JP3048676U - Steamed Kamaboko with three kinds of seafood - Google Patents

Abstract

(57) [Summary] [Purpose] The present invention is to provide a new kamaboko with a good flavor and texture that is mixed with the liver, shellfish, and jellyfish of three kinds of seafood. [Constitution] Main fish meat raw material 10 obtained by adding salt, sugar, starch, egg white, mirin, chemical seasoning, and preservative to fish meat surimi
For 0 parts, 10-25 parts of cooked angel liver,
10-20 parts of cooked shellfish, 1 cooked jellyfish
A seafood mixed material obtained by adding and kneading 0 to 20 parts of seeds is formed into a cylindrical molded body, and the front surface of the cylindrical molded body is rolled with a thin skin made of baked slime, Three types of seafood steamed kamaboko, which are steamed and heated to make kamaboko.

Description

[Detailed description of the invention]

[0001]

[Industrial applications]

 The present invention relates to a new delicacy kamaboko made by mixing three types of seafood, angelic liver, shellfish and jellyfish, into a kamaboko.

[0002]

[Prior art]

 Conventionally, kamaboko has been made by baking or steaming the main fish meat raw material obtained by adding salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to surimi. However, since the kamaboko-forming ability of the surimi is easily lost due to temperature, acidity, and other conditions, it is difficult to mix seeds that are likely to hinder kamaboko-forming ability into kamaboko, let alone flavor and texture. It is technically difficult to produce delicious kamaboko that is in harmony with them. For this reason, there has never been a delicacy kamaboko mixed with three kinds of seafood such as angel liver, shellfish and jellyfish.

[0003]

[Problems to be solved by the invention]

 Based on many years of experience and research on Kamaboko manufacturing, the inventor studied the technology of mixing seeds into Kamaboko, and pre-treated three kinds of seafood, such as the liver, shellfish and jellyfish of angelfish. By doing so, it was found that it can be mixed into kamaboko and the taste is harmonized. The present invention uses this knowledge to provide a new kamaboko with a good flavor and texture that incorporates three types of seafood, angel liver, shellfish and jellyfish.

[0004]

[Means for Solving the Problems]

 The present invention has taken the following measures to achieve the above-mentioned purpose.

[0005] The first invention to be registered is that 100 parts of the main fish meat raw material, which is made by adding salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to fish meat surimi, is processed by cooking. 10 to 25 parts of seaweed liver, 10 to 20 parts of cooked shellfish and 10 to 20 parts of cooked shellfish are added and kneaded together to form a seafood mixed material. A steamed kamaboko with three types of seafood, characterized in that the surface of the cylindrical body is rolled with a thin layer of baked surimi and then steamed and heated to make a kamaboko. .

[0006] In the second invention, which is to be registered, the cooked angel liver described in the first invention is slicked by salt-washing, steamed with a steamer for 20 to 30 minutes, heated and cooled. The shellfish that has been strained and cooked and processed is then washed with water, salt, mirin, soy sauce, sake, and umami seasonings, boiled for 7 to 10 minutes, and then drained. Steamed for 15 minutes, allowed to cool, shredded to a size of about 3 to 5 mm with a cutter, and the processed jelly was washed with water to remove the salt, and then washed with water, salt, mirin, soy sauce, sake, Three types of seafood characterized by being seasoned with umami seasonings, simmered for 3 to 5 minutes, left to cool, and mixing these three processed seafood in the main fish meat raw material It is steamed kamaboko.

[0007]

【Example】

 Next, an embodiment according to the present invention will be described with reference to the drawings. FIG. 1 is a perspective view showing a process of manufacturing three types of seafood steamed kamaboko according to the present invention, and FIG. 2 is a perspective view showing the same three types of seafood steamed kamaboko.

[0008] In the figure, 1 is a steamed kamaboko containing three kinds of seafood, 2 is a columnar molded body, and 3 is a thin skin obtained by firing a sashimi. The columnar molded body 2 includes a raw fish meat prepared by adding salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to a fish meat slice, Seed 4 is kneaded with shellfish and jellyfish. The fish meat surimi is made by crushing fish meat such as fresh white crust, southern cod, scallop, and thread.

[0009] Hereinafter, specific examples of how the device is manufactured and how the device is configured will be described.

First, as raw materials, four types of fish meat (white glue, southern cod, scallop, thread twist, etc.), bean paste liver, shellfish, and jellyfish are prepared and cooked and processed as follows. Main fish meat raw material: The raw fish such as white fish, southern cod, scallop, and thread twist are crushed to produce approximately 40 kg of surimi. Water, salt, sugar, starch, egg white, mirin, polygon, sodium succinate, amyrich, ACS, umami seasoning, emix, S-3, glycine, etc. are added to this fish meat surimi, and 40 kg of the main fish meat raw material is added. prepare.

[0011] Angelic liver: 15 to 20 kg of angelic liver is rubbed and washed with 150 to 200 g of sodium chloride, and washed well with water. Put it in a steamer and heat it for about 25 to 30 minutes to remove hot air and cool it in a refrigerator. Put the cooled angel liver in a strainer to remove skin and impurities.

[0012] Shellfish: 10 to 20 kg of shellfish and other shellfish are washed with water to remove impurities, seasoned with water, salt, mirin, soy sauce, sake and umami seasonings, and then boiled for 7 to 10 minutes. Take the stewed dish in a colander, cover it with a lid so that hot air does not escape, and steam for about 10 to 15 minutes. Cool until there is no more heat and cut into 3-5 mm pieces with a cutter.

Jellyfish: 15 to 20 kg of jellyfish are immersed in water to remove salts and washed with water. Season with water, salt, mirin, soy sauce, sake and umami seasoning, boil for about 3 to 5 minutes, transfer to a vat and let cool naturally.

Next, the main fish meat raw material cooked and processed as described above, and the liver, shellfish and jellyfish of an angel as the seed 4 are used as materials and processed and configured as follows.

[0015] To 40 kg of the main fish meat material obtained by adding water, salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to fish meat surimi, 10 to 25% of cooked bean liver, cooking process As shown in FIG. 1, a seafood mixed material obtained by adding 10-20% of cooked shellfish and 10-20% of cooked jellyfish and kneading them is molded into a cylindrical shape as shown in FIG. Then, the front surface of the columnar molded body 1 is wound in a roll form with a strip-like thin skin 2 baked on a surimi, and then the paste form is put into a steamer and heated for about 1 hour. Then, the columnar molded body 1 and the thin skin 2 are integrated to form a columnar steamed kamaboko. In other words, as shown in Fig. 2, the surface has a beautifully baked thin skin, and inside it, a delicious steamed kamaboko with three kinds of seafood delicacy is kneaded. Was.

[0016]

[Effect of the invention]

 As described above, the present invention is based on the addition of salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to 100 parts of the main fish meat raw material, which is cooked and processed into an angel liver. ~ 25 parts, 10-20 parts of cooked shellfish and 10-20 parts of cooked jellyfish are added and kneaded together to form a seafood mixed material to form a cylindrical molded body. It is a steamed kamaboko with three types of seafood that is made by heating the entire surface of the molded body with thin baked thin skin and then steaming and heating it into a kamaboko.

[0017] Thus, the present invention has a baked thin skin whose surface is beautiful in appearance, and the inside of which has three kinds of sea delicacies, such as an angelic liver, shellfish and jellyfish, and is delicious. It embodies a steamed kamaboko. The steamed kamaboko is a new type of delicacy kamaboko that integrates the three kinds of seafood and kamaboko that are the seeds, and also harmonizes the flavor and texture.

[Submission date] June 16, 1997

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction contents]

[0006] The second invention to be registered is a specific one of the first invention, in which the cooked bean paste liver is rubbed with salt and scrubbed to remove the surface, and then steamed for 20 to 30 minutes. The cooked shellfish are cooked, seasoned, and cooked. The cooked shellfish is seasoned with water, salt, mirin, soy sauce, sake, and umami seasonings and boiled for 7 to 10 minutes. After that, the drained water was steamed for 10 to 15 minutes, allowed to cool, cut into pieces of about 3 to 5 mm with a cutter, and the jelly that had been cooked was washed with water to remove salt, and then washed with water. , Seasoned with salt, mirin, soy sauce, sake, and umami seasoning, boiled for 3 to 5 minutes, left to cool, mix these three types of seafood cooked and processed into the main fish meat ingredients Three types of seafood with steam It is a kamaboko.

[Submission date] November 27, 1997

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction contents]

[0006] In the second invention, which seeks registration, the cooked and processed liver of anko is slicked and washed with salt and then steamed for 20 to 30 minutes with a steamer, and the cooled one is strained. The cooked shellfish is prepared by seasoning the washed shellfish meat with water, salt, mirin, soy sauce, sake, and umami seasonings, simmering for 7 to 10 minutes, and then steaming the drained fish for 10 to 15 minutes. After cooling, the jelly was cut into pieces of about 3 to 5 mm with a cutter, and the jelly that had been cooked was washed with water to remove the salt, and then washed with water, salt, mirin, soy sauce, sake, and umami seasoning. 3. The three species according to claim 1, wherein the three types of seafood are cooked and boiled for 3 to 5 minutes and then left to cool, and the three types of cooked seafood are mixed into the main fish meat raw material. It is steamed kamaboko with seafood.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a process of manufacturing three types of seafood steamed kamaboko according to the present invention.

FIG. 2 is a perspective view showing the same three types of seafood steamed kamaboko.

[Explanation of symbols]

 1 Three types of seafood steamed kamaboko 2 Columnar molded body 3 Thin skin 4 species

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[Procedure amendment]

[Submission date] June 16, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

2. The cooked liver of an angel is removed from the surface by salting and washing, and then steamed for 20 to 30 minutes.
The steamed, heated and cooled ones are filtered and the cooked shells are cooked. The meat of the washed shells is seasoned with water, salt, mirin, soy sauce, sake and umami seasonings and simmered for 7 to 10 minutes. After that, the drained material was steamed for 10 to 15 minutes, allowed to cool, cut into pieces of about 3 to 5 mm with a cutter, and the processed jellyfish was washed with water to remove the salt, then washed with water, Season with salt, mirin, soy sauce, sake, umami seasoning, boil for 3 to 5 minutes, and let it cool down,
A steamed kamaboko with three types of seafood, wherein the three types of seafood cooked are mixed into the main fish meat raw material. ────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 27, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

Claims (2)

[Utility model registration claims] 1. A main fish meat raw material obtained by adding salt, sugar, starch, egg white, mirin, a chemical seasoning, and a preservative to a fish meat surimi.
For 00 parts, cooked angel liver 10-25
Parts, 10 to 20 parts of cooked shellfish, and 10 to 20 parts of cooked jellyfish are added and kneaded to form a seafood mixed material to form a cylindrical molded body. Three types of seafood steamed kamaboko, characterized in that the top surface is wrapped in a thin layer of baked surimi and then steamed and heated to make a kamaboko. 2. The cooked bean paste liver according to claim 1, which is obtained by removing the surface of the cooked bean paste by salt-rubbing, steaming for 20 to 30 minutes with a steamer, and then straining the cooled one. The shellfish was washed with water, salt, mirin, soy sauce, sake and umami seasonings.
After simmering for 10 minutes, the drained product is steamed for 10 to 15 minutes, allowed to cool, shredded to a size of about 3 to 5 mm with a cutter, and the cooked jellyfish is washed with water to remove salt. , This is water, salt, mirin, soy sauce, sake,
Three types of seafood characterized by being seasoned with umami seasonings, simmered for 3 to 5 minutes, left to cool, and mixing these three processed seafood in the main fish meat raw material Steamed kamaboko.