JP3004083U - Seafood products - Google Patents

Abstract

(57) [Summary] [Purpose] Traditionally, sardine-flavored foods have been made using shishamo eggs, but there is a drawback that it does not reach the original flavor of this squid because it is not chewy. . [Structure] 50 to 90% of raw shishamo eggs and 10 to 50% of raw jellyfish in strips are added to the main raw material, and a binder of casein sodium and enzyme is added to 1 to 3% of the main raw material. We have developed processed seafood products that are stamped and molded.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to shishamo eggs and processed marine products whose main ingredients are jellyfish.

[0002]

[Prior art]

 Recently, the dietary habits of Japan have been diversified, and many processed foods have been made accordingly. One of them is the food that is traditionally made by binding shishamo eggs to this flavor.

[0003]

[Problems to be solved by the device]

 It is an object of the present invention to provide a processed food having a more crunchy and chewy texture than the conventional foods having the taste of kuzuko.

[0004]

[Means for solving the problem and its action]

 The present invention was made in view of the fact that a jellyfish cut into strips has an excellent texture, and the above-mentioned object is achieved by configuring the processed marine products as follows. Of. That is, it is composed mainly of the main raw material consisting of 50 to 90% of raw shishamo eggs and 10 to 50% of raw jellyfish cut into pieces, and about 1 to 3% of the main raw material, sodium caseinate. It is a processed seafood product that is obtained by stamping and molding with a binder that contains enzymes. 2 This processed seafood product is made by slicing or finely chopping jellyfish to improve the texture and texture of the above-mentioned conventional foods. In order to be added, it is a novel processed food that has an excellent flavor and sets it apart from conventional foods.

[0005]

【Example】

 An embodiment of the present invention will be described below. Of the components of the main ingredients mentioned above, generally preferred are about 70% shishamo eggs and about 30% jellyfish strips. Add 1 to 3% of the binder to the main raw material. Among the binders, casein sodium is a kind of protein containing phosphoric acid in addition to amino acids, and is an alkaline casein that is contained in mammalian milk in an amount of 1 to 4%, and has excellent binding properties. It is well known that a special enzyme is added to this, and it is commercially available.

[0006] By mixing the above-mentioned main raw material and the binder and embossing into an appropriate shape, a desired processed marine product can be obtained. In the case of this example, it is formed in a rectangular plate shape as shown in FIG. In the figure, 1 is a processed marine product, 2 is a shishamo egg, and 3 is a jellyfish strip. If the thickness of this plate is set to a few mm, it will be excellent in texture, texture and flavor. This processed marine product is used for sake liquor, side dishes, nigiri sushi seeds, sushi roll cores, rice ball cores, etc. and has an extremely excellent flavor. In the above example, the main ingredients are 70% shishamo eggs and 30% jellyfish pieces. However, the more the amount of shishamo eggs, the more delicious and the more jellyfish pieces are. As the amount increases, the texture and texture will increase, so it is desirable to change this amount according to the application and taste.

[0007]

[Effect of device]

 The present invention uses raw shishimo eggs and raw jellyfish strips as the main raw materials, adds a binder to them, mixes them, and press-molds them into an appropriate shape to make sake sake, sushi, etc. It has the excellent effect of providing suitable and inexpensive processed seafood products.

[Brief description of drawings]

FIG. 1 is a view exemplifying a molding shape of a processed marine product according to the present invention.

[Explanation of symbols]

1 Processed seafood products 2 Shishamo eggs 3 Jellyfish strips

Claims (1)

[Scope of utility model registration request] 1. A main raw material comprising 50 to 90% of raw shishamo eggs and 10 to 50% of raw jellyfish cut into strips,
A processed marine product, which is obtained by embossing a main component of about 1-3% sodium casein with respect to the main raw material, and a binder to which an enzyme is added.