JP3605799B2 - Method for producing taraba meat-like kamaboko and taraba meat-like kamaboko product produced by the method - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing a king crab fish fish material, and a product of a king crab meat fish bowl manufactured by the method.
[0002]
[Prior art]
A lot of streaks are put into a sheet-shaped molded product that has been made into a fish meat kneading product, and while being cut to an appropriate size in the length direction, it is wrapped in a wrapping shape using a glue material or an attached body from the end, It is known to make a crab-style stick.
[0003]
[Problems to be solved by the invention]
In the above-mentioned conventional product, all the adjacent streaks are aligned in the same direction, and a muscular nodule like a king crab can not be obtained. The qualitative and qualitative texture held by the company is never obtained.
The present invention seeks to solve the above problems.
[0004]
[Means for Solving the Problems]
In the present invention, fish meat is kneaded with starch, a crab extract, a seasoning, and the like, molded into a plate-like sheet having a wall thickness of about 0.5 mm to 6 mm, and heated while sitting at about 70 ° C. to 100 ° C. Then, the mixture is cooled at about 20 ° C. to 50 ° C., and a small amount of moisture remains on the surface of the plate-like sheet at a constant moisture content, and the fish meat protein and starch are not completely coagulated or gelatinized. forming a plurality of linear bodies put cutting or streaks in the width interval of about to 5 mm, which some have screw pump or vane pump apply a constant narrowing pressure from ambient to accept the multi-screw extruder such as twin-screw it allows the mutual these linear body to create a random boomer body is bound to cross state, characterized in that to produce by subjecting an appropriate coloring or heat treatment after.
At this time, it is preferable that the surface moisture content of the plate-like sheet before being applied to the soumen machine is approximately 3% to 6%, whereby a muscular nodule product can be obtained with a feeling similar to the meat quality of the king crab. It becomes.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
FIG. 1 is a process schematic diagram of the production of king crab meat product according to the present invention. 1, 1 is a fish meat sheet forming machine, which is symmetrically arranged on the front side of a heating / cooling machine 2 provided with a conveying means by a stainless steel belt. A kneading machine (not shown) is used for the fish sheet forming machines 1 and 1, and a transfer pump (not shown) is made by kneading fish meat such as salmon soybeans while adding seasonings such as salt, starch, crab extract and glycine. , And is supplied as two series of plate-like sheets 3 and 3 onto a rotating stainless steel belt of the heating / cooling machine 2.
[0006]
Here, the fish sheet forming machine 1 and the heating / cooling device 2 are conventionally known commercial products, but in the present invention, the thickness of the plate-shaped sheet 3 to be supplied onto the stainless belt of the fish meat sheet forming machine 2 in the present invention. Is about 0.5 mm to 6 mm, and the heating / cooling machine 2 sits the plate-shaped sheet 3 at a temperature of about 70 ° C. to 100 ° C. on a stainless steel belt rotating in its length direction (half-heating). ), Followed by cooling at approximately 20 ° C. to 50 ° C., so that the plate-shaped sheet 3 has a partially unheated portion, so that a small amount of moisture remains at a constant moisture content. . At this time, it was found from the results of many experiments by the present inventors that setting the water content to approximately 3% to 6% was excellent in forming the muscular nodules of the respective linear bodies described below.
[0007]
Reference numeral 4 denotes a slitter (soumen machine) disposed at the end of the steam superheater 2 in a state where a little water remains on the surface of the plate-like sheet 3, that is, the protein and starch do not completely coagulate or gelatinize. Under the condition, it is formed into a linear body 5 cut or creased at a width interval of about 0.6 mm to 5 mm. Numeral 6 denotes a screw pump or a vane pump. In the process of receiving each of the linear members 5 in these pumps and feeding them in a squeezed state, adjacent linear members are pressed against each other to form a random entangled joint. It forms a so-called muscular nodule.
[0008]
The screw pump or the vane pump 6 is a commercially available product that is used for feeding a viscous material. However, a pump having a similar function can be used instead of the screw pump or the vane pump 6. A similar product can be obtained by extruding.
[0009]
Products obtained from at pump outlet and the extruder die above are made to the baby boomer body, about 30 to 60 minutes in the heat treatment chamber 7 After appropriately colored (spraying), to a center temperature 90 ° C. or higher The steam treatment is performed, and then the cooling 8 and the packaging 9 are performed. These treatments are the same as the conventional ones. Reference numeral 10 denotes a product before packaging, in which a large number of linear bodies 5 are randomly entangled (a) inside and outside in a nodular form, and are appropriately cut (b) and crimped (c) to form a crab. It is a muscular nodule unique to meat.
[0010]
The size dimensions of the baby-boom body which is commercialized by the above outer diameter approximately 1Cm～4cm, and than made with 1cm~30cm approximately the length, and the outer peripheral surface of the baby-boom body random entanglement of the linear body And it is formed into irregularities by cutting, pressing and the like.
[0011]
According to the present invention, in addition to the product formed into a nodule as described above, the product can be loosened to form a loosened product 11 as shown in FIG. By the way, since the unraveled product is also obtained in a pressure-bonded state by a plurality of linear bodies, it is an excellent product having a unique mass feeling.
[0012]
【The invention's effect】
The present invention is configured as described above, and a random entanglement between linear bodies, which is not seen in conventional products, and a unique muscular nodule formed by a king crab is formed through cutting and crimping. This is obtained continuously and efficiently by narrowing the water content of the plate-like sheet before being slittered to a stenotic state under a certain ratio, and by using various pump means or screw extruders. It becomes something. In addition, there is no need to use a glue material or an attachment or the like, which is necessary for the conventional wrapping process.
In addition, what was made into the loosened body product of the present invention was evaluated excellently because of the entanglement and press-bonding of the respective linear bodies, as having a unique volume and texture.
[Brief description of the drawings]
FIG. 1 is a process schematic diagram of the production of a king crab fish product according to the present invention.
FIG. 2 is a view of a product before packaging.
FIG. 3 is another product drawing.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Fish meat forming machine 2 Heating / cooling machine 3 Plate-shaped sheet 4 Slitter (Soumen machine)
5 Linear body 6 Screw pump or vane pump 7 Heat treatment chamber 8 Cooling 9 Packaging 10, 11 Products

Claims (4)

Fish meat is kneaded with starch, crab extract and seasoning, etc., and molded into a plate-like sheet with a wall thickness of about 0.5 mm to 6 mm, and is heated while sitting at about 70 ° C. to 100 ° C. After cooling at 20 ° C. to 50 ° C., a small amount of moisture remains on the surface of the plate-like sheet at a constant moisture content, and the fish meat protein and starch are not completely coagulated or gelatinized. forming a plurality of linear bodies put cutting or streaks in the width intervals, by which it certain have screw pump or vane pump to add a certain narrowing pressure from ambient to accept the multi-screw extruder such as twin-screw, these A method for producing a king crab meat ball, which comprises producing a nodule in which linear bodies are bound in a random crossing state and then appropriately coloring and heating. 2. The method of claim 1, wherein the water content of the sheet before being applied to a soumen machine is about 3% to 6%. The size dimensions of the baby-boom body diameter is approximately 1Cm～4cm, length dimension approximately 1cm~30cm ungated, also the heat treatment is to be about 30 to 60 minutes in steam superheating, the central temperature becomes 90 ° C. or higher 3. The method for producing a king crab meat of claim 1 or 2, wherein the processing is performed. A taraba meat-like kamaboko product produced by the method according to claim 1, 2 or 3.

Images