JPS602032B2 - How to process fish meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides fish meat that is formed by shaping and pressurizing pieces of fish meat or small fish meat into block-shaped meat lumps with a predetermined size, making it convenient for cooking, storing, transporting, etc. It is a processing method.

In recent years, due to changes in the world situation regarding marine resources and the idea of effective use of marine resources, we have started to turn not only large, high-quality fish that are difficult to obtain into food, but also 4-shaped and frequently caught fish such as sardines, mackerel, and horse mackerel.
There is a desire to reuse end meat and scraps of meat as food.

The purpose of this project is to collect these pieces of fish meat and 4. fish meat, bind them together, and process them so that they can be used as large chunks of meat. The idea of such a processing treatment has been tossed around to some extent in meat farming, but it has hardly been put into practical use with fish meat because it is hard to stick together due to its nature. If you try to bind by force, use existing binders such as calcium chloride or gluten powder, or
Alternatively, no other method has been considered other than adding a material that has a binding effect, such as pregelatinized starch or turmeric, to form a block of meat. However, as a result of mixing binders and binders other than fish meat, these products inevitably have lower flavor and texture than those made only with fish meat, and have no commercial value. The present invention aims to solve these difficulties, and it is possible to obtain sufficient strength by simply changing the cutting method, temperature conditions, and processing methods such as pressing, without adding or mixing any binders or binding materials. This binds the meat so that it will not come apart accidentally even if it is cooked and heated as is.

The present invention will be explained in detail based on examples.

First step (soaking fish meat in salt water) Bones and viscera are removed from the fish body, and the raw material, which has been pretreated to leave only the meat, is soaked in salt water with a concentration of around 1% for about 1 hour to remove water and blood from the fish meat. Pull it out and tighten the meat.

Second process (special cutting into small pieces) fish meat -4
After adjusting the temperature to between 18°C and 18°C, scrape off the surface with a special blade (for example, the blade shown in Figure 1) that has fine and complex irregularities on the cutting edge, and remove any fuzz on the surface. Cut into thin pieces of fish meat with streaks and fine irregularities.

The shape of the fish meat strips is not particularly determined, but on average
~Make it into small pieces about the size of 2 pieces. At this time, it is important to strictly adhere to the above temperature conditions. Third process (preliminary shaping) In the second process, the fish meat that was cut into pieces is collected and mixed, and this is shaped into a shape slightly larger than the molding machine.

During this preliminary shaping, it is desirable to prevent cavities from forming between the pieces of fish meat as much as possible. Incidentally, if the meat needs to be seasoned, seasonings or the like may be mixed in this step. Further, the shaped shape at this time need not be particularly limited to a square shape, a round shape, a flat shape, etc., and it is of course possible to shape it into a desired shape. Fourth Step (Temperature Shock During Freezing) In the third step, the fish meat pieces collected and pre-shaped into blocks are completely frozen to below -20 qo as quickly as possible.

By rapidly lowering the temperature to an extremely low temperature and applying a temperature shock in this way, fiber entanglement and binding are promoted. The reason why the binding effect is promoted by temperature shock is considered to be as follows. (a) Rapid changes in temperature cause changes in protein molecules such as actomyocysts, which cause mutual bonds between each protein molecule using water and salt as catalysts, reshaping the muscle tissue structure.

(b) Due to the expansion, contraction and curving of muscle fibers due to rapid temperature changes, the unevenness of adjacent fish meat meshes or interlocks, and the fluffy muscle fibers become entangled.

Furthermore, due to freezing and the formation of ice crystals between muscle fibers, such intertwining between adjacent fish meat is further promoted. (c) Water-soluble protein and salt-soluble protein are released and fill the space between adjacent fish meat, exerting a binding effect. In addition, if the fish meat chunks are completely frozen in this way, they can be stored for a long time without quality deterioration, making it easier to carry out the work and making it possible to adjust the time for the next process. Become.

Fifth step (temperature adjustment) The pre-shaped fish meat mass completely frozen in the previous step is -4°C to -18°C.
Defrost until the temperature reaches ℃ and adjust the temperature.

It is important to allow sufficient time for this thawing process so that there is not too much of a temperature difference between the center and the surface of the fish meat. At this time, the temperature condition of -4° C. to -800° C. is a suitable temperature for shaping, and must be strictly observed. Sixth step (press shaping) The fish meat, whose temperature has been adjusted to an appropriate temperature of -4°C to -18°C in the previous step, is pressed and shaped under pressure.

It is important to maintain the temperature conditions at this time as well. Seventh step (packaging) For commercialization, slice as necessary and package as is or after completely freezing again.

As described above, the invention as claimed in claim 1 is characterized in that the fish meat soaked in salt water is specially cut under predetermined temperature conditions to make the fish meat into small pieces, which are collected and pre-shaped, and once completely frozen. Apply a temperature shock by applying a temperature shock, then return to the original temperature condition by adjusting the temperature, press and shape while maintaining the appropriate temperature, bind the pieces of fish meat, and process it into meat chunks of the desired size to make it into food. That is what it is. Through the process of the present invention, the fragmented fish meat is bound together as if it were a single muscle tissue, and even if cooked, the meat will not come apart or lose its shape. It will be in a state where it will not collapse. The reason why the bonding is sufficient even without using any other binder or connecting material is considered to be as follows. The first reason is that the fish meat is soaked in salt water to tighten it, and then heated to a semi-curdling temperature of 14°C to 1800°C, ensuring that the meat has the appropriate firmness and scraping it off in large portions. It is cut into pieces, and without destroying the meat tissue, fluff, streaks, and fine irregularities are formed on its surface, and adjacent pieces of fish meat and muscle fibers become entangled, and the irregularities interlock and interlock. It is thought that this is because of this. At this time, if you do not tighten the meat with salt water, it will fall apart, and if you do not follow the temperature conditions, whether it is too high or too low,
There is not enough fluff, unevenness, or streaks on the surface of the meat to prevent it from binding. The second reason is that after preliminary shaping, the muscles were completely frozen to an extremely low temperature of less than 120q0 to give them a temperature shock, and the rapid temperature change and freezing strengthened the intertwining and engagement of muscle fibers. , the muscle tissue structure is re-formed through mutual bonds between protein molecules, and the fibrous spaces are filled with water-soluble and salt-soluble proteins.
The third reason is that the temperature adjustment in the fifth step restores the optimal hardness of the fish meat for shaping to the original mating state that takes advantage of the fluff, unevenness, and striations, and then presses to create this mating state. , the combined state is strengthened and fixed in a bonded state with sufficient strength.

At this time, it is extremely important to maintain the temperature conditions; if the temperature is too high, the fish meat will be too soft and the muscle tissue will be crushed, making it impossible to shape the fish. If the temperature is too low, pressing will not work and the muscle tissue will be damaged. It becomes impossible to strengthen engagement, combination, etc. As described above, according to the present invention, the key point for the binding of fish meat pieces is temperature control, and in particular, maintaining the fish meat temperature at 14°C to 18°C in the second, fifth, and sixth steps. At the point. The reason for limiting the temperature range to this temperature range is that, as shown in the test results in Table 1, the binding property is empirically the best, but the principle is considered as follows. In the case of the present invention, various operations are performed while maintaining the temperature range of -4°C to -18°C, which is extremely close to the maximum ice crystal formation zone of 0°C to -5°C, so the ice crystals create gaps between each cell tissue. In the loose state, it is scraped, mixed, preformed, and pressed. It is thought that the instability between these tissues actually enhances the effects of entanglement, interlocking, and binding. It is believed among those skilled in the art that it is better to pass through the maximum ice crystal formation point as quickly as possible in order to avoid affecting quality. I had never thought about processing while maintaining the same temperature conditions. Note that the maximum ice crystal formation zone is 0°C to -15°C, and the present invention has a slight deviation of -4°C to -1,800°C. This is because the formation of fuzz, streaks, and unevenness is not sufficient when the material is piled up, and it is also too soft and loses its shape when pressed, making it impossible to achieve sufficient engagement and bonding. Also,
When ice crystals are formed within the meat, they occupy most of the free water within the cells, causing the concentration of various inorganic salts in the free water to rapidly increase, causing proteins such as actomyosin to denature. It is thought that it flows out of the cells, forms rope-like bonds, and strengthens the bond between each piece of fish meat. 1 (Binding condition test) As mentioned above, the present invention uses a specific temperature control and processing method to make it possible for the first time to make fish meat pieces that were not bonded together as they were until some kind of binder or binder was mixed in. It became possible to bind and shape the fish into large lumps of fish meat, making it possible to cook, store, and transport the fish without accidentally unraveling it.

The invention in claim 2 is the same as the invention in claim 1 from the first step to the third step, and the temperature shock due to freezing in the fourth step and the temperature adjustment in the fifth step are eliminated. Instead, a temperature holding step is carried out for 2 hours while maintaining the temperature condition at -4° C. to -8° C., and then the seventh step, press shaping, is carried out. As mentioned above, the temperature shock caused by complete freezing greatly promotes the intertwining of muscle tissue, interlocking, and combinations, etc., but a similar effect can be obtained by
It has been found that this phenomenon can also be caused by maintaining the temperature condition at 4°C to -8°C for a predetermined period of time or more. this is,
The calming between muscle tissues that occurs naturally due to atmospheric pressure and the weight of overlapping pieces of fish meat, the osmotic action of water-soluble I-type protein and salt-soluble protein extracted from horse mackerel, and the mutual bonding between protein molecules due to protein denaturation. This is thought to be due to the following. However, since such a phenomenon does not occur suddenly due to temperature shock as in the invention of claim 1, it requires a certain amount of time. Of course, it is important to maintain the temperature conditions at this time as well, even if it is too low or too high.
In addition to the loss of the characteristics created by the special cutting in the second step, the intertwining and interlocking of the fibers are not sufficient, and as a result, the fish meat pieces are no longer bound together. In this way, instead of using temperature shock, it is also possible to bind the pieces of fish meat by allowing it to elapse for a long time while strictly observing the temperature conditions, and this makes it possible to use it as large pieces of fish meat. As described above, in the present invention, large bound meat lumps can be formed using only fish meat without using any other binder or binding material, so delicious processed foods that do not impair the flavor and texture of fish meat. becomes. Therefore, by processing according to the present invention, even if it is a commonly caught coastal fish that was previously not edible due to its small size and flesh, even if it was tasty, it can be processed into a fish that is similar to large, high-quality fish. It becomes possible to cook, and even fish meat that has lost its commercial value due to being turned into scraps or scraps can be reused as large chunks of meat, contributing to the effective use of resources. In addition, since it can be shaped freely, it can be cooked into a uniform size and shape, for example as a fish steak, so there is no waste, and it is convenient for handling, storage, transportation, etc. Example 1 After cutting three Japanese sardines (approximately 40k9), the fish meat was washed with 3% salt water, and then soaked in 0.8% salt water for about 1 hour to remove water and blood from the fish meat. Close.

After draining, the fish meat is adjusted to a temperature of -5°C and cut into 5-20 pieces of fish meat using special cutting. The pieces of fish meat are mixed and pre-formed into a size approximately 10% larger using a molding machine to form a block of meat of 2 to 3k9. Do this immediately
It completely freezes to an extremely low temperature of zero. Next, the temperature of this completely frozen block of meat is raised to -5°C and the temperature is adjusted. As a result of temperature adjustment, after the fish meat reaches -5° C. up to the center, it is shaped into a predetermined shape under a pressure of 430 LBS'inch2. This is sliced into pieces of meat 10 to 15 mm thick using a slicer, and the pieces are packaged. As a result, approximately 16
K9 bound fish meat processed food has been completed. Example 2 Three pieces of milkfish (about 50k9) were cut to obtain about 24k9 fish meat, which was washed with 3% salt water, then soaked in 0.8% salt water for about 1 hour to remove water and blood. Close yourself up.

After draining, the fish meat is kept at a temperature of -6°C and cut into 5-2 pieces with a fluffy surface using a special blade. These pieces of fish meat are mixed well and pre-shaped into a slightly larger size than a molding machine to form a block of meat of 2 to 3 kg. This is about 4
After a period of time while maintaining the temperature at -5°C, it is shaped using a press at a pressure of 45 skin spots/inch2. This is sliced into fish pieces with a side thickness of 10 to 15 mm using a slicer and packaged. The product is approximately 24k9 of sliced fish meat processed food. I tried this by defrosting it and grilling it in butter, but the fish meat did not unravel unintentionally even when cooked.
It was very delicious.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing the state of use of a special blade body most suitable for use in the present invention. Figure 1

Claims (1)

[Claims] 1. Fish meat that has been soaked in salt water is scraped off at a temperature of -4°C to -8°C to obtain fine fish meat with fluff, streaks, and fine irregularities on the surface. The pieces are collected and pre-shaped into a predetermined shape, and then completely frozen to below -20°C.Then, the temperature of the pre-shaped fish meat is reduced to -4°C.
A method for processing fish meat, characterized in that the temperature is returned to ~-8°C, and the meat is pressed and shaped while maintaining this temperature condition. 2 Fish meat that has been soaked in salt water is scraped off at a temperature of -4℃ to -8℃ to obtain small pieces of fish meat with fluff, streaks, and fine irregularities on the surface, and these are collected. The product is characterized in that it is pre-shaped into a predetermined shape by heating, maintained at a temperature condition for 2 hours, and then pressed and shaped under pressure while maintaining the temperature condition of -4°C to -8°C. How to process fish meat.