JPH0332349B2 - - Google Patents
Info
- Publication number
- JPH0332349B2 JPH0332349B2 JP58037768A JP3776883A JPH0332349B2 JP H0332349 B2 JPH0332349 B2 JP H0332349B2 JP 58037768 A JP58037768 A JP 58037768A JP 3776883 A JP3776883 A JP 3776883A JP H0332349 B2 JPH0332349 B2 JP H0332349B2
- Authority
- JP
- Japan
- Prior art keywords
- salmon
- color
- rod
- thin strip
- batter
- 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 - Lifetime
Links
- 241000972773 Aulopiformes Species 0.000 claims description 29
- 235000019515 salmon Nutrition 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000004804 winding Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 239000011230 binding agent Substances 0.000 claims 1
- 238000012805 post-processing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000277277 Oncorhynchus nerka Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000001061 orange colorant Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は、鮭の切身断面に酷似している鮭蒲鉾
の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing salmon kamaboko which closely resembles the cross section of a salmon fillet.
従来、この種鮭蒲鉾の製造方法の先行公知技術
として特公昭57−1981号公報がある。 Conventionally, Japanese Patent Publication No. 1981-1981 is known as a prior art for the production method of this kind of salmon kamaboko.
この従来技術のものは、鮭の切身形状及び色の
蒲鉾を成形し、この形状の蒲鉾の表面に本物の鮭
の皮を貼り付け、鮭蒲鉾としたものである。 In this prior art, kamaboko in the shape and color of a salmon fillet is molded, and real salmon skin is pasted on the surface of the kamaboko in this shape to form a salmon kamaboko.
しかし、形状、色彩及び皮は鮭の切身に似てい
るが、鮭の切身断面に顕出する鮭特有の模様は表
現されていない。 However, although the shape, color, and skin are similar to salmon fillets, the unique salmon patterns that appear on the cross section of salmon fillets are not expressed.
従つて、形態はもちろんのこと舌ざわりの点で
も足らないという問題があつた。 Therefore, there was a problem that it was lacking not only in terms of form but also in terms of texture.
本発明はこのような問題を解消することのでき
る鮭蒲鉾の製造方法の提供しようとするものであ
る。 The present invention aims to provide a method for producing salmon kamaboko that can solve these problems.
以下、本発明を添付図面を参照にして説明す
る。 The present invention will now be described with reference to the accompanying drawings.
第１工程
魚肉すり身を主材とし、ねり合わせて蒲鉾のね
り生地１をつくる。1st step: Use the minced fish meat as the main ingredient and knead it together to make kamaboko batter 1.
本実施例では、常法通り魚肉、澱粉、塩、卵白
等をすり漬した魚肉すり身にグルタミン酸ソーダ
等の調味料を加えると共に、すり漬した鮭肉を魚
肉すり身に対して30％、鮭の抽出液３％等を加え
て鮭の風味をつけている。 In this example, seasonings such as monosodium glutamate were added to the minced fish meat, which had been marinated with fish meat, starch, salt, egg white, etc. as usual, and the marinated salmon was added to the minced fish meat by 30%, and the salmon was extracted. 3% liquid is added to give it a salmon flavor.
第２工程 該ねり生地１を鮭肉色に着色する。2nd process The batter 1 is colored the color of salmon meat.
本実施例では、着色剤としてオレンジの天然着
色料等を用い、再びねり合わせて紅鮭色の着色ね
り生地２にしている。 In this example, a natural orange colorant or the like is used as a coloring agent, and the dough is kneaded again to form a colored dough 2 of sockeye salmon color.
第３工程
該着色ねり生地２を薄帯板状に形成する（第１
図）。3rd step: Form the colored dough 2 into a thin strip shape (first
figure).
本実施例では、着色ねり生地２をホツパ３に投
入し、帯板成形機４により厚さ３mm程度の薄帯板
状に吐出成形し、該薄帯板状物５をコンベア６に
より移送する途中で、150℃、４分程度の加熱、
送風冷却、冷却乾燥を行う。 In this embodiment, a colored dough 2 is put into a hopper 3 and is discharge-molded into a thin strip with a thickness of about 3 mm by a strip forming machine 4, and the thin strip 5 is transferred by a conveyor 6. Then, heat at 150℃ for about 4 minutes,
Perform ventilation cooling and cooling drying.
また、本実施例では工程後部で筋目ローラ７に
より長手方向に浅い筋目を入れている。 Further, in this embodiment, shallow creases are made in the longitudinal direction by a crease roller 7 at the rear of the process.
これは巻込みを良くするため、及び舌ざわりを
良くするためである。 This is to improve rolling and texture.
第４工程
該薄帯板状物５の表面に鮭肉色と異なる色の繋
材８を薄く塗布する（第２図）。Fourth step: A thin layer of binding material 8 having a color different from that of salmon meat is applied to the surface of the thin strip plate-like material 5 (FIG. 2).
本実施例では繋材８を、着色する前のねり生地
１を使用し、いわゆる白色の繋材８とし、この繋
材８を吐出パイプ９より吐出落下し、ヘラ部材１
０によつて層状目が明瞭となり、かつ互いに剥離
しにくくなる。 In this embodiment, the binding material 8 is made of the pastry dough 1 before being colored, which is a so-called white binding material 8, and this binding material 8 is discharged and dropped from the discharge pipe 9, and the spatula member
0 makes the layered mesh clear and makes it difficult for them to separate from each other.
第５工程
該薄帯板状物５を巻回して横断面に渦模様を有
する棒状物に形成する（第２図）。Fifth step: The thin strip plate-like material 5 is wound to form a rod-like material having a spiral pattern in its cross section (FIG. 2).
本実施例では、搬送コンベア１１上方に進行方
向を斜めに横切る方向に巻上げローラ１２を配設
し、配設コンベア１１により移送されてくる薄帯
板状物５を進行方向と反対方向（第２図中矢印方
向）に回転する巻上げローラ１２によつて順次棒
状に巻上げ巻込むようにし、直径30mm程度の棒状
に形成するようにしている。 In this embodiment, a winding roller 12 is disposed above the transport conveyor 11 in a direction diagonally across the direction of travel, and the thin strip plate-like object 5 transferred by the disposed conveyor 11 is moved in the opposite direction to the direction of travel (second direction). A winding roller 12 rotating in the direction of the arrow in the figure sequentially winds up the film into a bar shape, so that it is formed into a bar shape with a diameter of about 30 mm.
これによつて横断面は規則的な剥離しにくい渦
断面となる。 As a result, the cross section becomes a regular vortex cross section that is difficult to separate.
他の実施例としては、薄帯板状物５を進行方向
の左右両側よりローラ群によつて段階的に順次棒
状にすることもある。 In another embodiment, the thin strip plate-like material 5 may be made into a rod-like shape step by step from both left and right sides in the direction of travel by a group of rollers.
第６工程 該棒状物１３を適宜長さに切断する（第２図）。6th step The rod-shaped material 13 is cut into an appropriate length (FIG. 2).
本実施例では反復揺動する刃板１４により長さ
400mm程度に切断するようにしている。 In this embodiment, the blade plate 14 that repeatedly swings allows the length to be
I try to cut it to about 400mm.
第７工程
棒状物１３を鮭切身の形状のリテーナ１５内に
入れて押圧成形する（第３図）。Seventh step: The rod-shaped object 13 is put into a retainer 15 in the shape of a salmon fillet and press-molded (FIG. 3).
本実施例のリテーナ１５は上枠１６と下枠１７
とを蝶番１８により開閉自在に形成し、かつ尾錠
１９により閉止できるものである。 The retainer 15 of this embodiment has an upper frame 16 and a lower frame 17.
It is formed so that it can be opened and closed by a hinge 18, and can be closed by a buckle 19.
従つて下枠１７内に３本の棒状物１３を入れか
つ棒状物１３間のすきまには前記着色ねり生地２
を詰め、上枠１６を閉じるようにしている。 Therefore, three rods 13 are placed in the lower frame 17, and the colored dough 2 is placed in the gaps between the rods 13.
is filled in, and the upper frame 16 is closed.
これによつて３本の棒状物１３は鮭の切身形状
に成形される。 As a result, the three sticks 13 are formed into the shape of a salmon fillet.
尚、リテーナ１５と棒状物１３の離れを良好に
するため、予めリテーナ１５内にポリエチレン等
を敷くことが望ましい。 Incidentally, in order to improve the separation between the retainer 15 and the rod-shaped object 13, it is desirable to spread polyethylene or the like inside the retainer 15 in advance.
第８工程
該成形品２０に蒸し上げ、薫乾又はスライス等
の適宜後処理をする。Eighth Step: The molded product 20 is subjected to appropriate post-treatments such as steaming, smoke-drying, or slicing.
本実施例では、リテーナ１５により押圧成形後
リテーナ１５両部より飛び出ている棒状物１３を
リテーナ１５内部に押込み、リテーナ１５内にい
れたまま90℃程度、５分程度で蒸し上げ、リテー
ナ１５より成形品２０を取り出し、70℃程度、
150分程度で薫煙室内で成形品２０を薫乾し、後
適宜厚さにスライスし真空パツク又はトレー簡易
放送、ラツプ包装等により包装している。 In this embodiment, after being press-molded by the retainer 15, the rod-like objects 13 protruding from both sides of the retainer 15 are pushed into the inside of the retainer 15, and steamed at about 90° C. for about 5 minutes while still inside the retainer 15. Take out the molded product 20 and heat it to about 70℃.
The molded product 20 is smoke-dried in a fume room for about 150 minutes, then sliced into appropriate thicknesses and packaged using vacuum packaging, simple tray packaging, wrap packaging, or the like.
これで本鮭蒲鉾は製造される。 This completes the production of salmon kamaboko.
本発明は上述の如く、ねり生地１を鮭色に着色
し、該着色ねり生地２を一旦薄帯板状に形成し、
該薄帯板状物５を巻回して横断面に渦模様を有す
る棒状物に形成し、該棒状物１３をリテーナ１５
内にいれて鮭形状に押圧成形するようにしたか
ら、色彩及び形状はもちろんのこと、鮭の切身断
面に顕出する鮭特有の筋目に酷似する層状目が形
成される。 As described above, the present invention involves coloring the batter 1 in salmon color, forming the colored batter 2 into a thin strip shape,
The thin strip plate-like material 5 is wound to form a rod-like material having a spiral pattern in its cross section, and the rod-like material 13 is attached to a retainer 15.
Since it is placed inside and press-molded into a salmon shape, not only the color and shape but also the layered grains that closely resemble the salmon-specific veins that appear in the cross section of salmon fillets are formed.
これは、着色ねり生地２を一旦薄帯板状にに形
成した後、巻回して棒状に形成したから生ずる特
有の効果であつて、これによつて色彩、形状、模
様すなわち形態が本物の鮭に酷似する鮭蒲鉾を製
造することができる。 This is a unique effect that occurs because the colored batter 2 is first formed into a thin strip and then rolled to form a rod. It is possible to produce salmon kamaboko that closely resembles salmon kamaboko.
また舌ざわりの点においても団子をたべている
ような不快な感じをもつことがなくなる。 Also, in terms of texture, it no longer gives the unpleasant sensation of eating dango.
更に、薄帯板状物５を棒状に形成する前に鮭肉
色と異なる色の繋材８を薄く塗布するから、前記
層状目が明瞭となり、一層鮭蒲鉾を引き立たせ
る。 Furthermore, since the connecting material 8 of a color different from the color of the salmon meat is thinly applied before forming the thin strip plate-like material 5 into a rod shape, the layered texture becomes clear and the salmon kamaboko is made to stand out even more.
以上、所期の目的を十分達成することができ
る。 As described above, the intended purpose can be fully achieved.
図面は本発明の一実施例を示すものにして、第
１図は説明側面図、第２図は説明平面図、第３図
は説明斜視図、第４図は説明断面図、第５図は製
品斜視図である。
１……ねり生地、２……着色ねり生地、５……
薄帯板状物、８……繋材、１３……棒状物、１５
……リテーナ、２０……成形品。
The drawings show one embodiment of the present invention, and FIG. 1 is an explanatory side view, FIG. 2 is an explanatory plan view, FIG. 3 is an explanatory perspective view, FIG. 4 is an explanatory sectional view, and FIG. 5 is an explanatory cross-sectional view. It is a product perspective view. 1... Pastry dough, 2... Colored pastry dough, 5...
Thin strip plate-like material, 8... Connecting material, 13... Rod-like material, 15
...Retainer, 20... Molded product.
Claims (1)
ねり生地をつくる第１工程と、該ねり生地を鮭肉
色に着色する第２工程と、該着色ねり生地を薄帯
板状に形成する第３工程と、該薄帯板状物の表面
に鮭肉色と異なる色の繋材を薄く塗布する第４工
程と、該薄帯板状物を巻回して横断面に渦模様を
有する棒状物に形成する第５工程と、該棒状物を
適宜長さに切断する第６工程と、該棒状物を鮭切
身の形状のリテーナ内に入れて押圧成形する第７
工程と、該成形品に蒸し上げ、薫乾又はススライ
ス等の適宜後処理をする第８工程とより成る鮭蒲
鉾の製造方法。1. The first step is to use minced fish meat as the main material and knead it together to make kamaboko batter, the second step is to color the batter in the color of salmon meat, and the third step is to form the colored batter into a thin strip shape. a fourth step of thinly applying a binder of a color different from the color of salmon flesh on the surface of the thin strip plate-like object; and winding the thin strip plate-like object to form a rod-like object having a swirl pattern in its cross section. a sixth step of cutting the rod-like object into an appropriate length; and a seventh step of putting the rod-like object into a salmon fillet-shaped retainer and press-forming it.
and an eighth step of appropriately post-processing the molded product, such as steaming, smoke-drying, or slicing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58037768A JPS59162857A (en) | 1983-03-08 | 1983-03-08 | Making method for salmon-like boiled paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58037768A JPS59162857A (en) | 1983-03-08 | 1983-03-08 | Making method for salmon-like boiled paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59162857A JPS59162857A (en) | 1984-09-13 |
| JPH0332349B2 true JPH0332349B2 (en) | 1991-05-10 |
Family
ID=12506643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58037768A Granted JPS59162857A (en) | 1983-03-08 | 1983-03-08 | Making method for salmon-like boiled paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59162857A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100911808B1 (en) | 2009-01-27 | 2009-08-12 | 예인해 | Flat fish paste refrigerator |
-
1983
- 1983-03-08 JP JP58037768A patent/JPS59162857A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59162857A (en) | 1984-09-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110033581A1 (en) | Crab leg/crab claw-like fish paste product and method for producing the same | |
| US4544561A (en) | Method of manufacturing food resembling scallop and food resembling scallop obtained by the same method | |
| JP2607618B2 (en) | Crab claw meat product and method for producing the same | |
| JPH0332349B2 (en) | ||
| JPS62181759A (en) | Kamaboko like crab leg meat and production thereof | |
| DE19544916A1 (en) | Smoked baked goods and process for their manufacture | |
| DD296829A5 (en) | PROCESS FOR THE PRODUCTION OF BAKERY PRODUCTS | |
| EP1734831B1 (en) | Process for the simultaneous surface treatment, apportioning and shaping and conservation of foodstuffs such as meat and sausage products, sausage meat or the like | |
| JPS5914773A (en) | Preparation of fish paste product | |
| JPH0574336B2 (en) | ||
| JPH0115358Y2 (en) | ||
| JPS63137660A (en) | King crab-like food and preparation thereof | |
| JP3345368B2 (en) | Crab foot meat-like kneaded product and method for producing the same | |
| JPS61260830A (en) | Double crust and its production | |
| JPS5894373A (en) | Preparation of paste product of dried fish meat having shape like eye of scallop, good taste and flavor | |
| JPS6119679Y2 (en) | ||
| JPS642349B2 (en) | ||
| JPS6140152Y2 (en) | ||
| JPS6123357Y2 (en) | ||
| JPH0644399Y2 (en) | Layered food | |
| JPS609469A (en) | Preparation of paste food resemblant to crab meat | |
| DE69909001T2 (en) | Process for producing a portion of dried meat | |
| JPS6135822B2 (en) | ||
| JPS63137661A (en) | Preparation of crab-like food and apparatus therefor | |
| JPS5811186Y2 (en) | Yakitori skewered meat |