JPH0367549A - Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared thereby - Google Patents
Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared therebyInfo
- Publication number
- JPH0367549A JPH0367549A JP1203543A JP20354389A JPH0367549A JP H0367549 A JPH0367549 A JP H0367549A JP 1203543 A JP1203543 A JP 1203543A JP 20354389 A JP20354389 A JP 20354389A JP H0367549 A JPH0367549 A JP H0367549A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- paste
- heating
- meat
- processed food
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 52
- 238000010438 heat treatment Methods 0.000 title claims abstract description 52
- 235000021067 refined food Nutrition 0.000 title claims abstract description 14
- 241000238371 Sepiidae Species 0.000 title abstract 4
- 235000020993 ground meat Nutrition 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 241000238366 Cephalopoda Species 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 24
- 239000004615 ingredient Substances 0.000 claims description 21
- 235000013305 food Nutrition 0.000 claims description 17
- 238000003672 processing method Methods 0.000 claims description 10
- 235000019465 surimi Nutrition 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 abstract description 48
- 235000019512 sardine Nutrition 0.000 abstract description 18
- 241000238557 Decapoda Species 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 abstract description 11
- 235000013601 eggs Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000002699 waste material Substances 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 238000003825 pressing Methods 0.000 abstract description 4
- 241001098054 Pollachius pollachius Species 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 3
- 235000011837 pasties Nutrition 0.000 abstract description 2
- 241001604174 Genyonemus lineatus Species 0.000 abstract 1
- 241000270322 Lepidosauria Species 0.000 abstract 1
- 241000785681 Sander vitreus Species 0.000 abstract 1
- 241001125046 Sardina pilchardus Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019685 rice crackers Nutrition 0.000 description 37
- 235000015429 Mirabilis expansa Nutrition 0.000 description 14
- 244000294411 Mirabilis expansa Species 0.000 description 14
- 235000013536 miso Nutrition 0.000 description 14
- 241000555825 Clupeidae Species 0.000 description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 210000003205 muscle Anatomy 0.000 description 12
- 230000035943 smell Effects 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 6
- 238000005452 bending Methods 0.000 description 5
- 235000010855 food raising agent Nutrition 0.000 description 5
- 241000276498 Pollachius virens Species 0.000 description 4
- 241001125048 Sardina Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 241001417494 Sciaenidae Species 0.000 description 3
- 235000012495 crackers Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000610384 Sparisoma cretense Species 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、現在、廃棄物にしている スケソウダラ等の
魚肉裏ごし粕（裏ごし粕には練製品に再使用できる魚肉
を２級で４０％〜５０％含んでいる。残りは魚肉の・筋
、黒皮等を含んでいる。〉を再利用でき、かつまたイワ
シの匂いを改良する食品加工法に関するものである。Detailed Description of the Invention <Industrial Application Field> The present invention is based on pureed fish meat lees, such as Alaska pollack, which is currently treated as waste (the pureed lees contains 40% or more of second-grade fish meat that can be reused for paste products). The present invention relates to a food processing method that can reuse sardines and improve the odor of sardines.
く従来技術〉
従来のせんべいを焼く時には、せんべいの材料を鉄板と
鉄板の間に入れて、一定の隙間をあけて鉄板に付いてい
る柄で圧力を掛けて加熱すると、鉄板と鉄板の隙間から
せんべいの材料の中の水分が蒸発して水分が少なくなっ
てせんべいになる。Conventional technology: When baking traditional rice crackers, the ingredients for the rice crackers are placed between two iron plates, leaving a certain gap between them, and heated by applying pressure with the handle attached to the iron plates. The water in the senbei ingredients evaporates, reducing the amount of water and turning into senbei.
同じ方法でせんべいの材料の中に魚肉と魚肉の筋、イカ
等のペースト状を混入すると、せんべいの材料を加熱し
てもその材料の中の水分が蒸気になっても挟んでいる鉄
板の外へ出にくくなる。そのまま加熱を続けると、せん
べいの材料が鉄板の外へ噴出してせんべいにならない。In the same way, if you mix fish meat, fish tendons, squid, etc. into the rice cracker ingredients, even if the rice cracker ingredients are heated and the water in the ingredients turns into steam, it will not be able to escape from the iron plate between them. It becomes difficult to get out. If you continue to heat the rice crackers, the ingredients will squirt out of the iron plate and will not become rice crackers.
せんべいの材料に魚肉等が混入したため、その発生した
蒸気がせんべいの材料の中を通過しにくくなる。Because fish meat, etc. is mixed into the rice cracker ingredients, it becomes difficult for the generated steam to pass through the rice cracker ingredients.
したがって、従来の加工食品としては、安価な魚肉の摺
身を用いたイカ（またはエビ）ｍ味で栄養価が高くしか
も防腐剤なしで日持ちがする食品はなかった。Therefore, as a conventional processed food, there has been no food that uses inexpensive fish paste, has a squid (or shrimp) flavor, is highly nutritious, and has a long shelf life without preservatives.
〈 目 的 〉
本発明は、安価な魚肉の摺身を用いたイカ（またはエビ
）風味で栄養価が高くしかも防腐剤なしで日持ちがする
加工食品と、これを得るための魚肉の摺身とイカ類（本
発明ではエビ類を含む）とを混合加熱する食品加工法の
提供を目的とする。<Purpose> The present invention provides a processed food that uses inexpensive fish meat surimi and has a squid (or shrimp) flavor, is highly nutritious, and has a long shelf life without using preservatives, and the fish meat surimi and the processed food to obtain this food. The object of the present invention is to provide a food processing method for mixing and heating squid (including shrimp in the present invention).
すなわち、本発明は、筋等とイワシのペースト状粉体を
混合加熱により屈服させて、加熱を続けると縮小するの
を利用してイワシの匂いを改良し、筋等の味のくせを少
なくして、イカの匂いがするせんべいの食品加工法の提
供を目的とするものである。That is, the present invention improves the odor of sardines by mixing and heating the sinew and sardine paste powder, and utilizes the fact that it shrinks as the heating continues, thereby reducing the unpleasant taste of the sinew, etc. The purpose of this invention is to provide a food processing method for making rice crackers that smell like squid.
く 課題を解決するための手段 〉
本発明の課題を解決するための手段においては、まず、
材料としての魚肉（イワシ、グチ、エソ、小魚等の魚類
を頭、内蔵、尾、うろこを取り除いた魚肉〉の摺身、魚
骨皮のペースト状、魚肉の裏ごし粕（スケソウダラ）の
ペースト状の三者のうちの一または二以上のものを、匂
と味の良いペースト状のイカ類（エビ類を含む）、粉体
、卵、調味料、膨脹剤を充分に混合しかつ摺合わせ、こ
れらの適量を平行加熱板間の開放型調理室に供給する。Means for Solving the Problems> In the means for solving the problems of the present invention, first,
Ingredients: fish meat (sardines, croakers, parrotfish, small fish, etc., with the heads, internal organs, tails, and scales removed), paste of fish bones and skin, and paste of strained fish lees (pollock) Thoroughly mix and rub together one or more of the following three ingredients, squid (including shrimp) in the form of a paste with a good smell and taste, powder, eggs, seasonings, and leavening agents, An appropriate amount of these is supplied to an open cooking chamber between parallel heating plates.
そして、前記調理室を加熱板の下側がらガスバーナや電
熱器で加熱して、前記材料を屈服させながら水分を蒸発
させる０次に加熱続行により縮小（自動的な加圧状態と
なり材料が良くなじむ〉させて食品中に多くの気泡（直
径約０．１〜０゜５ｍｍ）を生ぜしめて食べやすい味の
良いせんべいを得る。Then, the cooking chamber is heated from the bottom side of the heating plate with a gas burner or an electric heater to evaporate water while bending the material.Next, by continuing heating, the cooking chamber is reduced (automatically pressurized and the material is well blended). > to produce a large number of air bubbles (about 0.1 to 0.5 mm in diameter) in the food to obtain delicious rice crackers that are easy to eat.
〈作用〉
上記においては、味にくせがある特にイワシの匂いとか
、廃棄物にしている裏ごし粕（スケソウダラ）の筋等の
味のくせを改良するために、調理室を加熱板の下側から
ガスバーナや電熱器で加熱して、前記材料を屈服させな
がら水分を蒸発させている。そして、安価な魚肉の摺身
を用いたイカ〈またはエビ）風味で栄養価が高くしがも
防腐剤なしで日持ちがする加工食品を得る。<Function> In the above case, in order to improve the peculiar taste, especially the smell of sardines and the streaks of strained lees (pollock) used as waste, the cooking chamber is opened from the bottom of the heating plate. The material is heated with a gas burner or an electric heater to evaporate water while bending the material. Then, a processed food with a squid (or shrimp) flavor and high nutritional value using inexpensive fish meat surimi and having a long shelf life without using preservatives is obtained.
〈実施例〉
以下、本発明の第一実施例を第１，２図に基づいて説明
する。<Example> Hereinafter, a first example of the present invention will be described based on FIGS. 1 and 2.
まず、材料としての魚肉（イワシ、グチ、エソ、小魚等
の魚類を頭、内蔵、尾、うろこを取り除いた魚肉〉の摺
身、魚骨皮のペースト状、魚肉の裏ごし粕（スケソウダ
ラ〉のペースト状の王者のうちの一または二以上のもの
を、匂と味の良いペースト状のイカ類（エビ類を含む〉
、粉体、卵、調味料、膨脹剤を充分に混合しかつ摺合わ
せ、これらの適量を平行加熱板１ａ、ｉｂ間の開放型調
理室３に供給する。そして、味にくせがある特にイワシ
の匂いとか、廃棄物にしている裏ごし粕（スケソウダラ
）の筋等の味のくせを改良するため、前記調理室３を加
熱板１ｂの下側からガスバーナや電熱器で加熱して、前
記材料を屈服させながら水分を蒸発させる１次に加熱続
行により縮小（自動的な加圧状態となり材料が良くなじ
む）させて食品中に多くの気泡〈直径約０．１〜０．５
ｍｍ）を生ぜしめて食べやすくし、１０〜１５日間熟戒
して、味の良いせんべいを得る。First, the ingredients are fish meat (sardines, croakers, eelfish, small fish, etc., with the heads, internal organs, tails, and scales removed), paste, fish bones and skin, and pureed fish lees (pollock). Add one or more of the pasty kings to paste-like squid (including shrimp) that has a good smell and taste.
, powder, eggs, seasoning, and leavening agent are thoroughly mixed and rubbed together, and an appropriate amount of these is supplied to the open type cooking chamber 3 between the parallel heating plates 1a and ib. In order to improve the taste, especially the smell of sardines and the streaks of pureed lees (pollock) used as waste, the cooking chamber 3 is heated with a gas burner or electric heater from the underside of the heating plate 1b. The first step is to evaporate water while bending the material by heating it in a container.Then, by continuing to heat it, it shrinks (automatically pressurizes and the material blends well), creating many air bubbles in the food (approximately 0.1 in diameter). ~0.5
mm) to make it easier to eat, and after careful study for 10 to 15 days, a delicious rice cracker can be obtained.
上記において、魚肉、イカ類の方の比率を多くして、味
を良くしようとする時、せんべいの材料を挟む加熱板１
ａと加熱板ｉｂの隙間Ａの寸法を二回に分けて、始めに
カム操作レバーＬを第一位置Ｌｌにして隙間Ａを３．５
ｍｍ〜５ｍｍに材料を延ばして、加熱すると製品が屈服
する。In the above, when trying to improve the taste by increasing the ratio of fish meat and squid, the heating plate 1 that holds the ingredients for rice crackers.
Divide the dimension of the gap A between the heating plate a and the heating plate ib into two steps, and first set the cam operating lever L to the first position Ll to increase the gap A to 3.5.
Stretch the material from mm to 5 mm and the product yields when heated.
このとき、加熱板１ａ、ｉｂ間はカムＫに近い側が狭い
ので、材料は扇形になる。〈第２図の仮想線参照）この
ときの屈服により上側ハンドルＨ１は上がるので、感知
板Ｊは自重によるモウメントＪ１で下側ハンドルＨ２の
周りに回って外れ、製品のｍ脹を自動的に知らせる。材
料の大きさ、堅さにより、加熱温度、時間は左右される
。水分が蒸発し、材料が縮小し始た時が加熱温度の目安
となり、それは、せんべいの表面が茶褐色に戒るときで
ある９例えば、せんべいを焼くには鉄板（加熱板）の下
から加熱する場合は、片面３０秒〜５０秒の間隔で鉄板
を上下交互に裏返し厚さにより４分〜１２分焼く。At this time, since the space between the heating plates 1a and ib is narrower on the side closer to the cam K, the material becomes fan-shaped. (Refer to the imaginary line in Figure 2) As the upper handle H1 rises due to yielding at this time, the sensing plate J rotates around the lower handle H2 due to the moment J1 due to its own weight and comes off, automatically notifying the swelling of the product. . Heating temperature and time depend on the size and hardness of the material. The heating temperature is set when the moisture evaporates and the material begins to shrink, and this is when the surface of the rice cracker turns brown.9 For example, to bake rice crackers, heat from below the iron plate (heating plate). If so, bake for 4 to 12 minutes depending on the thickness, turning the iron plate alternately from top to bottom at intervals of 30 to 50 seconds on each side.
次は、隙間Ａを６〜８ｍｍとするため、前記レバーＬを
第二位置Ｌ２にする。これにより、レバーと一体的な偏
心カムにの位置を中心軸Ｃに対してに１〜に２に変える
ことにより上側の加熱板１ａを押し上げる。このとき、
上枠１ＡにカムＫが嵌合されているので、下枠１Ｂに中
心軸Ｃが嵌合されている。これにより、隙間Ａは６〜８
ｍｍにし、加熱を続けると、水分が蒸発してせんべいの
材料の厚さが薄くなるので、加熱板１ａと加熱板１ｂの
隙間Ａを２．５ｍｍ 〜３ｍｍ（ボルトＢの突き出し量
により予め設定されている。）にして、手元の係脱環Ｍ
を係合し、加熱する製品を２．５〜３ｍｍの平板状に底
形する。Next, in order to set the gap A to 6 to 8 mm, the lever L is moved to the second position L2. As a result, the position of the eccentric cam integrated with the lever is changed from 1 to 2 with respect to the central axis C, thereby pushing up the upper heating plate 1a. At this time,
Since the cam K is fitted into the upper frame 1A, the central shaft C is fitted into the lower frame 1B. As a result, the gap A is 6 to 8
mm and continue heating, the moisture will evaporate and the thickness of the rice cracker material will become thinner. Therefore, the gap A between the heating plates 1a and 1b should be set to 2.5 mm to 3 mm (preset according to the amount of protrusion of the bolt B). ), and connect/disengage M at hand.
The product to be heated is shaped into a flat plate with a thickness of 2.5 to 3 mm.
すなわち、初めに加熱板１ａと加熱板１ｂの隙間を四隅
のボルトＢで焼き上がり厚さを２．５ｍｍ〜３ｍｍに隙
間を調節して、下の加熱板１ｂの上に生のせんべいの材
料を置き、上の加熱板１ａで押えて生のせんべいの材料
の厚さを３．５ｍｍ〜５ｍｍの厚さに伸ばして、加熱板
１の加熱により、せんべいの材料が厚さと横にも屈服し
、６ｍｍ〜８ｍｍで屈服が止まるようにせんべいの材料
の水分を調節している。加熱板１ａと加熱板１ｂの隙間
Ａが広いので屈服するのに抵抗が少なくなり、せんべい
の中の水分が蒸気になりやすくなる。That is, first, the gap between the heating plate 1a and the heating plate 1b is adjusted with the bolts B at the four corners to adjust the gap to a thickness of 2.5 mm to 3 mm, and the raw rice cracker ingredients are placed on the lower heating plate 1b. Place the rice cracker on the rice cracker and press it with the upper heating plate 1a to stretch the raw rice cracker material to a thickness of 3.5 mm to 5 mm.The heating plate 1 causes the rice cracker material to bend in thickness and width. The moisture content of the rice cracker material is adjusted so that it stops yielding at 6 mm to 8 mm. Since the gap A between the heating plate 1a and the heating plate 1b is wide, there is less resistance to yielding, and the moisture in the rice cracker easily turns into steam.
その時、加熱板１ａと加熱板１ｂの上に複数のせんべい
を同時に焼くので、せんべい間の隙間のため、発生した
蒸気が外部に出やすくなる。加熱を続けていると、せん
べいの水分が蒸発して、せんべいの材料の厚さが薄くな
っていく、それが３ｍｍ〜４ｍｍになると、係脱環Ｍで
加熱板１ａ、１ｂに付いているハンドルＨ１，Ｈ２で圧
力を掛けてせんべいを作る。加熱板１ａの重量でせんべ
いの材料が横にも広がりせんべいの丸さの直径が４０ｍ
ｍ〜８０ｍｍになるようなせんべいの材料の分量が重要
である。At this time, since a plurality of rice crackers are simultaneously baked on the heating plates 1a and 1b, the generated steam easily escapes to the outside due to the gaps between the rice crackers. As the heating continues, the moisture in the rice crackers evaporates and the thickness of the rice cracker material becomes thinner. When it becomes 3 mm to 4 mm, the handles attached to the heating plates 1a and 1b are removed using the detachable rings M. Make rice crackers by applying pressure with H1 and H2. Due to the weight of the heating plate 1a, the rice cracker material spreads horizontally and the round diameter of the rice cracker is 40 m.
It is important to determine the amount of ingredients for the rice cracker so that the rice cracker has a size of 80 mm to 80 mm.
次に、材料の成分比率を示す。Next, the component ratios of the materials are shown.
（／７ｉ、匂２
「材料の基本例」
（筋とイカのせんべいの基本に近い混合比率）筋
１２０ｇイカ
６０〜１００ｇ粉
１００〜２５０ｇ玉子
２〜５ ヶ砂糖
８〜２０ｇ塩 １．５
〜 ２ｇグルタミン酸ナトリウム
（商標：味の素） ３〜 ５ｇ膨脹剤（炭
酸水素ナトリウム） 少 々水
約１００〜２００ｃｃ（摺身とエビ入せ
んべいの基本に近い混合比率）摺身
２００ｇエビ ５０〜
１００ｇ粉 １００〜２
５０ｇ玉子 ２〜４ ヶ砂糖
１５〜２５ｇ塩
１．５〜 ３ｇグルタミン酸ナトリ
ウム ３〜 ５ｇ膨脹剤（炭酸水素ナトリウム）
少 々水 約１５
０〜２５０ｃｃ（イワシとイカのせんべいの基本に近い
混合比率）イワシ １２０ｇ
イカ ６０〜１００ｇ粉
１００〜２５０ｇ玉子
２〜５ ヶ砂糖
８〜２０ｇ塩
１．５〜 ２ｇグルタミン酸ナトリウム ３〜
５ｇ膨脹剤（炭酸水素ナトリウム） 少 々水
約１００〜２００ｃｃ（
金ら）
「材料の応用例」
〈措置とイカ類のペースト状の混合〉
ソーセージ
措置 ２００ｇイカ
１００〜１５０ｇ粉
４０〜１００ｇ塩
１．５〜 ３ｇ砂糖
Ｏ〜 １５ｇグルタミン酸ナトリウム
３〜 ５ｇ（惣菜・調味料・和風ドレッシング）
筋とみそ
筋 ２００ｇ
（筋の代わりにグチ、エソ、小魚、骨皮のペースト状）
みそ １００〜２００ｇ砂糖
３０〜６０ｇ※ 酢みそ、和風ド
レッシング等に適量の酢、食物油（ごま油）、香辛料を
好みに応じて入れる。(/7i, Niou 2 "Basic example of ingredients" (mixture ratio close to the basics of muscle and squid crackers) muscle
120g squid
60-100g powder
100-250g egg
2-5 months sugar
8-20g salt 1.5
~ 2g monosodium glutamate (trademark: Ajinomoto) 3~5g leavening agent (sodium bicarbonate) a little water
Approximately 100-200cc (mixture ratio close to the basics of surimi and shrimp crackers) surimi
200g shrimp 50~
100g flour 100~2
50g egg 2-4 sugar
15-25g salt
1.5~3g Sodium glutamate 3~5g Leavening agent (sodium bicarbonate)
A little water approx. 15
0-250cc (mixture ratio close to the basics of sardine and squid crackers) 120g sardines
Squid 60-100g powder
100-250g egg
2-5 months sugar
8-20g salt
1.5~2g Monosodium glutamate 3~
5g leavening agent (sodium hydrogen carbonate) a little water about 100~200cc (
Kin et al.) "Application examples of materials"<Mixing of paste and squid> Sausage measure 200g squid
100-150g powder
40-100g salt
1.5-3g sugar
O ~ 15g monosodium glutamate
3-5g (side dishes, seasonings, Japanese dressing) 200g of muscle and miso muscle
(Paste of croaker, eso, small fish, bone and skin instead of muscle) Miso 100-200g sugar
30-60g * Add appropriate amount of vinegar, food oil (sesame oil), and spices to vinegared miso, Japanese dressing, etc. according to your preference.
（筋とみそで茹でたイカ〉
筋 ２００
ｇ茹でたイカ ２００ｇみそ
１００〜４００ｇ砂糖
５０〜１００ｇ※ 酢みそ、和風ドレッ
シング等に適量の酢、食物油（ごま油）、香辛料を好み
に応じて入れる。(Squid boiled with muscle and miso) Muscle 200
g Boiled squid 200g miso
100-400g sugar
50-100g * Add appropriate amount of vinegar, food oil (sesame oil), and spices to vinegared miso, Japanese-style dressing, etc. according to your preference.
加熱板１ａの厚さ６ｍｍ、大きさ２２５ｍｍＸ２２５ｍ
ｍ角に部品−切の重量が７．５ｂで、せんべいの材料の
加熱による屈服力は、７．５＆＃の半分の３．７５７１
１Ｆの加熱板１ａを持ち上げる屈服力がある。この屈服
力を上手に利用する事によりイワシの匂いの改良とか食
べやすい気泡の入ったせんべいを作る事ができた。Heating plate 1a has a thickness of 6 mm and a size of 225 mm x 225 m.
The weight of the m-square part is 7.5b, and the yielding force due to heating of the rice cracker material is 3.7571, which is half of 7.5&#.
There is a bending force that lifts the heating plate 1a on the 1st floor. By making good use of this bending power, they were able to improve the smell of sardines and make rice crackers with bubbles that were easy to eat.
縮小し始めたら、加熱板１ａの重量だけの圧力を掛ける
方法と、一定の圧力を掛ける方法と二通りがある。When it starts to shrink, there are two methods: applying pressure equal to the weight of the heating plate 1a, and applying a constant pressure.
又、せんべい材料に砂糖、魚肉や魚肉の筋が入っている
ので弱火の火力で時間を長く掛けて焼くのが重要なポイ
ントである。Also, since the senbei ingredients include sugar, fish meat, and fish streaks, it is important to bake them over a long period of time over low heat.
本発明の第二実施例として、１回目の加熱したせんべい
の材料を一度冷して、２回目の加熱により水分の蒸発を
良くする方法がある。As a second embodiment of the present invention, there is a method in which the rice cracker material that has been heated for the first time is once cooled and then heated for the second time to improve the evaporation of moisture.
すなわち、材料に砂糖が入っているので焦げ易いため、
１回目は、材料が膨脹し水分が蒸発しはじめ、半分焼け
たあと、自然または扇風機の常温で１０分間冷却し、２
回目は、材料を加熱すると、これはすこし膨脹し、水分
が完全に蒸発し収縮する。In other words, since the ingredients contain sugar, they tend to burn easily.
The first time, the ingredients expand and the water starts to evaporate, and after they are half baked, they are cooled for 10 minutes at room temperature either naturally or with a fan.
The second time, when the material is heated, it expands a little, then the water completely evaporates and it contracts.
裏ごし粕（スケソウダラ）の再利用実施例として従来の
魚肉の裏ごし粕（生端肉とも言う）には、筋、黒皮の外
に良い魚肉も含んでいるので、裏ごし機より出て来た時
の裏ごし粕の温度が上昇しているので、１時間も２時間
も長い時間放置すると、品質が悪くなり、再利用できな
くなる。このため、如何に速く冷却するかによって再利
用できる。早急に１０度以下に冷却した粕を、本願発明
者の出願に係る特願昭６２−２５７９３８号や特願昭６
３−５８６９７号の裏ごし機に掛けて、天ぷら等練製品
及び平成１−７３１４５号の加工法に使用できる魚肉と
練製品にできない筋や黒皮等に分離する。As an example of reusing strained lees (Alaska pollack), conventional strained fish lees (also called raw fish meat) contain good fish meat in addition to muscle and black skin, so when it comes out of the strainer, Because the temperature of the pureed lees is rising, if you leave it for a long time, even one or two hours, the quality will deteriorate and you will not be able to reuse it. Therefore, it can be reused depending on how quickly it is cooled. The lees, which have been cooled to below 10 degrees Celsius as soon as possible, are
The fish meat is passed through a strainer No. 3-58697 to separate it into fish meat that can be used for tempura paste products and the processing method No. 1-73145, and sinews, black skin, etc. that cannot be made into paste products.
又、北海道の陸上の措置でテスト結果、２級品の措置の
裏ごし粕で約４０％〜５０％の魚肉（スリ身〉を分離採
取できる０分離した筋や黒皮は、用途がなく廃棄物にし
ているが、筋、黒皮等のペースト状にして水分の少ない
加工食品に適しているが、水分の多い加工食品には適す
る製品が少ない。In addition, as a result of testing on land in Hokkaido, approximately 40% to 50% of the fish meat (surimi) can be separated and collected from the pureed lees of grade 2 products.Separated sinew and black skin have no use and are considered waste. However, it is suitable for making pastes of muscle, black skin, etc. into processed foods with low moisture content, but there are few products suitable for processed foods with high moisture content.
■ 加熱による熱の通りが悪い。■ Poor heat transfer due to heating.
■ 他の魚肉と良くなじみにくい。■ Difficult to mix well with other fish meat.
■ 加熱による縮みがある。■ There is shrinkage due to heating.
練製品にしている魚肉より、廃棄物にしている筋の方が
カロリーが多く含んでいるが、欠点として筋の中へ黒皮
が入っているので外観が悪い、又、味に少しくせがある
ので良く水にさらしをして、筋を摺潰筋切ってペースト
状にして、イカのペースト状と混合加熱して膨脹させて
、縮小するので、黒皮が目に付きにくくなって、イカ風
味の味のする食品や措置とイカのペースト状の混合加熱
したソーセージを得ることができる。The muscle that is used as waste contains more calories than the fish meat that is made into a paste product, but the drawback is that the fish has black skin inside the muscle, which makes it look bad, and the taste is a bit off. So, soak it in water well, grind the sinews, make a paste, mix it with the squid paste, heat it, expand it, and shrink it, so the black skin is less noticeable and it has a squid flavor. You can get heated sausages mixed with flavored food and measures of squid paste.
又、裏ごし粕の筋の場合、筋とみその混合と又は筋とみ
そと、ゆでたイカの混合を加熱して、摺漬、摺切ってペ
ースト状にする事により、筋の味のくせが無くなり、み
その色のため筋に入っている黒皮等が目につきにくくな
り、筋とみそ又は筋とみそとゆでたイカを摺潰、摺切っ
て混合したペースト状に加工し、殺菌のため２回目の加
熱するので筋とみその良く調和の取れた総菜、調味料、
和風ドレッシング等の筋の再利用加工食品ができる。In addition, in the case of streaks from strained lees, by heating a mixture of sinew and miso, or a mixture of sinew, miso, and boiled squid, and making it into a paste by pickling and cutting it into a paste, the taste of the sinew can be eliminated. Because of the color of miso, the black skin in the streaks becomes difficult to see, so the streaks and miso or the sinews, miso and boiled squid are ground and cut into a paste and processed into a paste. Because it is heated a second time, side dishes and seasonings with a good balance of sinew and miso,
Processed foods such as Japanese-style dressing can be made by reusing the tendons.
上記の筋とみその加工法と同じ加工法で、みその替わり
にモロミ又は醤油を入れ替えて同じ加工をしてもよい。You may use the same processing method as the above-mentioned method for processing muscle and miso, but replace the miso with moromi or soy sauce.
従来せんべいの材料に魚肉及びイカ類のペースト状を混
入すると、加熱した時に発生した蒸気がせんべいの材料
の中を通過しにくくなる。蒸気が外部に放出しやすくす
るには、魚肉、イカ類のペースト状と粉体の比率が重要
で、例えば魚肉、イカ類のペースト状が多い時、蒸気が
外部に放出しにくくなるが、加工食品の味は良くなる。When pastes of fish meat and squid are mixed into the ingredients of conventional rice crackers, it becomes difficult for the steam generated when heated to pass through the ingredients of the rice crackers. In order to make it easier for steam to be released to the outside, the ratio of paste-like fish and squid to powder is important. For example, when there is a lot of paste-like fish and squid, it becomes difficult for steam to be released to the outside, but processing Food tastes better.
又、粉体の比率が多いと蒸気の放出が良いが、味の方が
低下するので、適当な比率が重要である。In addition, if the ratio of powder is large, the release of steam is good, but the taste deteriorates, so an appropriate ratio is important.
なお、本発明は、上記実施例に限定されるものではなく
、本発明の範囲内で上記実施例に多くの修正および変更
を加え得ることは勿論であり、イカ類にはエビ類が含ま
れる。It should be noted that the present invention is not limited to the above embodiments, and it goes without saying that many modifications and changes can be made to the above embodiments within the scope of the present invention. .
〈発明の効果〉
以上の説明から明らかな通り、本発明は、材料としての
魚肉の措置、魚骨皮のペースト状、魚肉の裏ごし粕のペ
ースト状の三者のうちの一または二以上のものを、ペー
スト状のイカ類（エビ類を含む〉、粉体等を充分に混合
しかつ摺合わせ、これらの適量を開放型調理室に供給し
、前記調理室を加熱して前記材料を屈服させながら水分
を蒸発させ、次に加熱続行により縮小させることを特徴
とする食品加工法およびその加工食品に関するものであ
る。<Effects of the Invention> As is clear from the above description, the present invention is directed to one or more of the following three methods: using fish meat as a material, a paste of fish bone and skin, and a paste of pureed fish lees. , paste-like squid (including shrimp), powder, etc. are thoroughly mixed and rubbed together, an appropriate amount of these is supplied to an open cooking chamber, and the cooking chamber is heated to subdue the materials. The present invention relates to a food processing method characterized by evaporating moisture while heating the food, and then shrinking the food by continuing heating, and the processed food thereof.
周知のとおり、イワシは栄養価が高く大量に取れるが用
途が少なく、大半が養殖魚の餌になっており、イワシは
その油が酸化しやすく匂いがきついので殆どの人に嫌わ
れているが、本発明によると、イワシの匂いが改良され
、イワシの骨皮の入った魚肉で食べやすいせんべいが得
られる。As we all know, sardines have high nutritional value and can be harvested in large quantities, but they have few uses, and most of them are used as feed for farmed fish.Sardines are disliked by most people because their oil easily oxidizes and has a strong odor. According to the present invention, the smell of sardines is improved, and easy-to-eat rice crackers made of fish meat containing sardine bones and skins can be obtained.
すなわち、イワシのペースト状とイカのペースト状及び
卵、粉体を混合加熱して屈服し、次に縮小するので、イ
ワシの匂いが改良され、イカの匂いがしイカ風味の味が
する。That is, sardine paste, squid paste, eggs, and powder are mixed, heated, succumbed, and then reduced, so that the smell of sardines is improved, and the product smells like squid and tastes like squid.
したがって、本発明によると、安価な魚肉の措置を用い
たイカ（またはエビ）風味で栄養価が高くしかも防腐剤
なしで日持ちがする加工食品と、これを得るための魚肉
の措置とイカ類（本発明ではエビ類を含む）とを混合加
熱する食品加工法を提供できる優れた効果がある。Therefore, according to the present invention, there is provided a processed food with squid (or shrimp) flavor, high nutritional value and long shelf life without preservatives using inexpensive fish meat preparations and squid (or shrimp) flavor using fish meat preparations for obtaining the same. The present invention has the excellent effect of providing a food processing method for mixing and heating shrimp (including shrimp).
第１図は本発明魚肉の措置とイカ類とを混合加熱する食
品加工法の実施例における加熱用具の斜視図、第２図は
同じく主要部側面図である。
ｌａ、ｌｂ：加熱板、３：開放型調理室、Ｌ：カム操作
レバー、Ａ：隙間、Ｋ：カム、Ｈｌ、Ｈ２：ハンドル、
Ｊ：感知板。FIG. 1 is a perspective view of a heating tool in an embodiment of the food processing method of the present invention for mixing and heating fish meat and squid, and FIG. 2 is a side view of the main parts. la, lb: heating plate, 3: open type cooking chamber, L: cam operation lever, A: gap, K: cam, Hl, H2: handle,
J: Sensing plate.
Claims (2)
魚肉の裏ごし粕のペースト状の三者のうちの一または二
以上のものを、ペースト状のイカ類、粉体等を充分に混
合しかつ摺合わせ、これらの適量を開放型調理室に供給
し、前記調理室を加熱して前記材料を膨脹させながら水
分を蒸発させ、次に加熱続行により縮小させることを特
徴とする低級魚肉の摺身等とイカ類とを混合加熱する食
品加工法。(1) Fish paste as ingredients, fish bone and skin paste,
One or more of the three paste-like pastes of fish paste, squid paste, powder, etc. are thoroughly mixed and rubbed together, and an appropriate amount of these is supplied to the open cooking chamber. A food processing method for mixing and heating low grade fish meat surimi, etc. and squid, characterized by heating the cooking chamber to evaporate water while expanding the material, and then shrinking it by continuing heating.
。(2) A processed food processed by the processing method of claim (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203543A JPH0367549A (en) | 1989-08-04 | 1989-08-04 | Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203543A JPH0367549A (en) | 1989-08-04 | 1989-08-04 | Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared thereby |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0367549A true JPH0367549A (en) | 1991-03-22 |
Family
ID=16475884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1203543A Pending JPH0367549A (en) | 1989-08-04 | 1989-08-04 | Preparation of processed food by mixing and heating ground meat of low-class fish and cuttlefish and processed food prepared thereby |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0367549A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050968A (en) * | 2019-05-20 | 2019-07-26 | 安徽省农业科学院水产研究所 | A kind of instant crisp chip processing method of silver carp fish-skin |
-
1989
- 1989-08-04 JP JP1203543A patent/JPH0367549A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050968A (en) * | 2019-05-20 | 2019-07-26 | 安徽省农业科学院水产研究所 | A kind of instant crisp chip processing method of silver carp fish-skin |
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