JPH11137215A - Production of cooked fish heat food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a cooked fish meat food heightened in bad smell of the fish meat even in a fish having especially strong fishy smell such as a sardine and making even a human hating a fish smell favorably eatable. SOLUTION: A cooked fish meat food is produced by extruding a ground meat of a red meat fish such as a sardine on a belt conveyor 2 on which bread crumb 4 is scattered in a sheet-like, attaching the bread crumb 4 on an under face of the ground meat sheet 3, sprinkling the bread crumb 4a on an upper face of the ground meat sheet 3 by a bread crumb scattering means 5, roll- extending the ground meat sheet 3 attached with the bread crumb 4 and 4a with a pair of rollers 6, cutting to a prescribed shape and subjecting the resultant ground meat sheet 3 to oiling and/or baking. A molded shape of the ground meat is not restricted to a sheet-like and may be e.g. a bar-like, etc., such as a square pillar, a column or a cross in a cross section, in restricting to the thickness of the thinnest part to be 2-10 mm. Preferably, herbs are contained in the ground meat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked food made from a surimi of red fish.

[0002]

2. Description of the Related Art Conventionally, as a food made from red fish, particularly sardine, for example, a sardine surimi with a seasoning such as ginger, immersed in hot water, and a sardine surimi with an egg Ginger, flour or the like, fried fish cake or hamburger made of sardine surimi instead of beef or pork. However, these foods tended to be clearly separated from likes and dislikes due to the strong sardine fishy smell and habit.

[0003] Therefore, as a dish devised so that many people can eat it as much as possible, there is a dish called sardine herb. This is made by opening a sardine, sprinkling spices and herbs such as basil, parsley, oregano, and thyme, then sprinkling bread crumbs and baking with a lot of oil. Also, at home, fried fish foods have been made in which sardines are opened, batter is added, and bread crumbs are added and fried. These are designed to alleviate the fishy odor by the savory flavor of the bread crumbs due to baking and frying.

[0004]

However, in the case of conventional foods made from lean fish, fish odor is not easily reduced, especially in the case of fish having a strong fish odor such as sardines.

On the other hand, in the case of the herb grilling described in the above example, although the fish odor is somewhat alleviated by the flavor of the baked bread crumbs, since the sardines in the open state are baked, the fish odor is sufficiently thick because of the thickness. There was a problem that the bread crumbs and herbs peeled off during baking without being alleviated.

Further, in the case of fried foods, the batter solution is applied to make the batter thicker, so that the texture of the seeds is weakened, and since the seeds do not come into direct contact with the oil, fish odors such as sardines can be obtained. However, there was a problem that the flavor of the strong food could not be sufficiently improved.

[0007] Accordingly, an object of the present invention is to provide a method for producing a cooked fish meat food which can reduce the smell of fish having a particularly strong fish odor, such as sardines, and can be eaten by people who do not like fish odor. It is in.

[0008]

Means for Solving the Problems The inventor of the present invention has conducted intensive studies to achieve the above object, and as a result, sardines and other red fish have been minced and formed into a thin shape such as a sheet. Then, the bread crumbs were pressed onto the surface and allowed to adhere to the surface, followed by frying and / or baking to reduce the fishy odor, and found that a delicious and delicious cooked food could be obtained, thereby completing the present invention. Was.

That is, in the method for producing a cooked fish meat food of the present invention, a lean fish meat is formed into a shape having a thickness of 2 to 10 mm, and bread crumbs are pressed and adhered to the surface of the formed product, followed by frying and / or baking. It is characterized by doing.

In the present invention, the thickness means the thickness of the sheet when the formed shape is a sheet shape, and the thickness of the thinnest portion when the shape is a prism, a cylinder, a bar having a cross-shaped cross section, or the like. It means wall thickness.

In the present invention, it is preferable that herbs of the red fish contain herbs. In addition, it is preferable that the surimi of the red fish is extruded to form a sheet, the bread crumb is sprinkled on the surface of the sheet, and then the sheet is rolled by a roller. Further, it is more preferable that the bread crumbs be pressed and adhered to the surface of the molded product, fried, and then baked.

According to the present invention, the surimi of the red fish has a thickness of 2
By pressing the bread crumbs on the surface of this molded product, the bread crumbs adhere in a state of being pushed into the sheet inside. It comes off easily. In addition, the surimi is formed into a shape having a wall thickness of 2 to 10 mm, and the bread crumbs are adhered to the surface, so that the surface area directly subjected to heat treatment by frying or baking becomes large, and the savory flavor by heating adheres well. Thereby, the fish odor is reduced, and the taste of the fish is moderately matched with the savory flavor of fried and / or baked fish, so that it is very delicious. Also, the texture becomes crisp and crisp.

[0013] When the herbs are contained in the surimi of the red fish, the herbs are mixed with the surimi from the beginning, so that it does not peel off from the surface of the molded surimi and the fish smell due to the aroma of the herbs. Good reduction effect can be obtained.

Further, if a method of extruding a red fish surimi into a sheet by extrusion molding, sprinkling bread crumbs on the surface of the sheet, and rolling the sheet with a roller is adopted, the surimi is formed, and the bread crumbs are pressed against the surface and adhered. Work can be performed efficiently.

Further, if bread crumbs are pressed and adhered to the surface of the molded product, fried, and then baked, a savory flavor and a crisp texture can be obtained more favorably.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sardines, tuna, horse mackerel, saury and the like can be used as red fish. These raw fish are minced and, if necessary, exposed to water and dehydrated to obtain fish meat for surimi. Furthermore, if necessary, about 2 to 4% by weight of salt and an appropriate amount of water are added to the fish meat for surimi, and the resulting mixture is ground to prepare a fish meat surimi. As a spice, flavored vegetables such as green onions, ginger, large leaves and radish, and herbs,
Herbs such as oregano, basil, thyme, or cheese may be added as necessary. Alternatively, white fish such as alaska pollock, guchi, and hockey, which have been ground by the above method, may be mixed with the surimi of the red fish.

FIG. 1 shows a preferred embodiment of the present invention.
This will be described in more detail with reference to FIG. FIG. 1 is a schematic view showing a production process of a cooked fish meat food of the present invention. The red fish surimi obtained by the above method is extruded into a sheet on a belt conveyor 2 by an extruder 1. Bread crumbs 4 are sprayed on the upper surface of the belt conveyor 2,
Bread crumbs 4 adhere to the lower surface of the surimi sheet 3 extruded on the belt conveyor 2. Bread crumb scattering means 5 is provided above the conveyance path of the belt conveyor 2, whereby the bread crumbs 4a are scattered and adhere to the upper surface of the surimi sheet 3 conveyed by the belt conveyor 2.

Further, a pair of rollers 6 which are supported by a rotating shaft (not shown) and are driven to rotate are provided so as to sandwich the belt conveyor 2 and the surimi sheet 3 between the bread crumb dispersing means 5 and the downstream side of the conveying path. Surimi sheet 3 having bread crumbs 4 and 4a adhered to the surface by the pair of rollers 6
Is rolled, and the bread crumbs 4 and 4 a are pushed into the surimi sheet 3. The rollers 6 may be arranged in a plurality of pairs, and the surimi sheet 3 may be gradually rolled thin. The thickness of the rolled surimi sheet 3 is 2 to 10 mm, and preferably about 3 mm. If the wall thickness is less than 2 mm, the shape retention is insufficient and handling becomes difficult, and the flavor of the fish is poor. In addition, the thickness is 1
When the thickness is larger than 0 mm, the fishy odor is strong and the odor does not come off even when fried and / or baked, which is not preferable.

As described above, by pressing the bread crumbs 4 and 4a into the surimi sheet 3, the clothes are less likely to be peeled off the surimi sheet 3 even when fried and / or baked.
Further, by making the surimi of the red fish into a sheet and attaching the bread crumbs 4 and 4a to the surface thereof, the surface area to which the savory flavor adheres by directly receiving the heat treatment at the time of frying and / or baking in the subsequent step is increased. . In addition, moisture is easily released, and a crispy texture can be obtained.

The rolled surimi sheet is formed into a rectangular shape of, for example, about 3 cm × about 7 cm by means such as cutting and punching.
In the case of frying with a sufficient amount of oil at 150 to 200 ° C. and baking, heat treatment is performed by, for example, drawing the oil in a frying pan or the like and baking. It is also preferable that after the frying, it is further baked in an oven or the like, in which case the surface is scorched to give a more crisp texture and a savory flavor. The cooked food thus obtained does not use a batter solution to adhere the bread crumbs, so that the batter does not become thick and the texture of the seed is emphasized. In addition, since the surface of the seed is not covered with batter, the exposed surface of the seed is directly heated, and even fish with a strong fish smell, such as sardine surimi, loses the fish smell and reduces the smell . Therefore,
It is possible to provide a very delicious cooked food which is liked by everyone and suitable as an appetizer or as a side dish as it is.

In the present invention, the shape of the surimi of the red fish is not limited to the sheet shape, but may be any of various shapes such as a prism, a column, and a cross-shaped bar. In that case, the thickness of the thinnest portion may be 2 to 10 mm.

[0022]

Example 1 Salted salted surimi was added to salt-free surimi of sardines, and 3% by weight of salt was added, followed by grinding to prepare a salted surimi. To 100 parts by weight of this salted surimi, 3 parts by weight of starch was added and mixed to prepare a sardine surimi.

The sardine surimi was extruded in a sheet shape into a container containing bread crumbs. Next, bread crumbs were sprinkled on the surface of the sheet, and the sheet was rolled with a roller so that the thickness of the sheet became about 3 mm. Then, the rolled sheet was cut and formed into a square shape of about 3 cm × about 7 cm, and then fried with a sufficient amount of oil at 160 ° C. to obtain fried sardine food.

Comparative Example 1 In the same manner as in Example 1, a fried seed sardine surimi was prepared, and this sardine surimi was put into a crumb-containing container into a sheet having a thickness of about 3 mm. Extruded.
Next, after the bread crumb was sprinkled on the surface of the sheet, it was cut and fried in the same manner as in Example 1 without rolling with a roller to obtain a fried sardine food.

COMPARATIVE EXAMPLE 2 In Comparative Example 1, sardine surimi was extruded into a sheet having a thickness of about 3 mm, and then a batter solution was applied to the sheet, and then bread crumbs were sprinkled. I got fried sardine food.

The fried sardine foods of Example 1 and Comparative Examples 1 and 2 were tasted by five panelists, and sensory evaluation was performed on texture, flavor, and appearance. The evaluation was described specifically by the majority opinion of each panelist. Table 1 shows the results.

[0027]

[Table 1]

Example 2 A sardine surimi prepared in the same manner as in Example 1 was extruded into a sheet and placed in a container containing bread crumbs.
The surface of the sheet was sprinkled with bread crumbs and rolled with a roller so that the thickness of the sheet became about 3 mm. And
Cut this rolled sheet, about 3cm x about 7cm
And then baked in an oiled frying pan to obtain sardine cooked food. This cooked food had a good texture with a savory flavor and a savory taste, as in Example 1.

Example 3 A sardine surimi prepared in the same manner as in Example 1 was extruded into a sheet and placed in a container containing bread crumbs.
The surface of the sheet was sprinkled with bread crumbs and rolled with a roller so that the thickness of the sheet became about 3 mm. And
Cut this rolled sheet, about 3cm x about 7cm
, And then fried with a sufficient amount of oil at 160 ° C. Further, it was placed in an oven and baked until the surface was burnt brown. This cooked food had a more fragrant flavor than that of Example 1, and the savory taste was further improved to have a good texture.

[0030]

As described above, according to the present invention,
Since the bread crumbs are attached in a state of being pushed into the surimi of the red fish, the bread crumbs are not easily peeled from the surimi when fried and / or baked, and the surimi is 2 to 10 m thick.
m, and the breadcrumbs adhered to the surface without using batter liquid, which increased the surface area of the seeds that were directly subjected to the heat treatment, and even fish with a strong fishy odor, such as sardines, The odor is released and the odor is reduced. Therefore, the moderate fish flavor matches the savory flavor of fried and / or baked fish, which makes it very delicious, easy to eat even for fish-disliked people, and can provide a cooked fish meat food which is liked by all. Further, when herbs are contained in the surimi, the fishy odor of the red fish can be reduced more favorably.

[Brief description of the drawings]

FIG. 1 is a schematic view showing an example of a production process of a cooked fish meat food according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Extrusion molding apparatus 2 Belt conveyor 3 Surimi sheet 4,4a Bread crumb 5 Bread crumb dispersing means 6 Roller

Claims (4)

[Claims] 1. Production of cooked fish meat food, characterized by shaping a red fish surimi into a shape having a thickness of 2 to 10 mm, pressing bread crumbs onto the surface of the formed product, and frying and / or baking it. Law. 2. The method for producing cooked fish meat food according to claim 1, wherein said lean fish surimi contains herbs. 3. The method according to claim 1, wherein the surimi of the red fish is extruded into a sheet, the bread crumb is sprinkled on the surface of the sheet, and the sheet is rolled with a roller. 4. The method for producing a cooked fish meat food according to any one of claims 1 to 3, wherein bread crumbs are pressed and adhered to the surface of the molded product, fried, and then baked.