JPH0365738B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing deboned and water-washed fish meat material, commonly referred to as surimi.

Surimi is a Japanese word that refers to mechanically deboned fish meat that has been thoroughly washed and mixed with additives called deicers to improve frozen shelf life.

Surimi is made of fish, such as thin pieces of fish meat and crab legs.
It is used as an intermediate product for manufacturing various seafood products. The purpose of water washing is not only to remove undesirable substances such as fat and blood, pigments and odorants, but also, more importantly, to increase the concentration of muscle fiber protein (actomyosin), thereby improving the quality of surimi. It improves the strength and elasticity in the gel state, which are essential properties for products made from this material.

Surimi has great potential as a functional protein material that can replace a variety of conventional animal and vegetable proteins. The virtually unlimited resources of fish species currently available will ensure the production of sufficient surimi at a reasonable price to meet the demand as a raw material for surimi-based products.

Surimi has been produced in Japan for hundreds of years. Traditionally, surimi is prepared fresh from fresh fish and immediately processed into various products. This technique has been developed since approximately 1100 AD, when Japanese fishermen discovered that they could keep their food for a long time if they washed and chopped fish, mixed it with salt, ground it, and steamed or roasted it. Traditional surimi production has changed from day to day depending on the supply of fresh fish. Therefore, the surimi industry did not expand to a certain scale and remained at a certain limited scale. But in 1959
In 2011, a technology to stabilize frozen surimi was discovered.
It was found that an additive, namely an antifreeze agent, prevents surimi from freezing denaturation during frozen storage. This discovery marked the beginning of the rapid development of surimi production. Further information on developments in commonly practiced methods of surimi production can be found in Food
Please refer to Chong M. Lee's ``Surimi Processing Technique'' in ``Technology'' (November 1984), pages 69-80.

Basically, until the surimi loses its odor and color,
That is, it is made by repeatedly washing shredded fish meat with cold water (5-10°C) until most of the water-soluble proteins are removed. The temperature of the washing water is determined by the type of fish used. Warm water fish can tolerate higher water temperatures than cold water fish without reducing protein functionality. Originally, surimi was made in batches by hand, going through at least three washing steps.
Subsequently, commercial continuous manufacturing methods were developed. Please refer to FIG. 1, which shows a conventional surimi manufacturing method. In this method, the fish is decapitated, gutted and chopped into particles of approximately 3-4 mm size. The minced fish is mixed with an appropriate amount of water in a proportioning tank, and this mixture is pumped into a tank with a washing device or agitation means, and then into a rotating screw rinsing device, which rinses approximately 1 mm in diameter. It has a cylindrical shell with a hole. Water is sprayed from the outside and a stream of washed fish is discharged from this rinsing device. Water that passes through the holes in the screen is disposed of as wastewater. Normally,
Three sets of washing tanks and rinsing equipment will be installed. Then dry solids (DS) with a content of almost 10-18%
The washed fish meat is refined in a pulverizer with holes approximately 1-2 mm in diameter within a cylindrical shell.
Horizontal shaft rotating blades feed the incoming fish meat into the shell, and chunks larger than these holes form waste components, while the refined fish meat, after passing through these holes, is approximately 20-27% removed in the screw press.
Dehydrated to DS content. This dehydrated fish mass is mixed with antifreeze, 4% sugar, 4% sorbitate and 0.2% polyphosphate, then frozen and packaged as a surimi product.

Although the above-mentioned general surimi manufacturing method is a continuous operation, it is still old-fashioned. This method inherently has many drawbacks. The total production of valuable fish protein is quite low due to high losses in the rather inefficient washing process. A large amount of water is required for washing.
When fish protein is exposed to air for a long time, it undergoes extensive hydrolysis and deterioration.
The equipment for carrying out this method requires a large amount of floor space.

Therefore, there is a need for an efficient method for producing surimi that overcomes the above disadvantages of inefficiency. therefore,
An object of the present invention is to provide a continuous method for producing surimi in an effective manner that uses a smaller amount of washing water and shortens the time that fish protein is exposed to air than conventional methods. Another object of the invention is to provide a simple installation requiring only a small amount of floor space for carrying out the continuous construction method described above.

In the method according to the invention, the minced fish raw material is mixed using a series arrangement of mixer devices, e.g. stationary mixers or pumps, and then passed through a centrifugal decanter, e.g. a centrifugal separator with a horizontal axis. It is washed using The method according to the invention increases the yield of surimi by up to 50%, requires 25-50% less washing water and reduces processing time (1.5 minutes compared to 15 minutes with the conventional method).
), the number of staff and space required to carry out the work can be reduced, and the number of components is small, so
A high quality product can be produced with high gel strength, low water content and whiter color than products made by conventional processes.

The present invention relates to a method for producing deboned and washed fish meat raw material, commonly referred to as surimi, which includes the steps of decapitating the fish raw material, removing the internal organs, and chopping the fish meat into particles approximately 3 to 4 mm in size. The chopped fish material is washed in cold water until odor and color are removed, and the washed material is then dehydrated to produce fish meat with a dry solids (DS) content of approximately 18-22%. From there, it is mixed with additives such as sugar, sorbitate and polyphosphates, frozen and packaged.

The invention will be explained below with reference to the accompanying drawings.

FIG. 1 shows a conventional method of making surimi, as described in Food Technology magazine, which is cited in the description above in this specification.

In a first embodiment of the method according to the invention, which is shown in FIG. However, this fish meat component is a dry solid (DS) with a content of 10-18%, and is further filtered through a refiner and dehydrated in a screw press to become a fish meat material with a DS of 20-27%, which can be processed with additives. Later, it was made into surimi products.

In a second embodiment of the method according to the invention, shown in FIG. The first component of fish meat, which is solid matter (DS), is passed through a pulverizer and then treated with additives to produce surimi products.

In a third embodiment of the method according to the invention, shown in FIG. 4, the minced fish meat is subjected to a chopping machine to remove small bones, tendons, skin and other impurities, and mixed with water in a series mixer device for washing. Thereafter, it is separated into a first fish meat component using a centrifuge (decanter), with a DS of 10 to 18%, and further dehydrated in a screw press to obtain a fish meat component with a DS of 22 to 27%, which is then treated with additives.

In a fourth embodiment of the method according to the invention, shown in FIG. After washing with water and using a centrifuge (decanter) to obtain a high content of DS of 20 to 27%, antifreeze agents and other additives are added to produce products.

Improvements of the method according to the present invention over conventional methods include, firstly, when washing the chopped fish material, a fixed mixer (e.g., equipped with a built-in buffing means for generating turbulent flow inside) is used. washing by means of an efficient mixer arrangement in series, such as a pipe); and secondly, dewatering the fish meat mixture thus obtained in a centrifugal decanter with a horizontal axis. The method is characterized in that it is separated into a first component consisting of fish meat and a second component consisting of waste water containing impurities and protein loss products, and the protein loss products are recovered if desired.

[Brief explanation of drawings]

FIG. 1 is a process diagram of a method for producing surimi according to the conventional method, and FIGS.
It is a process diagram of an example.

Claims (1)

[Claims] 1. Cut off the head of the fish raw material, remove the internal organs, and chop it into particles approximately 3 to 4 mm in size, and mix the chopped fish meat with water in a mixer device arranged in series and wash it with water. , separating said mixture in a centrifugal decanter into a first component consisting of fish meat containing approximately 10-18% dry solids and a second component consisting of waste water, and further dehydrating said first component of fish meat. A method for producing boned and washed fish meat materials. 2. Cut off the head of the fish raw material, remove the innards, and chop it into particles approximately 3 to 4 mm in size. The chopped fish meat is mixed with water in a mixer device arranged in series, washed with water, and the mixture is centrifuged. Separate in a decanter into a first component consisting of fish meat containing approximately 10 to 18% dry solids and a second component consisting of waste water, and the first component of fish meat is separated into a plurality of holes having a diameter of approximately 1 to 2 mm. The fish meat is filtered in a refining machine and separated into the refined fish meat that passes through the holes and the waste components that do not pass through the holes, and then the fish meat components containing approximately 20 to 27% dry solids are separated. A method for producing boned and washed fish meat material, including a step of further dehydration. 3. Cut off the head of the fish raw material, remove the internal organs, and chop it into particles approximately 3 to 4 mm in size. The chopped fish meat is mixed with water in a mixer device arranged in series, washed with water, and the mixture is centrifuged. Separating in a decanter into a first component consisting of fish meat containing approximately 22-27% dry solids and a second component consisting of waste water, the first component having a plurality of holes approximately 1-2 mm in diameter. The refined fish meat components are filtered in a refiner, thereby separating the refined fish meat components that pass through the holes and the waste components that do not pass through the holes, and then the refined fish meat components are treated with an antifreeze agent prior to storage. A method for producing deboned and washed fish meat material, including the step of mixing with additives. 4. Cut off the head of the fish raw material, remove the innards and chop it into particles of approximately 3 to 4 mm in size, filter the chopped fish meat in a refiner with multiple holes of approximately 1 to 2 mm in diameter, thereby separating the refined fish meat component that passes through the hole and the waste component that does not pass through the hole, and then mixing the refined fish meat component with water in a mixer device arranged in series and washing with water, The mixture is reduced to approximately 10-18% in a centrifugal decanter.
A first component consisting of fish meat containing dry solids of , and then mixing with additives prior to storage. 5. Cut off the head of the fish raw material, remove the internal organs and chop it into particles of approximately 3 to 4 mm in size, filter the chopped fish meat in a pulverizer with a plurality of holes with a diameter of approximately 1 to 2 mm, thereby separating the refined fish meat component that passes through the hole and the waste component that does not pass through the hole, and then mixing the refined fish meat component with water in a mixer device arranged in series and washing with water, The mixture was reduced to approximately 20-27% in a centrifugal decanter.
A method for producing a deboned, water-washed fish material comprising the steps of separating a first component consisting of dry solids-containing fish meat and then mixing with additives prior to storage. 6. The second component consisting of wastewater is separated into a third component of recovered protein material and a fourth component consisting of wastewater in a high-speed centrifugal selector, and the third component is separated from the first component consisting of fish meat. Claims 1 to 5 processed in an independent manner to produce a mixed or deboned and dehydrated fish material.
A method for producing the fish meat material described in any one of the preceding paragraphs. 7. The method for producing fish meat material according to claim 6, wherein the series-arranged mixer device is a pump. 8. The method for producing fish meat material according to claim 6, wherein the series-arranged mixer devices include a built-in buffling means for generating turbulent flow therein.