JPS59109154A - Mousse base and its preparation - Google Patents

Abstract

PURPOSE:To prepare a mousse base having excellent freeze-resistance and useful as a raw material for the ready preparation of Western fish dish such as mousse, terrine, pate, etc., from ground meat, meat refuse, etc. of fish or shellfish. CONSTITUTION:Ground meat, meat refuse, or stripped meat of fish or shellfish is mixed with whipped cream or composed whipped cream and if necessary with salt, seasonings, oil and fat, etc., and stirred thoroughly until a homogeneous mixture is obtained. The mixture further added with egg white such as fresh egg white, frozen egg white, dried egg white powder, etc., and stirred thoroughly to obtain a homogeneous mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel gamemousse base, and more particularly, it uses ground seafood, minced meat, or ground fish as a raw material, and can be used to easily prepare mousses, terrines, and other fine French dishes. Concerning a mousse base from which poviet etc. can be made.

In recent years, as eating habits have become more Westernized, the range of dishes prepared in gardens and restaurants has expanded9, and a variety of Western-style dishes using fish and meat have been introduced. However, Western-style cooking using seafood requires more effort than cooking using deposits, and is currently not widely practiced. In other words, dishes such as mousse, terrine, and paupiette use seafood as raw materials, but bones, skin,
It is easy to eat because it does not contain any inedible parts of the internal organs, and unlike animal meat, it has a light texture without the risk of causing arteriosclerosis or obesity. Moreover, it is delicious, so it is often added to menus at hotels and restaurants. However, in order to prepare these dishes from fresh seafood, it is necessary to carefully remove inedible parts such as the skin, bones, and internal organs of the seafood, which requires a lot of time and effort. In order to prevent the so-called ``sitting'' phenomenon, cooks were required to cook quickly, which often caused problems for cooks. In addition, even though housewives have learned how to make these dishes at cooking schools, they rarely make these dishes from seafood because it takes time and effort.

In addition, in order to save time on cooking, attempts were made to make an instant mousse base by soaking fish meat in fresh cream and freezing it, which could be used to prepare mousse etc. just by thawing it. However, since fresh cream with high milk fat tends to lose its emulsification when frozen and thawed, it was not possible to make mousse using fish meat mixed with fresh cream and then frozen and thawed.

Therefore, the inventor of the present invention has been conducting extensive research to find ways to easily prepare European-style fish dishes such as mousses, terrines, and patties using fish meat. Alternatively, you can simply add whipped cream and egg whites instead of fresh cream to the peeled meat, and if necessary, add salt, sodium glutamate seasoning, fragrances, spices, emulsifiers, etc. to this and mix uniformly. The inventors discovered that the above-mentioned dishes can be prepared in a variety of ways, and that they also have excellent freezing resistance, thus completing the present invention.

That is, the present invention provides a mousse base containing ground, minced or peeled seafood, whipped cream and egg white, and a method for producing the same.

The mousse base of the present invention is prepared, for example, as follows.

Margins below = 4- Rough ← Surimi, 1 piece of minced meat, peeled ↓ Hon zuri ← Whipped cream, seasonings ↓ Finishing zuri Imaichi Egg white ↓ Fill in bag ↓ Place in frozen bread and mold ↓ Freeze ↓ Mousse O base Of course, when a mousse or the like is prepared immediately using the product of the present invention as a raw material, steps such as molding and freezing can be omitted.

Examples of the minced, minced or peeled seafood used in the present invention include fresh minced meat, frozen minced meat, minced meat and peeled seafood of various types of seafood. Among the seafoods used, preferred are pollock cod, cod, flounder,
Examples include fish such as atka mackerel, salmon, trout, tuna, bonito, mackerel, horse mackerel, and sardines; squid; crustaceans such as shrimp, crabs, and krill; and shellfish (e.g., scallops, etc.). In particular, white fish such as pollack 2, cod, flounder, and atka mackerel are preferred.

Furthermore, the whipped cream used in the present invention is a product obtained by emulsifying non-fat milk solids, vegetable fat, water, etc. using some emulsifiers, and examples thereof include non-fat milk solids, Synthetic whipped cream containing vegetable fat and milk fat are also included in the composition of synthetic whipped cream, and these are readily available commercially. When fresh cream is used instead of whipped cream, the resulting mousse paste has the disadvantage that it cannot withstand long-term storage and is easily perishable. On the other hand, when whipped cream is used, it can withstand long-term storage of 6 months at -30°C.

Examples of the egg white used in the present invention include raw egg white, frozen egg white, and dried powdered egg white. In the process of manufacturing the mousse paste of the present invention, it is not preferable to foam the egg whites as it may cause the final product, such as the mousse, to lose its shape. Therefore, the egg whites are added at the end of the stirring and mixing process. It is necessary to complete stirring as soon as the mixture is uniformly mixed.

The preferred blending conditions for the mousse paste of the present invention are as follows.

When using minced fish When using ground or peeled fish When using whole fish Meat ioo
io.

Egg white 10-25
10-25 Others (seasonings, spices 10-5
0-5 starch 0-10 0-10
Oil 0-10 0
~10 If the amount of whipped cream blended is too small, the sushi meat will have a strong pastry-like property, become rounded, become hard, and have a 9-fish-like texture, and a mousse-like texture will not be obtained. Conversely, if the amount of whipped cream is too large, it will not harden even when cooked.

Increasing the amount of egg white added will result in a softer texture. However, if too much is added, although the shape retention is good, the egg whites will gather together and coagulate, resulting in a grainy texture that is not favorable for the texture of mousses or the like. Furthermore, if no egg white is added at all, the product will swell once heated, but as it cools down, it becomes fluffy and marshmallow-like and has no texture when eaten, so it cannot be called a mousse.

When the amount of salt, which is an optional ingredient of the present invention, is increased, the resulting mousse becomes hard and has a kamabok-like texture. Further, in order to make the texture of the mousse smoother and oilier, it is preferable to add fats and oils such as mori, margarine, and white squeezed oil.

Dishes such as mousses and terrines prepared from the mousse base of the present invention must not be soft, that is, have low celery strength. Therefore, even though they are the same as kamaboko and chikuwa, which have existed since ancient times in Japan, in that they use ground or ground fish meat, their texture etc. are completely different. In other words, for example, kamaboko celery percentage (5 m
jelly strength meter using a spherical plunger] is about 700-8001 crn, whereas the jelly strength of the mousse made from the mousse paste of the present invention is 1.
00-150 fcm.

The thus obtained mousse base of the present invention comprises mousse,
It can be widely used as a material for terrines, beaupiettes, beauties, quenelles, etc. For example, you can make a mousse or terrine by putting this mousse paste in a defrost container, heating it, and changing the cream sauce. The resulting mousse can be wrapped in fish meat to make a beauviette, and wrapped in pie crust to make an i'i pâté. Furthermore, if you float this on soup, you can get quenelle.

As shown above, the product of the present invention is a beauty and health food that allows you to easily prepare stylish and high-quality Western-style fish dishes.
It can be widely used for home and business purposes.

Next, the present invention will be explained with reference to Examples.

Example 1 11 - 50 parts of thawed pollock surimi, 2 parts of commercially available whipped cream, 1 part of common salt, 15 parts of monosodium glutamate
Add 0f and mix thoroughly by stirring in a conventional manner. Next, the thawed egg whites 10 are added and stirred, and the stirring is immediately stopped when the egg whites are uniformly mixed. Add the egg whites and knead, being careful not to create air bubbles. Each 200 f of the moose space thus obtained was packed into a synthetic resin bag and quickly frozen to produce a product.

After thawing this mousse base, it was taken out of the container and packed into an aluminum pudding cup, which was then steamed, taken out of the cup, placed on a plate, and sauce was poured over the top.The white fish mousse was easily swallowed.

= 12- The commercially available whipped cream used here was emulsified by adding water, an emulsifier, etc. to 5% non-fat milk solids and 45% vegetable fat.

Example 2 10K5 tons of thawed flounder was shredded using a frozen cutter. Transfer this to a silent cutter, add 2 parts salt to 600 parts sodium muglutamate. , Natural Seasoning 2002, an emulsifier, a fragrance, etc. were added to the mixture, and the mixture was collected until there were no aggregates. Next, 100 Ly of compound whipped cream that had been kept in the refrigerator was gradually poured into the mixture, and the mixture was sufficiently stirred and mixed. After finishing the main printing, pour 7 into 15 fresh egg whites, stir quickly until the egg whites are evenly mixed, and swallow the mousse base without over-mixing.

The product temperature at this time was about 8°C. The thus obtained mousse base was packed in bags before the temperature reached 10°C or higher and quickly frozen at below -20°C to obtain a product.

Thaw this mousse base and place the mushy mousse base in a mold coated with butter and covered with plastic wrap moistened with water, leaving the surface intact. Next, arrange carrots cut into long sticks and boiled green asparagus on top of that, then put boiled shrimp on top of that, and then add a layer of mousse base, carrots, and asparagus in the same manner as described above. Make a layer of peeled shrimp on top, and then top with the mousse base. Cover it with plastic wrap and heat it in hot water, then steam-bake it in an oven at 130℃. After baking, remove from the container, cut into pieces of appropriate thickness, place on a plate covered with sauce, and heat in the microwave to quickly create a delicious terrine with vegetables and peeled shrimp between the three layers of mousse. I was able to cook it.

Example 3 50 ky of peeled krill was crushed using a Xylent cutter and mixed with commercially available synthetic whipped cream 4 (1&&,
As a seasoning, salt lK), monosodium glutamate 15
0? , natural seasoning 100F, marcarin 2 to '-y, potato starch 2 to no, shrimp L/- bar 50 t1
Add some spices and emulsifier and mix thoroughly. When the printing is finished, add 2 parts to 2 parts of dried egg white and 5 parts of water, and stir quickly for 15 minutes until the egg whites are evenly mixed. Each l Ky of this was packed into a synthetic resin bag and quickly frozen to obtain a krill mousse base.

After thawing the corn mousse base, put it in a mold, steam it, remove it from the mold, and float it on a consommé soup made with seafood to obtain a delicious and elegant quenelle.

EXAMPLE A mousse base having the composition shown below was prepared and used to make mousse, and its appearance and texture were compared.

First, shave the frozen ground pollack with a frozen cutter, put it in a Xylent cutter when it is partially thawed at around 14 degrees Celsius, give it a rough finish, then add whipped cream and salt and give it a thorough finish.16- After that, add egg whites. Finishing was done until this was evenly coated. This was packed in a synthetic resin bag and frozen at -30°C. After freezing it in the refrigerator for one day, thawing it, putting it in aluminum cups, and steaming it to make a mousse, it was then subjected to a sensory test. The results are shown in Table 1.

I-(・Usen-Continuation+F i!+(spontaneous) January 1982 268 If'l' l)- Arrival Kazuo Sugi Tono 1-Is (
i) 1981 Patent Application No. 2181 Iff No. 2 Title of Invention Mousse Base and Method for Producing the Same 3? Di-iE is the name of earth - Relationship with elementary school 11 rl + I (irt person 11-
Address: 6-2, Otemachi, Chiyoda-ku, Tokyo Name +4・
(418) Nippon Suisan Co., Ltd. Representative Shun Oguchi - 4 Agent voluntary 6, "Detailed description of the invention" column 7 of the specification subject to the amendment, Contents of the amendment (It, page 10 of the specification, Line 10 says "F texture".

“The texture,” I corrected.

(2) Same, 12th negative, 6th line It says, “If you hatch,” "If you add it," I corrected.

Claims (1)

[Scope of Claims] 1. Mousse base containing ground seafood, ground or peeled fish, whipped cream and egg white.2. Minced seafood, ground or peeled fish, topped with whipped cream and optionally fried. A method for producing a mousse base, which comprises adding salt, seasonings, etc. and stirring and mixing until uniform, then adding egg white and stirring and mixing until uniform.