JPS6024146A - Production of dried fish - Google Patents

Abstract

PURPOSE:To produce a dried fish, surely, rapidly and continuously, without using a container for the forming and solidification, by heating fish meat blocks in a tube by an exterior heating means to effect thermal denaturation of at least the surface part of the meat, and integrating, forming and solidifying the blocks. CONSTITUTION:Fish meat blocks or mixed meat pieces composed mainly of fish meat, are charged into the hopper 1, deaerated in the filling and supplying device 2, and filled in the tubes 3, 3 with a rotary pump. The meat is pushed forward in the tube 3 while being heated with the hot-water jacket 5 and if necessary cooled with the chilled-water jacket 6, and extruded out of the tubes 3, 3 to obtain an extrudate which is integrated, formed and solidified in the form of a rod having a cross-section corresponding to that of the tube 3. The rod is cut to a desired length or thickness with the cutter 7 in the zone C to cut the dried product and collect the separated liquid, and the obtained dried fish is treated by conventional process to obtain boiled and dried small fish, roughly dried fish, sun-dried fish, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing joints using fish meat chunks or mixed strips of meat based on fish meat as raw materials.

Traditionally, methods for producing dried fish, such as bonito flakes and mackerel flakes, vary depending on the type of product and the size of the fish.
The raw fish is dressed, grated in two pieces, grated in three pieces, cut into quarters, or cut into strips, arranged in a niryu, boiled, then left to cool, split the meat, remove bone and skin, repair, Various processes such as roasting, steaming, surface coating, sun drying, molding, etc. were applied as appropriate to create accented pieces, rough pieces, bare parts, or live parts.

In addition, in the case of dried sardines or dried anchovies, the raw fish is rounded or dressed and placed in a boiling basket, boiled in about 5 inches of salt water or fresh water, and then dried to finish. Ta.

These methods are traditional manufacturing methods that maintain the fish shape.

In this traditional manufacturing method, the shape of the final product depends on the size of the raw fish.
The shape of the meat is determined by the degree of obesity and the method used to cut the meat, and then the shape is gradually solidified through various processes such as boiling.

Therefore, not only the products but also the individual quality, shape and weight of the raw fish meat vary, and there are large variations in the effectiveness of the various manufacturing processes, and it is difficult to rely on the intuition of experienced engineers. Therefore, since it is manufactured, the quality is not constant, it is difficult to mechanize, and it has been impossible to achieve the desired shape and weight.

On the other hand, methods reported in recent years as new methods for producing knotweed (Japanese Patent Publication No. 54-29579, Japanese Patent Application Laid-Open No. 53-14
According to Publication No. 2574-6), grated fish meat from which unnecessary parts such as bone and skin have been removed is used as raw meat or is cut into pieces, and is filled into containers such as casings, molds, molds, etc. After being molded and molded (in the case of casings) or frozen, refrigerated and removed from the container (in the case of molds or molds), it is solidified by heating such as boiling or steaming, and then left to cool. Drying, roasting, steaming, removing the container (in the case of casing), surface scraping, sun drying, mold removal, etc. ■ Appropriate processes such as rounded, dried, dried sardines, rough, and bare parts Alternatively, a method for producing knots (hereinafter referred to as knots), which can also be called "bound knots" or "bound dried sardines" as active parts, has been developed.

However, in the production method of these knots from moths,
In either case, raw meat such as fish meat is divided into containers such as casings, molding machines, molds, etc., and then filled. After molding into each container, it can be left as is or frozen or refrigerated to remove the containers. This method requires a large number of containers for molding or molding and solidification, and also requires freezing, refrigeration, and decontainer work, resulting in high costs. Become. Furthermore, raw meat does not actually go through a continuous process of shaping and solidifying from filling to boiling or steaming, but is divided into individual parts and processed once they are filled into containers. There is a lot of time wasted, and therefore the quality is easily affected, and even if the molding and solidifying process by this method is made continuous, it has to be complicated.

As a result of intensive research to solve the above-mentioned conventional drawbacks, the present inventors have discovered that fish meat chunks or mixed strips of meat based on fish meat that are pressurized into a tubular body are heated by heating means from outside the tubular body. It was discovered that by thermally denaturing at least the surface portion of the raw material, it can be continuously molded and solidified, and this molded and solidified material can be used as a raw material as it is, or can be heat-treated to make raw material. A method for producing dried sardines, rough sardines, bare parts, or active parts has been completed by further processing the dried sardines in a conventional manner.

Here, fish meat is a piece of meat that has been grated, and refers to the meat part obtained by dissecting a fish and removing unnecessary parts such as bones, skin, and internal organs. Mixed shredded meat based on fish meat refers to a mixture of meat chunks of the same species cut into pieces (or a mixture of pieces of boiled fish meat), or Mixed with thin pieces of meat such as offal and abdomen that were excluded from the product, or mixed with meat chunks of different fish species cut into pieces (or mixed with some pieces of boiled fish meat) This refers to mixed fish meat mixed with these mixed fish meat and thin pieces of meat obtained by dissecting shellfish, birds and animals, and removing unnecessary parts such as bones, skin, shells, and internal organs.

Furthermore, the term "common method treatment" as used herein refers to a treatment normally used in the traditional method of producing knotweed.

Furthermore, here, the term "knots" is used as a concept that includes ordinary fish sections, the above-mentioned knots, and the flavor obtained by adding a flavored food material to these knots.

The present invention will be explained in detail below.

First, a supply and conveyance process will be described in which fish meat chunks are continuously filled and supplied into a tubular body having a desired cross-sectional shape and advanced into the tubular body under pressure.

At this time, the size of the fish meat mass varies depending on the structure of the meat mass filling and supply section and the cross-sectional shape and size of the tube connected to it, but at least the cross-sectional area of the tube is the largest surface. It is desirable that it be below that level. However, if the structure of the filling supply section has enough pressure to pressurize the fish meat chunks, or if the fish meat chunks can be crushed during filling, the thickness of the meat chunks does not matter.

Also, to obtain knots, replace the above fish meat chunks.

Mixed strips of meat are used, or a mixture of mixed strips of meat and a food material is used instead of the above-mentioned fish meat chunks to obtain flavorful bound joints. This flavor comes from food ingredients such as cheese, sea urchin,
These include additives such as perilla, sesame, kelp, and nuts, and seasonings and spices such as salt.

The above-mentioned meats must have a certain degree of deformability and fluidity under pressure, and must also be made of materials and compositions that have the property of being assimilated by heating.
It is impossible to use denatured meat alone, which has been dehydrated or treated with alcohol, etc. and has a low water content and advanced protein changes; it can be mixed with other meats or food materials to form a composition that has the above properties. use Hereinafter, a description will be given using fish meat chunks as a representative example.

In this process, raw meat is put into a raw material supply port such as a hopper of a filling and supply section, and then continuously filled and supplied into a tubular body of a desired shape, but before this supply, the meat is
Alternatively, it is better to perform vacuum degassing treatment at the same time as supply. This vacuum degassing treatment before supply is usually performed by mixing the raw material strips facing north under reduced pressure. When raw meat is cut into pieces, the meat of each part is mixed well, but when using different types of fish or different types of meat, they are further mixed in a mixer. At this time, if necessary, additives such as cheese, sea urchin, perilla, kelp, nuts, seasonings such as salt, and spices are added as flavor food ingredients to adjust the flavor of the raw meat for the bound joints. be able to.

This vacuum degassing process removes air and excess moisture from the meat raw material, making it easier to compact and solidify the meat in an appropriate manner without being affected by oxidation, and its condition becomes even better.

In addition, the tubular body should be adjusted according to the cross-sectional shape of the final product as shown in Figure 1 (
Tubular bodies having various cross-sectional shapes shown in a) to (3) can be selected. The material of the tubular body may be metal, plastic, rubber, or other single materials, as well as alloys of these materials, reinforced materials, composite materials, etc. In particular, the internal material of the tubular body must be hygienic, thermally conductive, and heat resistant. It is preferable to use a material that has properties such as non-binding properties (lubricity) and formability.In particular, in the area corresponding to the heating distance in the subsequent heating process, stainless steel coated with Teflon is used to prevent the meat from binding when heated. It is best to use a material made of aluminum alloy, etc.

The reason why the cross-sectional shape of the tubular body mentioned above is related to the shape of the final product is that at least the surface portion of the meat is thermally denatured by the heat treatment in the later heating process and is integrally molded and solidified. Since the cross-sectional shape of the tubular body does not have to be the same in all the steps, it may be different after the heating step and up to the heating step.

Note that the tubular body is piped so that the meat inside is fed as straight as possible, and it may be endless, but the joints are removable to an appropriate length except for the heating distance part where the heating process takes place. It is convenient for handling.

Raw meat ■For filling and supplying the meat into the tubular body and pressurized advancement into the tubular body, any method can be adopted as long as it has a mechanism that allows meat to be continuously and smoothly filled and supplied into the tubular body. Usually, a pump type is sufficient as long as it has sufficient pressurizing force and can pressurize the meat in the tubular body.

In this way, the fish meat mass is pushed through the tubular body under pressure and reaches the heating zone.

Next, the heating process in this heating zone will be explained.

In this heating process, the fish meat mass that is pressurized into the tubular body is subjected to heat treatment from outside the tubular body while being pressurized.
This is a process in which at least the surface portion of the fish meat mass undergoes thermal denaturation. Due to this heat denaturation, the fish meat mass is molded and solidified within the shell.

The heating distance of the tubular body varies depending on the quality, composition, amount, pressure advancement speed, degree of heat solidification, material, thickness, diameter of the tubular body, heating heat source, temperature, etc. of the meat that is pressurized inside the tubular body. Therefore, take these into consideration when deciding. As the heat source for heating, any conventionally known heating means such as heated water, steam, microwaves, electric heaters, etc. can be adopted.

In addition, heat is easily conducted around the heated part of the tubular body, before and after it, resulting in heating loss, temperature rise of unheated meat, and insufficient cooling of heated meat (formed and solidified meat), etc. Therefore, it is better to change the material of the tube other than the heating part, provide a joint part and use a heat insulating material, or attach a cooling device to the surface of the tubular body.

On the other hand, in the case of meat that produces some separated liquid when heated, the separated liquid will flow out of the tubular body together with the heat-molded and solidified meat, and at this time the liquid will be collected in a receiver and used as an extract raw material. It's okay.

The degree of heating varies depending on the type and size of the meat and the desired product, but in order for the meat to maintain its solidified state even after being handled by heating, at least the surface portion of the meat must be heated. It is necessary to heat denaturate for 5 hours or more. In this heating process, if the volume of the meat shrinks too much due to heating or the separation liquid is generated so much that the gap between the surface of the molded solidified meat and the inner wall of the tubular body becomes too large, heating should be kept to a minimum.

After this heating step, the fish meat mass is further pressed into the tubular body and continuously extruded out of the tubular body.

The extruded fish meat mass is integrally molded and solidified while maintaining a desired cross-sectional shape.

Pressing of the fish meat mass outside the tubular body is carried out by pressurized hot water, pressurized air, etc. after the filling and supply of the fish meat mass from the filling and supply section is completed.

Furthermore, the molded and solidified material is transferred to a cutting process where it is cut into appropriate lengths or thicknesses.

The length or thickness of this cutting can be appropriately selected depending on the application and the like. This cutting step completes the preparation of the p-joint raw meat.

An example of this apparatus for adjusting raw joint meat is shown in FIG. 2.

In Fig. 2, A is a filling and supplying section, which is equipped with a hopper 1 for charging food materials, and a filling and supplying device 2 in which a continuous vacuum pump for decompression and degassing and a rotary pump for filling and supplying are appropriately arranged below the hopper 1. has been done. B is a heat molding solidification section, which is filled with two stainless steel hexagonal tubes 3, 3 having a regular hexagonal cross section with a side of 20% and whose inner surface is coated with Teflon resin. They are respectively connected to two branched outlets of the rotary pump of the device 2. In the tubular bodies 3, 3, a cooling mantle tank 4 is installed in a part of the distance from the rotary pump outlet to just before the start of heating, and after passing through the joint, a heating hot water bath mantle tank 5 is installed over a distance of 3 frL. After being installed and passing through the viscous layer, a cooling jacket tank 6 is installed.

Incidentally, reference numerals 9 and 9 indicate lubricating oil inlets that are used as necessary.

C is a cutting/separation liquid collection section, which is equipped with a cutter 7 equipped with a blade that moves up and down and a storage cage μ8.

As described above, according to the preparation device for raw meat from joints, which is composed of the filling supply section A1, the heat forming solidification section B1, and the cutting/separated liquid collection section C, the raw meat is fed from the hottuno (-1) to the filling and supply device. 2, the raw meat is degassed under reduced pressure and then filled and supplied into the tubular bodies 3 and 3 by a rotary pump.The supplied raw meat is not pushed through the tubular bodies 3 and 3 under pressure and is then heated in a hot water bath mantle 5. cooling mantle 6 as necessary.
After being cooled, it is extruded out of the adhered bodies 3, 3. This extruded raw material meat is integrally molded and solidified into a rod-shaped body having a cross-sectional shape that matches the cross-sectional shape of the tubular bodies 3, 3. Next, this rod-shaped body is cut into an appropriate length or thickness by the cutter 7 of the cutting/separated liquid collection section C.

The above is a general description of the apparatus for adjusting raw meat from joints, and the raw meat from joints adjusted by such an adjustment apparatus is transferred to the next process.

This adjusted joint material meat is then processed in a conventional manner to produce dried sardines, rough joints, bare parts, or live parts.

In the case of raw meat, depending on the degree of heating in the heating process, the prepared raw meat may be used as is, or it may be further heat-treated to produce raw meat.

According to the method for manufacturing knots according to the present invention configured as described above, the following features are obtained.

(a) Containers for molding and solidifying meat, which were previously considered indispensable (especially in the production of bound joints), are no longer necessary.

(b) In connection with (a) K above, there is no need to separately fill and supply meat, or to clean or sterilize parent containers or reusable containers, thereby simplifying the work.

(c) Meat ■ Since shaping and solidification is not done manually, it is very hygienic and can be done in an extremely stable state in terms of quality.

2) Meat can be continuously molded and solidified accurately and quickly despite using extremely simple means.

Example (1) After thawing a frozen bonito and removing the head using a head cutter, the abdomen was cut open with a knife to remove the internal organs and the blood was drained, and the head was removed using a cutting machine. Then cut it along the spine to make two pieces of whole meat, left and right. Next, this is put through a meat cutting machine to obtain strips of meat consisting only of the meat from which unnecessary parts such as bones, skin, and fins have been removed.

Next, this strip of meat is adjusted using the adjustment device shown in FIG.

That is, the thin pieces of meat introduced from the hopper are degassed under reduced pressure and are continuously filled and supplied into two tubular bodies at a rate of about 209/sec with a rotary pump, and each tubular body has about 1 cTIL of metal.
It advanced under pressure at a speed of 1/sec. The temperature of the heating hot water bath tub in the heat molding and solidifying section was maintained at 95 to 98°C. Since the length of the tubular body heated at this temperature is 3 m, the strips of meat that are pressurized into the tubular body are heated at the above temperature for about 5 minutes.

The meat mass extruded through this heating process was then sent to a cutting/separation liquid collection section, cut into lengths 201, and stored in a container. This housed item is 7 to 8 deep from the surface.
The meat was thermally denatured and integrally molded and solidified into a prismatic piece of meat with a regular hexagonal cross section measuring approximately 19 m1 on one side.

This meat lump is not enough as it is, so next, it is boiled whole for 20 minutes to make ``anal-bushi'', or it is further processed in the usual way to make rough ``bushi'', bare part, or live part. .

The knots obtained in this way were better than the conventional bound knots obtained using a molded container, and were approximately equivalent to the knots produced by the traditional method.

Example 2 Thirty parts of the wide strips of meat obtained through a meat cutting machine in the same manner as in Example 1 were frozen! After thawing the 8@ to a semi-thawed state (only the surface part is thawed), remove the head and internal organs, drain the blood, and run it through a meat harvesting machine to remove unnecessary parts such as bones, skin, and fins. After mixing 70 parts of the J-end strip meat consisting of chili, it was degassed under reduced pressure and used as raw meat. Next, the raw meat was adjusted using the same adjustment device as in Example 1. The tubular body used in the adjustment device at this time was a tubular body with an inner diameter of 40 mm and a circular cross section.The filling and supply rate was about 25 y/sec, and the pumping speed inside the tubular body was about 1 cm 7 seconds, the same as in Example 1. I drove.

The raw meat prepared under these conditions was the same as in Example 1, and was then treated in the same manner as in Example 1 to obtain the same joints as in Example 1.

[Brief explanation of the drawing]

Figures 1 (a) to (4) are cross-sectional views of the heating part of the tubular body used in the present invention, which is filled with fish meat chunks and is advanced under pressure;
FIG. 2 is a schematic explanatory diagram showing a preparation device for joint material meat using the tubular body same as above. A... Filling supply section, B... Heat forming solidification section, C.
... Cutting/separated liquid collection section, 1... Hopper τ, 2... Filling and feeding device, 3... Tubular body, 4, 6... Cooling mantle tank, 5... Hot water bath mantle tank 7
... cutter, 8 ... steamer, 9 ... lubricating oil inlet, Patent applicant: Ninben Co., Ltd., agent, patent attorney, Hide Sato. Written amendment to the Showa procedure (voluntary) January 6, 1980 Commissioner of the Japan Patent Office Kazuo Wakasugi 1, Indication of the case Patent Application No. 130555 of 1982, Title of the invention Method of manufacturing clause 3, Relationship with the person making the amendment % Applicant Address 2 Nihonbashi Muromachi, Chuo-ku, Tokyo -8 Name
Ninben Co., Ltd. Representative Takatsu Ihei 4, Agent 6, Number of inventions increased by amendment 7, Subject of amendment (1) Page 6, lines 4 to 5 of the specification states that ``a large number of containers The sentence "Requires freezing, refrigeration, etc." has been corrected to the following sentence. ``A large number of containers are required, and cleaning of parent containers and reusable containers,
(2) On page 6, lines 9 and 10 of the same book, the statement ``There is a lot of loss of raw materials and time.'' There are many, and many of them are done by hand. ” he corrected. (3) On page 6, line 16 of the same book, the statement "Fish meat chunks or fish meat" is amended to read "Fish meat chunks or/and fish meat." (4) On page 8, lines 19 and 20 of the same book, the statement ``These are additives for nuts, etc., seasonings such as salt, and spices.'' Seasonings and spices such as soy sauce, chemical seasonings, etc. Correct it with J. (5) From page 9, line 20 to page 10, line 1 of the same book, there is a statement that says ``additives such as nuts, seasonings such as salt, and spices'' [in addition to nuts, etc. salt, sugar, soy sauce,
Add seasonings and spices such as chemical seasonings.'' (6) In the 5th line of page 11 of the same book, the statement "It is to be piped," has been amended to read "It is desirable that it be piped." (7) In the same book, on page 13, lines 18 to 19, the description "Kan-satsu hot water" is amended to read "Katsu-satsu hot water." (8) In the fourth line of page 14 of the same book, the statement ``Adjustment is complete-'' has been amended to ``Molding and solidification is complete.'' (9) On page 14, line 5 of the same book, the description "adjusting device" is amended to read "forming and solidifying device." α1 The description "lubricating oil filler" in the first and second lines of page 15 of the same book is corrected to "lubricating fluid filler". C1,) In the third and fourth lines of page 15 of the same book, there is a description that says ``A cutter 7 equipped with a blade that moves up and down and a storage steamer 8.'' A cutter 7 equipped with a blade that moves up and down and a storage steamer 8.'' (b) On page 15, line 8 and line 20 of the same book, “
The description “adjusting device” has been corrected to “forming and solidifying device.” (To) Page 16 of the same book, lines 1 and 2, [Such...... will be moved to the next step. "The shaping and hardening of the knots that have been molded and solidified in such a molding and solidifying device is transferred to the next step. ] and correct it. 04) In the third line of page 16 of the same book, the statement ``This adjusted raw material meat of joints is'' has been amended to read ``The shape of this joint is to the north.'' ao In the same book, page 16, line 6, the statement ``Adjusted raw meat part 1\'' is amended to ``The molded hard north direction is as it is.'' 7, 00 The same book, page 17, line 9 [Adjust using adjustment device] to the 10th line. ” has been corrected to “Mold and solidify using a mold and solidify device.” Q7) On page 18, lines 19 and 20 of the same book, there is a statement that says ``The raw meat was adjusted using a similar conditioning device. The meat was molded and solidified. At this time, it is corrected as "forming solidification device". (g) The statement "adjusting device" on page 19, line 12 of the same book is amended to read "forming and solidifying device." (6) On page 19, lines 17 to 18 of the same book, “9
・・・・・・Lubricating oil filler” is replaced with ``9...
...Lubricating fluid inlet". (b) Amend Figure 2 of the drawings in a separate sheet. -That's all-

Claims (6)

[Claims] (1) Fish meat lumps or mixed pieces of meat based on fish meat are continuously filled and supplied into a tubular body having a desired cross-sectional shape, and are advanced into the tubular body under pressure, and in the pressurized advancement process, the fish meat mass is Alternatively, after at least the surface portion of the mixed meat strips is heated to the extent that it undergoes thermal denaturation, it is either left as is or cooled and extruded out of the tubular body to be integrally molded and solidified, and then cut into a suitable length or thickness. After being cut into pieces, it is either left as is or heat-treated to make namari-bushi, or it is further processed in a conventional manner to form dried sardines, coarse bonito, bare parts, or live parts. Law. (2) Deaerated fish meat chunks or mixed pieces of meat based on fish meat are continuously filled and supplied into a tubular body with a desired cross-sectional shape, and are advanced into the tubular body under pressure, and the pressure is advanced. In the process, at least the surface portion of the fish meat mass or mixed strip meat is heated to such an extent that it undergoes thermal denaturation, and then it is extruded out of the tubular body as it is or cooled and is integrally molded and thinned. After being cut to length or thickness, it can be left as is or heat-treated to make round knots, or it can be further processed in a conventional manner to make round knots, or it can be further processed in a conventional manner. dried sardines, dried sardines,
A method for producing joints characterized by forming them into bare or live parts. (3) A mixture of mixed shredded meat based on deaerated fish meat and flavored food materials is continuously filled and supplied into a tubular body with a desired cross-sectional shape, and is advanced into the tubular body under pressure, In the pressurized advancement process, at least the surface portion of the thin pieces of meat is heated to the extent that it undergoes thermal denaturation, and then it is extruded out of the tubular body as it is or cooled and is integrally molded and solidified, after which it is molded into an appropriate length. It is characterized by being cut into thick or thick pieces as it is, or heat-treated to make namabushi, or further processed by conventional methods to make dried sardines, coarse bonito, bare parts, or live parts. How to make knots. (4) The method for producing fish pieces according to claim (2), wherein the deaeration treatment is carried out under reduced pressure before or during filling and feeding the fish meat chunks or mixed meat strips into the tubular body. (5) The above-mentioned degassing treatment is performed under reduced pressure before or during the filling and feeding of the mixture of mixed meat strips and flavored food material into the tubular body. manufacturing method. (6) The flavor food ingredients mentioned above are cheese, sea urchin, perilla, sesame,
The method for producing knotweed according to claim (3), which is a seasoning or spice such as kelp, nuts, or/and salt.