JPH0333309B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a lobster meat-like paste product.

More specifically, the present invention relates to a method for producing a lobster meat-like paste product from kamaboko and surimi.

In general, lobster meat is highly prized because its flesh is elastic, chewy, and extremely delicious.

On the other hand, kamaboko, chikuwa, and hanpen have been known for a long time as pastry products made from surimi, but all of them had a monotonous texture and texture.

However, recently, products made by cutting kamaboko into strips and making it look like crab meat have become commercially available, and there is a trend toward breaking away from the monotony of paste products.

In order to diversify the texture of the paste product, the present inventors conducted various studies for the purpose of producing a lobster meat-like paste product. They succeeded in manufacturing a paste product that gave

The present invention is a method for producing a lobster meat-like paste product, which is characterized by mixing a thinned heat-solidified paste product and surimi under reduced pressure, shaping the resulting mixture, and heating it.

The lobster meat-like paste product obtained by the present invention has a firm texture and elasticity that makes it burst when you bite into it, allowing you to enjoy the texture similar to when you eat lobster meat.

Conventionally, there are many paste products, but the lobster meat-like paste product obtained by the present invention has a texture different from that of conventional paste products, and can truly be called a new paste product. .

The feature of the present invention is that the finely heated and solidified refined product and surimi are mixed and molded under reduced pressure. If you simply mix the finely heated and solidified surimi product with the surimi, it will introduce a lot of air bubbles, and the heated product will be soft and lack the firm texture and elasticity that is unique to lobster. It is. In the present invention, by mixing the finely heated and coagulated fish meat paste product with the surimi under reduced pressure, the fine internal spaces are removed and the mixture becomes dense, resulting in a chewy lobster meat-like paste product. It becomes.

The heat-coagulated fish paste product used in the present invention may be commonly produced kamaboko, and there are no particular limitations on the manufacturing method. The following is an explanation using kamaboko as an example.

The kamaboko is first finely chopped, and then cut into thin strings or rods or into small grains or small pieces using a cutting blade. Alternatively, it can be cut into large pieces and then crushed into small pieces when mixed with surimi later.

The shredded kamaboko is mixed with surimi. At this time, the weight ratio of the shredded kamaboko to the surimi is preferably about 5:5 to 9:1, preferably about 6:4 to 8:2 from the viewpoint of texture. When the amount of surimi increases to a weight ratio of 5:5 or more, it becomes a fish cake-like structure, and if the amount of surimi decreases to a weight ratio of 9:1 or more, the binding effect weakens and the elasticity that makes it burst is weakened. I don't like it because it runs out.

The shredded kamaboko and surimi are mixed under reduced pressure. Mixing under reduced pressure is usually carried out in a closed stirrer that is capable of applying reduced pressure. A degree of reduced pressure of 500 to 760 mmHg of mercury is sufficient. Of course, a reduced pressure of 500 mmHg or less can also be employed in the present invention. At this time, the longer the stirring time, the more deaerated the kamaboko, which may cause the shredded kamaboko to be cut into even smaller pieces, and the texture of the finished product will lose its fibrous feel, so careful attention must be paid to the stirring time.

The stirrer may be any stirrer as long as it can mix well, but it may be one that has stirring blades inside and rotates at about 40 revolutions per minute. If it is done too quickly, the fibrous shape of the fine kamaboko will be destroyed, which is not preferable. The upper part of the stirrer is sealed with a lid, and a hose from a pressure reducing machine is connected to a part of the stirrer so that the pressure inside the stirrer can be reduced to 500 to 760 mm.

The finely diced kamaboko and surimi are stirred in a stirrer under reduced pressure for about 5 to 20 minutes. The obtained mixture can be taken out and put into various types of molds to form lobster meat, or it can be molded using an automatic molding machine.

In addition, in the present invention, if the shredded kamaboko and surimi are mixed under normal pressure and the mixture is molded in an automatic molding machine, the pressure of the automatic molding machine is reduced.
The mixture can be sufficiently degassed.

The degassed and shaped mixture is then heated, such as by steaming. For example, steam heating is completed by heating with steam at 90°C for about 15 minutes. Of course, coagulation may be increased as appropriate by subjecting the mixture to a sitting treatment before heating.

After steaming and heating, the mixture looks like an ordinary paste product, with the finely chopped kamaboko being almost invisible and integrated with the surimi. However, if you eat it, you will find that the meat is firm, elastic, and has a texture similar to lobster meat.

The obtained lobster meat-like paste product is commercially available in frozen or refrigerated distribution, and can also be baked and eaten with sauce to enjoy the texture of lobster meat.

Next, examples of the present invention will be shown.

Example: 3 x 20 x 30 pieces of lobster flavored kamaboko
Cut into pieces of about 0.5 cm and then processed with a cutting machine to give an average of 0.5 cm.
Make it into a fiber of ×0.5×20mm.

7 kg of this fibrous kamaboko and 3 kg of lobster flavored Sukemune salt surimi were placed in a closed stirrer connected to a vacuum pump, and stirred at 40 rpm for 5 minutes under a vacuum of 750 to 755 mm.

The resulting mixture was placed in an automatic molding machine, molded into pieces of lobster, and left in a steam chamber at 35°C for 10 minutes to sit.

This was placed in a continuous steamer and steamed at 90°C for 10 minutes. The surface was further grilled to obtain a grilled lobster-like paste product.

The obtained paste product had a springy elasticity and a dense lobster meat-like texture.

Claims (1)

[Scope of Claims] 1. A finely divided heat-solidified fish paste product and surimi are mixed under reduced pressure, and the resulting mixture is molded,
A method for producing a lobster meat-like paste product, which involves heating. 2. The method for producing a lobster meat-like paste product according to claim 1, wherein the finely heated and solidified fish paste product is cut kamaboko and/or crushed kamaboko. 3. The method for producing a lobster meat-like paste product according to claim 1, wherein the weight ratio of the thinned heat-coagulated fish paste product to the surimi is 5:5 to 9:1. 4. The method for producing a lobster meat-like paste product according to claim 1, wherein the mixing under reduced pressure is performed at least during mixing and stirring under reduced pressure and/or during molding.