JPS6011825Y2 - Kamaboko with board - Google Patents

Description

[Detailed description of the invention] The present invention provides a kamaboko with a board that is convenient for cooking, removing salt, etc.

In general, kamaboko is made from fish meat or surimi such as guchi, hamo, ezo, and walleye cod, and is mixed with starch, sugar, chemical seasonings, mirin, etc., and then crushed and pressed by a crushing and pushing-out molding machine. Continuously extruded onto a kamaboko board, cut into a predetermined length, and processed directly or after sitting for 80 minutes.
It is heated with steam at a temperature of ~90°C to make kamaboko.

Usually, it has a so-called kamaboko shape and is sold as is or packaged, but the surface of the kamaboko is covered with a glossy surimi, so it is plain, but some patterns may be engraved. Even if there is, it is limited to very exceptional cases.

After purchasing the kamaboko, general consumers cut it to the desired thickness and use it for cooking; It requires skill, and it is not easy for beginners to cut it evenly into pieces that are less than 4 mm thick.

In addition, in order to reduce the salt content of kamaboko and make it into a low-salt kamaboko, it is preferable to cut the kamabobo into uniformly thin pieces and boil them in boiling water; however, cutting the kamabobo into such thin pieces is extremely troublesome.

The present invention was created due to the vertical circumstances, and we focused on the fact that even if a cut is made in the kamaboko with a board after manufacturing, the bottom part will stick to the kamaboko board and will not separate from each other. A large number of cuts are made at 4 mm intervals, and the cuts are made to almost reach the top of the kamaboko board.The kamaboko is made into a kamaboko with a board that can be separated by simply cutting the bottom.

To briefly explain the present invention with reference to the accompanying drawings, 1 is a kamaboko board, which is usually made of a board material such as Japanese fir, tsuga, tatatsu, or cedar, and has a rectangular shape.

The crushed fish paste is placed on the kamaboko board 1, and the steamed kamaboko 2 is adhered thereto, and the kamaboko 2 may be either steamed kamaboko or grilled kamaboko.

This kamaboko 2 is cut with a cut 3 in the vertical direction, but the cut 3 is preferably cut parallel to the cut surface 4 at both ends of the kamaboko 2, and the lowest end of the cut 3 is made to reach the kamaboko board 1. , or up to ITIn on the kamaboko board.

For cutting, a thin-blade blade that moves up and down is applied parallel to the cut surface 4, and continuous cutting is performed while feeding the cut one pitch at a time, or a thin-blade blade or piano wire is stretched on the frame at regular intervals, The frame may be moved up and down while cutting parallel to the cut surface 4, or the blade or the like may be fixed and the kamaboko board 1 may be held and moved up and down.

The cutting may be done all at once or in large numbers, and the key is to cut at intervals of 0.5 to 4 mm.

If the cut is less than 0.5 mm, it will be too thin and will not only be inconvenient for cooking or removing salt, but will also be unsuitable as a cooking ingredient.

Moreover, if the thickness is 4 or more, the purpose of forming a thin piece is lost and it takes a long time to remove salt, so it cannot be used.

Also, from the appearance, there are 3 cuts at intervals of 0.5 to 4 m.
Anything with this in it becomes beautiful.

Even if the cuts 3 are made as described above, the kamaboko will easily recover its day shape without being deformed due to its elasticity, and the cut ends will come into close contact with each other and will not lose the shape of the kamaboko.

In addition, the bottom of the kamaboko sticks closely to the kamaboko board 1, and the board does not separate, so it can be directly fed into an automatic packaging machine for packaging.

The above-mentioned kamaboko with a board will not fall apart just by unwrapping it, but if you insert a knife along the surface of the kamaboko board 1, it will break into thin pieces one at a time, and regardless of how good or bad you are with the knife, you will be able to cut it into pieces evenly. It is possible to do so.

Therefore, when using it, you can obtain kamaboko of uniform thickness by simply inserting the planer into the desired position, making cooking extremely labor-saving. Since the thickness is uniform, salt can be removed evenly.

In the above example, a large number of cuts are made parallel to the cut surface 4 of the kamaboko, but it is also possible to make the cuts at right angles, or the cuts 3 may be made not in a straight line but in a curved line. Give an example.

The notch 3 in FIG. 4 is a side cross-sectional view of a blade such as a cosette knife used for cutting sugar beet, which is made thinner and incised from the lateral direction, and is cut in the vicinity of the kamaboko board 1 in the vertical direction.

Cutting it in this way improves the texture of the kamaboko, and increases the surface area, which reduces the amount of time it takes to remove salt.
Alternatively, it has the advantage of improving the appearance because it has a beautiful curve.

The incision 3 of the present invention can be carved into any type of kamaboko with a board, such as steamed kamaboko or grilled kamaboko, and is extremely useful, giving a beautiful appearance and increasing the product value.

[Brief explanation of drawings]

Figure 1 is a plan view of the plate-attached kamaboko of the present invention, and Figure 2 is the top view of the kamaboko with a board of the present invention.
3 is an end side view of FIG. 2, and FIG. 4 is a side sectional view showing another example. 1...Kamaboko board, 2...Kamaboko,
3......notch.

Claims (1)

[Scope of utility model registration request] A board with a kamaboko, characterized in that a large number of notches are cut in the vertical direction of the kamaboko at intervals of 0.5 to 4 mm, and the incisions almost reach the top of the kamaboko board, so that the kamaboko and the kamaboko board are formed without separation. Kamaboko.