KR20090059951A - Preparation method of retort-cooked fishes of softened bone - Google Patents

Abstract

A preparation method of retort-cooked fishes of softened bone is provided, which obtains excellent eating taste of the fish. A preparation method of retort-cooked fishes of softened bone comprises: a processing stage which hygienically pre-processing the raw fishes; a salted food seasoning and water balancing processing stage; a first heat treatment stage which thermally coagulates the epidermal of fish; a second pressure heat treatment stage which softens flesh and fish bone; and a processing stage which hygienically cold-packaging.

Description

Preparation method of retort-cooked fishes of softened bone}

The present invention relates to a method for producing a bone softened fish processed food. More specifically, the fresh fresh sea fish or thawed frozen fish are sanitarily processed to remove non-edible parts such as scales, fins and internal organs and washed with water, and then cooked and cut into appropriate sizes and shapes, salted or seasoned. After drying, blow drying at 30 ℃ or lower to control water content, either directly heating with water vapor under reduced pressure, or coating with starch material and then heat-treated in cooking oil at 100-130 ℃ for 5-15 minutes And the first heating step of partially thermal coagulation of the subcutaneous muscle, the pressurized heat treatment step of heating second by using steam at 110-130 ° C, the air cooling step without using the cooling water, the rapid freezing or boiling sterilization process after packing. It relates to a method for producing a fish food, characterized in that consisting of a post-treatment step.

The bone-softened fish processed food of the present invention has the advantage that the skin is stable and does not have a high temperature heating smell such as canned food, and the taste of fish meat is good, such as the taste of fish, and the bone is soft enough to be edible with bones.

Conventional canning method of fish can be washed, salted and cooked raw fish, infused into a metal container with seasoning or filling liquid, then sealed and heated and sterilized for a long time at room temperature by using hot boiling water or steam. Can be stored and distributed without deterioration, and also has the advantage that the bone is softened and eaten as bone. However, it is difficult to meet the rapidly changing demand for high-end consumption due to the general deterioration of consumer preferences due to deterioration of the appearance quality such as the occurrence of heating odor due to high temperature heating in the canned food, deterioration of texture due to the inherent meat collapse, and damage to the skin. have. In the case of retort fish processed foods, the hygienic fish is packaged in a heat-resistant packaging material and subjected to high temperature heat treatment, so that the storage stability and osteolytic effect similar to canned products can be expected. It is difficult to fundamentally solve the problem of deteriorating taste symbol.

The prior art related to the present invention is Korean Patent Registration No. 10-0650569 (a method for preparing fish that can consume all fish by-products and bones) is a fish by-product such as thorns, hair, and fins in addition to the fish meat by heating and pressing the fish. As a manufacturing method of fish that can eat and bone, it removes the intestines and blood of the fish and then washes it, pressurizes with nitrogen and steam, and heats it to remove nitrogen and steam after the first processing, pressurizes and heats with steam After the secondary processing, the steam is removed, cooled, immersed in fish with seasoning solution, dried, frozen and packaged. Korean Patent Registration 10-0025527 (Method for Canning Fish Shelling and Meat Processing) is treated with hot water or hydrotreated fish in hydrochloric acid solution, and then steamed to remove the shells, splitting the spine to two sides, and forming a fillet-shaped meat In addition, the present invention relates to a method for processing canned fish shells and meats for processing. Also, Korean Patent Registration 10-0369110 (fish meat solution using fish by-products, preparation method thereof and food containing them) steams fish by-products under hot water under high temperature and high pressure. It relates to a method of melting the meat and bones of fish to separate the solids and the solution portion used in food. However, these prior arts are different from the present invention as a method of separating bone and meat from fish.

The present invention relates to a method for producing a bone-softened fish processed food manufacturing method (1) sanitary treatment and washing process of raw fish (2) salt seasoning and moisture control process (3) primary heat treatment process such as vacuum cooking (4) 2 (5) packaging and post-treatment process.

The present invention has been made to solve the problems of the prior art as a raw material of good fresh fish or thawed fish to control the moisture through a sanitary treatment and dyeing process in an appropriate manner and then do not add seasoning liquid or juice In order to suppress the damage of the skin in the state, the first heat treatment condition causing partial heat coagulation of the epidermis and subcutaneous muscle components and the pressure heat treatment condition sufficient to soften the fish bone while maintaining the meat quality unique to the fish meat, It is a technical task of the present invention to propose post-processing processing conditions for imparting storage circulation.

The fish meat is immersed for a certain time to adjust the salinity of the fish meat, and the salted fish meat is dried at a temperature below a predetermined temperature until an appropriate moisture content is reached. At this time, if the drying temperature is increased, browning of the fish meat may occur, and heat denaturation of the skin material of the skin may result, so that the salinity of the fish meat is adjusted to 1 to 1.5%.

Fish meat that has undergone a primary heat treatment process that partially heats the skin's skin components while suppressing damage to the skin by heat treatment with steam under reduced pressure or with low temperature milking with cooking oil, Moisture free surface movement becomes difficult and the deeper layers stay in incomplete cooking. The first heat treated fish meat is placed in a container and subjected to a second heat treatment under high pressure with high temperature water vapor so that the fish meat has a proper juicy meat texture and a soft texture with soft bones.

The fish processed food according to the present invention is sufficiently heated through a two-stage heat treatment process without using seasoning liquid or any filling liquid (充 塡 液), so it has the same level of fish bone softening effect as canned food, so that fish can be eaten as bone. Can be. Therefore, it is possible to provide a processed fish that can easily ingest the nutrients unique to fish such as polyunsaturated fatty acids such as calcium and omega 3 fatty acids, high quality proteins and mucopolysaccharides.

The present invention shows a method for producing a soft bone fish processed food that can be eaten fish bone.

The present invention in processing to eat fish bones,

(1) sanitary pretreatment of raw fish;

(2) dyeing seasoning and moisture control process,

(3) a primary heat treatment step of partially thermally solidifying the skin components of fish meat while suppressing damage to the skin by heating with steam and treating them with vacuum cooking or cooking oil at low temperature;

(4) process of secondary pressure heat treatment so that meat and bone having soft juicy texture are softened by adding water vapor to the first heat-treated fish meat,

(5) A method for producing fish bone softened fish processed food, which includes a step of sanitarily cooling packaging and freezing.

The raw fish can be used to remove the non-edible portion of the fish or thawed fish (washing with saline or purified water).

Fish pretreated in the above can be immersed in salt solution or salt solution containing 3 to 20 ℃ salt for 5 minutes to 5 hours to allow salt and seasoning liquid to penetrate the meat.

The pretreated fish is dried at a temperature of 10 to 40 ° C. to adjust the water content to 62% to 69%.

In the above-described primary heat treatment, which is heated by steam and vacuum-cooked, the fish meat is subjected to steam at 9,500 Pa to 12,000 Pa or -0.1 to -1.0 kg / cm ² and 5 to 60 under heating conditions at a temperature of 50 to 90 ° C. The steam can be vacuum cooked by direct heating for a few minutes.

In the above-mentioned primary heat treatment prepared with cooking oil, the surface of fish meat including fish bone is 0.1 to 2.0% of one or two polysaccharides of gelatin, sodium alginate, powder agar, carrageenan, xanthan gum, locust bean gum and guar gum. The surface of the fish meat can be heat-solidified by applying it thinly with a starch composite material containing as much as possible, followed by heat treatment for 3 to 30 minutes in vegetable oils maintained at 100 to 130 ± 2 ° C.

The composite starch material may be composed of one or more selected from wheat starch, modified starch, corn starch, potato starch, sweet potato starch or tapioca starch.

The secondary heat treatment may be heated and cooked for 10 to 60 minutes at a steam pressure of 200,000 to 300,000 Pa or 0.5 to 2.5 kg / cm ² and a product temperature of 105 to 130 ° C. using a steam direct heating method using a retort.

After the secondary heat treatment, the state of the cooked meat may be stabilized by cooling by air cooling until the temperature of the fish body becomes 40 ° C. or less.

In the above-mentioned freezing distribution fish, the fish meat is vacuum or packed after secondary heating and cooling to rapidly freeze the core temperature at -20 ° C or less within 2 hours at -40 ° C or less. have.

In the above-mentioned low temperature distribution fish, the fish meat is vacuum-packed after the secondary heating and cooling, and sterilized for 10 to 30 minutes in a retort using hot water at 100 ° C or steam at 105 to 125 ° C. It may include a step of quenching so that the product temperature is 15 ° C or less within the time.

The present invention includes a bone-bone softened fish processed food prepared by the above-mentioned method.

The method for preparing fish stabilized and osteosoftened fish foods according to the present invention is prepared by using fresh fish or thawed fish with good freshness and controlling moisture through hygienic treatment and dyeing in an appropriate manner, and then do not add seasoning liquid or juice. Heat treatment by a specific method in the absence of damage to the skin and subcutaneous muscle components are partially thermally solidified to prevent surface leakage of the internal moisture of the meat by heating, high temperature saturated steam under pressure (상태 和 水蒸氣) ) Secondary heat treatment process that softens fish bones while maintaining the unique meat taste and palatability of fish meat, packaging process to suppress damage to fish and fish meat, and freezing and hot water sterilization to give storage circulation. It is characterized in that the configuration.

Process for producing bone-softened fish processed food according to the present invention (1) sanitary treatment of raw fish and water washing cooking process (2) salt seasoning and moisture control process (3) primary heat treatment process such as vacuum cooking (4) secondary pressurization Heat treatment step (5) relates to a method for producing fish stabilization and fish bone softening fish processed foods, characterized in that the packaging and post-treatment process. Hereinafter, each step process will be described in detail.

(1) Raw fish processing

Fish of varieties and sizes suitable for canning and retort processing. Fishes with good freshness or fish thawed by appropriate methods are removed from scales and fins, and incisions are made on abdomen or blood to remove non-edible parts such as guts and blood. Then rinse in a sanitary manner. Washing water should be washed with drinking water if possible or inevitable with 10 ℃ or less, and washed with saline solution around 3%, and then remove excessive surface water of fish by using porous tray or basket.

(2) salt or ground seasoning

The fish meat is immersed in a saline solution or seasoning solution at a concentration of 10 to 20% for a certain period of time so that salt or seasoning components can penetrate the fish meat. At this time, the salinity of the fish meat is suitable 1 ~ 1.5% level.

(3) moisture control

Fish meat treated with dyeing is placed on a drying tray and blow-dried at 30 ° C. or lower and dried until an appropriate moisture content is obtained. At this time, if the drying temperature rises above 40 ° C, it is necessary to be careful because it may adversely affect the primary and secondary heat treatment processes due to the promotion of the browning of the fish meat and the thermal denaturation of the skin meat components.

(4) primary heat treatment

Under the reduced pressure conditions, vacuum cooking method is used for direct heat treatment using steam, and low temperature milking treatment method for short time heat treatment using cooking oil is used for the first heat treatment to partially thermally coagulate the skin components of fish meat while suppressing damage to the skin. . In the case of using the vacuum cooking method, using a retort capable of vacuum cooking, a direct heat treatment is performed for a predetermined time using saturated steam as a heat source under a reduced pressure of 9,000 to 12,000 Pa. At this time, it is convenient to use a special surface treatment product such as a ceramic for easy drying of the tray for drying the protein. When using low temperature lacquer treatment, the surface of fish meat is lightly coated with starch powder material and then heat treated by dipping fish meat in cooking oil maintained at 100 ~ 130 ℃ for a certain time. Fish meat that undergoes such a first heat treatment process is the fish meat of the surface layer is solidified, the free surface movement of the internal moisture is difficult to change, and the deep meat layer remains in an incomplete cooking state.

(5) secondary heat treatment

The fish meat after the first heat treatment is placed in a heating tray or a steaming container with a lid and subjected to pressurized heat treatment for a predetermined time by a direct heating method using high temperature steam at 110 to 125 ° C. In this process, fish meat has a tender texture with moderate meat quality and soft bones.

(6) cooling and packing

Fish meat after the second heat cooking is naturally cooled in a sanitary refrigerating chamber until the temperature reaches 40 ℃ or lower. Due to the difference in the physical properties of the surface of the cooked fish meat and the surface of the heating tray, the detachment of the fish meat is facilitated, thereby minimizing damage to the fish or fish meat.

(7) freezing

In the case of fish products for refrigeration distribution, after the second heating and cooling, the fish meat is vacuumed or packed with air, and then freezes rapidly at a rate of -20 ° C at a core temperature within -2 ° C within -2 ° C. Store in freezer at ℃.

(8) boiling water sterilization and cooling

For products for refrigeration distribution below 10 ℃, vacuum-pack the fish meat after the second heating and cooling, immerse it in 100 ℃ boiling water or sterilize it for more than 101 minutes using saturated steam, and then quench it to the temperature below 10 ℃ within 20 minutes. Store at refrigeration temperatures below 10 ° C.

Hereinafter, the content of the present invention will be described in detail through Examples and Experimental Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Example 1 Salting and Moisture Control of Mackerel Meat

10kg of freezer mackerel with good freshness weighs 385g and is left in a 10 ℃ cold storage room to reach -5 ℃. After thawing and immersing for 30 minutes in 13 ℃ flowing water, it is opened and gills, fins and intestines are opened. After removing blood, etc., cut the knife to the middle of the abdominal muscle, incise it, clean it with fresh water, immerse it for 10 minutes in 10% saline solution, and dry it for 12 hours with a 25 ℃ air blow dryer to make 66.3% of mackerel. 5.6 kg were obtained.

Example 2 Vacuum Cooking Heating of Mackerel Meat

5kg of mackerel with air content controlled to 66% by air drying was put into a retort-only porous aluminum tray, and a steam retort capable of steam heating under reduced pressure was used as a direct heat source under steam pressure of 1,050 Pa and body temperature of 65 ℃. 40 minutes of heat treatment resulted in 3.7kg of mackerel meat with stable skin condition, good color appearance, and stable epidermal muscle.

<Example 3> Low-temperature lactation heat treatment of forested fish

After defrosting, the surface of the meat is thinned with 2% gelatin powder containing potato starch powder, using 5kg of raw fish flakes (within 235g of individual weight), which have undergone hygiene treatment such as fins, internal organs removal, and washing (including spinal bone). After application, heat treatment was carried out for 10 minutes in an edible oil and then adjusted to 110 ± 2 ° C., and then taken out to obtain 4.2 kg of cooked meat having good preservation of the epidermis and good thermal coagulation of the epidermis.

Example 4 Pressurized Heat Treatment of Vacuum Cooked Mackerel Meat

5 kg of mackerel, first vacuum-cooked, for 40 minutes at a temperature of 65 ° C. at a body temperature of 65 ° C., is directly heated with steam only at a temperature of 110 ° C. for 40 minutes, and then cooled by air to obtain a good surface color and cooking flavor. There was almost no occurrence and 3.2kg of cooked fish meat with excellent gravy and softening degree of fish bone was obtained.

Example 5 Pressurized Heat Treatment of Cold-Fried Tangerine Limed Fish Meat

5kg of frozen fish meat treated with cold lactose by the method of Example 3 was heat-treated at 120 ° C. for 40 minutes by direct steam heating, and then cooled by air to obtain good skin color and skin preservation, excellent cooking flavor, juicy and tasteful taste. And 4.2kg of cooked fish meat with proper softening state of fish bone was obtained.

Experimental Example 1 Control of Moisture in Fish Meat by Air Drying

Four main popular fishes sanitized by conventional methods were placed in a drying tray, left for 30 minutes to remove surface moisture, and then blown at 25 ° C. After 12 hours of drying, the water content was 62.7% (mackerel) to 69.0% ( Aim fish was obtained (see Table 1).

Table 1. Moisture Content of Fish Meat by Air Drying

Experimental Example 2 Quality Characteristics of Vacuum Cooked Fish Meat

After the sanitary treatment, three kinds of fish meat, such as mackerel, blow-dried to a water content of 62-69%, were cooked for 10 to 40 minutes at steam pressure of 1,050 Pa and heat-treated at 63-65 ° C. Vacuum-cooked fish meat is more common than general steam heating cooking. As a result, the color and state of the fish are stable, the juice is maintained, drips do not occur when heated, and the cooking yield is relatively high (see Table 2).

Table 2. Changes in Quality Characteristics of Fish Meats by Vacuum Cooking Time

¹⁾ Heating at 105 ℃ for 20 minutes, vacuum cooking condition: 1,050Pa, 65 ℃

Quality characteristics: +++: Extremely good, ++: Excellent, +: Normal,-: Slightly poor,-: Extremely poor

<Experimental Example 3> Quality Characteristics of Fish Meat Treated with Cold Rice

After hygiene treatment, three kinds of mackerel, etc., without moisture control, are lightly coated with corn starch containing 1% gelatin and 1% sodium alginate, and then cooked in cooking oil maintained at 110 ± 1 ℃. After the heat treatment for 5 to 15 minutes and dried to investigate the quality characteristics, the cooked fish meat was cooked for 10 minutes at 105 ° C compared with the control sample steamed for 10 minutes. In terms of taste and taste, it showed excellent sensory quality characteristics, hardly generated drip and high cooking yield. (Table 3)

Table 3. Changes in the Quality Characteristics of Fish Meats by Processing Time of Cold Milk

¹⁾ 105 ℃ water vapor 10 minutes heating,

Quality characteristics: +++: Extremely good, ++: Excellent, +: Normal,-: Slightly poor,-: Extremely poor

Experimental Example 4 Investigation of Quality Characteristics of Pressurized Mackerel Meat after Vacuum Cooking

After hygiene treatment, vacuum-controlled mackerel (shell type including dark and bone) was vacuum-cooked first at 1,050 Pa for 40 minutes at a temperature of 63-65 at a temperature of 20 minutes and steam for 20 minutes and 30 minutes at a temperature of 105-121 ° C. Sensory palatability and hardness of fish meat and fish bone were measured after the primary heat treatment. As a result, heat treatment at 110 ° C. for at least 30 minutes yielded cooked fish suitable for taste and softening of fish bone (Table 4, FIG. 1A, See FIG. 1B)

Table 4. Hardness of Pressurized Mackerel Meat and Bones after Vacuum Cooking

¹⁾ Food taste: +++: Extremely good, ++: Excellent, +: Normal,-: Slightly poor,-: Extremely poor

Experimental Example 5 Quality Characteristics of Pressurized Heat-treated Limed Fish Meat

After the sanitary treatment, the surface of the flesh was used as a raw corn starch (including chunchbone), which had no control of water content, and the surface of the meat was lightly coated with corn starch powder containing 1% gelatin and 1% sodium alginate, and then 110 ± 1 ℃. After heat treatment for 10 minutes in cooking oil maintained by using a retort, secondary heat treatment by steam direct heating method for 20 minutes and 30 minutes at 105 ~ 121 ℃ of product temperature using air retort, and then cooled by air to compare sensory palatability and hardness of fish meat and bone. As a result, when the heat treatment for 30 minutes at a temperature of 110 ° C temperature, the cooked fish meat with high food yield and moderate softening state of the taste symbol and fish bones is obtained (see Table 5, Figure 2a, Figure 2b).

Table 5. Hardness of pressurized heat-treated fish and fish bones after cold lacquer treatment

¹⁾ Food taste: +++: Extremely good, ++: Excellent, +: Normal,-: Slightly poor,-: Extremely poor

Experimental Example 6 Nutritional Components of Osteochondized Fish Food

The primary nutrient composition of the bone-softened fish meat (including fish bones), which was first heated by steam heating at 65 ° C for 40 minutes, and then heated at 120 ° C for 30 minutes, was generally compared to the raw meats with the decorative meat. Eicosapentaenoic acid (EPA), which belongs to omega-3 fatty acids with excellent physiological activity among calcium (Ca), iron (Fe), vitamin A, and polyunsaturated fatty acids, which has decreased moisture, crude protein, and crude fat content. The content of DHA (Docosahexaenoic acid) tended to increase significantly. This may be due to the fact that bone softened fish meat contains fish and bones with high lipids and minerals (see Table 6).

Table 6. Comparison of Nutritional Components of Osteoporosis Heated Fish Meat

¹⁾ Decorated meat 2) Processed osteoarthritis 3) Retinol content (㎍) 4) Content of lipid component (%)

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

 Fish processed food according to the present invention is sufficiently heated through a two-stage heat treatment process without using seasoning liquid or any filling liquid, so fish can be eaten as bone due to the same fish bone softening effect as canned food. It's easy to get your fish's nutritional nutrients, including omega-3 fatty acids, proteins and mucopolysaccharides. In addition, the present invention is easy to join with the traditional cooking processing technology when used in the industrial production of fish processed foods that can be eaten as a bone without heating odor can produce processed foods of seafood pieces with various palatability, Although it has excellent nutritional value, it is likely to be widely used as a technology to enhance the dramatic added value of low-dose seafood, which is popular because of bone separation, difficult cooking and fishy smell.

1 is a sensory preference diagram of the secondary heating mackerel meat after vacuum cooking, Figure 1a is a sensory preference diagram of mackerel meat heated for 20 minutes, Figure 1b is a sensory preference diagram of mackerel meat heated for 30 minutes.

Figure 2 shows the sensory preference of the cold-water lacquer and pressurized heat treated fish, Fig. 2a is a sensory preference of the cold-water lacquer and pressurized heat treatment (20 minutes), Figure 2b is a cold lacquer and pressurized heat treatment (30 minutes) It is a sensory symbol of a forest fish.

Figure 3 shows the manufacturing process of the frozen-processed osteochondral fish processed food of the present invention.

Figure 4 shows the manufacturing process of the low temperature distribution osteochondral fish processed food of the present invention.

Claims (11)

In processing fish to be eaten as bone, (1) sanitary pretreatment of raw fish; (2) dyeing seasoning and moisture control process, (3) a primary heat treatment step of partially thermally solidifying the skin components of fish meat while suppressing damage to the skin by heating with steam and treating them with vacuum cooking or cooking oil at low temperature; (4) process of secondary pressure heat treatment so that meat and bone having soft juicy texture are softened by adding water vapor to the first heat treated fish meat, (5) Method for producing a soft bone fish processed food comprising the step of sanitizing cooling packaging and freezing 2. The method of claim 1, wherein the raw fish is washed with saline or purified water by removing the non-edible portion of the fish or thawed fish. The method of claim 1, wherein the pretreated fish is immersed in a salt solution or salt containing salt at 3 to 20 ℃ for 5 minutes to 5 hours so that the salt and seasoning liquid penetrates into the meat Manufacturing method The method of claim 1, wherein the pretreated fish is blown and dried at a temperature of 10 to 40 ° C. to adjust the water content to 62% to 69%. The method of claim 1, wherein the first heat treatment vacuum-heated by steam to heat the fish meat in the range of 9,500Pa to 12,000Pa or -0.1 to -1.0kg / cm ² steam pressure and 5 to 60 under heating conditions of 50-90 ℃ Method for producing a soft bone fish processed food, characterized in that vacuum cooking by steam direct heating method for a minute The method of claim 1, wherein the first heat treatment for cooking with cooking oil is a gelatin, sodium alginate, powder agar, carrageenan, xanthan gum, locust bean gum, guar gum polysaccharides 0.1 to 1 or more Fish bone softening fish processing, characterized in that the surface of the fish meat is heat-coagulated by applying it thinly with a starch composite material containing 2.0% level and then heat-treated for 3 to 30 minutes in vegetable oils maintained at 100 to 130 ± 2 ° C. Food manufacturing method The method of claim 1, wherein the composite starch material comprises one or more selected from wheat flour, modified starch, corn starch, potato starch, sweet potato starch or tapioca starch. The method of claim 1, wherein the secondary heat treatment is heated to 10 to 60 minutes at a steam pressure of 200,000 to 300,000 Pa or 0.5 to 2.5 kg / cm ² , a temperature of 105 to 130 ℃ by a steam direct heating method using a retort. Method for manufacturing softened fish processed foods The method of claim 1, wherein the fish for freezing distribution is to rapidly freeze at a rate at which the core part temperature reaches -20 ° C or less within 2 hours at -40 ° C or less by vacuum or packing the fish meat after secondary heating and cooling. Method of manufacturing soft bone fish processed food characterized in The method of claim 1, wherein the fish for low temperature distribution, after the second heating and cooling, the fish meat is vacuum-packed and sterilized for 10 to 30 minutes in a retort using hot water at 100 ° C or steam at 105 to 125 ° C. A method for producing a soft bone fish processed food comprising the step of quenching the product temperature within 15 ℃ or less within a time Fish bone softened fish processed food prepared by the method of claim 1.

Images