JPS6265666A - Production of kamaboko (boiled fish paste) - Google Patents

Abstract

PURPOSE:To obtain KAMABOKO in a shape with change such as a fine uneven pattern, etc., in good workability, by gelatinizing (semigelatinizing) ground fish meat in a state having lost adhesion on the surface and keeping plasticity and then carrying out press molding and heat treatment. CONSTITUTION:Ground fish meat is gelatinized in a state having lost adhesion on the surface of the meat and having plasticity. Then the meat is sent to rolling rollers or press molds, etc., press molded into a given shape and heat- treated, to give the aimed KAMABOKO. Preferably the heat treatment and press molding are simultaneously carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to a method for producing kamaboko that can be molded into a desired shape.

``Prior art and its problems'' Conventionally, when producing kamaboko such as kamaboko with a board or chikuwa, minced fish meat is used as the main ingredient 1, salt is added to it, it is extracted, and in the latter half of the catching process. Add auxiliary raw materials such as starch, sugar, and various seasonings and mix uniformly to form a viscous paste. This paste is then extruded from an extrusion nozzle, wound around a rod, filled into a casing, or poured into a mold to form the paste.

Thereafter, the kamaboko is left to sit for a predetermined period of time and then heat-treated by steaming, soaking in hot water, baking, etc. to produce kamaboko.

However, in the above-mentioned conventional method for producing kamaboko, since the raw material paste is shaped before being allowed to sit, it is difficult to form fine uneven patterns on the surface. In other words, even if a fine uneven pattern is formed on the surface, the pattern will be removed in subsequent steps. Further, methods of forming by filling a casing or pouring into a mold are suitable for forming relatively fine uneven patterns, but they have the problem of poor working efficiency.

``Object of the Invention'' An object of the present invention is to provide a method for producing kamaboko that can be formed into a more varied shape such as a fine uneven pattern.

``Structure of the Invention'' The method for producing kamaboko according to the present invention is characterized in that the minced fish meat is allowed to sit in a state in which the surface is free from adhesion and does not lose its plasticity, and then press-molded into a predetermined shape and heat-treated. do.

As described above, the present invention has been made by focusing on the sitting state of ground fish meat. If the seat is too strong, the restoring force due to elasticity will be strong, so even if press molded, no pattern will be formed and it will not be possible to mold it into the desired shape. In addition, if the texture is immature, the minced fish will adhere to the rolling roller or press mold, making it difficult to mold. Therefore, in the present invention, press molding is carried out after the minced fish meat has been allowed to sit until the surface is free of adhesiveness and does not lose its plasticity. Since the conditions for this sitting change depending on the ingredients of the minced fish and the auxiliary raw materials, it is necessary to adjust the conditions appropriately through experiments.

Further, in the present invention, press forming is performed in a semi-sitting state as shown in letter L. Such press molding can be performed using, for example, a rolling roller or a press mold. In the semi-sitting state, extrusion molding or molding using a casing is difficult, so press molding is most suitable, and press molding has the advantage of good workability.

Furthermore, according to a preferred embodiment of the present invention, the heat treatment is performed simultaneously with the press forming. Since the fish meat paste is solidified by the heat treatment, the molded shape can be fixed as is. Further, the subsequent heat treatment step can be omitted or shortened, and workability is improved.

"Embodiments of the Invention" Example 1 For 150 g of frozen pollack surimi, 5 kg of salt, 8 kg of sugar, 7 kg of potato starch,
5 kg of wheat flour starch, 8 kg of mirin, 2 kg of chemical seasonings
and some ice were added and mixed for 50 minutes in a grinder in a conventional manner. The obtained paste-like material was formed into a sheet with a width of 12 cm and a height of 1 cm using an extrusion molding device, and this sheet-like dough was conveyed by a belt conveyor and heated at 25°C for 40 minutes.
I sat for a minute. At this time, the dough had lost its surface adhesion and had not lost its plasticity.

Next, as shown in FIG. 1, the sheet-like fabric 2 transported by the belt conveyor 1 is guided into a bath 3 at 60°C, and after 20 seconds, a pair of fabrics placed in the bath 3 are heated. It was rolled with rolling rollers 4.5.

At this time, as shown in FIG. 2, a large number of convex portions 4a are formed on the surface of one of the rolling rollers 4, and the sheet-like dough 2 is sandwiched between the rolling rollers 4.5 and has a thickness of 71 mm. The convex portion 4a extends to a depth of 3II11.
A groove 2a of approximately 100 mm was formed. The thus rolled sheet-like dough 2' was again taken out of the tub 3 and conveyed by a belt conveyor 6.

The obtained sheet-like dough 2' is as shown in Fig. 3.
A large number of grooves 2a were formed in parallel to each other on one surface, and the shape of the grooves 2a was clear.

By cutting this sheet-like fabric into appropriate dimensions,
Sheet-shaped kamaboko is obtained. This sheet-shaped kamaboko can also be eaten by sandwiching it into bread, for example, and at that time, the effect that butter, mayonnaise, etc. is easily retained in the grooves 2a on the surface can be obtained. In addition, this sheet-shaped kamaboko can be eaten in a shabu-shabu style by soaking it in a heated seasoning liquid for a predetermined period of time.At this time, the grooves 2a on the surface make it easier for the seasoning liquid to adhere to it, making it easier for the flavor to become entangled. can get.

In the above, if the extruded sheet-like dough 2 is immediately rolled with the rolling roller 4.5 without sitting, the dough 2 will adhere to the surface of the roller 4.5 and form clear grooves 2a. could not be formed. In addition, if the extruded sheet-shaped dough 2 is left to sit at 25°C for 120 minutes to almost lose its plasticity and then rolled with the rolling roller 4.5, the dough 2 will crack and become crisp. It was not possible to form the groove 2a.

-1- In the embodiment described above, the convex portion 4 on the surface of the rolling roller 4
By changing the shape of a, it is also possible to form lattice-like protrusions 2b on the surface, as shown in FIG. 4, for example.

Further, by forming appropriately shaped convex portions on both surfaces of the rolling rollers 4.5, a pattern consisting of convex portions and grooves can be formed on both sides of the sheet-like dough 2°.

Example 2 A paste-like product containing minced fish meat as a main component was prepared in the same manner as in Example 1. This paste-like material was extruded into a strip having a width of 12 cm and a height of 5 cm using an extrusion molding device, and was cut into a length of 12 cm in a direction perpendicular to the extrusion direction to form a block.

After letting this block-shaped dough sit at 40℃ for 30 minutes,
It was introduced into a press apparatus as shown in FIG.

This press device consists of a male die 7 and a female die 8.
enters into the male die 7 and retreats by a piston 9 connected to the rear. Further, an electric heater 10 is arranged inside the male mold 7, and an electric heater 11 is arranged inside the female mold 8, thereby controlling each mold 7.
．． The surface temperature of 8 is heated to about 80°C. Then, the block-shaped dough 12 is placed between the male die 7 and the female die 8, the female die 8 is advanced into the male die 7, and the dough 12 is pressed at a pressure of 4 kg/am' for 30 seconds. .

In this way, as shown in FIG. 6, a 12° container-shaped dough was obtained.

Example 3 In the same manner as in Example 1, a paste containing minced fish meat as the main component was prepared. As shown in FIG. 7, this paste-like material was wound around the outer periphery of a rod 21 to form a cylindrical dough 22.

Next, this cylindrical dough 22 was allowed to sit at 40° C. for 30 minutes, and then introduced into a press device as shown in FIGS. This press device has a pair of dies 23 and 24 whose cross section is in the shape of a gentle arc, and these dies 23 and 24 are arranged opposite each other, and press the fabric 22 wound around the rod 21 as it is to press it. It is supposed to be done.

After pressing and shaping the dough 22 using molds 23 and 24, the dough 22 was baked over a gas fire while rotating the rod 21 to form light brown marks on the surface. Finally, by pulling out the rod 21, it was possible to obtain a chikuwa 22° shaped as shown in FIGS. 11 and 12 of No. 1O1.

"Effects of the Invention" As explained above, according to the present invention, ground fish meat is allowed to sit in a state where the surface is free from adhesion and does not lose its plasticity, and then is press-formed into a predetermined shape and heat-treated. This makes it possible to form a fine uneven pattern on the surface or to form the whole into a container shape, making it possible to further diversify the shapes of the kamaboko.

[Brief explanation of drawings]

Fig. 1 is a schematic explanatory diagram showing a device used in one embodiment of the present invention, Fig. 2 is a partially enlarged view showing a rolling roller used in the same device, and Fig. 3 is a diagram showing a rolling roller used in the same embodiment. FIG. 4 is a plan view showing the shape of a kamaboko, FIG. 4 is a plan view showing other shapes of kamaboko that can be manufactured by the same method as in the same embodiment, and FIG. 5 is a plan view showing an apparatus used in another embodiment of the present invention. 6 is a sectional view showing the shape of a kamaboko obtained in the same example. FIG. 7 is a perspective view showing a state in which surimi is wrapped around a stick in still another example of the present invention. Figures 8 and 9 are schematic explanatory diagrams showing the device used in the same example, Figure 1θ is a front view of the chikuwa obtained in the same example, Figure 11 is a side view of the same hoe, and Figure 12. is a bottom view of the same hoe. In the figure, 2.2° is a sheet-like dough, 2a is a groove, 2b is a convex part, 3 is a bath, 4 is a rolling roller, 4a is a convex part, 5 is a rolling roller, 7 is a male mold, 8 is a female mold , 9 is a piston, 10.1
1 is an electric heater, 12.12゛ is a block-shaped dough, 2
2 is a cylindrical dough, and 22' is a chikuwa. Patent applicant Chikako Yasuashi Patent attorney Shigedo Matsui Patent attorney Kunio Miura Ward 10 Figure 5 Figure 6

Claims (4)

[Claims] (1) A method for producing kamaboko, which is characterized in that the ground fish meat is allowed to sit in a state where the surface is free from adhesion and does not lose its plasticity, and then press-molded into a predetermined shape and heat-treated. (2) The method for producing kamaboko according to claim 1, wherein the press forming is performed using a rolling roller. (3) The method for producing kamaboko according to claim 1, wherein the press molding is performed using a press mold. (4) The method for producing kamaboko according to any one of claims 1 to 3, wherein the heat treatment is performed simultaneously with the press molding.