JPH0475571A - Preparation of chikuwa containing fishes and shellfishes - Google Patents
Preparation of chikuwa containing fishes and shellfishesInfo
- Publication number
- JPH0475571A JPH0475571A JP2057241A JP5724190A JPH0475571A JP H0475571 A JPH0475571 A JP H0475571A JP 2057241 A JP2057241 A JP 2057241A JP 5724190 A JP5724190 A JP 5724190A JP H0475571 A JPH0475571 A JP H0475571A
- Authority
- JP
- Japan
- Prior art keywords
- chikuwa
- conger eel
- conger
- raw material
- eel
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title abstract description 5
- 235000015170 shellfish Nutrition 0.000 title abstract 2
- 241000252099 Conger myriaster Species 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000356 contaminant Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000014102 seafood Nutrition 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241001330002 Bambuseae Species 0.000 claims description 3
- 241000237519 Bivalvia Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000020639 clam Nutrition 0.000 claims description 3
- 235000019465 surimi Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000020993 ground meat Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 241000263300 Paphia undulata Species 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 241000252100 Conger Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
［発明の目的］
（産業上の利用分野）
この発明は、魚介類（例えば、あなご、あさり等）を入
れた竹輪の製造方法に関する。[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a method for producing bamboo rings containing seafood (eg, conger eel, clams, etc.).
（従来の技術）
近年国民生活の向上により、すべての商品において従来
品では飽き足らず、より良い高級品を求める傾向にある
。(Prior Art) In recent years, as people's lives have improved, they are no longer satisfied with conventional products in all products, and are now seeking better and more luxurious products.
特に、食生活においてはことの外その傾向が強く、飽食
の時代とか、いわれる一方、食文化も向上しており、グ
ルメが多く味覚が肥えており、従来の食品では飽き足ら
ずより美味しく、よりグレードの高い高級品が要求され
ている。This tendency is particularly strong in dietary habits, and while it is said that we are living in an era of overeating, food culture has also improved, with many gourmets becoming more discerning in their tastes. High-grade luxury products are in demand.
この傾向は練製品である。蒲鉾や竹輪の分野においても
同様であり、高級魚だけをその原料として製造する蒲鉾
等がある。This tendency is a paste product. The same is true in the fields of kamaboko and chikuwa, and there are kamaboko, etc., which are manufactured using only high-quality fish as raw materials.
そして一方一般庶民の観光客の求める土産物も、通り一
辺のものでは満足せず、その地方の名産品である独特の
商品を求める傾向にあり、竹輪においても然りである。On the other hand, when it comes to souvenirs that ordinary tourists seek, they tend not to be satisfied with just what can be found on the street, but instead seek unique products that are local specialties, and this is also the case in Chikuwa.
そこで、その地方の名産といわれる魚介類を混入するこ
とにより、味はもとより高級思考を満足させる製品を開
発することが要求されている。Therefore, there is a need to develop products that satisfy not only taste but also high-end thinking by incorporating seafood that is said to be a regional specialty.
（発明が解決しようとする問題点）
そこで従来竹輪の原料であるたらを全部別個の材料に変
えることは、コスト高になる。例えば、あなごは大変味
がよいが高級魚であるが、あなご全部をその素材にはで
きず、そこで、味がよく、コストも高くない魚介類を入
れた竹輪の製造方法を提供するものである。(Problems to be Solved by the Invention) Therefore, changing the cod, which is the raw material for conventional chikuwa, to a separate material will increase the cost. For example, conger eel is a high-quality fish with great taste, but the whole conger eel cannot be used as raw material, so we provide a method for manufacturing chikuwa containing seafood that has good taste and is not expensive. .
（問題点を解決するための手段）
以下、この発明の一実施例を図面に従って説明すると、
身を開き、骨を除去したあなごを白焼きし、さらに、白
焼きされたあなごにたれを付けて蒲焼風に焼く工程と、
この焼き上がったあなごを適宜な大きさ（−辺の大きさ
が７〜８ｍｍ程度）に刻む工程と、この刻まれたあなご
を混入物（１）とし、たらを原料とした従来の擂り身（
２）に１５乃至３０％程度混入して練り合わせる工程と
、この練り上がった擂り身を竹輪の形に成形する工程と
、これを表面があなごの蒲焼きの色に近くなるまで焼く
工程との結合からなるものより構成される。(Means for solving the problems) An embodiment of the present invention will be described below with reference to the drawings.
The process of opening the flesh, removing the bones, grilling the conger eel, then adding sauce to the grilled conger eel and grilling it in a kabayaki style.
The process of chopping this grilled conger eel into appropriate sizes (about 7 to 8 mm on the side) and using the chopped conger eel as a contaminant (1) and making traditional surimi (grilled conger fish) made from cod as raw material.
A process of mixing 15 to 30% of 2) with kneading, a process of forming this kneaded minced meat into a bamboo wheel shape, and a process of baking this until the surface becomes close to the color of broiled conger eel. Consists of.
尚、混入物（１）が味付けされたあさりを適宜な大きさ
に刻んだものであってもよい。Incidentally, the contaminant (1) may be seasoned clams chopped into appropriate sizes.
この発明によると、竹輪の原料である擂り身に、味付け
された。あなごを適宜の大きさに刻んで混入して製造す
るため、従来の竹輪にあなごの味が加味されて大変味が
よく、また、製造工程においても簡単であり、高級感も
ある等極めて有益なる効果を奏する。According to this invention, the raw material for making chikuwa, the ground meat, is seasoned. Because the conger eel is chopped into appropriate sizes and mixed in, the conger eel taste is added to the traditional chikuwa, making it very tasty.The manufacturing process is also simple, and it has a luxurious feel, making it extremely beneficial. be effective.
第１図は、この発明の一実施例を示す斜視図である。 １・・・混入物、２・・・擂り身、 FIG. 1 is a perspective view showing an embodiment of the present invention. 1... Contaminants, 2... Ground meat,
Claims (1)
焼き上がったあなごを適宜な大きさに刻む工程と、この
刻まれたあなごを混入物とし、たらを原料とした従来の
擂り身にこの混入物を混入して練り合わせる工程と、こ
の練り上がった擂り身を竹輪の形に成形する工程と、こ
れを表面があなごの蒲焼きの色に近くなるまで焼く工程
との結合からなることを特徴とする魚介類を入れた竹輪
の製造方法。 ［２］混入物が、あさりを味付けし、適宜な大きさに刻
んだものであることを特徴とする特許請求の範囲第１項
記載の魚介類を入れた竹輪の製造方法。[Claims] [1] A step of grilling the conger eel in a kabayaki style with sauce added to it, a step of chopping the roasted conger eel into appropriate sizes, and using the chopped conger eel as a contaminant and using cod as a raw material. A process of mixing this additive into the conventional surimi and kneading it, a process of forming this kneaded surimi into the shape of a bamboo wheel, and a process of baking it until the surface becomes close to the color of broiled conger eel. A method for producing chikuwa containing seafood, characterized by combining with. [2] The method for producing chikuwa containing seafood according to claim 1, wherein the contaminants are seasoned clams and chopped into appropriate sizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2057241A JPH0475571A (en) | 1990-03-07 | 1990-03-07 | Preparation of chikuwa containing fishes and shellfishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2057241A JPH0475571A (en) | 1990-03-07 | 1990-03-07 | Preparation of chikuwa containing fishes and shellfishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0475571A true JPH0475571A (en) | 1992-03-10 |
Family
ID=13050039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2057241A Pending JPH0475571A (en) | 1990-03-07 | 1990-03-07 | Preparation of chikuwa containing fishes and shellfishes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0475571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3024628U (en) * | 1995-11-13 | 1996-05-31 | 株式会社スグル食品 | Crow bandage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58134971A (en) * | 1982-02-01 | 1983-08-11 | Ajikan:Kk | Production of processed food like kabayaki (seasoned and roasted eel or conger) |
| JPS6125449A (en) * | 1984-07-14 | 1986-02-04 | Ishihara Suisan Kk | Production of nourishing health food |
-
1990
- 1990-03-07 JP JP2057241A patent/JPH0475571A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58134971A (en) * | 1982-02-01 | 1983-08-11 | Ajikan:Kk | Production of processed food like kabayaki (seasoned and roasted eel or conger) |
| JPS6125449A (en) * | 1984-07-14 | 1986-02-04 | Ishihara Suisan Kk | Production of nourishing health food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3024628U (en) * | 1995-11-13 | 1996-05-31 | 株式会社スグル食品 | Crow bandage |
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