JPH01128769A - Production of boiled fish paste with fibrous form - Google Patents

Abstract

PURPOSE:To readily obtain the title inexpensive boiled fish paste of taste, suitable for crab-flavored croquettes etc., by jetting, using a highly pressurized air, a boiled fish paste raw material prepared by grinding down fish meat followed by putting to heating process. CONSTITUTION:First, a boiled fish paste is prepared by grinding down e.g. a fish meat which has been subjected to a meat grinder followed by immersion in water and dehydration, and if desired, by flavoring. Thence, this paste is put in a container with a port to extrude it each timer with a specified amount, and a highly pressurized air of 2-15kg/cm<2> is jetted against it to effect adherence to a heated plate at 50-200 deg.C such as a rotating disc, thus obtaining the objective boiled fish paste.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention involves subjecting Surimi or fish to a meat harvesting machine, exposing it to water, thoroughly crushing the dehydrated fish meat, and then placing the fish meat at the outlet of a container to a high gas level. This invention relates to the production of smoked pottery processed foods, in which fibrous kamaboko is produced by spraying under pressure, heating by steam heating, roasting, or other heating methods, and then allowing to cool.

[Conventional technology]

Conventionally, the raw material for kamaboko prepared by sufficiently crushing the fish meat of the present invention has never been made into fibrous kamaboko by injection.

A common type of kamaboko is crab leg-style kamaboko, which is made by cutting strips of kamaboko into thin pieces like somen noodles, and the fibers are large, and the raw material for manufacturing is limited to high-quality surimi. There is.

[The problem that the invention attempts to solve]

The present invention uses all raw materials for fermented fish meat products to easily produce delicious and inexpensive fibrous kamaboko.

[Means for solving problems]

In the present invention, the fish meat obtained by harvesting surimi or fish, soaking it in water, and dehydrating it is sufficiently crushed in a crusher etc., the seasoning is completed, and then it is molded and heated to make kamaboko. If the kamaboko raw material is kneaded and is fluid, it will flow out from the lower part of the container under its own weight at the outlet, and materials that cannot flow out under its own weight will flow out easily from the container to the outlet. Apply pressure to the outlet or use a meat feed pump to send the kneaded kamaboko ingredients to the outlet.
゛In order to ensure that a constant amount of material always comes out at the outlet even in the case of misalignment, the pressure of the material at the outlet should be kept constant according to the size, angle, direction, shape of the outlet, particle size of the material, viscosity, etc. In accordance with Pernoulli's theorem, the material at the outlet of the material is injected at the center of the material at a pressure range of 2υ to 20υ using a high-pressure gas injection to a place where the material is heated. Also, spraying is performed by adjusting the spray pressure so that the fibers of the sprayed material have a size that suits the purpose.In other words, if the material and other conditions are exactly the same, and only the spray pressure is increased, the material will be sprayed. In general, materials are atomized and fly far away, and if the injection pressure is low and the material is injected, it generally falls close to the material in the form of coarse particles.If the material is made into fine particles and is injected at high pressure, the surface of the fine particles will be covered by the time it reaches the heater. The particles of kamaboko are so small that they are heated up by the preheating of the heater and rarely fall onto the heating plate and stick to the heating plate.For example, if you collect them, roll them, and coat them in batter, you can make crab-flavored croquettes. It can be made into food that can be eaten by the elderly and young children.

It is also said that kamaboko (kamaboko) tastes better if the fish meat is roasted in fine particles.

Also, if you reduce the injection pressure and inject coarse particles at low pressure, they will fall onto the heating plate near the injection port and will easily stick to the heating plate, so it is recommended to apply a very small amount of fat on the heating plate. .

A single heating plate is sufficient when producing a very small amount of sprayed fiber kamaboko, but when producing a large quantity, a rotating disc is used, or an endless heating plate is used when producing a large quantity. Rotating rollers are placed at both ends of the strip, and the material is sprayed onto the front strip. Materials on the endless strip are heated by steam heating from the back side of the strip. When the surface of the strip is heated from the upper part by roasting, etc., the kamaboko on the surface of the strip immediately reaches a temperature of 70℃ or higher, so it is quickly heated and becomes kamaboko. The material is sprayed onto the top of the belt conveyor, and the back side of the upper band is heated with steam, and the surface is roasted and heated to form the fibers into kamaboko. Kamaboko-shaped kamaboko fall one after another from the end of a belt conveyor.Kamaboko becomes kamaboko when kamaboko raw material is heated to 70℃ or higher.So, for example, if N fine particles are injected into the injection chamber by high-pressure injection, the temperature of the injection chamber will increase. If it is heated to about 80 degrees Celsius, the particles are ultrafine, so it takes time for them to fall onto the belt conveyor in the injection chamber. Once they fall on the belt conveyor, ultrafine kamaboko can be made in 1 to 3 minutes. Collect these. For example, the above-mentioned crab-flavored croquettes can be made with the best quality food.For example, the inside of the crab-flavored croquette can be rolled up with a fibrous kamaboko (sprayed kamaboko) with a crab-like taste, wrapped in starch or the like, and coated with oil and soot.

In addition, if the kamaboko raw material is made into coarse particles and injected into the injection chamber by low-pressure injection, the kamaboko raw material becomes coarse particles and falls near the injection port.In this case, as mentioned above, apply a very small amount of fat to the surface of the belt conveyor. In reality, even if you do not apply fat, the fat contained in fish meat is unlikely to be able to withstand it.If the coarse particles that fall into the Peltoco/Bear are heated to 75℃ or higher, they will turn into fibrous kamaboko. , this can be collected and used as the contents of a hamburger steak, for example.

If the heating temperature is 50C, the kamaboko will not be completed, but if you want to collect these fibrous kamaboko and make crab-flavored croquettes as mentioned above, heat them to 50C, which is the temperature for fish meat swari, and coat them. When producing oil and soot [because the temperature will exceed 75°C, the heating temperature of the fibrous kamaboko by injection should be set to 5°C.
In some cases, the temperature is as low as 0°C. The kamaboko produced in this way is swaried in its fibrous state, and as it deforms during the swariing process, it does not have much elasticity, making it a good material for hamburgers.

The high temperature of 200°C indicates the highest temperature of the oil tank when sooting the fibrous kamaboko by spraying, and it is generally recommended to soot at 120°C to 170°C.

The speed of the conveyor can of course be adjusted, and the fibrous kamaboko produced by spraying is received at the point where the conveyor falls, and while it is left to cool, it is packaged and sterilized as fish food in the next process, such as crab-flavored croquettes or hamburgers. will be sold.

The conveyor is not limited to a belt plate, and a wire mesh can also be used, but it is convenient when it is necessary to separate the ultrafine particles, since the ultrafine particles of kamaboko spill out of the eyes.

Heating methods include steam heating, roasting, oil soot, far infrared heating, microwave heating, etc., but it is generally best to use steam heating, roasting, or a combination of both.

The exit of the material is generally a conical exit, and the pressure at the exit of the material is kept constant, the smaller diameter of the cone is used as the injection port, and the center has an injection device that can freely adjust the injection pressure. .

〔Example〕

An example in which Surimi is used as the raw material will be described below.

Thoroughly crush the surimi using a silent cutter or crusher, season it, and place it in a container equipped with a pump that has a constant extrusion pressure to achieve the best viscosity for injection, and the extrusion opening is a small conical one. A pipe with a pressure of 3υ from a compressor is installed in the center of the nozzle in parallel, and the tip of the nozzle is about 3 times the diameter of the extrusion port from the tip of the extrusion port of the container. Place the nozzle in the position, and set the diameter of the nozzle to be 4th of the diameter of the extrusion nozzle of the container. The fish scatter in front of the injection port and fall onto a belt conveyor that is heated with steam from the bottom and an electric heater from the top.The injection location and belt conveyor are separated from the outside by an enclosure. The fiber-shaped kamaboko raw material is heated to a temperature of about 80°C by an electric heater from a position where the injected material is not exposed.The kamaboko raw material is heated from the top and falls onto the belt conveyor. Although the surface of the belt is somewhat hard, it is a good idea to first wipe the surface of the belt and conveyor with a greasy cloth to prevent it from sticking to the belt conveyor. The fibrous kamaboko on the belt conveyor, which is rotating so as to be sent in the direction of spraying, has a temperature of 85% on the surface of the belt conveyor.
It falls into a fibrous kamaboko in about 2 minutes after dropping to a temperature of around 30°F.If the material extrusion port is too large or the injection pressure is too low, the fibrous kamaboko produced by the injection may not become fibrous and may become dumped. It is also related to the cultivation of materials.

When the fibrous kamaboko is produced by spraying, it is collected and made into crab-flavored croquettes.Of course, since the additives that give the crab flavor are added to the container during the initial sowing, they are coated with batter and made with oil and soot. Just come.

In order to produce a large quantity of health food at a low cost, sardine minced meat with some sardine bones can be thoroughly crushed with a cutter, and fibrous kamaboko can be produced by injection using the method of the present invention, and the fibrous kamaboko can be collected and made into hamburgers. It is a good health food.

In order to produce a crab style, a pipe with a diameter of about 1M is attached diagonally to the material extrusion port, and the color of the crab's legs is produced as a thin line by the injection pressure, which produces fibrous kamaboko. The thin crab-colored red parts are colored, which can increase the product value.Other than that, the fiber kamaboko by spraying can be collected and made into grilled fish, boneless, skinless, meat-only grilled fish for the elderly. Therefore, it is a good food for young children.

〔Effect of the invention〕

According to the present invention, high-quality croquettes made from high-quality raw materials, delicious and inexpensive crab-flavored croquettes and hamburgers made from high-catch red fish caught in the seas near Japan can be produced in large quantities with inexpensive equipment, contributing to fish food processing.

that's all

Claims (1)

[Claims] After thoroughly crushing the fish meat and completing the appropriate seasoning, the kamaboko raw material just before being molded and heated is released from the container with a high pressure gas injection pressure of 2 mg in accordance with Pernoulli's theorem.
The material is injected at a pressure of /cm^3 to 15mg/cm^3 to a heating point, heated at a heating temperature of 50℃ to 200℃, and left to cool to produce fibrous kamaboko. A method for producing fibrous kamaboko.