JPS60180565A - Kamaboko (steamed fish paste) formed into shape of lobster - Google Patents

Abstract

PURPOSE:The titled KAMABOKO for making a table gorgeous and splendid, showing a taste close to a lobster, by forming a KAMABOKO material having a taste of lobster into a shape of a large-sized lobster, coloring it. CONSTITUTION:An ingredient having a taste of prawn such as stock of shrimp, crawfish, etc., stock of its released shell or waste, chamical seasoning, etc. is blended with meat of shrimp, crawfish, processed to have a taste close to that of lobster as much as possible, and blended with ordinary materials for KAMABOKO, to prepare an ingredient of the KAMABOKO 1 formed into a shape of large-sized lobster. The ingredient is put in a mold to form a large-sized lobster like a crayfish, molded, steamed, to give the KAMABOKO 1. In the operation, the head part 2 and the tail part 3 are processed into shapes relatively truly close to real shapes, thin parts such as the feet 4. barbels, etc. are eliminated, and preferably the shape is formed. Parts with the light black 5 to make it look like a large-sized lobster are colored in red, and other parts in light pink.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to kamaboko that has the appearance of a shrimp and is flavored with shrimp.

(Prior art) Kamaboko is made by using fish paste as a surimi, adding binding materials, etc., kneading it, shaping it, and heating it. It is a method that turns cheap fish into a good-looking "food" and has been used for a long time.

However, the traditional shape of kamaboko is usually the so-called kamaboko shape, and there are also shapes shaped like bamboo leaves, crab legs, etc., but all of these are simply changes to the shape of the kamaboko. It's just a thing. Therefore, it is desired to provide kamaboko that has a luxurious feel that enhances the appearance of the food at the dining table, and that is also delicious.

(Purpose of the Invention) The present invention provides a shrimp bag-shaped bag that can be added to dishes to give a luxurious feel, brightly decorate the dining table, and is delicious, and has a taste as close to that of shrimp as possible. The purpose is to provide kamaboko.

(Structure of the Invention) The present invention is produced by forming kamaboko material flavored with shrimp flavor with shrimp stock, chemical seasonings, etc. into a large shrimp bag, and performing necessary steps such as coloring and steaming. As a result, the shrimp-shaped kamaboko has a taste as close to that of shrimp as possible, giving it a luxurious feel and adding color to the dining table.

(Example) The present invention will be described in detail below according to an example shown in the drawings.

The drawing is a perspective view of kamaboko fish cake shaped like a shrimp bag, in which the present invention can be practiced. As shown in Kawaguchi, the shape of the kamaboko 1 is formed into a bag-like shape of a large shrimp such as spiny lobster. In order to form the shape of a shrimp bag, the kneaded kamaboko material (described later) may be placed in a mold, etc., and molded, but the shape is as shown in the drawing, with the head 2 and tail 3 being relatively faithful. Although the shape is similar to that of a real shrimp, it is preferable to omit too small parts such as the legs 4 and C of the shrimp, and if you try to form thin legs etc. It deteriorates and is more likely to break during transportation or during operations such as heating and serving food. However, if the bag-shaped shrimp is manufactured too faithfully, those who eat this dish will misunderstand that it is real shrimp, and after eating it, they will feel disappointed that it is not real shrimp. It is better to configure it so that it can be understood. It is also better to make it look more luxurious than the real thing, and in some cases, it is better to give the comfort items a more luxurious feel.

Next, the ingredients for the Shimi U-hoko are shrimp soup stock, shrimp soup stock, shrimp soup stock, shrimp soup stock, soup stock from their peeled shells or scraps, chemical seasonings, etc. that taste like shrimp, and the inside of the shrimp. , add the innards of shrimp and crab to make the taste as close to shrimp as possible, and mix in other binding ingredients such as fish surimi, yam, and yam, which are the ingredients for regular kamaboko. Configure. Furthermore, seasonings such as salt, sugar, amino acids, etc. may be added to the product so that it can be served on the table as is.

Using the above materials, construct a bag of large shrimp as described above, and color the shrimp in the color of the shrimp, with the parts with light ink painted red and the other parts pale pink, as shown in Drawing 5. This is then steamed to make kamaboko.

(Effects of the Invention) As described above, the present invention is a kamaboko made in the shape of a shrimp bag using ingredients that taste like shrimp, and is colored in the color of shrimp, so the material is cheaper than that of real large shrimp. Can be manufactured cheaply.

Next, as mentioned above, it can be made to have a more elegant appearance than real shrimp, so if you use it for wedding receptions, New Year's parties, year-end parties, etc., the table will be very beautiful. It has the effect of adding a luxurious feel to the atmosphere of a wedding venue, etc.

In addition, sometimes people at home want to make the dining table luxurious, and by using the kamaboko of the present invention, the dining table can be decorated with a luxurious feel using inexpensive materials, which will liven up the atmosphere of the family gathering. Although kamaboko is easy to cook, it has the disadvantage that it gets boring if you cook it every day.However, the kamaboko of the present invention has a different taste from regular kamaboko, so Even if your family is tired of kamaboko, you can still fully enjoy the taste.

As for the taste, according to the results of the experiment, /J1 shrimp has a stronger shrimp-specific flavor than real large shrimp, so more than half of the ingredients such as In from fish other than shrimp should be mixed in. Even when mixed with it, it has a shrimp-like flavor that is as good as a large shrimp.

In addition, as mentioned above, the shrimp of the present invention can be served on the table with a salty or other flavor at the manufacturing stage (or simply steamed or boiled at home). : It becomes a light and luxurious side dish and saves housewives the trouble of cooking.

[Brief explanation of the drawing]

The drawing shows the P11 principle of η-hoko, which is formed into a shrimp bag in which the present invention can be carried out.

Claims (1)

[Claims] This kamaboko is made by forming kamaboko ingredients with shrimp flavor added with shrimp stock, chemical seasonings, etc. into a large shrimp bag shape, and then coloring the kamaboko material to form a shrimp bag shape.