JPS61185170A - Steamed fish paste with board and production thereof - Google Patents

Abstract

PURPOSE:To obtain steamed fish paste with board scarcely forming bubbles and slightly peeling from the board in the distribution process, by placing a raw material for the steamed fish paste, e.g. ground fish meat, on a grooved board, and forming the raw material in a steamed fish paste manufacturing machine, etc. CONSTITUTION:A board for steamed fish paste is previously provided with about 2-20 V- or U-shaped grooves, etc., and then inserted into a steamed fish paste manufacturing machine. Ground fish meat which is a raw material for the steamed fish paste is then placed thereon and formed. The resultant formed material is put into a gelatinization chamber, gelatinized with steam and then steamed to afford the aimed steamed fish paste.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a kamaboko with a plate and a method for manufacturing the same, which prevents air bubbles that often occur at the contact surface between the board and the kamaboko.

Generally, when kamaboko with one plate is cut into thin pieces, small and large air bubbles are often seen on the surface of the kamaboko that comes in contact with the kamaboko board.

If the bubbles are small, there is not much of a problem, but if they become so large that the kamaboko appears hollowed out, the commercial value will be significantly reduced.

Conventionally, most kamaboko with a board had at least one air bubble, and in many cases, it was common to see ten or more air bubbles.

The inventors of the present invention conducted extensive research in search of a kamaboko with a plate that has as few air bubbles as possible, and found that most air bubbles can be prevented by simply making grooves on the kamaboko board before placing the surimi on it. They learned that it does not sag during manufacturing, and that after packaging kamaboko, it can peel off from the board during the distribution process.

The present invention relates to a kamaboko with a plate, which is made by placing kamaboko raw materials on a kamaboko board having grooves and forming a kamaboko into a kamaboko.

Further, the present invention is a method for producing kamaboko with a board that prevents the generation of air bubbles, which is characterized in that kamaboko raw materials are placed on a kamaboko board having grooves to produce kamaboko.

A feature of the present invention is that the kamaboko board is pre-grooved.

The grooves on the kamaboko board can be of any type.

For example, it is easy and convenient to form about 1 to 10 linear grooves in the longitudinal direction with a diameter of 0.5 to 5 mm and a depth of 0.2 to 30 mm. However, about 2 to 20 similar grooves may be formed diagonally, or about 1 to 10 wave-shaped grooves may be formed on the kamaboko board.

Further, the shape of the groove may be any U-shape, V-shape, U-shape, or the like.

The grooves on the kamaboko board in the present invention have the function of allowing the air contained in the board to heat and expand during kamaboko production and allowing the air that tends to form bubbles in the kamaboko to escape along the grooves.Also, the surimi is placed on the kamaboko board. It can act to release the air that is sucked in when doing so.

In the present invention, the kamaboko with a board made from a kamaboko board with grooves has almost no air bubbles, and the surimi placed on it does not peel off from the board during the distribution process, resulting in an excellent kamabo with a board.

Sushi meat, which is the raw material for kamaboko, is continuously placed on the grooved kamaboko board and molded.

After forming the surimi, it is immediately placed in a room and left to sit at 45°C for about 20 minutes.

After sitting, the kamaboko product is completed by steaming it at 85°C for about 40 minutes.

When the obtained kamaboko was separated from the kamaboko board and the bottom was examined, no air bubbles were found.

Next, examples of the present invention will be shown.

Example 5 Four grooves were made at approximately equal intervals in the longitudinal direction of a 20×124 m×12 tm kamaboko board. The groove is width 1 and depth 2
It was U-shaped and straight.

The grooved kamaboko board was inserted into the kamaboko making machine.

On the other hand, 509 salt was added per 1 kg of frozen surimi.
Stir with a high-speed cutter for 30 minutes to prepare surimi.

The obtained surimi was placed in the hopper of a continuous molding machine, placed continuously on the above-mentioned kamaboko board with the grooves, and molded one after another.This was then placed in a sitting room and heated with steam at 45°C for 20 minutes. The mixture was then steamed at 85°C for 40 minutes to produce kamaboko with a board.

When we cut the top of the obtained kamaboko with a board and examined for air bubbles, we found that no air bubbles were observed, indicating that the kamaboko had been reshaped.

Furthermore, when the kamaboko with a kamaboko board manufactured without grooves was similarly inspected, about 80% of the kamaboko kamaboko were found to have 2 to 10 air bubbles.

Claims (2)

[Claims] (1) Place the kamaboko raw material on a kamaboko board with grooves,
Kamaboko with a dripping board. (2) Place kamaboko raw materials on a kamaboko board with grooves,
A method for producing kamaboko with a board, which is characterized by producing kamaboko.