JPH066040B2 - Method of manufacturing fish paste products - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing fish paste products such as kamaboko and fried tofu, and more specifically, a method for producing fish paste products capable of easily imparting a unique shape. It is about.

"Prior art and its problems" Fish paste products represented by kamaboko, satsuma fried, hanpen, etc. generally use raw fish such as walleye pollack, guchi, shark, flounder, hockey, etc. or frozen surimi produced from them, and Add 2 to 4% salt, water, and if necessary, starch, sodium glutamate, sugar, egg white, oils and fats, vegetable proteins, and other auxiliary materials, salt and salt (solubilize) to elute the salt-soluble protein, So-called "fish meat surimi" in the form of a viscous paste, manufactured by extruding, pressing, etc. to the desired shape and then heating to gel (or sitting and gelling and then heating) Has been done.

By the way, in recent years, in the field of food products including fish paste products, in addition to the good taste and texture that foods should have, the goodness of value-added elements such as their shape has been required. ing.

However, as described above, in the method for producing a fish meat paste product, when the raw material is shaped into a desired shape, the raw material is a viscous paste-like fish paste, so shape retention is small, and even if an attempt is made to give a fine shape, I caused "Who",
It can not be molded well, and when performing such molding,
The ground fish meat was very sticky, which made the work difficult. For this reason, conventionally, a simple shape is merely given by the extrusion molding, the press molding or the like as described above.

Further, in such a fish meat paste product, in order to impart a fine shape in order to increase its added value, the fish meat paste is filled in an appropriate mold or the like to gel, or after gelling. Although it may be possible to cut into a desired shape, the product obtained by any method has a problem that the shape is artificial and unnatural and the work is complicated. .

[Object of the Invention] An object of the present invention is to provide a method for producing a fish meat paste product, which allows the fish meat paste product to be easily formed into various desired shapes.

"Structure of the invention" The method for producing a fish paste product of the present invention is a method in which a fish meat paste is made into an agglomerate of a predetermined size, and after gelating only the surface portion of the agglomerate, a part of the agglomerate is externally It is deformed into a desired shape by pressing and swelling other parts, and in this state,
Further, it is characterized in that the fish meat paste product is obtained by continuing gelation.

As described above, according to the present invention, the fish meat paste is molded into a desired shape in a state where only the surface portion of the fish meat surimi formed into a lump having a predetermined size is gelled.

That is, for example, as shown in FIG. 1 (a), the ground fish meat is made into a lump having a predetermined size, for example, a sphere-shaped lump 1 having a diameter of about 10 to 100 mm.

Then, when only the surface portion 2 is gelled by an appropriate means, the surface portion 2 of the lump 1 becomes a thin and flexible solidified layer as shown in FIG. 1 (b), while the lump The inside 3 of the object 1 remains a viscous paste and is a fluidized bed, and the surface 2 and the inside 3 are in a close contact state.

In this state, when a part of the lump 1 is pressed from the outside as shown in FIG. 1 (c), the surface portion 2 is a flexible solidified layer and the inside 3 is also a fluidized layer, so that it is easy. It deforms into a dent, and the pressed part dents, and the paste-like fish meat paste located in the pressed part of the inside 3 flows to another part, and the surface part 2 is removed from the part other than the pressed part. It will be pushed from the inside, and other parts will swell.

Here, the force pressed from the outside is within a certain limit,
That is, if the solidified layer of the surface portion 2 is not destroyed, the deformation is restricted to a substantially constant surface area of the solidified layer of the surface portion 2, as shown in FIG. 1 (d), for example. Such a unique shape can be imparted. In addition, such a shape can be repeatedly obtained by keeping the force to be applied from the outside and the position to be applied constant, and by changing the force to be applied from the outside and the position to be applied,
Various unique shapes can be applied. Further, if the skins of the surface portions 2 of the facing portions are pressed to stick them together, for example, it is possible to strongly press the central portion and form a hole as it is.

Since the deformation as described above is mainly a plastic deformation due to the flow of the viscous paste-like ground fish meat in the inside 3, the restoring force does not substantially act even if the external force is removed. In addition, the viscous paste-like fish meat in the inside 3
Since the fluidity is regulated by being wrapped by the solidified layer of the surface portion 2 having a shape-retaining property to some extent, sagging due to gravity does not occur. Therefore, if gelled completely in this state, a fish meat paste product having a unique shape as shown in FIG. 1 (d) can be obtained.

In addition, in the production method of the present invention, after the surface of the fish meat paste is gelled, it is deformed by applying force from the outside, so the fish meat paste is not sticky in the process of deformation and its workability is good. It will be

The present invention will be described in more detail below.

As the fish meat surimi used in the method for producing a fish meat paste product of the present invention, for example, raw fish such as walleye pollack, croaker, shark, flounder, hockey, etc., or surimi produced from them is used, and salt 2 ~ 4%, water,
And optionally starch, sodium glutamate, sugar,
It can be adjusted by adding egg white, fats and oils, vegetable protein and auxiliary materials and kneading with a stirrer. In addition, seeds such as vegetables, seafood, seaweeds, and meats may be mixed in the ground fish meat as desired.

The ground fish meat prepared in this manner is first made into a lump 1 having a predetermined size. The size thereof is determined by the type of product to be obtained, and is formed into a lump 1 having a shape such as a rod shape, a spherical shape, or a thick plate shape by extrusion molding, press molding, or the like.

Next, only the surface portion 2 of this lump 1 is gelled. As a method of gelling only the surface portion 2, for example, 1) 40 to 200 ° C., more preferably 130 to 180 ° C. oil,
1 to 60 seconds, more preferably a method of immersing for 1 to 15 seconds, 2) 40 ~ 100 ℃, more preferably in hot water 70 ~ 95 ℃,
A method of dipping for 3 to 120 seconds, more preferably 10 to 60 seconds, or 3) steam at 40 to 100 ° C, more preferably 70 to 95 ° C,
3 to 120 seconds, more preferably 10 to 60 seconds, or 4) dry heating in an atmosphere of 40 to 100 ° C, more preferably 50 to 100 ° C, for 6 to 120 seconds, more preferably 20 to 40 seconds. Examples of the method of performing the method include, but are not limited to these.

In this way, the lump 1 of the fish meat surimi in which only the surface portion 2 is gelled is partially pressed from the outside to be deformed into a desired shape. At this time, the force applied from the outside can be arbitrarily selected according to the degree of deformation as long as the solidified layer of the surface portion 2 is not destroyed, and the number of parts pressed from the outside is 1 It is not limited to only one place, and it is also possible to apply pressure to a plurality of places.
You may pinch two places with a finger as shown in FIG.

After being deformed in this way to a desired shape, the ground fish meat is further heat-treated to completely gel the product to obtain a product. In this case, the heat treatment may be performed according to a conventional method according to the type of product to be obtained, for example, 145 to 185 ° C.
By immersing in oil for 2-3 minutes, wrapping in a casing if necessary, immersing in hot water at 90-100 ° C for 10-15 minutes, and further by heating with steam, electricity, gas, etc. Good.

In addition, as described above, after gelling only the surface portion 2 of the lump 1, the seasoning liquid or paste is injected into the inside 3 of the lump 1 through the surface 2, and a part of the surface is pressed from the outside. It is also possible to obtain a product by transforming the whole fish meat paste into a desired shape and then gelling the whole fish meat paste. Conventionally, when such a cooking liquid or paste-like material was poured into a non-gelled molded fish meat product, the surface was broken and the seasoning liquid or paste-like material flowed out. However, as in the present invention, when the seasoning liquid or the paste-like material is injected while the surface portion 2 is gelled, the surface portion 2 swells and the seasoning liquid or the paste-like material can be held inside. Examples of such seasoning liquids and pasty substances include mayonnaise, meat sauce, curry, and the like. As a means for injecting the seasoning liquid or the paste, an injection device such as a syringe is used.

The fish meat paste product according to the present invention obtained in this manner attracts the attention of consumers due to its unique shape, and becomes a product with increased added value.

[Examples] Hereinafter, the present invention will be described in more detail with reference to Examples.

First, to 50 parts by weight of body of blue shark and 50 parts by weight of walleye pollack, 2.5 parts by weight of salt, 0.1 parts by weight of glutamate salt, 15 parts by weight of starch, and 6 parts by weight of sugar were added and mixed thoroughly. I adjusted the fish surimi.

This ground fish meat was molded into a spherical shape having a diameter of about 20 mm as shown in FIG. 1 (a) by a known spherical celestial instrument, and the spherical lump was immersed in oil at 160 ° C. for about 5 seconds. This allows
As shown in FIG. 1 (b), only the surface portion 2 of the lump 1 was gelled, and the inside 3 was kept in a paste state. Subsequently, as shown in FIG. 1 (c), the spherical lump 1 was pressed from the outside by pinching it with a finger and deformed as shown. Then, the lump 1 was further immersed in oil at 170 ° C. for about 3 minutes to completely gel the lump, and the product was kneaded into a fish meat with a sushi-bashi style. As shown in Fig. 1 (d), the fish paste product obtained maintains almost completely the shape deformed during the manufacturing process, and its unique shape makes it extremely valuable. It was

In the above embodiment, by appropriately changing the shape at the time of pressing in FIG. 1 (c), for example, as shown in FIG. 2, a spherical body has a partially depressed shape, as shown in FIG. Has a disk shape as a whole, and the central portions of the front and back surfaces are indented, as shown in FIG. 4, a disk shape as a whole, and an annular recess 4 is formed on the front and back surfaces, as shown in FIG. As described above, it was possible to form a disk shape as a whole and form a Y-shaped recess 5 on the front and back surfaces.

[Advantages of the Invention] As described above, according to the present invention, a fish meat paste product having a unique shape with high added value can be provided easily and without any special device means or the like.

[Brief description of drawings]

FIG. 1 is a diagram showing an embodiment of the present invention according to steps,
1 (a), (b), and (c) are sectional views, FIG. 1 (d) is a perspective view, and FIGS. 2, 3, 4, and 5 are obtained by the present invention. It is a perspective view which shows each other example of the shape of a fish paste product. In the figure, 1 is a lump, 2 is a surface part, 3 is an internal part, and 4 and 5 are concave parts.

Claims (6)

[Claims] 1. A fish meat paste made into a lump of a predetermined size,
After gelling only the surface of the lump, a part of the lump is pressed from the outside to swell the other to transform it into a desired shape, and further gelation is continued in this state to continue fish meat kneading. A method for producing a fish paste product, which comprises obtaining the product. 2. The method for producing a fish meat paste product according to claim 1, wherein the gelation of only the surface portion of the lump is performed by immersing it in oil at 40 to 200 ° C. for 1 to 60 seconds. 3. The gelation of only the surface portion of the agglomerate according to claim 1, wherein the gelation is performed in hot water at 40 to 100 ° C.
A method for producing a fish paste product by dipping for a second. 4. The method according to claim 1, wherein the gelation of only the surface portion of the lump is 3 to 120 by steam at 40 to 100 ° C.
A method for producing a fish paste product by treating for a second. 5. The method according to claim 1, wherein the gelation of only the surface portion of the agglomerate is reduced to 2 to 3 in an atmosphere of 40 to 100 ° C.
A method for producing a fish meat paste product, which comprises performing dry heating for 0 minutes. 6. The method according to any one of claims 1 to 6, wherein after gelating only a surface portion of the lump, a part of the lump is pressed with a finger to form a desired shape. A method for producing a fish paste product which is deformed.