JPH0422546B2 - - Google Patents
Info
- Publication number
- JPH0422546B2 JPH0422546B2 JP63306230A JP30623088A JPH0422546B2 JP H0422546 B2 JPH0422546 B2 JP H0422546B2 JP 63306230 A JP63306230 A JP 63306230A JP 30623088 A JP30623088 A JP 30623088A JP H0422546 B2 JPH0422546 B2 JP H0422546B2
- Authority
- JP
- Japan
- Prior art keywords
- kamaboko
- puffer fish
- surimi
- pollack
- present
- 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.)
- Expired - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 239000000872 buffer Substances 0.000 claims description 18
- 235000019465 surimi Nutrition 0.000 claims description 10
- 241001098054 Pollachius pollachius Species 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 241000785681 Sander vitreus Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 description 17
- 241001441724 Tetraodontidae Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 241000269821 Scombridae Species 0.000 description 6
- 235000020640 mackerel Nutrition 0.000 description 6
- 241001441723 Takifugu Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000276498 Pollachius virens Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001441722 Takifugu rubripes Species 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 238000007493 shaping process Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
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、風味が十分に発揮され
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、地下関では、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
メブームにのつ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) Currently, in underground blowfish production, not only blowfish itself, but also a wide variety of related processed products are being produced in line with the gourmet boom, but blowfish kamaboko (fugu kamaboko) is still the only one. Not commercialized.
（問題点を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、風味が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 the Problems) The present invention was completed as a result of intensive research in view of the above-mentioned problems, and its purpose is to fully exhibit the taste and flavor of blowfish, and to To provide a new blowfish kamaboko that can maintain 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、両者を擂潰、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 the boiled puffer fish meat is added to the surimi of walleye pollack, and both are ground, 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で、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、擂潰、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ができる。(Function) In the kamaboko of the present invention, the grated puffer fish is boiled in hot water in advance to remove moisture, so it is shredded with a meat grinder and then mixed with 8 to 15% of the minced pollack. By mashing, seasoning, shaping, and then heating this 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℃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, grated white mackerel puffer fish, is approx.
Boil it in boiling water for about 10 minutes at 100℃, then take it out and let it cool naturally for about 2 hours, then cut it into thin pieces using a meat grinder to make surimi.
次に、スケソウダラのすり身に、スケトウダラ
に対して約10％程度の前記白サバフグのすり身を
加え、擂潰機にて両者を混合しながら、肉組織を
破砕し、食塩を加えて魚肉タンパク質を溶出さ
せ、さらに、澱粉、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, the above-mentioned white mackerel puffer minced meat, which is about 10% of the Alaska pollack, is added to the pollack surimi, and while mixing both in a crusher, the meat tissue is crushed, and salt is added to elute the fish meat protein. Then, after mixing auxiliary raw materials such as starch, seasonings, elasticity enhancers, preservatives, and egg whites, the mixture is molded using 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つているの
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 if it is mixed with the ground pollack meat, there is no excessive moisture content and the mixture can be uniformly mixed.
以上、本発明の実施例を詳述してきたが、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が
あつても本発明に含まれる。 Although the embodiments of the present invention have been described in detail above, the specific configuration is not limited to these embodiments.
The present invention includes any modifications that do not depart from the gist of the present invention.
例えば、実施例では、フグのすり身として白サ
バフグのすり身を用いたが、これはサバフグが比
較的安価で水揚量も多いからであり、これには限
定されない。色が気にならなければ黒サバフグで
もよく、その他、トラフグ、カラスフグ等であつ
てもよい。 For example, in the examples, ground white mackerel puffer fish was used as the puffer fish paste, but this is because mackerel puffer fish is relatively cheap and has a large catch, but is not limited to this. If you don't care about the color, you may use black mackerel puffer fish, or other species such as tiger puffer fish or crow puffer fish.
又、実施例では、フグのすり身を加える量をス
ケソウダラのすり身に対して約10％としている
が、これはこの程度が味、風味、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、本発明者の実験
によると、フグのすり身が８％以下ではふぐの
味、風味等が劣り、又、15％以上であるとふぐの
味が強すぎ、又、フグの繊維質が出すぎて食感上
好ましくない。 In addition, in the examples, the amount of puffer fish paste added is about 10% of the pollack paste, because this amount is optimal for pufferfish kamaboko in terms of taste, flavor, color, etc. But 8
It is sufficient if it is in the range of ~15%. According to the inventor's experiments, if the amount of puffer fish paste is less than 8%, the taste and flavor of the puffer fish will be inferior, and if it is more than 15%, the taste of the puffer fish will be too strong, and the fibers of the puffer fish will be lost. It's too much and I don't like the texture.
（発明の効果）
以上説明してきたように、本発明のかまぼこで
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％加えている
ので、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ができ、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が
できる。又、日持ちも従来のかまぼことほぼ同じ
ものを得ることができる。(Effects of the Invention) As explained above, in the kamaboko of the present invention, 8 to 15% of the surimi formed by shredding boiled puffer fish meat is added to the pollock surimi, so the puffer fish surimi is It is possible to uniformly mix the minced pollock and pollack, and it is possible to obtain kamaboko that fully exhibits the fugu flavor, fugu flavor, color, etc. Moreover, the shelf life is almost the same as that of conventional kamaboko.
Claims (1)
を細断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 boiling water to surimi of walleye pollack, mixing them together, mashing, seasoning, and molding the two, and then heating and forming the surimi. 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 JPH02154669A (en) | 1990-06-14 |
| JPH0422546B2 true 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) |
Families Citing this family (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
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02154669A (en) | 1990-06-14 |
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