JP4549700B2 - はんぺんおよびその製造方法 - Google Patents
はんぺんおよびその製造方法 Download PDFInfo
- Publication number
- JP4549700B2 JP4549700B2 JP2004064703A JP2004064703A JP4549700B2 JP 4549700 B2 JP4549700 B2 JP 4549700B2 JP 2004064703 A JP2004064703 A JP 2004064703A JP 2004064703 A JP2004064703 A JP 2004064703A JP 4549700 B2 JP4549700 B2 JP 4549700B2
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- JP
- Japan
- Prior art keywords
- fried
- heating
- oil
- temperature
- deep
- 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.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000008429 bread Nutrition 0.000 claims description 14
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 2
- 235000007164 Oryza sativa Nutrition 0.000 claims 2
- 235000009566 rice Nutrition 0.000 claims 2
- 238000005187 foaming Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 description 22
- 238000000034 method Methods 0.000 description 18
- 235000019465 surimi Nutrition 0.000 description 10
- 238000001816 cooling Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000010025 steaming Methods 0.000 description 4
- 241000251730 Chondrichthyes Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- 241000785681 Sander vitreus Species 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000008163 sugars Chemical group 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
常法により、サメ肉とスケソウダラすり身を塩ずりし、発泡させた後に成形したはんぺんを茹でて、中心温度を75℃として加熱を終了した。
このはんぺんを、以下の揚げ条件のもと、油ちょうした。結果は、次の通りであった。
実施例2:油ちょう前のはんぺんの温度と、揚げはんぺんの状態
常法により、サメ肉とスケソウダラすり身を塩ずりし、発泡させた後に成形したはんぺんを茹でて、中心温度を75℃として加熱を終了した。
Claims (4)
- 原料魚肉に副原料を添加し、発泡攪拌して成形した後、茹で加熱または蒸し加熱して製造したはんぺんを、0〜30℃まで冷却する工程;および油ちょうにより加熱する工程;を有する、揚げはんぺんの製造方法。
- 油ちょうの温度が、160〜200℃であることを特徴とする、請求項1に記載の揚げはんぺんの製造方法。
- 油ちょうを行う時間が10〜65秒であることを特徴とする、請求項1または2に記載の揚げはんぺんの製造方法。
- 請求項1〜3のいずれか1項に記載の製造方法により製造した、揚げはんぺん。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004064703A JP4549700B2 (ja) | 2004-03-08 | 2004-03-08 | はんぺんおよびその製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004064703A JP4549700B2 (ja) | 2004-03-08 | 2004-03-08 | はんぺんおよびその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005245407A JP2005245407A (ja) | 2005-09-15 |
JP4549700B2 true JP4549700B2 (ja) | 2010-09-22 |
Family
ID=35026495
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004064703A Expired - Fee Related JP4549700B2 (ja) | 2004-03-08 | 2004-03-08 | はんぺんおよびその製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4549700B2 (ja) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51133452A (en) * | 1975-05-15 | 1976-11-19 | Kibun Kk | Method of producing spongeelike fish meat paste product |
JPS5299257A (en) * | 1976-02-16 | 1977-08-19 | Satsumaya Shiyokuhin Kk | Method of producing halff finished product for fried fish ball of satsumaaage |
JPS5550867A (en) * | 1978-10-09 | 1980-04-14 | Kibun Kk | Improvement in color of fried food |
JPH0351828U (ja) * | 1989-09-27 | 1991-05-20 | ||
JPH03201967A (ja) * | 1989-12-28 | 1991-09-03 | Shiyoubee:Kk | はんぺん及びその製造法 |
JPH08298966A (ja) * | 1995-05-01 | 1996-11-19 | Yasunobu Kasamatsu | はんぺい及びその製造方法 |
JPH1146730A (ja) * | 1997-07-31 | 1999-02-23 | Sugiyo:Kk | 大麦粒入魚肉練り製品 |
JP2002000238A (ja) * | 2000-06-16 | 2002-01-08 | Tsukishima Shokuhin Kogyo Kk | はんぺんを用いたフライ食品 |
-
2004
- 2004-03-08 JP JP2004064703A patent/JP4549700B2/ja not_active Expired - Fee Related
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS51133452A (en) * | 1975-05-15 | 1976-11-19 | Kibun Kk | Method of producing spongeelike fish meat paste product |
JPS5299257A (en) * | 1976-02-16 | 1977-08-19 | Satsumaya Shiyokuhin Kk | Method of producing halff finished product for fried fish ball of satsumaaage |
JPS5550867A (en) * | 1978-10-09 | 1980-04-14 | Kibun Kk | Improvement in color of fried food |
JPH0351828U (ja) * | 1989-09-27 | 1991-05-20 | ||
JPH03201967A (ja) * | 1989-12-28 | 1991-09-03 | Shiyoubee:Kk | はんぺん及びその製造法 |
JPH08298966A (ja) * | 1995-05-01 | 1996-11-19 | Yasunobu Kasamatsu | はんぺい及びその製造方法 |
JPH1146730A (ja) * | 1997-07-31 | 1999-02-23 | Sugiyo:Kk | 大麦粒入魚肉練り製品 |
JP2002000238A (ja) * | 2000-06-16 | 2002-01-08 | Tsukishima Shokuhin Kogyo Kk | はんぺんを用いたフライ食品 |
Also Published As
Publication number | Publication date |
---|---|
JP2005245407A (ja) | 2005-09-15 |
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