JPH066039B2 - Crab force leg fish paste product - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention has the same taste and morphology as the muscles of the finger and palmar knuckles of a real crab force leg, which is the main raw material of fish meat paste products such as thin rice cakes. And an all-edible crab-force leg-like fish paste product.

[Conventional technology]

Crab meat, and in particular crab leg meat, is very delicious but expensive, so it is traditionally used as a mimicking food of crab leg meat, which is made by cutting fish paste products into fibrous form, and in the case of No. 59-38787. As described in the publication, various foods imitating crab legs including crab leg shells as well as crab meat legs have been proposed.

[Problems to be solved by the invention]

However, first, in a mimetic food of crab leg meat consisting of fibrous shredded products of fish meat paste as described above, the texture is tasted,
It is not taken into consideration that it has a great influence on the sense of sight in addition to the sense of smell and the sense of touch.

Further, the foodstuff imitating crab legs described in Japanese Utility Model Publication No. 59-38787 has the form of phalanx and palmar segment of a crab force leg, but has an edible portion formed in a part thereof. Moreover, since the edible portion is constituted by mixing the fibrous shredded product of the fish meat paste with the paste-like fish meat surimi, there is no directionality of the fibrous shredded product, and the texture and tactile sense Also, the visual perception of the mouth when eaten is quite different from the phalanx of the real crab forceps.

Therefore, it is an object of the present invention to provide a novel edible food product mimicking all crab force legs, which has a texture closer to that of the muscles of the phalanx and palm node of a real crab force leg. .

[Means for solving problems]

The present invention has the above-mentioned object, comprising a knuckle mimicking portion and a palm knuckle mimicking portion formed in the form of knuckles and palmar knuckles of a crab force leg using a fish meat paste product to which a crab meat flavor is added, and Inside the phalangeal mimicking part and the palm phalangeal mimicking part, a muscle-mimicking part is formed by forming grid-like cuts at right angles to the extension direction of the phalangeal mimicking part. The palm-section mimicking portion is a crab forceps-like fish meat paste product characterized by being constituted by heating and integrating a paste-like fish meat paste or a mixture thereof with a fibrous shredded product of a fish meat paste product. It is achieved by providing.

〔Example〕

Hereinafter, the crab forceps-like fish meat paste product of the present invention will be described based on examples shown in the drawings.

FIG. 1 is a perspective view of an embodiment of a crab force leg-like fish meat paste product of the present invention in which all are edible, FIG. 2 is a plan perspective view thereof, and FIG. 3 is a front perspective view thereof. As shown in these drawings, the crab force leg-like fish meat paste product 1 of the present invention includes a phalangeal leg mimicking portion 2
The palm section imitating section 3 is integrally connected to form a knuckle and palm section of a real crab force leg.

The phalangeal section mimicking section 2 and the palm section mimicking section 3 are a fibrous shredded product of a fish meat paste product imparted with a crab meat flavor similar to a paste-like fish meat surimi with a crab meat flavor imparted by a crab extract or the like. The mixture is prepared by heating a fish meat paste product heated according to a conventional kamaboko production method. As the paste-like fish meat paste, those used in the production of fish paste products such as kamaboko can be used, and as the fibrous cut product, the paste-like fish meat paste is molded and steamed according to the usual kamaboko production method. After that, diameter 0.5-5.0mm, length 5.0-20.0mm
It is possible to use one that is shredded to some extent. Further, a particularly preferable amount of the fibrous cut product mixed with 100 parts by weight of the paste-like fish meat paste is 40 to 80 parts by weight. In addition, the phalanx mimicking section 2 and the palm phalangeal mimicking section 3 are colored in the same manner as the phalanx and palmar phalanx of a real crab force leg.

Further, inside the phalangeal section mimicking section 2 and the palm section mimicking section 3, a muscle mimicking section 4 is formed by making lattice-shaped cuts. The shape and arrangement of the notch in the embodiment will be described in detail. The notch is perpendicular to the extension direction of the phalanx mimicking portion 2 so as to form a cross in a plane parallel to the extension direction of the phalanx mimicking portion 2. It is put in the right direction. The incision is not exposed on the surface of the crab forceps-like fish meat paste product 1 so that the crab forceps-like fish meat paste product 1 is not cut off.
It is provided only inside.

Thus, the production of the crab forceps-like fish meat paste product 1 shown in FIGS. 1, 2, and 3 is carried out, for example, by the external appearance of the knuckles and palms of the real crab forceps as shown in FIG. This can be performed by using a mold 6 having a pair of recessed portions 5 and 5'which are engraved with the shape. That is, first, a predetermined amount of a mixture of fibrous shredded paste-like fish paste and fish paste product is filled in both recesses 5 and 5 ′ of the mold 6, and heating is performed by appropriate steaming or the like to bind the mixture. After that, a sharp knife was used to make grid-like cuts in the heated surimi in both recesses 5 and 5 ', and then paste-like fish meat surimi was placed as a binding meat on the mating surface of the heated surimi, if necessary. In addition, it can be carried out by mold clamping and molding, and heating and integration by a conventional kamaboko manufacturing method.

In addition, the crab forceps-like fish paste product of the present invention shown in FIGS. 1, 2, and 3 configured as described above has the phalangeal mimicking portion 2 and the palm phalangeal mimicking portion 3 inside. Since the muscle-mimicking portion 4 is formed by making a lattice-like cut at a right angle to the extension direction of 2, the muscle fibers are squeezed when eating, like the muscles of the real finger and palmar knuckles. It has a tactile sensation and the appearance of a mouth, although it is in the direction of extension of the node. Therefore, the crab force leg-like fish meat paste product 1 of the present invention imparts a crab meat flavor to the phalangeal section mimicking portion 2 and the palm section mimicking portion 3, and is mixed with the fibrous shredded product of the fish meat paste product. Combined with the appearance of the phalanx of the crab forceps, it has a texture remarkably similar to the muscles of the phalange and palmar phalanx of the real crab force limb compared to the conventional product.

FIGS. 5 and 6 are front perspective views of other embodiments of the present invention. The crab-force leg-like fish meat products 1 of these embodiments have a lattice-like structure that constitutes the muscle mimicking portion 4. The structure is similar to that of the previous embodiment except that the lattice pattern of the cuts is different. That is, the notch of the embodiment of FIG. 5 is provided on the crosspiece of the grid of the grid so that the central portion thereof is discontinuous, and the notch of the embodiment of FIG. The cross-sections of the cross-sections of the squares and the diagonal lines of the cross-sections are discontinuous. However, in the crab forceps-like fish paste product 1 of any of the embodiments shown in FIGS. 5 and 6, a large number of cuts are provided in parallel in the direction perpendicular to the extension direction of the phalangeal section mimicking section 2, and the muscle mimicking section 4 is formed. Therefore, as in the case of the previous embodiment,
It has a texture remarkably similar to that of the muscles of the phalanx and palmar muscles of a real crab forceps.

The muscle mimicking portion 4 in the crab force leg-like fish meat product 1 of the present invention may be formed by arranging a large number of cuts in a grid pattern as described above. The number, direction, and length of the cuts The size, shape, arrangement, and the like of the eyes are not limited to the examples, but in order to obtain the desired texture, the thickness of each grid that is substantially formed by the grid-like cuts is set. 1.0 ~
5.0 mm, and its cross-sectional area 1.0-25.0 mm ²
Is preferred. Further, it is preferable that the muscle mimicking portion 4 is formed so large that the crab forceps-like fish meat paste product 1 is not separated. Further, the incision forming the muscle mimicking portion 4 may be partially exposed on the surface of the crab forceps-like fish meat paste product 1 as long as the crab forceps-like fish meat paste product 1 is not separated.

Further, although the phalangeal section mimicking section 2 and the palm section mimicking section 3 may be formed only by the paste-like fish meat surimi, as in the embodiment, the crab meat flavor is imparted and the fibrous fineness of the pasty fish meat and the fish meat paste product is provided. It is preferably formed in a mixture with a scrap. In addition, real crab meat can be mixed into the phalangeal section mimicking section 2 and the palm section mimicking section 3 to impart a crab meat flavor and a texture of crab meat.

〔The invention's effect〕

The crab force leg-like fish meat paste product of the present invention is one in which a muscle-mimicking portion is formed by making a specific lattice-like cut inside thereof, so that the texture, the sense of touch and the visual perception of the mouth when eating,
A texture similar to the knuckles and palms of a real crab force limb, and closer to the texture of the muscles of the knuckles and palms of a real crab force limb compared to conventional crab force limbs-like fish paste products. In addition, the number of incisions forming the muscular imitation, the direction, the size of the grid,
By freely combining the shapes and arrangements, the texture can be made as close as possible to the texture of the muscles of the knuckles and palms of the real crab-force leg, and the appearance shape is real knuckles and palms. Similar to the above, all have effects such as being edible, and are highly valued as imitation foods.

[Brief description of drawings]

FIG. 1 is a perspective view of an embodiment of the present invention, FIG. 2 is a plan perspective view thereof, FIG. 3 is a front perspective view thereof, and FIG. 4 is a perspective view of a mold used for manufacturing one embodiment of the present invention. 5 is a front perspective view of another embodiment of the present invention, and FIG. 6 is a front perspective view of yet another embodiment of the present invention. 1 ... Crab force leg-like fish meat product 2 ... Finger joint imitation part 3 ... Palm joint imitation part 4 ... Muscle imitation part

Claims (2)

[Claims] 1. A phalange mimicking part and a palm phalange mimicking part formed by using a fish meat paste product to which a crab meat flavor is imparted and formed in the form of a phalanx and a palmar phalanx of a crab force leg, and the phalangeal mimicking part. And a muscle-mimicking portion is formed inside each of the above-mentioned palm-joint mimicking portions at right angles to the extension direction of the above-mentioned phalangeal mimicking portion to form a muscle mimicking portion. Each part is constituted by heating and integrating paste-like ground fish meat or a mixture of this and a fibrous shredded product of a fish meat paste, such as a crab forceps-like fish meat paste product. 2. A crab forceps-like fish meat paste product according to claim 1, wherein the real crab meat is mixed in the phalangeal section mimicking section and the palm section mimicking section.