JP2000312555A - Smoked crustacea, and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing smoked Crustacea, e.g. crab, lobster or prawn, which can be eaten anytime and anywhere, without damaging the inherent characteristics of the raw material, e.g. pleasantness to the tongue, delicate flavor and taste, and high-quality feeling. SOLUTION: This method for producing smoked Crustacea comprises steps of drying the surface of the raw material, and smoking it at least until the meat turns white. The smoked Crustacea is produced by the above method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoked product of high-grade crustaceans such as shrimp and crab, especially among fish and shellfishes, and a method for producing the same.

[0002]

2. Description of the Related Art In general, smoke is produced from fish and shellfish having a moisture value of 70% or less and a fat value of 8% or more. For example, smoked squid and salmon are common,
While studying these production methods, the inventor has come to want to provide smoke even for crustaceans such as shrimp and crab.

[0003]

However, crustaceans such as shrimp and crab have much higher moisture levels than the above,
We couldn't make something delicious even if smoked normally. He was too stiff and lost the original taste of the ingredients. For example, in the snow crab, the moisture value was 82.2% and the fat value was 0.5%, and it was found that the large moisture value was particularly negative for smoking. Crabs and shrimps have a unique texture and a light taste, and they also have a high-quality feel as a material.
Because the unique flavor of shrimp is easily changed by the action of enzymes etc., it was not said that it could be eaten anytime and anywhere,
The inventor wanted to somehow provide this as smoked.

[0004]

The above object has been attained by providing a manufacturing method which comprises a step of drying a surface of a material and then smoking until the center of the body is whitened. You can get smoked products. As mentioned above, smoked foods must first be prepared to remove excess water from the material, and it is common knowledge that general smoked materials other than crustaceans are sufficiently dried, but crusts such as crabs and shrimps are common. Classes originally have a moisture value of about 80%, and if they are sufficiently dried from this, they will kill the taste (texture, taste, appearance, luxury, etc.) of the material. Therefore, after the surface was dried, the smoke process was continued. Also, in the smoking process, it is forbidden to completely smoke (the center of the body becomes dark brown, but it was only considered this way in the past). The smoking process is stopped at the stage when the center has turned white. In particular, in the case of shrimp, it is possible to prevent the shrimp from being bent by skewing the body in the preparation step. In the case of a shell, a similar effect can be obtained by making a vertical cut in the abdominal shell.

[0005] Crustaceans such as crabs and shrimps can be smoked as shelled or peeled. In the case of shellfish with shells, according to the above-mentioned production method, it is possible to obtain a smoked product in which at least the shell has a unique fox color and the center of the body is whitened. In some cases, the finish results in a gap between the shell and the body. In this case, there is a case where the surface of the body is in a state of exhibiting a fox color unique to smoking. In the case of a peeled crustacean smoked product, according to the above-described production method, it is possible to obtain a smoked product in which at least the surface of the body exhibits a unique fox color and the center of the body is whitened. In particular, in the case of stripped crab, at least the fascia exhibits a unique fox color which is smoked, and a smoked product having the same fox color near the fascia can be obtained. In addition, it is possible to obtain a smoked product that has a red color on its surface, whether it is shelled or peeled.

[0006] Regarding the smoking of shellfish with shells or the peeling of shellfish, after smoking, it is necessary to disassemble or rub the shells to form a smoked product formed into an arbitrary shape. I can do it. Furthermore, after peeling or rubbing the peeled body before the smoking process, it can be applied to the smoking process.

[0007] Although the above mainly deals with hot smoking, smoked wood and smoked chips are used as the smoke material.
You can choose freely. Hickory, apple, walnut and the like are preferred. However, in addition to these general smoke materials, spices can be mixed into the smoke material, multiple types of spices can be mixed according to the material, and in some cases, only the spice can be used as the smoke material . That is, the spices of unique spices (scented woods and herbs) can be attached to enhance the taste of the material. Note that hot smoking includes so-called hot smoking, cold smoking (when the temperature is low), electric smoking, and the like. As a smoking method other than hot smoking, a liquid smoking method can be used. Although it does not actually generate smoke, it is treated here as one of the smoking methods. As a typical example, a method using a cherry smoke liquid or a wood vinegar liquid can be used. Materials are squashed into this liquid. In this process, or before or after this process, seasoning with a seasoning may be performed.

Next, by adding a new process before and after the above-mentioned smoking process, a variety of smoked products can be obtained. For example, after the smoking process,
By adopting a manufacturing method that includes a step of exposing to the wind, a unique smell of smoke can be blown off, so that even people who are not good with this smell can appreciate this smoke.

Prior to the smoking step, the raw material may be pre-soaked in a saline solution and then dried. Further, since a salt naturally contained in the material can be used, a salt solution having a salt concentration of 0.1 to 10.0% may be used. This level of salt concentration is sufficient to take advantage of the flavor of the material. The subsequent drying step may be natural drying only, or may be natural drying followed by warm drying.

[0010] Further, it is possible to provide a method for producing a smoked product, which includes a step of boiling the raw material prior to the smoking step, followed by a drying step. In addition to the process of boiling the material, there are a steaming process, a frying process, and a baking process.
These steps are so-called heating steps, which result in a slightly elastic and chewy finish. This is somewhat different from the soft finish of the raw smoke process. Next, a method of manufacturing a smoked product in which the raw material is baked with a moderate heat and the raw material is finished in a state close to raw and then smoked until the center of the body turns white. If the state in which the central part of the body finally turns white is set to a processing rate of 100%, the baking step and the whitening step are combined into 100.
More preferably, the percentage is set. The one having a baking step is a production method particularly suitable for shrimp with shells. This makes it possible to intentionally produce a shrimp smoked product in which at least the shell is burnt, and a shrimp smoked product in which the body surface is burnt. It is also possible to obtain a smoked shrimp with shredded shells without burning, and a shrimp with shrimp with burned surfaces.

Further, prior to the smoking step, a method for producing a smoked product can be provided in which the material is vacuum-packed, heat-treated, dried, and then smoked at a low temperature. Since the material has been heated to some extent at the stage of vacuum packing and heat treatment, the smoking process can be performed in a short time. Also, a method for producing a smoked product can be provided in which the raw material is boiled or steamed, the juice obtained at this time is laid down, and then dried. When the juice obtained from boiling or steaming the ingredients is laid down, the umami permeates the ingredients well. In addition, after the crustacean is shrimp, it is dried by heating for a short time so as not to give too much acne, and then the temperature is gradually increased to smoke. In the case of shrimp, the limit temperature at which proteins are decomposed and the body becomes hard is about 70 degrees Celsius, so it is important not to raise the temperature further. In addition, since raw shrimp come out when exposed to air for a long time, warm drying is preferable to natural drying.

In addition, a new process is added before the smoking process, in which a seasoning layer is formed on the surface of the material,
After that, through a process such as boiling or steaming or frying or baking, the production method of applying a smoking process can be improved. For example, wheat flour or potato flour is sprinkled on the material to give a smoked product having these layers formed on the surface. These layers serve to confine the layers in the layers without losing the umami coming out of the material. In addition, even with shrimp with a shell, a seasoning layer can be formed on the surface of the shell.

[0013] Next, after the smoking step, a manufacturing method in which the smoked product is vacuum-packed in a bag and heat-treated can be adopted. This provides the smoked product as a sterilized pack.
Further, high-temperature and high-pressure sterilization may be used. It should be noted that even in the heat treatment here, the state until the center of the body finally turns white is regarded as a treatment ratio of 100%, and it is possible to consider the combination with the smoking process and other heating processes. preferable.
In addition, vacuum packing using a package formed by so-called deep drawing may be performed. This package is generally composed of a bottom material film and a lid material film, and such a package is also assumed to be a bag. Further, nitrogen gas or carbon dioxide gas may be injected into the bag while evacuating the bag. The quality can be maintained for a long time by these gases. In addition, the bag is sealed by injecting a preservative into the bag or inserting a preservative into the bag.

In the smoking process, not only a constant temperature can be maintained during the smoking process, but also a method of manufacturing a smoked product in which the temperature is gradually increased. The point is to pass the heat through the material at the last temperature, and after the smoking process with the center of the body whitened, it takes enough time to obtain a soft-feeling smoked product. Needless to say, the smoking time may be further lengthened to make the product chewy. Alternatively, in the smoking process, after the raw material is finished in a state close to raw, it may be vacuum-packed and heat-treated until the center of the body turns white. That is, no matter what heating process is inserted before or after the smoking process, it is preferable that the central part of the body is finally whitened. If the center of the body has turned white, insert a thermometer sensor into the center of the body to automatically measure the temperature, stab the skewer on the body, look at the body It can be known by checking whether or not the time determined from the combination of the heating temperature and the heating time has elapsed. In this way, the end of the smoking process is automatically controlled,
Know the timing with the experience of the manufacturer and end the smoking process.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below with reference to the drawings, but the present invention is not limited to these embodiments, and various variations can be given. It is.

The first embodiment is to provide a simplest method of producing a smoked product on a crab body with nails attached thereto. (Air-drying), and when the surface is slightly dried, smoking is started, and when the center 2 of the body is whitened (heat is passed), the smoking is finished (FIG. 1). The seasoning uses salt contained in the raw material itself. If you use apple or hickory as a smoke material, it will be delicious without any habit. FIG. 2 shows a crab as a smoked product manufactured by the above-described manufacturing method, which is an unprecedented delicacy.

Snow crabs and the like have a water content of 82.8%, making them extremely unsuitable for smoking, but the large amount of water supports the original taste of the crab.
If you dare smoke as usual, your body will be firm and firm, your mouth feel bad, and it will be almost tasteless. However, by terminating smoking when the center of the body has turned white, it is possible to obtain a unique flavor of smoking while maintaining the original taste of the crab. In this state, the body surface has a unique fox color that is smoked. There is a problem in terminating smoking before the body does not turn white. That is, an extract called petaine or homerline, which is a source of the unique taste of crabs, changes over time due to the action of the enzyme and has an adverse effect. Therefore, the state in which this problem was eliminated and the characteristic of the smoked product appeared while maintaining the original taste of the crab was changed to a state in which the center of the body was whitened. Although the transparent state is different between the transparent state when the body is raw and the transparent state that appears when heat is applied, the transparent state that appears when heat is applied is called whitening. If you continue to smoke beyond this state, the fox-colored part representing the smoked state will spread from the fascia on the body surface to the vicinity of the fascia, and the fascia gradually becomes firm and crisp. You can see that it is going to go (and the center of the body changes to white with no clarity), but where to stop smoking depends on what kind of smoked product you want to obtain. I just need.

Although there are some differences depending on the material,
The preparation of smoked fish and animal meat before smoking involves preparing the meat by removing the intestine (cotton) and removing fat, salting / seasoning, desalting, drying, etc. However, crustaceans are also light-tasting foods, and the salt contained in the raw materials themselves can be used well, so that the above-mentioned salting, seasoning, and desalting can be omitted. Further, as described later, depending on the form of providing the product as a smoked product, the above-described salting and seasoning steps may be modified.

A second embodiment of the present invention provides a method for producing a smoked shrimp product with shells, in which the tactile sensation of the headed shrimp and the back intestine are taken as a preparation and contained in the material itself. After adjusting the salt content with a small amount of salt in order to utilize the salt content, air is naturally dried. When the surface of the shell 4 is slightly dried, smoking is started, and when the center 20 of the body turns white (heat passes). After smoking is finished, air drying is finally performed (FIG. 3). This last natural drying is air-drying and is a treatment for mitigating the strong smell peculiar to smoked food. FIG. 4 shows a shrimp as a smoked product manufactured by the above-described manufacturing method, showing a state in which the body is tightened and a gap 40 is slightly formed between the shell 4 and the shrimp.

Shrimp also contains a lot of water like crabs,
The conventional wisdom is that food is unsuitable for smoking, and if you try to smoke it, you will squeeze it firmly and spoil the original taste of shrimp. There was only mixing. However, we wanted to provide something that was unusual and easy to eat, with a sense of volume, luxury, and the feeling of eating shrimp. The result is the smoked product of this embodiment. In the smoking process, a method of gradually increasing the temperature in the smoker without suddenly increasing the temperature in the smoker is more preferable in order not to harden the shrimp. Further, the salt concentration used for adjusting the salt content may vary depending on the type and size of the shellfish as a raw material, and may be appropriately adjusted. When smoke enters through the gap between the shells, the surface of the body inside the shell becomes a fox.

A third embodiment of the present invention provides a method for producing a smoked crab product with nails attached thereto. After the salt is shaken and air-dried, air drying is performed at 20 to 30 degrees Celsius until the surface is slightly dried, and then smoke is started by a smoker. Smoke is divided into three stages: 1 hour at 40 degrees Celsius, 1 hour at 60 degrees Celsius, 8
The temperature is increased by one degree at 0 degree and by 20 degrees every hour (these temperatures and times may be adjusted as appropriate because they may be affected by the temperature and humidity of the outside air). Then, when the central part of the body has turned white (heat has passed), smoking is terminated and air drying is sufficiently performed (FIG. 5). Note that, in the above-mentioned process, after the salting-out process, it may be allowed to lie all day and night.

In this embodiment, smoking is divided into three stages, but this is a process for keeping the crab from becoming hard. As a result, elasticity is generated in each of the fibers of the body, and a fiber having good color and luster is obtained.

Next, the fourth embodiment aims at producing a smoked product in a short time. Therefore, it is characterized in that a high-temperature treatment is performed after the smoking process using a bag exclusively for a vacuum packaging machine. That is, the raw crab, which has been seasoned with salt, is air-dried sufficiently and the smoke process is started. The smoke at this time may be such that a small amount of smoke is applied, and 80% of the smoke is left in a raw state. Next, after air-drying, it was put in a vacuum packaging bag, vacuum-packed, boiled in boiling water and heated for the remaining 80%, and the center of the body turned white (heat passed). By the way, the boil is ended, and the whole vacuum packaging bag is put into cooling water to be cooled and all the steps are ended (FIG. 6). Note that high-temperature and high-pressure sterilization may be performed prior to the cooling step.

The above vacuum packaging bag is, for example, a laminate of a nylon sheet and a polyethylene sheet, which can cope with freezing at -40 degrees Celsius to boiling at 85 degrees Celsius for 30 minutes, but has a configuration other than this. A vacuum packaging bag may be appropriately employed. In addition, a process of steaming with a steamer instead of boiling can be employed. In any case, the smoking process is stopped to the extent that the smoke aroma comes in a little, and then the cooking is accelerated by vacuum-packing and heating, and as a result, smoked products can be manufactured in a short time. Was.

In the seventh embodiment shown in FIG. 9, the same effect can be obtained by placing the step of vacuum packing and heat treatment before the smoking step.

Next, the fifth embodiment provides a method for producing a smoked shrimp product with shells, in which the tactile sensation of the headed shrimp and the back intestine are removed as a preparation, and the shrimp is used during the heat treatment described later. Skewer the shrimp so that it does not bend, season with a seasoning containing a small amount of salt, heat dry to remove moisture on the shell surface, start smoking when the shell surface is dry . When the central part of the body turns white, smoking is terminated, and finally natural drying is performed to pack (FIG. 7). FIG. 16 shows a headed shrimp with skewers, which has been made into a smoked product by the above-mentioned production method.

Since fresh shrimp are exposed when exposed to air for a long period of time, drying is preferably performed in a short period of time using warm drying rather than natural drying (air drying) in the second embodiment. Conversely, as in the smoke process in the second embodiment,
The temperature may be increased stepwise. By using the skewers in this way, the shape of the shrimp can be adjusted, and the commercial value as a high-quality smoked shrimp product can be increased. In order to shape the shrimp without using a skewer,
As shown in the figure, a longitudinal cut 41 is made in the shell of the abdomen. Thereby, the shrimp can be prevented from being bent at the time of heating, and a beautifully shaped shrimp-smoked product full of a sense of quality can be obtained.

Next, a sixth embodiment relates to a method for producing a smoked product which does not lose the taste of crab during the heat treatment. First, the shrimp is immersed in a small amount of salt for a few hours to adjust the salt content, and then steamed for 20 minutes over medium heat, and then immersed in the steamed juice, and the steamed juice is included in the crab. You may soak in the refrigerator all day long. Next, after air drying and warm drying, make the surface a little dry and smoke for about 20 minutes.
Quit smoking because the center of the body starts to whiten. Finally, the crab is taken out from the smoker and exposed to the wind for several hours (natural drying) to complete all the steps (FIG. 8). At this time, the smoking time varies depending on the type and size of the crustacean as the material, so it is appropriately adjusted.

When heat treatment such as steaming, boiling with boiling water, or frying is performed, juice containing umami comes out of the crab. The crab is immersed in the crab and returned to the crab again. . The result is a smoked product that does not miss the taste of the crab. According to this embodiment, a smoke product that is slightly elastic and chewable is obtained. In addition, the third
Unlike the embodiment in which the raw crab is used before the smoking process as in the embodiment, a colorful red color is developed at the time of finishing. This is because a dye called astaxanthin bound to the protein is released at the time of boiling.

In this embodiment, by changing the heating power and the steaming time when steaming with a steamer, it is possible to create different states regarding the elasticity of the body. For example, if you spend time on low heat, you can leave a fresh taste and soft finish, and by steaming on medium heat, you can add moderate hardness to the surface while leaving freshness in the center of your body By steaming at high speed to the center of the body, a smoked product with strong elasticity and responsiveness can be obtained. In order to make use of the above-mentioned red color, for example, in a crab leg with a nail, after the color is developed by the above-mentioned heat treatment, the nail is wrapped in aluminum foil or the like, masked, and then smoked. Remove the aluminum foil after the smoke ends. As a result, smoke is not attached to the nail portion that has developed red color, and a smoked product having a good appearance can be obtained.

Next, a seventh embodiment relates to a method for producing a smoked product having a feature that the taste of a crab is not missed more than the sixth embodiment described above. After adjusting the salt content, the crab is dusted with potato starch and vacuum-packed, and the vacuum packaging bag is heated at a high temperature, and the heating process is completed in a 20% raw state. Next, the crab is taken out of the vacuum packaging bag, and the remaining 20% of the smoke is smoked so that the incense of smoke is slightly applied. When the center of the body turns white (heat has passed), the smoke process is completed. (FIG. 9). This smoked product has a structural feature in that a seasoning (starch) layer is formed on the surface of the crab body. Instead of vacuum packing, crabs coated with potato starch may be arranged on a tray or on a grill to perform high-temperature heating.

The above potato starch has a function of confining juice containing umami coming out of the body of the crab by performing the heat treatment. In addition, by using other seasonings and spices together, the seasonings and spices can be adapted to the material, and the taste can be improved. In addition to potato starch, flour, corn starch, gelatin, agar and the like may be used as appropriate.

Next, an eighth embodiment relates to a method for producing a smoked product of headed shrimp. First, remove the tactile sensation of the headed shrimp and the back intestine, skewer the prawns, finish the preparation, immerse in the seasoning liquid of seasoned salt, steam with a steamer set at a temperature not exceeding 70 degrees Celsius, and husk Heat drying is performed to remove the water on the surface of. By this time, the shrimp has been heat-treated, so the next smoking process is performed at a relatively low temperature, followed by mild drying of the smoked incense by natural drying, then vacuum-packing the shrimp and starting high-temperature high-pressure sterilization. Then, when the center of the body turns white, the high-temperature and high-pressure sterilization is terminated (FIG. 10).
The heating may not always be performed for sterilization (high-temperature heating), but is performed for sterilization (high-temperature and high-pressure sterilization). In some cases, only high-temperature heating is performed. In some cases, nitrogen gas or carbon dioxide gas is injected into the bag while evacuating from the bag instead of vacuum packing.

In the smoking process, it is preferable to adjust the time according to the difference in the finished product. For example, if the smoked fragrance is to be intensified, the time is lengthened somewhat, and if the fragrance is to be reduced, the time is shortened somewhat. And so on. However, it is necessary to determine the heat control based on the balance between the preceding steaming step and the subsequent high-temperature and high-pressure sterilization step. That is, the heat treatment as a whole is 1
And adjust each fire to be 00%,
Finally, this series of manufacturing steps is completed when the center of the body turns white.

Next, in the ninth embodiment, a headed shrimp from which the tactile sensation and the back intestine have been removed is skewered and skewered to prepare the prawn, soaked in a seasoning solution of seasoned salt, and heated to dryness on the surface of the shell. After taking it, sprinkle lightly on salt as needed, then bake both sides of the shrimp with medium heat over a long period of time, and go to the smoking process with about 50% burned (the shell is burnt) When the center of the body turns white (here 100
The smoking process is completed (FIG. 11).

As described above, 100 steps are required for the entire process.
It is preferable to always take into account the percent processing rate, and in producing shrimp and crab smoked products, the original texture, flavor, umami, and luxury of the material can be utilized. In this embodiment, the shell is baked so as to be in a state of being scorched, and the finished product looks delicious. However, it is also possible to obtain a smoked product with burnt shells, even if it does not burn.

Next, a tenth embodiment aims at manufacturing a smoked product in a short time. Vacuum-pack the raw crab seasoned with salt and boil it,
After taking out the crab from the bag and allowing it to dry naturally (air drying), it enters the smoking process. Since the boil has already been performed once, the smoking process is short. Next, the smoked crab is air-dried and packed in a bag. At this time, nitrogen gas is injected into the bag. Thereafter, a high-temperature sterilization process is performed to turn the center of the body white, and the sterilization process ends (FIG. 12).

This last high temperature sterilization can improve the preservability of the smoked shrimp product. Also, the nitrogen gas injected into the bag assists this action, prevents oxidation and generation of mold, and contributes to stable quality. When the bag is packed, a so-called deep drawing bag may be used. It is also possible to replace the vacuum packing process with a simple bag-filling without vacuuming.

Next, in the eleventh embodiment, a crab with claws is dried naturally (air-drying) on the crab with claws left, and the shell is removed. The smoke is started, and the smoke is terminated when the center of the body turns white (heat has passed). Only spices are used without using smoke materials such as smoked wood and smoked chips (Fig. 13). Spices can be blended in various types, providing unprecedented delicacies.

The smoked product obtained according to this embodiment can be provided by further shaping or shaving. For example, as shown in FIG.
After setting to 1, it can be provided on the plate 5 by shaping into a kamaboko shape. This is applicable not only to this embodiment but also to other embodiments. In addition, it can be packaged like a sausage or canned as well as being molded into a kamaboko type. Alternatively, the crab may be embossed or, if it is a crab, provided in a crab shell. In addition, it can be a processed smoked product mixed with fish mash or crab miso.

Next, a twelfth embodiment relates to a liquid smoking method. First, soak the salt-adjusted crab body in the cherry smoke liquid, and season the cherry smoke liquid with Japanese, Chinese, Western, Italian, etc. After that, it is lifted out of the cherry blossom liquid, and then dried naturally and heated in order. Finally, it is vacuum-packed and subjected to high-temperature high-pressure sterilization. 15).

Since there is no heating step in the liquid smoking method, heat is passed to the center of the body in the step of performing vacuum packing and high-temperature and high-pressure sterilization. It should be noted that seasoning of Italian, Western, Japanese, Chinese, etc. does not have to be particularly performed, but by doing so, it is possible to make it an unprecedented contemporary delicacy.

The present invention is not limited to the above-described embodiment, and the steps in each embodiment can be used mutually. And crustaceans such as krill can be arbitrarily used.

In the step of removing water after the preparation,
Vacuum drying may be used as well as natural drying (air drying) and warm drying. For crabs, the peeled shells may be smoked once and then returned to the shells. In addition, it is also free to provide sliced smoked products in slices.

After the material is dried, oil such as olive oil, corn oil, beech flower oil, sesame oil, rapeseed oil, etc. may be applied to the material prior to the smoking process. As a result, the smoke is adsorbed on the oil, and the smoked product can have a beautiful color and luster like amber. Such a manufacturing method is also within the scope of the present invention. The oil may be used merely for the purpose of adsorbing the smoke, but may be selected in consideration of the seasoning because the flavor of the smoked product can be changed.

In the above-described fifth embodiment, the skewers 6 are pierced so that the headed shrimp does not bend during the heat treatment (FIG. 16). Alternatively, a longitudinal cut 41 was made in the abdominal shell of a headed shrimp (FIG. 17). Alternatively, a method of keeping headed shrimp in a cylinder during the heat treatment may be used. The headed shrimp heated in the cylinder is blocked by the cylinder and cannot bend even if it tries to bend. Such a manufacturing method is also within the scope of the present invention. Examples of the type of tube include a net tube and a metal tube having a small hole in the front surface. In addition, a synthetic resin tube, a paper tube, or the like may be used as long as the material can withstand high temperatures and smoke.

Since fresh shrimp are exposed when exposed to air for a long period of time, drying is preferably performed in a short period of time using warm drying rather than natural drying (air drying) in the second embodiment. Conversely, as in the smoke process in the second embodiment,
The temperature may be increased stepwise. By using the skewers in this way, the shape of the shrimp can be adjusted, and the commercial value as a high-quality smoked shrimp product can be increased. In order to shape the shrimp without using a skewer,
As illustrated in. Thereby, the shrimp can be prevented from being bent at the time of heating, and a beautifully shaped shrimp-smoked product full of a sense of quality can be obtained.

[0047]

As described above, the present invention provides a method for producing a smoked crustacean product through a process of drying the surface of the material and then smoking until at least the center of the body is whitened. For crustaceans such as crabs and shrimps that are negative, we succeeded in providing delicious smoked products that make use of the unique texture, flavor, and luxury of materials.

[Brief description of the drawings]

FIG. 1 is a flowchart of a manufacturing method according to a first embodiment.

FIG. 2 is an explanatory sectional view of a smoked product according to the first embodiment.

FIG. 3 is a flowchart of a manufacturing method according to a second embodiment.

FIG. 4 is an explanatory sectional view of a smoked product according to a second embodiment.

FIG. 5 is a flowchart of a manufacturing method according to a third embodiment.

FIG. 6 is a flowchart of a manufacturing method according to a fourth embodiment.

FIG. 7 is a flowchart of a manufacturing method according to a fifth embodiment.

FIG. 8 is a flowchart of a manufacturing method according to a sixth embodiment.

FIG. 9 is a flowchart of a manufacturing method according to a seventh embodiment.

FIG. 10 is a flowchart of a manufacturing method according to an eighth embodiment.

FIG. 11 is a flowchart of a manufacturing method according to a ninth embodiment.

FIG. 12 is a flowchart of a manufacturing method according to a tenth embodiment.

FIG. 13 is a flowchart of a manufacturing method according to an eleventh embodiment.

FIG. 14 is an explanatory diagram of a processed smoked product in the eleventh embodiment.

FIG. 15 is a flowchart of a manufacturing method according to a twelfth embodiment.

FIG. 16 is an explanatory view of a shrimp smoked product with a skewer 6;

FIG. 17 is an explanatory view of a shrimp smoked product having a cut 41 in a shell.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Fascia 2 Body center 20 Body center 21 Rub 3 Cartilage 4 Shell 40 Gap 41 Cut 5 Board 6 Skewer

Claims (35)

[Claims] 1. A smoked crustacean product with a shell, wherein at least the shell exhibits a unique fox color and the center of the body is whitened. 2. The crustacean smoked product of claim 1, wherein a gap is formed between the shell and the body. 3. The smoked crustacean product according to claim 2, wherein the body surface is in a state of exhibiting a unique fox color of smoked. 4. The crustacean smoked product of claim 1, wherein at least the shells are charred. 5. The crustacean smoked product of claim 1, wherein the crustacean is a shrimp with a longitudinal cut in the abdominal shell. 6. A smoked crustacean product having a peeled crustacean, wherein at least the surface of the body exhibits a unique fox color and the center of the body is whitened. 7. The crustacean smoked product according to claim 6, wherein the stripped body is a crab stripped body, at least the fascia exhibits a unique fox color smoked, and the vicinity of the fascia has the same fox color. 8. The crustacean smoked product of claim 6, wherein the body surface is charred. 9. The smoked crustacean product according to claim 6, wherein a seasoning layer is formed on the body surface. 10. The crustacean smoked product of claim 1 or 6, wherein red color is seen on the body surface. 11. The smoked crustacean product according to claim 1 or 6, wherein the crustacean is a shrimp and is skewered on its body. 12. The smoked crustacean product according to claim 1, wherein the crustacean is unraveled or abraded and formed into an arbitrary shape. 13. A method of producing a smoked crustacean product, comprising the step of drying the surface of the material and then smoking until the center of the body turns white. 14. The method for producing a smoked crustacean product according to claim 13, further comprising a step of dipping the raw material in a saline solution and then drying the raw material. 15. The method for producing a smoked crustacean product according to claim 14, wherein the drying step is performed by performing natural drying and then heating and drying. 16. The method for producing a smoked crustacean product according to claim 13, wherein shellfish with a shell is used as a raw material. 17. The method for producing a smoked crustacean product according to claim 13, wherein a raw crustacean is used as a material. 18. The method for producing a crustacean smoked product according to claim 13, wherein the smoking step increases the temperature step by step. 19. The method for producing a crustacean smoked product according to claim 13, wherein the smoking step uses only spices as the smoking material. 20. The method for producing a crustacean smoked product according to claim 13, wherein the smoking step is by a liquid smoking method. 21. The smoked crustacean product according to claim 13, wherein, after the raw material is finished in a state close to raw, the raw material is vacuum-packed and heat-treated until the center of the body turns white. Production method. 22. The method for producing a crustacean smoked product according to claim 13, further comprising a step of exposing to air after the smoking process. 23. The method for producing a crustacean smoked product according to claim 13, wherein, after the smoking process, the smoked product is vacuum-packed in a bag and heated. 24. The method for producing a smoked crustacean product according to claim 13, wherein after the smoking step, the smoked product is packed in a bag, nitrogen gas or carbon dioxide gas is injected into the bag, and the bag is heated. 25. The method for producing a crustacean smoked product according to claim 13, which comprises a step of baking and then drying the material before the smoking step. 26. The smoked crustacean according to claim 25, wherein the raw material is baked with a weak heat, and the raw material is finished in a state close to raw, and then smoked until the center of the body turns white. Product manufacturing method. 27. The method for producing a smoked crustacean product according to claim 13, wherein prior to the smoking step, the material is vacuum-packed, heat-treated, dried, and then smoked at a low temperature. 28. The method of claim 13 further comprising the step of frying or boiling or steaming the material, followed by drying.
Production method of smoked crustacean products. 29. A step of boiling or steaming the raw material, laying down the juice obtained at this time, and then drying.
A method for producing a smoked crustacean product according to claim 13. 30. Forming a seasoning layer on the surface of the material,
14. The method for producing a crustacean smoked product according to claim 13, wherein the smoked product is subjected to a smoking process through a boiling or steaming or baking process. 31. The crustacean is a shrimp, which is subjected to thermal drying for a short time so as not to produce too much acne, and then smoked by gradually increasing the temperature.
Production method of smoked crustacean products. 32. The method for producing a smoked crustacean product according to claim 13, wherein the crustacean is a shrimp, and is pierced with a skewer in advance. 33. The method for producing a smoked crustacean product according to claim 13, wherein the crustacean is a shrimp with a shell, and a longitudinal cut is made in the abdominal shell in advance. 34. The method for producing a smoked crustacean product according to claim 13, wherein after the crustacean is unraveled or rubbed, the product is molded into an arbitrary shape and subjected to a smoking process. 35. The method for producing a smoked crustacean product according to claim 13, wherein, after the smoking step, the crustacean is unpacked or rubbed and formed into an arbitrary shape.