JPS64794Y2 - - Google Patents

Description

[Detailed description of the invention] "Industrial Application Field" The present invention relates to tsukudani in which kamaboko is seasoned with a seasoning such as soy sauce.

``Conventional technology'' Traditionally, the purpose of using foods such as kelp and small fish is to prevent deterioration in quality and extend the shelf life of foods such as kelp and small fish.
It is widely practiced to boil it down with seasonings such as soy sauce to make tsukudani.

The ingredients for this Tsukudani were limited to the above-mentioned foods in accordance with traditional customs, and processed foods such as kamaboko were not used as ingredients.

As is well known, kamaboko is a commercially available product made by grinding fish meat, subjecting it to specified processing, pasting it on a board in a shape known as kamaboko, and preserving it. As such, it was not something that attracted attention in the first place.

The reason for this is presumed to be that the above-mentioned shape does not fit well with Tsukudani.

However, for example, as in JP-A-50-132151,
It is common to see kamaboko seasoned with soy sauce and mash, for example.

``Problem that the invention aims to solve'' However, since the above-mentioned products are simply seasoned with soy sauce mash, there are doubts about maintaining quality, and it is almost the same as adding soy sauce when eating kamaboko, for example. It is something.

Considering the delicious taste and nutritional value of kamaboko itself, it is widely desired to be able to enjoy it all the time without worrying about quality deterioration.

The purpose of the present invention is to solve the above-mentioned conventional drawbacks, inconveniences, and dissatisfied points, and to make Tsukudani that is easy to eat, has a long shelf life, and has excellent nutritional value.

"Means and Actions for Solving the Problems" Hereinafter, the configuration of the present invention will be described based on drawings showing embodiments of the present invention.

The tsukudani of this invention is made with crushed hijiki, hijiki,
Fish meat mixed with fibrous secondary products 3 such as wakame and sakura shrimp is steamed and further dried to form a lump-like primary product 4, and this lump-like primary product 4 is cut into thin thin plates. The kamaboko 1 is prepared by seasoning the kamaboko 1 with a seasoning such as soy sauce.

Since the sub-product 3 such as hijiki seaweed contains a lot of moisture, it is possible to retain a certain amount of moisture even if the primary product 4 is cut into thin strips. Therefore, since internal drying can be suppressed as much as possible, quality can be maintained.

Moreover, since the secondary products 3 are mixed randomly and in the form of fibers, the secondary products 3 function as mechanical reinforcement, and therefore deformation can be suppressed.

Furthermore, since the kamaboko 1 has a thin plate shape, when seasoning with soy sauce or the like is added, the seasoning can be reliably penetrated into the inside.

"Example" In the illustrated example, the kamaboko 1 of the present invention is
It has a structure in which sub-products 3 such as hijiki, wakame, and sakura shrimp are mixed in the form of fibers in a thin, thin plate-shaped kamaboko main body 2, and its specific size is, for example, 5 in length.
It is extremely thin with a width of 1 cm and a wall thickness of 0.5 mm.

Then, a seasoning liquid prepared by mixing soy sauce, candy, sake, sugar, etc. is boiled for about 10 minutes, and the kamaboko 1 is put into this seasoning liquid to make tsukuda-ni.

In addition, as a means for manufacturing the above-mentioned kamaboko 1, the following can be considered.

That is, in the same way as in the conventional production of kamaboko, the specified fish meat is ground with a grinder and thoroughly stirred, and by-products 3 such as hijiki, wakame, and sakura shrimp are mixed in while keeping the original shape as much as possible. This fish paste is formed into a rectangular shape using a kamaboko molding machine. Sub-item 3 may include a single item such as hijiki, depending on your preference, but from the point of view of avoiding offsets in taste, it is better to use a single item.

Then, the fish meat surimi formed into the rectangular shape described above is steamed at a temperature of about 80 degrees for about 10 minutes, and then dried in a dryer or under the sun until the moisture content is about 20%, resulting in a lumpy primary product. The kamaboko 1 of the present invention is formed by cutting the lump-like primary product 4 into the thin plate shape described above.

"Effect of the invention" The present invention has the structure and functions as explained above.

Therefore, first of all, it is thin and plate-like and contains a lot of water, so it is soft and extremely easy to eat, and everyone from infants to the elderly can enjoy it, and it does not require much effort to cook.

In addition, because it is thin, seasonings such as soy sauce can be uniformized and reliably penetrated into the interior in a short time, so the yield during manufacturing is low, and therefore manufacturing costs can be kept low. can.

Furthermore, since the seasoning can be homogenized and permeated into the interior, there is no unevenness in taste and the taste is uniform.Since the interior can be reliably heated, the quality is also constant, and it has excellent corrosion resistance. becomes.

In addition, due to the by-products and seasonings inside, it is possible to retain moisture despite the thin plate shape, minimizing drying of the interior, preventing discoloration and deterioration of quality. It has a long shelf life and maintains its product value.

Furthermore, the secondary products function as mechanical reinforcement and can therefore prevent deformation, such as when stored in a vacuum package, etc.
It does not curl, and because of the inclusion of by-products, it has a flavor that is better than simply seasoning with kamaboko seasoning, and naturally has a high nutritional value.

In this way, by making tsukuda boiled kamaboko, it has special uses compared to conventional kamaboko, so kamaboko products become more popular, demand increases, molding costs can be kept low, and mass production is possible. It has many excellent effects, such as promising effects.

[Brief explanation of the drawing]

The first side is a partially enlarged cross-sectional perspective view of the Tsukudani of the present invention. The second side is a perspective view showing the primary product. Explanation of symbols: 1; Kamaboko; 2; Main body; 3; Sub-product; 4; Primary product.

Claims (1)

[Scope of utility model registration request] Fish meat that has been ground and mixed with sub-products such as hijiki, wakame, and sakura shrimp in the form of fibers is steamed and further dried to form a lump-like primary product, and the primary product is shaved into thin strips. Tsukudani is made by seasoning cut kamaboko with soy sauce and other seasonings.