JPS61199766A - Produciton of sliced ham-like fish meat product - Google Patents

Abstract

PURPOSE:To obtain the tilted product having improved sterilizing effect without cracking meat and widening it one-sidedly, seasoning sliced meat of lean meat fish such as bonito, etc., smoking and drying it, subjecting it to vacuum packing, and rolling it betweeen hot rollers. CONSTITUTION:Fresh meat of lean meat fish such as bonito, tuna, etc. is sliced into usually 2-10mm thickness, and immersed in a seasoning solution. Then, the meat is smoked and dried usually at 100-120 deg.C for 1-4hr, subjected to vacuum packing in a plastic film, etc., pressed between to flat plates heated usually to 80-120 deg.C at 3-25kg/cm<2> for 2-15sec, to give the aimed product A of the thin leaf meat piece 2 extended usually to 1-3mm thickness.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a sliced ham-like fish meat product obtained from fish meat such as lean fish, such as bonito, soda bonito, and tuna.

[Conventional technology]

In general, red meat, such as bonito, soda bonito, tuna, mackerel, horse mackerel, and large sardines, has a strong fishy odor compared to other white meat, and contains a lot of fat and oil, so it is easily oxidized. . Therefore, when processing these fish meat,
It is an exaggeration to boil fish to ripen, such as joints, kamaboko, or canned meat, but when boiled, the disadvantage is that the extracts of these meats escape from the fish.

In order to eliminate these defects, some raw fish meat is sliced, soaked in a seasoning solution, smoked and then rolled into thin plates. There were problems such as

[Problem that the invention seeks to solve]

In view of the above-mentioned problems, the present invention aims to prevent sliced smoked and dried fish meat from cracking or spreading unilaterally even when subjected to pressure rolling, and to improve the sterilizing effect.

[Means for solving problems]

In the present invention, the fibers of lean raw fish meat are cut! The sliced pieces of fish meat were sliced in the 7i direction, immersed in a seasoning liquid, the pieces of fish meat impregnated with the seasoning liquid were smoke-dried, then air-packed, and then the pieces of fish meat in the air-filled packaging were heated. By rolling between flat plates and spreading the fish meat into thin pieces, the direct air packaging bag tightly adheres to the sliced fish meat, which prevents the fish meat from cracking or spreading unilaterally during rolling. The sterilization effect can be improved in a short time by heating and rolling the product as it is.

[Effect]

In the present invention, since the direct air packaging bag is in close contact with the fish meat due to the direct air packaging of sliced fish meat, the meat does not crack or spread in one direction during rolling processing, and since there is no air inside the bag, heating is possible. The bag will not be torn due to expansion of internal air during rolling. Because it is heated and rolled in a rough, side-sealed state, the sterilization effect can be exerted to the inside.

〔Example〕

An embodiment of the method of the invention will be described with reference to the drawings.

A method for preparing a smoked meat-like fish product will be explained with reference to the process diagram shown in FIG. First of all, like bonito tataki, the original meaning of lean meat, such as chikara tuna, soda bonito,
After removing the skull and internal organs of tuna, ribs, horse mackerel, large sardines, etc., cut them into three pieces, remove the abdominal bones, etc., remove the blood meat, peel off the skin, and cut the fish meat in the m1 direction. Insert the cutting blade at a right angle to the other side and slice into 2-10# thick slices.

Next, this raw fish meat is immersed in salt water or seasoned salt water at a temperature of about 2 to 5 degrees Baumé without being boiled, and left for about 1 to 2 hours to allow sufficient salt and seasoning ingredients to penetrate into the fish meat. be able to.

By soaking in salt water or seasoned salt water, the raw odor of the fish meat is removed, and at the same time, the protein is dehydrated and denatured, the quality of the meat becomes firmer, and there are no interlayers.

As the seasoning liquid for the seasoned saline solution, soy sauce, mirin, bonito extract, ginger juice, etc. are used.

Next, the salt solution or seasoned salt solution is permeated to denature the fish meat protein, and then a smoke-drying process is carried out for about 1.5 to 2 hours at room temperature to easily bring out the luster and increase the tensile strength of the fish meat. Drain and air dry.

Next, drain this water and air dry it.
Due to the smoke generated from hardwoods such as beech and cherry wood,
Smoking is performed at a temperature of 00 to 120°C for 1 to 4 hours. As a result, pieces of smoked and dried fish meat having a moisture content of 25 to 55% are obtained. The heat and smoke in this drying process enhance the flavor and aroma of the fish meat, as well as increase its luster. In addition, flexibility can be maintained by leaving an appropriate amount of moisture.

Next, the smoke-dried fish pieces are placed in a packaging bag and directly air-packed at room temperature. The packaging bag is made of a 92 DIR film made of polyester resin, biaxially oriented polyvinyl alcohol resin, and non-oriented polypropylene resin, and has heat resistance,
It has gas barrier properties and moisture proof properties.

Next, the fish meat pieces packed in the side packaging were heated to 80 to 120℃ as they were.
A thin piece of fish meat with a thickness of 1 to 3 InlR, which is spread in a packaging bag, is obtained by pressing between flat plates heated to 3 to 25' J/ci for 2 to 15 seconds.

Through this hot rolling, the moisture and elasticity are retained throughout, and the taste and flavor are uniformly permeated. Furthermore, since the direct air packaging bag is in close contact with the pieces of fish meat during this rolling process, the meat spreads evenly throughout the body and does not spread excessively on one side.
Therefore, there will be less chance of a breakdown. Furthermore, even if the fish meat cracks, the direct-air packaging bag tightens the pieces of fish meat and makes the cracks stick together. Furthermore, since no air remains in the bag, the bag will not burst due to heating during rolling. In addition, since the hot rolling process is performed after side-packaging, the heating has a sterilizing effect, and at this time, the pieces of fish meat are crushed thinly by the heating plate, so the heat is easily transmitted to the inside and the sterilizing effect is good. In addition, since the product is sterilized while it is directly packaged, contamination from the outside is completely blocked.

As described above, the product Δ in which the thin meat piece 2 is enclosed in the side-impact packaging bag 1 as shown in FIG. 2 is produced I+7. The thin meat pieces 2 are given the same appearance, taste, and texture as sliced ham.

〔Effect of the invention〕

According to the present invention, raw red fish meat is sliced in the direction of cutting its tlIff, the sliced fish pieces are immersed in a seasoning liquid, the fish pieces impregnated with the seasoning liquid are smoke-dried, and then air-packed. Next, by rolling the fish meat pieces packed in a blank package between heated flat plates and spreading them into thin meat pieces, it is possible to obtain a fish meat product that has a sliced ham-like appearance, and has the same flavor and texture as sliced ham. In addition, by rolling the sliced, seasoned, smoke-dried fish meat pieces directly air-packed and packed between heated flat plates, the flavor is homogenized throughout and the taste is improved. In addition to improving the texture, the 4 empty packaging bags are in close contact with each other during rolling, which prevents the fleshy resistance from spreading to the edges and prevents the flesh from cracking. Even if cracks occur, they are secured with four empty packaging bags, so they will not fall apart and will not reduce the product value. Roughly speaking, air is removed from the bags during side packaging, so There is no risk of the bag bursting due to the expansion of the air inside during the next hot rolling process.Furthermore, since the fish meat pieces are heat rolled in the four empty packaging bags, sterilization is performed at the same time, and bacteria from the outside are removed. There is no risk of contamination due to intrusion.

Furthermore, since the pieces of fish meat are heated while being crushed between heating flat plates, heat is transmitted to the inside, ensuring a sterilization effect and shortening the sterilization time. Furthermore, compared to retort or hot water sterilization, the sterilization equipment is required on a smaller scale.

In addition, since direct air packaging is applied during processing and subsequent processing such as hot rolling is performed without contact with air, deterioration due to oxidation can be prevented without contact with oxygen in the air.

[Brief explanation of drawings]

FIG. 1 is a manufacturing process diagram showing an example of the implementation of the present invention, and FIG. 2 is a partially cutaway perspective view of the obtained product. Intermediate layer's ♂n * Tomiban is punched

Claims (1)

[Claims] (1) Slice raw lean fish meat in the direction of cutting its fibers, soak the sliced fish pieces in a seasoning solution, smoke-dry the fish pieces impregnated with the seasoning solution, and then vacuum-package them. A method for producing a sliced ham-like fish meat product, which comprises rolling a piece of fish meat packed in a blank package between heated flat plates to form a thin piece of meat.