JPS6140368B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to seared or ground seafood products. Seafood meat includes the fleshy parts of aquatic catches such as fish, crustaceans, and shellfish, and particularly includes the fleshy parts of highly caught fish such as sardines, mackerel, and sea urchin. The object of the present invention is to produce seared meat or fallen meat products with the highest yield by subjecting these fleshy parts of seared meat or fallen meat to the processing process according to the present invention. Increased yield due to the fact that seared meat or fallen meat products do not emit odor or discolor and completely maintain the state of raw meat, and that the salsa process that is essential in the production of conventional seared meat or fallen meat is completely omitted. The achievement of water and concomitant energy savings is a particularly significant advantage of the present invention. The general operation for producing seared meat or ground meat from seafood meat follows conventional techniques. That is, in the case of fresh or thawed fish, the head and internal organs are removed, washed, and dehydrated. Thoroughly wash away blood clots, remove the backbone and skin, and scrape out the meat or pressurize the flesh. For large-scale processing, meat is extracted using a meat-cutting machine. The meat thus collected is cut into small pieces with a knife or pressurized with a meat cutter and ground into minced meat with a meat grinder. For shellfish, excluding shells and internal organs; for crustaceans, excluding shells and internal organs;
Thereafter, the meat is harvested in the same manner as for fish, and seared or ground meat is prepared. However, in the case of pressurized meat extraction, ground meat is generally also processed at the same time. In the conventional method, the thinly sliced portion (seared meat) or the minced meat portion (dropped meat) after being ground is subjected to a paring process using a large amount of water. However, in the present invention, the drying step is not performed. This is one of the features of the present invention. In addition, in the conventional method, temperature control in each step from thawing the raw seafood (frozen product) to making seared meat (dropped meat) is not sufficient. However, in the present invention, the temperature is precisely controlled (see later). This is another feature of the invention. In the present invention, salt is preferably added to the seared meat or ground meat obtained under precise temperature control at 0.1 to 1%, optimally 0.4 to 0.5%, on a weight basis, without performing any salinization process. Sugar preferably 0.1
-1%, optimal range 0.4-0.5%, ethanol or ethanol-containing products (sake or mirin) preferably 0.1-1%, optimal range 0.4-0.5%
(calculated as absolute ethanol). Stir and mix using an appropriate mixer or crusher. Temperature control in this case is also precise. In this manner, the treated material obtained by adding salt, sucrose, and ethanol (or ethanol-containing product) retains its stickiness (or binding strength) sufficiently. This is yet another feature of the invention. Therefore, the addition rate of salt, sucrose, and ethanol (or ethanol-containing products) should be determined as an amount sufficient to maintain the stickiness (or cohesion) of seared meat or ground meat depending on the type of seafood. However, the addition rate should generally be found within the range mentioned above. Next, the above-mentioned material to be treated is vacuum-filled into a casing made of a plastic film, for example a polyester film, to obtain a packaged product, that is, the object of the present invention. This product typically has a sausage-like shape. The weight of one product is 200-300g.
is appropriate. Sterilization treatment can be optionally performed in the above-mentioned steps, but sterilization using ozone or ultraviolet rays, or ultrashort wave and electric field treatment is convenient. The following is an example of the implementation of temperature control in various processes using fish as an example. Raw materials (e.g. sardines): Quick-frozen products after landing (-30
℃ or below). Thawing: Equalize the temperature so that both the surface and center of the fish are below 0℃, preferably below -2.5℃ (preventing the progress of enzymatic decomposition, preventing surface dryness of the fish, changes in lipids, oil burns due to drips, etc.) , taking care to prevent discoloration and odor generation); Defrost using low-temperature steam method with frost formed on the surface of the fish body using steam at 0 to +10°C; Primary thawing temperature (fish body) -2.5 to
-3℃ is appropriate; further, secondary thawing (after the fish bodies are separated from each other in the primary thawing, rapid thawing in salt water or seawater below +3℃ for 3 to 5 minutes) will bring the core temperature of the fish to -1.5 to -2. ℃. Removal, washing and dehydration of the head, internal organs, skin and bones: Processing time is 3 to 5 minutes, and the temperature of the washing water (fresh water) is 0.
~3℃; Sterilize the washing water with ultraviolet rays or ozone; Keep the product temperature at -1 to -1.5℃ at the end of the dehydration process
The processing room until dehydration is air-conditioned to below +15℃ and sterilized with ultraviolet light or ozone. Meat collection, shredding or ground meat processing, addition of additives (salt, sucrose, ethanol or ethanol-containing products),
Mixing and stirring: Increase the product temperature at the end of the final mixing process by +3 to +
Control at 5℃ or below; Processing time during this period is 5~
Within 6 minutes; the meat collection room is air-conditioned to below +3°C and sterilized with ozone. Vacuum filling packaging: Control the final product temperature below +6~+8℃; Processing time during this time is within 3~5 minutes;
The filling and packaging processing room is air-conditioned to below +3°C and sterilized with ozone. Product sterilization: Generally, no sterilization treatment is required, but in the case of sterilization, the filled and packaged product is sterilized with ultrashort waves for 3 to 4 seconds before packaging.
It has been found that repeating this sterilization process 2 to 3 times and applying the next positive and negative electric fields momentarily and alternately for 5 to 10 minutes not only suffices the sterilization process but also contributes to the water retention of the product. ing. Storage of the product: The freezing point of seared meat varies depending on the fat content of the seared meat, but is generally -1°C; when salt, sucrose, ethanol or ethanol-containing products are added according to the invention, the freezing point is -1°C. The temperature drops to about 1.5℃;
By adding 3% to 4% salt by weight of the ice, the temperature inside the container can be maintained at -1.5℃ or less; the warehouse temperature when storing products in packaging containers can be kept at about -2℃. The product temperature can be maintained at an average of -1°C. The yield of the seared meat product of the present invention produced as described above is based on the weight of sardines with heads attached.
%. Since the edible portion of sardines accounts for approximately 50 to 55% by weight, almost all of the edible portion has been commercialized. According to current data, the yield of seared meat or ground meat from highly harvested fish is generally 20-25% (in this case, the loss due to the processing is large). The advantages of the present invention are recognized when compared with these values. The water and energy savings achieved by omitting the cleaning process in this method have already been described. When the product of the present invention is made from sardines, it is expected that it can be supplied to ordinary households at half the price of chicken meat. At home, the product can be thawed, the raw meat (odorless and colorless) (sliced seared meat) can be taken out of the casing, and then cooked according to the cooking method of one's choice. For example, it can be used as an ingredient for steamed foods, boiled foods, soups, fried foods, fried foods, etc. by adding eggs, or it can be used as a cooking ingredient by boiling the casing together and then removing the casing. 【table】

Claims (1)

[Scope of Claims] 1 Fresh seafood or thawed frozen seafood is used, and the head, internal organs, bones, shells, shells, etc. are removed at low temperature and the meat is collected. This product is a seared meat or ground meat product in which the obtained fleshy part is washed, dehydrated, and then shredded or ground, and the seared meat or ground meat thus obtained is filled and packaged in a casing. Under the following conditions, the temperature between the surface and center of seafood during handling of fresh seafood or thawing of frozen seafood must be maintained below 0℃, and the temperature during meat collection and water temperature during washing must be maintained at 0℃. The temperature of the flesh during dehydration is maintained at ~3℃, the temperature of the fleshy part during dehydration is maintained at -1 to -1.5℃, and the temperature during shredding or ground meat processing is maintained at +5℃ or less, and the obtained seared meat or fallen meat is subjected to the salsa process. Add additives consisting of salt, sucrose, and ethanol or an ethanol-containing product to this as it is, and keep the temperature of the seared meat or ground meat below +5°C during the addition and mixing, and place the mixture in a casing. Seared seafood meat as described above, characterized in that the temperature during vacuum filling is maintained at +8°C or less, the packaged product is sterilized or not, and is obtained by a combination of these conditions. Meat or fallen meat products. 2 When handling fresh seafood or thawing frozen seafood, the average temperature between the surface and center of seafood is -2°C or lower; the water temperature during washing is +3°C; When the temperature of the meat to be processed is below 0°C, the ambient air temperature is about +3°C or below; the obtained seared meat or ground meat is not subjected to the salsa process, but is added with salt, sugar and ethanol or Claim 1, characterized in that the meat to be processed has a temperature of +3°C to +5°C or lower when adding and mixing an additive consisting of an ethanol-containing product. products. 3. The product according to claim 1, wherein the surface and center temperatures of the meat to be processed when freshly handled or thawed are -1.5 to -2°C. 4. Claims characterized in that meat harvesting, washing, dehydration, pressurized meat cutting, shredding or ground meat processing, addition of additives, mixing and stirring, and vacuum filling and packaging were carried out in a sterilization environment using ozone or ultraviolet rays. Products mentioned in paragraph 1. 5. The product according to claim 1, wherein the vacuum-filled packaged product is sterilized by ultrashort wave treatment and electric field treatment. 6. Characteristically, the additives are used in amounts of 0.1 to 1% salt, 0.1 to 1% sucrose, and 0.1 to 1% ethanol or ethanol-containing products (as absolute ethanol) based on the weight of seared meat or ground meat. A product according to claim 1. 7. The additives are used in amounts of 0.4 to 0.5% salt, 0.4 to 0.5% sucrose, and 0.4 to 0.5% ethanol or ethanol-containing products (as absolute ethanol) based on the weight of seared meat or ground meat. A product according to claim 1.