JPH1042834A - Sausage using meat of fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fish meat sausage in which unique taste of fishes is included. SOLUTION: This fish meat sausage is produced by cooking or seasoning fresh fish meat unprocessed or after removal of uneatable parts and after slicing or chopping or slicing or chopping the meat after seasoning, then filling edible casings with the chopped or sliced seasoned fish meat together with ground fish meat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seafood sausage in which fresh seafood after heating and cooking and a ground meat are filled in an edible casing.

[0002]

2. Description of the Related Art As is well known, seafood sausages obtained by adding seasonings, spices, coloring agents, starch, salt, and the like to fish meat such as ash cod and filling the resulting mixture in an edible casing and then subjecting to heat processing are known. It is.

Japanese Patent Application Laid-Open No. Hei 5-199852 discloses that for the purpose of maintaining the original taste of the squid, the squid is ground, and the surimi is added with yam (sliced or finely ground) and flour. There is disclosed a processed food which is heat-processed after being packed in an intestine.

[0004]

All of the conventional seafood sausages are prepared by seasoning raw fish and shellfish with a seasoning or the like, filling the edible casing, and subjecting the same to heating.

[0005] However, when eating seafood, it is desirable to apply a cooking method that can bring out the unique taste of the seafood.

[0006] For example, tuna is mostly eaten raw, such as sashimi, sushi, nata, and yamakake, but if it is fat, it can be brought out its unique flavor by teriyaki.
In addition, squid is eaten as sashimi when it is fresh, but it can also bring out its unique flavor when grilled, boiled or fried. For shrimp and crabs, small ones can be fried, and large ones can be boiled in their original shape and eat their unique flavor when eaten. It is considered that the eel is best when it is made with kabayaki and the salmon is made with salt. The best taste of octopus is when it is cooked and then pickled with vinegar or chop. Furthermore, scallop is considered to be delicious in any of sashimi, vinegar, grilled and fried foods.

[0007] As described above, despite the fact that seafood has an individual suitable cooking method, conventional seafood sausages do not make use of such cooking habits and have a strong gourmet taste today. Therefore, it is an unpopular processed food.

Therefore, the present inventor has made a number of trial productions and tastings as a technical problem to provide a seafood sausage that can meet gourmet tastes, and as a result, fresh seafood has been adapted for each seafood. After the cooking method or heating / seasoning cooking method is used to fully extract the unique taste of the seafood, the food is filled in an edible casing together with the ground meat, and each of the filled seafood is drawn out by cooking. In addition, a remarkable finding that a seafood sausage containing the unique umami of the seafood is obtained has been obtained, and the technical problem has been achieved.

[0009]

The technical problem can be solved by the present invention as described below.

That is, the seafood sausage according to the present invention comprises:
After cooking or heating and seasoning fresh seafood in any state selected from the state as it is, the state excluding the non-edible portion, and the cut state, the fish meat surimi is shredded or ground. The edible casing is filled and heated.

Further, the seafood sausage according to the present invention comprises:
Heated or cooked and seasoned in any state selected from fresh fish and shellfish intact, non-edible parts, and cuts, and then paste into fish meat surimi. It is formed by filling a casing and subjecting it to heat processing.

Further, the seafood sausage according to the present invention comprises:
Fresh seafood is cooked or cooked or seasoned in any state selected from the state as it is, the state excluding non-edible parts, and the cut state, then cut into pieces or crushed and pasted. And fish meat surimi are filled in an edible casing and heated.

[0013] The present invention also relates to any of the above seafood sausages, wherein starch is blended.

Furthermore, the present invention uses any one of the above-mentioned seafood sausages, wherein eel is used as fresh seafood.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Since edible fish and shellfish are diversified, their cooking methods are also various. Hereinafter, embodiments of the present invention will be described.

There are shrimp and crab as the seafood cooked as it is, and shellfish as the seafood cooked and seasoned as it is. In addition, as seafood cooked with the non-edible parts removed,
There are squid and octopus, and eel is a type of seafood that is cooked and seasoned without its non-edible parts. Furthermore, salted salmon is used as the cooked seafood in a cut state, and tuna and salmon are used as the cooked and seasoned seafood in a cut state.

More specifically, lobsters and crabs are put into boiling water to which salt or sake is added and boiled. Boil clams and other shellfish in boiling seasoned water,
For turban shells etc., drip soy sauce in the snail shell and heat as it is,
If the edible portion is taken out of the shell, such as a scallop, will be sold on the market, butter is fried. In addition, after removing the built-in and ink bags of squid and octopus, the squid is baked lightly in an oven, fried, or baked with sugar soy sauce, and the octopus is put in boiling water and boiled. The eel is opened after removing the head, internal organs and bones, and then grilled. Salted salmon is baked in cuts. Furthermore, the tuna is sliced into slices and boiled in boiling water seasoned with sake, mirin, soy sauce, etc. Salmon is grilled with salt.

As for the fish meat surimi, if it is widely sold in the industry, raw or frozen fish meat surimi such as tai, neso, shark, etc. may be used, and any grade may be used.

The edible casing is made of sheep, pig, cow intestine,
A natural casing formed by stomach, esophagus and the like, or an artificial casing formed by collagen, cellulose, etc. may be used.

The mixing ratio of the cooked or cooked and seasoned seafood and the ground fish is such that the cooked seafood is 5 to 90% by weight and the ground fish is 10 to 95% by weight.
If the content of seafood is 5% by weight or less, it depends on the type of seafood, but the content is too small to taste the umami extracted by cooking. It is difficult to put it on the mass market, and furthermore, the content of the minced fish meat is 10% by weight or less, the material is thin and the sense of unity is lost, and it becomes difficult to prepare the form of seafood sausage.

The proportion varies depending on the type of seafood,
For example, in the case of shrimp, the blending ratio with respect to the fish meat surimi may be 10 to 95% by weight, and the range of 50 to 80% by weight is particularly preferable in terms of cost and taste. Also,
For crabs, the mixing ratio of fish meat surimi is 5 to 80.
% By weight, and in particular, the range of 40 to 80% by weight is a delicious range. In addition, in the scallop, the compounding ratio to the fish meat surimi may be 10 to 90% by weight, and particularly, the range of 40 to 70% by weight is good. In the case of squid, the compounding ratio to fish meat surimi is 1
It may be 5 to 95% by weight, especially 50 to 80% by weight.
Is good as a taste. In an octopus,
Too much octopus does not provide a good taste, so the blending ratio to the ground fish is preferably in the range of 15 to 60% by weight. In the case of eels, the mixing ratio with respect to the fish meat surimi may be 5 to 90% by weight, and a particularly good range of taste is 20 to 60% by weight. Further, in the tuna, the mixing ratio to the fish meat surimi may be set to 20 to 85% by weight. In particular, the ratio of the deliciousness of the tuna corner-boiled portion to the fish meat surimi is 30 to 70% by weight.

By adding starch, the hardness of the meat of the sausage can be adjusted, and the taste is improved.

[0023]

Next, a method for producing sausages of each fish and shellfish cooked based on the examples will be described.

Embodiment 1 FIG.

To 1 kg of fish meat surimi, 30 g of salt, 50 g of potato starch, 100 g of vegetable fiber (Sexel WE: trade name: manufactured by Asahi Kasei Kogyo Co., Ltd.), 30 g of sugar, 10 g of seasoning (sodium glutamate) and 500 g of cold water are added. The mixture was mixed with a vacuum cutter to obtain 1720 g of raw fish paste.

[0026] Boil the black tiger as it is, raise it in a zigzag and let it cool naturally. Then remove the head, shell and back intestine.
It was cut into 1 cm squares to obtain salted boiled shrimp. Subsequently, the raw fish paste and the salted boiled shrimp were mixed at a ratio of 1: 1 and filled into the sheep intestine, both ends of the intestine were sealed, and boiled at 80 ° C. for 60 minutes. Thereafter, the mixture was cooled at 10 ° C. to obtain 170 shrimp sausages of 20 g / piece.

In the shrimp sausage of this embodiment, the shrimp solids were seen through the sheep intestine, and the contrast between red and white was shining. Also, when I ate, there was a shrimp flavor,
The texture was somewhat hard prawn potato.

Embodiment 2 FIG.

The raw fish paste obtained in Example 1 and salted boiled shrimp are mixed at a ratio of 9: 1 and filled into sheep intestine.
By treating under the same conditions as in Example 1, a plurality of shrimp sausages of 20 g / piece were obtained.

Although the shrimp sausage in this example was slightly reduced due to the small amount of shrimp solids, the shrimp had a flavor and a texture similar to kamaboko.

Embodiment 3 FIG.

The raw fish paste obtained in Example 1 and salted boiled shrimp were mixed at a ratio of 1: 4 and filled into sheep intestine.
By treating under the same conditions as in Example 1, a plurality of shrimp sausages of 20 g / piece were obtained.

The shrimp sausage in this example had a slightly pinkish color and was beautiful in appearance. Also,
When I ate it, it had a shrimp flavor and the best texture.

Embodiment 4 FIG.

The raw fish paste obtained in Example 1 and salted boiled shrimp were mixed at a ratio of 1:19 and filled into sheep intestine.
By treating under the same conditions as in Example 1, a plurality of shrimp sausages of 20 g / piece were obtained.

In this embodiment, the shrimp sausage was a beautiful pink shrimp. In addition, when I ate it, it had a shrimp flavor and a lively texture.

Embodiment 5 FIG.

0.5% by weight of salt was added to 98.8% by weight of raw prawn meat obtained by removing the head, shell and back of black tiger.
0.5% by weight of sugar was added and made into a paste with a food cutter to obtain 151.82 g of raw shrimp meat paste. Subsequently, 793 g of the raw fish paste obtained in Example 1 and 152 g of the raw shrimp paste
Was mixed with a food cutter, and 141 g of salted boiled shrimp obtained in Example 1 was added and mixed.
Thereafter, the same treatment as in Example 1 was performed to obtain a plurality of shrimp sausages of 20 g / piece.

In the present embodiment, the sausage was a beautiful color having a pink color as a whole. In addition, the food had a prawn flavor and had a good texture that was easy to eat.

Embodiment 6 FIG.

A 3% saline solution was boiled and boiled crab was put in, and boiled over high heat for about 25 minutes (on the way, about 10% of water was poured twice about when boiling). After that, it was raised and cooled naturally. Next, the leg meat and the shoulder meat were taken out and finely ground with a food cutter to obtain crab grain meat. Subsequently, Example 1
1720 g of raw fish meat paste and 91 g of crab grain meat obtained in the above are put into a bowl, mixed by hand, filled in an artificial casing (Nippi casing: trade name: made by Nippi Co., Ltd.), and both ends of the casing are sealed, and 80 ° C. Boiled below for 60 minutes. afterwards,
After cooling at 10 ° C., a plurality of 20 g / crab sausages were obtained.

The crab sausage in this example had a yellowish color peculiar to the artificial casing. In addition, when I ate, the taste of the crab was a little light and the texture was like kamaboko.

Embodiment 7 FIG.

Add boiled crab by boiling 3% salt water, boil over high heat for about 25 minutes, raise it to a bar, let it cool naturally, cut the leg into 1 cm squares, and get a leg cut. Was. The shoulder meat was taken out in a flake form to obtain a shoulder flake. Subsequently, 400 g of the raw fish meat paste obtained in Example 1, 133 g of cut leg meat and 133 g of shoulder flakes were put in a bowl, mixed by hand, filled into an artificial casing, and both ends of the casing were sealed and sealed. Boiled at 60 ° C for 60 minutes. Then 10 ° C
The mixture was cooled down to obtain a plurality of 20 g / crab sausages.

In this example, the crab had a unique flavor and had a firm texture.

Embodiment 8 FIG.

400 g of raw fish meat paste obtained in Example 1, 800 g of cut leg meat and 800 g of shoulder flakes obtained in Example 7
In the same manner as in Example 7, a plurality of 20 g / crab sausage were obtained.

In the present embodiment, the sausage was delicious with a light pink color. In addition, when I ate it, it had a crab-specific flavor and had a moderate crab texture.

Embodiment 9 FIG.

Sprinkle salt and pepper on the scallop and mix it, then put butter in a heated frying pan to dissolve, add the familiar scallop and saute it so that it does not burn.
It was cut into ~ 10mm squares and cooled to make scallop stripped saute. Subsequently, 450 g of the raw fish meat paste obtained in Example 1 and 50 g of scallop stripped saute were mixed so that the scallop was not finely disentangled, and the mixture was filled into sheep intestine, and then the same conditions as in Example 1 were used. To obtain a plurality of scallop sausages of 20 g / piece.

The scallop sausage in this example had a white appearance, and the scallop saute was in a granular state. When I ate the dish, it had a kamaboko texture with the taste of scallop saute.

Embodiment 10 FIG.

Sprinkle salt on the scallop and let it acclimate.
After steaming at 90 ° C. for 15 minutes, the mixture was cooled and then made into a paste with a food cutter to obtain a scallop paste. Subsequently, scallop paste 133 g was added to 400 g of raw fish meat paste obtained in Example 1.
And 133 g of the scallop sauté obtained in Example 9 were added, mixed so as not to loosen, filled into sheep intestine, and treated under the same conditions as in Example 1 to obtain 20 g / book of scallop sausage. I got more than one.

In this example, the appearance was substantially the same as that of the scallop sausage of Example 9. In addition, the scallop scallop was added to the scallop paste, and the flavor of the scallop was increased. With regard to the texture, the texture has escaped from that of the kamaboko, and the scallop stripped saute cuts have spread to the mouth in moderate hardness.

Embodiment 11 FIG.

300 g of the raw fish meat paste obtained in Example 1 and 350 g of the scallop paste obtained in Example 10 were mixed, and 350 g of the scallop stripped saute obtained in Example 9 was added. The mixture was mixed so as not to loosen. Then fill the sheep intestine,
Thereafter, the same treatment as in Example 1 was carried out to obtain a plurality of scallop sausages of 20 g / piece.

In this example, a large amount of sauteed scallops emerged and appeared to be delicious. Also, after eating,
It had a scallop and butter flavor and had a good texture.

Embodiment 12 FIG.

100 g of the raw fish meat paste obtained in Example 1 was
Except that 350 g of the scallop paste obtained in Example 10 and 550 g of the scallop stripped saute obtained in Example 9 were used, a plurality of scallops of 20 g / piece were obtained in the same manner as in Example 11. Was.

In this example, the filling was considered to be only scallop. The scallop and butter had a flavor, but had a slightly soft texture.

Embodiment 13 FIG.

Open the back of the Koshiro, who was thoroughly washed with water,
The corner bags and feet were removed from the torso, and the skin and skin of the torso were peeled off. The skewer was skewer and sprinkled with salt evenly. The salt was allowed to dissolve, and then baked so as to be browned. Then 5
Cut into 10mm squares to obtain a grilled squid cut. Subsequently, 500 g of the raw fish meat paste obtained in Example 1 and grilled squid cut 88
g was mixed and filled into sheep intestine, and the mixture was treated under the same conditions as in Example 1 to obtain a plurality of 20 g / book squid sausages.

The savory sausage in this example was a sausage in which the scorch of the savory squid appeared spot-like while being pure white. In addition, when ate, only the part of the squid had a flavor, and had a slightly hard texture.

Embodiment 14 FIG.

Wash the shell squid thoroughly with water and open your back.
After removing the corner bags and feet, peeling the skin and skin, about half of the body was cut off, spit on a skewer, sprinkled with salt evenly, allowed to stand until the salt had melted, and baked so that it was browned. At this time, the 540g squid was weighing 400g. The grilled squid was cut into 5 to 10 mm squares to obtain a grilled squid cut. 10 g of salt, 30 g of potato starch and 100 g of water were added to 543 g of the remaining half body, and a 683 g squid paste was obtained with a food cutter. Subsequently, 715 g of raw fish meat paste obtained in Example 1 and squid paste
The mixture was mixed with 444 g, and 271 g of roasted cutlet was added and mixed, and the mixture was filled into sheep intestine. Thereafter, the mixture was treated under the same conditions as in Example 1 to obtain a plurality of 20 g / piece of striped sausage.

In the savory sausage in this example, the burnt yellow portion of the savage squid appeared on the surface of the sausage and was floating in the white. Also, after eating,
It had a unique salty savory savory flavor, and the texture was umami. Also, since starch was added, the hardness was moderately good.

Embodiment 15 FIG.

400 g of roasted squid cut obtained in Example 13
In the same manner as in Example 13, except that 100 g of the raw fish meat paste obtained in Example 1 was used, a plurality of squid sausages of 20 g / piece were obtained.

In the present example, the sausage surface had a feeling of being a crow. Also, when I ate it, it had a roasted salted savory taste and had a chewy texture.

Embodiment 16 FIG.

400 g of roasted squid cut obtained in Example 14
And 20 g in the same manner as in Example 14 except that 400 g of squid paste and 42 g of the raw fish meat paste obtained in Example 1 were used.
/ Multiple squid sausages were obtained.

In the present example, the roasted saury which had a good contrast in the roasted part of the roasted roast which tasted delicious even in white. The food had a slightly hard texture, but had a savory taste of squid.

Embodiment 17 FIG.

The octopus, the eyeball and the crow are cut off,
Furthermore, after sprinkling with salt and handling it toward the toes to take off the slide, it was boiled with plenty of hot water so that the skin was not turned over, pulled out of the hot water and cooled to obtain a boiled octopus. Subsequently, the legs were cut into 1 cm squares, and the head and toes of the boiled octopus were finely crushed to obtain a boiled octopus cut. Next, the raw fish paste 400 obtained in Example 1 was used.
After mixing g with 70 g of boiled octopus cut, it was filled into sheep intestine and treated under the same conditions as in Example 1 to obtain a plurality of octopus sausages of 20 g / piece.

The octopus sausage in this example was a sausage in which the red color of the skin of the boiled octopus could be confirmed. Also,
When I ate it, it had a flavor reminiscent of an octopus, and although it felt somewhat hard, it had a decent texture.

Embodiment 18 FIG.

[0077] The inside of the octopus, the eyeball and the crow are cut off,
Furthermore, after sprinkling salt and handling it toward the toes to take off the slide, it was boiled with plenty of hot water so that the skin was not turned over, pulled out of the hot water, cooled, and minced to obtain a boiled octopus mince. Next, after mixing 400 g of the raw fish meat paste obtained in Example 1 and 171 g of boiled octopus mince, the mixture was filled into sheep intestine and treated under the same conditions as in Example 1 to obtain 20 g of octopus. Multiple sausages were obtained.

In this example, the boiled octopus was dispersed throughout and the sausage was excellent in white and octopus hue. In addition, when I ate, the taste and texture of the octopus matched well.

Embodiment 19 FIG.

[0080] The built-in octopus, cut off the eyeball and crow,
Furthermore, after sprinkling with salt and handling it toward the toes to take a slip, it was boiled with plenty of hot water so that the skin was not turned over, pulled out of the hot water and cooled. Subsequently, the legs of the boiled octopus were cut into 1 cm square to obtain a boiled octopus cut. Next, the boiled octopus mince was obtained by mincing the head and toes of the boiled octopus. Next, boiled octopus cut 260g
And boiled octopus mince with 340 g of raw fish paste 400 obtained in Example 1
g was added and mixed, and then filled into sheep intestine.
By treating under the same conditions as described above, a plurality of octopus sausages of 20 g / piece were obtained.

In the present example, the sausage seemed to be delicious, exhibiting a hue recognizable as an octopus on the entire surface. In addition, when the octopus was eaten, it had an octopus flavor as a whole and had a good texture without being too hard because of the minced octopus.

Embodiment 20 FIG.

Open the body of the eel, remove the internal organs, middle and shoulder bones, cut off the head and tail, bake white, and soy sauce 3.
Kabayaki was prepared using a sauce mixed with 6 liters, 3.17 g of mirin and 1.2 kg of sugar, and then made into a paste with a food cutter to obtain a kabayaki paste. Subsequently, to 400 g of the raw fish paste obtained in Example 1, kabayaki oil (trade name: San-Ei Gen FFI Co., Ltd.) was added at a ratio of 0.1 to 10 of the fish paste, and then the kabayaki paste was added. Add 21 g, mix and fill into a collagen artificial casing, seal both ends, heat in a steam boil at 85 ° C for 20 minutes, and cool at 5 ° C to obtain several eel sausages of 20g / piece. Was.

The eel sausage in this example had the flavor of kabayaki but had a texture similar to kamaboko because the eel had sauce and had a strong taste.

Embodiment 21 FIG.

The eel kabayaki obtained in the same manner as in Example 20 was minced (crushed) with a chopper mixer to obtain kabayaki mince. Subsequently, kabayaki oil was added to 400 g of the raw fish meat paste obtained in Example 1 in the same manner as in Example 20.
After adding 100 g, a plurality of eel sausages of 20 g / line were obtained in the same manner as in Example 20.

In the present example, the burnt broth of the kabayaki appeared on the surface of the sausage and had a unique flavor of eel kabayaki, and the texture was optimal as the desired eel kabayaki sausage.

Embodiment 22 FIG.

The eel kabayaki obtained in the same manner as in Example 20 was cut into kabayaki cuts. Subsequently, 600 g of kabayaki cut was added to 400 g of the raw fish meat paste obtained in Example 1, and a plurality of eel sausages of 20 g / piece were obtained in the same manner as in Example 20.

In this example, the color of the sausage was closer to the eel-grilled sausage than the eel sausage in Example 21. Further, since the content ratio of eel was high, the raw fish meat paste was also tasted, and the flavor as eel kabayaki sausage was enhanced and had a good texture.

Embodiment 23 FIG.

[0092] To 100 g of the raw fish meat paste obtained in Example 1, 450 g of the kabayaki mince obtained in Example 21 and 450 g of the kabayaki cut obtained in Example 22 were added.
Multiple eel sausages of 20 g / book were obtained.

In this example, the addition of the kabayaki mince mixed the eel kabayaki as a whole and the brown spots were evenly distributed. In addition, the flavor was uniform and rich in taste regardless of which portion was eaten, but the texture was rather soft.

Embodiment 24 FIG.

Raw fish paste obtained in Example 1 and Example 2
After mixing the kabayaki mince obtained in 1 at a ratio of 3: 1, filling the sheep intestine, twisting the both ends of the intestine, sealing, and heating in hot water at 70 ° C.
It was immersed for 40 minutes, pulled up, and cooled to 5 ° C. to obtain eel sausage having a length of 83 mm and a thickness of 17 to 18 mm per piece.

The compression distance, breaking stress and jelly strength of the eel sausage were measured using a 5φ ball plunger. The measurement conditions used were FUDOH RHEOMETER RT-3005D (manufactured by Leotech Co., Ltd.): range 500 g: test speed 6 cm / min: adapter 5 mm in diameter.

The result of measurement is that the compression distance is 8.3 mm (standard deviation 2.
3), breaking stress 150.0g (also 60), jelly strength 125.0g
Cm (same as 52), the compression distance was longer and the breaking stress was smaller than that of conventional commercial sausages. Also, the measured values varied widely,
This is because eel sausage is formed in a state in which kabayaki mince, which is a foreign substance to the fish paste, is dispersed in the fish paste.

For comparison, commercially available fish sausage (salad sausage: trade name: manufactured by Nippon Ham Co., Ltd.) and livestock meat sausage (antie: trade name:
Nippon Ham Co., Ltd.) compression distance, breaking stress and jelly strength were measured, each compression distance 5.6mm
(Standard deviation 0.6), 5.7m (same 0.9) m, breaking stress 23
4g (standard deviation 15), 357g (also 30), jelly strength 131g
Cm (standard deviation 12) and 203 gcm (same as 20).

Embodiment 25 FIG.

Raw tuna meat was cut into approximately 1 cm square. Next, heat the water in which the thickening polysaccharide (Bistop: product name: Saneigen FFI Co., Ltd.) and sugar are dissolved, add soy sauce, sugar, and seasonings, and bring to a boil. Put the raw tuna cut, drop it, cover it, and cook it on a low heat until the water content is reduced to half. Thereafter, the mixture was naturally cooled and separated into tuna cut stew and broth. Subsequently, to 400 g of the raw fish meat paste obtained in Example 1, 106 g of tuna cut stew and 27 cc of broth were added and mixed, and the mixture was filled into sheep intestine, and then treated under the same conditions as in Example 1 to obtain 20 g / g. A plurality of tuna stewed sausages were obtained.

The stewed tuna sausage in this example had a light reddish-brown hue when the broth was mixed with raw fish sausage. Further, when ate, it had a flavor as a boiled tuna and had a good texture.

Embodiment 26 FIG.

The tuna cut stew obtained in Example 25 was minced (crushed) to obtain stewed tuna meat. Subsequently, to 400 g of the raw fish meat paste obtained in Example 1, 185 g of stewed tuna meat and 31 cc of the broth obtained in Example 25 were added and mixed. Several sausages were obtained.

In this example, the color of reddish brown became stronger than that of the stewed tuna sausage of Example 25, but the surface of the sausage was in a good state because of the increase in solids. In addition, upon eating, the taste of the tuna as a boiled dish was enhanced and the texture was good.

Embodiment 27 FIG.

[0106] The broth obtained in Example 25 was added to the raw tuna meat together with the salt, and the mixture was made into a paste using a food cutter to obtain a raw tuna paste. 400 g of raw fish meat paste obtained in Example 1
Then, 240 g of raw tuna paste and 160 g of stewed tuna cut obtained in Example 25 were added and mixed.
A plurality of g / book of tuna stewed sausages were obtained.

In this example, a color close to brown was obtained by mixing the raw tuna meat paste. In addition, upon eating, the taste of the tuna was enhanced and the joints and solids were in harmony and had a good texture.

Embodiment 28 FIG.

To 200 g of the raw fish meat paste obtained in Example 1, 200 g of the stewed tuna meat obtained in Example 26 and 267 g of the raw tuna meat paste obtained in Example 27 were added and mixed. In the same manner, a plurality of 20 g / book tuna stewed sausages were obtained.

The stewed tuna sausage in this example had the desired color as the stewed tuna sausage. Also,
Upon eating, the taste had the umami taste of stewed tuna, but the texture was slightly poor because tuna cut stew was not mixed.

Embodiment 29 FIG.

To 150 g of the raw fish meat paste obtained in Example 1, 250 g of the raw tuna meat paste obtained in Example 27, 300 g of the tuna cut stew obtained in Example 25, and the stewed tuna meat obtained in Example 26
300 g and mixed.
/ Multiple tuna stewed sausages were obtained.

In this example, the color tone was slightly dark because the ratio between the stewed tuna cut and the stewed meat was increased. In addition, when ate, it had the taste and flavor of stewed tuna, and the hardness was moderately varied.

Embodiment 30 FIG.

[0115] Three pieces of king salmon were taken out, small bones were cut out, cut into approximately 3 cm widths, beaten with a gold skewer, baked with salt and baked to obtain salted salmon. Subsequently, the salt grill was loosened to obtain a fibrous (crushed) salmon meat. Next, 100 g of salmon meat was added to 400 g of the raw fish meat paste obtained in Example 1.
And mixed under the same conditions as in Example 1,
g / several salmon sausages were obtained.

The salmon sausage in this embodiment is
It was sausage with pink salmon shining in white raw fish paste. In addition, when ate, the taste was salty salmon with oil and it was slightly hard, but the fibrous meat of salmon had a moderate texture.

Embodiment 31 FIG.

171 g of the salmon granules obtained in Example 30 was added to 400 g of the raw fish meat paste obtained in Example 1 and mixed, and the mixture was treated under the same conditions as in Example 1 to obtain 20 g / book of salmon sausage. I got more than one.

In this example, the pink color increased in appearance compared to the salmon sausage in Example 30. In addition, when ate, the flavor of the king salmon was improved and the texture was good.

Embodiment 32 FIG.

The grilled salmon obtained in Example 30 was cut into 5 mm square to obtain a salmon cut. Subsequently, Example 1
400 g of salmon cut is added to 400 g of the raw fish meat paste obtained in the above, mixed and treated under the same conditions as in Example 1 to obtain 20 g.
/ Multiple salmon sausages were obtained.

In this example, the appearance was different from that of the salmon sausage in Examples 30 and 31, and the sausage in which the salmon angle emerged more clearly was obtained. In addition, when ate, the whole had salmon flavor and had the best texture.

Embodiment 33 FIG.

To 120 g of the raw fish meat paste obtained in Example 1, 200 g of the salmon meat obtained in Example 30 and 80 g of the salmon cut obtained in Example 32 were added and mixed, and mixed under the same conditions as in Example 1. To obtain a plurality of salmon sausages of 20 g / piece.

In this embodiment, the color becomes pink as a whole,
It was a sausage with salmon cut horns raised in it. In addition, when I ate it, it had a flavor that was harmonious with the savory aroma and umami with the meat, and had an exquisite texture.

Embodiment 34 FIG.

To 150 g of the raw fish meat paste obtained in Example 1, 300 g of the salmon meat obtained in Example 30 and 550 g of salmon cut obtained in Example 32 were added and mixed, and mixed under the same conditions as in Example 1. To obtain a plurality of salmon sausages of 20 g / piece.

In the present example, the salmon sausage was reddish as a whole, and the salmon cut horns appeared to be algae pink. In addition, when I ate it, it tasted like a king salmon with oil on it, and the texture was that of the salmon itself.

[0129]

As described above, according to the present invention, the edible casing together with the ground fish meat is obtained after heating or heating and seasoning cooking by a method suitable for each seafood to bring out the unique taste of the seafood. And heat-treated, it is possible to provide an unusually delicious seafood sausage in which the unique taste of each seafood is sealed.

Therefore, it can be said that the industrial applicability of the present invention is very high.

Claims (5)

[Claims] Claims 1. Fresh seafood is cooked or cooked and seasoned in any state selected from an as-is state, a state excluding a non-edible portion, and a cut state, and then shredded or crushed. And seafood sausage characterized by being filled with edible casing and heat-processed fish meat surimi. 2. A fish meat which has been cooked or cooked and seasoned with fresh fish and shellfish in any one of a state as it is, a state excluding a non-edible portion, and a cut state, and fish meat. A seafood sausage wherein surimi is filled in an edible casing and heated. 3. A fresh fish and shellfish which has been cooked or cooked or seasoned in any state selected from an as-is state, a state excluding a non-edible portion, and a cut state, and then shredded or crushed. A seafood sausage characterized in that edible casings are filled with edible casings and pastes and surimi fish meat and subjected to heat processing. 4. The seafood sausage according to claim 1, further comprising starch. 5. The seafood sausage according to claim 1, wherein the fresh seafood is eel.