JPH0312871B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a filamentous fish paste product marinated with mayonnaise, and relates to a food product that can be stored for a long period of time by sterilizing the product after being filled into a casing.

(Prior art) Conventional casing-filled fish paste products include fish sausages and kamaboko (fish cakes) stuffed with casings such as vinylidene chloride and collagen, and fish meat paste products shredded into threads that resemble crabmeat. There is shredded so-called crab kamaboko. The former stuffed in a casing is a food that retains its quality for more than three months at room temperature, but the latter crab kamaboko is a chilled distribution product packed in a tray and simply packaged.
The storage period is usually short, about two weeks.

In addition, even if you try to fill a fish meat paste product like crab meat that has been shredded into threads into a synthetic resin film casing, there is no external binder for the shredded gel-like material alone. However, there was a problem in that continuous automatic filling was not easily possible.

(Problems to be Solved by the Invention) This invention purposely uses mayonnaise to act as a binder for a fish meat paste product that has been shredded into threads like crab meat. The aim is to make it possible to easily fill the product into a synthetic resin film casing, and to sterilize the product to obtain a food product that can withstand long-term storage.

(Means for Solving the Problems) This invention is made by filling an airtight synthetic resin film casing with mayonnaise from a fish paste product that has been shredded into threads, and then sterilizing the casing. This invention will be further explained below.

A raw material for fish paste product is obtained by a conventional method. For example, salt, sugar, seasonings, spices, and starch are added to fish meat, and the mixture is thoroughly kneaded using a silent cutter or the like to form a paste. Next, this is shaped, saturated sufficiently, and then heated and sterilized at a temperature of 75°C or higher in the center, and then cooled to form the original fabric. This raw fabric is cut into thin threads using a slicing cutter. Next, add mayonnaise to the mixture to make it 20 to 40% by weight of the total amount, and mix well. The mayonnaise used here serves as a binder that connects the raw plates of the fish paste product, which have been cut into thin strips, to each other. It is necessary to use a type of mayonnaise that does not coagulate during subsequent retort sterilization and does not cause oil separation. In addition, the blending ratio of mayonnaise is 20
If it is less than 40% by weight, the binding of the fish paste product will be weak, and if it exceeds 40%, not only will it have a strong sour taste, but the amount of fish paste product will be insufficient, resulting in poor texture and poor texture. Next, this is filled into a tube-shaped casing made of synthetic resin film with high gas barrier properties, and both ends of the casing are ligated with metal fittings.
This is retort sterilized and then cooled to form a product.

A manufacturing method that is slightly different from the above is to use the same raw materials as above and knead them well to form a paste.
It is extruded into a thin sheet form through a hopper nozzle, sat down, roasted and heated, cooled on a cooling conveyor and then shredded through a cutting blade, which is further cut to a fixed size to obtain shredded fish paste products. There is a way. After that, it is the same as above. The present invention will be further explained below with reference to Examples.

Example 1 Surimi pollock cod 1000g Salt 32g Seasoning 20g Starch 70g Egg white 30g Mirin 30g Glycyrrhizin 1g Water added 400g Add salt and a part of added water to 1kg Surimi cod, cut for 10 minutes with a silent cutter, and seasoning. , sugar, egg white, and mirin were added, and the mixture was further cut for 5 minutes, and after adding starch and the remaining added water, the mixture was further cut and kneaded for 3 minutes. This minced meat was made into a bread pan (20 mm thick), and sat at high temperature (45℃, 120 minutes).
Thereafter, it was steamed (85°C, 60 minutes) and cooled to a core temperature of 10°C or less, and this was used as the original fabric. This raw fabric was cut into pieces of 1 mm x 1 mm x 30 mm using a slice cutter. Mayonnaise was added in an amount of 30% by weight to the shredded kamaboko and mixed. Next, this is filled into a vinylidene chloride film casing using an automatic filling machine.
Both ends were tied with metal fittings. Subsequently, this was subjected to retort sterilization (center temperature 115°C, 12 minutes), and then cooled to a center temperature of 10°C or less to obtain a product of the present invention.

Example 2 Surimi pollock cod 1000g Pork skin 50g Vegetable protein 50g Starch 100g Pork fat 60g Salt 30g Sugar 15g Spices 10g Seasoning 10g Water added 200g 1 kg of Surimi cod, pork skin, vegetable protein, salt,
Add 1 part of the added water and cut for 10 minutes using a silent cutter. Add seasonings, sugar and spices and cut for another 5 minutes. Add starch, lard and the remaining added water and cut for another 3 minutes to knead. Ta. This minced meat was made into a bread pan (20 mm thick), sat at high temperature (45℃, 120 minutes), and then steamed (85℃, 60 minutes).
minutes) and then cooled to a center temperature of 10°C or less, and this was used as the original fabric. Slice this raw fabric into 1mm slices with a cutter.
It was cut into pieces of ×1 mm ×30 mm. Mayonnaise was added to the shredded sausage in an amount of 30% by weight and mixed. Next, this was filled into a vinylidene chloride film casing using an automatic filling machine, and both ends of the casing were ligated with metal fittings. Next, this was retort sterilized (center temperature 115℃, 12 minutes), and then the center temperature
The product of the present invention was obtained by cooling to 10°C or lower.

(Effects of the Invention) According to the present invention, processed foods such as kamaboko or sausage are shredded into easy-to-eat threads and further processed with mayonnaise, which acts as a binder as well as seasoning. In filling synthetic resin film casings, it has become possible to easily and automatically perform the filling operation. In addition, by retort sterilizing the product after filling it in a casing, it has become possible to store it for a long time at room temperature. Therefore, according to this, there are no problems in distribution or storage, and the food can be eaten immediately by simply taking it out of the casing, further improving the convenience of eating.

Claims (1)

[Claims] 1. A fish paste product stuffed in a casing made by filling a fish paste product shredded into strings with mayonnaise into an airtight synthetic resin film casing, which is then sterilized and then filled with mayonnaise.