JPH0622440B2 - Method of manufacturing fish sections - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Field of Industrial Application) The present invention uses bonito, Soda bonito, mackerel, tuna, sardines, horse mackerel, etc. as a raw material to maintain a high extract content and inosinic acid content, In addition, the present invention relates to a method for producing fish knots for shaving knots with a low hypoxanthine content.

(Prior Art) A conventional method for producing fish shavings for shavings is to boil the raw material fish at 90 ° C to 95 ° C for 30 minutes to 180 minutes prior to the soybean drying process to prevent self-digestion of meat quality and surface treatment. It had been treated to prevent hardening and cracking.

However, there was a problem that the meat quality was completely denatured by this ripening, and the increase of the extract content in the subsequent blast drying treatment was small.

Then, in order to solve this problem, JP-A-62-27
As described in Japanese Patent No. 5643, a method is known in which raw fish is surface-treated with warm water for about 1 minute to increase the extract content.

(Problems to be Solved by the Invention) However, in the case of the method described in JP-A-62-275643, although the extract content increases, autolysis progresses, inosinic acid is decomposed and hypoxanthine is produced. There is a problem of causing bitterness.

In view of the above-mentioned problems, an object of the present invention is to provide a method for producing a fish clause having a high extract content and a high inosinic acid content and a low hypoxanthine content.

[Structure of Invention]

(Means for Solving the Problems) In the method for producing a fish knot of the present invention, the knot raw material fish is heated for 5 to 15 minutes while maintaining the core temperature of the fish meat at 55 to 65 ° C. It is a dry treatment.

(Operation) In the method for producing a fish section of the present invention, the central temperature of the fish body is 55 ° C to
By holding the mixture at 65 ° C. and heating it for 5 to 15 minutes, the autolyzing enzyme of the fish body is inactivated to prevent the decomposition of inosinic acid, and the production of hypoxanthine, which causes bitterness, is prevented.

In addition, in order to suppress the denaturation of fish meat protein to an incomplete state,
Hydrolysis of the protein during soaking is likely to occur, and the extract content can be increased.

 (Example) An example of the present invention will be described.

Raw fish include bonito, soda bonito, mackerel, tuna, sardines,
There are horse mackerels. Large raw material fish has its head and internal organs removed and is further divided. Small raw fish is not divided.

Next, the manufacturing process will be sequentially described.

(1) Use bonito as a raw material fish. The bonito head, abdominal meat and internal organs thawed by a conventional method are removed, and two pieces of left and right meat, which are grated into three pieces, are bisected along the body side to obtain four pieces of raw meat.

(2) Next, the raw meats are lined up.

(3) Next, put the raw meat on a sieve, for example, 55 ℃ ~ 65 ℃
It is soaked in the warm water of No. 1, and after the center temperature of the fish meat reaches 55 ° C to 65 ° C, it is held for 10 minutes for heating treatment. The core temperature is measured by inserting a thermometer into the selected fish meat.

(4) Next, pull out from warm water and drain.

(5) Next, it is dried at 100 ° C to 120 ° C for 12 hours.

(6) Next, steam at room temperature for 12 hours.

(7) Next, it is dried by aging at 90 ° C to 100 ° C for 6 hours.

(8) Next, steam at room temperature for 18 hours.

(9) Next, steps (7) and (8) are repeated until the water content becomes 20%.

(10) Next, mold it.

(11) Next, it is sun-dried to obtain a kneaded product.

Next, the knotted product A obtained by the method of the above-mentioned example and JP-A-62-62
No. 275643, a section product B according to the embodiment described in the publication,
Table 1 shows the results of measuring the contents of the extract, inosinic acid, and hypoxanthine in the knotty product C prepared by conventional aging for 30 minutes to 180 minutes at 90 ° C to 95 ° C.

From Table 1 above, it can be seen that the product A obtained by the method according to the embodiment of the present invention has less hypoxanthine than the product B which is not boiled, and the extract content is higher than the product C which is boiled at high temperature. I understand.

〔The invention's effect〕

According to the present invention, inactivation of autodigestive enzyme of fish meat and suppression of denaturation of fish meat protein to an incomplete state, the inosinic acid content of the umami component is the same as in the conventional section, and it is a cause of bitterness. It is possible to obtain fish knots with less xanthine and higher extract content than conventional knots.

Claims (1)

[Claims] 1. A raw material for knots, the core temperature of which is 55 ° C.
A method for producing a fish clause, which is characterized by holding at 65 ° C. and heating for 5 to 15 minutes, and then subjecting it to a dry drying process.