JPS59196076A - Preparation of sasakamaboko (boiled fish paste made in form of leaf of bamboo grass) - Google Patents

Abstract

PURPOSE:To obtain efficiently and continuously a food-containing Kamaboko having no voids in the interior, not damaging taste, by drawing skewers from Sasakamaboko (boiled fish paste made in the form of leaf of bamboo grass) baked under heating, inserting a soft food which will not flow out even by heat treatment into the holes from which the skewers are drawn out through a nozzle. CONSTITUTION:Skewers are drawn out from baked Sasakamaboko, preferably 10-30pts.wt. soft food which will not flow out even under heating based on 100pts.wt. Sasakamaboko is inserted into holes from which the skewers are drawn out through a nozzle, to give the desired Sasakamaboko. Heat-resistant highly fatty soft cheese obtained by adding gum, lecithin, or albumin to highly fatty natural cheese is preferable as the soft food.

Description

[Detailed description of the invention] It's about how to do it.

Sajukukajiboko is a leaf-shaped orchard that is usually used to harvest white fish, soak it in water, and mince it, but it also uses minced frozen surimi. ．． one,
At Shoshoku Kanotar Temple, the whole body was crushed into 6 pieces, carefully crushed with auxiliary ingredients such as seasonings, stirred, and eaten whole.

This is fed into a molding machine and molded into the shape and width of a grilled skewer.
Heat using the roasting method. After baking, the grilled skewers are handled, packaged, and made into products.Generally, the grilled skewers are removed for 1 to 2 tons, or some other cheese is placed in the holes of the skewers to add flavor. Zasaka Kakeboko, which has a rich flavor, is also known.

Traditionally, the material used for filling Sasakamahoko is a solid substance such as processed cheese, and when filling, the whole cheese is cut into the desired size and shape according to the skewer hole, and then the skewer is punched out manually. 8% of the total. However, this work is labor-intensive, miserable, inefficient, and labor-intensive.
Due to the insertion of solid matter, the interior of the upside-down mahoko is not stuffed, so research has been carried out to create a stuffed kamaboko that does not impair the texture. Note that it is possible to surround the cheese that does not flow out from the insertion hole even if it is inserted into the hole and heat treated, and then press the cheese into the skewer hole. The solution was to inject soft foods through a nozzle that would not flow out even when heated.

The manufacturing method of the present invention's Sasaka Saiboko is based on the conventional method, for example, it can be manufactured using flounder as the main raw material, and by crushing, molding, and roasting without adding any ingredients such as powder. Then, using frozen walleye pollock meat as raw material, put it into a silent cutter, a Naomai Mari cutter rC, add salt,
While mashing, add 5 to 30% of glutinous a, chemical seasonings, mirin, etc. and mix it, and put it in the hopper of the automatic molding machine with the needle skewer fully inserted. During this time, the ground paste will gel and swell, so put a skewer in it and heat it generously.
ζHeating furnace VC1mVc 25 to 30 tubes were inserted into the holder and heated at 120°C-300 for 11 hL.
It is heated in one or multiple stages at °C.

Above all! Knead the rice cake with a skewer (knead it with a shackle and cool it quickly to avoid the need for a skewer) to form the main body of the rice cake.

”2: Shrimp as a filling to fill the small hole of the upside-down kamaboko.
It is good if it is soft and does not flow out or change in taste when poured through a nozzle or heated, preferably with the above-mentioned heat resistant high J] shaved soft cheese. This cheese was carefully developed by Komeiichi Moto and others, and it does not have the natural flavor of Koyaguchi's cheddar cheese or Gouda cheese, but has the flavor of natural cheese.

To make hot Tang fat cheese, add cream to milk and homogenize it to 2 milk p8. Fermented in the garden, for example, water 55 cm, J
All natural cheese with a fat content of 33 grams (fat percentage on dry matter of 71%), its 100 μg, locust bean gum, gum arabic, guar gum, xanthan gum and methylcellulose-like gum roasted and similar products. , lecithin such as soybean lecithin and egg 7thin, albumin such as albumin and υIJ albumin, seasonings and whey protein, etc. are added as necessary, and the product is produced by uniformly mixing VCm, which is currently preferred. The blended seri is as shown in the first batter.

Table 1 High-strength fat natural cheese 100 units μka
Mu sentence @, o, t~05 neck μshi shi chin 005~0
3s Whey-Protein 1-10
Miyako Alpmin 1-5
Partial salt 111-1 old days 1
5 The above formulations may be mixed together, but preferably
rl, heat to 4o~68°C 7, and mix with a mixer such as a cake mixer or dough mixer. After mixing, the entire material becomes soft and can be extruded from the nozzle due to the filling image, and a thinner material can be produced.

The above-mentioned heat treatment requires the addition of gum, lecithin, and albumin, which are then press-fitted into the hanging hole of Mahoko and heated at 180℃ for 20 minutes in the field. Ta: Explain about +.

Table 2 Ellch 1 Only when the three components of locust bean gum, lecithin, and albumin are contained, the cheese does not undergo separation due to the addition (softening θ1 does not come out from the small pores and syneresis occurs). becomes.

In place of heat-resistant high-fat modified cheese, cream cheese, cheese spread, cheese food (or other pasty foods, 9r) such as seaweed, yam, liver paste, noodles, marmalade -1- ``It is okay to use tl.

Sasakamahokoni Tsume vI7z: After thoroughly sieving, it is injected into a single hole in the heated and drawn porridge through the nozzle of the original machine. It is preferable to use a cheese filling machine or a filling machine for filling cheese, and preferably one which is prepared by using a light filling machine.

Filling machine discharge '1ifl V? X-fitting nostle +-1:
It is made of metal or resin and has a small hole. - For example:)~25u+ length and the thickness of expanding the small hole and feeding the chicken into the small hole.For example, the outer diameter is 5 to 20 mm.3.
・For I, the tip 'f +1, Ij:<L/ζ is used.

For filling, the filling machine was previously installed so that the nozzle 1 could be placed under the nozzle 2 or on the right side of the nozzle.
Hold the H translation, insert it into the small hole, and then fill it with one head.''
: While press-fitting the filler, press-fit it into the ffi];
1. The container may be lowered depending on the filling container. When you do this, the visual appearance of the small hole is amazing!
7. Ishi, there will be 71 people in it, and they will be in close contact with one side of Mahoko. Full → 4
', W-II 60, 'Proboscis 71 P pigeon, quality 176
For example, in the case of AiJki 1ijJ Feverish Ichi Fat Souga Foods, Sakika 1 Boko 100 Uridobu Nizu'shi, Gonetsu Shisho Menfat Rubet Cheese. 10-30
! ! 1. It's best to try to do it in a similar way.

Vacuum packaging after filling! Either the product is packaged in a tube, or it is placed in a smoke room and smoked for 40 to 120 minutes at a temperature of 30 to 40°C to wrap the temporary product.

After packaging, it is heated to prevent damage, but 7
Preferably, the J13 container is made by using a two-way conveyor, and heated to 70'C to 90°C and placed in the middle of the conveyor. The whole sweet potato is heated for 10 to 30 minutes, and the heated rice is continuously transferred to a conveyor running in cold water, and the sweet potato is quickly discarded and used as a product.

The present invention is made as described above; 1 contains 9 pieces of folded goods; The work is done in a four-step manner, and the small hole is filled with filling, so there is a dense layer of filling and a-i? ,
Unlike conventional products, there is a cavity, which causes an unusual A4J feeling 7
・There is no measurement, and due to the densely layered young wood, each note of the product soaks into the hollow part of the product, giving it a rich taste. In addition, due to the soft stuffing of young rice, even if heated during packaging, the contents may be exposed to the small holes.
There is no fear of τjμ. In addition, since the work can be carried out while on board, there is an advantage of efficiency.

This will be explained below using examples.

Example Sakikajiba is 100% walleye pollack surimi.

Food J7Wt 2.5 K9 All Xylent Kanota - put in, salt 3 power / collection, potato y, 533 + (kai chemical seasoning 1ky, min9 11~9, ice 2 (ii (! / 紮〃[1
Mix for another 30 minutes, then pour the mixture into an automatic hopper (1 ml! 1 ml! υ) to form and skewer. Next, insert the infrared rays into the holder at intervals of 3.5 ci into a heating furnace using a urine gas burner as the heat source, and apply heat continuously at 120 to 300 degrees Celsius. Heat it up with a force of 1'', then remove the skewer with cold air and reduce the speed of the automatic skewer. It was.

-For the filling, milk Look>7 and cream 11.51<
Added fermentation, fermented with Lactobacillus, separated the resulting curd, and added natural cheese 241\'i, k 倚, and locust hean gum 0.072 to 9, lecithin 0,04 + 3 kg, Whey protein 0481, diaphragm albumin 061, J1 salt 0.16 K17 were added, and mixed in a mixer at 55°C for 7 minutes to prepare. '■; J marked θ To inject the stuffing into the kamahoko, use a cheese filling and a cylindrical tool, and at the exit, the outer diameter is 10 r = m and the tip diameter is 8 Wi
+I+, install a nozzle with a length of 15 so that it can move up and down, insert 71 and 8 CJLL into the nozzle hole (1), and charge J
The cheese was pulled out with a weight of about 100 ml, and the entire amount of cheese, about 102 g, was injected 11 times.

Wrapping and packaging with press-fitted vinyl membrane, tξ8
One sheet was placed on an Annaka conveyor at 0'C and heated at 20/rJ, and then cooled with cold water to produce Akira Honji's cheese risasakamahoko. This is so small
(Even though it was 7\, nothing leaked out from the small hole, and the cheese tasted like a dense layer of upside-down mahoko), and it became a delicious upside-down hole that tasted like a cold cheese.

” 9 Sasaka Mahoko with 2 parts cheese is 4 Ll l at Muroisego
When tested, there was no syneresis or separation of the ribs from the cheese.

Claims (1)

[Claims] ke) Skewer out the Sasakamahoko that has been heated and baked using the usual method.
A method for producing Kotoyoshi q Naoir 9 Sasaka Mahoko, which is characterized by injecting a soft food product that does not flow out even when heated through a small passage hole through a nozzle. .