JP3536232B2 - Method for producing paste product using frozen fish meat surimi - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a paste product such as frozen fish meat surimi as a raw material, for example, Satsuma fried or kamaboko.

[0002]

2. Description of the Related Art Generally, a fish paste product is obtained by thawing frozen fish meat surimi such as Alaska pollack, stirring and mixing with salt (so-called "salt pickling"), and further mixing seasonings, starch, water, etc. It is manufactured by stirring, molding and heating. In some high-grade fish paste products, raw fish is mined, exposed to water, dehydrated and strained, and salt is added and stirred and mixed (so-called "salt drop"). , Seasoning, starch, water, etc. are added, and the mixture is molded and heated to produce. For the raw material fish, gochi, black swordfish,
Okigisu, Eso, Wallazuka, Alaska pollack, etc. are used.

[0003]

By the way, since frozen fish meat ground meat cannot be salted unless it is thawed, naturally the frozen fish meat ground meat is used after being thawed. There are natural thawing method, high-frequency thawing method, hot-pressurizing thawing method, etc. However, because frozen fish meat is a 10kg frozen pan, it cannot be thawed easily and even if a defrosting device is used It has to be thawed.

Further, since the fish meat surimi, which is a raw material for commonly used fish paste products, is usually a frozen mass of a unit amount (for example, 10 kg of bread), frozen fish surimi was used. In order to produce a paste product, first, it is necessary to perform an operation of thawing the lump of the fish meat paste and process the frozen fish meat paste so that they can be easily stirred and mixed. Moreover, the quality of the thawed fish paste surimi deteriorates re-freezing, so that it was necessary to use all of them.

Further, it is difficult to uniformly thaw by these thaw means, and locally thawed portions and unthawed portions are generated, resulting in deterioration of quality and instability of the kneaded product. .

From the above, it is an object of the present invention to obtain a new method for producing a paste product using frozen fish meat surimi as a raw material in order to obtain a paste product of high quality.

[0007]

According to the present invention, frozen ground fish meat is crushed according to grade, and the crushed product is not thawed, etc.
Frozen fish meat surimi of the paste product to be classified or desired
It is characterized in that each grade is mixed according to the blending ratio and frozen and stored, and if necessary, the crushed product is taken out, salted, seasoned, molded and heated to produce a kneaded product. A method for manufacturing a paste product using frozen fish ground meat is proposed.

That is, in the method of the present invention, the frozen ground fish meat is crushed to obtain a crushed product before the thawing step of thawing the frozen ground fish meat. Preferably, by the coarse crushing step of roughly crushing the lump of frozen fish meat surimi and the crushing step of further crushing the coarsely crushed frozen fish meat surimi, the frozen fish meat surimi is crushed as it is frozen to obtain a substantially uniform crushed product. ing.

This ground frozen fish meat surimi is temporarily stored in the frozen state without being thawed and used as a raw material for a kneaded product. That is, by extracting the necessary amount of the stored crushed material and thawing it, it is possible to use it effectively without waste.

The stored crushed material may be stored according to grade, or may be mixed with frozen fish ground meat of each grade in accordance with the blending ratio of frozen fish ground meat of the intended product and stored, and when necessary, You may take out the required amount, thaw it and use it.

Therefore, the kneaded product is obtained by extracting a necessary amount of thawed crushed product, adding salt to the crushed product, stirring and mixing the mixture, and mixing and mixing the ground paste into a predetermined shape and heating it. It has been obtained through a molding process of solidifying.

As described above, according to the present invention, when the crushed material is thawed, the center and the surface of the crushed material are thawed substantially uniformly, so that a quality difference is unlikely to occur and the quality is not deteriorated when it becomes a kneaded product. This effect is more remarkable as the size of the crushed material is smaller.

Further, in the present invention, since the frozen fish meat surimi is used as a frozen crushed product, it is easy to take out as much as necessary, such as taking out the blended amount of the kneaded product to be produced, which is a waste of raw materials. There is no.

Further, according to the present invention, in the method for producing a paste product using the above-mentioned frozen fish meat surimi, the crushed product of the frozen surimi has a size of 20 mm or less. Further, preferably, the crushed material of the frozen surimi has a size of 10 to 3 mm.

That is, when the crushed material has a particle size of about 20 mm or less, when the crushed material is naturally thawed at a temperature of about room temperature, it is thawed substantially uniformly in a short time, so that the quality of the surface and the inside is improved. Difference is less likely to occur, which is preferable, but further 10 to 3 mm
Not only will the natural thawing time be shorter if it is of a moderate degree, but when it is forcibly thawed by irradiation with warm air or heat rays, it will thaw even faster than when it is naturally thawed. It is preferable because there is no difference in quality from the inside.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The crushing process of frozen ground fish meat and the subsequent crushing process may be carried out by an apparatus capable of crushing frozen products. This device may be any device that has the ability to crush frozen products. The coarse crushing process and the subsequent crushing process can be performed by one device or by a plurality of devices stepwise if the crushing process and the subsequent crushing process can be performed substantially uniformly.

For example, after roughly breaking the frozen fish meat surimi with a bone cutter (for example, MK bone cutter; manufactured by Masuko Sangyo Co., Ltd.) or a frozen cutter (for example, Shonan Sangyo Co., Ltd.), a chopper (for example, , MK chopper; manufactured by Masuyuki Sangyo Co., Ltd.) and crushed into almost uniform fine particles, or flaker grinder (Co., Ltd.)
By crushing the frozen ground fish meat directly and finely with (Japan Carrier Co., Ltd.), a crushed frozen ground fish meat product of uniform size can be obtained. In the present invention, since the crushed material is stored frozen without thawing, this coarse crushing and the subsequent crushing operation are performed at a temperature of 0 ° C. or lower where the frozen state is maintained.

The crushed product of the frozen ground fish meat obtained is stored in a frozen state without being thawed, for example, in a storage tank which is a frozen storage. There are various storage tanks for storing crushed ground fish meat, and there is no particular limitation here, but as an example of a configuration, a refrigerant is circulated in the gap between the inner wall and the outer wall to reduce the temperature inside the tank. A double-structured storage tank that is kept below (for example, −18 ° C. or lower) is mentioned.

When the crushed material is stored in a storage tank which is a freezer, it is possible that a person measures the necessary amount of the crushed material from the storage tank.
An unloading amount control means may be provided to control the crushed material of the ground fish meat delivered from the frozen storage tank to a predetermined amount.

An example of such unloading amount control means is that the storage tank is provided with a cock for discharging the crushed material of the frozen ground fish meat, and the opening / closing of the cock determines the discharge amount of the crushed material of the frozen fish meat surimi. Of the configured
Having a screw pump inside the storage tank, the screw pump is used to quantitatively carry out the crushed ground meat out of the frozen storage tank, and in addition to such a configuration, opening and closing of the cock An automatic control mechanism such as a computer for automatically controlling the discharge amount of the screw pump may be provided.

In addition, the storage tank may be provided with a degassing means for hermetically sealing the inside of the storage tank to degas the air inside. This is effective to prevent contact between surimi and air and prevent deterioration.

For the same reason, an inert gas such as nitrogen may be replaced with air. In this case, if the crushed material transport path connecting the inside of the tank and the next process is also a sealed transport pipeline, the inside of the tank and the crushed material transport path can be placed under a certain constant pressure. It is preferable that the crushed material can be pressure-fed, and inconveniences such as clogging in the middle of the conveying pipeline do not easily occur.

Further, it is preferable to attach a metering device such as a flow meter to this pipe because the crushed material of the ground fish meat can be measured more accurately.

Further, when a paste product is prepared using several kinds of raw materials, if a plurality of frozen storage tanks are provided and each frozen storage tank stores different frozen surimi, the required amount of various surimis at the same time is obtained. This is preferable because it can be accurately added to the lot.

The process of the present invention, than a method of obtaining a ground product performs salt shear batch to batch, it is effective in a method of obtaining a ground product performed continuously salts shear using the above-described apparatus.

In the method using such a continuous stirring mixer, an appropriate amount of the raw material can always be taken out even when the raw material dough is continuously obtained by continuously charging and extruding the raw material. Is not wasted, and is also effective in automatically manufacturing a kneaded product.

[0027]

FIG. 1 is an explanatory view showing the steps of an embodiment of a method for producing a paste product of frozen fish meat surimi according to the present invention. This specifically indicates the process of manufacturing Satsuma fried. The raw materials used are Susuke Frozen Fish Meat Surimi SA Class (10 kg) and Sukyo Frozen Fish Surimi C Class (10 kg).

Frozen Sukko fish meat ground meat SA grade (10 kg) and Frozen frozen fish meat ground meat C class (10 kg) were each cut and crushed by a frozen cutter (manufactured by Shonan Sangyo Co., Ltd.) in a frozen state, and then frozen separately. It is put into a storage tank (internal temperature; -15 ° C or lower).

A screw pump is provided inside the freezing storage tank, and the screw pump can carry out a certain amount of crushed ground meat in a frozen state.

Frozen suketsu fish meat surimi SA class (10 kg) and sect frozen fish meat surimi C class (10 kg) were crushed and ground with a frozen cutter (manufactured by Shonan Sangyo Co., Ltd.), and each frozen fish meat surimi was sent to a separate storage tank. The crushing temperature at this time was −10 ° C.

Next, 5 kg of frozen ground surimi SA grade and 5 kg of C grade which had been crushed and stored were stirred and mixed with a cutting mixer, and further 10 kg of this surimi (total amount)
250g salt, 150g seasoning, 200g starch, 3 water
After adding kg, the mixture was stirred and mixed as usual (salt slipping process)
After that, the surimi was shaped into a circle having a diameter of 70 mm and a thickness of 10 mm, and was fried in oil at 160 ° C. The floated circular surimi is cooled, then packaged and boxed as deep-fried tofu.

The gel strength of the Satsuma fried thus obtained was measured. The gel strength was measured by using a rheometer (made by Aitechno Co., Ltd.) equipped with a plunger having a wedge-shaped blade with a thickness of 1 mm, and adjusting the plunger speed to 1 cycle / 40 seconds to obtain the measured value. Obtained.

For the sample, fried Satsuma is 4 cm × 1.0
A piece that had been cut out to have a thickness of 13 cm and a thickness of 13 mm was used.
In addition, as a comparative example, Satsuma-age was prepared by using 10 kg of frozen pan thawed under pressure hot water, and was cut in the same manner and measured by a rheometer.

The results are shown in Table 1 below.

[0035]

[Table 1]

Since the gel strength of the example is higher than that of the comparative example obtained by thawing under pressure hot water, it can be said that it is rich in elasticity and has a strong "foot" which is a characteristic of a fish paste product.
In other words, it can be said that the fish meat surimi of the example has a higher quality and gelation progresses at a higher rate than that of the comparative example.

Therefore, it can be seen that the texture of the example is better than that of the comparative example obtained by thawing under pressure hot water, and the quality of the kneaded product is higher.

[0038]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to always use a fish meat paste having a constant quality without causing a partial deterioration of the quality of the fish meat paste, and to obtain a paste product having a stable quality at all times. Achieve the effect of being able to be.

Further, since the ground fish meat used in the production of the paste product is finely crushed, it is possible to quickly thaw and at the same time, it is possible to extract and use only the blended amount of the paste product to be produced easily.

Therefore, the effect that the quality of the kneaded product can be prevented from changing from lot to lot due to a change in the blending amount and a deterioration in the quality of the fish meat surimi is achieved. Further, the obtained paste product has a good texture such as a chewy texture and can be made delicious.

[Brief description of drawings]

FIG. 1 is an explanatory view showing steps of an embodiment of a method for producing a fish meat paste product including a method for thawing frozen fish meat surimi according to the present invention.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-61-216664 (JP, A) JP-A-58-152468 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/325

Claims (3)

(57) [Claims] 1. A crushed frozen fish ground product according to grade,
The crushed material can be graded or targeted without thawing .
According to the blending ratio of frozen fish meat paste
Used frozen fish meat surimi characterized in that it mixes grades and stores it in a frozen state, takes out an amount of crushed material as necessary, salt, seasons, molds and heats to produce a paste product Manufacturing method of paste products. 2. The crushed material of the frozen surimi is 20
The method for producing a paste product using the frozen fish meat surimi according to claim 1, which has a size of not more than mm. 3. The crushed material of the frozen surimi is 10
The method for producing a paste product using frozen fish meat surimi according to claim 2, characterized in that the size is about 3 mm.