KR100524106B1 - Method of fish paste sauage using squid - Google Patents

Abstract

The present invention relates to a method for producing squid fish cake.

The present invention is a fish body treatment step (S1) for selecting a body for removing the intestines and gills; Cutting the cuttlefish body selected by the yesterday's treatment step (S2); Washing with purified washing water to remove foreign matters of the cuttlefish cut in the step (S3); Drying the moisture content so that the moisture content is 70 to 80% in order to adjust the moisture content of the squid meat washed in the step (S4); Mixing the dried squid meat in the grinder in the pulverizer to produce fish cake, adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.01 to 0.03 parts by weight of phosphate, based on 100 parts by weight of fish paste as an additive. (S5); The squid powder mixed with the additives in the step is extruded in a molding machine to be molded into a fish cake of a predetermined shape.

According to the present invention, by drying the fine or finely chopped cloth to evaporate the moisture to the desired soft product moisture, there is a problem that a large amount of protein is lost in the process of dehydrating the water due to the meat properties of the squid conventionally It is possible to produce a product that can recover the meat quality of the cuttlefish itself.

Description

Method for preparing squid fish cake {Method of fish paste sauage using squid}

The present invention relates to a method for producing squid fish cake, and in particular, to provide a method for producing a high quality squid fish cake with rapid and elasticity by having the optimum moisture content by cutting the fish meat of the squid and washing with water and dewatering.

Fish paste is a representative food of fish products, the general manufacturing method is that the raw fish meat is ground, mixed with salt and various additives, molded, heated and cooled, and then cut and packed to a certain size.

Cuttlefish have a lot of persistence due to their characteristics, and are relatively expensive compared to other fish, and have less catches than other fish such as pollock and cod, so most of them have been consumed as dried products or frozen fresh fish. Fish paste was produced using fish, such as pollack, which was low in fat and caught in large quantities.

 The present invention is to meet the consumption pattern of the diet by developing a technology for producing fish paste using squid as fish species are depleted in the world and fewer fish species to produce fish paste.

Conventionally, various fish species have been used to prepare fish paste. In particular, there were many fish stocks, such as abundant and cheap pollack, but these fish stocks were used as fish paste for fish meal as the fish catches decreased due to the abnormalities of the marine ecosystem and random catches. The plant is culled and fishery protein sources are reduced. However, the trend of population simplification, diversification, quality, and aging is shifting towards the consumption of foods, which are more abundant in fatty foods containing unsaturated fatty acids such as higher protein and lower fat than meat. It has emerged as a demand for cooked foods such as fish paste, crab meat and soft seafood.

Therefore, it will be able to satisfy consumers' preferences by processing and commercializing large-scale squids caught in ocean fishing vessels rather than offshore.

The most important factor among colors, flavors, and elasticity that determine the quality of fish paste is elasticity. The elasticity varies depending on the freshness of raw materials, fish species, type and amount of additives, heating method and added water content.

In general, the functional additives that can be used in connection with increasing the gel strength of soft products directly enhance the chemical interactions between the fish protein or between the protein and the fish protein, increase the total protein content, increase the water holding capacity and reduce the raw materials used. It is used for such. However, in order to properly use these functional substances, it is necessary to first observe the effect of moisture content on the physical properties of fish meat gels and to know the processing conditions such as gelation temperature, hydration, cooking time, moisture content, etc. according to the addition of additives.

The amount of moisture in foods varies depending on the type of food, but usually contains 2.7% to 98.8%. Such moisture has been lightly handled in spite of its importance in form processability, preservation and taste in food production.

Especially in the manufacture of squid fish paste, water content is an important quality factor.

The presence of water in the fish paste is combined with hydrophilic groups in the gel network between proteins made by hydrophobic bonds during the formation of the fish paste gel to provide a buffer to the elasticity of the fish paste. For this reason, it is known that it is most suitable to include around 75% water content of 100 wt% in fish meat products currently applied in Korea. When the influence of water is 80% or more, the moldability of manufacturing decreases, the amount of fish is reduced, and the fish paste of fish products cannot be used. When the water content is 70% or less, a large amount of water is washed in the manufacturing process. As it is discharged, meat and protein are drained with water together with water, thereby degrading the function and quality of food.

The squid has a very low machinability as fish paste because it contains a large amount of water due to its quality. Therefore, in the process of manufacturing fish paste, if the moisture content of the squid cannot be adjusted to the optimum state, it cannot be commercialized.

Considering the water content and the meat quality of the product, the conventional manufacturing method of the squid fish cake was not able to satisfy the finished product condition.

The process of the manufacturing method of the general fish paste using squid is shown in FIG.

Referring to this figure, a conventional squid fish cake is commercialized by fish processing-meat-washing-dehydration-fine-meat-shaping-molding-heating-cooling.

This conventional manufacturing method is low in productivity because the overall processing process is generally complex, a large amount of protein is discharged during the washing process to remove the sour taste in the crushed state of squid and to remove the red melanin pigment In the heating process, the elasticity of the squid meat is reduced.

In addition, due to the nature of the squid fish meat it is difficult to match the optimal mixing ratio with the mixture, including starch, it contains about 80% or more water, as described above, when the squid fish cake is 80% or more moisture in the process of manufacturing The moldability is lowered and the amount of fish is reduced so that it is not a fish paste as a fish-based product. When moisture is 70% or less, meat and protein are drained together with water in a large amount, so that the function as a food becomes low. Way.

Thus, the water content is an important factor in determining the quality of the finished product in the manufacturing process of fish paste.

As the water content determines the quality of the fish cake, the known method for producing squid fish cake to solve the manufacturing process difficulties caused by the water content control is known in the Republic of Korea Patent No. 169465, "Method of manufacturing fish cake using squid".

The manufacturing process of the above patented technology is shown in FIG.

Referring to this figure, the manufacturing method of the fish paste is produced by fish processing-fine-cut meat-molding-heating-cooling, which is relatively simple compared to the previous manufacturing method, the water content is set In order to solve the difficulties, the technical features related to a series of processes that omit washing and dehydration processes.

Omitting the washing and dehydration process can prevent the loss of protein and taurine, but in the process of yesterday, contaminants can be incorporated into the fish paste, and the melanin and squid peculiar to the quality of color can be determined. It is impossible to remove sourness, so it is necessary to add a lot of seasonings and other additives, and it is impossible to remove 85 ~ 90% of moisture contained in the squid itself more than anything. It was impossible to produce a good quality fish paste because it could not be made into a moisture content of.

In addition, there is a problem that the shape of the surface of the product may be uneven by the heating source, resulting in deterioration in quality by heating after forming.

Summarizing the problems in the squid manufacturing method described above, in the former case, the washing process, which is essential to remove the sour taste of the squid, is washed with water in the pulverized state in which the squid is collected, and the protein is discharged. In this case, the water content does not satisfy the proper water content, and in the latter case, the washing water is not dehydrated, and thus, it is impossible to remove foreign matters, melanin pigment and sour taste, and the water content cannot be controlled at all.

Therefore, the present invention can reduce the moisture content by removing the sour taste by washing in finely chopped or scooped state without washing or grinding squid, while drying, preventing the loss of protein, and seasoning additives that prevent dehydration By drying it, it is possible to preserve the elasticity of the squid meat.

As described above, the present invention has a complicated manufacturing process of squid fish cake, and it is dried in a state in which a lot of meat and protein are prevented from falling out together with water, thereby recovering meat to maintain a proper moisture content so that the fish cake becomes a fish cake. Is characteristic.

The present invention for achieving the above object, Fish body processing step (S1) for sorting the body to remove the intestines and gills; A squid step (S2) of cutting the cuttlefish body selected by the yesterday treatment step into a thin and long form so as to have a thickness of about 1 to 5 mm, or cutting into a jerky having a thickness of 1 to 5 mm; Washing with purified washing water to remove foreign matters of the cuttlefish cut in the step (S3); Drying the moisture content so that the moisture content is 70 to 80% in order to adjust the moisture content of the squid meat washed in the step (S4); Mixing the dried squid meat in the grinder in the pulverizer to produce fish cake, adding 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.01 to 0.03 parts by weight of phosphate, based on 100 parts by weight of fish paste as an additive. (S5); Pressing squid powder mixed with additives in a molding machine in a molding machine to form a fish cake having a predetermined shape (S6); Filling and packing the fish cake molded in the step by a known method (S7); The packaged fish cake is completed by the step of freezing and storing (S8).

Fish paste manufacturing method of the present invention as described above is washed with thick or thin squid meat thin or finely chopped and then dried in a dryer or dried by wind under natural conditions to reduce moisture by preventing the loss of protein and melanin pigment and The sour ingredient can be effectively prevented.

The washed squid meat can be dried to reduce moisture to the required state, and by adding sorbitol, sugar, phosphate, and the like, the meat is ground to reduce many processes, and thus, a fish cake can be easily prepared.

Sorbitol absorbs moisture to adjust the wetting of squid meat, while its absorption rate is slow, so it does not significantly affect the absorption and dissipation of water relative to the product, maintaining the freshness and flexibility of the product, and preventing drying, cracking and weight loss. It improves the quality and shelf life and improves the sweetness of artificial sweeteners.

In addition, by the hydroxyl group (-OH) during freezing storage, it prevents the degeneration of the protein, improves the preservation in the super-cooled state to exert the bacteriostatic ability against the growth of enzymes and fungi to improve the long-term preservation of fish paste.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Squid used in the embodiment of the present invention was applied to South American large squid meat.

The moisture content is an important criterion for determining the grade of meat. The lower the water content, the higher the protein content. The water content of lotus root squid, which is commonly used for food, is about 84% or more, but the South American large squid used in the examples of the present invention has a water content of about 88%.

The skin of the cuttlefish is removed by hand or by using a peeler (shelling machine), and the remaining parts except the gills, internal organs and the main planting body are removed.

Selected squid bodies may be immediately cut or frozen at sub-20 ° C. and then cut at the point of use. The state of being cut may be cut into a thin and long form or may be cut into a wide state with an appropriate thickness such as beef jerky. It is advantageous in the post-treatment process such as dehydration, drying, grinding, etc. that is considered to be about 1 ~ 5mm.

The shredded squid meat may be used only in the form of a vegetable or in the form of a fabric, or a mixture of the two forms may be used in a post process.

The shredded squid meat is washed in purified water to remove foreign substances, melanin pigment, and acidic ingredients. In the present invention, the squid meat is not washed in the crushed state but washed in the form of vegetable and sachet. There is almost no loss of, and the amount of water penetrated into the meat is extremely small.

The washed squid meat is dried well and dried by automatic dryer or natural wind, dehydrated until 70 ~ 80% moisture is added, then put into a grinder and mixed with seasoning and other food additives to make fish paste. For example, 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar, and 0.01 to 0.03 part by weight of phosphate are added to 100 parts by weight of fish paste and mixed, followed by molding in a molding machine.

When the shape of the fish paste by the molding operation is cut by the cutting machine, the cut fish paste may be packaged and frozen to provide a variety of seafood products such as oden, hot dog, crab meat.

According to the present invention, due to the characteristics of the squid meat characteristics, due to the differences in meat with other fish in the process of dehydrating water, when dehydrating in the machine, many meat and cells are destroyed, and a lot of waste water is generated without optimum water content. However, the present invention can evaporate the moisture by scooping or slicing the cloth to lower the temperature or drying to match the moisture of the desired soft product, and can not recover the flesh of the squid itself because it does not dehydrate the water by diluting with water. Can produce products.

According to the present invention, the squid meat is chopped and washed with water to effectively remove the melanin pigment and the acidic ingredients while maintaining the loss of protein. It can respond to the eating pattern.

1 is a conventional manufacturing process diagram

2 is another conventional manufacturing process diagram

3 is a manufacturing process diagram of the present invention

Claims (4)

Fish body processing step (S1) for selecting a body for removing the intestines and gills; Cutting the cuttlefish body selected by the yesterday's processing step (S2); Washing with purified washing water to remove foreign matters of the cuttlefish cut in the step (S3); Drying the moisture content so that the moisture content is 70 to 80% in order to adjust the moisture content of the squid meat washed in the step (S4); While preparing the fish paste by grinding the dried squid meat in the grinder in the above step, 3 to 5 parts by weight of sorbitol, 3 to 5 parts by weight of sugar and 0.01 to 0.03 parts by weight of phosphate are added to 100 parts by weight of the fish paste as an additive. Step S5; Pressing squid powder mixed with additives in a molding machine in a molding machine to form a fish cake having a predetermined shape (S6); Filling and packing the fish cake molded in the step by a known method (S7); Method of producing a squid fish cake, characterized in that completed by the step of storing the frozen fish cake frozen (S8). The method of claim 1, wherein the cuttlefish body selected by yesterday's treatment step is cut into thin and elongated shapes having a thickness of about 1 to 5 mm. The method of claim 1, wherein the cuttlefish body selected by the yesterday treatment step is cut into jerkys having a thickness of 1 to 5 mm. The method of claim 1, wherein the step of drying the squid meat so that the moisture content is 70 to 80% is either natural drying or drying in a dryer.