JPH0317463B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a layered frozen food, and more specifically, a semi-fluid viscous substance such as cheese or sauce is placed on a frozen fish meat slab to integrate it. This invention relates to a method for producing a layered frozen food that fully utilizes its flavor.

Recently, the importance of seafood as a nutritionally excellent protein source has been recognized from the viewpoint of preventing obesity and adult diseases. However, the main uses of seafood are currently limited to Japanese cuisine, and seafood, especially fish, has bones, skin, fins, etc., making it difficult to cook and difficult to eat compared to meat. People who grew up on school lunches after the war are starting to lose interest in fish, and even though fish meat is a valuable protein source, it is not used much at present.

On the other hand, since the depletion of fisheries resources and the enactment of the Maritime Law, fisheries resources are being reconsidered even in foreign countries that do not originally utilize fisheries resources, and Japan's deep-sea fishing industry is subject to significant fishing restrictions, and it is not expected that the catch will increase much in the future. By increasing the added value of valuable catches that cannot be harvested,
More effective usage is desired.

For example, white fish such as Sukemune cod are ground and exposed to sufficient water to remove water-soluble proteins.
Sugar, phosphate, etc. are added and kneaded, then frozen and used as frozen surimi. However, since this frozen surimi is a paste, it is suitable for Japanese-style seafood paste products such as chikuwa and kamaboko, but not so suitable for Western-style foods.

Furthermore, since water-soluble proteins are removed during water exposure, the yield of fish protein deteriorates, and problems remain in terms of effective resource utilization. In addition, it is also possible to process the minced meat into food without turning it into frozen surimi.

However, in this case, compared to using it as surimi, the fishy odor remains, and in order to use it, it is necessary to cut the minced meat into fine pieces of meat, and compared to fish fillet, the original texture of the fish is lost. I don't like it.
On the other hand, it can also be used as fillets, but fillets are difficult to eat because it is difficult to remove bones and skin, and boneless and skinless fillets, which are easy to eat even for children, cannot be used for anything other than large fish. Therefore, the most suitable forms for using seafood, especially fish, as raw materials for Western-style foods are boneless and skinless fillets.
Sticks made from these materials are popular in Europe and America, and similar products are also manufactured in Japan.
However, since this stetsuku is just fried fish and has a simple fish flavor, it does not suit consumers who are looking for a complex and sophisticated taste, and its consumption is not increasing at present. .

Therefore, the present inventors mainly studied the use of fish fillets etc. from the above point of view, and at the same time retained the texture of the fish meat itself, it was combined with cheese and sauce etc. to create a Western-style taste, and even when oiled, heat passes through. We have completed an easy method for producing layered frozen foods.

That is, in the method of the present invention, frozen blocks of fish meat, etc., are cut into plate-like frozen slabs.
It is characterized by extruding cheese, sauce, etc. in a semi-fluid state to a size of less than mm, placing it in a band shape, cutting it into the desired shape, freezing if desired, and then coating it in a conventional manner.

As mentioned above, the method of the present invention was developed as one of the effective uses of fillet, etc., but it can also be used not only for fillet of white fish but also for general seafood, squid, octopus, etc., and meat. can.

The method of the present invention will be explained in detail below.

First, a frozen block is used as a raw material, such as boneless or boneless skinless fillets or boneless fillets, which are integrally frozen with, for example, frozen bread. White fish such as cod, Sukemune cod, and flounder are mainly used as raw materials for this.
In addition to these, fish such as salmon, trout, and mackerel, as well as general seafood can be used, and meat such as squid and octopus can also be frozen and used.

In addition, frozen blocks are usually 47cm long x 30cm wide x
It is sufficient to freeze and solidify the block to a size of about 6 cm in height, and use a band saw to cut this frozen block into
Cut into pieces about cm thick to form flat frozen slabs.

Next, as shown in Fig. 1, this frozen slab 1 is placed on a conveyor 4, and water is added to the cheese onto the frozen slab 1 through a flat nozzle 6 of about 5 cm wide x 4 mm thick to make it semi-fluid. , a semi-fluid viscous substance 2 such as a semi-fluid sauce is extruded to produce a layered food consisting of a frozen slab 1 and a semi-liquid viscous substance 2. This semi-liquid viscous substance is mainly composed of cheese and sauce, and some of these sauces include sauces that can be used as regular seasonings, as well as white sauces that can be used as cooking bases, as shown in the examples below. Sauces are also included, and fish paste such as tuna paste, egg paste made from fish eggs and bird eggs, liver paste, and other meat pastes can be used as the base sauce for this dish. In addition, when the semi-fluid viscous substance is cheese, the surface of the frozen slab 1 is frozen and the temperature is low, so the cheese solidifies immediately on the frozen slab, its adhesive surface is frozen, the upper surface is hard, and the next The process becomes ready for continuous cutting. Therefore, the desired layered product can be obtained by cutting the product in the width direction with the cutter 5 while continuously moving on the conveyor 4. If bread crumbs 7 are applied in a conventional manner after cutting, a food product as shown in FIG. 2 is obtained. This food can be preserved by rapid freezing, or can be used as it is or as a chilled food. Also, when extruding cheese as described above, the temperature is
The temperature is preferably about 10°C to 25°C. The reason for this is that at temperatures below 10°C, the cheese freezes and does not adhere to the surface of the plate-shaped slab, and at temperatures above 25°C, the surface of the plate-shaped slab melts and the fish meat tends to fall apart.
In addition, when extruding sauces and other substances other than cheese, it is possible to extrude them by keeping them at a low temperature, such as 10°C or less. In this case, it is possible to freeze and integrate them as desired after extrusion. desirable.

Furthermore, the thickness of the layered food is preferably 15 mm or less. The reason for this is that if the thickness exceeds 15 mm, it will not cook well when heated with oil.

Further, in the above description, the frozen slab was mainly made of fish meat, but the frozen slab may be made of meat other than fish meat, for example.

In addition, after integrally molding into a layer, it can also be cut into a diamond shape as shown in FIG. 2, for example, using a cutter or the like. After cutting, it can be stored as is in a frozen state and supplied to the market, but it can also be frozen with a coating such as butter or breadcrumbs on the surface and supplied to the market as a frozen food. You can also do that.

Next, examples will be described.

Example 1 Frozen blocks made by freezing skinless boneless fillets of Sukemune cod (length 47 cm x width 30 cm x height 6
cm) with a bandsaw to length 47cm x width 6cm x
Frozen fish slabs with a height of 0.6 cm were formed. This slab is placed on a belt conveyor at a speed of approximately 2 m/min, and the slabs are moved one after another while being adhered to each other, and semi-liquid cheese is continuously extruded from the hopper to a width of 5 cm and a thickness of 0.4 cm. It was placed on top in a band shape and integrated.

For semi-liquid cheese, mix 30% water in a mixer.
It was made by adding and heating, stirring and melting, and the temperature during extrusion was around 20°C.

In addition, the extruded semi-liquid cheese immediately coagulates on the slab, the adhesive surface freezes, and the top surface of the cheese becomes hard. When it is ready to be cut continuously, it is cut at intervals of 3 cm and at an angle of about 60 degrees in the longitudinal direction. It was cut at an angle. This layered food is made by the thickness of the slab.
0.6cm, cheese thickness is 0.4cm, length 3cm x width 6
It had a shape measuring 1 cm x 1 cm in height, and weighed approximately 18 g each. This was coated with butter, breadcrumbs, etc. in the usual manner and quickly frozen to yield 30 g of frozen fried cod with cheese.

Example 2 Frozen block made by freezing skinless boneless fillets of sockeye salmon (length 47 cm x width 30 cm x height 6
cm) was cut with a band saw to form frozen fish meat slabs measuring 47 cm long x 6 cm wide x 0.5 cm high.

Meanwhile, add seasonings such as salt and monosodium glutamate to 15 parts of flour, 15 parts of butter, and 70 parts of milk.
Add 20 parts of mixed vegetable mixed with carrots, green peas, and sweet corn shredded into 0.4cm cubes or less to a creamy white sauce made by a conventional method, heat and stir to make a white sauce, and heat this at 10℃. After cooling, the sauce was placed in a hopper and extruded onto a slab in the same manner as in Example 1. At this time, the slab was placed on a belt conveyor moving at a speed of about 2 m/min, and semi-fluid white sauce was extruded from a hopper to a width of 5 cm and a thickness of 0.5 cm, and placed on the slab in the form of a belt.

At this time, the adhesive surface of the semi-liquid white sauce freezes and becomes hard on the slab, but the slab placed on the bottom of the white sauce is continuously frozen using liquid nitrogen in a tunnel freezer to integrate it.
Then, use a cutter to cut the pieces into 3cm intervals and length 3cm x
A frozen slab of fish meat with white sauce having a width of 6 cm and a height of 1 cm was obtained.

Next, a batter was made by mixing 30 parts of whipped egg whites, 35 parts of wheat flour, 1 part of leavening agent, 1 part of salt and other seasonings, and 33 parts of water. 2 around ℃
I lightly oiled it for a minute to get the sockeye salmon fritters with white sauce. This could be used as a side dish, chilled food, or frozen to make frozen food, which could then be re-oiled.

Example 3 Frozen block of skinless boneless fillet of Sukemune cod (length 47cm x width 30cm x height 5cm)
Cut with a hand saw to length 47cm x width 5cm x height
A 0.6 cm frozen fish slab was formed. This slab is placed on a belt conveyor at a speed of about 2 m/min, and the slabs are moved one after another while being glued together, and from the hopper, semi-liquid sauce such as fish paste such as tuna paste, egg paste, liver paste, etc. was continuously extruded to a width of 5 cm and a thickness of 0.4 cm, and placed in a band shape on a slab to integrate it.

These various pastes as semi-liquid sauces can be used with livestock meat such as liver, tuna and other fish meat,
It is made by adding about 3% or less salt to fish eggs or bird eggs, crushing it in a crusher, and adding seasonings to make it semi-liquid. Further, the extrusion temperature was around 20°C, that is, room temperature.

Further, the semi-fluid sauce paste extruded in this manner immediately coagulated on the slab, the adhesive surface was frozen, and the slab was then cut into pieces at intervals of 3 cm. This layered food has a slab thickness of 0.6cm and a paste thickness of 0.4cm.
cm, length 3 cm x width 5 cm x height 1 cm, and each weighed approximately 20 g. This was coated with butter, bread crumbs, etc. in the usual manner and quickly frozen to obtain 30 g of frozen fried cod with paste.

[Brief explanation of the drawing]

FIG. 1 is a side view of an example of an apparatus for carrying out the method of the present invention, and FIG. 2 is a sectional view of an example of a layered food product. Code 1...Frozen slab, 2...Semi-fluid viscous substance, 3...Flat nozzle, 4...Conveyor, 5...
Cutter, 6...hopper, 7...robe.

Claims (1)

[Claims] 1. Extrude cheese, sauce, etc. in a semi-fluid state to a thickness of 15 mm or less and place it on a frozen slab made by cutting a frozen block of fish meat etc. into a plate shape, and then cut it into the desired shape. A method for producing a layered frozen food, which is characterized in that the food is then frozen if desired, and then coated in a conventional manner.