JPS58311B2 - Method for manufacturing fungi-shaped food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a fish paste product made mainly from ground fish meat, and relates to a method for producing a delicacy food in the shape of a squid having fibrous cuts that closely resemble natural squid.

Squid products (saki squid, noshi squid, etc.) are in strong demand for their flavor and unique texture, but prices have skyrocketed in recent years due to resource shortages, and this trend is expected to continue in the future.

To this end, the present invention utilizes fish meat, which is relatively inexpensive and abundant in resources.
Sometimes frozen surimi is used as the main ingredient, and starch, sugar, salt, water retention agents, and chemical seasonings are added to it and then rolled to produce delicacies that are very similar in both appearance and taste at low cost. This is what we intend to provide.

The manufacturing method will be explained below based on examples.

Thaw the frozen surimi and mash it.

Add additives to this in the following proportions and knead uniformly.

Mixing example Fish minced meat 1,000g Starch 100g Sugar 100g Salt 30! ! Water retention agent: 30g Chemical seasoning: 7g Spices: 0.5g Other natural seasonings: 60g The above formulation examples are standard ones.If you want to make something sweet, spicy, hard, soft, etc. depending on the consumer's preference, you can use the above ingredients. The relative amounts of each additive can be varied.

This kneaded material is molded into a width of 500 to 600 mm using a thin skin forming machine.
, formed into a flat shape with a thickness of 1.0 to 3.0 mm, and heated enough to eat it.

Sometimes, the heating is so strong that the surface of the flat object becomes lightly scorched.

Dry this heated flat object (drying temperature: 80-120℃
) and adjust the moisture content to 13-20%.

Put this into a rolling mill and make a thickness of 1.0 to 1.5 mm.
At the same time as it is rolled, a fibrous cut is made using the material.

This rolling mill consists of a pair of rolls facing each other, these rolls rotate in opposite directions, and depending on the degree of rolling and the degree of fibrous cuts,
Rolling can be performed by changing the rotation speed of the other roll.

Further, the surface of the roll may be provided with a large number of horizontal, vertical, or vertical blades necessary for processing fibrous cuts.

It is also possible to add various sauces to the surface of the rolled product, which has been processed into fibrous cuts, to enhance the unique flavor of noshiika.

By cutting this into a shape suitable for eating and packaging it, it is possible to produce a delicious squid-shaped delicacy food that can be stored for a long period of time, unlike general fish paste products.

Although the specific equipment used in the method of the present invention is not shown, a kneading machine, a thin skin forming machine, a heating machine, a drying machine, a rolling machine, a cutting machine, and a packaging machine are arranged in the above-mentioned process order. Since it is possible to perform assembly line operations from kneading to packaging, manufacturing costs can be reduced.

This delicacy food closely resembles natural shiitake in terms of appearance, flavor, and texture, and since it has fibrous cuts, it is fun for those who eat it to tear it into small pieces.

In addition, unlike natural squid, it is inexpensive, has high nutritional value, and is thought to be easily digestible, making it an innovative food as a delicacy.

Examples are shown below.

Example: The following raw materials were kneaded to produce frozen pollock surimi (grade A): 200.0 kg potato starch 20.0 kg sugar sugar
20.0Kg salt
5.5Kg water retention agent (Sorvit)
6.0Kg Chemical seasonings (sodium glutamate, sodium succinate) 1.5Kg
Spices (chili pepper) 0.1K
g Natural seasonings (shrimp extract powder, bonito extract powder) 6.0 kg Others 5.0 kg This kneaded material was placed on the belt of a belt conveyor type thin skin forming machine with a width of 50 cm and a length of 12 m to a thickness of 2.5 to 3.0 mm. Shape it into a strip and heat it over a propane gas fire at a speed of 6 meters per minute until it's suitable for eating.

This is dried in a hot air dryer at 80°C until the moisture content is 15%.

This flat strip-shaped dried material is placed into a pair of rolling rolls having a diameter of 4 inches.

The pair of rolls rotate in opposite directions, one roll rotating at 15 revolutions per minute and the other at 18 revolutions per minute.

On the surface of the roll, sharp horizontal blades with a height of 1 mm are attached at 2 mm intervals.

It is rolled to a thickness of about 1.0 mm using this rolling roll, and fibrous cuts are made therein.

Cut this into a size of 10cm x 15cm.

This product closely resembles natural shiitake in terms of appearance, flavor, and texture, and since it has no fibers, it is softer and costs about half the manufacturing cost.

Claims (1)

[Claims] 1 Fish meat minced meat is used as the main ingredient, seasoning is added to this, kneaded, this kneaded product is formed into a flat shape, this is heated until the moisture becomes suitable for rolling, is dried, and then processed into this flat shape. This semi-finished product is placed in a roll-shaped rotary machine having a number of horizontal blades, vertical blades, and vertical blades that face each other, and is rolled to create fibrous cuts. A method of manufacturing food products.