JPS63222676A - Preparation of 'kamaboko' like cuttlefish - Google Patents

Abstract

PURPOSE:To easily obtain KAMABOKO (boiled fish-paste) having dense texture with relatively high specific gravity and giving flexible feeling of cuttlefish meat to the palate, at a low cost, by grinding fish meat under reduced pressure and subjecting the ground meat to forming, setting and heat-treatment. CONSTITUTION:Fish meat such as ground meat of walleye pollack is cut or disintegrated and ground under reduced pressure together with subsidiary raw materials such as salt, sucrose, MIRIN (sweet rice wine used as seasoning), albumen, seasoning and starch. The grinding atmosphere is preferably maintained at a vacuum degree of <=0.05atm. The ground product is subjected to forming and setting procedures and heated to coagulate the meat. After cooling, the product is cut into the shape of raw cuttlefish. A KAMABOKO having a specific gravity of 1.04-1.06 and a cuttlefish-like palatability can be prepared by this process. The product can be eaten as it is or baked on direct fire or coated and fried. A delicious food having the taste and texture of the body of cuttlefish can be prepared by either of the above methods.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for obtaining fish paste products having a squid-like texture using raw materials for fish paste products such as kamaboko, chikuwa, and fried kamaboko.

Conventional technology> Fish meat is roasted, molded and heated to produce fish paste products such as tokuyoshi, kamaboko, chikuwa, and fried kamaboko. There is also a known method of obtaining stronger elasticity by letting the material sit at a predetermined temperature and then heating it. Usually, rinsing is carried out under normal pressure using a crusher or a silent cutter. Salted fish meat is sticky, and the cutting operation using a silent cutter is easy to trap air, so the specific gravity of the product is around 1.0 and is smaller than 1.0. There are many things. On the other hand, the legs of the raw squid, inside 11. ．． The specific gravity of the squid body, which you want to remove the skin from, is approximately 1.
04 to 1.05, it has a dense structure and a supple texture. It has not been possible to produce foods with the texture of raw squid using kamaboko using conventional techniques.

<Problems to be solved by the invention> The problems to be solved by the present invention are as follows:
It is necessary to spread food products with a similar texture to K, so it is necessary to produce foods that have a dense structure with a specific gravity of 1.05 and a supple texture.

Means for Solving Problems〉 In order to obtain a dense structure, the specific gravity of the product is reduced to 1.05 by degassing while keeping the pressure at 0.1 atm or less, preferably at most 0.05 atm in the sieve. A pear body similar to this was obtained.

In order to obtain a supple texture, we use high-quality frozen eggplant meat, cut 9 pieces of frozen eggplant meat without thawing it, and complete the process of peeling when the temperature reaches glass. By raising the product and letting it sit after shaping, a product having a supple texture is obtained. Sub-ingredients include texture, sucrose, seasoning, egg whites, seasonings, and denim All the sub-materials used in the production of regular kamaboko can be used, but sweeteners such as sucrose are added in slightly higher amounts than for regular kamaboko. It is preferable to use surimi 1
00 parts to 4 to 9 parts of sucrose is preferred. More preferably, by incorporating sweet amino acids such as glycine and alanine, the sweetness can be made to be more similar to that of squid than tokuyoshi. When using glycine etc., use 100% surimi.
It is added in an amount of 0.1 to 1 part per part, but there is no hindrance to their combined use. In addition to the above-mentioned sugars and amino acids, sweeteners such as glycyrrhin and as/#y team can also be used, as long as they approximate the sweetness of raw squid.

The amount of starch used is 8 to 15 parts per 100 parts of sushi meat. The standard starch is non-glutinous starch, but glutinous starch is also used for the purpose of thickening as described below. It is preferable to add a small amount of the thickener because it imparts the slimy feeling characteristic of raw squid. Natural thickeners such as guar gum, locust bean gum, xanthan gum, glulan, alginic acid, and konjac mannan are used as thickeners.

To practice Kempo, the frozen surimi is cut or crushed;
Cut the m raw materials together with a vacuum cutter under reduced pressure,
Rinting is sufficient when the material temperature is -1°C or less, and rinsing is completed when the material temperature is +3°C or more and 20°C or less. After molding, raw material is used for pig intestines.

It can also be filled into a natural casing such as sheep intestine or bovine intestine, rolled and seated. After sitting, it is heated to coagulate the fish meat,
After cooling, the product is cut into raw squid shapes, but when the product is filled into a casing, it is also cut parallel to the rolling surface after sitting and heated.

The product can be eaten as is, or it can be eaten by heating it over an open flame, or by coating it in batter and frying it.

All of them have the taste and texture of squid meat and are delicious.

The approximate value of the specific gravity is determined as follows.

A casing kamaboko with a diameter of 30 m and a length of approximately 1,251 cm,
Remove the casing, measure the weight of the contents, add 150 d of water to a 300 d graduated cylinder, and remove the casing.
Determine the volume by placing the kamaboko in water and burying it, then reading the volume of water.

Approximate specific gravity value = weight/volume of kamaboko Determine the specific gravity of the squid meat in the same manner as above.

<Effects of the invention> Foods having the texture of squid carcass can be produced using marine products, and in particular, it is possible to easily produce products with a thickness similar to expensive squid carcass or carcass meat. Because it can be done, it is economically advantageous. Another advantage is that it is not a scale that can produce stable squid production throughout the year regardless of the amount of squid caught, but also that it can produce stable production regardless of fluctuations from year to year.

Example 1 Frozen cold-protected surimi (engineering ship) was cut with a 70-inch cutter, and vacuum cutter 7 anchor (U
Cutting was carried out using a machine (M-12 humanoid) at 3.00 Orpm under 0.05 atm, and the temperature of the 90 pieces was kept below 0°C for 7 minutes, and continued for another 2 minutes, when the temperature turned positive and cutting was completed. Fill a vinylidene chloride cake with a diameter of 95 cm and store it in a square retainer with a height and width of 46 cm.
After sitting at 5℃ for 2 hours, it was placed in a hot water bath at 85℃ for 70 minutes.
Heat for minutes and cool.

The specific gravity of ice crystals is 1.05, and when sliced into approximately 8cm thick slices, it had the taste and texture of freshly squeezed squid.

Furthermore, the ice crystals were cut into 5 x 21 pieces, dipped in batter, sprinkled with soybean powder, and then heated in an oil bath at 180°C. Ta.

Table 1 Example 2 Same as Example 1, p 0.02 atm, according to the formulation shown in Table 2.
3. Cutting was performed at OOOrpm and finished at a material temperature of 5°C. This sushi top fillet is placed on a stainless steel plate to a thickness of about 5 cm.
Size, length, width: Approximately 30cl 110Mold into a square shape, sit at 25℃ for 3 hours, heat in a steam bath at 85℃ for 25 minutes to obtain a square kamaboko.The product was shredded into squid sashimi. When I tried it, it had a sashimi-like taste and texture.

In addition, pork intestine was filled with sushi top fillet, rolled and allowed to sit in the same manner as above, then cut from the center parallel to the rolling surface, and when heated, it curved like the heat absorption alk of pig intestine.

When ice crystals are dipped in batter and fried, they look similar to fried squid! lf: *Texture was not obtained.

Part 2!51!

Claims (1)

[Claims] A method for producing kamaboko, which is characterized by obtaining kamaboko having a squid-like texture with a specific gravity of 1.04 to 1.06 by rinsing fish meat under reduced pressure, then molding, sitting, and heating.