JPH1033145A - Chicken-containing boiled fish paste and its production - Google Patents
Chicken-containing boiled fish paste and its productionInfo
- Publication number
- JPH1033145A JPH1033145A JP8213020A JP21302096A JPH1033145A JP H1033145 A JPH1033145 A JP H1033145A JP 8213020 A JP8213020 A JP 8213020A JP 21302096 A JP21302096 A JP 21302096A JP H1033145 A JPH1033145 A JP H1033145A
- Authority
- JP
- Japan
- Prior art keywords
- chicken
- fibrous
- fish paste
- meat
- fish
- 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
Landscapes
- Dairy Products (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、魚のすり身と鶏肉
とから製造される従来にない新規な食感を有する練製品
及びこの練製品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneaded product having an unprecedented new texture and produced from a ground fish meat and chicken meat and a method for producing the kneaded product.
【０００２】[0002]
【従来の技術】従来より、魚のすり身と鶏肉とを混合さ
せた練製品が幾つか提案されている。例えば、特開昭５
６−３９８６８号公報は、鶏肉のミンチしたものと魚の
すり身とを混合させた総菜を提案している。また、特開
昭６３−１６０５６５号公報は、畜肉をチョッパーにか
けて細切りしたものと魚卵を混合したものをミキサーで
練り合わせて成る魚卵ソーセージを提案している。さら
に、特公平５−３３９７５号公報は、鶏肉を細切りした
小片と魚肉のすり身とを含むナゲット食品を提案してい
る。2. Description of the Related Art Heretofore, some kneaded products in which a fish surimi and chicken are mixed have been proposed. For example, JP
No. 6-39868 proposes a side dish prepared by mixing minced chicken and ground fish. Further, Japanese Patent Application Laid-Open No. 63-160565 proposes a fish egg sausage which is prepared by kneading a meat cut with a chopper and mixing a fish egg and kneading the mixture with a mixer. Furthermore, Japanese Patent Publication No. 5-33975 proposes a nugget food containing a small piece of chicken meat and a surimi of fish meat.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、これら
の従来の提案は、いずれも、鶏肉などの肉を、ミンチし
たものかチョッパーなどで細切りしたものを使用してい
るので、従来にない新規な食感を有する食品を提供する
ことには、必ずしも成功しているとは言えない。However, all of these conventional proposals use minced meat such as chicken or minced meat with a chopper or the like. Providing foods with a sense of quality has not always been successful.
【０００４】本発明はこのような従来技術の課題に着目
してなされたもので、鶏肉を使用した従来に無い全く新
規な食感を有する練製品及びその製造方法を提供するこ
とを目的としている。The present invention has been made in view of such problems of the prior art, and an object of the present invention is to provide a pasty product using chicken meat having a completely new texture and a method for producing the same. .
【０００５】[0005]
【課題を解決するための手段】このような課題を解決す
るための本発明による鶏肉入り練製品は、魚のすり身
と、鶏肉を加熱して繊維状にほぐすことにより形成した
繊維状体とを、混合し、成形して成るものである。Means for Solving the Problems A chicken-kneaded product according to the present invention for solving the above-mentioned problems comprises a fish ground meat and a fibrous body formed by heating chicken to form a fibrous body. It is made by mixing and molding.
【０００６】また、本発明による鶏肉入り練製品の製造
方法は、鶏肉を加熱処理し、この加熱処理した鶏肉を繊
維状にほぐし、このほぐした繊維状体を魚のすり身と混
合させ、この混合したものを所定形状に成形する、こと
を特徴とするものである。Further, in the method for producing a chicken-containing kneaded product according to the present invention, the chicken is heat-treated, the heat-treated chicken is loosened into a fibrous form, and the loosened fibrous body is mixed with a fish surimi. The object is formed into a predetermined shape.
【０００７】さらに、本発明による鶏肉入り練製品の製
造方法は、鶏肉を加熱処理し、この加熱処理した鶏肉を
叩き、この叩いた鶏肉を繊維状にほぐし、このほぐした
繊維状体を魚のすり身と混合させ、この混合したものを
所定形状に成形する、ことを特徴とするものである。Further, in the method for producing a chicken-kneaded product according to the present invention, the chicken is heat-treated, the heat-treated chicken is beaten, the beaten chicken is loosened into fibers, and the loose fibrous material is ground fish. And forming the mixture into a predetermined shape.
【０００８】[0008]
実施形態１．（すり身だんご） まず、鶏肉の胸肉７０部を、９５℃、６０分間蒸気釜で
蒸し、常温以下に冷却する。そして、それを手で又は機
械でほぐす、又は、刃先のにぶった刃物状の道具などで
叩き、ほぐす。これにより、図１に示すように、鶏肉を
ほぐして繊維状にした繊維状体１が得られた。なお、こ
の繊維状体１は、前記の叩く過程で、自然に適当な長さ
に切れてしまうことが少なくない。また、この叩いてほ
ぐすことにより得られた繊維状体１の長さが長すぎると
きは、魚のすり身と混合する前に、刃物で、所定の適当
な長さに切断するようにしてもよい。Embodiment 1 FIG. (Surimi Dango) First, 70 parts of chicken breast is steamed in a steam oven at 95 ° C. for 60 minutes and cooled to room temperature or lower. Then, it is loosened by hand or with a machine, or is beaten and loosened with a tool having a blade-like edge. As a result, as shown in FIG. 1, a fibrous body 1 obtained by loosening chicken meat to obtain a fibrous shape was obtained. The fibrous body 1 is often cut naturally to an appropriate length during the tapping process. If the length of the fibrous body 1 obtained by tapping and loosening is too long, the fibrous body 1 may be cut into a predetermined appropriate length with a blade before being mixed with the ground fish.
【０００９】一方、スケソウすり身１００部を食塩２．
７部、グルタミン酸Ｎａ１部、砂糖１部、澱粉７部、卵
白３部、延ばし水６０部を常法通りに加え、サイレント
カッターで摺り上げる。[0009] On the other hand, 100 parts of the scallop surimi is prepared by adding salt 2.
Add 7 parts, 1 part of sodium glutamate, 1 part of sugar, 7 parts of starch, 3 parts of egg white, and 60 parts of spreading water as usual, and rub with a silent cutter.
【００１０】次に、摺り上がった身に、前記のほぐした
繊維状の鶏肉を投入し、軽く攪拌し混合する。混合した
ものを、１５ｇから２０ｇのボール状に成形し、８５℃
から９０℃の湯でボイルする。Next, the loosened fibrous chicken is poured into the mashed meat, and the mixture is gently stirred and mixed. The mixture was formed into a ball shape of 15 to 20 g,
Boil in hot water at 90 ° C.
【００１１】結果、鶏肉と魚肉の味がミックスされ、し
かも鶏肉の繊維が生かされた新規な食感のすり身だんご
をつくることができた。As a result, it was possible to mix the taste of chicken and fish meat and to produce a new textured surimi dumpling utilizing chicken fiber.
【００１２】実施形態２．（チキン天／揚げかまぼこ） まず、鶏肉の胸肉７０部を、９５℃、６０分間蒸気釜で
蒸し、常温以下に冷却する。そして、それを手で又は機
械でほぐす、又は、刃先のにぶった刃物状の道具などで
叩き、ほぐす。Embodiment 2 FIG. (Chicken Ten / Fried Kamaboko) First, 70 parts of chicken breast is steamed in a steam pot at 95 ° C. for 60 minutes and cooled to room temperature or lower. Then, it is loosened by hand or with a machine, or is beaten and loosened with a tool having a blade-like edge.
【００１３】一方、スケソウすり身１００部を食塩２．
７部、グルタミン酸Ｎａ１部、澱粉７部、卵白３部、延
ばし水６０部を常法通りに加え、サイレントカッターで
摺り上げる。[0013] On the other hand, 100 parts of the scallop surimi is prepared by adding salt 2.
7 parts, 1 part of sodium glutamate, 7 parts of starch, 3 parts of egg white, and 60 parts of spreading water are added in a conventional manner, and rubbed with a silent cutter.
【００１４】次に、摺り上がった身に、前記のほぐした
繊維状の鶏肉を投入し、軽く攪拌し混合する。混合した
ものを、５０ｇの平状に成形し、油で揚げる。Next, the above-mentioned loose fibrous chicken is put into the mashed meat, and the mixture is gently stirred and mixed. The mixture is formed into a 50 g flat shape and fried in oil.
【００１５】結果、鶏肉と魚肉の味がミックスされ、か
つ鶏肉の繊維が生かされ、通常の揚げかまぼことは違う
新規な食感を有する揚げかまぼこを製造することができ
た。[0015] As a result, the taste of chicken and fish were mixed, and the fiber of chicken was utilized, so that fried kamaboko having a new texture different from that of a normal fried kamaboko could be produced.
【００１６】実施形態３．（チーズ入りフィッシュチキ
ンナゲット） まず、鶏肉の胸肉１００部を、９５℃、６０分間蒸気釜
で蒸し、常温以下に冷却する。そして、それを手で又は
機械でほぐす、又は、刃先のにぶった刃物状の道具など
で叩き、ほぐす。Embodiment 3 (Fish Chicken Nugget with Cheese) First, 100 parts of chicken breast is steamed in a steam oven at 95 ° C. for 60 minutes and cooled to room temperature or lower. Then, it is loosened by hand or with a machine, or is beaten and loosened with a tool having a blade-like edge.
【００１７】一方、スケソウすり身１００部を食塩２．
７部、グルタミン酸Ｎａ１部、澱粉７部、卵白３部、延
ばし水７０部を常法通りに加え、サイレントカッターで
摺り上げる。[0017] On the other hand, 100 parts of the surimi paste is prepared by adding 2. parts of salt.
7 parts, 1 part of sodium glutamate, 7 parts of starch, 3 parts of egg white and 70 parts of spreading water are added in a usual manner, and rubbed with a silent cutter.
【００１８】次に、摺り上がった身に、前記のほぐした
繊維状の鶏肉と２ｍｍ角のさいころ状のカットチーズ１
０部を投入し、軽く攪拌し混合する。混合したものを、
１５ｇから２０ｇのボール状に成形し、８５℃から９０
℃の湯でボイルし、いったん冷却し、その後、からあげ
粉を表面につけ油で揚げる。Next, the uncooked fibrous chicken and 2 mm square die-cut cheese 1
Add 0 parts, mix gently and mix. The mixture is
It is formed into a ball shape of 15 g to 20 g,
Boil in hot water of ℃, cool once, and then fry the flour on the surface and fry in oil.
【００１９】結果、通常のチキンナゲットよりソフトか
つチーズの風味がきき、しかも鶏肉の繊維が生かされた
新規な食感を有するフィッシュチキンナゲットを製造す
ることができた。As a result, it was possible to produce a fish chicken nugget having a new texture with a softer and more flavorful cheese than ordinary chicken nuggets and utilizing chicken fiber.
【００２０】なお、以上の実施形態１〜３においては、
加熱処理した鶏肉をほぐしやすくするために、いったん
「叩く」作業を入れることが望ましいが、加熱処理後に
叩く作業を入れないで直ちにほぐすようにしてもよい。
また、前記の実施形態１〜３において、前記の「叩く」
作業のために使用する道具として、刃先のにぶった刃物
状の道具を使用しているが、これはあくまで「叩く」た
めのもので、「切断」するために使用するものではな
い。また、本発明において、「叩く」作業及び「ほぐ
す」作業は、いずれも、人手で行ってもよいし、機械で
自動化してもよい。また、前記の実施形態１〜３におい
ては、鶏肉の加熱処理の内容として「蒸す」ようにして
いるが、本発明はこれに限られるものではなく、ボイル
又は焼くなどの作業によって加熱処理してもよい。In the first to third embodiments,
In order to make the heat-treated chicken easier to loosen, it is desirable to perform a "beating" operation once. However, the heat treatment may be performed immediately after the heat treatment without the beating operation.
In the first to third embodiments, the “hit” is used.
As a tool used for the work, a blade-shaped tool with a sharp edge is used, but this is only for "hitting", not for "cutting". Further, in the present invention, both the “hitting” operation and the “relaxing” operation may be performed manually or may be automated by a machine. In the first to third embodiments, the content of the heat treatment of the chicken is "steamed". However, the present invention is not limited to this, and the heat treatment is performed by an operation such as boiling or baking. Is also good.
【００２１】[0021]
【発明の効果】以上のように、本発明の鶏肉入り練製品
では、魚のすり身とほぐして繊維状にした鶏肉とを混合
して成形しているので、鶏肉の繊維の感触及び形状が生
かされた、従来にない全く新規な食感を有する練製品を
提供できるようになる。As described above, in the chicken-kneaded product of the present invention, since the surimi of fish is mixed with the loosened fibrous chicken and molded, the feel and shape of the chicken fiber are utilized. In addition, it is possible to provide a kneaded product having a completely new texture that has never been seen before.
【００２２】また、本発明の鶏肉入り練製品の製造方法
では、鶏肉を加熱処理し、この加熱処理した鶏肉を繊維
状にほぐし、このほぐした繊維状体を魚のすり身と混合
させ、この混合したものを所定形状に成形するようにし
ているので、鶏肉の繊維の感触及び形状が生かされた、
従来にない全く新規な食感を有する練製品を提供できる
ようになる。Further, in the method for producing a chicken-containing kneaded product of the present invention, the chicken is heat-treated, the heat-treated chicken is loosened into a fibrous form, and the loosened fibrous body is mixed with fish surimi, and the resulting mixture is mixed. Since the thing is molded into a predetermined shape, the feel and shape of the chicken fiber was utilized,
A kneaded product having a completely new texture can be provided.
【００２３】さらに、本発明の鶏肉入り練製品の製造方
法では、鶏肉をほぐして繊維状にするために、加熱処理
した鶏肉をいったん叩いて、その後にほぐすようにして
いるので、ほぐして繊維状にするための作業がより効率
的に行えるようになる。Further, in the method for producing a chicken-containing kneaded product of the present invention, the heat-treated chicken is once beaten and then loosened in order to loosen the chicken into fibrous form. Work can be performed more efficiently.
【図１】 本発明の実施形態１に使用する鶏肉を繊維状
にほぐした繊維状体を示す斜視図である。FIG. 1 is a perspective view showing a fibrous body obtained by loosening chicken meat into fibrous form used in Embodiment 1 of the present invention.
１ 鶏肉の繊維状体 1 Chicken fibrous body
Claims (3)
ほぐすことにより形成した繊維状体とを、混合し、成形
したことを特徴とする鶏肉入り練製品。1. A chicken-containing kneaded product obtained by mixing and shaping a fish surimi and a fibrous body formed by heating and loosening chicken meat into fibrous forms.
肉を繊維状にほぐし、このほぐした繊維状体を魚のすり
身と混合させ、この混合したものを所定形状に成形す
る、ことを特徴とする鶏肉入り練製品の製造方法。2. Heat treatment of chicken, loosening the heat-treated chicken into fibrous form, mixing the loosened fibrous body with fish surimi, and forming the mixture into a predetermined shape. Production method of chicken products containing chicken meat.
肉を叩き、この叩いた鶏肉を繊維状にほぐし、このほぐ
した繊維状体を魚のすり身と混合させ、この混合したも
のを所定形状に成形する、ことを特徴とする鶏肉入り練
製品の製造方法。3. Heating the chicken, tapping the heat-treated chicken, loosening the beaten chicken into fibrous form, mixing the loosened fibrous body with fish surimi, and forming the mixture into a predetermined shape. A method for producing a chicken-kneaded product, comprising: forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8213020A JPH1033145A (en) | 1996-07-23 | 1996-07-23 | Chicken-containing boiled fish paste and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8213020A JPH1033145A (en) | 1996-07-23 | 1996-07-23 | Chicken-containing boiled fish paste and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1033145A true JPH1033145A (en) | 1998-02-10 |
Family
ID=16632183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8213020A Pending JPH1033145A (en) | 1996-07-23 | 1996-07-23 | Chicken-containing boiled fish paste and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1033145A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1005797A3 (en) * | 1998-12-02 | 2001-03-28 | Tetsuya Sugino | Processed meat food and method for producing it |
| JP2008054558A (en) * | 2006-08-30 | 2008-03-13 | Natori Co Ltd | Method for producing palatable food |
| US8589142B2 (en) | 2005-06-29 | 2013-11-19 | Qualcomm Incorporated | Visual debugging system for 3D user interface program |
-
1996
- 1996-07-23 JP JP8213020A patent/JPH1033145A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1005797A3 (en) * | 1998-12-02 | 2001-03-28 | Tetsuya Sugino | Processed meat food and method for producing it |
| US8589142B2 (en) | 2005-06-29 | 2013-11-19 | Qualcomm Incorporated | Visual debugging system for 3D user interface program |
| JP2008054558A (en) * | 2006-08-30 | 2008-03-13 | Natori Co Ltd | Method for producing palatable food |
| JP4712647B2 (en) * | 2006-08-30 | 2011-06-29 | 株式会社なとり | A method for producing taste foods. |
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