JP2015231353A - False eel processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a false eel processed food for being fed to Japanese eels (Anguilla japonica) grilled with sauce and grilled without seasoning, equal to Japanese eels grilled with sauce and grilled without seasoning in external appearance, texture and flavor when being grilled with sauce and grilled without seasoning, and capable of being supplied at an inexpensive price.SOLUTION: A false eel processed food comprises a sheet-like coloring skin material obtained by mixing bracken-starch pastry powder, konjak powder and water followed by molding, and coloring with gradation, one surface of the solidified solidification skin material with a coloring agent including squid ink, a flesh part mixture obtained by mixing white flesh of sablefish or/and Patagonian toothfish, yellowtail, grated Yamato-imo, grated yam, starch and salad oil in a minced state followed by molding, and an adhesive agent as water-blended starch applied to the surface of the flesh part mixture, and is obtained by bonding the coloring skin material to the flesh part mixture applied with the adhesive agent followed by steam heating with a steamer.

Description

  The present invention relates to a pseudo-eel processed food having the appearance, texture, and flavor of eel using a white fish shellfish without using an eel, and a method for producing the same.

  Conventionally, simulated foods imitating high-quality foods are known. For example, crab-flavored rice cakes that mimic crab bodies.

  On the other hand, Patent Documents 1 and 2 are disclosed as pseudo food products of eel. Patent Document 1 describes the production of salmon having the same appearance and texture as eel simmering using fish meat such as sardine salmon and fish, seasonings, starch, and raw lotus root.

  Patent Document 2 discloses a processed food in the form of a simmered grilled fish filled with fish paste such as sardine mixed with corn starch, gelatin, fats and oils, seasonings, etc. Is described.

  However, all of them are imitations of the grilled eel flavor of eel, and by using a grilled sauce, the grilled eel flavor of eel can be reproduced. However, the texture is not even like eel broiled. In particular, there is no known processed processed eel food that reproduces the texture of eel skin. Also, there is no known pseudo-eel processed food as white grilled eel without using a salmon grilled sauce.

  Currently, the main eel that Japanese people prefer to eat is the Japanese eel, but the catch is lower as it is more likely to be designated as an endangered species. Therefore, the domestic transaction price of white eel, a Japanese eel fry, has jumped more than three times compared to five years ago, and processed eel foods have soared. It became expensive and became a food that cannot be easily eaten.

  Under such circumstances, overseas eels such as tropical eels in Southeast Asia have been used for processing instead of Japanese eels. However, foreign eels are different from Japanese eels that have been eaten by Japanese people, such as small bones and a different texture. Furthermore, in the future, fishing restrictions and international trade may be banned.

  Under such circumstances, it is strongly desired to reproduce the appearance, texture, and flavor of Japanese eels that have been eaten by Japanese people so that they can be tasted at low cost.

  Despite the need to reduce or eliminate the catch of Japanese eels in the future, there is currently no real substitute for the taste and texture of Japanese eels. There is a current situation that needs to be continued, and there is an urgent need for a truly Japanese eel substitute.

JP-A-52-143247 JP 59-91863 A

  Therefore, the present invention is used for white eel, grilled, etc. of Japanese eel, even when white baked, grilled, etc., the appearance, texture and flavor are equivalent to white eel, grilled eel, and cheaper. The object is to provide a processed food product of simulated eel that can be provided.

In order to solve the above problems, the present invention provides:
(1)
A sheet-like colored skin material colored by adding a gradation with a colorant containing squid on one side of the solidified skin material mixed with bracken powder, konjac powder and water, molded and solidified,
The body part mixture formed by mixing the white meat of the salmon and / or melody, the salmon, the grated yam, the grated ginger, the starch and the salad oil,
An adhesive that is a water-soluble starch applied to the surface of the body mixture;
Consists of
A pseudo-eel processed food, wherein the colored skin material is pasted on the body mixture applied with the adhesive and steamed and heated in a steamer.
(2)
The solidified skin material is
The pseudo-eel processed food according to (1), wherein 25 parts by weight of water, 0.8 parts by weight of konjac flour, and 1 part by weight of bracken powder are mixed and gelatinized.
(3)
The colorant is
The pseudo-eel processed food according to (1) or (2), wherein 100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and dissolved.
(4)
The body mixture is
It is a mixture of 40 parts by weight of white salmon or / and mellow white, 40 parts by weight of white salmon, 2 parts by weight of yam yam, 2 parts by weight of yam yam, 8 parts by weight of rice flour, and 10 parts by weight of salad oil. The simulated eel processed food according to any one of (1) to (3).
(5)
The spear
The pseudo-eel processed food according to any one of (1) to (4), which is a cultured culm.
(6)
In the body mixture,
The pseudo-eel processed food according to any one of (1) to (5), wherein a supplement is added.
(7)
(A)
100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and gelatinized. Remove from heat when sticky, and stir for a while to prepare a colorant to be applied to the solidified skin. Process,
Mixing step of preparing a mixed skin material by mixing 0.8 parts by weight of konjac powder and 1 part by weight of warabimochi powder with 25 parts by weight of water,
Pour a predetermined amount of the mixed skin material into a skin mold having skin-shaped grooves of white eel and eel grilled, shape and solidify the mixed skin material, and remove the solidified skin material from the skin mold. The molding process to prepare,
A coloring step of preparing a colored skin material by coloring the colorant containing squid on one side of the solidified skin material with a difference in density between the center and both ends,
A skin adjustment process comprising:
(B)
40 parts by weight of white salmon or / and melody white, 40 parts by weight of salmon white, 2 parts by weight of yam yam, 2 parts by weight of yam yam, 8 parts by weight of rice flour, 10 parts by weight of salad oil To prepare the body mixture by uniformly mixing the body part,
Fill the body part mixture into the groove of the body shape comprising a frame with a raised outer periphery and a groove in which the shape of the grilled eel and the shape of the eel body are formed inside the frame. Body forming process to level the surface and prepare the molded body part,
Body part adjustment process consisting of,
(C)
Adhesive adjustment step of mixing 5 parts by weight of water and 3 parts by weight of starch and preparing water-soluble starch powder that is an adhesive between the body mixture and the colored skin material,
A bonding step in which the adhesive is applied to the exposed surface of the body mixture in the body and the colored part side of the colored skin material is attached to the body mixture to which the adhesive has been applied,
A die-cutting process for extracting the pseudo-eel molding from the body shape,
A pasting process comprising:
(D)
A heating step of steaming and heating the pseudo eel molding to solidify;
It is characterized by consisting of
A method for producing a pseudo-eel processed food.
(8)
The skin type is
A main body comprising a bottom, white grilled eel on the bottom, a skin-shaped groove in the size of a grilled grill, a frame rising from the bottom on the outer periphery of the groove, and a notch in which a part of the frame is missing;
A plate portion that fits into the groove and is filled with the mixed skin material on its upper surface, a panel that is provided continuously with the plate portion and that fits into the notch and protrudes from the main body,
(7) The method for producing a pseudo-eel processed food according to (7).
(9)
The solidified skin material is
The method for producing a pseudo-eel processed food according to (7) or (8), wherein the molded mixed skin material is obtained by allowing the molded skin material to stand for 8 to 10 hours in a refrigerator and reducing the amount of water.
(10)
After the heating step, rough heat is taken, and the product is stored in a vacuum pack and stored in a refrigerator for 12 hours or more. (7) to (9).
It was.

  Since the pseudo eel processed food according to the present invention has the above-described configuration, it simulates a Japanese eel in appearance, flavor, and texture. Therefore, the pseudo-eel processed food can be provided stably and inexpensively. In addition, the appearance, flavor, and texture of the Japanese eel can be simulated even if it is white-baked without grilling it.

It is a schematic diagram of the pseudo eel processed food which is the present invention. It is a schematic diagram (1) of the formation process of the solidified skin material used as a skin part. It is a schematic diagram (2) of the formation process of the solidified skin material used as a skin part. It is a perspective schematic diagram (A) at the time of coloring of a solidified skin material, and a schematic plan view (B) after coloring (colored skin material). It is a schematic diagram of the preparatory stage of the shaping | molding process using the body shape of a shaping | molding body part. It is a schematic diagram of the shaping | molding process (during filling) of a molded body part. It is a schematic diagram of the preparation process (application | coating of an adhesive agent to a molded body part) of adhesion | attachment of the molded body part mixture (molded body part) and a coloring skin material. It is a schematic diagram of the adhesion process of a molded body part and a colored skin material. It is a schematic diagram when peeling a sheet | seat from a coloring skin material. It is a schematic diagram of the process of apply | coating oil to the surface of a coloring skin material. It is a schematic diagram of the process of sticking a sheet | seat on the surface which apply | coated the oil of the coloring skin material. It is a perspective schematic diagram when the coloring skin material and molded body part (pseudo eel molding) which were adhere | attached from the body shape were taken out. Remove the sheet face down. It is a schematic diagram of the steaming process of a pseudo eel molded product. Through the steaming process, a processed food product of pseudo eel is completed. After that, it is fired and white. In any case, the appearance, flavor and texture of Japanese eel are exhibited.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In addition, this invention is not limited to the following Example.

  As shown in FIG. 1, the pseudo eel processed food 1 according to the present invention includes a skin part 2, a body part 9, and an adhesive layer 10a for bonding them. After that, if you boil it as it is, it will turn into a Japanese eel white grilled style.

  The skin 2 is a colorant containing squid ink on one side of the solidified skin 2b 'by mixing and mixing the braced powder, konjac powder and water, forming and solidifying the mixed skin 2a with a skin mold 5. The sheet-like colored skin material 2c colored with gradation in 2e ′ (applied to the body mixture 9a with the adhesive 10) is heated.

  The body part 9 is molded (colored) by putting a body part mixture 9a in which the body part 9a, which is a mixture of silver candy or / and mellow white meat, rice cake, yam yam, long yam carrot, starch, and salad oil, is added to the body type 6. The skin material 2c is affixed with the adhesive 10) and heated.

  The adhesive layer 10a is a heated product of starch, for example, water-soluble starch powder, and bonds the skin part 2 and the body part 9 more firmly by being steamed and heated.

  Hereinafter, an example of the method for producing the pseudo-eel processed food will be described.

  The manufacturing method of a pseudo eel processed food consists of (A) skin part adjustment process, (B) body part adjustment process, (C) sticking process, and (D) heating process.

  (A) Skin adjustment step is a step of making a solidified skin material 2b ′ simulating the texture of eel skin, (1) Coloring material adjustment step of skin material, (2) Skin material mixing step, (3) It comprises a skin material forming step and (4) a skin material coloring step.

  (1) The colorant adjustment step of the skin material is a step of adjusting the colorant 2e 'expressing the color tone of the eel skin, with 100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour in a pan Put it in, mix with heat and gelatinize. If sticky, remove from heat and keep stirring for a while.

  If the powder squid is just dissolved in water, it will not be evenly applied to the skin with a smooth liquid. By making the rice powder gelatinized and having a stickiness, the colorant 2e 'can be uniformly applied to the skin. Liquid squid ink can be used instead of powder squid ink. In addition, various starches and thickeners can be used instead of rice flour or together with rice flour.

  (2) The mixing step of the skin material is as follows. In the container 4, as shown in FIG. 2B, the container 4 is firmly tightened with the lid 4a as shown in FIG. Since konjac flour and bracken powder are difficult to mix, stir well.

  However, mixing is stopped when viscosity starts to appear in the mixed skin material 2a which is a mixture of the raw materials of the skin part 2. Konjac powder develops viscosity without heating, and when mixed for a long time, the viscosity becomes too high. If the viscosity becomes too high, the mixed skin material 2a is poured out from the container 4, the skin mold 5 cannot be filled, and further, as shown in FIG. 3A, every corner of the groove 5c of the skin mold 5 Note that it may be difficult to spread with a spatula 8 or the like so as to spread evenly. If it is a small bottle with a volume of about 50 ml, it can be held by hand and shaken vigorously for about 1 minute. Other mixing means may be employed. In addition, warabimochi powder is not crumbly if it is crushed in advance and powdered.

  Various materials were tested in order to reproduce the elastic properties like rubber, which is a characteristic property of eel skin, the softness torn with chopsticks, and the gloss and translucency of the surface. The tested materials are bracken meal, konjac powder, agar, waste powder, gelatin and others. Among them, bracken powder was close to the characteristics of eel skin. However, when it was only bracken powder, the working strength and stretchable texture were lacking. Therefore, when konjac flour was mixed, the characteristics of eel skin could be reproduced well.

  (3) The skin material molding step is a step of molding and solidifying the mixed skin material 2 a using the skin mold 5. As shown in FIG. 2C, the skin mold 5 includes a main body 5d and a panel 5e.

  The main body 5d has a bottom, a white-skinned eel-skinned grilled eel, a groove-shaped groove 5c, a frame 5a standing from the bottom on the outer periphery of the groove 5c, and a part of the frame 5a missing. And the notch 5b.

  The panel 5e includes a plate portion 5f that fits into the groove 5c and has an upper surface filled with the mixed skin material 2a, and a handle 5g that is connected to the plate portion 5f and fits into the notch 5b and protrudes from the main body 5d.

  When filling the skin 5 with the mixed skin material 2a, as shown in FIG. 2D, the skin 5 is used with the panel 5e fitted in the groove 5c of the main body 5d. After the panel 5e is set in the main body 5d, as shown in FIG. 2D, a predetermined amount of the mixed skin material 2a is poured from the container 4 into the space of the groove 5c on the upper surface of the plate portion 5f and filled.

  Thereafter, as shown in FIG. 3 (A), the mixed skin material 2a is spread with a spatula 8 or the like so that the mixed skin material 2a is evenly distributed to every corner of the groove 5c of the skin mold 5. Further, the surface of the mixed skin material 2 a is leveled, and the mixed skin material 2 a is molded and solidified by the skin mold 5 to obtain a molded skin material 2 b. By leaving it to stand for about 2 to 4 minutes after filling, the mixed skin material 2a is solidified to such a degree that it can be worked in the next step, and becomes a molded skin material 2b. In addition, even if it says that the shaping | molding skin material 2b is solidified, the shaping | molding skin material 2b is not hard, but is a viscous thing with a high viscosity and unity, or a jelly form.

  Next, the molded skin material 2 b is taken out from the skin mold 5. In order to take out the molded skin material 2b from the skin mold 5, as shown in FIG. 3 (B), the handle 5g of the panel 5e is held by hand and lifted from the main body 5d. Then, the panel 5e is left in the refrigerator for 8 to 10 hours. As a result, the molded skin material 2b is cooled, and the moisture content is reduced, resulting in a solidified skin material 2b 'with increased solidification strength.

  After that, as shown in FIG. 3C, the panel 5e on which the solidified skin material 2b 'is placed is turned upside down above the paper sheet 3 such as cooking paper that is slightly larger than the molded skin material 2b. Then, the solidified skin material 2b 'is placed on the center of the paper sheet 3 while being peeled off from the panel 5e.

  Note that when the solidified skin material 2b 'is peeled off from the panel 5e, the solidified skin material 2b' is easily broken. First, a part of the two corners on the handle 5g side of the solidified skin material 2b 'is peeled off from the panel 5e with a thin plate such as a kitchen knife. Further, the line connecting the two corners is slightly peeled off with the plate-like material. The part to be peeled off first is a part that protrudes from the body part 9 and is removed later.

  Next, spraying is performed on the boundary between the solidified skin material 2b 'from which the water mist 5i has been peeled off and the panel 5e from a sprayer 5h or the like. By doing so, the solidified skin material 2b 'is naturally peeled off on the sheet 3 without being torn.

  (4) As shown in FIG. 4A, the coloring process of the skin material is a coloring material 2e ′ containing the scum on one surface of the solidified leather material 2b ′ (the coloring material obtained in the coloring material adjustment step). In this step, the center and both ends are colored and dried with a difference in density. When imitating a back-opened eel, the colorant 2e 'is applied to both ends (1/3 A, C) without applying the colorant 2e' to the central part (1/3 B) with a brush 5k or the like. To do. At that time, the end is colored deeper. For example, the number of times of application of darkly colored portions is increased. By doing so, the colored portion 2e has a dark gradation on the outside and a light inside. Thereafter, the solidified skin material 2b 'to which the colorant 2e' has been applied is again stored in the refrigerator for 1 to 2 hours to dry the colorant 2e '.

  The above-described (1) skin material colorant adjustment step, (2) skin material mixing step, (3) skin material molding step, and (4) skin material coloring step (paragraphs 0023 to 0037) Further, a colored skin material 2c comprising a main body 2d, which is a solidified skin material 2b 'with reduced water content, and a colored portion 2e in which the solidified skin material 2b' is impregnated with a colorant 2e 'applied to the solidified skin material 2b'. Is completed. 4 (A) and 4 (B) imitate the back-opened eel skin, the left and right ends (1/3 A, C) have a lot of colorant 2e ', and the center is white and the center is white.

  (B) The body part adjusting process includes (1) a body part preparing process and (2) a body part forming process.

(1) The body preparation step is a step of preparing and mixing the material of the body 9.
1) Ingredients The material of the body part 9 was silver candy or / and mellow, strawberry, yamatoimo, long rice cake, rice flour, salad oil that contains a lot of fat and moisture, has no taste and no smell. As for cocoons, cultured cocoons are particularly suitable. Cultured salmon has a high fat content and enables reproduction of the body part 9 that is closer to the eel body.

  In addition, the cost can be reduced without being away from the taste, texture, and appearance of the eel by mixing the cultured trout. Furthermore, the cultured shark is white and can reproduce the body part closer to the eel body. Since natural salmon is red and brown when heated, the difference between the eel and the grilled eel is greater than when using the cultured salmon.

  By using yam yam and ginger, as well as salad oil, it is possible to express a fluffy feeling like white eel or grilled eel. If it is only Yamatoro's thick, it will be too sticky and it will be difficult to prepare and mold, and it will become fluffy when you eat, so it will move away from the texture of eel's body, so you can also add Nagatoro's It is desirable.

  Furthermore, by using rice flour, it feels sticky or sticky when chewed, like eel white grilled or salmon grilled (feels like the body sticks to the teeth when the teeth are lifted after chewing) Could be expressed.

Other starches can be used instead of rice flour as a binder. If you are not allergic, you can also use flour. Wheat flour is included in seven specified raw materials specified by law as an allergic substance. If wheat flour is not used, only “Yamatoimo” included in 18 items of specific raw materials recommended to be labeled as allergic substances may be displayed.
2) Pre-preparation Silver candy or / and mellow and candy remove skin, blood, and bones, leaving only white. If blood remains, be careful as the body part 9 will not be white. Yamatoimo and Nagatoro are rolled down and made into a sardine.
3) Formulation 40 parts by weight of white salmon or / and melody white, 40 parts by weight of salmon white, 2 parts by weight of yam, 2 parts by weight of yam, 8 parts by weight of rice flour, 10 parts by weight of salad oil Then, the mixture is stirred for 20 to 30 seconds at a low speed and mixed uniformly in a slime form to make a body part mixture 9a. It is good to select the rotation speed and time of the food processor so that the sashimi does not have a very fine sashimi but becomes a coarse sashimi.

  In addition, the weight of salad oil is changed according to the silver salmon and / or melody and the fat content of the cultured salmon. For example, when there is a lot of fish-derived fat, the salad oil is reduced to 1/2.

  (2) The body part forming step is a step of forming the formed body part 9b using the body shape 6 that can imitate the shape of the eel body.

  As shown in FIG. 5, the body type 6 includes a frame 6 a having a raised outer peripheral portion, and a groove 6 b in the shape of a body portion 9 having the size of eel white-baked or grilled on the inside of the frame 6 a. A pattern 6c corresponding to the pattern of the body part 9 is formed in the groove 6b.

  In order to mold the molded body portion 9b in the shape of the body portion 9, first, salad oil is applied to the groove 6b of the body shape 6 with the brush 7 or the like in order to easily take out the molded body portion mixture 9a. Then, as shown in FIG. 6, the body part mixture 9a is filled in the groove 6b. At that time, the surface of the body mixture 9a is leveled with a spatula 8 or the like as necessary.

  (C) The pasting step is a step of pasting the colored skin material 2c to the molded body part mixture 9a. (1) Adhesive adjustment step, (2) Pasting step, and (3) Die cutting step It consists of.

(1) The adhesive adjusting step is a step of adjusting in advance the adhesive 10 that bonds the body part mixture 9a and the colored skin material 2c. Put 5 parts by weight of water and 3 parts by weight of potato starch and mix well to prepare water-soluble potato starch. The water-soluble starch powder is mixed well again immediately before use because the starch powder precipitates on the bottom when left standing for a while.

  The adhesive 10 is not particularly limited as long as the body part 9 and the skin part 2 are bonded. Egg white can also be used, but egg white is suitable for allergy-free because it is included in seven specific raw materials prescribed by law as an allergic substance. Other starches may be used.

  (2) The bonding step is a step of applying the adhesive 10 adjusted in the adhesive adjusting step to the exposed surface of the body part mixture 9a in the body 6 with a brush 7a or the like, as shown in FIG. is there.

  Thereafter, as shown in FIG. 8, the colored portion 2e of the colored skin material 2c attached to the sheet 3 shown in FIG. 4 on the surface where the adhesive 10 is applied to the body mixture 9a filled in the body shape 6. Paste the face.

(3) The die cutting step is a step in which the surface of the colored skin material 2c is subjected to surface treatment, and the pseudo eel molded product 1a is extracted from the body 6 and includes 1) surface treatment and 2) die cutting.

1) Surface Treatment As shown in FIG. 9, the sheet 3 is peeled from the colored skin material 2c. And as shown in FIG. 10, salad oil is apply | coated thinly with the brush 7 etc. on the surface 2f of the colored skin | leather material 2c. Next, as shown in FIG. 11, the sheet 3 is again attached to the surface 2f of the colored skin material 2c.

2) Die-cutting Next, as shown in FIG. 12, the body shape 6 is turned over, the sheet 3 is turned down, the sheet 3, the colored skin material 2c attached to the sheet 3, and the colored skin material 2c are attached. The pseudo eel molded product 1a made of the molded body part mixture 9a (molded body part 9b) is taken out.

  A pattern 9c (a striped pattern corresponding to a small bone perpendicular to the longitudinal direction) corresponding to the shape of the pattern 6c of the groove 6b is formed on the surface of the molded body portion 9b on the side where the colored skin material 2c is not attached. In addition, a central depression 9d, two depressions 9e, and four depressions 9f are also formed in the eel body. The pseudo-eel molded product 1a thus formed reproduces the shape and pattern of the Japanese eel well.

  (D) A heating process is a process of heat-solidifying the pseudo-eel molded product 1a as shown in FIG.

  First, the pseudo eel molding 1a is put into the steamer 11 where the water is boiling over the sheet 3 with the sheet 3 facing down, and the pseudo eel molding 1a is heated and solidified. After heating, the steam is removed from the steamer 11 having a steam temperature of about 100 degrees, and the sheet 3 is placed downward to remove the rough heat.

  By the heating process, the processed eel processed food 1 for eel white grilling or grilled eel shown in FIG. 1 is completed. In addition, since it will become hard if it is too steamed, the steaming time is set to 7 minutes, and if it is taken out from the steamer 11 and left (for a while to take rough heat), the fire will pass to the inside and finish up.

  Moreover, if the pseudo eel molded product 1a is steamed while being placed in the body shape 6, the body will be tightened and will not be plump, but if it is removed from the body shape 6 and steamed, it will be plump.

  Thereafter, if necessary, the excess skin portion 2 protruding from the body portion 9 is cut and removed according to the size and shape of the body portion 9.

  Pseudo-eel processed food 1 is peeled off sheet 3 so as not to break skin 2 and cooked as white eel or broiled eel, or packed in packaging bags with sheet 3 attached, refrigerated and frozen. It may be distributed. In the packaging process, a vacuum pack may be used.

  After taking the rough heat, it is vacuum-packed and stored refrigerated for 12 hours or more, so that the body part 9 can be made a little harder with the fluffy feeling of the body part 9. Sat plump feeling can be reproduced more. If cooking is not performed within 24 hours after refrigerated storage, it is desirable to store it frozen.

  When you eat this, you use a frying pan, fish roast, charcoal roaster, fryer, oven, etc., and cook it by baking or frying both sides like the original open eel. It should be noted that the skin 2 becomes hard if it is baked too much during cooking.

  When preserving white grilled food, bake both sides of the pseudo-eel processed food in a frying pan, fish grill, charcoal grill, etc., and then vacuum pack and store frozen or refrigerated. In the case of grilled rice, bake both sides to a certain extent like white grilled, then add the sauce of grilled and bake. Then vacuum pack and store it frozen or refrigerated. When eating chilled or frozen white-baked or roasted potatoes, cook them without opening the vacuum pack or by heating them with a microwave oven.

  In addition, by adding various supplements to the body mixture 9a, the nutritional value can be increased from the original eel food, making it a food that is useful for maintaining health, and a food that is useful for preventing or improving diseases. I can do it. Alternatively, supplements that are said to be good for beauty such as collagen can be added to make foods useful for beauty.

  Furthermore, by adding seasonings, spices and the like to the body part mixture 9a, it becomes possible to provide a pseudo-eel processed food with a new taste that cannot be tasted with the original eel food.

1 Pseudo eel processed food 1a Pseudo eel molded product
2 Skin 2a Mixed skin 2b Molded skin 2b 'Solidified skin 2c Colored skin 2d Main body 2e Colored part 2e' Colorant 2f Surface 3 Sheet 4 Container 4a Lid 5 Skin 5a Frame 5b Notch 5c Groove 5d Main body 5e Panel 5f Plate part 5g Handle 5h Sprayer 5i Water mist 5k Brush 6 Body type 6a Frame 6b Groove 6c Pattern 7 Brush 7a Brush 8 Spatula 9 Body part 9a Body part mixture 9b Molded body part 9c Pattern 9d Depression 9e Recess 9f Recess 10 Adhesive 10a Adhesive layer 11 Steamer 12 Fire

In order to solve the above problems, the present invention provides:
(1)
A sheet-like colored skin material colored by adding a gradation with a colorant containing squid on one side of the solidified skin material mixed with bracken powder, konjac powder and water, molded and solidified,
A body mixture formed by mixing a white salmon or / and mellow white, salmon white , yam yam, ginger yam, starch and salad oil in a crunchy form,
An adhesive that is a water-soluble starch applied to the surface of the body mixture;
Consists of
A pseudo-eel processed food, wherein the colored skin material is pasted on the body mixture applied with the adhesive and steamed and heated in a steamer.
(2)
The solidified skin material is
The pseudo-eel processed food according to (1), wherein 25 parts by weight of water, 0.8 parts by weight of konjac flour, and 1 part by weight of bracken powder are mixed and gelatinized.
(3)
The colorant is
The pseudo-eel processed food according to (1) or (2), wherein 100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and dissolved.
(4)
The body mixture is
It is a mixture of 40 parts by weight of white salmon or / and melody white, 40 parts by weight of salmon white, 2 parts by weight of yam yam, 2 parts by weight of yam yam, 8 parts by weight of rice flour, and 10 parts by weight of salad oil. The pseudo eel processed food according to any one of (1) to (3).
(5)
The spear
The pseudo-eel processed food according to any one of (1) to (4), which is a cultured culm.
(6)
In the body mixture,
The pseudo-eel processed food according to any one of (1) to (5), wherein a supplement is added.
(7)
(A)
100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and gelatinized. Remove from heat when sticky, and stir for a while to prepare a colorant to be applied to the solidified skin. Process,
Mixing step of preparing mixed skin material by mixing 0.8 part by weight of konjac powder and 1 part by weight of bracken powder with 25 parts by weight of water,
Pour a predetermined amount of the mixed skin material into a skin mold having a skin-shaped groove of white eel or grilled eel, mold and solidify the mixed skin material, take it out of the skin mold and remove the solidified skin material The molding process to prepare,
A coloring step of preparing a colored skin material by coloring the colorant containing squid on one side of the solidified skin material with a difference in density between the center and both ends,
A skin adjustment process comprising:
(B)
Gently stir in 40 parts by weight of white salmon or / and melody, 40 parts by weight of salmon white, 2 parts by weight of yam, 2 parts by weight of grated yam, 8 parts by weight of rice flour and 10 parts by weight of salad oil Body part preparation process to prepare a body part mixture by uniformly mixing the body part,
Filling the body mixture with the frame having a frame with a raised outer periphery and a groove in which the shape of the eel white-baked or grilled eel and the pattern of the eel body are formed inside the frame Body forming process to level the surface and prepare the molded body part,
Body part adjustment process consisting of,
(C)
Adhesive adjustment step of mixing 5 parts by weight of water and 3 parts by weight of starch and preparing water-soluble starch powder that is an adhesive between the body mixture and the colored skin material,
A bonding step in which the adhesive is applied to the exposed surface of the body mixture in the body and the colored part side of the colored skin material is attached to the body mixture to which the adhesive has been applied,
A die-cutting process for extracting the pseudo-eel molding from the body shape,
A pasting process comprising:
(D)
A heating step of steaming and heating the pseudo eel molding to solidify;
It is characterized by consisting of
A method for producing a pseudo-eel processed food.
(8)
The skin type is
A body having a bottom, a groove in the form of white or eel eel on the bottom, a frame rising from the bottom on the outer periphery of the groove, and a notch in which a part of the frame is missing ,
A plate portion that fits into the groove and is filled with the mixed skin material on the upper surface, and a panel that includes a handle that is connected to the plate portion and fits into the notch and protrudes from the main body;
(7) The method for producing a pseudo-eel processed food according to (7).
(9)
The solidified skin material is
The method for producing a pseudo-eel processed food according to (7) or (8), wherein the molded mixed skin material is obtained by allowing the molded skin material to stand for 8 to 10 hours in a refrigerator and reducing the amount of water.
(10)
After the heating step, rough heat is taken, and the product is stored in a vacuum pack and stored in a refrigerator for 12 hours or more. (7) to (9).
It was.

Claims (10)

A sheet-like colored skin material colored by adding a gradation with a colorant containing squid on one side of the solidified skin material mixed with bracken powder, konjac powder and water, molded and solidified,
The body part mixture formed by mixing the white meat of the salmon and / or melody, the salmon, the grated yam, the grated ginger, the starch and the salad oil,
An adhesive that is a water-soluble starch applied to the surface of the body mixture;
Consists of
A pseudo-eel processed food, wherein the colored skin material is pasted on the body mixture applied with the adhesive and steamed and heated in a steamer. The solidified skin material is
The pseudo-eel processed food according to claim 1, wherein 25 parts by weight of water, 0.8 parts by weight of konjac flour and 1 part by weight of bracken powder are mixed and gelatinized. The colorant is
The pseudo-eel processed food according to claim 1 or 2, wherein 100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and dissolved. The body mixture is
It is a mixture of 40 parts by weight of white salmon or / and mellow white, 40 parts by weight of white salmon, 2 parts by weight of yam yam, 2 parts by weight of yam yam, 8 parts by weight of rice flour, and 10 parts by weight of salad oil. The pseudo-eel processed food according to any one of claims 1 to 3. The spear
The pseudo-eel processed food according to any one of claims 1 to 4, which is a cultured culm. In the body mixture,
The pseudo-eel processed food according to any one of claims 1 to 5, wherein a supplement is added. (A)
100 parts by weight of water, 0.5 parts by weight of powdered squid and 5 parts by weight of rice flour are heated and gelatinized. Remove from heat when sticky, and stir for a while to prepare a colorant to be applied to the solidified skin. Process,
Mixing step of preparing a mixed skin material by mixing 0.8 parts by weight of konjac powder and 1 part by weight of warabimochi powder with 25 parts by weight of water,
Pour a predetermined amount of the mixed skin material into a skin mold having skin-shaped grooves of white eel and eel grilled, shape and solidify the mixed skin material, and remove the solidified skin material from the skin mold. The molding process to prepare,
A coloring step of preparing a colored skin material by coloring the colorant containing squid on one side of the solidified skin material with a difference in density between the center and both ends,
A skin adjustment process comprising:
(B)
40 parts by weight of white salmon or / and melody white, 40 parts by weight of salmon white, 2 parts by weight of yam yam, 2 parts by weight of yam yam, 8 parts by weight of rice flour, 10 parts by weight of salad oil To prepare the body mixture by uniformly mixing the body part,
Fill the body part mixture into the groove of the body shape comprising a frame with a raised outer periphery and a groove in which the shape of the grilled eel and the shape of the eel body are formed inside the frame. Body forming process to level the surface and prepare the molded body part,
Body part adjustment process consisting of,
(C)
Adhesive adjustment step of mixing 5 parts by weight of water and 3 parts by weight of starch and preparing water-soluble starch powder that is an adhesive between the body mixture and the colored skin material,
A bonding step in which the adhesive is applied to the exposed surface of the body mixture in the body and the colored part side of the colored skin material is attached to the body mixture to which the adhesive has been applied,
A die-cutting process for extracting the pseudo-eel molding from the body shape,
A pasting process comprising:
(D)
A heating step of steaming and heating the pseudo eel molding to solidify;
It is characterized by consisting of
A method for producing a pseudo-eel processed food. The skin type is
A main body comprising a bottom, white grilled eel on the bottom, a skin-shaped groove in the size of a grilled grill, a frame rising from the bottom on the outer periphery of the groove, and a notch in which a part of the frame is missing;
A plate portion that fits into the groove and is filled with the mixed skin material on its upper surface, a panel that is provided continuously with the plate portion and that fits into the notch and protrudes from the main body,
The process for producing a simulated eel processed food according to claim 7, comprising: The solidified skin material is
The method for producing a pseudo-eel processed food according to claim 7 or 8, wherein the molded mixed skin material is allowed to stand for 8 to 10 hours in a refrigerator to reduce the amount of water. The method for producing a pseudo-eel processed food according to any one of claims 7 to 9, wherein, after the heating step, rough heat is taken and the product is stored in a vacuum pack for 12 hours or more.