JPH0928351A - Steamed fish-paste cake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a steamed fish-paste cake having characteristics entirely differing from those of conventional allied products and capable of adequately satisfying the health- or gourmet-oriented trend. SOLUTION: A stock 1a of steamed fish-paste cake is prepared by kneading at least ground fish meat, seasoning, starch, a kind of Monostromaceae plant, and juice of greens followed by forming the blend flat. An another stock 2a is prepared by kneading at least ground fish paste, seasoning, starch and cuttlefish ink followed by forming the blend flat. These two stocks are mutually superposed and wrapped scroll-fashion followed by heating.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kamaboko and a method for manufacturing a kamaboko.

[0002]

2. Description of the Related Art Kamaboko and various methods for producing Kamaboko have been tried in the past, and unique Kamaboko is produced in each region. Furthermore, in order to increase the consumption of kamaboko, as disclosed in, for example, Japanese Utility Model Publication No. Sho 60-85184, the squid body is mixed with finely ground meat pieces and minced fish meat. Known is a kamaboko, which is made by packing the seasoned kamaboko raw material, steaming it, and vacuum-packing it with a transparent synthetic resin film.

[0003]

As described above, various innovations have been made and various raw materials have been used.
It is considered that demand will increase even more if it is possible to realize a Kamaboko with an aesthetic appeal that can respond to recent health consciousness and gourmet consciousness.

The present invention has been improved from this point of view and can sufficiently meet health-oriented and gourmet-oriented,
The aim is to realize a Kamaboko that has completely different features that have never been seen before.

[0005]

The invention according to claim 1 is a kamaboko which is obtained by heating a kneaded product containing at least fish paste, seasoning, starch, bitter melon and vegetable juice.

[0006] The invention of claim 2 is a kamaboko which is obtained by heating a kneaded product containing at least fish paste, seasonings, starch and squid ink.

The invention of claim 3 includes a kamaboko obtained by heating a kneaded product containing at least fish ground meat, seasoning, starch, human bite and green vegetable juice, and at least fish ground meat, seasoning, starch and squid ink. The kamaboko, which is a spiral-shaped kamaboko, is obtained by alternately stacking the kamaboko obtained by heating the kneaded product.

According to a fourth aspect of the present invention, at least the ground fish paste, seasoning, starch, bite and green vegetable juice are kneaded to form a flat surface, and at least the fish ground paste, seasoning, starch and squid ink are kneaded. It is a method for producing a kamaboko, which is characterized in that it is superposed with a flatly formed product and heated in a spirally wound state.

[0009]

According to the first aspect of the present invention, in the case of the kamaboko made from fish paste, seasoning, starch, corn and green vegetable juice,
It has an appearance that is encrusted with bright black-tailed gouging, which makes it fresh and refreshing to the eye, and is appetizing. What's more, since Hitotegusa contains minerals and vitamins, it can be used for health and gourmet purposes.

[0010] As in claim 2, surimi of fish, seasoning,
In the case of kamaboko made from starch and squid ink, it is known that squid ink is good for your health, and because it has a unique black color that is unlikely to be thought of as a kamaboko, it has a unique taste. Because it comes out rich, gourmet food is also pleasing.

[0011] In the case of a kamaboko in which the fish hulls containing the black squid and the squid ink containing the squid ink are alternately and spirally formed as in claim 3, the color of the warbler and the black color of the black squid are the same. Because of the spiral shape, it has an excellent aesthetics, and the nutrients of a single bait and the nutrients of squid ink combine to create an extremely healthy diet.

[0012] As described in claim 4, surimi of fish, seasoning,
A method in which starch, Hitogusa and green vegetable juice are kneaded into a flat form, and fish paste, seasoning, starch and squid ink are mixed into a flat form, and the mixture is heated in a spiral shape. According to this, it is possible to easily manufacture a fish cake as described in claim 3 in which the fish cake containing a single gill and the fish cake containing a squid ink are alternately and spirally formed.

[0013]

EXAMPLES Next, examples will be used to describe how the kamaboko and the method for manufacturing kamaboko according to the present invention are practically embodied.

1. Kamaboko with Hitogusa and its manufacturing method [Materials] Fish surimi: 600 grams Hitogusa: 100 grams (reconstituted in water and squeezed) Salt: 4 tsp sugar: 2 tbsp Ami: 6 tbsp Awamori: 1 tbsp egg white : 2 pieces of potato powder: 4-5 tbsp.

[Manufacturing Method] "Hitoegusa" squeezed in water, rinsed in water, and squeezed until it becomes sticky (in the Okinawa region, "Atha" or "Aosa")
, And then add the above-mentioned seasoning and kneading it while adding the squeezed juice of Bobofufu as the above-mentioned green vegetable juice, the bite will be finely shredded.

When the kamaboko kneaded product produced in this manner is molded and then placed in a steamer and steamed, a light green color due to green vegetable juice is added to the green of a bite to give a fresh color. In addition, it has a beautiful appearance with a hint of a line.

In this embodiment, the button bofu (Seriaceae) used to take the green vegetable juice is "long-lived grass" under the Okinawa name.
Is said to be good for your health. In addition, green leaf juice such as "Brassicaceae mustard" or "Aceraceae fennel" squeezed from leaves may be used. Fennel is also effective in giving out a scent.

[0018] The dried one may be washed with water, but in the case of the season, fresh one may be washed with water before use. Hitotegusa turns brownish when steamed,
By coloring the whole with light green using green vegetable juice,
Green broth is indispensable because it looks green and stands out.

2. Kamaboko with squid ink and its manufacturing method [Materials] Fish surimi: 600 grams Salt: 4 teaspoons Sugar: 2 tablespoons Mirin: 6 tablespoons Awamori: 1 tablespoon Egg white: 2 pieces Katakuri powder: 4-5 tablespoons Squid ink: 1 tablespoon water : 4 tablespoons

[Manufacturing Method] Squid ink is added while kneading by adding the seasoning to a well-ground fish paste until stickiness appears. After molding this kneaded product and putting it in a steamer and steaming, it becomes a black-colored fish paste made from squid ink.

3. FIG. 1 is a diagram showing an embodiment of a two-color fish paste and a method for producing the same according to the present invention. FIG. 1 shows a spiral two-color fish paste and FIG. 2 shows a state in which the kneaded fish paste is kneaded and then flattened. .

In order to manufacture this two-color kamaboko, first, it is kneaded in the same manner as in the case of manufacturing the above-mentioned kamaboko with a bite, and then it is flatly spread as shown in FIG. In addition, after kneading the kamaboko containing squid ink in the same manner as in the case of producing the kamaboko, it is flatly spread as shown in FIG.

Next, when the two stretched kneaded materials 1 and 2 are stacked and wound, a spiral shape is obtained as shown in FIG. When this is steamed with a steamer or the like, it becomes a two-color kamaboko in which a fish sushi 1a containing a bite and a kamaboko 2a containing squid ink form a spiral shape.

In each of the above-mentioned embodiments, as a material for fish surimi, white near-sea fish such as Alaska pollack and glukun are suitable, but squid surimi such as squid may be mixed. To make surimi and knead it, you can use a mixer, a cutter, a mortar, etc. in a small amount.

It should be noted that starch such as potato or sweet potato may be used in place of the potato starch.

4. Other Examples In the Okinawa region, as a high-class dish from the Ryukyu dynasty, "tofu kiln" made by dipping dried tofu into sauce made from red malt is eaten. By mixing squid ink, green vegetable juice, and a bit of broth and steaming, you can obtain a bright pink kamaboko.

[0027] Therefore, the kneaded mixture of red yeast rice mixed with fish paste and the kneaded mixture of kamaboko containing squid ink and kamaboko containing squid ink is used. It is also possible to obtain a spiral-shaped kamaboko of two colors of crimson and green, or crimson and squid ink by rolling the rolled ones. Also, when it is rolled on a kneaded mixture of normal white kamaboko, it becomes a red and white two-color kamaboko.

In addition, as shown in FIG. 3, when the above-mentioned various kneaded products are placed on the leaves 3 of the moon peach that grow in Okinawa and steamed, the appetite is increased by the unique scent of the moon peach. The bactericidal effect of the leaves of the moon peach also makes the kamaboko last longer. In the illustrated example, 1b is a Kamaboko with a bite, 2b
Is a kamaboko with squid ink.

In place of the peach leaf 3, Otani Watari leaf may be used. The shoots of Otani Watari can also be eaten, so the effect is that you can also eat the leaves on which the kamaboko is placed. Oyatari grows naturally in the warm regions south of Shikoku and is also used as an ornamental or material for ikebana, so you can enjoy the beauty of natural art while dining.

When the sprout of Otani Watari is chopped, mixed with a kneaded fish paste mixture and heated, it becomes a mixed fish cake of Otani Watari.
In this case, Otani Watari should be seasoned in advance.

[0031]

As described in claim 1, as a material of Kamaboko,
In addition to minced fish and other products, when using a bitter green and green vegetable juice, the light green background of the green vegetable juice enhances the color of the red warbler-colored human egg and gives it a beautiful appearance.
Moreover, Hitogusa has a high nutritional value, and it can contribute to the expansion of uses of Hitogusa.

When squid ink is used in addition to fish paste as the material for the kamaboko as claimed in claim 2, the unique black color contributes to an increase in appetite and an unusual appearance, which contributes to the expansion of consumption. It is also favored by foodies because of its unique taste and richness and its high nutritional value.

[0033] In the case of a kamaboko in which the fish-boiled fish which contains the squid ink and the fish-boiled fish which contains the squid ink are alternately and spirally formed as in claim 3, the color of the Japanese warbler and the black of the squid ink are black. Because of the spiral shape, a beautiful appearance of two colors is obtained,
It is also effective for visually appealing and appetizing. In addition, the nutritional value of squid ink combined with the nutrients possessed by human food makes it an extremely healthy food.

According to a fourth aspect of the present invention, there is provided a method of heating a rolled rice cake-shaped kneaded product containing one-legged hazelnut and green vegetable juice and a dried rice cake-shaped kneaded product containing squid ink, and heating them in a spirally wound state. As described in claim 3, it is possible to easily manufacture a two-color fish paste in which a fish cake containing a bite and a fish paste containing squid ink are alternately and spirally formed.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a spiral bicolor kamaboko.

FIG. 2 is a perspective view of a state in which the kneaded material is flattened after kneading.

FIG. 3 is a perspective view showing another embodiment of the kamaboko of the present invention.

[Explanation of symbols]

 1 Kneaded mixture with one bite spread flat 1a Kamaboko with one bite 1b Kamaboko with one bite 2 Squid ink kneaded knead with flatness 2a Kamaboko with squid ink 2b Squid ink Kamaboko with March peach or Otani Watanabe

Claims (4)

[Claims] 1. At least fish paste, seasonings, starch,
A kamaboko, which is obtained by heating a kneaded product containing Hitogisa and green vegetable juice. 2. A kamaboko which is obtained by heating a kneaded product containing at least fish paste, seasonings, starch and squid ink. 3. At least fish paste, seasonings, starch,
A kamaboko, which is a kneaded mixture containing one-legged and green vegetable juice, and a kamaboko, which is a kneaded mixture containing at least fish paste, seasonings, starch, and squid ink, are alternately stacked and swirl. Kamaboko characterized by being shaped like a fish paste. 4. A flat product obtained by kneading at least fish ground meat, seasoning, starch, corn and green vegetable juice, and a flat product obtained by mixing at least fish ground meat, seasoning, starch and squid ink. A method for producing a kamaboko, which is characterized by stacking the formed product and heating it in a spirally wound state.