JPH06169731A - Production of dried floating ingredient like crab meat - Google Patents

Abstract

PURPOSE:To produce an instant floating ingredient resembling to a crab meat being inexpensive, having voluminous feeling, floating on a soup, etc., and being pretty in appearance and being soaked to be soft in a few minutes. CONSTITUTION:A crab like flavor is given to fish meat and the fish meat is shaped with a swelling agent and/or an emulsifier, heated and dried. A foaming board-like sheet is laminated and bound thereto, and then cut in a fixed size with crab filrous cuts, or the foaming board-like sheet having crab fibrous cuts is rolled up like a rod, cut in a fixed size and then dried to 2-20% water content.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of inexpensive dry crab meat-like floats for instant noodles, soups, etc., whose consumption has been increasing in recent years.

[0002]

Most of the instant noodles and soup crab floats used today are freeze-dried products such as crab meat and crab sticks, which are expensive and difficult to process. Those with a large volume had a drawback that they lacked in resilience.

[0003]

[Problems to be Solved by the Invention] There is a sense of volume,
This is the development of a method for manufacturing a crab meat-like dry float having good restoration properties.

[0004]

[Means for Solving the Problems] A kneaded fish meat product can be molded into a plate shape by using an expanding agent or an emulsifying agent alone or in combination, and can be heated and dried to float in hot water with good resilience. It was possible to make a foamy sheet. This foamed sheet is laminated and bound, the surface is colored red, and a cut of about 0.25 to 2 m / m of crab-like is left behind, leaving a thin skin, and then cut to an appropriate size and dried. By doing so, it was possible to make a dry float with a crab-like texture with a good volume and good restorability and a crab meat-like texture. or,
A foam-containing sheet with a cut of about 0.1 to 3 m / m is rolled up into a stick shape and bound, and the crab-like and non-sticky surface is colored and cut into a certain size, and then dried to a water content of 2 to 20%. By doing so, we were able to make a dry float that has a crab foot-like flavor and texture, and has a volume and good restorability.

[0005]

[Function] First, by using a foam-containing sheet, it becomes a floating material. Also, by making several breaks in the air bubbles, a conduit for the soup to enter can be created, and it can be quickly restored. By making a cut with a stack, and by winding a sheet with cuts, you can feel the crab's sensation and a sense of volume.

[0006]

[Example 1] 1000 g of frozen fish meat, 25 g of salt and 25 g of salt, and then salted, 200 g of starch, 30 g of crab seasoning, 5 crab extract
g, a swelling agent 5 g, and an emulsifier 10 g, and molded into a plate of 1 m / m, and heat-molded to a product temperature of 90 ° C., and a water content of 2
A foamable sheet is manufactured by drying to 0%. The above-mentioned kneaded product is applied to this sheet to stack eight sheets,
After the surface is colored red, it is heated to 85 ° C. for binding. This laminated product was cut at 1 m / m intervals, leaving one colored sheet, and then a predetermined size, for example, 12 m / m × 24.
1 by cutting to m / m and drying to 5% water
It becomes a crab meat-like product that looks like a stack of m / m crab meat, and it floats in a well-preserved soup and is soft in 1 minute to create a crab flavor and instant float with a sense of sensation. It was It looks like the picture on the right.

Example 2 1000 g of frozen fish meat, 25 g of salt and 25 g of salt were dipped in salt, 200 g of starch, 30 g of crab seasoning, and 5 crab extracts.
g, an emulsifier 10 g, and molded into a plate shape of 2 m / m,
A foam-containing sheet was obtained by heat-molding to a product temperature of 90 ° C and dried to 20% water content. A sheet with a width of about 1 m / m and a cut of about 0.5 m / m was placed on the front and back sides. Then, it is wound into a rod and bound with the above-mentioned kneaded product, and the surface is colored with reddish color by about half. By heating this to 85 ° C, binding it to a certain size, and drying it to a moisture content of 7%, it is possible to create a crab-like bunch of boiled sardines that floats in the soup and becomes soft in 2 minutes. I made a float with a crab flavor and a sense of sensation. It looks like the picture on the right.

[0007]

EFFECTS OF THE INVENTION As shown in the examples, it has a very high shelf life and has a voluminous feel. It is cheaper than a freeze-dried product that has a crab meat-like texture and flavor when quickly restored with soup. It is an instant float that meets the needs of the times.

Claims (2)

[Claims] 1. A foamed plate-like sheet is prepared by kneading a kneaded product obtained by adding crab extract or a seasoning to fish meat alone or in combination with an expanding agent or an emulsifying agent, molding it into a plate shape, and heating and drying it. . This foam-containing plate-like sheet is laminated and bound, and one or both sides are colored, and a notch is formed with a width of 0.25 to 2 mm,
A method for producing a crab meat-like dry float product, which is obtained by cutting to a certain size and then drying to a moisture content of 2 to 20%. 2. A foam-containing sheet having a break of about 0.1 to 3 mm, which is then rolled up and bound to form a rod, and the surface of which is colored and cut into a certain size, and then the moisture content is from 2 to 20%. A method for producing a dry float product of crab-like stick meat that is dried.