JPS6142549B2 - - Google Patents

Description

[Detailed Description of the Invention] Generally speaking, there are various products such as kamaboko, chikuwa, half pieces, etc., which are called fermented fish products, but the present invention is based on kamaboko-shaped fermented products and the raw meat of fish and shellfish polymerized with this. This relates to a fish paste product made in combination with

Conventionally, the manufacture of fermented fish products always required heat treatment. In other words, fish meat is obtained by grinding and coagulating it by heating it by baking, boiling, steaming, or deep-frying. When combined, the raw meat was also cooked through heating, making it impossible to combine raw fish and shellfish.

The present invention provides a refined seafood product that has a good appearance and is a delicacy without damaging the appearance of the fish and shellfish by coagulating the base fish meat surimi while leaving the fish and shellfish to be combined with it raw. This is what I am trying to do.

The present invention polymerizes raw fish and shellfish meat into fish meat surimi,
This relates to a fish paste product made by combining solidified surimi with raw fish in a polymerized state by pickling it in vinegar, and the manufacturing method will be described below.

Fish meat surimi is made by roughly processing raw fish meat such as sea bream and flounder, washing it with water, dehydrating it and shredding it using a meat grinder, and then adding salt, seasonings, starch, etc. It is ground using a grinder until it becomes a viscous paste. In this case, the grinding process is carried out as quickly as possible to minimize denaturation of the fish protein.

For raw fish and shellfish, sea bream, sea bream, avian shellfish, etc. are cooked to an appropriate size and then washed with water to remove salt.

Then, the above-mentioned surimi is molded into an appropriate size and shape, and the drained raw meat is polymerized using this as a base.
As shown in Fig. 2, raw fish 2 may be layered on the surface of surimi 1 formed into a plate or rod shape, or as shown in Fig. 3, surimi 1 formed into a bamboo ring shape.
A living body 2 may be inserted into the core hole 3, or various other modifications may be applied to make it into various forms.

After polymerizing the surimi and raw fish as described above, the surimi is pickled in vinegar and stored at room temperature or in a cool place for about 3 to 7 days, thereby solidifying only the surimi into a semi-cylindrical shape. In other words, if the surimi is left as it is, the hydrated protein molecules in the surimi gradually solidify as they form a network-like skeletal structure, and lose their viscosity, resulting in elasticity, or legs. Sitting occurs, forming a gel, but by soaking in vinegar, the sterilizing and preservative effects of vinegar prevent spoilage while accelerating the settling, making the surimi as if it had been heated. It solidifies into a semi-cylindrical shape. In addition, when the protein molecules of the surimi polymerize into the surimi and form the skeletal structure, the protein molecules are incorporated into the skeletal structure and adhere integrally, ensuring that the polymerized combination state is maintained. It turns out. In this case, since the salt has been removed from the raw meat, the salt in the surimi penetrates, giving the raw meat a moderate saltiness. Also, the pickling vinegar may be so-called two-baizu vinegar or sanbai-zu vinegar, as desired.

Therefore, according to the present invention, it is possible to provide a rare product that has a seemingly mysterious appearance in that it is manufactured by combining kamaboko with raw fish and shellfish polymerized as if it had been manufactured by heating, and the raw meat has a unique appearance. Since it is not damaged by heating, it is possible to provide a product that has a good appearance and is appealing to purchasers.

In addition, both the surimi and raw fish are impregnated with pickled vinegar, creating a unique flavor, and the fishy odor is eliminated by the vinegar, so the flavor is not impaired, and the base surimi has a texture similar to that of kamaboko. By combining this with raw meat, it is possible to provide an unprecedented food that has a unique taste.

Although the present invention uses a combination of surimi and raw fish and shellfish, unique products can be made by combining surimi with vegetables such as bamboo shoots, shiitake mushrooms, and matsutake mushrooms. In addition to pickling, it may also be pickled in alcohol, miso, or soybean oil.

[Brief explanation of the drawing]

Figure 1 shows a polymerized product of surimi and raw fish and shellfish.
A perspective view showing one embodiment, and FIGS. 2 and 3 are sectional views showing other embodiments, respectively. 1: Surimi, 2: Raw fish and shellfish.

Claims (1)

[Claims] 1. A fish paste product made by polymerizing fish surimi with raw fish and shellfish and pickling it in vinegar, thereby combining the coagulated surimi with the raw meat in a polymerized state.