JP3127387U - Shrimp processed food - Google Patents

Abstract

[Problem] To provide a processed shrimp processed food characterized in that the shrimp peel is wrapped with an antibacterial plant leaf as a water retentive packaging material and vacuum-packed with a film.
A plurality of white shrimp peels are wrapped with antibacterial plant leaves as a water-retaining packaging material and vacuum-packed with a film.
[Effects] This is a plant leaf that has a good compatibility with shrimp peels. Its antibacterial properties and vacuum pack not only improve the shelf life, but also keep the softness by water retention. In addition to the exquisite flavor that melts into the sea, in addition, a high-quality noble scent is nurtured and you can enjoy the scent along with the taste, so even a small bite has a comfortable texture and satisfaction that you ate There is an excellent effect that will remain as an unforgettable finish.
[Selection] Figure 1

Description

  This invention relates to a flavorful processed shrimp processed food prepared from fresh shrimp as a special product of Toyama Bay.

  Common shrimp are called white shrimp, lobster shrimp, and bekkowebi, and are a crustacean crustacean with a body length of about 6,7 cm. As shown in FIG. 4, the body is flat to the left and right, the abdomen is large, the craniothoracic part is short, and is about one third of the body length. It is slightly pale red and translucent when alive, but becomes milky white when it dies. It is a deep-sea shrimp that swims 120 to 600 meters deep during the day and rises shallower than 100 meters at night. It is abundant in the deep waters of Toyama Bay and Suruga Bay, and is widely distributed in the sea near Japan. However, it is rare, so it is limited to Toyama Bay, and it is a special product not found anywhere else in Japan or the world. It is prized as “a gem in Toyama Bay”.

  Traditional processed shrimp products include `` boiled and dried '' that is boiled and then dried red, dried `` dried dried '' shrimp dried at high temperature, `` boiled '' and boiled sashimi. “Murumi” etc. can be cited as the main thing. Among them, only the “bare” is a fresh shrimp.

  Local consumption of fresh shrimp was not so much in the past, and most of the fish was sent to boiled, shipped to the whole country, especially Tohoku, Hokkaido, and Shinshu, and used as sake lees and tempura. Even today, there is a strong demand for seats in Tohoku (Yamagata). Recently, however, the consumption of fresh shrimp accounted for more than half. Of these, sashimi and those that have been kelp-clamped are thought to have been considered recently, but the prevalence of refrigerators is thought to be affected by the lack of freshness of white shrimp.

  Sashimi is pale and elegant, and is prized, but unlike ordinary sashimi, it requires many peels for each dish, so it can not be economically called “Tarafukuni”. The rough way to eat it is not enough to enjoy the subtle flavor of shrimp. On the other hand, the taste is light white, so a small amount is not enough. Kombu is a sashimi sashimi sandwiched between kelp and soaked in taste. However, the properties of kelp are so strong that they are not necessarily compatible with it. Moreover, although the kombu absorbs water, the shrimp shrimp loses its moisture and becomes harder and its flavor is significantly reduced.

  In view of the above circumstances, the present invention provides a processed shrimp processed food characterized in that the shrimp peels are wrapped with antibacterial plant leaves as a water retentive packaging material and vacuum packed with a film. That was the issue.

  In order to solve the above-mentioned problems, this invention is a processed shrimp processed food characterized in that a plurality of white shrimp peels are wrapped with antibacterial plant leaves as a water retentive packaging material and vacuum packed with a film. Is to provide.

  Because the processed shrimp processed food is configured as described above, the antibacterial substance of the leaf of the plant and the vacuum, the shrimp that is easy to lose freshness, of course, will improve the longevity of the peeled, and the leaf does not impair the subtle flavor of shrimp Harmoniously with it. Moreover, since the water is not taken away by the leaves in combination with the vacuum pack at this time, it has a unique flavor that can be eaten comfortably to melt on the tongue. In addition, some volatile components of white shrimp and the volatile components of the leaves combine to create a noble scent that is pleasantly irritating to the nose. From this, it is presumed that the shrimp contains a component that becomes a noble scent by synthesis with the leaf component.

  For the leaves having antibacterial properties, Kumagusu, Kashiwa, Sakura, Kashiwa leaves, etc. can be used effectively.

  When the leaf is a bear bamboo leaf (Claim 2), it has a particularly noble fragrance. Moreover, as shown in the embodiment described later, a space is created inside the package due to the way the leafs are folded, and the scent is there, so that the scent is opened at the same time as the leaves are opened to eat the peeled or kneaded rice. The scent component adhering to the inner surface of the leaf is gradually and continuously released. In addition, the antibacterial property of Kumaiso leaves is due to salicylic acid contained therein.

  As explained above, according to the processed shrimp processed food of the present invention, it is a material that is compatible with the peeled shrimp of the plant, and its antibacterial properties and vacuum pack not only improve the shelf life, Combined with the softness of the water retention, it has an exquisite flavor that melts into the tongue, and in addition, a noble and elegant fragrance can be brewed and enjoyed with the taste, so even a small bite However, it has a comfortable texture and has the excellent effect that the satisfaction of eating will remain as an unforgettable finish.

  Next, an embodiment of the invention will be described with reference to the drawings.

  FIG. 1 to FIG. 3 show an embodiment, and the processed shrimp processed food P is obtained by wrapping a paste 1 of fresh shrimp Q (see FIG. 4) with a leaf 3 of bear cucumber and tied with a string 5. And vacuum packed with a transparent film packaging 7. In this embodiment, the shrimp Q kneader 1 is used. However, the kuriko 1 may be formed by bringing together the respective pieces of the shrimp Q in a block shape. There are various forms from the peeled body and is not limited.

  Neriko 1 was prepared by scraping the shell of fresh shrimp Q from a mortar or the like and dividing it into a bite (about 10 grams) dumpling. The fresh shrimp is preferably caught, but this is limited to the fishing season (April to November), so the frozen product may be thawed and used. If nothing else is added as it is, you can enjoy the unique flavor of shrimp and umami. However, a small amount of sake and other seasonings may be added to the neriko.

  Even if it is called a dumpling-shaped kneading paste 1, it requires a considerable number of shrimp, but for the kneading, for example, it may be slid enough like a kamaboko sashimi. It may be rubbed to such an extent that grains remain in it.

  For the Kumagusu leaf 3, use water that has been washed with fresh water or salt water and then wiped with a cloth to remove moisture. When wrapping this, put the dumpling-shaped kneader 1 on the leaf 3 (Fig. 3), fold it in the middle (see the two-dot chain line in 9), and then fold the left and right sides (11, 11 (See the two-dot chain line). Then, the opposite side of the folded fold 9 is bound with the string 5. The string 5 can be made of dried stems such as rice and vines.

  When wrapped as described above, not only can the antibacterial action of the components of Kumaguso Leaf 3 be transferred, but the flavor of the components of Leaf 3 is enriched by the transfer of the components of Leaf 3 to Neriko 1. A unique scent is generated by synergy. Moreover, since the space 15 is formed inside, the scent component is confined in the space 15 and is held so as not to escape by the vacuum pack, so when the leaf 3 is opened by opening the string 5 Since the scent is sniffed at once, and the scent is adsorbed on the inner surface of the leaf 3, the release of the scent continues for a while. Therefore, even if the neriko 1 is eaten with two bites, it is satisfactory only to take a pleasant scent that cannot be said. The scent is a refreshing and noble scent with a pleasant stimulus like a light nose, so you will get drunk for a while.

  Of course, the taste of Neriko 1 is exceptional, and in addition to the noble umami of the shrimp, it is a unique flavor that shows that the taste of the bear's leaves has moved slightly, so that it melts when put in the mouth. I was able to taste the flavor.

  In addition, as for shelf life, it was found that a shelf life of about 3 days can be set for a refrigerator (about 7 ° C.) and about one month for a freezer.

(Other embodiments)
In addition to kumabuchi as an antibacterial leaf, bamboo shoots, cherry blossoms, and kashiwa leaves are used, and as in the above embodiment, shrimp paste is wrapped and vacuum-packed with a film to produce a processed shrimp processed food Although the flavor and fragrance differ depending on the difference of each ingredient, unlike the kelp and other packaging, the leaf wrapping is light and white, so it is compatible with the noodles because there is little difference in strength. All of them were exquisitely flavored, and high-quality nobles fostered aroma. In either case, the leaves need to have water retention properties so that the kneader does not become hard, but fresh leaves are most desirable for this purpose. However, it was possible to use the salted and preserved salt.

It is a perspective view which cuts out the shrimp processed food of this device which used the leaf of the bear cucumber for the water retention packaging material, and is partially cut off. It is an expanded sectional view of AA of FIG. It is a top view of the shrimp processed food which opens and shows the leaf of a bear urchin in an unfolded state. It is a figure of the shrimp used for implementation of this device.

Explanation of symbols

P Shrimp processed food 1 Noodles made from dried shrimp in dumplings 3 Leaves 5 Film

Claims (2)

  A processed shrimp processed food characterized in that a plurality of shrimp peels are wrapped with antibacterial plant leaves as a water retentive packaging material and vacuum-packed with a film. The processed shrimp processed food according to claim 1, wherein the leaf is a bear bamboo leaf.

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