JPS6141542B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for manufacturing a container-packed seafood paste product, and more specifically, a seafood paste product manufactured by a conventional method is filled into a container together with oil, and then,
This is a method for producing a seafood paste product in a container that is heated in a retort. In general, fish paste products are excellent foods that are easy to prepare, highly nutritious, and affordable.
The drawback is that it lacks storage stability. Therefore, refrigerated storage is an essential requirement even during distribution of products.
It takes time to handle. Moreover, it was not suitable for storing for a long time in ordinary households as an emergency food. Therefore, canned food is a typical form of food for long-term preservation, and canned oden can also be seen to some extent. However, if we take conventional canned oden as an example, the oden dumplings (satsuma-age, squid rolls, etc.) are simply filled with the oden soup into a can container and heated in a retort. texture,
At present, both the odor and physical properties have changed significantly, and it can no longer be called a fish paste product. The present inventors have discovered that by soaking fish paste products obtained by conventional methods in oil, they can be stored for a long period of time without causing any changes in appearance, texture, etc. The present invention is characterized in that auxiliary raw materials such as seasonings and flavorings are added to and mixed with fish meat raw materials, stirred, molded, and then heated, and then filled with oil into a container and heated in a retort. This is a method for producing fish paste products. The details of why fish paste products obtained by conventional methods can be stored for long periods without any changes in appearance, texture, odor, physical properties, etc. are unknown, but it is likely that the oil can be stored in water or oden soup. Because the particles are larger and have higher viscosity than other products, even if they are left together for a long period of time, they will not penetrate into the structure of the fish paste product, and the protein structure will not become soft and the fish paste product will not become soft. It is presumed that the decline in elasticity, which is a characteristic feature, can be prevented. In order to demonstrate this point, a comparative example is shown below regarding changes in gel, texture, and occurrence of flavor and odor in the final product between soaking in water and soaking in oil.

[Table] According to the method of the present invention, fish minced meat or fallen fish meat is first used as a raw material, and auxiliary raw materials are added thereto, thoroughly stirred, and molded according to the conventional method for producing fish paste products. Fish that can be used as raw materials are cod,
Among these fish are pollock cod, bonito, kisu, croaker, sandfish, tuna, star shark, conger conger, flounder, etc., and pollock cod is one of the preferred fish in particular. After dissecting these fish and making them into fillets, the meat is harvested using a meat-cutting machine, exposed to water several times, and added with sorbitol, etc., to produce fish meat.
The stirred product is ground fish, but any of these can be used as a raw material in the present invention. This raw material is then mixed with auxiliary raw materials and thoroughly stirred. The auxiliary raw materials include seasonings, pastes, flavors, colorants, quality improvers, etc., and water. Examples are table salt,
Starch (wheat, potato, tapioca, rice, corn, sweet potato, etc.), sorbitol, glycine, other amino acids, MSG, nuclear enzyme seasonings, flavoring agents, various flavor extracts, and others. The components can also be used as auxiliary raw materials as appropriate. However, it is preferable to use as little amount as possible of materials that tend to turn brown due to aminocarbonyl reactions or generate off-odors such as sulfuric odors when heated at high temperatures. The mixture thus obtained is molded according to the shape of the desired final product. For example, it is best to use a kamaboko molding machine or the like to mold it into an appropriate size such as 35 x 200 x 270 mm, or it may be plated. The molded product is heated to coagulate the fish meat, and in the case of kamaboko, it may be subjected to a sitting treatment using a conventional method. In the case of fried fish cakes, they may be left in a heating room or the like for a certain period of time, or in some cases, they may be immersed in a heated oil tank for this treatment. After going through the steps of molding and sitting treatment in this way, it is heated, cooled, cut if necessary, further molded, wrapped in parchment paper or soaked in oil without wrapping, or wrapped in oil. Fill the container with the The purpose of the present invention cannot be achieved by immersing it in water, salt water, oden soup, etc., and it is absolutely essential to immerse it in oil or to fill it in a container with oil.
Although animal oils can be used as the oil for dipping, it is preferable to use vegetable oils. Examples of vegetable oils include, but are not limited to, cottonseed oil, corn oil, safflower oil, soybean oil, rapeseed oil, sesame oil, rice oil, mixed oils thereof, and salad oil. After filling the container in this way, it is sealed, heated in a retort (e.g. 125℃ for 30 minutes), and after cooling,
Contained seafood paste products. In carrying out the method of the present invention, it is natural to use fish paste products such as kamaboko, fish cakes, chikuwa, fish balls, and tendon, but also so-called secondary products manufactured using these fish paste products. Needless to say, it can be used widely and effectively. The thus obtained packaged seafood paste product could be stored for a long period of time and was of unprecedented quality in terms of appearance, texture, etc. when opened afterwards. Example 1 The production of a sliced kamaboko product in a container will be explained. Pollack paste 100Kg, salt 2.5Kg, MSG 1.2
Kg, alanine 0.03Kg, stevia 0.03Kg, waxy starch 2.0Kg, and water 30Kg were thoroughly stirred to form regular kamaboko. Next, this molded product was held at 35° C. for 3 hours to complete the sitting treatment, and then heated at 85° C. for 30 minutes, cooled, and then cut to a thickness of 22 mm.
We obtained 12 samples of 55g each, wrapped them in parchment paper, packed them into a No. 2 tuna can, and put 6 of the samples above.
One was filled with salad oil, and the remaining six were filled with water and sealed. After performing retort heat treatment at 125°C for 30 minutes, the mixture was cooled to obtain a sliced kamaboko product packed in a container. Among the above products, 6 products filled with salad oil were used as products of the present invention, and 6 products filled with water were used as control products, and the results were measured under the following rheometer conditions, and the results are shown in the following table.

[Table] Example 2 70 kg of the crab leg-like product produced in the same manner as in Example 1, 30 kg of pollock paste, and 0.9 ml of salt.
Kg, wheat starch 1.5Kg, sorbitol 0.6Kg, glycine
0.045Kg, MSG 0.24Kg, crab extract 0.06Kg, crab flavor 0.18Kg, and water 1.5Kg were mixed, thoroughly stirred, and then molded into a rod shape with a diameter of 10 mm and a length of 50 mm.
This molded product was held at 35° C. for 60 minutes, then at 5° C. for 20 hours to complete the sitting treatment, then heated at 90° C. for 20 minutes, and cooled to obtain a rod-shaped crab leg-like product. this,
Eight cans (130 g) were wrapped in parchment paper to produce 16 No. 2 cans of tuna. The 16 samples were divided into two groups, one group was filled with cottonseed oil as the product of the present invention, and the other group was filled with 0.5% saline and used as a control product. After filling, each was tightened and subjected to retort heat treatment at 125°C for 30 minutes, then measured under the following rheometer conditions, and the results are shown in the table below.

[Table] Example 3 Fried satsuma prepared by a conventional method in Examples 1 and 2
Accordingly, two samples of the present invention were placed directly into a No. 2 tuna can and filled with cottonseed oil, and two samples filled with oden soup were obtained, and the elasticity after retort heat treatment was measured using a rheolometer. Shown in the table below.

【table】

【table】

Claims (1)

[Claims] 1. A container-packed seafood paste characterized by adding and mixing auxiliary raw materials such as seasonings and flavorings to fish meat raw materials, stirring, shaping, and heating the mixture, then filling the container with oil and heating in a retort. How the product is manufactured.