JPS644749B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Application of the Invention] This invention uses salmonid fish meat as the main raw material, processes this salmonid fish meat most effectively, and produces nutritional foods that are suitable for everyone's tastes and preferences. It relates to a manufacturing method.

This invention involves processing the fish meat obtained by processing one or more kinds of fish of the salmon family such as sockeye salmon, white salmon, coho salmon, and rainbow trout into fillets, for example, in a retort pot at high temperature and high pressure. Steamed fish meat (retort fish meat) and minced meat, a mixture of raw fish meat from the salmon family and seasonings is mixed with the steamed fish meat, and this mixture is mashed,
This mashed material (blended material) is pressure-molded into a straight shape in a block-type molding frame, and after steaming this pressure-molded material, it is air-cooled and dried by blowing air, and then further cooled by refrigeration. After solidifying and further cutting this molded solid into a square or pot-eye shape and allowing it to cool, it is heated and steamed in a seasoning liquid prepared by mixing and adjusting a natural red pigment and seasoning. The present invention relates to a method for producing a nutritional food whose main ingredient is salmonid fish meat, which is taken out, dried, and turned into a product.

[Effect of the invention] According to the method for producing a nutritional food according to this invention,
One or more species of salmonid fish meat, which is the main raw material, is processed into fillet, and this salmonid fillet fish meat is steamed, for example, in a retort pot using high temperature and high pressure treatment. The gelatin in the ossicles in the tissue is dissolved and softened,
The advantage is that it can be easily eaten as is, the calcium content from the small bones is mixed into the protein, fat, and ash contained in salmonid fish meat as a nutritional source, and the original taste of salmonid fish meat. It has the characteristic that it can express and increase the taste.

Furthermore, a mixture of raw salmonid fish meat and seasonings is mixed (blended) with the steamed salmonid fish meat and crushed to form a gel (thick colloid), which is then loaded into a block mold. Since it is pressure-molded, the mixture with the raw salmonid fish meat can be press-fitted into the porous structure of the steamed salmonid fish meat, thereby significantly strengthening the binding force.

Therefore, it is possible to reliably prevent deformation or softening deformation during the next steaming treatment of the block-shaped molded product, and to maintain it in an appropriate shape. Furthermore, this block-shaped molded product is air-cooled to remove moisture evenly to the center, dried, and then air-cooled into individual pieces, so this solidified molded product is transformed into a square or clasp-shaped shape in the next step. When cutting, the pressure on the cutting side from the cutter or slicer may cause the shape to collapse, deform, or
It is possible to completely eliminate the phenomenon of broken pieces due to breakage and maintain an accurate square or eye shape.

Then, this cut solid material is heated and boiled in a seasoning solution prepared by mixing natural red pigment with seasoning to give it a bright red color and develop it. It is possible to mass-produce and provide nutritional food made from aquatic fish that is popular among all people by retaining calcium content due to its red color, visual sense due to its red color, and taste and nutritional content.

Examples of the present invention are as follows: Example 1 Thawed several types of frozen salmonid fish such as sockeye salmon, white salmon, coho salmon, red salmon, himemasu, and cherry salmon. Steamed fish meat from the salmon family that is manually processed into fillets, and then heated and pressure-treated in a retort pot at high temperature (120°C) and high pressure (pressure 1.2 atmospheres) for about 60 minutes. A mixture of 65% raw salmonid fish meat processed with a 30% filler and a trace amount of salt is crushed using a crusher, and the volume of one corner of a block-shaped molding frame is, for example, 320 mm x 150 mm x 50 mm.
It is loaded into each compartment of a molding mold (of about mm) and pressurized with a pressure lid to remove moisture and air while compression molding. It is possible to strengthen and coalesce the bonds of the qualityified steamed salmonid fish meat into a rectangular solid (block-shaped).

After hardening this bound solid material by steaming it for about 2 hours, it is air-cooled by the wind pressure of an air blower to completely remove moisture, and then the solid material in the form of a block is dried with hot air (approximately 120℃ - After 2 hours), it is cooled in a refrigerator for about 2 days to uniformly fasten it all the way to the center.

Next, the cooled and fastened block-shaped solid material is cut into square or hook-shaped shapes (1.2 cm to 1.5 cm square) using a cutter or slicer, and the cut pieces are placed in a refrigerator for a predetermined period of time (as long as possible). Cool for a long time).

For example, use 3 liters of soy sauce as a seasoning for 8 kg of this square or square-shaped cut piece.
It is poured into a boiling pot (rotary gas pot) containing a seasoning liquid with a ratio of 1.2 kg of sugar, 1 kg of starch syrup, and 5 to 10 g of natural red pigment, heated and boiled for about 1 hour, and then taken out. Approximately 1 hour in a hot air dryer
The product is heated and dried for 30 minutes (drying is repeated twice under these conditions), and the product is packaged using an automatic packaging machine and mass-produced.

Example 2 Frozen white salmon is processed into fillet using an electric saw, and the white salmon fillet is placed in a retort pot under high temperature and high pressure as described in Example 1 above. A mixture of about 25% raw fish meat from the white salmon family, which had been heat- and pressure-treated for about 60 minutes, and a trace amount of salt as a seasoning was mixed, and this mixture was ground using a grinding machine. As described above, it is loaded into a block molding frame, pressurized and compression molded, and at the same time, due to the bonding properties of raw white salmon, the bond with the raw meat of steamed white salmon is strengthened to form a rectangular parallelepiped (block shape). Solid and eggplant.

This bound solid material was steamed for about 2 hours to harden, and then air-cooled using the wind pressure of a blower to remove moisture as a whole.The solid material in the form of a block was then dried with hot air (approximately 120℃ for 2 hours). ), then cooled and compacted in a refrigerator for about 2 days.

This cooled block-shaped solid is cut into square or square shapes, which are further cooled in a refrigerator and then boiled in a seasoning liquid as described in Example 1 above. Boil it in a maturing pot for about 1 hour, pull it out, dry it with hot air (dry it twice for about 1 hour and 30 minutes), and make it into a product.
This product is packaged using an automatic packaging machine and mass-produced.

In the nutritional food that uses the salmonid fish meat processed in this way as the main raw material (main ingredient), the composition of the food of this invention contained in the salmonid meat and bones is water content.
It has a ratio of 20% protein, 8% fat, 32% carbohydrates, 9% ash, 0.6% calcium, and 9% salt, making it excellent as a long-term nutritional food as it is particularly high in ash and calcium.

Claims (1)

[Claims] 1. The step of mixing and grinding a mixture of raw salmonid fish meat and seasonings with the steamed fish meat obtained by processing one or more types of salmonid fish meat processed into fillets under high temperature and high pressure; A step of pressure molding and binding the mashed material into a block shape, a step of steaming the pressure molded product and then air cooling and drying, a step of cooling and solidifying the air cooled and dried pressure molded product, and these steps. A step of cutting the pressure-molded solid material obtained by the method into a square shape or a pot eye shape, and further heating and boiling the cut material in a seasoning liquid prepared by mixing seasoning and a natural red pigment, A method for producing a nutritional food using salmonid fish meat as a main ingredient, which is characterized by combining the process with a process of taking out and drying it.