JPS61173768A - Production of processed fish meat food - Google Patents

Abstract

PURPOSE:To obtain a directly eatable processed fish meat food having the flavor and sense of eating of cattle meat sausage, by filling a raw material for boiled fish paste, e.g. ground fish meat for boiled fish paste, in an edible casing, and smoking and heat-treating the raw material. CONSTITUTION:Preferably, finely cut fish meat, e.g. frozen ground meat of walleye pollack, or finely cut gelatinized boiled fish paste or both are mixed with ground fish meat for boiled fish paste, and the resultant mixture is then filled in an edible casing, e.g. natural intestine, smoked (a smoking liquid may be applied to the casing or mixed with the raw material for the boiled fish paste) and heat-treated to afford the aimed processed fish meat food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a meat sausage-like processed fish food made of kamaboko raw material.

[Conventional technology]

Seafood products include sheet kamaboko, chikuwa, fried kamaboko, and crab leg kamaboko. However, these have a so-called strong kamaboko-like texture flavor.

It is a food that has a different appearance, taste, flavor, and texture from sausages made from animal meat.

On the other hand, sausages made from fish meat, so-called fish sausages, are widely popular, but they are generally made by filling minced fish meat into an inedible film and heating it. It is a food product that is manufactured to have similar taste, texture, etc.

[Problem that the invention seeks to solve]

The present invention has been developed to improve the texture and flavor unique to kamaboko in response to the diversification, luxury, and ease of eating that are required of conventional kamaboko in line with the recent diversification of dietary habits. , to add convenience to eating! We aim to provide a completely new food using the ingredients of kamaboko.

[Means for solving problems]

With the above-mentioned current situation as a background, the present inventors have made extensive studies to add variety, luxury, and ease of eating to kamaboko fish, filling kamaboko raw materials into edible casings, and subjecting them to smoking and heat treatment. The present invention has been completed based on the finding that it is possible to obtain a processed fish food that has the flavor and texture of, for example, Wiener sausage or arabiki sausage, and can be eaten immediately.

That is, the present invention is a method for producing processed fish food, which is characterized in that kamaboko paste and other kamaboko raw materials are filled into an edible casing, and then smoked and heat-treated. Unlike kamaboko with a board, it is not necessary to cut it before eating, and it is convenient and can be eaten as is.

In addition, recently there has been a Western-style terrine kamaboko, but although the present invention is Western-style, it is sausage-like and completely different, and the contents are diverse from high-class kamaboko to various sausage-like kamaboko.

Next, the manufacturing method of the present invention will be explained in detail.

The raw material for the kamaboko used in the present invention is fish meat, as is the case with ordinary kamaboko, and water-bleached meat is used, with frozen surimi being particularly often used. If the fish meat is fresh, it can be used without soaking it in water. Furthermore, depending on the purpose of the product, it is not prohibited to partially use meat such as beef, pork, sheep, rabbit, pork fat, etc.

It is also possible to use vegetables such as mixed peas together without departing from the purpose of this method. Other raw materials include salt, raw materials for macerating fish meat such as potassium chloride, monosodium glutamate for imparting umami and flavor, other amino acids, and HAP.

HVP, various extracts, sodium inosinate, sodium guanylate, etc., sweeteners such as sucrose, glucose, high fructose sugar, sorbitol, etc., mirin for flavoring,
Examples include various flavored oils, starch and vegetable protein as foot strengthening agents, and egg white to add shine.

Raw fish meat is mixed with salt, seasonings, sweeteners, starch, and other necessary raw materials, and ground to make surimi. As with kamaboko, a crusher or silent cutter is used to crush the kamaboko, but other cutters such as the Rogekuso and Stefan cutters can also be used in the same way.

The surimi that has been crushed is quickly filled into a casing. It is desirable to keep the surimi at a low temperature until the completion of casing, preferably at +10°C or lower.

In order to carry out this method, in addition to filling the casing with ground minced meat, it is also possible to mix shredded fish meat or zari kamaboko with the sufu meat.

In this case, the materials to be mixed include: 1) shredded fish meat, 2) shredded frozen surimi, and 3) shredded zafu kamaboko. By mixing these, a texture similar to that of a coon sausage can be obtained, so the binder of the mixture and the heated raw meat must be different from each other. That is, both the shredded meat of 1) fish meat and 2) frozen minced meat must not be salted, but must be mixed while maintaining the shredded state. Even if these are not heated,
You can use any of them even after heating them. 3) Sitting kamaboko as well.
The surimi, which is the binder, must not have the same texture when it is heated to make kamaboko, so the aim is to obtain different textures by sitting, so it is preferable to sit slightly harder. desirable. For example, 40°C for 3 hours, 30°C for 5 hours, 20°C for 10 hours, and 10°C for 24 hours. As a reminder, from the standpoint of microbial sanitary control, there are problems with keeping it at temperatures above 20°C for long periods of time, so it is preferable to keep it at temperatures below 10°C.

In order to make the texture of zari kamaboko different from that of surimi, the combination of sushi meat and additives can be changed. In this case, it is preferable to reduce the amount of water added to the sushi meat or increase the amount of starch, vegetable protein, etc. to give the sushi meat a harder texture than that of surimi.

The amount of fish meat, frozen surimi, zazikamaboko, etc. to be added is 0.5 to 5 times, preferably 1 to 3 times, relative to 1 of the binder surimi.

If it is less than 0.5 times, the texture of the mixture cannot be sufficiently distinguished, and if it is more than 5 times, there is not enough binder, and it is difficult to smoothly pump it during filling, and air is likely to be trapped in the casing.

A Hobart mixer and a kneader 1 crusher are used for mixing these, and cutters cannot be used. With cutters, the minced meat is coated with a salt layer, making it impossible to obtain the desired texture. Further, it is preferable to remove air from the mixture, and a mixer that can remove air is desirable.

Although it is not essential, when mixing vegetables, meat, pig intestines, etc. in a block state, such as a pegita pull mix, it is necessary to mix without using a cutter.

Edible casings are used for the casing, such as natural intestines such as sheep intestines and pig intestines, synthetic casings such as collagen film, or cellulose casings. Edible casings can also be used.

Next, the surimi is filled into the casing. For filling, it is convenient to use extrusion filling using an air stuffer or filling a kamaboko molding machine with a nozzle that matches the casing.

It is desirable to pressurize and crimp the sushi meat as much as possible to remove air. After filling, tie it to an appropriate size. With an automatic filling and tying machine, filling and ligation is performed automatically.

After filling, it is passed through a smoke stick, placed on a trolley, and placed in the smoking room. After that, dry, smoke, and heat the sausage in the same way as regular sausages. Standard conditions include drying at 40-55℃;
10 minutes to 2 hours, smoking at 50 to 60°C for 20 minutes to 2 hours, and heating at 70 to 80°C for 30 minutes to 1 hour. Particular attention must be paid to the need to raise the temperature rapidly so that the product temperature of 55 to 65° C. passes quickly.

Incidentally, the above-mentioned smoke can be replaced by spraying liquid smoke. Alternatively, it may be immersed in liquid smoke, or a small amount of liquid smoke may be kneaded into the surimi. Heating can be done using a steam bath, hot water bath, or hot air, and the key is to keep the core temperature at 70°C or higher, preferably at 70°C.
It is sufficient if sterilization and thermal coagulation can be carried out by maintaining the temperature at about 5°C. However, since the casing will be damaged at temperatures above 85°C, excessively high temperatures are not preferred.

After heating, cool down by showering with cold water or immersing in running water, and refrigerate.

This product may be eaten as is, but it is even more delicious when roasted or heated with oil. It is a processed food that is easy to eat and has a novel taste and texture.

Experimental Example Prepare fillet for kamaboko using the formulation shown in Table 1 (1), and cut into pieces with a diameter of 5 cm.
Casing in vinylidene chloride film of IrL, 10
℃ for 20 hours, then immersed in a water bath at 85℃ for 30 minutes and heated. After that, it was stored at 5°C overnight, the casing was peeled off, and it was shredded with a third meat chiro and par. Table-1 (4
) was mixed with equal amounts of ground surimi in a kneader and filled into sheep intestines. It was dried in a smoking room at 50°C for 20 minutes, smoked at 55°C for 20 minutes, and heated in a steam bath at 75°C for 30 minutes to obtain a coated Wiener sausage-like kamaboko (6).

Prepare kamaboko surimi according to Table 1 (2), fill it in a Colardan casing (A170), leave it at 5℃ overnight, smoke at 70℃ for 20 minutes, and heat in a steam bath for 30 minutes at 75℃. After processing, Vienna sausage-style kamaboko (ha) was obtained.

The surimi obtained according to Table 1 (3) was crushed with a frozen cutter and then cut into 3℃ meat chops.
Equal amounts of the shredded fish meat obtained by treating it with glue were mixed in a Hobart mixer. Fill the mixed meat into collagen casings (4160), dry at 50℃ for 30 minutes, and smoke at 70℃.
The mixture was heated in a steam bath for 15 minutes and then heated at 75°C for 30 minutes to obtain a soft type Wiener sausage style kamaboko (c mouth).

When tasting and evaluating each product, (a) It had a texture similar to a coon sausage, with a meat flavor and smoky smell, and other than the white color, it had the most sausage-like feel.

(b) It has a soft type with a modern texture, and has a strong and healthy image of various vegetable flavors.

A soft type with a sweet and heavy taste.

(c) It is most similar to kamaboko, but it has the advantage of having a smoked flavor and being small in size and easy to eat as is.

As described above, the present invention is a novel processed food that has the characteristics of Sauce So, Kamaboko, and Hoho, and as mentioned above, it has many varieties and has inventiveness that corresponds to the diversification of dietary habits.
It is a processed food that has the advantage of being easy to eat.

Details will be explained below using examples.

Example 1 Frozen surimi was crushed with a frozen cutter, and 3 pieces were placed in a Stephan cutter UM-12 type. ) Cutting was performed at 1.50 Orpm. The product temperature was measured every 2 minutes, and cutting was continued for 12 minutes until the product temperature reached +2°C. Add roasted sesame seeds and 1 more
After cutting for a minute, grinding and mixing were completed at a product temperature of +4.5°C.

Next, it was filled into a collagen casing A240 (manufactured by PPPI) and tied to a length of about 5 crIL. Pass through smoker, dry for 30 minutes at 40℃, smoke at 50℃ for 30 minutes, and smoke at 75℃.
Dilled for 40 minutes. After taking a cold shower, the product was refrigerated.

Table 3 was obtained as a result of independent evaluation by a panel of 16 people using a 10-point scoring system.

This product was significantly preferred in terms of taste and edibility, and as a result, it was also significantly preferred overall. There was also a tendency, although not significant, to be preferred in terms of appearance, aroma, and texture.

Example 2 Frozen surimi was shredded with a frozen cutter and
) with a silent cutter at 3.00 Orpm. When the product temperature rose to +5℃, cutting was stopped and the casing was made to a diameter of 5crIL.
Let sit at 0°C for 20 hours. Then, it was placed in a water bath at 85℃ for 30 minutes.
Soak for 3 minutes, heat, cool and store at 5℃ overnight, 3.3
Shredded with mth meat chopper (3).

On the other hand, cutting was carried out in the same manner as above using the formulation shown in Table 2 (3), and the cutting was completed in the range of +3°C to +10°C (B).

Ground pork with 1.8% salt and 0.0% sodium ascorbate.
Part 1: Add 0.02% sodium nitrite and heat at 1-℃. Salt cough at night (C).

Mix A:B:C=3:3:1 with a Hobart mixer and use Colladen Casing A160 (2, manufactured by Puppi).
The tube was filled with a tube and tied to a length of about 46 rrL. 75 in steam bath
Heat at °±5℃ for 30 minutes, cool by showering with cold water,
It was refrigerated and made into a product.

This product was independently evaluated on a 10-point scale by 19 /4' panel members, and the results are shown in the following table.

From the above results, the aroma, taste, texture, and eatability were significantly preferred, and the overall preference was significant.

The aroma comes from the beef flavor and smoke smell, the taste comes from the seasonings, especially the beef extract, the texture has a complex taste mainly due to the mixture of sitting kamaboko, and the edibility is that you can eat it by picking it up with your fingers and eat it with your mouth. It is judged that people liked it because it was just the right size.

Example 3 The surimi was ground in the same manner as in Example 1 according to the formulation in the grinding part of Table 2 (4), and the surimi was mixed with the mixed vegetables in the mixing part of Table 2 (4). Fill it, tie it to a length of about 4cIrL, dry in a smoking room at 50℃ for 20 minutes, smoke at 55℃ for 20 minutes, and steam bath at 75±5℃.
The mixture was treated for 0 minutes, cooled with a shower, and then refrigerated to produce a product.

When this product was independently evaluated by 23 /'P panelists using a scoring method based on a perfect score of 10 points, the results shown in Table 5 were obtained.

From the above results, this product was significantly preferred in terms of appearance, taste, and edibility, and was also significantly preferred overall.

It is presumed that the color tone of mixed vegetables was preferred in terms of appearance.Furthermore, there was a tendency, although not significant, to favor the aroma and texture.

Claims (1)

[Scope of Claims] 1. A method for producing a processed fish food, which comprises filling an edible casing with kamaboko paste or other kamaboko raw materials, followed by smoking and heat treatment. 2. The fish meat according to claim 1, characterized in that shredded fish meat such as frozen ground kamaboko and/or shredded kamaboko mixed with shredded kamaboko are used as the kamaboko raw material. Processed food manufacturing method. 3. The processed fish food according to claim 1, characterized in that the smoking treatment is not performed by smoking but by attaching liquid smoke to the filled casing or mixing liquid smoke to the kamaboko raw material. Manufacturing method.