JP3048677U - Steamed kamaboko with three kinds of mountains - 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 three types of mountain products, matsutake mushroom, burdock, and jellyfish. [Constitution] Main fish meat raw material 10 obtained by adding salt, sugar, starch, egg white, mirin, chemical seasoning, and preservative to fish meat surimi
0 to 10 parts of cooked pine mushrooms, 10 to 25 parts of cooked burdock, 10 to 20 parts of cooked burdock
20 parts of seeds are added and kneaded together to form a mountainous mixed material to form a cylindrical molded body. The front surface of the cylindrical molded body is rolled with a thin layer of grilled slicing, and the whole is steamed. It is a steamed kamaboko with three types of mountain sashimi, characterized by being heated to make a kamaboko.

Description

[Detailed description of the invention]

[0001]

[Industrial applications]

 The present invention relates to a new delicacy kamaboko that is made by mixing three types of mountain products, matsutake mushroom, burdock and mountain jellyfish.

[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 the kamaboko-forming ability into the kamaboko, let alone the flavor and texture. It is said that it is technically difficult to create a harmonious kamaboko. For this reason, there has never been a delicacy kamaboko mixed with three types of mountain foods, such as matsutake mushrooms, burdock and mountain jellyfish.

[0003]

[Problems to be solved by the invention]

 Based on many years of experience and research on Kamaboko production, the inventor studied the technology for mixing seeds into Kamaboko, and pretreated the three kinds of mountain foods, matsutake, burdock and mountain jellyfish. It was found that they can be mixed into kamaboko. The present invention uses this knowledge to provide a new kamaboko with a good flavor and texture that incorporates three types of mountain products, matsutake mushrooms, burdock and mountain 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 matsutake mushroom, 10 to 20 parts of cooked burdock, 10 to 20 parts of cooked jellyfish are added and kneaded together. In addition, the surface of the cylindrical molded body is rolled with a thin layer of baked surimi, and the whole is steamed and heated to form a kamaboko.

[0006] A second invention to be registered is that the cooked and processed matsutake mushrooms described in the first invention are seasoned with water, salt, mirin, soy sauce, sake and umami seasoning and boiled for 7 to 10 minutes. The burdock was allowed to cool, shredded to about 3-5 mm with a cutter, and cooked burdock was washed with water and drained bamboo burdock with water, salt, mirin, soy sauce, sake, and umami seasoning. After seasoning and simmering for about 20 to 30 minutes, let it cool down, cut it into pieces of about 3 to 5 mm with a cutter, and wash the processed jellyfish to remove impurities and rotten parts by washing with water. And cut into 3-5mm, seasoned with water, salt, mirin, soy sauce, sake, umami seasoning, simmered for about 20-30 minutes, left to cool, and then cooked. Incorporate mountain food into main fish meat ingredients This is a steamed kamaboko with three kinds of mountain sashimi.

[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 the three types of mountain steamed kamaboko according to the present invention, and FIG. 2 is a perspective view showing the same three types of mountain steamed kamaboko.

[0008] In the figure, 1 is a steamed kamaboko containing three types of mountain sashimi, 2 is a columnar molded body, and 3 is a thin skin obtained by firing a sashimi. The cylindrical molded body 2 includes pine mushrooms cooked and processed into 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, burdock and mountain jellyfish And a seed 4 consisting of In addition, fish meat surimi is a surimi 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.), matsutake mushroom, burdock, mountain jellyfish are prepared and cooked 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.

Pine mushrooms: 6 to 10 kg of matsutake mushrooms are seasoned with water, salt, mirin, soy sauce, sake, and umami seasoning and boiled for 7 to 10 minutes. Shred to ~ 5 mm.

[0012] Gobo: 10-20 kg of bamboo grass burdock is washed with water, drained, seasoned with salt, mirin, soy sauce, sake, umami seasoning, simmered for about 20 to 30 minutes, allowed to cool, and then cut with a cutter. Shred to about 3 to 5 mm.

[0013] Mountain jellyfish: 3 to 4 kg of mountain jellyfish is washed with water to remove impurities and rotten parts, then cut into pieces of about 3 to 5 mm with a cutter, and this is water, salt, mirin, soy sauce, sake, umami. Season with seasonings, simmer for about 20 to 30 minutes, and allow to cool.

Next, the main fish meat raw material cooked and processed as described above, and pine mushrooms, burdock and mountain jellyfish as the seeds 4 are used as materials, and are processed and configured as follows.

[0015] 10 to 25% of cooked matsutake mushrooms and cooked bamboo shoots for 40kg of main fish meat raw material obtained by adding water, salt, sugar, starch, egg white, mirin, chemical seasonings and preservatives to fish meat surimi As shown in Fig. 1, a mixed material of 10 to 20% of scraped burdock and 10 to 20% of cooked jellyfish is added and kneaded, and the mixture is molded into a columnar shape as shown in FIG. Then, the front side surface of the columnar molded body 1 is wound in a paste-like shape with a strip-like thin skin 2 in which a squeezed body is baked. Then, put the glue-wrap in a steamer and heat it 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, a delicious steamed kamaboko having a thin skin on the surface and a delicacy of three kinds of mountain products was kneaded therein.

[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 a main fish meat raw material, which is prepared by adding 10 to 25 matsutake mushrooms. Parts, 10-20 parts of cooked burdock and 10-20 parts of cooked mountain jelly are added and kneaded to form a mountain-shaped mixed material to form a columnar molded body. It is a steamed kamaboko with three types of mountain sashimi, the surface of which is wrapped with a thin layer of grilled sashimi, and the whole is steamed and heated to make a kamaboko.

[0017] Thus, the present invention embodies a delicious steamed kamaboko with a thin skin whose appearance is beautiful and in which three types of mountain delicacies, matsutake mushrooms, burdock and mountain jellyfish, are kneaded. It is. The steamed kamaboko is a new type of delicacy kamaboko that integrates the three kinds of Yamako and Kamaboko that are the seeds, and 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 limitation of the first invention. The cooked matsutake mushroom is seasoned with water, salt, mirin, soy sauce, sake and umami seasoning. Boil for 7 to 10 minutes, drain, allow to cool, shred to about 3 to 5 mm with a cutter. , Mirin, soy sauce, sake, umami seasoning, simmered for 20 to 30 minutes, allowed to cool, shredded to about 3 to 5 mm with a cutter, and prepared mountain jelly was washed with water to remove impurities. After removing the rotten parts, cut into about 3 to 5 mm with a cutter, season with water, salt, mirin, soy sauce, sake, umami seasoning, boil for about 20 to 30 minutes, and let cool These three types of cooked and processed mountain foods are the main fish meat This is a steamed kamaboko with three types of mountain sashimi, characterized by being mixed into the raw materials.

[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] The second invention to be registered is that cooked matsutake mushrooms are seasoned with water, salt, mirin, soy sauce, sake, and umami seasonings and boiled for 7 to 10 minutes. The burdock was cut into pieces of about 3-5 mm with a cutter, and the burdock burdock was cooked. The burdock burdock washed and drained was seasoned with water, salt, mirin, soy sauce, sake, and umami seasoning. Boil it for about a minute, let it cool, cut it into pieces of about 3 to 5 mm with a cutter, and remove the unclean and rotten parts of the cooked jellyfish by washing with water, then cut it to about 3 to 5 mm with a cutter. Shred it, season it with water, salt, mirin, soy sauce, sake, umami seasoning, boil it for about 20 to 30 minutes, let it cool down, and make these three kinds of cooked and processed mountain foods the main fish meat raw material It is characterized by being mixed The steamed kamaboko with the three types of mountain foods according to claim 1.

[Brief description of the drawings]

FIG. 1 is a perspective view illustrating a process of manufacturing a steamed kamaboko with three types of mountain sushi according to the present invention.

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

[Explanation of symbols]

 1 3 types of mountain steamed kamaboko 2 cylindrical 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 matsutake mushrooms are seasoned with water, salt, mirin, soy sauce, sake, and umami seasoning, boiled for 7 to 10 minutes, drained, allowed to cool, and cut with a cutter for about 3 minutes.
The burdock, which has been shredded to 5 mm, cooked and processed, is washed with water and drained. The jellyfish is cut into about 3 to 5 mm with a cutter, and the cooked mountain jelly is washed with water to remove impurities and rotten parts, and then cut into about 3 to 5 mm with a cutter. It is seasoned with mirin, soy sauce, sake, and umami seasoning, boiled for about 20 to 30 minutes, left to cool, and mixed with these three types of cooked and processed mountain foods in the main fish meat raw material. Steamed kamaboko with three kinds of mountains. ────────────────────────────────────────────────── ───

[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, 10-25 parts of cooked pine mushrooms, 10-20 parts of cooked burdock, 10 parts of cooked mountain jellyfish
~ 20 parts of seeds are added and kneaded together to form a mountain-shaped mixed material to form a columnar molded body. The front surface of this cylindrical molded body is rolled up with a thin layer of baked surimi, and the whole is A steamed kamaboko with three types of mountains, characterized by steaming and heating into a kamaboko. 2. The cooked matsutake mushrooms according to claim 1, which are seasoned with water, salt, mirin, soy sauce, sake, and umami seasoning, boiled for 7 to 10 minutes, drained, and allowed to cool. The burdock was cut into pieces of about 3 to 5 mm with a cutter, and the burdock was cooked, and the burdock was washed with water and drained. Seasoned with water, salt, mirin, soy sauce, sake, and umami seasoning.
Simmer for about 0 to 30 minutes, let it cool, and use a cutter for about 3 to
The jellyfish that has been shredded to 5 mm and cooked and processed, after removing impurities and rotten parts by washing with water,
Shred to about 3-5mm with a cutter, season it with water, salt, mirin, soy sauce, sake, umami seasoning, boil it for about 20-30 minutes, let it cool down, and make these three cooked A steamed kamaboko with three types of mountain sashimi, characterized by mixing sashimi sashimi with the main fish meat ingredients.