JP4750648B2 - Kamaboko manufacturing method - Google Patents

Description

  The present invention relates to kamaboko made from fish meat as a main raw material, and more particularly to a novel kamaboko manufacturing method in which bacon, which is a livestock meat product, is fused.

Kamaboko is a fish food that has been gelled by heat-treating surimi from salted fish meat taken from fish.
This kind of fishery product is characterized by a low fat content, but some consumers feel that the conventional kamaboko is unsatisfactory in the present day when meat products are widely on the table.

  Japanese Laid-Open Patent Publication No. 9-37739 discloses a sausage kamaboko, but the sausage is simply wrapped in a kamaboko, and has a structure similar to a hot dog, and the sausage and kamaboko are fused as food. It is not.

JP-A-9-37739

  An object of this invention is to provide the manufacturing method of the novel kamaboko which united bacon and surimi of fish meat.

In the method of manufacturing kamaboko according to the present invention, bacon is spread and placed on a base table, and surimi with fish meat as the main ingredient is further mixed with 50 to 100 water and 2.5 for surimi 100. A paste-adjusted surimi added with 10 to 10 crushed cheese is spread in layers, and then rolled into a roll while sandwiching the batter-adjusted surimi from one end of the bacon, and the roll-shaped material is heat-treated.

Here, bacon refers to a piece of meat that has been smoked from meat such as pork ribs and is not limited to bulk meat.
Surimi with fish meat as the main ingredient is a fish paste that has been removed from the fish by removing bones, internal organs, skin, etc. Fish are widely used, but are not limited to white fish.
Examples of white fish include walleye pollock, bottom pods, hockey, kitty, clamska, salmon and the like.
Examples of red fish include sardines, mackerel and horse mackerel.
In addition, various seasonings, starches and the like may be added to the fish meat surimi as auxiliary ingredients, and dairy products such as cheese may be mixed.

  In the present invention, surimi from fish meat is sandwiched between bacon and rolled into a roll to produce bacon-wound kamaboko, so that the fat content of bacon and the protein of fish meat are fused, and the nutritional balance It is possible to produce a novel kamaboko food that is excellent in the flavor and has the smoked flavor of bacon.

An example of a method for manufacturing bacon-wound kamaboko according to the present invention will be described below with reference to the drawings.
For example, a surimi prepared by thawing frozen surimi of Alaska pollock is prepared.
The surimi may be made from fish meat or crushed raw surimi.
The thawed surimi is prepared and then added with seasonings such as water and salt and, if necessary, auxiliary materials such as extract and starch, and stirred.
In this case, ionic water that has been subjected to negative ionization treatment using deep sea water as raw water may be used as the adjustment water, or crushed cheese may be mixed.
When crushed cheese is mixed, the flavor of dairy products is added and a new texture is obtained.
A state in which the surimi 2 obtained in this manner is prepared by putting it in a container 5 is shown in FIG.
In this example, water, an extract and a seasoning were added to 20 kg of a walleye frozen frozen surimi, and 1.3 kg of crushed cheese was further mixed to adjust the total amount to 40 kg.
The amount of water is preferably between 50 and 100 with respect to the mass of frozen surimi 100. If the amount of water is small, it will be difficult to spread on the bacon described below, and if the amount of water is large, the fat of bacon As a result, winding becomes worse.
Moreover, the amount of cheese has the good range of 0.5-2.0 kg with respect to 20 kg of surimi mass, and if there is much crushing amount of cheese, food texture will fall.
As shown in FIG. 1, the bacon 1 prepared in advance in the container 3 is spread on a base stand 4 such as a muffler.

Next, as shown in FIG. 2, the surimi 2 is scooped with a spatula-shaped cooking utensil 6 and spread into a layer so as to be applied onto the bacon 1 spread on the base 4 to form a layered surimi 2a.
Next, as shown in FIGS. 3 and 4, one end of the bacon 1 is lifted by the spatula 6a of the cooking utensil 6 so as to be rolled up toward the other end, and the surimi is sandwiched between the bacon. A shaped material 10 is obtained.
At this time, the surplus surimi 2b is removed by the spatula portion 6a and returned to the container 5.
The roll-shaped material 10 thus obtained is heated to 80 to 100 ° C. and gelled to obtain bacon-wound kamaboko.
Then cool and wrap. Moreover, a secondary heat sterilization process is performed as needed.

Shows the state of spreading bacon. The surimi is spread over bacon. The state which shape | molds in roll shape is shown. The state finished in roll shape is shown.

Explanation of symbols

1 Bacon 2 Surimi 10 Roll material

Claims (1)

The bacon is spread and placed on a base stand, and on top of it, surimi with fish meat as the main ingredient , 50-100 water and 2.5-10 crumbled cheese are added to the surimi 100 by weight ratio A kamaboko manufacturing method characterized in that the adjusted surimi is spread in layers and then rolled into a roll while sandwiching the slack adjusting surimi from one end of the bacon, and the roll-shaped material is heat-treated.

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