JPH066043B2 - Board-made kamaboko manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for manufacturing a plate-shaped kamaboko, and more particularly to an improvement in a molding method.

“Prior Art and Its Problems” Conventionally, kamaboko is manufactured by extruding ground fish meat from an extrusion nozzle, placing it on a flat plate, sitting for a predetermined time, and then heat-treating it to solidify it. in this case,
The discharge port 13 of the extrusion nozzle 12 for extruding the ground fish meat is the sixth
As shown in FIG. 7 and FIG. 7, the shape corresponding to the cross-sectional shape of the molded kamaboko, that is, the lower portion is a flat portion. When the fish meat paste 11 is pushed out from such a discharge port 13,
The bottom of the ground fish meat becomes a flat surface immediately after extrusion and is a flat plate.
It is placed on top of the flat plate 14, and the sides of the flat plate 14 are slightly protruded by someone. Then, sitting is performed in this state, and heating and solidification are performed.

However, in the above-mentioned conventional plate-made kamaboko manufacturing method,
Since the bottom of the fish meat paste 11 is extruded with the bottom part flat, when it is placed on the flat plate 14, the flat bottom part entraps air, and the bottom of the fish meat paste 11 and the top face of the flat plate 14 are caught. A large number of bubbles 15 are generated by, and they remain as they are even after being heated and solidified, and the fish meat paste 11 and the flat plate 14 are joined together. When the joint surface is separated from the flat plate 14, the plate-shaped kamaboko as such a molded product has a trace of bubbles 15 left on the bottom surface and has a worm-eating appearance, as shown in FIG. Then, the bottom part looked like a bite left behind, and the commercial value was significantly reduced.

"Object of the invention" The object of the present invention is a method for producing plate-attached kamaboko in which bubbles do not enter the joint surface of the kamaboko and the flat plate, and bubble traces do not remain on the bottom of the kamaboko even when the kamaboko is separated from the plate To provide.

[Summary of the Invention] The present invention is a method for producing plate-attached kamaboko that extrudes fish meat paste on a plate and heats and solidifies the fish meat paste, using an extrusion nozzle in which at least a lower portion of a discharge port is curved. It is characterized in that it is extruded, the fish meat paste is placed on a plate, and the bottom surface is flattened by sagging.

In this way, by using an extrusion nozzle in which at least the lower part of the discharge port has a curved surface, at least the bottom surface of the ground fish meat is extruded into a curved surface and placed on a plate, and the curved bottom surface is gradually flattened by the sagging of the ground fish meat. It will become, but at that time,
The air present between the ground meat and the plate surface is pushed outward as the sagging progresses and is eliminated, so that the ground meat and the plate surface come into close contact with each other without entrapping air bubbles. And
In this state, sit down for a predetermined time and heat treatment, so
No bubbles are generated at the joint between the bottom surface of the kamaboko and the plate surface. Therefore, when the kamaboko is separated from the board,
The bottom surface of the kamaboko is a flat surface with no air bubble marks and does not impair the commercial value.

The above kamaboko can be produced, for example, as follows. That is, raw fish such as Alaska pollack, croaker, shark, flounder, hockey, and squid, or frozen surimi produced from them, 2 to 4% of salt is added, and if necessary, starch, oil and fat, sodium glutamate, sugar, egg white , Auxiliary materials such as mirin and water are added and kneaded with a stirrer or the like to produce fish meat surimi. In addition, squid, octopus,
Small pieces such as shellfish, seaweed and shrimp may be mixed, or soybean protein and the like may be mixed.

This ground fish meat is extruded by an extrusion molding device or the like into a shape having a curved bottom surface, and this is placed on a plate. Therefore, the ejection port of the extrusion nozzle is selected such that the lower part has at least a curved shape, such as a circular shape or an elliptical shape. The bottom of the fish surimi extruded on the plate is gradually flattened by the sag. In this case, since the bottom surface has a curved surface, it is flattened by adhering to the plate while pushing air outward. Then, if necessary, they are allowed to sit for a predetermined period of time, heated and solidified by various methods such as steaming, dipping in hot water, microwave heating, gas heating, and kamaboko.

In a preferred embodiment of the present invention, the ground fish meat is extruded in a columnar shape using an extrusion nozzle having a circular or elliptical discharge port. By placing the fish meat paste extruded in this manner on a plate and letting it drip, it is possible to form a cross-section having a substantially semicircular shape similar to the conventional kamaboko.

"Examples of the Invention" Example 1. Alaska pollack unsalted surimi 1500g, salt 50g, sugar 50
g, sodium glutamate 10g, mirin 20g, potato starch 100g, a small amount of preservative, a small amount of crab flavor, water 2500m
Was added and mixed to prepare a fish surimi.

This ground fish meat is extruded into a shape having an elliptical cross section from a discharge port 13 of an extrusion molding nozzle 12 as shown in FIGS. 1 (a) and 1 (b), and a flat plate 14 as shown in FIG. Placed on top. As a result, the bottom of the ground fish meat 11 gradually comes into contact with the flat plate 14 due to the sagging, and is flattened. In this case, since the flat plate 14 gradually comes in contact with the flat plate 14 from the central portion of the bottom surface toward both sides, the air present between the two is extruded to the outside as shown by the arrow in the figure. In this way, the fish meat paste 11 adhered to the flat plate 14 was allowed to sit at 35 ° C for 2 hours and then at 85 ° C.
Steam-heated for 25 minutes to solidify to produce a plate-containing kamaboko.

The plate-shaped kamaboko was peeled off from the flat plate 14 and the bottom surface of the kamaboko was observed. As a result, it was found that there was no trace of bubbles on the bottom surface and the surface was a clean flat surface.

Example 2. A white fish meat paste 11a prepared in the same manner as in Example 1 and a red fish meat paste 11b prepared in the same manner as in Example 1 and containing a red colorant added were flat plates using the extrusion molding apparatus shown in FIG. Extruded onto 14.

In this device, a rotary cylinder 22 is attached to the tip of a cylindrical nozzle 20 via a bearing 21, and an outer periphery of an end portion of the rotary cylinder 22 has an annular shape communicating with an introduction hole 23 formed in a part of the rotary cylinder 22. A fixed cylinder 25 having an introduction space 24 is mounted via a bearing 26. Then, in a state in which the rotary cylinder 22 is rotated, the white fish meat paste 11a is introduced into the tubular nozzle 20, and the red fish meat paste 11b is introduced into the annular introduction space 24 of the fixed cylinder 25 from the tip of the rotary cylinder 22. Extrude. As a result, the red fish meat paste 11b is spirally wound around the outer periphery of the columnar white fish meat paste 11a and extruded into a substantially columnar shape. In this case, the spiral red fish surimi 11b is the white fish surimi 1
It will be slightly bulged from 1a.

When the ground fish meat thus extruded is placed on the flat plate 14, the bottom surface of the ground fish meat gradually comes into contact with the flat plate 14 from the center to be flattened by the sagging of the raw fish meat, as shown in FIG. In this case, the fish meat paste of the red meat 11b has a shape which is slightly bulged from the fish meat meat of the white meat 11a, but since it is extruded in a substantially columnar shape as a whole, the bottom surface is almost without entrapping air bubbles. It can be flattened. In this state,
Sit in the same manner as in Example 1 and heat and solidify to prepare a fish paste kamaboko with a spiral of fish meat paste 11a of white background and red fish meat paste 11b.

The obtained fish paste was separated from the flat plate 14, and the bottom was observed, and the bottom was flattened without any trace of bubbles,
Moreover, it had a novel appearance with a red spiral pattern formed on the bottom.

"Effects of the Invention" As described above, according to the present invention,
At least the lower part of the discharge port is extruded using a curved extrusion nozzle, and this fish meat paste is placed on a plate so that the bottom surface is flattened by sagging to form the bottom surface and plate surface of the formed fish meat paste. It is possible to manufacture a kamaboko which does not have air bubbles entrapped between and and has no trace of bubbles on the bottom surface.

BRIEF DESCRIPTION OF THE DRAWINGS FIGS. 1 (a) and 1 (b) show an example of an extrusion nozzle used in an embodiment of the method for producing plate-attached kamaboko of the present invention, where (a) is a perspective view and (b) is Front view, FIG. 2 is a front view showing the state of the fish meat paste immediately after being extruded onto a flat plate by the extrusion nozzle of FIG. 1, and FIG. 3 is a cross section of a state in which kamaboko as a molded product is in close contact with the flat plate. FIG. 4 is a sectional view of an extrusion molding apparatus applied to another embodiment of the present invention, and FIG.
FIG. 6 is a perspective view of a kamaboko molded by the apparatus shown in FIG. 6, FIG. 6 is a perspective view of an extrusion nozzle used in a conventional method for manufacturing plate-attached kamaboko, and FIG. 7 is a kamaboko flat plate produced by the extrusion nozzle of FIG. FIG. 8 is a perspective view showing a state in which the kamaboko of FIG. 7 is cut away and viewed from the bottom. In the figure, 11 is the ground fish meat, 12 is an extrusion nozzle, 13 is a discharge port, 14 is a flat plate, and 15 is a bubble.

Claims (2)

[Claims] 1. In a method for producing fish paste kamaboko, which comprises extruding fish meat paste on a plate and heating and solidifying the fish paste, the fish meat paste is extruded using an extrusion nozzle having at least a lower portion of a discharge port having a curved shape. A method for manufacturing kamaboko with plate, characterized in that the ground meat is placed on the plate and the bottom surface is flattened by sag. 2. The fish meat paste according to claim 1, which is extruded into a columnar shape by using an extrusion nozzle having a circular or elliptical discharge port, which is placed on a plate to flatten the bottom surface by sagging. A method for manufacturing Kamaboko with plate.