JPH02308774A - Re-forming of small meat block - Google Patents

Abstract

PURPOSE:To easily obtain in good workability re-formed meat with good eating feel etc., by adding a myofibrillar protein-dissolving agent such as common salt to part of small meat blocks to be used for re-forming into meat paste and by mixing said paste with the rest of the small meat blocks followed by re-forming. CONSTITUTION:Small meat blocks to be used for re-forming are divided into two parts, and a myofibrillar protein-dissolving agent such as common salt, potassium hydroxide or sodium glutamate is added to 10-90 pts.wt. of the total small meat blocks followed by kneading using e. g. a line mill into meat paste. And 90-10 pts.wt. of the blocks, i.e., the rest of the meat blocks is adjusted to pH<=6.5 to the protein isoelectric point followed by treatment by means of e.g. heating, pressurization, centrifugal force, osmotic pressure to remove the water adhered thereto. The resultant meat and the above meat paste are kneaded while avoiding oxygen gas contamination using e.g. a vacuum agitator, line mill, line mixer to obtain the objective re-formed meat. In this way, the re-formed meat can be produced hygienically in a shortened time.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention is directed to a meat paste (actomyosin is said to be the main component) obtained by adding and dissolving a myofibril 4a protein dissolving agent such as salt to myofibrillar protein. Regarding the method of binding and reshaping small meat lumps for mixing (including those that have been made into fibrous meat by kneading the meat etc.) and reshaping them into a block shape using a
It is used for food processing of reshaped products with good texture, pressure, flavor, etc.).

[Prior art] Japanese Patent Application Laid-open No. 54-2363 is an example of focusing on the stickiness of surimi and using it to bind food. In this, salt and bicarbonate of soda are added to fish meat chunks to raise the pH to 6. 8-7.3
The method is to mix and process the meat to prevent it from collapsing, forming a mesh structure. ) ivy. As a result of further testing this example, we found that when used for sardines, saury, thawed beech frog, thawed cod meat, etc., the meat chunks tend to crumble during mixing, and care must be taken when mixing. Add meat extract and baking soda and adjust to PI + 7.1 When mixing and sitting treatment, it takes quite a while (3 hours in the wood example) to maintain the desired shape, and salt is 2.3% Among the consumption trends of people in Japan who are concerned about the saltiness of their food, there are problems with the high amount of salt added.

Further, there is Japanese Patent Application Laid-Open No. 52-87260 regarding the production of a meat-like food material in which muscle fibers are interspersed in an aggregate of disorganized meat protein, and Examples 2 and 2 are good examples thereof. In Part 1, 0.5% salt was added to the water bleaching solution, drained, and 5% (1% in Example 2) was added to the meat with 82% water content, and Pt17.4 and 7.6 to make meat paste, which is then dehydrated and dried by adding ethanol. When I tried this again and made meat glue, put it in a Kai-mold box and applied the sitting treatment (see the margin below), it took more than 6 hours to hold the shape, and it took 16 hours for it to be able to be removed from the mold. Became evil, sardine,
There are hygienic problems when remolding sashimi of small fish such as horse mackerel and saury to be eaten raw.

[Problems to be solved by the invention] 1. Divide the small pieces of fish meat into two in advance, use one part for meat glue, add salt, etc., and if necessary, adjust the pH to 6.8 or higher to separate it from oxygen. After making the meat paste using a line mill and vacuum agitator to avoid contact, add the remaining small meat chunks (for mixing) and mix to prevent the meat from crumbling and oxidizing.If necessary, use a line mixer etc. to remove odor. Preventing generation, further suppressing kneading by shortening m during mixing, etc. 2. PH for meat paste should be 6.8 or more, preferably 7°4 or more, and sufficient salt (usually 2.5 to 3.5 %), dissolves easily and quickly, makes meat paste, and mixes the mixture with a lower PH than meat paste, thereby reducing the PH of the mixed meat and shortening the sitting processing time. The problem was solved by the condition L1.2 below, which suppresses the propagation of microorganisms and the self-reaction time by enzymes.

[Refinement of the invention] When reshaping a small meat lump, dissolve myofibrillar proteins such as salt into 10 to 90 parts by weight of the completely destroyed meat lump (hereinafter abbreviated as meat glue) used for reshaping. A method for reshaping small meat lumps, which is characterized by adding an agent to make meat paste, and then mixing it with the remaining 90 to 10 parts by weight (hereinafter abbreviated as "for mixing"). 2. Small meat lumps used for remolding. The pH of the whole amount is 6.0-7.3
The necessary sensitivity of the alkaline agent to obtain the desired Pl+ within the range of 100% is determined experimentally in advance, and within the range of the calculated amount of alkaline agent, it is added together with a myofibrillar protein dissolving agent such as salt to the meat paste. The method for reshaping small meat lumps according to claim 1, wherein the meat lumps are then mixed with a mixing device.

3 Mixing meat with Pt16.5 or less, Pt up to protein isoelectric point
2. The method for reshaping small pieces of meat according to claim 1, wherein the meat is dehydrated by a method such as l+ adjustment, heating, pressurization, centrifugal force, or osmotic pressure, and mixed with meat paste.

4. When kneading meat for meat paste and for mixing with meat paste, use an empty agitator, line mill, or line mixer to avoid mixing in oxygen gas and knead to make re-formed meat. How to reshape chunks.

It is.

Next, the present invention will be explained in detail.

The small chunks of meat used as raw materials include meat and shredded meat collected by a meat harvesting machine, meat pulling machine, meat squeezer, etc. that have holes of Φ15m1 or less, and are large enough to be mixed with a line mixer. Seafood meat is well known as meat containing myofibrillar protein (which is said to dissolve in salts and become actomyosin), as well as poultry meat and livestock meat. Meat is obtained from fish meat raw materials and is easy to make.

Next, for the re-formed meat, the raw material small chunks of meat are divided into two parts, one for meat glue and one for mixing.
If the proportion is 10 parts by weight or more out of 100 parts by weight of small chunks of meat for meat paste, it is possible to reshape 90 parts by weight for mixing, and if it is just caught, 6 parts by weight for meat paste can be reshaped. However, for raw fish for processing, 10 parts by weight or more is usually suitable, and for meat paste, it is usually 10 to 90 parts by weight.
Practically, 15 to 85 parts by weight, 90 to 10 parts by weight of meat for mixing
, parts, practically used in the range of 85 to 15 parts by weight, can be roughly divided into seafood-like, fibrous kamaboko-like, meat-like, etc., and can be used to approximate various textures.
In particular, by kneading and re-forming meat using a vacuum agitator, line mill, or line mixer while avoiding the mixing of oxygen gas, it is possible to prevent the occurrence of off-flavors other than raw fish meat.

Dissolution for meat paste uses meat containing myofibrillar proteins (said to consist of myosin and actin) such as seafood, livestock, poultry, and fish, and sodium, potassium, etc. as myofibrillar protein dissolving agents. Alkali salts of, for example, salts with hydrochloric acid, iodic acid, hydrobromic acid, nitric acid, glutamic acid, organic acids, etc., common salt, caustic potash, sodium glutamate, etc. are used. The amount of salt added is 5% for meat paste, usually 1 to 3.5%, which is sufficient. In addition, alkaline salts such as caustic alkali, carbonic acid, organic acids, etc. are used to adjust the pH of meat, and in order to obtain a high dissolution effect, the pH must be 6.8 or higher, or 7.0 or higher for immediate effect, depending on the freshness of the fish meat. 4 or more is preferable.

However, since carbonate alkali tends to cause changes in cooking quality and flavor, care must be taken, and in this application, lI'I alkali is most suitable. ascorbic acid if desired;
Antioxidants such as vitamin E, seasonings, spices, oils, etc. may be added. For meat paste production, avoid contact with oxygen (including gases), and especially in conditions where air is not mixed in. A vacuum agitator, a line mill, etc. that can mix and mix are preferred, and a line mill that can perform continuous mixing and pulverization in a one-way manner is most suitable. The line mill operation method cannot be unconditionally discussed due to meat quality, amount of myosin solubilizing agent added, pH, etc., and the mixing mechanism, so selection must be made experimentally based on residence time and rotational speed (or circumferential speed). 2゜5foldffi%, I)
h7.2, rotation speed 500 to 3000 revolutions per minute, crushing a
! When the gap in the oval flow path is 0.31cm, the residence time of the raw material is 2 to 15 seconds, which is the upper back, but if you leave the residence time longer than this, be careful of the product temperature (as much as possible). The residence time should be determined using low temperatures (usually 15°C to 0°C preferred).

Next, the addition of alkali to adjust Pl+ for meat paste is done by adjusting the pH of all the raw meat used for remolding to a range of 6.0 to 7°3, preferably 6.6 to 7.2, and achieving the desired p++. The required amount of the alkaline product is determined and calculated in advance experimentally, and the amount determined within the required amount of the alkaline product is added to the meat paste river. If the pH at this time is 7.4 or higher, more immediate effects can be obtained. At this time, a myofibrillar protein dissolving agent such as table salt is added, but the addition of table salt is 0.5 to 3.
5 parts by weight, 2.5 to 3 parts by weight is sufficient to obtain an immediate effect, and the content in the reshaped meat is 0.25 to 2.7 parts by weight (2.7 parts by weight is suitable for meat paste). When using the grinding line mill of the present application, the desired remolding meat can be obtained even if 0.5 part by weight is added to the meat paste using salt. Benefits can be changed.

Next, the sitting time of mixed meat for meat paste and mixing is particularly influenced by the pH of the mixed meat, and when Pl+ is high, the time tends to be longer than when it is low. ,
It is difficult to limit the pH value due to factors such as whether or not the meat has been exposed to water, salt concentration, etc., but in the state, when the pH of mixed meat is 7.4 or higher, it is less than 6.8 H,%. It has been experimentally observed that the time tends to be longer, and there is a large change point between 7.2 and 6.8 in the shell.

It has a subtle effect on texture and flavor, with those with a low pH tending to be hard and those with a high pH tending to be supple.

Therefore, the fresher the fish, the more important it is to adjust the Pl+ for mixing, and the Pl+ for sardines and Pacific salmon that have just been caught should be 6°8~6.
7.0, water content is as high as 81%, acidic and less protein denaturing oxyacids (especially lactic acid and gluconic acid are preferred) or acidic organic acid salts, and syneresis is observed at pH 6-6 to 5.5, and pH is approximately 4.
7 (near the protein isoelectric point), the sitting time of the mixed meat using this mixing device is shortened, and the quality of the reshaped meat is sticky and hard.

The effect of hardening the meat is to expose it to salt water for mixing, mature wood, etc., and to remove adhering water by applying pressure or centrifugal force, a product with a protein content that is 1 to 4% higher can be obtained, and it can also be remolded. For food products in which meat is cooked, a method of heating the mixing device (heating in oil is particularly preferred) can also be adopted.

In addition, other seafood, livestock meat, grains (especially brown rice, brown rice, soybeans, etc.), starchy type V, algae, mushrooms, vegetables, muscle fibers made from loosened meat, and bones (those that have been crushed, heated, or acid-treated) ), protein fibers, dietary fibers, nuts, medicinal plants, polysaccharides or gelatinized products thereof (e.g. calcium alginate, glucomannan, etc.), milk products, tofu okara, etc., added raw, heated, or dried as mixed meat cubes. can do.

The technology of this invention is described in Japanese Patent Application No. 62-283223 [When making paste meat, the pH of the whole amount of paste meat is adjusted to 6.2.
The desired P in the range from ~7.3 preferably from 6.6 to 7.2
The required amount of alkaline agent to be H is experimentally determined in advance, and then a portion of the meat paste raw material is taken, and an alkaline agent and a myosin solubilizing agent are added within the range of the required amount of alkaline agent calculated in advance, and the pH is 7. 0 or more, P (for passive) 17.4 or more, make a meat paste with good fluidity in a short time, and use the remainder of the battered meat raw material as it is or by crushing it to make meat loaves or , make a mixture with muscle fibers and adjust the pH of this mixture to 6.2-7.
3, preferably 6.6 to 7.2, to bind and re-form the meat, or the amount of meat paste to be 60 to 80 parts, and the remainder 40 to 7.2 parts.
After mixing with 20 parts of pulverized meat muscle mass, pH 6,
Steps 5 to 7.3 are again mixed and molded using a continuous mixer suitable for producing meat 18, and a dough product with a chewy texture, rich elasticity, and kamaboko-like texture can be obtained in a short time. ” Also described as Examples 4.5.6.7 and 8.9 (same as Examples 1.2 and 3.4.5.6 in the present specification) of the same issue.

Next, traditional water kneading equipment can also be used to knead the meat;
In order to produce even better products, it is preferable to avoid contact with air, and vacuum kneading equipment is preferable.Furthermore, in the present invention, by using a continuous mixer, it is possible to produce products of higher quality than previously seen. Mass production is possible with extended installation and A costs. The method for producing high-quality products that are hygienic and resistant to oxidation is as described in Japanese Patent Application No. 62-283223. A mixing mechanism that uses a mixer that does not involve gas such as air is a mixing mechanism in which there is a stator in contact with the inner wall of the mixing container, and turbine blades or crushing teeth are arranged inside the stator with small gaps. The most effective method for producing meat paste is to use machines that are arranged either singly or in series (for example, see the figure of Japanese Patent Application No. 111813/1983), and for rough mixing of sausages or fish meat that resembles livestock meat, it is necessary to Stirring blades or blades that send the incoming liquid toward the outlet (in the case of multiple stages, some of them may be reversed) are attached to the rotating shaft, or screw-type shafts that incorporate a reverse screw, etc. There are single-screw or twin-screw continuous mixers (line mills) used.

When mixing tangible foods such as mixed meat cubes or food in small chunks with meat paste, use a single-shaft or two-wheel continuous mixer (line mixer) other than the above-mentioned rotary blades, or a mossion-less mixer that does not require a rotating shaft. There is.

[Effect of the invention J By carrying out the present invention, it is possible to add the necessary and sufficient amount of salt for dissolving the meat paste river, and it is possible to add P which further promotes dissolution.
H can be adopted, and the PH reduction and salt concentration of reshaped meat can be reduced by Pl.
By adding mixed meat cubes with a low l content, the added salt is diluted and at the same time the PH is lowered, reducing the sitting time and solving hygiene issues, making it possible to eat raw reshaped sashimi such as sardines, horse mackerel, and salmon. It is also possible to reshape meat with different textures (feel when eating, chewiness, flavor perception, etc.) such as fish meat and livestock meat.
Process management becomes easier.

Example 1゜ (Sample Δ has a pH of 6.8 for the entire amount of small meat pieces used for remolding.
In order to experimentally determine in advance the amount of alkaline agent (soda carbonate) required to achieve this in the presence of other additives, this is a comparative example in which reshaped meat with a Pll of 6.8 was made using a conventional method. , samples B and C are the total amount of A additive determined in sample A (B,
In the experiment C, an example in which the total amount of additive A) was added to the meat paste cube to make meat paste, and the mixed meat cube was mixed is shown). 10 parts by volume of carbonated soda water, 3 parts by volume of 218% salt water, 701f1
．． 0.5 parts by weight of li% sorbitol, 0.4 parts by volume of 10% sodium polyphosphate water, Runfree KO, 0Sff
1 part (hereinafter referred to as 1 part of additive A) was added and soaked for 3 minutes, then mixed for 300 minutes with an experimental Kenwood Chef mixer.
16.8 Incomplete battered meat (sample A: comparative example) was obtained.

Next, 20 layers of sardine bleached meat (in 10omf1Meyy) is (
A continuous mixer (line mill) equipped with grinding teeth and turbine blades.
Mix with a residence time of 10 seconds and mix with P I-18.

A mushy meat paste of No. 7 was obtained. Add this to the remaining 8 pieces of sardine marinated meat
0 parts by weight (111 parts for Aikawa meat) were fed into a motionless mixer at a ratio of 1 part for meat paste and 4 parts for mixing direction, and mixed for a residence time of 10 seconds to produce approximately even battered meat of the same weight as 8 (Sample B). , P
I-1 was the same as A).

When samples A and B were held at 40° C. for 20 minutes, sample B had more elasticity than A, and reshaped meat with good binding was obtained. - Measuring night cooling A & post-peroxide bond (hereinafter referred to as POV)
The value was 17, B5. In addition, after cutting the fillet, coating it and frying it, it has a good texture and is easy to coat, has good binding and flavor after frying (no oxidation due to air contact), and has a good texture. I had enough left. A was more easily crumbled than B, and had a stronger sardine inner part (the inner part where lower unsaturated aldehydes are visible due to air contact) and had a rough texture, similar to that of fish meat, which was not desirable. In this experiment, using a Kenwood Chef mixer, the meat for meat v1 was soaked in the total amount of Additive A for 3 minutes, and then mixed for 1 minute using the Kenwood Chef mixer, resulting in a mushy meat paste. On top of this meat paste, the remaining 80 parts of bleached sardine meat (for mixing) was added and mixed for 2 minutes to obtain paste meat (sample C, ptt is the same as A). 40℃
After holding for 20 minutes and refrigerating overnight, reshaped meat having the elasticity of POVIO and substantially the same as sample B was obtained. As a result of frying, other than the aroma (C had a sardine odor), it was similar to B.

Example 2゜Example 1. In B, 70 cm of bleached sardine meat (for meat paste), 8.5 parts by volume of salt water (1 part of salt, 1.8 mff),
Sodium polyphosphate water 1 volume ff 1 part (sodium polyphosphate 0
．． 1 weight 1 part), 10 volume parts of carbonated soda water, Runfree K
(Antioxidant, manufactured by Tanabe Seiyaku) o.

Add 1.5 parts by weight of sorbitol and 70% by weight to make meat paste at a dwell time of 1ff for 1115 seconds, add 30 parts by weight of bleached sardine meat (for mixing), and add 70 parts by weight of sorbitol to the same continuous mixer. ,
Feed in the mixing direction at a ratio of 3, mix with a residence time of 30 seconds,
I got sticky meat. This was allowed to sit at 40° C. for 30 minutes to obtain a molded product (sample D) with pH 6.9 and pov 6. This was sterilized at 80°C for 30 minutes, cut into fillets, coated with a mixture of sugar and soy sauce, and roasted until browned, resulting in a batter product with a chikuwa-like flavor.

From the experiments in Example 1.2 above, it was found that oil oxidation was prevented in molded products B and D using a continuous mixer, and molded products A and C, including C,
As a result, the production of meat paste was carried out sufficiently in a short time, and additives such as salt in the molded product were reduced, and the binding effect was high. 1 product 10
Approximately 0.6 parts by weight of 0 parts, approximately 0.04 f of sodium polyphosphate
In D of Example 2, it is 1.8 parts by weight of common salt, about 0.1 parts by weight of sodium polyphosphate, 3 parts by weight of normal dietary IM, and 0.2 to 0 parts by weight of sodium polyphosphate. ．． It was found that compared to b-groin, it was possible to save on large-scale use.

In addition, C of Example 1 also had a higher PO than A due to the shortened mixing time.
(2) The two-stage meat mixing method of Example 1.2 is an effective method for producing meat paste products and remolded crystals. Also, the meat paste should be 15 to 80 parts, and the bleached meat (for mixing) should be 85 to 2 parts.
By using the continuous mixer (line mill) of Example 1 or the motionless mixer to produce a remolded product, a molded product with the desired texture of fish or livestock meat was obtained.

Example 3 0.5N (hereinafter N
4 parts by volume of caustic soda (abbreviated as ), 4 parts by volume of 21% saline solution
．． 3 parts by volume, 1.5 parts by volume of 1081% sodium polyphosphate, 1 ton of sand! 2'ff1 parts, 0.2 parts of sodium glutamate, 12 parts by weight of Ranfree KO, and 2 parts by weight of starch were added and mixed to obtain a batter of P146.8, and the required amount of caustic soda was determined experimentally.

Next is 30f of the same meat! Add the same amount of additives as above to the ffi part (Nikuguri Kawauchi) and use the continuous mixer of Example 1 for a residence time of 10 seconds to make a mushy meat paste of PI-18.4, and add the remaining 70. Meat by weight (meat for mixing).

The ratio of 3 parts of meat paste and 7 parts of meat for mixing was fed into the same continuous mixer, added and mixed with a residence time of 10 seconds, packed in bags, and a part of it was 35 parts.
After holding at ℃ for 20 minutes, reshaped meat with elasticity of pH 6-9 and pov 4 was obtained. When this was sprinkled with koshiyo and garlic powder, coated, and fried, there were no small pieces of fish meat, and when enlarged, a crystalline fish with a texture similar to that of livestock meat was obtained due to the structure entwined with fibers.

In addition, when the PII 6.9 mixed meat obtained earlier was immediately frozen without being allowed to sit, and the frozen product was cut into fillets and coated and fried, the texture was similar to that of the molded product that had been made to sit in advance. A molded product was obtained.

Example 4 To 100 parts by weight of frozen squeezed frog meat, 5 parts by volume of 0.5N caustic soda, 1 part by volume of 10% by volume sodium polyphosphate, and 21% by volume of saline solution were added. 4.3 parts by volume, 2 parts by weight of sugar, 0.3 parts by weight of sodium glutamate, and 0.7 parts by weight of Ranfree were mixed, and p[r6. s batter was obtained and the required amount of caustic soda was determined experimentally.

Next, add the above additives to 30 parts by weight of the same salmon meat (meat for meat paste), mix with the continuous mixer of Example 1, and mix until the pH is 7.
, 6 meat paste was obtained. The remaining 70 parts of salmon meat (meat for mixing) was fed into a two-shaft continuous mixer (line mixer) with rotating blades at a ratio of 3 parts meat paste and 7 parts meat for mixing, and mixed for a residence time of 25 seconds. , a battered meat with a pH of 6.85 was obtained. This was held at 35° C. for 30 minutes to obtain reshaped meat with a POY of 3.7.

When this was fried, reshaped salmon meat with a supple texture was obtained.

Example 5゜ Mixture of 86.7 pieces of fallen salmon after spawning (with the same additives as in Example 4 except that a liter portion was used and 0゜5N caustic soda was changed to 6.5 parts by volume) The meat was eaten and the amount of caustic soda required was determined experimentally.

Next, add 0.5N caustic soda to 30 parts by weight of the same salmon meat for 6 hours.
Remolded salmon meat having a pH of 6.7 and a POY of 3.1 was obtained in the same manner as in Example 4 except that 5 parts by volume of additives were added.

Implementation PA 6゜ The head, internal organs, and tail of a small sardine (body length 11 to 13C111) were removed, and the ``nuki'' was washed with salt water, dehydrated, and ground into meat using a meat grinder. A bone-containing tube was prepared in exactly the same manner as PA3, and this was cut at the outlet of the continuous mixer. The mixture was poured into a sardine filter and solidified into granules to obtain remolded sardine granules. When I made stir-fried nboro with soy sauce, sugar, and ginger, it was well received and had no unpleasant odor.

In addition, I mixed it with pork to make Gigouza and hamburger steaks, which also received a T rating from 5t4JA and was suitable as a cooking ingredient.

Example 7゜ Dropped meat (PI-f7.0.Solid content 17.8%>7
3% by weight glucono delta lactone water in 5 mWM 10.
After adding 5 parts by weight and stirring for t20 minutes, PJ-16 was obtained.

It was 5. This was mixed with 31 g/0.86 parts of old salt solution, dehydrated, and the meat was mixed with 49.6 parts (solid content 21.98 parts).
%), apply 0.5N to the 75' star part of the fallen buds.
Add 4 parts by volume of sodium hydroxide, 3 parts by volume of 10% by volume sodium polyphosphate, 6 parts by volume of 31 g/dl saline solution, and 0.3 parts by weight of sodium glutamate, and mash at 23.P) I 8
I got some meat glue. Put this in the Kenwood Chef mixer,
P Ll 6 obtained earlier.

For dehydration in Step 5, add meat, mix for 5 minutes, place in a shaping box and sit for 40 minutes, and reshape with small pieces of pH 6.9 and springs, and meat can be obtained. This fillet was battered and fried with onion powder and pepper, and although it had a fishy smell, it had a light flavor and had the texture of supple meat.

Example 8 5+U minced meat of peeled sardine fillet (PI-16).

6) 100 weight 0.5N-1 volume tt part of caustic soda,
31g/2 parts by volume of old saline solution, 70% Naruvit 0.
Add and mix 5 parts by weight, 0.4 parts by volume of 10% by volume sodium polyphosphate, and 5 parts by weight of Runfree KO, 0, to pH 6.
The required amount of 0.5N caustic soda to achieve the desired pH was determined (hereinafter referred to as the total amount of additives).The total amount of additives was added to 20 parts by weight of the same minced sardine meat. The meat paste (P8.1) was obtained by passing it through a single-axis line mill equipped with a rotating blade for 60 seconds to obtain a meat paste (P8.1).
Parts by weight were fed into a uniaxial line mixer equipped with rotary blades at a ratio of 1 part meat paste and 4 parts mixing direction, and mixed with a residence time of 20 seconds to obtain mixed meat of PI-16 and PI-7.

This was placed in a mold box and subjected to sitting treatment, resulting in reshaped meat that could be prepared in 40 minutes. I froze this with dry ice, stored it in a freezer for a month, thawed it, cut it into sashimi, and tasted it. It had the smell of fresh raw fish, without the typical sardine smell found in fishballs, etc., and it was delicious even on its own. It was eaten. It is also low in salt and is considered to be meaningful as a salmon food crystal that can be eaten immediately and used to prevent adult diseases.

In addition, items that had been treated by sitting on a small amount of leftover glue could not be taken out of the mold box even after 6 hours.

By combining the high PH meat paste process and this meat paste with a low PH mixture to create a low PH mixed meat, the sitting time could be saved and the meat could be kept in a fresh state.

Also, 10 parts by weight of this mixed meat was replaced with steamed brown rice.
The brown rice grains did not fall apart and I could eat them without any resistance.

Jitsukata & VA 9 511 minced meat of peeled sardine fillet (P H6).

9) 7 g L'M of 3 wt % glucono delta lactone water was added to the 70 heavy mold part and mixed to obtain a mixing orientation of P146.6.

To 30 parts by weight of the same minced meat, 1 part of 31g/d1 salt solution 2°4 volume ff, 0.5 part of 70% sorbitol, 0.4 volume part of sodium polyphosphate 10% by weight, Runfree KO
, 05 parts by weight were added and mixed to obtain P I-16.

9's paste was changed. This meat paste and P! Mixing direction of PI-16.6 was mixed to obtain mixed meat of PI-16,7. This 2
After sitting at 5° C. for 35 minutes, the meat was removed from the mold box and reshaped meat with small lumps of meat was obtained. Similar to implementation PA8, this was frozen with dry ice, stored in a freezer for a month, thawed, cut into sashimi, and tasted. When I tasted it, it had the flavor of fresh raw fish without the deep flavor typical of sardines found in fish balls, etc. It was delicious even then.

Claims (1)

[Scope of Claims] 1. When reshaping the meat loaf, add myofibrillar protein such as salt to 10 to 90 parts by weight (hereinafter abbreviated as meat for glue) of the total amount of the meat loaf used for reshaping. After adding a solubilizer and making meat paste,
A method for reshaping small meat lumps, which comprises mixing the remaining 90 to 10 parts by weight (hereinafter abbreviated as "meat for mixing"). 2. The pH of the entire amount of small meat pieces used for re-molding is 6.0-7.
The necessary amount of alkaline agent to achieve the desired pH within the range of 3 is experimentally determined in advance, and within the calculated amount of alkaline agent, it is added to the meat for meat paste together with a myofibrillar protein dissolving agent such as salt. A method for reshaping small meat lumps according to claim 1, wherein the meat lumps are made into a paste and then mixed with meat for mixing. 3. Meat for mixing has a pH of 6.5 or less and a pH of up to the protein isoelectric point.
2. The method for reshaping small pieces of meat according to claim 1, wherein the meat is dehydrated by methods such as H adjustment, heating, pressurization, centrifugal force, and osmotic pressure, and mixed with meat paste. 4. Meat for meat paste and meat paste and meat for mixing are kneaded using a vacuum agitator, line mill, or line mixer to avoid mixing of oxygen gas, and then kneaded into re-formed meat. How to reshape chunks.