JPH03277254A - Preparation of meat paste product - Google Patents
Preparation of meat paste productInfo
- Publication number
- JPH03277254A JPH03277254A JP2079382A JP7938290A JPH03277254A JP H03277254 A JPH03277254 A JP H03277254A JP 2079382 A JP2079382 A JP 2079382A JP 7938290 A JP7938290 A JP 7938290A JP H03277254 A JPH03277254 A JP H03277254A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- blanched
- fish
- edible mushrooms
- mixture
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 47
- 229940023462 paste product Drugs 0.000 title abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 49
- 241000251468 Actinopterygii Species 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 244000144972 livestock Species 0.000 claims description 11
- 235000014594 pastries Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 239000011230 binding agent Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 235000015277 pork Nutrition 0.000 abstract description 4
- 235000015278 beef Nutrition 0.000 abstract description 3
- 241000442132 Lactarius lactarius Species 0.000 abstract description 2
- 241001290266 Sciaenops ocellatus Species 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 4
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 235000020993 ground meat Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 240000001080 Grifola frondosa Species 0.000 description 4
- 235000007710 Grifola frondosa Nutrition 0.000 description 4
- 240000001462 Pleurotus ostreatus Species 0.000 description 4
- 241000121220 Tricholoma matsutake Species 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 241000447437 Gerreidae Species 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 本発明はねり製品の製造方法に関する。[Detailed description of the invention] <Industrial application field> The present invention relates to a method for manufacturing a rolled product.
かまぼこ、ちくわ、ソーセージ、ローフ等、各種のねり
製品が食用に供されている。これらのなかには、野菜類
や果実類を含有するものもある。A variety of pastry products are available for consumption, including kamaboko, chikuwa, sausage, and loaf. Some of these also contain vegetables and fruits.
本発明は、食用きのこの子実体を含有するねり製品の製
造方法に関するものである。The present invention relates to a method for producing a pastry product containing fruiting bodies of edible mushrooms.
〈従来の技術、その課題〉
食用きのこは特有の風味及び食感を有する栄養価の高い
食品である。かかる食用きのこ関連の食材を使用するね
り製品の製造方法として従来、魚肉及び／又は畜肉に食
用きのこの菌糸体を混合する方法が提案されている（＃
開開４９−９４８５６）、ところがこの従来法には、菌
子体の取扱いが厄介で、得られるねり製品が食用きのこ
特有の風味や食感に劣るという！Ｉ！題がある。また別
の製造方法として従来、魚肉及び／又は畜肉におから卵
白及び食用きのこの子実体等を混合する方法が提案され
ている（＃開開６ｌ−１９４６７）。<Prior art and its problems> Edible mushrooms are highly nutritious foods with unique flavor and texture. As a method for producing batter products using such edible mushroom-related ingredients, a method of mixing edible mushroom mycelium with fish and/or livestock meat has been proposed (#
However, this conventional method requires cumbersome handling of the mycelium, and the resulting paste product is said to be inferior to the flavor and texture unique to edible mushrooms! I! There is a problem. As another production method, a method has been proposed in which fish meat and/or livestock meat is mixed with okara egg white, fruiting bodies of edible mushrooms, etc. (#Kaikai 6l-19467).
ところがこの従来法には、魚肉及び／又は畜肉と食用き
のこの子実体等との間の結着が悪く、これらが一体内に
結着した足の強いねり製品を得ることが困難という！ｌ
！題がある。However, in this conventional method, the binding between fish and/or livestock meat and the fruiting bodies of edible mushrooms is poor, making it difficult to obtain a sticky product in which they are bound together. l
! There is a problem.
〈発明が解決しようとする課題、その解決手段〉本発明
は斜上の如き従来の課題を解決する改良されたねり製品
の製造方法を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for manufacturing a pasted product that solves the conventional problems such as sloping.
しかして本発明者らは、食用きのこ特有の風味や食感を
具有しており、しかも全体が一体的に結着している足の
強いねり製品を得るべく研究した結果、魚肉及び／又は
畜肉の４身に食用きのこの子実体をブランチングしたも
のを混合するのが好適であることを見出した。However, as a result of our research to obtain a sticky product that has the unique flavor and texture of edible mushrooms and is integrally bound as a whole, we found that fish meat and/or livestock meat It has been found that it is suitable to mix the fruit bodies of edible mushrooms with blanched fruit bodies.
すなわち本発明は
魚肉及び／又は畜肉を４漬したものと食用きのこの子実
体をブランチングしたちのとを混合した後、成形して加
熱することを骨子とするねり製品の製造方法に係る。That is, the present invention relates to a method for producing a pastry product, which basically involves mixing four-pickled fish and/or livestock meat with blanched fruiting bodies of edible mushrooms, and then shaping and heating the mixture.
本発明では、４身の対象となる各種の赤身又は白身の魚
肉を、また牛肉、豚肉、鶏肉等の畜肉を、それぞれ単独
で又は混合して使用することができる。これらは必要に
応じ、木柄して脱水したものを使用する。In the present invention, various types of red or white fish meat, as well as livestock meats such as beef, pork, and chicken meat, can be used alone or in combination. If necessary, use wooden handles and dehydrate them.
そして上記のような魚肉及び／又は畜肉を好ましくは冷
却下に描潰す０通常、サイレントカッターで荒措し、椹
漬機で本措するが、その回転数や処理時間等との関係で
サイレントカッターだけで４潰してもよい、擂漬しの際
、必要に応じて調味料やその他の添加剤を加えるが、魚
肉を相対的に多く使用する場合には魚肉蛋白質のツル化
を促進するために食塩を１〜３重量％程度加え、また後
で食用きのこの子実体をブランチングしたものを相対的
に多く混合する場合には結着剤を１〜５重量％程度加え
る。かかる結着剤としては、多糖類ガム類、リンｍｔｊ
ｌ類等がある。かくして魚肉及び／又は畜肉の４味を調
製するが、該４味を冷暗所に静置しておくのも有効であ
る。Then, the fish and/or livestock meat as described above is preferably crushed while being cooled.Usually, the rough cutting is done with a silent cutter, and the main cutting is done with a pickling machine, but depending on the rotation speed and processing time, etc. When pickling, seasonings and other additives may be added as necessary, but if a relatively large amount of fish meat is used, it may be necessary to mash the fish protein. About 1 to 3% by weight of common salt is added, and if a relatively large amount of blanched fruit bodies of edible mushrooms are to be mixed later, about 1 to 5% by weight of a binder is added. Such binders include polysaccharide gums, phosphorus mtj
There are class I etc. The four flavors of fish meat and/or livestock meat are thus prepared, but it is also effective to leave the four flavors in a cool, dark place.
一方、食用きのこの子実体をブランチングしたちのを用
意する０食用きのことしては、シイタケシメジ、エノキ
タケ、マツシュルーム、シロキクラゲ、ヤマプシタケ、
マイタケ等を使用することができる０本発明において肝
要な点ｔよ、上記のような食用きのこの子実体をブラン
チングする処にある６食用きのこの子実体をブランチン
グすることなく魚肉及び／又は畜肉の４味と混合すると
、全体が一体的に結着している足の強いねり製品を得る
ことができない、全体が一体的に結着している足の強い
ねり製品を得るためには、食用きのこの子実体を沸騰水
中で５分以上ブランチングするのが好ましく、沸騰水中
で１０分以上ブランチングするのが更に好ましい、特に
、食用きのこの子実体をブランチングしたちのを主材料
とする。On the other hand, the edible mushrooms prepared by blanching the fruiting bodies of edible mushrooms include Shiitake shimeji, Enokitake, Pine mushroom, White fungus, Yamapushitake,
An important point in the present invention is that the fruiting bodies of edible mushrooms as described above are blanched. When mixed with the four meat flavors, it is not possible to obtain a doughy product with a strong texture that is bound together as a whole.In order to obtain a doughy product with a strong texture that is bound together as a whole, It is preferable to blanch the fruiting bodies of edible mushrooms in boiling water for 5 minutes or more, and more preferably to blanch them in boiling water for 10 minutes or more. do.
例えば６０重量％以上含有するねり製品を製造する場合
には、該食用きのこの子実体を上記のように充分にブラ
ンチングすることが重要である。For example, when producing a pastry product containing 60% by weight or more, it is important to sufficiently blanch the fruiting bodies of the edible mushrooms as described above.
本発明では、以上のように調製した魚肉及び／又は畜肉
の４味と、食用きのこの子実体をブランチ〉・グしたも
のとを混合した後、成形して加熱する。混合に先立ち又
は混合の際に、製造するねり製品の形態や用途等との関
係で、食用きのこの子実体をブランチングしたものを破
砕又は細断するのが有効であり、また混合の際に、魚肉
及び／ヌは畜肉を破砕又は細断したものを加えるのも有
効である。成形とその後の加熱も製造するねり製品の形
態や用途等との関係で行なう０例えば、蓋用きのこの子
実体を主材料とするソーセージを製造する場合には、混
合したものをスタッファ−で羊腸、合成樹脂フィルム、
コラーゲンケーシング等に充填して密封し、これをリテ
ーナ−に入れて整形しつつ湯煮や蒸煮する。また食用き
のこの子実体を主材料とするローフを製造する場合には
、混合したものをトレーに充填し、これをヘーキングす
る。かかる加熱に際して燻煙を併用するのも有効である
。In the present invention, the four flavors of fish meat and/or livestock meat prepared as described above are mixed with blanched and grated fruiting bodies of edible mushrooms, and then shaped and heated. Prior to or during mixing, it is effective to crush or shred the blanched fruiting bodies of edible mushrooms, depending on the form and use of the batter product to be manufactured. It is also effective to add crushed or shredded animal meat to fish meat and/or dog meat. Shaping and subsequent heating are also done depending on the form and purpose of the batter product to be manufactured.For example, when manufacturing sausages whose main ingredient is the fruiting bodies of mushrooms for lidding, the mixture is stuffed with a stuffer. Sheep intestine, synthetic resin film,
A collagen casing or the like is filled and sealed, and then placed in a retainer and boiled or steamed while being shaped. When producing a loaf whose main ingredient is fruiting bodies of edible mushrooms, the mixture is filled into a tray and then baked. It is also effective to use smoke in conjunction with such heating.
以下、実施例を挙げて本発明を更に具体的にする。Hereinafter, the present invention will be made more specific by giving examples.
〈実施例〉
・実施例１
採肉し、木柄して、脱水した魚肉２．５ｋｇ（アジとタ
ラの等量混合物）に食塩０．３ｋｇ及び氷水１．０ｋｇ
を加えてサイレントカッターで荒措しく１８００ｒｐ曹
）、引続き混合調味料８０ｇ及び結着剤５０ｇ（ボリソ
ン酸ナトリウム２５ｇ、カラギーナン１４ｇ、メタリン
酸ナトリウム５ｇ、ローカストビーンガム３ｇ、キサン
タンガム３ｇ）を加えて本成することにより（３６００
ｒｐ鵬）、魚肉の４味を調製した。別に、食用きのこの
子実体８ｋｇ（シメジ２ｋｇ、エノキタケ２ｋｇ、マツ
シュルーム２ｋｇ、マイタケ２ ｋｇ）を沸騰水中で１
０分間ブランチングしたものを用意した。<Example> - Example 1 2.5 kg of fish meat (mixture of equal amounts of horse mackerel and cod) that was harvested, stalked, and dehydrated was mixed with 0.3 kg of salt and 1.0 kg of ice water.
Then, add 80 g of mixed seasoning and 50 g of binder (25 g of sodium borisonic acid, 14 g of carrageenan, 5 g of sodium metaphosphate, 3 g of locust bean gum, 3 g of xanthan gum) to complete the final product. By doing (3600
RP Peng), four flavors of fish meat were prepared. Separately, 8 kg of fruiting bodies of edible mushrooms (2 kg of shimeji mushrooms, 2 kg of enoki mushrooms, 2 kg of pine mushrooms, 2 kg of maitake mushrooms) were placed in boiling water.
A sample was prepared after blanching for 0 minutes.
調製した魚肉の４味とブランチングした食用きのこの子
実体と細断した豚脂肉１ｋｇとをサイレントカッターで
混合しく３６００ｒｐｍ）、 タンブラ−で脱気して、
これをスタッファ−で羊腸に充填してから密封した。そ
して密封したものをリテーナに入れて整形しつつ、８０
℃×１時間湯煮し、更にスモークハウスで、５０℃×２
０分間乾燥及び６０℃×３０分間燻乾した後、冷却して
ソーセージを製造した。製造したソーセージは、食用き
のこ特有の風味や食感を具有しており、全体が一体的に
結着している足の強い所望通りのものであった。The prepared four flavors of fish meat, blanched edible mushroom fruiting bodies, and 1 kg of shredded pork fat were mixed with a silent cutter (3600 rpm), degassed with a tumbler,
This was filled into the sheep intestine using a stuffer and then sealed. Then, while putting the sealed thing in a retainer and shaping it, 80
Boil in hot water for 1 hour at 50°C, then boil in a smokehouse at 50°C for 2 hours.
After drying for 0 minutes and smoking-drying at 60° C. for 30 minutes, the mixture was cooled to produce sausages. The produced sausage had the flavor and texture unique to edible mushrooms, and had the desired strong legs that were tied together as a whole.
・実施例２
市販の冷凍スケソウタラの措味６．８ｋｇに食塩０．２
ｋｇと７％の澱粉を分散した氷水２．７１ｃｇと混合調
味料５０ｇとを加えてサイレントカッターで木措するこ
とにより（３６０Ｏｒｐｍ）、魚肉の４味を調製した。・Example 2 Add 0.2 kg of salt to 6.8 kg of commercially available frozen pollack cod
Four flavors of fish meat were prepared by adding 2.71 cg of ice water in which 7% starch was dispersed and 50 g of mixed seasoning, and cutting the mixture with a silent cutter (360 rpm).
別に、食用きのこの子実体０゜８ｋｇ（シメジ０．２ｋ
ｇ、エノキタケ０．２ｋｇ、マツシュルーム０．２ｋｇ
、マイタケ０．２ｋｇ）を沸騰水中で５分間（但し、マ
イタケは１０分間）ブランチングしたものを用意した。Separately, fruiting bodies of edible mushrooms 0°8 kg (Shimeji mushrooms 0.2 kg)
g, enoki mushroom 0.2kg, pine mushroom 0.2kg
, Maitake mushrooms (0.2 kg) were blanched in boiling water for 5 minutes (10 minutes for Maitake mushrooms).
調製した魚肉の措味とブランチングした食用きのこの子
実体とをサイレントカッターで該食用きのこの子実体が
１ｍｍ角程度の細片となるまで混合しく３６００ｒｐｍ
）、タンブラ−で脱気して、これを断面半円形に板付け
した。そして板付けしたものを１０℃Ｘ１５時間静置し
た後、中心温度が７５℃になるまで蒸煮した後、冷却し
てかまぼこを製造した。製造したかまぼこは１食用きの
こ特有の風味や食感を具有しており、全体が一体的に結
着している足の強い所望通りのものであった。Mix the prepared fish meat seasoning and the fruiting bodies of the blanched edible mushrooms using a silent cutter at 3600 rpm until the fruiting bodies of the edible mushrooms become pieces of about 1 mm square.
), degassed with a tumbler, and then attached to a board with a semicircular cross section. Then, the plated product was allowed to stand at 10°C for 15 hours, then steamed until the center temperature reached 75°C, and then cooled to produce kamaboko. The produced kamaboko had the flavor and texture unique to single-edible mushrooms, and had the desired structure of strong, integrally bound whole pieces.
争実施例３
畜肉１．７ｋｇ（牛肉と豚肉の等量混合物）に、氷水６
００ｇ、混合調味料１４０ｇ及び結着剤６０ｇ（カゼイ
ンナトリウム３０ｇ、澱粉１４ｇ、カラギーナン１２ｇ
、ローカストビーンガム４ｇ）を加えてサイレントカッ
ターで４漬しく１８００ ｒｐｍ ） 、畜肉の４味を
調製した。別に１食用きのこの子実体８ｋｇ（シイタケ
２ｋｇ、シメジ２に、、マツシュルーム２ｋｇ、マイタ
ケ２ ｋｇ）を沸騰水中で１０分間ブランチングし、細
断したものを用意した。Conflict Example 3 1.7 kg of meat (mixture of equal parts of beef and pork), 6 ounces of ice water
00g, mixed seasoning 140g and binder 60g (sodium caseinate 30g, starch 14g, carrageenan 12g
, 4 g of locust bean gum) was added, and the meat was pickled 4 times using a silent cutter at 1800 rpm) to prepare 4 flavors of meat. Separately, 8 kg of edible mushroom fruiting bodies (2 kg of shiitake mushrooms, 2 kg of shimeji mushrooms, 2 kg of pine mushrooms, 2 kg of maitake mushrooms) were blanched in boiling water for 10 minutes and shredded.
調製した畜肉の４味とブランチングした食用きのこの子
実体を細断したものとをサイレントカッターで混合しく
１８００ｒｐ謬）、これをアルミトレーに充填して、ス
モークハウスで、１２０℃×２０分間ベーキングした後
、冷却してローフを製造した。製造したローフは１食用
きのこ特有の風味や食感を具有しており、全体が一体的
に結着している足の強い所望通りのものであった。Mix the prepared four flavors of meat and the shredded fruit bodies of blanched edible mushrooms using a silent cutter (1800 rpm), fill an aluminum tray, and bake in a smokehouse at 120°C for 20 minutes. After that, it was cooled to produce a loaf. The produced loaf had a flavor and texture unique to single-edible mushrooms, and had a desired texture with strong legs that were tied together as a whole.
〈発明の効果〉
以上説明した通りであるから、本発明には、食用きのこ
特有の風味や食感を具有しており、しかも全体が一体的
に結着している足の強いねり製品を製造することができ
るという効果がある。<Effects of the Invention> As explained above, the present invention has the ability to produce a sticky product that has the flavor and texture unique to edible mushrooms and is integrally bound as a whole. The effect is that it can be done.
Claims (1)
子実体をブランチングしたものとを混合した後、成形し
て加熱することを特徴とするねり製品の製造方法。 ２、魚肉及び／又は畜肉を擂漬したものと魚肉及び／又
は畜肉を破砕又は細断したものと食用きのこの子実体を
ブランチングしたものとを混合した後、成形して加熱す
ることを特徴とするねり製品の製造方法。 ３、魚肉及び／又は畜肉を少なくとも結着剤の存在下に
擂漬す請求項１又は２記載のねり製品の製造方法。 ４、食用きのこの子実体を沸騰水中で１０分以上ブラン
チングする請求項３記載のねり製品の製造方法。 ５、食用きのこの子実体をブランチングしたものを６０
重量％以上混合する請求項４記載のねり製品の製造方法
。 ６、食用きのこの子実体をブランチングし更に破砕又は
細断したものを混合する請求項１、２、３、４又は５記
載のねり製品の製造方法。[Claims] 1. A method for producing a pastry product, which comprises mixing pickled fish and/or livestock meat with blanched fruiting bodies of edible mushrooms, and then shaping and heating the mixture. . 2. It is characterized by mixing pickled fish and/or meat, crushed or shredded fish and/or meat, and blanched fruiting bodies of edible mushrooms, then shaping and heating. A method for manufacturing a pastry product. 3. The method for producing a batter product according to claim 1 or 2, wherein the fish meat and/or livestock meat is soaked in at least the presence of a binder. 4. The method for producing a pastry product according to claim 3, wherein the fruiting bodies of edible mushrooms are blanched in boiling water for 10 minutes or more. 5. 60 blanched fruit bodies of edible mushrooms
5. The method for producing a battered product according to claim 4, wherein the mixture is carried out in an amount of at least % by weight. 6. The method for producing a pastry product according to claim 1, 2, 3, 4 or 5, wherein the fruiting bodies of edible mushrooms are blanched and then crushed or shredded.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079382A JPH03277254A (en) | 1990-03-28 | 1990-03-28 | Preparation of meat paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2079382A JPH03277254A (en) | 1990-03-28 | 1990-03-28 | Preparation of meat paste product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03277254A true JPH03277254A (en) | 1991-12-09 |
Family
ID=13688323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2079382A Pending JPH03277254A (en) | 1990-03-28 | 1990-03-28 | Preparation of meat paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03277254A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0942661A4 (en) * | 1997-04-18 | 2000-03-08 | Lilyvale Mushrooms Pty Ltd | Processed mushroom product |
| WO2008016991A3 (en) * | 2006-08-01 | 2008-09-18 | Martek Biosciences Corp | Processed meat products and methods of making |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213250A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| JP2017096983A (en) * | 2017-02-03 | 2017-06-01 | 仙味エキス株式会社 | Evaluation method of fish allergy tolerance acquisition |
-
1990
- 1990-03-28 JP JP2079382A patent/JPH03277254A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0942661A4 (en) * | 1997-04-18 | 2000-03-08 | Lilyvale Mushrooms Pty Ltd | Processed mushroom product |
| WO2008016991A3 (en) * | 2006-08-01 | 2008-09-18 | Martek Biosciences Corp | Processed meat products and methods of making |
| CN106213249A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| CN106213250A (en) * | 2016-07-29 | 2016-12-14 | 哈尔滨秋林里道斯食品有限责任公司 | A kind of breakfast sausage and processing method thereof |
| JP2017096983A (en) * | 2017-02-03 | 2017-06-01 | 仙味エキス株式会社 | Evaluation method of fish allergy tolerance acquisition |
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