JPH0937739A - Boiled fish paste including sausage - Google Patents
Boiled fish paste including sausageInfo
- Publication number
- JPH0937739A JPH0937739A JP7196571A JP19657195A JPH0937739A JP H0937739 A JPH0937739 A JP H0937739A JP 7196571 A JP7196571 A JP 7196571A JP 19657195 A JP19657195 A JP 19657195A JP H0937739 A JPH0937739 A JP H0937739A
- Authority
- JP
- Japan
- Prior art keywords
- sausage
- kamaboko
- outer skin
- skewer
- fish paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、ソーセージを蒲鉾
で包んだ、新しい食味をもつ食品に関するものである。TECHNICAL FIELD The present invention relates to a food having a new taste in which sausage is wrapped in a kamaboko.
【0002】[0002]
【従来の技術】手軽に食べられて、特に子供や若者に好
まれている軽食として、串に刺したソーセージの周囲
に、ベーキングパウダーを混ぜた小麦粉からなる衣を付
け、油で揚げたホットドッグ等がある。2. Description of the Related Art A hot dog that is easily edible and especially sought after by children and young people. A hot dog fried with a batter of flour mixed with baking powder around a sausage on a skewer. Etc.
【0003】[0003]
【発明が解決しようとする課題】ホットドッグは油分の
多い比較的濃厚な味覚のソーセージに衣を付けて油で揚
げてあり、また、揚げる際にソーセージを包んでいる衣
が周りの油を吸収しているので、更に油分が多い濃厚な
味の食品となっている。しかし、近年、好みの多様化に
より、あっさりとした味の食品が求められている。[Problems to be Solved by the Invention] A hot dog is a sausage with a relatively rich taste that is rich in oil, and is fried in a garment, and when fried, the garment encasing the sausage absorbs the surrounding oil. As a result, it is a food with a rich taste and a rich taste. However, in recent years, due to the diversification of tastes, foods with a light taste have been demanded.
【0004】本発明は、前記の要請に応えて成されたも
のであり、従来のものとは異なる味や歯応えをもつ、新
しい食味の食品を提供することを目的とする。The present invention was made in response to the above-mentioned demands, and an object of the present invention is to provide a food having a new taste and a taste and texture different from those of conventional foods.
【0005】[0005]
【課題を解決するための手段】本発明は、串に刺してあ
るソーセージを、蒲鉾からなる外皮で包んであることを
特徴とする。The present invention is characterized in that sausages stabbed on a skewer are wrapped with an outer skin composed of a kamaboko.
【0006】また、前記外皮の外周面に、串の長手方向
に沿って多数本の凹凸条を設けてあることが好ましく、
また、前記外皮の外周面に焦げ目を付けてあると良い。Further, it is preferable that a large number of concavo-convex lines are provided on the outer peripheral surface of the outer skin along the longitudinal direction of the skewer,
Further, it is preferable that the outer peripheral surface of the outer cover be browned.
【0007】[0007]
【発明の実施の形態】本発明のソーセージ入り蒲鉾を得
るための製造工程を、図面に基づいて説明する。先ず、
外皮1の蒲鉾の材料である魚煉肉を作る。魚煉肉は通常
の蒲鉾の素材と同じものであり、スケトウダラ等の魚肉
に調味料及び添加物を加え、それを擂潰したものであ
る。尚、調味料には、外皮1とソーセージ2との味に統
一感をだすために、ペッパー等の香辛料を混ぜることが
好ましい。BEST MODE FOR CARRYING OUT THE INVENTION A manufacturing process for obtaining a sausage-containing kamaboko of the present invention will be described with reference to the drawings. First,
The fish meat that is the material for the kamaboko of the outer skin 1 is made. Fish meat is the same as the material used for normal Kamaboko, and it is obtained by adding seasonings and additives to fish meat such as walleye pollack and crushing it. In addition, it is preferable to mix a seasoning with a spice such as pepper in order to give a unified feeling to the taste of the outer skin 1 and the sausage 2.
【0008】次に、従来の製法で作ったソーセージ2の
軸芯部に、串3を刺す。Next, the skewer 3 is stabbed into the shaft core portion of the sausage 2 produced by the conventional method.
【0009】そして、ソーセージ2の周囲に魚煉肉の外
皮1を形成する。横にして串3を支持したソーセージ2
の上に、串3の長手方向に沿って絞り出した帯状の魚煉
肉6を、ソーセージ2よりやや長く乗せる。そして、串
3を回転させてソーセージ2を回転し、先に乗せた帯状
の魚煉肉6の隣に次の帯状の魚煉肉6を間を開けずに乗
せ、該操作を繰り返して魚煉肉でソーセージ2を覆う。
(図3のイ、ロ、ハ、ニ)Then, an outer skin 1 of fish brick is formed around the sausage 2. Sausage 2 with a skewer 3 lying down
A band-shaped fish brick 6 squeezed out along the longitudinal direction of the skewer 3 is placed on the above, slightly longer than the sausage 2. Then, the skewer 3 is rotated and the sausage 2 is rotated, and the next strip-shaped fish brick 6 is placed next to the strip-shaped fish brick 6 that was placed on top of the skewer 3, and the operation is repeated to repeat the operation. Cover sausage 2 with meat.
(A, b, c and d in Figure 3)
【0010】尚、魚煉肉の外皮1を形成する手段は、魚
煉肉を板状に形成しその中央部に串3に刺したソーセー
ジ2を乗せて魚煉肉でソーセージ2を包んだり、帯状に
形成した魚煉肉をソーセージ2の周囲に螺旋状に巻き付
けたりするものであっても良い。The means for forming the outer shell 1 of the fish brick is to form the fish brick into a plate shape, put the sausage 2 stabbed on the skewer 3 in the center, and wrap the sausage 2 with the fish brick. Alternatively, the band-shaped fish brick may be spirally wound around the sausage 2.
【0011】外皮1は、その外周面に串3の長手方向に
沿って、10本程度の凹凸条4を設けてある。外皮1の
外周面に縦の凹凸条4を設けることで、外皮1の凸条部
分と凹条部分とで歯応えに差が出て、本発明を食べると
きに独特の歯応えを感じるものである。The outer skin 1 is provided with about 10 uneven strips 4 on the outer peripheral surface thereof along the longitudinal direction of the skewers 3. By providing the vertical uneven strips 4 on the outer peripheral surface of the outer skin 1, a difference in the texture of the convex and concave portions of the outer skin 1 is produced, and a unique texture is felt when eating the present invention.
【0012】外皮1の外周面に凹凸条4を付けるのは、
ソーセージ2を覆う前でも覆った後でも良いが、帯状の
魚煉肉を形成する際に片面に凹凸条4を付けて形成し、
外皮1を形成する時に凹凸条4の付いている側を上にし
て、凹凸条4の付いていない側をソーセージ2に乗せる
と良い。Attaching the uneven strip 4 to the outer peripheral surface of the outer skin 1 is
It may be before or after covering the sausage 2, but when the band-shaped fish brick is formed, it is formed by attaching the uneven strip 4 on one side,
When the outer skin 1 is formed, it is preferable that the side not having the uneven strip 4 be placed on the sausage 2 with the side having the uneven strip 4 facing upward.
【0013】次いで、ソーセージ2を魚煉肉の外皮1で
包んだものを加熱し、魚煉肉を蒲鉾状に固める。加熱手
段は、軟らかい魚煉肉で形作った外皮1の凹凸条4がく
ずれないようにお湯で煮るものである。Next, the sausage 2 wrapped with the outer skin 1 of the fish meat is heated to harden the fish meat in the shape of a sesame stick. The heating means is one that is cooked in hot water so that the uneven strips 4 of the outer skin 1 formed of soft fish meat do not collapse.
【0014】また、加熱手段として、串3を支持して、
蒸気で蒸し上げる手段等を取っても良い。As a heating means, the skewer 3 is supported,
Means such as steaming may be used.
【0015】外皮1が固まって蒲鉾状になったらお湯か
ら上げ、そして外皮1を電熱気等で焼き、蒲鉾状になっ
た外皮1の外周面に焦げ目5を付けて、見た目から食欲
をそそるように形成する。このような製造過程を経て、
ソーセージ入り蒲鉾を得るものである。When the outer skin 1 is solidified into a kamaboko shape, it is raised from hot water, and the outer skin 1 is baked with electric hot air or the like, and the outer skin of the kamaboko-shaped outer skin 1 is provided with charring 5 so as to make the appearance appetite. To form. Through such manufacturing process,
It is the one to get the sausage-containing kamaboko.
【0016】[0016]
【発明の効果】本発明のソーセージ入り蒲鉾は、蒲鉾と
ソーセージという、味や歯応えの全く異なる素材を合わ
せたものであるため、今までに無い新しい食味をもつ食
品である。EFFECT OF THE INVENTION The sausage-containing kamaboko of the present invention is a food product having a novel taste that has never existed since it is a combination of materials such as kamaboko and sausage which have completely different tastes and textures.
【0017】すなわち、本発明は、外側に淡白な味の蒲
鉾と内側に濃厚な味のソーセージを巧みに配してあるの
で、食べたときにそれらが口の中で混ざり合い、調和の
取れた斬新な風味を醸し出すものであり、しかも蒲鉾の
弾力性のある歯応えと、ソーセージの歯切れ性の良さと
が巧みに融合してバランスの良い食感を与え、一層味覚
を促進させるものである。That is, the present invention skillfully arranges the lightly flavored kamaboko on the outside and the rich sausage on the inside, so that when mixed, they are mixed in the mouth and harmonious. It brings out a novel flavor, and it also skillfully fuses the elastic texture of the kamaboko with the good crispness of the sausage to give a well-balanced texture and further promote the taste.
【0018】また、本発明は、中にボリュームのあるソ
ーセージを入れてあるので、食べた後にある程度の満足
感が得られ、おやつ等の軽食にはぴったりのものであ
る。Further, since the present invention contains a large volume of sausage, a certain degree of satisfaction can be obtained after eating, and it is suitable for snacks and other light meals.
【図1】本発明を示す一部欠切した正面図である。FIG. 1 is a partially cutaway front view showing the present invention.
【図2】図1のA−A線矢視の断面図である。FIG. 2 is a cross-sectional view taken along line AA of FIG.
【図3】イ、ロ、ハ、ニは外皮の製造工程を示す図であ
る。3A, 3B, 3C, 3D, 3E, 3F, 3G, and 3G are diagrams showing a manufacturing process of an outer skin.
1 外皮 2 ソーセージ 3 串 4 凹凸条 5 焦げ目 6 帯状の魚煉肉 1 Skin 2 Sausage 3 Skewers 4 Concavo-convex strips 5 Burns 6 Strip-shaped fish meat
Claims (3)
を、蒲鉾からなる外皮(1)で包んであることを特徴と
するソーセージ入り蒲鉾。1. Sausage (2) stabbed on a skewer (3)
A sausage-containing kamaboko, which is characterized in that it is wrapped with an outer skin (1) made of kamaboko.
長手方向に沿って多数本の凹凸条(4)を設けてあるこ
とを特徴とする請求項1に記載のソーセージ入り蒲鉾。2. The sausage-containing sausage according to claim 1, characterized in that a large number of concavo-convex strips (4) are provided on the outer peripheral surface of the outer skin (1) along the longitudinal direction of the skewer (3). Kamaboko.
を付けてあることを特徴とする請求項1又は2に記載の
ソーセージ入り蒲鉾。3. A charring (5) on the outer peripheral surface of the outer skin (1).
The kamaboko with sausage according to claim 1 or 2, characterized by being attached.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7196571A JPH0937739A (en) | 1995-08-01 | 1995-08-01 | Boiled fish paste including sausage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7196571A JPH0937739A (en) | 1995-08-01 | 1995-08-01 | Boiled fish paste including sausage |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0937739A true JPH0937739A (en) | 1997-02-10 |
Family
ID=16359960
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7196571A Pending JPH0937739A (en) | 1995-08-01 | 1995-08-01 | Boiled fish paste including sausage |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0937739A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR200466601Y1 (en) * | 2011-10-17 | 2013-04-30 | 이가연 | Fish cake for skewered food |
-
1995
- 1995-08-01 JP JP7196571A patent/JPH0937739A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR200466601Y1 (en) * | 2011-10-17 | 2013-04-30 | 이가연 | Fish cake for skewered food |
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