JPH0144073Y2 - - Google Patents
Info
- Publication number
- JPH0144073Y2 JPH0144073Y2 JP1983189284U JP18928483U JPH0144073Y2 JP H0144073 Y2 JPH0144073 Y2 JP H0144073Y2 JP 1983189284 U JP1983189284 U JP 1983189284U JP 18928483 U JP18928483 U JP 18928483U JP H0144073 Y2 JPH0144073 Y2 JP H0144073Y2
- Authority
- JP
- Japan
- Prior art keywords
- product
- sheet
- shaped
- fibers
- crab leg
- 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
- 235000013372 meat Nutrition 0.000 claims description 8
- 239000000835 fiber Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 12
- 229940023462 paste product Drugs 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000002950 deficient Effects 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【考案の詳細な説明】
本案は繊維構造としてカニ脚肉風の食感が得ら
れる魚肉練製品に係るもので、次にその詳細につ
いて説明する。[Detailed description of the invention] The present invention relates to a fish paste product that has a fiber structure that gives a texture similar to crab leg meat, and the details thereof will be explained next.
カニ脚肉風の練製品の最も一般的な構造は、シ
ート状とした練製品を長手方向に切断若しくは切
れ目を施し、これを集束して棒状体としたもので
ある。しかし前述の練製品は縦に長い繊維を有す
る構造で、食する際長繊維を噛み切る必要がある
ため、カニ脚肉と同様な食感を得ることができな
い。又前記食感を改良した短繊維を有するカニ脚
肉風練製品としては、実公昭57−15670号、実開
昭56−131790号、同56−131891号及び同56−
131892号に開示され公知である。しかし前記の短
繊維練製品は斜め方向に細断状切れ目を入れたシ
ート状中間品を単に積層してなる構造のもので、
実際のカニ脚肉の構造とは異なり平面的に分離す
るため、全体の結合が弱く(つなぎを以つて結合
を強めると短繊維の意義を有しなくなる)保形性
に劣り且つ食した際の粘着感がないのでカニ脚肉
と同様の食感であるとは云い難い。又その製造工
程に於て、中間品の隅部に積層前極短繊維が形成
されるので、積層工程で欠落し易く不良品率が大
きくなる欠点を有する。そこで本案は長短繊維を
組合せると共に、各繊維が斜め一定方向となる構
造とし、より実際のカニ脚肉に近い食感を有する
練製品を提供したものである。 The most common structure of a crab leg-like paste product is one in which a sheet-shaped paste product is cut or slit in the longitudinal direction and then bundled into a rod-shaped body. However, the above-mentioned paste product has a structure with long vertical fibers, and the long fibers must be bitten off when eaten, so it is not possible to obtain the same texture as crab leg meat. Further, as the above-mentioned crab leg meat dough products having short fibers with improved texture, Japanese Utility Model Publication No. 57-15670, Utility Model Publication No. 56-131790, No. 56-131891 and No. 56-
It is disclosed in No. 131892 and is publicly known. However, the above-mentioned short fiber kneaded product has a structure simply laminated with sheet-like intermediate products with diagonal cuts.
Unlike the structure of actual crab leg meat, it is separated in two planes, so the overall bond is weak (if the bond is strengthened with a tether, it loses its meaning as a short fiber), and its shape retention is poor and when eaten. It is hard to say that it has the same texture as crab leg meat because it does not have a sticky feel. In addition, in the manufacturing process, very short fibers are formed at the corners of the intermediate product before lamination, which has the disadvantage that they are easily lost during the lamination process, resulting in a high rate of defective products. Therefore, the present invention combines long and short fibers and has a structure in which each fiber is oriented diagonally in a certain direction, thereby providing a pasted product with a texture closer to that of actual crab leg meat.
本案は狭いもので10mm程度、広いもので約40〜
50mmの幅の異なる5〜8枚のシート状練製品1,
1′,1″……に、各々山形状の筋目2を施して、
僅かに連結されいる繊維状とし、各シートを幅の
大小に対応して順次積層し、而かる後狭少シート
を中心にして常法によつて巻き込み棒状体Aとし
て、公知の後処理(焼き加工、蒸し加工、着色加
工、切断)を施してなるものである。尚最広のシ
ートには繊維が長くならないように適宜縦切れ目
3を施す。 The narrow one is about 10mm, and the wide one is about 40mm.
5 to 8 sheets of dough with different widths of 50 mm 1,
1′, 1″, etc., each has a mountain-shaped streak 2,
The sheets are formed into slightly connected fibers, and each sheet is laminated in order according to the size of the width. After that, the narrow sheet is rolled up in a conventional manner to form a rod-shaped body A, which is subjected to known post-treatment (sintering). processing, steaming, coloring, cutting). Incidentally, vertical cuts 3 are appropriately made on the widest sheet so that the fibers do not become long.
本案練製品は上述の通り中心部が短繊維で、外
側に向つて順次長繊維になると共に、各繊維方向
が一定で且つ斜め方向に形成されているものであ
るから、実際のカニ脚肉に近い構造となり、食し
た際口中で長短の繊維がほぐれ、非常に良好な食
感を得られるものである。 As mentioned above, this kneaded product has short fibers in the center and gradually becomes long fibers toward the outside, and the direction of each fiber is constant and diagonal, so it is similar to actual crab leg meat. It has a similar structure, and when eaten, the long and short fibers loosen in the mouth, giving it a very good texture.
又本案練製品は連続的製造に適した構造でもあ
る。即ち第4図に示すように一枚の幅広のシート
状練製品4をカツテングロール5で幅の異なるシ
ート体1,1′,1″……とし各シートにロール6
で山形状筋目を施した後重積し、公知の集束機7
で集束して棒状体Aとし、適当長さに切断するも
ので、製品中の極短繊維は、棒状体に形成した後
の切断によつて生ずるものであるから、前述した
公知の斜め短繊維を有する練製品のように極短繊
維が脱落して不良品となるようなことがなく、而
かもその製造が容易である等の利点を有するもの
である。 The kneaded product also has a structure suitable for continuous production. That is, as shown in FIG. 4, one wide sheet-shaped dough product 4 is cut into sheet bodies 1, 1', 1'', etc. of different widths using a cutting roll 5, and a roll 6 is applied to each sheet.
After applying chevron-shaped streaks, it is piled up, and a known focusing machine 7 is used.
The ultrashort fibers in the product are produced by cutting after forming the rods, so they are not the same as the known diagonal short fibers mentioned above. This product has the advantage that it does not have ultra-short fibers falling off and becomes a defective product, unlike the paste product having a paste, and is easy to manufacture.
第1図は本案練製品の全体斜視図、第2図は各
シート体の斜視図、第3図は積層状態の端面図、
第4図は本案の製造装置の一例を示すものであ
る。
1,1′,1″……はシート状練製品、2は山形
状筋目、3は縦切れ目。
Figure 1 is an overall perspective view of the kneaded product, Figure 2 is a perspective view of each sheet body, Figure 3 is an end view of the laminated state,
FIG. 4 shows an example of the manufacturing apparatus of the present invention. 1, 1', 1''... are sheet-like dough products, 2 is chevron-shaped streaks, and 3 is vertical cuts.
Claims (1)
目を施すと共に、各シートを順次積層し、幅狭シ
ートを中心に巻き込んで棒状体にしたことを特徴
とするカニ脚肉風練製品。 This crab leg meat dough product is characterized in that each of the sheet-like dough products of different widths is provided with mountain-shaped streaks, the sheets are sequentially laminated, and the narrow sheet is rolled into the center to form a rod-shaped product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1983189284U JPS6095884U (en) | 1983-12-09 | 1983-12-09 | Crab leg meat paste product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1983189284U JPS6095884U (en) | 1983-12-09 | 1983-12-09 | Crab leg meat paste product |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6095884U JPS6095884U (en) | 1985-06-29 |
JPH0144073Y2 true JPH0144073Y2 (en) | 1989-12-20 |
Family
ID=30408135
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1983189284U Granted JPS6095884U (en) | 1983-12-09 | 1983-12-09 | Crab leg meat paste product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6095884U (en) |
-
1983
- 1983-12-09 JP JP1983189284U patent/JPS6095884U/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS6095884U (en) | 1985-06-29 |
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