JPS58134971A - Production of processed food like kabayaki (seasoned and roasted eel or conger) - Google Patents

Abstract

PURPOSE:The ground fish meat as the major raw material is combined with congers or eels which are crushed to such a level as nod fibers remain yet and the mixture is roasted to produce the titled processed food product with good taste and texture. CONSTITUTION:(A) 50-70% of ground fish meat, (B) 8-25% of animal or vegetable fibrous food, (C) 3-7% of animal fat and (D) 35% or less congers which is roughly ground to such a level as fibrous tissues remain are mixed and the resultant composition is made into a shape, boiled and seasoned. Then, the product is roasted to give a processed food product with texture and taste similar to those of roasted natural conger (KABAYAKI). Instead of congers, eels may be used.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention uses minced fish meat as the main raw material, and adds a small amount of mono-vegetable fibrous food material and a small amount of conger eel, eel, peach, etc. Natural conger eel, which has been heated and coagulated in the presence of salt, with a unique stirring mixture.
□ also relates to the method for producing conger eel and grilled eel-style foods that have a texture and flavor very similar to grilled eel and other foods.

The key point 61 of this invention is to destroy the tissue of conger eel, trowel, thigh, etc., which are added in small amounts when blending with minced fish meat, to such an extent that no streak lines remain. Mince the meat using a coarse chisel. This ground meat operation can be done with unprocessed conger eel, eel, catfish, etc. or Kabayaki 71I.
lll#! The processed product may be ground separately, or minced fish may be added and ground at the same time.

1. Not completely destroying these muscle fibers ensures that the product melts in the mouth even when used in small quantities. This is an important requirement for maintaining the so-called texture and flavor unique to natural products, which provides a soft texture and allows the umami to be felt gradually through the cooking process.

In addition to the lIm-like plant protein, there is minced meat in the formulation.

-.

Both of these continuously connect the structure of the product and
It also has the effect of retaining moisture and flavor components.

However, when these food materials are added in large amounts, they affect the *tH and three-dimensional structure formation of atatomyosin in minced fish, and the physical properties of the gel after heating become brittle. On the other hand, when the amount of fibrous material is small and the proportion of ground fish meat is increased, protein formation can be carried out precisely. As a result, the gel strength increases and the product's meltability in the mouth deteriorates. To obtain a compliant texture, it is recommended to add about 8 to 20 parts by weight to the product.

Next, take a small amount of conger eel, eel, pea, etc.
4 to 4 times the amount of minced fish meat is shredded using a silent cutter and then cut into pieces with a hole of 4.6 m in diameter.
push it out. This operation may be carried out using the surimi alone, or may be carried out simultaneously with the addition of fibrous vegetable protein chopped using a silent cutter or the like.

The operation here is to crush the minced fish meat to the extent that it can be sufficiently mixed with fibrous vegetable protein and minced meat or animal fat, and the crushed minced fish meat can be stirred and mixed in the presence of salt. It dissolves and becomes viscous. This causes the formulation to adhere.

In addition, animal fat is a l1iII substance that affects the physical properties and flavor of the product. This is different from the steric hindrance caused by the above-mentioned fibrous material to the formation of crosslinks of aximyosin, which inhibits the formation of hydrophilic group bonds in proteins due to the action of water-blocking groups.

As a result, the mouthfeel of the product is improved (9) and the flavor is also improved.

The various raw materials that have been described so far are put into the main barrel of the whipping drum and heated. That is, unprocessed conger eel, eel, and legumes, or their seasoned and processed minced meat is put into a hopper, minced fish meat, fibrous vegetable protein, minced meat, animal fat, and salt are added to this, and the mixture is stirred differentially at low speed. Perform mixing. Once the formulation is homogeneously mixed and viscous, it is removed from the hopper, heated and then heated to 80-100"C, 1
Steam for ~7 minutes. Due to the uniform supply of heat by this steaming, the stirred mixture forms a uniform gel based on the thermogenic properties of the protein. The processed material is then immersed in a seasoning liquid and baked. Firing makes the surface moderately strong, and also produces the characteristic aroma of conger eel, eel, and peach.

The SNT product produced by this invention exhibits a texture similar to that of natural products, but as discussed above, this is due to the effects of the raw materials used, their blending process, and manufacturing methods such as stirring, mixing, steaming, and baking. Another reason is that the moisture and fat content of processed products is close to that of natural products. Moisture content after firing is 4s ~
This value, which is recognized as a product at 60 times, is similar to the moisture content of natural products such as conger eel and kabayaki eel.

In addition, the crude fat content was also similar, approximately 6.611 G in the case of processed conger eel kage-yakio, and 16 to 1 $- in the case of eel kabayaki. On the other hand, the crude fat content of the natural product is about 6.3-1 for the kage-yaki of conger eel, and around 19-19 for the kage-yaki of the eel. Objects will show approximate values.

As mentioned above, the products manufactured by the manufacturing method according to the present invention are characterized by retaining the texture and flavor of natural conger eel and kageyaki eel. Using an example of the manufacture of II! I will clarify.

Example: Thawed Sukemune cod surimi 16.8 weight Socket-shaped vegetable protein 8.4 weight - Seasoning
Extrude the meat from a soda-lime plate with a 1.0 weight I diameter 114.5 mm hole and grind it.

Next, 4ffi of Sukemune cod surimi and 1 weight of natural conger eel kageyaki (16.8 weight of natural conger eel kageyaki) are ground together in the same manner.

Then, put these minced meat in the hopper and add salt, 0.26 weight, animal fat, 6.1 weight, minced cod.
6.3 Weight attack seasoning liquid 3.2
Stir and mix at 13 rpm for 3 to 6 minutes.

After mixing, the mixture is boiled under a lid, and the steaming is carried out so that the center temperature of the steamed tube becomes 90°C. After steaming, the hot items are immersed in the seasoning liquid for about 6 minutes, then taken out from the seasoning liquid tank and baked for about 2 minutes using a large gas stove. After this baking process, apply the sauce and bake until the surface becomes yellowish brown. In this way, lfl[L, products have a texture,
It was clear from the results of a three-point discrimination test conducted by a panel of 30 people that the flavor was pleasant and very similar to natural products. It is also widely used as a side dish, sushi ingredient, etc., and has high food value.

Claims (1)

[Claims] For the product, the main ingredient is ground fish meat of 0 to 70 seconds,
Uniform food materials of animal and plant origin from 8 to 26 and from 3 to 7-
of animal fat, and then coarsely grind unprocessed or seasoned conger eels of 361 or less to the extent that muscle fibers remain, stir these to make a material, mold this material, Manufacture of processed conger eel and eel kabayaki food, which is steamed, immersed in a seasoning liquid, and then baked to obtain a processed product having a texture and flavor very similar to natural conger eel - kageyaki. Law.