JPS5926261B2 - Gyonikuneri Seihin no Seizouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method of preparing and seasoning fish meat using a conventional method using frozen surimi that has been cooked, adjusted, or processed by a conventional method, or fish meat that has been exposed to water, and adding fallen fish meat as a filling. After immersing in a buffer solution or buffer solution and adjusting the pH to 6.7 to 8.0, the dehydrated product is blended in an appropriate amount, mixed, molded into a certain shape, and then steamed, boiled, baked, heated with oil and soot, etc. This invention relates to a method for producing a fish paste product that retains the texture and taste of fish meat, such as its original fibrous meat taste, by coagulating proteins through manipulation.

The conventional manufacturing method for fish paste products is to process the fish, remove the meat, soak it in cold water several times, dehydrate it, bleach it, or add phosphates etc. to this bleached meat. Processed frozen fish meat, such as fish meat, is used as the main ingredient, and salt is added to capture and crush the fish protein (usually salted) to create a viscous fish meat paste, which is then added with seasonings, starch, and other auxiliary ingredients to further add calories. After the surimi prepared by shaking and mixing is formed into a certain shape, the protein is heated and coagulated by steaming, boiling, grilling, sooting, microwave, etc. to create a unique fish paste product. It has a crisp texture, but the present inventors collected the flesh from the fish body and soaked it in a slightly alkaline buffer solution to adjust the pH of the fish meat to 6.7 to 8.0.
The prepared and dehydrated product is mixed with salt paste of bleached meat or frozen surimi obtained by a conventional manufacturing method, preferably with 11 to 5.0 (weight ratio) of ground fish meat to 1 1 of surimi, and After adding auxiliary ingredients such as seasoning starch to this and further stirring and mixing, the molded product was immediately heated and sterilized using oil and soot. It was discovered that a high-quality fish paste product with a high fiber content and excellent texture and flavor can be produced.

In this case, the buffer solution is KH2PO, -Na2HP04, K
H2PO, -NaHcO3, tris-maleide-NaO
H, veronal sodium-HCl (Michael
is) etc., good results can be obtained with low ionic strength.

This product has a softer feel than the conventional product, which is made by seasoning fish meat made from frozen surimi, which is the main ingredient, and molding it into a certain shape and heat-processing it. It had a new meat quality that could be easily distinguished by its texture.

These are because the composition of fish meat does not differ much depending on the species of fish, and the proportions of water, protein, fat, carbohydrates, and ash in it are almost constant, and the composition of fish meat protein is similar to myoplasmic protein ( about 25%) and myofibrillar protein (about 75%)
This myoplasmic protein is water-soluble, and the myofibrillar protein dissolved in the cytoplasm is insoluble, of which approximately 79% is myosin and actin. This is thought to be because it plays a role in forming an elastic texture when manufacturing.

In this way, fallen fish meat or shredded meat is soaked in a medium or slightly alkaline 'J II buffer ccl solution with a pH of 6.7 to 8.0ζ.
By adjusting this, the action of glycolysis-related enzymes contained in the cytoplasm is suppressed, and actomyosin contained in muscle cells is maintained, thereby maintaining the elasticity-forming ability of fish meat unique to kamaboko. Conceivable.

In addition, since water braising treatment is not required, it is possible to prevent water-soluble protein, flavor components, etc. from flowing out due to water binning, improving the harvesting rate of fish meat, and preserving the original flavor components of fish meat. was completed.

In addition, by freely changing the mixing ratio of minced fish meat and surimi, we were able to obtain a product with a fibrous texture.

Next, the present invention will be explained with reference to examples.

Example 1 After slicing frozen pollack minced meat using a shredding machine, 25 kg of the meat was left at room temperature and thawed until the product temperature reached approximately -3°C. After boiling for 15 minutes, add seasonings and auxiliary ingredients in the proportions shown below and stir for another 15 minutes.
Add a well-washed horse mackerel (head viscera removed) to the minced fish meat, which has been stirred and mixed for a minute to adjust the seasoning.
The pH of the fish meat was adjusted to 7 by immersing it in a 10oC phosphate buffer containing P04 and Na2HPO4 adjusted to pt-i 7.4 for 5 minutes.
．． 2, then added 25 kg of fish meat that had been dehydrated using a hydraulic dehydrator until the moisture content reached approximately 85%, mixed it to make minced fish meat, and formed it into dried tempura (50 g weight), and the above-mentioned 25 kg of fallen meat was replaced with frozen ground pollack, that is, a total of 50 kg of fish meat was ground with frozen ground pollock for 10 minutes and salted for 20 minutes, and then seasoning auxiliary materials of the same proportion were added. Using the conventional manufacturing method of stirring and mixing for 15 minutes, seasoned minced fish meat was molded into two sections and heated under the same conditions to make satsuma-age using the conventional method and the method of the present invention. Table 1 shows the results of a comparative investigation of texture, taste, meat quality, and cookability.

In addition, the seasoning auxiliary raw materials and blending ratios of Examples are as follows.

Horse starch 4,000g Salt 1.5.01 Sugar 3,001 Glucose 1,500g Sodium glutamate 300.9 Carrot 3,000. F afternoon
Labor 2.000. ! 7 Both the conventional method (8 categories) and the present invention (section 1) were molded at 110°C (in oil).
The mixture was sooted for 1 minute and 45 seconds at 180°C (in oil) for 50 seconds and then cooled to obtain a product.

Note 1: The number indicated for elastic strength is the cut surface of fried food. Attach a ball with a diameter of 4 mm perpendicular to the tip. Apply a sharp plunger to the upper part. Depending on the amount of mercury dripped into the container, By changing the weight of the When the ball at the end breaks through the cut surface of the kamaboko The total load of is expressed in grams and is expressed as a numeral. be.

This measurement was conducted five times. Remove the highest and lowest values and remove the middle 3 The average value of two values was adopted.

Note 2: The bending test is based on the fried sample. Slice into 3mm thick rounds and cut into two Check the degree of bending cracks on the four sheets. I looked at it and displayed it based on the following criteria.

AA: No cracks even when folded into four pieces. something that does not occur A: Even if it is folded into two pieces, there will be no cracks. something that does not occur B: Fold it into two pieces and cut it in half or less What causes cracks in Note 3 The taste and texture test was judged by 6 people. The evaluation of each test area was carried out by a designated person. Taste the food and examine its taste and texture. The taste was expressed using the following criteria.

A: Average B: Inferior Note 4 Meat texture test was judged by 6 people -F11, who tasted the fried food from each test group and evaluated the texture of the fish paste product, such as crispness and chewiness. The presence or absence of new annotations was examined and displayed based on the following criteria.

AA: Excellent new encouragement A: There is a new annotation. B: There is no new box. Note 5 The cooking song test was judged by 6 people. Fried foods in each test area Boil with salt, season with sugar and soy sauce, and boil Adjust the seasoning, simmering, etc. Reason, meat texture after cooking etc. We will comprehensively examine the Indicated.

AA: Excellent A: Normal B: Inferior Note 6 Judgments for the taste test were made by 6 people. Fried foods in each test area sample, and evaluate the quality of the taste of the mixed fish meat. We will carefully examine the judgment and use the following criteria. displayed.

AA2 Excellent fish taste A: Fish taste B: No fish taste
The same judgment was made for more than Å, or some of them were judged to be one step higher than the displayed one.

Example 2 25 kg of frozen pollack minced meat was shredded using a shredding machine, left at room temperature, and thawed until the product temperature reached approximately -3'C. After
Add the seasoning auxiliary ingredients in the proportions below! After stirring and mixing for 5 minutes, seasoning and adjusting the minced fish meat, remove the head and internal organs and wash well with water. After adjusting the pH of the fish meat to 6.9 by immersing it in a phosphate buffer solution (KH2PO4 and NaHC03 adjusted to pH 7.1) for about 7 minutes, the fish meat was soaked in a hydraulic dehydrator (the water content was about 85%). Add 25 kg of fish meat that has been dehydrated and mix to make fish meat surimi, which is formed into a board-attached hokokama (160 g amount), and seasonings in the same proportion as above to the frozen surimi of walleye pollack, and the total 150 kg of fish meat. The same minced fish was seasoned and adjusted according to the conventional method by adding auxiliary ingredients (the molded product was heated in two sections under the same conditions, and steamed kamaboko was made using the conventional method and the method of the present invention. The results of a comparative investigation of meat quality are shown in Table 2.

The seasoning auxiliary raw materials and blending ratios of this example are as follows.

Horse starch 2.00 (1) Refined salt 850g Sugar 700g Sorbitol 400g Natural seasoning 20 (1 Sodium glutamate 150.!9milin)
21 egg whites
31 Conventional method (8 categories), present invention (
) The molded products are kept at an ambient temperature of 50 to 55°.
After sitting in the steam of C for 60 minutes, it was heated with steam at 87 to 92 °C (ambient temperature) for 30 minutes and cooled.
It was made into a product.

As is clear from the above examples, it is clear that the method of the present invention has a remarkable effect.

Claims (1)

[Claims] 1. Inject fallen fish meat or shredded meat into medium or slightly alkali I
J A method for producing a fish meat paste product, which comprises mixing fish meat that has been immersed in I'lE buffer, adjusted to pH 6.7 to 8.0, dehydrated, and then mixed with minced fish meat.