JP2005278463A - Frozen, developed and extended shrimp and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen, developed and extended shrimp improved in voluminous appearance, having such an excellent product value as to cause no warp or deformation on the tail part or the body flesh of the shrimp even when heated to be made into Tempura (Japanese deep-fried food), or the like, during processing time after thawed: and to provide a method for producing the shrimp. <P>SOLUTION: The frozen, developed and extended shrimp 12 is obtained through the following process: making a plurality of slit-state cuts 11 at the right and left back surfaces 10, 10 of a shelled shrimp 7 having a tail but no head, developed at the back through opening a cut 6 along the back 2 of the shrimp to the tail part 4, from which the back and the bowel are eliminated, so as to be slanted in an opposite direction to the tail and symmetrically formed based on the center axis 9 of the shrimp; pressurizing the developed shrimp so as to be extended; and freezing the extended shrimp. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a frozen spread shrimp and a method for producing the same.

Traditionally, shrimp shells with raw headless shells, sword-cutting, tail fanning, and back intestine extraction were performed, and then the shrimp belly or back was cut along the back direction or at right angles to the back direction. There are products that are stretched in the direction to increase the volume of appearance, and are used for celestial species. However, the conventional shrimp is stretched in the vertical direction and not stretched in the horizontal direction.
On the other hand, shrimp shell with raw headless shell, sword removal, tail fan ironing, back intestine extraction, cut in along the back, then open the cut back to the right and left to open head and tail After preparing shrimp, a method for producing shrimp processed food has been proposed in which ingredients are placed on shrimp open meat and butter mix and bread crumbs are attached to wrap the entire surface of the ingredients (see Patent Document 1). .
JP-A-53-94054

  According to this shrimp processed food manufacturing method, shrimp with a back opening is used, so it looks like a conventional shrimp stretched vertically by cutting along the back direction or at right angles to the back direction. Although the shrimp muscle fibers remain uncut, it is difficult to press and stretch the shrimp that has been opened back in the vertical and horizontal directions, increasing the visual volume as expected. In addition, when heated at the time of processing such as tempura, warping and deformation of the tail and meat occur, the appearance deteriorates and the commercial value is lowered.

The first object of the present invention is to solve the conventional problems and increase the volume of the appearance, and even when heated at the time of processing such as tempura after thawing, it is difficult for warping and deformation of the tail and meat. , And providing high-value frozen shrimp with high commercial value, which is cheap, delicious, safe and can be served with peace of mind,
The second object of the present invention is to provide a method for easily and economically producing such excellent frozen spread shrimp without using special equipment or chemicals.

  According to claim 1 of the present invention, a notch formed along the back of the shrimp until reaching the tail is opened to the left and right, and the back of the back is removed, the headless and tailed striped shrimp are on the left and right rear surfaces with respect to the central axis of the shrimp. In addition to being inclined in a direction opposite to the center axis, a plurality of slit-like cuts are placed at a predetermined interval so as to cut off the shrimp muscle fibers almost symmetrically with respect to the central axis. A frozen shrimp that is characterized by

  According to a second aspect of the present invention, in the frozen spread shrimp of the first aspect, the slit-shaped cut is spaced a predetermined distance from the central axis and the back-opened end, and is about half the thickness of the wall thickness. The tilt angle with respect to the central axis is 30 ° to 45 °.

  According to a third aspect of the present invention, in the frozen spread shrimp according to the first or second aspect, the number of slit-like cuts is 4 to 5 when the shrimp is small, and 6 when the shrimp is large. And

  According to a fourth aspect of the present invention, in the frozen spread shrimp according to any one of the first to third aspects, the cut portion formed in the tail portion is further pressurized and flattened.

  According to a fifth aspect of the present invention, in the frozen spread shrimp according to any one of the first to fourth aspects, the frozen shrimp is soaked in a soaking solution before freezing.

  A sixth aspect of the present invention is the frozen spread shrimp according to any one of the first to fifth aspects, wherein the frozen shrimp is frozen after vacuum packaging.

According to a seventh aspect of the present invention, there is provided the frozen spread shrimp characterized in that the frozen spread shrimp according to any one of claims 1 to 6 is manufactured by a process including the following (1) to (7): It is a manufacturing method.
(1) Shelling shrimp with raw headless shells, sword-taking, tail fan ironing, and back-intestine removal.
(2) After making a cut along the back of the shrimp prepared in step (1) to the depth of about 1 piece of skin, open the back to the left and right to remove the back intestine, headless, and tail Prepare shrimp.
(3) Predetermined on the left and right backs of the shrimp shrimp prepared in step (2) so as to incline in a direction opposite to the tail with respect to the central axis of the shrimp and to cut off a plurality of slit-like slit fibers in a substantially bilaterally symmetrical manner Insert at intervals.
(4) The shrimp prepared in step (3) is pressed and stretched as a whole with the back open.
(5) The shrimp prepared in step (4) is dipped in the dipping solution and then drained.
(6) The shrimp prepared in step (5) is vacuum packaged with the back open.
(7) Freeze shrimp vacuum-packed in step (6).

The frozen open shrimp according to claim 1 of the present invention is provided on the left and right backs of the shrimp where the intestines are removed from the back by opening the incisions opened to the left and right along the back of the shrimp. Inclined in the direction opposite to the tail with respect to the central axis, and with a plurality of slit-like cuts spaced almost symmetrically with respect to the central axis at predetermined intervals so as to cut off the shrimp muscle fibers, with the back open It is characterized by being pressed and stretched and frozen,
Because it is stretched well in the vertical and horizontal directions, the surface area is much larger than conventional shrimp, and the volume of the appearance is increased, and even if heated during processing such as tempura after thawing, shrimp In addition to being cut along the spine up to the tail, the shrimp muscle fibers are cut off with slit-like cuts, so the tail and meat are not warped, deformed or shrunken, and straight. The state is maintained, high commercial value can be maintained, and the amount of surface area increased, for example, tempura rolls and so on adhere, so the tempura's apparent volume increases and the production of food with ingredients Can be applied, and has the remarkable effect of being inexpensive, delicious, safe and safe to eat.

According to a second aspect of the present invention, in the frozen spread shrimp of the first aspect, the slit-shaped cut is spaced a predetermined distance from the central axis and the back-opened end, and is about half the thickness of the wall thickness. And an inclination angle with respect to the central axis is 30 ° to 45 °,
It looks good without losing shape, and the volume of the appearance increases, and even after heating during processing such as tempura after thawing, the tail and meat are not warped, deformed or shrunk, making it straight It is maintained, and there is a further remarkable effect that high commercial value can be maintained.

  According to a third aspect of the present invention, in the frozen spread shrimp according to the first or second aspect, the number of slit-like cuts is 4 to 5 when the shrimp is small, and 6 when the shrimp is large. It has a more remarkable effect that it is less time-consuming and workability is improved.

  According to a fourth aspect of the present invention, in the frozen spread shrimp according to any one of the first to third aspects, the cut portion formed in the tail portion is further pressurized and flattened. Even when heated during processing, such as tempura, the tail is less likely to warp or bend, and the appearance and appearance are improved.

  Claim 5 of the present invention is the frozen spread shrimp according to any one of claims 1 to 4, characterized in that it is soaked in a soaking solution before freezing. As a result, it is possible to provide delicious shrimp with a good feeling at a high yield.

  Claim 6 of the present invention is the frozen spread shrimp according to any one of claims 1 to 5, wherein the shrimp is frozen after vacuum packaging, and is inexpensive, sanitary, and has a shrimp flavor. It is possible to provide a delicious frozen open shrimp that can be used for safe and reliable food, and can provide a delicious frozen open shrimp.

  According to a seventh aspect of the present invention, there is provided the frozen spread shrimp characterized in that the frozen spread shrimp according to any one of claims 1 to 6 is manufactured by the process including the above (1) to (7). This is a manufacturing method and has the remarkable effect that the frozen spread shrimp of the present invention can be easily and economically manufactured without using special equipment or chemicals.

Hereinafter, the present invention will be described in more detail.
FIG. 1 is an explanatory view schematically illustrating an embodiment of a process for producing a frozen spread shrimp of the present invention.

As shown in Fig. 1 (1), an Indonesian black tiger (headless / tailed) 1 A notch 6 is cut along the spine 2 from the slow head 3 to the tail 4 (up to about half of the shell left on the tail 4) and to the extent that one skin of the abdomen 5 remains.
It is preferable to cut the notch 6 straight from the top and to make it about half evenly from side to side. If it is not uniform left and right, it does not stretch neatly when it is opened and stretched, and shrinkage or warping may occur when heated.

  Then, as shown in FIG. 1 (2), the notch 6 is opened back to the left and right to make the back bowel removal / headless / tailed shrimp 7. 4A is a notch portion of the tail portion 4, 6A is a back-opened end portion, 8 is meat, and 9 is a central axis of shrimp.

In addition, when the cut portion 4A of the tail portion 4 is cut along the spine 2 from the slow head portion 3 to the tail portion 4, at the same time, for example, about half of the shell left on the tail portion 4 using a cutter such as a scissors. It is preferable in terms of work to cut the cut portion 4A into the flesh of the tail portion 4 to the extent.
If the notch 4A is inserted too strongly, the tail 4 may be completely removed. Therefore, it is preferable to insert the notch 4A so that the shell left on the tail 4 and the flesh of the tail 4 are about half of them.

  Next, as shown in FIG. 1 (3), the meat 8 of the peeled shrimp 7 is turned upside down and the back 10 is turned upside down.

  As shown in FIG. 1 (4), the left and right rear surfaces 10 and 10 are inclined in the direction opposite to the tail with respect to the central axis 9 of the shrimp, and are substantially symmetrical with respect to the central axis 9. Six slit-like cuts 11 are inserted at predetermined intervals so as to cut off the shrimp muscle fibers.

The slit-shaped cut 11 is spaced from the central axis 9 by a predetermined distance such as about 3 mm, and is spaced a predetermined distance from the back-opened end 6A by about 3 mm, and is about half the thickness of the meat 8. It is preferable to put it in such a manner.
When the depth of the slit-like cut 11 is shallow, the slit-like cut 11 may not be stretched well at the time of opening and extending, which will be described later, and when it is too deep, there is a risk of tearing when opening and stretching, and the appearance may be deteriorated and defective products may increase.
If the depth of the notch 6 is too deep, it is not preferable because a hole is opened or cut at the time of opening and extending, which will be described later, and conversely, if it is too shallow, it becomes difficult to open and extend, and the opening and extending becomes insufficient. It is preferable to put it so as to reach a depth of about half the thickness of the meat 8.

  Although the inclination angle with respect to the central axis 9 is not particularly limited, it is preferably 30 ° to 45 °. If the angle of inclination is less than 30 °, there is a possibility that it will not stretch well during opening and stretching, and if it exceeds 45 °, the slit-like cut 11 may not cut the shrimp muscle fibers.

  The tool for inserting the slit-shaped cut 11 is not particularly limited as long as it can be cut well. The angle with respect to the shrimp in which the slit-like cut 11 is inserted is not particularly limited, but is preferably substantially perpendicular to the shrimp from the viewpoint of workability.

  If the slit-shaped cut 11 is made within the above range, the appearance will not be lost and the appearance will increase, and the volume of the appearance will increase, and even if heated during processing such as tempura after thawing, warping and deformation of the tail and meat In addition, it is difficult to shrink and maintain a straight state, and can maintain a high commercial value.

  Then, as shown in FIG. 1 (5), using a flat spatula and a flat table (not shown), the shrimp is opened with the shrimp open on the table and pressed with the spatula in the vertical and horizontal directions. Open and stretch evenly. Then, the spread shrimp is vacuum-packed using a vacuum packaging device (not shown), and then rapidly frozen (eg, about −30 ° C., 30 minutes) using a freezing device (not shown). Shrimp 12 is manufactured.

  After the shrimp is opened and stretched, and before being soaked in the soaking solution, the notch 4A of the tail 4 formed when the notch 6 is made from the slow head 3 to the tail 4 along the back 2 is further used with a finger. It is preferable to apply pressure in the vertical direction to make it flat. If it carries out like this, even if it heats at the time of processing, such as using tempura, the tail part 4 will not be warped or bent, and the appearance and appearance will be even better.

  It is preferable to immerse in the immersing liquid before freezing. When it is soaked in the soaking solution, it can be used as a tempura after thawing to provide delicious shrimp with a high yield at a high yield.

2 (1) to 2 (11) are explanatory views for schematically explaining another embodiment of the manufacturing process of the frozen spread shrimp of the present invention.
As shown in Fig. 2 (1), first, the sword of raw material Indonesian black tiger (thawed in the case of frozen products) (size: 16/20, 21/25, 26/30, 31/40, etc.) Take the tail fan and remove the back intestine.
Next, as shown in FIG. 2 (2), a shell other than the tail is removed using a cocoon to prepare an Indonesian black tiger (headless / tailed) (Mumimi shrimp).
Then, as shown in FIG. 2 (3)-1, from the slow head 3 to the tail 4 (the shell left in the tail 4, that is, the shell of the sixth section) along the shrimp spine 2 using a knife. Make a preliminary cut.
Then, as shown in FIG. 2 (3)-2, the cut is further made deeply with a knife, and the cut 6 is made to such a depth that one skin of the abdomen 5 remains.

  Then, the notch 6 is opened back to the right and left to make a spinal intestine removal / headless / tailed peeled shrimp 7 so that the back 10 of the peeled shrimp 7 is turned upside down, and FIG. As shown, the right and left rear surfaces 10 and 10 are inclined by about 45 ° in the opposite direction to the tail with respect to the central axis 9 of the shrimp using a knife, and are substantially symmetrical with respect to the central axis 9. 6 slits 11 each having a length of about 10 mm are inserted at predetermined intervals so as to cut off the shrimp muscle fibers. The slit-like cuts 11 are spaced from the central axis 9 by about 3 mm and spaced from the back-opened end 6A by about 3 mm. 4A is a notch portion of the tail portion 4, 6A is a back-opened end portion, 8 is meat, and 9 is a central axis of shrimp.

  Then, as shown in FIG. 2 (5), a flat table 22 having a recess 21 for mounting a flat spatula 20 and shrimp is prepared.

  As shown in FIG. 2 (6), the shrimp with slit-shaped cuts 11 are placed on the recesses 21 and pressed uniformly with a flat spatula 20 (not shown) in the vertical and horizontal directions. Open and stretch evenly.

  Then, as shown in FIG. 2 (7), the cut portion 4A of the tail portion 4 is further pressed and flattened with a finger.

  Next, as shown in FIG. 2 (8), it is soaked in a known soaking solution (for example, 2% by weight of STPP, 1% by weight of salt, 2% by weight of sugar, 95% by weight of water) [shrimp: pickling solution ( (Mass ratio) = 1: 1.2, pickling liquid temperature 5 ° C. or lower, pickled shrimp temperature 10 ° C. or lower, pickling time 60 minutes].

  After soaking, as shown in FIG. 2 (9), remove the soaking liquid, drain the water, and as shown in FIG. Line up.

As shown in FIG. 2 (11), after vacuum packaging using a known vacuum packaging device (not shown), quick freezing using a known freezing device (not shown) is performed to produce the frozen spread shrimp 12A of the present invention. .
The frozen open shrimp of the present invention is inspected for size, weight, etc., checked for metal with a metal detector, removed, packed with a known packaging machine, packed in a box, and frozen at −20 ° C. or lower. Store indoors. Although it transports as needed, it is preferable to transport and handle at a temperature of −18 ° C. or lower.

  Each of the above steps may be performed automatically using a machine / device provided with a control means, may be performed manually by hand, or may be performed by appropriately combining both.

  The shrimp in the present invention is not limited in production place, and includes all edible shrimp. Specifically, for example, bovine shrimp, bear shrimp, shinchu web, car prawn and the like can be mentioned.

The frozen shrimp spread shrimp of the present invention was fried according to the following steps, and the state after frying was evaluated.
(1) Thawing: Thaw naturally under running water or at room temperature.
(2) Powdering: Apply wheat flour (soft flour) only to the body part and screen off excess powder.
(3) Batter attachment: Use a commercially available tempura powder of the following composition, attach it enough to other parts of the body, and drop the excess batter by leaving it alone. The flour used was 100% wheat flour.

(Combination)
100 parts by weight of flour (soft flour)
50 parts by weight of raw egg (mixed yolk and white)
150 parts by mass of cold water (use of cold water at the temperature of ice water)

(4) Fly: Fry for 1 minute with a fryer heated to 170 ° C.
(5) After frying, the appearance is observed and the taste and texture are evaluated.

  The frozen open shrimp of the present invention is stretched well in the vertical and horizontal directions, increasing the volume of the appearance, and after thawing, even if it is tempura, the warping and deformation of the tail and meat It was hard to shrink and maintained a straight state, and a lot of tempura was attached, so the volume of the appearance increased and it was delicious when eaten.

  On the other hand, except for not making slit-like cuts, the frozen open shrimp for comparison prepared in the same manner as the frozen open shrimp of the present invention, it is not well stretched in the vertical and horizontal directions, so it looks There is no sense of volume, and when fried after thawing, warping of the tail, warping or deformation of the meat occurs, shrinkage of the meat occurs, it looks bad, there is no volume feeling, and the product value is inferior there were.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope thereof. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  For example, an example is shown in which shrimp with slit-like cuts 11 are uniformly pressed, and are uniformly spread in the vertical and horizontal directions, and then the cut portion 4A of the tail 4 is further pressed and flattened with a finger. However, before the slit-like cut 11 is made, the cut portion 4A of the tail portion 4 may be pressed and flattened with a finger.

The frozen open-shrimp shrimp of the present invention has a notch that extends along the back of the shrimp to the tail and opens to the left and right to open the back of the back bowels. Inclined in the opposite direction to the tail, and placed at a predetermined interval so as to cut off the shrimp myofibers almost symmetrically with respect to the central axis. It is characterized by being frozen,
Because it is stretched well in the vertical and horizontal directions, the surface area is much larger than conventional shrimp, and the volume of the appearance is increased, and even if heated during processing such as tempura after thawing, shrimp In addition to being cut along the spine up to the tail, the shrimp muscle fibers are cut off with slit-like cuts, so the tail and meat are not warped, deformed or shrunken, and straight. The state is maintained, high commercial value can be maintained, and the amount of surface area increased, for example, tempura rolls and so on adhere, so the tempura's appearance is increased in volume, and it is cheap and delicious, and the ingredients are involved. It can also be applied to the production of food, and has a remarkable effect that it can be used safely and safely. Ri frozen opening Nobashiebi of the present invention, without the use of specialized equipment and chemicals, since it is possible to easily economically produced exhibits the remarkable effect that has high industrial applicability.

It is explanatory drawing which illustrates typically one Embodiment of the manufacturing process of the frozen spread shrimp of this invention. (1)-(11) is explanatory drawing which illustrates typically the other form of the manufacturing process of the frozen spread shrimp of this invention.

Explanation of symbols

1 Indonesian Black Tiger (headless / tailed)
2 Back 3 Gradual head 4 Tail 4A Tail notch 5 Abdomen 6 Notch 6A Back-opened end 7 Back gut removal / headless / tailed shrimp 8 Meat 9 Shrimp central axis 10 Back face 11 Slit cuts 12 and 12A Frozen spread shrimp 23 of the present invention Pickled liquid 24 Tray

Claims (7)

  Inclined in the opposite direction to the tail with respect to the central axis of the shrimp, on the left and right back of the shrimp with the back of the spine removed, headless and tailed with shrimp that opened to the left and right along the back of the shrimp A freezing opening characterized in that a plurality of slit-like cuts are placed at a predetermined interval so as to cut off the shrimp muscle fibers almost symmetrically with respect to the central axis, and are opened and expanded by pressing in a state where the back is opened. Shrimp shrimp.   The slit-shaped cut is provided at a predetermined interval from the central axis and the back-opened end and reaches a depth of about half the wall thickness, and an inclination angle with respect to the central axis is 30 ° to 45 °. The frozen spread shrimp of claim 1, wherein   The frozen open shrimp according to claim 1 or 2, wherein the number of slit-like cuts is 4 to 5 for small shrimp and 6 for large shrimp.   The frozen open shrimp according to any one of claims 1 to 3, wherein the cut portion in the tail portion is further pressurized and flattened.   The frozen spread shrimp according to any one of claims 1 to 4, which is soaked in a soaking solution before freezing.   The frozen spread shrimp according to any one of claims 1 to 5, which is frozen after vacuum packaging. A method for producing a frozen spread shrimp characterized by producing the frozen spread shrimp according to any one of claims 1 to 6 by a process comprising the following (1) to (7).
(1) Shelling shrimp with raw headless shells, sword-taking, tail fan ironing, and back-intestine removal.
(2) After making a cut along the back of the shrimp prepared in step (1) to the depth of about 1 piece of skin, open the back to the left and right to remove the back intestine, headless, and tail Prepare shrimp.
(3) Predetermined on the left and right backs of the shrimp shrimp prepared in step (2) so as to incline in a direction opposite to the tail with respect to the central axis of the shrimp and to cut off a plurality of slit-like slit fibers in a substantially bilaterally symmetrical manner Insert at intervals.
(4) The shrimp prepared in step (3) is pressed and stretched as a whole with the back open.
(5) The shrimp prepared in step (4) is dipped in the dipping solution and then drained.
(6) The shrimp prepared in step (5) is vacuum packaged with the back open.
(7) Freeze shrimp vacuum-packed in step (6).

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