JPS6249025B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method of making a paste food in the shape of a shrimp body or a crab claw, and coloring it in a color tone similar to the actual product.

(Prior art) Conventionally, when coloring the periphery of a rod-shaped pastry product shaped into a crab leg shape with a crab-like edible red coloring, the rod-shaped pastry product is generally wrapped in a polyethylene film whose inner surface is coated with an edible red coloring.
This was done by transferring using methods such as boiling or steaming.

(Problems to be Solved by the Invention) The above-mentioned conventional method is only applicable to coloring rod-shaped objects, and normal dye transfer can be applied to areas with knots and flat areas, such as the body of a peeled shrimp. It is not possible to separate the colors, and it is not possible to color it like the real thing.

An object of the present invention is to provide a method for coloring the shell of a crustacean, which allows molding and coloring of a paste product of a specific shape, such as peeled shrimp or crab claws, to be performed all at once.

(Means for Solving the Problems) This invention forms a mold in which the shelled part of a crustacean such as a shrimp or crab is divided into two parts, and the inner surface of the mold is treated with Teflon. This is a method for coloring food paste products such as shrimp and crab, in which water-based food coloring is sprayed and adhered to the inside of a mold, a predetermined surimi is then press-fitted, and the surimi is heated and coagulated.

(Function) The bodies of crustaceans such as shrimp have horizontal grooves to allow the body to expand and contract, and even when the shell is peeled, the horizontal grooves form steps in the shape of the shell. When this shape is used as a mold, the concave and convex portions are reversed and the groove portions are formed into protruding horizontal stripes (hereinafter referred to as convex portions). The inner surface of the mold is treated with Teflon so that the product can be easily peeled off from the mold when it is removed from the mold after the surimi has solidified. Before fitting the two molds together and press-fitting the surimi, aqueous food coloring is sprayed onto the inner surface of the molds in advance. The sprayed dye adheres to the inner wall, but the convex portions in front and behind the convex portion inside the mold act as a barrier, and the dye accumulates on the spray side and forms a shadow behind the convex portion, so the dye does not adhere. The non-uniformity of the way the pigment adheres along the convex portions results in a color tone that is close to the real thing. After that, the surimi is press-fitted into the mold, heated and solidified, and then the mold is disassembled and the contents are taken out.

In a shrimp mold, when the surimi is press-fitted along the inner surface of the mold, the cross-sectional area becomes smaller as it approaches the tail, so the inflow speed becomes higher and higher. Most of the pigment attached to the flat parts is removed, and the surimi, which is filled mainly in the tail, is dyed the darkest, the tail dyed bright red, and the flat parts faded and dyed slightly red. Furthermore, after the surimi is completely filled up to the tail on the back side of the convex part, the pressure inside the mold causes it to become clogged along the mold, leaving almost no pigment attached. For this reason, the shading at the joints of the convex portions is also brightened without being lost.

The inner surface of the mold is coated with Teflon, making it easy to release the mold. The removed product has a lot of pigment in the main parts, giving it a texture similar to peeled meat.

(Example) Next, an example of the present invention will be explained using figures.
Figure 1 shows the inside of the mold for peeled shrimp.The mold consists of a flat part 1 and a protruding horizontal striped part (convex part).
2, where A is the cranial side and B is the caudal side. 3 is an air vent hole when press-fitting the surimi into the mold. Figure 2 is a perspective view showing the state in which the two molds are combined. When the food surimi is press-fitted from the head side A, air escapes from the air vent hole 3 on the tail side B, and the surimi is filled into the mold. . Before filling the surimi, aqueous food coloring is sprayed from the head side A using a nozzle (not shown). The fine particles of pigment adhere to the Teflon-coated wall inside the mold. The protrusions act as barriers before and after the protrusions 2 inside the mold, and the dye accumulates on the spray side and forms a shadow on the back side of the protrusions, so the dye does not adhere. The fact that the dye is applied unevenly along the convex portions 2 and between the flat portions 1 results in a color tone that is close to the real color. Therefore, the surimi that is press-fitted later has shading and is colored in the same way as the peeled shrimp. In other words, when the surimi is press-fitted along the inner surface of the mold, the cross-sectional area becomes smaller as it approaches the tail, so the inflow speed becomes progressively higher. Most of the pigment that is present is removed, and the surimi, which is mainly filled in the tail, is dyed the darkest, and the tail is dyed bright red, while the flat parts are dyed slightly red as the pigment fades. Furthermore, after the surimi is completely filled up to the tail on the back side of the convex part, the pressure inside the mold causes it to become clogged along the mold, leaving almost no pigment attached. For this reason, the shading at the joints of the convex portions is also brightened without being lost.

In this way, it is possible to produce a food that has a texture similar to that of peeled shrimp using a material made by mixing fish paste with a binder. The same method can also be applied to molds shaped like crab claws, lobsters, etc.

(Effects of the Invention) As understood from the above description, this invention involves spraying water-based food coloring into a mold whose inner surface is treated with Teflon when producing a paste product made from fish paste. After adhering, a predetermined surimi is press-fitted into the mold, and the surimi is heated and solidified,
Since the dye is transferred to the surimi, the resulting product can have the same texture and color as the original peeled crustacean meat. Therefore, the method according to the present invention is extremely effective because it is possible to economically provide food that is close to the actual food to the dining table.

[Brief explanation of the drawing]

FIG. 1 is a front view showing the inside of a two-part mold for explaining an embodiment of the present invention, and FIG. 2 is a perspective view showing the state in which the molds are put together. 1...Flat part, 2...Protruding horizontal striped part, 3...
...Air vent hole, A...cranial side, B...caudal side.

Claims (1)

[Claims] 1 A mold is formed by dividing the peeled meat of a crustacean such as shrimp or crab into two pieces, and the inside surface of the mold is treated with Teflon, and water-based food coloring is sprayed into the mold. A method for coloring a food paste product of shrimp, crab, etc., in which a predetermined surimi is press-fitted into the mold, and the surimi is heated and solidified.