JPS5963171A - Preparation of process food ingredient comprising ground fish as raw material - Google Patents

Abstract

PURPOSE:To obtain a processed food comprising ground fish as a raw material, suitable for westernized eating habits, by pulverizing ground fish, molding it to give a hardened molded article, boiling or steaming it, freezing it, slicing it, blending it with a specific binder. CONSTITUTION:Fresh ground fish or thawed frozen fish is pulverized, molded, hardened, the molded article is boiled or steamed, allowed to stand, cooled, and frozen. The frozen ground fish is cut into a slice shape. The prepared sliced matter as a base is blended with one or more selected from a pulverized material prepared by pulverizing another raw ground fish or thawed frozen ground fish, eggs, bread crumbs, powdery soybean protein, wheat flour, edible starch, etc. as a binder. Ground fish prepared on the shore, having relatively stable quality is preferably used as the ground fish, but ground fish may be blended with ground fish prepared on the land, or the ground fish prepared on the land can be used alone if its quality is good.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a new processed food material using raw surimi or frozen surimi as a raw material.

With the establishment of frozen sushi production technology, the production of fish paste products such as kamahoko has greatly increased, but with the establishment of a more Westernized diet in recent years, the consumption of kamahoko, an ancient food in our country, has been gradually decreasing. There is.

Due to this current situation, in recent years, so-called delicacy kamaboko, which is made by kneading various foods such as sea urchin, cheese, and salami sauce and seso into kamahoko, has started to be produced. The disadvantage is that the food tastes strange due to the foreign nature of the food. In addition, since the substrate of the above-mentioned Kamabato products is the same as that of conventional Kamabako, it can be said that they are not compatible with Westernized dietary habits.

The present inventor has studied a method for producing a new processed food using fresh surimi or frozen minced meat as a raw material, which is different from conventional kamabako and is also suitable for a Westernized diet. He came up with an invention.

That is, an object of the present invention is to provide a method for producing a new type of processed food flooring material using fresh or frozen fillet as a raw material.

The present invention will be explained in detail below.

The main feature of the present invention is that raw shimi or thawed frozen surimi is gently molded into a shape, then the resulting molded product is steamed, left to cool, and then frozen into a thin film. Cut into slices, use the resulting sliced material as a base material, and add to the base material a ground product prepared by finely crushing separately raw shimi or thawed frozen shishimi, or 1.Q powdered chicken egg. , powdered soy protein, wheat flour, edible paste, etc. are added and mixed as binders.

In the present invention, it is preferable to use sea sushi meat used as the raw material for the base material, which is relatively stable in quality.
If the quality is good, it is possible to use a mixture of ground surimi or ground surimi alone.

In the present invention, the frozen surimi is thawed by a conventional method and usually
-3℃) for a short period of time (about 1 to 2 minutes), then add about 2 to 4 parts of salt and salt for about 10 to 15 minutes. do.

The purpose of doing this is to equalize the temperature of the frozen sushi meat, to make the meat quality uniform, and to make the elution of actomyosin (salt-soluble protein) uniform by the salt added to it. This is for the sake of In addition, after adding the above salt, add an appropriate amount of water, starch, and other seasonings.
May be mixed.

The shredded fish meat that has been finely crushed as described above is molded using a conventional method.
Next, let the molded product stand up. This ``1 zap'' is done to increase the elasticity of the formed sushi meat, and is one of the important factors in the texture of the sliced base material, which will be described later. This is a reaction in which the sol becomes a gel, and the higher the temperature, the faster it will occur.Therefore, it is carried out in a relatively short time at high temperatures, and for a long time at low temperatures.For example, at a temperature of 35 to 40℃ 1-2 hours, 15-20
C. for about 15 hours.

The molded surimi is boiled to a temperature of 75°C or higher after it has been soaked in the manner described above.

Next, once the product is allowed to cool, when the product temperature drops to about 50°C or less, it is frozen by rapid freezing so that the product temperature becomes 120°C or less. This freezing facilitates cutting into slices in the next step.

Cutting the frozen material into slices as described above is the most important feature of the present invention, and cutting can be performed as if by plane, so the resulting slices have a large thickness. It becomes a thin planer-like plate with a thickness of about 0.5 to 2.0 yen. In addition, it is preferable for the cutting operation to raise the temperature of the frozen material to about -10° C. during the above-mentioned cutting.

In the present invention, the above-mentioned sliced product is used as a base material, and a ground product prepared by finely crushing separately raw or frozen shimi on the base material,
Alternatively, a binder selected from chicken eggs, hair starch, powdered soybean tongue, wheat flour, edible glue, etc. is added and mixed. The surimi used as the raw material for the surimi used as a binder here can be grade 2 land-based sushi meat.
After soaking for about 2 minutes, add salt (about 2 to 4 by weight) and rinse with salt (for about 15 to 20 minutes) to cool down. When using this finely crushed material as the feathers for the above-mentioned Motori, shredded squid meat, shrimp, shelled clams, scallop ingredients, octopus, krill, abalone, crab meat, livestock meat, etc. Mixing in shredded foods such as sausage, processed cheese, seaweed such as wakame and kelp, and vegetables such as onions, carrots and green peas provides a variety of food materials for different tastes. can. Furthermore, starch may be mixed in for the purpose of improving the binding properties of the crushed material as the binding material. The mixing ratio of the binder to the sliced base material can be varied over a wide range depending on the desired texture of the processed food, but is usually preferably about 10 to 50% by weight.

According to the present invention, the material obtained by mixing the base material and binder as described above is molded into a desired shape depending on the intended processed food and coated with oil and soot (for example, as a batter for bread crumbs). After that, it can be frozen and used as a frozen food suitable for oil and soot, or the molded product can be steamed, left to cool, and then frozen to be used as a raw material for processed foods. Note that the above-mentioned frozen product is provided to the market in sealed packaging.

The processed food material according to the present invention uses a thin plane-like slice obtained as described above as a base material, and the mashed material or the material is uniformly mixed therein as a binder, During this mixing, the sliced material is easily broken into pieces and exhibits a uniformly dispersed structure through the joints, so the food obtained by cooking and processing the material has a fluffy texture that is different from traditional kamaboko. It has a rough texture, and even when various food materials are mixed into the binder, there is no separation between these food materials and the base material, so there is no discomfort in texture that is seen in conventional delicacies kamahoko. .

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example Preparation of base material
Thaw the food at a temperature of ~-3°C, then freeze it at a temperature of around 0°C.
The sushi meat was soaked for 2 minutes, then 2 parts by weight of salt was added to the sushi meat, and salted for 10 to 15 minutes. A small amount of starch and an appropriate amount of water are added to the resulting mashed minced meat, and the mixture is molded into a plate shape so that one block is approximately 10 yen. This molded product is heated at a temperature of 15 to 20°C. I left it for about 15 hours and let it stand up.
After steaming the completed molded product for 60 minutes until the product temperature reaches 75℃, let it cool, and when the product temperature reaches 40℃,
It was quickly frozen at 0°C for 5 hours.

The temperature of the above-mentioned frozen product was raised to about -10° C., and the product was cut using a Bibunbu ultra-high-speed slicer to obtain 9I into a shavings-like sliced material 130 with a thickness of about 1%.

Preparation of tethered Alaska pollock land surimi (2nd grade product) 40k17 0~
Thaw to a temperature of -4℃ and freeze for 1-2 minutes at 4-5℃, then add 2% by weight of common salt and a small amount of monosodium glutamate (as a seasoning agent) for 10-15 minutes. I went to Shiozushi. To this salted pork fillet, 60 kg of frozen squid that had been defrosted in advance, boiled and shredded, 20 kg of shredded onions, and 3.2 kg of starch were added and mixed. It was used as a binding material for profit.

Preparation of processed food materials: A total of 125 kg of binder prepared as described above and shredded squid etc. for 65 kg of the above sliced base material.
g was added and mixed and molded into a material.

B. After filling into trays and freezing, the product is sealed and packaged in a polyethylene bag.

In addition, the molded product of the flooring material may be steamed, left to cool, frozen, and packaged in the same manner as described above to produce a product.

Next, we evaluated the texture of the processed food obtained by cooking the above product in a conventional manner, and found that it had a fluffy texture that was different from conventional kamaboko, and that it contained squid mixed in the binder. No separation of onions was observed, and there was no discomfort in texture.

Claims (1)

[Scope of Claims] (11 Raw surimi or thawed frozen sushi meat is crushed and molded, then the resulting molded product is steamed, left to cool, and then frozen to form thin slices. Cut into
The resulting sliced product is used as a base material, and the base material is prepared by separately crushing fresh surimi or thawed frozen surimi. A method for producing a processed food material, which comprises adding and mixing as a binder a material selected from the group consisting of edible glues, and edible glues. (2) The production method according to claim 1, wherein the crushing is performed by rinsing raw surimi or thawed frozen surimi, followed by salting. (3) The manufacturing method according to claim 1, wherein the cutting of the frozen material is carried out by raising the temperature of the frozen material to about -10°C. (4) The manufacturing method according to claim 1, wherein 10 to 50 layers of binder is added to and mixed with the sliced product. (5) The production method according to claim 1 or 4, wherein the crushed material used as a binder is mixed with shredded various food ingredients.