KR900003554B1 - Process for making hamburger with red fresh fishes - Google Patents

Abstract

he method for preparing hamburger with red fresh fish comprises: (a) removing the head and the intestines from 500Kg of sardine and washing the above sardine ; (b) putting 180Kg of sardine flesh in acetic acid solution for 15 mins and removing the supernatant of the acetic acid solution containing the flesh; (c) adding soda water into the precipitated flesh and mixing for 13 mins; (d) removing the supernatant of soda water and putting the precipitated flesh in water for 10 mins; (e) pulverizing the above flesh and adding 8Kg of sugar, 8Kg of sorbitol and 0.2g of phosphate into smashed flesh; (f) freezing the mixture to obtain 100Kg of flesh usable in hamburger.

Description

Frozen meats made from red meats and manufacturing method of hamburgers made from them

The present invention relates to a frozen meat which is made from red meat fish and a method of producing a hamburger made from the same.

In general, the use of fish meat as the main raw material for hamburgers, the processing of high-preservation frozen meat that is processed from the original fish (red meat) is technically important above all.

When raw fish is frozen as it is, in order to manufacture hamburgers and other seafood products, the raw materials are changed into a state that cannot be processed or manufactured as a hamburger by the frozen change.

This is mainly due to the freezing action of fish in the meat during freezing, which causes the breakdown of meat cells and the associated thawing out of the thaw ("drip" phenomenon), or protein deterioration during cryopreservation and oxidation of polyunsaturated fatty acids. This is because it changes the nature of fish meat.

In addition, red meats contain a lot of glycogen in the fish meat, and the glycogen is significantly converted into lactic acid through volyl pyruvic acid after death, and accumulates in the fish body.

Red meat fish in the present invention refers to the "back blue fish" and may include sardines, mackerel saury and the like.

For this reason, fish meat is inclined to acidity, and fats are decomposed and oxidized.

By the generation of such substances, the texture and elasticity in the production of soft products or hamburgers, there is a smell, the quality is significantly lowered and commercial production is not possible.

Furthermore, the conventional method for preparing frozen meat is cut, washed with water after intestine removal, and harvested, followed by washing and bleaching in water and dehydration. However, this method is almost impossible to remove water-soluble proteins and lipids as a major cause of quality deterioration.

Accordingly, a first object of the present invention is to provide a method for producing frozen meats using red meats in raw meat hamburgers made from red meats, in particular, multi-colored red meats. It is. In the well-known frozen meat manufacturing method, red meat fish cages are cut and refrigerated → washed → cut → meat → crushed → dehydrated → meat separated → polymerized phosphate → frozen → raw fish meat. Washing gand bleaching in water was carried out 3-4 times in the present invention. However, in the present invention, water soluble proteins and fats, which are the main causes of quality deterioration, were impossible by only the hydrolysis process by performing the organic acid and alkali hydrolysis process before the hydrolysis process. It is intended to allow removal of the components of fish odor, trimethylamine.

When described in more detail by the present invention as follows.

As in the conventional treatment process, the fleshed fish meat obtained by treating the whole fish body is first introduced into the organic acid solution so as to have a pH of 4.5-5.2 (conditions: a solution at a temperature of 10-12 ° C. and 4 weight of fish meat). -5 times) alternately perform organic acid chain for 5-20 minutes.

As the type of organic acid to be treated in the above, formic acid, acetic acid (or glacial acetic acid), lactic acid, butyric acid (butyric acid), tartaric acid and malic acid may be used as the acid.

The main purpose of the organic acid chain carried out here is to remove trimethylamine, which is the main component of fish odor, and not to be impaired at all with respect to the chemical properties of amino acids which are components of taste.

Next, alkali water chaining is performed.

The chain is stirred for 5-20 minutes in an alkali salt solution of PH 7-9. The alkali chains allow the pH of the fish meat to shift to neutral and insoluble substances are easily eluted, thereby changing the environment, so that water-soluble proteins and fats not obtained only by the chains can be removed.

Furthermore, when manufacturing a hamburger mainly composed of red fish meat, the frozen meat prepared by the conventional method does not have the organic acid and alkali chain treatment process described above. The production of hamburgers that can be used is difficult, but by treating as described above (organic acid treatment), the quality of the red meat frozen meat is improved, and the texture of the red meat fish frozen meat according to the present invention during the production of hamburgers is improved. It is possible to produce hamburgers which are greatly improved in elasticity, odor and taste.

Next, a second object of the present invention is to provide a method for producing a hamburger by using essentially the frozen meat made from red meat fish obtained in the first object.

Traditional hamburgers made from red meat fish meat as raw or frozen meat are mostly sardine odor and poor texture.

This is because there is a problem in the processing method of processed meat, which is a raw material, and the method of adding saline amount and proper temperature control are not considered at all when thawing frozen meat.

In the conventional method, the salt is ground by adding 3% of salt in a weight ratio of meat, so that the salt-soluble protein in the fish meat is sufficiently dissolved to form a network fiber structure that affects the texture of elasticity. In order to adjust and reinforce the elasticity, vegetable protein, starch, and other subsidiary materials were added and frozen to obtain a product.

The products made in this way contain more than 15% of starch in general hamburgers, so the starch is strong and a large amount of water is added due to the starch, so the texture of the finished product is not good, and the product is frozen. The drip phenomenon was so severe that it was difficult to obtain the desired product.

In addition, the temperature control should be within the appropriate range during salting, so that the soluble protein is sufficiently eluted and the network structure is well formed to obtain a good elasticity and tissue.

However, if the temperature control is not performed at 5-10 ° C. or less during salting, the dissolution of the salt-soluble protein or the setting of the salt-soluble protein occurs, making it difficult to manufacture the desired hamburger.

Therefore, the gist of the hamburger manufacturing technology of the present invention is to solve the above-mentioned shortcomings by adding a small amount of starch and protein by adding a small amount of salt to sufficiently dissolve the salt-soluble protein to form a network fiber structure well, It relates to a technique for dissolving the salt-soluble protein necessary for manufacturing a hamburger having good taste, good elasticity and texture, and no drip phenomenon during thawing before cooking.

The detailed description is as follows.

In view of the characteristics of the hamburger of the present invention, in order to obtain a product having a strong elasticity and a good tissue, a method of reducing starch, water, and salt addition must be taken.

In this way, in order to generate the same solubility of the salt-soluble protein as that of 3% saline with 1.5-2% saline, the solution is prepared by adding three times the amount of saline and adding salt in order after salting. The amount is added to saline solution and heated to complete dissolution. The pH of this solution is adjusted to neutral, that is, PH 7 ± 0.2, cooled and used for salt changing.

In other words, while managing the thawed meat at a temperature of 5-10 ℃, the salt and sugar aqueous solution made above is divided into two equally and gradually mixed evenly over the second. In this way, the salt penetrates into the fish meat on average due to the strong penetrating pressure of sugar, so that the dissolution of salt-soluble protein is equivalent to adding 3% of salt.

By using this method, the desired burger product is made by dissolving 1% salt soluble protein than the conventional salt concentration to form a network fiber structure, and then adding a small amount of starch and protein and other ingredients.

The present invention will be described in more detail according to examples.

Example 1

Red meat, ie sardine frozen meat manufacturing method.

500 kg of fresh sardines were removed by hand and washed with water until centuries of blood and dirt were removed by centrifugation at 1 l ° C ± 1 ° C, and only the meat part was harvested by a pressurizer to obtain 180 kg of fish meat. Then, 360 g of glacial acetic acid was added 180 kg of fish meat to an aqueous solution of glacial acetic acid dissolved in 900 kg of water at 10 ° C., stirred for 15 minutes, and left to settle. The supernatant was removed (organic acid hydrocracking process: odor component and trimethylamine component in this process). Was completely decomposed and removed).

In addition, a sodium bicarbonate solution dissolved in 900 kg of 10 ° C. water 900 kg was added to the precipitated fish meat, stirred for 13 minutes, and left to settle.

The resulting supernatant was removed (alkali chain: in this process, the pH of the fish meat became neutral and the water-soluble protein and fat were easily eluted).

900 kg of 10 ° C. was added to the precipitated meat, stirred, left to stand for 10 minutes, and precipitated to remove the supernatant (water chain: water-soluble protein and fat were removed).

Then, three chains were carried out to remove blood, fat, and water-soluble protein. The precipitated fish meat was sent to a dehydrator for dehydration. The meat was separated by a meat separator, and then 8 kg of sugar, 8 kg of sorbitol, and 0.2 kg of polymerized phosphate were mixed and frozen to obtain 100 kg of raw ham meat.

Example 2

How to make burgers

After thawing 1500 g of the red meat frozen meat obtained in Example 1, it was put into a mortar (mixer) and grinding was started. When the fish meat temperature was ground to 5 ° C, grinding was continued while putting 50 g of 105 g of saline sugar solution (25 g of a solution of 25 g of salt and 5 g of sugar dissolved in 75 ml of water and cooled by neutralizing PH) for 1 minute.

After 1 minute, the remaining amount of 55 g was added evenly over 1 minute, and grinding was continued for 5 minutes (at this time, dissolution of the soluble protein was completed).

At this time, the remaining sugar 9g was added and mixed for 2 minutes.

At this time, temperature control should be done at 5-7 ℃.

The following was added and mixed in the order recorded below.

Temperature control was kept below 10 ° C. until mixing was complete. Each 100g was molded in a constant shape and fried in soybean oil at 145 ± 5 ° C. for 6 minutes to obtain 3.5kg of product.

Compounding amount of the product

Frozen Meat 1500g

25 g of salt

14 g of sugar

Soy Protein 20g

Wheat Starch 45g

45 g cornstarch

90 g of liquor

Xylose 2g

400g pork

60g egg white

0.2 g of spices

300 g onion

Claims (4)

In the manufacturing method of frozen meat which uses red meat as raw material, organic acid solution having a temperature of 10-12 ° C. adjusted to pH 4.5-5.2 before the water chain treatment of the fish meat obtained by treating red meat ( 4-5 times the weight of fish meat), characterized in that the organic acid chain treatment is performed for 5-20 minutes. The method of claim 1, wherein the organic acid of the organic acid solution is selected from formic acid, acetic acid (glacial acetic acid), lactic acid, butyric acid, butyric acid, and malic acid. 2. The method of claim 1, wherein the meat is stirred for 5-20 minutes in an aqueous sodium bicarbonate solution (PH 7-9) before the hydrocracking process and after the organic acid hydrocracking process to facilitate the elution of the water-soluble protein and fat of the meat. Characterized in that the manufacturing method. In the method of manufacturing a hamburger made from frozen meat obtained in claim 1, a salt of 1.5 ± 2.0 is added to sufficiently dissolve the salt-soluble protein so that the fiber structure is well formed, and the starch 3.6% and the protein 0.08 Method for producing a mixture of 5% by adding a% when grinding the grinding (grinding).