JP2007068496A - Noodle-like processed sea food made of ground fish meat and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a noodle-like processed sea food made by only using ground fish meat, without using a powder for noodles, such as flour, as a thickening, and not easily broken off with strong resilience. <P>SOLUTION: A method for producing the noodle-like processed sea food comprises together mixing ground sea eel meat and ground lizardfish meat, adding a seasoning thereto, kneading them, thinly spreading the kneaded material, so as to form the material into a tabular shape, freezing the tubular-shaped material after enclosing the material in plastic wrap, deep-frying the frozen material in oil, cooling the deep-fried material, and forming the cooled material into a noodle-like shape by finely cutting the cooled material. The tubular-shaped material is optimally frozen at a temperature of about -20°C for a time of 10-20 min. Further, the frozen material is optimally deep-fried in the oil at a temperature of about 180°C for a time of 1-2 min. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a noodle-like processed fishery product made of surimi fish, characterized in that the surimi is used as a jumpsuit.

  So-called fish noodles are known as noodle-like fishery processed foods consisting of fish surimi, but if only fish surimi is used as a material, the strain is weak and the power of the jumpfish is weak, so this should be processed into noodles It was very difficult, and even after processing, it broke easily and there was a problem that it did not look like noodles. Therefore, mixing noodle flour such as wheat flour as a jumpsuit has been performed.

  For example, if you add durum semolina powder, potato starch, whole egg and water to fish surimi and knead it together, then shape this kneaded product into an elongated noodle and boil it in boiling water with a little salt Noodle soup has been filed (see Patent Document 1).

  In addition, fish noodles that are mixed with starch, wheat flour, buckwheat flour, or both of them into surimi such as fish meat, kneaded with water, tarinsan, seasoning, and formed into elongated rods and The molding apparatus is disclosed (for example, refer to Patent Document 2).

Japanese Patent Laid-Open No. 11-243922 Registered Utility Model Publication 3050824

In conventional fish noodles, flour or the like is prepared as a jumpfish in addition to fish surimi, but there is a risk that characteristics unique to fish meat such as taste and texture will be diluted.
The present invention relates to a method for producing a noodle-like fishery processed food consisting of fish surimi that uses only fish meat and does not contain flour for noodles, etc., and a noodle-like fishery processed food made from fish surimi produced by the method It is an object of the present invention to provide

(1) A first aspect of the present invention is a method for producing a noodle-like processed fish food made of fish surimi, characterized by using a surimi as a jumpsuit.
As a result of earnest, research, and trial manufacture, it is possible to obtain a noodle-like processed fish food made from fish surimi that does not break easily by using the surimi as a shellfish. . At this time, blending of flour for noodles such as wheat flour can be avoided, and a noodle-like processed fish food consisting of whole fish surimi can be obtained.

(2) A second aspect of the present invention is a method for producing a noodle-like processed fish food comprising a fish surimi described in (1) above, wherein the fish surimi is added to the surimi.
This is because, when blended with surimi, the surimi had the best taste and texture.

  The third aspect of the present invention is that the fish paste is mixed with the seasoning and then wrapped in a wrap, wrapped in wraps, frozen until the surface is lightly frozen, and oiled until the surface turns amber after removing the wrap. The method for producing noodle-like processed fish foods consisting of fish surimi as described in (1) or (2) above, wherein the plate-like surimi is shredded into noodles after fried and lowered in temperature. is there. The reason why the plate-like surimi is cooled until the surface is lightly frozen is to facilitate cutting when it is cut into noodles later. The reason why the surface is amber when fried with oil is to give it a taste and texture similar to those found in fried fish cakes.

  The fourth aspect of the present invention is that the temperature when freezing fish surimi is −19 ° C. to −21 ° C., preferably −20 ° C., and the freezing time is 10 minutes to 20 minutes. (1) It is a manufacturing method of the fishery processed food consisting of the surimi of fish of any one of (3). This is because the subsequent processing, that is, cutting or the like can be performed most smoothly by freezing under these conditions.

  The fifth aspect of the present invention is that the temperature of the oil when frying fish surimi in oil is 175 ° C. to 185 ° C., preferably 180 ° C., and the frying time is 1 to 2 minutes. A noodle-like fishery processed food comprising the fish surimi according to any one of (1) to (4). Under this condition, the surimi's surface is colored amber, and a deep-fried taste and texture can be obtained.

  A sixth aspect of the present invention is a noodle-like processed fish food comprising a fish surimi produced by the production method according to any one of (1) to (6) above.

Since the surimi is used as a jumpsuit and no flour for noodles such as wheat flour is used, it is possible to obtain a noodle-like processed fish food that can sufficiently exhibit the taste and texture peculiar to fish meat.
In addition, it is possible to provide a noodle-like processed fish food having a taste and texture similar to that of sweet potato fried by fried in oil.

Hereinafter, an embodiment of the present invention will be described with reference to FIG.
1. Ezo takes the head and internal organs and puts them in three pieces. Put the abdomen and skin on mince and knead until surimi.
2. Combine the surimi with the same amount of salt and add salt and sweetener and mix well.
3. Spread the wrap on a cutting board, spread the two materials with a rubber spatula until they are 15cm long, 20cm wide, and 0.5-0.7cm thick, and wrap them in wrapping.
Cool material 4.3 in a -20 ° C freezer for 10-20 minutes until the surface is lightly frozen.
Fry both sides of the material of 5.4 with 180 ° C oil in a 30 cm diameter oil pan for 1 to 2 minutes until the surface turns amber.
The material of 6.5 is forcibly cooled for 30 to 40 minutes to lower the temperature and cut into a width of 0.5 cm to 0.7 cm to form noodles.
Divide 7.6 material into 80 g and vacuum pack.

8). When shipping noodles as merchandise, pack 7 soups and ingredients.
The soup is a concentrated soup seasoned with thin soy sauce and mirin to the same proportion of chicken and skipjack soup.
Ingredients are simmered for 40 to 50 minutes. Split it to a width of 0.5 cm to 0.7 cm. The length is about 4 cm.

It is a flowchart which shows the manufacturing process of the noodle-like fishery processed food which consists of fish surimi which concerns on this invention.

Claims (6)

  A method for producing noodle-like processed fish foods comprising fish surimi, characterized by using a surimi as a jumpsuit.   2. The method for producing a noodle-like processed fish food comprising a fish surimi according to claim 1, wherein the fish surimi added to the surimi is surimi.   A fish paste with seasonings mixed in a plate, wrapped in wraps, frozen until the surface is lightly frozen, fried in oil until the surface turns amber and then the temperature is lowered. 3. A method for producing a noodle-like fishery processed food comprising fish surimi according to claim 1 or 2, wherein the plate-shaped surimi is cut into noodles.   The temperature when freezing fish surimi is -19 ° C to -21 ° C, and the freezing time is 10 minutes to 20 minutes. A method for producing noodle-like processed fishery products.   The fish surimi according to any one of claims 1 to 4, wherein when the fish surimi is fried in oil, the temperature of the oil is from 175 ° C to 185 ° C, and the time to fry in the oil is from 1 minute to 2 minutes. A method for producing a processed noodle-like fishery food.   Noodle-like processed fish food made of surimi fish produced by the production method of claims 1-5.

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