JP2008136371A - Eelpout cooked food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an eelpout cooked food having taste and a shape allowing easy eating, using deep-sea fish, eelpout (Genge), and to provide a method for producing the eelpout cooked food. <P>SOLUTION: The eelpout cooked food is obtained by mixing an eelpout mince which is obtained by removing the head and guts from a deep-sea fish, eelpout followed by adding salt, and performing washing with water and sake followed by grinding, with ground fish meat of other fish and at least either ginger or fermented soybean paste, and forming the mixture in a prescribed shape followed by heat-treating. The mixing ratio of the eelpout mince and the ground fish meat is 0.5-2 of the ground fish meat to the eelpout mince of 1. Furthermore, the eelpout mince is mixed with ginger, fermented soybean paste and sweet sake followed by mixing chopped spring onion and burdock, and mixing thickening with the product followed by forming in a prescribed shape. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cooked food for a bean using a surimi of bean.

  Conventionally, as a cooked food of fish, there is a fish tsumi that is heated by adding a seam and seasoning to a fish surimi. There are various kinds of fish used in the tsunami, such as sardines, and there are also many kinds of materials added as a tie and seasoning. As materials to be added to surimi, materials having various functions such as extinguishing fishy odor of fish and adding aroma are considered.

  For example, the manufacturing method of the surimi material currently disclosed by patent document 1 mixes 5-30% of sake lees with respect to a surimi main body. Thereby, while removing the raw smell of fish meat, the taste can be improved by the component of sake lees. The method for producing a cooked fish meat disclosed in Patent Document 2 presses and attaches bread crumbs to the surface of a red fish surimi molding, and then oils or burns it. Thereby, fish odor can be eased and it can make it easy to eat.

On the other hand, it is known that deep sea fish genge distributed on the Sea of Japan side is rich in collagen. Collagen is one of the proteins constituting the dermis, ligaments, tendons, bones, cartilage and the like, and is the main component of the extracellular matrix (extracellular matrix) of multicellular animals. The raw material for gelatin is collagen, which is also used in cosmetics and pharmaceuticals. Ingestion of collagen is expected to have effects such as maintaining skin tension and improving joint pain.
JP-A-6-253788 JP-A-11-137215

  Deep-sea fish genge has a unique odor and is not eaten in general, but only in pots and dried fish in some areas. In addition, because of the softness of genge, it was not possible to make cooked foods such as vines that were squeezed with surimi from genge. However, since genge contains a lot of collagen, there has been a demand for cooked foods that can be consumed in a large amount by making genge easy to eat.

  The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide a deep-sealed fish genge and a method for producing the same.

  The present invention removes the head and internal organs of deep-sea fish and adds salt, followed by washing with water and washing with alcohol, and then minced minced beef mince, other fish surimi, and at least one of ginger and miso This is a cooked bean-bean food that has been shaped into a shape and heat-treated.

  The ratio of the minced mince and the surimi is 0.5 to 2 for the surimi 1 for the mince 1 and preferably the surimi 1 for the mince 1.

  It is a cooked bean paste food that is mixed with ginger, miso and mirin, mixed with chopped potatoes and burdock, mixed with binders, shaped into a predetermined shape, and heat-treated. Furthermore, other materials may be mixed.

  In addition, the present invention also applies salt to sprinkled genius that has been pretreated and left for a predetermined time, for example, 5 minutes, followed by washing with water and alcohol, finely pulverizing, mixing other fish surimi, and ginger and miso This is a method for producing a cooked genge food, wherein at least one of them is mixed and molded into a predetermined shape and subjected to heat treatment. The molding method may be round and dumped by hand. The method of making the bean mince may be performed with a meat grinder. The heat treatment is completed by boiling kelp hot water in a pan, placing the shaped minced mince in it, heating it for a while, and when the minced minced rice floats.

  According to the cooked genge food of the present invention and the manufacturing method thereof, the taste and shape of deep sea fish genge can be made easy to eat. Eating lots of genge can be expected to ingest collagen, which is abundant in genge, to prepare skin and improve joint pain. In addition, it is possible to increase the consumption of genge which has not been used so far.

  Embodiments of the present invention will be described below. The spring cooked food of this embodiment is a vine. The tsunami of this embodiment is to remove the head and internal organs of deep-sea fish, chop it up appropriately, add salt, wash it with water and wash it, and finely squeeze the minced beef mince, other fish surimi, and a predetermined seasoning. The ingredients, condiments, and other additive materials are mixed and molded into a predetermined shape and subjected to heat treatment. The predetermined shape to be molded may be a dumpling shape rounded by hand.

  Next, the manufacturing method of the tine of this embodiment is demonstrated based on FIG. First of all, prepare your genge. In preparation for preparation, remove the head and internal organs of the genge, wash it with water, and cut it into 1cm pieces. Add some salt to the prepared genge and leave it for about 5 minutes. After standing, wash with water to remove the salt, drain with a sieve. Then wash it with sake and give it to the dish. Then crush it into minced mince. The fineness of the minced bean must be such that the bones of the beard are not obstructed by the mouth, for example, cut with a meat grinder.

  Then, this kind of minced mince is mixed with surimi of other kinds of fish. The type of fish is sardines, etc., and slightly surimi is used. The ratio of the minced mince to the surimi is 0.5 to 2 with respect to the mince 1 and preferably the surimi 1 with respect to the mince 1. Then, a predetermined additive material is added and mixed as a seasoning. Here, the type and amount of additive material will be described. Add 1 g of minced mince and 1 kg of surimi to a mixture of ginger 20 g, miso 30 g, mirin 100 cc, kaeguri 50 g, and taro 40 min.

  Then, a minced mince mixed with surimi and additive material is formed into a predetermined shape. It is good also as a dumpling shape of predetermined shape, taking 1 minced mince so that it may become about 30g, and rounding by hand. Next, heat treatment is performed. First, boil kelp hot water in the pot, and drop the dumpling-shaped minced mince into the kelp hot water. If you leave it for a while and float up, you can't help but complete.

  In this embodiment, how to eat the tsumere is cooked in a pot or soup. You can fry or bake violets.

  According to the tsunami of this embodiment and the manufacturing method thereof, it is possible to make the taste and shape of genge easy to eat by a simple method. Additives such as miso and ginger are added to eliminate the fishy odor characteristic of genge, making it easier to eat. Genge is soft, but it can be shaped into a size and shape that is easy to eat by mixing with other fish surimi and other fish. Thus, by making it easy to eat the taste and shape of genge, it is possible to expect the effect of ingesting collagen contained in a large amount of genge to condition the skin and improve joint pain. In addition, the consumption of genge can be increased.

  It should be noted that the cooked genge food and the method for producing the same according to the present invention are not limited to the above embodiment, and for example, the additive material added to the minced mince can be appropriately changed. The molding method is also free, and the shape and weight to be molded can be freely changed. The means for making the bean mince is not limited to the meat grinder, as long as it is finely cut. Any heat treatment means may be used as long as it is reliably heated without impairing the flavor.

It is a general | schematic process figure which shows the manufacturing method of the genge cooking food of one Embodiment of this invention.

Claims (4)

  After removing the head and internal organs of deep-sea fish and adding salt, it is washed with water and sake, then minced minced beef mince, other fish surimi, and at least one of ginger and miso are mixed into a predetermined shape. A cooked food for genge, characterized by being heat-treated.   The ratio of the minced mince and the surimi is 0.5 to 2 in terms of the surimi with respect to the minced bean 1.   The ginger mince is mixed with ginger, miso and mirin, further mixed with chopped rice cake and burdock, mixed with binders, formed into a predetermined shape, and heat-treated. Spring cooked food. Sprinkle the salt on the chopped bean jam, leave it for a certain period of time, wash with water and wash with alcohol, mix finely with other fish surimi, and mix at least one of ginger and miso. A method for producing a food for cooking genge, characterized in that it is molded into a heat-treated product.

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