JPH0525466B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a bar-shaped processed food made by flavoring small pieces of white fish with relatively low fat content, such as walleye pollock, and then smoking the fish in an unheated state. and its manufacturing method.

[Conventional technology]

As a conventional stick-shaped processed food made from fish meat, products such as fish sausage using fish meat surimi are generally known. It is also known that fish meat surimi is smoked, but bar-shaped processed foods are made by seasoning thin pieces of fish meat without using fish meat as surimi, and then smoking it without heating. It is still unknown even in the past.

Regarding smoke processing, conventionally smoked salmon was processed for immediate consumption.
One is the hot-smoking method in which the amount of added salt is reduced and the product is produced at high temperature in a short time, and the other is the one that uses a high amount of added salt and is produced at low temperature for a long period of time, such as dry-smoked products of herring and cod. It is known that the cold-smoking method is used.

[Problem to be solved by the invention]

The present invention aims to obtain a processed food with a texture different from that of the conventional bar-shaped processed food made from surimi by using coarse raw meat pieces of white fish such as walleye pollack as a raw material. However, raw white fish, especially walleye pollack, loses its freshness faster than other fish, so the process of smoking it for a long time in a low temperature range without heating, as in the conventional cold smoking method, produces ammonia-like odor. It has the problem of occurring.

[Means to solve the problem]

The present invention solves the above-mentioned problems by quickly reducing the moisture contained in raw meat to a certain level before performing smoke processing in a non-heated state. The purpose of this project is to solve the problems associated with the process, and as a specific means for this purpose, raw raw meat pieces of white fish with low fat content are dehydrated, then seasonings are mixed in, and this seasoned raw meat is prepared. A binder is added to the strips and cut cheese is added to form a bar of a predetermined length, and this bar is air-dried.
It is characterized by being steamed and then smoked at a low temperature of around 20°C without heating.

The shredded raw meat pieces are dehydrated by about 70% using a centrifugal dehydrator, and then soaked in powdered seasoning. As a seasoning, use a mixture of grilled salt, sodium glutamate, chicken powder, etc. The seasoning is left overnight in a low-temperature refrigerator at around 5°C. After the seasonings have been soaked, the strips are added with a binder and cut cheese, then filled under pressure into a casing tube using a filling device, and left to bind overnight in a low-temperature refrigerator at around 5℃. Promote and form into a rod shape. Next, the casing tube is cut to a predetermined length, the casing tube is peeled off, and this rod-shaped material is lined up on the net of the smokehouse truck.
The pieces are air-dried in a smokehouse at 15-22°C and humidity 60-70% for 6-8 hours to release the moisture contained in the meat strips. Next, the material that has been air-dried is transferred to a low-temperature warehouse with its net, and steamed for 8-14 hours at a low temperature of 1-6°C. The water is leached out towards the surface of the flesh to make it uniform so that there is no difference in moisture between the surface and the inside of the flesh. After the above-mentioned steaming process is completed, the product is transferred to the smokehouse again and smoked for 2 to 4 hours at 15 to 22 degrees Celsius and 60 to 70% humidity. After the smoke treatment, the products are vacuum packaged in batches, packed into cardboard boxes, and quickly frozen in this boxed state.

[Effect]

The processed food according to the present invention uses raw meat of white fish, and the raw meat is ground into small pieces, dehydrated to about 70% in a dehydrator, and processed into sticks using a binder. 20℃ humidity 60℃
Air-drying is carried out under low-temperature, non-heating conditions at a temperature of about 70% to 70%, so excess moisture that can reduce the freshness of the meat can be quickly released, improving the preservation of the meat and making it easier to store it later. It is possible to prevent alteration and deterioration during the non-heated smoke treatment performed in the process. In addition, releasing moisture in the meat through dehydration and air drying helps create conditions that make it easier to smoke during the smoking process.

Furthermore, by forming the flesh into small pieces, the moisture contained in the meat can be efficiently released, and the raw meat-like pieces can be pressurized and filled into the casing tube to make it easier to form into a rod shape. Very useful. Since the seasoning of the strips is done using powdered seasoning instead of liquid, there is no extra moisture adhering and impregnating due to immersion, and the steps of air drying, steaming, and smoking can be carried out efficiently. In addition, since raw meat strips are formed into rod shapes, all products can have a uniform shape even with raw meat-like materials, and are easy-to-eat products with a raw meat texture that is different from conventional surimi products. It can be done.

Furthermore, since all processes from air-drying to smoking are performed under low-temperature, non-heating conditions, the raw quality of the meat can be maintained and the smoky flavor can be added, and the process from air-drying to smoking can be completed within 2 to 3 days. Since it is done for an hour, the water content in the meat is 60%
As long as dry solidification is not promoted by about 70%,
It can be a mixed delicacy food of raw meaty fish with smoke flavor and cheese.

In the present invention, it is preferable to use a white fish with a low fat content such as walleye pollock as a raw material for fish meat, but it is also possible to use white fish such as flounder, sea bream, and pufferfish in addition to walleye pollock.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples.

After thawing the frozen pollock, being careful not to over-thaw or dry it, use a chopper to cut it into pieces with a diameter of about 8 mm.
Finely grate the raw meat into pieces of 15 mm to 15 mm in size, and put the raw meat pieces in a centrifuge to remove about 70% of the moisture in the pieces. The dehydrated pieces are mixed with a powdered seasoning based on roasted salt, monosodium glutamate, chicken powder, etc., and left in a low-temperature refrigerator at 5°C for 20 hours. After the seasoning process, the pieces are mixed with a binding agent,
Add 5 to 10% cut cheese to this and stir well.

The mixture of binder, cut cheese, and raw meat pieces is pressurized and filled into a film casing tube with a diameter of about 20 mm using a filling device, and kept in a low-temperature refrigerator at about 5 degrees Celsius for 12 hours while being maintained in a straight shape. Leave to age to promote binding and form into a rod. After the binding process, the rod-shaped material is cut into lengths of approximately 20 cm.
At the same time, peel off the casing tube. Next, the rod-shaped materials were arranged on the net of a smokehouse trolley, and using the smokehouse, they were heated to 60% at 20°C and 60% to 70% humidity.
Process to air dry for an hour.

After the air-drying process, the rods are smoked for 4 hours at 20°C and 60-70% humidity in the same smokehouse. The rod-shaped material that has been smoked is formed as a composite of raw white fish pieces and cutlet cheese, and each raw meat piece has a moisture content of about 60 to 70%, making it moderately moist and supple. It had a certain quality.

In addition, both the raw meat-like strips and the cut cheese had a smoky taste, and because these strip materials were synthesized as one, they had good crispness and a texture suitable as an appetizer for alcoholic beverages. After the smoking process is completed, several bars are vacuum-packed and packed in a cardboard box, and the bars are quickly frozen and stored in a freezer.

Claims (1)

[Scope of Claims] 1. After dehydrating coarsely coated raw meat strips of white fish with low fat content, seasonings are mixed, a binding agent is added to the seasoned raw meat strips, and cutlet cheese is added. This rod-shaped material is air-dried and evaporated, and then heated at 20°C.
A bar-shaped processed food using thin pieces of fish meat characterized by being smoked under low-temperature, non-heating conditions. 2. After dehydrating raw raw meat pieces of white fish with low fat content and mixing with powdered seasoning,
Leave it in a low-temperature refrigerator at about 5℃ for 18 to 20 hours, then add a binder to this material, add cut cheese to this, fill it in a casing tube, and then store it in a low-temperature refrigerator at about 5℃. Store it for 8 to 14 hours to bind it, cut the bound rod-shaped material to the required length, remove the casing tube, and then store it in a room at 15 to 22 degrees Celsius and a humidity of 60 to 70% for 6 to 8 hours. Air dry for an hour, then steam for 8 to 14 hours in a low-temperature warehouse at 1 to 6 degrees Celsius, then smoke for 2 to 4 hours in a smokehouse at 15 to 22 degrees Celsius and 60 to 70% humidity. A method for producing a stick-shaped processed food using thin pieces of fish meat.