JP4481403B2 - Bamboo ring with soft salami sausage and manufacturing method thereof - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a bamboo ring with soft salami sausage and a method for manufacturing the same, and more particularly, to a bamboo ring with soft salami sausage wound around a multilayer having a concentric soft salami sausage layer inside a fish paste and a method for manufacturing the same.
[0002]
[Prior art]
Bamboo rings that have been formed and baked with fish meat have been eaten as traditional seafood.In recent years, bamboo rings have been improved to take advantage of the texture and flavor of bamboo rings, and solid cheese, for example, is cut into a rod shape in the center hole of bamboo rings. A product made by inserting a cheese layer with a cheese layer inside the surimi has been proposed.
[0003]
[Problems to be solved by the invention]
The present invention provides a bamboo ring containing soft salami sausage wound in multiple layers and having a new texture and flavor, and a manufacturing method thereof.
[0004]
In the present invention, the first layer of fish paste is formed to a length approximately equal to the outer peripheral length of the skewer, and the second layer of soft salami sausage is approximately equal to the outer peripheral length around which the first layer is wound. Forming the third layer of fish paste into a length substantially equal to the outer circumference around which the second layer is wound, the first layer of fish paste, and the second layer of soft Bamboo rings with soft salami sausage, including a step of placing salami sausage, a third layer of fish paste in the order in which it is wound on the conveying means, and sequentially winding it on the outer periphery of a skewer that can be rotated and moved up and down, and a baking step The thickness of the first layer of the fish meat surimi is 13 to 17 mm, the thickness of the soft salami sausage is 1.0 to 2.0 mm, and the moisture content of the soft salami sausage Is 45-65%, and the Percentage of shift salami is 30% 5 of chikuwa, a method of manufacturing a soft salami sausage containing fish paste.
[0005]
In the method for manufacturing a bamboo ring of the present invention, the soft salami sausage of the second layer is heated or dried without smoking.
Furthermore, in the method for producing bamboo rings according to the present invention, the second layer of soft salami sausage contains 3.0 to 3.3% of salt and 3.0 to 3.5% of spice.
[0006]
[Action]
The soft salami sausage bamboo ring of the present invention has a length substantially equal to the outer circumference of the first layer of fish paste, the second layer of soft salami sausage wound on the first layer, and the second layer. By comprising at least three layers of the third layer of fish meat surimi that has been molded and wrapped, you can feel the presence firmly, without the sense of incongruity that soft salami sausage and fish surimi match and bulge, It is wrapped in fish meat surimi, and the flavor is brewed with taste components such as moisture from soft salami sausage and moisture from fish surimi. In addition, it has a second layer of soft salami sausage concentrically inside the first layer of fish meat surimi and the third layer of fish meat surimi, and the cut surface has a concentric pattern shape that excels in certain aesthetics. It is expressed.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The soft salami sausage-containing bamboo ring of the present invention will be described with reference to FIGS. As shown in FIG. 1 (a), the bamboo ring (10) includes a first layer (1) of ground fish meat, a second layer (2) of soft salami sausage, and a third layer (3) of ground fish meat. The width of the second layer (2) of soft salami sausage is smaller than the width of the first layer (1) of the fish paste and the third layer (3) of the fish paste, The first layer (1) of fish paste and the third layer (3) of fish paste are in contact with each other to cover the second layer (2) of soft salami sausage. Further, as shown in FIG. 1 (b), the cross section is concentrically inside the first layer (1) of the fish paste and the third layer (3) of the fish paste and the second layer of sausage or ham (2 ) And a concentric pattern shape excellent in a certain aesthetic appearance is expressed on the cut surface.
Moreover, the bamboo ring of this invention may put together soft salami sausage and ham as a 2nd layer (2).
[0008]
The 1st layer (1) and 3rd layer (3) of fish surimi are made from raw fish, refined by water exposure, ground and added with salt and other secondary ingredients, The same one used for the production of bamboo rings.
As the second layer (2) of soft salami sausage, a moisture content of 45% to 65% is preferable, which has no sense of incongruity, and has a different texture than fish meat, and soft salami sausage The flavor is brewed with flavor components such as the moisture of the fish and the moisture from the fish paste. Moreover, since it has moderate softness, winding does not return by the elasticity of the 2nd layer (2) of a soft salami sausage after winding.
[0009]
As the sausage, soft salami sausage is preferable, and the moisture content of the soft salami sausage is preferably 45% to 65%, particularly preferably 50% to 55%.
Soft salami sausage uses only pork and beef as raw meat, and as appropriate, for example, starch, flour, corn meal, vegetable protein, egg protein, milk protein, blood protein, etc. Binder, salt, sugar and other seasonings, garlic, black pepper, white pepper, mustard and other spices are added and mixed into a casing, then heated or dried without smoking or smoking Is used. For example, heating is performed by boiling, and it is not necessary to perform a drying process by cooling it.
[0010]
Soft salami sausage, for example, seasonings such as salt and sugar, spices such as garlic, black pepper, white pepper, mustard, etc. are appropriately added, but the amount may be added more than usual. preferable. For example, the salt is usually 2.4% and the spice is 0.3 to 0.5%. However, in the soft salami sausage wound around the fish meat of the present invention, the salt is 3.3% and the spice is 3%. It is preferable to make it 0.0 to 3.5%. It is preferable to increase the seasonings and spices in order to balance the flavor of the soft salami sausage with the fish meat surimi to be wrapped.
As a concrete example of soft salami sausage, beef 58-60%, pork 26-30%, binder 3.5-7.0%, salt 3.0-3.3%, spice The moisture content is 3.0 to 3.5% and the moisture content is 45% to 65%, preferably 50% to 55%.
Soft salami sausages are smoked and non-smoky, but soft salami sausages with a strong smoke odor may feel strange when placed in a bamboo ring, and also affect the physical properties of fish meat surimi Therefore, the one with less strong smoke odor will be a more savory bamboo ring.
As ham, pork is salted, smoked, boiled and given a unique flavor. For example, bon les ham, loin ham, shoulder ham, berry ham, and lux ham are used.
[0011]
The production of the bamboo rings with soft salami sausage according to the present invention will be described with reference to FIGS.
FIG. 2 is a perspective view of the manufacturing apparatus. First layer (1) of fish meat surimi constituting a bamboo ring with soft salami sausage, second layer (2) of soft salami sausage and third layer (3) of fish meat surimi Are placed on a belt conveyor (7) which is a conveying means in the order of winding.
The first layer (1) of fish paste is formed to a length approximately equal to the outer peripheral length of the skewer (5) with a forming drum (not shown).
The second layer (2) of soft salami sausage is sliced and cut to a length approximately equal to the outer circumference around which the first layer of fish paste is wrapped. The soft salami sausage may be supplied by slicing to a required thickness using a block formed in advance in a block having a length substantially equal to the outer peripheral length around which the first layer is wound. For example, a casing or the like is filled and heated by a rectangular retainer. Some corners fall, but it can be molded into almost the required block.
The third layer (3) of the fish meat surimi is formed with a forming drum to a length substantially equal to the outer peripheral length around which the second layer is wound.
[0012]
The skewer (5) to be wound is provided on the skewer support (6) so as to be rotatable and vertically movable. Also provided with a piano wire (9) for peeling the first layer (1) of fish meat surimi, the second layer (2) of soft salami sausage and the third layer (3) of fish surimi sausage from the belt conveyor (7) Yes.
While conveying the belt conveyor (7) on which the first layer (1) of fish paste, the second layer (2) of soft salami sausage, and the third layer (3) of fish paste are conveyed in the direction of the arrow It is wound around the skewer (5) sequentially.
[0013]
In the winding process, as shown in FIG. 3A, the first layer (1) of the fish paste on the belt conveyor (7) is conveyed in the direction of the arrow and touches the skewer (5). 3), and as shown in FIG. 3 (b), the skewer (5) is rotated and moved up by the moving motion of the belt conveyor, and the first layer (1) of the fish paste is wound. Next, as shown in FIGS. 3C and 3D, when the second layer (2) of soft salami sausage is transported to the lower part of the skewer (5), the second layer (2) of soft salami sausage becomes piano. As the skewer (5) rotates and moves upward, it is wound around its outer periphery while being peeled off by the wire (9) and adhering to the first layer (1) of fish paste that has been wound around. Furthermore, as shown to FIG.4 (e) (f), the 3rd layer (3) of fish meat surimi is similarly wound on the 2nd layer (2) of soft salami sausage being wound.
Thereafter, the molded product wound on the skewer is appropriately heated by baking, steaming, etc., and the skewer is pulled out to obtain a bamboo ring (10) with soft salami sausage as shown in FIG.
[0014]
The winding condition of the second layer (2) of the soft salami sausage is preferably about 1.0 mm to 2.0 mm when the thickness of the first layer (1) of the fish paste is 13 to 17 mm. Since the thicker one has a strong return, when it is wound on a skewer, the outer fish paste third layer (3) is peeled off. The thin ones feel unsatisfactory and have little flavor of soft salami sausage. The proportion of soft salami sausage is preferably 5 to 30% of that of bamboo rings.
Also, when the molded product on the skewer is heated, the soft salami sausage inside is wrapped in fish paste, so its moisture does not evaporate, rather it is such as moisture from fish paste The taste component brought out a moderate hardness and taste.
[0015]
In the bamboo ring of the present invention, the soft salami sausage that is the second layer will be described with reference to FIG. 5 and FIG. As shown in FIG. 5, the bamboo ring (10) is composed of a first layer (1) of fish paste, a second layer (2a) (2b) (2c) of three strip-shaped soft salami sausages, and a fish paste. The third layer (3) is included. Three strip-shaped soft salami sausage second layers (2a), (2b) and (2c) are placed concentrically inside, both sides of the first layer (1) of fish paste and fish paste The third layer (3) is in contact with and covers the second layers (2a), (2b) and (2c) of the soft salami sausage. As shown in FIG. 6, the first layer (1) of fish groundnut, the second layer of two strip-shaped soft salami sausages (2a) (2b) (2c) and the third portion of ground fish meat as shown in FIG. The layers (3) are placed on the belt conveyor (7) which is a conveying means in the order of winding, and the belt conveyor (7) is sequentially wound around the skewer (5) while being conveyed in the arrow direction.
[0016]
【Example】
As an example of the present invention, a bamboo ring with soft salami sausage will be described.
The 1st and 3rd layer fish meat surimi constituting the bamboo rings with soft salami sausage had a moisture content of 70 to 75%. The second layer of soft salami sausage is 59% beef, 29% pork, 4% binder, 3.3% salt, 3.1% spice, mixed, filled, heated in a retainer The cooled one was used. Its moisture content was 50%.
[0017]
This bamboo wrinkle with soft salami sausage is soft and soft, so you can feel the presence of it without a sense of incongruity. Moreover, it was wrapped in fish meat surimi, and the flavor was brought out with taste components such as moisture from soft salami sausage and moisture from fish surimi, and it was moderately hard. In addition, the seasonings and spices soft salami sausage and the fish paste were melted together, and the flavor was balanced.
[0018]
【The invention's effect】
According to the bamboo wrapping soft salami sausage with multi-layered wrapping of the present invention, the soft salami sausage and the fish paste are matched and there is no sense of incongruity, and it can be felt firmly, and it is wrapped in meat paste It has the effect of having a new texture and flavor that is flavored with taste components such as moisture from soft salami sausage and moisture from fish meat surimi.
[Brief description of the drawings]
FIG. 1 is a diagram for explaining an embodiment of a bamboo ring with soft salami sausage of the present invention. FIG. 2 is a diagram for explaining an embodiment of the manufacture of the present invention. FIG. 3 is an explanation of an embodiment of the manufacture of the present invention. FIG. 4 is a diagram for explaining an embodiment of the production of the present invention. FIG. 5 is a diagram for explaining another embodiment of the present invention. FIG. 6 is another embodiment of the production of the present invention. Figure explaining symbols [Explanation of symbols]
1 1st layer of fish meat surimi 2 2nd layer of soft salami sausage 3 3rd layer of fish surimi sausage Bamboo rings with soft salami sausage

Claims (3)

A fish paste product is formed to a length approximately equal to the outer peripheral length of the skewer, a second layer of soft salami sausage is formed to a length approximately equal to the outer peripheral length around which the first layer is wound, and the third layer A step of forming the fish paste of 3 to a length substantially equal to the outer circumference around which the second layer is wound, a fish paste of the first layer, a soft salami sausage of the second layer, a fish of the third layer A method of producing a bamboo ring with soft salami sausage, including a step of placing a surimi molded product on a conveying means in the order of winding and winding the product sequentially on the outer periphery of a skewer provided to be rotatable and vertically movable, and a firing step , The thickness of the first layer of fish meat surimi is 13 to 17 mm, the thickness of the soft salami sausage is 1.0 to 2.0 mm, the moisture content of the soft salami sausage is 45-65%, Soft salami sauce Proportion of di is 30% 5 chikuwa method of soft salami sausage containing fish paste.   The method for producing a bamboo ring with soft salami sausage according to claim 1, wherein the second layer of soft salami sausage is heated or dried without smoking.   3. The method for manufacturing a bamboo ring with soft salami sausage according to claim 1, wherein the soft salami sausage of the second layer includes salt at 3.0 to 3.3% and spice at 3.0 to 3.5%.

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