JPS59156268A - Preparation of hamburger, etc. - Google Patents

Abstract

PURPOSE:To prepare hamburger, meat ball, etc. having excellent palatability, from fish meat, by mixing fish meat having coarse texture with ground fish meat, leaving the mixture at rest, and mincing the product. CONSTITUTION:Meat of fish having coarse texture, e.g. sardine, mackerel, etc. is optionally crushed, and mixed with ground meat of e.g. walleye pollack, etc. The mixture is ground, formed to a definite shape, left at rest, minced, added with a binder such as egg, stirred, and formed to obtain the objective hamburger, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hamburger steaks, meat dumplings, shumai fillings, dumpling fillings, baozi fillings, etc. using fish as a raw material.

More specifically, the present invention uses coarse meat such as sardines and mackerel, mixes it with surimi, crushes the mixture by stirring 41↑ and turns it into a gelatinized pulp, and then grinds it into minced meat-like tissue. This relates to a method for manufacturing hamburgers and the like by processing, binding with fillers, molding, or wrapping with velvet wrapper, etc., and molding.

In the past, attempts were often made to produce No-no-paag using sardines, salmon, etc., but the texture was similar to that of fish, or resembled kamaboko, making it difficult to use beef or salmon. The texture of products made from ground meat such as pork and poultry could not be obtained, and all of them failed.

The present inventors used minced meat such as beef, pork, and poultry instead of fish meat to make Buko products more appealing. As a result of extensive research, we were able to solve this problem by using coarse meat bought fish and turning it into minced meat in the sitting process.

4 (':i) Crush the target fleshy fish as necessary, mix it with 9 pieces of fish, stir the whole mixture, crush it with your fingers, mold it into a certain shape, sit it, and boil it. , ff minced meat,
A method for manufacturing hamburgers, etc., characterized by adding the fillet to this, stirring, and forming into hamburgers, meat dumplings, shumai ingredients, gyoza ingredients, baozi -J4, etc., or wrapping and molding with white skin etc. It is.

In the present invention, ingredients for hamburgers, meat dumplings, and shiramayu made from ground meat such as beef, meat, and poultry,
The aim is to produce foods similar to gyoza fillings, baozi fillings, etc.

Generally, it is extremely difficult to create the texture of a hamburger steak using only fish meat. When using coarse fleshy material, it was cut into small pieces and mixed in as is. Also, even if you mix it with ground minced meat, when cooked and heated, it becomes soft and fragrant, just like fish meat.1. It is undesirable because it is loose and has a poor texture. Also, even if you use fish that can be made into sushi meat, if you add it to the sushi meat, it will form a strong gel when heated, and when you eat it, it will feel like eating a small piece of kamaboko. Undesirable.

In the present invention, by mixing the coarse meat meat and the shimmies, stirring and extracting the mixture, grinding it, and making it into ground meat, it is very similar to ground meat such as beef, pork, and poultry. I was able to make it look like this.

In the present invention, coarse meat refers to lean fish such as sardines, horse mackerel, and horse mackerel, and processed products of these fish whose freshness decreases and when heated, they turn into mackerel and mackerel, and fish whose meat tissue becomes weak and textured, and processed products of these fish. , refers to horse mackerel, cod, croaker, halibut, flounder, and processed products of these that have been denatured by freezing and other processes to produce coarse flesh.

For rough fish, remove the head and internal organs, leave the bones in the case of small fish such as sardines and horse mackerel, and remove the spine in the case of large fish such as mackerel, and crush the meat using a chopper.

This crushed meat is mixed with surimi. As the surimi, pollack, croaker, mura, conger conger, and flounder, which are commonly used as raw materials for kamaboko, can be used, and surimi of pollock is especially often used. Mixing is by weight ratio of crushed meat 1 to 9
: Sushi meat in a ratio of 9 to 1 part, particularly preferably 3 to 7:7 to
It will be done in proportion to During this mixing, pork fat, beef tallow,
Flavoring agents selected from vegetable oil, salt, starch, sugar, monosodium glutamate, Beefex, tomato kuthat, etc. are added as appropriate.

The mixture is stirred and extracted using a silent cutter, for example, for about 20 minutes to form a paste. The obtained gastrode is formed into a suitable shape, for example, a plate, and placed in a steamer for a sitting process. The zashi is used to grind the meat into a chopper, as long as it is as hard as R-st. Generally, a treatment of about 60 minutes in steam at 30 to 35°C is sufficient.

Once the sitting process is complete, put it through a chopper and make it into minced meat. Use a chopper with diameters between 2 and 12 that can process large quantities.

A filler is added to the resulting minced meat to make it moldable. Surimi is used as the filler, and the amount of surimi is sufficient to form a minced meat-like product.
About 0.5 to 3.5 parts by weight is sufficient. When adding fillet, when manufacturing hamburgers [
Onions, breadcrumbs, salt, soy sauce, ketchup, garlic, pepper, ginger, etc. are added. When making meat dumplings, we use the following ingredients: Katakari powder, sugar, soy sauce,
Add minato. In addition, when producing ingredients for shumai, dumplings, and baozi, cabbage, green onions, salt, soy sauce, garlic, starch, etc. are added.

The mixture is stirred until it can be formed into a certain shape.

Once it can be molded, it is molded using an appropriate molding machine such as a drum molding machine to form it into the shape of a hamburger, meat dumpling, shumai topping, dumpling topping, bao topping, etc.
Wrap it in peeling material, etc., and mold it.

Next, the molded product is heated as necessary. When heating is carried out continuously, a hot water tank and/or a steamer are used, and when a hot water bath is used, the steaming is completed by leaving the roots in a hot water bath at 90 to 95° C. for about 5 to 10 minutes.

Once the steaming process is complete, the product is well formed and can be packaged, refrigerated, and sold on the market. or,
When steaming is not done/'i, ? ! It can be stored or frozen and sold commercially.

If the product is a hamburger steak, put the steamed product through all 7 tiers at 165-170°C for about 1 minute until the hamburger is ready.

The soot product can be packaged, refrigerated or frozen, and sold commercially.

Next, an example of the present invention? Example 1: Remove the head and one internal organ from a large sardine, cut into pieces using a 6 to 9 f chipper, add 4 kfJ of Sukemune salt, and 1:2 pork fat.
- Add 9, 400 g of potato starch, 100 g of sugar, 200 g of tomato ketchup, and a small amount of other spices,
Stir and crush with a silent cutter for 20 minutes to obtain a paste.

The obtained R-stripe material is formed into a plate having a thickness of 2 mm, placed in a steamer, and left in steam at 6-0 to 55 DEG C. for 60 minutes to allow it to sit. Sitting completed - rear diameter 4.8
Pour through a mm-thick chopper and coarsely grind to obtain ground meat.

For 10# minced meat, 2.5 kg of surimi, 2 t of breadcrumbs
kg, *t green onion 51c9, beef x kiss 80'g, ketchup 206g1 and a small amount of other spices were added and stirred slowly and easily using a cooling stirrer, and the resulting stirred product was molded into a hamburger steak using a drum molding machine.

The molded product is passed through hot water at 90 to 95°C for 2.5 minutes using a hot water tank conveyor, then drained and heated to 165°C in a fryer.
A hamburger steak was obtained by sooting at ~170'C for 1 minute.

Example 2 To 10g of the minced meat obtained in Example 1, add 1.51 g of surimi.
cg, 1.5 kg of katagushi powder, 5 kg of green onions, and a small amount of other seasonings were added, and the mixture was slowly stirred using a cooling stirrer. It was molded into a mold.

The molded product was placed in hot water at 90 to 95°C for 7 minutes using a hot water tank conveyor to produce Shumai fillings.

Furthermore, this filling was wrapped in noodle wrappers to produce shumai.

Example 3 1 CJ/cg of minced meat obtained in Example 1 & 1 kg of surimi
, 5 kg of cabbage, 51 cg of green onions, and a small amount of other seasonings and spices were added and slowly stirred using a cooling stirrer.The resulting fc stirred product was wrapped in noodle wrappers using a dumpling molding machine and molded.

The molded product was passed through steam at 95° C. for 5 minutes using a steamer to produce a dumpling.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] Crush coarse meat and quality fish as necessary, mix this with sushi meat, stir and crush the mixture, mold it into a certain shape, sit, and connect this to ground meat and 1-1. A method for producing hamburger steaks, etc., characterized by adding meat, stirring, and molding or wrapping it with a shaft support etc. into hamburger steaks, meat dumplings, shumai ingredients, dumpling ingredients, bao ingredients, etc.