JPS61158743A - Production of canned white meat fish - Google Patents

Abstract

PURPOSE:To obtain the titled canned fish having excellent palatability, taste and flavor, free from the fishy smell and resistant to blackening, by boiling salted fillet of white-meat fish, exposing to water, draining, immersing in an acidic solution, draining, and finally canning the meat. CONSTITUTION:Fillet of white-meat fish (e.g. cod) is optionally trimmed, and salted. The salted meat is washed with water, boiled, exposed to water, drained, immersed in an acidic solution (e.g. hydrochloric acid solution), washed with water, and drained again. The processed fillet is weighed and canned by conventional process to obtain the objective canned fish meat.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing canned fish using fillets of white fish as a raw material. The canned white fish obtained by the present invention can be used as raw cans at home or restaurant chain,
It is expected to be widely used as a cooking ingredient in restaurants and the like.

[Conventional technology]

Canned cod made from white fish used to be exported to Europe and America, where white fish was preferred. As described on page 304 (published by Maruzen Publishing, published on July 1, 1952), raw materials - Rippling, Pickling, Standing in a basket, Steaming, Sorting, Stuffing, Temporary rolling, Airing, Sealing, Sterilization. It is done in order.

In addition, it is generally known that meat and fish tend to generate ammonia and hydrogen sulfide odors during sterilization and heating, and ammonia is often produced when the meat and fish are alkaline, but less when the meat and fish are acidic. It is also known that hydrogen sulfide, which is particularly associated with blackening of crab meat, clam meat, etc., is less in acidic environments and more in alkaline environments.

[Problem that the invention seeks to solve]

However, canned white fish, such as canned cod, is rarely produced these days because its texture and flavor are poor, and fishy odor and black discoloration often occur.

Therefore, the purpose of the present invention is to eat white fish! 3 (texture), improve flavor, remove fish odor, and provide a method for producing Kurozume.

[Means for solving problems]

The present invention achieves the above object by producing canned white fish, which is characterized in that fillets of white fish are salted, boiled, stoned, dehydrated, immersed in an acidic solution, dehydrated, and then stuffed with meat. This was achieved by providing the law.

Hereinafter, the method for producing canned white fish of the present invention having the above-mentioned characteristics will be described in detail.

The fillets of white fish used in the present invention include fillets of cod such as red cod and Sukemune cod, flatfish, flounder, etc.
Preferably, skinless fillet (skinless) fillet is used.

When carrying out the production method of the present invention, first, the white fish fillet is trimmed as necessary and then salted. Salting is usually done by soaking white fish fillets in a 10-20% salt solution for 3-30 minutes. +? M and do it.

The salted white fish fillets are then washed and boiled. In this case, it is not possible to obtain canned goods having the same properties as in the conventional method. The preferred boiling temperature and time are:
5-20 minutes at 85-100'C, respectively.

The boiled whitefish fillets are then macerated. This water stone is a major factor that affects the texture and flavor of the final canned product. That is, it is preferable to carry out suiseki in water at 0 to 30°C for 0.5 to 3 hours.

Next, fillet of shiitake white fish is added until the moisture content is 50~50~
Dehydrate to 80%, immerse in an acidic solution (e.g. hydrochloric acid or metaphosphate 0.01-0.90% solution) for 1-10 minutes, then wash with water until the moisture becomes 65-80% again. Dehydrate.

Thereafter, the dehydrated white fish fillets are weighed, stuffed, and canned in a conventional manner.

The canned white fish thus obtained has superior flavor and texture compared to conventional products, and is free from fishy odor and blackening.

〔Example〕

The method for producing canned white fish of the present invention will be explained in more detail with reference to Examples below.

Example 1 10 kg of cod fillet was trimmed and immersed in a 20% saline solution for 15 minutes. Next, it was washed in a water tank, boiled at 98℃ for 15 minutes, and boiled in water at a water temperature of 10℃ for 3 hours.
After soaking for an hour, dehydrate to 72% moisture, immerse in New Fsilinsan F (manufactured by FC Chemical Co., Ltd.) 0.2% aqueous solution (acidic solution) for 5 minutes, then rinse again with water and remove water to 72%.
The meat was dehydrated to 0% to obtain 5.3 g of dehydrated meat.

Next, the obtained dehydrated meat was weighed to give a solid amount of 130 g each, and in order to be canned in oil, for each solid amount of 130 g,
35 g of corn salad oil, 2 g of salt, and 0.5 g of sodium glutamate were injected as injection liquid, and the mixture was sealed and heated at 110°C for 6 hours.
After heat sterilizing for 0 minutes, the mixture was cooled to obtain canned red cod pickled in oil (product of the present invention).

On the other hand, as a control, 10 kg of Madara fillet was crushed.
Then, after washing with water in a water tank, it was heated to 98°C in a Kutzker.
Steamed for 5 minutes, then immersed in a 0.2% aqueous solution (acidic solution) of New Fsilinsan F (manufactured by FC Chemical Co., Ltd.) for 5 minutes, and then washed with water to obtain 5.8 kg of processed meat. Canned red cod pickled in oil (
A control product) was obtained.

The obtained products of the present invention and control products were subjected to a sensory test by 10 panelists to determine which was superior, and the evaluation results shown in Table 1 were obtained.

From the results shown in Table 1, it can be seen that the product of the present invention is superior to the control product.

〔Effect of the invention〕

As mentioned above, the method for producing canned white fish of the present invention succeeds in improving the texture and flavor of canned white fish, which could not be achieved with conventional production methods, by performing specific steps in a specific order. In particular, by adopting a boiling process and a suiseki process, it is possible to obtain canned white fish with a significantly superior texture and flavor, which is different from conventional products, and by adopting a immersion process in an acidic solution, the fish odor is removed. This, together with the fact that it is intended to prevent blackening, is extremely advantageous.

Claims (1)

[Claims] A method for producing canned white fish, characterized in that fillets of white fish are salted, boiled, exposed to water, dehydrated, immersed in an acidic solution, dehydrated, and then stuffed with meat.