JPH022235Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention relates to a fish paste product formed using kneaded minced fish meat as a main ingredient.

(Prior art) For example, fish paste products such as kamaboko and chikuwa are made by molding kneaded fish paste raw materials into a predetermined shape. Since the raw material is simply formed into a lump of a predetermined shape, the texture when eaten is far from that of natural seafood itself.

In addition, in recent years, a large number of fish paste products have been commercially available in which kneaded fish paste raw materials are molded into the shape of crab meat or scallops to resemble relatively high-grade seafood such as crabs and scallops. This species (crab-like,
In order to resemble the fibers of natural crab or scallop, fish paste products are made by dividing the kneaded fish paste raw material into a large number of threads, and then converging them into thread bundles. There is. In addition, after dividing the kneaded fish paste raw material into a large number of threads and converging them into a thread bundle, the product is made into a product.
When you eat this, each fiber (thread-like) will appear in your mouth.
It is separated into pieces, giving it a texture similar to that of natural crab meat (or scallops), and has a relatively good texture.

However, although the fish meat paste product made by simply bundling the threads together has a good texture to some extent as described above, it is just a product made by simply bundling thread-like surimi in parallel to each other. However, the texture is rather monotonous.
For example, it is far from the complex texture (chewy) of Ise lobster. Furthermore, when the above-mentioned simple thread-bundled paste product is served as a salad, etc., it tends to separate into pieces in the direction of its fibers, and if it breaks up into such thin pieces, the presentation becomes aesthetically unsightly. Along with this, there was a drawback that it was impossible to obtain a texture similar to that of natural seafood.

(Purpose of the invention) In view of the problems of conventional fish paste products as mentioned above, the present invention has a texture that is more complex and similar to natural seafood than the conventional thread-like fish paste products that have a simple texture. It is an object of the present invention to provide a fish paste product that has a structure that allows the fish meat to be obtained while also being difficult to fall apart during serving.

(Means for achieving the object) The fish meat paste product of the present invention is constructed by knitting together a plurality of thin rod-shaped doughs made by forming kneaded fish meat raw material into thin rod shapes. It is characterized by the fact that

(Function) The fish meat paste product of the present invention is composed of a plurality of thin rod-shaped doughs woven together into a single rod shape, so that when eaten, it is different from the conventional simple thread bundle-like fish meat product. A texture that is more complex and more similar to natural seafood than in the case of paste products can be obtained. Further, even during serving, the thin rod-shaped kneaded bodies are intertwined with each other and do not easily fall apart.

(Embodiment) An embodiment of the present invention will be explained with reference to Figs. 1 to 6. Figs. 1 to 3 show the first embodiment of the invention, and Figs. The second embodiment is shown, and FIG. 6 shows the third embodiment.

Each of the fish paste products of the first to third embodiments consists of a total of three thin rod-shaped dough products 1, 1, 1, or 1 formed by molding the kneaded fish meat paste raw materials into thin rod shapes.
1, 11, 11 or 21, 21, 21 mutually 3
Each book is woven together to form a single rod-shaped body, imitating the shape of peeled natural seafood (such as lobster).

In the fish paste product Z ₁ of the first example shown in FIG.
Each of the three thin rod-shaped kneaded bodies 1, 1, 1 is knitted into three pieces using an appropriate knitting machine to produce one long knitted rod-shaped body, and then the long knitted rod-shaped body is knitted into a predetermined size. It is cut into pieces and made into products. Each thin rod-shaped kneaded body 1, 1, 1 has a diameter of, for example, about 10 to 20 mm,
Further, the total length of product _Z1 is suitably in the range of several cm to about 10 cm.

The fish meat paste product Z ₁ of the first embodiment shown in FIG. For example, a large number of filamentous bodies 5 with a diameter of about 2 mm,
The divided strips 4, 4, 4, which have been divided into 5... (sometimes continuous in the width direction leaving an extremely thin skin), are spirally wound in the width direction to form thin rod-shaped kneaded bodies in the form of thread bundles. It is manufactured by forming 1, 1, 1 into a three-knit rod shape and then cutting it into predetermined dimensions.

In addition, as shown in FIG. 2, _the fish meat paste product Z ₁ shown in FIG. It is also possible to coat the thin rod-shaped kneaded bodies 1, 1, 1 in a natural state by coating them (reference numeral 6) to prevent them from unraveling inadvertently.

The fish meat paste product Z ₂ of the second embodiment shown in FIG. 4 is made by winding thin strips 12, 12, 12 made of fish minced raw material in a spiral shape in the width direction, respectively, as shown in FIG. Thin rod-shaped kneaded body 11,
11, 11, and the spiral thin rod-shaped kneaded bodies 11, 11, 11 are formed into a three-knit rod shape using an appropriate knitting machine in the same manner as in the first embodiment, and then each of the spirally formed thin rod-like kneaded bodies 11, 11, 11 is formed into a three-knit rod shape by using a suitable knitting machine. Manufactured by cutting.

The fish meat paste product _Z3 of the third embodiment shown in FIG. This is what I did.

It goes without saying that in each of the second and third embodiments, a coating 6 as shown in FIG. 2 may be provided as necessary.

Next, to explain the functional characteristics of the fish meat paste products of each of these examples, each of these products has a plurality (3) of thin rod-shaped pastes interwoven with each other, so it is different from the conventional simple method. Compared to stick-shaped paste products, it has a complex texture similar to that of natural seafood.

In particular, when each thin rod kneaded body 1 is composed of a large number of filamentous bodies 5, 5... as in the first embodiment, the texture of these filamentous bodies 5, 5... , 1, and 1 are made into three parts, and the resulting texture works in a complex manner, resulting in a texture closer to that of natural seafood (e.g., texture equivalent to that of lobster, etc.).

In addition, since the products of each of these examples are made of thin rod-shaped kneaded bodies woven into a three-knit shape, the thin rod-shaped kneaded bodies do not separate from each other even when serving, unlike conventional products. The shape retention is better than that.

In addition, in each of the above examples, three thin rod-shaped kneaded bodies are used to form a three-knit product.
In other embodiments, an appropriate number of thin rod-like kneaded bodies, such as four or more, may be used as long as they can be woven.

(Effects of the invention) As is clear from the above description, the fish meat paste product of the invention is composed of a plurality of thin rod-shaped doughs interwoven into one rod-shape. When eaten, the texture is more complex and more similar to natural seafood than in the case of conventional thread-bundled fish paste products. Moreover, even when serving, the thin rod-shaped kneaded bodies become entangled with each other and do not easily come undone, resulting in the effect that they are less likely to lose their shape.

[Brief explanation of the drawing]

Fig. 1 is a perspective view of a fish paste product according to the first embodiment of the present invention, Fig. 2 is a sectional view showing a modification of the fish paste product of Fig. 1, and Fig. 3 is a processing of the product of Fig. 1. FIG. 4 is a perspective view of a fish paste product according to the second embodiment of the present invention, FIG. FIG. 2 is a perspective view of a fish paste product according to an example. 1, 11, 21...thin rod-shaped kneaded body.

Claims (1)

[Scope of utility model registration request] This fish meat paste product is characterized in that a plurality of thin rod-shaped doughs obtained by shaping kneaded fish meat minced raw material into thin rod shapes are mutually woven into one rod-shaped object.