JPS6342669A - Fish and meat food containing skin of chicken - Google Patents

Abstract

PURPOSE:To prepare a food having excellent texture and rich taste and flavor, by adding paste of finely cut chicken's skin to ground fish meat paste. CONSTITUTION:The objective fish and meat food is produced by mixing ground fish meat with 5-50% paste of chicken's skin cut to small pieces of <=0.5mm in size. Although fat is present on the surface of chicken's skin, it is preferable to cut the chicken's skin with a micro-cutter in the fat-coated state from the viewpoint of the labor and economy to remove the fat from the skin. The approximate composition of the fat-containing skin paste of chicken produced by the above process is 55% water, 9% protein, 30% fat and remaining part of carbohydrate and, accordingly, the paste has extremely high nutritive value. When the size of finely cut chicken's skin is much larger than 0.5mm, the gelatinizing power of the ground fish meat is reduced and the obtained product gives dry feeling to the palate. A creamy mousse-like feeling can be attained when the size is far smaller than 0.5mm and the fibrous feeling of the product increases when the size of the cut skin reaches 0.5mm.

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to provide an aquatic and livestock food that makes effective use of unused resources and has a novel flavor and texture.

Currently, chicken skin has no major uses other than being used as an ingredient in yakitori. On the other hand, domestically produced minced cod, which is the raw material for fish paste products, has become in short supply due to the worldwide 200 nautical mile system introduced in 1971, and the strengthening of resource nationalism seen over the past three to four years. As a result, the price of surimi has soared, and as a result, the price of the product has been forced to increase, and the price increase has led to sluggish sales. On the other hand, with the diversification of dietary habits and changes in tastes, traditional seafood paste products have become boring, and their production is decreasing year by year.

The present invention aims to reduce the amount of surimi raw materials while effectively utilizing the skin, which is a waste product of chickens that are stably produced, and to create a new aquaculture food.The present invention is a combination of seed research and shredding chicken skin into pieces of 0.5 mm or less using a micro cutter. By mixing this with minced fish, they succeeded in creating a food with a good texture and rich flavor.

Chicken skin has fat attached to it, and considering the time and cost of removing it, it is better to shred it with a micro cutter with the fat attached. Then, the approximate composition of fatty chicken skin paste is 55% water and 9% protein.
, 30% fat and the rest carbohydrates, making it extremely nutritious.

The reason why the shredded size in the present invention is set to 0.5 mm or less is that if it is too large, the gelling power of the minced fish will be weakened and the texture will be dry. 0.
When it is less than 5 mm, the texture becomes creamy and mousse-like depending on the size, and as it approaches 0.5 mm, it becomes more fiber-like.

Therefore, products with various textures can be created depending on the mixing ratio of minced fish meat and chicken skin meat and the size of the mesh.

In addition, since chicken skin meat itself has a good flavor without any peculiar taste, if the amount of chicken skin meat is increased in fish meat, seasonings other than salt and sugar are completely unnecessary.

Examples will be described below.

Experimental example l Make a paste of chicken skin into 0.5mm size with a micro cutter, 500g of this paste, Suke-ji Dara Surimi S
Put 500 g of A into a silent cutter and add 25 g of salt.
After adding 70 g of starch and salting for 5 minutes, 70 g of starch was added to prepare seasoned surimi. This product was shaped into a 30 g oval shape and steamed at 90° C. for 20 minutes. This steamed food was sprinkled with batter and fried for 3 minutes at 170°C to produce delicious fried food.

Experimental example ■ Use a micro cutter to make a paste of chicken skin into a size of 0.1mm.
Put 500g of starch into a silent cutter, add 258 ounces of salt, salt for 5 minutes, then add 50 g of starch and 20 ounces of sugar.
g, 1 g of garlic, 0.5 g of celery powder, and 0.5 g of allspice were added, and 500 g of ice water was added to prevent the product temperature from rising during the process.

The finished seasoned surimi was filled into a 71φ60cc cup and heated at 85°C for 30 minutes to obtain a terrine-like water and livestock food.

Example 2 950 g of 2nd grade surimi and 50 g of chicken skin paste shredded into 0.1 mm size were placed in a silent cutter, 278 g of salt was added, and the mixture was force-cut for 5 minutes. Immediately, 708 horse dens, 20 g of sugar, and 30 g of mirin were added and mixed. 300 g of ice water was added to prevent the product temperature from rising during the process.

The resulting seasoned surimi was molded into oval molds each weighing 60 g, and this was fried at 120°C for 1 minute and 30 seconds and at 170°C for 1 minute to obtain a delicious aquatic and livestock food with a soft texture.

Claims (1)

[Claims] An aquatic and livestock food product containing 5 to 50% of minced fish meat paste of chicken skin shredded into pieces of 0.5 mm or less.