JPS6159094B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hamburgers, meat dumplings, dumplings, dumplings, baozi, etc. using fish as a raw material.

More specifically, the present invention uses coarse fleshy fish such as sardines and mackerel, mixes it with surimi, stirs and crushes the mixture, gels it by sitting, and then processes it into minced meat-like tissue to create a binder. Connect with the body, mold or,
This invention relates to a method of manufacturing hamburgers and the like by wrapping them in noodle wrappers and molding them.

In the past, attempts have often been made to make hamburgers using sardines, mackerel, etc., but the texture has been similar to that of fish, or has become fish-like, making it difficult to make hamburgers from beef, pork, or chicken. All of these methods ended in failure, as the texture of the products produced by ground meat could not be obtained.

The present inventors have conducted various studies to create the texture of products using ground meat such as beef, pork, and poultry using fish meat. I was able to solve the problem by turning it into ground meat.

The present invention crushes coarse fleshy fish as necessary,
Mix this with surimi, stir and crush the mixture, mold it into a certain shape, sit it, make it into a minced meat shape, add fillet to this, stir, and use it to make hamburgers, meatballs, shyu mai ingredients, gyoza. Ingredients,
This is a method for producing hamburgers, etc., which is characterized by molding it into a bao filling, or wrapping it in a noodle skin, etc. and molding it.

The purpose of the present invention is to produce foods similar to hamburger steaks, meat dumplings, shumai fillings, gyoza fillings, baozi fillings, etc. made from ground meat such as beef, pork, and poultry.

Generally, it is extremely difficult to create the texture of a hamburger steak using only fish meat. When using coarse-fleshed fish, you can cut it into small pieces and mix it in as is, or you can mince it and mix it.
When cooked and heated, it becomes soft and dry, just like fish meat, and has a poor texture, which is undesirable. Furthermore, even if you use fish that can be made into surimi, if you add it as surimi, it will form a strong gel when heated, and when you eat it, it will feel like eating a small piece of kamaboko, which is not preferable.

In the present invention, coarse fleshy fish and surimi are mixed, stirred and crushed to form surimi, and then ground to form ground meat, which is very similar to ground meat such as beef, pork, and poultry. Therefore, it was possible to make it as such.

In the present invention, coarse fleshy fish refers to lean fish such as sardines, mackerel, and horse mackerel, processed products of these fish, fish whose freshness has decreased and whose flesh becomes a gelatinous texture and weak texture when heated, and processed products of these fish. Horse mackerel, cod, etc. that have been denatured by freezing to produce coarse flesh,
It means croaker, hamo, flounder, and processed products of these.

For fish with coarse flesh, remove the head and internal organs; for small fish such as sardines and horse mackerel, leave the bones intact; for large fish such as mackerel, remove the backbone, and crush the meat by grinding it in a chopper.

This crushed meat is mixed with surimi. The surimi may be from Alaska pollock, croaker, mutsu, conger conger, flounder, etc., which are commonly used as raw materials for kamaboko, and surimi from Alaska pollack is particularly often used. The mixing is carried out in a weight ratio of 1 to 9 crushed meat: 9 to 1 of ground meat, particularly preferably 3 to 7:7 to 3. During this mixing, seasoning agents selected from pork fat, beef tallow, vegetable oil, salt, starch, sugar, monosodium glutamate, beef extract, tomato ketchup, etc. are added as appropriate.

The mixture is stirred and crushed using a silent cutter, for example, for about 20 minutes to form a paste. The obtained paste is formed into an appropriate shape, for example, a plate shape, and placed in a steamer for a sitting process. The zat is done to grind the meat into a paste-like consistency. Generally 30-35℃ in steam
It is sufficient to leave it for about 60 minutes.

Once the sitting process is complete, apply it to the chiyotsupa,
Make it into minced meat. Use chiyotupar that has a diameter of 2 to 12 mm and can be processed in large quantities.

A filler is added to the resulting minced meat to make it moldable. Surimi is used as the filler, and the amount of surimi is sufficient to form a minced meat-like product, but about 0.5 to 3.5 parts by weight per 10 parts by weight of the minced meat-like product is sufficient. When adding fillet,
When making hamburgers, onions, breadcrumbs,
Salt, soy sauce, ketchup, garlic, pepper, ginger, etc. are added. When making meat dumplings, ingredients such as starch powder, sugar, soy sauce, and mirin are added. In addition, when producing ingredients for shyu mai, dumplings, and baozi, cabbage,
Green onions, salt, soy sauce, garlic, starch, etc. are added.

The mixture is stirred until it can be formed into a certain shape.

Once it can be molded, use an appropriate molding machine such as a drum molding machine to shape it into the shape of a hamburger, meat dumpling, shyu mai filling, gyoza filling, baozi filling, etc., or wrap it in noodle wrappers, etc. and shape it. do.

Next, the molded product is heated as necessary. When heating is performed continuously, a hot water tank and/or a steamer are used, and when a hot water tank is used, the steaming is completed by passing through the hot water tank at 90 to 95° C. for about 5 to 10 minutes.

Once steaming is complete, the product has been sufficiently shaped and can be packaged, refrigerated, and sold as is. In addition, if steaming is not performed, the product can be refrigerated or frozen before being sold commercially.

If the product is a hamburger steak, put the steamed product in a fryer and heat it with oil for about 1 minute at 165-170℃ to complete the hamburger steak.

Oil products can be packaged, refrigerated or frozen, and sold commercially.

Next, examples of the present invention will be shown.

Example 1 6 kg of sardine with the head and internal organs removed, cut into thin pieces using a chipper, and added with 4 kg of Sukemune salt surimi and pork fat.
Add 1.2 kg, 400 g of potato starch, 100 g of sugar, 200 g of tomato ketchup, and a small amount of other spices, stir and crush with a silent cutter for 20 minutes,
A paste is obtained.

The resulting paste is formed into a plate with a thickness of 2 cm, placed in a steamer, and left in steam at 30 to 35°C for 60 minutes to allow it to sit. Diameter after sitting is completed
Pour through a 4.8 mm grinder and coarsely grind to obtain ground meat.

For 10kg of minced meat, 2.5kg of surimi and 1.2kg of breadcrumbs
Kg, 5 kg of onion, 80 g of beef extract, 200 g of ketchup, and small amounts of other spices were added, and the mixture was slowly and easily stirred using a cooling stirrer, and the resulting stirred mixture was molded into hamburgers using a drum molding machine.

The molded product was passed through hot water at 90 to 95°C for 2.5 minutes using a hot water tank conveyor, drained, and then fried in oil at 165 to 170°C for 1 minute in a fryer to obtain a hamburger steak.

Example 2 Add 1.5 ounces of surimi to 10 kg of the minced meat obtained in Example 1.
Kg, 1.5 Kg of Katakuri flour, 5 Kg of green onions, and small amounts of other seasonings were added, and the mixture was gently stirred using a cooling stirrer.The resulting stirred mixture was molded into a shyu mai filling mold using a drum molding machine.

The molded product was passed through hot water at 90 to 95°C for 7 minutes using a hot water tank conveyor to produce shyu mai filling. Furthermore, this ingredient was wrapped in noodle wrappers to produce siu mai.

Example 3 1 kg of surimi, 3 kg of cabbage, 3 kg of green onions, and small amounts of other seasonings and spices were added to 10 kg of the ground meat obtained in Example 1, and the mixture was gently stirred using a cooling stirrer. It was wrapped in a noodle wrapper and molded using a molding machine.

The molded product was passed through steam at 95° C. for 5 minutes using a steamer to produce a gyoza.

Claims (1)

[Claims] 1 Crush the coarse fleshy fish as necessary, mix it with the surimi, stir and crush the mixture, mold it into a certain shape, sit it, make it into a minced meat shape, add the fillet to it, and stir. A method for producing hamburgers, etc., characterized by forming the ingredients into hamburgers, meat dumplings, shyu mai ingredients, gyoza ingredients, bao ingredients, etc., or wrapping the ingredients in noodle wrappers or the like.