JPS62220173A - Production of molded food using spawn - Google Patents
Production of molded food using spawnInfo
- Publication number
- JPS62220173A JPS62220173A JP61061983A JP6198386A JPS62220173A JP S62220173 A JPS62220173 A JP S62220173A JP 61061983 A JP61061983 A JP 61061983A JP 6198386 A JP6198386 A JP 6198386A JP S62220173 A JPS62220173 A JP S62220173A
- Authority
- JP
- Japan
- Prior art keywords
- spawn
- fish
- thin plate
- roe
- molded food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000012267 brine Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical group O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 108010070551 Meat Proteins Proteins 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 30
- 241000252203 Clupea harengus Species 0.000 abstract description 5
- 235000019514 herring Nutrition 0.000 abstract description 5
- 238000009938 salting Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 108010028690 Fish Proteins Proteins 0.000 description 6
- 241000124033 Salix Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000005554 pickling Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は魚卵粒を用いた成型食品の製造方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a molded food using fish roe grains.
［従来の技術］
鱈子、数の子、飛魚卵、柳葉魚卵等の魚卵の採集加工作
業の際に、卵のうが破れ、ばらばらの魚卵粒となってし
まうと、魚卵の利用価値が著しく低下してしまう、従来
はこのようにばらばらになった魚卵粒を利用した製品は
製造されていなかった。[Prior art] When collecting and processing fish roe such as cod roe, herring roe, flying fish roe, willow leaf fish roe, etc., if the egg sacs are torn and the fish roe become separated, the utility value of the fish roe is significantly reduced. Up until now, no products have been manufactured using such broken-up fish roe grains.
従来利用されていなかったところの鱈子、数の子、飛魚
卵、柳葉魚卵等のばらばらの魚卵粒を利用した食品がで
きれば、ばらばらの魚卵粒の利用価値を高めることがで
きる。これが本発明において解決しようとする問題点で
ある。If we can create a food that uses loose fish roe, such as cod roe, herring roe, flying fish roe, and willow leaf fish roe, which have not been used in the past, we can increase the utility value of the loose fish roe. This is the problem that the present invention attempts to solve.
［問題点を解決するための手段］
上記問題点を解決するための本発明の要旨とするところ
は、魚卵粒に魚肉蛋白と食塩を加えてよく混合し、当該
混合物を２■■以下の薄い板状にのし、次いで＋５度Ｃ
乃至−３度Ｃにおいて一昼夜以上坐らせてから加熱、冷
却後、塩蔵し、その後ブライン漬又は味漬してなり、か
つ前記の薄い板状にのした後の適宜の時期において所望
の大きさに切断してなることを特徴とする魚卵粒を用い
た成型食品の製造方法にある。[Means for Solving the Problems] The gist of the present invention for solving the above problems is to add fish meat protein and salt to fish roe grains, mix well, and mix the mixture with 2. Roll it into a thin plate and then heat at +5 degrees C.
After sitting for at least one day and night at -3 degrees Celsius, heated, cooled, salted, then brine-pickled or seasoned, and after being shaped into a thin plate, the desired size is obtained at an appropriate time. There is a method for producing a molded food using fish roe grains, which is characterized in that the molded food is cut into pieces.
［実施例］
本発明に使用される魚卵粒としては、！ｉ子、数の子、
飛魚卵、柳葉魚卵等の魚卵粒を挙げることができる。[Example] The fish roe grains used in the present invention are as follows! i child, number child,
Examples include grains of fish roe such as flying fish roe and willow leaf fish roe.
魚肉蛋白としては１通常の魚肉蛋白又は粉末魚肉蛋白が
使用される。粉末魚肉蛋白の場合には水分が少ないので
、固形分の多い製品を得ることができる。As the fish protein, ordinary fish protein or powdered fish protein is used. In the case of powdered fish protein, since it contains less water, a product with a higher solid content can be obtained.
食塩としては、各種のグレードの食塩が使用できる。As the table salt, various grades of table salt can be used.
第１図は本発明に係る成型食品を製造する装置例の斜視
図である。ここで、ｌは押出機、２は下ラップフィルム
、３は上ラップフィルム、４はならしローラー、５はカ
ット刃、６は板状成型食品を示す。FIG. 1 is a perspective view of an example of an apparatus for manufacturing a molded food according to the present invention. Here, 1 is an extruder, 2 is a lower wrap film, 3 is an upper wrap film, 4 is a leveling roller, 5 is a cutting blade, and 6 is a plate-shaped molded food product.
先ず、魚卵粒に魚肉蛋白と食塩を加えてよく混合する。First, fish protein and salt are added to the fish eggs and mixed well.
これを押出機１に入れ、押し出す、押し出されたものを
、下ラップフィルム２と上ラップフィルム３で挟み、な
らしローラー４でならして混合物を２ｍ腸以下の薄い板
状にのし、カット刃５でカットする。This is put into the extruder 1 and extruded.The extruded material is sandwiched between the lower wrap film 2 and the upper wrap film 3, and the mixture is smoothed by the leveling roller 4 and then put into a thin plate shape of 2 m or less and cut. Cut with blade 5.
次に＋５度Ｃ乃至−３度Ｃの冷蔵庫に一昼夜以上坐らせ
る。最も適当な条件としては＋３度Ｃで一昼夜乃至二昼
夜坐らせることが望ましい、坐りが不足すると成型食品
が壊れ易し）。Next, let it sit in a refrigerator at +5 degrees C to -3 degrees C for at least one day and night. The most suitable condition is to let the food sit for a day or two at +3 degrees Celsius (if the food is not allowed to sit for a long time, the molded food will easily break).
次に加熱する。加熱は５０度Ｃ乃至３０度Ｃで３乃至１
００分程の範囲内で行なわれるが、中でも７０度Ｃ乃至
ｅｏＩｆｃで３分程度が適当である。この加熱により成
型食品は壊れにくくなる。上記範囲より加熱が不足する
と成型食品が壊れ易く、また上記範囲より加熱が過剰で
あると魚卵が煮えてしまい、味が落ちる。Then heat it. Heating is 3 to 1 at 50 degrees C to 30 degrees C.
It is carried out for about 00 minutes, but about 3 minutes at 70 degrees Celsius to eoIfc is suitable. This heating makes the molded food less brittle. If the heating is insufficient than the above range, the molded food will be easily broken, and if the heating is excessive than the above range, the fish roe will be boiled and the taste will deteriorate.
次いで、冷却する。冷却は自然冷却でもよく、また強制
冷却でもよい。Then, it is cooled. Cooling may be natural cooling or forced cooling.
冷却後、塩蔵し、その後ブライン漬にする。塩蔵は冷却
後の成型食品に粉末の食塩を振りかけて一昼夜程度置く
ことにより行なわれる。この塩蔵により、次のブライン
漬又は味漬の際、液がうすくなることを防止する。ブラ
イン漬は、粉末食塩中から成型食品を掘り出し、飽和食
塩水中に漬けることにより行なわれる。味漬としては例
えば。After cooling, salt and then brine. Salting is carried out by sprinkling powdered common salt on the cooled molded food and leaving it for about a day or night. This salting prevents the liquid from becoming dilute during the next brine pickling or seasoning. Brine soaking is performed by digging out the molded food from powdered salt and soaking it in saturated salt water. For example, as a flavored pickle.
しょうゆ漬、マヨネーズ合え、酢漬等を挙げることがで
き、需要者の好みに合わせて味を適宜選択することがで
きる。Examples include pickling in soy sauce, mayonnaise, vinegar, etc., and the taste can be appropriately selected according to the consumer's preference.
前記の薄い板状にのした後の適宜の時期くおいて所望の
大きさに切断する。After forming the thin plate, cut it into a desired size at an appropriate time.
切断時期としては、前記の薄い板状にのした直後、＋５
度Ｃ乃至−３度Ｃにおいて一昼夜以上坐らせた後、加熱
後、冷却後、塩蔵後、ブライン漬又は味漬後を挙げるこ
とができる。加熱前に切断すると成型食品が成る程度変
形したり一部壊れたりするが、このような成型食品は余
りに形が整っているものより好まれる場合もある。また
加熱後に切断すると成型食品の形が壊れにくい製品を得
ることができる。The cutting time is immediately after cutting into the thin plate shape mentioned above, +5
After being allowed to sit for at least one day and night at a temperature of 0.degree. If cut before heating, the molded food may be deformed or partially broken, but such molded foods may be preferred over those that are too well shaped. Moreover, when the molded food is cut after heating, it is possible to obtain a product whose shape is not easily broken.
切断する大きさとしては１例えば、 ２０ｃ１平方の正
方形、２ｃｍ平方の正方形、巾１ｃ層長さ４ｃ■の短冊
形あるいは巾１■乃至２ｍｍ長さ２ｃｍ乃至８ｃ＋ｓ程
度のせん切り等を挙げることができ、需要者の好みに合
わせて形状を適宜選択することができる。The size to be cut may be, for example, a 20 cm square, a 2 cm square, a rectangular shape with a width of 1 cm and a layer length of 4 cm, or a slice with a width of 1 cm to 2 mm and a length of 2 cm to 8 cm. The shape can be appropriately selected according to the consumer's preference.
次に魚卵粒を用いた成型食品の製造方法の１実施例を挙
げ詳細に説明する。Next, an example of a method for manufacturing a molded food using fish roe grains will be described in detail.
数の子のバラ脱水卵５ｋｇに食塩１００ ｇ、粉末魚肉
蛋白２００ｇを加えて良く混合する。この混合物を押出
機に入れて細く長く押し出し、その上と下に薄いラップ
フィルムをかぶせてローラーにより２１以下にのしてい
く０次いで２０ｃ麿平方の大きさにカッティングし、容
器に入れて坐りを入れる。Add 100 g of salt and 200 g of powdered fish protein to 5 kg of dehydrated herring roe eggs and mix well. Put this mixture into an extruder and extrude it into a thin long length. Cover the top and bottom with a thin cling film, and roll it with a roller to a size of 21 cm or less. Cut it into a size of 20 cm square, and put it in a container.
坐りは＋３度Ｃで一昼夜乃至二昼装置くことにより行な
われる０次にラップフィルムをはがして７０度Ｃで３分
間加熱する。その後塩蔵しブライン漬けにすることによ
り魚卵粒を用いた板状成型食品が得られる。当該板状成
型食品を巾１ｍｍ乃至２１長さ５ｃｍ程度のせん切りに
することにより魚卵粒を用いたせん切りの成型食品が得
られる０次に包装して出荷する。Sitting is carried out by leaving the film at +3 degrees Celsius for one day or two. Next, the cling film is removed and heated at 70 degrees Celsius for 3 minutes. Thereafter, by salting and soaking in brine, a plate-shaped molded food using fish roe grains can be obtained. The plate-shaped molded food is cut into pieces with a width of about 1 mm and a length of about 5 cm to obtain a shredded molded food using fish roe grains, which is then packaged and shipped.
［発明の効果］
本発明は上記のように構成されているので、従来利用さ
れていなかったところの鱈子、数の子。[Effects of the Invention] Since the present invention is configured as described above, cod roe and herring roe, which have not been used in the past, can be prepared.
飛魚卵、柳葉魚卵等のばらばらの魚卵粒を利用して、各
種の味がつけられた色々の形の成型食品を得ることがで
き、ばらばらとなった魚卵粒を有効に利用することがで
きるという効果を有する。By using loose fish roe such as flying fish roe and willow leaf fish roe, it is possible to obtain molded foods in various shapes with various flavors, and the broken fish roe can be used effectively. It has the effect of being able to.
第１図は本発明に係る成型食品を製造する装置例の斜視
図である。
１・・φ押出機
２・・・下ラップフィルム
３・Φ・上ラップフィルム
４・・・ならしローラー
５・１カツト刃
６・・・板状成型食品FIG. 1 is a perspective view of an example of an apparatus for manufacturing a molded food according to the present invention. 1... φ extruder 2... Lower wrap film 3... Upper wrap film 4... Leveling roller 5.1 Cutting blade 6... Plate-shaped molded food
Claims (2)
該混合物を２ｍｍ以下の薄い板状にのし、次いで＋５度
Ｃ乃至−３度Ｃにおいて一昼夜以上坐らせてから加熱、
冷却後、塩蔵し、その後ブライン漬又は味漬してなり、
かつ前記の薄い板状にのした後の適宜の時期において所
望の大きさに切断してなることを特徴とする魚卵粒を用
いた成型食品の製造方法。(1) Add fish meat protein and salt to fish roe grains, mix well, spread the mixture into a thin plate shape of 2 mm or less, and then let it sit at +5 degrees Celsius to -3 degrees Celsius for at least one day and night before heating.
After cooling, it is salted, then brine or seasoned,
A method for producing a molded food using fish roe grains, characterized in that the food is cut into a desired size at an appropriate time after being shaped into a thin plate.
乃至８ｃｍであることを特徴とする特許請求の範囲第１
項記載の魚卵粒を用いた成型食品の製造方法。(2) Desired size is 1 mm to 2 mm in width and 2 cm in length.
Claim 1 characterized in that the length is between 8 cm and 8 cm.
A method for producing a molded food using the fish roe particles described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61061983A JPS62220173A (en) | 1986-03-22 | 1986-03-22 | Production of molded food using spawn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61061983A JPS62220173A (en) | 1986-03-22 | 1986-03-22 | Production of molded food using spawn |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62220173A true JPS62220173A (en) | 1987-09-28 |
| JPH0461628B2 JPH0461628B2 (en) | 1992-10-01 |
Family
ID=13186927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61061983A Granted JPS62220173A (en) | 1986-03-22 | 1986-03-22 | Production of molded food using spawn |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62220173A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5510133A (en) * | 1994-11-21 | 1996-04-23 | Keeping And Mackay Limited (K. & M.) | Process for preparing foodstuffs based on reformed and cured herring roe |
| CN103190650A (en) * | 2013-02-22 | 2013-07-10 | 周涛 | Small-fish foodstuff and package product therefor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51148061A (en) * | 1975-06-13 | 1976-12-18 | Hideaki Takahara | Method of preserving treating overflowed spawn of hokkaido surfsmelt |
| JPS5315464A (en) * | 1976-07-28 | 1978-02-13 | Nitsutan Fuuzu Kk | Method of producing foamed dried food |
| JPS5929215A (en) * | 1982-08-11 | 1984-02-16 | Canon Inc | Focusing method of zoom lens |
| JPS6075260A (en) * | 1983-09-28 | 1985-04-27 | Nippon Ham Kk | Production of imitation herring roe |
-
1986
- 1986-03-22 JP JP61061983A patent/JPS62220173A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51148061A (en) * | 1975-06-13 | 1976-12-18 | Hideaki Takahara | Method of preserving treating overflowed spawn of hokkaido surfsmelt |
| JPS5315464A (en) * | 1976-07-28 | 1978-02-13 | Nitsutan Fuuzu Kk | Method of producing foamed dried food |
| JPS5929215A (en) * | 1982-08-11 | 1984-02-16 | Canon Inc | Focusing method of zoom lens |
| JPS6075260A (en) * | 1983-09-28 | 1985-04-27 | Nippon Ham Kk | Production of imitation herring roe |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5510133A (en) * | 1994-11-21 | 1996-04-23 | Keeping And Mackay Limited (K. & M.) | Process for preparing foodstuffs based on reformed and cured herring roe |
| CN103190650A (en) * | 2013-02-22 | 2013-07-10 | 周涛 | Small-fish foodstuff and package product therefor |
| CN103190650B (en) * | 2013-02-22 | 2017-09-01 | 天门市中南振动时效科技有限公司 | Small fish food and its complete product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0461628B2 (en) | 1992-10-01 |
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