JPS6155938B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing high quality fish ham from shredded fish meat. More specifically, the present invention leaves the tissue of the fish intact without using a binder such as minced fish meat.
Furthermore, the present invention relates to a method for producing a fish meat ham in which each piece of meat is well bound and flexibly integrated. Recently, the perception of food has changed,
Rather than being satisfied with just deliciousness or good quality, the importance of healthy factors is becoming a major consideration when choosing a product. They are especially sensitive to excessive intake of cholesterol and salt. In view of the above points, the present inventors embarked on a method for producing fish ham that utilizes the texture of ham, which is popular as a food, and uses fish meat that is lower in fat and rich in protein than ham. It is. Traditionally, the method for producing fish ham is to cut trout fish meat into 2-3 cm cubes, soak them in salt water for 1-5 hours, pack them into casings, and leave them at 1-5°C for 15-72 hours. A method of steaming is known. (Japanese Unexamined Patent Publication No. 54-163853) However, this method is limited to trout, and even if it is applied to other fish, the flexibility of the meat decreases due to steaming, and the bond between the pieces of meat also weakens. When you eat it, it becomes crumbly, and even though it's called fish ham, it doesn't even come close to being as flexible as ham. The present inventors have conducted intensive research to obtain a fish ham that is as flexible as a pork ham and has an excellent texture. By using a mixed solution of the same type, it was possible to improve the binding state of the fish meat pieces. However, even with this method, the state of binding of the pieces of fish meat was still not satisfactory, and the cut portions were often brittle and disintegrated. Therefore, the present inventors conducted intensive research in order to make a fish ham with good binding properties regardless of the type of fish from shredded fish meat, and surprisingly, they found that before soaking the fish meat in a salt solution, an aqueous medium was used. By soaking fish meat in water and thoroughly draining it, they succeeded in significantly increasing the cohesiveness of the pieces of fish meat. The present invention involves soaking shredded fish meat in an aqueous medium,
After that, the aqueous medium is substantially separated, then immersed in a salt solution, packed in a casing, either as it is or after binding adjustment, and steamed and then smoked, or smoked and then steamed and heated. This is a method of producing ham. A feature of the present invention is that fish meat is immersed in an aqueous medium such as water, 0.3 to 1% sodium bicarbonate solution, or 0.3 to 1% sorbitol solution before immersion in a saline solution in the production of fish ham. By immersing the fish in an aqueous medium, the binding properties of the fish meat are significantly improved, making it possible to obtain a fish ham in which the pieces of fish meat are well bound. The raw materials used in the present invention are relatively large fish such as tuna, bonito, yellowtail, and shijake.These are cut into three pieces centering on the backbone and shredded into appropriate sizes. 6cm square or 2-10cm
It is used after being shredded into strips. These raw materials are immersed in an aqueous medium. Water is generally used as the aqueous medium, but any other aqueous medium may be used, but 0.3-1% sodium bicarbonate solution, 0.3-1% sorbitol solution, or a mixed solution thereof also provides good binding properties. be able to. These aqueous media can be used continuously in a fed manner or in one container at a time to soak the fish meat. Generally, a container is filled with an aqueous medium, and the fish meat is thoroughly immersed in the medium. Although the aqueous medium may be at room temperature, it is preferably maintained at a low temperature of 0 to 7°C in order to prevent protein denaturation as much as possible. The immersion time in the aqueous medium varies depending on whether the fish meat is in the form of horns or strips, the type of fish, and the freshness of the fish meat, but about 10 to 50 minutes is sufficient. If possible, prepare about three immersion containers,
A method of immersing in a new aqueous medium by first immersing it in the first container for about 20 minutes, then transferring it to the second container and immersing it for about 5 minutes, and finally transferring it to the third container and immersing it for about 5 minutes. gives the desired result. If the soaking time is too short, no improvement in the binding properties of fish meat will be observed;
Excessive immersion is also undesirable because the color of the fish will fade and the appearance will be poor. Once the immersion in the aqueous medium is complete, the pieces of fish meat are substantially separated since they contain considerable moisture.
Although water may be separated by hand squeezing, it is usually carried out using a press dehydrator, centrifugal dehydrator, or the like. If the water is completely separated, the meat of the product will become quite hard, which is undesirable.Also, if too much water is left, the meat will be too soft, so the water must be adjusted according to the desired softness of the product. Separation is desirable. The fish meat, from which the aqueous medium has been substantially separated, is then immersed in a saline solution. Salt solutions include table salt,
Monopotassium phosphate, dipotassium phosphate, potassium pyrophosphate,
A solution of potassium polyphosphate or a mixed salt thereof is used. Also, at this time, in order to create a coloring effect, saltpeter,
Sodium nitrite may also be added. These salt solutions should be 1 to 8% by weight aqueous solutions, and the temperature should preferably be about 0 to 7°C to prevent deterioration.
Soak for ~5 days. It is preferable to soak for 3 days. After the fish meat has been soaked in the salt solution, it is stuffed into casings in the same way as ham. It may be packed in a casing and heat treated as is, but in order to improve binding, it is better to leave it at 10 to 50°C for 30 minutes to 10 hours. By leaving the fish at a fairly high temperature of 10 to 50 degrees Celsius, the salt-soluble proteins eluted from the fish meat promote bonding between the pieces of fish meat, making the overall quality of the meat soft.
And it can have elasticity. Leaving and adjusting the binding are carried out for at least 2 hours, preferably 5 to 8 hours. By leaving the meat for 2 to 10 hours, the overall quality of the meat becomes uniform, and once the meat is well blended, it is steamed and heated. The steam temperature is preferably as high as 85 to 90°C, and heating is performed at this temperature for at least 60 minutes. After steaming is complete, smoke the meat by placing it in a smoking room or hanging it. It is sufficient to generate smoke using a general smoking material and to treat it at a temperature of about 40 to 50°C for about 1 to 4 hours. It goes without saying that this smoking step may be carried out after the steaming process is completed, or the smoking process may be carried out first and then the steaming process may be carried out. This smoking process tightens the entire meat, resulting in a fish ham with desirable flexibility. Next, test examples and examples of the present invention will be shown. Test example Inventive method: Grate the Shiyake into three pieces, and cut the meat part to 3 cm.
Cut into corners. Separately water, 0.3% sodium bicarbonate solution, 0.5%
Prepare two containers each containing sorbit solution,
The tanned meat was immersed in two containers of the same aqueous medium for 15 minutes each, each kept at 2°C, and then taken out and dehydrated in a centrifugal dehydrator until the water content was 80%. This soured meat was immersed in a 4% salt solution adjusted to 2°C for 3 days, then packed in a casing, placed in a conditioning chamber, and left for 1 hour while controlling the temperature to 30°C with steam. Afterwards, it was smoked at 40°C for 2 hours, and then steamed at 90°C for 60 minutes. Control method: The immersion step in the aqueous medium was omitted, and the other steps were exactly the same. Each of the products obtained here was cut, and the condition of the cut pieces and the texture when eaten were compared and examined. The results are shown in the table below.

[Table] Example 1 Tuna meat was shredded into square pieces of 4 cm on each side using a cutter. This was poured into water maintained at 6℃, immersed for 20 minutes, and further immersed in water maintained at 6℃ for 5 minutes.
Finally, it was immersed in another water maintained at 6°C for 5 minutes. Take this out and use a press dehydrator to determine the moisture content.
Dehydrated to 80%. On the other hand, a mixed salt solution of 1.0% common salt, 1.18% monopotassium phosphate, 0.72% dipotassium phosphate, and 0.08% potassium pyrophosphate was prepared, and this salt solution 5 was adjusted to 3°C.
5 kg of dehydrated shredded tuna meat was immersed in this, and the immersion was continued for 4 days. After filling the casing, put it in a conditioning chamber and heat it with steam for about 30 minutes.
The temperature was controlled at 0.degree. C., and the tissue was allowed to stand for 5 hours to adjust the binding of the tissue. After adjustment, the mixture was steamed at about 90°C for 60 minutes, placed in a smoking chamber, and smoked using smoking materials at 40 to 50°C for 2 hours. Even when the obtained tuna ham was cut into pieces for eating, the meat retained its flexibility and did not fall apart. It also had a soft texture, went well with the smoked flavor, and was delicious. Example 2 Bonito meat was cut into square pieces with a side of 3 cm using a cutter. This was immersed in a 0.5% sodium hydrogen carbonate solution kept at 7°C for 30 minutes, and then kept at another 7°C.
The sample was immersed in a mixed solution of 0.3% sodium bicarbonate and 0.3% sorbitate for 15 minutes, taken out, and dehydrated using a centrifugal dehydrator to the extent that some moisture remained. 5 kg of this dehydrated meat was immersed in a 5% salt solution 5 at 5° C., and the immersion was continued for 4 days. After that, after filling the casing, it was smoked by smoking at 40 to 50℃ for 2 hours, and then about
Steamed at 90°C for 60 minutes. Even when the obtained bonito ham was cut into pieces, the meat remained flexible and did not fall apart. It also had a soft texture, went well with the smoked flavor, and was delicious.

Claims (1)

[Claims] 1 Fish meat cut into squares or strips is immersed in an aqueous medium to swell the surface of the fish meat, and then the aqueous medium is substantially separated to remove water-soluble proteins from the swollen parts. It is then immersed in a salt solution to dissolve the surface and increase its binding power, and then packed into a casing, either as is or with the binding adjusted, steamed and then smoked, or smoked and then steamed and heated. A method for producing fish ham. 2 The aqueous medium is water, 0.3-1% sodium bicarbonate solution, 0.3-1% sorbitol solution and 0.3-1% sorbitol solution.
The method for producing fish meat ham according to claim 1, wherein the solution is selected from a solution containing 1% sodium hydrogen carbonate and 0.3 to 1% sorbitol.