TW200522875A - Method for processing aquatic products - Google Patents

Abstract

Provided is a method for processing marine foods without damaging originally palatability and taste so that even their bones become eatable. Remove internal organs of a raw marine material, open it by cutting, washing the same with saline, dry the same under a reduced pressure, subsequently heat the same under pressure in a non-sealed packed state, ripen the same in a chilled state and freeze the same. The processed food can be directly subjected to secondary processing such as cooking, baking, frying.

Description

(1) (1) 200522875 IX. Description of the invention [Technical field to which the invention belongs] The present invention relates to a method for processing aquatic food, which is intended to be used without damaging the original food texture and taste of various aquatic products including fish. Taste, so that bones are edible and used for secondary processing such as cooking, roasting, frying, etc., can be processed in accordance with common methods. [Prior art] Aquatic processed products that are edible even with bones are subjected to moist heat above 100 ° C through a sterilization autoclave (autoclave) to impart commercial sterility to hermetically sealed container-packed food. Containers are so-called retort foods, which are covered with plastic and aluminum foil films (as defined by the Japan Canned Food Association's Retort Food Committee). However, conventional pressurized sterilized foods are processed in a hermetically sealed package. Therefore, no matter which food material is used, they have the disadvantage that they tend to have the same texture and taste. In order to improve this, many methods have been proposed. For example, in Patent Document 1, it is disclosed that a dried seaweed sheet is provided on the side of the fish, which is packed in a plastic bag, sealed under reduced pressure, heated at high temperature, and cooled to obtain a fish package. However, since the fish body is sterilized in a hermetically sealed state, the dripping juice leaking from the fish body is in a boiled state, and there is a problem that the appearance is significantly impaired. In addition, when the fish body is hermetically packed in a plastic bag or the like for sterilization treatment, the temperature and pressure difference will occur when the fish body is cooled afterwards, and the packaging bag will swell, and the shape of the fish body itself is incomplete. -5- ( 2) (2) 200522875 In order to solve the problems associated with the sterilization treatment in this closed packaging state, Patent Document 2 discloses that heat treatment is performed in a non-closed packaging state, and dripping juice leaking from the fish body during processing Separate from the fish body and freeze it while maintaining the original shape of the fish body. However, the sterilization treatment in the non-closed packaging state itself requires excessive treatment. In addition, the flavor of the fish flows out as dripping juice, which will deteriorate the taste. It also has rapid damage after the sterilization treatment, which damages the fish body. The only drawback is that the result is completely different from the original texture and taste of the fish. [Patent Document 1] Japanese Unexamined Patent Publication No. 1 1-346 722 [Patent Document 2] Japanese Unexamined Patent Publication No. 2002_335914 [Summary of the Invention] Problems to be Solved by the Invention The problems to be solved by the present invention are processed in a conventional sealed package. The obtained sterilized aquatic product has shortcomings in form and taste. The aquatic food can maintain the original taste of the aquatic product and can be directly subjected to secondary processing such as roasting, cooking, and frying. The present invention is characterized by removing unnecessary parts of the aquatic product to be processed, and then drying under reduced pressure. After the reduced pressure is dried, the heat treatment is performed under pressure in a non-closed state, and the dripping juice leaking out of the aquatic product is separated and discharged. Ripening within range. In the following, the case where aquatic products are fish is used as an example. The reduced-pressure drying treatment is intended to condense the original food texture and taste, and at the same time -6-(3) (3) 200522875 is a treatment to adjust the moisture content. In this reduced-pressure drying treatment, when the fish product to be treated is fish, it is removed. Fish scales and offal are cut according to the final shape of horse mackerel, saury and other products until cut into fish fillets (cut in the middle). The fish body is washed with 7 to 15% saline. However, excessive drying will lose fish juice, so you need to be careful. The reduced-pressure drying conditions are slightly different depending on the type of fish, and it is desirable to perform the reduced pressure drying at 8 6 · 1 -96.3 kPa at 25-35 ° C for 60 to 100 minutes. The pressure heating treatment after the reduced-pressure drying treatment is performed in a non-hermetically packed state. The so-called non-hermetic packaging state refers to a state in which the fish body is not sealed with a plastic bag, a metal container, or the like, and dripping juice leaking from the fish body can be separated from the fish body and discharged during the pressure heating treatment. The pressure heating treatment is a method in which the fish body subjected to the reduced pressure drying treatment is placed in a non-hermetically packed state in a pressure heating treatment device, and heating steam is sealed in the device. In the pressurized heat treatment device, a steam introduction and discharge port and a loop path are provided so that the steam is evenly distributed throughout the device. The conditions of the pressure heating treatment are not particularly limited as long as the bones of the fish body become very soft and the whole bones can be eaten. However, there are also differences in the types of fish and fish, for example, If it is a small fish such as domestic horse mackerel, the pressure is 68.6 ~ 149.1kPa, the best is 81.4 ~ 1 18.7kPa, the temperature is 1 05-1 20 ° C, the best is 1 15-120 ° C, in the processing time 20-5 0 minutes to process. In this way, when the bones are eaten together, an excellent food texture can be obtained. Furthermore, according to the previous conditions, as long as the fish body is dried under reduced pressure, the shape of the fish body can be better maintained even after the pressure heating treatment. (4) 200522875 In addition, under this pressure heating condition, because it is packed in a non-closed container, although complete sterilization cannot be achieved, the number of bacteria attached to the fish body is significantly reduced, and the number of bacteria does not increase. The cooling and curing system does not damage the fish body under pressure and heat treatment. This is a step to promote the homogenization of moisture and the condensation of flavor. Normally, it is best to cool for 3-9 hours at a temperature range of 2-1 0 ° C. Through this step, there is no further rapid temperature change of the fish body, and there is less tissue damage after slow cooling. Therefore, in the cooling temperature range, it is possible to promote the slow transfer of water and ripening of the aroma of scented β. Then, the frozen-cooked fish body is subjected to a freezing treatment, preferably as quick as possible, so as to maintain the shape of the entire fish body. For example, freeze within 1 hour until the core temperature is between 18 and 25 ° C. After the freezing process, the fish body does not generate a pressure difference during cooling. It can maintain the shape of the fish, homogenize the moisture and ripen the flavor. While maintaining the original texture and taste of the fish, it will pass without freezing in the frozen state. Baking, frying, cooking and other secondary processing for consumption. β It can be used as processed food outside the specifications. Most of the small-scale aquatic products such as horse mackerel, butterflyfish (a type of flounder), saury, sardine, etc., which are mostly used as feed or have been discarded, can be used as food materials. To make effective use of it. In addition, since the fish body is subjected to sufficient high pressure or heat treatment in the pressure heating treatment step, the secondary processing does not need to sufficiently raise the core temperature of the fish body, and it can also prevent excessive burnt and dryness caused by excessive heating. Baba and so on. -8- (5) 200522875 In addition, if the secondary processed product is packed in a vacuum packaging machine, it can be cooked in a microwave oven or boiled water to make grilled or boiled fish that is easy to eat even the bones. In addition, for the elderly or children, it is also safer, nutrient value rich, easy to eat, especially aquatic processed products supplemented with calcium °. Moreover, when manufacturing fish and shellfish processed products, labor costs such as cutting and deboning are reduced. Cost, boneless fine meat and meat on the back of dark-colored fish are also available for consumption, which improves the yield of food materials. Lu can significantly reduce the amount of waste processed in the aquatic product processing plant, which has been a problem in the past. [Embodiment] Hereinafter, an embodiment of the present invention will be described with examples. However, the present invention is not limited in any way by these examples. [Example 1] Using frozen saury from Hokkaido as a raw material, a comparative example in which an example treated according to the present invention was subjected to a pressure heating treatment in a sealed package was compared with a sensory test. (Example) First, the frozen saury was removed from the scales and the internal organs, and then subjected to incision processing 'after washing with brine' as a pretreatment, and using a reduced-pressure drying treatment apparatus (designed by Ass system) at a pressure of 9 1.2kPa Next, at 30. (: Drying under reduced pressure-9-(6) (6) 200522875 Drying treatment for 70 minutes. Next, a 90gcmx100cm stainless steel net was set in a pressure heat treatment device (SCF120 10FVW manufactured by Samsung Co., Ltd.), The fish bodies which are dried under reduced pressure are arranged on the top, and are processed for 20 minutes at a steam pressure of 90.2 kPa and a temperature of 1 18 ° C. In the pressure heating treatment, the dripping juice exuding from the fish body is discharged below the pressure heating treatment. Saury after heat treatment under pressure at 5 ° C x 4 hours, after being cooled and matured, it is rapidly frozen. (Comparative example) The cutting process was performed in the same manner as in the example. After the brine was washed, the pretreatment was not reduced. The pressure-drying treatment is hermetically packed in a heat-resistant plastic bag and arranged on a stainless steel net in the same pressure heat treatment device. Under the same conditions as the examples, the heat treatment, cooling and aging, and freezing. Comparative evaluation) The surfaces of the fish bodies of the examples and the comparative examples were grilled in an oven for about 30 seconds, and the food texture and taste were evaluated respectively. The results are shown in Table 1. As shown in this table, the examples of the present invention are " autumn Saury "is excellent in appearance, shape, taste, and texture. Even in terms of hygiene, the number of viable bacteria is usually less than 300 (0). There is no problem. On the contrary," Saury "in the comparative example It is in a boiled state, and it is difficult to maintain its shape. In addition, even after processing such as roasting, the original texture and taste of the fish have disappeared. (7) 200522875 [Table 1] Examples Comparative Examples Appeared without fish meat being incomplete and broken The accumulation of water exuded from the fish body% skin peeling and other large appearance in the container and change the shape by heating. The white portion j formed by color pressure is slightly slightly cooked with water 丨 change color It ’s brown. It ’s obviously different from the appearance of the -1 upper palate. 0 The texture of the bones is so soft that it does n’t need to bear the so-called π canned food. Heating so-called " Canned "tastes and odors. No one feels the food. 0 Strong germicidal taste. 0 to 0. Number of bacteria. 3 00 > (Almost no beginning) ° 3 00 > Maintain a good overall condition (1), the meat is incomplete and boiled.

[Example 2] The sensory inspection results and amino acid analysis results of the examples using cold state horse mackerel from Kyushu were compared and evaluated with the comparative examples. (Example) After removing fish scales and viscera, cutting and processing, and washing with brine, as a pretreatment, dry at 35 ° C under reduced pressure of 91.2 kPa under reduced pressure-11-(8) (8) 200522875 7 0 minutes. Thereafter, as in the case of Example 1, heat treatment was carried out under pressure, and after that, it was cooled and aged at 5 ° C for 3 hours, and then frozen at -35 ° C. (Comparative example) The same as in the example, "the fish scales and the internal organs were removed, and the cutting process was performed, and the salt water was washed." There was no pretreatment. In the same manner as in the above-mentioned example, pressure heat treatment and cooling and aging were performed, and then frozen. (Comparative evaluation) The surfaces of the color bodies of Examples and Comparative Examples were grilled in an oven for sensory test and amino acid analysis. The results are shown in Table 2. As shown in the table, the examples of the present invention are free from defects such as peeling, breaking, and bending of fish. In contrast, the comparative examples are visually unsatisfactory to see obvious external damage. In addition, even if the embodiment of the present invention is subjected to a pre-drying process under reduced pressure and a cooling and aging step after pressurized heat treatment with respect to food texture and taste, the embodiment of the present invention retains a moderate amount of water, and the elasticity and freshness of the fish can be felt. In contrast, the comparative example had slightly more water, and the fish lacked elasticity. In addition, Table 3 shows the "amino acid analysis" as a nutrition index for the two samples. As shown in this table, if the total value of the free amino acids in the examples is set to 100, the comparative example is reduced to about 94%, indicating the loss of amino acids (proteins). -12- (9) 200522875 Table 2 Examples Comparative Examples There are no appearances, and the meat is not completely broken. All the test objects are roughly broken. Incomplete, broken, and large skin changes. Some damage such as peeling. The white part caused by color pressure is slightly different from the sample on the left. The color is slightly changed to the brown color. The bones are so soft that they are not used at all. The bones are soft to the point where there is no need to worry about it. The flesh is hard and hard, but the flesh is felt. The flesh is soft. Some people feel a little pressure and some people feel the heat of pressure heating is smelly. Some people are not smelly at all. Some people did not feel it at all. They felt 〇 to 〇 moisture content (measured 68.70% 73.20% 値). The whole body maintained a good appearance. The damage was significant on the outside. The work in the post state 〇 was also difficult to operate.

-13- (10) 200522875 [Table 3] Examples Comparative Examples Taurine 121.7 115.6 Hydroxyproline 0.0 0.0 Aspartic acid 4.7 4.1 Threonine 18.6 17.1 Serine 8.5 8.2 Glutamate 27.5 22.8 Proline 17.6 17.4 Glycine 12.9 12.5 Alanine 26.0 24.7 Cystine 5.6 5.4 Trancine 19.3 17.1 Methionine 9.4 8.5 Isoleucine 12.8 12.3 Leucine 22.9 22.6 Tyrosine 4.4 4.4 Phenyline 12.2 10.4 Lysine 44.8 38.7 Histidine Acid 109.7 108.4 Arginine 10.9 9.7 Total 489.5 460.0

-14- (11) 200522875 [Example 3] Based on the present invention, frozen frozen mackerel made in Norway was dried under reduced pressure, heated under pressure in a non-sealed state, and the dripping juice exuding from the water product was separated and discharged. The cooling temperature range was aged, and this example was compared and evaluated with a comparative example without cooling treatment. (Example) After removing the internal organs of frozen mackerel and processing it into fish fillets, wash it with brine and wash it under a reduced pressure of 91.2 kPa, and then perform a reduced pressure drying process at 35 ° C x 70 minutes, which is the same as in Example 1. It is pressurized and heat-treated, and is cooled and aged at 0 ° C to 720 minutes at 5 ° C, and then frozen. As the elapsed time of cooling and maturing, the changes in water movement and total water content were measured 'to investigate the changes in freshness, taste, and mouthfeel of the sensory inspection over time. (Comparative example) The cooling and aging process in the examples was omitted, and the same processes as in the examples were performed. (Comparative evaluation) Shimadzu Corporation's electronic moisture meter EB-340MOC (heater temperature 5 5 0 ° C, time 45) Minutes), analyze the sample through the length of the central part of the fish body (the central part) and the direction along the edge of the fish body (the end part), and the remaining part is subjected to a visual inspection to mix the remaining parts -15- ( 12) 200522875 body, take part to measure the total water content. The results are shown in Table 4.

• 16- 200522875 (13)

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m There is a slight difference in the sense of freshness between the center and the end of the bracelet. I_ -► There is a little difference in the sense of freshness between the center and the end. The visual taste is uniform (the taste is also fresh). The visual and taste are both Feels soft (freshness in taste) ► Has a uniformity, but the whole is slightly dry. Feels total moisture 52.10% 52.05% 52.25% 52.50% 52.3 5% 52.25% 5 1.95% 52.00% TH < N 52.08% 5 1.70% 5 1.70% 5 1.70% Moisture difference v〇m CN rH τ—Η 〇 \ 〇〇〇〇% 〇〇〇 〇 ο inch 〇0.4% m 〇m ο • S Pei Duanjia 〇yr \ 次 次V—Η 00 τ-Η in Os yn yn VO yn yn times Η to ir > Desire? —4 Central part times as m < N inch clothes v〇 (N ((N times Ό < N times (N times m CN times < N times (N for 00 as rH 〇CN 5 1. 8% ripening time 0.0 hours seven ο fH 2.0 hours ί i 3.0 hours 4.0 hours 5.0 hours 6.0 hours 7.0 hours 8.0 hours 9.0 hours 1 0.0 hours 1 1.0 Hours i 1 2.0 hours ο 60 minutes 1_ 120 minutes 1 80 minutes 240 minutes 3 00 minutes 3 6 0 minutes 420 minutes 480 minutes 540 minutes 600 minutes 6 6 0 720 points 1 fH CN inch v〇b 00 ON 〇1—Η (N -17- (14) 200522875 From Table 4, it can be clearly seen that the 'when the embodiment is applied', when the ripening time is 0, there are very The large moisture difference, but as time goes on, the difference between the central part and the end part gradually disappears and the total moisture content also decreases. These are considered to be due to the moisture in the central part being matured and moved to the end part. It seeks to homogenize the internal moisture, and through the synergistic effect of slow drying from the surface, it retains the freshness and softens the taste. In addition, from the materials and sensory experiments, it can be seen that the moisture at the center and the ends are poor. In the range of 0.4 to 0.9%, the total moisture content is in the range of 52.08 to 52.50%, which is best on the senses and the best on the maturation time is in the range of 3 to 9 hours. In this case, the same result as the maturation time of the example was 0 minutes, that is, a difference in moisture was generated between the central portion and the end portion, resulting in a difference in freshness. Atomic absorption was determined based on the treatment of frozen horse mackerel according to the invention (Made in Holland) and cold Bamboo β horse mackerel and mackerel calcium content of mackerel (Norway production) of fish and generally commercially available. The measurement results are shown in Table 5. The radon shown in the table indicates that radon containing calcium per 100 g of the test substance. As shown in this table, for the present invention, it is clear that horse mackerel contains 10 times as much calcium as commercial horse mackerel, and mackerel (cut head) also contains nearly 5 times as much calcium. According to this result, as long as fish can eat even bones, sufficient calcium can be ingested daily, and it can be a very valuable product for children who grow and develop and whose bones tend to be weak. -18- (15) 200522875 Table 5 Horse mackerel cut mackerel cut (headless) Pressurized (bones) 5 8 5.6mg 1 1 8 · 7mg Normal fish (only edible portion) 5 7 Omg 2 5 mg Calcium content rate 10.27 4.75 The horse mackerel, saury, and butterfly fish treated in accordance with the processing method of Example 1 above, plus mackerel as raw materials, are subjected to secondary processing as shown in Table 6 for consumption . The number of live bacteria on the surface of the fish body after the pressure heat treatment was all 3,000 or less. As shown in Table 6, using any one of the secondary processing methods' no matter what kind of fish, there is no "sterilizing taste" like conventional sterilized foods. No matter what kind of fish, you do n’t have to worry about bones. Feeling and taste are good.

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Claims (1)

200522875 (1) X. Application for patent scope 1. A method for processing aquatic products, the method is a method for processing aquatic products that does not damage the original food texture and taste of aquatic products, and even edible core bones. After removing and washing the unnecessary part of the aquatic product to be treated, the product is dried under reduced pressure, dried under reduced pressure, and then heated under pressure in a non-sealed state, and further matured in a cooling temperature range. 2 · The method for processing aquatic products in item 1 of the scope of patent application, wherein the above-mentioned drying under reduced pressure is performed at 86.1-96.3 kPa for 60-100 minutes at a temperature range of 25-35 ° C. 3 · The method of processing aquatic products as described in item 丨 or item 2 of the scope of patent application 'wherein the aforementioned pressure heating is performed at 68.6-1 49.lkPa and within the temperature range of 105-120 ° C 20-50 minute. 4. The method for processing aquatic products according to any one of items 丨 to 3 in the scope of the patent application, wherein the aforementioned cooling and aging is performed at a temperature range of 2-10 ° C for 3-9 hours. 5. The method of adding U to aquatic products according to any one of claims 1 to 4 of the scope of patent application: a method in which a step of rapid freezing is added after aging. 6. Addition of aquatic products as described in any one of items 1 to 5 of the scope of patent application: Method L, wherein the aquatic products after ripening or rapid freezing are used for secondary processing for consumption. -22- 200522875 VII. Designated Representative Map: (1). The designated representative map in this case is ... None. (2) The component symbols of this representative map are simply explained: Μ μ 8. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: None