JPS63209564A - Production of fish meat - Google Patents
Production of fish meatInfo
- Publication number
- JPS63209564A JPS63209564A JP62044668A JP4466887A JPS63209564A JP S63209564 A JPS63209564 A JP S63209564A JP 62044668 A JP62044668 A JP 62044668A JP 4466887 A JP4466887 A JP 4466887A JP S63209564 A JPS63209564 A JP S63209564A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- fish
- oil
- small holes
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 52
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000020989 red meat Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 21
- 235000019198 oils Nutrition 0.000 description 21
- 239000003925 fat Substances 0.000 description 17
- 241000269851 Sarda sarda Species 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 235000020997 lean meat Nutrition 0.000 description 4
- 238000005470 impregnation Methods 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 241000473391 Archosargus rhomboidalis Species 0.000 description 2
- 241000723298 Dicentrarchus labrax Species 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001617 migratory effect Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 208000032107 Rigor Mortis Diseases 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000011799 hole material Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は魚肉本来の味を変化させて、例丸ば赤身魚肉を
rl−ttJ味に変更することができろ魚肉の製造方法
に関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing fish meat that can change the original taste of fish meat, such as changing the taste of red meat to rl-ttJ.
〈従来の技術とその問題点〉
鮪や鰹などの回遊魚の魚体からは、筋肉m維を主体とし
サラパリした呈味を有ずろ赤身肉、脂肪を多く含有した
油っぽく濃厚な呈味を有するl・口内、さらには骨の周
辺から採取される中落ち肉など、それぞれ特有の味を呈
する魚肉が得られろ。<Conventional technology and its problems> The body of migratory fish such as tuna and bonito has lean meat that is mainly composed of muscle fibers and has a smooth taste, and lean meat that contains a lot of fat and has an oily and rich taste.・You can obtain fish meat that has its own unique taste, such as the inside of the mouth and the fish meat collected from around the bones.
一方、鯛、カレイなどの近海魚からは主に淡泊な白味肉
が得られる。On the other hand, bland white meat is mainly obtained from coastal fish such as sea bream and flounder.
従来、これらの魚肉はそれぞれの特有の呈味を効かずよ
うに調理が行われている。しかしながら、魚肉の種類に
よっては供給量と消費量とのつり合いがとれず、消費量
が多い場合には、その種類の魚肉が不足となる。特に、
近年の消費嗜好にょゆ1・口内が好まれる反面、赤身内
の消費量が少なくなっており、しかもトロ肉の絶対的採
取量が少ないことから、全般的に1・口内が不足してい
る。又、各魚肉はそれぞれ特有の味を呈するが故に、そ
の消費が行われているが、との呈味を変化させることが
できれば、嗜好の変動に対応できると共に、新たな調理
方法の開発ができ、消費量が増大するメリットがある。Traditionally, these fish meats have been cooked in such a way as to eliminate their unique taste. However, depending on the type of fish meat, the supply amount and the consumption amount may not be balanced, and if the consumption amount is large, there will be a shortage of that type of fish meat. especially,
Although consumption preferences in recent years favor 1-mouth, the consumption of lean meat has decreased, and the absolute amount of fatty meat collected is small, so there is a general shortage of 1-mouth. In addition, each type of fish meat is consumed because it has a unique taste, but if we can change the taste, we can respond to changes in taste and develop new cooking methods. , which has the advantage of increasing consumption.
本発明は上記事情を考慮してなされ、魚肉本来の味を容
易に変化させることができる魚肉の製造方法を提供する
ことを目的としている。The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a method for producing fish meat that can easily change the original taste of fish meat.
く問題点を解決するための手段〉
上記目的を達成するtコめ本発明は、魚体のブロック肉
に油脂を含浸させたものであり、所定の大きさに切断し
た魚体のブロック肉に多数の小孔を形成しtこ後、前記
小孔から油脂をプロ・アク内向に侵入させることを特徴
とする。Means for Solving the Problems〉 To achieve the above object, the present invention is a block of fish meat impregnated with fat and oil, and a block of fish meat cut into a predetermined size is coated with a large number of fats and oils. It is characterized in that after forming the small holes, oil and fat are allowed to infiltrate inwardly through the small holes.
く作 用〉
小孔に油脂を注入すると、油脂は魚体中に浸透して魚肉
中に保持される。これにより脂肪含有量が増大し、魚肉
は濃厚なコクのある味に変化する。Effect> When oil is injected into the small pores, the oil permeates into the fish body and is retained in the fish flesh. This increases the fat content and gives the fish a rich, rich flavor.
〈実施例〉 以下、本発明をさらに具体的に説明する。<Example> The present invention will be explained in more detail below.
本発明は魚体を身おろししてブロック肉を採取する工程
と、このブロック肉に小孔を形成する工程と、ブロック
肉に油膜を含浸させる工程とからなっている。The present invention consists of a step of grating a fish body to collect a block of meat, a step of forming small holes in the block of meat, and a step of impregnating the block of meat with an oil film.
プロ・・ツク肉の採取に際して使用されろ魚としては鮪
、n、is、mなどの回遊魚、鯛、スズキなどの近海魚
、さらにはカレイなどの底棲魚などの全てのものが選択
される。この内、トロ部分と赤身部分とを有する鮪、鰹
などの赤魚が好ましい。The fish used for harvesting meat include tuna, migratory fish such as n, is, and m, inshore fish such as sea bream and sea bass, and bottom-dwelling fish such as flounder. Ru. Among these, red fish such as tuna and bonito, which have fatty parts and lean parts, are preferred.
これらの魚体は刺身として供することができる程度の新
鮮度を有することが好ましく、従って、漁獲直後から死
後硬直々後のもの、あるいは新鮮な状態のまま凍結され
たものが使用される。凍結魚の場合には、解凍してから
身おろししてもよいが、凍結状態で身おろししてもよく
、この方が新鮮度が保持されるから調理上、好ましい。These fish bodies are preferably fresh enough to be served as sashimi, and therefore fish that have just been caught and have undergone rigor mortis, or those that have been frozen in a fresh state are used. In the case of frozen fish, the fish may be thawed and then grated, but it is also possible to grate the fish in a frozen state, which is preferable from the viewpoint of cooking because freshness is maintained.
なお、この場合には解凍した後に油脂の含浸工程に供さ
れる。身おろしに際しては、魚体を三枚おろししたり、
胴切りしたり、従来から使用されている各種の調理方法
が使用できる。この身おろしでは、魚体から所定の大き
さのブロック肉を形成4″ろが、鮪や鰹の場合には赤身
を主体としtこ部分から−fロック肉を得、トロ肉は刺
身等のほかの調理に供した方が経済上、好ま17い。In this case, it is subjected to an oil and fat impregnation step after being thawed. When grating the fish, grate three pieces,
You can cut it into pieces or use a variety of conventional cooking methods. In this meat grating, a block of meat of a predetermined size is formed from the fish body using a 4" sieve. In the case of tuna and bonito, lean meat is mainly used, and -f rock meat is obtained from the thorn part. Fatty meat can be used for sashimi, etc. It is economically preferable to use it for cooking.
次に、このようにして得られたプロ・ツク肉に多数の小
孔を形成する。小孔の形成は、多数本の針がプレートに
植設された治具をプロ・ツク肉に当接して針をブロック
肉に突き刺すことによって行うことができる。かかる小
孔の形成はブロック肉の一面あるいは対抗する両mlに
対して行ってもよく、ブロック肉の全面に対して行って
もよい。又、小孔の深さはブロック肉の大きさ、肉質の
硬さや種類等によって適宜、選択できる。使用される針
の横断面形状は、円形でもよいが、三角形、四角形など
の角形でもよい。この小孔の形成に際しては、ブロック
肉は生あるいは解凍終了状態、すなわち弾力を有する状
態で行われる。Next, a large number of small holes are formed in the pro-tsuku meat thus obtained. The small holes can be formed by bringing a jig in which a number of needles are implanted into a plate into contact with the block of meat, and then piercing the needles into the block of meat. The formation of such small holes may be performed on one side of the meat block, on both opposing sides, or on the entire surface of the meat block. Further, the depth of the small holes can be appropriately selected depending on the size, hardness and type of the meat of the block. The cross-sectional shape of the needle used may be circular, but may also be rectangular, such as triangular or quadrangular. The small holes are formed in the meat block when it is raw or thawed, that is, when it has elasticity.
小孔の形成の後は、プロ・ツク内円に油H行を含浸させ
る。かかる油脂の含浸は、プロ・ツク肉に油脂を塗布し
たり、ブロック肉を油脂中に浸漬させることで容易に行
うことができ、この場合に圧力を作用させてもよい。又
、油脂の含浸に際し、ブロック肉は生あるいは解凍状態
であることが必要である。凍結状態では油脂の含浸が行
われないからである。ブロック肉への塗布あるいは油脂
中への浸漬により、油脂はブロック肉に形成された小孔
内に入り込み、小孔から肉組織内に侵入する。これによ
りブロック内円に油脂が保持されて油脂含有量が増える
から、プロ・ツク肉本来の有する味に油脂の味が加わり
、r厚なコクのある味に変化する。又、食した場合のテ
クスチャーも粘り気のあるしっとりした歯ごたえを呈す
る。従って、例文ばブロック肉として鮪、鰹などの赤身
肉を1史用した場合には、トロ肉と同様な味とすること
がてき、1・口内と同種の肉を大量に、しかも安価に提
供することができろ。一方’imp力しイ、スズキなど
の白味肉を使用した場合にも本来の魚肉と異なっt:濃
厚なコクのある味とすることができろ。ここで使用され
る油脂としては、食用に供される各種の動物性油脂、植
物性油脂あるいは乳化油脂が選択されるが、常温におい
て液状あるいはり°ル状を呈する流動性を有ずろものが
好適である。特に乳化油脂を使用した場合において(よ
、ブロック内申で凝固して魚肉全体が霜降状となるため
、外観」ムト口内と同様となる。After the formation of the small hole, the inner circle of the block is impregnated with oil H line. Such impregnation with fats and oils can be easily carried out by applying the fats and oils to the professional meat or by immersing the block meat in the fats and oils, and in this case, pressure may be applied. Furthermore, when impregnating with oil or fat, the block of meat needs to be raw or thawed. This is because impregnation with fats and oils does not take place in a frozen state. When applied to the meat block or immersed in the fat, the oil enters the small pores formed in the meat block and penetrates into the meat tissue through the small pores. As a result, the oil and fat are retained in the inner circle of the block and the oil and fat content increases, so the taste of the oil and fat is added to the original taste of professional meat, giving it a rich and rich taste. In addition, the texture when eaten is sticky, moist, and chewy. Therefore, for example, if red meat such as tuna or bonito is used as a block of meat, it can have a taste similar to fatty meat, and 1. Provide a large amount of the same type of meat at a low price. Be able to do it. On the other hand, when white meat such as sea bass is used, it can have a rich, rich flavor that differs from the original fish meat. The fats and oils used here are selected from various edible animal fats, vegetable oils, and emulsified fats and oils, but those that have fluidity and are liquid or globular at room temperature are preferred. It is. Especially when emulsified oil is used, it coagulates inside the block and becomes marbled throughout the fish, resulting in an appearance similar to the inside of the mouth.
以上のようにして製造された魚肉は、そのまま刺身とし
て食することができるばかりでなく、煮物2缶詰品等と
しても調理することができろ。又、凍結、包装して保存
することも可能である。The fish meat produced as described above can not only be eaten as sashimi as is, but also can be cooked as simmered or canned food. It is also possible to preserve it by freezing or packaging it.
〈発明の効果〉
以上のとおり本発明は、プロ・ツク魚肉に小孔を形成し
、この小孔から油脂を円内部に含浸させたから、食味2
食感の変化した魚肉とすることができ、消費嗜好や調味
方法に適した新規な魚肉を提供ずろことができる、効果
を奏する。<Effects of the Invention> As described above, in the present invention, small holes are formed in the puro tsuku fish meat, and oil and fat are impregnated into the inside of the circle through the small holes, so that the taste is improved.
It is possible to produce fish meat with a changed texture, and it is possible to provide new fish meat suitable for consumption preferences and seasoning methods.
Claims (1)
の小孔を形成した後、前記小孔から油脂をブロック肉内
に含浸させることを特徴とする魚肉の製造方法。A method for producing fish meat, which comprises forming a large number of small holes in a block of fish meat grated to a predetermined size, and then impregnating the block of meat with oil and fat through the small holes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62044668A JPS63209564A (en) | 1987-02-27 | 1987-02-27 | Production of fish meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62044668A JPS63209564A (en) | 1987-02-27 | 1987-02-27 | Production of fish meat |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS63209564A true JPS63209564A (en) | 1988-08-31 |
Family
ID=12697825
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62044668A Pending JPS63209564A (en) | 1987-02-27 | 1987-02-27 | Production of fish meat |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63209564A (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5420164A (en) * | 1977-07-15 | 1979-02-15 | Ajinomoto Kk | Taste improving of fish meat by adding oil and fat |
JPS6041467A (en) * | 1983-08-17 | 1985-03-05 | Taiyo Fishery Co Ltd | Processing for injecting fats and oils to animal or fish meat |
-
1987
- 1987-02-27 JP JP62044668A patent/JPS63209564A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5420164A (en) * | 1977-07-15 | 1979-02-15 | Ajinomoto Kk | Taste improving of fish meat by adding oil and fat |
JPS6041467A (en) * | 1983-08-17 | 1985-03-05 | Taiyo Fishery Co Ltd | Processing for injecting fats and oils to animal or fish meat |
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