JPH0789888B2 - Squid processed food - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention is hard even when cooked by heating.
It relates to processed squid food products that do not become or are hard to come .

[0002]

2. Description of the Related Art Chinese cuisine is one of the dishes that Japanese people like. Among these Chinese dishes, there is Shumai as a dish that is generally familiar to you.
In addition to the conventional type of this shoumai, recently, shrimp shoumai, crab shoumai, etc. have been made.

[0003] By the way, to save the fish and squid in a fish preserve, has become many shops that provide ikizukuri of fish and squid by the order from the customer. Underwater, the squid collides with the wall of the cage in order to make a straight line, and produces ink. When this happens, the squid weakens and cannot be used as a raw material. The squid that came out like this was sold as salted seaweed, but it also had its limits.

[0004] The present inventors have focused on making the Shumai the squid as a material. At that time, a particular problem was that the meat quality of the squid became harder by heating, and as a result, the taste was deteriorated. The present inventors have conducted research to prevent the meat quality of squid from becoming hard even when heated, and have completed the present invention.

[000 5 ]

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a novel processed squid food product in which the meat quality of squid does not become hard or does not easily grow even when cooked.

[000 6 ]

The structure of the invention taken to achieve the above object is as follows. That is, the present invention is a processed food product of squid, wherein the processed food product is a mixture of surimi obtained by grinding meat quality of squid, and a paste-like product obtained by stirring egg yolk and edible oil. The egg yolk and edible oil , which are provided with the formed dumplings and the finely chopped broth that is adhered to the entire surface of the dumplings
The mixing ratio with is 180 ml of edible oil per egg yolk.
360ml, paste for squid surimi
The compounding ratio of paste is 1 part by weight of squid surimi.
The strike is 0.4 to 0.8 parts by weight.
That is a squid processed food products.

The squid used as a material excludes the internal organs and bones. The meat quality may be a torso or a foot, and is not particularly limited. The meat quality of this squid is mashed using a mincing machine to make surimi.

The pasty substance is prepared by stirring edible oil and egg yolk. Salad oil, which has little habit, is generally used as edible oil and is preferable. For eggs, only the yolk is removed, excluding the white. The edible oil and egg yolk are thoroughly stirred to obtain a paste. Season with salt and pepper. The softness is about mayonnaise.

[0009] The mixing ratio of the egg yolk and edible oil, usually egg yolk 1
The amount of edible oil is 180 ml to 360 ml per individual. When the amount of edible oil is less than 180 ml, the pasty product becomes hard, and the resulting processed squid food product becomes hard. On the other hand, when the amount of edible oil is more than 360 ml, the pasty product becomes soft, and the resulting processed squid food product becomes soft. By adding egg white, the hardness of processed squid food can be adjusted. Processed squid foods become softer when egg whites are added, and harder when edible oil is added.

[0010] This was mixed with squid surimi and clayey, obtain the dumpling-like material rolled. The blending ratio is about 0.4 to 0.8 parts by weight , preferably 0.5 parts by weight , with respect to 1 part by weight of the squid surimi. When the ratio of the paste-like substance to the surimi of squid is high, the finished processed squid food product becomes soft. On the other hand, if the paste content is low, the finished processed squid food product becomes hard.

[0011] It should be noted that, at the time of the formulation, and put the finely chopped onion can be resolved fishy smell of squid, Nari good taste preferred. A squid processed food product is obtained by sprinkling thinly-baked egg-yaki around the dumplings and sprinkling them all over. It should be noted that, instead of the tinsel-like material, the skin of Shoumai or the skin of Gyoza may be used. It is stored as it is or frozen and steamed when eating.

According to the present invention can provide a new squid processing foodstuffs and a method of manufacturing the same. In addition, since the paste-like substance in which edible oil and egg yolk were sufficiently stirred was mixed with the squid surimi, whether the meat quality of the squid will not become hard even if it is cooked,
It is hard to become.

13

The present invention will be described in more detail based on the embodiments shown in the drawings. FIG. 1 is a perspective view in which a part of processed squid food is cut away. Example 1 As a material, squid surimi 1000 g, onion 400-600 g, a paste-like substance consisting of edible oil and egg yolk 600-400 g, a brocade-like substance, a suitable amount of salad oil is prepared.

The onions are used after they are finely chopped, then salted, thoroughly exposed to water, and sufficiently drained. Whip salad oil and egg yolk to obtain 500 g of a paste. At that time, season with salt and pepper as appropriate. Kinshiki is obtained by slicing thinly baked omelet.

Put the squid minced meat, onion and paste in a food cutter, add salad oil appropriately and mix well to make dumpling 1. Once the shape of dumpling 1 is rounded, put it in the refrigerator and harden it. Then, the dumpling 1 is taken out of the refrigerator and the tinsel 2 is attached to the periphery to obtain a processed squid food product. This is directly or once frozen and thawed and placed in a steamer for 20 minutes to cook. The present invention is not limited to the illustrated embodiments, and various modifications can be made within the scope of the claims.

16

As described in the foregoing, it is according to the present invention
Paste-like mixture of mosquito surimi with edible oil and egg yolk
Since the ingredients are mixed, the meat quality of the squid is hard even if it is cooked by heating.
Providing new processed squid food products that won't get stuck
it can.

[Brief description of drawings]

FIG. 1 is a perspective view in which a part of processed squid food is cut away.

[Explanation of symbols]

 1 dumpling 2 Kinshi

Claims (1)

[Claims] 1. A processed food product of squid, wherein the processed food product is a surimi obtained by grinding the meat quality of squid, egg yolk and food.
A dumpling formed by mixing a pasty product obtained by stirring the oil for cooking, and a tinsel-like product that is adhered to the entire surface of this dumpling And the mixing ratio of the above-mentioned yolk and edible oil is 1 egg yolk
The amount of oil is 180 ml to 360 ml, and the mixing ratio of the paste-like substance to the squid surimi is
The paste-like material is 0.4 to 1 part by weight of squid surimi.
A processed food product of squid , characterized by being 0.8 part by weight .