JPH084474B2 - Processing method of tuna - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for processing a tuna, and more particularly to a method for processing a minced tuna used for Negitro.

(Prior Art) The minced tuna used for Negitoro has traditionally been made by breaking frozen tuna meat without thawing, but the tuna has a vivid red color that enhances its value. The drawback of discoloring tuna, especially frozen tuna, was unavoidable.

Therefore, various measures have been taken in order to prevent such discoloration, but it is difficult to find an appropriate means, and the method is still being sought.

(Problems to be Solved by the Invention) The present invention has been invented as one of the methods in response to the actual situation as described above, and the cause of discoloration prevention of frozen tuna has been investigated and The solution is to find a suitable processing means.

(Means for Solving the Problems) That is, the feature of the present invention which meets the above-mentioned purpose is that dehydration is sufficient and vegetable salad oil is added, and the head, bone and skin are ， Thawed tuna meat from which blood has been removed is cut into a required size, for example, 3 cm square, immersed in a solution containing an antioxidant, and then taken out and thoroughly dehydrated, and then the dehydrated tuna meat described above. Add an additive containing vegetable salad oil and sodium glutamate as a main component, and then roll out with a minced cutter to make the tuna meat into minced form, and then freeze the minced tuna at an ultralow temperature, and rapidly. It's about freezing.

Here, the antioxidant liquid may be about 1% liquid, and Elpit N (trade name) commercially available as a food additive is used.

An ordinary centrifugal dehydrator is used as the dehydrating means, and the dehydration is sufficiently performed with as little water as possible.

(Operation) Thus, when processing tuna by the above method,
A substrate for discoloration prevention is established by sufficiently dehydrating water associated with discoloration, but if dehydrated sufficiently, fish meat becomes dry and taste deteriorates, so vegetable salad oil is added to compensate for this. The effect of discoloration prevention is improved while maintaining the taste.

In addition, the addition of vegetable salad oil prevents oxidation and prevents discoloration.

In addition, the high-grade tuna meat called Toro is high in fat,
Since the content of -25% is relatively small, discoloration is relatively small, but by applying the method of the present invention, a more sufficient discoloration preventing effect can be achieved.

(Examples) Specific examples of the method of the present invention will be described below.

First, the tuna meat from which the head, bones, skin, and blood mixture have been removed is thawed with a frozen tuna, and cut into 3 cm squares.

Then, the cut tuna meat is immersed in a commercially available 1% liquid of food additive Elpit N (trade name) for 10 to 15 minutes, then taken out and thoroughly dehydrated in a centrifugal dehydrator.

At this time, sufficient dehydration is extremely important to prevent discoloration together with the subsequent treatment. This is because the excess presence of water aids in oxidation and makes discoloration more likely.

Thus, the dehydrated tuna meat becomes dull and the taste deteriorates as it is.

To prevent this, 14% vegetable salad oil and 0.3% sodium glutamate are added. The addition of this oil avoids the dry state and at the same time effectively prevents oxidation.

In the present invention, this dehydration and the subsequent addition of oil are the most important operations, and the substitution of water for oil promotes the antioxidation and discoloration prevention intended by the present invention.

The tuna meat added with oil after the above steps is then fed out by a fish meat cutter, for example, a minced cutter, put in an appropriate amount in a cup etc. as a minced form, and rapidly frozen in a low temperature freezer kept at about -50 ° C. To do.

The minced tuna prepared in this way is thawed, sushi seeds along with leeks and other suitable cooking are prepared before use.

(Effect of the invention) In the processing of the tuna meat used in the leeks etc. as described above, after cutting the tuna meat, it is immersed in an antioxidant-containing liquid, dehydrated and replaced with vegetable salad oil,
It is used as minced tuna for Negitro by forming it into a minced shape with a minced cutter, by immersing it in an antioxidant-containing liquid and thoroughly dehydrating it,
It is possible to reduce the water content related to oxidation and to secure a base for discoloration prevention, and after dehydration, add vegetable salad oil to replenish the oil content in the tuna meat and further increase the discoloration prevention effect. be able to.

In particular, the reduction of water content by dehydration and the supplementation of oil content by addition of oil are extremely effective because the discoloration in the tuna meat originates from the oxidation, and together they play a major role in preventing discoloration under synergistic action. It has the effect of increasing the practical value as a food when it is minced into tuna by holding the clear red color peculiar to tuna meat.

Claims (1)

[Claims] 1. A tuna meat from which the head, bones, skin and blood are removed is cut into a required size, immersed in a liquid containing an antioxidant, dehydrated, and then dehydrated tuna meat. A method for processing a tuna, which comprises adding vegetable salad oil and sodium glutamate to a fish meat and feeding it out with a fish meat cutter to prepare the tuna meat into minced meat, and then rapidly freezing the minced tuna by ultra-low temperature freezing.