JP3345368B2 - Crab foot meat-like kneaded product and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneaded product mainly made of fish meat surimi and the like, which is provided with a large number of cuts so as to produce a cut kneaded product having a texture like crab foot meat. It is about the method.

[0002]

2. Description of the Related Art Various products have been proposed as the above-mentioned products and methods for producing the same. Furthermore, there is a demand for a method for easily and inexpensively producing a product having a texture and appearance close to a real product. Have been.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in order to meet the above-mentioned demands, and provides a product having a texture and appearance which are quite close to real crab foot meat in a small number of steps with ease and at low cost. An object of the present invention is to provide a crab foot meat-like kneaded product that can be produced and a method for producing the same.

[0004]

According to the present invention, a bar-shaped body is formed by winding a surimi sheet to an appropriate diameter and then forming the bar-shaped body.
Is vertically divided into two, and cuts that are symmetrically inclined with respect to the length direction are cut in the rod-shaped body at narrow intervals,
The above object has been solved by a method for producing a crab foot meat-like kneaded product, which is characterized by being cut into an arrow blade shape. This place
In this case, as the surimi sheet, wind from the beginning to the end
May gradually increase in thickness toward the edge.
You.

In the present invention, the winding is started from the winding start end.
Cut the surimi sheet, which gradually increases in thickness
To form a rod-shaped body, and the rod-shaped body
Cut symmetrically at a small interval
And cut into an arrow blade shape.
The above problem has been solved by a method for producing a crab foot meat-like kneaded product . In this case, the rod-shaped body is cut before the cut is formed.
It may be divided vertically into two.

[0006]

Embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 shows a first manufacturing method according to the present invention.
A surimi sheet 1 having a thickness of about 1 mm is manufactured, and cut grooves 2 are formed at small intervals (for example, 1 mm) (step a). Although the depth of the kerf 2 is arbitrary, it is generally about one-half to two-thirds the thickness of the surimi sheet 1.

The main material of the surimi sheet 1 is, for example, ground meat obtained by adding starch, salt, seasoning, egg white and the like to fish meat such as walleye pollock. In order to make it crab-flavored, flakes such as crust such as crab etc. are mixed into a surimi in a flake form, or the crust is ground into a paste form.
It may be mixed with about 5% surimi. Also,
Crab flavor or calcium may be added to the surimi. In practice, frozen surimi is put into a mortar and crushed and salted and cooked in many cases. Surimi Sea
G1 may be used as is (heated later) or may be heated.

After the surimi sheet 1 is rolled into a roll having a diameter of about 2 to 3 cm to form a rod 3 (step b,
c) If necessary, a half-cylindrical object 3a is generated by dividing the object into two in the vertical direction (step d). Next, the rod-shaped body 3 or the semi-cylindrical body 3a is cut into an arrow blade shape to obtain an arrow blade-shaped body 4 (step e, the one processed from the rod body 3 becomes more rounded). ).

At the time of forming the arrow blade-shaped object 4, at the same time, a cut 5 that is inclined with respect to the length direction thereof is formed symmetrically. The cut 5 may be formed at both ends in the width direction, leaving the non-engraved portion 6 at the center (FIG. 1).
(E)) Alternatively, the central portions may be connected while leaving the non-engraved portions 7 on both side ends (FIG. 2). In addition, as shown in FIG. 1E, a cut 8 extending in the length direction may be formed in the non-engraved portion 6 at the center. Each of the cuts 5 and 8 may extend through to the lower side or may be stopped halfway. The arrow blade-shaped product 4 manufactured in this manner is then appropriately wrapped in a film and reheated to obtain a product.

The second manufacturing method shown in FIG. 3 is similar to the first manufacturing method except that the step of engraving the kerf 2 in the first manufacturing method is omitted.
The following illustration and description are omitted. The product manufactured by this method is less likely to be unraveled in the mouth than the product manufactured by the first manufacturing method because there is no kerf 2.

A third manufacturing method shown in FIG. 4 is different from the first and second manufacturing methods in that the roll-up shape is not a circle but an ellipse, and the other steps are the first or second manufacturing method. Same as the method. The product manufactured by the third method is flatter than the product manufactured by the first or second method.

The surimi sheet 1 used in the first to third manufacturing methods may have a uniform thickness as a whole, but may be from the leading end side 1a to the trailing end side 1b.
The thickness may be adjusted so that the thickness gradually increases toward (FIG. 5). In such a case, the winding operation becomes smooth and the winding state becomes tight.

In any of the above manufacturing methods, the surimi sheet 1 may be cut into a predetermined size in advance, or may be cut into a predetermined length after winding. In the latter case, the cutting operation can also be performed in the arrow blade shape forming step.

[0014]

According to the present invention, as described above, according to the present invention, it is possible to obtain a crab foot meat-like kneaded product having an appearance and texture close to the real thing easily with a small number of steps and at low cost. is there.

[Brief description of the drawings]

FIG. 1 is a processing step diagram of an embodiment of a method according to the present invention.

FIG. 2 is a perspective view of a configuration example of a kneaded product according to the present invention.

FIG. 3 is a view showing a part of a processing step of another embodiment of the method according to the present invention.

FIG. 4 is a view showing an example of the shape of a rod-shaped object manufactured by still another embodiment of the method according to the present invention.

FIG. 5 shows a further embodiment of the method according to the invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Surimi sheet 2 Cut groove 3 Rod-shaped body 3a Semi-cylindrical material 4 Arrow blade-shaped material 5 Cut 6 Non-engraved part 7 Non-engraved part 8 Cut

Claims (4)

(57) [Claims] After a surimi sheet is rolled up to an appropriate diameter to form a rod, the rod is vertically divided into two , and a cut is made in the rod in such a manner as to be symmetrically inclined with respect to its length direction. A method for producing a crab foot meat-like kneaded product, wherein the product is cut at narrow intervals and cut into an arrow blade shape. 2. The method according to claim 2, wherein said surimi sheet is a roll starting end.
Use a material that gradually increases in thickness from the end to the end of the winding
A method for producing the crab foot meat-like kneaded product according to claim 1. 3. From the winding start end to the winding end end,
First, roll the thickened surimi sheet to the appropriate diameter and stick
After forming the rod-shaped body, the rod-shaped body is paired with respect to its length direction.
While engraving cuts that are nominally inclined at narrow intervals,
Crab foot meat-like kneading characterized by being cut into arrow feather shape
Product manufacturing method. 4. The rod-shaped member is cut into two pieces prior to the cutting.
The crab foot meat-like kneaded product according to claim 3, which is vertically divided into two pieces.
Construction method.