JP2011223972A - Shrimp for fried shrimp - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide shrimps for fried shrimps, provided by combination of a conventionally unexisting method and new taste to improve the taste of the fried shrimps.SOLUTION: There are provided shrimps for fried shrimps, provided by notching the back entrails part of the surface of a shelled shrimp and putting a food material other than the shrimp meat into the notched part to provide new combination of the tastes.

Description

The present invention relates to shrimp for fried shrimp.

Traditionally, shrimp for shrimp are seasoned by removing the shrimp's back intestine and sprinkling with salt, pepper, or soaking in sake, etc. It is common. In addition, as an example in which a cut is made in the shrimp, there is a known one that aims to prevent the shrimp from bending when the shrimp is cut and cooked. 9-135659). It does not mention the sandwiching of food materials other than shrimp in the cut portion of the present invention.

JP-A-9-135659

Conventional fried shrimp is a monotonous seasoning that tries to enhance the taste of shrimp with salt, pepper, liquor, etc., and the element as a side dish was stronger than eating only it alone.
The shrimp seafood does not have a strong taste (sweet, pungent, salty, sour, etc.). I dipped the shrimp. As a result, only the pungent and salty components of the pepper noodles penetrated into the shrimp, so-called shrimp with a pungent and salty taste. The invention of a new flavor combination of pepper noodles and shrimp with this method could not be realized.

In addition, the conventional fried shrimp often eats shrimp fried with some kind of sauce (tonkatsu sauce, tartar sauce, etc.).

The present invention provides a shrimp for fried shrimp, characterized in that a cut is made in the dorsum of the shrimp surface of the shelled shrimp, and other ingredients other than shrimp are sandwiched in the cut part.

In addition, it is also characterized by sandwiching hot pepper noodles into the shrimp cut portion.

In addition, it is also characterized by sandwiching eggplant pepper into the shrimp cut portion.

The shrimp fried shrimp is also characterized by being frozen and stored for a long period of time.

In the present invention according to claim 1, a notch is made in the dorsal intestine surface of the shelled shrimp, and other ingredients other than shrimp are sandwiched in the notched part, and the sandwiched ingredients and shrimp have a new taste. Combination (combination of the taste of shrimp and sandwiched food from inside the shrimp, not the surface of the shrimp) can be made, and the sense of unity of the taste is increased. Also, you can eat without the need for some kind of sauce.

In the present invention according to claim 1, a notch is made in the dorsal intestine surface of the shelled shrimp, and the spicy noodles of claim 2 are sandwiched in the notched portion, and the sandwiched food and the new taste of shrimp Combination (combination of the taste of shrimp and sandwiched food from inside the shrimp, not the surface of the shrimp) can be made, and the sense of unity of the taste is increased. Also, you can eat without the need for some kind of sauce.

In the present invention according to claim 1, a notch is made in the dorsal intestine surface of the shelled shrimp, and the cucumber pepper of claim 3 is sandwiched in the notch, and the sandwiched food and shrimp have a new taste. Combination (combination of the taste of shrimp and sandwiched food from inside the shrimp, not the surface of the shrimp) can be made, and the sense of unity of the taste is increased. Also, you can eat without the need for some kind of sauce.

In addition, since the shrimp for fried shrimp are frozen, they can be easily obtained at homes, the restaurant industry, mass retailers, and the like.

It is the figure seen from the back side of the shrimp which peeled the shell. It is the figure seen from the ventral side of the shrimp which peeled the shell.

The shrimp from which the chest and chest are removed has 6 joints except the tail. From the craniothoracic side to the first joint, the second joint, and the tail, the sixth joint exists, and then becomes the tail. The shrimp with the shells removed may be shrimp with all shells removed. It may be a tail or a shrimps with tails leaving the tail and the sixth joint. A cut is made in the back of the shrimp of the shrimp to form 7 in FIG. This incision is aimed at the second joint part to the fifth joint part of the peeled shrimp. This is because if the first joint and the sixth joint are cut, food other than shrimp sandwiched in the cut portion may slide down from the cut portion. The cut is aimed at about half the depth of the shrimp. At this time, the back bowel also appears and is removed at the same time. Further, in order to prevent bending during heating, as shown in Japanese Patent Laid-Open No. 9-135659, a surface of the abdominal abdominal muscle may be cut to form 8 in FIG. Absent. Thereafter, the treated shrimp may be dipped in a seasoning immersion liquid (mixed water of water, phosphate, pH adjuster, salt, sugar, chemical seasoning, etc.) for several hours to be seasoned. These prepared shrimp are used as shrimp before processing shrimp for shrimp.

If you make a cut in the shrimp back intestine and put noodles in the cut, the range is roughly 5% to 30% of the peeled shrimp, depending on the size of the shrimp. Is preferably in the range of 8% to 12%. Thereafter, dusting is applied and then immersed in a batter solution. In order to emphasize the taste of spicy noodles, spicy noodles may be dissolved in the batter solution in the range of 10% to 30%. Batter liquids include eggs, wheat flour dissolved in water, or commercially available batter flour, etc., and after the shrimp is dusted, the shrimp and bread crumbs that have been dusted are settled to some extent It is an aqueous solution with viscosity.

If you make a cut in the shrimp's back intestine and put the cucumber pepper in the cut, depending on the size of the shrimp, the range is roughly 2% to 10% of the peeled shrimp weight. However, the range is preferably about 4% to 6%. Thereafter, dusting is applied and then immersed in a batter solution. If you add eggplant pepper to the batter liquid, the shrimp loses its overall taste, and the new combination of eggplant and shrimp cannot be realized, so the eggplant pepper is preferably not dissolved in the batter liquid. Better.

Various ingredients such as tomatoes, cheese, large leaves, basil, curry powder, etc. can be applied as ingredients to be sandwiched in the incision portion of the back intestine part other than pepper noodles and pepper pepper.

Regarding shrimp size, various sizes (large size to small size, 16/20, 21/25, 26, 30, 31/40, 41/50, 51/60, 61/70, 71/90, 91 / 120, 100/200, etc.) Shrimp size: Number of shrimp tails per pound (453.6 g) weight (headless shrimp shelled with head and chest removed)

Regarding the kind of shrimp, it can be used in various kinds (car shrimp, black tiger, vaname, tiger, white, pink, cat tiger, brown, sweet shrimp, button shrimp, grape shrimp, etc.).

The shrimp that has been immersed in the batter solution is then sprinkled with bread crumbs and frozen into shrimp fried shrimp. Further, the frozen unheated shrimp fried shrimp is oil-prepared and pre-fried as shrimp fried shrimp. Pre-fried oil tone means that when the final cook of shrimp fries re-cooked with oil tone, it is pre-oiled so that the cooking time can be shortened or cooked by the final cooker using a microwave oven In this case, the oil is adjusted in advance so that it can be cooked by heating. After the final cooker cooked again with oil or cooked with a microwave oven, the temperature and time at which they could eat were set.

An embodiment for the present invention will be described in detail.

Example 1
Vaname shrimp: Cultured shrimp mainly grown in Southeast Asia (China, Vietnam, Thailand, Indonesia, India, etc.).
First, 100 kg of shrimp with a medium size of about 71/90 (about 5 g / tail to about 6.5 g / tail) of headless shrimp was prepared, washed with water, peeled, and the tail was taken off. A cut was made in the back of the shrimp. This incision was aimed at the second joint part to the fifth joint part of the peeled shrimp. The cut was aimed at about half the depth of the shrimp. At this time, the back bowel was also removed.
Further, in order to cut the surface of the abdominal muscles on the ventral side, incisions were made at two locations (second joint and around the fourth joint). Thereafter, the total amount of the shrimp treated was the same amount as the shrimp (water: 60%, ice: 35.5%, phosphate: 2%, salt: 1%, sugar: 1%, chemical seasoning: 0.00). 5%) for about 1 hour and seasoned. The shrimp after the seasoned soaking was used as the shrimp before the shrimp for shrimp processing.

About 0.5 g of hot pepper noodles are sandwiched in the cut portion of the shrimp processed above, and then dusted, soaked in a commercially available batter solution containing about 15% of hot pepper noodles, and the bread crumbs are attached to the surface. It was. The amount of batter liquid and bread crumbs was adjusted so that the weight per one was about 10 g. Then, it was frozen and used as shrimp for fried shrimp. In addition, the frozen shrimp fried shrimp was not thawed and frozen after pre-fry cooking. This was also a shrimp for fried shrimp. Oil cooking in this case was about 170 ° C. for about 2 to 3 minutes, and the temperature and time were set so that the final cooker could eat in the microwave or re-oil cooking.

Example 2
In the same manner as in Example 1, 0.3 g of eggplant pepper was sandwiched between the cut portions of the shrimp before processing, and then powdered and immersed in a commercially available batter solution, and bread crumbs were adhered to the surface. The amount of batter liquid and bread crumbs was adjusted so that the weight per one was about 10 g. Then, it was frozen and used as shrimp for fried shrimp. In addition, the frozen shrimp fried shrimp was not thawed and frozen after pre-fry cooking. This was also a shrimp for fried shrimp. Oil cooking in this case was about 170 ° C. for about 2 to 3 minutes, and the temperature and time were set so that the final cooker could eat in the microwave or re-oil cooking.

The shrimp fried shrimp of the present invention can be provided to each home, the restaurant industry, a mass retailer, and the like.

DESCRIPTION OF SYMBOLS 1 1st joint part 2 2nd joint part 3 3rd joint part 4 4th indirect part 5 5th joint part 6 6th joint part 7 Notch of back side (from 2nd joint part to 5th joint part)
8 Ventral incisions (second joint and fourth joint)

Claims (4)

A shrimp for fried shrimp, characterized in that it has a cut portion in the back gut portion of the shrimp surface from which the head is removed and the shell is peeled, and foods other than shrimp are sandwiched in the cut portion. The shrimp fried shrimp according to claim 1, wherein the food other than shrimp is spicy noodles. The shrimp for shrimp according to claim 1, wherein the food material other than the shrimp is cucumber pepper. The shrimp for fried shrimp according to any one of claims 1 to 3, wherein the shrimp is frozen.

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