JPH0144072Y2 - - Google Patents
Info
- Publication number
- JPH0144072Y2 JPH0144072Y2 JP1983132556U JP13255683U JPH0144072Y2 JP H0144072 Y2 JPH0144072 Y2 JP H0144072Y2 JP 1983132556 U JP1983132556 U JP 1983132556U JP 13255683 U JP13255683 U JP 13255683U JP H0144072 Y2 JPH0144072 Y2 JP H0144072Y2
- Authority
- JP
- Japan
- Prior art keywords
- kamaboko
- pizza
- sauce
- cheese
- crust
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013550 pizza Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000019465 surimi Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000020785 dietary preference Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Description
【考案の詳細な説明】
本考案はピザパイの台部を従来の小麦粉に替え
てすり身から構成されたクラストを成型後加熱し
てカマボコ台部を形成し、該カマボコ台部の上面
にいわゆるピザソースを塗布し、次いでチーズ、
肉、野菜等の具を載置してなるピザカマボコに関
するもので、その目的とするところは日本の伝統
的食品であるカマボコと洋食のピザパイをミツク
スして現在の食生活の嗜好にマツチした新規な食
品を提供することにある。[Detailed description of the invention] The present invention replaces the conventional flour for the base of the pizza pie with a crust made from surimi, which is molded and heated to form a semi-cylindrical shell, and a so-called pizza sauce is applied to the top of the semi-cylindrical shell. Spread, then cheese,
This is about pizza kamaboko, which is made with toppings such as meat and vegetables, and its purpose is to create a new product that matches current dietary preferences by combining kamaboko, a traditional Japanese food, with pizza pie, a Western food. The goal is to provide quality food.
次に本考案の実施例を図面に基づいて説明す
る。 Next, embodiments of the present invention will be described based on the drawings.
図面において１は適宜味付けしたすり身から構
成されたクラストを成型後加熱してなるカマボコ
台部で味付は調味料の他、他の食品例えばエビ、
カニ、イカ、タコ、ウニ等の細片またはこれらの
練肉、海藻、キクラゲ、魚卵等を適宜選択、添加
して行う。またクラストの形状は特に限定するも
のではなく円形、四角形、橢円形の他、ハート
形、クローバー形等でもよい。２はソースで該カ
マボコ台部の上部全面に塗布される。該ソースは
いわゆるピザソースでトマト、タマネギ、香辛
料、調味料で構成されている。３は具でチーズ
（例えばナチユラルチーズのシユレツドしたもの、
肉（例えばサラミ、ベーコン等）、生野菜（例え
ば、ピーマン、玉ネギ等）、きのこ（例えばマツ
シユルーム）等を好みにより適宜選択して使用す
る。 In the drawing, 1 is a kamaboko base made by molding and heating a crust made of seasoned surimi, which is seasoned with other foods such as shrimp, shrimp, etc.
This is carried out by appropriately selecting and adding pieces of crab, squid, octopus, sea urchin, etc., or minced meat thereof, seaweed, wood ear fungus, fish roe, etc. Further, the shape of the crust is not particularly limited, and may be circular, square, oval, heart-shaped, clover-shaped, etc. 2 is a sauce that is applied to the entire upper surface of the semicylindrical plate. The sauce is a so-called pizza sauce and is composed of tomatoes, onions, spices, and seasonings. 3 is a topping of cheese (for example, shredded natural cheese,
Meat (for example, salami, bacon, etc.), raw vegetables (for example, green pepper, onion, etc.), mushrooms (for example, pine mushroom), etc. are appropriately selected and used according to preference.
上記の如く本考案のピザカマボコを個別包装し
て冷蔵庫に保存し、食用に供する時にオーブンそ
の他の加熱器で焼成するとカマボコの風味と歯応
えの良いクラストとチーズ等がほどよく溶融して
従来のピザパイでは味わえなかつた和洋折衷の風
味豊かなピザパイを食することができ食生活のバ
ラエテイ化に寄与するところが大である。 As mentioned above, when the pizza kamaboko of the present invention is individually wrapped and stored in the refrigerator and baked in an oven or other heating device when ready for consumption, the kamaboko flavor, chewy crust, and cheese melt just the right amount, making it a traditional pizza pie. This greatly contributes to the diversification of dietary habits, as you can enjoy a richly flavored pizza pie with a blend of Japanese and Western flavors that you would not otherwise be able to enjoy.
第１図は本考案の一実施例の斜視図で、第２図
は第１図のＡ−A′線断面図である。
１……カマボコ台部、２……ソース、３……
具。
FIG. 1 is a perspective view of an embodiment of the present invention, and FIG. 2 is a sectional view taken along line A-A' in FIG. 1...Kamaboko base, 2...Sauce, 3...
Ingredients.
Claims (1)
の形状に成型後加熱してカマボコ台部を形成し、
該カマボコ台部の上面にソースを塗布し、次いで
チーズ、肉、野菜等の具を載置してなるピザカマ
ボコ。 A crust made of seasoned surimi is formed into a desired shape and then heated to form a kamaboko base.
A pizza kamaboko is made by applying sauce to the top surface of the kamaboko stand and then placing ingredients such as cheese, meat, vegetables, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1983132556U JPS6041188U (en) | 1983-08-27 | 1983-08-27 | pizza kamaboko |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1983132556U JPS6041188U (en) | 1983-08-27 | 1983-08-27 | pizza kamaboko |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6041188U JPS6041188U (en) | 1985-03-23 |
| JPH0144072Y2 true JPH0144072Y2 (en) | 1989-12-20 |
Family
ID=30299306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1983132556U Granted JPS6041188U (en) | 1983-08-27 | 1983-08-27 | pizza kamaboko |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6041188U (en) |
-
1983
- 1983-08-27 JP JP1983132556U patent/JPS6041188U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6041188U (en) | 1985-03-23 |
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