JP3151679U - Shrimp material for frying or tempura - Google Patents

Abstract

[Problem] To provide a low-priced fried or tempura shrimp material that can produce fries and tempura having the same texture and shape as fried and tempura using high-quality large shrimp. Of the plurality of peeled shrimps, a first peeled shrimp 12 that retains the shape of the body portion, and a second opened in such a manner that a cut is made in the body length direction to expose the cut surface. Each of the peeled shrimp 11 has at least one piece, and is wound around the outer periphery of the first peeled shrimp 12 so that the opening surface 11c of the second peeled shrimp 11 opened by cutting is in close contact with each other. Are adhered by the food adhesive 4 and the first peeled shrimp and the second peeled shrimp are integrated. [Selection] Figure 1

Description

  The present invention relates to a shrimp material for frying or tempura manufactured using raw peeled shrimp.

  In general, the larger the size of shrimp used in fries and tempura, the higher the purchase price. On the other hand, consumers want to eat fried shrimp and shrimp consisting of such large-sized shrimp at a lower price. .

JP-A-60-43363 Japanese Patent No. 3299255 JP-A-52-136950

  In order to meet this demand, there is a method of making large-sized shrimp fries and tempura by wearing a large amount of clothing on low-priced small shrimp (see FIG. 5 of Patent Document 2). However, with this method, when it is actually eaten, it becomes only the part of the clothing, so it is clear that the user is dissatisfied after eating.

  Further, Patent Document 1 discloses a method of making small shrimp fries and tempura that are apparently large by stretching low-priced small shrimp in the body length direction. However, in this method, the shrimp fibers are cut as they are stretched for a long time, so the shrimp peculiar and crunchy texture is reduced, and the user may be dissatisfied after eating. In addition, there is a limit to how long it can be stretched.

  Patent Document 2 discloses a technique of bonding two peeled shrimps on the side surfaces of each body. However, in the case of this method, as shown in FIG. 2 of Patent Document 2, it does not have a smart and long shape like a shrimp fly or shrimp using ordinary large shrimp, and the center part is extremely swelled. It will be in a shape. Therefore, it cannot be said that large shrimp fries and tempura that satisfy the user have been created.

  Moreover, when the size is increased using shrimp or fish surimi as in Patent Documents 1 to 3, the shrimp unique texture and texture are lost in the used part. Therefore, when the user eats this, the user may feel dissatisfied due to a large difference between the texture expected from the apparent size and the texture when actually eating. In this case, there is also a problem in manufacturing that the shrimp and fish surimi must be prepared separately. Moreover, in patent documents 1 and 3, in order to make many cuts in each stripped shrimp, shrimp fibers are cut everywhere, so the texture of each shrimp has already been reduced before cooking. Furthermore, in the case of Patent Document 3, a plurality of shrimp with a cut is randomly arranged ignoring the direction, and a part with a poor texture is partially created, and the user's satisfaction can be obtained. There is no possibility.

  As mentioned above, the method of increasing the size of shrimp material devised at present is only to look large on the surface, and the shape is similar to that of large size shrimp fries and tempura, and its There has never been a method that can achieve the effect of making the texture close to that.

  The present invention has been made in view of the above-described problems, and is intended for frying or frying that can make fry and tempura having the same texture and shape as fried or tempura using high-quality large shrimp. It is an object to provide shrimp materials for tempura at a low price.

Means for solving the problems and effects of the device

In order to solve the above problems, shrimp materials for frying or tempura of the present invention are:
Among the plurality of peeled shrimp, a first peeled shrimp in which the body part shape is maintained, and a second peeled shrimp opened in a form in which a cut is made in the body length direction to expose the cut surface, Have one or more each,
The first peeled shrimp is wound around the outer periphery of the first peeled shrimp so that the open surface of the second peeled shrimp is in close contact, and the tightly adhered surface is adhered by a food processing adhesive, A shrimp joined body in which the peeled shrimp and the second peeled shrimp are integrated.

  According to the above device, the first peeled shrimp in which the body part shape is maintained is used as a core, and the second peeled shrimp opened by cutting is wound around the outer peripheral surface. Glue and integrate with adhesive. In other words, the first peeled shrimp with the body shape remaining intact is in a state where the outer periphery is covered and reinforced by the second peeled shrimp opened by cutting. When fried or tempura is made from shrimp material made in this way and eaten, not only the first peeled shrimp but also the second peeled shrimp wrapped around it must be bitten with teeth. Therefore, it is possible to obtain a texture similar to that of a large shrimp packed tightly. In addition, since the second peeled shrimp is only wrapped around the outer periphery of the first peeled shrimp, the overall shape of the shrimp material remains in the rod shape, which is the basic shape of shrimp, Is similar to large shrimp. Moreover, since the cross-sectional shape when it is bitten has a substantially circular cross-section, it is the same as the cross-sectional shape of a large shrimp. In addition, as in Patent Document 2, when only the peeled shrimp with the body shape remaining is bonded, there is a problem that the adhesive strength of the bonded portion is weakened. Since the open surface of the second peeled shrimp is bonded to the outer periphery of the first peeled shrimp that remains in shape, the bonding area is larger and the bonding strength is higher than when the bodies are bonded together.

  At present, shrimp, which is used as a material for frying and tempura, is artificially raised and managed and sold by size. In this case, if an oversized shrimp was to be sold, the producer had to keep the shrimp for a long period of time, and had to continue to bear management costs and risks for a long period of time. However, with the above-described shrimp material of the present invention, it is possible to artificially create shrimp materials of various sizes, so the above-mentioned long-term breeding by the producer is unnecessary, and management costs and risks are increased. It does not take. Therefore, it seems that immense profit is promised.

  In the present invention, the second peeled shrimp is bonded in such a manner that the open surface opened by the incision is wound around an outer periphery on one end side in the trunk length direction of the first peeled shrimp. Can do. That is, the second peeled shrimp can be wound around and adhered to the outer periphery at a position shifted to one end side in the body length direction of the first peeled shrimp. By shifting and adhering, the whole length of the shrimp joined body becomes longer. For this reason, shrimp material longer than the original peeled shrimp can be made.

  In the present invention, a plurality of the first peeled shrimps can be used. In this case, the second peeled shrimp can be adhered to both of the first peeled shrimp in a form that wraps around the adjacent first peeled shrimp. Thereby, since the 2nd peeling shrimp plays the role which connects those adjacent 1st peeling shrimp, it becomes possible to make the shrimp material after completion longer. In addition, the first peeled shrimp can be arranged in a line so that the body length directions thereof are in a straight line, so that the finished shrimp material can be easily shaped like a rod like a normal shrimp material.

  Further, the second peeled shrimp that connects the adjacent first peeled shrimp described above can be opened by cutting from the head side to the tail side. This makes it easy to create a cut line for the second peeled shrimp for connection.

  In the present invention, the first peeled shrimp and the second peeled shrimp can be bonded to each other in a direction in which the trunk length directions are the same. When the second peeled shrimp is wrapped around the outer periphery of the first peeled shrimp that will be the core, the finished shrimp material is more like normal shrimp material if the body length direction of both peeled shrimp is aligned Easy to make a stick shape.

  The shrimp joined body of the present invention can be formed so that the other end is thicker than the other end. As a result, the finished shrimp material has a shape similar to that of a normal large-sized shrimp, in which the tail side end is thin and the head side end is thick.

  In the present invention, among the first peeled shrimp, the peeled shrimp located on the narrow end side of the shrimp joined body is arranged so that the tail side faces the narrow end part side of the shrimp material. Can do. The narrow tail side end of the first stripped shrimp that is the core is facing the thin end side of the whole shrimp material, so that the overall shape of the shrimp material is thin and the head side end is thin It is easy to make a shape similar to the normal large shrimp that is thick.

  In the present invention, among the second peeled shrimp, the peeled shrimp located on the narrow end side of the shrimp joined body can be arranged such that the tail side faces the narrow end part side of the shrimp joined body. . On the narrow end side of the whole shrimp material, the second peeled shrimp that wraps around the first peeled shrimp, which is the core, has a narrow and thin tail end on the narrow end side of the whole shrimp material It is easier to make the whole shrimp material similar to a normal large-sized shrimp in which the tail side end is thin and the head side end is thick when it is wound around the first peeled shrimp so as to face.

  In the present invention, the second peeled shrimp can be arranged at the end of the shrimp material on the thick side. In this case, it is assumed that the second peeled shrimp is opened by making a cut from the head side to the tail side, and one end side of the opening surface is wound around the outer periphery of the first peeled shrimp. And the other end side of the open surface is either the first peeled shrimp or the second peeled shrimp itself or the first peeled shrimp itself, It can be made to adhere to both. According to this configuration, when the second peeled shrimp located at the end of the shrimp material on the thick side wraps around the first peeled shrimp on one end side, the other end side becomes cylindrical. The inside becomes a cavity. If this is the case, a cavity will remain at the end, and the texture after cooking will deteriorate, so the end on the other end should be folded back to the other end so that this cavity disappears. The texture is improved. Moreover, it can be made thicker than other parts by folding.

  In the present invention, the second peeled shrimp disposed at the end of the shrimp material on the thick side is bonded to the first peeled shrimp on the head side and the tip on the tail side is folded as described above. Can be. Since the head side of the second peeled shrimp is wide and thick, when it is folded and brought into close contact, the contacted part may become too thick when the entire shrimp material is viewed. . When the narrow and thin tail is folded and brought into close contact, the overall thickness of the finished shrimp material is less uncomfortable.

  In the present invention, for the first peeled shrimp or the second peeled shrimp disposed at the narrow side end portion of the shrimp joined body, a peeled shrimp with a tail that forms the outer shell is used. it can. As a result, it is possible to attach a tail of decoration (which can be eaten) that is present in fried shrimp and tempura of ordinary shrimp, and it becomes a more realistic shrimp material. Specifically, either one of the first peeled shrimp and the second peeled shrimp includes a peeled shrimp with a tail (for example, only one tail), and the end of the shrimp joined body on the narrow side. To expose the tail of the peeled shrimp. In this case, the tail of the remaining peeled shrimp may be removed.

  In the present invention, as the peeled shrimp with tail, one having a size larger than the remaining peeled shrimp can be used. Thereby, the tail part of the shrimp material after completion can be made larger. The finished shrimp material is made up of a plurality of shrimp materials, so the body is larger, and the one with a larger tail is more realistic shrimp material as a whole.

  In the present invention, the peeled shrimp with tail may be included in the second peeled shrimp. In this case, the cut off shrimp with the tail is cut only on the head side, and an opening surface is formed on the head side. The outer surface of the first peeled shrimp It can be made to adhere so that the opening surface on the head side wraps around. According to this, the outer surface on the tail side of the shrimp material after completion can be made a smooth surface.

  In the present invention, the first peeled shrimp or the second peeled shrimp disposed at the thick side end of the shrimp joined body is a peeled shrimp with a head on which the head of the shrimp forming the outer shell remains. Can be used. Thereby, the head of the decoration which exists in a common fried shrimp or tempura can be attached, and it becomes more realistic shrimp material. If it becomes a shrimp material with not only the head but also the tail, the sense of quality will increase. Specifically, one of the first peeled shrimp and the second peeled shrimp includes a peeled shrimp with a head (for example, only one), and the end of the shrimp joined body on the thick side The head of the peeled shrimp with the head is exposed. In this case, the remaining peeled shrimp head is removed.

  In the present invention, the stripped shrimp with a head can be larger in size than the remaining stripped shrimp. Thereby, the head of the shrimp material after completion can be made larger. The finished shrimp material is composed of a plurality of shrimp materials, so the body is larger, and using the one with a larger head accordingly makes the shrimp material look more realistic as a whole.

  The shrimp material for frying or tempura according to the present invention is a first shrimp in which a tail part that forms an outer shell is removed from a plurality of peeled shrimp from which a head is removed, and a body part shape is maintained. Using stripped shrimp and one second stripped shrimp that has a tail that forms the outer shell and is opened in a form that cuts in the body length direction on the head side and exposes the cut surface The first peeled shrimp wraps around the tail side outer periphery with the open surface on the head side of the second peeled shrimp opened by the incision, and the adhered surface is used for food processing The first peeled shrimp and the second peeled shrimp can be integrated by being bonded with an adhesive. As a result, a larger fried food or tempura can be made than a fried food or tempura using one piece of shrimp. The shape and texture are comparable to those of shrimp having that size, which can satisfy the user.

  Moreover, the shrimp material for frying or tempura of the present invention includes a first peeled shrimp in which the body part shape is maintained among a plurality of peeled shrimp from which the head has been removed, and a body length direction. And using two second peeled shrimps opened so as to expose the cut surface, and the first peeled shrimp has a tail part that forms an outer shell. And one of the two second peeled shrimps has a tail portion that forms an outer shell, and an opening surface on the head side that is opened by making a cut in the body length direction on the head side. And the other one has an open surface that has an outer shell that has an outer shell removed, and that has been opened with a cut in the body length direction from the head side to the tail side. it can. Then, the first peeled shrimp is wound around the outer periphery of the tail of the first peeled shrimp so that the opening surface of the second peeled shrimp having the tail is in close contact with the head of the first peeled shrimp. The second peeled shrimp from which the tail portion has been removed is wrapped around the side outer periphery so that the head side of the opening surface of the second peeled shrimp from which the tail portion has been removed is closely attached. Is folded back on its own head side and is in close contact with either or both of the second peeled shrimp itself and the first peeled shrimp around which the second peeled shrimp itself is wound. All of the finished surfaces are bonded by a food processing adhesive, and the first peeled shrimp and the second peeled shrimp can be integrated. Thereby, a larger fried food or tempura can be made than a fried food or tempura made of a shrimp material in which the two peeled shrimps are integrated. And the shape and texture become inferior to the shrimp of that size, and can satisfy the user.

  Furthermore, the fried shrimp material for fried or tempura according to the present invention includes two first peeled shrimp in which the body shape is maintained among the plurality of peeled shrimp from which the head has been removed, and the body length direction. And using the two second peeled shrimps opened so as to expose the cut surface, and the two first peeled shrimps have the tail that forms the outer shell removed. Then, one of the two second peeled shrimps has a tail part that forms an outer shell, and a head side opening surface that is opened by making a cut in the body length direction on the head side. On the other hand, the remaining two tails can have an open surface that has an outer shell removed from the tail and has a cut in the body length direction from the head side to the tail side. . Then, the head-side opening surface of the second peeled shrimp having the tail portion is wound in close contact with the outer periphery of the tail side of one of the first peeled shrimp of the two tails. The tail side of the open surface of one of the second peeled shrimps out of the two second peeled shrimps from which the tail has been removed is in close contact with the outer periphery of the head of the first peeled shrimp. Furthermore, the head side of the opening surface of the second peeled shrimp is wound in a form in close contact with the outer periphery of the remaining one piece of the first peeled shrimp, and the first peeled shrimp The tail side of the open side of the second peeled shrimp from which the tail has been removed is wound around the outer periphery of the tail, and the second peeled shrimp is on the tail side. The tip is folded back to the head side, and the second peeled shrimp and the second peeled shrimp themselves are wound. In addition, the first peeled shrimp and the second peeled shrimp are integrated with the first peeled shrimp, and all of the adhered surfaces are adhered by a food processing adhesive. it can. Thereby, a larger fried food or tempura can be made than a fried food or tempura made of a shrimp material in which the above three peeled shrimps are integrated. And the shape and texture become inferior to the shrimp of that size, and can satisfy the user.

The figure which shows the shrimp material for frying or tempura which makes 1st embodiment of this invention, and its manufacturing process. The figure which shows the shrimp material for frying or tempura which makes 2nd embodiment of this invention, and its manufacturing process. The figure which shows the shrimp material for frying or tempura which makes 3rd embodiment of this invention, and its manufacturing process. The figure which shows the 1st modification of the shrimp material for fries or tempura of this invention. The figure which shows the 2nd modification of the shrimp material for fries or tempura of this invention. The figure which shows the 3rd modification of the shrimp material for frying or tempura of this invention. The figure which shows the 4th modification of the shrimp material for frying or tempura of this invention. The figure which shows the 5th modification of the shrimp material for frying or tempura of this invention. AA sectional drawing.

  The shrimp material 1 for frying or tempura of the present invention uses a plurality of peeled shrimp and is formed so as to look like a shrimp having a larger size than the individual peeled shrimp as a whole. The peeled shrimp used includes a first peeled shrimp in which the shape of the body part is maintained, and a second peeled shrimp opened in a form in which a cut is made in the body length direction to expose the cut surface. , One or more of each is used. Then, the first peeled shrimp is used as a core, and the open surface of the opened second peeled shrimp is closely attached to the outer peripheral surface thereof. And the adhesion surface is adhere | attached with the adhesive agent for food processing, and it becomes the shrimp zygote which the 1st peeling shrimp and the 2nd peeling shrimp were integrated.

  In the case of the shrimp material 1 of the present invention, since the first peeled shrimp is used as a core and the second peeled shrimp is wound around the outer peripheral surface, the thickness can be increased. Further, the opened second peeled shrimp is wound and bonded at a position shifted in the body length direction of the first peeled shrimp serving as the core, that is, the body length direction of the first peeled shrimp serving as the core. The whole length of the shrimp material 1 integrated can be increased by adhering the outer periphery on one end side in the form of winding.

  Furthermore, since the shrimp material 1 of the present invention is desired to be finished in the same shape as a large shrimp, the first stripped shrimp and the second shrimp are formed so that the other end is thicker than the other end. It may be formed by integrating the peeled shrimp. When leaving the tail part forming the outer shell as a decoration, the end part 1a on the opposite side is thicker than the end part 1b to which the tail part is attached. Note that these are only thickness comparisons between the end portions, and the middle portion between them is at least thicker than the end portion on the thin side, and the garment 3 is attached even if there are slight irregularities. It disappears by that.

  In addition, in order to finish the shrimp material 1 of the present invention into a shape similar to that of a large shrimp, for example, all of the first peeled shrimp as a core has a tail end on the narrow end of the integrated shrimp material. It is good to arrange so as to face the part side. In addition, among the second peeled shrimp wound around the outer periphery of the first peeled shrimp serving as a core, the tail side of the shrimp material located on the narrow end side of the shrimp material is the shrimp. It is good to arrange | position so that it may face the edge part side of the narrower side of material.

(First embodiment)
Hereinafter, a shrimp material for frying or tempura according to a first embodiment of the present invention will be described with reference to FIG. The shrimp material 1A (1) for frying or tempura in the first embodiment uses two shrimps 11,12.

  First, thaw shrimp purchased in a frozen state. Then, the head is removed, the shell is peeled off, and the spine is removed from the thawed shrimp (a preparation step). In the present embodiment, two stripped shrimps 11 and 12 prepared as described above are used. However, one of the peeled shrimp 11 is a shrimp with a tail in which the tail part 2 forming the outer shell remains, and the other peeled shrimp 12 is a tail part forming the outer shell when the shell is peeled off. It is a tailless peeled shrimp with 2 removed. In the first embodiment, as the first peeled shrimp of the present invention that plays a role as a core, the tailless peeled shrimp 12 is used, and the second peeled shrimp of the present invention wound around the periphery of the peeled shrimp that forms the core. As shown in FIG.

  Next, a cut is made in the second peeled shrimp 11 (see FIG. 1 (a)), and the cut surface is opened so as to be exposed to form an open surface (opening step: see FIG. 1 (b)). Here, a notch 11d is made on the head side (reference numeral 11a side) of the peeled shrimp with a tail (second peeled shrimp) 11, and the cut surface is opened so as to expose, thereby forming an open surface 11c on the head side. To do. Further, here, a cut is formed on the abdomen side of the shrimp body along the body length direction from the head side end to the body center.

  Subsequently, the first peeled shrimp 12 is placed on the opening surface of the opened second peeled shrimp 11 (see FIG. 1C). And the open surface of the 2nd peeling shrimp 11 is wound so that the outer periphery of the arrange | positioned 1st peeling shrimp 12 may be covered, and both peeling shrimp 11 and 12 are closely_contact | adhered (winding process: FIG.1 (d) )reference).

  Here, the body length direction of the tailless peeled shrimp (first peeled shrimp) 12 on the head-side opening surface 11c of the tailed peeled shrimp (second peeled shrimp) 11 (in the case of FIG. 1 side in the left and right direction), and the open surface 11c is wound so as to cover the outer periphery of the end-side peeled shrimp 12 so that the peeled shrimp 11 and 12 are brought into close contact with each other. . More specifically, the tailless peeled shrimp 12 is arranged on the head side opening surface 11c of the tailed peeled shrimp 11 so that the abdomen on the tail side (reference numeral 12b side) is in contact, and this contact state is maintained. The open surface 11c is wound so as to cover the outer periphery of the tail-less peeled shrimp 12 and the peeled shrimp 11 and 12 are brought into close contact with each other.

  However, the food adhesive 4 is adhered to either or both of the contact surfaces of the first peeled shrimp 12 and the second peeled shrimp 11 before the step of attaching (before the winding step). (Adhesive adhesion process). If the food adhesive 4 is attached to any of the contact surfaces, the contact surfaces are bonded and integrated. In addition, it is good to implement the adhesion | attachment operation | work of the adhesive agent for foodstuffs 4 after making an incision in one peeling shrimp and forming an opening surface, and then opening the opening operation | work. As a result, all operations such as cutting, opening, and adhesion of the food adhesive 4 are performed only on the same peeled shrimp (here, the second peeled shrimp 11). Since the above-mentioned treatment is not necessary for the other peeled shrimp (here, the first peeled shrimp 12), the work proceeds efficiently. Here, since the outer periphery of the tail side of the shrimp without tail (first peeled shrimp) 12 is brought into close contact with the head side opening surface 11c of the peeled shrimp with tail (second peeled shrimp) 11, the peeled shrimp 11 with tail is attached. The food-use adhesive 4 is adhered to the head-side opening surface 11c.

  Here, the food adhesive 4 will be described. In this embodiment, the 1st peeling shrimp 12 and the 2nd peeling shrimp 11 are adhere | attached by the enzyme action of transglutaminase. Here, a powdery food processing adhesive containing transglutaminase as an active ingredient (for example, “Activa TG-B Adhesive Type” manufactured and sold by Ajinomoto Co., Inc .: transglutaminase 0.5%, silicon dioxide 2%, A suitable amount of fish gelatin and the like (97.5%) is adhered to the peeled shrimp at a predetermined position (planned adhesion surface) according to the method of use. A certain amount of moisture adheres to the peeled shrimp and spreads as appropriate when the powder adheres. When in close contact in this state, it hardens after about 3 minutes and at most 5 minutes, and does not come out even if pulled lightly. However, the present invention is not limited to the adhesive (the above-mentioned transglutaminase preparation) 4 and further the adhesion method using this adhesive.

  When the first peeled shrimp 12 and the second peeled shrimp 11 are brought into close contact and solidified, the fried or tempura shrimp material 1A (1) is completed. The completed shrimp material 1A is a single first peeled shrimp 11 from which the tail portion that forms the outer shell is removed from the plurality of peeled shrimp 11 and 12 from which the head has been removed, and the body shape is maintained. And a second peeled shrimp 12 having a tail portion 2 forming an outer shell and opened in a form in which a cut in the body length direction is made on the head side to expose the cut surface. The opening surface 12c on the head side of the second peeled shrimp 12 that is opened by cutting is wound around the outer periphery of the tail side of the first peeled shrimp 11, and the closely contacted surface 12c is wound on the food processing This is a shrimp bonded body in which the first peeled shrimp 11 and the second peeled shrimp 12 are integrated.

  The shrimp material (shrimp joined body) 1A has a bar shape that is thicker at the other end than at one end, and has the same shape as one high-quality large-sized shrimp. Therefore, by using this integrated shrimp material 1A, it is possible to make fries and tempura having the same shape as high-quality large-sized shrimp. Further, the integrated shrimp material 1A is formed in such a manner that the opened second peeled shrimp 11 is wound around the first peeled shrimp 12 where the body shape remains, so that it forms a core. It can be said that the outer side of one shrimp is reinforced with another shrimp. Therefore, when this is bitten, it can enjoy the sufficient biting response similar to a fly or tempura made of large high-quality shrimp. Also, because there is a lot of shrimp fiber left, the unique texture of shrimp remains, so users won't be dissatisfied when using it. In addition, both the 1st peeling shrimp 12 and the 2nd peeling shrimp 11 used here have comparable magnitude | size (size).

  The first embodiment of the present invention has been described above. However, this is merely an example, and the present invention is not limited to this. The knowledge of those skilled in the art is within the scope of the claims. Various modifications based on the above are possible. Hereinafter, other embodiments different from the first embodiment will be described. In addition, about the same structure, description is abbreviate | omitted by attaching | subjecting the same code | symbol.

(Second embodiment)
A shrimp material for frying or tempura according to a second embodiment of the present invention will be described with reference to FIG. The shrimp material 1B (1) for frying or tempura in the second embodiment is a shrimp material that uses three shrimps 13, 14, 15 and is larger in size than the shrimp material 1A of the first embodiment. .

  First, the head is removed, the shell is peeled off, and the spine is removed from the thawed shrimp (a preparation step). Then, the three stripped shrimps 13, 14, 15 prepared as described above are used. One of them is a shrimp with a tail in which the tail part 2 forming the outer shell remains, and the other two shrimp shrimps 14 and 15 are a tail part which forms the outer shell when shelling. This is a shrimps without tail from which 2 is removed. In the second embodiment, one tailless peeled shrimp 15 is the first peeled shrimp of the present invention, and the other tailless peeled shrimp 14 and the tailed peeled shrimp 13 are the second peeled shrimp of the present invention.

  Next, a notch 13d is made in the peeled shrimp with tail (second peeled shrimp) 13 in the same manner as in the first embodiment (see FIG. 2A) to form an open surface 13c on the head side (see FIG. 2A). First opening step: see FIG. 2B). Further, a notch 14d is formed in the tailless shrimp (second peeled shrimp) 14 from the head side to the tail side (see FIG. 2 (a)), and the cut surface is exposed so as to be exposed. An opening surface 14c that is opened toward the tail side is formed (second opening step: see FIG. 2B). Here, it is assumed that both the cuts 13d and 14d are made on the side of the body of the shrimp body.

  Subsequently, a tailless peeled shrimp (second peeled shrimp) 14 is disposed adjacent to the head side opening surface 13c of the tailed peeled shrimp (second peeled shrimp) 13, and both open surfaces 13c, 14c are arranged side by side (see FIG. 2B). Then, a tailless peeled shrimp (first peeled shrimp) 15 is disposed so as to straddle both of the open surfaces 13c and 14c (see FIG. 2 (c)), and there is no tail at the open surfaces 13c and 14c. It winds so that the outer periphery of the peeling shrimp 15 may be covered, and these are closely_contact | adhered (winding process: refer FIG.2 (d)).

  Here, the head side end portion 14a of the tailless peeled shrimp (second peeled shrimp) 14 is adjacent to the head side end portion 13a of the tailed peeled shrimp (second peeled shrimp) 13, and both of them. It is arranged so that the body length direction of the peeled shrimp is aligned. The tailless peeled shrimp 15 has its tail side end 15b positioned on the head side opening surface 13c of the tailed peeled shrimp 13, and the head side end 14a of the tailless peeling shrimp 14 on the opening surface 14c of the head side opening 14c. It arrange | positions over both the open surfaces 13c and 14c so that the own head side edge part 15a may be located in the side. At this time, the tailless peeled shrimp 15 may be wound in such a manner that the abdomen is peeled off so as to be in contact with the open surfaces 13c and 14c of the shrimp 13 and 14, and this state is maintained.

  After the winding described above, the tail side of the open surface 14c of the tailless peeled shrimp (second peeled shrimp) 14 is a cylinder in which the tailless peeled shrimp (first peeled shrimp) 15 is not included. The tail-side cylindrical portion (tail-side tip) 14e is folded back to the head side (14a side) so as to eliminate the internal cavity, and the outer surface of the tail-less stripped shrimp 14 itself and the The tailless peeled shrimp 14 is in close contact with either or both of the outer surfaces of the tailless peeled shrimp 15 (see the folding process: FIG. 2 (e)).

  Prior to the step of adhering (before the winding step and the turning-back step), the food adhesive 4 is adhered to either or both surfaces of the peeled shrimps 13, 14, and 15 that are in close contact with each other (adhesive) Adhesion process). If the food adhesive 4 is attached, the closely contacted surface is bonded and fixed and integrated. Here, notches 13d and 14d are formed in the peeled shrimp (second peeled shrimp) 13 and 14 to form the open surfaces 13c and 14c. Following the opening operation, the open surfaces 13c and 14c and the tailless peeled shrimp are formed. It is assumed that the food adhesive 4 is attached to the surface that is in close contact with the wrapping 14. The food adhesive 4 is the same as that in the first embodiment, and the description thereof is omitted.

  The shrimp material 1B (1) for frying or tempura is completed when the peeled shrimp 13, 14, and 15 are brought into close contact and solidified. The completed shrimp material 1B is cut in the body length direction with one of the plurality of peeled shrimps 13, 14, 15 from which the head has been removed, one of the first peeled shrimp 15 retaining the body shape. And two second peeled shrimps 13 and 14 opened so as to expose the cut surface, and one tail of the first peeled shrimp 15 is formed by the tail 2 forming the outer shell. On the other hand, one of the two second peeled shrimps 13, 14 has a tail 2 that forms an outer shell, and has a cut in the body length direction on the head side. It has an opening surface 13c on the head side that is inserted and opened, and the other peeled shrimp 14 has the tail 2 that forms the outer shell removed, and the body length direction from the head side to the tail side It has the open surface 14c opened by making a notch. And the opening side 13c of the head side of the 2nd peeling shrimp 13 which has the tail part 2 is wound around the tail side outer periphery of the 1st peeling shrimp 15, and the said 1st peeling 15 shrimp similarly. The second peeled shrimp from which the head part of the open surface 14c of the second peeled shrimp 14 from which the tail part 2 has been removed is wound tightly on the outer periphery of the head part 2 and the tail part 2 has been removed. 14, the tail-side tip 14e is folded back to the head side of the tail, and the second peeled shrimp 14 and the first peeled shrimp 14 are closely attached to the first peeled shrimp 15, All of the closely contacted surfaces are bonded by the food processing adhesive 4 to form a shrimp joined body in which the first peeled shrimp 15 and the second peeled shrimp 13 and 14 are integrated.

  Similarly to the shrimp material 1A of the first embodiment, this shrimp material (shrimp joined body) 1B has a bar shape in which the other end 1a is thicker than the one end 1b. In particular, the thick-side tip portion 1a is formed by folding the tip of the second peeled shrimp opened from the head side to the tail side, and is overlapped with the end portion 1a of the shrimp material 1A of the first embodiment. Is in a thicker state. As described above, the shrimp material 1B of the second embodiment exceeds the length and thickness of the shrimp material 1A of the first embodiment, and reproduces the same shape as a higher-grade large-sized shrimp. The peeled shrimp 13 to 15 used here all have the same size (size).

(Third embodiment)
A shrimp material for frying or tempura according to a third embodiment of the present invention will be described with reference to FIG. The shrimp material 1C (1) for frying or tempura in the third embodiment is a shrimp material having a size larger than that of the shrimp material 1B of the second embodiment, using five shrimps 16-20.

  First, the head is removed, the shell is peeled off, and the spine is removed from the thawed shrimp (preparation step). And one shrimp material 1C is manufactured using the 5 pieces of peeled shrimp 16-20 among the peeled shrimp for which the said preparation was made. One of them is a shrimp with a tail in which the tail part 2 forming the outer shell remains, and the remaining four shrimp 17 to 20 are a tail part that forms the outer shell when shelling. This is a shrimps without tail. In the third embodiment, of the four tailless shrimp 17-20, two peeled shrimp 19, 20 are used as the first peeled shrimp of the present invention, and the remaining two peeled shrimps 17, 18 are designed. The second peeled shrimp. Also, one tailed stripped shrimp 16 is the second stripped shrimp of the present invention.

  Next, a notch 16d similar to that of the first embodiment is made in the peeled shrimp with tail (second peeled shrimp) 16 (see FIG. 3A) to form the head-side opening surface 16c (see FIG. 3A). First opening step: see FIG. 3B). Further, cuts 17d and 18d are made from the head side to the tail side in the tailless peeled shrimp (second peeled shrimp) 17 and 18 (see FIG. 3 (a)), and the cut surface is opened to be exposed. Open surfaces 17c and 18c opened from the head side to the tail side are formed (second opening step: see FIG. 3B). Here, it is assumed that any of the cuts 16d, 17d, and 18d is placed on the abdomen side of the shrimp body.

  Subsequently, an open tailless shrimp (second peeled shrimp) 17 is arranged adjacent to the opening surface 16c on the head side of the tailed shrimp (second peeled shrimp) 16, and further this Another tailless open shrimp (second peeled shrimp) 18 that is opened adjacent to is disposed, and these three open surfaces 16c, 17c, 18c continue in a straight line (see FIG. 3 (c)). The tailless peeled shrimp (first peeled shrimp) 19 and 20 are aligned in the body direction, and two adjacent open surfaces (16c-17c, 17c-18c) are arranged so as to straddle one by one (see FIG. 3C). Then, these open surfaces 16c, 17c, and 18c are wound so as to cover the outer circumferences of the tailless peeled shrimps 19 and 20, and are brought into close contact with each other (winding step: see FIG. 3 (d)).

  Here, the tip end portion of the tail-side end portion 17b of the tail-less stripped shrimp (second stripped shrimp) 17 is superimposed on the head-side end portion 16a of the tail-off stripped shrimp (second stripped shrimp) 16. Arrangement (reference numeral 167 portion). Further, the head side end portion 18a of the other tailless peeled shrimp (second peeled shrimp) 18 is disposed adjacent to the head side end portion 17a of the tailless peeled shrimp 17. Further, the peeled shrimps 16, 17, and 18 are arranged so that their body length directions are aligned with each other. In addition, the tail-less peeled shrimp (first peeled shrimp) 19 has a tail-side end portion 19b located on the head-side opening surface 16c of the tail-peeling shrimp 16, and the opening surface of the tail-less peeling shrimp 17 It arrange | positions so that the head side edge part 19a may be located in the tail side on 17c. Further, the tailless peeled shrimp (first peeled shrimp) 20 has a head side end 20a located on the head side on the opening surface 17c of the tailless peeled shrimp 17, and the tailless peeled shrimp (second peeled shrimp). The tail end 20b is disposed on the head side of the open surface 18c of the peeled shrimp 18). At this time, the tailless peeled shrimp (first peeled shrimp) 19, 20 are arranged so that the abdomen is peeled off and in contact with the open surfaces 16c, 17c, 18c of the shrimp 16, 17, 18 to maintain this state. It is good to be wrapped with.

  After the above winding, the tail side of the tailless peeled shrimp (second peeled shrimp) 18 has a cylindrical shape that does not contain the tailless peeled shrimp (first peeled shrimp) 20. Thus, the tail-side cylindrical portion (tail-side tip) 18e is folded back toward the head-side end 18a, and the peeled shrimp 18 is peeled off by the outer surface of the peeled shrimp 18 itself and the peeled shrimp 18 itself. It sticks to either or both of the outer surfaces of 20 (folding step: see FIG. 3E).

  Prior to the step of adhering (before the winding step and the turning-back step), the food adhesive 4 is adhered to either or both surfaces of the peeled shrimps 16 to 20 that are in close contact with each other (adhesive adhesion step). ). If the food adhesive 4 is attached, the closely contacted surface is bonded and fixed and integrated. Here, notches 16d, 17d, and 18d are formed in the peeled shrimp (second peeled shrimp) 16, 17, and 18 to form the opening surfaces 16c, 17c, and 18c, and the opening surface 16c, It is assumed that the adhesive 4 for food is attached to the surface to which the 17c, 18c and the tailless peeled shrimp 18 are brought into close contact. The food adhesive 4 is the same as that in the first embodiment, and the description thereof is omitted.

  The shrimp material 1C (1) for frying or tempura is completed when the peeled shrimp 16 to 20 are brought into close contact and solidified. The finished shrimp material 1C is cut in the body length direction with two first peeled shrimps 19 and 20 in which the body shape is maintained among the plurality of peeled shrimps 16 to 20 from which the head has been removed. Using the two second peeled shrimps 16-18 opened so as to expose the cut surface, the two first peeled shrimps 19, 20 are removed by the tail 2 that forms the outer shell. On the other hand, one (16) of the three second peeled shrimps 16-18 has a tail part 2 forming an outer shell, and a cut in the body length direction is made on the head side. On the other hand, the remaining two tails (17, 18) have the tail part 2 forming the outer shell removed, and the length of the body from the head side to the tail side. It has the open surfaces 17c and 18c opened by making a notch in the vertical direction. The head-side opening surface 16c of the second peeled shrimp 16 having the tail portion 2 is wound in close contact with the outer periphery of the tail side of the one peeled shrimp 19 of the two first peeled shrimps 19 and 20. Therefore, the tail side of the open surface 17c of one of the two peeled shrimps 17 out of the two second peeled shrimps 17 and 18 from which the tail portion 2 has been removed is closely attached to the outer periphery on the head side of the first peeled shrimp 19. In addition, the head side of the open surface 17c of the second peeled shrimp 17 is wound in a form closely attached to the outer periphery of the head of the remaining first peeled shrimp 20, The head side of the open surface 18c of the remaining second peeled shrimp 18 from which the tail part 2 has been removed is wound around the outer periphery of the tail side of the first peeled shrimp 20 in close contact. The second peeled shrimp 18 has its tail end 18e folded back to the head side of itself 18, and the second peeled shrimp 18 and the first peeled shrimp 18 are wound around. All of the closely contacted surfaces are adhered by the food processing adhesive 4, and the first peeled shrimp 19, 20 and the second peeled shrimp 16, 17, 18 are integrated. It is a shrimp zygote.

  Similarly to the shrimp materials 1A and 1B of the first embodiment and the second embodiment, the shrimp material (shrimp joined body) 1C has a bar shape in which the other end 1a is thicker than the one end 1b. In particular, the thick tip portion 1a is formed by folding the tip of the second peeled shrimp 18 opened from the head side to the tail side, and overlaps, and the end portion 1a of the shrimp material 1A of the first embodiment is overlapped. It is in a thicker state than. As described above, the shrimp material 1C of the third embodiment exceeds the length and thickness of the shrimp material 1A of the first embodiment, and exceeds the length of the shrimp material 1B of the second embodiment. Reproduces the same shape as the larger, larger size shrimp. Note that the peeled shrimp 16 to 20 used here all have the same size (size).

(Modification)
Hereinafter, modifications that can be applied to the above-described embodiments will be exemplified.

  In the above embodiment, the size of each peeled shrimp to be used is made substantially the same. However, in the present invention, the first peeled shrimp and the second peeled shrimp are bonded to each other even if the sizes are different. -It only needs to have a size that can be integrated. However, for the shrimp with tails such as reference numerals 11, 13, and 16, it is preferable to have a tail part having a larger size. For example, as shown in FIG. 4, the tail-peeled shrimp 16 ′ has a size larger than the remaining peeled shrimp (17 to 20), and the tail 2 is larger than the tail before the removal of the remaining peeled shrimp. 'Should remain in the finished shrimp material. Since the shrimp material (shrimp joint) 1C '(1) after completion is shown as a larger shrimp than the individual shrimp that will be the parts, it is less strange to see the tail as a decoration. It is. Shrimp material (shrimp zygote) 1C '(1) having a larger size after completion may be used with a larger-sized shrimp with tail. FIG. 4 is a diagram in which the tailed shrimp 16 in FIG. 3 is replaced by a larger tailed shrimp 16 '.

  Also, the tail 2 (or 2 ') that forms the outer shell left as a decoration may be plural for one shrimp material 1, but in order to reproduce a more realistic shrimp shape, the tail 2 is preferably one.

  In the above embodiment, the second peeled shrimp that is opened with a cut is configured to include the peeled shrimp with tail 2 (or 2 ′), but the second shrimp that is not opened. The structure in which the peeled shrimp with the tail having the tail part 2 is included in one peeled shrimp may be used. In this case, the first peeled shrimp (pickle with tail) having the tail 2 is arranged at the end on the tail 2 side after completion, and the head side end of the first peeled shrimp is arranged. The opening surface of the second peeled shrimp is bonded around the outer periphery. In the case of the size as in the first embodiment, the second peeled shrimp is cut into either the tail side or the head side to form an open surface, and this open surface is connected to the tail 2. What is necessary is just to adhere | attach in the form wound around the head side outer periphery of the 1st peeling shrimp which it has. In the case of the size as in the second and third embodiments, the outer periphery on the head side of the first stripped shrimp (tailed shrimp with tail) 2 is cut from the head side to the tail side. Wrapping and adhering on the tail side on the opening surface opened, and the remaining portion may be in the same form as in the second and third embodiments.

  FIG. 5 shows a specific example thereof. The second peeled shrimp 22 has a notch 22d formed from the head side end to the tail side end to form an opening surface 22c. 22a side) is wound around the head side outer periphery (the outer periphery on the reference symbol 21a side) of the first peeled shrimp 21 having the tail portion 2 on the tail side (reference symbol 21b side), and the second The tip of the peeled shrimp 22 on the tail side (reference 22b side) is folded back and bonded to either or both of the head 22 side outer surface of itself 22 and the outer surface of the first peeled shrimp 21 around which the wire 22 is wound. Yes. The finished shrimp material 1D is shorter in length than the shrimp material 1A of the first embodiment, but is longer and thicker than the individual peeled shrimp 21 and 22 constituting the shrimp material 1D.

  In the third embodiment, the two first peeled shrimps 19 and 20 are arranged in a line so that the body length directions thereof are in a straight line, and the second peeled shrimp is wound around the first shrimp. By adhering 17, the adjacent first peeled shrimp 19, 20 are connected, but the first peeled shrimp is three or more so as to be longer, and all the trunk length directions are Adhering each second shrimp in a line so as to be in a straight line and wrapping over the adjacent first shrimp, connecting all the first shrimp arranged in a line Also good. Thereby, the longer shrimp material 1 can be formed. It should be noted that the second peeled shrimp for connecting the adjacent first peeled shrimp can be arranged with the end of the first peeled shrimp at each of one end and the opposite end. However, the cuts 14d and 17d continue from the head side to the tail side as in the case of the second peeled shrimp 14, 17, and 18 in the above-described embodiment. , 18d is inserted and opened so that the cutting operation and the opening operation are facilitated.

  In the above embodiment, the second peeled shrimp wraps around the outer periphery of the first peeled shrimp in a form in which its body length direction is the same as the body length direction of the first peeled shrimp, Although it is bonded, the trunk length direction of the peeled shrimp in the direction of winding may be directed in a direction different from the trunk length direction of the peeled shrimp as a core. For example, as shown in FIG. 7, the second peeled shrimp 30 is made to be the first peeled shrimp so that the body length direction of the second peeled shrimp 30 faces the body circumferential direction of the first peeled shrimp. It may be wrapped around the outer periphery of 28, 29 and adhered (shrimp material 1E). In this case, since the body length of the second peeled shrimp 30 is longer than the length of the first peeled shrimp in the body circumferential direction, the thickness of this part after winding is thicker than the remaining part. The remaining part should be adjusted to the thickness of the wound part.

  In addition, in order to make the finished shrimp material (shrimp joined body) 1 thicker, a plurality of second peeled shrimp open surfaces are wrapped around and bonded to the outer peripheral side of the first peeled shrimp as a core. do it. At this time, in consideration of the balance of the entire shrimp material 1 after completion, at the equiangular position in the circumferential direction of the first peeled shrimp so that the first peeled shrimp serving as the core is located at the center of the cross section, The opening surface of each second peeled shrimp may be wound and bonded. FIG. 6A is a cross-sectional view of the shrimp material 1 in the first to third embodiments, and FIG. 6B is a form in which the first peeled shrimp serving as a core is sandwiched, for example, vertically or horizontally. FIG. 6C is a cross-sectional view of the shrimp material 1 in which the open surfaces 22c and 23c of the two second peeled shrimps 22 and 23 are wound and adhered, and FIG. 6C shows the first peeled shrimp 21 serving as a core. FIG. 6D is a cross-sectional view of the shrimp material 1 in which the open surfaces 22c, 26c, and 27c of the second peeled shrimp 22, 26, and 27 are wound and bonded from three directions that form an equiangular circumference. The first peeled shrimp 21 serving as a core is bonded by winding the open surfaces 22c, 23c, 24c, 25c of the second peeled shrimp 22, 23, 24, 25 from four directions forming the same outer circumference. 1 is a cross-sectional view of a shrimp material 1. FIG. In order to further increase the thickness, a second peeled shrimp opening surface may be wound around and adhered to the outer peripheral surface of the second peeled shrimp wound around the first peeled shrimp as a core.

  Moreover, as shown in FIG. 8, the shrimp head 5 used as a decoration may exist in the edge part opposite to the tail part 2 side of the shrimp material (shrimp joined body) 1 after completion. In this case, at the end opposite to the tail 2 side of the shrimp material 1 (1F), the first peeled shrimp (the peeled shrimp whose body shape is maintained) or the tail is removed and the head 5 remains or A second peeled shrimp (a peeled shrimp having an open surface) can be used. In the case where the first peeled shrimp is a peeled shrimp with a head 5, for example, as shown in FIG. 8, the first peeled shrimp 32 having the head 5 removes the tail 2. It adheres and is integrated with the second peeled shrimp 31 while leaving the head 5 and maintaining the body shape. On the other hand, when the second stripped shrimp is a stripped shrimp with a head having a head 5, the second stripped shrimp is cut in the trunk length direction on the tail side, and an open surface on the tail side. Is formed. Then, one end portion of the first peeled shrimp is wound around and adhered to the opening surface. Also, like the tail part 2 attached as a decoration, the head 5 is larger in appearance, so there is less sense of discomfort, so the shrimp with the head is larger in size than the remaining shrimp except the shrimp with the tail Use a good one. The larger the size of the shrimp material 1 after completion, the larger the size of the peeled shrimp with a head may be used.

  In addition, the raw shrimp material (shrimp joined body) 1 completed in all the embodiments described so far can be prepared, such as fried and tempura, and can start cooking them. When cooking is not performed immediately, it can be frozen (frozen) and stored as a shrimp material 1 in a frozen state (frozen state). In addition, the shrimp material 1 completed in all the embodiments described so far is prepared for frying and tempura, frozen (frozen), and stored as a frozen (frozen) shrimp material 1 You can also Moreover, the shrimp material 1 completed in all the embodiments described so far is cooked, and the finished product with a fried or tempura garment 3 is frozen (frozen), and is frozen (frozen). It can also preserve | save as shrimp material 1 (the state of (e) of FIG.1 and FIG.8, (f) of FIGS. 2-5).

  When the shrimp material 1 of the present invention is prepared for frying or tempura, the base layer is located between the shrimp joined body 1 constituting the material and the layer formed on the outermost surface. Is 5 mm or less, more desirably 3 mm or less. In the case of frying, as shown in FIG. 9, a thin wheat flour layer 101 adheres to the surface of the shrimp zygote 1 that forms the material, and an egg layer 102 that adheres the melted egg to the surface is formed. A bread crumb layer is formed at 103. In this case, the wheat flour layer 101 and the egg layer 102 are the base layer 104 for attaching bread crumbs, most of which are the egg layer 102.

  In addition, about each code | symbol attached | subjected to each above-mentioned stripped shrimp 11-32, the lowercase alphabetic character attached | subjected to a number is "a" in those stripped shrimp 11-32, "b" Is a tail side end, “c” is an open surface, “d” is cut, and “e” is a folded portion.

1 Shrimp material for frying or tempura (shrimp joint)
2 Tail 3 Clothing 4 Food adhesive 11, 13, 16 Peeled shrimp with tail (second peeled shrimp)
12, 15, 19, 20 Tail without stripped shrimp (first stripped shrimp)
14, 17, 18 Tail without stripped shrimp (second stripped shrimp)
100 fried shrimp or shrimp tempura

Claims (19)

Among the plurality of peeled shrimp, a first peeled shrimp in which the body part shape is maintained, and a second peeled shrimp opened in a form in which a cut is made in the body length direction to expose the cut surface, Have one or more each,
The first peeled shrimp is wound around the outer periphery of the first peeled shrimp so that the open surface of the second peeled shrimp is in close contact, and the tightly adhered surface is adhered by a food processing adhesive, A shrimp material for frying or tempura, wherein the peeled shrimp and the second peeled shrimp are integrated into a shrimp zygote.   The second peeled shrimp is bonded in such a manner that the open surface opened by the cut is wound around an outer periphery on one end side in the body length direction of the first peeled shrimp. Shrimp material for frying or tempura as described. There are a plurality of the first peeled shrimp,
3. The second peeled shrimp is bonded to both sides in a form that wraps around the adjacent first peeled shrimp, and the adjacent first peeled shrimp are connected to each other. Shrimp for fried or tempura.   The shrimp material for frying or tempura according to claim 3, wherein the second peeled shrimp connecting the adjacent first peeled shrimp is opened with a cut from the head side to the tail side.   The shrimp material for frying or tempura according to any one of claims 1 to 4, wherein the first peeled shrimp are arranged in a line so that the body length directions thereof are in a straight line.   The fry or tempura according to any one of claims 1 to 5, wherein the first peeled shrimp and the second peeled shrimp are bonded in a direction in which the body length directions are the same. Shrimp material.   The shrimp material for fry or tempura according to any one of claims 1 to 6, wherein the shrimp joined body is thicker at the other end than at one end.   The peeled shrimp located on the narrow end portion side of the shrimp joined body among the first peeled shrimp is arranged so that the tail side faces the narrow end portion side of the shrimp joined body. The shrimp material for frying or tempura according to any one of claims 1 to 7.   Of the second peeled shrimp, the peeled shrimp located on the narrow end side of the shrimp joined body is arranged such that the tail side faces the narrow end part side of the shrimp joined body. The shrimp material for frying or tempura according to any one of claims 1 to 8.   The second peeled shrimp is arranged at the end of the shrimp joined body on the thick side, and the second peeled shrimp is opened by cutting from the head side to the tail side. One end side is bonded to the outer periphery of the first peeled shrimp, while the other end side of the open surface is folded back at the tip side so that the second peeled shrimp itself and the The shrimp material for frying or tempura according to any one of claims 1 to 9, wherein the second peeled shrimp itself is adhered to either or both of the first peeled shrimp.   The second peeled shrimp arranged at the end on the thick side of the shrimp joined body has a head side bonded to the first peeled shrimp and a tip on the tail side folded back to the head side. Item 15. A fried or tempura shrimp material according to Item 10.   2. The peeled shrimp with a tail in which a tail part forming an outer shell remains is used for the first peeled shrimp or the second peeled shrimp disposed at a narrow side end of the shrimp joined body. The shrimp material for fries or tempura according to any one of claims 11 to 11.   The shrimp material for frying or tempura according to claim 12, wherein the shrimp with tail is larger in size than the remaining shrimp.   The tail peeled shrimp is the second peeled shrimp, the cut is made only on the head side, and an open surface is formed on the head side, and the open surface on the head side is the first shrimp. The shrimp material for frying or tempura according to claim 12 or 13, wherein the shrimp material is bonded to the outer periphery of the shrimp.   The stripped shrimp with a head in which the head forming the outer shell remains is used for the first stripped shrimp or the second stripped shrimp disposed at a thick side end of the shrimp joined body. The shrimp material for fries or tempura according to any one of claims 1 to 14.   The shrimp material for frying or tempura according to claim 15, wherein the stripped shrimp with a head is larger in size than the remaining stripped shrimp. Of the plurality of peeled shrimp from which the head has been removed, the tail part that forms the outer shell is removed, and the first peeled shrimp that retains the shape of the body part, and the tail part that forms the outer shell And a second peeled shrimp that is opened in a form that cuts in the body length direction on the head side and exposes the cut surface,
The first peeled shrimp is wound around the outer periphery of the tail side with the open surface of the second peeled shrimp opened by the incision in close contact, and the close contact surface is adhered for food processing. A shrimp material for frying or tempura, characterized in that the first and second shrimp are bonded by an agent, and the first and second shrimp are integrated. Of the stripped shrimp from which the head was removed, the first stripped shrimp that retains the shape of the body part was opened, and a cut was made in the body length direction to expose the cut surface. With two second shrimp,
The tail of the first peeled shrimp has been removed from the tail, while one of the second peeled shrimp has a tail that forms the outer shell, And the head side has an opening surface on the head side which is opened by making a cut in the body length direction, and the other one has a tail part which forms an outer shell removed, and the head From the side to the tail side has an open surface opened by cutting in the trunk length direction,
The first peeled shrimp has a tail-side outer periphery, and the second peeled shrimp having the tail has a head-side opening surface in close contact, and the first peeled shrimp has a head-side outer periphery. The second peeled shrimp from which the tail of the second peeled shrimp from which the tail part has been removed wraps in close contact with each other, and the tail of the second peeled shrimp from which the tail has been removed The second peeled shrimp itself and the second peeled shrimp itself are in close contact with either or both of them and are in close contact with each other. A shrimp material for frying or tempura, characterized in that all of the above are bonded by a food processing adhesive, and the first and second shrimp are integrated. Of the peeled shrimp from which the head was removed, the first peeled shrimp with the body shape maintained, and a cut was made in the trunk length direction to open the cut surface. With three second shrimp,
The tail of the two first peeled shrimp has been removed from the tail, while one of the second peeled shrimp has the tail of the outer shell, And a head-side opening surface that is opened by making a cut in the body length direction on the head side, while the remaining two tails have their tails removed from the outer shell, and the head side It has an open surface that is opened by making a cut in the body length direction from the tail side to the tail side,
The head-side opening surface of the second peeled shrimp having the tail is wrapped in a form in close contact with the tail side outer periphery of one of the first peeled shrimp of the two tails, Around the head side outer periphery of the first peeled shrimp, the tail side of the opening surface of one second peeled shrimp of the two second peeled shrimp from which the tail portion has been removed is tightly wound. Further, the head side of the opening surface of the second peeled shrimp is wound in close contact with the outer periphery of the head of the first peeled shrimp, and the tail of the first peeled shrimp Around the side outer periphery, the head side of the opening surface of the second peeled shrimp from which the tail has been removed is closely attached, and the second peeled shrimp has a tail end on the tail side. The second peeled shrimp itself and the second peeled shrimp itself are wrapped around the head side. It is closely attached to the peeled shrimp of 1 and all of the adhered surfaces are adhered by an adhesive for food processing, and the first peeled shrimp and the second peeled shrimp are integrated. Shrimp material for frying or tempura.

Images