JPS59198934A - Production of soft smoked fish meat product - Google Patents

Abstract

PURPOSE:To obtain a tasty difficulty to fade fish meat product having improved keeping quality and stable quality, by dipping a molded raw fish meat in a seasoning solution containing D-sorbitol, smoking, drying, odorizing, coloring and sterilizing the fish meat. CONSTITUTION:A raw fish meat molded into a given thickness, e.g. a large- sized yellowfin tuna molded to a rectangle having about 3cm thickness, is dipped in a seasoning solution containing D-sorbitol. The fish meat is then smoked at such a temperature as not to cause denaturation by heat, dried, odorized, colored and sterilized. A tuna, e.g. a swordfish, bigeye tuna or yellow fin tuna, sea bream, Japanese bluefish or Spanish mackerel, may be cited as the raw material fish. The raw material fish is molded to about 3cm thickness, but a small-sized young tuna or yellowfin tuna having 1.5-2.5kg weight is divided into four pieces and made into FUSHI (smoked and dried fish meat). The seasoning solution contains D-sorbitol within 2-15% concentration range.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soft smoked fish products.

Fresh raw tuna meat has a beautiful red color, but it is generally known that if left untreated, it will quickly turn dark and its flavor will deteriorate.

This invention was made as a result of repeated research on ways to improve the drawbacks of raw fish meat such as raw tuna meat, and was successful in solving the problems.

It is a D-
The penetration of the seasoning liquid, which is mainly composed of sorbitol, produces delicious fresh fish meat with a clear and transparent color, and moderate drying results in a soft texture (for example, about 55% moisture content) and a texture similar to raw food such as sashimi. , D-sorbitol, and smoke impart flavor and preservative power to raw fish meat such as tuna meat, thereby improving its preservability, making it possible to mass-produce soft fish meat that is resistant to discoloration, stable in quality, and delicious.

Therefore, as the raw raw fish, tuna (marlin tuna, bigeye tuna, yellowfin tuna) is mainly used in the examples, but it is also applicable to raw fish meat from other fishes such as tuna, mackerel, mackerel, and Japanese mackerel.

As for the production method of this invention, first raw material raw fish is approximately 3 cr.
Mold to a thickness of about n. Delicious small raw tuna with a weight of 1.5 to 2.5 to 9 yen, yellowfin tuna, etc. are cut into four pieces at a wholesaler.

For example, large yellowfin tuna and the like are formed into rectangular raw fish meat with a thickness of approximately 3 tM. This makes it possible to uniformly permeate and dry the seasoning liquid mainly composed of D-sorbitol in the subsequent process.

The shaped raw fish meat is immersed in the seasoning liquid for about 15 hours (-night). This seasoning liquid is necessary for seasoning raw fish meat, and D-sorbitol is added to this seasoning liquid in a range of 2-1.5%.

Preferably around 10% is optimum.

The most distinctive feature of the method of this invention is that raw fish meat is immersed in a seasoning solution mainly containing D-sorbitol, and its effects are listed as follows.

(a) Decrease in water content D-Sorvit permeates raw fish meat (for example, raw tuna meat) and replaces water content, reducing the water content.

After soaking for 15 hours, the fish meat moisture content was reduced to 63% from 75%.

(b) Transparency As mentioned above, D-sorbitol replaces the moisture in raw tuna meat and fills the gaps in the fish tissue, giving raw tuna meat a transparent, clear, and beautiful color.

(c) Color development As mentioned above, D-Sorvit fills the gaps in the tissue of raw tuna meat and blocks air, creating a reducing state, and at the same time, the blood pigment hemoglobin and the meat pigment myoglobin develop a beautiful red color. It also prevents air oxidation, so raw fish products can retain their red color for a long time without oxidation.

b) Preservative D-sorbitol has a great ability to reduce water activity. Therefore, raw fish meat containing D-sorbit exhibits strong preservative power.

Although this fish meat product is a soft product with high moisture content (average water activity: 0°76), the shelf life of the fish meat product was dramatically extended.

(e) The D-sorbitol that penetrated into the softened fish meat was able to impart a soft texture close to that of raw fish meat, although the water content of the product was as low as about 55%.

By the way, the amount of D-Sorvit added is 2-15% of the seasoning liquid.
The appropriate amount of heel fluid is approximately 10% effective.

The appropriate time for immersing the raw fish meat in this seasoning liquid containing D-sorbit is about 15 hours at a liquid temperature of 10°C. The content of the product is approximately 2.5% when immersed in a solution containing 10% D-sorbitol.

After the immersion, air dry. Air drying takes about 4 hours at room temperature.
During this process, the water content decreases by about 6% from an average of 63 to 57. Through this process, the product becomes transparent and takes on a bright, beautiful red color.

Air drying time varies depending on wall thickness, temperature, humidity, etc. Natural air drying during humid rainy seasons is not recommended, so
Dry carefully to avoid thermal denaturation of the protein due to hot air below 0°C.

It is then smoked at about 45° C. for about 3 hours. It is best to use Nara as the main source of smoked wood, with some grafted wood mixed in.

The effects of smoking are as follows.

(a) Improving flavor The smoked aroma blends well with fish meat, giving it a delicious, Western-style flavor, making it ideal and valuable as an hors d'oeuvre, and it is best to smoke it gently.

(b) Drying After 3 hours of smoking at about 45°C, moisture content decreases by about 2 parts. Smoke carefully to avoid heat denaturation of the protein.

(e) It is said that the sterilizing power of sterilizing smoke is due to alcohol, aldehydes, and phenols, but E. coli is killed by smoking at 55°C for 4 hours, and the number of viable bacteria is reduced by 80%. Although the method of this invention is impossible under these conditions due to thermal denaturation of the protein and too strong smoke, it has shown good sterilizing power under the production conditions of 45° C. and 3 hours with an adjusted amount of smoke.

The sterilizing power of smoke is not perfect, so measures such as using fresh raw materials with fewer bacteria, thorough hygiene control in the manufacturing process, irradiation with germicidal lamps, and prescribing additives to adjust pH are recommended for bacterial hygiene management. Lecture.

(d) Color development Although the surface color of the fish meat becomes slightly reddish due to the smoke, the color of the entire product becomes a subdued red. The small amount of nitrite compounds contained in the smoke causes the coloring of blood pigments and flesh pigments. It has extremely good storage stability. This is due to the lower number of viable bacteria, the reduction in water activity due to D-sorbitol, and the inhibition of bacterial growth due to the smoke substance, which dramatically extended the shelf life of the product.

The product will last for 3 days in the summer and 8 days in the winter at room temperature while packaged.
It can be kept for a long time.

After finishing the smoking process, blow air for about 30 minutes to cool and dry the surface. Vacuum packaging products immediately This promoted the development of the red pigment in fish meat, allowing the product to retain its fresh fish color for a long period of time. Regarding the color, the product according to the present invention was transparent and bright red, and was able to naturally develop the color of the blood pigment and flesh pigment of the fish body to the color of living fish. In addition, the color of the packaged product is stable, and after opening the package, the section is measured using the cumulative reflected color glue, and the results are shown in Tables 3, 4, and 5. As shown in (Measurement value), the bright red color indicates stability.

Products according to the invention are stored frozen and shipped frozen. You can thaw it in the refrigerator before use, but if you soak it in a vacuum package, it will thaw immediately and you can open the package and eat it, but the quality will not deteriorate even if you repeatedly freeze and thaw it. There is no risk of dripping. There is almost no quality deterioration phenomenon or color change after opening.

Patent applicant: Ishihara Suisan Co., Ltd. (9) 21: ”L-Σ No 2 q Skin mC details・Lυ Ii 5 no IJ (, Z = autopsy 3za)

Claims (1)

[Claims] Raw fish meat, such as tuna, molded to a predetermined thickness is immersed in a seasoning liquid mainly containing D-sorbitol, and then water is removed until it becomes transparent by drying, and then this is dried. A method for producing a soft smoked fish product characterized by smoking, drying, toning, coloring, and sterilizing at a temperature that does not cause thermal denaturation.