JPS61247358A - Food product of delicate flavor having fibrous shape and taste - Google Patents

Abstract

PURPOSE:To produce SAKIIKA (torn dried cuttlefish)-like food product of delicate flavor and a beef jerky-like food product of delicate flavor having fibrous shape and taste, by using fish meat as a raw material. CONSTITUTION:Fish meat such as wallyeye pollack, etc., is kneaded with a cuttlefish essence, minced raw cuttlefish, beef essence, minced beef, seasoning, etc. The kneaded material is molded into a sheet shape, heated, or heated and dried, optionally the surface is colored, one side of the sheet is provided with cuts having about 0.1-3mm depth which do not severe the sheet by a constant- dimension cutter, then both sides of the sheet are provided with reticulate cuts with about 0.1-3mm, which are not severed, by a cut-forming roller, the sheet is cut into a fixed dimension to give a SAKIIKA-like or jerky-like food product of delicate flavor having 30-60wt% water content or a dried SAKIIKA-like or jerky-like food product of delicate flavor having 10-30wt% water content.

Description

DETAILED DESCRIPTION OF THE INVENTION The purpose of the present invention is to commercially provide a squid-like delicacy product and a beef jerky-like delicacy product using fish hexes and having a fibrous shape and texture.

Sakiikaya beef jerky is often used as a delicacy, but it is hard and difficult to eat. In addition, fish catches are decreasing and processing costs are causing them to become more expensive.

In view of the current situation, the present invention is to produce inexpensive squid-like products and beef jerky-like products using fish hex. An example of the production of the products of the present invention will be described below with reference to the drawings.

1 is a kneading machine in which fish meat, mainly white fish meat such as walleye fish, is input, and to this, squid extract, minced squid, beef hexa extract, minced beef hexa, seasonings, etc. may be added. Let it knead together.

Reference numeral 2 denotes a delivery pump, which quantitatively sends out the kneaded material from the kneading machine I through a hose 3 from a hose port 4 at its tip.

5.5' is a forming roller which is rotated in the direction of the arrow (d) to form the dough into a plate-shaped band 6 of a constant thickness and transfer it onto a heating conveyor means 7. Here, the heating conveyor means 7 runs the band 6 up and down in the direction of the arrow e1, and in the meantime, the heating means 8a and 8b, such as gas burners installed inside each conveyor, burn the belt 6 between the two conveyors. At this time, the heating temperature is preferably about 180°C.

9a and 9b are pressure rollers that mold the baked plate-like strip 6 to a constant thickness (approximately 1N11 to 51N1), and then the plate-like strip 6 is colored by a coloring means 10. , its surface is colored pale yellow, and the plate-shaped strip 6 is fed by rotation of the conveyor 11 in the direction of the arrow). 12 is a coloring roller whose surface is made of sponge or the like, and a natural pigment (light yellow) is adhered to the surface during the rotation process. 1
3 is a drying machine, and while the colored plate-like strip is continuously passed through the drying machine, the fresh delicacy has a moisture content of 30 to 60%;
Dried delicacies are dried to a moisture content of around 20-30%. Reference numeral 14 denotes a sizing cutting machine, as shown in FIG. Innumerable kerfs f are provided so that there is no possibility of

15 is a cutting roller, and as shown in FIG. 3, the surfaces of the upper and lower opposed rollers 15a and 15b are provided with cuts iPa and Pb that are gently inclined with respect to the length direction. The inclined cutting teeth pa and pb are provided so that the directions of the upper and lower sides are different, and the rotational speeds of the pa and pb are different. However, the arrow (
E) Due to the rotation in the (f) direction, 0. A score line of about IM:lI to 3g is provided. At this time, the score lines are formed in a mesh-like connection that cannot be cut because the directions are different on the front and back sides.

(Refer to FIG. 4) Reference numeral 16 denotes a width cutting machine, which cuts the continuous plate-like band described above into a desired constant width, that is, a vertical width of about 40 ff to 150 pieces. Subsequently, the width cutting machine 17 cuts the width to a width of approximately 2WII to 20mm, and the material to be cut is placed in a mesh net 18. However, when it comes to fresh delicacies, it's the same! On the other hand, in the case of dried delicacies, they are further stored in the dryer 19 and the moisture content is reduced to 10%.
It is dried until it reaches a range of ~30%.

FIG. 4 shows a squid-style delicacy product and a jerky-style delicacy product 20 having a fibrous shape and texture manufactured in this way, and fibrous cut lines are formed on the front and back surfaces a in the longitudinal direction. It is set up.

The product of the present invention can be eaten deliciously as a delicacy as it is, and raw delicacies can also be used in salads with rich textures such as vegetable dressings, as they are softer and have the same flavor than conventional squid or jerky. It can be eaten regardless of age, even by people with poor teeth. In addition, it is cheaper and can be manufactured in larger quantities than conventional products.

[Brief explanation of the drawing]

The attached drawings are schematic diagrams of the manufacturing process of the delicacy product having a fibrous shape and texture according to the present invention, and Figures 2 and 3 are enlarged perspective views of the sizing machine and cutting roller used in the manufacturing process. FIG. 4 is a perspective view of the product. 1... Kneading machine 2... Delivery pump 5.5
',... Forming roller 6, - Plate band 'ta, M...
, wire mesh conveyor 9a, 9b...press roller 12...coloring roller 13/dryer 14/
... Sizing cutting machine 15a, 151) ... Cutting roller 16 ... Vertical width cutting machine 17 ... Width cutting machine 19 ・ Dryer 20. ... Delicacy product procedural amendment 1985 Patent Application No. 89671 2 Title of invention Delicacy product with fibrous shape and texture 3
, Relationship with the case of the person making the amendment Patent applicant name: Co., Ltd. ':/'' 1-4, agent address: Sanyo Building, 2-6 Minamicho, Fukuyama City 1) Specification, page 1, line 2 2) On page 7, line 7 of the same page, the phrase ``The drawing is'' is corrected to ``The first diagram of the drawing is''. Amendment of the above procedure December 21, 1985 Patent INg No. 89673 λ Title of the invention Delicacy product with fibrous shape and texture 3 Relationship with the case of the person making the amendment Patent applicant 4 Agent Address: Sanyo Building, 2-6 Minami-cho, Fukuyama City (2. Revised claims to attached document; t3o. Scope of claims: (1) Fish meat, squid extract and/or minced raw squid, seasonings, etc. The material is kneaded, molded into a plate shape, heated or dried by heating, and the surface is colored, and one side is cut to a size of 0°1 m/m to 8 rrvm using a cutting machine. A cut of 0.1 m/m- is made on the front and back surfaces so that it will not be cut by the cut roller.
A delicacy product having a fibrous shape and texture with a moisture content of 10 to 60%, cut into a certain size and having mesh-like cuts of about 8 m/rn. (2) A delicacy product having a fibrous shape and texture according to claim 1, which has a water content of 30 to 60% and is similar to fresh squid. (3) The delicacy product having a fibrous shape and texture according to claim 1, which is made into dried squid with a moisture content of 10 to 30%. (4) Add fish meat Kll'l extract and/or minced beef, seasonings, etc., knead it, form it into a plate shape, heat or heat dry it, and cut it into 0.1 m long pieces on one side using a sizing machine. /
In addition to making an incision of about m-8rrV'm that will not cut, a mesh-like incision of about 0.1 m/ffl to a mA1 that will not be cut by the incision roller is made on the front and back surfaces. , and has a fibrous shape and texture with a moisture content of 10 to 60% when cut to a certain size→−−→
--1! I-Delicacy products. (5) A delicacy product having a fibrous shape and texture according to claim 4, which has a water content of 30 to 60% and is similar to raw jerky. (6) The delicacy product having a fibrous shape and texture according to claim 4, which is in the form of a dry jerky with a moisture content of 10 to 30%.

Claims (6)

[Claims] (1) Squid extract and/or minced raw squid and seasonings are added to the fish meat, kneaded, formed into a plate shape, heated or dried by heating, and the surface is colored and cut to size on one side. A machine makes a cut of about 0.1 m/m to 3 m/m that will not be cut, and a cut of 0.1 m/m to 3 m that will not be cut by a roller is made on the front and back sides.
A squid-style delicacy product having a fibrous shape and texture with a moisture content of 10 to 60% when cut into a certain size and having a mesh-like cut of about 100 mm in diameter. (2) A delicacy product having a fibrous shape and texture according to claim 1, which has a water content of 30 to 60% and is similar to fresh squid. (3) The delicacy product having a fibrous shape and texture according to claim 1, which is made into dried squid with a moisture content of 10 to 30%. (4) Add meat extract and/or minced beef, seasonings, etc. to fish meat, knead it, form it into a plate shape, heat or heat dry it, and cut one side to a size of 0.1 m/m with a cutting machine. ~3m
In addition to making an incision of about 0.1 m/m to 3 m/m that will not be cut by a cutting roller on the front and back surfaces, and making a cut of about 0.1 m/m to 3 m/m that will not be cut, and having a certain size. A jerky-like delicacy product that has a fibrous shape and texture with a cut water content of 10 to 60%. (5) A delicacy product having a fibrous shape and texture according to claim 1, which has a water content of 30 to 60% and is similar to raw jerky. (6) The delicacy product having a fibrous shape and texture according to claim 1, which is in the form of a dry jerky with a moisture content of 10 to 30%.