JPS6371146A - Production of low-salt smoked product by fishes and shellfishes and meat - Google Patents

Abstract

PURPOSE:To obtain the titled product having low salt content, good taste and appearance, by bringing fish and shellfish or meat through a semipermeable membrane into contact with a substance of high osmotic pressure to dehydrate the fish and shellfish or meat, flavoring with a seasoning substance with a low salt concentration, removing the solution and smoking the fish and shellfish or meat. CONSTITUTION:Fish and shellfish or meat 6 is directly covered with a dehydrat ing film 1 which is prepared by a method wherein a substance of high osmotic pressure such as gelatinous aqueous solution of sucrose, etc., and a water absorb ing agent of high polymer such as acrylic acid polymer, etc., are sealed between semipermeable membranes of cellophane, etc., or through a semipermeable membrane 5 and dehydrated. Then the fish and shellfish or meat is soaked in a seasoning solution obtained by adding seasoning to a solution of salt having low salt concentration of about 2-10%, flavored, separated from the solution and smoked.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing low-salt smoked fish and meat.

[Conventional technology] Conventionally, when producing smoked fish such as salmon, the prepared fish is soaked for a long time in highly concentrated (10% to saturation concentration) salt water with seasonings added, and the salt penetrates the fish. Pressure is used to dehydrate the free water contained in the heat, and at the same time season it, and then soak the fish in pure water to remove salt, and then smoke it. was.

However, in this conventional method, the fish is dehydrated by soaking it in highly concentrated salt water, so a large amount of salt permeates into the fish, and even after removing salt by honzuke, it is still necessary for seasoning. Excessive salt content remains on the product,
The disadvantage is that the salty taste becomes strong and the internal components are destroyed, and the permeation of high concentrations of salt causes cell destruction and protein denaturation, causing the freshness of the meat to be lost and the fish's original texture, flavor, and color to be lost. There was a problem in that it disappeared and the texture and appearance deteriorated.

In addition, due to the above-mentioned honzuke, some of the seasonings that have permeated during the heat flow out, so it is necessary to mix in a large number of seasonings to account for this loss, which is extremely uneconomical and at the same time reduces the taste. It is difficult to control, it is not easy to maintain a constant quality, and the process takes a long time, resulting in very high costs.

[Problems to be Solved by the Invention] The problem of the present invention is to produce fish that is low in salt and has excellent flavor and appearance without causing excessive salt content or causing cell destruction or protein denaturation due to salt. To provide a manufacturing method by which smoked shellfish or meat can be easily manufactured.

One Step to Solve the Problems] In order to solve the above problems, the production method of the present invention dehydrates fish and shellfish or meat by bringing them into contact with a high osmotic substance through a semipermeable membrane, and then Seasoned meat with a low salinity C content is seasoned by soaking it in a dipping liquid, and once the flavor has penetrated to an appropriate level, it is removed from the dipping liquid and drained, and then smoked. It is something to do.

[Specific Examples of the Invention] The manufacturing method of the present invention will be described in more detail below.

In the production method of the present invention, first, fish and shellfish or meat are prepared as raw materials, and about 3 to 12% of free water contained in the raw materials is removed by dehydrating them at low temperatures. In this case, if the target is a fish such as salmon or trout, you can dehydrate it whole, or remove the head and internal organs and cut it open or grate it into three pieces. You may also dehydrate the food.

The above dehydration process uses a semipermeable membrane such as cellophane, parchment paper, or water-resistant polyvinyl alcohol film, and a high osmotic pressure substance such as an aqueous sucrose solution. The high osmotic pressure substance is brought into contact with the surface through a semipermeable membrane in an airtight state, thereby:
Moisture contained in the raw material is transferred to the high osmotic substance through the semipermeable membrane due to osmotic pressure, and dehydration occurs.

In dehydration using such semipermeable membranes and high osmotic substances,
Generally, it is possible to remove about 1% of the weight of food per hour due to the action of osmotic pressure of about 100 atm per 1 cm, but in reality, it depends on the size of the object, the semipermeable membrane, etc. Since dehydration efficiency differs depending on the contact situation with high osmotic substances, etc., when dehydrating 3 to 12% of water as mentioned above, approximately 7 to 12 hours of dehydration time is generally required. .

Here, by mixing a polymeric water absorbing agent such as an acrylic acid polymer into the above-mentioned high osmotic pressure substance.

The water that has migrated into the high osmotic pressure substance can be absorbed and retained by the polymeric water absorbing agent, thereby making it possible to further enhance the dehydration ability.

This dehydration method using a semipermeable membrane and a high osmotic material differs from the method in which raw materials are immersed in highly concentrated saline solution.
It does not cause excessive salt content due to large amounts of salt permeating into the product, nor does it cause cell destruction or protein denaturation due to salt permeation.Furthermore, since it reduces water activity, it maintains the freshness of raw materials for a long time. It retains its original aroma, flavor, color, and firmness, and also makes it easier to freeze and cook.

In addition, since the dehydration is carried out at low temperatures in an airtight state, deterioration and excessive drying do not occur as would occur when raw materials are exposed to air for a long time.

For the above-mentioned dehydration, a commercially available dehydration sheet can be used. FIG. 1 shows an example of such a dehydration sheet. This dehydration sheet 1 has a high osmotic pressure substance 3 made of a gel-like sucrose aqueous solution between a semipermeable membrane 2.2 made of cellophane, etc. A polymeric water absorbing agent 4 such as an acrylic acid polymer is encapsulated therein. When dehydrating the above-mentioned fish and shellfish or meat using this dehydration sheet 1, the dehydration sheet 1 can be used directly or a semi-transparent material such as cellophane can be used.
It is sufficient to wrap the raw material 6 through the lI 25 and store it in the refrigerator for about 3 to 48 hours.

Next, the raw material dehydrated as described above has a salt content of 2% to
Seasonings are made by adding seasonings such as various spices to a low concentration salt solution of 10%, and are immersed in a dipping solution.
Season. The immersion time at this time varies depending on the size and type of the raw material, but on average about 6 to 24 hours is appropriate.

By seasoning the raw materials after dehydrating them in advance, it is possible to increase the permeability of the soaking liquid and allow the flavor to penetrate quickly and well.Moreover, by adjusting the salt concentration in the soaking liquid, The amount of salt in the product can be adjusted freely. In addition, since there is no need for honzuke to remove salt,
There is no change in taste due to the leakage of seasonings, and the taste of the product can be freely adjusted by adjusting the blend of seasonings in the dipping liquid.

Next, when the flavor has properly permeated, the raw material is taken out from the soaking liquid, the liquid is thoroughly drained, and the desired smoked product is obtained by smoking by a known method.

In this case, the drained raw material may be dehydrated again by the method described above and then subjected to smoking treatment.

Next, examples of the present invention will be described.

[Example] (Material) Silver frog・・・・−1 animal (2.5K
g) Cellophane paper... 1 sheet Soaking liquid Φ ・ 800 cc (
5% salt solution with a small amount of seasoning added) Dehydration sheet 1... 1 sheet (Ichisaka product, part name "Pichi 7 Toshito") (manufacturing process) Grate the coho salmon into three pieces, and remove the fish. Wrap it in cellophane paper, then wrap it in a dehydrating sheet and keep it at about 0°C.
The sample was stored in a refrigerator kept at a constant temperature for 12 hours to dehydrate. 12
After some time, we took it out and measured the dehydrated water.
It was about 5%.

After soaking the dehydrated fish in the soaking liquid for 48 hours and seasoning it, it was taken out from the soaking liquid, drained thoroughly, and dehydrated again using a dehydration sheet, and then smoked using a known method. did.

(Quality Evaluation) The smoked meat thus obtained was cut into fillets and compared and observed with those obtained by the conventional method. As a result, it was confirmed that the smoked meat obtained by the method of the present invention was superior in the following points.

(a) The color of both the skin-on and flesh sides was closer to the color when partially dissolved, and no discoloration was observed.

(b) The meat quality was moderately firm, with almost no cracks in the flesh.

(C) The texture was softer and more elastic, and the texture was very good.

(d) The original taste of coho salmon remained, the salty taste was just right and it wasn't harsh, it blended well with other seasonings, and had a mellow, almost fresh flavor.

[Effects of the Invention] As described above, according to the production method of the present invention, fish and shellfish or meat are dehydrated in advance by contacting with a high osmotic substance through a semipermeable membrane, and then seasoned with a low salt concentration. Since the product is seasoned by soaking it in a saline solution, compared to the conventional method of dehydrating and seasoning the product by soaking it in a highly concentrated saline solution, there is a risk of excess salt in the product or cell destruction due to salt. To easily and inexpensively obtain a smoked product that does not cause protein denaturation, has low salt, and has a good flavor and appearance.

Furthermore, the following effects can also be expected.

(1) Proteins aggregate on the surface, so there is no need to apply fat.

(2) Since products of constant quality can be obtained, there is no need to strictly select raw materials at the raw material stage.

(3) Since free particles are removed by dehydration, the freezing and thawing properties of the product are improved.

(4) Since the original flavor of the raw materials can be utilized as is, products that go well with both Western and Japanese cuisine can be obtained.

(5) The protein breaks down into amino acids, loosening the muscles and making them softer, so they ripen better.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an example of one roll of dehydration sheet, and FIG. 2 is an explanatory diagram of the dehydration method. 2. Semi-permeable membrane, 3. High osmolarity substance. 6. Raw materials. Fermentation permit applicant Matsuda Sangyo Co., Ltd. Figure 1! Figure 2

Claims (1)

[Claims] 1. Fish, shellfish, or meat are dehydrated by contacting with a high osmotic substance through a semipermeable membrane, and then immersed in a seasoning liquid with a low salt concentration for flavoring, so that the flavor penetrates appropriately. By the way, there is a method for producing low-salt smoked fish, shellfish, and meat, which is characterized by removing the fish from the soaking liquid, draining the liquid, and then subjecting it to smoking treatment.