JPS61205439A - Production of marine smoked fish meat and device therefor - Google Patents

Abstract

PURPOSE:To obtain marine smoked fish meat having a mild taste, by packing hermetically an ingredient to be smoked in a wrapping film and treating the ingredient with smoke which is passed through water shower. CONSTITUTION:A fresh ingredient for smoking or a seasoned ingredient for smoking is molded, packed hermetically into a wrapping film and a proper number of the ingredients are put in the smoking chamber 10. The smoking chamber 10 is connected to the combustion chamber 12 by a flue, part of the flue 14 is used as the smoke accumulation chamber 15, the water shower device 16 is set, warm air and smoke are parred through the water shower and introduced into the smoking chamber 10. The smoke is permeated through the wrapped screen into the fish meat, and the fish meat is provided with proper color shade and fragrance of smoke.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for producing smoked seafood foods, and in particular to a method and an apparatus for producing smoked seafood foods, in which seasoned smoked materials or fresh smoked materials are sealed and packaged with a cling film before being smoked, and a suitable color match is achieved. The present invention relates to a method and apparatus for producing a seafood smoke product that provides a smoked aroma and a very mild texture.

Conventional smoked foods generally have good shelf life, do not taste raw, and have a smoke odor characteristic of smoked foods, so their range of application is extremely wide, including seafood and livestock products. , covering agricultural products. In particular, various products are known that are made from marine products, such as salmon, herring, squid, etc., but seafood materials are generally made by pre-treating fresh raw materials, salting them, de-salting them, and air-drying them. Shikun products are obtained by placing them in a fuming chamber and subjecting them to direct fuming treatment at a predetermined temperature for one hour. In addition, for seasoning products, such as smoked kamahoko, the raw material is usually 9 pieces of fish meat, which are crushed and stirred in a machine, added with salt, seasonings, etc. After shaping it into the shape of, for example, a bamboo leaf using a roller device, it is heated and baked for a certain period of time using gas or electricity as fuel.
Solid substances such as cheese and salami or paste products are packed inside the baked product as necessary, and then this fumigating material is placed in a fumigation device as shown in Figure 1 for fumigation treatment. , I am getting smoke smoke. That is, in FIG. 1, l is an electric heater, 2 is an electric heater, 3 is a smoke tray, 4 is gravel, 5 is a wire mesh, and 6 is a smoke outlet. A fume material such as shavings is placed on a plate 3, and while the internal temperature is maintained within a predetermined range using an electric heater 1, the fume material is treated with fumes generated from the fume material to obtain a product. .

Even when using fresh seafood as raw materials, salting, de-salting,
It is made into a product by processing fresh membrane material that has undergone pretreatment such as air drying in almost the same way.

Problems to be Solved by the Present Invention However, in this conventional method, the color and smoke aroma of the smoke product are strongly influenced by the amount of smoke and processing time, and adjustments from a quality control perspective are required to obtain the desired color and aroma. It is difficult to process the product, and moisture evaporates into the atmosphere during the fuming process, making the product surface dry after processing, making it difficult to obtain a hard, mild texture. It is thought that the tar component contains carcinogenic substances, and it has drawbacks such as being unfavorable from a food hygiene perspective.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a completely new method and apparatus for producing smoked foods using a wrap screen, which improves upon the drawbacks of these conventional methods.

In order to achieve this objective, the method for producing smoked seafood food according to the present invention involves the production of smoked food by subjecting fresh smoked material or seasoned smoked material to fuming treatment at a predetermined temperature for a certain period of time to obtain a smoked product. In this method, the fume material is hermetically sealed and packaged with cling film, and the fume generated from the fume material is passed through a water shower, and the fume that has passed through the water shower is used to apply a wrap screen to treat the fume material. It is.

The production method of the present invention can be applied to various kinds of meat products such as seafood and livestock meat, but by applying a wrap screen, the surface of the product remains soft, and mild texture is particularly important for smoked food products. It is effective for - For example, in the case of smoked smoked tobacco, solid substances such as cheese and salami or paste products are stuffed inside the molded smoke material before it is sealed and packaged with cling film, which is different from conventional products. Similarly, a variety of Okamahoko products can be obtained to suit a variety of tastes.

As the wrap film used in the present invention, any film can be used as long as the desired coloring and fragrance can be obtained by filtering the fumes, but selective permeation of each @if component can be used. Composite films with properties can also be suitably used for product quality control.

Examples of the present invention are shown below.

EXAMPLE Hereinafter, an apparatus for carrying out the method for producing smoked foods of the present invention will be explained with reference to FIGS. 2 and 3. Figure 2 is a partially cutaway front view schematically showing the overall configuration of this device, where 10 is a smoke chamber in which fumes are processed, and a smoke exhaust port 11 at the top of which is used to release fumes. It is equipped with

On the other hand, reference numeral 12 denotes a combustion chamber that generates smoke, and a smoke material such as sawdust is introduced into the combustion chamber 12 from a smoke material supply port 13 at the upper part of the combustion chamber 12, and is burned to generate smoke. The amount of smoke lO and the combustion chamber 12 are connected by a flue 14, and the smoke generated in the combustion chamber 12 is guided into the smoke poison 10 through the flue 14. In the illustrated example, a part of the flue 14 is formed as a smoke accumulation volume 15, and a water shower device 16 is provided on the ceiling thereof. Therefore, when the blower 17 in the flue 14 is actuated, for example about 750 warm air and smoke are guided through the water shower to a smoke volume of 10.

Figure #I3 is a schematic front view showing the inside of smoke volume 10.
The flow of warm air and smoke is indicated by arrows. In the figure, 18 is a material shelf on which the smoked material 19 after wrapping is placed and kept for a certain period of time inside the fume volume 10. In addition to fixed type and sliding type, it is also a multi-tiered type wagon with a net. It can be configured by arranging μ. Smoked material after wrapping 19
After the produced smoke material is sealed and packaged with a cling film using a vacuum packaging machine or the like, an appropriate number of pieces are placed in the smoke poison 10 at a time.

After storing the wrapped smoke material 19 in the fume volume 1OP13 and sealing the door, if the proa 17 is activated, the fume will be guided upward and downward through the duct inside the room as shown by the arrow. It circulates through the steamer net and is discharged from the smoke exhaust port 11. By continuing this state for about 60 minutes, for example, the desired fuming process is performed. Furthermore, a heater such as an electric heater is built into the inside of the fuming chamber 10 to keep the temperature inside the room within a predetermined range during the fuming process.
Reference numeral 8 denotes a power distribution board for operating and controlling combustion in the combustion chamber, operation of the water shower device and proa, heating of the heater, and the like. With this device, the smoking process time is 60 minutes, and the processing temperature is divided into three stages: 20C or lower (rei-kun), 401 to 80'C (hotkun), and 80C or higher (hotkun). ,complexion.

Sensory evaluation was performed on six points: aroma, texture, taste, and aftertaste, and the results shown in Table 1 were obtained.

This result is expressed as the mode of 30 Nono-Nellers.

Table 1 As is clear from the results in Table 1, this general manufacturing method is a hot one with a smoking time of about 60 minutes and a smoking temperature in the range of 40C to 80C. is known to be preferable.

When sealing and packaging smoked materials with cling film, it is preferable to prevent the films from overlapping as much as possible to prevent unevenness.Furthermore, when wrapping, each product is sealed and packaged separately. By arranging a certain number of products on one plane and wrapping them together from the top and bottom using an automatic vacuum packaging machine, etc., they can be arranged into a sheet, which increases productivity without causing unevenness in color or fragrance. can be increased.

According to the method of the present invention, as described in 1 and 1 and above, fresh smoked materials or seasoned smoked materials are sealed and packaged with a wrap film after the base plate, and then smoked. Because it penetrates into the product through the product, it prevents the tendency for the color and fragrance to be too strong as in conventional products, and allows you to obtain the right color and smokey fragrance without the need for troublesome preparation.
In addition to adjusting the smoke device itself, it is possible to perform various smoke treatments depending on the characteristics of the raw material by changing the material, thickness, etc. of the wrap film.

In addition, if the smoke generated from the wood is treated directly with smoke, the tar component will adhere to the wrap screen, and the color and fragrance will penetrate into the product, making it difficult to clean. A water shower device is installed in the middle of the flue leading to the flue, and the smoke that passes through the water shower is guided to the smoke station, where the smoke is treated.As it passes through the water shower, the tar component of the kana is removed, and the smoke is passed through the lap screen. The desired fuming process can be carried out through the wrap screen without adhering to the film and impeding the penetration of color and incense. or,
This method is also advantageous from a food hygiene perspective because tar components, which are thought to contain carcinogenic substances, do not adhere directly to the product compared to conventional methods.

Furthermore, in the conventional method, the moisture in the product evaporates during the fuming process, making the surface of the product hard. However, in the present invention, since the product is sealed with a wrap film, moisture does not escape, and the product surface becomes hard. The surface remains soft, which is extremely important for foods where a mild texture is essential, and this can further improve commercial value.

[Brief explanation of drawings]

Fig. 1 is a diagram showing the structure of a general fumigation device, Fig. 2 is a schematic front partial view showing the structure of the manufacturing device according to the present invention, and Fig. 3 is a schematic front view showing the inside of the fumigation station. It is a diagram. lO...kun trust 12...combustion chamber 14...
Flue 16...Water shower device 17...
Proa 18... Material shelf 19... Smoked materials after wrapping.

Claims (1)

[Claims] 1. Production of a seafood smoked food product, characterized in that fresh smoked material or seasoned smoked material that has been pre-molded is sealed and packaged with a cling film, and then smoked by passing it through a water shower. Method. 2. Claim 1 in which the raw material for making fresh pork is seafood
The method described in section. 3. The method according to claim 1, wherein the seasoning material is kamaboko. 4. When sealing and packaging smoked materials with cling film,
Claim 1, characterized in that a plurality of molded smoked materials are arranged on the same plane and sealed together in a sheet form.
2. Method for producing smoked seafood food as described in Section 1. 5. A fishery product characterized by being equipped with a smoke generation combustion chamber, a smoke chamber, a material support shelf provided in the smoke chamber, and a water shower device provided in the flue between the smoke generator and the smoke chamber. Smoked food manufacturing equipment. 6. Suisan-kun products characterized by being treated with smoke that has been washed and filtered in advance. 7. Claim No. 6 in which the smoked fish product is smoked seafood
Products listed in section. 8. The product according to claim 6, wherein the smoked fish product is smoked kamaboko.