JPS63226264A - Preparation of ground fish meat - Google Patents

Abstract

PURPOSE:To obtain novel ground fish meat without changing taste unique to ground fish meat and capable of responding to a change in palatability of consumer, by blending a soup in milling fish meat to provide the ground fish meat. CONSTITUTION:A soup extracted from various materials is blended in milling fish meat to provide the aimed ground fish meat. Furthermore, the soup is preferably added simultaneously with milling of the fish meat in aspects of compatibility and simplification of process. Common salt, egg white, saccharides, etc., may be suitably added in adding the soup.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing minced meat obtained from fish meat.

<Conventional technology and its problems> In the production of oden fishballs and paste products, the fish meat obtained from the fish body is ground with salt to produce minced meat in order to elute the fibrous proteins in the fish meat. are doing. The eluted fibrous protein (B) becomes a network structure through thermal denaturation, and gel-like fish balls and paste products are thereby produced.

However, conventional surimi is cooked in a way that does not impart the unique flavor of fish meat, resulting in a monotonous taste and cannot exhibit a variety of different tastes. Therefore, if it is possible to change the unique taste of surimi, it will be possible to respond to changes in taste, and there will be an advantage that consumption will increase as a new food. In addition, depending on the fish meat, the consumption amount and the supply amount are not balanced, and fish meat that is consumed in small quantities becomes surplus, but by adding new flavors to this surplus meat, it is possible to reduce the consumption amount. This will be increased.

The present invention has been made based on the point of view (B), and aims to provide a method for producing minced meat having a new taste.

Means for Solving the Problems In order to achieve the above object, the present invention changes the taste by using a soup containing an effective extract. It is characterized by mixing soup.

Effect> By mixing the soup, the soup is carried on the surimi, giving it a taste and texture different from that of the original surimi.

<Example> The present invention will be explained in more detail below.

In the present invention, first, the fish body is grated, and the edible internal parts are separated and collected from the inedible parts. Fish species used are tuna and bonito2
All selected fish include w1J, migratory fish such as sardine, inshore fish such as sea bream and sea bass, and even bottom-dwelling fish such as flounder. It is preferable that these fish meats be relatively fresh, and therefore, those that have been caught immediately after rigor mortis, or those that have been frozen in a fresh state are used. In the case of frozen fish, the fish may be thawed and then grated, but it is also possible to grate the fish in a frozen state, which is preferable from the viewpoint of cooking because freshness is maintained. When grating the fish, various conventional cooking methods can be used, such as grating the fish body into three pieces or cutting the body.

Meanwhile, prepare the soup separately from the fish meat. Soup is made by stewing vegetables, meat such as chicken, beef, pork, bones, fish, shellfish, etc.
Furthermore, these may be mixed or seasonings may be added thereto as appropriate. Otsu's soup is made from various extracts and cleotides extracted from raw materials. It contains a large amount of protein and has a good taste by itself. Also, when preparing the soup, it may be prepared to contain fats and oils. In other words, soups obtained by boiling meat, fish, and shellfish can be used as they are because the oils and fats are extracted from these ingredients, but in the case of soups made from vegetables, edible animal oils and vegetable oils are used. Add and mix. Such fats and oils may be simply mixed into the soup, or an emulsifier may be added to form an emulsion. Note that fats and oils may be further added to the soup obtained from livestock meat, fish and shellfish. Here, the amount of fats and oils added can be changed as appropriate in the range of 1 to 99% depending on the target fish meat.

Next, the fish meat obtained in the above-mentioned meat grating step is roughly crushed to make surimi, and the soup prepared in the second surimi preparation is mixed therein. Such a mixture may be added at the same time as the fish meat is roughly crushed, or the soup may be added to the surimi obtained by crushing and kneaded afterwards, but adding it at the same time as mfR simplifies the process and It is preferable in terms of the compatibility between the soup and the surimi. in this case,
In order to prevent the surimi from deteriorating, the soup is chilled to a low temperature. Further, the amount of soup added can be changed as appropriate depending on the quality of fish meat, water content, etc. When adding such soup, salt, egg white, saccharides, etc. may be added as appropriate, and the addition of salt facilitates the elution of fibrous proteins, thereby facilitating gelation. The soup added in this manner is supported in the surimi, and the unique taste of the soup is added to the original taste of the surimi, resulting in a new rich and deep flavor. In this case, the soup containing fats and oils has a particularly sticky and moist taste, and can have a taste completely different from that of fish meat. Therefore, by using not only surimi, which has a taste that corresponds to changes in taste, but also surplus fish meat, it is possible to increase the amount consumed.

The minced meat produced as described above may be eaten as is, formed into a dumpling shape and heated to be eaten with fishballs, or even served as a raw material for a paste product. In addition,
If a long period of time is required from production to consumption, a food with a long shelf life can be obtained by freezing the minced meat.

<Effects of the Invention> As described above, in the present invention, soup is mixed into the fish meat when it is crushed to add the taste of the soup to the fish meat, so it is possible to obtain ground meat with a changed taste, which improves consumption preferences ζ It is possible to produce ground meat with a new taste corresponding to this, and it is effective.

Claims (1)

[Claims] A method for producing surimi, which is characterized by mixing soup into surimi when fish meat is ground to make surimi.