JP3630337B2 - Method of thawing frozen fish surimi - Google Patents

Description

【００２１】
【発明の効果】
本発明は以上説明した通り、冷凍魚肉すり身の塊を大まかに粗砕し、更にこれを略均一に破砕した後に、昇温・解凍するものであるため、冷凍魚肉すり身の解凍に際してもすり身の品質の低下を招くことがなく、迅速な解凍が可能となる。
【００２２】
冷凍魚肉すり身の均一な昇温や解凍がされるための破砕の大きさは、略均一な解凍が行われる大きさに揃っていればよく、通常は２０ｍｍ以下程度の大きさに揃っていれば、室温程度の温度で自然解凍を行っても、表面と内部との品質の差が現われ難い。また、好ましくは１０〜３ｍｍ程度の大きさに揃っていれば、自然解凍では短時間で解凍することができ、また、高周波解凍，加温加圧解凍等の強制的な解凍にも表面と内部との品質の差が現われ難い等の効果を有する。
【図面の簡単な説明】
【図１】本発明の冷凍魚肉すり身の解凍処理方法を含んだ魚肉練製品の製造方法の一実施例の工程を示す説明図である。
【図２】一般的な魚肉練製品の製造工程を示す説明図である。
【図３】冷凍魚肉すり身の製造工程を示す説明図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processing method for thawing frozen fish paste used as a raw material for fish paste products, for example. In particular, the present invention relates to a thawing method that can be quickly thawed without degrading the quality of the thawed surimi when thawing frozen fish meat surimi.
[0002]
[Prior art]
FIG. 2 is an explanatory view showing a manufacturing process of a general fish paste product. As shown in the figure, generally fish paste products are obtained by collecting raw fish, exposing them to water, dewatering and lining the fish meat, adding salt, stirring and mixing (so-called “salt slurries”). Inside, seasoning, starch, water, etc. are added and manufactured by heating. For fish used as raw materials, guchi, black swordfish, okigi, esos, wallazuka, walleye pollack, etc. are used. ing.
[0003]
This frozen fish meat surimi cannot be stored as a raw material for paste products because the quality of cod is easily denatured during freezing, but it can be frozen and denatured by adding about 5% sugar to fish meat. The technology has been established by a combination of a water-soluble enzyme protein that affects the freezing denaturation and a water exposure process that removes salts.
[0004]
FIG. 3 is an explanatory view showing a process for producing frozen fish meat surimi. As shown in the figure, frozen fish meat surimi is obtained by collecting raw fish, exposing to water 5 to 5 times the amount of water, removing water-soluble proteins and salts as much as possible, after pressing, dehydrating, and lining. 5-10% sugar and 0.2% polyphosphate are added and mixed, and 10 kg is packed in a polyethylene film and rapidly frozen at about −35 ° C. in a contact-type freezing apparatus. Stored at -25 ° C.
[0005]
[Problems to be solved by the invention]
By the way, since frozen fish meat surimi cannot be salted unless it is thawed, naturally, frozen fish meat surimi is used after being thawed. There are methods for thawing, such as natural thawing, high-frequency thawing, heating and pressure thawing, etc., but the frozen fish meat surimi is in a 10kg frozen pan, so it is not easily thawed and even if a thawing device is used It had to be thawed, resulting in a partial deterioration in the quality of the frozen fish meat, resulting in a decrease in the quality and instability of the paste product.
[0006]
It is an object of the present invention to provide a method for thawing frozen fish meat that can be quickly thawed without degrading the quality of the surimi when thawing frozen fish meat.
[0007]
[Means for Solving the Problems]
In the method of thawing frozen fish meat surimi according to the invention described in claim 1, in the method of heating and thawing frozen chunks of frozen fish meat,
The frozen fish meat surimi is roughly crushed and further roughly crushed, and then heated and thawed while mixing so that the temperature is uniform .
[0008]
In the method for thawing frozen fish meat surimi according to the invention described in claim 2, the method for thawing frozen fish meat surimi described in claim 1,
The frozen fish meat surimi lump is crushed substantially uniformly into a size of 20 mm or less.
[0009]
In the method for thawing frozen fish meat surimi according to the invention described in claim 3, in the method for thawing frozen fish meat surimi described in claim 2,
The lump of frozen fish meat is crushed substantially uniformly into a size of about 10 to 3 mm.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the mass of frozen fish meat surimi is roughly crushed, and further crushed approximately uniformly, and then heated and thawed. Therefore, the quality of the surimi is reduced even when the frozen fish meat surimi is thawed. Rapid defrosting is possible without incurring.
[0011]
That is, the frozen fish meat surimi is a 10 kg mass (about 40 × 30 × 5 cm) frozen at a storage temperature of about −20 ° C. This is first roughly crushed, then crushed almost uniformly, and when it has become smaller, the inside remains solid while the outside is completely thawed in order to perform the necessary temperature rise and thawing. The smaller the size of the crush, the faster the thawing and the more uniformly. Since the thawing is performed uniformly, the quality of the thawed surimi is less deteriorated, and the subsequent salting process is performed satisfactorily, for example, as a raw material for the paste product.
[0012]
The size of the crushing for the uniform temperature rise and thawing of the frozen fish meat surimi only needs to be matched to a size that allows the uniform thawing to be performed, and as a guideline, the size should be about 20 mm or less. For example, even if natural thawing is performed at a temperature of about room temperature, a difference in quality between the surface and the inside hardly appears. In addition, if the size is preferably about 10 to 3 mm, natural thawing can be thawed in a short time, and stirring is also performed for forced thawing such as irradiation with hot air or heat rays. Differences in quality between the surface and the interior are unlikely to appear.
[0013]
What is necessary is just to perform the coarse crushing process of frozen fish meat surimi and subsequent crushing process with the apparatus which has the capability to crush frozen goods. This device may be any device as long as it is capable of crushing frozen products. If the crushing process and the subsequent crushing process are crushed substantially uniformly, the crushing and the subsequent crushing can be performed with one apparatus, or can be performed stepwise with a plurality of apparatuses. For example, after roughly cutting frozen fish meat with a bone cutter (for example, MK bone cutter; manufactured by Masuko Sangyo Co., Ltd.) or a frozen cutter (for example, manufactured by Shonan Sangyo Co., Ltd.), a chopper (for example, MK chopper; Crush the minced meat almost uniformly with Masuyuki Sangyo Co., Ltd.), or crush minced meat directly with a flaker grinder (manufactured by Nippon Carrier Co., Ltd.) Things are obtained.
[0014]
In addition, although this roughing and subsequent crushing operation may be performed while thawing at room temperature, thawing may occur on the surface of the frozen fish meat during the operation, and there is a possibility that a difference in quality may occur. It is preferable to carry out the coarse crushing and subsequent crushing operation at a temperature at which the quality does not easily change, and then raising the temperature and thawing.
[0015]
The frozen fish meat surimi that has been crushed almost uniformly is heated and thawed. In this case, the temperature is increased and defrosted while uniformly spreading so as not to overlap each other and mixing so that the temperature becomes uniform.
[0016]
【Example】
FIG. 1 is an explanatory diagram showing the steps of an embodiment of a method for producing a fish paste product including the method for thawing frozen fish meat surimi according to the present invention. As shown in the figure, assistant sect frozen fish surimi SA grade (10 kg) is broken into roughly 20 mm flakes with a bone cutter (manufactured by Masuko Sangyo Co., Ltd.) and crushed. )), And then crushed into a 7 mm-sized piece.
[0017]
The sword-shaped assistant sect frozen fish surimi was evenly spread on a vat and left at room temperature of 20 to 25 ° C., and it was naturally thawed while sometimes stirring to equalize the temperature. The time required at this time was 20 to 30 minutes. As a comparison, the same assistant sect frozen fish surimi SA grade (10 kg) was left in a frozen pan without being crushed and allowed to thaw at room temperature of 20 to 25 ° C. The time required at this time was 6 to 8 hours.
[0018]
30 kg of salt was added to 1 kg of thawed surimi, and salt was added and stirred and mixed in a conventional manner with a cutting mixer, and starch, seasoning, starch, water, etc. were further added and stirred and mixed ( Salt). After filling the surimi that had been salted into a casing with a folding diameter of 45 mm, sitting in 35 ° C warm water for 40 minutes, and then heating at 80 ° C for 30 minutes and directly heating at 80 ° C for 30 minutes A fish paste product was obtained.
[0019]
The gel was tested with the casing of the resulting fish paste product. As a comparison, a frozen product was naturally thawed and a casing product was similarly prepared and used. Specifically, after cutting the casing ridge to a thickness of 13 mm and leaving it to be conditioned at 20 to 25 ° C. so as not to dry, the gel strength was measured with a rheometer (manufactured by Iio Electric Co., Ltd.). The results are shown in Table 1 below.
[0020]
[Table 1]

[0021]
【The invention's effect】
As described above, the present invention roughly crushes a frozen fish meat surimi lump, further crushes it roughly uniformly, and then heats and thaws, so the quality of surimi is also achieved when thawing frozen fish meat surimi Can be quickly thawed.
[0022]
The size of the crushing for the uniform temperature rise and thawing of the frozen fish meat surimi is only required to be aligned to a size at which approximately uniform thawing is performed, and is usually approximately 20 mm or less. Even if natural thawing is performed at a temperature of about room temperature, the difference in quality between the surface and the inside is hardly exhibited. In addition, if the size is preferably about 10 to 3 mm, natural thawing can be thawed in a short time, and the surface and the inside can also be subjected to forced thawing such as high-frequency thawing and heating and pressure thawing. It has the effect that the difference in quality is difficult to appear.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory diagram showing the steps of an embodiment of a method for producing a fish paste product including the method for thawing frozen fish meat surimi according to the present invention.
FIG. 2 is an explanatory view showing a manufacturing process of a general fish paste product.
FIG. 3 is an explanatory diagram showing a manufacturing process of frozen fish meat surimi.

Claims (3)

In the processing method for heating and thawing frozen chunks of frozen fish meat,
The frozen fish meat surimi is roughly crushed, further roughly crushed, and then heated and thawed while mixing so that the temperature is uniform. Method. In the method for thawing frozen fish meat surimi described in claim 1,
A method for thawing frozen fish meat, characterized in that the chunks of frozen fish meat are roughly uniformly crushed to a size of 20 mm or less. In the method for thawing frozen fish meat surimi according to claim 2,
A method for thawing frozen fish meat, characterized by crushing the frozen fish meat surimi lump substantially uniformly to a size of 10 to 3 mm.

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