JP3085927U - Crab feet - Google Patents

Abstract

(57) [Problem] To provide a crab foot capable of easily eating crab meat covered with a shell without losing the flavor of the crab meat. . In a crab foot (1) cut to a predetermined length while being covered with a shell (2), a plurality of cuts are made from one end to the other end of the shell (2) along the fiber arrangement direction of the crab foot (3). The configuration is characterized in that the lines 4 are provided continuously.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a crab foot cut to a predetermined length while being covered by a crust, and more particularly, to a crab foot processed so that the crust can be easily removed from crab foot meat.

[0002]

[Prior art]

 Crab is a favorite food for many people because it is a very delicious food. However, since the crab is too bulky as it is as shown in FIG. 4, only the crab feet 101 having a large proportion of crab meat are cut out of the crab body 102 except in some cases. It is often distributed in a state.

[0003] Since the crab foot 101, which is the part of the crab foot that is actually eaten, is covered with the crust, the work of removing the crust from the crab foot at the time of eating is complicated. There is a problem of dirty hands.

[0004] In view of the above-described problems, a processing form of the crab feet that can eliminate the complexity of eating the crab feet is determined in advance from the crab meat portion as shown in FIG. A crab leg 120 is known which is processed into a stripped state in which a crust is removed. However, when the crab feet 120 as described above are cooked in a pan or baked, the unique flavor component of the crab meat escapes to the outside, and the crab inherently has Can not be fully enjoyed.

[0005] For these reasons, it is preferable that crab feet be cooked in a state of being covered with a shell as much as possible in order to contain the flavor component peculiar to crab meat. However, as described above, crab feet are difficult to eat when crab foot meat is left covered with shells, so that treatment for facilitating eating is required.

[0006] As a conventional treatment of crab foot meat, there is a well-known treatment form in which a cut line is cut in the crust part of the crab foot covered with the crust in the fiber arrangement direction. Have been. In the crab feet that have been treated in this way, the cut line is the starting point for removing the crust from the crab foot, so the crust covering the crab foot is smaller than the crab foot without a cut line. The task of removing the part becomes easier.

[0007] Further, as another processing of crab foot meat conventionally performed, crab feet 110 in a state of being covered with a shell are formed so as to form an oblique cut 111 as shown in FIG. It is also well known to cut or to remove the surface of the shell. The crab feet treated in this way have a large surface area of the crab feet facing the cut 111, and the crust feet have been cut off to expose the crab feet. , Can easily eat crab foot meat.

[0008]

[Problems to be solved by the invention]

 However, crab feet that have been treated so that a straight cut line is made in the fiber arrangement direction in the crust part of the crab foot covered with the crust are removed from the crab meat part when eating crab foot meat This only improves the work a little, and it is necessary to remove the crust from the crab foot so that the cutting line can be pryed open, which does not sufficiently solve the above-mentioned problems.

In addition, the crab feet 110 covered with the crust are cut into bamboo or the surface of the crust is shaved off so as to form an oblique cut 111 as shown in FIG. The crab feet that were subjected to the heating, as in the case of the stripped crab feet 120 shown in FIG. 6, when heated, escaped the delicious ingredients of the crab from the crab foot meat and also escaped the gravy inside the crab foot meat. Therefore, there is a problem that meat quality is small and lacks in taste.

Therefore, the present invention has been made in view of the above-described problems, and it is possible to easily eat crab meat covered with a crust without losing the flavor of crab meat. The purpose is to provide effective crab feet.

[0011]

[Means for Solving the Problems]

 In order to achieve such an object, the crab foot according to claim 1 of the present invention (hereinafter, referred to only as the "crab foot of claim 1") has a predetermined length while being covered by the shell. In the cut-out crab foot, a plurality of cutting lines are continuously provided from one end to the other end of the shell portion along the fiber arrangement direction of the crab foot meat. In addition, the crab foot according to claim 2 of the present invention (hereinafter, referred to only as the “crab foot of claim 2”) is a crab foot cut to a predetermined length while being covered with a shell. A plurality of cutting lines are continuously provided along the fiber arrangement direction of the crab foot while leaving one end of the shell part slightly.

Further, the crab foot according to claim 3 of the present invention (hereinafter referred to only as “crab foot of claim 3”) is a crab cut to a predetermined length while being covered with a shell. In the foot, a plurality of cutting lines are continuously provided along the fiber arrangement direction of the crab foot while leaving both ends of the shell part slightly. In addition, the crab feet according to claim 4 of the present invention (hereinafter, referred to only as “crab feet of claim 4”) are slightly left in addition to the configuration of the crab feet of claim 2 or claim 3. The length of the end portion in the state was 1 mm to several mm.

Further, the crab foot according to claim 5 of the present invention (hereinafter, referred to only as “the crab foot of claim 5”) is a configuration of the crab foot according to any one of claims 1 to 4. In addition, the cutting line is provided so that the cutting line extends along the major axis direction of the oval cut surface formed when the crab foot is cut out in a direction perpendicular to the fiber arrangement direction of the crab foot meat. Configuration.

Further, the crab foot according to claim 6 of the present invention (hereinafter referred to only as “the crab foot of claim 6”) is a configuration of the crab foot according to any one of claims 1 to 5. In addition to the above, two cutting lines are provided at substantially opposite positions in the circumferential direction of the shell. In addition, the crab foot according to claim 7 of the present invention (hereinafter, referred to only as the “crab foot of claim 7”) is the same as the crab foot according to any one of claims 1 to 5, The configuration is such that three or more cutting lines are provided. Further, the crab foot according to claim 8 of the present invention (hereinafter, referred to only as “crab foot of claim 8”) is in addition to the configuration of the crab foot according to any one of claims 1 to 7. The shell was provided with an auxiliary cutting line provided so as to intersect with the cutting line.

In the above configuration, the type of crab constituting the crab foot is not particularly limited as long as it is generally called “crab”. For example, crabs such as king crab and coconut crab can be used. Those that do not belong are included. Generally, as the "crab" used as the material of the crab feet of the present invention, there are snow crab, king crab, hairy crab, crab (crab crab) and the like.

[0016] The length of the crab feet is not particularly limited because it varies depending on the type of crab, the method of cooking the crab, and the like. However, if the crab feet are cut out between the joints, the crab feet are cut to a predetermined length. This is preferable because the chipping can be easily performed.

Further, the cutting line may be provided continuously from one end to the other end of the shell portion as in the case of the crab foot of the first aspect. One or both ends of the part may be slightly left. In other words, if the cutting line is set continuously from one end to the other end without leaving the end of the shell part, the shell is removed from the crab foot meat without heating when cooking. Become like On the other hand, if one or both ends of the crust are slightly left, the crust remains covered with the crab foot even when cooking, so that the flavor of the crab can be more contained. In addition to being able to do so, it is easy to remove the crust from crab foot meat.

[0018] Furthermore, the term "slightly", in which a small edge is provided when a cutting line is provided on the shell, means that it is easy to remove the shell from crab foot meat when performing heating control. In general, if the length of the end is 1 mm to several mm as in the case of the crab foot of claim 4, the crust can be easily removed from the crab foot meat after cooking. It can be said that it is suitable for. Here, several mm refers to a length of about 4 mm to 5 mm.

The number of cutting lines is not particularly limited as long as a plurality of cutting lines are provided. However, when the cutting lines are provided like the crab feet of claim 5, the crust can be more easily removed from the crab foot meat. Therefore, it is preferable.

[0020] Further, in the shell portion, as in the case of the crab foot of claim 8, in addition to the above-mentioned cutting line, an auxiliary cutting line provided to intersect these cutting lines is provided. It is preferable to remove the crust from the crab foot meat when heating the food further. At this time, if the auxiliary cutting line intersects with the cutting line, the auxiliary cutting line may be provided along the circumferential direction of the shell, or may be provided at an angle added from the circumferential direction, There is no particular limitation.

Further, the length of the auxiliary cutting line may be provided so as to connect the cutting line to the cutting line, may be provided so as to make the crab leg go around, or may be substantially the same as the length between the cutting line and the cutting line. It may be provided so as to form a cross shape, and is not particularly limited. Note that the crab feet in the present invention may be raw or frozen, and are not particularly limited.

[0022]

[Action]

 In the crab foot according to the present invention, since a plurality of cutting lines are provided continuously from one end to the other end of the shell portion along the fiber arrangement direction of the crab foot meat, it is only necessary to heat and cook the crab foot. When the crab foot meat is thermally contracted, the crab foot meat and the crust are separated and can be easily removed. In addition, the crab foot is covered with a crust until heat is sufficiently transmitted to the crab foot, so that the crab meat has its unique flavor component.

[0023]

[Embodiment of the invention]

 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. 1A and 1B are a perspective view and a front view showing a crab foot according to the present invention.

As shown in FIGS. 1A and 1B, the crab foot 1 is cut off to a predetermined length with the shell 2 covering the crab foot meat 3. As shown in FIG. 1 (a), two cut lines 4 are provided substantially continuously from the one end of the shell 2 to the multi-end along the fiber arrangement direction of the crab foot meat 3, as shown in FIG. Have been

In the crab foot 1 having such a configuration, since the cutting line 4 is provided substantially continuously at two places from one end of the shell 2 to multiple ends, cooking is performed by applying heat such as boiling or baking. Then, the crab foot meat 3 is contracted by heat, so that the crab foot meat 3 and the shell 2 are separated as shown in FIG.

Therefore, the crab feet 1 can easily remove the crust 2 from the crab meat 3, which has been difficult in the past, simply by heating and cooking, and the hands are not stained. Also, the crab feet 1 are cooked from the crab feet 3 because the crab feet 3 are covered with the shell 2 until heat is sufficiently transmitted to the crab feet 3 when heating and cooking. Not only does it not escape, but the delicious ingredients inherent in the shell 2 itself can also be added to the crab foot meat 3.

The crab foot according to the present invention is not limited to the above embodiment. FIGS. 2A and 2B are perspective views showing a crab foot portion 10 having a claw 21 (hereinafter, simply referred to as a “crab claw”) 10 as another embodiment of the crab foot according to the present invention. And a front view. As shown in FIGS. 2A and 2B, the crab claws 10 cover a meat portion 30 of a crab leg having a crust 20 provided with claws 21 (hereinafter, referred to only as "crab claw meat"). It is notched to the specified length in the state.

As shown in FIG. 2A, the crust 20 changes from a state in which the claw 21 side, which is the end of the crab claw 10, is slightly left along the fiber arrangement direction of the crab claw meat 30. As shown in FIG. 2 (b), there are three cutting lines 40 continuously cut to the end. When the cutting lines 40 are provided at three places as described above, the crust 20 can be easily removed from the crab claw meat 30 even when the crab claw 10 has a large diameter.

[0029]

[Effect of the invention]

 The crab foot according to the first aspect of the present invention can easily separate the crust part and the crab foot meat only by cooking. Therefore, the crust can be easily removed from the crab foot without soiling the hands. In addition, the crust covers the crab foot and seals the flavor until heat is passed through the crab foot, so that it does not impair the flavor of the crab foot during cooking.

In the crab legs according to the second or third aspect of the present invention, the crust portion and the crab leg portion are separated during the heating and cooking, but the crust portion covers the crab leg. Since the state is maintained, the umami component possessed by the crab foot meat can be more reliably contained, and the crust can also be easily removed from the crab foot meat.

In addition, the crab feet according to claims 4 to 8 of the present invention, in addition to the effects of the crab feet according to claim 1 or claim 2, moreover, when cooked, the crab feet It is easier to remove the shell. Therefore, the crab feet according to the present invention can easily eat crab feet which have been difficult to eat conventionally without impairing the flavor.

[Brief description of the drawings]

FIG. 1 is a perspective view and a front view showing an embodiment of a crab foot of the present invention.

FIG. 2 is a side view and a front view showing another embodiment of the crab foot of the present invention.

FIG. 3 is an explanatory view showing a state in which a crust part of a crab foot is separated from crab foot meat.

FIG. 4 is a front view showing the whole crab.

FIG. 5 is a perspective view showing a conventional crab leg cut with bamboo grass.

FIG. 6 is a perspective view showing a stripped crab leg with the conventional shell removed.

[Explanation of symbols]

 Reference Signs List 1 crab feet 10 crab claws (crab feet) 2 crust 20 crust 3 crab foot meat 30 crab claw meat (crab foot meat) 4 cutting line 40 cutting line

Claims (8)

[Utility model registration claims] In a crab foot cut to a predetermined length while being covered with a crust, a plurality of cutting lines are continuously formed from one end to the other end of the crust along a fiber arrangement direction of crab foot meat. A crab foot characterized by being provided on a regular basis. 2. A crab leg cut to a predetermined length while being covered with a crust, a plurality of crab legs being cleaved along the fiber arrangement direction of the crab foot meat while leaving one end of the crust part slightly. A crab foot characterized by a continuous cutting line. 3. A plurality of crab feet cut to a predetermined length while being covered with a shell, and a plurality of crab feet are left along the direction in which fibers of the crab foot meat are arranged, with both ends of the shell part being slightly left. A crab foot characterized by a continuous cutting line. 4. The length of the end portion slightly left is 1
The crab foot according to claim 2 or 3, wherein the length is from mm to several mm. 5. A cutting line is provided along a major axis direction of an oval cut surface formed when a crab foot is cut out in a direction orthogonal to a fiber arrangement direction of crab foot meat. A crab foot according to any one of claims 1 to 4. 6. A cutting line is provided at two positions substantially opposite to each other in a circumferential direction of a shell portion.
The crab foot according to any one of the above. 7. The crab foot according to claim 1, wherein three or more cutting lines are provided. 8. The crab foot according to claim 1, wherein the shell comprises an auxiliary cutting line provided so as to intersect with the cutting line.