JPH06261713A - Preparation of fisheries paste product - Google Patents

Abstract

PURPOSE:To improve the quality of a fisheries paste product by preventing the collapse of the surface shape of the product and to produce the product in a short time in high efficiency. CONSTITUTION:A ground fish meat paste is formed by heating for a short time in a hot mold to gelatinize exclusively the surface layer. The gelatinized product is taken out of the mold and subjected to conventional procedures comprising steaming, roasting and frying in an oil as the main heat-treatment. A high-quality fisheries paste product free from shape collapse is produced by this process in a short time while keeping the surface form of the molded state.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a fish paste product.

[0002]

2. Description of the Related Art Kamaboko and other fish paste products are fish meat kneading raw materials that are formed on a plate, attached to a core rod, or formed into a predetermined shape with a forming die, which are steamed, roasted and fried. We manufacture kamaboko, bamboo rings, and fried kamaboko.

[0003]

However, in these conventional production methods, the surface shape of the kneaded fish meat formed into a predetermined shape is broken or fluidized during cooking or roasting or frying, and the surface thereof is changed. The shape cannot be reliably retained in the shape at the time of molding, and it is particularly difficult to reliably reveal the pattern on the product surface, and pretreatment such as sitting treatment must be performed in advance during the manufacturing process. Therefore, there are problems such as low work efficiency.

It is also practiced to heat the kneading raw material while it is filled in the molding die. However, in order to uniformly and surely gel the central portion, the molding die is first heated at a low temperature and then gradually heated. Since the temperature must be raised, temperature control is troublesome, and at the same time, the manufacturing process requires a long time, and the product is limited to roasted products.

The present invention solves these problems in the production of fish paste products and enables the efficient production of fish paste products in which the surface shape of the fish meat raw material is reliably maintained. It is intended to provide a manufacturing method of.

[0006]

In order to achieve the above object, the present invention is to fill a raw material for kneading fish meat in a heating mold and heat it for a short time to gel only the surface and mold it. The method for producing a fish paste product is characterized in that the product is taken out from a heat-molding die and steamed, roasted, deep-fried and the like, and then subjected to a main heat treatment.

Although the heating temperature of the mold for gelling only the surface of the raw material for kneading fish meat with the mold varies depending on the type of product (means for main heat treatment), size, thickness, etc.,
About 90 ° C for normal steaming, 1 for roasting and frying
The temperature is from 0 to 150 ° C, and the heating time is 3 in each case.
It is 0 to 60 seconds. Further, when an uneven pattern or pattern is formed on the inner peripheral surface of the heat-molding die, it is possible to accurately manufacture a fish paste product which appears on the surface of the product.

[0008]

According to the method of the present invention, only the surface of the fish meat kneading raw material formed by the heat forming mold is gelled and stabilized in a short time, then taken out from the heat forming mold, steamed according to the product, and roasted. This is a product for producing a kneaded product in which the main heat treatment such as baking and frying is carried out to gelate the inside and the surface does not lose its shape.

[0009]

EXAMPLE A fish meat kneading raw material similar to the raw material for a conventional kneaded product is filled in a pre-heated molding die and heated for a short time to be molded into a predetermined shape, and only the surface thereof is gelled. The heating temperature of the molding die varies depending on the type, thickness, size, shape, etc. of the product, and is maintained at around 90 ° C for steaming and 160-200 ° C for roasting and frying, and heating In any case, about 30 to 60 seconds is sufficient. Further, when a pattern, a design or the like is to appear on the surface of the product, it can be easily performed by cutting these patterns or the like on the molding die.

In this way, the fish meat kneading raw material gelled only on the surface is taken out from the mold and steamed according to the type of product to produce steamed fish paste, or roasted to produce baked fish paste. Alternatively, fried kamaboko is produced by frying in oil, but the steaming, roasting and frying times of these can be significantly shortened as compared with the conventional method, and in the case of frying, it may be directly added to a conventional high temperature oil tank.

Experimental Example 1 Fish meat kneading raw material was filled in a heating mold at 90 ° C. to have a thickness of 20.
mm and weight 70g and after heating for 45 seconds, it is taken out of the mold and placed in a steam room at 90 ° C for 30 minutes.
When steamed kamaboko was produced by steaming for minutes, the jelly strength was 380 g · cm, and the surface was not swollen and was beautifully finished. On the other hand, when steamed kamaboko is manufactured by the conventional steaming method using the same size of raw material, it takes 40 minutes to steam and the jelly strength is 300 g · c.
m, and swelling occurred on the surface.

Experimental Example 2 A raw material for fish meat preparation was filled in a heating mold at 130 ° C. to a thickness of 2
It was molded into 0 mm and weight 70 g and heated for 45 seconds to gel the surface, and then roasted for 5 minutes in a roasting chamber at 180 ° C. to produce a baked kamaboko, and the jelly strength was 380 g · cm. The surface was finished without blistering.
As a control, a raw material of the same size was used in the conventional roasting method.
When roasting at 0 ° C to produce baked boiled fish paste, it takes 20 minutes for roasting and the jelly strength is 300g.
cm, and blisters occurred on the surface.

[0013]

EFFECTS OF THE INVENTION According to the method of the present invention, the surface of a manufactured fish paste product can be molded beautifully and accurately without causing the shape of the fish paste product to be deformed into a certain shape, and thus a fish paste product of any shape can be manufactured reliably and easily. In addition, the production time can be significantly shortened, the production efficiency can be improved, the jelly strength of the product can be improved, and a fish paste product having excellent morphology and quality as compared with conventional products can be produced. Further, in the present invention, when an uneven pattern is formed on the heat-molding die, it is possible to efficiently produce a high quality seafood kneaded product in which the surface pattern is clearly revealed.

Claims (2)

[Claims] 1. A raw material for fish meat kneading is filled in a heat-molding meat, which is heated for a short time to gel only the surface of the meat and then molded, which is then taken out from the heat-molding mold and steamed, roasted, fried, etc. The method for producing a fish paste product, which comprises performing the main heat treatment of. 2. The method for producing a fish paste product according to claim 1, wherein a concavo-convex pattern is formed on the inner peripheral surface of the heating mold.