JPS5951760A - Preparation of gyoza (fried dumpling stuffed with minced pork) with pastry of thin kamaboko (boiled fish paste) - Google Patents

Abstract

PURPOSE:To prepare Gyoza (fried dumpling stuffed with minced pork) with a pastry of thin Kamaboko (boiled fish paste) having mild taste and feeling of transparency without damaging taste and flavor of Gyoza, using a thin piece of Kamaboko as the pastry of Gyoza. CONSTITUTION:A thin piece of Kamaboko having 0.3-3mm. thickness prepared by a conventional procedure is used a pastry of Gyoza, common ingredients of Gyoza are sandwiched by the pastry at the center, the pastry is folded in two, and, if necessary, superimposed edges are pasted with an adhesive material such as ground fish, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a caries-like food using kamaboko as a cariogenic material.

The coating (skin) for noodle is made by kneading wheat flour with salt water and cancer water, rolling it into noodle strips, and cutting the dough into circular shapes. This is folded in half and stuffed with ground meat, vegetables, etc. and is eaten by heating. In this case, it is desirable that the texture is smooth and the ingredients are transparent so that the ingredients can be seen through the batter, giving a sense of luxury.

However, noodle sheets made from wheat flour remain opaque even when heated, and are not smooth.

Therefore, transparent starch, such as corn starch or potato starch, is mixed with wheat flour and heated to +1
74 is used to impart smoothness and transparency, but as the amount of starch increases, wheat gluten decreases and the cohesiveness of the noodle strips is lost. could not be added, and therefore the effect was insignificant.

As a result of various tests, Fuda Kaiki et al. discovered that by using 11jhoko in the coating of the yukko, it imparted a smooth texture and transparency without impairing the taste and flavor of the porridge, and published the book. The invention was completed.

The kamaboko used in the present invention can be produced in the same way as normal kamaboko, which consists of frozen surimi, salt, umami seasonings (Ajinomoto Plus, Neri, etc.), sweeteners (sugar, etc.), flavoring (mirin, etc.) ), reinforcing materials (starch, vegetable protein, etc.), etc., but it is even better if balk extract, sesame oil, grated garlic, ginger, onion, and curry powder as spices are added as appropriate. .

Also, adding chopped chives will improve both flavor and color. In some cases, a small amount of turmeric may be added to give the product a bright yellow color.

The transparency of the product can be improved by using transparent starch, such as potato starch, tapioca starch, waxy corn starch, etc.

In addition, since it is important not to generate air bubbles in the product, better results can be obtained by grinding the product while degassing it using a vacuum grinder, for example.

The size of the molding does not matter as long as it is large enough to be cut out of the enamel's clothing, but if it is molded into a cylindrical shape with one section diameter exactly equal to the diameter of the enamel, the process will be completed 11.

Whether or not to make the patient sit can be selected as appropriate depending on the purpose. If you don't let it sit, the texture of the product will be soft,
Sitting will strengthen the tissue, allowing you to slice it thinner and emphasize its transparency. Any method may be selected as appropriate depending on the purpose.

All you have to do is choose the appropriate method for heating the hoko.

After heating and cooling, it may be cut into the desired thickness and shape, and a suitable thickness is 0.3 to 3 m. The shape is usually circular with a diameter of IO±5 On, but it is not limited to this, and you can choose any shape such as an ellipse or a long sword shape depending on the purpose.

An advantageous working method is to fill a casing with the required diameter (for example, 10 cm) with the ground meat,
The mixture is heated in a water bath to thermally solidify it, and after cooling, it is cut into pieces of required thickness (for example, 1 piece) using a slicer.

(2) An advantageous method is to extrude the material into a strip through a nozzle having a desired thickness (for example, 1 mn+), heat it in a steam bath, and then punch it into the desired shape.

For the porridge, a regular porcelain filling is used, but crepe fillings can also be used as an applied example.

Ingredients for kaji include ground meat (mainly minced meat, chopped vegetables such as cucumber, cabbage, Chinese cabbage, etc.), spices (ginger ginger, grated garlic, pre-rut, curry powder, etc.), and seasonings ( salt, umami seasonings, soy sauce, sugar, etc.), sesame oil,
It is made by kneading pig intestines, starches, etc. with water. The crepe filling may be anything that is eaten with bread, such as sausage, hamburger steak, ham, boiled egg, salad, or jam, and can be selected as appropriate.

The above-mentioned ingredients are placed in the center of the batter made from kamaboko and folded in half to complete the product. At this time, if necessary, the overlapping edges of the batter may be glued together.

The adhesive may be any food product that has adhesive strength, but surimi is preferred. Apply the surimi evenly around the periphery of the batter and fold it in half to ensure good adhesion.

To heat the ice crystals, any method such as steam heating, iron plate heating, oil bath heating, etc., or a combination of these methods may be used, similar to the method of heating the caries. (In the case of crepes, you can heat the batter in advance and then wrap the ingredients in it.) When you eat ice crystals, you can taste the taste, flavor, and texture of cavities as well as the taste of kamaboko. In addition, when the thickness of the coating is made thinner, the coating is highly transparent, allowing the ingredients to be seen through, which, combined with the luster, gives it a beautiful appearance, a feature that cannot be obtained with edibles made from wheat flour.

Next, the present invention will be further explained with reference to Examples.

Example 1 Diameter l Q of mixed surimi mixed with the mixture shown in Table 1
The mixture was filled into a Cm casing and heated in a water bath at 85° C. for 90 minutes to obtain 8, B, and C. On the other hand, after filling, the samples were allowed to sit at 20°C for 16 hours and then heated at 85°C for 90 minutes, which were designated as D, E, and F, respectively. After cooling, slice it with a slicer as shown in Table 3, fill it with about 157 ingredients prepared according to the composition in Table 2, apply the surimi of B on the outer edge of the batter, fold it in half and glue the outer periphery, The mixture was heated in a steam bath for 5 minutes and then heated on an iron plate for 2 minutes.

The evaluation results for each product are shown in Table 3, and the products of the present invention have a highly transparent batter and are of satisfactory quality.

Table 1 * Ajinomoto ■ Seasonings Table 2 Trout flavor = 1. Table 3 Example 2 The squid prepared in Table 4 was molded into a 12 x 35 x 45 mold, part of it was heated with steam for 40 minutes and left to cool, and part of it was heated to 30°C. After sitting for 3 hours, it was heated and cooled in the same manner.

Table 4 * Ajinomoto (seasoning made) and then cut into 0.5 mm !I mm using a Takamatsu cutting machine
The thin pieces were then ladleped into a circular shape with a diameter of 8 cm. Approximately 157 pieces of the same ingredients as shown in Table 2 were filled and molded in the same manner as in Example 1.

Each was then heated in a steam bath and an oil bath.

Table 5 shows the results.

Table 5

Claims (1)

[Claims] A method for producing Nukuko A1j-boko, which is characterized in that a thin piece of kamaboko on the side of 0.3+n+n-3 in thickness is used as a robe for Nukuko.