JP2985135B2 - Rolled frozen product of steamed chrysanthemum flower or its package - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an applied product using a frozen product of a flower of a chrysanthemum chrysanthemum, that is, a frozen product in which various kinds of fish and shellfish meat are wound on a sheet of an edible chrysanthemum flower and a package thereof. . More specifically, the present invention steams edible chrysanthemum flowers while keeping the fresh color tone of yellow, pink, white, etc. to form a flat sheet, and puts various types of seafood meat on the edge of this sheet. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen chrysanthemum flower that has been rolled up and frozen from the place before being placed, and a package thereof.

[0002]

2. Description of the Related Art Chrysanthemums of various varieties have been cultivated for the purpose of eating flowers since ancient times. Chrysanthemum flowers do not last long in the fresh state, so in order to enable long-term storage and distribution to remote locations, pick the chrysanthemum flower petals and make them into sheets of appropriate size. It is collected, steamed and dried, and is sold as a processed product commonly called chrysanthemum laver. A general method for producing this chrysanthemum seaweed is to pick a blossoming yellow chrysanthemum flower, peel the petals, and form a mold of a certain size (for example, 18 cm wide, 33 cm long, 1 cm thick).
This is a method of steaming and drying to 20% or less of water.

[0003] However, this dried product has two disadvantages. The first is a defect in quality, in which a chrysanthemum flower loses its vivid color at the time of freshness, and becomes brownish or fades in a drying step performed for increasing preservability. Dried chrysanthemum seaweed returns to a delicious steamed chrysanthemum flower when boiled (including boiling), but does not reach the vivid color and fragrance of steamed steam when fresh chrysanthemum flower petals are steamed. .

[0004] The second is a drawback as a cooking material. A cooked food in which ingredients are rolled in a dry state can be made with seaweed laver, but cannot be made with chrysanthemum seaweed. It is. This is because chrysanthemum seaweed cannot be eaten as it is dried, so it is necessary to return it to hot water to make the chrysanthemum flower moist to eat it. At the time of this hot water reconstitution, the state of the sheet collapses, and the petals fall apart. Even if you try to make a cooked food with ingredients wrapped inside like a nori roll, you cannot make it. Until now, the use of chrysanthemum seaweed was naturally limited.

[0005]

SUMMARY OF THE INVENTION According to the present invention, a chrysanthemum flower which retains the color of the petals of the chrysanthemum flower when stored for a long period of time and can be used as a sheet without using the chrysanthemum flower in use. The purpose is to provide applied products of frozen flowers. That is, an object of the present invention is to provide a frozen product in which various types of fish and shellfish meat are wound on a chrysanthemum flower sheet that retains the freshness of yellow, pink, and white chrysanthemum flowers, or a package thereof.

[0006]

The present invention is characterized by a rolled frozen product of steamed chrysanthemum flowers used for winding various kinds of fish and shellfish meat. In order to maintain the vivid color and aroma of steamed petals of fresh chrysanthemum flower, thawed frozen chrysanthemum petals are used.

Further, in order to use chrysanthemum flowers in a sheet like seaweed without using them, a steamed chrysanthemum petal frozen in a sheet is used. The molded sheet of steamed chrysanthemum petals is overlaid with a synthetic resin film, and the obtained laminate is rolled up, wound up, spirally wound and frozen.

[0008] A rolled frozen product of steamed chrysanthemum flowers used for winding various kinds of seafood meat is obtained by winding a chrysanthemum flower sheet with steamed petals attached together with a synthetic resin film in a spiral shape. It was frozen and stored frozen. The frozen chrysanthemum flower used in the present invention is obtained by spirally winding a laminate of a steamed chrysanthemum petal molded sheet and a synthetic resin film to freeze it.

[0009] By storing in a frozen state, the color tone and aroma of the original petals can be maintained, and when thawed, they can be eaten without any modification, so that they can be used as cooking materials while maintaining the shape of the sheet. can do. Also, when rolled, the chrysanthemum flower sheets and the synthetic resin film face alternately overlap, so the chrysanthemum flower sheet faces do not overlap, so the chrysanthemum flowers stick together when thawed. There is no.

The outline of the method for producing a frozen chrysanthemum flower used in the present invention will be described. Picking chrysanthemum petals grown for food, formwork of a certain size, such as a rectangle,
After arranging them in a square or a circle, seemingly uniform, not too thick and flat, put them in a steamer, steam, and attach the petals together to make a single chrysanthemum flower sheet.

After cooling, the chrysanthemum flower sheet is placed on a synthetic resin film of the same size, such as polyethylene or polypropylene, and spirally wound from one end together with the synthetic resin film. A roll of flower sheets and synthetic resin film alternately formed is frozen, frozen and stored.

The representative edible chrysanthemums in the Hachinohe district include the late-flowering Abumiya, a yellow variety that blooms from early October to mid-November. Can also be used. In addition, pink storms and life prolonging of pink varieties, and white varieties of Akita Shigiku can be used.

[0013] The picked chrysanthemum petals have a formwork of a size determined for later use, for example, a rectangle, a square,
In a mold such as a circle, arrange them on average to a thickness of about 1 cm. The bottom of the formwork is, for example, covered with a net so that the flow of steam is improved. Then put in a steamer and put in 95-10
Cook around 0 ° C for 2 minutes.

After the steaming is completed, the steam is removed from the steamer and cooled. There are various cooling methods. For example, it is transferred from a mold to a synthetic resin net stretched over a stainless steel frame and allowed to cool. At this time, the chrysanthemum petals do not fall apart because they are attached to each other.

The cooled chrysanthemum flower sheet is placed on a synthetic resin film such as polyethylene, for example, which is approximately the same size as the chrysanthemum flower sheet spread on the work table. Next, it is wound around from one end to make a roll, frozen, and stored frozen. After being rolled, if necessary, put in a synthetic resin bag, and pneumatically or vacuum-packaged and then freeze, or, after freezing, put in a synthetic resin bag and pneumatically or vacuum-packaged and freeze You may keep it.

The present invention relates to sashimi or sashimi of sashimi of salmons such as salmon, Atlantic salmon, rainbow trout, etc., and seasoned meat, boiled crab meat or shrimp meat. It is characterized in that the meat of seafood such as meat is steamed and rolled up with a sheet of chrysanthemum flower to produce a frozen product.

The roll is placed in a synthetic resin bag if necessary and vacuum-packaged. Keep this frozen and thaw when eating. If the degree of vacuum in the vacuum packaging is too tight, the scroll of the contents will be crushed, and if it is too loose, the scroll will move inside. Therefore, the degree of vacuum is appropriately adjusted. Further, it can be placed in a tray and packaged with air.

The chrysanthemum flower sheet may be steamed and hardened, but edible chrysanthemum is delicious when eaten with three cups of vinegar or wasabi soy sauce. Before rolling, use vinegar, salt, sugar, soy sauce, sodium glutamate, etc. The chrysanthemum flower sheet may be seasoned with the formulated seasoning liquid and placed.

The method of making a chrysanthemum flower sheet is as follows. Chrysanthemum petals cultivated for food are picked, placed in a mold of a certain size, for example, rectangular, square, circular, etc., apparently uniform, not too thick and flat, and then put in a steamer, Steam and stick the petals together to make one chrysanthemum flower sheet. After cooling, the chrysanthemum flower sheet is placed on a synthetic resin film of the same size, such as polyethylene or polypropylene, and spirally wound from one end together with the synthetic resin film. And a roll of synthetic resin film alternately stacked, frozen, and stored frozen.

The types of fish used for the ingredients of the scrolls include small surface fish such as mackerel, saury, red fish such as mackerel, large surface fish such as bonito, yellowfin and bonito, sockeye salmon, coho salmon, Atlantic salmon, and rainbow. Salmons such as trout, white fish such as flounder, fin codfish, and melody for benthic fish, snow crabs, king crabs, and crabs for crabs, prawns, prawns, and shrimp for shrimp, and scallops for shellfish .

The meat of the seafood used for the ingredients of the scroll is obtained by removing the non-edible parts such as the head, the fin, the fin, the middle bone, the small bone, and the shell by filtering the raw fish and shellfish. Depending on the type of fish used, raw fish meat may be used as it is, or before being rolled, it may be made or seasoned to taste the meat.
For example, sprinkle powdered seasoning (mainly salt and amino acids) on sockeye salmon loin. The reason for using the powder is to make the fish meat firmer and harder to roll. The use of a seasoning liquid softens the meat, so in the case of sockeye salmon loin, use a powder seasoning.

For crab and shrimp meat, use the heated meat as it is or after seasoning it before rolling. For example, crab meat is soaked in a seasoning liquid, and the seasoning liquid is mainly composed of salt and amino acids.
Further, a mixture of seasoned crab and shrimp meat and chrysanthemum flowers seasoned with vinegar can be used as an ingredient. For example, when the ingredients of snow crab leg meat mixed with sweet vinegar together with the edible chrysanthemum “Abomiya” are used as ingredients, the ratio of the snow crab leg meat is increased and used slightly squeezed.

The processing of fish used as an ingredient will be described using mackerel as an example. The raw or frozen thawed mackerel is dropped on the head, and after removing the internal organs, it is wholesaled into three pieces. In addition, the fillet's abdomen and small bones are carefully removed. After removing the abdomen and small bones, a step of pickling or seasoning can be performed if necessary. This step is a device for improving the flavor of the ingredients.

One working process in the case of manufacturing using mackerel is as follows: raw fish → raw material thawing → head and internal organs removal → wholesale three abdomen and small bones → seasoning liquid immersion → drainage → overnight chilled Refrigerator storage → peeling → ingredients.

The next step is to make a roll. Thaw the scrolls of chrysanthemums that have been stored frozen, spread them flat, and put the ingredients on top. Prior to placing the ingredients, a step of pickling chrysanthemum flowers in a seasoning liquid can be included if necessary. This step is a device for improving the taste of chrysanthemum flowers.

The chrysanthemum flower sheet at the end where the chrysanthemum flower sheet material is placed is lifted up and folded back together with the chrysanthemum flower sheet, and subsequently rolled up to the other end of the chrysanthemum flower sheet. in this case,
Two or more ingredients can be used, and a chrysanthemum flower sheet can be folded and covered with each one, or rolled with various green vegetables along with the ingredients. When the rolled up is frozen and cut into slices after thawing or half-thawing, a beautiful pattern appears with ingredients, colorful vegetables and chrysanthemums.

The rolled product can be frozen as it is to produce a commercial product, but it is preferable to use a transparent film for vacuum packaging. If the degree of vacuum is too tight, it will be crushed, and if it is too loose, the scroll will move inside, so adjust it appropriately. Further, it can be placed in a tray and packaged with air. Arbitrary printing can be performed on the film. The packaging material must be airtight, impervious to oxygen, and resistant to the subsequent freezing process,
There is no particular limitation as long as this condition is satisfied. If the material of the packaging material is specifically shown, there are polyethylene, polypropylene, nylon, polyvinylidene chloride and the like, and a laminated material thereof.

Before packaging, a process of winding the film with a synthetic resin film such as a polyethylene film and then packaging the film can be adopted. This step is for facilitating the bag packing operation, and also for making it easier for the consumer who has purchased the product to cut the bag in a half-thawed state when taking it out of the bag.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Reference Example 1 The yellow petals collected from a flowering chrysanthemum (variety Abomiya) were collected, and after removing foreign substances and foreign matter mixed therein, a net was formed at the bottom and the height was 30 cm, the width was 30 cm, and the height was 30 cm. They were arranged evenly and uniformly in a 1 cm frame to a height of about 1 cm. Next, this was put into a steamer and steamed with steam at about 98 ° C. for 1 minute and 30 seconds. Next, after taking out from a steamer and leaving a frame on a net, it was allowed to cool in a room.

The chrysanthemum flower does not change its flat area by steaming, but its height is reduced to about 3 mm, and the petals are stuck to each other. Was kept. The weight was measured to be 150 g. After cooling, length 30cm,
Transfer onto a thin polyethylene sheet 30 cm wide,
Next, the roll was wound from one end to form a roll in which the sheet surface of the chrysanthemum flower and the polyethylene sheet were alternately overlapped, and the roll was frozen by a freezing device.

The frozen roll was wrapped in a polyethylene sheet, placed in a cardboard case, stored in a refrigerator at −18 ° C. or lower for 6 months, taken out, and visually observed. The color of the chrysanthemum flower was the same as immediately after production. The colors were kept vivid. When I thawed it and unwound it, the chrysanthemum flower side was not attached at all.

Example 1 A roll of chrysanthemum flower prepared in Reference Example 1 was half-thawed, then unraveled and flattened with the polyethylene sheet facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene sheet. This expanded product was immersed in a three-fold diluted seasoning solution described below for about 5 hours to be seasoned.

On the other hand, fresh mackerel (fish weight 350 g) purchased at the fish market was removed from its head and internal organs, then wholesaled into three pieces to remove the middle bones, and further, the abdomen and small bones were removed, and the fillet of mackerel meat was removed. Each piece (weight of one fillet: 80 g) was prepared. Next, this fillet was immersed in the following seasoning solution for 3 hours, drained, stored overnight in a refrigerator at 10 ° C. or lower, and then peeled the next morning to produce two skinless shimesaba.

Mixing of seasoning liquid Water 1,000 g Sugar 200 g Salt 40 g Sodium glutamate 15 g Vinegar 30 g

Next, one sheet of chrysanthemum flower immersed in the seasoning liquid was once transferred to a water basket, held down by hand, and drained.
I put it on the table. A piece of skinless shiba mackerel was placed at a position offset from the end of this chrysanthemum flower sheet by the width of the fish, with the head facing outward. The chrysanthemum flower sheet was lifted and folded over the shimaba, and then another shimaba was placed symmetrically with the first shimaba with the head facing away from the outside. Lift the chrysanthemum flower sheet, fold it over the shibaba, and roll it up to the other end of the chrysanthemum flower,
Created a scroll. Next, wrap this roll in a polyethylene sheet, put it in a synthetic resin bag, lightly vacuum package it,
It was frozen in a freezer.

Example 2 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed, thawed, and flattened with the polyethylene sheet facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.

On the other hand, a frozen red salmon (with a body weight of 2,500 g) from which the head and internal parts have been removed is purchased, wholesaled into three pieces, the medium bone is removed, the small bone is further removed, and the skin is peeled off and used for sashimi. Two red salmon fillets (800g per fillet)
Created. Next, the fillet was cut with a kitchen knife, and five loins each weighing about 150 g were prepared to make the core of the roll. This loin was sprinkled with a powder seasoning mainly composed of salt and amino acids, and seasoned.

Next, one sheet of chrysanthemum flower was placed on the table, and one loin was placed at a position shifted from one end of the chrysanthemum flower sheet by the width of the fish. Next, the shifted chrysanthemum flower sheet was lifted and folded over the loin. One more loin was placed and the above operation was repeated.

The oil blossom buds were picked while they were firm and boiled and placed in a line with loin. Subsequently, the chrysanthemum flower was rolled up to the other end to form a scroll. Next, the roll was wrapped in a polyethylene sheet, placed in a synthetic resin bag, vacuum-packaged, and frozen with a freezing device.

Example 3 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed and then unwound, and flattened with a polyethylene film facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.

On the other hand, two frozen boiled snow crab shells were
The section (corresponding to one snow crab) was thawed to remove the shell, and eight leg meats were obtained. Crab meat was soaked in a seasoning solution mainly composed of salt and amino acids and seasoned.

Next, a sheet 1 of chrysanthemum flowers seasoned with vinegar
The pieces were placed on a table and bisected from the center with a kitchen knife.
Eight leg meats were placed at positions shifted from the shorter end of the bisected chrysanthemum flower sheet by eight leg meat widths.
Next, the shifted chrysanthemum flower sheet was lifted and turned over on the leg meat, and subsequently rolled up to the other end of the chrysanthemum flower to form a scroll. Next, the roll was wrapped in a polyethylene sheet, placed in a synthetic resin bag, vacuum-packaged, and frozen with a freezing device.

Example 4 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed, opened, and flattened with a polyethylene film facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.

On the other hand, two frozen boiled crab shells were
The section (corresponding to one snow crab) was thawed to remove the shell, and eight leg meats were obtained. Crab meat was soaked in a seasoning solution mainly composed of salt and amino acids and seasoned. Snow crab leg meat mixed with edible chrysanthemum "Abomiya" with sweet and vinegar. The proportion of the snow crab leg meat was increased and slightly squeezed as an ingredient, similar to the boiled snow crab seasoned in Example 3. Used for

[0046]

According to the present invention, it is possible to provide a delicious frozen food which retains the chrysanthemum flower at the time of freshness and is wound with ingredients having a taste that is extremely well matched to the taste of the chrysanthemum. A sheet of chrysanthemum flower from the mountain can be provided without breaking down, and a fresh frozen food with a good balance of the taste of the seafood meat and the seafood can be provided. Chrysanthemum flower frozen that preserves the vivid color and aroma of steamed petals when fresh chrysanthemum flower petals are steamed during long-term storage. Products can be provided.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 3/36 A23L 3/36 A

Claims (11)

(57) [Claims] 1. A rolled steamed chrysanthemum flower, wherein a steamed chrysanthemum petal molded sheet and a seafood meat roll are frozen. 2. The rolled steamed chrysanthemum flower frozen product according to claim 1, wherein the steamed chrysanthemum petal shaped sheet is obtained by thawing a frozen product of the formed sheet. 3. A frozen product of a rolled steamed chrysanthemum flower according to claim 2, wherein the frozen product of the formed sheet is a frozen product of a spiral roll formed by laminating a synthetic resin film on a steamed chrysanthemum petal formed sheet. 4. The rolled steamed chrysanthemum flower frozen product according to claim 1, wherein a molded sheet of steamed chrysanthemum petals is seasoned. 5. The rolled steamed chrysanthemum flower according to claim 4, wherein the vinegar is seasoned. 6. The method according to claim 1, wherein the meat of the fish and shellfish is shrimp mackerel.
The frozen product of the rolled steamed chrysanthemum flower according to claim 2, 3, 4, or 5. 7. The rolled steamed chrysanthemum flower according to claim 1, wherein the meat of the seafood is seasoned fresh red salmon. 8. The rolled steamed chrysanthemum flower according to claim 1, wherein the meat of the seafood is boiled or vinegared. . 9. The packaging of the frozen steamed chrysanthemum flower according to claim 1, claim 2, claim 3, claim 3, claim 4, claim 5, claim 6, claim 7, or claim 8. A package of frozen rolled steamed chrysanthemum flowers. 10. The rolled frozen product package according to claim 8, wherein the package is lightly vacuum-packaged with a film. 11. The rolled frozen product package according to claim 9, wherein the film is transparent.