JPS58190348A - Preparation of layered food - Google Patents

Abstract

PURPOSE:To prepare a food, by placing a semifluid viscous material, e.g. cheese or sauce, continuously on a frozen slab obtained by cutting a frozen block of a fish meat, etc. in the form of a plate to form a belt in a given thickness or less, and cutting the resultant laminated material to a regular shape. CONSTITUTION:A boneless or boneless and skinless fillet, etc. is integrally frozen in a freezing pan to prepare a frozen block, which is then cut to form a plate frozen slab 1. The resultant plate frozen slab 1 is then placed on a conveyor 4, and a semifluid viscous material 2, e.g. cheese or sauce, is extruded through a flat nozzle 6 onto the plate frozen slab 1 to prepare a layered food consisting of the frozen slab 1 and the semifluid viscous material 2. The resultant layered food is then cut by a cutter 5, and bread crumb is stuck thereto by the conventional method to give the aimed product.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a single-layer frozen food, and specifically,
A semi-viscous viscous material such as cheese, sauce, etc. is placed on a frozen fish slab to integrate it.1.
・Sell as a method for making thoroughly purified cold foods. Recently, seafood has been gaining popularity as a food source from the perspective of preventing obesity and adult diseases. She is being sexually assaulted. However, the main use of seafood is 4 meals a day +? ), and seafood, especially fish, has bones, skin, throat, etc., making it difficult to cook and difficult to eat compared to meat. Currently, there is a shortage of fish, and although fish meat is an important protein source, it is not used much.

On the other hand, due to the depletion of fishing resources and the enactment of the Maritime Law, fishing resources are being overlooked even in foreign countries that have not utilized Korai fishing resources.
Our 1117) Deep-sea fishing is subject to significant offshore fishing restrictions, and we will not be able to increase the catch much in the future. desired.

For example, white fish such as Sukemune cod are made into droplets, exposed to sufficient water to remove water-soluble proteins, then kneaded with the addition of salt, phosphoric acid, etc., and then chilled and used as frozen surimi. ing. However, since this frozen surimi is made into paste, it is used in Suirinsha products of Chikuwa and Soso, which specializes in kamaboko, but is rarely used in Western-style foods.

In addition, since water-soluble proteins are removed during water exposure, the yield of fish protein deteriorates, and a problem remains in terms of resource efficiency. Furthermore, it is also possible to process the minced meat as a food without making it into frozen minced meat.

However, in this case, compared to when using surimi, there is a fishy odor left behind, so it is difficult to use surimi. It is not desirable because it requires a small amount of work, and compared to fish fillet, it loses the *feel* of fish-based rice. On the other hand, it can also be used as fillet, but it is difficult to remove bones and skin from fillet, making it difficult to eat, and boneless and skinless fillets, which are easy to eat even for children, cannot be used for anything other than large fish. Therefore, when using seafood, especially fish, as a raw material for Western M1 foods, +40%
The shapes are boneless and skinless fillets, and since these types of sticks are widespread in Europe and America, the same products are also manufactured in Japan. However, since this stick is made from fried Rinnaru fish and has a simple taste of only company fish, it is not available at the consumer stores where it has a certified and highly softened taste, and its consumption has not increased. This is IJL Fuse.

Therefore, the present inventors mainly studied the use of fish fillets etc. from the above point of view, and at the same time, the texture of the fish meat itself was made shallow, and at the same time, it was combined with cheese and sauce etc. to create a Western-style taste. We have completed a method for manufacturing layered frozen foods that can be easily passed through.

That is, in the method of the present invention, semi-fluid viscosity # of cheese, sauce, etc. is placed on frozen soup made by cutting a frozen block of fish meat etc. into plate shapes so that the total thickness including the fish meat etc. is 15W or less. ! JIJ1. It is characterized in that it is continuously placed in a strip shape (placed), then cut into regular shapes, frozen if desired, and coated in a conventional manner.

As mentioned above, the method of the present invention was developed as one of the effective uses of fillets, etc., but it can be used not only for white fish fillets but also for seafood in general, as well as squid, octopus, etc.
Meat, etc. (can be used for 1j).

Hereinafter, the non-invention method will be explained.

First, as a raw material, for example, boneless skinless fillets or boneless fillets are used as raw materials, such as cold-stretched blocks made by integrally freezing boneless fillets with frozen bread. As raw materials, white fish such as butterflies, Sukemune cod, and flounder are mainly used, but in addition to these, fish such as salmon, monuments, elf, and other seafood in general can also be used. Other meats can also be made into frozen blocks.Furthermore, frozen blocks are usually length 47eMIX width 30 countries x
It is sufficient to cold-stretch and harden it to a size of about 61 cm.
This cold block is 0.5 to 1.2611 in Pantone.
Cut into rods to form flat frozen slabs.

Next, put this frozen slab 1 on the conveyor 4 and add water to the cheese on the slab 1 using a flat nozzle 6 with a width of 5 strokes and a thickness of 41 degrees. Tahanmaru'
In the shape of 4, 1 city, 2 extrusions, cold υ slabs l and f
- Milling a layered food product consisting of milk"

In this case, the semi-liquid viscous material is used to process four cups of cheese, and the cooling slab is used to cut the coating surface.・Is the cheese cold because he was lying face down after being 11? It is hardened on the IAI slab, and its conformal surface is flat and the top surface is hard, so that it can be cut continuously in the next process. Therefore, when the product is then cut in the width direction with a cutter 5 while moving on the conveyor 4, a layered product M'a is obtained. In addition, if bread crumbs 7 are spread using the after-cutting method, a food product as shown in FIG. 2 will be obtained. This food can be stored by rapid freezing, or it can be used as is or as a chilled food.8 Also, when extruding cheese as described above, the temperature is preferably about 10°C to 25°C. The reason for this is that at temperatures below 10°C, the cheese freezes and does not adhere to the surface of the plate-shaped slab, and at temperatures above 25°C, the surface of the plate-shaped slab becomes #! supply
This is because the fish meat tends to fall apart. In addition, when extruding sauces and other products other than cheese, it is also possible to extrude them while maintaining the temperature at a low temperature such as 10°C or lower. In this case, after extrusion, they can be frozen and integrated as desired. is desirable.

Historically, the thickness of the layered food is preferably 15w or less. This f! This is because if the thickness exceeds 15 cm, it will be difficult for people to pass through during oil bombing or heating.

Further, in the above description, the frozen slab was mainly made of fish meat, but the frozen slab may be made of meat other than fish meat, for example.

In addition, after integrally molding the layer, if it wanders, use a cutter etc. to remove the second layer.
It can also be cut into diamond shapes as shown in the figure. In addition, after cutting, it can be stored as it is under frozen conditions and supplied to the market, but it can also be frozen with a coating such as batter or breadcrumbs on the surface and supplied to the market as frozen food. You can also.

Next 9th, implementation - 4Q about columns! ';I do.

Example 1 A frozen block (length 473 x 301 x height 6 scratches) made by ffM skinless boneless fillet of Sukemune cod was cut with a Pantone machine to make a block 47 m long x 6 wide (111 x camphor tree height 06 α). A frozen fish meat slab was made into a shape f7.This slab was placed on a belt conveyor with a speed of ti*:'a-about 2 ms,/rnIn, and the slabs were moved one after another while being glued together, and a semi-liquid state was released from a hopper. Cheese width 5cIM,
It was continuously extruded to a thickness of 0.4 cH1, placed in a band shape on a slab, and integrated.

The semi-liquid cheese was made by adding 30% water in a mixer and melting it with heating stirring, and the temperature at the end of extrusion was around 20°C.

In addition, the extruded semi-liquid cheese solidified immediately on the slab, and the adhesive surface was fermented, and the layered food was cut at the angle at which the cheese was loaded.The thickness of the slab was 0.6 cm, and the thickness of the cheese was SagaQ, 46R.

It forms a shape of length 3 cm x width 6 cm x height 1α,
One 1Jli was fJ18f. Example 2: Skinless Boneless Fillet of Red Seaweed by applying batter, bread crumbs, etc. using Miya's method and quickly freezing to obtain one 30F cheese-coated frozen fried cod. To ir:9”
i It becomes /'? A frozen fish meat slab measuring 47 mm in length, 65 mm in width, and 0.5 am in height was cut using a band saw.

On the other hand, 15 parts of wheat flour, 15 parts of putter, 70 parts of milk, salt, glutamic acid, and other seasonings were added, and a creamy white sauce K 0.4 was prepared using a conventional method.
Less than cps square [2 pieces of mixed vegetable tuple of chopped carrots, green peas, and sweet corn
Add 0 parts and heat and stir to make a white sauce. After cooling it to below lo ℃ 'F', put it in a hopper and carry out 91.
1. Extruded onto a saucepan slab as well. At this time, the slab is placed on a belt conveyor running 11 times at a speed of 2 m/min. , semi-fluid white north was extruded from a hopper under conditions of 5 m, 4 m, 5 t:w and placed on a slab in the form of a strip.

At this time, the beef, ILWQ-like white sauce is placed on the slab, and its Harisaki side is tied off. %1, but White North Officer #1: Is it possible to turn the frozen slab into a liquid in the tunnel freezer? Continuously freeze and integrate using X pieces, then cut with a cutter into 3 cpm spacing, length 35I x width 6
A frozen slab of square meat with white sauce measuring 51×1 cm in height was obtained.

Next, a batter was prepared by mixing 30 parts of whipped egg whites, 35 parts of wheat flour, 1 part of leavening agent, 1 part of salt and other seasonings, and 33 parts of water, and after soaking it on the frozen fish slab with white sauce, Pre-cooked sockeye salmon fritters with white sauce were obtained by lightly sooting for 2 minutes at around ℃. This can be used as a side dish, chilled food, or frozen food.

[Brief explanation of drawings]

FIG. 1 is a cross-sectional view of an example of an apparatus for carrying out the method of the present invention, and FIG. 2 is a sectional view of an example of a layered food product. Code 1...Cold slab 2...Semi-accented viscous material 3...Flat nozzle 4...Conveyor 5...Cutter 6
...Hopper 7...Junto Umachi Keide Nippon Suisan Co., Ltd. agent Patent attorney A. Matsushita (and one other person)

Claims (1)

[Claims] A semi-fluid viscous substance such as cheese or sauce is placed continuously in a band shape on a frozen slab made by cutting a frozen block of fish meat etc. into plate shapes so that the thickness is 15 pieces or less, and then,
A method for producing a layered frozen food, which involves cutting into regular shapes, freezing if desired, and coating in a conventional manner.