Process for producing sandwich-like foods based on surimi

Claim 2

A process for producing surimi-based sandwiched foodstuff, which comprises the steps of: (a) providing a surimi base; (b) heating, drying and rolling said surimi base to form rolled-up continuous sheets having a thickness of about 1.5 mm.; (c) separately pressure-heating with steam powdered cheese to about 85 degrees C. to melting, followed by stirring under deaerating conditions to obtain molten cheese having a water content of about 50%; (d) unrolling a first of said continuous sheets on a horizontal surface; (e) depositing on said first sheet a uniform layer of molten cheese, about 5 mm. thick, from a heated container and through a fan-shaped, pressurized nozzle; (f) unrolling a second of said continuous sheets and superposing it on the thus layered first sheet; (g) pressing the thus sandwiched molten cheese to form a sandwich having an overall thickness of about 5 mm.; (h) cutting the thus sandwiched product into strips of a predetermined size; (i) keeping the cut strips at a temperature of about 5-15 degrees C. for 8-10 hours to render the water content uniform throughout; and (j) drying said strips with cold air to adjust the water content of the product to about 34-38%.

Claim 3

A process for producing surimi-based sandwiched foodstuff, which comprises the steps of: (a) providing a surimi base; (b) heating, drying and rolling said surimi base to form rolled-up, continuous sheets having a thickness of about 1.5 mm.; (c) separately pressure-heating with steam to about 85 degrees C. powdered cheese, adding thereto a predetermined amount of minced salami, increasing the temperature to about 90 degrees C., followed by stirring under deaerating conditions to obtain a salami-molten cheese mixture having a water content of about 50%; (d) unrolling a first of said continuous sheets on a horizontal surface; (e) depositing on said first sheet a uniform layer of salami-molten cheese mixture, about 5 mm. thick, from a heated container and through a fan-shaped, pressurized nozzle; (f) unrolling a second of said continuous sheets and superposing it on the thus layered first sheet; (g) pressing the thus sandwiched salami-molten cheese mixture to form a sandwich having an overall thickness of about 5 mm.; (h) cutting the thus sandwiched product into strips of a predetermined size; (i) keeping the cut strips at a temperature of about 5-15 degrees C. for 8-10 hours to render the water content uniform throughout; and (j) drying said strips with cold air to adjust the water content of the product to about 34-38%.

Claim 4

A process for producing surimi-based sandwiched foodstuff, which comprises the steps of: (a) providing a surimi base; (b) heating, drying and rolling said surimi base to form rolled-up, continuous sheets having a thickness of about 1.5 mm.; (c) separately pressure-heating with steam to about 85 degrees C. powdered cheese, adding thereto a predetermined amount of minced salami, increasing the temperature to about 90 degrees C., followed by stirring under deaerating conditions to obtain a salami-molten cheese mixture having a water content of about 50%; (d) unrolling a first of said continuous sheets on a horizontal surface; (e) depositing on said first sheet a uniform layer of salami-molten cheese mixture, about 5 mm. thick, from a heated container and through a fan-shaped, pressurized nozzle; (f) unrolling a second of said continuous sheets and superposing it on the thus layered first sheet; (g) pressing the thus sandwiched salami-molten cheese mixture to form a sandwich having an overall thickness of about 5 mm.; (h) cutting the thus sandwiched product into strips of a predetermined size; (i) keeping the cut strips at a temperature of about 5-15 degrees C. for 8-10 hours to render the water content uniform throughout; and (j) drying said strips with cold air to adjust the water content of the product to about 34-38%.

Claim 5

A process for producing a surimi-based sandwiched foodstuff, which comprises the steps of: (a) providing a surimi base; (b) heating, drying and rolling said surimi base to form rolled-up, continuous sheets having a width of about 50 cm. and a thickness of about 1.5 mm.; (c) separately pressure-heating with steam to about 85 degrees C. powdered cheese, adding thereto a comminuted and well-kneaded salami raw meat mixture containing sodium nitrite, nitrates, polyphosphates, sodium L-ascorbate, sorbic acid and seasonings, increasing the temperature to about 90 degrees C., followed by stirring under deaerating conditions to obtain a salami meat-molten cheese mixture having a water content of about 50%; (d) unrolling a first of said continuous sheets on a horizontal surface; (e) depositing on said first sheet a uniform layer of salami raw meat-molten cheese mixture, about 5-8 mm. thick, from a heated container and through a fan-shaped, pressurized nozzle; (f) unrolling a second of said continuous sheets and superposing it on the thus layered first sheet; (g) pressing the thus sandwiched salami raw meat-molten cheese mixture to form a sandwich having an overall thickness of about 5 mm.; (h) cutting the thus sandwiched product into strips of a predetermined size; (i) keeping the strips under controlled conditions of 80% relative humidity and 80 degrees C. for about 1.5 hours; and (j) drying said strips at 35-40 degrees C. with warm air at about 35-40 degrees C. to adjust the water content of the product to 34-38%.

Claim 6

A process for producing a surimi-based sandwiched foodstuff, which comprises the steps of: (a) providing a surimi base; (b) heating, drying and rolling said surimi base to form rolled-up, continuous sheets having a width of about 50 cm. and a thickness of about 1.5 mm.; (c) separately pressure-heating with steam to about 85 degrees C. powdered cheese, adding thereto a comminuted and well-kneaded salami raw meat mixture containing sodium nitrite, nitrates, polyphosphates, sodium L-ascorbate, sorbic acid and seasonings, increasing the temperature to about 90 degrees C., followed by stirring under deaerating conditions to obtain a salami meat-molten cheese mixture having a water content of about 50%; (d) unrolling a first of said continuous sheets on a horizontal surface; (e) depositing on said first sheet a uniform layer of salami raw meat-molten cheese mixture, about 5-8 mm. thick, from a heated container and through a fan-shaped, pressurized nozzle; (f) unrolling a second of said continuous sheets and superposing it on the thus layered first sheet; (g) pressing the thus sandwiched salami raw meat-molten cheese mixture to form a sandwich having an overall thickness of about 5 mm.; (h) cutting the thus sandwiched product into strips of a predetermined size; (i) keeping the strips under controlled conditions of 80% relative humidity and 80 degrees C. for about 1.5 hours; and (j) drying said strips at 35-40 degrees C. with warm air at about 35-40 degrees C. to adjust the water content of the product to 34-38%.

Claim 7

The process according to claims 1, 2 or 3, wherein said unrolling of first sheet is effected onto a moving horizontal surface, said depositing of said layer is effected on the moving first sheet, and said unrolling of said second sheet is effected on the moving, layered first sheet.

Claim 8

A surimi-base sandwiched foodstuff prepared in accordance with the process of claim 1.

Claim 9

A surimi-base sandwiched foodstuff prepared in accordance with the process of claim 2.

Claim 10

A surimi-base sandwiched foodstuff prepared in accordance with the process of claim 3.

Claim 11

A process for producing sandwich-like foods which comprises the steps of heating and drying surimi to form first and second continuous sheets thereof, ejecting molten cheese or molten cheese filled with minced salami and placing said cheese or filled cheese on the first continuous sheet of surimi so as to form a continuous layer; said molten cheese being prepared by placing powdered process cheese in a high-pressure pot, heating the cheese for five to seven minutes with the introduction of steam until the temperature reaches about 85° C., and then stirring the cheese under deaerating conditions; superimposing thereon the second continuous sheet of surimi; processing these components into a sandwich form, cutting the resulting sandwich-like product into pieces of predetermined size; and drying the pieces at a temperature lower than room temperature so as to adjust their water content to a level of about 34% to about 38%.

Claim 12

A process for producing sandwich-like foods which comprises the steps of heating and drying surimi to form first and second continuous sheets thereof, ejecting molten cheese or molten cheese filled with minced salami and placing said cheese or filled cheese on the first continuous sheet of surimi so as to form a continuous layer; said molten cheese being prepared by placing powdered process cheese in a high-pressure pot, heating the cheese for five to seven minutes with the introduction of steam until the temperature reaches about 85° C., and then stirring the cheese under deaerating conditions; superimposing thereon the second continuous sheet of surimi; processing these components into a sandwich form, cutting the resulting sandwich-like product into pieces of predetermined size; and drying the pieces at a temperature lower than room temperature so as to adjust their water content to a level of about 34% to about 38%.

Claim 13

A process as claimed in claim 8 wherein the drying is carried out at a temperature of about 5° C. to 10° C.

Claim 14

A process as claimed in claim 8 wherein the step of ejecting molten cheese or molten cheese filled with minced salami is carried out by ejecting said cheese or filled cheese through a fan-shaped nozzle attached to the tip of a spiral-high pressure pump.

Claim 15

A process as claimed in claim 8 wherein the step of drying the pieces of the sandwich-like product is carried out by allowing the pieces to stand at a temperature of about 5° C. to about 15° C. for a period of about 8 to 10 hours and then drying them for about 1 hour with a cold-air dryer having an air temperature of about 5° C. to 10° C.