JPH05227878A - Production of canned food, bottled food and retort pouch food for fish meat or livestock meat - Google Patents

Abstract

PURPOSE:To obtain the subject canned food, bottled food or retort food improved in liquid separation, taste, body, and appearance by formulation of fish or livestock meat flakes, salad oil or water, vegetable broth, and common salt at specified proportion. CONSTITUTION:Fish meat or livestock meat is steamed at 100-102 deg.C for 3 hr using a steamer and left to cool overnight; and, for fish meat, the scales and skin are removed off the meat and the resulting meat is divided into two followed by removing medium bones and then cleaning. Thence, the meat is processed into flakes using a flaker; dark meat, flaws and fine bones being entirely removed, and the flakes is put to dehydration followed by stuffing cans, bottles or retort containers with the dehydrated flakes, which are then poured with a liquor so as to come to (A) 60-85 pts.wt. of the fish or livestock meat flakes, (B) 15-40 pts.wt. of salad oil or water and vegetable broth, and 0.3-1 pt.wt. of common salt; thence, the resulting contents are completely sealed while preserving a moderate degree of vacuum using a vacuum squeezer followed by sterilization at 113-115 deg.C for 50-120min and then rapidly cooling with clean water, thus obtaining the objective canned food, bottled food, or retort pouch food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to canned fish meat or livestock meat,
The present invention relates to a method for manufacturing bottling and retort pouch foods.

[0002]

BACKGROUND OF THE INVENTION Conventionally, canned, bottled and retort pouch foods such as fish meat such as tuna and bonito, meat such as chicken, pork and beef, are steamed, allowed to cool, cleaned, cut, meat filled, poured, sealed and sterilized. And it is manufactured through each process of cooling.

[0003]

However, the conventional canned fish meat or livestock meat is separated by a separation liquid (in the case of oil pickling, oil and water,
Boiled water has a large amount of water, and consumers (users) usually do not use it for cooking and dispose of it, which pollutes the tableware and kitchen and is a cause of wastewater pollution. In addition, in oil pickling, a large amount of broth (a thin extract of dried vegetables) is added, resulting in a slight lack of umami and richness. In boiled water, because salad oil is not added, the taste is poor and unsatisfactory. . In addition, oil pickles have a lot of oil floating on the surface, so it gives an image of high calories.
The surface is covered with water, the meat tends to become fine flakes, and the liquid becomes cloudy, which tends to give a negative image.

That is, an object of the present invention is to solve the conventional problems such as canned fish meat or livestock meat in terms of separation of liquid, taste and richness, and appearance.

[0005]

The method for producing canned food, bottled food and retort pouch food according to the present invention comprises the steps of steaming, cooling, cleaning, flake preparation, meat filling, liquid injection, sealing, sterilization and cooling. In the method for producing canned, bottled and retort pouch foods that consists of fish meat or meat, the proportion of fish meat or meat meat regular meat flakes, salad oil or water, vegetable broth, and salt is 60 to 85 parts by weight of meat meat or meat meat meat flakes. , Salad oil or water and vegetable broth 15-40 parts by weight and salt 0.3
˜1 part by weight.

The retort pouch food products to which the present invention is applied include bags, trays, cups and the like. The main raw materials include, for example, tuna (white, light) and bonito in the case of fish meat, and chicken, pork, and beef in the case of livestock meat. As a raw material, a frozen product is generally used. In this case, it is thawed by leaving it in water or air. If necessary, the head is cut with a large kitchen knife or an automatic cleaver, the internal organs are removed, and blood is drained and washed sufficiently with fresh water or saline.

Each process will be described below by taking canned fish meat as an example. (1) Steaming (cooking) It varies depending on the circumference, freshness, presence or absence of freezing, fat amount, etc.
It is cooked at 2 ° C for 2.5 to 3.5 hours, and in the case of about 3 kg of skipjack, it is preferably cooked at 100 to 102 ° C for about 1 to 2 hours.

(2) Free-cooling Steam-cooked fish bodies are cooled in order to tighten the meat and facilitate the next work. The conditions for cooling are different depending on the size of the fish and room temperature, but it takes about 12 hours for a normal size tuna. (3) Cleaning First, scales and skins are removed to divide them into two pieces, the middle bones are removed, and the back and belly meat are further divided. The so-called meat (white meat) is finished by removing blood meat, skin, scars and ossicles using a knife commonly known as a curved blade.

(4) Preparation of flakes Generally, flakes are used. If the fish is medium or large in size, cut or fold it to fit the flaker. (5) Selection Complete removal of blood mixture, scars and ossicles.

(6) Dewatering In the production method of the present invention, in order to prevent the separation of the liquid, it is preferable to carry out a dehydration treatment prior to the filling step. Normal,
After the treatment with the flaker, by applying an appropriate pressure or a force such as squeezing to the flakes before filling the meat, the flakes can easily hold the liquid.

(7) Meat filling The amount of meat is filled so as to comply with the standard set when the can is opened. Depending on the form of the meat used and how it is packed, the product is divided into flakes, chunk styles and shreds. (8) Injection Normally, after injecting vegetable broth in which a prescribed amount of salt has been dissolved in advance, inject salad oil or water.

(9) Tight sealing A vacuum wrapping machine is used to maintain an appropriate degree of vacuum and completely seal. Then, the can and washer are used to completely wash and remove oil, salt and the like adhering to the surface of the can. (10) Sterilization / cooling The sterilization temperature generally ranges from 113 to 115, although it depends on the hygiene control status of the factory, that is, the degree of contamination from deterioration-causing bacteria.
C., and the sterilization time is appropriately selected within the range of 50 to 120 minutes depending on the can type.

Cool with fresh water as quickly as possible,
Also, if the temperature of the contents of the can falls below 30 ° C due to excessive cooling,
Care must be taken because the remaining heat of the canned food itself cannot evaporate the attached water, which may cause rusting. Although the canned fish meat has been described above as an example, the canned and bottled retort pouch foods other than the canned food and the canned meat, bottled and retort pouch foods of livestock meat can be carried out in substantially the same manner with the change according to the conventional method.

[0014]

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to these examples.

[0015]

Example 1 Tuna oil pickled flat No. 3 can having the following composition was produced. Tuna regular meat flakes 72.0% by weight Salad oil 22.5% by weight Vegetable broth 5.0% by weight Salt 0.5% by weight Frozen yellow tuna left in the air to thaw, and then the head is cut with an automatic cleaver to remove the internal organs. Then, the blood was thoroughly drained and washed with clean water. After using the steamer for 3 hours at 100 to 102 ° C., the mixture was allowed to cool overnight. Next, scales and skin were removed to divide into two pieces, the middle bones were removed, and the back and stomach were further divided.
Blood meat, skin, scars and small bones were removed using a curved blade, and the meat was finished (white meat). After that, the flakes were prepared by cutting into an appropriate size so as to cover the flaker. Completely removes flesh, scars and ossicles,
Then, after applying an appropriate pressure with a roller to squeeze the excess liquid, it is filled with meat so as to meet the specifications of the Tuna flat No. 3 can, and after pouring a vegetable broth in which a predetermined amount of salt is previously dissolved, Salad oil was infused. Then, with a vacuum wrapping machine,
After keeping a suitable degree of vacuum and completely sealing it, the can and washer completely wash and remove the oil and salt that have not adhered to the surface of the can, and after sterilizing at 113 ° C for 1 hour, use clean water. It was quickly cooled and made into a product.

[0016]

Example 2 A tuna boiled flat No. 3 can was produced in the same manner as in Example 1 except that the same amount of fresh water was used instead of the salad oil.

[0017]

According to the production method of the present invention, since liquid (oil and water) is completely adsorbed to the meat, there is no or very little separated liquid, and the consumer (user) can 100% available. In addition, the product produced by the production method of the present invention has a higher proportion of meat and the like as compared with the conventional product, and thus produces a stronger umami. Further, as described above, since the separated liquid is almost completely absent, the meat is tightly packed, and there is a conscientious, high quality, healthy feeling (high protein, low calorie).

Claims (3)

[Claims] 1. A process for producing canned or bottled fish meat or live meat and retort pouch food, which comprises the steps of steaming, cooling, cleaning, flake preparation, meat filling, liquid injection, sealing, sterilization and cooling. The proportion of regular meat flakes of meat, salad oil or water, vegetable broth, and salt is 60 to 85 parts by weight of regular meat flakes of fish or meat, 15 to 40 parts by weight of salad oil or water and vegetable broth, and 0.3 to 1 part by weight of salt. A method for producing canned food, bottled food, and retort pouch foods, characterized in that 2. The production method according to claim 1, wherein dehydration treatment is performed prior to the meat filling step. 3. The method according to claim 1, wherein the product is oil pickled or boiled.