JPH08322517A - Ground meat-like food - Google Patents

Abstract

PURPOSE: To obtain ground meat like food capable of freely setting color by adopted vegetable, enlarging uses of minced meat and useful for Western cooking such as cream cooking and stew and Japanese cooking such as foods served in the bowl or the pot by mixing minced fish meat with vegetable paste. CONSTITUTION: A frozen fish meat of long shanny, butterfly bream, etc., is pulverized by a silent cutter and sent to a grinder and 2-4wt.% albumen and starch and seasoning are added thereto while grinding the fish meat. On one hand, boiled and then frozen spinach is processed into fine-particle paste by Stephan cutter, etc. and controlled in water content. Then, the minced meat in an amount of 50% and the paste in an amount of 50% are mixed and the mixture is kneaded.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a ground-edged food mainly composed of fish meat, and more particularly to the creation of a food having a new application to the conventional ground-based ground.

[0002]

2. Description of the Related Art A food product in which fish meat is ground and mixed with egg white and starch is known as "surimi".

[0003]

Surimi uses fish meat in a form that does not stop its original shape, and because it has a soft texture by mashing it, it is a food that everyone prefers even if it is not popular in its original form. It is an excellent food in terms of availability.

[0004] On the other hand, however, there is a problem that the ground bean has a white or grayish brown appearance, and the dishes that can be used are limited depending on the color image of the appearance.

Although the original shape of fish meat is not stopped, when it is taken, the flavor of fish meat is first felt, and it is not always preferred by those who dislike fish.

[0006]

The present invention is a ground-edged food product created in view of the problems of the prior art as described above, and is characterized in that the ground meat is mixed with a vegetable paste. .

[0007]

Therefore, according to the ground food product of the present invention, the finished food product has the color of the mixed vegetables due to the pigments of the vegetables.

By mixing vegetables, the so-called "fishy odor" can be reduced.

[0009]

【Example】

(First Example) First Step Frozen frozen fish meat such as Wallazuka and Itoyori is finely pulverized with a silent cutter, and then transferred to a crusher and rubbed to a weight ratio of 2 to 4
% Egg white and starch, and seasonings are added to obtain a surimi. It should be noted that although the Japanese porcupine and Itoyori are disclosed as fish meat here, the phenomenon that they become jelly-like over time when they are ground is slow, and they are particularly suitable for carrying out the present invention.

Second step The frozen boiled spinach prepared in the pretreatment is made into a fine paste using a Stehan cutter, a mass collider, etc. At this time, the water content is squeezed to adjust the water content.

Third Step 50% of the ground grit obtained in the first step and 50% of the paste obtained in the second step are mixed and kneaded at a temperature of 18 ° C.

As a result of the above, a dark green greasy food was obtained. This ground food is frozen and provided for distribution.

(Second Embodiment) Carrot is used instead of spinach in the second step of the first embodiment,
An orange creamy food was obtained.

(Third Embodiment) In the second step of the first embodiment, spinach is used in place of spinach,
A yellow greasy food was obtained.

(Fourth Embodiment) Green soybeans are used in place of the spinach in the second step of the first embodiment,
A light green greasy food was obtained.

(Fifth Example) Potato potato was used in place of the spinach in the second step of the first example, and a cream-colored ground product was obtained.

[0017]

According to the present invention having the above structure,
The colors can be freely set depending on the vegetables used, and the flavor of vegetables makes the flavor of fish mild, so it is possible to dramatically expand the use of surimi, which has been limited in the past. It is also possible to give the surimi a seasonal feeling by using seasonal vegetables.

By the way, an example of the application of the ground picking of the present invention is as follows. Western-style cuisine / boiled cream, stew, salad combination, terrine, etc. Japanese-style cuisine / rice bowl, hot pot, miso sauce, vinegared dish, etc.

Claims (1)

[Claims] 1. A ground food product, which is obtained by mixing the ground meat of fish meat with a paste of vegetables.