JPH0622475B2 - Method of manufacturing fish spread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing a fish spread.

<Prior Art> Processed fish products include so-called kneaded products such as kamaboko, bamboo rings, and fried products, but various methods for producing fish meat spreads and seasonings have been proposed in order to expand the applications of processed fish products. For example, the method for producing a fish meat spread disclosed in Japanese Examined Patent Publication No. 61-55939 is a method for obtaining a processed fish meat product having high spreadability by kneading fish meat at 25 ° C. or higher, and JP-A-60-130349. The method described in (1) is a method of obtaining an emulsified oil / fat composition by adding fats and oils and water to the product obtained by causing a proteolytic enzyme to act on fish meat.

<Problems to be solved by the invention> However, since the former is kneaded at a temperature of 25 ° C or higher, there is a risk of microbial contamination, and the latter is a product obtained by simply decomposing fish meat with a protease. Has a strong fishy odor, and its use is naturally limited.

<Means for Solving Problems> In view of such a current situation, the present inventors have made various studies for the purpose of expanding the use of fish meat, and when soy sauce mash and / or raw soy sauce are added to the fish meat, it is crushed and kneaded. It was found that fish meat quickly became a paste and that fish odor was reduced.

In addition, it was found that a product without solid-liquid separation can be obtained by adding and mixing various seasonings to this fish meat paste, filling and sealing in a container, and then performing retort treatment.

The present invention has been completed based on this finding,
The details will be described below.

The raw fish meat used in the present invention is not different from that used in the usual production of fish paste products, for example, those obtained by mining various raw fish and those exposed to water, and purified by dehydration and the like. Examples thereof include surimi of fish meat, surimi of frozen fish, and the like. Examples of raw material fish thereof include white fish such as walleye pollack, crocodile, and duck, and red fish such as mackerel and sardine.

Soy sauce moromi and / or raw soy sauce is added to these raw material fish and mixed and kneaded. The soy sauce moromi or raw soy sauce to be added is produced by natural brewing. Koikuchi soy sauce, light soy sauce and other soy sauce. It is the soy sauce before burning that was obtained by squeezing them.

The additive of soy sauce moromi or raw soy sauce to fish meat is 1 ~
It is 10% (W / W), preferably 2 to 5% (W / W).

In this way, soy sauce mash or raw soy sauce and, if necessary, salt and water are added to fish meat, mashed and kneaded. Crush,
The kneading operation may be performed at room temperature, but is preferably performed in a low temperature range.

When mashed and kneaded in this way, the soy sauce mash or the enzymes in the raw soy sauce work and the fish meat becomes a paste.

Oil and fats such as salad oil, palm oil and cottonseed oil, seasonings such as salt, vinegar, mirin and pork extract, and spices such as mustard, onion powder and white pepper are added to this fish paste, mixed and sealed in a heat resistant container. , Retort. Moreover, solid-liquid separation is further prevented by adding gums such as echo gum.

The various seasonings may be added simultaneously with the addition of soy sauce mash and / or raw soy sauce.

The retort treatment conditions are the same as those for ordinary retort foods, for example, heating at 110 to 125 ° C for 15 to 20 minutes under pressure.

The obtained fish meat spread product has no solid-liquid separation and has a suppressed fish odor, and can be suitably used for bread, salad and the like.

<Examples> Examples are shown below.

Example 1 1 kg of frozen ground pollack surimi in 1 brewed brewed koikuchi raw soy sauce
Add 50 ml of salt, 25 g of salt and 600 ml of water, crush with a high speed cutter for 2 minutes, knead, and occasionally stir at 40 ℃ for 10 minutes, then add cornstarch 50 to this.
g, 100 g of salad oil, 40 g of mustard, 10 g of onion powder, and 10 g of echo gum were added and mixed, and the mixture was filled and sealed in a heat-resistant container and heated under pressure at 125 ° C for 15 minutes to obtain a fish spread product. This product had no fishy odor and did not undergo solid-liquid separation during storage.

Example 2 1 kg of frozen ground pollack surimi in 1 brewed brewed koikuchi raw soy sauce
Add 50 ml of salt, 25 g of salt and 630 ml of water, crush with a high speed cutter for 2 minutes, knead and leave at 35 ° C for 10 minutes, then add 40 g of cornstarch, 100 g of salad oil, 10 g of mustard and onion powder. 10 g, pork extract 45
g, 15 g of skim milk powder, and 10 g of echo gum were added and mixed, and the mixture was filled and sealed in a heat-resistant container and heated under pressure at 120 ° C. for 20 minutes to obtain a fish spread product.

Claims (1)

[Claims] 1. A fish meat spread characterized in that soy sauce moromi and / or raw soy sauce is added to fish meat, crushed and kneaded, various seasonings and the like are added and mixed, then filled and sealed in a container, and retort-treated. Manufacturing method.