JP3549658B2 - Fish meat product and its production method - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fish meat kneaded product having a novel shape in which a plurality of cylindrical bodies are joined in parallel in the axial direction, and a method for producing the same.
[0002]
[Prior art]
Generally, a fish meat paste product means a processed food obtained by using a fish meat surimi as a main raw material, and various products are known depending on a difference in an auxiliary material added to the fish meat surimi, a shape, a heating method, and the like. For example, bamboo rings are manufactured by applying fish meat surimi on skewer of bamboo, wood, metal, etc., baking and then removing the skewer, and kamaboko is manufactured by steaming fish meat surimi on a plate, and It is manufactured by shaping fish meat into a predetermined shape and frying it.The vertical roll is manufactured by mixing egg yolk with fish meat and baking it into a castella-like shape and winding it. It is manufactured by adding a viscous agent, stirring to embrace bubbles, shaping into a predetermined shape, and immersing in hot water.
[0003]
Fish and meat products are foods that have been popular for a long time, and each has a unique shape and texture. Among them, bamboo rings have a tubular shape, so they are not only used for oden, boiled dishes, hot pots, grilled vegetables, etc., but also with cucumber or cheese inserted in the hole to make hors d'oeuvres, or with wasabi or soy sauce, It is widely appreciated as a knob.
[0004]
[Problems to be solved by the invention]
However, the conventional fish meat kneading products are generally determined in shape depending on the type, for example, bamboo rings are cylindrical, plate-shaped kamaboko are semi-cylindrical, and have a shape mounted on a plate, and sashimi-fry Is usually in the form of a disk or a column like a burdock, and the starch is usually in the form of a plate. For this reason, there was a problem that the shape was specified and there was no novelty.
[0005]
In addition, when sliced thinly in the direction perpendicular to the cylinder axis, bamboo rings are simply ring-shaped, have no voluminous feel, and lack gorgeousness when used as hors d'oeuvres. However, there is a problem that the texture and the appearance are poorly changed.
[0006]
The present invention has been made in view of the above problems, and has as its object the purpose of having a novel shape, having a voluminous feel and gorgeousness even when sliced thinly, thereby bringing about a change in texture and appearance. And a method for producing the same.
[0007]
In order to achieve the above object, the fish meat dough product of the present invention is obtained by joining a plurality of non-gelled fish meat cylinders in parallel in the axial direction and performing a heat treatment, It is characterized in that a plurality of cylindrical bodies are shaped in parallel and joined in the axial direction.
[0008]
Further, the method for producing a fish meat paste product of the present invention, the fish meat surimi is applied to each of the plurality of skewers, and in a state where the fish meat surimi is not gelled, the fish meat surimi applied to each skewer is applied in the axial direction. In this state, the plurality of skewers are heat-treated while being integrally rotated to gel the fish meat surimi, and then the skewers are removed.
[0009]
In the present invention, the heat treatment method may be any of baking, frying, steaming, and the like. In this case, depending on the heat treatment method, for example, a product such as bamboo ring is obtained when baked, a product such as Satsuma-age is obtained when fried, and a product like kamaboko when steamed. can get.
[0010]
The fish meat kneaded product of the present invention has a novel shape that has never existed since a plurality of tubular bodies are joined in parallel in the axial direction, and even when sliced thinly at right angles to the axial direction, Not only does it look voluminous and gorgeous, but it also satisfies the voluminous feel and texture when eating a piece.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, as the fish meat surimi, those used for ordinary fish meat kneaded products can be used. That is, for example, salt is preferably added to raw meat such as walleye pollock, guchi, shark, and hockey to 2-4% of salt to salted fish meat and dried fish meat or frozen surimi prepared from this fish meat. Can be prepared by adding water and various auxiliary materials according to the above, stirring and kneading.
[0012]
Examples of the auxiliary materials include seasonings such as sugar, mirin, and a chemical seasoning, vegetable oil, spices, egg white, egg yolk, yam, starch, vegetable protein, thickener, gel reinforcing agent, and the like. In addition, for example, ingredients such as squid, octopus, red ginger, burdock, and carrot may be added.
[0013]
In the case of manufacturing starch, yam or a thickener (foaming agent) is added, and when stirring and kneading, air bubbles are included in the fish meat surimi. To expand into a sponge-like tissue.
[0014]
In the present invention, as the skewers, skewers that are usually used when manufacturing bamboo rings can be used, and for example, so-called skewers made of bamboo, wood, metal, plastic, and the like can be used. May be any of a cylinder, a prism, a tube, and the like.
[0015]
In the present invention, the fish meat surimi prepared as described above is applied to each of a plurality of skewers, and in a state where the fish meat surimi is not gelled, the fish meat surimi applied to each skewer is juxtaposed. Join in the axial direction. The plural pieces may be two or more pieces, and the thickness of the skewers and the thickness of the fish meat to be applied may be the same or different. When three or more wires are joined, they may be joined in a line along the lateral direction, or may be joined so that they are focused together.
[0016]
In addition, in order to maintain the above joined state until the fish meat surimi is heated and gelled, hold both ends of the plurality of skewers in an appropriate holder and place the skewers and the skewers at a predetermined interval. It is preferable to hold.
[0017]
FIG. 3 shows an example of such a holder. That is, the fish meat surimi 34 is applied to each of the skewers 31, 32, and 33, the skewers 31, 32, and 33 are bundled, and the applied fish meat surimi 34 is joined to each other. Both ends are inserted and held in holes 37 of holders 35 and 36. Gears 35a, 36a are provided on the outer periphery of the holders 35, 36, and these gears 35a, 36a are supported by racks 38, 39 provided on the transport line. Then, belts 40, 41 are stretched between the racks 38, 39 so as to sandwich the holders 35, 36, and the belts 40, 41 are moved, for example, in the direction of arrow A in the figure, so that the holder 35, 36 allows the three skewers 31, 32, 33 to be moved along the transport line while rotating the entirety while maintaining them at predetermined intervals.
[0018]
Next, after heating to gel the ground fish meat, the skewers are removed. As a method of the heat treatment, any method such as baking, frying, and steaming may be used as described above. In the case of firing, a gas burner, a charcoal fire, an electric heater, or the like is used. In the case of frying, a heated oil tank is used. In the case of steaming, a steamer is used. These heating means can be arranged on a well-known bamboo ring production line, and can perform a heat treatment and a skewer removal while moving the skewer along the line (Japanese Patent Laid-Open No. 1-281062, Japanese Patent Publication No. 7-2145). reference).
[0019]
FIG. 1 shows an example of the thus obtained fish meat paste product of the present invention. The fish meat kneaded product 11 has a shape in which three cylindrical bodies 12, 12, 12 of the same size are converged along the axial direction and joined to each other.
[0020]
FIG. 2 shows another example of the fish meat paste product of the present invention. This fish meat kneaded product 21 has a shape in which four cylindrical bodies 12, 12, 12, 12 of the same size are bundled along the axial direction and joined to each other.
[0021]
The fish meat kneaded product of the present invention can be eaten with wasabi, soy sauce, etc. as it is, or can be eaten with oden, stewed dishes, hot pots, soup, etc., like ordinary bamboo rings, fish cakes, kamaboko and the like. Alternatively, cucumbers or cheese can be inserted into the holes to make hors d'oeuvres or the like. In addition, even if sliced thinly to about 5 to 10 mm, there is a sense of volume and gorgeousness in appearance, and even when a piece of it is eaten, a satisfying volume and texture can be obtained.
[0022]
【Example】
Example 1
Alaska pollack, 1500 g of salt-free surimi, 50 g of salt, 20 g of mirin, 100 g of potato starch, 10 g of sodium glutamate, and 1350 g of water were mixed and mixed to prepare a fish meat surimi.
[0023]
Three pieces of this fish meat surimi were applied around a 1 cm diameter cylindrical skewer to a thickness of 0.5 cm and a length of 12 cm, and each fish meat surimi was not gelled. Fish meat surimi was joined along the axial direction by bringing the skewers close together. While holding both ends of the three skewers, they are fired with a gas burner while rotating the three skewers together, and the skewers are pulled out. As shown in FIG. A fish meat kneaded product (bamboo ring) having a shape joined in the axial direction was obtained.
[0024]
Example 2
Alaska pollack, 1500 g of salt-free surimi, 50 g of salt, 50 g of sugar, 10 g of sodium glutamate, 20 g of mirin, 100 g of potato starch, and 1350 g of water were mixed and mixed to prepare a fish meat surimi.
[0025]
Prepare two pieces of this fish meat surimi painted around a cylindrical skewer with a diameter of 1 cm and a thickness of 1 cm and a length of 15 cm, and close each skewer in a state where the fish meat surimi is not gelled. Then, the fish meat surimi was joined in the axial direction. Then, immerse in 35 ° C hot water for 30 minutes and sit down, steam at 85 ° C for 15 minutes to gel the fish meat surimi, pull out the skewer, and the two cylindrical objects are juxtaposed in the axial direction. A fish paste product (kamaboko) having a joined shape was obtained.
[0026]
Example 3
1000 g of salt-free surimi of Alaska pollack, 30 g of salt, 30 g of sugar, 5 g of sodium glutamate, 30 g of mirin, 50 g of starch, and 300 g of water were mixed and mixed to prepare a fish meat surimi.
[0027]
Four pieces of this fish meat surimi were applied around a 1 cm diameter cylindrical skewer to a thickness of 0.5 cm and a length of 11 cm, and each fish meat surimi was not gelled. The fish meat surimi was joined in the axial direction by bringing the skewers close together. Then, the fish meat was gelled by immersing it in edible oil at 140 ° C. for 10 minutes, the skewer was pulled out, and four cylindrical objects were joined in parallel in the axial direction as shown in FIG. A fish meat kneaded product (satsumaage) was obtained.
[0028]
Example 4
400 g of salt-free surimi of walleye pollock, 600 g of salt-free surimi of blue shark, 35 g of salt, 100 g of sugar, 30 g of yam, 2 g of foam-forming "form-up" (trade name, manufactured by Riken Vitamin Co., Ltd.), and 350 g of water The resulting mixture was mixed with a stirrer so as to embrace bubbles to prepare a fish meat surimi having a specific gravity of 0.5.
[0029]
Prepare three pieces of this fish meat surimi painted around a cylindrical skewer with a diameter of 1 cm and a thickness of 1 cm and a length of 19 cm, and close each skewer in a state where the fish meat surimi is not gelled. And joined in the axial direction. Then, the fish meat is gelled by steaming at 90 ° C. for 13 minutes, the skewers are pulled out, and as shown in FIG. 1, a fish meat kneading shape in which three cylindrical objects are juxtaposed and joined in the axial direction. The product (Hanpan) was obtained.
[0030]
When the fish meat paste products obtained in the above Examples 1 to 4 were sliced at a thickness of 5 mm at right angles to the axial direction, all of them were gorgeous and gorgeous. In addition, when I ate each slice, all of them were fully eaten.
[0031]
【The invention's effect】
As described above, according to the present invention, since a plurality of tubular bodies have a shape in which they are joined in parallel in the axial direction, the novel shape is obtained. There is a feeling, a novel shape, and gorgeous. Also, when eating sliced slices, there is enough food. Furthermore, by appropriately selecting the heat treatment method, various products such as bamboo wheel wind, kamaboko wind, and Satsumaage wind having the above shape can be obtained.
[Brief description of the drawings]
FIG. 1 is a perspective view showing one embodiment of a fish meat paste product of the present invention.
FIG. 2 is a perspective view showing another embodiment of the fish meat paste product of the present invention.
FIG. 3 In one embodiment of the method for producing a fish meat paste product according to the present invention, fish meat surimi is adhered to a plurality of skewers, each fish meat surimi is juxtaposed and joined along the axial direction, and the skewers are held. It is a perspective view showing a state.
[Explanation of symbols]
11, 21 Fish meat kneading product 12 Cylindrical material 31, 32, 33 Skewer 34 Fish meat surimi 35, 36 Holder 38, 39 Rack 40, 41 Belt

Claims (3)

A plurality of non-gelled fish meat surimi cylindrical bodies are juxtaposed in the axial direction and obtained by heat treatment, and a plurality of cylindrical bodies are juxtaposed in the axial direction. Fish meat product characterized by having a different shape. The fish surimi is applied to each of the plurality of skewers, and the fish surimi applied to each skewer is joined in the axial direction in a state in which the fish surimi is not gelled, and the plurality of skewers are joined in this state. A method for producing a fish meat kneaded product, wherein the fish meat surimi is gelled by heat treatment while being integrally rotated, and then the skewers are removed. 3. The method according to claim 2, wherein the heat treatment is one selected from baking, frying, and steaming.

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