JP2006288371A - Method for dipping prawn with shell and dipped processed prawn with shell - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop an effective method for dipping a prawn with the shell in which sufficient effects cannot conventionally be achieved and to provide an easily shucked and utilizable prawn product having an excellent flavor and texture at the present price. <P>SOLUTION: The prawn is simultaneously provided with both a cut in the outer shell in the upper part of an abdominal segment and a cut in the outer shell in the lower part of the abdominal segment which conventionally scarcely affect dipping effects alone. The prawn is then dipped to produce synergistic effects of the two cuts on dipping. Thereby, effective dipping and shortening of dipping time which cannot conventionally be obtained can be provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is a process for processing edible shrimp that has been considered to improve the quality of the shrimp with shells, to improve the yield, or to reduce the time required for soaking for seasoning or to improve the soaking effect at the same soaking time. It relates to a method and a product.

  Immersion processing to improve the meat quality and yield of shrimp shrimp is applied to aqueous solutions such as foods such as salt, water additives such as phosphates and amino acids, food additives such as water retention agents, and processing aids. Sufficient effects were obtained by soaking, but shelled shrimp were hindered by the outer shell covering the surface, and it took a long time for soaking, and sufficient effects were not obtained.

  As a conventional technique for solving this, the upper part of the abdominal node located near the superior abdominal artery, the so-called abdominal dorsal outer shell was cut and then immersed to improve the immersion effect and shorten the immersion time. The improvement effect due to this was low and insufficient.

  For this reason, when cutting the outer shell of this part, a method of cutting the muscles near the superior abdominal artery at the same time and shortening the immersion time has been generally performed. Compared to shrimp soaking, the soaking time was still long, the effect was insufficient, and the appearance by muscle cutting was unsuitable.

  In recent years, the outer shell between the abdominal limbs in each abdominal node near the inferior abdominal artery has been devised so that the shell can be easily peeled off. I tried to dip after cutting, but it was only as effective as cutting the outer shell of the back as mentioned above, and even if I cut the muscle near the lower abdominal artery, Only an effect equivalent to or lower than that obtained by cutting muscles in the vicinity of the abdominal artery can be obtained, and a dipping method capable of obtaining a sufficient effect on shelled shrimp has not yet been established.

  The present invention is a shell devised for removing the shell without reducing the yield or appearance, and shortening the immersion time or improving the immersion effect as compared with the conventional shell shrimp immersion technology. The present invention relates to a method of processing shrimp and a product produced by the method.

  Comparing the effect of immersion by the conventional technique by the method described later, 16 hours of immersion between the cut of the outer shell of the lower abdominal node, the cut of the upper shell of the upper abdominal node, and the untreated one After passing through, it was almost the same, and it was a level that could not be said to have an obvious effect.

  In addition, the method of soaking after performing the muscle cutting described above is more effective than the lower cutting of the upper part of the abdominal node, but even the cutting of the upper part of the abdominal node has the effect of soaking of the shrimp. The effect was surprisingly low while the appearance was impaired.

  By simultaneously performing these two techniques that cut only the upper or lower shell, which was hardly effective by itself, a new synergistic effect was created in the subsequent immersion, and all the outer shells were removed. Succeeded in obtaining an effect of 70% or more of the soaking effect obtained by immersing the dried shrimp, surpassing the effect obtained until the conventional muscle was cut, and obtaining the effect with almost no loss of appearance Succeeded.

  Further, when pursuing only the improvement of the effect regardless of the appearance, a higher effect was obtained by cutting the upper or lower outer shell of the abdominal node and cutting the upper or lower muscle.

  The difference in the effect of the outer shell treatment before the immersion of the conventional technology, the present invention, the untreated product, and the Muki shrimp from which all the outer shells have been removed is as follows. Only the upper shell of the abdomen from the abdominal node to the third abdominal node is cut, the outer shell and the back muscle are cut to one third, only the outer shell between the abdominal limbs at the lower abdomen of the first to sixth abdominal nodes Cutting, cutting the outer shell and muscle to 1/3, outer shell between upper abdomen from first to third abdominal node and outside abdominal limbs from lower abdomen from first to sixth abdominal node Differences in the effects of seven types in total, the one obtained by cutting the two outer shells from which the shell was cut, the untreated product, and the one obtained by removing the entire outer shell are described below.

  At this time, when the outer shell of the lower abdominal node was cut, a part of the outer shell of the tail node and the sixth abdominal node was once peeled off and covered.

  As a method of confirming the effect of soaking for a certain period of time, an aqueous solution in which a 16/20 size Vietnamese black tiger and headless shrimp are mixed and dissolved in a salt concentration of 1.8% and sodium glutamate 0.2% is mixed. It was used at a weight 2.0 times that of the object to be immersed, and the weight change due to the cutting of the outer shell was measured every 8 hours up to 32 hours.

  The soaking effect of the outer shell treatment before soaking is calculated by dividing the weight of the mussel shrimp from which all the outer shells have been soaked for a certain period of time and the untreated shelled headless product by the initial weight, and by percentage. The weight change rate was calculated, the weight change rate of the untreated product was subtracted from the weight change rate of the shrimp, and this difference was converted to 100 as the soaking effect by removing all the outer shells at each measurement time.

  At this time, there was almost no change in the weight of the outer shell before and after immersion, and the proportion of the weight of the outer shell in headless shrimp was about 16%. For convenience, the weight was calculated as the weight before immersion.

  The difference between the weight change rate of the uncut product and the uncut product obtained by cutting the outer shell by the same method is calculated to obtain the ratio to 100 described above, and this is the effect of immersion in the immersion time by the outer shell cutting. It was.

  According to this method, the conventional technique in which only the upper or lower abdominal outer shell is cut has the same result as the untreated product even after immersion for 8, 16, 24, and 32 hours. It was confirmed that was hardly obtained.

  In addition, the effect of cutting one third of the muscle together with the outer shell of the upper part of the abdomen or the lower part of the abdomen, which is a conventional technique, is 50 for 100 times the immersion effect of the shrimp in each measurement time. It was confirmed that the effect obtained by cutting the muscle was surprisingly low, with the effect remaining almost less than half, less than half.

  In contrast, this patented technology cuts the outer shell of the upper abdomen from the first abdominal node to the third abdominal node and the lower abdominal shell from the first abdominal node to the sixth abdominal node at the same time. What was kept to a minimum was an effect of almost three-quarters exceeding 75 on the immersion effect 100 of the whole shell removal product in the first 8 hours of immersion, and after 32 hours. Reached 95, which is almost the same effect as shrimp shrimp, and it was confirmed that the cutting of the outer shells at these two locations synergistically improved the effect.

  Finally, in the above method, both the shrimp and the patented shrimp muscles are immersed in about 5% for 8 hours, 6 to 7% for 16 hours, 8 to 9% for 24 hours, and 32 hours for 32 hours. About 10% weight increase was observed.

  This is because, even when the outer shell of the abdominal node was cut at one point, or the outer shell and the muscle were cut at one point, the inner surface of the abdominal node outer shell kept in close contact with the surface of the muscle in the abdominal node and continued to inhibit immersion. By cutting this outer shell, which has been hardly effective in the past, in two outer shells located opposite to the abdominal node, a slight gap is formed between the surface of the abdominal muscle and the inner surface of the outer shell. It is considered that a dipping effect is obtained from this portion, and the area to be dipped is dramatically expanded to obtain a synergistic effect in which the dipping effect is greatly improved.

  In addition, although the cut portion of the outer heel of the upper abdominal node can be confirmed in appearance, the width is narrow, and the cut portion of the outer shell in the lower portion of the abdominal node cannot be confirmed at all in appearance, and the appearance is hardly impaired. The continuous cutting applied to the lower shell gives the added value of easily and instantly removing all the outer shells by separating the tail and tail.

  The effect varies depending on the size, type and freshness of the shrimp, but the difference in the soaking effect between the untreated product and the whole shell-removed product is reduced, especially when there are many back cracks or straw immediately after molting. Therefore, if you use a cultured black tiger with a large size of about 16/20, or a medium size of about 21/25, and good quality, the outer shell is solid, high freshness, and few back cracks. The difference becomes clear.

  Using this, the incision continued from the first abdominal node to the fourth abdominal node, and the outer shell between the abdominal limbs from the first abdominal node to the sixth abdominal node. Make a cut, pull the caudal limb and the tail joint in the opposite direction, peel off the outer shell of the sixth node and the outer shell of the tail joint once, put it on again, and then dip.

  If the effect is to be further pursued, it is preferable to cut the muscle together when cutting the outer shell of the upper abdominal node.

  However, if there are many back cracks and straw at this time, the cuts made in the upper part of the abdominal node must be stopped from the first to third abdominal nodes. If it peels off, or if the muscle is cut deeply, it will become unsuitable and unsuitable as in the prior art, so this point needs to be noted.

  As for the dipping method, dipping in an aqueous solution of sodium chloride 1.8%, sodium glutamate 0.2%, pH 7.5 or more, and the weight of the dipping solution is preferably at least twice the weight of the object to be dipped.

  The immersion temperature is 5 ° C. or less, and the immersion liquid and the object to be immersed are agitated every 4 hours, and the weight change every 8 hours is measured.

  The effect varies depending on the size, type and freshness of the shrimp, but the difference in the soaking effect between the untreated product and the whole shell-removed product is reduced, especially when there are many back cracks or straw immediately after molting. Therefore, if you use a cultured black tiger with a large size of about 16/20, or a medium size of about 21/25, and good quality, the outer shell is firm, high freshness, few back cracks, The difference in the effect of is clear.

  Make a cut in the outer shell of the upper abdominal node from the first abdominal node to the fourth abdominal node and a continuous cut in the outer shell between the lower abdominal limbs from the first abdominal node to the sixth abdominal node. Pull the limbs and caudal joints in opposite directions to peel off the outer shell of the sixth node and the outer shell of the caudal joint, and then immerse them.

  At this time, when only the upper or lower outer shell of the abdominal node is cut with scissors, the muscles in the abdominal node are damaged, but this is unavoidable due to damage to the muscle surface, which is different from muscle cutting. We decided to treat it as only cutting.

  When cutting to the muscles, select a raw material with few back cracks and softness, and the cuts made on the upper abdominal node must be stopped from the first to third abdominal nodes. It is necessary to pay attention to this point because if the side shell of the abdominal node is peeled off or if the muscle is cut deeply, it will be unsuitable as it looks as usual.

  As for the dipping method, dipping in an aqueous solution of sodium chloride 1.8%, sodium glutamate 0.2%, pH 7.5 or more, and the weight of the dipping solution is preferably at least twice the weight of the object to be dipped.

  The immersion temperature is 5 ° C. or less, and the immersion liquid and the object to be immersed are agitated every 4 hours, and the weight change every 8 hours is measured.

  The shrimp as used in the present invention is a shrimp mainly composed of lobsters, crayfishes, crayfishes, prawns, prawns and lobsters, and is classified into long-tailed species including swimming and walking species. It is possible to choose from shrimp.

  In addition, from processed products of all shrimp that hold the outer shell and are immersed, regardless of whether it is headed or headless, heated or unheated, frozen or refrigerated, frozen or fresh, processed or processed You can choose.

  Furthermore, instead of cutting the outer shell, the abdominal limbs in each abdominal node, the thin outer shell between the abdominal limbs, the tail node, etc., from which part of the outer shell has been removed, and the muscles are cut along with the cutting of the outer shell. And those with an attached outer shell cutting part such as the cutting of the outer shell between the caudal limb and the sixth abdominal node for other reasons such as easy peeling of the outer shell. You can also choose more.

  Solutions used for soaking include foods such as salt and seasonings, food additives such as phosphate compounds and organic acid compounds, processing aids, electrolytes, minerals, salts, sugars, amino acids, proteins, polymers, etc. It can be selected from a solution of a substance that can be used for food and water that can be used for food such as mineral water, ionic water, deep sea water, and electrolyzed water.

  In addition, the components contained in the solution used for immersion have various names such as a water quality improver, a water retention agent, a meat quality improvement agent, a seasoning, etc., but those that give a water retention effect to the shrimp muscles when immersed in the solution, Select this if it penetrates into the muscle and at least part of it stays in the muscle or adheres to it, whether directly or indirectly, as a result of increasing the weight of the shrimp that is to be immersed can do.

  Upper abdominal node or upper abdominal part is the abdominal node part located above the center point of the height of the abdominal ganglia side with shrimp placed with the abdominal limbs down, and is the abdomen near the upper abdominal artery .

  The lower abdominal node or the lower abdominal region is an abdominal node portion located below the center point of the height of the abdominal node instep, and is an abdominal portion close to the lower abdominal artery or the abdominal limb.

  As mentioned above, there is not yet a method that can achieve a sufficient effect by immersing shelled shrimp, and a new synergistic effect has been found by combining technologies that have not been able to obtain a conventional effect. It is very useful to obtain a soaking speed close to or approximately equivalent soaking effect.

  Depending on the size and type, when producing a 1.8 kg 16/20 shellless headless black tiger frozen block, the cost of about 150 yen will be reduced due to the improvement in yield due to soaking. The increase is only around ¥ 100, and as a rough estimate, we can expect a profit improvement or a reduction in the selling price.

  In addition, the product produced has the advantage of instant peeling of the strawberries, and the meat quality and taste have been adjusted, so that the soaked product found in recent shrimp occupies the market. In view of this, the marketability is clear.

  This patented product that can be easily peeled off and does not impair the appearance and can reduce costs can expand the market in place of the easy peel peeled off the outer shell and muscle of the upper abdominal node that has been exported to the United States. It is a very useful thing that also has sex.

Claims (11)

  A method for processing shrimp in which the outer shell of the abdominal node is immersed after at least two cuts are made.   At least one incision made in the outer shell is a thin outer shell between the abdominal limbs that are paired from the first to fifth abdominal nodes, or a thin outer shell between the lateral insteps of each abdominal node, The processing method according to claim 1, which is a cut made in any of the abdominal nodes from the first abdominal node to the sixth abdominal node.   One of the cuts made in the outer shell is a thin outer shell between the abdominal limbs that are paired from the first to fifth abdominal nodes, or a thin outer shell between the lateral insteps of each abdominal node. The processing method according to claim 1, which is a cut continuously made from the abdominal node to the sixth abdominal node.   After cutting the outer shell between the abdominal limbs of the lower abdominal node or between the lateral insteps located at the lower part of each abdominal node and the upper outer shell of the upper abdominal node opposite to the upper abdominal node Or, after making cuts on both the left and right outer shells of the abdominal ganglia side, change the weight of muscles in the abdominal nodes by immersing after making cuts on both the upper and lower or left and right outer shells A method of processing shrimp that changes the water content in the muscles of the abdominal node or penetrates the components of the immersion fluid into the muscles.   One of the cuts made in the outer shell is at least on the thin outer shell between the abdominal limbs, one pair from the first to fifth abdominal nodes, or the thin outer shell between the lateral insteps of each abdominal node. The processing method according to claim 4, which is a cut formed in a plurality of abdominal nodes from one abdominal node to the sixth abdominal node.   One of the cuts made in the outer shell is a thin outer shell between the abdominal limbs that are paired from the first to fifth abdominal nodes, or a thin outer shell between the lateral insteps of each abdominal node. The processing method according to claim 4, which is a cut continuously made from the abdominal node to the sixth abdominal node.   7. The processing method according to claim 5, wherein one of the cuts made on the outer heel is applied to an upper portion of at least one abdominal node from the first abdominal node to the fourth abdominal node.   7. The processing method according to claim 5, wherein one of the cuts made in the outer shell is continuously applied to the upper part of each abdominal node from the first abdominal node to at least the third abdominal node.   Two cuts made on the outer shell pass through at least part of the right upper instep of the abdominal node and continuously from the first to sixth abdominal node, and at least part of the left instep of the abdominal node The processing method according to claim 4, wherein the processing is performed continuously from the first abdominal node to the sixth abdominal node.   One of the cuts made in the outer shell is on the outer shell between the abdominal limbs, one pair from the first abdominal node to the fifth abdominal node, or on the thin outer shell between the lateral insteps of each abdominal node. This is a cut made continuously from the node to the 6th abdominal node, leaving the part of the outer shell of the 6th or 1st abdominal node peeled before immersion, or returning it again after peeling once. The processing method according to claim 1 or 4, wherein immersion is performed later.   A shrimp processed by any one of claims 1 to 10, and a processed product of shrimp using the shrimp as a raw material.