JPH09219A - Processing of eye of scallop - Google Patents

Abstract

PURPOSE: To produce a new sheetlike paste product from eyes of scallops and to develop a new product capable of increasing the demand of the eyes of scallops. CONSTITUTION: Perishable eyes of scallops are kneaded with a raw material of fish meat paste. Before the completion of the kneaded material, the kneaded material is blended with 10-70% pts.wt. based on the perishable eyes of scallops which are boiled and made into pieces to uniformly disperse the fibrous eyes of scallops. The dispersed material is heated and gelatinized while being press molded into a sheetlike state to produce the objective sheetlike paste product having the taste and texture of the eyes of scallops and bulkiness.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for edible processing of scallops, especially scallops.

[0002]

2. Description of the Related Art Scallops are cooked raw or frozen and fried or boiled in oil, or cooked after boiling. Especially, the scallops are eaten raw or used as sake products. At present, it is only dried.

[0003]

As described above, the conventional scallop has limited cooking means for its processing, its product type and sales channel are narrow, and its marketability is low. Means are being tried. Therefore, the present inventor tried to manufacture a new product with a scallop scallop, and in particular, the present invention can manufacture a sheet-shaped kneaded product having a commercial value with the scallop scallop by press-molding it with a kneading raw material into a sheet. It is an object of the present invention to provide a method of processing a scallop scallop that has been made into.

[0004]

In order to achieve the above-mentioned object, the present invention comprises a main raw material composed of a fresh scallop scallop and a boiled scallop scallop, and a salmon roe, other fish meat surimi, starch and salt. It is characterized in that a kneading product is formed by mixing and kneading the binding kneading raw material and then heat-gelling this while forming it into a sheet.

The sheet-shaped kneaded product produced by the method of the present invention is directly cut into a size or a thin wire and directly eaten, or dried and spread, then roasted or made into a tempura. Further, it can be further processed such as fried by adhering bread crumbs or simmered in Tsukudani.

The term "fresh scallop scallop" means a scallop obtained by thawing raw or frozen scallop, and the scallop of fresh scallop and 10 to 70%, preferably 50% by weight, of boiled scallop scallops are fibrous. As the main raw material,
After kneading and kneading this main raw material with a binding kneading raw material comprising surimi, other fish meat surimi, starch and salt,
A sheet-like kneaded product having a water content of 10 to 50%, preferably about 30% is produced by heating and gelling while forming it into a sheet by pressurizing with a molding machine. In particular, the boiled scallop scallop is Lightly disintegrate and mix the fresh scallop scallops and the cohesive kneading raw materials immediately after kneading and boil to dissolve the scallops. It is possible to produce a sheet-shaped kneaded product having bulkiness and elasticity. If necessary, egg white, sorbitol, vegetable protein such as soybean protein, seasoning and the like can be added to the binding kneading raw material.

[0007]

In the present invention, fresh scallop scallops and boiled scallops are used as main raw materials, and this is mixed with a binding kneading raw material composed of fish surimi, starch, and salt, and the mixture is kneaded into a sheet. Continuously producing a sheet-shaped kneaded product having the scallop scallop flavor and texture with appropriate bulkiness and elasticity by homogenizing the fibers of boiled scallops by pressure molding and heating to gel. You can

[0008]

【Example】

1. 50 kg of raw scallop scallops, 20 kg of salmon roe surimi, 6 kg of starch, 3 kg of sorbit, 2 kg of vegetable protein and 1.5 kg of salt were kneaded in a blender and then boiled 50 kg of scallop scallops were fiberized. Mix and then heat-gel this while molding it into a sheet with a molding machine to produce a sheet-like kneaded product with a water content of about 30%, cut it into an appropriate size, or further season it. It is placed in the liquid and heated at 110 ° C. for 20 minutes in a pressure steamer to produce Tsukudani.

[0009] 2. 10 kg of raw scallop scallops, 5 kg of salmon roe surimi, 2 kg of starch, 2 kg of egg whites, 1 kg of sorbit, 0.4 kg of salt were kneaded with a blender, and mixed with 5 kg of boiled scallop scallops that had been melted into fiber before kneading. After that, this is heated and gelled while being pressure-molded into a sheet with a molding machine, further roasted, and cheese sliced with what is cut into an appropriate size is sandwiched and pressed to make cheese sand food To manufacture.

[0010]

INDUSTRIAL APPLICABILITY According to the method of the present invention, when the fresh scallop scallops and the binding material for kneading are kneaded, the boiled scallop scallops are mixed by mixing the boiled scallop scallops with each other. It is possible to disperse and bond substantially evenly and to impart appropriate bulkiness and elasticity to the sheet-shaped kneaded product, and it is possible to produce a sheet-shaped kneaded product with a commercial value having the flavor and texture of a scallop scallop, and thereafter various It is possible to increase the demand for scallop scallops with limited sales channels because they can be used for secondary cooking and the use of small scallops with no commercial value.

Further, by mixing 10 to 70% by weight of the scalloped scallops boiled in the method of the present invention with the fresh scallop scallops, the fibers of the boiled scallops are bound in addition to the binding property and elasticity as a kneaded product. The texture can be adjusted by adding the bulkiness to the kneaded product by dispersing the kneaded product inside the kneaded product and increasing or decreasing the amount of the mixture depending on the type of the processing and cooking means of the subsequent sheet-shaped kneaded product, It is possible to manufacture products with a new taste.

Further, in the method of the present invention, the boiled scallop scallops are previously disintegrated into fibers and mixed with the fresh scallop scallops just before the kneading raw material is kneaded to thereby excessively crush the boiled scallop fibers. Cutting can be prevented to further enhance the scallop scallop texture and bulkiness.

Claims (3)

[Claims] 1. A main raw material consisting of fresh scallop scallops and boiled scallop scallops, and a salmon roe, other fish meat surimi, a cohesive kneading raw material consisting of salt, are mixed and kneaded. A method for processing a scallop scallop, which comprises forming a kneaded product by gelling by heating while forming a sheet. 2. The method of processing a scallop scallop according to claim 1, wherein 10 to 70% by weight of the scallop scallop scallop is added to the fresh scallop scallop. 3. The scallop according to claim 1 or 2, wherein the boiled scallop scallops are fibrillated into fibers and added immediately before kneading the fresh scallop scallops and the binding kneading raw material. How to process scallops.