JPH0150374B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to aquatic animals such as horse mackerel, saury, sardines, mackerel, squid, krill, shrimp, etc. that can be served as a meal as they are. , or the fillet-shaped fish meat of these aquatic animals, or the meat of cows, pigs, chickens, and other livestock animals, etc., can be uniformly and rapidly sterilized by simply applying an electric current to produce an electrification-processed food. Concerning methods for producing electrically processed seafood and livestock animals.

[Conventional technology] Conventionally, electric current is passed directly to highly conductive or highly conductive fish, such as raw fish, frozen fish, or salted fish, to generate heat in the fish body, which causes the fish body itself to generate heat and thermally denatures fish meat proteins. In order to process fish such as raw fish, frozen fish, salted fish, dried fish, etc. in a very short time and thermally efficiently without destroying the fish body as a long-lasting side food or delicacy food, the moisture content of fish is reduced. 35% to 85%, salt concentration 1% to 20
%, place it in a non-metallic container equipped with conductive electrodes at both ends, sandwich a heat-resistant sponge between the electrode and the fish body, and between each fish body, and then adjust the salt concentration to about 1% to 20%. a Fill with starch paste or an aqueous solution of an edible viscous substance, and apply a current (1 cm ²
A method for producing electrically grilled fish in which the fish is grilled using heat generated directly from the fish body is well known, having been described in, for example, Japanese Patent Publication No. 17131/1983 prior to the filing of this application.

[Problem to be solved by the invention] By the way, in the conventional manufacturing method of this type,
Since a heat-resistant sponge and viscous edible glue are used as the energizing medium, it goes without saying that after the energizing treatment, the troublesome operations of removing the heat-resistant sponge or the edible glue from the fish body are required.
In addition to adjusting the viscosity of edible glue, when adjusting the salt concentration, it is necessary to add salt to the viscous substance and distribute it evenly, so a separate stirring and kneading device is prepared. As a result, it is not easy to quickly and uniformly distribute the salt concentration, and it becomes necessary to wash or replace the heat-resistant sponge and viscous edible glue each time the fish is processed. This was an obstacle to reducing costs or increasing efficiency.

Furthermore, according to the conventional method, if the salt concentration of the glue is thinner than that of the fish body, the temperature of the glue will be higher than the temperature of the fish body due to the high electrical resistance, so the salt concentration of the glue will be lower than that of the fish body. It is explained that if the glue is made darker, the temperature of the fish body will be higher than the temperature of the glue, but in reality, there was a problem in that the temperature of the fish body could not be made higher than the temperature of the glue.

The present invention involves submerging materials made from raw seafood or livestock animals that have been treated to absorb salt evenly into an insulating container containing a dilute salt solution with a salt concentration lower than that of the material. By storing the material in a container and applying current to it, the current can be uniformly and concentrated through the material with a high salt concentration, allowing a large amount of material to be sterilized uniformly in a short period of time with a small amount of electricity. This is because it is possible to easily obtain electrically processed foods that are inexpensive, suitable for mass production, have a simple manufacturing process, and have good taste.
The object of the present invention is to provide a method for producing electrically processed seafood and livestock animals that can be immediately served as a meal by baking the surface of the obtained electrically processed food using high-temperature hot air.

[Means for Solving the Problems] In order to achieve the above object, in the method for producing electrically processed marine products and livestock animals of the present invention, the first invention is immersed in a salt-containing solution to uniformly soak out the salt. Materials made from raw fish or livestock animals are placed in an insulating container while submerged in a dilute salt solution with a salt concentration lower than the salt concentration of the material, and the material is heated by the action of energizing. The second invention is a material made from raw fish or livestock animals that has been immersed in a salt-containing solution to evenly absorb the salt, and the salt content of the material is lower than the salt concentration of the material. The material is placed in an insulating container while submerged in a dilute salt solution with a low salt concentration, and the material is sterilized by electrification, and the energized processed food that has been sterilized by electrification is distributed. The surface is fired using high-temperature hot air.

[Function] In Figures 1 to 3, raw aquatic animals that can be served as they are, such as horse mackerel, saury, sardines, mackerel, squid, krill, shrimp, etc., or these aquatic animals An appropriate amount of material A consisting of animal fillet-shaped fish meat or meat from cows, pigs, chickens, and other livestock animals is submerged in a saline liquid container 1 containing saline liquid B. The materials are housed and immersed under appropriate pressure for one to several days to be treated so that the salt-containing solution B evenly permeates into the raw fishery or livestock material A.
In this way, the salt is evenly permeated into raw fishery products and livestock animal material A, so that the electric current can be evenly passed through raw fishery products and livestock animal material A during the subsequent electrical processing. This is to improve the taste of material A, which is made from raw seafood or livestock animals. When the salt of a predetermined concentration is permeated uniformly in this way, the material A made from the fishery or livestock animal is taken out from the salt-containing liquid container 1, drained, and the salt concentration is lower than that of the material A. The diluted salt solution C is poured into the insulating container 3 so as to be submerged in water. Then, since the gaps between the materials A are filled with the dilute salt solution C, the materials A are filled and accommodated without coming into close contact with each other. As described above, a predetermined amount of raw seafood,
When material A made of livestock animals is filled and housed, if an electric current is applied across the opposite side of the insulating container 2, the current flows through the highly conductive material A containing salt, which has a higher salt concentration than the dilute salt solution C. is distributed in a concentrated manner, and the generated high-temperature Jule heat accelerates the temperature rise of the material A itself, making it possible to obtain an electrically processed food D that is sterilized by heat sterilization and has a good taste within a short time. In addition, when it is desired to immediately serve the energized processed food D obtained by the above manufacturing method, the energized processed food D that has been subjected to ripe heat sterilization is taken out from the insulating container 3, and the energized processed food D is heated with high-temperature hot air. If the surface of the electrified processed food D is properly baked with high-temperature hot air by storing it in the baking furnace 4 where the food is distributed from one side to the other, the food will become a food with a moderately baked surface and a good taste. It is something that can be served as a meal.

[Example] Next, an apparatus for carrying out the method of the present invention will be described based on an example shown in the accompanying drawings.

In Figures 1 to 3, A represents a raw aquatic animal that can be served as a meal;
For example, the materials include fish such as horse mackerel, saury, sardines, mackerel, squid, krill, shrimp, etc., fillet-shaped fish meat from these aquatic animals, or meat from cows, pigs, chickens, and other livestock animals. B is
It is a salt-containing liquid prepared to have a salt concentration of about 5% to 10%, and the salt-containing liquid B is stored in an appropriate amount in a salt-containing liquid container 1 with an open top surface. For example, material A that has been immersed in water for a period of one day to several times,
The treatment is performed so that the salt having a salt concentration of, for example, 2% to 3% permeates evenly. In addition, when the salt is evenly permeated into the material A, if the material A stored in the salt-containing liquid container 1 is pressed with an appropriate weight 2, the salt-containing liquid will be evenly absorbed. B will permeate into material A.

As mentioned above, material A has a salt concentration of, for example, 2% or more.
The reason why it permeated to 3% was to allow the current to flow uniformly through the material A during the subsequent electrical processing, and at the same time to promote the improvement of the taste and quality maintenance of the material A. be.

C is a dilute salt solution with a salt concentration lower than that permeated into material A, for example, 0.5% or less,
An appropriate amount of the dilute salt solution C is stored in an insulating container 3 having an appropriate shape.

The above-mentioned insulating container 3 is formed in the shape of a bottomed case with an open top surface, and the opposing walls 4 inside the insulating container 3,
A pair of electrode plates 5, 5 are arranged on the 4 side so that they can be inserted and removed freely, and the material A, which has permeated salt with a high salt concentration, is submerged in a dilute salt solution C. After placing the dilute salt solution in
As a current-carrying medium, the material A is concentrated and uniformly flows through the highly conductive material A, and the generated high-temperature Joule heat, for example, 95°C, is used to quickly heat-sterilize the material A to produce the electrically processed food D with good taste. can do.

During the above-mentioned energization process, the material A is made of material A that has been impregnated with a suitable amount of salt having a high salt concentration.
To sterilize material A in a short time by simply submerging it in a dilute salt solution C having a salt concentration lower than that of material A housed in an insulating container 3. Therefore, compared to the conventional method, the current is concentrated in the material A with high conductivity, and the temperature of the material A is made to be approximately 20 degrees Celsius higher than the temperature of the dilute salt solution C. With simple operations, the cheaper electrically processed food D can be mass-produced while saving power consumption.

Reference numeral 6 denotes a temperature detector for automatically detecting the ripening temperature of the material A stored in the insulating container 3 in a submerged state. When the material A reaches a predetermined ripening temperature by inserting the electrode halfway through the electrode plate 5, it is immediately detected and activated to cut off the current supply to the electrode plates 5, 5.

7 is a baking furnace for appropriately baking the surface of the electrically processed food D in order to make the electrically processed food D produced by the above-mentioned production method ready for serving; It is formed into an oblong shape with a hollow interior, and one side has, for example, 200
It is equipped with a hot air generator 8 capable of generating hot air at a high temperature of .degree. C. to 250.degree. C., and has a product loading/unloading port 9 opened on the other side.

A rail 10 extending from the outside floor surface is laid on the floor surface inside the cavity of the baking furnace 7, and on the rail 10 a transport vehicle 11 containing a large number of energized processed foods D in a multi-tiered manner is installed. is rotatably mounted to efficiently bake the surface side of a large amount of electrically processed food D.

In addition, if material A is an aquatic animal, mixing a small amount of vinegar into the dilute salt solution C may promote the conduction of electricity in the material A and improve the tightness of the material A. It is possible to further reduce the unique odor of animals.

[Effects of the Invention] In short, since the present invention employs the method described above, it is possible to omit the troublesome operation of removing the heat-resistant sponge and edible glue from the fish body after the electrical treatment as in the conventional method. There is no need to prepare a separate stirring and kneading device to adjust the viscosity of the edible glue or adjust the salt concentration, and simply mix material A with a higher salt concentration than the salt concentration of material A. After being submerged in an insulating container 3 containing a dilute salt solution C with a salinity concentration, the material A is sterilized by heating uniformly within a short period of time simply by applying electricity. Is it possible to mass-produce electrically processed food D that is inexpensive and has good taste?
No matter what direction the material A is stored in, the dilute salt solution C with a low salt concentration is used as a current-carrying medium to uniformly and intensively pass current through the highly conductive material A, thereby saving power consumption. Not only can a uniform electrically processed food D be produced, but also the electrically processed food D can be immediately served as a meal when its surface is baked by circulating high-temperature hot air.

[Brief explanation of drawings]

The drawings show an embodiment of an apparatus for carrying out the method of the present invention, in which Fig. 1 is a longitudinal sectional front view of a salt-containing liquid container for uniformly permeating the salt-containing liquid into the material, and Fig. FIG. 3 is a longitudinal sectional front view of the insulating container and a partially cutaway front view of the firing furnace. A...Materials made from raw seafood and livestock animals, B...
...Salt solution, C...Dilute salt solution, D...Electrification processed food,
3... Insulating container, 7... Firing furnace.

[Claims]

1 Raw aquatic animal surimi material, livestock meat paste material, or a mixed material of these mixed evenly with salt is stored in an insulating container and has a salt concentration lower than that of the above material. 1. A method for producing an electrically processed food, characterized in that the material is stored in a dilute salt solution in any desired shape under submergence conditions, and subjected to ripe heat sterilization treatment by electrical current. 2 Raw aquatic animal surimi material, livestock meat paste material, or a mixed material of these mixed evenly with salt is housed in an insulating container and has a salt concentration lower than that of the above-mentioned material. The material is placed in a diluted salt solution in an arbitrary shape under submergence, and subjected to a heat sterilization treatment by energization, and the surface of the energized processed food that has been subjected to the heat sterilization treatment is subjected to a surface baking treatment using circulating high-temperature hot air. Or a method for producing an electrically processed food characterized by surface drying treatment.