KR910005621B1 - Process for production of frozen meat - Google Patents

Abstract

A dehydrated fish meat or frozen fish paste is mixed with 2.5 wt.% edible salt, 1.0 wt.% sucrose and 0.5 wt.% sodium inosinic acid, and pulverized to give the paste. The obtd. paste is mixed with 3- 10 wt.% glucose and 3-10 wt.% sorbitol for inhibiting its quality change, emulsifyed with 5-20 wt.% edible oil and quick- freezed at -40 deg.C or less to obtain the final product. The obtd. product is preserved for a long period and has a good elastity.

Description

Method of manufacturing frozen soft products

The present invention relates to a method for manufacturing frozen soft products, comprising fish meat (including frozen fish and frozen meat paste) as raw materials, adding seasonings such as salt, sugar, etc. to grind meat, and then suppress changes in protein denaturation during freezing. In order to impart dynamicity, glucose and sorbitol are added, and copper and vegetable oil are added thereto together with emulsifiers to emulsify them, and then they are quickly frozen and frozen and resistant to freezing.

Most fish meat products manufactured by conventional methods are fish paste products, which are usually salted and seasoned in fish meat, and then formed by grinding meat and forming elasticity by heating. The situation is not more than three days.

In addition, since it is easy to be contaminated by bacteria during distribution but it is not resistant to cold, it cannot be distributed at low temperature, so it is an urgent need for improvement of long-term stable distribution method. In view of the declining fishery resources due to the gradual exhaustion of offshore resources, the distribution method of fish paste products, which is a very important protein source and food resource, must be improved.

Currently, fish cake products in circulation have weak dynamic resistance, so when frozen and distributed, water is separated after thawing and heating, so that the unique elasticity of the fish cake is not formed and tissues are destroyed.

The present invention solves the above problems, hygienically stable, long-term storage and distribution is possible, to maintain a stable gel-like performance even at low temperatures to produce frozen soft products having the characteristics of instant fish paste that can be cooked immediately at home It is intended to provide.

The present invention is described in detail as follows.

When frozen meat paste is used as a raw material, the meat paste may be half-thawed to be treated in the same process after the meat grinding process.

Products manufactured in this way can be eaten immediately after heating using a microwave oven or a frying utensil at home.

EXAMPLE

[Step 1]

Remove raw guts and gills, put them in a fish meat harvester, separate edible parts and inedible parts, remove invisible parts such as bones and shells, take only pure meat, and crush them three to four times with 10 times the weight of meat. , Foreign substances such as blood were removed.

[Step 2]

The crushed fish meat is put in a centrifugal dehydrator and dehydrated so that the water content of the fish is 75-85%. At this time, the fish meat is in a cake state.

When raw fish are treated, various raw fish are processed, and when frozen meat paste is used, thawing is carried out to the third process.

[Step 3]

Fish meat is put into a silent cutter and ground for 2-3 minutes without additives, and again after salting for more than 2.5% of salt and for 10 minutes, the fish meat becomes smaller and more viscous. At this time, when homogenized by slowly adding about 20-30% of the cold weight of fish meat, salt-soluble protein (actomyosin) is eluted from the fish meat to form a paste meat paste.

[Step 4]

Add the seasoning of 1W% of sugar and 0.5W% of sodium glutamate in the weight ratio of the meat paste of the second process to the paste of paste in the paste state, and use 3-10W% of sugars such as glucose and sorbitol. Freezing denaturation is suppressed and emulsified by adding 5-2W% of animal and vegetable oils such as soybean oil and pork paper and 1W% of emulsifier (monoglyceride) to the meat paste of the second step. Mix cheese, vegetables and starch for effectiveness.

[Step 5]

The meat paste, which has completed the fourth process, is molded into an arbitrary shape such as quadrilateral, oval, and irregular shape, and packaged in P.P tray or various types of wrapping paper and rapidly frozen below -40 ℃.

This can be cooked and eaten as needed while being kept frozen at -15 ℃.

The results of examining the quality characteristics of the frozen fish cake product prepared by the above embodiment are shown in Table 1.

TABLE 1

Common fish paste cannot be frozen. This is because a considerable amount of water is separated during thawing due to degeneration of fish meat protein, and tissues are destroyed, resulting in a loss of unique elasticity. When comparing the amount of water separated from both fish cakes by thawing the fish paste prepared by the present invention and freezing storage for a predetermined period of time for a certain period of time, about 4% after 1 day, about 5-7 after 10 days %, After 30 days of storage, the moisture content of 5.8% -6.1% is low.

TABLE 2

Jelly degree of the fish paste prepared by the general process was 684g.cm steamed fish paste 592.cm after the freezing immediately after freezing and 608g.cm and 513g.cm after 20 days of storage, but the product according to the present invention was fried immediately after freezing. Fish paste is 894g. ㎝, steamed fish paste 738g.㎝ fried fish paste 210g. ㎝, steamed fish paste 146g. ㎝ than jelly prepared by the general commercial method showed a higher jelly strength and after 20 days storage products according to the present invention The jelly strength of fried fish paste was 762g.cm and steamed fish paste was 694g.㎝. The fried fish paste was 152g.cm and the steamed fish paste was 181g.cm.

TABLE 3

When comparing the hardness of fish cake products with the cohesiveness of resilience, the hardness was 4.5kg for fried fish paste and 3.8kg for steamed fish paste, and the cohesiveness of 0.79. And 0.82.

On the other hand, the hardness of the fish cake prepared by the present invention is 6.0kg, fried fish paste 5.2kg fish cake, hardness is 1.4-1.5kg higher than the fish cake prepared by the general process, the degree of cohesion is also 0.03-0.05 High can be seen in Table 3.

As a result of Table 2 and Table 3 it can be seen that the numerical value representing the tissue characteristics is higher than the fish cake by the general process, the elasticity of the product produced by the present invention is excellent.

TABLE 4

In Table 4, the L value represents whiteness, and a high value indicates brightness and a low value darkens. The a value represents redness, the b value represents yellowness, and ΔE represents the total color difference between the white standard color plate, and the larger the value, the darker the overall color of the product is.

It can be seen that the color gloss of the product of the present invention has a higher L value and lower a, b, and ΔE values than the product of a general process, and thus brighter color gloss.

L, a, and b values of the white standard color plate were 89.2 L values, 0.78 a values, 0.92 b values, and ΔE was calculated as follows.

L, a, b: values of standard color plates, L ', a', b ': values of samples

TABLE 5

The sensory preferences in Table 5 were selected by 7 fish processing specialists and evaluated by the 5-point rating method. 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad It was set up and investigated.

The significance test was performed at the 5% level among the samples, and the difference was not recognized only in the color of the fried fish paste, and it was found that all the items including the color of the steamed fish paste were recognized.

In particular, the greatest significance is recognized in the sense of organization.

In other words, the product according to the present invention is almost similar to the product by the general process in the fried fish cake, it can be seen that all items show a high sensory score and the degree of difference is clearly recognized.

As described above, when the present invention is stored for 20-30 days at -15 ° C, the amount of water separated during storage can be reduced by 4-7%, and the elasticity is enhanced by 160-180g.cm. By increasing the hardness of about 1.4kg, it is possible to develop a product having a completely dynamic resistance, there is also a significant difference in preference.

Claims (1)

Add salt, sugar and sodium inosinate to 2.5W%, 1W% and 0.5W% of dehydrated fish meat or frozen meat paste, respectively, and grind the meat, and then suppress glucose, sorbitol, and other quality changes during freezing. 3-10W% was added, and 5-20W% of various copper and vegetable oils were emulsified together with an emulsifier to inhibit freezing denaturation of the fish protein. Method of manufacturing instant frozen soft products which can be heated immediately by microwave or frying to make them edible immediately.