JPS62130664A - Production of processed fish - Google Patents

Abstract

PURPOSE:To obtain a processed fish having delicious taste of an oil and fat, by pickling the meat of teleost in a seasoning and spice, etc., in vacuum, heat- treating the meat, separating the meat from the pickling bed, adding oil or fat to the meat, weighing and packing in a can, etc., and thermally sterilizing the product. CONSTITUTION:A teleost fish is sliced into two or three slices along the backbone. The obtained fillet is added with seasonings, spices, etc., pickled in vacuum at a low temperature for a short time, steamed or fried and separated. The meat is added with 5-50wt% animal or vegetable oil or fat or the fish met is ground and mixed with emulsified animal or vegetable oil. The mixture is weighed and packed in a can or synthetic resin film bag and sterilized with heat.

Description

DETAILED DESCRIPTION OF THE INVENTION ΦField of Industrial Application The present invention relates to a method for producing processed fish products using bony fishes as raw materials.

・Conventional technology and its problems The flavor of fish meat is determined by the oil content. For this reason, fish meat has a seasonal season, and fish with low oil and fat content are not eaten, but instead are used as feed.

φPurpose of the present invention The present invention provides that fish that are in season are more delicious, fish that are out of season have a so-called oily taste, and fish that are less oily have a more oily taste. The purpose of this project is to propose a method for producing processed fish products that can be eaten with the same deliciousness as fish with high amounts of fish.

・Configuration of the present invention The configuration of the present invention is as follows.

A process of adding seasonings to the teleost fillets cut into two or three pieces and seasoning them by low-temperature vacuum pickling, and a process of heating the seasoned fish in the previous process to separate the head, vertebrae, and small bones. A method for producing processed fish products comprising the steps of mixing animal and vegetable oil with fish meat from which the head, vertebrae, and small bones have been separated in the previous step, filling the mixture into cans or film casings, and heating and sterilizing the mixture.

It will be explained in more detail.

The present invention involves adding seasonings, spices, etc. to teleost fish meat, vacuum-pickling it at low temperatures for a short time, steaming or frying it, then separating the fish meat, and adding animal and vegetable oils and fats to this fish meat for 5 to 50 minutes. A method for producing processed fish meat products, which comprises adding in an amount of 50% by weight, or breaking the fish meat and mixing it with emulsified animal and vegetable oils and filling the mixture into cans or synthetic resin films and sterilizing it by heating. This is related.

Seafood includes vertebrates, molluscs, arthropods,
There are different types of coelenterates, and there are various ways to prepare them.

There are two ways to season the seafood ingredients: enjoying the taste of the ingredients themselves, or adding flavor with seasonings. Processed seafood products are unique in terms of format and flavoring methods, such as canned, bottled, frozen foods, and processed products with high osmotic pressure, such as tsukudani (tsukudani). The type and quantity of fat in fish meat differs depending on the species of fish, harvest time, etc., but the fat content affects the taste of fish meat. Usually, the fat content of fish meat is in the range of 1 to 6%, and its fatty acid composition is different from vegetable oils and fats, with a high proportion of unsaturated fatty acids. It is true that the taste of fish meat is significantly improved by penetrating or mixing other animal and vegetable oils and fats into the fat of this fish meat. The purpose of the present invention is to improve the fatty acid composition of fish meat by adding other animal and vegetable oils and fats, and to produce processed fish products that have the delicious taste of the oils and fats.

Examples of fish used in the present invention include teleost fishes, sardines, salmon, trout, Japanese sardines, etc.; carp, crucian carp, and other bony fish; Endochondria, mullet, barracuda, red sea bream, bonito, tuna, marlin, sea bass, fly,
Pertains to processed fish products made from fish meat of fish such as rockfish and other hard-jawed fish, hard-jawed fish such as pufferfish, soft-jawed fish such as mafura and walleye cod, and stinging fish such as anglerfish, etc., or a combination of two or more species. .

As a pretreatment of the fish meat of the present invention, after confirming the quality, the raw fish is washed and divided into so-called two or three pieces.

The first step is to add salt, sugar, alcoholic beverages, etc. to the divided fish meat.
Dip in a mixture of seasonings and spices in a certain ratio. Normally, it takes a long time for the seasoning liquid to penetrate into the fish meat, but in the present invention, the fish meat and the seasoning are stored at the same time in a vacuum container, and the temperature is controlled at 10 degrees Celsius or less to prevent the quality of the fish meat from deteriorating. do. The conditions for this vacuum pickling method are that the internal pressure of the container is set at around -600 to 720 .mu./HG, and the flavoring process, which normally takes 2 to 7 days, can be done in 1 to 2 hours. These flavoring conditions can also be modified depending on the type of fish to make it unique.

Fish meat processed using this vacuum pickling method is steamed with zero steam pressure.
．． Heat treatment at 1 to 2.0 kg/cm' for 2 to 15 minutes, or heat a single vegetable oil or a mixture of two or more of vegetable oils such as soybean oil, cottonseed oil, and palm oil to 50 to 120°C. Put the fish in an oil bath for 2 to 7 minutes (depending on the size of the fish to be processed) to allow the oil to penetrate into the fish meat and to denature the proteins by heating. The heat-treated seasoned fish meat is peeled along the tissue and stored in a cooled state.

The weight ratio of heat-treated seasoned fish meat to the weight of fish meat is 5
Mix ~50% dissolved fat or oil or atomize this fish meat using a silent cutter, chopper, colloid mill, etc. and use pork fat with glycerin fatty acid ester, sorbitan fatty acid ester, lecithin alone or in combination as an emulsifier. , animal fats such as beef tallow and soybean oil,
Emulsification treatment is performed using vegetable oils such as rapeseed oil, cottonseed oil, palm kernel oil, etc. alone or in combination of two or more.

This emulsified processed product of fish meat and oil is paste-like and viscous, and heating it destroys the emulsified state, so this processed product is not heat sterilized and must be refrigerated before being distributed. be.

Processed fish meat products mixed with seasoned animal and vegetable oils are weighed and filled into cans or film casings, and heated to 80 to 100 ml by boiling water.
Sterilize by heating at a temperature range of ℃. The heating time differs depending on the weight of the can and film filled, but the treatment is generally performed under conditions that result in a negative count of viable bacteria.

If the fish meat is finely divided and emulsified with oil or fat, it is filled into film casings and distributed at low temperatures to prevent quality deterioration due to bacterial contamination.

These processed products made by adding fats and oils to fish meat match the flavor of the fish meat itself and the flavor of the fats and oils, and the texture is smooth in paste-like products, while corned beef-like products have a smooth texture. Since the fish meat is coated, you can get the flavor of the fish meat as it is.

Fist Example (1) 10 kg of fresh chum salmon was used as the raw material fish, the head was cut off, the pieces were cut into two pieces with the skin attached to the bones, and the tail was removed. The chum salmon cut into two pieces was pickled using the pickling solution shown in Table (1) using the mixed salt method.

The vacuum dipping conditions at this time were a vacuum degree of 600 mm/HG for 1 hour. As a result, the seasoning liquid sufficiently penetrated into the fish meat.

For the seasoned chum salmon, add 80% soybean oil to the fryer in advance.
Pour into a container heated to ~90°C for protein denaturation and oil/fat penetration.
It was treated for 5 to 7 minutes for the purpose of heat sterilization. When the bones and skin were separated from this fat-treated chum salmon, 8.5 kg of seasoned fish meat was obtained. The oil content of the fish meat after this heat treatment was 12.5%, which was 8% more than the oil content of fresh chum salmon, and the skin could be easily peeled off.

Below is a blank table (1): Compounding water of seasoning liquid by mixed salt method The weight of chum salmon was processed based on the fish meat weight of 8.5 kg for this seasoning liquid.

13.0K refined beef fat for 8.5Kg of seasoned fish meat
The mixture was heated and mixed, then weighed and filled into a No. 4 canning container at a temperature of 50°C, sealed with a vacuum seamer, placed in a retort pot, and heat sterilized at 98°C for 60 minutes. This processed fish product is for corn beef, which is made from beef, and unlike livestock meat, fish meat has a low oil and fat content, so the processed fish product according to the present invention had a high fat content and a smooth and delicious taste.

・Example (2) As raw material fish, 10 kg of salmon and 10 kg of cod were cut into 3 pieces each, and the head and tail were removed to make 8 kg of salmon.
, Makuraf weighed 5kg. This fish meat was seasoned using the dry salting method under the conditions shown in Table (2) at a vacuum level of 700 mm/HG.
A vacuum soaking process was performed for 2 hours. After seasoning the salmon and cod using this dry salting method, steaming materials (in a bamboo steamer)
The mixture was steamed for 30 minutes at an open water vapor pressure of 0.5 kg/am and cooled.

After this cooling, the skin of the fish was peeled off, and the salmon weighed 8.5 kg, and the salmon weighed 8.
．． Obtained 5Kg. The fish meat from which the fish skin was peeled was ground in three stages with a plate size of 3 mm using a meat chopper, and then the seasoned fish meat was made into fine particles using a silent cutter with a knife rotating at 3000 rpm. Oil and fat under the emulsification conditions shown in Table (3) were added to the atomized fish meat and mixed to obtain 25 kg of a pasty processed fish meat product. Heat sterilization of this fish meat product destroys the emulsification and makes it tasteless, so it is delicious when distributed as a food product at a low temperature of 10° C. or lower, so it was filled in a film and stored under refrigeration.

Margin table below (2) Mixing of seasoning salt by dry salting method *This seasoning salt is the quantity for 13 kg of fish meat.

Table (3) Emulsification conditions for oils and fats added to fish meat paste *Fish meat that had been seasoned and atomized by homogenizer treatment was mixed and stirred.

Claims (1)

[Scope of Claims] 1. a. A step of adding seasoning to the teleost fillets cut into two or three pieces and seasoning them by low-temperature vacuum pickling; b. Heating the seasoned fish in the previous step. head, spine,
A method for producing a processed fish product, comprising the steps of: separating the small bones; c. mixing animal and vegetable oils with the fish meat from which the head, vertebrae, and small bones have been separated in the previous step; filling the mixture into cans or film casings; and heating and sterilizing the mixture. 2. In claim 1, fish processing is performed in which the fish meat processed in steps a and b is crushed, subjected to emulsification treatment using animal and vegetable oils and fats with an emulsifier added, and then filled into a container to produce a product. method of manufacturing the product.