JP3069733B2 - Manufacturing method of dried crab-style loosened meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dried crab meat product from fish meat material.

[0002]

2. Description of the Related Art The applicant of the present invention has previously proposed Japanese Patent Publication No. 58-1905 concerning a dried crab-like loosened meat product using fish meat.

[0003]

The above proposed dried crab-like loosened meat products are often used as instant foods, that is, ingredients for ramen and soups, but it takes about 3 minutes to restore by pouring boiling water. Is required. It is considered that all conventional instant foods can be restored in about 3 minutes by pouring boiling water, but in recent years there is a demand that they be eaten within one minute. The present invention is intended to meet this demand, that is, to provide a dried crab-like loosened product that can be restored within one minute to the market.

[0004]

SUMMARY OF THE INVENTION The present invention provides starch,
A foaming agent such as a swelling agent is added together with a crab extract or a seasoning, and the mixture is kneaded. The mixture is molded into a plate having a thickness of 3 mm, heated, dried to a water content of 20% to 35%, and then colored. At the same time, an aerated fish meat sheet expanded at a high temperature is prepared, and a pair of rollers having a large number of parallel cutting teeth in the longitudinal direction are opposed at intervals of 1 mm, and a rotation ratio is changed between the two rollers. It is characterized by passing through, then cutting to a certain shape and size, and finally drying in a moisture content range of 2% to 20%. On the other hand, instead of using the foaming agent such as the expanding agent described above, the kneaded material may be fed into a foaming machine so as to be aerated with nitrogen gas or air. On the other hand, expansion may be performed by microwave heating.

[0005]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process schematic diagram of a dried crab-like loosened meat product according to the present invention, and FIG. 2 is an enlarged perspective view of a cutting roller used in the manufacturing process. Reference numeral 1 denotes a kneading machine, in which white fish meat, such as salmon, is mainly added, and seasonings such as salt, starch, crab extract, and glycine are added and kneaded at the same time.
Are well kneaded while adding about 1% of a swelling agent containing about 30%.

Reference numeral 2 denotes a transfer pump, which is heated while quantitatively shaping the kneaded material from the kneading machine 1 through a hose 3 into a fish meat sheet s having a thickness of 3 mm from a nozzle port 4 at the tip end. After rotating the drum 5 with the rotating drum 5 by a predetermined distance, it is peeled off by a peeling plate 6 and transferred onto a stainless steel wire mesh heating conveyor 7. At this time, the heating conveyor 7 includes heating means 8 such as gas burners and far-infrared heaters arranged above and below.
a, 8b, the temperature of the fish meat sheet s is approximately 85 ° C. to 9
Heat to 5 ° C.

[0007] Next, reference numeral 9 denotes a dryer, in which the fish sheet s is continuously passed through the dryer 9, whereby the fish sheet s has a water content a of 20% to 35%, preferably. It is dried to be 25% to 30%. Subsequently, reference numeral 10 denotes a coloring roller, and a red color is colored on one side of the fish meat sheet s by rotation of the roller.

Reference numeral 11 denotes a heat-expanding stainless steel wire mesh conveyor, which is a heat-expansion means 11a, 11b such as a gas burner on which the colored fish meat sheet s is vertically disposed.
And heat expansion is performed at a high temperature of about 200 ° C. to 250 ° C., whereby an aerated fish meat sheet s ′ is produced.

Reference numeral 12 denotes a notch roller. As shown in detail in FIG. 2, on the surfaces of a pair of rollers 12a and 12b opposed to each other vertically under a constant gap h, cut teeth Ra and Rb are formed in the longitudinal direction. A fixed deep groove is provided at a constant interval (for example, a 1.6 mm deep groove at a 1.6 mm interval), and the upper roller 12 is rotated by rotation in the directions of arrows (a) and (b).
Then, the aerated fish meat sheet s' is passed between a and the lower roller 12b. At this time, the upper and lower rollers 12a, 12b
Is 1 mm, and the rotation speed ratio between them is 1: 2, and when it passes through the aerated fish meat sheet s ′, about 1 mm
0.5 mm to 1.5 mm notch grooves t on the front and back surfaces at intervals
And a sheet s ″ having a damaged foam film, that is, a fish meat sheet having a gap between the front and back sides.

The above-mentioned cut groove t and the degree of distortion can be varied by changing the deep groove of the upper and lower rollers 12a and 12b and the rotational speed ratio of both, but in the present invention, the ratio is 1: 2. This is a preferred example.

Reference numeral 13 denotes a vertical / horizontal cutting machine, which has a desired size, for example, 6 × 12, for forming the continuous fish meat sheet s ″.
It is designed to be cut into strips of mm. Then, the cut object is put into the net basket 14, and the drying machine 15
2% to 20%, preferably 5% to 1
It is dried in the range of 0%.

FIG. 3 shows a dried unraveled meat product 16 produced in this way, the surface of which is colored red m, and the lengthwise front and back surfaces of which are cut n like crab meat. Are provided, and a myriad of pores k are present between the front and back in a suitably broken state.

In the above embodiment, the means for adding a foaming agent such as a swelling agent has been described as an aeration means for kneaded fish meat.
It may be carried out by feeding into a foaming machine which is used as a means for aerating the air during manufacture of the pen, and kneading while feeding nitrogen gas or air at a constant pressure.
At this time, the pressure at which the fish meat kneaded material is fed into the foaming machine by the pump means is 4 to 5 kg / cm ² , while the pressure of the gas injected into the foaming machine is about 4 kg / cm ² .

In the above-described embodiment, the heat expansion means has a configuration in which gas burners are disposed above and below a wire mesh conveyor, but microwave heating means may be used instead. In this case, as an experimental example using a microwave heating device, the present invention uses an oscillation frequency of 2450 ± 50 MHz and an oscillation output of 6.4 kw for 2 m.
As a result, the water in the fish meat sheet was instantaneously increased to form many uniform pores.

In the present invention, the water content a is set to 20% to 35%.
%, Preferably 25% to 30%. This is based on a number of experimental results. If the water content is 20% or less, the distribution density of pores k formed in the sheet is insufficient and one minute of pouring hot water is used. Since there is a problem in the resilience within the range, on the other hand, if it is 35% or more, the distribution density of the pores k becomes too large and the moldability is hindered, so the design is made in the above range.

The present invention is constituted as described above. The resilience of the product A manufactured according to the present invention and the product B of Japanese Patent Publication No. 58-1905 proposed by the present applicant with hot water is examined. The results of the comparison are shown in the following table.

[0017]

[Table 1]

[0018]

The dried crab-like loosened meat product produced by the present invention can be reliably restored within one minute (about 30 seconds) by pouring boiling water as described above. This is because countless pores are formed as compared with the product, and many of these pores are in a punctured state.

[Brief description of the drawings]

FIG. 1 is a process schematic diagram of a dried crab-like loosened meat product according to the present invention.

FIG. 2 is an enlarged perspective view of a cutting roller portion used in the above process.

FIG. 3 is a perspective view of a product.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Kneading machine 2 Transfer pump 5 Rotary drum 7 Heating conveyor 9 Dryer 10 Coloring roller 11 Heating device 12 Cutting roller 13 Cutting machine 15 Dryer 16 Dry crab-like loosened meat product

Claims (4)

(57) [Claims] 1. A fish meat is kneaded by adding a foaming agent such as a swelling agent together with a starch, a crab extract, a seasoning and the like, and this is 3 mm thick.
And heated to a moisture content of 20% to 35%
After drying, the surface is colored and an aerated fish meat sheet which is expanded at a high temperature is prepared, and this is rotated with a pair of rollers having a number of parallel cutting teeth in the length direction opposed at 1 mm intervals and rotated. Pass between the rollers with different ratios, then cut to a fixed shape and size.
A method for producing a dried crab-like loosened meat product, characterized in that the product is dried in the range of 20% to 20%. 2. Kneading fish meat while adding starch, crab extract, seasoning and the like, sending the kneaded material into a foaming machine and further kneading under a gas-containing condition such as nitrogen gas or air.
mm and heated to a moisture content of 20% to 3%.
After drying to 5%, an aerated fish meat sheet expanded at high temperature is prepared, and then the surface is colored, and this is opposed to a pair of rollers having a number of parallel cut sheet teeth in the length direction at 1 mm intervals. A method for producing a dried crab-like loosened meat product, characterized in that the product is passed through both rollers having different rotation ratios, and finally dried in a moisture content range of 2% to 20%. 3. Kneading fish meat while adding starch, crab extract and seasoning, shaping it into a plate having a thickness of 3 mm, heating, drying to a moisture content of 20% to 35%, and microwave heating. To create an aerated fish meat sheet that has been expanded evenly,
While coloring the surface, this is passed through a pair of rollers having a number of parallel cutting teeth in the longitudinal direction at intervals of 1 mm and passed between the two rollers with different rotation ratios, and to a constant shape and size. After cutting, moisture content 2% ~ 20%
A method for producing a dried crab-like loosened meat product, characterized in that the product is dried and dried. 4. The dried crab-like loosened meat product according to claim 1, wherein the rotation ratio of the pair of rollers is 1: 2.