JP3036066U - Abalone style kamaboko - Google Patents

Abstract

(57) [Abstract] [Problem] It is easy to mold a round and complicated shape similar to abalone, and moreover, the shell portion can be eaten at the same time,
Moreover, we offer abalone-style kamaboko where you can feel the abalone flavor from the ingredients. SOLUTION: A seaweed material as a body of an abalone is covered with a seaweed material in a dish shape similar to the shell of an abalone, and the seaweed material is integrally fixed to the main body of the fish by heating. The seaweed material is kelp, and the kelp is sometimes attached to the main body of the kamaboko by bending the periphery of the kelp, and the folds and uneven edges may be formed around the abalone by the bending. [Effect] By covering the seaweed material as the shell part, it is easy to mold a round and complicated shape that resembles an abalone, and since the main body of the kamaboko and the seaweed material are integrated, you can eat the shell part at the same time. In addition to the fact that you can do it, the sea and the sea where the abalone grew from its ingredients are reminiscent of the abalone.

Description

[Detailed description of the invention]

[0001]

[Industrial applications]

 This invention relates to an abalone-style kamaboko, which is mainly made of fish meat.

[0002]

[Prior art]

 Kamaboko is made by adding starch and seasonings to kneaded fish meat, kneading it, shaping it, and steaming or baking it.Because it is an easily digestible and highly nutritious food, it is widely incorporated into Japanese food culture. It is offered in various forms.

Regarding its form, it is said that the one baked on a bamboo stick has the name of Kamaboko because it resembles the ear of a cattail, but this original shape or a plate-shaped kamaboko From simple ones, you can get things like a snapper, a crab leg, a scallop, and an abalone for a drawer.

[0004]

[Problems to be solved by the device]

 Abalone is a kind of conch that has a dish-shaped shell and the edible portion is flatly exposed inside the shell. However, because the shell has rough ridges and irregularities on the back, and is often a complex and unique shape with reddish brown lines and rows of holes along the edge of the shell, it is especially abundant from this shape of the shell. It was difficult to mold it like the above. As the scallop-like kamaboko, those with a texture, a texture, a scallop-like appearance, or a mixture of essences are provided.

For molding, a continuous gutter-shaped metal mold with the same cross section was used in order to facilitate the manufacture and die-cutting of the mold, but this failed to obtain a round abalone shape. Therefore, they were served as sliced abalone fillets, but when sliced, there was the problem that the flavor would easily be lost. In addition, avoiding difficult molding, we sometimes use natural abalone shells, which are steamed in a state in which the fish paste of kamaboko is filled and provided with the shells. However, there is a problem that shells are difficult to obtain and are not suitable for mass production, and when eating, it is troublesome to separate them from the shells.

In view of the above situation, the present invention makes it easy to form a round and complicated shape that resembles an abalone, and moreover, it is possible to eat the shell portion at the same time, and The purpose of the present invention is to provide abalone-style kamaboko in which the abalone flavor can be felt.

[0007]

[Means for Solving the Problems]

 In order to achieve the above-mentioned object, the present invention has a seaweed material as a body of an abalone that is covered with a seaweed material in a dish shape similar to an abalone shell, and the seaweed material is integrally fixed to the main body of the abalone by heating. The abalone style kamaboko, which is characterized by this, was constructed.

In the abalone-style kamaboko described above, the seaweed material is kelp, and the periphery of the kelp is bent to adhere to the main body of the kamaboko, and by the bending, ridges and uneven edges are formed around the abalone shell like wind. It may have occurred.

In addition, when the abalone essence is mixed in the main body of the kamaboko, it is more effective for achieving the purpose.

In addition, it is convenient to achieve the purpose if the transparent film is vacuum-packed and then heated.

[0011]

[Operation]

 As the seaweed material, kelp, seaweed, hijiki, etc. can be used without being processed, and also agar such as agar can be processed into a paste. In any case, since it contains a lot of dietary fiber, it is not only good for your health, but it is also associated with the sea and rocks where the abalone grew up, and this association also strengthens the abalone wind. By the way, if you use the seafood as the material for the shell, you will feel resistance.

Since the kamaboko main body and the seaweed material are integrated, they can be cut into slices or sliced for eating. In order to strengthen the integrated bond, it is desirable to heat the surimi immediately without covering it with a seaweed material. Even so, the amount of water added to the surimi can be minimized, and the texture and texture of the kamaboko can be adjusted abalonely and hard.

[0013]

【Example】

 Next, an embodiment of the present invention will be described with reference to the drawings.

The drawings show one embodiment, and the abalone-style kamaboko comprises a kamaboko main body 1 as a body of an abalone and a seaweed material 2 as a shell part, and the abalone is bonded to both. Similar to the above, the bond is fixed by heating.

It is desirable that the kamaboko main body 1 be finished to have a good texture, and for this, 2 kg of slides such as pollack, cod, quince daisies and sesame was used. In addition, because the fibers of fish meat are coarse, Alaska pollack was roughly rubbed first with a blender (silent cutter) before being placed in a stone mill, and the finish was carefully done with a stone mill.

[0016] When the surimi temperature is 0.7 ° C, add 30 kg of salt and stir well until the surimi becomes colloidal. Then, 180 g of starch, 50 cc of mirin, 15 g of gluso, 70 g of sugar, abalone essence, glycine, etc. , And knead until the temperature of the finished slide reaches 7 ° C. After kneading, immediately wrap it in seaweed material 2 to form an abbreviated shape without sitting down, and steam it at a temperature of 85 ° C to heat it.

When the person sits down, the gel strength (elasticity) surely increases, but as the time increases, the umami contained in fish meat (glutamic acid, guanylic acid, inosinic acid, etc.) disappears over time. In order to prevent this, we adopted a method to reduce the amount of water added (the amount of water added to the kamaboko) and make the texture hard. Regarding this, the amount of water to be added to the usual kamaboko was reduced to about one-third, and heating was done quickly without sitting down, but the amount of water added resulted in a hard texture and texture.

As seaweed material 2, kelp is used, which is easily returned with water beforehand and cut into an oval shape, which is laid underneath and the rolled meat is placed on the seaweed. Fold along the perimeter. As a result, a form similar to an abalone is obtained, and thus the transparent film 3 is vacuum-enclosed to heat while maintaining the abalone-like form. By doing so, the seaweed material 2 was brought into close contact with the kamaboko main body 1 by vacuum pressure and was completely integrated.

By this integration, the shape of the seaweed material 2 is held in a shell shape. In other words, the shape of the ridges 5 and the irregularities 7 on the edges caused by bending around the circumference of the kelp are fixed by opening the kamaboko main body 1 without fail, and the ridges 5 and the irregularities 7 change. A shape is reminiscent of an abalone shell. However, this is only an association, and it can be seen that it looks like kelp, so when eating, you can cut it into slices and enjoy it with kelp for a healthy feeling.

The kamaboko was made to resemble boiled abalone with a hard texture, and abalone essence was added to enhance the abalone flavor. In addition, in order to make it look like an abalone, the smoked flavored essence 9 with a reddish brown color was applied to the abdomen where the main body of the kamaboko 1 was exposed before vacuum packaging.

Different from the above examples, an example of using the seaweed material 2 processed into a paste will be described. An agar is dissolved in hot water more than usual, and the taste and color are adjusted with seasonings and the like. Then, the product that has been cooled and solidified into sheets is freeze-dried to be incompletely dried.

This agar sheet is formed into an abalone shape while covering the kamaboko main body 1 in the same manner as the kelp in the above-mentioned example, and vacuum-packed with the transparent film 3 and then heated to obtain agar. The sheet absorbs water from the kamaboko body 1 and once melts, and is complicatedly formed by the wrinkles of the packaging film 3, which makes the shape of the abalone more interesting, and the absorbed kamaboko body 1 is even harder. It has a texture.

Since it is relatively easy to mold on agar, it is possible to use a mold shaped like an abalone shell. Also, when using other seaweeds such as wakame seaweed and hijiki, it cannot be spread like kelp, so agar, surimi, starch, etc. are mixed as a connecting material to form a sheet or shell. Mold. The kamaboko main body 1 and the seaweed material 2 were combined with each other in the state where the kamaboko main body 1 was in the form of a sludge, but the seaweed material 2 may be combined with the seaweed material 2 after being heated.

[0024]

[Effect of the invention]

 As explained above, according to the abalone-style kamaboko of the present invention, it is easy to form a round and complicated shape similar to abalone by covering the shell with seaweed material. Since it is integrated, not only can the shells be eaten at the same time, but the sea and the sea where the abalone grew is associated with the ingredients, and the flavor of the abalone can be felt somewhat and you can eat deliciously, It has an excellent effect that it is also suitable for healthy eating.

In particular, when kelp is used as the seaweed material, when the shell part is formed into a dish, the abalone style has ridges and irregularities due to the bending of the surroundings, which makes the abalone style easy to form. It is also nice that their shapes do not become exactly the same as natural abalone, but rather change gradually. Also, by mixing abalone essence, you can enjoy the abalone style as well as the flavor, shape and feeling.

[Submission date] September 26, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction contents]

30g of salt was added at a time when the temperature of the sludge was 0.7 ° C., and the mixture was stirred well until it became colloidal. Then, 180g of starch, 50cc of mirin, 15g of gulso, 70g of sugar, abalone essence, Add glycine, etc., and knead until the temperature of the finished sludge reaches 7 ° C. After kneading, immediately wrap it in seaweed material 2 to form an abalone shape without sitting down and steam in that state at a temperature of 85 ° C to heat.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view of an abalone-style kamaboko showing an embodiment.

FIG. 2 is an enlarged sectional view taken along the line AA of FIG.

[Explanation of symbols]

 1 Kamaboko body 2 Seaweed material 3 Film 5 Ridge 7 Unevenness

Claims (4)

[Utility model registration claims] 1. An abalone-style kamaboko which is characterized in that a seaweed material as a body of an abalone is covered with a seaweed material in a dish shape similar to an abalone shell, and the seaweed material is integrally fixed to the main body of the abalone by heating. . 2. The seaweed material is kelp, which is applied to the main body of the kamaboko by bending the periphery of the kelp, and the folds and uneven edges are formed in the shell-like abalone by the bending. The abalone-style kamaboko according to claim 1. 3. The abalone-style kamaboko according to claim 1, wherein the abalone essence is mixed in the kamaboko main body. 4. The abalone-style kamaboko according to claim 1, wherein the abalone-style kamaboko is heated after being vacuum-packed with a transparent film.