JPS5931675A - Preparation of dainty food - Google Patents

Abstract

PURPOSE:To prepare a dainty food having rich colors and excellent taste and nutrient value, by adding ground meat of fish or shellfish and a seasoning to powdered vegetable, and adding several kinds of the above mixture having various colors to a raw material composed mainly of the meat of fish or shellfish. CONSTITUTION:Ground meat of fish or shellfish and seasonings are added to powdered vegetable, and the mixture is ground, rolled, preliminarily dried, cut to fine pieces, and dried to obtain several kinds of colored materials. Several kinds of the above materials are added to ground meat of fish or shellfish, gluten, seasonings, water, etc., kneaded, rolled, and preliminarily dried to obtain a food raw material. The material is roasted, preliminarily cut to a desired form, dried, and cut in the shape of a flat string. A dainty food wherein the red, green or yellow-colored material is exposed spotwise at the cut surface can be prepared by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a delicacy food whose main ingredient is seafood, and more particularly to a method for producing a delicacy food which is made from vegetables and has colored and patterned materials embedded therein in spots.

Traditionally, so-called delicacy foods such as squid have come in a variety of varieties, and these delicacy foods have their own characteristics in terms of color, aroma, and shape. In terms of color, most of the products had a single color, making the product look extremely lacking in variety.

In addition, since it is mainly made of seafood, it is rich in animal protein and has high nutritional value, but it contains extremely low amounts of vitamins and other essential nutrients for the human body.

The present invention was invented in view of the above, and provides a delicacy food in which colored pattern materials made from various vegetables are incorporated in a speckled manner, and the delicacy food has various color tones that the various vegetables themselves have. The purpose of this invention is to create a unique delicacy food that exhibits the color of the product and the taste of each vegetable.

The present invention will be explained in detail below.

The process of manufacturing colored and patterned materials using vegetables as raw materials is as follows: (1-1) After washing the various vegetables as raw materials, they are drawn using a crusher.
9- Crush and remove moisture to form a dry powder. These powdered vegetables are individually crushed and dried to form a powder depending on the variety of vegetables.

(1-2) Add raw seafood, which is an animal protein, as a coagulant to one type of powdered vegetable (for example, carrots), mash it, and then add seasoning materials such as salt, sugar, and chemical seasonings. In addition, knead with a crusher. The water content by crushing is about 55-
A paste-like crumb is obtained.

(1-3) The above paste-like crushed material was rolled onto an iron plate coated with cooking oil to a thickness of about 1.5H, and heated to about 57"O at medium temperature.
Heat irradiation with K for a short period of about 60 seconds is performed using a gas infrared roaster to pre-dry it into a gel state. The reason for applying heat irradiation at medium temperature for a short time is to prevent the destruction of vitamins, etc. contained in vegetables.

(1-4) The pre-dried crushed material is cut into pieces using a cutting machine.
Cut into strips having dimensions of ff X 1 ff After drying for about an hour to obtain strip-shaped colored pattern material with a water content of approximately 15 cm, drying the material sufficiently until the water content becomes approximately 15 cm is necessary to prevent the colored pattern material from being crushed again in the next step. This is to prevent moisture from being absorbed.

Through each of the above steps, strip-shaped colored and patterned materials are obtained using vegetables as raw materials, and these colored and patterned materials vary depending on their color. , tomato green...spinach, green peas white...radish, Chinese cabbage yellow...pumpkin, corn (corn) brown...seishin, goho.Each colored and patterned material goes through each process described above. Each shall be manufactured independently, and its size is 1ff x 1
It is formed into strips of 11 x 3 ff and has the color and flavor unique to each vegetable.

In addition, the composition ratio (ch) of the colored pattern material is as follows: Animal protein...22 Vegetable protein...6 Oil...0.2 Moisture...15 Carbohydrate...47 Ash 8 Trace percentage ...0.18 Other ...-1,62 Among vitamins, vitamin B is found in large amounts in carrots and spinach, vitamin B is found in green peas, which are legumes, and colored pattern materials are found in various vegetables that are raw materials. It contains vitamins that

Next, the process of conjugating and kneading several kinds of the above-mentioned colored and patterned materials and the shredded meat of seafood to produce a delicacy food is as follows: (2-1) For the mixture of several kinds of colored and patterned materials, Gluten, seafood, starch and salt, mirin, sugar.

Seasoning materials such as cooking oil and chemical seasonings, mixed meat chips of seafood and beef, and water are added and then gradually kneaded in a crusher to obtain a highly viscous gel-like mixture (2-2) Above. The crosstalk obtained as follows is approximately 1mxs.

5-1 It was placed by hand into a formwork with a thickness of about 9ff placed on a square plate, and after being rolled into a rectangular shape with a thickness of about 9H to 10H, it was heated in a gas infrared roasting machine at about 60°C. 2 minutes and 30 minutes at temperature
A food material is formed by pre-drying by applying heat irradiation for about seconds.

This pre-drying only needs to make the food material harder than the gel-like form, for example, to form a solidified food material having the elasticity of a fish paste.

(2-3) In order to sterilize the pre-dried food material and bring out the flavor, heat irradiation is performed at a temperature of about 170°C for about 2 minutes and 30 seconds in a similar roasting machine to remove the moisture content. about 6
Bake to 01.

(2-4) Next, after pre-cutting the roasted rectangular food material as described above into a size of 5ff
Finishing drying is performed for about 7 hours to reduce the moisture content to about 151%.

During finishing drying at a low temperature of approximately 40°C, the alcohol contained in the mirin in the seasoning material has a maturing effect on the seafood and vegetables, which improves the flavor and umami of the food materials in 6-. This method prevents oxidative spoilage of food materials by increasing the water content and drying the water content from about 60 to about 15 inches over a period of 5 to 7 hours.

(2-5) The food material that has been finished drying is continuously cut into a flat string shape with a size of approximately 110mm long x 1m wide x 41F1~5N thick using a cutter.
A delicacy food with various colored and patterned materials appearing in spots on the cut surface of M to 5H is completed.

Next, one embodiment of the present invention will be described.

To manufacture colored and patterned materials using various vegetables as raw materials, 40 kg of powdered vegetables (for example, carrots) and 120 parts of cod meat, 9 parts for a total of 16,019 parts, are crushed, and this is mixed with 5 parts of salt and 7 parts of sugar.
kq, liquid sugar 11 kon and monosodium glutamate 9501
P, 25 f of sodium inosinate, 25 f of sodium guanylate, and 2 kg of sodium glutamate are added and kneaded in a crusher to obtain a paste-like crushed product with a water content of about 55 mm. This crushed material was rolled to a thickness of about 1.5 ffK on an iron plate coated with cooking oil, and heated to about 7°C using a gas infrared roaster.
x Apply heat irradiation for about 60 seconds to pre-dry it into a gel state. Next, use a cutter to cut this gel-like outline into approximately IM×1
Cut into prismatic strips of ff x 3 ff. The strip-shaped crushed material is then dried in a box-type hot air dryer using hot air at about 40° C. for about 3 hours to obtain a colored patterned material with a water content of about 15 inches. This colored and patterned material is manufactured for each type of vegetable according to its color, and in addition to red carrots, green peas and yellow corn are used as raw materials in the same process as above.

Next, as red color, carrot color pattern material 10Ag1. For a mixture of 10 kg of green pea colored and patterned material for green and 10 kg of corn colored and patterned material for yellow, a total of 30~ was mixed as appropriate, and 2 to 9 of gluten was added as a topping material.

Cod fillet 120&g1. 30 kIi of starch, 5 kg of salt, 4 # of mint, 7 kg of sugar 8. Liquid sugar 11 kq, coconut oil 3
5 kg of chemical seasoning, 1 kLj of seasoning materials, and mixed meat chips (consisting of 55 parts of beef, 40 parts of cod, and 5 parts of seasoning) 12 hg to 15 kg and 60 g of water were gradually added in a crusher. to obtain a gel-like kneaded product with strong viscosity. This mixed material is rolled into a rectangular shape with a thickness of about 9 mx to 10 ff, and then pre-dried by heat irradiation at about 0° C. for about 2 minutes and 30 seconds using a gas infrared roasting machine to form a food material. The rectangular pre-dried food material is roasted using a similar gas infrared roasting machine and irradiated with heat at 70°C for about 2 minutes and 30 seconds to reduce the moisture content to about 60%. Next, this baked food material is preliminarily cut into IF/1×51 fl×110 mm, and then placed in a drying oven for final drying at about 40° OX for about 5 hours to reduce the moisture content to about 15%. Then, the finished and dried food ingredients were roughly rolled vertically at 11l1
A delicacy food product was obtained by continuously cutting into flat strings of 05n width IN x 4w to 5 ml thickness using a cutter, and having red, green, and yellow colored patterned materials exposed in spots on the cut surface.

As described in detail above, the present invention can provide a variety of vegetables, which can be made into a delicacy food rich in color that has not been seen before. It has the characteristics of being able to produce unique delicacy foods with a unique taste.

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Claims (1)

[Claims] Add seafood and cooking ingredients to powdered vegetables, mash, roll and pre-dry the mashed material, cut into strips, dry the shredded mashed material. Several types of colored and patterned materials are made, and the above-mentioned colored and patterned materials are mixed with seafood, gluten, seasoning materials, water, etc., and the mixed material is rolled and pre-dried to produce food. A method for producing a delicacy food, which comprises forming a raw material, roasting the food material, pre-cutting it into a predetermined shape, finishing and drying it, and cutting the finished and dried food material into a flat string shape.