JP2681382B2 - Crab meat products such as shrimp and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a meat-like product of shrimp, more specifically, a paste made from a ground meat of fish meat as a main raw material The present invention relates to products whose appearance and texture are similar to those of shrimp fibrous meat such as lobster and lobster.

[Conventional technology]

Conventionally, there are various pseudo products such as crab foot meat, which are mainly made of ground fish meat. In most of them, a paste made from fish meat as a main raw material is spread in a thin plate shape, and a large number of incisions are made in the longitudinal direction to form a continuous long fiber group, which is rolled in the horizontal direction to form an appropriate length. It was manufactured by cutting into pieces.

[Problems to be solved by the invention]

In the case of using the above conventional method, the product is merely a bundle of fibrous materials, and therefore the texture is actually quite different from the texture of the crab leg meat, etc. At first glance, it turned out to be a pseudo product, and the product value is not so high.

Therefore, an object of the present invention is to provide a meat-like product of shrimp with a tissue and texture similar to that of a real crab meat.

[Means for solving the problem]

The present invention is made of surimi of fish meat, and cuts are formed at predetermined intervals from above and below so as to have a V shape when longitudinally cut, and diagonal cuts and downward cuts made from above and above. Make sure that the inner ends of the diagonal cuts that are carved from do not intersect with each other, and that the cuts that appear as vertical lines at the time of vertical crossing are carved at predetermined intervals from above and below, and from the front above. The above problem was solved by using a shrimp meat-like product, in which the carved vertical cut and the inner end of the vertical cut carved from below are not connected to each other.

〔Example〕

Preferred embodiments of the present invention will now be described with reference to the accompanying drawings.

1 to 4 show a crab foot-like product according to the present invention, which is in the shape of a round bar as a whole, and the cuts 1 and 2 having a gentle slope, which are almost symmetrical, are densely formed from the upper and lower surfaces thereof. It can be inserted so as to slightly exceed the centerline l ₁ in the length direction (FIG. 1) or not to exceed the centerline l ₁ (FIG. 3). The inclination angles of the breaks 1 and 2 are 10 to 15 with respect to the horizontal line l ₁ in the figure.
Degree is preferred. The intervals between the cuts 1 and 2 are, for example, 1 mm. The cut ends of the cuts 1 and 2 are slightly shifted in the left-right direction in FIG. 1 so as not to cross each other.

In addition, vertical cuts 3 and 4 are made vertically at a time to the central portion or along the slopes of the cuts 1 and 2 at almost the same intervals as the cuts 1 and 2, respectively. As a result, innumerable fine fibrous substances 5 having a square cross section with one side of 1 mm are formed (cross section taken along line BB in FIG. 2 and FIG. 3 showing cross section taken along line AA in FIG. 1). (See FIG. 4). The fine fibrous material 5 extends in the direction of inclination of the cuts 1 and 2. Note that the cut 3 and 4 also, shifting each cut end in the left-right direction in FIG. 2, by placing deep extent that slightly exceeds the width direction horizontal lines l _2, a method of leaving a connecting portion 6 of the upper and lower (first 1 and 2) and a method of leaving a thin plate-shaped portion 7 without a break in the center (Figs. 3 and 4).

This product may be colored in red or the like if necessary, and may be covered with a binder such as surimi or wheat gluten.

Next, an example of a method for manufacturing the above product related to crab will be described in order of steps with reference to the drawings.

Manufacturing Process of Cooked Surimi Cooked surimi is a paste whose main raw material is surimi, which is obtained by adding starch, salt, seasonings, egg white and the like to fish meat such as walleye pollack. The surimi may be mixed with crustacean scrap meat in the form of flakes. Further, the shell may be ground into a paste and mixed with the ground meat by about 3% to 5%, and in this way, the crab flavor, aroma and color can be imparted to the ground meat. Furthermore, crab flavor and calcium may be added to the surimi.

In practice, frozen ground meat is often put into a mashing machine and mashed with salt to season.

Forming Step The cooked surimi is extruded, for example, from a nozzle of a hopper so as to be squeezed out by the pressure of a gear pump, thereby producing a large number of raw materials 11 formed in parallel round bars or strips. The raw material 11 may be separated as shown in FIG. 10 (A), or may be horizontally connected (B), (C),
Further, it may have a band shape (D). Raw material after this molding 11
May be colored.

Sitting step This step is added as necessary.
For example, it is 20 to 30 minutes for hot sitting at 40 to 45 ° C, and 10 to 24 hours for cold sitting at 5 to 17 ° C. The coloring of the raw material 11 may be performed after this step.

Heating Step Subsequently, heating is performed by steaming or the like. The heat treatment is performed, for example, at a steaming temperature of 80 to 95 ° C. for about 20 to 30 minutes.

Cooling Step The heat-treated raw material 11 is cooled at room temperature or lower.

Cutting Process Here, the raw material 11 is provided with cut lines 1 to 4 as shown in FIGS.

FIGS. 5 to 9 show a device for making cuts 1 to 4 in the raw material 11. In the drawings, 12 is a V-shaped cutting blade holder, which is also a pair of cross-flow cutting blades forming a V-shape. Holds 13 and 14. The angle of the V-shape formed by the cutting edges 13 and 14 is the break 1,
It is equal to the angle of V formed by 2. The cutting edges 13 and 14 are moved up and down alternately (in the case of the embodiment shown in FIGS. 1 and 2) or simultaneously (in the case of the embodiment shown in FIGS. 3 and 4) at high speed. , Multiple raw materials fed side by side and proceeding
Make a break at 11 at the same time. One cutting edge 13 engraves one cut 1 and the other cutting edge 14 engraves the other cut 2.

7 to 9 show an example of the shape of the cutting edge 13 (14), which includes a horizontal blade 15 for making the cuts 1 and 2, a cut 3,
It has a vertical blade 16 for inserting 4, and cuts 1 and 3 (or 2, 4) are simultaneously engraved during its ascending / descending operation.

FIG. 6 shows the construction of another device, in which 17 is a rotary cutting blade, which is rotated around a shaft 18 as a fulcrum to make a cut in the raw material 11. The rotary cutting blade 17 is arranged on one side of the raw material 11 as shown in FIG.
You may put it, or place it on both sides of the raw material 11,
You may make a break on both sides at once.

 The same can be said for the cutting edges 13 and 14.

Innumerable fine fibrous materials 5 are produced by the above cutting work.

Cutting process The round bar-shaped raw material 11 is cut into a product length.

Retainer Each of the products cut in the above process is put into a retainer and molded into a desired shape.

Heating / cooling process After heating appropriately, it is usually cooled at room temperature.

Packaging process The processed product that has undergone the above-mentioned treatment is vacuum-packaged to obtain a product.

〔The invention's effect〕

The present invention is as described above, and since the product is composed of this fine fibrous material in which the inner end portion is connected and is loose, it has a texture and texture close to that of a real crab foot or shrimp meat, There is an effect that a product with high commercial value can be easily obtained.

[Brief description of the drawings]

FIG. 1 is a vertical cross-sectional view of the center of the length direction of an embodiment of a crab foot product according to the present invention, FIG. 2 is a cross-sectional view taken along the line AA in FIG. 1, and FIG. A longitudinal sectional view of the center in the longitudinal direction with the front and back of the example omitted, FIG. 4 is a sectional view taken along the line BB in FIG. 3, and FIGS. 5 and 6 are notches used for carrying out the manufacturing method according to the present invention. Fig. 7 shows a different embodiment of the device,
~ Fig. 9 is a diagram showing a configuration example of a cutting blade in the above device, Fig. 10
Drawings (A)-(D) are transverse sectional views showing an example of forming a raw material. Explanation of symbols 1 to 4 ... breaks 5 ... fine fibrous material 6 ... connecting portion 7 ... thin plate portion 8 ... coating

Claims (1)

(57) [Claims] Claims: 1. Surimi of fish meat, cut from above and below at predetermined intervals so as to have a V shape when longitudinally cut, and diagonal cuts cut from above Make sure that the inner ends of the diagonal cuts that are carved from below do not intersect with each other, and that cuts that appear as vertical lines at the time of vertical crossing are carved from above and below at predetermined intervals. A shrimp meat-like product consisting of a vertical cut carved from and an inner end of the vertical cut carved from below so that they do not connect to each other.