JP3589821B2 - How to make surimi snacks - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method of producing a surimi snack having a seafood animal-based surimi as a main raw material and exhibiting a naturally curled shape by baking, and particularly using a seafood animal-based surimi as a main material, starches, seasonings, and the like. The present invention relates to a method for producing a confection that naturally forms a curl when baking in a hot-air oven by utilizing the physical properties of the main raw material of the marine animal and heat-treating the mixture to form a sheet and heating. .
[0002]
[Prior art]
Rolled rice crackers in conventional rolled confectionery foods are mainly found in wheat crackers whose raw material is wheat, but other rolled cookie foods are known as rolled cookies.
[0003]
Japanese Patent Publication No. 55-26 has been proposed as a method for producing rolled wheat crackers using wheat as a main raw material, and Japanese Patent Publication No. 56-19970 describes a method for producing rolled rice crackers using rice as a main raw material. No. has been proposed.
[0004]
In addition, in the conventional method for manufacturing non-woven rice confectionery dough, there is Japanese Patent Publication No. 56-19970 as a method for producing a rolled rice cracker in which a straight line or irregular line is engraved on one side of the non-woven dough and the engraved surface is outside the grilled rice cracker.
[0005]
Furthermore, Japanese Patent Application Laid-Open No. Sho 60-110265 proposes a method for producing a rod-shaped molded product in which the product is wound using a fishery kneaded product.
[0006]
This is a method in which a cookie rolled as a rolled confectionery food is rolled into a roll while the temperature of the dough is high immediately after baking.
[0007]
[Problems to be solved by the invention]
In Japanese Patent Publication No. 55-26, a method of producing rolled wheat crackers using wheat as a main raw material, a liquid dough is heated to a thin layer of cracked rice with a clawless iron plate with a double-sided vertical and horizontal chisels, and then the iron core is removed. Since it is a thing that puts in and quickly rolls in, the core is pulled out and cut off, if the baked rice cracked using an iron plate is peeled off from the iron plate and the iron core is put into the dough that was quickly baked for about several tens of seconds, Since it is hardened and cannot be rolled in, it requires considerable skill, requires manual work and tools to be rolled into an iron core one by one, and has the problem of extremely low production efficiency.
[0008]
In Japanese Patent Publication No. 56-19970, a method for producing rolled rice confectionery rice crackers using rice as a main raw material, the dough temperature and the dough moisture of the non-glutinous rice confectionery dough are set within a certain numerical range, and By engraving a straight line or irregular line on one of the surfaces, the engraved surface is a method of producing a rolled rice cracker by utilizing the fact that the engraved surface extends from the other surface by firing, so this kind of confectionery food In the production technology, setting the correlation between the dough temperature and the dough moisture in the rice confectionery dough itself within a certain numerical range involves a fairly high level of technical difficulties. There is a problem that a measuring device for confirming that the product temperature and the dough moisture are set within a certain range is required, and there is a problem that the production efficiency is reduced and the manufacturing cost is increased for the measurement. Moreover It requires considerably complicated processes and equipment for imprinting straight lines or irregular lines having a certain depth at predetermined intervals on the surface of rice confectionery dough having a certain degree of flexibility, and is technically considerably difficult. There is a problem that production efficiency is inevitably reduced.
[0009]
In Japanese Patent Application Laid-Open No. 60-110265, which is a method of manufacturing a rod-shaped product by winding a sheet-like dough using a fishery kneaded product as a raw material, a predetermined depth is provided on one of the surfaces of the sheet-like dough using a fishery kneaded product as a raw material. A bar-shaped product is manufactured by a winding process in which a groove is cut at an interval and the sheet-like material is moved while being pulled in one direction, and is rolled obliquely at the tip of the sheet-like material to form a rolled body. Therefore, a device for engraving grooves on the surface of a sheet-like cloth having a certain degree of flexibility at a predetermined depth and interval is required, and it is technically quite difficult. Forming by wrapping in a wrapping process while moving while applying a tensile force to the process complicates the manufacturing process and increases the manufacturing cost. To be difficult, yet the product there is a problem that the food can not be formed that Makikon into the hollow exhibits a rod-shaped body.
[0010]
For other rolled confectionery foods, the cookie is rolled using a soft dough immediately after baking in an oven or the like before cooling and curing, or rolled into a roll using an external winding device. This method requires a device for the wrapping process, which requires a high degree of breakage of the dough, requires tools for winding, and is unsanitary and reduces production efficiency. However, when an external winding device is used, there is a problem that the equipment is excessively large.
[0011]
Therefore, the present invention utilizes the raw material specificity of the surimi, that is, lightly curls naturally using the physical properties of the dough accompanying baking by the dough component itself without applying a special outer shape change or external force to the dough. The present invention has been completed as a result of intensive studies on snacks of texture. The details will be described below.
[0012]
[Means for Solving the Problems]
The method for producing a surimi snack of the present invention is characterized in that a seafood animal-made surimi is salted, mixed with a seasoning, molded into a paste-like water species having a thickness of 1 mm to 1.5 mm, and molded at 50 ° C. Steam for 3 minutes to 4 minutes with steam at 80 ° C. and sit in a paste-like water species, then heat-treat one side in an oven at 140 ° C. to 160 ° C. and dry, then 200 ° C. to 220 ° C. in a hot air oven. It is formed by firing at a temperature of ° C. to form a curl.
[0013]
Further, the method for producing a surimi snack of the present invention comprises salting a fishery animal surimi, adjusting starch to the surimi with a dry matter ratio of 40:60, then mixing a seasoning, and exposing to water. A paste-like water species having a water content adjusted to a range of 70% to 76% is molded into a thickness of 1 mm to 1.5 mm, and steamed at 50 ° C to 80 ° C for 3 minutes to 4 minutes to sit and sit. After that, the dough is molded by performing a one-sided heat treatment in an oven at 140 ° C. to 160 ° C., and one side of the side crossing the dough becomes half or less of the length of the other side. After being cut into a rectangular shape, dried, and fired at 200 ° C. to 220 ° C. in a hot air oven, it is formed into a curled shape.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The method for producing a curled snack of the present invention comprises mixing a seafood animal-made surimi, starches, and seasonings into a 1 mm to 1.5 mm sheet, and steaming at 50 ° C to 80 ° C for 3 minutes to 4 minutes. After steaming for a minute, sit down and heat-treat one side in an oven at 140 ° C to 160 ° C.
[0015]
As marine animal surimi, mainly fish such as cod, whip, sea bream, bullfinch, seaweed, blue shark, white shark, mongo squid, octopus, mackerel and various seafood such as crab, sea urchin and shrimp can be used. From the viewpoint of later flavor, taste, availability of raw materials, raw material price, etc., it is preferable to use a sea-grade first-class auxiliary sect with a water content of 75%. Use this surimi, half-thaw it and crush it. It is preferable to cut into chunks of a suitable size, throw it into a silent cutter, grind it, and put 3% salt into 100% surimi in 3 portions and grind it with salt. is there.
[0016]
After salting, starches (potato starch, cornstarch, wheat starch) are added in the range of 40% to 120%, seasonings are further added, and water is sprinkled with cold water to give water species (surimi after salting). The starch and seasonings are added, and the water is appropriately drained with cold water. The water content is adjusted to 70% to 76%.
[0017]
The viscosity of the water species to which the secondary raw materials have been added after the salt mashing is important in order to form a uniform thickness when water is sprinkled with cold water.
[0018]
When the surimi and starches in the water species are 40:60 on a dry matter basis, a water content of 76% is required to maintain this viscosity.
[0019]
In addition, when the ratio of the dry matter of the surimi and the starch is 20:80, the viscosity is too low when the same water content is 76%, and the viscosity is good when the water content is adjusted to 70%. Does not curl spontaneously due to the physical properties of the dough. .
[0020]
When the water species created by these formulations are molded into a sheet, heat-treated, cut, dried, and fired, they exhibit a shape that is naturally curled up due to the physical properties of the dough during firing, and are very light. A textured snack food is formed.
[0021]
In this case, a mixture of surimi and starch in a ratio of 40:60 on a dry matter basis is naturally formed into a curled state at the time of sintering. In order to be naturally curled by baking without forming a state, it is necessary to set the compounding ratio of the surimi and the starches to the above-mentioned numerical value.
[0022]
Water type has a small effect on the physical properties of the surface due to heat treatment on one side when the thickness of the dough exceeds 1.5 mm, does not curl by baking, and forms a sheet when the dough thickness is less than 1 mm. When the fabric is to be peeled off from the thin iron plate after the molding or the heat treatment, the fabric is cut and the molding becomes difficult. Therefore, the fabric thickness of the water species is limited to the range of 1 mm to 1.5 mm.
[0023]
The sheet material that had been heat-treated on one side was peeled off from the thin iron plate and cut into dimensions of 15 mm × 50 mm, 20 mm × 50 mm, 25 mm × 50 mm.
The dimensions of the cut sheet material are formed so that the width is equal to or less than half the length.
[0024]
The dough thus cut is put in a 70 ° C. shelf dryer for 20 to 30 minutes, dried until the dough moisture content becomes 20 to 25%, and after aging overnight, 20 to 30 ° C. shelf dryer is used. Add for 30 minutes and dry until the dough moisture is 12-15%.
[0025]
The dried dough is put into a hot air oven, and a hot air temperature of 200 to 220 ° C. is directly applied to the dough to bake it for about 20 to 30 seconds while the dough is in a floating state. The wind speed at this time was 30 m / sec.
[0026]
A state in which all of the sheet cloths having widths of 15 mm, 20 mm, and 25 mm where the widths of the obtained cut dimensions are different are naturally curled into a curl shape with the surface of the cloth heated by the hot air oven inside. Snack food was obtained.
[0027]
When the mixing ratio of surimi and starch is set to 20:80 with respect to the dry matter of the surimi and starch, the viscosity is too low when the water content and water content is 76%, and the viscosity is good when adjusted to 70%. However, even if the dough using the 20:80 blend with the increased starch content is baked according to the production method of the present invention, the baked dough does not naturally become curled, The object of the present invention of a method for producing a snack of rolled food could not be achieved.
[0028]
The starches were adjusted to a dry matter ratio of 40:60 with respect to the surimi, then a seasoning was mixed, and a paste-like water species obtained by exposing to water was formed into a sheet having a thickness of 1 mm to 1.5 mm. Further, the sheet-shaped dough was steamed with steam at 50 ° C to 80 ° C for 3 to 4 minutes, and was heated at a temperature of 160 ° C on one side. As the heating condition using the steam, the condition of sitting at a high temperature for a short time was used.
[0029]
The steam for steaming the water species formed into a sheet with a thickness of 1 mm to 1.5 mm, if it is steam at a low temperature lower than 50 ° C, the steaming time will take a long time, and so-called low temperature sitting In this case, production requires a long time (for example, steaming at 5 ° C. to 10 ° C. requires 18 hours for steaming), which is not preferable as a production condition and is not practical. In this case, bubbles are generated, which is not preferable. Therefore, it is preferable to set the steam temperature in the range of 50 ° C to 80 ° C.
[0030]
If the time for steaming with steam at 50 ° C to 80 ° C is shorter than 3 minutes, the dough will be insufficiently seated, and if it is longer than 4 minutes, the dough will be hardened more than a proper seating. Since the elongation force (expansion force) at the time of expansion during firing becomes small and the state of curl becomes insufficient, the time for steaming is set in the range of 3 minutes to 4 minutes.
[0031]
If the steam temperature is low and the time is short, sitting will not be possible, and if the steam temperature is too high, air bubbles will occur and the sheet material will be distorted. Therefore, steaming was performed for 3 to 4 minutes with steam at 50 ° C to 80 ° C, and the sheet dough was allowed to sit. Although the moisture content of the seated cloth does not change, the cloth is gelatinized under the influence of high-temperature sitting, so that the next single-sided heat treatment is effective.
[0032]
Under steaming conditions of sitting at a high temperature, both sides of the sheet dough are evenly steamed, and the next open single-side heat treatment at 140 to 160 ° C. has an effect on curling properties. As a cause of this, by applying an appropriate heat treatment to one side, the hardening of the fabric due to thermal denaturation occurs on only one side of the sheet fabric, and the force to stretch during baking is lost, but the other side loses the force to stretch. It is considered that curling occurs because good heating is applied and the stretching force during firing is effective.
[0033]
If the oven temperature is higher than 160 ° C., it is presumed that the dough does not curl due to the hardening of the fabric due to heat denaturation on both sides. In addition, as the thickness increases, the degree of influence of the hardening of the fabric due to heating applied to one surface decreases, and the material does not curl.
[0034]
When the oven temperature is lower than 140 ° C., a change in physical properties due to thermal denaturation is not sufficiently obtained, and a preferable curled product is not obtained at the time of firing. Therefore, the oven temperature is set in the range of 140 ° C. to 160 ° C. Is preferred.
[0035]
If the baking temperature in the hot air oven is lower than 200 ° C., the dough is insufficiently curled due to a small expansion force of the heated dough, and if the baking temperature exceeds 220 ° C., the surface of the curled dough is easily burnt, and it is difficult to control the baking. Therefore, the firing temperature of the hot air oven is preferably set in the range of 200 ° C. to 220 ° C.
[0036]
When the dry matter ratio of the mixture of the water-based surimi and the starches is such that the starch ratio is greater than 60, the elongation force (swelling force) at the time of firing after heating one side of the dough is large in the thickness of the dough according to the present invention. Therefore, the elongation (swelling) of the hardened one side also increases, and the difference in elongation (swelling) between the hardened one side and the other side is small, so that the dough does not curl. The heat treatment cures the dough surface, and during baking, the elongation force (swelling force) of the dough surface becomes smaller than that of the other surface, and this is due to the difference in the elongation force (swelling force).) If it is smaller than 40, the elongation force (swelling force) of the starch is reduced by calcination, and the curl is insufficient. In any case, a curled product cannot be obtained. : Preferably set to 60
[0037]
The sheet material subjected to the single-sided heat treatment in the present invention is peeled from the thin iron plate, cut into dimensions of 30 mm × 50 mm, 40 mm × 50 mm, and 50 mm × 50 mm. When the baking was performed according to the manufacturing method of the present invention and the width was 30 mm, 40 mm, or 50 mm, the fabric was not only curled but also curled up.
[0038]
The sheet material that has been heat-treated on one side is formed into a rectangular strip shape so as to be curled in the longitudinal direction to the state shown in FIG. 1. The condition is the best, and as the length of the short side and the long side approaches the same, the curl state becomes unstable, and the short side is less than half of the long side to obtain a stable curl. Therefore, it is preferable to set the short side of the strip-shaped cloth to half or less of the long side.
[0039]
On the other hand, if the water content is more than 76%, the viscosity becomes low and the fluidity increases, making molding difficult. If the water content is less than 70%, the viscosity becomes high and the water type becomes hard. Therefore, molding is difficult, and therefore, the water content of the water species is preferably set in the range of 70% to 76%.
[0040]
【Example】
Example 1
After cutting 100% of frozen surimi into lump of 50g to 100g, leave it at room temperature for about 1 hour and half-thaw, then grind with a silent cutter, and when the surimi temperature reaches 2 to 4 ° C, 3% Was added in three portions to complete the salting in 10 minutes. For the tara-frozen surimi, an off-season first-class auxiliary sect with a moisture content of 75% was used.
[0041]
Then, starch containing 18% moisture, 46% (potato starch 23%, corn starch 23%), frozen egg white 10%, glycine 1.5%, sodium glutamate 1.0%, alanine 0.5%, crab extract 3%, mirin 3% and cold water were added to adjust the total water content of the water species to 76%, and water was sprinkled for 5 to 10 minutes until the water became smooth.
[0042]
The finished smooth paste-like water species is molded into a sheet having a thickness of 1 mm to 1.5 mm on a thin iron plate coated with a release oil, and this is placed in a 50 to 80 ° C. steamer for 3 to 4 minutes. It was steamed and then heat-treated on one side for 3 to 4 minutes in an oven at 140 to 160 ° C.
[0043]
The obtained sheet-like dough is peeled off from the thin iron plate, cut into a size of 15 mm × 50 mm, the dough is arranged on a wire mesh, and placed in a 70 ° C. shelf dryer for 20 to 30 minutes, and the dough moisture is 20 to 25 minutes. %, And after aging overnight, placed in a 70 ° C. shelf dryer for 20 to 30 minutes and dried to a dough moisture of 12 to 15%.
[0044]
This dried dough was put into a hot air oven, and a hot air temperature of 200 to 220 ° C. was directly applied to the dough, and baked for about 20 to 30 seconds while the dough was in a floating state. The wind speed at this time was 30 m / sec.
[0045]
The obtained baked dough was a rolled snack food having a very light texture, in which the baked dough was naturally curled by heating in a hot air oven.
[0046]
Comparative Example 1
In Example 1, a smooth paste-like water species that had been sprinkled in water was molded into a sheet having a thickness of 1 mm on a thin iron plate coated with release oil, and steamed for 3 to 4 minutes in a 80-90 ° C. sailo steamer. Further, the single-sided heat treatment was performed for 3 to 4 minutes in an oven at 190 ° C.
[0047]
The obtained sheet-like dough was cut, dried and fired under the same conditions and method as in Example 1 below.
The baked dough did not curl into a curl and remained flat.
[0048]
As a result, it was found that if the sheet heating conditions were different, a natural curled fired dough could not be obtained.
[0049]
Example 2
A smooth paste-like water species having a water content of 76% was formed into a sheet with the same composition as in Example 1, and the thickness of the sheet was 1 mm.
[0050]
This is steamed in a 50-80 ° C. steamer for 3-4 minutes, and then heat-treated on one side for 3-4 minutes in a 160 ° C. oven. Then, the sheet-like material is peeled off from the thin iron plate, and the dimensions are 15 mm × 50 mm. Cut into pieces.
[0051]
The dough is arranged on a wire mesh, placed in a 70 ° C. shelf drier for 20 to 30 minutes, dried until the dough moisture content becomes 20 to 25%, and after aging overnight, 20 to 30 ° C. in a shelf drier. The mixture was put for 30 minutes and dried until the dough moisture reached 12 to 15%.
[0052]
The dried dough was put into a hot air oven, and the air at a hot air temperature of 200 ° C. was directly applied to the dough, and baked for about 20 to 30 seconds while the dough was in a floating state. The wind speed at this time was 30 m / sec.
[0053]
When the thickness of the obtained sheet was 1 mm, a rolled-up snack food was naturally curled into a curled shape with the surface heated by a hot-air oven inside.
[0054]
Comparative Example 2
According to the same formulation as in the example in Example 2, the obtained smooth paste-like water species having a water content of 76% was formed into a sheet shape, and only the thickness was different from that in Example 2 so that the thickness was reduced to 0%. It was divided into three groups of 0.8 mm, 1.8 mm and 3 mm, and fired and compared under the same conditions and method as in Example 2 below.
[0055]
When the thickness of the obtained sheet-like dough is 0.8 mm, the dough is cut off when the sheet dough is peeled off from the thin iron plate after the water type is made into a sheet-like shape and the heat treatment is performed. Could not.
[0056]
When the thickness of the sheet-like dough is set to 0.8 mm, moisture remains in the dough to some extent, but as a dry matter, the thickness becomes less than half. It is thought that curl-shaped entangled snacks could not be obtained because of the inability to obtain entangled snacks.
[0057]
When the thickness of the obtained sheet is 1.8 mm, a curled snack bent to a certain degree of arc shape and unevenly by firing is obtained. I couldn't get it.
[0058]
When the thickness of the sheet-like dough is set to 1.8 mm in this manner, the heat applied to the upper and lower surfaces of the dough becomes slow due to the thickness of the dough during the heat treatment, and the strong curling property until the dough is rolled round is lost. It seems to be done.
[0059]
The obtained sheet-shaped dough having a thickness of 3 mm hardly curled by firing.
[0060]
As a result, when the thickness of the sheet-shaped cloth is 3 mm, the sheet is thickly rolled up into a natural curl shape because the thickness is large and the heat-causing effect due to the heat change of the cloth due to the heat treatment is small. It turned out that no snacks were available.
[0061]
Example 3
3% salt, 46% starch (23% potato starch, 23% cornstarch), 10% frozen egg white, 1.5% glycine, 100% frozen tarami (75% moisture) Sodium glutamate 1.0%, alanine 0.5%, crab extract 3%, mirin 3% and cold water were added to adjust the water content of the whole water species to 76%.
[0062]
The composition in this case is such that the surimi and the starches are mixed in a ratio of 40:60 on a dry matter basis.
[0063]
In the same manner as in Examples 1 and 2, the above dough according to this blend was ground, salted, mixed with starches and seasonings, and then watered. It was formed into a sheet having a thickness of 1 mm to 1.5 mm on a painted thin iron plate.
[0064]
This is steamed in a 50-80 ° C. steamer for 3-4 minutes, and then heat-treated on one side for 3-4 minutes in a 160 ° C. oven. Then, the sheet-like material is peeled off from the thin iron plate, and the dimensions are 15 mm × 50 mm. Cut into pieces.
[0065]
The dough is arranged on a wire mesh, placed in a 70 ° C. shelf drier for 20 to 30 minutes, dried until the dough moisture content becomes 20 to 25%, and after aging overnight, 20 to 30 ° C. in a shelf drier. The mixture was put for 30 minutes and dried until the dough moisture reached 12 to 15%.
[0066]
The dried dough was put into a hot air oven, and hot air at a hot air temperature of 200 ° C. was directly applied to the dough, and baked for about 20 to 30 seconds while the dough was in a floating state. The wind speed at this time was 30 m / sec.
[0067]
The obtained dough after firing was a rolled-in snack food that was naturally curled.
[0071]
Example 4
Using the same composition as in Examples 1, 2 and 3, the mixture was ground, mixed with starch and seasonings, and then spread with water. The finished smooth paste-like water type was coated with a release oil. It was formed into a sheet having a thickness of 1 mm to 1.5 mm on a thin iron plate.
[0072]
This is steamed in a 50 to 80 ° C. steamer for 3 to 4 minutes, and then heat-treated on one side for 3 to 4 minutes in an electric oven at 160 ° C., and then the sheet-like material is peeled off from the thin iron plate to obtain a 15 mm × 50 mm, 20 mm It was cut into dimensions of × 50 mm, 25 mm × 50 mm.
[0073]
The dimensions of the sheet-like dough after cutting were such that the horizontal width was less than half the vertical length.
[0074]
The cut dough is arranged on a wire mesh, placed in a 70 ° C. shelf dryer for 20 to 30 minutes, dried until the dough moisture content becomes 20 to 25%, and after aging overnight, 20 pieces are placed in a 70 ° C. shelf dryer. Placed for ~ 30 minutes and dried to a dough moisture of 12-15%.
[0075]
The dried dough was put into a hot air oven, and hot air at a hot air temperature of 220 ° C. was directly applied to the dough, and baked for about 20 to 30 seconds while the dough was in a floating state. The wind speed at this time was 30 m / sec.
[0076]
With the cut widths of 15 mm, 20 mm, and 25 mm, the snack food was curled into a natural curl with the heated surface subjected to one-side heat treatment in an oven inside.
Comparative Example 4
[0077]
The sheet-like material peeled from the thin iron plate obtained in Example 4 was cut into dimensions of 30 mm × 50 mm, 40 mm × 50 mm, 50 mm × 50 mm, and the width of the cut cloth was half of the vertical length. 1 and fired under the same conditions as in Example 4 below.
[0078]
The obtained baked dough had a shape in which the edge of the dough was turned up, and did not become a natural curl.
[0079]
As a result, if the cut dimension of the sheet-like material is one half of the length of the crossing side, and is half the length of the other side, the baking naturally occurs. It was found that curled snacks could not be obtained.
[0080]
【The invention's effect】
Since the present invention is configured as described above, it does not require any special wrapping process or equipment to produce wrapped confectionery food, and curls more naturally during baking due to the unique physical properties of the raw material surimi. There is an excellent effect that a snack food that is rolled up round can be obtained.
[0081]
In the second aspect, the mixture of the surimi and the starches is set to a dry matter ratio of 40:60, so that one side of the dough is hardened by heat denaturation caused by heat treatment of one side of the dough. It is possible to cause a large difference in the elongation force (expansion force) on both sides, which has the effect that the dough can be formed in a curl shape. In addition, the water content and water content are in the range of 70% to 76%. Since it is set, there is an effect that the viscosity of the dough is suitable for molding water species into a sheet shape, and furthermore, a strip type in which the length of the short side of the dough is less than half of the long side Thus, there is an effect that a surimi snack curled in the longitudinal direction can be obtained.
[Brief description of the drawings]
FIG. 1 is a perspective view of a surimi snack manufactured by the manufacturing method of the present invention.
FIG. 2 is a central cross-sectional view of FIG.
[Explanation of symbols]
1 Surimi snack

Claims (2)

After grinding seafood animal surimi, starches and seasonings are mixed, and a paste-like water species obtained by exposing to water is molded into a thickness of 1 mm to 1.5 mm, and steamed at 50 ° C to 80 ° C for 3 minutes. Steamed for 4 minutes to sit in a paste-like water species, then heat-treated on one side in an oven at 140 ° C to 160 ° C and dried, then baked in a hot air oven at 200 ° C to 220 ° C to form a curl A method for producing a surimi snack, comprising: After the seafood animal surimi is ground, the starches are adjusted to the surimi with a dry matter ratio of 40:60, and then a seasoning is mixed in and the paste-like water-species water obtained by exposing to water is reduced to 70% to 76%. %, Formed into a thickness of 1 mm to 1.5 mm, steamed with steam at 50 ° C. to 80 ° C. for 3 minutes to 4 minutes, sat, and then placed in an oven at 140 ° C. to 160 ° C. Forming the dough by heat treatment on one side, cutting and drying into a rectangle such that one side of the crossed side is less than half the length of the other side, and then dried. A method for producing a surimi snack, which is baked at 200 ° C. to 220 ° C. in a hot air oven to form a curl.

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