JPS6320511B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to kelp rolls and a method for producing the same. In more detail, the core material is a mixture of fish and meat mixed with a mayonnaise-like substance consisting of egg yolk and salad oil, heated to a certain shape, and kelp is wrapped around this core material and boiled to give it a unique flavor and texture. The present invention relates to a kelp roll with a texture and a method for producing the same.

(Prior Art) Traditionally, konbu-maki has been widely used as a food made by wrapping kelp around herring, crucian carp, salmon, etc., and boiling it.

However, in recent years, as tastes have become more diverse, traditional foods are no longer limited to their traditional tastes. New products with new flavors are appearing as variations on the original.

In particular, the increasing number of younger generations who prefer Western-style seasonings,
It is hoped that traditional foods will be able to be enjoyed as foods with a different flavor from traditional foods by adding Western flavors to their own tastes.

(Object of the invention) The present invention has been made in view of the above points,
The purpose of the present invention is to provide a food product that maintains a new flavor, texture, and texture different from conventional kelp rolls by using a new, unprecedented surimi food in the core of kelp rolls, and a method for producing the same. That is.

(Summary of the Invention) The inventor focused on using minced fish or animal meat for the core instead of using raw fish tissue as the core as in conventional kelp rolls.

However, rather than simply wrapping the surimi in kelp, the surimi was first processed in a unique way to make the finished kelp rolls smoother in taste, consistency, and texture. minced fish or meat
For every 100 parts, mix 30 to 60 parts of a mayonnaise-like substance made of egg yolk and salad oil, add spices, stuff it into pig intestines, resin coating, etc., and heat it to obtain a new type of surimi food. be able to. This surimi food is used as a core, but in this case, the prepared product is then wrapped in kelp, so it does not necessarily need to be stuffed into pig intestines or a resin coating, but it is heated in a container and then removed from the container. It is also possible to wrap it in kelp.

This surimi food itself has a fluffy, soft, smooth texture, and is extremely delicious, with a unique flavor that can be enjoyed by both Western and Japanese tastes.

This surimi food is used as a core and wrapped in kelp, and kelp rolls are prepared using a conventional method for manufacturing kelp rolls.

Surimi foods such as rock fish and sockeye salmon are suitable for the core of this kelp roll.

(Example) Examples of the present invention will be described below.

An example of cooking kelp rolls using minced rock fish as the core will be explained.

First, cook the rock fish that will become the core.

The content of one cylindrical core, for example...
300g, Length...20cm, Diameter...3cm Ingredients: Iwagyo surimi...200g, mayonnaise-like substance (add 200c.c. of salad oil to 3 egg yolks little by little while stirring well to make mayonnaise-like material)...100g, salt ,
Use an appropriate amount of pepper, an appropriate amount of brandy, and a length of pig intestine.

Divide the rockfish into three pieces, puree them using a Robocoop, and season with brandy, salt, and pepper. Mix this with a mayonnaise-like substance, stuff it into the pig's intestines, and then heat it in a steamer at 80℃ for about 10 to 15 minutes.

Next, the core is wrapped in kelp and boiled in dashi stock for 8 to 10 hours as in the traditional method.

(Effect of the invention) The remarkable effects of this invention will be described below.

It has a completely different type of taste from traditional kelp rolls and is extremely delicious. While the umami of the surimi food used for the core coexists as its own taste, the surimi food used for the core has a unique softness and smooth texture, so they mix quickly in the mouth and each taste is unique. act synergistically, 3
We were able to obtain konbu-maki with a completely new taste in which the different flavors were harmonized to create a unique flavor.

It has a delicious but never-satisfying taste, so it can be eaten not only as a side dish or as an accompaniment to alcohol, but also as a health food.

The core itself has been heat-treated in advance, and it has been heated for a long time as a kombu roll, so it has an extremely long shelf life.

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is.

Claims (1)

[Claims] 1. The main ingredient is 30 to 60 parts of a mayonnaise-like substance made by mixing egg yolk and salad oil with 100 parts of minced meat such as fish or animal meat, and the mixture is mixed and heat-treated to make it soft. Kelp rolls whose core material is a paste product that has a unique flavor and texture. 2. The main ingredient is 30 to 60 parts of a mayonnaise-like substance made by mixing egg yolk and salad oil to 100 parts of minced meat such as fish or animal meat, and the minced meat and mayonnaise-like substance are mixed and sealed in a container that fixes the shape. A method for producing konbu-maki, which is characterized in that a paste product produced by heating is used as a core material, and kelp is rolled around the core material and boiled.