JPH02154669A - Kamaboko (boiled fish paste) - Google Patents
Kamaboko (boiled fish paste)Info
- Publication number
- JPH02154669A JPH02154669A JP63306230A JP30623088A JPH02154669A JP H02154669 A JPH02154669 A JP H02154669A JP 63306230 A JP63306230 A JP 63306230A JP 30623088 A JP30623088 A JP 30623088A JP H02154669 A JPH02154669 A JP H02154669A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- kamaboko
- ground
- swellfish
- flavor
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000872 buffer Substances 0.000 claims description 14
- 235000019465 surimi Nutrition 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 241001313700 Gadus chalcogrammus Species 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- 241001441724 Tetraodontidae Species 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 5
- 241000785681 Sander vitreus Species 0.000 abstract description 3
- 235000020993 ground meat Nutrition 0.000 abstract 3
- 241000013355 Mycteroperca interstitialis Species 0.000 abstract 2
- 235000019688 fish Nutrition 0.000 description 13
- 241001098054 Pollachius pollachius Species 0.000 description 5
- 241000269821 Scombridae Species 0.000 description 4
- 235000020640 mackerel Nutrition 0.000 description 4
- 241001441723 Takifugu Species 0.000 description 3
- 241000276498 Pollachius virens Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001795 light effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Landscapes
- 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、ふぐの味覚、風味か十分に発揮されたかまぼ
こに関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to kamaboko that fully exhibits the taste and flavor of blowfish.
（従来の技術とその問題点）
ふぐの生産、地下間では、現在、ふぐそのものだけでは
なく、関連した多種多様の加工品がグルメブームにのっ
て生産されているが、未だにふぐの蒲鉾だけは商品化さ
れていない。(Conventional technology and its problems) In the production of blowfish, not only blowfish itself but also a wide variety of related processed products are currently being produced due to the gourmet boom, but only blowfish kamaboko (fugu kamaboko) is still being produced. has not been commercialized.
（１’ｆｆ題点な解決するための手段）本発明は、上述
のような問題点に鑑み鋭意研究の結果完成したもので、
その目的とするところは、ふぐの味覚、風味か十分に発
揮されると共に一般の蒲鉾と何ら変わらない賞味期間を
保持できる新規なふぐかまぼこを提供することにある。(Means for solving 1'ff problems) The present invention was completed as a result of intensive research in view of the above-mentioned problems.
The purpose is to provide a new blowfish kamaboko that can fully exhibit the taste and flavor of blowfish and has a shelf life no different from ordinary kamaboko.
そして、このような目的を達成するために、本発明では
、スケトウダラのすり身に、湯煮したフグの身を細断し
て形成したすり身を８〜１５％加え、両者を襦潰、調味
、成型した後、加熱した構成を採用した。In order to achieve such an objective, in the present invention, 8 to 15% of surimi formed by shredding pufferfish meat boiled in boiling water is added to the surimi of walleye pollack, and both are mashed, seasoned, and shaped. After that, a heated configuration was adopted.
（作用）
本発明のかまぼこでは、あらかじめフグのおろし身を湯
煮して、水分を取り除いているのて、これを肉挽機で細
断したのち、スケトウダラのすり身に８〜１５−％加え
て混合し、これを常法のとおり、櫨潰、調味、成型した
のち、加熱することにより、ふぐの味覚、風味が充分に
発揮され、しかも日持ちのするかまぼこを得ることかで
きる。(Function) In the kamaboko of the present invention, the grated puffer fish is boiled in hot water in advance to remove the moisture, then shredded with a meat grinder, and then added to 8-15% of the minced pollack. By mixing, crushing, seasoning, molding, and heating the mixture in the usual manner, it is possible to obtain kamaboko that fully exhibits the taste and flavor of blowfish and has a long shelf life.
（実施例） 以下、本発明の実施例を詳述する。(Example) Examples of the present invention will be described in detail below.
まず、原料である白サバフグのおろし身を、約１００°
Ｃに沸騰させた湯の中に約１０分間程度入れて湯煮した
後取り出し、約２時間程度、自然冷却させたのち、肉挽
機により細切りしてすり身とする。First, the raw material, the grated white mackerel puffer fish, is heated to about 100°.
Boil it in boiling water for about 10 minutes, then take it out, let it cool naturally for about 2 hours, and then cut it into thin pieces using a meat grinder to make surimi.
次に、スケソウタラのすり身に、スケトウダラに対して
約ｌＯ％程度の前記白すハフグのすり身を加え、撞漬機
にて両者を混合しなから、肉組織を破砕し１食塩を加え
て魚肉タンパク質を溶出させ、さらに、ｙ粉、調味料、
弾力増強剤、防腐剤、卵白等の副原料を混和させた後、
成型機で成型する。Next, add about 10% of the above-mentioned white puffer puffer minced meat to the pollock cod, mix the two in a pickling machine, crush the meat tissue, add one salt, and add the fish meat protein. Elute and further add y powder, seasoning,
After mixing auxiliary ingredients such as elasticity enhancers, preservatives, and egg whites,
Mold with a molding machine.
次に、成型した原料をかまぼこ焼抜機で焼抜きしてかま
ぼこを製造する。Next, the molded raw material is punched out using a kamaboko punching machine to produce kamaboko.
本実施例のかまぼこでは、白サバフグのおろし身をあら
かじめ湯煮して水分を取り去っているので、スケトウダ
ラのすり身と混合しても水分が多発することがなく、均
一に混合することができる。In the kamaboko of this example, the grated white mackerel puffer fish is boiled in hot water in advance to remove moisture, so even when mixed with the ground pollack, a large amount of moisture does not occur, and the mixture can be uniformly mixed.
以上、本発明の実施例を詳述してきたか、具体的な構成
はこの実施例に限られるものではなく、本発明の要旨を
逸脱しない範囲における変更等かあっても未発１１に含
まれる。Although the embodiments of the present invention have been described in detail above, the specific configuration is not limited to these embodiments, and any changes that do not depart from the gist of the present invention are included in the unpublished 11.
例えば、実施例ては、フグのすり身として自サバフグの
すり身を用いたか、これはサバフグか比較的安価で水揚
ＩＪＹも多いからであり、これには限定されない。色か
気にならなければ黒すハフグでもよく、その他、ドラフ
グ、カラスフグ等てあ−、２てもよい。For example, in the embodiment, the ground mackerel puffer fish was used as the puffer fish paste because the mackerel puffer fish is relatively inexpensive and often caught IJY, but is not limited to this. If you don't care about the color, you can use black puffer fish, or you can also use drapery fish, crow puffer fish, etc.
又、実施例では、フグのすり身を加えるｔ４をスケソウ
タラのすり身に対して約ｌＯ％としているか、これはこ
の程度か味、風味１色等の点からふぐかまぼことしては
最適であるからであるが、８〜１５％の範囲であれば、
よい。尚、未発ｌ′ＪＩ者の実験によると、フグのすり
身か８％以下ではふぐの味、風味等が劣り、又、１５％
以−ヒであるとふぐの味か強すぎ、又、フグの！ａ維質
か出すぎて食感上好ましくない。In addition, in the examples, the amount of t4 to which puffer fish paste is added is about 10% of the pollock cod paste, and this is because it is optimal for puffer fish kamaboko from the point of view of taste, flavor color, etc. , if it is in the range of 8 to 15%,
good. In addition, according to experiments by people who have not yet developed l'JI, the taste and flavor of pufferfish is inferior when the amount of puffer fish paste is less than 8%;
The fugu flavor is too strong, and the fugu taste is too strong! a) Too much fiber is present, which is unfavorable in terms of texture.
（５Ｍ、明の効果）
以上説明してきたように、本発明のかまばこては、スケ
トウダラのすり身に、湯煮したフグの身を細断して形成
したすり身を８〜１５％加えているのて、フグのすり身
とスケトウダラのすり身を均一に混合させることかでき
、ふぐの味、ふぐの風味、色等を十分に発揮したかまぼ
こを得ることかてきる。又、日持ちも従来のかまぼこと
ほぼ同しものを得ることかできる。(5M, light effect) As explained above, the Kamabakote of the present invention adds 8 to 15% of the surimi formed by shredding boiled pufferfish meat to the pollack surimi. Then, it is possible to uniformly mix the ground pufferfish and the ground pollack, and it is possible to obtain kamaboko that fully exhibits the flavor, flavor, color, etc. of blowfish. Also, the shelf life is almost the same as that of conventional kamaboko.
特 許 出 願 人 株式会社 ヤマセ水産Patent applicant Yamase Suisan Co., Ltd.
Claims (1)
して形成したすり身を８〜１５％加えて混合し、両者を
擂潰、調味、成型した後、加熱して形成したことを特徴
とするかまぼこ。1) It is characterized by adding 8 to 15% of surimi made by shredding puffer fish boiled in water to surimi of walleye pollock, mixing them together, mashing, seasoning, and molding the two, then heating and forming. Kamaboko.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63306230A JPH02154669A (en) | 1988-12-02 | 1988-12-02 | Kamaboko (boiled fish paste) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63306230A JPH02154669A (en) | 1988-12-02 | 1988-12-02 | Kamaboko (boiled fish paste) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02154669A true JPH02154669A (en) | 1990-06-14 |
| JPH0422546B2 JPH0422546B2 (en) | 1992-04-17 |
Family
ID=17954563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63306230A Granted JPH02154669A (en) | 1988-12-02 | 1988-12-02 | Kamaboko (boiled fish paste) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02154669A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007069716A1 (en) * | 2005-12-16 | 2007-06-21 | Nippon Suisan Kaisha, Ltd. | Composition having effect of inhibiting visceral fat accumulation |
-
1988
- 1988-12-02 JP JP63306230A patent/JPH02154669A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007069716A1 (en) * | 2005-12-16 | 2007-06-21 | Nippon Suisan Kaisha, Ltd. | Composition having effect of inhibiting visceral fat accumulation |
| JPWO2007069716A1 (en) * | 2005-12-16 | 2009-05-28 | 日本水産株式会社 | Composition having visceral fat accumulation inhibitory action |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0422546B2 (en) | 1992-04-17 |
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