JPH08112078A - Boiled fish paste - Google Patents

Abstract

PURPOSE: To obtain a boiled fish paste consisting of soft boiled fish paste provided with peculiar resistance to the teeth and various tastes. CONSTITUTION: Dried skin 1 of swellfish is closely attached on a boiled fish- paste base material 2 prepared of fish ground meat and heated. Various tastes of the skin 1 of the swellfish are transferred to the boiled fish paste by heating and at the same time the boiled fish-paste base material 2 is shrunk together with the skin 1 of the swellfish owing to the property of the skin 1 of swellfish to shrink with heat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kamaboko formed by heating a fish surimi.

[0002]

2. Description of the Related Art As is well known, a kamaboko is a kamaboko base material formed by forming various fish pastes (hereinafter referred to as surimi) into an appropriate shape, and the kamaboko base material is heated and solidified. However, depending on the production area, there are materials and manufacturing methods peculiar to the production area, and thus the kamaboko produced is also unique to each production area.

[0003]

As described above, there are types of kamaboko peculiar to the production area, and there are hard and soft kamaboko, but soft kamaboko is required to have a chewy texture, and a kamaboko with a new flavor that has never existed before. There is a request for.

An object of the present invention is to provide a kamaboko which has a unique texture to the soft kamaboko and which has various flavors.

[0005]

According to the present invention, dried blowfish skin is heated in close contact with a kamaboko base material formed of fish surimi, and various flavors of the blowfish skin are added to the fish paste by heating. In addition, it is characterized in that the kamaboko base material is contracted together with the blowfish skin by utilizing the property of the blowfish skin that shrinks when heated.

[0006]

In the present invention, since a blowfish skin is adhered to a fish paste base made of surimi to form a fish paste, in addition to the flavor of the fish paste,
You can enjoy the various flavors of blowfish skin. Further, the blowfish skin has the property of shrinking when heated, but since the blowfish skin is placed on a kamaboko base material and heated, the kamaboko base material shrinks together with the blowfish skin, giving the kamaboko a unique texture.

[0007]

EXAMPLE Dried blowfish hide 1 and surimi are used in the production of the present invention. The puffer skin 1 has a pufferfish open to the head,
The bones, fins, internal organs, etc. are removed, the meat is killed off, and only the skin is dried with sun or warm air. At that time, if the blowfish skin 1 is attached to a plate or the like, flattened, and dried, the subsequent treatment is easily performed. In addition, the surimi is the same as the material for conventional kamaboko, and it is made by simmering only fish meat such as walleye pollack and adding seasonings and additives such as salt.

On a back surface of the dried blowfish skin 1, a kamaboko base material 2 made of surimi for one kamaboko is uniformly placed. At this time,
After heating, the solidified fish cake shrinks and its thickness increases, so the fish cake substrate 2 is placed flat and thin. After that, the kamaboko base material 2 placed on the blowfish skin 1 is steamed by the heat of steam in the same manner as in the process of manufacturing a conventional kamaboko. By steaming, the blowfish skin 1 and the kamaboko base material 2 are brought into close contact with each other, and the kamaboko base material 2 is solidified into a kamaboko.

When heated, the blowfish skin 1 contracts to approximately half the size. Since the degree of shrinkage of the blowfish skin 1 is large, the fish cake base material 2 is also pulled by the blowfish skin 1 and shrinks, resulting in a fish cake with a texture different from that of the conventional one. Further, when shrinking, the kamaboko base material 2 does not shrink uniformly, and unevenness in shrinkage can occur. Therefore, the strength of the chewy texture is also uneven depending on the site, and therefore the kamaboko has a unique chewy texture. Also, due to the unevenness of the shrinkage, wrinkles 3 are squeezed on the kamaboko and a complicated ground pattern is formed on the back surface of the kamaboko (see FIG. 3).

The flavor of the kamaboko with the blowfish skin 1 differs depending on the type of blowfish. For example, the one using trough puffer has a crisp texture of the kamaboko in addition to the crisp texture of the kamaboko, resulting in a kamaboko with a strong texture, not the hardness of the kamaboko. In the case of using the hide of Kanafugu, the rich taste of the gelatin gives the kamaboko a net-like feel. The one that uses the skin of Ginkgo blowfish is light and has no habit, and the smooth texture of the skin is added to the kamaboko. In this way, by combining the blowfish skin 1 having a different flavor from that of the kamaboko, the kamaboko having a unique flavor is completed.

As a result of trial production of various fish skins, the fish skins placed on the kamaboko base material 2 have the highest degree of shrinkage when heated. Therefore, the shrinkage of the kamaboko base material 2 also becomes large, and the kamaboko has a unique texture.

[0012]

INDUSTRIAL APPLICABILITY According to the present invention, by adhering the blowfish skin to the kamaboko base material, it is possible to enjoy various flavors of the blowfish skin in addition to the flavor of the kamaboko. In addition, the kamaboko base material shrinks together with the blowfish skin to give the soft kamaboko a unique texture, and the backside of the kamaboko has a complicated ground pattern, which can increase the texture of the kamaboko.

[Brief description of drawings]

FIG. 1 is a perspective view showing a kamaboko of the present invention.

FIG. 2 is an end view taken along the line AA of FIG.

FIG. 3 is a rear view showing the back surface of the kamaboko of the present invention.

[Explanation of symbols]

 1 Fugu skin 2 Kamaboko base material 3 Wrinkles

Claims (1)

[Claims] 1. A dried blowfish skin (1) is intimately heated on a fish paste base (2) formed of fish paste, and various flavors of the blowfish skin (1) are added to the fish paste by heating. A kamaboko characterized in that the kamaboko base material (2) is shrunk together with the blowfish skin (1) by utilizing the property of the blowfish skin (1) that shrinks when heated.