JPS62282568A - Preparation of fish meat paste like fatty flesh or tuna - Google Patents
Preparation of fish meat paste like fatty flesh or tunaInfo
- Publication number
- JPS62282568A JPS62282568A JP61125166A JP12516686A JPS62282568A JP S62282568 A JPS62282568 A JP S62282568A JP 61125166 A JP61125166 A JP 61125166A JP 12516686 A JP12516686 A JP 12516686A JP S62282568 A JPS62282568 A JP S62282568A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- meat
- fish meat
- tuna
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 46
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 235000004213 low-fat Nutrition 0.000 claims abstract description 9
- 235000021323 fish oil Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 239000003925 fat Substances 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 235000020993 ground meat Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 27
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 abstract description 3
- 235000011837 pasties Nutrition 0.000 abstract 2
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 241000408782 Lepomis microlophus Species 0.000 abstract 1
- 241000269978 Pleuronectiformes Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 241000269851 Sarda sarda Species 0.000 description 6
- 210000003128 head Anatomy 0.000 description 5
- 210000003491 skin Anatomy 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- 241000442132 Lactarius lactarius Species 0.000 description 4
- 241001125048 Sardina Species 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019512 sardine Nutrition 0.000 description 4
- 241000473391 Archosargus rhomboidalis Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 241001290266 Sciaenops ocellatus Species 0.000 description 2
- 235000020988 fatty fish Nutrition 0.000 description 2
- 235000020989 red meat Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001125831 Istiophoridae Species 0.000 description 1
- 241001553014 Myrsine salicina Species 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000005283 ground state Effects 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
２、発明の詳細な説明
発明の目的
本発明は脂肪分の少ない赤身又は白身の魚肉にトロ身の
味覚を附与し商品価値のある魚肉製品を製造することを
目的とするものである。[Detailed Description of the Invention] 2. Detailed Description of the Invention Purpose of the Invention The purpose of the present invention is to produce a fish product with commercial value by imparting the taste of fatty meat to lean or white fish meat with low fat content. That is.
発明が解決しようとする問題点
まぐろ、かつお、かじき、さけ、たい、ひらめ等の高級
魚は鮮度が良くても、魚体の部位によってその商品価値
には大きな差がある。Problems to be Solved by the Invention Even if high-quality fish such as tuna, bonito, marlin, salmon, sea bream, and flounder are fresh, their commercial value varies greatly depending on the part of the fish.
例えばまぐろの場合、大トロ、中トロ、赤身等の部位に
より味覚及び商品価値に大きな差があり、特にトロ身肉
は赤身肉部分に比し１口内でのトロけるような味覚が珍
重され高い商品価値が認められている。For example, in the case of tuna, there are large differences in taste and commercial value depending on the parts, such as large fatty, medium fatty, and lean. Fatty fatty meat in particular is more prized and more expensive than red meat for its melt-in-your-mouth taste. The product value is recognized.
このようなトロ身肉が好まれている現状に鑑み、本発明
は脂肪含有量の少ない赤身肉や白身肉を利用してトロ身
風の商品価値のある魚肉製品を製造しようとするもので
ある。In view of the current situation where fatty meat is preferred, the present invention aims to produce fish products with commercial value similar to fatty fatty acids by using red meat and white meat with low fat content. .
発明の構成
本発明は前記目的を達成するために脂肪分の少ない生又
は冷凍の生魚肉をペースト状又は挽肉状にし、これに１
０〜４０重量％の魚油、植物油等の食用油脂を混合して
ねり吻状に加工し、必要に応じて調味料、薬味、魚卵、
海藻等を添加することを要旨とするものである。Structure of the Invention In order to achieve the above-mentioned object, the present invention makes raw or frozen raw fish meat with a low fat content into a paste form or a ground meat form, and adds 1 to the paste.
0 to 40% by weight of edible oils such as fish oil and vegetable oil are mixed and processed into a paste shape, and seasonings, condiments, fish roe, etc. are added as needed.
The gist of this is to add seaweed, etc.
即ち生又は冷凍のまぐろ、かつお等の赤身の魚の赤身肉
部分又はたい、ひらめ等の白身の魚を頭、内臓、骨、皮
を除去した後、これをペースト状又は挽肉状にし１次い
でこれに魚油、植物油脂等の食用油脂を魚肉量１００重
量部に対して１０〜４０重量部好ましくは２０重量部前
後混合し、更に必要に応じて調味料、薬味、魚卵、海藻
等を添加し、これをそのまま袋に封入して製品とするか
、又はこれを凍結するか或は所定形状に成型してから凍
結して製品とするものである。That is, after removing the head, internal organs, bones, and skin of fresh or frozen lean fish such as tuna and bonito, or white fish such as sea bream and flounder, this is made into a paste or minced meat. 10 to 40 parts by weight, preferably around 20 parts by weight, of edible fats and oils such as fish oil and vegetable oil are mixed with 100 parts by weight of fish meat, and seasonings, condiments, fish roe, seaweed, etc. are added as necessary, This can be sealed in a bag as it is to make a product, or it can be frozen or molded into a predetermined shape and then frozen to make a product.
前記混合する食用油脂としては、びん長まぐろ油、いわ
し油等の魚油、大豆油その他の植物油の一種又はこれら
の二種以上を混合したものを使用するものであるが、び
ん長まぐろ油は旨味及びコクが強くトロ身味に近く、い
わし油は若干生臭みがあり、植物油は旨味、コクの点で
若干劣るが。The edible fats and oils to be mixed are one of bottle tuna oil, fish oil such as sardine oil, soybean oil and other vegetable oils, or a mixture of two or more of these, but bottle tuna oil has a good flavor. The flavor is strong and rich, close to that of toro meat, while sardine oil has a slightly fishy smell, and vegetable oil is slightly inferior in flavor and richness.
白身の魚肉に混合すると上品なトロ身味のものが得られ
る。When mixed with white fish meat, an elegant fatty fish flavor can be obtained.
また前記脂肪の少ない生魚肉は通常は単一魚種を使用す
るが、場合によっては例えばかつおとまぐろ等異種魚種
の魚肉を混合して使用することができ、魚肉はペースト
状に練成するよりも挽肉状の状態において食用油脂を混
合する方が好ましく。In addition, the low-fat raw fish meat usually uses a single species of fish, but in some cases, it is possible to use a mixture of different species of fish, such as bonito and tuna, and the fish meat is kneaded into a paste. It is more preferable to mix edible fats and oils in a ground state.
特に多量に漁獲されるまぐろ、かつお等の場合には除去
した頭、内臓、骨、皮等を利用して魚油を抽出分離し、
この魚油を利用すると味臭に違和感が横一層好適である
。Especially in the case of tuna, bonito, etc., which are caught in large quantities, the removed heads, internal organs, bones, skin, etc. are used to extract and separate fish oil.
When this fish oil is used, the taste and odor are even more favorable.
実施例１゜
冷凍まぐろの頭、内臓、骨、皮を除去し、大トロ、中ト
ロ、赤身に分け、この赤身の魚肉１００−を削肉機でフ
レーク状にした後挽肉機で挽肉状にして一５℃の魚肉９
７眩を得た。Example 1: Remove the head, internal organs, bones, and skin of frozen tuna, divide it into large fatty tuna, medium fatty tuna, and lean fish meat. 100% of this lean fish meat is made into flakes using a meat grinder, and then ground into minced meat using a meat grinder. Fish meat at -5℃9
I got 7 dazzles.
この魚肉に新鮮ないわし油２０ｋｇを添加しよく混合し
て１１４ｋｇの品温−１℃のトロ身風のねり状魚肉を製
造した。20 kg of fresh sardine oil was added to this fish meat and mixed well to produce 114 kg of fatty fish-like sticky fish meat with a product temperature of -1°C.
実施例２゜
実施例１．で得られたまぐろ赤身魚肉９７ｋｇにびん長
まぐろ油２０ｋｇを添加しよく混合して１１２ｋｇの品
温−２℃のトロ身風のねり状魚肉を得、これを−５０℃
に急速冷凍し保存性流通性を高めた。Example 2゜Example 1. 20 kg of bottle-length tuna oil was added to 97 kg of lean tuna fish meat obtained in step 1, and mixed well to obtain 112 kg of tuna-like sticky fish meat with a product temperature of -2°C, which was heated to -50°C.
It was quickly frozen to improve its shelf life and distribution.
実施例３゜
実施例１．で得られた赤身魚肉９７ｋｇにびん長まぐろ
油１０ｋｇ、サラダ油１０ｋｇ、Ｌ−グルタミン酸ナト
リウム５００ｇ、アスパラギン酸ナトリウム５０ｇ、核
酸系調味料５ｇ、ねりわさび１００ｇ、刻みねぎ３００
ｇ、アルコール２Ｑを加え良く混合し、１１５ｋｇのト
ロ身風ねり状魚肉を製造し、これを更に一５０℃で急速
冷凍し保存性。Example 3゜Example 1. 97 kg of red fish meat obtained in 2018, 10 kg of bottle-length tuna oil, 10 kg of salad oil, 500 g of sodium L-glutamate, 50 g of sodium aspartate, 5 g of nucleic acid seasoning, 100 g of wasabi paste, and 300 g of chopped green onions.
g and 2Q of alcohol were added and mixed well to produce 115 kg of Toro-style fish meat, which was further quickly frozen at -50°C for preservation.
流通性を高めた。Improved distribution.
実施例４゜
冷凍かつおの頭、内臓、骨、皮を除去したものを削肉機
でフレーク状とした後、挽肉機で挽肉状にする。Example 4 Frozen bonito, with its head, internal organs, bones, and skin removed, is made into flakes using a meat grinder, and then ground into meat using a meat grinder.
この挽肉状のかつお魚肉１００ｋｇにびん長まぐろ油１
０ｋｇ、サラダ油１０ｋｇを加え、良く混合し、１１８
ｋｇ、品温−１℃のトロ身風ねり状魚肉を製造する。100 kg of this minced bonito fish meat and 1 bottle of tuna oil
0kg, add 10kg of salad oil, mix well, 118
kg, fatty tuna-style fish meat with a temperature of -1°C is produced.
実施例５゜
生食用の鮮度の良いたいの頭、内臓、骨、皮を除去した
ものを挽肉機にかけ、挽肉状魚肉を製造する。Example 5 A fresh sea bream for raw consumption, with its head, internal organs, bones and skin removed, is run through a meat grinder to produce minced fish meat.
この挽肉状だい魚肉１００ｋｇを一２℃に冷却してから
いわし油１０ｋｇ、サラダ油１０ｋｇを加え揺潰してペ
ースト状にし１１２ｋｇの品温５℃のトロ身風ペースト
状魚肉を製造する。After cooling 100 kg of this ground daikon fish meat to -2°C, 10 kg of sardine oil and 10 kg of salad oil are added and crushed to form a paste to produce 112 kg of fatty fatty fish meat with a product temperature of 5°C.
発明の効果
本発明は脂肪分の少ない生又は冷凍の生魚肉をペースト
状又は挽肉状にし、これに１０〜４０重量％の魚肉、植
物油等の食用油脂を混合してトロ身風魚肉を製造するこ
とにより、脂肪分が少なく利用又は商品価値の低い赤身
又は白身の魚肉からトロ身風の味覚を有する魚肉製品を
容易に製造することができ、魚肉製品の品質と付加価値
の向上を図ることができる優れた特徴を有する。Effects of the Invention The present invention makes raw or frozen raw fish meat with a low fat content into a paste form or ground meat form, and mixes 10 to 40% by weight of fish meat and edible fats and oils such as vegetable oil to produce fatty tuna-style fish meat. As a result, it is possible to easily produce fish products with a taste similar to fatty tuna fish from red or white fish meat with low fat content and low utilization or commercial value, and it is possible to improve the quality and added value of fish products. It has excellent characteristics.
特許呂願人 村松善へTo Yoshi Muramatsu, Patent Attorney
Claims (1)
肉状にし、これに１０〜４０重量％の魚油、植物油等の
食用油脂を混合してねり肉状に加工し、必要に応じて調
味料、薬味、魚卵、海藻等を添加することを特徴とする
トロ身風ねり状魚肉の製造法。Raw or frozen raw fish meat with low fat content is made into a paste or ground meat form, mixed with 10 to 40% by weight of edible fats such as fish oil and vegetable oil, processed into a paste form, and seasoned as necessary. , a method for producing fatty tuna-style fish meat characterized by adding condiments, fish roe, seaweed, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61125166A JPS62282568A (en) | 1986-05-30 | 1986-05-30 | Preparation of fish meat paste like fatty flesh or tuna |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61125166A JPS62282568A (en) | 1986-05-30 | 1986-05-30 | Preparation of fish meat paste like fatty flesh or tuna |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62282568A true JPS62282568A (en) | 1987-12-08 |
Family
ID=14903513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61125166A Pending JPS62282568A (en) | 1986-05-30 | 1986-05-30 | Preparation of fish meat paste like fatty flesh or tuna |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62282568A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3024628U (en) * | 1995-11-13 | 1996-05-31 | 株式会社スグル食品 | Crow bandage |
| JPH1084915A (en) * | 1996-09-10 | 1998-04-07 | Nippon Suisan Kaisha Ltd | Fresh fish meat food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49116255A (en) * | 1973-03-12 | 1974-11-06 |
-
1986
- 1986-05-30 JP JP61125166A patent/JPS62282568A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49116255A (en) * | 1973-03-12 | 1974-11-06 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3024628U (en) * | 1995-11-13 | 1996-05-31 | 株式会社スグル食品 | Crow bandage |
| JPH1084915A (en) * | 1996-09-10 | 1998-04-07 | Nippon Suisan Kaisha Ltd | Fresh fish meat food |
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