JPH0630736A - Fish, shellfish and meat food - Google Patents

Abstract

PURPOSE:To obtain healthy and tasty food having refreshing odor and no nasty smell specific to fish, shellfish and meat by combining green tea with fish, shellfish and meat, their minced flesh or their ground flesh. CONSTITUTION:This food is composed of fish, shellfish and meat themselves, their minced flesh or their ground flesg meat with which green tea, especially ground green tea is combined. To be concrete, for example, in case of sliced or chopped flesh of fish, shellfish and meat, the flesh is covered with ground green tea. Further, it is preferable to age their ground flesh combined with ground green tea after shaping by heating with far infrared radiation, as this leads to obtain very tasty hamburger, boiled fish paste, ets., without any nasty smell owing to a synergistic effect.

Description

Description: TECHNICAL FIELD The present invention relates to a healthy and delicious seafood meat product having a refreshing scent with no odor peculiar to seafood meat. [0002] [Prior Art] It is known that seafood meat is beaten and seasoned with soy sauce or the like to eat, and it is delicious.
There is a peculiar smell of seafood meat, and many people dislike this. [0003] It is also known that seafood meat is beaten or kneaded to form a surimi, which is then aged to form kamaboko, pickles, hamburger, etc. is there. When this is aged, the smell peculiar to seafood meat is slightly reduced, but it is insufficient and many people dislike this. [Problems to be solved by the invention] The problem to be solved is to eat the raw meat of seafood meat or meat itself, or use it as raw meat, or eat it raw. When it is further aged and eaten, there is an unpleasant smell peculiar to seafood meat, and many people dislike this, and this point cannot be solved. [Means for Solving the Problems] The present invention provides a method in which tea, particularly matcha, has a unique odor of seafood meat by combining the meat itself or seared or ground meat thereof with tea, especially matcha. It was possible to turn off the, and on the contrary, to make it a refreshing delicious flavor, and completed this purpose. [Action] When the meat or ground meat of seafood meat is combined with tea, especially matcha, tea, particularly matcha, has a refreshing flavor together with its components completely eliminating the peculiar smell of seafood meat. Moreover, since it contains a large amount of vegetable fiber, it is extremely healthy. In particular, when this is heat-cured, a synergistic effect appears, and it is possible to make a unique kamaboko, pickle, etc. or hamburger, sausage, etc. that has no smell and is refreshing and extremely delicious. The heat is usually steamed (including stir-fried), steamed, boiled, fried, and cooked. In particular, when baked, the surface of the molded food is charred, and the synergistic effect of seafood and meat and tea, especially matcha, gives it a fragrant and refreshing scent, which is extremely delicious. Conventional methods can be used to cut seafood and meat into suitable sizes, beat them, and make them into surimi. As for the method of combining tea, especially matcha, in the case of fish and meat meat fillet, it may be coated alone or mixed with an additive material and coated. In the case of tapping or making ground meat, it is sufficient to mix both at the same time, or to mix them later, or to mold them into tapping or ground meat, and then coat them with tea, especially matcha. Tea is usually used as a paste or powder. When the vegetable fiber is not needed, it is possible to use the extracted component. When the food of the present invention is packed, particularly vacuum-packed and heated with hot water or heated under pressure, it is sterilized and the preservability is remarkably increased, and the effect of the present invention is further remarkably increased. Far-infrared heating is particularly preferable for thermal synthesis. [0007] [Example 1] Alaska pollack 90 parts Sea bream 10 parts Salt 7 parts Matcha 3 parts Oligosaccharide 3 parts Sugar 1 part Glutamine soda 0.2 parts Sodium inosinate 0.2
The parts are kneaded according to the usual method to make surimi. This is molded, pierced with a metal skewer, heated with far infrared rays at about 100 ° C. for about 20 minutes, and then the skewer is removed and cooled. Then, this was vacuum packed and sterilized by heating in hot water of about 85 ° C. for about 30 minutes to obtain the food of the present invention. For comparison, the tests were done exactly the same except that no matcha was added. Compared to the comparative product, the bamboo shoot boiled fish of the present invention had no fishy odor at all when it was hot and when it was cooled, and had a refreshing and extremely delicious flavor. The preservation property was also great. [0008] [Example 2] minced beef 60 parts chopped pork 40 parts cyclodextrin-enclosed matcha 5 parts sodium glutamate 0.2 parts sodium inosinate 0.2 parts sugar 3 parts salt 1 part after kneading Mold. Then, it was baked in a griddle oven while steaming at about 100 ° C. for 20 minutes. For comparison, the same test was performed without adding green tea and the others. Compared to the comparative product, the hamburger of the present invention had no meat odor at all when it was hot and when it was cooled, and had a refreshing and extremely delicious flavor and had a great preservability. [0009] [Advantages of the Invention] 1. The odor that is peculiar to seafood and meat was completely eliminated, and it became a 2 healthy product with a refreshing, extremely delicious and unique flavor. 3. The storability is also great.

Claims (1)

[Claims] [Claim 1] The meat itself of seafood meat or a seafood meat food in which seared or ground meat and tea, particularly matcha, are combined.