JPH077753Y2 - Cut product - Google Patents

Description

[Detailed Description of the Invention] [Industrial field of application] The present invention is a kneaded product mainly made of surimi of fish meat, etc. It relates to paste products.

[Conventional technology]

As the above-mentioned products, for example, those described in Japanese Utility Model Publication No. 62-16293 are known. It has kerfs 12 formed at predetermined intervals in each of the opposing wall portions A and B (FIG. 5).

[Problems to be solved by the device]

However, in the case of the above-mentioned conventional product, the kerf 12 has both wall portions A,
It can be inserted only from B to a depth of about one third of the width of the product, and an uncut portion C having a width of about one third of the width of the product is left in the central portion of the product. Therefore, not only is the taste ununiform because the penetration of the taste into the non-cut portions C is disturbed, but also the non-cut portions C
There was a problem that the texture was impaired due to the presence of syrup.

Therefore, the present invention substantially eliminates the non-cutting part in the above-mentioned conventional product, so that the taste penetrates well into the inside, and it easily breaks into pieces like crab foot meat and has a pleasant texture. The purpose is to provide a paste product.

[Means for Solving the Problems]

The present invention is made of surimi such as fish meat, and has a large number of cuts at equal intervals and facing each other, and the cut ends are interlaced in a non-contact state. The above problems were solved by using a kneaded product. In some cases, cuts orthogonal to those cuts may be further engraved, and in some cases, each cut may be inclined and engraved.

[Action]

The product has deep cuts, so when seasoned with seasoning liquid or soaked in seasoning liquid, the taste penetrates well and is easy to eat. In addition, in the case of this product, since it is connected only at the cut ends that intersect in a non-contact state, it is possible to separate that part by lightly chewing, and the texture is not impaired by the separation. .

〔Example〕

A preferred embodiment of the present invention will be described with reference to FIGS.

In the figure, reference numeral 1 is a paste product according to the present invention, and the main raw material is, for example, ground meat obtained by adding starch, salt, seasoning, egg white and the like to fish meat such as walleye pollack. To finish this into a crab flavor, scrap meat such as crab and the like is mixed into flakes in the form of flakes, or the crust is crushed into a paste and then 3
Approximately 5% can be mixed with the ground meat. Also,
Crab flavor and calcium may be added to the surimi. In practice, frozen ground meat is often put into a mashing machine, mashed with salt and cooked. This kneaded product is usually formed into an arbitrary shape prior to the scoring process described below. Reference numeral 2 is a cut cut at regular intervals (preferably every few millimeters) from one surface (upper surface) of the kneaded product 1, and reference numeral 2a is a cut cut in an orthogonal state to the cut 2, which is inserted as necessary. When the cut 2a is inserted, the kneaded product becomes a fibrous material (Fig. 1), and when it is not inserted, a thin plate-like material becomes continuous (see Fig. 2). Break 2, 2a
Is placed deeper than half the thickness of the paste 1 vertically, possibly close to the opposite side. 3 is a cut cut vertically from the opposite surface (lower surface) of the kneaded product 1 like the cut 2. The cut 3 is shifted so as not to come into contact with the cut 2, in other words, arranged so as to extend between the cuts 2 and 2, and is cut at the same intervals as the cut 2. The cut 3 is also deeply inserted like the cut 2. Therefore, break 2 and break 3
The inner ends of the two will intersect in a non-contact state. If cut 2 and cut 3 meet, there is a kneaded product 1 there.
Needless to say, will be separated. Although not shown, a cut perpendicular to the cut 3 is also made if necessary. This cut is also made not to come into contact with the cut 2a, and the cut ends are made to intersect with each other in a non-contact state. Thus, the kneaded product 1 is barely connected to each other at the non-contact intersecting portions of the cuts, and can be easily separated by light biting.

The cuts 4 and 5 from the vertical direction shown in FIG. 2 are inclined in opposite directions. Also in this case, similarly to the above, each of the cuts 4 and 5 is engraved slightly deeper than half of the thickness of the kneaded product 1, and the cut ends are shifted and carved so that they do not come out. Although not shown in FIG. 2, cuts orthogonal to the cuts 4 and 5 may be formed as in the above embodiment.

The embodiment shown in FIG. 3 and FIG. 4 is a product in which this product is finished in the shape of a crab foot, and the whole is in the shape of a round bar, and the cuts 6 and 7 having a gentle slope from the upper and lower sides are dense, and slightly from the center. Can be inserted deeply. The inclination angle is not particularly limited, but 10 to 15 degrees from the horizontal direction is suitable. The breaks 6 and 7 may not be inclined. Also, in the length direction of the product, cuts 8 and 9 that are substantially the same as the cuts 6 and 7 and are orthogonal to the cuts 6 and 7.
May be included. In that case, an infinite number of fine fibrous substances 10 are formed (FIG. 4). Each break 6 ~
9 is slightly deeper than the center, and the cut ends of the cut 6 and the cut 7, and the cut 8 and the cut 9 are crossed in a non-contact state as in the above-described embodiment. This product may be colored in red or the like, if necessary, and may be covered with a binder made of surimi, wheat gluten, or the like.

[Effect of device]

The present invention is as described above, and since a number of cuts that reach the deep portion are formed, the seasoning liquid and the like can be well soaked in,
It is effective in obtaining a kneaded product that is easy to eat and has a good texture.

[Brief description of drawings]

1 to 3 are views showing different embodiments of the present invention, FIG. 4 is a longitudinal sectional view of the embodiment shown in FIG. 3, and FIGS. 5 and 6 are views showing conventional products. is there. Explanation of symbols 1 ... Kneaded product, 2, 2a, 3-9 ... Breaks 10 ... Fibrous material, 11 ... Coating

Claims (3)

[Scope of utility model registration request] 1. A cut made of surimi such as fish meat, characterized in that a large number of cuts are formed at equal intervals from opposite side surfaces toward the inside and the cut ends intersect in a non-contact state. Packed product. 2. A surimi of fish meat or the like, which is inscribed at equal intervals from opposite side surfaces and is equally spaced, and has a plurality of cuts intersecting with each other in a non-contact state, and is further orthogonal to them. , A cut product having cuts, characterized in that cuts are formed such that the cut ends intersect with each other in a non-contact state. 3. The cut paste product according to claim 1, wherein the cuts are inclined and engraved.