JPS5926262B2 - Migakijiyounikushitsuno Giyonikuneriseihinnoseizohouhou - Google Patents

Description

[Detailed Description of the Invention] The present invention provides seasoned ground fish meat in a certain shape (plate shape).
After molding into a shape and leaving it at a low to intermediate temperature or allowing it to sit by heating to form a protein network structure at the same time as hydration, roll the original shape to 16 to 1 mm and crush it to form a network structure. After the formed meat is torn apart, it is steamed.
The protein is completely coagulated by heating operations such as boiling or frying in oil, and the cross section is shaped like a cut-out fish meat card.Then, the cross section is cut into pieces of 1.0 mm in length and width and 15 to 30 mm in length. The present invention relates to a method for producing a food that is made of fish meat in the form of a lean, fibrous flesh that retains an elastic texture and kamaboko taste.

The conventional manufacturing method for fish paste products uses fish meat as the main ingredient.
Add salt to catch and crush the fish protein (usually salted),
We make viscous ground fish meat, add chemical seasonings, starch, egg whites, sugar, mirin, binders, and other auxiliary ingredients.
Furthermore, the minced fish meat prepared by shaking, mixing, and seasoning is shaped into a uniform shape, and then heat sterilized using microwaves, etc., such as steaming, boiling, grilling, or roasting in oil, or the minced fish meat molded before these heat sterilization operations. Add sitting by leaving or heating at a low to intermediate temperature (forming a network structure of fish protein at the same time as watering), molding, heating or molding, sitting,
The protein is coagulated by heating, giving it the crisp texture with a high density of cut surfaces that is unique to fish paste products.

An object of the present invention is to provide a method for producing a novel fish paste product having a texture different from that of conventional fish paste products.

The present inventors molded the seasoned and prepared minced fish meat into a plate shape of 40 (width) x 100 (length) x 30 (thickness) mrn by a conventional method, and left it in a steamer at an atmosphere of 40°C for 60 minutes. The protein network structure was physically broken by passing it through rolling rollers with a spacing of 10 mm, and then heat sterilized for 25 minutes in a steamer at an atmosphere of 90°C. To obtain a high-quality food product of fish meat-like fibrous meat pieces, which have excellent texture and whose fish protein has become crunchy due to the breaking of the meat, by cutting into thin pieces of 10 to 30 mm thick and about 1.0 mm square. discovered.

This is different from the fibrous kamaboko products manufactured using the conventional fish paste manufacturing method or the kamaboko obtained using the conventional manufacturing method, which is simply chopped into fibers.
It is a food made from fish meat with a new texture never seen before.

This is due to the fact that by rolling the material that has formed a network structure through the sitting operation, the force is applied to the myofibrillar protein that has completed the formation of the network structure before complete coagulation of the protein, so the network structure is formed by compression. The material crumbles and has many mesh-like cracks on its internal cross section, which is then heated and solidified in the same state. When it is cut, the cracks cause the flesh surface to become crispy, and when it is cut and shredded, It is possible to obtain a large number of pieces of crispy meat other than the machine-cut surface, that is, a product similar to meatless fish meat.

Next, a non-inventive embodiment will be described.

Mix raw materials, seasonings, and auxiliary materials according to the following proportions: Frozen fish paste 25.000g Mareishin starch 1.000g Refined salt 500g Sand
Sugar 350g Sodium glutamate
80g egg white
11 taste lin
1.51 Seasoned minced fish meat according to the conventional manufacturing method is molded onto a board in the shape of a kamaboko (height 35 x width 50 x length 120 mm) in 260g quantities using a board molding machine, and placed in an atmosphere of 45 to 50°C. After leaving the plate to sit in a steamer for 60 minutes, remove the plate and roll it in a rolling machine with a roller spacing of 15 mm to break the internal cross section, then heat it in a steam atmosphere at 90°C for 30 minutes and cut it into fibers. When the product was sealed, it was possible to produce a meatless food with a new texture and a soft texture not found in conventional fish products.

Claims (1)

[Scope of Claims] 1. Seasoned minced fish meat prepared by a conventional method is formed into a certain plate shape and left at a low to intermediate temperature or allowed to sit by heating to form a protein network structure at the same time as hydration. A method for producing a fish paste product with a hollow fibrous flesh using a kamaha raw material, which is characterized in that the protein fibers are torn off by rolling and then heated and sterilized. 2. Shape the seasoned minced fish meat into a plate shape using a conventional method, leave it at a low to intermediate temperature, or let it sit by heating to hydrate and form a protein network structure, and then roll it. A method for producing a fish meat paste product having a hollow-like fibrous flesh using kamaboko raw material as a raw material, characterized in that the protein fibers are torn off, then heat sterilized, and further cut into pieces with a chopping width of about 1.0 mm.