JPS609468A - Deodorization of lamprey - Google Patents

Abstract

PURPOSE:To deodorize the meat of lamprey in high efficiency without losing vitamin A, and to obtain a material servable as a food, by washing the meat of lamprey with water, and immersing the meat in warm water heated at a temperature to keep the protein from coagulation and containing citric acid, etc. to effect the deodorization of the meat. CONSTITUTION:The body of a lamprey is cut to a length to facilitate the removal of the water-soluble components existing in the body, e.g. about 2-3cm, and the meat is washed with running water to remove the removable water- soluble components. The washed meat is deodorized by immersing, for a definite period, in a dilute citric acid solution heated at <=55 deg.C to prevent the protein from coagulation. The deodorized meat of lamprey retains vitamin A which is the valuable component of lamprey, because vitamin A is soluble in oil and has high resistance to heat. Consequently, the meat can be used not only as a drug but also as a food by cooking.

Description

[Detailed description of the invention] The present invention is a processing method for deodorizing eel.

Yatsu 1 Eel has been known and used as a medicine since ancient times due to the great value of the vitamin A it contains. If this value could be used not as a medicine but as a food, its value would be even greater.

There are still many unknowns about the ecology of Yatsu 1 eel and the ingredients it contains. (However, the first thing that has been used as a medicine since ancient times, but has not been evaluated as a food is the unique odor of the eel, and the second reason is that the eel has a unique odor. This seems to be due to the fact that the food does not contain or contains very few ingredients that give it a sense of umami, such as unsaturated fatty acids that give it umami.

In order to position such eel as a food, it is first necessary to remove the odor that makes it unsuitable as a food, and then add the [umami] component to match the taste.

It was found that the odor components of this eel are amines, ketones, and other compounds that are water-soluble, and half of them are present in the blood. Most of this can be removed by washing with water, which is a commonly used blood removal method, but this alone is not suitable for use as food. Therefore, the present invention implements the deodorization as follows.

First, the fish body of an eel is cut into lengths such that water-soluble components contained in the body can easily flow out, for example, a length of 2 cm to 3 m. The cut pieces of meat are washed with running water to remove water-soluble substances that can flow out at this point. At this time, one method is to wash with water while applying mechanical vibration. After this deodorizing process is completed, the odor contained within the fleshy cells is removed. The main component of this odor component is said to be an amine-based substance. It is known that the reaction of these amines with citric acid and the like produces a substance that does not exhibit an odor. Furthermore, if the protein coagulates, there is a risk that the reaction and outflow of these components contained therein may be inhibited.Therefore, the cut pieces of meat, which have been deodorized by washing with water as described above, are heated at 55°C, a temperature at which the protein does not coagulate. Immerse the protein in a dilute solution of citric acid or the like at the following temperature and wait for the reaction for a certain period of time.The temperature applied at this time is such that the protein does not coagulate as mentioned above and the reaction with citric acid, etc. is accelerated. is necessary, and the temperature and time will vary somewhat depending on the conditions under which the fish survived and the season in which it was harvested. The thinner the thickness of this piece of meat, the more effective it was. It is best to cut the fish to a length of 2 to 3 cm, or to cut the fish lengthwise to reduce its thickness.

In the thus deodorized pieces of eel meat, vitamin A, which is considered valuable, is oil-soluble and heat-resistant, so it can be preserved without loss. After the deodorizing process has been completed, the meat pieces are cooked in a manner that does not impair vitamin A, and are then used as food by adding seasonings or the like.

According to the present invention, eight vegetables that could not be used as food due to their odor 1
The fact that eel has been successfully deodorized and still contains its valuable vitamin A and can be used as a food material has led to a wide range of uses for eel, which has been valued for its medicinal value, as a food. There is a Tokodog that can be positioned as a sharer, provide more value to the public, and contribute to society.

patent applicant 〒153

Claims (1)

[Claims] Eight pieces of eel are cut into pieces of 2 to 3 crn or less or cut vertically to a thickness that allows the water-soluble odorous substances contained in the meat pieces to flow out by washing with water. To deodorize the meat by immersing it in hot water such as an acid solution that changes into a substance that does not exhibit the odor by reacting with an odor substance such as citric acid to promote the chemical reaction, and to provide the deodorized meat piece as a food ingredient. A deodorizing method for eel that features