JPS61173739A - Dried kakuni (meat cube boiled down in soy) prepared from fish meat - Google Patents

Abstract

PURPOSE:To prevent the excessive tightening of meat, by mincing raw fish meat and boiled fish meat separately, and mixing the minced meat. CONSTITUTION:A fish such as tuna, cod, etc., is sliced into three pieces along the backbone, and about half of the fish meat F1 is used as a raw state while the other half is boiled. The raw meat and the boiled meat are minced separately, and are mixed with each other to obtain the raw material. All kinds of fish meat can be utilized effectively and the excessive tightening of the texture can be prevented to attain excellent palatability. It can be seasoned without difficulty and can be formed into small particles without causing the collapse of the meat, thereby minimizing the production loss.

Description

[Detailed description of the invention] (Object of the invention) <Industrial application field> The present invention is directed to drumstick tuna, yellowfin tuna, or bonito,
It relates to dried kakuni made from fish meat such as walleye pollack.

<Background of the Invention> Dry kakuni, which is made by cutting tuna meat into caramel-like cubes and seasoning, is enjoyed as a so-called sake appetizer or delicacy, but it has the same problems as the conventional method. Due to the manufacturing method of this type of dried kakuni, the so-called meat part utilization rate (yield rate) is not sufficient, and the price of the product cannot be reduced. To explain the conventional manufacturing method below, as shown in Figure 3, for example, three pieces of grated fish meat F'1 were used as raw material (see (a)).
This is divided into several chunks (see b)), steamed and roasted, and then cut into dice-shaped cubes P3' with a slicer (see →), and after being shredded, it is seasoned. It is something to be processed. As described above, conventionally, the lump-like meat of the fish up to the stage where it is cut into small pieces as it is is required to be of a size that can be cut mechanically. For this reason, even if the meat is removed, if the size of the meat is so small that mechanical processing is impossible, it will be discarded without being used in any way, making it impossible to effectively utilize the tuna as a raw material. He had a lot of wasted money. Moreover, if the meat used as a raw material does not maintain its dice-like shape, the product value will be completely lost, but if the meat is cut into dice as it is, the meat will not fall apart. This is easy to occur, and there is considerable loss of product.

As a method to solve these drawbacks of the conventional method, it is possible to use a method of manufacturing dough such as kamaboko or chikuwa, which does not use the meat itself, but instead makes the meat into sushi and then molds it again. However, when using such a method using tuna as raw material, the molded flesh is too striped and the texture is markedly different from the conventional dry corner, and it is difficult to reproduce it in its natural state. In addition, it would be difficult to add flavor later if you were to experience it yourself, and it was impossible to put it into practical use even with the Urasuzou surface.

<Problems attempted to be solved> The present invention has been made in view of these various problems, and has been proposed in Japanese Patent Application No. 54-24638.
No. 2003-2013 ``The manufacturing method for dried fish meat made from fish meat as a raw material, the manufacturing result included in the disclosed technical idea is also a new invention, and therefore rights can be obtained separately.'' In other words, in order to make effective use of the meat, it is assumed that the meat is completely processed once it has been ground, and by making improvements to this processing method, it is possible to create a taste that is equal to or better than the conventional drying method. The aim is to provide products that can be used at low prices.

(Structure of the invention) <Means for solving the problem> That is, the solution method is to separate raw fish meat and boiled fish meat, grind them, mix them to obtain a raw material, and use this mixture to produce only raw fish meat. The object of the present invention is to provide a product that prevents the meat from becoming too frizzy, which occurs when minced meat, and to achieve the above object.

<Example> Hereinafter, the drying point made from fish meat according to the present invention will be specifically explained based on the illustrated example, and the finished product will be explained while sequentially following the manufacturing method.

(1) Process of raw processing of fish meat raw materials This process is a process of processing the meat of tuna such as drumstick tuna and yellowfin tuna, cod such as walleye pollock, and other fish meat, and is processed into a so-called three-piece grated state. Half of the processed fish meat IP is used raw, and the other half is steamed in the next step.

(2) Steaming process In this process, approximately half of the fish meat mentioned above is boiled in a pot, but in order to make use of the fish meat present in the head and tail of the fish, these are also boiled in a pot. Allow the flesh to be taken out.

(3) Cooling process The 50 inches of fish meat that was steamed in the previous process is cooled, and after being left to cool naturally to room temperature, it is cooled. Hereinafter, this boiled fish meat will be referred to as boiled fish meat.

(4) Grinding pre-processing step 1) Grind the boiled meat. Grind the boiled meat using a grinder. The chisatsuba used at this time has the same basic structure as a meat grinder, for example, and uses a screw to push out the boiled meat, and then grinds it using a cutting blade with many holes in front of it.

11) Minced raw meat On the other hand, the raw meat that has been taken out and preserved in the first raw processing process for raw fish meat is ground using a chimney in the same way as for boiled meat.

(5) Mixing process The ground raw meat and boiled meat are usually mixed at a ratio of about 5:5. In winter or in cold regions, the mixing ratio of raw meat to boiled meat is about 4:6, and it is possible to increase the ratio of boiled meat. In any case, the mixing ratio is mainly in the range of about 4:6 to 6:4, and varies somewhat depending on the climate, processing area, and raw material conditions.

(6) Grinding process The mixed boiled meat and raw meat (hereinafter referred to as raw materials) are crushed by t-grinding. This grinding process is called the sushi (7) molding process. This mixed raw material is molded into a block of the size required for processing in the next process, for example, into a brick-like size. , this is indicated by the symbol P2. This step is described in step 1 above.

It utilizes a machine with a tipped collar cutting blade and has a rectangular opening through which the raw material is extruded. At this time, the molding operation and step 4 also remove air from the raw material.

(8) Steaming process The raw material formed into a lump in this way is boiled in a pot for about ω minutes.

(9) Roasting and drying process This is a so-called smoking process to solidify the steamed raw materials. Following the usual method, roast and dry over hardwood firewood such as chestnuts and chestnuts.

- Cooling process Raw material F2t subjected to roasting process - Allow to cool, cool completely to natural state, and then refrigerate.

(a) Cutting process The lumpy raw material is cut into cubes using a slicer. Even in this cutting process, the raw material that was originally crushed is solidified), so there is almost no risk of the material becoming deformed during the cutting process. The condition of this dice is coded "P3"
Indicated by

a'J Flavoring process This is a method for seasoning raw materials that have been diced (cut into cubes) and is boiled using a pot. Appropriate seasonings may be used; for example, soy sauce may be the main seasoning. This steaming for seasoning is done for about 1 to 2 hours, and the heat is adjusted according to the taste.

I Drying Process After the raw materials have been flavored in this way (hereinafter referred to as products), they are allowed to cool to room temperature, and then dried in a drier. This product is only ground during the raw material preparation stage and is not actively ground, so there are granular pieces of fish meat within the product.

a4 Cooling process The product from which moisture has been removed (by the dryer) is left to cool to room temperature.

(2) Packaging process The products that have been left to cool are individually wrapped in wrapping paper PK to complete the process, and after that, they are packed in bags in appropriate quantities.

The above is one embodiment of the present invention, and a dice-shaped product is obtained.

In yet another example, there is a product with an amorphous shape, in which case (
7) One cutting process is different from the molding process. That is, as shown in Figure 2, (1) Raw processing of fish meat raw materials, (2) Steaming, (3) Cooling, (4) Pre-grinding, (5) Mixing, and (6) Grinding. This is done in the same manner as in the previous embodiment.

(The 'lr lathe forming process is a process in which the raw material is formed into granules in a soft state during molding using a chisel collar, and is indicated by the symbol ν.The subsequent steps are the same as in the previous example. , (8) Steaming process (9) Roasting process (a) Cooling process.After that, the raw material has already been formed into granules, so a cutting process is necessary after that. sent to the attachment process.

That is, after that, the following steps are taken in the same way as in the previous example: (1 m seasoning process - drying process I cooling process (2) packaging process).

(Effects of the Invention) The present invention is obtained through the manufacturing method described above, and has the following effects. In other words, since ground fish is used as the raw material, all the flesh of the fish can be effectively utilized. In particular, in the present invention, even if ground meat is used, raw meat and boiled meat are used as a mixture, so the meat is not too striped and has a good texture on the palate, and can be processed with flavor. It can be done without difficulty. Also, since it does not lose its shape when molded into small particles, there is almost no product loss.

These effects act synergistically to significantly reduce manufacturing costs, allowing the product to be offered to the market at low cost.

Since the product targeted by the present invention has appeared on the market relatively recently, the name "drying point" was used, but although it is not necessarily appropriate when molding into irregularly shaped particles, this name is used for the time being. Dried Kakuten is a generic term for seed products.

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram showing one embodiment of the manufacturing method for obtaining dried corner points using fish meat as a raw material according to the present invention, Fig. 2 is an explanatory diagram showing another embodiment of the same, and Fig. 3 is a conventional method. FIG. IPl: Fish Meat F2: Made raw material F5; Granulated raw material P; Wrapping paper

Claims (1)

[Claims] Dry kakuni made from fish meat, which is characterized by kneading raw fish meat and boiled fish meat, forming them into granules or dice, and seasoning them by steaming and roasting them. .