JPS58170452A - Preparation of peelable food - Google Patents

Abstract

PURPOSE:To prepare a food peelable to fine pieces, by adding TOFU (bean curd) to the paste of cattle or fish meat before heat-treatment, thoroughly mixing and freezing the mixture, and heat-treatment the product. CONSTITUTION:TOFU such as common TOFU, dehydrated TOFU, etc., is added to the cattle or fish meat paste during kneading before the heat-treatment, and the mixture is thoroughly kneaded and formed. The formed product is frozen and optionally cut and formed to a desired shape. The frozen mixture is heated as it is or after thawing to obtain an edible product. The food thus obtained is peelable to fine pieces having the shape corresponding to the amount of the TOFU added thereto. The kind and the amount of the TOFU are determined by the preliminary experiment varying the kind and amount according to the food to be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing exfoliated foods, and more specifically,
Processing of the peeled food for producing a peeled food product in which a pressed product such as livestock meat or fish meat is made up of a collection of fine pieces, that is, a peeled food product that can be peeled off into fine pieces; Work before heat processing! Add tofu to the food, mix thoroughly, and freeze the mixture to make a frozen product.

The subject matter relates to a method for producing the exfoliated food, which is characterized in that the frozen product is left as it is or thawed and heat-processed to make it edible.

More specifically, meat or fish meat - Nonematsu products, i.e.
Meat sausages, meat sausages, fish sausages, kamaboko, chikuwa, satsatsu-age, etc. can be peeled off into small pieces, such as fibers, scales, and fine lumps. As a method for producing a battered product with a different texture due to the coating, tofu, such as regular tofu, dehydrated tofu (raw material, ganmodo material, Adding tofu [111 Go), thoroughly kneading and mixing the product, molding, freezing, or cutting the frozen ridges and molding, and then heating the frozen product as it is or thawing it to make it edible, the mixture ratio of tofu will increase. It is possible to produce the exfoliated food product of the present invention having a strip shape according to the following.

To briefly describe the present invention, livestock meat, fish meat, etc. are commonly used as KI.
The method is to mix tofu with tofu in its raw state, freeze it, and heat-process the frozen tofu to make a peelable food.

Therefore, an important element to the present invention is that in heat-processed foods,
One of these is adding uncooked pork and tofu, the second is freezing it, and the third is heating and processing it to make it edible.

The tofu used in the present invention is as follows.

Regular tofu (serving around 1g) Dehydrated tofu (less than regular tofu, for raw tofu, for fried tofu, for fried tofu, for fried tofu, etc.) The amount and amount of tofu used varies greatly depending on the following factors. This is because freezing conditions vary depending on the basic constituents of the food, ie, the quality of meat or fish meat, and other additives, such as vegetables, starch, seasonings, etc. The type of bean 1III used differs depending on the desired texture. Also amount 4f
become

It differs depending on the #- agent used in the production of tofu.

The four types differ depending on the freezing conditions, ie, slow or rapid cooling.

From the above, the type and amount of a summer 1IIll used in the fruit of the present invention are determined each time depending on the target food.
It is more preferable to conduct a small experiment by changing the type and usage amount to determine the final usage type and sound to be used.

Before the medical examination, the types of tofu used according to the method of the present invention, violets, are as follows.

O Fillet style of white fish meat (weight ratio) Good quality minced fish meat 100 K to 0 beef shank style pork 50, beef 50 minced meat 100 The freezing conditions are more economical than quick freezing, slow freezing is preferable. In terms of texture, slow freezing is easier to adjust.

In other words, the freezing conditions are a general-purpose 20°C freezer K S-
The temperature at the center is 115°C If it feels good.
Even if the time exceeds O, the object of the present invention can be easily achieved.

In the present invention, any heating method may be used to mix the basic constituents of the food and the tofu as long as the mixture is sufficiently uniform. For example, an orange crusher, a silent cutter, and an AM machine.

Although the present invention has been described in detail above, the characteristics of the present invention are ζ
The numbers are as follows.

(1) Machining is not required to give food a releasable property. (2) It is possible to add tofu to food vclll and freeze it to give the food a releasable property that cannot be achieved by mechanical processing. can.

(3) A novel food field in which tofu alone has the properties of porous frozen tofu, but when mixed with fake food it becomes a peel-off food with a directional crystalline electrical layer. Ta.

(4) Utilize the fact that tofu becomes insoluble when frozen, before heat processing, to make the tofu eye-catchingly glossy and clear, making it an effective exfoliating food.

The above is a general guide.

Next, the present invention will be explained with an interesting example. (Note) (1)
What is fruit ring example, medium, and regular tofu (tofu with a moisture content of around 889I), and what is dehydrated tofu (for ganmodoki, for deep-frying, for pouring oil,
This refers to fried tofu, etc. ) (2) * Weaving examples (1) to (31t) are used as text examples, and actual ring examples (4) to 0 (I) are the same operations as the company text examples, so they are summarized as a table to avoid clutter.

Actual example (1) High quality walleye salt 1000 f K water 200
Add CC, 3Qp of sugar, 50p of other seasonings, etc., mix thoroughly and evenly with a kneading machine, then add 500V of regular tofu with Paste KIII, mix and knead until uniform again, then form into a kamaboko shape. Attach to a board and freeze in a 20°C freezer. When the freezing temperature at the center reaches -15°CK, it is taken out, thawed, and steamed in a steamer to form a peelable food.

Actual example (2) Beef lean bone 500 f, pork lean meat 500 g, warm and ground with salt ao
fftJift)L, SoiK@＄I, etc. seasonings 100
F and dehydrated tofu (for Ganmodoki) 500 Knead 4 into a paste, knead with a silent cutter until uniform, then pour into the Soryuji case, -3
Freeze in a 0°C freezer. Center freezing temperature -10'c
When the temperature reaches ~-30°CK, take it out, cut or tear the bottom to make it easy to dehydrate, thaw it, and steam it in a steamer to make a peelable sausage.

Actual example (3) Beef fillet 150 f % Pork shoulder 300 f % Pork Boston butt 4 oof, II shoulder fat granite 150 t and paste dehydrated beans II (sufficiently dehydrate the cancer imitation again) 110 o
Mix f, run it through a silent cutter, pack it into a cow's large intestine, freeze it at -go''CK, and let it cool at a center temperature of -15°C.
~-20″CK, cut the bottom of the intestine at nine points,
It is dried with sufficient ventilation so that it can be easily dehydrated, and then smoked to form a peelable Sarasage.

Claims (1)

[Claims] K Atayu, who manufactures peeled food products in which the food product such as livestock meat or fish meat is made up of fine pieces, that is, the peeled food products can be peeled off into fine pieces; 41111 The method for producing the exfoliated food, which comprises 41111, which comprises edible ginseng, edible ginseng before heat processing, and ginseng to be heat processed to make it edible.