(e) The D-sorbit that penetrated into the softened fish meat was able to impart a soft taste similar to that of raw fish meat, even though the fish meat product had a low moisture content of approximately 55%.

By the way, the amount of D-Sorvit added is 2-15% of the seasoning liquid.
% is effective, and the appropriate amount is about 10% liquid. The appropriate time for immersing the raw fish meat in this seasoning liquid containing D-Sorbit is about 1 hour at a liquid temperature of 10°C.

When immersed in a solution containing 10% D-Sorbit, the content of the product is approximately 2
．． It is 5%. After the immersion, air dry.

Air drying takes about 4 hours at room temperature, and during this process the moisture content decreases by about 6%, from an average B% to 57%. Through this process, the product becomes transparent and exhibits a bright, beautiful red color. Air drying time varies depending on wall thickness, temperature, humidity, etc.

Natural air drying during humid rainy seasons is not recommended, so
Dry with care to avoid thermal denaturation of the protein due to hot air below 40°C. It is then smoked at about 45° C. for about 3 hours. It is best to use oak as the main material for smoking, with a little bit of cherry wood mixed in. The effects of smoking are as follows.

(a) Improved Flavor Smoke goes well with fish meat, giving it a delicious, Western-style flavor, making it ideal and valuable as an oatble, and is good when smoked gently.

(b) Drying Moisture content decreases by about 2% in 3 hours of smoking at about 45°C.

Smoke carefully to avoid heat denaturation of the protein. (C) The sterilizing power of sterilizing smoke is said to be due to alcohol, aldehydes, and phenols, but E. coli is killed by smoking at 55°C for 4 hours, and the number of viable bacteria is reduced by 80%.

Although the method of this invention is impossible under these conditions due to thermal denaturation of the protein and too strong smoke, it has shown good sterilizing power under the production conditions of 45° C. and 3 hours with an adjusted amount of smoke. The sterilizing power of smoke is not perfect, so measures such as using fresh raw materials with fewer bacteria, thorough hygiene control in the manufacturing process, irradiation with germicidal lamps, and prescribing additives to adjust pH are recommended for bacterial hygiene management. Lecture.

(d) Color Development Due to the smoke, the surface color of the fish meat becomes brownish, but the color of the entire product becomes a subdued red.

The small amount of nitrite compounds contained in the smoke caused the blood pigments and internal pigments to develop color, making the red color more vivid. (
e) Preservability The products produced by the method of this invention have extremely excellent preservability as shown in Tables 1 and 2 (changes in the number of viable bacteria).

This is because, in addition to the low number of viable bacteria, D-sorbit lowers water activity and the smoke substance inhibits bacterial growth, which dramatically extends the shelf life of the product.
The product will last for 3 days in the summer and 8 days in the winter at room temperature while packaged.
I was able to keep it for a long time.

After finishing the smoking process, blow air for about 3 minutes to cool and dry the surface. Vacuum package the product immediately. In addition to maintaining hygiene, stabilizing moisture content, and preserving product value, vacuum packaging is effective in preventing oxidation by cutting off oxygen, suppressing the growth of aerobic bacteria, and reducing the red pigment of fish meat by creating a reduced state. Because it promotes color development, the product retains its fresh fish color for a long period of time. Regarding the color, the product according to the present invention was transparent and bright red, and was able to naturally develop the color of the blood pigment and flesh pigment of the fish body to the color of living fish. In addition, the color of the packaged product is stable, and when the package is opened, sections are measured using a reflection dye meter.
, b method, as shown in Tables 3, 4, and 5, the change in color table (color difference meter measurement value) shows that the color is bright red and stable. Products according to the invention are stored frozen and shipped frozen.

Claims (1)

[Claims] 1 Raw fish meat such as raw tuna molded to a predetermined thickness is immersed in a seasoning liquid mainly composed of D-sorbitol, and then water is removed from the raw fish meat to the extent that it becomes transparent by drying. A soft fish meat product characterized by smoking raw fish meat at a temperature that does not cause heat denaturation, followed by drying, color development, and sterilization treatments to produce a soft fish meat product with a moisture content of about 55%. Method for producing smoked fish products.