JP2678333B2 - Method for producing fish meat ham made from red pine bream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0010]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish meat ham made from red pine bream.

[0020]

2. Description of the Related Art Conventionally, red pine bream has been sometimes cooked and processed as grilled fish, but red pine bream has never been used as a raw material for fish meat ham.

[0030]

The problem to be solved by the present invention is that ham made from red pine bream which has been used as a raw material for ham even though it has been conventionally cooked and processed as grilled fish. Is to manufacture.

[0040]

In order to solve the above problems, the present invention takes the following method. Akamatsu sea bream fillet is soaked in a dipping solution, seasoned, dried, and then two fillets are packed in a meatnet or fibrous casing and smoked, and heated to obtain ham made from Akamatsu sea bream. .

[0050]

[Function] By immersing the red pine bream fillet in the immersion liquid and seasoning, the fish odor can be removed and the ham can have a preferable taste and flavor. Further, by immersing in the immersion liquid, it is possible to obtain a texture that is preferable as ham. By drying after the immersion, it is possible to obtain a texture that is preferable as ham. Further, the drying makes it easier for the fillets to bind to each other, and the fillets can be bound to each other without using a binder. Smoke gives a smoky odor and a smoky colour, giving it a ham flavor and color. By heating after smoking, sterilization and a pleasant texture as ham can be obtained at the same time.

[0060]

Example 1 Composition of Immersion Solution Salt 5.00 kilograms Sugar 7.30 kilograms Cochose powder 0.01 kilograms Mirin 20.00 kilograms Water 67.69 kilograms Total 100.00 kilograms

100 kg of frozen red pine bream fillet is thawed and then immersed in 100 kg of the above immersion liquid for 48 hours. After the dipping, cool air drying is performed until the fillet weight reaches 95 kg. After drying with cold air, two fillets are combined and shaped so as to be easily filled in the meatnet, and both ends of the filled meatnet are ligated to the meatnet. After filling the meat net, smoke at 60 ° C. for 60 minutes using a cherry chip. Boil the smoked material in hot water at 85 ° C.
After the core temperature reaches 80 ° C, boil for another 45 minutes. After boiling, cool with cold water and vacuum package to make Akamatsu sea bream ham.

[0080]

Example 2 Composition of Immersion Solution Salt 5.00 kg Sugar 7.30 kg Cochose powder 0.01 kg White wine 20.00 kg Sodium glutamate 0.50 kg Water 67.19 kg Total 100.00 kg

100 kg of frozen red pine bream fillet is thawed and then immersed in 100 kg of the above immersion liquid for 48 hours. After the dipping, cool air drying is performed until the fillet weight reaches 95 kg. After drying with cold air, two fillets are combined and shaped so as to be easily filled in the meatnet, and both ends of the filled meatnet are ligated to the meatnet. After filling the meat net, smoke at 60 ° C. for 60 minutes using a cherry chip. The smoked product is vacuum-packaged in a vacuum packaging film, boiled in 90 ° C. hot water, and boiled until the core temperature reaches 85 ° C. After boiling, cool with cold water to make red pine bream ham.

[0100]

Example 3 Composition of Immersion Solution Salt 5.00 kg Sugar 7.50 kg Cochose powder 0.01 kg Sage powder 0.01 kg Mirin 20.00 kg Sodium glutamate 0.50 kg Water 66.98 kg Total 100. 00 kg

100 kg of frozen red pine bream fillet is thawed and then immersed in 100 kg of the above immersion liquid for 48 hours. After the dipping, cool air drying is performed until the fillet weight reaches 95 kg. After drying with cold air, two fillets are combined and shaped so as to be easily filled in the fibrous casing, and both ends of the filled fibrous casing are ligated to the fibrous casing. After filling the meat net, 60 at about 60 ℃
Smoke with cherry chips for a minute. The smoked product is steamed until the center temperature reaches 85 ° C, cooled with cold water, and vacuum-packed to obtain Akamatsu sea bream ham.

[0120]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a ham using red pine bream as a raw material, which has never been used as a ham even though it has been used as a grilled fish. The obtained ham made from red pine bream has a favorable texture as ham and has little fishy odor.

Claims (1)

(57) [Claims] 1. A red pine bream fillet is dipped in a dipping solution for seasoning, then dried, and the two fillets are combined and filled in a meatnet or fibrous casing. A method for producing fish meat ham, which is characterized by using Akamatsu bream as a raw material.