JPH0937739A - Boiled fish paste including sausage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product which has a new type of taste and texture different from those of conventional food products. SOLUTION: A skewered sausage 2 is covered with an outer layer 1 of KAMABOKO (boiled fish paste) and a plurality of ridges 4 are formed on the surface of the outer skin layer in the longitudinal direction of the skewer 3 and the outer surface is scorched in spots 5.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food having a new taste in which sausage is wrapped in a kamaboko.

[0002]

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]

[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.

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]

The present invention is characterized in that sausages stabbed on a skewer are wrapped with an outer skin composed of a kamaboko.

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]

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.

Next, the skewer 3 is stabbed into the shaft core portion of the sausage 2 produced by the conventional method.

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)

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.

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.

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.

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.

As a heating means, the skewer 3 is supported,
Means such as steaming may be used.

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]

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.

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.

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.

[Brief description of drawings]

FIG. 1 is a partially cutaway front view showing the present invention.

FIG. 2 is a cross-sectional view taken along line AA of FIG.

3A, 3B, 3C, 3D, 3E, 3F, 3G, and 3G are diagrams showing a manufacturing process of an outer skin.

[Explanation of symbols]

 1 Skin 2 Sausage 3 Skewers 4 Concavo-convex strips 5 Burns 6 Strip-shaped fish meat

Claims (3)

[Claims] 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. 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. 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.