JPH0763338B2 - Kamaboko production method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing kamaboko which can be molded into a desired shape.

“Prior art and its problems” Conventionally, when producing kamaboko such as kamaboko with a plate and chikuwa, fish meat is used as the main raw material, salt is added to this as the main ingredient, and starch and sugar are added in the latter half of the crushing. Then, auxiliary materials such as various seasonings are added and uniformly mixed to form a viscous paste. Then, this paste is extruded from an extruding nozzle, wound around a rod, filled in a casing, or poured into a mold to be molded. After that, the fish is allowed to sit for a predetermined time and heat-treated by means such as steaming, dipping in hot water, baking, etc. to produce kamaboko.

However, in the above-mentioned conventional kamaboko manufacturing method, since the raw material paste is shaped before it is seated, it is difficult to form a fine uneven pattern on the surface. That is, even if a fine uneven pattern or the like is formed on the surface, the pattern will be removed in the subsequent steps. Further, the method of molding by filling the casing or pouring into a mold is suitable for forming a relatively fine uneven pattern, but has a problem of poor work efficiency.

"Object of the Invention" It is an object of the present invention to provide a method for producing kamaboko which can be formed into a more varied shape such as a fine uneven pattern.

[Structure of the Invention] In the method for producing kamaboko according to the present invention, the surimi of fish meat is allowed to sit on the ground surimi in a state where the adhesiveness of the surface is lost and plasticity is not lost, and press-molding into a predetermined shape and heat treatment are performed at the same time. Is characterized by.

As described above, the present invention has been made with an eye on the sitting state of ground fish meat. If the user sits down too much, the resilience due to elasticity will be so strong that the pattern cannot be formed even by press molding, and the desired shape cannot be obtained. In addition, if the sitting is immature, the ground fish meat adheres to the rolling roller and the press die, which makes it difficult to form. In view of this, in the present invention, the fish meat paste is press-formed after sitting on the ground fish meat in a state in which the adhesiveness on the surface is lost and the plasticity is not lost. Such sitting conditions vary depending on the raw material of the fish meat and the materials of the auxiliary materials, so it is necessary to appropriately determine them by experiments.

Further, in the present invention, the press molding is performed in the half-seated state as described above. Such press molding can be performed using, for example, a rolling roller or a press die. In the half-seated state, extrusion molding and molding using a casing are difficult, and press molding is most suitable, and press molding has the advantage of good workability.

Further, according to the present invention, heat treatment is performed at the same time as the press molding. Since the fish paste is solidified by the heat treatment, the molded shape can be fixed as it is. Further, the subsequent heat treatment step can be omitted or shortened, and workability is improved.

"Examples of the invention" Example 1 To 150 g of frozen ground pollack of pollack, 5 kg of salt, 6 kg of sugar, 7 kg of potato starch, 5 kg of wheat starch, 6 kg of mirin, 2 kg of chemical seasoning and some ice as auxiliary materials were added, followed by a conventional method. Mix for 50 minutes in a muller. The obtained paste-like material was formed into a sheet having a width of 12 cm and a height of 1 cm by an extrusion molding device, and the sheet-like material was conveyed by a belt conveyor while sitting at 25 ° C. for 40 minutes. At this time, the fabric is
The surface had no adhesiveness and was in a state of not losing plasticity.

Next, as shown in FIG. 1, the sheet-shaped dough 2 conveyed by the belt conveyor 1 is introduced into the hot water tank 3 at 60 ° C., and 20 seconds later, a pair of doughs placed in the hot water tank 3 are placed. It rolled with the rolling rollers 4 and 5. At this time, as shown in FIG. 2, a large number of convex portions 4a are formed on the surface of one of the rolling rollers 4, and the sheet-shaped material 2 is sandwiched by the rolling rollers 4 and 5 and has a thickness of 7 mm. This convex portion 4a is spread to the extent
Thus, a groove 2a having a depth of about 3 mm was formed. The sheet-like material 2 ′ thus rolled was taken out from the hot water tank 3 again and carried out by the belt conveyor 6.

The obtained sheet-like material 2'is, as shown in FIG.
A large number of grooves 2a are formed on one surface in parallel with each other,
The shape of the groove 2a was clear. A sheet-shaped kamaboko can be obtained by cutting the sheet-shaped dough into appropriate sizes. This sheet-shaped kamaboko can be sandwiched between, for example, bread and eaten, and at that time, butter, mayonnaise and the like are easily retained in the groove 2a on the surface. In addition, this sheet-shaped kamaboko can be dipped in a heated seasoning liquid for a predetermined time and eaten in a shabu-shabu style, at which time the seasoning liquid easily attaches to the groove 2a on the surface and the effect that the taste is easily entangled can get.

In addition, in the above, when the extruded sheet-like material 2 is rolled by the rolling rollers 4 and 5 without sitting, the material 2 adheres to the surfaces of the rollers 4 and 5 to form a clear groove 2a. Could not be formed. Further, when the extruded sheet-shaped dough 2 is allowed to sit at 25 ° C. for 120 minutes to have almost no plasticity and then rolled with the rolling rollers 4 and 5, the dough 2 is cracked,
The sharp groove 2a could not be formed.

In the above embodiment, by changing the shape of the convex portions 4a on the surface of the rolling roller 4, for example, as shown in FIG. 4, it is possible to form the lattice-shaped convex portions 2b on the surface. Further, by forming convex portions having appropriate shapes on both surfaces of the rolling rollers 4 and 5, it is possible to form a pattern of convex portions or grooves on both surfaces of the sheet-shaped material 2 '.

Example 2 In the same manner as in Example 1, a paste-like material containing fish meat as a main component was prepared. This paste was extruded by an extrusion molding device into a strip having a width of 12 cm and a height of 5 cm, cut into a block having a length of 12 cm in a direction perpendicular to the extrusion direction.

After sitting this block-shaped dough for 30 minutes at 40 ℃,
It was installed in a press machine as shown in the figure. This pressing device comprises a male die 7 and a female die 8, and the female die 8 is adapted to enter into and retract from the male die 7 by a piston 9 connected to the rear portion. Further, an electric heater 10 is arranged inside the male die 7, and an electric heater 11 is arranged inside the female die 8, whereby the surface temperatures of the respective molds 7 and 8 are adjusted to 80%.
It is designed to be heated to about ℃. Then, the block-shaped dough 12 is placed between the male mold 7 and the female mold 8, and the female mold 8 is made to enter the male mold 7 to press the dough 12 at a pressure of 4 kg / cm ² .
Press for seconds.

Thus, as shown in FIG. 6, the dough 12 'molded into a container could be obtained.

[Advantages of the Invention] As described above, according to the present invention, the ground fish meat is placed in a state where the adhesiveness of the surface is lost and the plasticity is not lost, and press-molded into a predetermined shape to perform heat treatment. Therefore, it is possible to form a fine uneven pattern on the surface or form the whole into a container shape, and it is possible to further diversify the shape of the kamaboko.

[Brief description of drawings]

FIG. 1 is a schematic explanatory view showing an apparatus used in an embodiment of the present invention, FIG. 2 is a partially enlarged view showing a rolling roller used in the apparatus, and FIG. 3 is obtained in the same embodiment. FIG. 4 is a plan view showing the shape of a kamaboko, FIG. 4 is a plan view showing another shape of a kamaboko that can be manufactured by the same method as that of the same embodiment, and FIG. 5 shows an apparatus used in another embodiment of the present invention. FIG. 6 is a schematic sectional view showing the shape of a fish cake obtained in the same example. In the figure, 2 and 2'is sheet-like material, 2a is a groove, 2b is a convex portion,
3 is a water tank, 4 is a rolling roller, 4a is a convex portion, 5 is a rolling roller, 7 is a male type, 8 is a female type, 9 is a piston, 10 and 11 are electric heaters, and 12 and 12 'are block-shaped dough. is there.

Claims (5)

[Claims] 1. A method for producing kamaboko, characterized in that the ground fish meat is allowed to sit on the surface without losing the adhesiveness and the plasticity is not lost, and the fish meat is press-formed into a predetermined shape and heat-treated at the same time. 2. The method for manufacturing a kamaboko according to claim 1, wherein the press molding is performed by a rolling roller. 3. A method of manufacturing a kamaboko according to claim 1, wherein the press molding is performed by a press die. 4. The method for producing kamaboko according to claim 1, wherein the kamaboko is heat-treated at the same time as press-molding in a hot water tank. 5. The method of manufacturing a kamaboko according to claim 3, wherein a press mold having an electric heater inside is used for press molding and heat treatment.