JP3073257U - Processed snail shellfish - Google Patents
Processed snail shellfishInfo
- Publication number
- JP3073257U JP3073257U JP2000003221U JP2000003221U JP3073257U JP 3073257 U JP3073257 U JP 3073257U JP 2000003221 U JP2000003221 U JP 2000003221U JP 2000003221 U JP2000003221 U JP 2000003221U JP 3073257 U JP3073257 U JP 3073257U
- Authority
- JP
- Japan
- Prior art keywords
- shell
- processed
- snail
- cut
- sushi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
(57)【要約】
【課題】 握り鮨のすし種として用いることのできる巻
き貝の貝身加工品を提供する。
【解決手段】 巻き貝の貝身から蓋および肝２を取り除
いた柱状の貝身本体１を、その一端部から、貝身本体の
軸方向に向けて貝身本体の他端部近傍まで第１の切り込
みＡを入れて１／３分割部３Ａと２／３分割部４に分け
る。次に、前記切り込みＡの終端から２／３分割部４の
一端部近傍まで第２の切り込みＢを入れて前記２／３分
割部４をさらに略等分の２つの１／３分割部３Ｂ，３Ｃ
に分け、前記３つの１／３分割部３Ａ〜３Ｃが数珠繋ぎ
に連続する板状に展開する。
(57) [Summary] [Problem] To provide a processed snail shell product that can be used as a sushi seed of nigiri sushi. SOLUTION: A column-shaped shell main body 1 obtained by removing a lid and a liver 2 from a shell of a conch is firstly extended from one end thereof to the vicinity of the other end of the shell main body in the axial direction of the shell main body. A cut A is made to divide into a 1/3 dividing section 3A and a 2/3 dividing section 4. Next, a second cut B is made from the end of the cut A to the vicinity of one end of the 2/3 divided portion 4 to further divide the 2/3 divided portion 4 into two substantially equal 1/3 divided portions 3B, 3C
And the three 1/3 divided parts 3A to 3C are developed in a plate shape that is continuous in a rosary.
Description
【０００１】[0001]
本考案は、握り鮨のすし種として用いることのできる巻き貝の貝身加工品に関 する。 The present invention relates to processed snail shells that can be used as sushi seeds for nigiri sushi.
【０００２】[0002]
【０００３】 巻き貝の一種であるサザエは、殻から貝身を取り出し、その貝身から蓋および らせん状の肝（所謂わた）を切り離した柱状の貝身本体と、肝とを食する。例え ば日本料理の場合、前記貝身本体は、刺し身、壺焼きなどの焼きもの、煮もの、 あえものなどとして食し、肝は茹でたり、貝身本体と一緒に煮たり焼いたりして 食するのが一般的である。[0003] Sasae, a kind of snail, takes out a shell from a shell, and eats a liver and a pillar-shaped shell body obtained by separating a lid and a spiral liver (so-called cotton) from the shell. For example, in the case of Japanese cuisine, the shellfish body is eaten as sashimi, grilled foods such as pot ware, boiled food, and airy food, and the liver is boiled or cooked and grilled together with the shellfish body. General.
【０００４】 前記貝身本体は刺し身として食されることから、すし種として用いることがで きれば美味な握り鮨が得られるはずである。しかし、上記したように、この場合 の貝身本体は柱状を呈しているので、現状のままでは握り鮨のすし種として用い ることができない。[0004] Since the shellfish body is eaten as sashimi, a delicious nigiri sushi should be obtained if it can be used as a sushi seed. However, as mentioned above, the shell body in this case has a columnar shape, and cannot be used as a sushi seed of nigiri sushi as it is.
【０００５】 本考案は、以上の事情のもとでなされたものであり、握り鮨のすし種として 用いることのできる巻き貝の貝身加工品を提供することを目的とする。The present invention has been made under the above circumstances, and an object of the present invention is to provide a processed snail shell body which can be used as a sushi seed of nigiri sushi.
【０００６】[0006]
請求項１の考案は、巻き貝の貝身から蓋および肝を取り除いた柱状の貝身本体 の加工品であって、前記貝身本体の一端部から、貝身本体の軸方向に向けて貝身 本体の他端部近傍まで第１の切り込みを入れて１／３分割部と２／３分割部に分 け、前記切り込み終端から２／３分割部の一端部近傍まで第２の切り込みを入れ て前記２／３分割部をさらに略等分の２つの１／３分割部に分けて、前記３つの １／３分割部が数珠繋ぎに連続する板状に展開したものである。 この構成の場合、柱状の貝身本体が薄い板状に展開して大きく見えるので、握 り鮨のすし種として容易に用いることができる。 請求項２の考案は、前記請求項１の考案において、巻き貝をサザエとしている 。 この構成の場合、サザエの貝身本体を、握り鮨のすし種として容易に用いるこ とができる。 請求項３の考案は、前記請求項２の考案において、巻き貝をアカニシとしてい る。 この構成の場合、外観および味覚がサザエの貝身本体によく似たアカニシの貝 身本体を握り鮨のすし種として用いることができ、サザエに似た味覚の握り鮨を 安価に賞味できる。 The invention according to claim 1 is a processed product of a pillar-shaped shell body obtained by removing a lid and a liver from a shell of a conch shell, wherein the shell body is directed from one end of the shell body toward the axial direction of the shell body. A first cut is made into the vicinity of the other end of the main body to divide it into a 1/3 divided portion and a 2/3 divided portion, and a second cut is made from the cut end to the vicinity of one end of the 2/3 divided portion. The 2/3 divided portion is further divided into two substantially equal 1/3 divided portions, and the three 1/3 divided portions are developed in a plate shape continuous in a daisy chain. In this configuration, the column-shaped shell body is unfolded in a thin plate shape and looks large, so that it can be easily used as a sushi seed of nigiri sushi. According to a second aspect of the present invention, in the first aspect of the present invention, the conch is a turban shell. In this configuration, the shell body of the turban shell can be easily used as a sushi seed for nigiri sushi. According to a third aspect of the present invention, in the second aspect of the present invention, the snail is Akanishi. In this configuration, the shell body of Akanishi, which is similar in appearance and taste to the shell body of Sazae, can be used as a sushi seed for sushi, and the sushi sushi with a taste similar to Sazae can be tasted at low cost.
【０００７】[0007]
本考案の一実施形態を図１と共に説明する。図１（Ａ）は、巻き貝の一種であ るサザエの殻から取り出した貝身のうち、蓋およびらせん状の肝２（同図に２点 鎖線で示す）を切り離して残る柱状の貝身本体１を示す斜視図である。この実施 形態の巻き貝の貝身加工品１１（図１（Ｃ））は、前記貝身本体１を以下の手順 で加工したものである。 One embodiment of the present invention will be described with reference to FIG. Fig. 1 (A) shows the main body of a columnar shell remaining after cutting off the lid and spiral liver 2 (indicated by a two-dot chain line in Fig. 1) of the shell taken from the shell of a conch shell, a kind of snail. FIG. A processed snail shell product 11 (FIG. 1C) of this embodiment is obtained by processing the shell main body 1 in the following procedure.
【０００８】 先ず、前記貝身本体１の一端部（肝２が延びる他端部とは反対側）から、貝身 本体１の軸方向に向けて、図１（Ａ）に１点鎖線で示すように例えば刺し身包丁 で他端部近傍まで第１の切り込みＡを入れて、貝身本体１を１／３分割部３Ａと ２／３分割部４とに分ける。この状態で、１／３分割部３Ａと２／３分割部４と は、貝身本体１の他端部側で繋がっている。First, a one-dot chain line is shown in FIG. 1A from one end of the shell body 1 (the side opposite to the other end where the liver 2 extends) toward the axial direction of the shell body 1. As described above, for example, the first cut A is made to the vicinity of the other end with a sashimi knife, and the shell body 1 is divided into the 1/3 divided portion 3A and the 2/3 divided portion 4. In this state, the 1/3 divided portion 3A and the 2/3 divided portion 4 are connected on the other end side of the shell body 1.
【０００９】 次に、図１（Ｂ）に示すように、前記１／３分割部３Ａと２／３分割部４を開 いた状態で、前記第１の切り込みＡの終端から２／３分割部４の一端部近傍まで 第２の切り込みＢを入れて、前記２／３分割部４をさらに略等分の２つの１／３ 分割部３Ｂ，３Ｃに分ける。Next, as shown in FIG. 1B, with the 1/3 dividing section 3A and the 2/3 dividing section 4 opened, the 2/3 dividing section from the end of the first cut A A second cut B is made to the vicinity of one end of 4 to divide the 2/3 divided portion 4 into two substantially equal 1/3 divided portions 3B and 3C.
【００１０】 このように、貝身本体１に前記２つの切り込みＡ，Ｂを入れて形成される各１ ／３分割部３Ａ，３Ｂ，３Ｃを図１（Ｃ）に示すように開き、これら１／３分割 部３Ａ〜３Ｃが数珠繋ぎに連続する板状に展開して貝身成形品１１とする。なお 、この場合、貝身本体１は生であっても、ボイルしたものであっても良い。また 、貝身本体１の周囲のえんぺら５には、通常、強い苦みがあるので、このえんぺ ら５は切り離しても良い。As described above, the 1/3 divided portions 3A, 3B, 3C formed by inserting the two cuts A, B into the shell body 1 are opened as shown in FIG. The 3/3 divided parts 3A to 3C are developed into a plate shape that is continuous in a rosary connection to form a shell body molded product 11. In this case, the shell body 1 may be raw or boiled. In addition, since the enamel 5 around the shell body 1 usually has strong bitterness, the enamel 5 may be separated.
【００１１】 このように、切り込みＡ，Ｂを入れたサザエの貝身加工品１１は、薄い板状を 呈し、外観上も大きく見えるので、マグロの切り身やイカなどと同様に握り鮨の すし種として容易に用いることができる。As described above, the processed turtle shell product 11 having the cuts A and B has a thin plate shape and looks large in appearance, so that it is used as a sushi seed of nigiri sushi like tuna fillet and squid. Can be used easily.
【００１２】 なお、前記実施形態では、サザエの貝身加工品１１の場合について説明したが 、アカニシ等の他の巻き貝についても同様に適用できる。アカニシの貝身本体の 場合、その外観および味覚がサザエの貝身本体１と良く似ているので、これを同 様の加工品とし、握り鮨のすし種として用いることにより、サザエに似た味覚の 握り鮨を安価に賞味できる。In the above-described embodiment, the case of the processed shellfish 11 is described. However, the present invention can be similarly applied to other snails such as Akanishi. In the case of Akanishi shell, the appearance and taste are very similar to the shell body 1 of Sazae, so by using it as a similar processed product and using it as a sushi seed of nigiri sushi, a taste similar to Sazae can be obtained. You can taste Nigiri sushi at low cost.
【００１３】[0013]
請求項１の考案は、巻き貝の貝身から蓋および肝を取り除いた柱状の貝身本体 の加工品であって、前記貝身本体の一端部から、貝身本体の軸方向に向けて貝身 本体の他端部近傍まで第１の切り込みを入れて１／３分割部と２／３分割部に分 け、前記切り込み終端から２／３分割部の一端部近傍まで第２の切り込みを入れ て前記２／３分割部をさらに略等分の２つの１／３分割部に分けて、前記３つの １／３分割部が数珠繋ぎに連続する板状に展開しているので、柱状の貝身本体が 薄い板状に展開して大きく見え、握り鮨のすし種として容易に用いることができ る。 請求項２の考案は、前記請求項１の考案の構成において、巻き貝をサザエとし ているので、サザエの貝身本体を、握り鮨のすし種として容易に用いることがで きる。 請求項３の考案は、前記請求項２の考案の構成において、巻き貝をアカニシと しているので、外観および味覚がサザエの貝身本体によく似たアカニシの貝身本 体を握り鮨のすし種として容易に用いることができ、サザエに似た味覚の握り鮨 を安価に賞味できる。 The invention according to claim 1 is a processed product of a pillar-shaped shell body obtained by removing a lid and a liver from a shell of a conch shell, wherein the shell body is directed from one end of the shell body toward the axial direction of the shell body. A first cut is made into the vicinity of the other end of the main body to divide it into a 1/3 divided portion and a 2/3 divided portion, and a second cut is made from the cut end to the vicinity of one end of the 2/3 divided portion. The two-third divided part is further divided into substantially equal two-third divided parts, and the three one-third divided parts are developed in a plate shape that is continuous in a rosary. However, it can be easily used as a sushi seed for nigiri sushi. According to the second aspect of the present invention, since the conch is made of turban shell in the configuration of the first aspect, the shell body of the turban shell can be easily used as a sushi seed of nigiri sushi. According to a third aspect of the present invention, in the configuration of the second aspect of the present invention, since the snail is made of Akanishi, the sushi seed of the sushi is obtained by holding the body of the Akanishi shell which is very similar in appearance and taste to the body of the shell of Sazae. It is easy to use, and you can taste nigiri sushi with a taste similar to Sazae at low cost.
【図１】本考案の一実施形態に係る巻き貝の貝身加工品
の加工手順を示す説明図である。FIG. 1 is an explanatory view showing a processing procedure of a processed snail shell product according to an embodiment of the present invention.
１ サザエ（巻き貝）の貝身本体 ３Ａ，３Ｂ，３Ｃ １／３分割部 ４ ２／３分割部 １１ 貝身加工品 Ａ 第１の切り込み Ｂ 第２の切り込み DESCRIPTION OF REFERENCE NUMERALS 1 Shell body of sorrel (conch shell) 3A, 3B, 3C 1/3 divided section 4 2/3 divided section 11 Shellfish processed product A First cut B Second cut
Claims (3)
た柱状の貝身本体の加工品であって、前記貝身本体の一
端部から、貝身本体の軸方向に向けて貝身本体の他端部
近傍まで第１の切り込みを入れて１／３分割部と２／３
分割部に分け、前記切り込み終端から２／３分割部の一
端部近傍まで第２の切り込みを入れて前記２／３分割部
をさらに略等分の２つの１／３分割部に分けて、前記３
つの１／３分割部が数珠繋ぎに連続する板状に展開した
巻き貝の貝身加工品。1. A processed product of a pillar-shaped shell body obtained by removing a lid and a liver from the shell of a conch, wherein the shell body is axially moved from one end of the shell body toward one end thereof. Make a first notch near the other end to create a 1/3 split and 2/3
A second cut is made from the cut end to the vicinity of one end of the 2/3 split part, and the 2/3 split part is further divided into two substantially equal 1/3 split parts; 3
A processed snail shell that has been developed into a plate shape with one-third divided sections connected in a row.
載の巻き貝の貝身の加工品。2. The processed product of the shell of the conch according to claim 1, wherein the conch is a turban shell.
記載の巻き貝の貝身の加工品。3. The processed snail shell product according to claim 1, wherein the snail is Akanishi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000003221U JP3073257U (en) | 2000-05-15 | 2000-05-15 | Processed snail shellfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000003221U JP3073257U (en) | 2000-05-15 | 2000-05-15 | Processed snail shellfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3073257U true JP3073257U (en) | 2000-11-14 |
Family
ID=43206493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000003221U Expired - Fee Related JP3073257U (en) | 2000-05-15 | 2000-05-15 | Processed snail shellfish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3073257U (en) |
-
2000
- 2000-05-15 JP JP2000003221U patent/JP3073257U/en not_active Expired - Fee Related
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