JPH0588091B2 - - Google Patents

Description

[Detailed description of the invention]

Object of the Invention Industrial Application Field The present invention relates to a method and apparatus for producing smoked seafood foods, and in particular, seasoned and molded smoked materials or fresh smoked materials are hermetically packaged with a wrap film before being smoked to achieve an appropriate color and smoke. The present invention relates to a method for producing a seafood smoke product that provides a very mild aroma and a very mild texture. Prior Art Smoked foods generally have good shelf life, do not taste raw, and have a smoke odor characteristic of smoked foods, so their range of application is extremely wide, and raw materials include marine products as well as accumulated products. , across agricultural products. In particular, various products are known that are made from marine products, such as salmon, herring, squid, etc., but marine products are generally made by pre-processing fresh raw materials, salting, removing salt, and air-drying them. A fumigated product is obtained by placing it in a fuming chamber and subjecting it to direct fuming treatment at a predetermined temperature for a certain period of time. In addition, for seasoning products, such as smoked kamaboko, the raw material, minced fish meat, is usually ground in a sieve machine, and salt and seasonings are added to make the suriage-kun material, which is then processed using a molding machine or automatic roller device. For example, after shaping the product into the shape of a bamboo leaf, it is heated and baked using gas or electricity for a certain period of time, and solids such as cheese or salami or paste-like products are placed inside the baked product as needed. After packing, this smoked material is then put into a smoking device as shown in Figure 1 and subjected to smoking treatment to obtain smoked kamaboko. That is, in FIG. 1, 1 is an electric heater, 2 is an electric heater cover, 3 is a smoke pan, 4 is gravel, 5 is a wire mesh, and 6 is a smoke outlet. A smoke material such as sawdust is placed on top of the smoke material 3, and while the internal temperature is maintained within a predetermined range using an electric heater 1, the smoke material is processed with the smoke generated from the wood to obtain a product. Even when using fresh seafood as raw materials, salting, de-salting,
Products are made by processing fresh poultry materials that have undergone pretreatment such as air drying in a similar manner. Problems to be Solved by the Present Invention However, in this conventional method, the color of the smoke product and the smoke aroma are strongly influenced by the amount of smoke and processing time, and adjustments from a quality control perspective are required to obtain the desired color and aroma. During the fuming process, water evaporates into the atmosphere, making the surface of the product dry and hard, making it difficult to obtain a mild texture.Also, tar components adhere to the product surface during the fuming process. It is thought that it contains carcinogenic substances, and it has drawbacks such as being undesirable from a food hygiene perspective. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a completely new method for producing smoked foods using a wrap screen, which overcomes the drawbacks of these conventional methods. Means for Solving the Constituent Problems of the Invention In order to achieve this object, the method for producing smoked seafood food according to the present invention involves subjecting fresh smoked materials or seasoned smoked materials to a smoking treatment at a predetermined temperature for a certain period of time. In the method for producing smoked food products, the smoked materials are sealed and packaged with wrap film, and the smoke generated from the smoked materials is passed through a water shower, and the smoke that passes through the water shower is used to wrap screen the smoked products. The material is treated with fumes. The production method of the present invention can be applied to various types of meat products such as seafood and meat products, but by applying the wrap screen, the product surface remains soft, and it is especially applicable to meat products where a mild texture is important. It is effective for For example, in the case of smoked kamaboko, by stuffing solid materials such as cheese and salami or paste-like products inside the molded smoked material before it is sealed and packaged with wrap film, it is possible to produce a wide variety of products just like in conventional products. You can get various kamaboko products according to your taste. As the wrap film used in the present invention, any wrap film that can pass through smoke to obtain desired coloring and aroma can be used, such as Denki Kagaku Kogyo Denka Lap "Shinshu" VS-350. Composite films having selective permeability for various gas components can also be suitably used for product quality control. Examples of the present invention are shown below. EXAMPLE Hereinafter, an apparatus for carrying out the method for producing smoked food of the present invention will be described with reference to FIGS. 2 and 3. Fig. 2 is a partially cutaway front view schematically showing the overall configuration of this device. 10 is a smoke chamber in which fumes are processed, and a smoke exhaust port 11 is provided at the top of the chamber to release fumes. We are prepared. On the other hand, 12
This is a combustion chamber that generates fumes, and a fumes such as sawdust is put into the combustion chamber 12 from a fumes supply port 13 at the top thereof, and is burned to generate fumes.
The smoke chamber 10 and the combustion chamber 12 are connected by a flue 14,
The smoke generated in the combustion chamber 12 is guided into the smoke chamber 10 through a flue 14. In the illustrated example, a part of the flue 14 is formed as a smoke storage chamber 15, and a water shower device 16 is provided on the ceiling thereof. Therefore, when the blower 17 in the flue 14 is activated, hot air and smoke, for example at about 75° C., are directed into the smoke chamber 10 through the water shower. FIG. 3 is a schematic front view showing the inside of the smoke chamber 10, in which the flow of warm air and smoke is indicated by arrows. In the figure, 18 is a material shelf on which the smoked material 19 after wrapping is placed and held for a certain period of time inside the fuming chamber 10. In addition to the fixed type and sliding type, a mesh steamer is placed on a multi-tiered wagon. can be configured. The wrap-wrapped smoked material 19 is hermetically wrapped with a wrap film using a vacuum packaging machine or the like, and then an appropriate number of pieces are put into the smoke chamber 10 at a time. After storing the wrap-wrapped smoked material 19 in the smoke chamber 10 and sealing the door, if the blower 17 is operated, the smoke is guided to the duct inside the chamber as shown by the arrow, and the smoke is guided upward and upward. It circulates from below through the steamer net and is discharged from the smoke exhaust port 11.
By continuing this state for about 60 minutes, for example, the desired fuming process is performed. A heater such as an electric heater is installed inside the fuming chamber 10 to maintain the temperature within the chamber within a predetermined range during the fuming process. Also, 1 in Figure 2
Reference numeral 8 denotes a power distribution board for controlling the combustion in the combustion chamber, the operation of the water shower device and the blower, the heating of the heater, and the like. With this device, the smoking kamaboko is processed for 60 minutes, and the processing temperature is divided into three stages: 20°C or lower (rei-kun), 40° to 80°C (onkun), and 80°C or higher (hotkun). ,complexion,
Sensory evaluation was performed on six points: aroma, texture, taste, and aftertaste, and the results shown in Table 1 were obtained. This result is expressed as the most frequent response from the 30 panelists.

[Table] 5=Good 4=Slightly Good 3=Average 2=Slightly Poor 1=Bad As is clear from the results in Table 1, the general manufacturing method for smoked kamaboko requires a smoking time of approximately 60 minutes. It is known that a fuming temperature in the range of 40°C to 80°C is preferable. When wrapping smoked materials in a wrapping film, it is preferable to prevent the film from stacking as much as possible to prevent unevenness.Furthermore, when wrapping, each product is sealed and wrapped separately.
A certain number of products are lined up on one plane, and this is
By wrapping them together from both sides using an automatic vacuum packaging machine or the like, they can be arranged into a sheet, which can improve productivity without causing unevenness in color or aroma. Effects of the Invention As described above, according to the method of the present invention, after molding fresh smoked materials or seasoned smoked materials, they are sealed and packaged with a wrap film and subjected to fumigation treatment, so that the smoke permeates into the product through the wrap screen. This prevents the color and scent from becoming too strong, which is the case with conventional methods, and allows you to obtain the right color and smoke scent without the need for troublesome adjustments. By changing the intensity, it is possible to perform various fuming treatments depending on the characteristics of the raw material. In addition, if the smoke generated from the wood is directly subjected to fuming treatment, the tar components will adhere to the wrap screen, making it difficult for the color and scent to penetrate into the product. A water shower device is installed in the middle of the flue, and the smoke that has passed through the water shower is guided to the smoke chamber, where smoke treatment is performed.As it passes through the water shower, a considerable amount of tar components is removed and the smoke is rapped. The desired fuming treatment can be performed through the lap screen without adhering to the screen and preventing the penetration of colors and scents. Furthermore, since the tar component, which is said to contain carcinogenic substances, does not directly adhere to the product as in the conventional method, it is advantageous from the viewpoint of food hygiene. Furthermore, in the conventional method, the moisture in the product evaporates during the agitation and smoke treatment, making the surface of the product hard. However, in the present invention, since the product is sealed with a wrap film, moisture does not escape, and the product surface becomes hard. The surface remains soft, which is extremely important for foods where a mild texture is essential, and this can greatly improve commercial value.

[Brief explanation of drawings]

Figure 1 is a diagram showing the structure of a general fumigation device.
FIG. 2 is a schematic front partial sectional view showing the configuration of the manufacturing apparatus according to the present invention, and FIG. 3 is a schematic front view showing the inside of the smoking chamber. 10... Smoke chamber, 12... Combustion chamber, 14... Flue,
16... Water shower device, 17... Blower, 18... Material shelf, 19... Smoked material after wrap packaging.

Claims (1)

[Scope of Claims] 1. A method for producing a seafood smoked food, which comprises sealing and packaging fresh smoked materials or pre-formed seasoned smoked materials with a wrap film, and passing the smoked materials through a water shower to smoke them. 2. The method according to claim 1, wherein the fresh smoked material is fish and shellfish. 3. The method according to claim 1, wherein the seasoning ingredient is kamaboko. 4. The method for producing a seafood smoked food according to claim 1, which comprises arranging a plurality of molded smoked materials on the same plane, arranging them in a sheet shape, and sealing them when sealingly packaging the smoked materials with a wrap film. . 5. A Suisan-kun product characterized by being sealed and packaged with wrap film and then treated with flooded and filtered fumes.