JPS60248156A - Sausage and paste - Google Patents
Sausage and pasteInfo
- Publication number
- JPS60248156A JPS60248156A JP59103668A JP10366884A JPS60248156A JP S60248156 A JPS60248156 A JP S60248156A JP 59103668 A JP59103668 A JP 59103668A JP 10366884 A JP10366884 A JP 10366884A JP S60248156 A JPS60248156 A JP S60248156A
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- paste
- meat
- food
- sausage
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は食肉と野菜を主成分とした新らしいソーセー
ジ及びペースト状食品に関するもので、このソーセージ
及びペースト状食品は、加熱され擦潰されてペースト状
に加工された食肉と、煮沸され擦潰されゲル状に加工さ
れた野菜と、細片状に切断された生野菜と、から成り前
記食肉、野菜及び生野菜を混練し、煮沸して形成したソ
ーセージ及びば−スト状食品と構成される。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new sausage and paste food containing meat and vegetables as main ingredients. , vegetables that have been boiled, mashed, and processed into a gel-like state, and raw vegetables that have been cut into strips, and the meat, vegetables, and raw vegetables that have been kneaded and boiled to form sausages and pastries. Consists of food products.
その為に本ソーセージ及びば−スト状食品は、安価に入
手できる各季節毎の野菜を使用して、野菜及び食肉毎の
各種の組合に基づくソーセージ及びは−スト状食品を提
供することが可能となった。Therefore, this sausage and pastry-like food can be made using vegetables of each season that can be obtained at low cost, and can provide sausages and pastry-like foods based on various combinations of vegetables and meat. It became.
このソーセージ及びペースト状食品は流動食品として、
そのまま食べることが可能であると共に、パン、米飯等
に添加して食べることができる。This sausage and pasty food can be used as a liquid food.
It can be eaten as is, or added to bread, cooked rice, etc.
このば−スト状食品を10#裂造する実施例について以
下説明する。まずは−スト状の食肉の加工について述べ
ると、食肉2.6#Iを加熱し、加熱後にミキサーで擦
潰しては−スト状に加工する。ここで使用される食肉は
鶏肉、魚肉、牛肉、豚肉等の各種の食肉を使用すること
ができる。但し、使用される食肉は赤身ic+、olO
ものに限られる。次にペースト状に加工された食肉に卵
白600?を添加して混練し、さらに調味料145f1
乳化剤1002及び品質・改良剤11)Ofを添加して
混練する。ここで使用される乳化剤は/植物性蛋白質を
主成分とするものでちり、品質改良剤はグルテンを主成
分とするものである。An example of making 10 pieces of this bust-like food will be described below. First, to describe the processing of meat in the form of strips, meat 2.6#I is heated, and after heating, it is ground in a mixer and processed into strips. Various meats such as chicken, fish, beef, and pork can be used as the meat used here. However, the meat used is lean IC+, OLO.
limited to things. Next, 600 egg whites for meat processed into paste? Add and knead, and then add seasoning 145f1
Emulsifier 1002 and quality/improver 11) Of are added and kneaded. The emulsifier used here is one whose main ingredient is vegetable protein, and the quality improver is one whose main ingredient is gluten.
次に調味料、乳化剤及び品質改良剤の添加された食肉に
牛乳1.5&9を添加して混練する。この牛乳は、製造
されたは−スト状食品を低カロリーにしたい場合に水1
.55.に9と脱脂粉乳1501で代用するととも可能
である。次に牛乳の添加された食肉に純植物性油’1.
6#を添加して混練する。この純植物性油には必要に応
じてリノール激、紅花油等を添加することも可能である
。この様にしては−スト状の食肉が成牛される。Next, milk 1.5 & 9 is added to the meat to which seasonings, emulsifiers and quality improvers have been added and kneaded. This milk can be mixed with 1 part water if you want to make the manufactured starchy food low in calories.
.. 55. It is also possible to substitute 9 with skim milk powder 1501. Next, pure vegetable oil'1 is added to the meat with milk added.
Add #6 and knead. If necessary, linole oil, safflower oil, etc. can be added to this pure vegetable oil. In this way, strips of meat are grown into adult cows.
次にゲル状の野菜の加工について述べると、野菜34を
食塩中で軟かくなるまで煮沸し、野菜が軟かくkつ要所
で、十分に水分を切シミキサ−で擦潰す。ここで使用さ
れる野菜は、にんじん、かぼちゃ、はうれん草、オニオ
ン等の各季節に安価に入手することができる亀のを使用
することができる。この加工された野菜のは一ストにコ
ンスターチ500fを添付して混疎し、100℃まで加
熱してゲル状の野菜を成牛ずる。Next, regarding the processing of gel-like vegetables, vegetables 34 are boiled in salt until they become soft, and at key points where the vegetables are soft, the water is sufficiently removed and the vegetables are ground with a mixer. The vegetables used here include carrots, pumpkins, spinach, onions, and other vegetables that can be obtained at low prices in each season. The processed vegetables are mixed with 500 f of cornstarch, heated to 100°C, and the gel-like vegetables are mixed with adult beef.
次に細片状の生野菜の加工について述べると、前記ゲル
状の野菜に使用されたものと同じ野菜1#を、皮を剥き
、極細状に線切りにし、沸騰状態の食塩水中に−瞬くぐ
らせ、そして冷水に入れて水分を十分に切り生野菜を成
牛ずる。Next, we will talk about the processing of raw vegetables in the form of strips. Peel the skin of 1# of the same vegetables used for the gel-like vegetables, cut them into very thin pieces, and place them in boiling salt water for a blink of an eye. Then, put it in cold water and drain it thoroughly and drain the raw vegetables.
次に各々に加工されたは−スト状の食肉、ゲル状の野菜
を混練し、細片状の野菜は粒子を残して混ぜ込み、そし
て、容器に充填した後に、63″〜80″で20分間煮
沸を行なうことによシ、ソーセージ及びば−スト状食品
が完成する。化2シ、前記煮沸温度及び時r、a#i容
器の大きさ属より異なる。このソーセージ及びば−スト
状食品は使用される食肉の種類によりカロリーを高くし
たシ低くり、*J調整することもできる。また使用され
る野菜の種類によシ着色することができる。そして使用
される食肉及び野菜の組合せでカロリー、着色及び味を
種々に変化させて幼児蜘ら老人まで広範囲の年齢の嗜好
に対応させぶことができる。Next, the processed strip meat and gel-like vegetables are kneaded, and the strip-like vegetables are mixed leaving the particles, and after being filled into a container, 20 By boiling for a minute, sausage and pastry-like foods are completed. Chemical formula 2, the boiling temperature and time, a#i, differ depending on the size of the container. This sausage and pastry-like food can be adjusted to have a higher calorie content depending on the type of meat used. It can also be colored depending on the type of vegetables used. By changing the calorie content, coloring, and taste by combining the meat and vegetables used, it is possible to cater to the tastes of a wide range of ages, from infants to the elderly.
Claims (1)
と、煮沸され擦潰されゲル状に加工された野菜と、細片
状に切断された生野菜と、から成シ前記食肉、野菜及び
生野菜を混練し、煮沸して形成したソーセージ及びは−
スト状食品 2、 ペースト状に加工された食肉に牛乳、卵白及び植
物性油を添加し混練した特許請求の範囲第1項記載のソ
ーセージ及びペースト状食品 & 野菜を混練して煮沸してゲル状とした特許請求の範
囲第2項記載のソーセージ及びo−スト状食品 4、ペースト状に加工された食肉に乳化剤及び品質改良
剤を添加した特許請求の範囲第3項記載のソーセージ及
びペースト状食品[Scope of Claims] 1. Consisting of meat that has been heated and ground into a paste, vegetables that have been boiled and ground into a gel, and raw vegetables that have been cut into strips. Sausages formed by kneading and boiling the meat, vegetables and raw vegetables mentioned above, and -
Straw food 2: Sausage and pasty food & vegetables according to claim 1, which are prepared by adding milk, egg white, and vegetable oil to meat processed into a paste and kneading the paste, kneading and boiling the paste into a gel. sausage and o-stir food 4 according to claim 2, and sausage and paste food according to claim 3, in which an emulsifier and a quality improver are added to meat processed into a paste.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59103668A JPS60248156A (en) | 1984-05-24 | 1984-05-24 | Sausage and paste |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59103668A JPS60248156A (en) | 1984-05-24 | 1984-05-24 | Sausage and paste |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60248156A true JPS60248156A (en) | 1985-12-07 |
Family
ID=14360164
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59103668A Pending JPS60248156A (en) | 1984-05-24 | 1984-05-24 | Sausage and paste |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60248156A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0223491U (en) * | 1988-07-29 | 1990-02-16 | ||
JPH04166062A (en) * | 1990-10-29 | 1992-06-11 | Uerusan:Kk | Sausage and its production |
JP2012244985A (en) * | 2011-05-25 | 2012-12-13 | Yoshiaki Tateishi | Sausage food based on vegetable food material, and method for producing the same |
CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
-
1984
- 1984-05-24 JP JP59103668A patent/JPS60248156A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0223491U (en) * | 1988-07-29 | 1990-02-16 | ||
JPH04166062A (en) * | 1990-10-29 | 1992-06-11 | Uerusan:Kk | Sausage and its production |
JP2012244985A (en) * | 2011-05-25 | 2012-12-13 | Yoshiaki Tateishi | Sausage food based on vegetable food material, and method for producing the same |
CN102885326A (en) * | 2012-10-23 | 2013-01-23 | 安徽宝迪肉类食品有限公司 | Seafood-flavor sausage and producing method thereof |
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