JPS63237761A - Production of paste product mainly containing animal protein - Google Patents

Abstract

PURPOSE:To obtain a product having long testable period and new texture, by adding starch, seasoning, water, etc., to one kind of livestock meat, chicken meat and fish meat or blend of two or more kinds thereof and subjecting the blend to high pressure and temperature treatment, molding and packing. CONSTITUTION:One kind of ground meat of fish, meat of livestock used as ham or sausage or chicken meat, etc., or a blend obtained by blending two or more kinds of these meats at a proper ratio is kneaded with water or starch, etc., and the blend is subjected to water content adjustment. The resultant paste product is sent to a heating process 2, e.g. by a gas compressor 1 and heat treated at high temperature. In the heating process 2, pressure adjustment 4 is carried out so that pressure is in the range of previously fixed pressure. Then the paste product is sent to a cooling process 3 and cooled to a temperature capable of packing. After cooling, the paste product is packed as a prescribed form through a pressure modifier 5 by a molding apparatus 6.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing a paste product that is mainly made of animal protein such as fish, livestock, or poultry meat and has a texture different from conventional products. .

[Conventional technology and its problems]

Foods made mainly from fish meat, kneaded with starch, etc., include kamaboko and chikuwa. This is a food made by mixing starch with minced fish meat and heat-processing it by steaming or baking.

In order to make this meat into a chewy food, the so-called ``sitting process'' is carried out in which the minced fish meat is kept at a predetermined humidity and temperature for a predetermined period of time.

However, using this method, the product is no different from the chikuwa and kamaboko that have been produced since ancient times.

There are also ham and sausages as smoke products mixed with meat or fish meat.

The purpose of the present invention is to produce a novel and rare food product with a texture different from conventional chikuwa, kamaboko, and ham sausages.

[Means for solving problems]

After adding starch, seasonings, water, etc. to animal proteins such as meat, poultry, and fish or a mixture of two or more to adjust the moisture content, this raw material is heat-treated at high temperature and pressure for a short time. The product is then molded and packaged.

〔Example〕

The method for producing the paste product of the present invention will be explained below.

Minced fish traditionally used as raw materials for chikuwa and kamaboko, livestock meat used for ham and sausages, and other single or secondary types of animal protein such as poultry, fish, livestock, and poultry. Water or starch is kneaded into the mixture of the above ingredients in an appropriate ratio to adjust the moisture content.

The starch added to this animal protein is soybean powder, wheat flour, cornstarch, egg white or egg yolk powder, and other powders, and to adjust the flavor, calcium powder, salt, sugar, spices, coloring agents, chemical or natural ingredients, etc. are used. Add seasonings, etc., and knead together with animal protein, starch, etc.

At this time, the moisture content should be adjusted within a range of 55 to 90% depending on the type of animal protein used, the amount of starch, etc. added, or water. The moisture content of the product should be varied.

Next, the raw material, which is mainly composed of animal protein and whose moisture content has been adjusted, is thoroughly kneaded and sent to a heating step 2 through a pressure feeder 1. In this heating process 2, electricity, gas, steam, high temperature fluid,
High-temperature heating is performed using high frequency waves or the like. This heating temperature is set appropriately within the range of 130°C to 300°C in consideration of the raw materials and products, and the raw material transferred in this heating process 2 is 8 kg/c+s 2 to 30 kg/
It is made to be under high pressure of Cm2. The time for the raw material to pass through this heating step varies depending on the heating temperature, pressure, etc., but is set in the range of 30 seconds to 10 minutes.

By heat-treating this raw material under high temperature and high pressure for a short time, it is possible to obtain a texture that has never been seen before even if the same raw material is used.

The raw material heat-treated in this way is then sent to a cooling step 3. At this time, pressure adjustment 4 is performed so that the pressure j3 in the heating process 2 falls within a predetermined pressure range.As a result, the raw material that has passed through the heating process undergoes a rapid pressure drop, causing the raw T4 fiber to rapidly vaporize. Prevent separation.

In this cooling step, the raw material after heat treatment is cooled to room temperature or a temperature at which it can be packaged, and as the cooling device, those conventionally used in food production can be used.

A pressure regulator 5 is provided between the cooling process and the molding machine 6.

The molding machine 6 shapes the material into a predetermined shape, and the product is packaged in the next step.

〔Effect of the invention〕

The present invention relates to a trench made by adding starch, seasonings, water, etc. to animal proteins such as livestock meat, poultry meat, and fish meat or a mixture of two or more thereof to adjust the moisture content. Because the product is heat-treated and then molded and packaged,
Even if the same raw materials are used, it is possible to manufacture and provide rare foods with a new texture that has never been seen before, and since the process is carried out under high temperature and pressure, it has the advantage of producing foods with a long shelf life.

[Brief explanation of the drawing]

The drawing is an embodiment diagram showing the method for manufacturing the paste product of the present invention. 1 is a pressure feeder, 2 is a heating process, 3 is a cooling process, 4゜5 is a pressure regulator, 6 is a molding machine

Claims (1)

[Claims] After adding starch, seasonings, water, etc. to animal proteins such as meat, poultry, and fish or a mixture of two or more to adjust the moisture content, this raw material is heat-treated at high temperature and pressure for a short time. A method for producing a paste product mainly made of animal protein, which is characterized by subjecting the product to the following steps: