JPH08131081A - Production of daily dish of fishes and shellfishes - Google Patents

Abstract

PURPOSE: To obtain a daily dish edible with a new unique taste in which a core material is mixed with a dough by rolling the core material comprising a daily dish of fishes and shellfishes in the Japanese-style confection dough having a new flavor according to a specific method. CONSTITUTION: Raw materials for Japanese-style confection such as an egg, sugar, wheat flour and rice flour are initially mixed with a seasoning such as salt or SAKE (Japanese rice wine), a foaming agent comprising carbonates and water and the resultant mixture is then formed into a flat beltlike shape and half-baked to afford a dough. A core material obtained by processing a roasted fish prepared by roasting a salmon or an eel or a processed product of fishes and shellfishes such as a walleye pollack roe into a suitable size so as to be edible is then placed on the dough and rolled therein to prepare a rolled material. The resultant rolled material is subsequently baked for several min until bubbles are produced in the interior and exterior of the dough. Thereby, a baked material is obtained and finally branded to afford a daily dish, which is vacuum packaged so as to pressurize and sterilize the daily dish. The resultant package is then cooled to provide the objective product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a confectionery for fish and shellfish, which is a combination of a Japanese confectionery and a prepared dish for fish and shellfish.

[0002]

2. Description of the Related Art Among prepared foods, rolled foods include kelp rolls, which are roasted larvae, herrings, or foods for core materials such as burdock root wrapped with kelp and richly seasoned. Also, as a Japanese confectionery, wheat flour, rice flour, etc. are used as base materials, and other ingredients are added,
It was used as an outer skin or layered, or it was mixed with the local products etc. and each had its own flavor.

[0003]

[Problems to be Solved by the Invention] However, the food for the core material of the side dish will eventually have the same taste even if the core food is changed by the wrapped kelp.
Even in Japanese sweets, new ones have been developed and marketed by various combinations, but only Japanese sweets are close to the limit in freshness, and it is necessary to combine them with other fields.

[0004]

DISCLOSURE OF THE INVENTION The present invention is intended to provide a method for producing a dessert for fish and shellfish, which solves such a condition, has a better taste, is novel, and can sufficiently satisfy tastes. It is a thing. That is, dough made by half-baking as a flat band by mixing raw ingredients for Japanese confectionery such as eggs, sugar, wheat flour, rice flour, seasonings such as salt and liquor, a foaming agent of carbonates and water in an arbitrary ratio Preparation process and preparation for processing to make a roll by placing a core material processed into an appropriate size so that you can eat fish and shellfish such as grilled fish of salmon and eel or processed products of mentaiko Process, baking process to bake rolled material for a few minutes until bubbles form inside and outside the dough, finishing process to make baked confectionery while molding baked material into a fish shape, and confectionery This is combined with a packaging process in which vacuum packaging is performed so that pressure is applied and sterilization is performed and then cooling is performed.

[0005]

[Function] To eat, take it out of the vacuum pack and cut it into small slices with a knife as you would with traditional Japanese sweets. When cut into slices, there is a core material in the center and a dough with air bubbles on the outside, which is also beautiful in appearance. When eaten, the dough has a Japanese sweets flavor different from conventional ones due to air bubbles, and is further pressed by a vacuum pack. The density of the dough becomes dense and creates an unprecedented flavor. Therefore, you can enjoy a new unique taste by mixing the taste of the new Japanese sweets and the core material with the dough.

[0006]

Embodiments of the present invention will be described below. Raw materials for Japanese confectionery such as eggs, sugar, wheat flour, rice flour, seasonings such as salt and liquor, a foaming agent for carbonates, and water are mixed at the ratio shown in Table 1, and the dough is made into a flat band by half-baking. Preparation step, processing preparation step of placing a core material that has a suitable size in a state that can be processed and eaten salmon on the dough to wind the dough, and the winding material for 2 to 3 minutes Bubbles in the dough Baking process until baking occurs to make baked material, finishing process to make baked confectionery while molding the baked material into a fish shape, and vacuum packing so that the confectionery is sterilized by applying pressure. It is combined with the packaging process of cooling by cooling.

[0007]

[Table 1]

[0008] To eat, cut into slices, but when cut into slices, the dough on the outside has air bubbles and is pressed by a vacuum pack to make the dough dense, resulting in a different flavor from the conventional one You can enjoy it as a new unique taste by mixing the taste of the core material with the taste of the core material.

[0009]

As described above, according to the present invention, a foaming agent is mixed to generate air bubbles inside and outside the dough, which is baked, and further pressed by a vacuum pack to make the dough dense. , A completely new flavor of the dough,
It is an excellent invention for industrial use because it has a unique taste when mixed with a core material and serves as a clue to a new field as a confectionery.

Claims (1)

[Claims] 1. A raw material for Japanese confectionery such as eggs, sugar, wheat flour, and rice flour, seasonings such as salt and liquor, a foaming agent for carbonates and water are mixed at an arbitrary ratio, and the dough is baked half-baked into a flat band shape. The process of preparing the dough and the core material that has been processed into an appropriate size so that you can eat fish and shellfish such as grilled fish of salmon and eel, or processed products of mentaiko etc. A preparation process, a baking process in which the winding material is baked for a few minutes until bubbles form inside and outside the dough to make a baking material, a finishing process in which the baking material is branded while forming it into a fish shape to make a confectionery. A method for producing a confectionery for fish and shellfish, which is characterized by being combined with a packaging process of vacuum-packing the confectionery to sterilize it by applying pressure and then cooling.