JP2966367B2 - Kamaboko with mentaiko and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kamaboko with a spicy mentaiko mixed with a spicy mentaiko, a shishamo egg and a mentaiko seasoning liquid, and a method for producing the same.

[0002]

2. Description of the Related Art As a fish paste product, for example, kamaboko has been eaten for a long time. The basic manufacturing method of kamaboko consists of slicing fish meat, adding salt, mashing, adding seasonings such as sugar and mirin, shaping and steaming.

[0003] Kamaboko is made with raw wasabi
It is generally eaten as a fish of sake. Although Kamaboko is delicious in itself, it may be eaten in combination with Kamaboko and other foods to change the taste. For example, the ovary of Alaska pollack, mentaiko, may be aged with the mentaiko seasoning liquid, and seasoned spicy mentaiko may be placed on the surface of a kamaboko or cut into a kamaboko, and eaten with the mentaiko sandwiched between them.

[0004]

The combination of the kamaboko and the spicy mentaiko, when eaten, causes the flavor of the kamaboko and that of the spicy mentaiko to be felt as the same taste, respectively. The flavor does not harmonize with the flavor of Kamaboko, and the spicy mentaiko is soft while the kamaboko has elasticity. Can not.

[0005] In addition, there is a drawback in that cooking is troublesome because the spicy mentaiko is placed on the surface of the kamaboko or the kamaboko is cut to sandwich the mentaiko.

The present invention provides a kamaboko with spicy mentaiko, which is harmonious with the flavor of mentaiko and the flavor of mentaiko, has a good texture, and can be easily cooked and looks like mentaiko. Is what you do.

[0007]

The kamaboko with spicy mentaiko of the present invention is characterized by comprising a fish meat surimi, spicy mentaiko, mentaiko seasoning solution, shishamo egg, starch, salt, and a seasoning.

According to the method of the present invention for producing a kamaboko with spicy mentaiko, seasoning such as starch, salt and amino acid is added to the fish meat while grinding the fish meat, and the spicy mentaiko and the mentaiko seasoning solution are added to the fish meat surimi. And then mix the desalted and dehydrated shishamo eggs, then
After molding the resulting mixture, steaming to give elasticity,
It also consists of steaming.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The spicy mentaiko-containing fish meat paste product of the present invention is prepared by mixing seasonings such as ground fish meat, spicy mentaiko, shishamo eggs, starch, amino acids, and mentaiko seasoning solution.

[0010] As a fish meat surimi, a fish meat surimi which has been conventionally used as a raw material for kamaboko is used, for example, walleye pollock, sea bream,
Use surimi fish meat.

The spicy mentaiko may be a commercially available spicy mentaiko and is selected according to the desired spiciness and taste. A common method of producing a spicy mentaiko is to mente the ovary of Alaska pollack with a mentaiko seasoning solution consisting of a fermented seasoning solution, sake, soy sauce, kelp extract, red pepper, amino acids and other seasonings, and pepper, salt, and sake. , Mirin, sweeteners, seasonings with amino acids, etc.

Mentaiko seasoning liquid used in the present invention is the above-mentioned fermented seasoning liquid (minin added with a small amount of salt), sake, soy sauce, kelp extract, red pepper, amino acid used in the production of the above-mentioned spicy mentaiko. Mentaiko seasoning liquid comprising a seasoning such as the above, which may be a commercially available one (for example, "Marugo Seasoning Liquid" manufactured by Marugo Shoten, Fukuoka City).

[0013] Shishamo eggs are desalted and dehydrated granular eggs to improve the texture.

The mixing ratio of the fish meat surimi, spicy mentaiko, shishamo egg and the mentaiko seasoning liquid is adjusted according to the desired product, but the fish meat surimi is 7 parts by weight and the spicy mentaiko is 1 to 1 part.
When 3 parts by weight, 2 to 4 parts by weight of shishamo egg, and 0.3 to 1 part by weight of the mentaiko seasoning liquid are blended, a harmonious taste of kamaboko and spicy mentaiko can be obtained. An appropriate amount of starch is added as a binder in the same manner as in the manufacture of Kamaboko.

In the manufacturing process, first, fish meat such as walleye pollock, sea bream, or sea bream is ground by adding an appropriate amount of water.
A surimi is manufactured by adding a seasoning solution such as starch, salt, egg white, mirin and amino acids, and an appropriate amount of water.

[0016] A spicy mentaiko and a mentaiko seasoning solution are added to the produced fish meat surimi and mixed. Simply adding spicy mentaiko to fish meat surimi does not bring out the flavor of mentaiko and enhances the flavor of kamaboko, so it is important to add the mentaiko seasoning liquid.

Subsequently, the obtained surimi is mixed with a salted and dehydrated shishamo egg and, if necessary, a coloring agent (red 102) for producing the color of the spicy mentaiko so that the shishamo egg is not broken. Mix evenly.

Next, the mixture is molded. In order to image the spicy mentaiko, the mixture is molded into the same shape as the mentaiko.

After molding, steaming is performed to give elasticity by sitting, and then steamed to produce a kamaboko with spicy mentaiko.

[0020]

EXAMPLE An appropriate amount of water was added to 80 parts by weight of Alaska pollack and 20 parts by weight of a snapper and ground, and 3 parts by weight of starch, 2.1 parts by weight of salt, and 4 parts of egg white were added to 100 parts by weight of fish.
A surimi of fish meat is produced while adding an appropriate amount of seasonings such as parts by weight, 1 part by weight of mirin, and amino acids.

Subsequently, 30 parts by weight of spicy mentaiko and 0.07 parts by weight of mentaiko seasoning solution are mixed with 100 parts by weight of fish meat and ground meat of fish to produce a ground meat of spicy mentaiko.

Next, with respect to 100 parts by weight of the fish meat, 40 parts by weight of the dehydrated and dehydrated shishamo eggs are uniformly mixed with the fish meat containing the spicy mentaiko so that the shishamo eggs are not crushed.

The resulting mixture is molded into the shape of spicy mentaiko, steamed at 40 ° C. for 50 minutes to be seated to give elasticity, and then steamed at 90 ° C. for 35 minutes to form a kamaboko with spicy mentaiko. Is obtained and vacuum-packaged into a product.

FIG. 1 is a perspective view of the kamaboko with spicy mentaiko of the present invention, and FIG. 2 is a cross-sectional view taken along the line AA of FIG. 1. Since it is molded and colored with a coloring agent, it is noticeable, and the spicy mentaiko 2 and the shishamo egg 3 are dispersed in the fish meat 1
Since the mentaiko seasoning liquid is blended, the flavor of the kamaboko and the flavor of the spicy mentaiko are mixed and the overall flavor is harmonious.In addition to the elasticity, the chewy texture of the egg is also obtained. The texture that could not be obtained with the combination of the traditional Kamaboko and Karaiko Mentaiko was obtained.

[0025]

【The invention's effect】

(1) Since not only spicy mentaiko but also mentaiko seasoning solution and shishamo egg are added to the fish meat surimi, a product excellent in crisp texture with harmonious flavor of kamaboko and spicy mentaiko is obtained.

(2) Since fish meat surimi and spicy mentaiko are mixed, they can be eaten as they are or by simple cooking just by cutting.

[Brief description of the drawings]

FIG. 1 is a perspective view of a kamaboko with spicy mentaiko of the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

[Explanation of symbols]

 1 Surimi meat 2 Mentaiko spicy 3 Shishamo eggs

Claims (3)

(57) [Claims] 1. A kamaboko with spicy mentaiko, characterized by mixing fish meat, spicy mentaiko, mentaiko seasoning liquid, shishamo egg, starch, salt and seasoning. 2. A kamaboko with a spicy mentaiko as claimed in claim 1, characterized in that it is modeled as a spicy mentaiko. 3. A ground fish meat is prepared by adding starch, salt, and a seasoning while grinding the fish meat, and then adding the spicy mentaiko and the mentaiko seasoning liquid to the fish meat surimi, mixing the mixture, and then desalting and dewatering the shishamo. Mix the eggs and then
After molding the resulting mixture, steaming to give elasticity,
A method for producing a kamaboko with spicy mentaiko, which is further steamed.