JPS6249012B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen fallen shark meat from shark meat. More specifically, the present invention relates to a method for producing frozen dead shark meat from shark meat that can be used over a wide range of areas and can be stored for a long period of time. In general, shark meat is surprisingly high-quality fish meat, and fresh meat is effectively used as a raw material for paste products. However, due to its unique properties, shark meat cannot be stored for long periods of time, and its use was limited to factories near the ports where sharks were brought ashore. In addition, it is possible to freeze shark meat as fillets and store them for a long time, but when frozen fillets are taken to a factory in the consumption area and thawed, intense ammonia gas is immediately generated, which is a source of pollution for surrounding private homes. As a result, operation becomes impossible. The limited scope of use and the generation of ammonia gas are unique to sharks and rays. The muscles of sharks and rays contain urea and trimethylamine oxide (TMA-O), which is about 10% higher than that of ordinary fish.
It contains about 2000 to 3000mg/100g, which is 20 times as much, and as the freshness decreases, it is broken down by enzymes and bacteria in the muscles, and instantly turns into ammonia and trimethylamine (TMA), emitting a foul odor. Next, the present inventors made surimi in a place where there were no people, frozen it, brought it to the consumption area, made surimi directly, and produced a paste product, which would not generate any bad odor at the consumption area. As a result of conducting research based on the idea that this is possible, we dissected and processed fresh shark bodies to make fillets, harvested the meat, ground the flesh to make droplets, and soaked the resulting fillets in water. They succeeded in producing frozen dead shark flesh by directly adding sugars, polymerized phosphates, and divalent metal salts, stirring, and then freezing. The manufacture of the frozen dead shark meat of the present invention also generates a considerable odor during processing, so it is generally carried out at a factory in a remote coastal area near a fish port. However, if the frozen dead shark meat produced according to the present invention is brought to a factory at the point of consumption, used as a raw material while frozen, and immediately made into a paste product, almost no bad odor will be generated. The most distinctive feature of the present invention is that it completely eliminates the two or three times of soaking in water that was previously considered essential for the production of surimi, and directly adds sugars, polymerized phosphates, and divalent metal salts. At the point. By omitting this bleaching process and adding divalent metal salts, the meat of soft-fleshed sharks such as blue sharks is strengthened, making it suitable as a raw material for paste products. In the present invention, first, fresh shark fish bodies are thoroughly washed with water, peeled, bones removed, and dissected to obtain fillets. Next, this fillet is passed through a meat cutter to cut the meat, and then passed through a meat grinder to directly add sugars, polymerized phosphates, and divalent metal salts to the cut meat. Sugars include glucose, sugar, maltose,
Examples of polymerized phosphates such as sorbitol include polymerized sodium phosphate, and examples of divalent metal salts include calcium chloride. Sugars and polymerized phosphates are useful as freeze denaturation inhibitors, and divalent metal salts are extremely effective as meat quality preservatives. These anti-denaturation or high-quality preservatives are added in a total amount of 6 to 12% to the shark meat, but sugars are the most added at about 6 to 10% to the shark meat.
Polymerized phosphate is added in an amount of about 0.05 to 0.4%. Divalent metal salts such as calcium chloride are added in an amount of about 0.2 to 1%. These denaturation-preventing or high-quality preservatives are useful for protecting the quality of frozen shark meat from denaturation and maintaining the quality of the meat in a fresh state. The shark meat to which denaturation prevention or high-quality preservatives have been added in this way is sufficiently stirred with a stirrer.
Place it in a container and immediately freeze it at around -40℃. Frozen dead shark meat obtained by the present invention can be stored for a long period of time, so it can be distributed over a wide range of areas.Furthermore, when used as a raw material, it generates almost no bad odor, so it can be used at paste factories near the consumption area. It has become. Next, test examples and examples of the present invention will be shown. Test Example A blue shark was washed with water, butchered to remove skin and bones, cut into small pieces using a meat extractor, and further crushed using a meat grinder. This is used as minced meat, 4% sugar, 4% sorbitol, 0.2% polyphosphate, calcium chloride.
After adding 0.5% and stirring, it was frozen at -40°C. In this operation, frozen ground meat samples A, B, C, and D
was manufactured. These samples were made into pumpkins with and without 3% starch, and jelly strength and bending tests were conducted on each sample. On the other hand, as a control, frozen blue shark fillets with and without 3% starch were heated to form fish cakes, and the jelly strength and bending tests were conducted in the same manner. The results are shown in Table 1 below.

[Table] As is clear from this table, the quality of frozen fallen shark meat according to the present invention was improved by about 5 to 10 times in terms of jelly strength compared to the control.
It can be seen that it has become possible to use it stably and with good quality as a raw material for fried foods and other paste products. Example 1 10 kg of fresh blue shark was butchered, processed into fillets, and the meat was collected, ground, and 5% sugar, 0.2% polyphosphate, and 0.5% calcium chloride were added, stirred, and then heated to -40°C.
It was frozen at. The quality of the obtained frozen dead meat is uniform, there are no streaks or other contamination, and there is no bad odor during the manufacturing process, which helps prevent pollution and reduce transportation costs, making it possible to use shark meat in a wide range of areas. .

Claims (1)

[Claims] 1 Fresh shark fish bodies are butchered and processed to make fillets, which are then harvested and ground into minced meat, and sugars, etc. are added directly to the resulting minced meat without exposing it to water.
A method for producing frozen fallen shark meat, which comprises adding a polymerized phosphate and a divalent metal salt, stirring, and then freezing.