JP2003102438A - Steamed meat paste - Google Patents
Steamed meat pasteInfo
- Publication number
- JP2003102438A JP2003102438A JP2001337148A JP2001337148A JP2003102438A JP 2003102438 A JP2003102438 A JP 2003102438A JP 2001337148 A JP2001337148 A JP 2001337148A JP 2001337148 A JP2001337148 A JP 2001337148A JP 2003102438 A JP2003102438 A JP 2003102438A
- Authority
- JP
- Japan
- Prior art keywords
- pork
- chicken
- raw material
- beef
- main raw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、魚肉を主原料と
するかまぼこ食品において、牛肉または豚肉または鶏肉
またはその他の畜肉を主たる原材料に用いたかまぼこ食
品に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kamaboko food mainly containing fish meat as a main raw material of beef, pork, chicken or other livestock meat.
【０００２】[0002]
【従来の技術】従来、かまぼこ食品においては魚肉を主
原料としたものが主流であった、また、畜肉を用いたも
のでもテリーヌのように弾力のない食感のものはある
が、食感の弾力を失わずに食品全体として食味のバラン
スをとるのが困難であった。2. Description of the Related Art Conventionally, in fish paste foods, fish meat has been mainly used as raw material. In addition, there are some meats that are not elastic like terrine even if they are made from livestock meat. It has been difficult to balance the taste of the food as a whole without losing its elasticity.
【０００３】[0003]
【発明が解決しようとする課題】牛肉または豚肉または
鶏肉またはその他の畜肉を主原料に使用し、畜肉臭を抑
え、食感の弾力を持たせたかまぼこ食品は未だ見当たら
ない。A beetle, pork, chicken or other livestock meat is used as a main raw material to suppress the smell of livestock meat and to have a texture of elasticity.
【０００４】[0004]
【課題を解決する為の手段】そこで、本発明では、牛肉
または豚肉または鶏肉またはその他の畜肉を主原料に使
用し、食塩と調味料を混ぜ畜肉臭を抑え、蒸し型に入
れ、加熱成形することによってかまぼこ独特の弾力を失
わない、食味のバランスのとれた本品を成した。Therefore, in the present invention, beef, pork, chicken or other livestock meat is used as a main raw material, and salt and seasonings are mixed to suppress the meat odor, and the meat is put into a steaming mold and heat-formed. As a result, this product has a well-balanced taste that does not lose the elasticity peculiar to kamaboko.
【０００５】[0005]
【発明の実施の形態】本発明では、牛肉または豚肉また
は鶏肉またはその他の畜肉を主原料に使用し、食塩と調
味料を加えよく混ぜ合わせ、蒸し型に入れ、加熱成形す
ることによってかまぼこ独特の弾力を失わない、食味の
バランスのとれた本品を可能にした。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, beef, pork, chicken or other livestock meat is used as a main raw material, salt and seasonings are added and mixed well, and the mixture is put in a steaming mold and heat-molded to give a unique characteristic of kamaboko. This product has a well-balanced taste without losing elasticity.
【０００６】[0006]
【発明の効果】以上、本発明によって、魚肉を主原料と
したものが主流であったかまぼこ食品において、牛肉ま
たは豚肉または鶏肉またはその他の畜肉を主原料に使用
した、畜肉臭を抑えた、食味のバランスのとれたかまぼ
こ食品が提供できる。また、かまぼこの弾力を持った過
熱成形した食味のバランスのとれた食品が提供できる。As described above, according to the present invention, in the kamaboko food which was mainly made of fish meat as the main raw material, beef, pork, chicken or other livestock meat was used as the main raw material. We can provide a well-balanced kamaboko food. In addition, it is possible to provide a food product having a well-balanced taste, which is formed by heat molding and has elasticity of kamaboko.
Claims (2)
畜肉を主たる原材料に用いたかまぼこ食品。1. A kamaboko food using beef, pork, chicken or other livestock as a main raw material.
畜肉に食塩と調味料を混ぜ、過熱成形した食品。2. A food product obtained by mixing beef, pork, chicken or other livestock meat with salt and seasonings and then heat-molding the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001337148A JP2003102438A (en) | 2001-09-26 | 2001-09-26 | Steamed meat paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001337148A JP2003102438A (en) | 2001-09-26 | 2001-09-26 | Steamed meat paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003102438A true JP2003102438A (en) | 2003-04-08 |
Family
ID=19151855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001337148A Pending JP2003102438A (en) | 2001-09-26 | 2001-09-26 | Steamed meat paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003102438A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102078244B1 (en) * | 2018-10-15 | 2020-02-17 | 서창휘 | Handiwork fish cake with black pork and garlic and method for the same |
-
2001
- 2001-09-26 JP JP2001337148A patent/JP2003102438A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102078244B1 (en) * | 2018-10-15 | 2020-02-17 | 서창휘 | Handiwork fish cake with black pork and garlic and method for the same |
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