JP2787289B2 - Shell shrimp, method for stripping shrimp, and method for producing frozen shrimp - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shelled shrimp that is easy to shell, a method for shelling shrimp, and a method for producing frozen shrimp.

[0002]

2. Description of the Related Art Conventionally, shrimp shelling has generally been performed by first removing a relatively thin shell on the abdomen with a finger and then peeling off a thick shell.

[0003] However, such a shelling operation has been extremely complicated, and it has been difficult to clean up the shell. In particular, such difficulties are significant after the boiling process,
In order to reduce the burden on consumers, after stripping beforehand, boiled ones are also offered to the market.However, there is no change in the difficulty of shelling before boiling. When boiled in this state, umami components and the like are extracted, resulting in inferior taste in terms of taste.

[0004]

Under such circumstances, the present inventors have conducted various studies with the aim of developing a method of processing shrimp that can be peeled very easily and cleanly. The invention has been completed.

[0005]

That is, the first aspect of the present invention is to provide a cut in the abdominal shell along the body length direction, and to provide a cut in the peripheral shell on the tail side that intersects with the cut in the abdominal part. It is a shrimp with shells.

A second aspect of the present invention is that a shell is provided, in which a cut is made in the back shell along the body length direction, and a cut which intersects with the cut in the back is provided in the peripheral shell on the tail side. Shrimp.

A third aspect of the present invention is to provide a cut in the abdominal shell along the body length direction, and to provide a cut in the peripheral shell on the tail side that intersects with the cut in the abdominal part, and then cut the peripheral cut. A shelling method for shrimp, characterized by peeling the shell on the head side in the dorsal direction and the tail side in the abdominal direction with the boundary as a boundary.

A fifth aspect of the present invention is to provide a cut in the back shell along the body length direction, and a cut in the peripheral shell on the tail side that intersects with the cut in the back. A method of stripping shrimp, characterized in that the flesh is stripped in the back direction and the shell is stripped in the abdomen direction.

A sixth aspect of the present invention is to provide a cut in the abdominal shell along the body length direction, and to provide a cut in the peripheral shell on the tail side that intersects with the cut in the abdominal part, and then perform a boiling treatment. A method for producing frozen shrimp, which is characterized by freezing.

[0010] A seventh aspect of the present invention is to provide a cut in the back shell along the body length direction, and to provide a cut in the peripheral shell on the tail side that intersects with the cut in the back, and then perform boiling treatment. A method for producing frozen shrimp, which is characterized by freezing.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, the cuts in the abdomen and the back are formed from the base of the head to the base of the tail or from the base of the head to the first joint as viewed from the tail. Is preferred in terms of peelability.

In the present invention, it is preferable to form the cut in the peripheral portion at the base of the tail or at the first node as viewed from the tail side in order to obtain a stripped tail.

In the present invention, it is preferable that the cut of the abdomen and the cut of the peripheral part cross each other in a substantially T-shape or a substantially cross shape on the abdominal surface from the viewpoint of peelability.

In the present invention, it is preferable from the viewpoint of peelability that the cut of the back portion and the cut of the peripheral portion cross each other in a substantially T-shaped or substantially cross-shaped manner on the back surface.

In the present invention, the cut in the shell of the peripheral portion may be provided along the entire circumference, but a non-cut portion may be left in a part of the back or abdomen. The width of the non-cut portion is preferably 1 to 3 mm from the viewpoint of peelability.

In the present invention, the cut forming tool includes:
Any kind of knife, kitchen knife or the like can be used, but it is particularly advantageous to use scissors, since cuts can be formed by appropriately cutting only the shell portion.

In the present invention, the cut may be formed in a raw state, or may be formed after the boiling process.

The shrimp used in the present invention may be headed or headless.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be further described below with reference to the drawings showing embodiments.

1 to 3 show a first embodiment of a shelled shrimp. Reference numeral 1 denotes a headless raw shrimp, and the length of the shell of the abdomen 2 is from the base 1a of the head to the base 3a of the tail 3. A cut A is provided along the direction, and a cut B which intersects with the cut A of the abdomen 2 in a substantially T-shaped manner on the abdominal surface is provided on the peripheral shell at the base 3a of the tail. Have been.

FIGS. 4 to 6 show a second embodiment of the shelled shrimp, in which a cut A is provided in the abdomen similarly to the first embodiment, and the first section 4a viewed from the tail side. A non-cut portion b of about 2 mm is left at the top of the back portion 4 in the peripheral shell, and a cut B intersects with the cut A of the abdomen 2 in a substantially cross shape on the abdominal surface. .

FIGS. 7 to 9 show a third embodiment of a shrimp with shells. The shell of the back 4 is provided with a cut C from the base 1a to the first node 4a. A non-cut portion d of about 2 mm is left in the abdomen 2 in the shell at the periphery of the first joint portion 4a, and a cut D intersecting with the cut C of the back portion 4 in a substantially T-shape on the back surface. Is provided.

FIG. 10 shows a shrimp shelling method according to the first embodiment (FIGS. 1 to 3).
Hold the shell on the head side with one finger, hold the tail 3 with the other hand, and peel off in the direction opposite to the back-to-ventral direction (the direction of the arrow in the figure), the shell is easy and clean Peeled and stripped shrimp are obtained. This peeling procedure is the same for raw shrimp, boiled shrimp, and frozen and thawed shrimp.

FIG. 11 shows a shrimp shelling method according to the third embodiment (FIGS. 7 to 9). At the base 1a of the head, the fingers are used, the flesh is turned in the back direction, and If the shells are peeled in the opposite directions (the direction of the arrow in the figure) in the abdomen direction, the shells can be easily and neatly peeled, and a stripped shrimp with a tail can be obtained. In addition, this peeling procedure is not different between raw shrimp, boiled shrimp, and frozen and thawed shrimp.

Production Example A cut was made in the abdominal shell of a headless shrimp (16 g / tail) along the body length direction from the base of the head to the base of the tail with scissors, and the shell at the periphery of the base of the tail was formed. After leaving a non-cut portion of about 2 mm at the top of the back to provide a cut that intersects the cut of the abdomen and the abdominal surface in a substantially T-shape,
Boil at 96-100 ° C for 4 minutes, then -35 ° C
For 120 minutes to obtain frozen shrimp. After this was naturally thawed, as shown in FIG. 10, the shell and tail on the head side were peeled in opposite directions with the cut B as a boundary.
The shell was easily and neatly peeled, and a stripped shrimp with tail was obtained.

[0026]

According to the present invention, shrimp that can be easily peeled can be provided, and there is no inconvenience even if boiled in a shelled state. At home, shrimp can be eaten more easily and in a delicious state.

[Brief description of the drawings]

FIG. 1 is a schematic front view showing a first embodiment of a shrimp with shells of the present invention.

FIG. 2 is a schematic bottom view illustrating a first embodiment of the shrimp with shells of the present invention.

FIG. 3 is a schematic plan view showing a first embodiment of the shrimp with shells of the present invention.

FIG. 4 is a schematic front view showing a second embodiment of the shrimp with shells of the present invention.

FIG. 5 is a schematic bottom view illustrating a second embodiment of the shell shrimp of the present invention.

FIG. 6 is a schematic plan view showing a second embodiment of the shrimp with shells of the present invention.

FIG. 7 is a schematic front view showing a third embodiment of the shrimp with shells of the present invention.

FIG. 8 is a schematic bottom view illustrating a third embodiment of the shrimp with shells of the present invention.

FIG. 9 is a schematic plan view showing a third embodiment of the shrimp with shells of the present invention.

FIG. 10 is a schematic explanatory view showing a shrimp shelling method according to the first embodiment.

FIG. 11 is a schematic explanatory view showing a shrimp shelling method according to a third embodiment.

[Explanation of symbols]

 1: headless shrimp 1a: base of head 2: abdomen 3: tail 3a: base of tail 4: back 4a: first section A: abdomen cut B: peripheral cut b: non-cut C: back cut D: Peripheral cut d: Non-cut

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A22C 29/02

Claims (13)

(57) [Claims] 1. A shrimp with shells, wherein a cut along the body length direction is provided in a shell of the abdomen, and a cut intersecting with the cut of the abdomen is provided in a peripheral shell on the tail side. 2. The shrimp with shells according to claim 1, wherein the cut in the abdomen is provided from the base of the head to the base of the tail or the first node as viewed from the tail. 3. The shrimp with shells according to claim 1, wherein the cuts in the shell of the peripheral portion are provided with a non-cut portion remaining in a part of the back portion. 4. The shrimp with shells according to claim 1, wherein the cut in the peripheral portion is provided at the base of the tail or at the first node as viewed from the tail side. 5. A cut according to claim 1, wherein the cut at the abdomen and the cut at the periphery intersect substantially in a T-shape or a cross in the abdominal surface. Shell shrimp. 6. The shrimp with shells according to claim 1, wherein the width of the non-cut portion on the back is 1 to 3 mm. 7. A shrimp with shells, wherein a cut along the body length direction is provided in a back shell, and a cut crossing the back cut is provided in a peripheral shell on the tail side. 8. The shrimp with shells according to claim 7, wherein the cut in the back is provided from the base of the head to the base of the tail or the first node as viewed from the tail. 9. The shrimp with shells according to claim 7 or 8, wherein the cuts in the peripheral shell are provided with a non-cut portion remaining in a part of the abdomen. 10. A cut along the body length direction is provided in the shell of the abdomen, and a cut that intersects with the cut of the abdomen is provided in the shell of the periphery on the tail side. A shrimp shelling method comprising peeling the shell on the head side in the dorsal direction and the tail side in the abdominal direction. 11. A cut along the body length direction is provided on the back shell, and a cut that intersects with the cut on the back is provided on the peripheral shell on the tail side.
A method for stripping shrimp, characterized in that the flesh is stripped in the back direction and the shell is stripped in the belly direction. 12. A cut along the body length direction is provided on the shell of the abdomen, and a cut that intersects with the cut of the abdomen is provided on the peripheral shell on the tail side, followed by boiling and then freezing. A method for producing frozen shrimp. 13. A cut along the body length direction is provided in the back shell, and a cut crossing the back cut is provided in the peripheral shell on the tail side, followed by boiling and then freezing. A method for producing frozen shrimp.