JPS627810B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sardine meat free of fishy odor, and more particularly to a method for producing fine bone meal from sardines.

More specifically, the present invention relates to a method for producing fish hamburger steak from sardines that has no fishy odor and is rich in calcium.

In general, sardines are nutritious and inexpensive fish, making them extremely advantageous for consumption. However, sardines are not commonly eaten because they have a strong fishy odor and have many small bones.

Therefore, attempts were made to produce hamburger steaks using sardines as a protein source, but the resulting hamburger steaks still had a strong fishy smell, which was not desirable.

The inventors of the present invention conducted research based on the idea that if the fishy odor could be removed from sardine meat, it would become an excellent food material, and as a result of their research, they found that pyroligneous vinegar is extremely effective at masking the fishy odor from sardine meat. I learned.

The present invention was completed based on this knowledge, and involves processing the meat of sardines, immersing the obtained meat in an aqueous solution containing baking soda and wood vinegar, and then dehydrating the bleached meat under pressure. It is based on the method of processing sardines to obtain the meat.

When separating the sardine flesh from the sardines, remove the head and loosely pass the sardine through a roll-type meat cutter to prevent the skin and subcutaneous fat from entering as much as possible, and use only the first meat cut. do. Skin and subcutaneous fat are particularly likely to cause fishy odor, so
It is necessary to collect meat in such a way that it does not mix with the meat as much as possible.

The harvested sardine meat is immersed in an aqueous solution containing baking soda and wood vinegar. This aqueous solution must contain at least baking soda and pyroligneous acid, but other ingredients such as common salt, sugars, amino acids, etc. may be added little by little. Baking soda is used to expose sardine meat to alkali, and dissolves and removes proteins that dissolve in weak alkalinity.
About 0.2 to 1% of baking soda is added to the aqueous solution. Furthermore, pyroligneous vinegar is extremely effective in masking the fishy odor of sardine meat, and is added to an aqueous solution in an amount of about 0.3 to 3%. In addition, salt, sugars such as glucose, mannitrate, and starch, and amino acids such as sodium glutamate and glycine are added as appropriate, and each is added in an amount of about 0.05 to 1%.

Aqueous solutions containing baking soda and wood vinegar have a pH of 7.2 to 7.5.
When soaking sardine meat, it must be cooled to 5°C or less. If the temperature exceeds 5°C, fishy odor may increase, which is not preferable. An aqueous solution is prepared to the extent that the sardine meat can be fully immersed, and the sardine is immersed so that the meat is submerged. Immersion is 0.1~
2 hours is sufficient, during which time any oil that floats to the surface should be removed.

The sardine meat that has been soaked is put into a piping bag, placed in a dehydrator, and treated at low pressure, for example, 5 to 10 kg/cm ² for 5 to 10 minutes, to sufficiently dehydrate it and obtain dehydrated meat.

The dehydrated meat obtained here has almost no fishy odor, making it hard to believe that it comes from sardines, and it can be effectively used as an ingredient in all kinds of foods, and is especially excellent as an ingredient in fish hamburgers. It is something.

On the other hand, when sardines are processed for meat, everything other than the meat is discharged all at once, and this includes bones, skin, subcutaneous fat, internal organs, etc. Place all of this together in a caustic soda solution and heat-treat at around 70°C. The concentration of caustic soda should be such that it dissolves things other than bones, but about 1% is sufficient.

Heat treatment with a caustic soda solution dissolves everything except the bones, so the bones must be separated, thoroughly washed with water, and passed through a grinder, such as a micro-refiner, several times with a small amount of water to make them finer and remove the water. Ba,
You can obtain fine bone powder.

The obtained bone meal is so smooth that it hardly feels hard when eaten, and is an excellent calcium enrichment for foods.

In the present invention, a fish hamburger steak is further produced using dehydrated sardine meat and sardine bone powder as raw materials.

In the production of fish hamburger, the main ingredients are mixed together: 20-25% dehydrated sardine meat, 1-2% sardine bone meal, 20-30% soybean protein, and 20-30% onions, as well as sugar, soy sauce, salt, Fish hamburgers can be made by adding seasonings such as sodium glutamate, spices such as garlic and pepper, forming the mixture into hamburger shapes, and baking them.

Next, examples of the present invention will be shown.

Example 1 15 kg of frozen headless sardines was thawed and passed through a meat roll machine once to obtain 9.6 kg of meat.

9.6 kg of this meat was immersed in an aqueous solution (PH = 7.38) containing 0.2% common salt, 0.4% sodium bicarbonate, and 1% pyroligneous acid and exposed at 4°C for 2 hours. The oil that surfaced on the way was scooped out and removed.

After bleaching, put the meat into a piping bag and put it in a dehydrator.8
Dehydration was carried out for 10 minutes at Kg/cm ² pressure to obtain 5.5 kg of dehydrated meat.

The resulting dehydrated meat had almost no sardine-like fish odor.

Example 2 15 kg of frozen headless sardines was thawed and passed through a meat roll machine once to obtain 3.1 kg of non-meat.

Things other than the meat include bones, skin, subcutaneous fat, internal organs, etc., which are put into a 1% NaOH aqueous solution 5 and treated at 70°C for 0.25 hours to dissolve everything other than the bones. Then, separate the bones, wash thoroughly with water,
Grind easily with a mixer and wash thoroughly with water. This leaves only the bones left.

Next, a small amount of water was added to the fine bones, passed through a micro-refiner eight times, and heated to evaporate the water, thereby obtaining 0.45 kg of fine bone powder.

The obtained fine bone powder was extremely smooth and suitable as a calcium reinforcement material.

Example 3 22.5 g of dehydrated meat obtained in Example 1, 1.66 g of fine bone powder obtained in Example 2, 4.53 g of Sukemune surimi (C grade),
Soybean protein (rehydrated) 25.65g, onion 25.65g,
Sugar 1.51g, Sodium Glutamate 0.38g, Flour
0.452g, soy sauce 2.79g, egg white 5.28g, bread crumbs 5.28
g and 0.075 g of garlic were mixed well and molded into a hamburger.

Next, this was baked in a frying pan to obtain a fish hamburger steak.

This hamburger had almost no sardine-like fishy smell and was extremely delicious.

Claims (1)

[Claims] 1. A method for processing sardines, which is characterized by processing sardines, immersing the obtained meat in an aqueous solution containing baking soda and pyroligneous vinegar, and then dehydrating the bleached meat under pressure to obtain dehydrated meat. .