Claims
- 1. An edible product of fish meat paste simulating natural crab leg meat comprising:
- a first type of fish meat paste;
- a second type of fish meat paste; and
- a core material,
- wherein the two types of fish meat paste are partially intermingled to form a membrane, said membrane having a varied color tone which is not mottled,
- said edible product of fish meat paste being produced by a method comprising:
- a first step of continuously applying said first type of fish meat paste onto a portion of a continuous length of plastic film supplied longitudinally from a roll, said continuous length of plastic film having a width, so as to form on said continuous length of plastic film a stripe of said first type of fish meat paste having a width smaller than the width of said continuous length of plastic film;
- a second step of continuously applying, with a predetermined pressure, said second type of fish meat paste onto said stripe of said first type of fish meat paste over an area having a width smaller than the width of said plastic film and different from the width of said stripe of said first type of fish meat paste, said second type of fish meat paste being colored differently from said first type of fish meat paste so that the two types of fish meat paste are partially intermingled so as to form on said plastic film said membrane, said membrane closely resembling the membrane covering real crab leg meat;
- a third step of placing a length of said core material on said membrane and wrapping said core material in said plastic film thereby to wrap said core material in said membrane; and
- a fourth step of heating said membrane to coagulate said membrane, thereby to form said membrane and said core material into an integral body.
- 2. The product of claim 1, wherein the first and second types of fish meat paste are of the same material, said first type of fish meat paste is colored red and said second type of fish meat paste is uncolored, and wherein said second type of fish meat paste is applied onto said stripe of said first type of fish meat paste over an area having a width greater than the width of said stripe of said first type of fish meat paste but smaller than the width of said continuous length of plastic film.
- 3. The product of claim 2, wherein a weight ratio of said applied colored fish meat paste to said applied uncolored fish meat paste is in the range of between approximately 10 to 90 and approximately 40 to 60, and the two types of fish meat paste are applied in an amount of from approximately 0.01 g/cm.sup.2 to approximately 0.06 g/cm.sup.2.
- 4. The product of claim 1, wherein the first and second types of fish meat paste are of the same material, said first type of fish meat paste is uncolored and said second type of fish meat paste is colored red, and wherein said second type of fish meat paste is applied onto said stripe of said first type of fish meat paste over an area having a width smaller than the width of said stripe of said first type of fish meat paste.
- 5. The product of claim 4, wherein a weight ratio of said applied colored fish meat paste to said applied uncolored fish meat paste is in the range of between approximately 10 to 90 and approximately 40 to 60, and the two types of fish meat paste are applied in an amount of from approximately 0.01 g/cm.sup.2 to approximately 0.06 g/cm.sup.2.
- 6. The product of claim 1, wherein said core material comprises strings or pieces of heat-coagulated fish meat paste.
- 7. An edible product of fish meat paste simulating natural crab leg meat comprising:
- a first type of fish meat paste;
- a second type of fish meat paste; and
- a core material,
- wherein the two types of fish meat paste are partially intermingled to form a membrane, said membrane having a varied color tone which is not mottled,
- said edible product of fish meat paste being produced by a method comprising:
- a first step of continuously applying said first type of fish meat paste onto a portion of a continuous length of plastic film supplied longitudinally from a roll, said continuous length of plastic film having a width, so as to form on said continuous length of plastic film a stripe of said first type of fish meat paste having a width smaller than the width of said continuous length of plastic film;
- a second step of continuously applying, with a predetermined pressure, said second type of fish meat paste onto said stripe of said first type of fish meat paste over an area having a width smaller than the width of said plastic film and different from the width of said stripe of said first type of fish meat paste, said second type of fish meat paste being colored differently from said first type of fish meat paste so that the two types of fish meat paste are partially intermingled to form said membrane on said plastic film;
- a third step of placing a length of said core material on said membrane and wrapping said core material in said plastic film thereby to wrap said core material in said membrane.
- 8. The product of claim 7, wherein the first and second types of fish meat paste are of the same material, said first type of fish meat paste is colored and said second type of fish meat paste is uncolored, and wherein said second type of fish meat paste is applied onto said stripe of said first type of fish meat paste over an area having a width greater than the width of said stripe of said first type of fish meat paste but smaller than the width of said continuous length of plastic film.
- 9. The product of claim 7, wherein the first and second types of fish meat paste are of the same material, said first type of fish meat paste is uncolored and said second type of fish meat paste is colored, and wherein said second type of fish meat paste is applied onto said stripe of said first type of fish meat paste over an area having a width smaller than the width of said stripe of said first type of fish meat paste.
- 10. The product of claim 7, wherein said method further comprises a fourth step of heating said membrane to coagulate said membrane, thereby to form said membrane and said core into an integral body.
Priority Claims (1)
Number |
Date |
Country |
Kind |
2-39280 |
Feb 1990 |
JPX |
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Parent Case Info
This application is a divisional of Ser. No. 07/655,069, filed Feb. 14, 1991, now U.S. Pat. No. 5,145,701.
US Referenced Citations (5)
Divisions (1)
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Number |
Date |
Country |
Parent |
655069 |
Feb 1991 |
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