JP3554824B2 - Fish meat kneaded product and method for producing the same - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fish meat paste product similar to crab foot meat and a method for producing the same.
[0002]
[Prior art]
Conventionally, fish paste products similar to crab foot meat have been sold. This type of fish meat kneading product is generally called crab kamaboko, and is very popular because of its appearance and texture similar to crab foot meat and good taste.
This fish meat paste product is mainly made of fish meat such as walleye pollack, and the necessary seasonings and additives are added thereto and stirred to prepare a paste-like raw material, and the paste-like raw material is extruded to a predetermined width by an extruder. After extrusion molding into a continuous thin plate, steaming treatment and cooling treatment, a number of grooves along the length direction are arranged side by side at a certain interval on the surface of the extruded product by a pair of groove forming rolls, and thereafter The extruded product is manufactured by winding it in the width direction to form a rod, attaching an edible red dye to a surface of the rod, and cutting the rod to a predetermined length.
[0003]
[Problems to be solved by the invention]
The fish meat dough product has a large number of grooves formed along its length, so that it is easy to separate into thin lines when chewed, making it closer to the texture of crab foot meat and further increasing similarity. ing. By taking this one step further and producing a fish paste product that is separated into thin lines from the beginning, it should have a crisp texture and texture very similar to crab foot meat. In order to manufacture such a fish meat paste product, it is necessary to cut the extruded product into a thin line along the length direction instead of forming a concave groove.
[0004]
However, if the extruded product is cut into a thin line along the length direction, the extruded product is scattered, so that the step of winding in the width direction to form a rod-shaped object cannot be performed. On the other hand, instead of extruding the paste-like raw material into a thin plate, a method in which the raw material is extruded into a thin line and formed into a rod shape from the beginning can also be considered. Therefore, a large amount of development costs and equipment costs are required.
[0005]
The present invention has been made in view of such a conventional situation, and uses a special slitter in place of a conventional groove forming roll without using a forming machine for extruding and forming into a fine line shape, thereby cutting into a fine line shape. It is an object of the present invention to provide a fish meat kneaded product having alternately cut and non-cut portions and a method for producing the same.
[0006]
[Means for Solving the Problems]
As a technical means for achieving the above-mentioned object, the present invention provides a continuous thin plate-like extruded product having a predetermined width prepared and formed mainly from fish meat surimi, and having a cut portion parallel to the width direction in the width direction. Are provided at regular intervals along the direction, and there is a short non-cut portion in the length direction between these cut portions, and the extruded product is wound in the width direction to form a rod-shaped material, and the rod-shaped material is formed. An edible red pigment is attached to key points on the surface of the object along the length direction, and the rod is cut into a predetermined length, and the cut rod has a plurality of the non-cleavable parts, and at both ends. The gist of the present invention is a fish meat paste product having the cut portion.
Further, in this fish meat kneaded product, the cut bar-like material is characterized in that both end portions are cut obliquely with respect to the plurality of non-cut portions.
Furthermore, the present invention prepares a paste-like raw material by adding salt to fish meat surimi, adding an auxiliary material and a seasoning as needed, performing salting with a stirrer and gelling. The extruded material is extruded into a continuous thin plate having a predetermined width by an extruder, and the extruded product is subjected to a steaming treatment and a cooling treatment. The extruded product is wrapped in the width direction to form a bar, and the bar is wrapped. After wrapping with the packaging film and heat-sealing the side end polymerized portion of the packaging film along the length direction, and transferring the edible red dye adhering to the inner surface of the packaging film to a stick-like material, By cutting the sticks to a predetermined length by a cutter having a plurality of said non-tear portion, and the gist of the method for producing a fish paste products forming the cutting sticks with the tear portion at both ends.
Further, in the method for producing a fish meat dough product, the slitter includes a pair of rotating rolls in which a plurality of circumferential cutting blades are arranged side by side at regular intervals, and the pair of rotating rolls rotate in opposite directions. One of the rotating rolls is characterized in that a plurality of cutting blades arranged in a row are discontinuous by providing a concave groove of a predetermined width along the length direction of the rotating roll.
[0007]
In the present invention, the thin extruded product is formed by alternately forming a cut portion cut in a thin line along the length direction and a non-cut portion by passing between slitters, so that both ends of the cut portion are formed. The extruded product can be easily wound in the width direction without being separated because it is connected to the non-cut portion. Since the cut portion is cut in the shape of a fine line, it is possible to obtain a crispy texture and texture that is very similar to crab foot meat.
In addition, by using a special slitter instead of the conventional groove forming roll without using a new thin line extrusion molding machine, it is easy to manufacture a fish meat paste product having a cut portion and a non-cut portion cut in a thin line shape. can do.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of a fish meat dough product and a method for producing the same according to the present invention will be described with reference to the accompanying drawings. FIG. 1 shows a production process of a fish meat paste product, a raw material preparation process 1 for preparing a paste raw material mainly composed of fish meat surimi, an extrusion molding process 2 for extruding the paste raw material into a thin plate shape, and A steaming step 3 for continuously steaming the extruded product by steam, a cooling process 4 for continuously cooling after the steaming, and a slitter process for alternately forming a cut portion and a non-cut portion along the longitudinal direction of the extruded product after cooling. 5, a winding step 6 of winding the extruded product in the width direction to form a rod, and packaging / transfer of wrapping the rod with a packaging film and transferring an edible red pigment to a part of the surface of the rod. It comprises a step 7 and a cutting step 8 for cutting into a predetermined length.
[0009]
In the raw material preparation step 1, 1.5 to 3% by mass of salt is added to fish meat surimi such as walleye pollock, hockey, flounder, etc., and if necessary, auxiliary materials such as oils and fats, starch, egg white, sodium glutamate, and glycine , Sugar, soy sauce, sauce, various flavors and other seasonings are added in an appropriate amount, and the mixture is salted with a stirrer to prepare a gelled paste-like raw material.
[0010]
The prepared paste-like raw material is extruded into a continuous thin plate by a known extrusion molding machine (not shown) in an extrusion molding step 2. Thereafter, it is preferable to perform "sitting" (post-treatment) at about 15 [deg.] C. for about 20 hours. This extruded product has a width of about 20 cm and a thickness of about 0.5 to 3 mm. After sitting, it is placed on a conveyor belt and sent to the next roasting apparatus.
[0011]
In the roasting apparatus, first, a steaming step 3 by steam is continuously performed, the extruded product is subjected to a heat treatment, and then a conveyed by a belt conveyor, and a cooling step 4 by cold air is continuously performed. The heat treatment condition in the steaming step 3 is usually about 95 ° C. and the passage time is about 25 to 55 minutes, and the cooling treatment condition in the cooling step 4 is 5 to 10 ° C. and the passage time is about 30 minutes. .
[0012]
The extruded product thus steamed and cooled is sent to the slitter process 5. In the slitter process 5, a slitter 9 as shown in FIG. 2 is used. The slitter 9 has a pair of rotating rolls 10 and 11, and a plurality of circumferential cutting blades 10a and 11a are provided at regular intervals. It is juxtaposed.
[0013]
Both ends of the rotating rolls 10 and 11 are supported by bearings 13 and 14 attached to side plates 12 a of the frame 12, and gears 15 and 16 are axially mounted on a shaft 10 b of the rotating roll 10. A gear 17 is mounted on the shaft 11b of the roll 11, and the gears 15 and 17 are gears of the same shape and mesh with each other. Therefore, when the driving gear 16 of the rotating roll 10 is rotated by a driving source (not shown), the rotating rolls 10 and 11 are opposed to each other via the transmission gears 15 and 17 (the rotating roll 10 rotates counterclockwise, The rotating roll 11 rotates clockwise at the same speed.
[0014]
The cutting edge 10a of the rotating roll 10 and the cutting edge 11a of the rotating roll 11 are configured such that the tip portions slightly protrude between the cutting edges as shown in a partially enlarged view in FIG. That is, the cutting portion C is formed by the cutting blades 10a and 10b.
In this case, the distance between the cutting blades is set in the range of 0.8 to 1.5 mm. The shape of the cutting blades 10a and 11a is not limited to this, and may be, for example, a shape as shown in Q of FIG. 2 or another appropriate shape.
[0015]
This type of slitter has been conventionally used to cut a noodle band when making noodles such as ramen or soba, but in the case of the present invention, as shown in FIG. A concave groove 18 is provided at a constant width in the longitudinal direction of the rotary roll 10 in the blade portion, and all the cutting blades 10a are discontinuous at the concave groove 18 portion. The groove width of the concave groove 18 is preferably about 5 to 8 mm. In this case, the number of the grooves 18 is one. However, when the rotating roll 10 has a large diameter, a plurality of grooves may be provided in parallel at a required interval in the circumferential direction. Further, the concave groove 18 may be provided on the other rotating roll 11 side.
[0016]
When the extruded product is passed through the slitter 9 provided with the special rotating roll 10 described above, a cut portion A cut in a thin line in the length direction as shown in FIG. 4 and a non-cut portion B crossing in a strip shape as shown in FIG. Are formed alternately. That is, the cut portion A is cut by the cut portion C by the cutting blades 10a and 10b, and the non-cut portion B is not cut by the concave groove portion 18. Therefore, the interval between the cuts of the cut portion A substantially matches the interval between the cut portions C (between the cutting blades), and the length of the cut substantially matches the circumferential length of the portion of the rotary roll 10 excluding the concave groove 18. However, the band-like width of the non-cut portion B substantially matches the groove width of the concave groove 18.
[0017]
As a result, in the cut portion A of the extruded product W, the cut portion A is cut like a thin noodle in a thin line shape, but since both end portions are connected to the non-cut portion B, they do not fall apart.
[0018]
Next, a winding step 6 of winding the extruded product W to form a rod-shaped material is performed. The winding step 6 is performed by a substantially drum-shaped winding roller 20 disposed on the side of the belt conveyor 19 as shown in FIG. The winding roller 20 is rotated by a motor M. When one side of the tip of the extruded product W is placed on the rotating winding roller 20, the winding roller 20 is wrapped around in the width direction to form a rod-shaped material S. .
[0019]
The cut portion A cut in a thin line shape does not fall apart because both ends are joined to the non-cut portion B as described above, and the winding can be performed easily and reliably. In addition, since the non-slit portions B are present at regular intervals, the extruded product W is not broken at the time of winding. Therefore, the winding step 6 can be performed smoothly and no trouble occurs.
[0020]
After being wound into a round bar, the bar S is sent to the packaging / transfer process 7. In the packaging / transfer process 7, as shown in FIG. 6, the packaging film 21 is folded in two to wrap the rod-shaped material S, and is heat-sealed along the side end overlapping portion of the packaging film 21. An edible red pigment 22 is adhered in a strip shape along the length direction at a key point on the inner surface (upper surface) side of the packaging film 21. Is transferred in close contact with The edible red pigment may be directly applied to important parts of the surface of the stick S in addition to the transfer.
[0021]
Thereafter, it is fed into a cutting step 8 and cut into a required length by a cutter (not shown). FIGS. 7A to 7C show cutting examples. That is, (a) has a non-slit portion B substantially at the center of the rod-shaped object, and has a split portion A on both sides of the non-slit portion B. (B) has two non-cut portions B, (c) has four non-cut portions B, and has a cut portion A between the non-cut portions B and both side ends. . The number of the non-cut portions B is not necessarily limited. Further, the cut portions A at both end portions are cut substantially parallel to the non-cut portions B as shown in FIG. 7A or FIG. 7C, and obliquely with respect to the non-cut portions B as shown in FIG. There is a case where each is cut and there is no limitation. The packaging film 21 (not shown) is cut together with the rod-shaped material S.
[0022]
The fish meat dough product thus produced has an appearance similar to crab foot meat because an edible red pigment having a natural feeling is transferred to a part of the surface, and furthermore, the cut portion A cut in a thin line shape is formed. Because of this, eating this gives a crisp texture and a texture very similar to crab foot meat. Further, since the cut portion A is connected to the non-cut portion B, the shape retention property is excellent, and the shape does not easily occur even when added to other foods and dishes, so that the appearance is good.
[0023]
【The invention's effect】
As described above, the fish meat dough product according to the present invention has a configuration in which the cut portion and the non-cut portion alternately cut in a thin line form, so that the cut portion is connected to the non-cut portion and does not fall apart. Can be easily performed when wound into a rod shape. Since the cut portion is cut in the shape of a fine line, it is possible to obtain a crispy texture and texture that is very similar to crab foot meat.
[0024]
According to the method for producing a fish meat paste product according to the present invention, by passing a thin extruded product having a predetermined width made of a paste-like raw material through a slitter, a cut portion cut in a thin line along the length direction, and a non-cut portion The parts can be easily formed alternately. In addition, since a slitter can be configured only by using a rotating roll having a concave groove instead of a conventional groove forming roll without using a new thin line extrusion molding machine, a large amount of development costs and equipment costs are not required. For this reason, the above-mentioned fish meat kneading product can be manufactured at low cost.
[Brief description of the drawings]
FIG. 1 is a block diagram showing a production process of a fish meat paste product according to the present invention; FIG.
FIG. 3 is a schematic perspective view of one rotating roll in the slitter. FIG. 4 is a partial schematic plan view of an extruded product showing a state in which a slit portion and a non-cut portion are alternately formed by the slitter. FIG. 6 is a schematic plan view showing a process. FIG. 6 is an explanatory diagram showing a packaging / transfer process using a packaging film. FIG. 7 (a) to FIG. 7 (c) are schematic perspective views showing manufactured fish paste products.
DESCRIPTION OF SYMBOLS 1 ... Raw material preparation process 2 ... Extrusion molding process 3 ... Steaming process 4 ... Cooling process 5 ... Slitter process 6 ... Winding process 7 ... Packaging / transfer process 8 ... Cutting process 9 ... Slitter 10, 11 ... Rotating roll 12 ... Frame 13, 14 ... bearing parts 15, 16, 17 ... gear 18 ... concave groove 19 ... belt conveyor 20 ... winding roller 21 ... packaging film 22 ... edible red dye A ... cut part B ... non-cut part W ... extruded product S ... Rod

Claims (4)

A continuous thin plate-like extruded product having a predetermined width prepared and formed mainly of fish meat surimi is provided with slits parallel to its width direction at regular intervals along the length direction. There is a short non-cleaved part in the length direction, and this extruded product is wrapped in the width direction to form a rod-like material. A fish meat kneading product , wherein the stick is cut into a predetermined length, and the cut bar has a plurality of the non-cut portions and the cut portions at both ends . The fish meat dough product according to claim 1, wherein both ends of the cut bar-like material are cut diagonally with respect to the plurality of non-cut portions . Salt is added to the fish meat surimi, sub-materials and seasonings are added as necessary, salting is performed with a stirrer and gelled to prepare a paste-like raw material, and this paste-like raw material is extruded and molded. After extruding into a continuous thin plate with a predetermined width, the extruded product is subjected to a steaming process and a cooling process, and then passed through a slitter so that the cut portions parallel to each other in the width direction are spaced at regular intervals along the length direction. A non-cut portion, which is short in the length direction, is present between these cut portions, the extruded product is wound in the width direction to form a rod, and the rod is wrapped with a packaging film. After heat-sealing the side end polymerized portion of the packaging film along the length direction, and transferring the edible red dye adhering to the inner surface of the packaging film to a rod-like material, the rod is cut with a cutter. Object was cut into a predetermined length having a plurality of said non-tear portion, and a manufacturing method of fish paste products, which comprises forming a cutting sticks having the tear portion at both ends. The slitter includes a pair of rotary rolls in which a number of circumferential cutting blades are arranged side by side at regular intervals, and the pair of rotary rolls are configured to rotate in opposite directions. 4. The method according to claim 3, wherein each of the plurality of cutting blades is discontinuous by providing a groove having a predetermined width along the length direction of the rotating roll .

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