Method for processing shark fins meat

A processing method, shark fin technology, applied in the field of shark fin meat processing, can solve the problems of undescribed natural shark fin meat processing methods, and achieve the effect of improving operability and preventing damage

Inactive Publication Date: 2008-11-12
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And the latter document relates to the technology of making shark fin meat similar food by treating animal glue or collagen composition with transglutaminase and gelling, and these above-mentioned patent documents all do not describe natural shark fin meat and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] In Example 1, the effect of transglutaminase on unprocessed skinned raw shark fin meat is described in comparison with Comparative Example.

[0047] Comparative product 1 was prepared as follows. 10.0 kg of undried raw peeled shark fin meat (corresponding to shark fin meat 2 in Table 1) was soaked in 50 liters of tap water and kept at 15-18° C. for about 18 hours. Remove the soaking solution, wash gently with water, place them side by side on a special net without overlapping, and dry at 25°C for about 2 cycles using a blower dryer. Then, in order to improve the efficiency of rehydration, lay wooden boards and arrange raw materials in the autoclave, use steam to heat at 100-105° for 20 minutes, stop the steam, and cool to below 50°. At this time, due to the limitation of the surface area of ​​the plank, 2 / 10 of the shark fin meat carried on each plank must be in an overlapping state, and the number of shark fin meat attached to the plank is used when calculating the at...

Embodiment 2

[0059] Comparative product 2 was prepared as follows. For 1 kg of unprocessed skinned raw shark fin meat (equivalent to shark fin meat 4 in Table 1) that is placed in a dedicated net and dried at 25°C for 2 weeks using a forced-air dryer, for To improve the rehydration efficiency, steam treatment is carried out in the same manner as in Example 1, and the proportion of shark fin meat attached after cooling is calculated. Then use 50 liters of tap water to keep at 15-18° C. for 18 hours to perform rehydration. Then change the water, carry out 2 times of rehydration under the same conditions, discharge the soaking liquid, wash with water gently, carry out vacuum packaging in the same way as in Example 1, and carry out sterilization treatment to become a sterilized product. Even in Example 2, it is the same as in Example 1. For the purpose of calculating the adhesion rate in the steam treatment process before rehydration, which is the process where the most significant adhesion o...

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PUM

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Abstract

To provide a method for processing shark fins (1) preventing the damage to shark fin surface texture derived from adhesion of shark fins to each other in a production process and (2) preventing the decrease of yield and taste quality / palate feeling each caused from flow of components of shark fins due to reconstitution with water and a heating process in a shark fin processing step. This method for processing shark fins comprises making transglutaminase act on undried peeled shark fins, and drying the shark fins followed by reconstitution with water and heat-treating.

Description

technical field [0001] The invention relates to a processing method of shark fin meat. Background technique [0002] Shark fin meat is dried pectoral fin meat, dorsal fin meat, and caudal fin meat of various sharks. Because of its delicious taste, it is an indispensable food material in Chinese cuisine. Ribs mainly composed of elastin distributed from the base toward the tip of the fin are used as edible material. The processing method of shark fin meat mainly passes through the following nine steps as described in the patent documents JP-A-6-22438, JP-A-8-298964, JP-A-2000-32957, etc. [0003] (First step) Cutting and peeling: The fin part cut off from the body of the shark is divided into an edible part (shark fin meat 1) and a non-edible part. (Second process) Peeling and bone removal: Soak the above-mentioned edible part (shark fin meat 1) in hot water to dissolve the collagen on the inner surface of the shark fin meat, peel off the sandy part of the fin, and remove th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 门马隆森田晶子
Owner AJINOMOTO CO INC
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