JP2018078874A - Fish meat processed food and production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish meat processed food that makes it possible to enjoy the taste of a Pacific saury, a sardine, Prionace glauca, and Lamna ditropis, which have strong fat and fishy odors.SOLUTION: A required part of a Pacific saury, a sardine, Prionace glauca, or Lamna ditropis is immersed in aqueous solution of carbon dioxide, and the reaction of contact with the aqueous solution yields a fish meat with modified meat quality, such as in protein. The fish meat is mixed with wakame seaweed stems, and put into a desired shape and heated to obtain a fish meat processed food of the present invention.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a fish meat dumpling, fish hamburger, fish meat shumai, and other stalk seaweed, processed fish food, and a production method, wherein a large amount of stem wakame is added to fish meat.

Products using fish meat such as salmon, chikuwa and fried fish are known as processed meat foods, but with the recent increase in health consciousness, fish meat is rich in high protein and highly unsaturated fatty acids. It has attracted attention as a healthy food, and various fish products have been proposed. For example, Japanese Patent Laid-Open No. 2002-153243 (Patent Document 1) using fish meat as a main raw material is disclosed.
Japanese Laid-Open Patent Publication No. 7-31427 (Patent Document 2) discloses a processed fish meat product that is formed into a hamburger shape by removing the head, internal organs, and inner bones of the blue fish.

  However, in the disclosed method for producing processed fish meat food, onion, egg, bread crumbs, starch, salt, spices, etc. added to fish meat and kneaded are used as processed dough (seed, bean paste). However, an example of a production method proposed by the present invention using seaweed stalk wakame as a raw material for processed fish meat (seed, bean paste) and processed fish food has not been presented.

JP2002-153243 JP-A-7-31427

  In addition, since the disclosed processed fish meat is mainly made from surimi fish, for example, in the fish product of green fish saury, highly unsaturated fatty acids such as EPA (eicosapentaenoic acid) DHA (docosahexaenoic acid) are used. Although it has a strong effect on the human body, saury and sardines are cheaper with the conventional processing method, but the fat smell peculiar to blue fish remains, the taste is impaired, and after eating, There were problems such as being unable to eat large amounts due to symptoms of discomfort, etc., which hindered expansion of consumption and intention.

  The present inventor has made use of experience in the production of ion exchange reaction foods of saury and sardine surimi, and uses fish meat in which fish components such as proteins are modified by contact reaction with an aqueous solution of carbon dioxide (carbon dioxide), for example, blue fish The purpose of this study was to develop fish meat processed foods with the same texture and quality as kneaded products made with livestock meat.

  The object of the present invention has been made in view of the above, etc., and when used as processed fish meat food, it is possible to taste the original taste of the fish, particularly as a health maintenance food. It is also in providing excellent processed fish food. Although the present invention will be described mainly with saury, it is not limited to saury.

  In order to achieve the above-mentioned invention, one of the present invention is a fish meat processed dough using a fish meat and a minced fish meat that have been modified from a fish meat component such as protein by contact reaction with an aqueous solution of carbon dioxide (carbon dioxide). It is a processed fish meat food characterized by containing the said raw material. These processed fish meat foods are preferably heat-treated.

  A fish processed food characterized by adding stem wakame to the fish processed food dough (an, ingredient). Stew seaweed is a middle seaweed or aquaculture seaweed that has traditionally been used for stem pickles, shiba pickles, boiled sea breams, etc. . By adding the stalk wakame of this unused resource portion, it is possible to provide a processed fish meat food that has no fishy odor like a conventional processed fish meat food and has a crisp texture like a meat grain of livestock meat.

  The fish meat raw material in the processed fish meat food of the present invention is preferably one kind of fish selected from sharks such as saury, sardines, reed warren, mouka bream, etc., which are said to be blue fish, or mixed fish. In addition, in the stem wakame, both raw and salted ones can be used.

Saury is rich in unsaturated fatty acid EPA (eicosapentaenoic acid) DHA (docosahexaenoic acid) as shown in Table 1. These unsaturated fatty acids keep blood smooth and lower cholesterol levels, and in addition, they have excellent effects on promoting cholesterol metabolism and strengthening liver function. DHA also activates brain cells. It is also expected to have learning ability and anti-dementia effect, and also contains nutrients essential for maintaining health such as iron essential for anemia prevention and vitamins that make mucous membranes strong.

  Moreover, it is preferable to add the crushed material of a stem wakame to said fish meat. The processed fish meat dough (an, ingredient) according to this embodiment can obtain a texture closer to livestock meat by adding stem wakame, and can strengthen calcium, iodine, amino acids, etc. An excellent processed fish food can be obtained.

  Furthermore, it is preferable that the fish processed food dough (red bean paste, ingredients) contains at least three kinds selected from onion, leek, large leaf, ginger, garlic, egg, and salt. According to this aspect, the boiled and grilled food can be further improved in flavor, and a processed fish meat food that does not lose its shape can be obtained.

  In another aspect of the present invention, it is preferable to add a crushed material of the retorted medium bone of the raw fish species to the processed fish meat dough. By adding the middle bone, the eating response becomes a texture close to that of livestock meat and can be provided as a processed fish food with enhanced calcium.

  Fish processed food prepared according to the present invention has reduced fish odor and fat odor that hindered demand and orientation, has the texture of meat grains using livestock meat, and tastes the original taste of fish It can ingest nutrients such as proteins, unsaturated fatty acids, and calcium necessary for maintaining health, and can provide processed fish meat foods that are popular with people of all ages.

The processed fish meat food as used in the present invention means a food produced by replacing minced meat such as livestock meat used in dumplings, hamburger, shumai, etc. with fish meat.

  The blue fish according to the present invention is saury, sardines, and the like, but is not limited to these fish species, and includes the use of surimi from other fish species such as reed warbler and mouka mushrooms alone or in combination.

  Details of the implementation of the present invention will be described below.

  The main raw material of the processed fish meat food of the present invention is three pieces of blue fish, peeled off, dipped in a carbon dioxide (carbon dioxide) aqueous solution for 20 to 30 minutes, drained, and with a pore size of 1 to 1.5 mm Extrude into minced meat using a meat chopper, add salt and crush it with a crusher to make a finer meat. The purpose of using an aqueous solution of carbon dioxide (carbon dioxide) in this treatment is to remove and mix the fishy odor and fat odor of blue fish.

  In addition, the stalk wakame, which is a part of the raw material in the processed fish meat dough (anchor) of the present invention, is salted if it is salted, and a meat chopper or food having a pore size of 3 to 3.5 mm Use a cutter to cut the dust. By adding this finely cut stalk wakame to the above-mentioned surimi, it is possible to obtain a fish processed dough (fish, ingredient) of a processed fish food with a texture that is a crisp texture of the stalk wakame.

  The mixing ratio of the raw material of the processed fish meat food of the present invention is 70 to 80 parts by mass, preferably 50 parts by mass with respect to 100 parts by mass of fish meat.

  It is preferable to add the crushed material of the fish species used in the fish meat dough (an, utensil), which is produced as a residue when the three fish are lowered, In the present invention, it is preferable to use 15 to 20 parts by mass with respect to 100 parts by mass of the raw material obtained by heat-treating the inner bone with a high-pressure steam kettle and then crushing with a meat chopper having a pore diameter of 3 to 3.5 mm.

  It is preferable to add at least one of onion, leek, large leaf, ginger, garlic, egg, salt, and starch powder to the processed fish meat dough (red bean paste, ingredient).

  Onions, leek, large leaves, and ginger garlic are finely chopped and used in an amount of 20 to 25 parts by mass with respect to 100 parts by mass of the raw material. By adding flavored vegetables, the fat odor peculiar to blue fish can be suppressed and the flavor can be improved.

  Others add 15 parts by mass of eggs, 2 parts by mass of salt, 15 parts by mass of starch, and 15 parts by mass of water with respect to 100 parts by mass of the raw material. The mass part must be adjusted according to the weather, processing time, and processing room temperature, but even if there is an increase or decrease in the mass part, the fish dough has an appropriate viscosity and formability, and loses its shape when heated. It is a basic numerical value necessary to prevent this.

  The present invention can contain sugar, soy sauce, miso, miso, sake, chemical seasoning, and spices as necessary, in addition to the above basic materials.

  The fish dumplings and fish hamburgers in the product form of the processed fish meat food of the present invention can produce foods by the same known techniques as the dumplings and hamburgers using livestock meat by using the fish processed dough described above. That is, fish dumplings and fish hamburgers are kneaded by mixing a predetermined amount of the above processed fish meat dough (an, utensil), subdivided and wrapped in dumpling skins to make fish dumplings. On the other hand, the hamburger may be heat-treated as necessary after forming the dough into a desired shape.

  As a method for the heat treatment, any method such as steaming, burning with oil, baking, retorting, microwave oven, oven, and the like can be adopted, and the method is not limited.

  The product form of the processed fish meat food product of the present invention includes a processed fish meat dough (wrapped in a bowl), wrapped in gyoza skin, or formed into a desired shape as it is or after being heat-treated, frozen, gas filled bag, heat resistant And retort-treated in a natural container.

  Hereinafter, the present invention will be specifically described with reference to examples.

  After mincing the treated saury, salt-free and minced stalks were added to 500 g of a mixture of fish and medium bones that had been added 20 g of salt, 100 g of eggs, 150 g of water, 150 g of starch, 80 g of sugar and 10 g of oyster sauce and then crushed with a crusher. Wrought 250 g, ginger 20 g, leek 10 g, garlic 25 g, and onion 250 g mixed with fish-grilled dough 20 g wrapped in commercial dumpling skin, placed in a steamer and steamed at 90 ° C. for 25 minutes. The fish dumplings taken out can be eaten as they are. Further, the fish dumplings taken out were put in a frying pan from which oil was drawn to obtain baked dumplings by a known method.

  After mincing the treated saury, salt-free and minced stalks were added to 500 g of a mixture of fish and medium bones that had been added 20 g of salt, 100 g of eggs, 150 g of water, 150 g of starch, 80 g of sugar and 10 g of oyster sauce and then crushed with a crusher. A fish meat dough mixed with 250 g of wakame, 20 g of ginger, 10 g of leek, 25 g of garlic and 250 g of onion is cut into a hamburger-shaped disk and steamed at 90 ° C. for 25 minutes. The extracted steamed hamburger can be eaten as it is. Furthermore, this fish steamed hamburger was put in a frying pan from which oil was drawn and baked by a known method to obtain a baked hamburger.

  The steamed processed fish meat food obtained by the above method was fried in a fryer to obtain fried dumplings and fried hamburger with sweet potato.

  Despite the ingredients that make fish odor stand out depending on how they are processed, the processed fish food obtained in the above configuration can achieve a finish that is comparable to normal dumplings made of livestock meat. Eating without knowing that it was made up, it was not only delicious, but also appreciated nutritionally.

Claims (3)

  A method for producing a processed fish meat food, characterized by mixing stem wakame and improving the texture.   The production method according to claim 1, wherein the processed fish meat is fish dumplings, fish hamburger, fish shumai, or fish sausage.   Fish product with improved texture by mixing stem wakame.