JP2003174858A - Method for producing king crab meat-like boiled fish paste and king crab meat-like boiled fish paste product produced by the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a boiled fish paste product as a king crab-like muscular mass-like product through bringing linear bodies of a crab meat flavor product all conventionally arranged in the same direction to random intersection or pressed condition. <P>SOLUTION: The method for producing boiled fish paste comprises kneading fish meat with starch, crab essence and seasoning, forming the resultant product into a plate-shaped sheet with a thickness of about 0.5-6 mm, giving the resultant product fixed heat at about 70-100°C, cooling the resultant product about at 20-50°C, cutting or setting with folding lines the resultant product at about 0.6-5 mm space(s) with a slitter to make wheat noodles so as to form many linear bodies in a condition that slight water is left at a constant moisture percentage on the plate-shaped sheet surface and fish meat protein and starch are completely coagulated or ungelatinized, forming stick bodies obtained by applying constant squeezing pressure to the resultant linear bodies from a screw pump, a vane pump or the surroundings and sticking them to each other in random intersection condition, and giving the resultant product appropriate coloring and heat treatment. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing king crab meat-like kamaboko using a fish meat material, and a king crab meat-like kamaboko product manufactured by the method.

[0002]

2. Description of the Related Art A sheet-shaped molded product made of fish meat products is provided with a number of lines and is cut into pieces of appropriate size in the lengthwise direction, and the ends are wrapped with a glue material or a garnish to form a reel. It is known to be rolled into a crab-like stick.

[0003]

In the above conventional product, all adjacent muscles are aligned in the same direction, and a muscular nodule-like crab-like crab-like product is not obtained. Therefore, the quantitative and qualitative texture possessed by the muscular nodule peculiar to king crab is never obtained. The present invention is intended to solve the above problems.

[0004]

Means for Solving the Problems The present invention relates to a fish meat containing starch,
Knead with crab extract and seasonings and add it to a wall thickness of 0.5
It is molded into a plate-shaped sheet of about mm to 6 mm, and sitting and heating is performed at about 70 ° C to 100 ° C, then about 20 ° C to
After cooling at 50 ℃, a small amount of water remains on the surface of the plate-like sheet at a constant water content, and the protein is not completely coagulated or gelatinized. In addition to cutting or streaking to form a large number of linear bodies, a screw body, a vane pump, or a stick body in which a constant narrowing pressure is applied from the surroundings to bind these linear bodies in a randomly crossed state. Is produced, and is then appropriately colored and heat-treated to be manufactured. At this time, it is preferable that the surface water content of the plate-shaped sheet before being subjected to the Soumen machine is about 3% to 6%, whereby a muscular nodule product can be obtained with the same feeling as the meat quality of king crab. Becomes

[0005]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a schematic diagram of the steps for producing a king crab meat-like kamaboko product according to the present invention. 1, 1 are fish sheet forming machines, which are symmetrically arranged on the front side of a heating / cooling machine 2 having a stainless belt conveyor.
A kneading machine (not shown) is used as the fish sheet forming machines 1 and 1, and fish meat such as salmon roe is kneaded while adding seasonings such as salt, starch, crab extract and glycine. And is supplied as two series of plate-shaped sheets 3 and 3 onto the rotating stainless belt of the heating / cooling machine 2.

Here, the fish meat sheet forming machine 1 and the heating / cooling device 2 are conventionally known commercial products, but in the present invention, the plate-like sheet 3 provided on the stainless belt of the fish meat sheet forming machine 2 is covered. The wall thickness is about 0.5 mm to 6 mm, and the heating / cooling machine 2 moves the plate-like sheet 3 on the stainless belt which rotates in the length direction thereof to about 70 mm.
The plate-shaped sheet 3 is formed by performing sitting heating (semi-heating) at 100 ° C to 100 ° C and then cooling at about 20 ° C to 50 ° C.
Due to the presence of a partial unheated portion in the water, a small amount of water remains at a constant water content. At this time, the above water content is about 3 from the results of various experiments conducted by the present inventors.
It was found that the content of 6% to 6% is excellent in forming the muscular nodule of each linear body described below.

Numeral 4 is a slitter (soumen machine) arranged at the end portion of the steam supercooling machine 2, and in the state where a small amount of water remains on the surface of the plate-like sheet 3, that is, protein and starch are completely solidified or About 0.6mm-5 without gelatinization
Linear body 5 cut or streaked at width intervals of about mm
To form. Reference numeral 6 is a screw pump or a vane pump, and in the process of receiving the above-mentioned linear bodies 5 in these pumps and pumping them to a narrowed state, adjacent linear bodies are pressed against each other to form a randomly entangled joined body. It is formed and a so-called muscular nodule is formed.

The above-mentioned screw pump and vane pump 6
Is a commercially available product that is used for pressure-feeding viscous materials, but it goes without saying that a pump with similar action can be used instead, and the same product can be obtained by extruding from the die of a multi-screw extruder such as a twin screw Will be obtained.

The product obtained from the pump outlet or the extruder mouthpiece in the above is made into a stick (rod-shaped) body,
After appropriate coloring (spraying), steam treatment is performed in the heat treatment chamber 7 for about 30 to 60 minutes at a center temperature of 90 ° C. or higher, and then the cooling 8 and the packaging 9 are performed. The processing is the same as the conventional one. Reference numeral 10 denotes a product before packaging in the above, in which a large number of linear bodies 5 are randomly entangled (a) inside and outside in a stick shape, and cut (b) and pressure-bonded (c) appropriately to produce a king crab. It is a muscular nodule unique to meat.

The size and size of the stick body produced as described above has an outer diameter of about 1 cm to 4 cm and a length of about 1 c.
In addition, the outer peripheral surface of the stick body is unevenly formed by randomly entangling the linear bodies, cutting the linear bodies, and pressing.

The present invention can be commercialized by forming a stick body as described above, and can also be loosened to obtain a loose meat product 11 as shown in FIG. By the way, since the loosened product is also obtained in a crimped state by a plurality of linear bodies, it is an excellent product with a unique sense of mass.

[0012]

EFFECTS OF THE INVENTION The present invention is configured as described above, and has a muscular nodule unique to king crab, which is not found in conventional products, through random entanglement of linear bodies, cutting and crimping. A body is formed, which is a continuous sheet of water that has a constant moisture content in the plate-like sheet before being slitter, and is narrowed down by various pumping means or screw extruders. And it can be obtained efficiently. In addition, the use and work procedure of the pasting material and body, which are required in the conventional reel-shaped winding, are completely unnecessary. It should be noted that the loosened product of the present invention was also evaluated as excellent because it had a unique sense of volume and texture due to the entanglement and crimping of each linear body.

[Brief description of drawings]

FIG. 1 is a process schematic diagram for manufacturing a king crab meat product according to the present invention.

FIG. 2 is a product diagram before packaging.

FIG. 3 is another product diagram of the same.

[Explanation of symbols]

1 Fish sheet forming machine 2 heating and cooling machine 3 plate-like sheets 4 Slitter (Soumen machine) 5 linear objects 6 Screw pump or vane pump 7 heat treatment room 8 cooling 9 packaging 10,11 products

Continued front page    (72) Inventor Seishiro Yoshikawa             3-21-5 Tegicho, Fukuyama City, Hiroshima Prefecture F term (reference) 4B034 LB08 LE07 LK17 LK38 LP09                       LP11 LP12

Claims (4)

[Claims] 1. A fish meat is kneaded with starch, crab extract, seasoning, etc., and this is molded into a plate-like sheet having a thickness of about 0.5 mm to 6 mm, and is heated while sitting at about 70 ° C. to 100 ° C. And then cooled at about 20 ° C to 50 ° C to leave a small amount of water on the surface of the plate-like sheet at a constant water content, and to add fish meat protein,
In the state where starch is not completely coagulated or gelatinized, a Soumen machine is used to cut or score lines with a width interval of about 0.6 mm to 5 mm to form a large number of linear bodies, which are then screw pump, vane pump or surrounding The stick-shaped kamaboko, which is characterized in that it is manufactured by applying a constant squeezing pressure from Manufacturing method. 2. The method for producing a kamaboko of mackerel, according to claim 1, wherein the moisture content of the surface of the sheet before being subjected to the souming machine is set to about 3% to 6%. 3. The stick body has a diameter of about 1 cm to 4 cm and a length of about 1 cm to 30 cm, and the heat treatment is steam overheating for about 30 minutes to 60 minutes, and the central temperature is 90 ° C. The method for producing a kamaboko (pork mackerel) of claim 1 or 2, wherein the treatment is performed as described above. 4. A king crab meat product manufactured by the method according to claim 1, 2, or 3.