JP4317946B2 - Manufacturing method of kettle fried shirasu - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a deep-fried shirasu that can obtain a high-quality and low-quality quality simmered shirasu in raw shirasu.

  Conventionally, in order to boil the raw shirasu, to obtain the fried shirasu, for example, the washed shirasu is washed with water, salt is added to the boiling kettle to adjust the saltiness, and the shirasu is then washed in the kettle for 90 to 90 minutes. The product is boiled at 100 ° C., and the shirasu fried from the kettle is dried by sun or forced air to produce a product.

However, the above-described method of frying the shirasu is carried out by containing salt water (boiled soup) in which salt concentration is adjusted by adding salt to fresh water. Since it deteriorates in a short time, when a large amount of fresh sardine was deep-fried, the juice had to be changed frequently with the new rice cake.
In addition, the color of the whiskers is yellowish and easily damaged, so some of the above problems have been solved by adding chromaticity and freshness retention / accelerators. In order to greatly reduce the taste of fried shirasu, there has been a strong demand in the art for the emergence of a high-quality, safe shirasu kettle frying method that does not rely on the aforementioned additives.

  The present invention has been made in view of the above-mentioned demands, and is charged with fresh water and concentrated water obtained by subjecting the deep sea water to desalination treatment to concentrate the salinity in the deep sea water. To obtain a heat-processed liquid, supply salt to the heat-processed liquid to adjust the concentration of the salt in the heat-processed liquid, boil the heat-processed liquid, A kettle that can be obtained in a large amount of raw white shirasu by adding it and boiling it, so that it is tasty, high quality and does not easily deteriorate over time without adding additives. The object is to provide a method for producing fried shirasu.

The present invention for achieving the above-described object is as follows.
To the heating tank, fresh water and the deep sea water are subjected to a desalination treatment by electrodialysis, and concentrated water obtained by concentrating the salt in the deep sea water is added to obtain a heated processing liquid, There is a method for producing the fried shirasu that is boiled with this heat-processed liquid, and raw shirasu is added to the boiled heat-processed liquid and boiled .

Also,
The heat processing liquid is subjected to a desalination treatment on salt or deep sea water, and is supplied with concentrated water obtained by concentrating the salt content in the deep sea water into the heating tank. Adjust the density.

Furthermore,
The raw shirasu is boiled up in a single heat processing step with the amount determined by the heat processing liquid in the heating tank,
The heat processing step is performed a plurality of times with the same heat processing liquid, and for each time the heat processing step ends a predetermined number of times,
Is it a combination of deep ocean water and salt,
Is it a combination of concentrated water and salt obtained by desalinating deep sea water and concentrating the salinity of the deep sea water?
Desalinating the deep ocean water, selectively adding only one of the concentrated water concentrated salt water in the deep ocean water,
Raise continuously with multiple raw shirasu pots.

  The present invention provides a kettle fried shirasu that is delicious, high quality, and hardly deteriorates in quality over a long period of time, without adding unnecessary additives.

Next, an embodiment of a method for producing a pot fried shirasu according to the present invention will be described with reference to the drawings.
The manufacturing method of the first example according to the embodiment of the present invention is obtained by subjecting the heating tank 5 to desalination treatment with respect to the fresh water 8 and the deep ocean water 9 and concentrating the salinity in the deep ocean water 9. The concentrated concentrated water 94 is added to obtain a heat-processed liquid 6 having a salt concentration adjusted. The heat-processed liquid 6 is boiled, and raw shirasu b is added to the boiled heat-processed liquid 6 and boiled. To raise.
Further, if necessary, the salt 10 is supplied to the heat processing liquid 6 to adjust the salt concentration of the heat processing liquid 6.

  The shirasu b used in the embodiment of the present invention is a freshly picked freshly-grown raw material, and this raw shirasu b is a water washing means 3 comprising a water tank 1 and a fresh water supply member 2 such as tap water. Rinse quickly with water to remove foreign matter such as wood chips and seaweed, place a predetermined amount, for example, about 1 kg to 5 kg on the tray-shaped draining dish 4, and leave it on a shelf for a predetermined time to cut off excess moisture. deep.

The heating tank 5 for boiling the raw b is formed in a pot shape with a metal such as stainless steel, and has a capacity capable of accommodating a predetermined amount, for example, about 50 liters to 200 liters, of the heating processing liquid 6 therein. Yes. The capacity of the heating tank 5 is not limited.
In addition, the heating tank 5 is heated by the heating means 7 such as a gas burner or a heater to a temperature of about 90 ° C. to 100 ° C. to maintain the temperature, and a simple and stable heating temperature is obtained. Any means to be selected is selected.

In addition, the above-mentioned heating processing liquid 6 performs desalination processing on the fresh water 8 and the deep sea water 9, and concentrates the salinity in the deep sea water 9; Correspondingly, it is composed of salt 10, and fresh water 8 is fresh water (including soft water and hard water) such as tap water.
Further, the deep ocean water 9 is the deep sea, that is, the seawater in a layer where the depth of light is not more than 200 m, for example, raw water of subarctic deep water having a depth of about 700 m or raw water of Kuroshio deep water having a depth of about 400 m. It is done.

  The concentrated water 94 obtained by concentrating the salinity in the deep ocean water 9 is obtained by an appropriate desalting apparatus M, and for example, a reverse osmosis membrane method or an electrodialysis method can be used. Among these, in the case of the reverse osmosis membrane method, for example, a container is partitioned by a semipermeable membrane that allows water to pass but does not allow salt to pass, and deep sea water is placed on that side, and fresh water is obtained by applying pressure. In the case of electrodialysis, for example, deep ocean water is passed between a cation exchange membrane and an anion exchange membrane, DC voltage is applied from the outside of both membranes, and chlorine ions and sodium ions are placed in the ocean deep water. Is removed through the ion exchange membrane.

By using these desalination apparatuses M as appropriate, as shown in FIG. 2, fresh water 91 that has become fresh water, concentrated deep water (concentrated water) 92, and minerals are specialized from the raw water of deep ocean water 9. Deep water (hard water) 93 and concentrated water (salt water) 94 concentrated in salt are obtained.
In addition, the above-described fresh water 91 is fresh water having a high degree of cleanliness, in which a component of deep ocean water is slightly left. The concentrated deep water (concentrated water) 92 described above is deep water having a total salt concentration of about 5% obtained by concentrating the components. Deep water (hard water) 93 specializing in minerals described above is deep water having bitterness with high concentrations of magnesium and calcium. Concentrated water (salt water) 94 obtained by concentrating the above-described salinity is deep water having a saltiness of about 13% in total salt concentration.

  Further, the salt 10 is used to adjust the salt concentration of the mixed solution of the fresh water 8 and the concentrated water (salt water) 94 obtained by concentrating the salt in the deep ocean water 9, and conventional salt is used. Common salt obtained by concentrating seawater, particularly deep seawater, is preferred.

The mixing ratio of the fresh water 8 and the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep ocean water 9 is 60% to 98% of the fresh water 8 with respect to the total volume of the heated processing liquid 6 in the heating tank 5. It is preferably 75% to 95%, and the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep ocean water 9 is 0.2% to 30%, preferably 0.5% to 20%.
If the ratio of the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep ocean water 9 is less than 0.2%, it is inherently eutrophic such as inorganic nutrient groups such as phosphorus and silicic acid that the deep ocean water 9 has. And the cleanliness of loss of mineral properties such as essential trace elements and various minerals, and very few pathological organisms is lost.
Further, when the ratio of the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep ocean water 9 is 60% or more, the ratio of the concentrated water (salt water) 94 obtained by concentrating the salt in the deep sea water 9 is increased. In addition, the bittern component gradually remains strongly on the tongue, causing the texture and taste of the finished kettle fried shirasu b2 to drop. Therefore, the ratio of the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep ocean water 9 is determined by the relative blending with the fresh water 10.

Furthermore, the salt 10 added as necessary is 0.02% to 2.5%, preferably 0.05% to 2%, based on the total weight of the heat-processing liquid 6. The blending ratio of the salt 10 should be such that a concentration of about the salinity (3.4%) of seawater is obtained as much as possible, and further, a concentration of 1.5% to 3.0% lower than the seawater salinity In order to obtain a good saltiness when eating the fried shirasu b2; for example, the salt concentration is 1.0% to the total volume of the heated processing liquid 6 It is 4.0%, preferably 1.2% to 2.5%.
Instead of the salt 10, the deep sea water 9 is desalted to concentrate the concentrated water (salt water) 94 obtained by concentrating the salinity in the deep sea water 9 or the concentrated deep water 92 (concentrated water) 92. Can be added, and is 0.001% to 2.5%, preferably 0.01% to 1%, based on the total weight of the heat processing liquid 6.
Furthermore, it is used by mixing the salt 10 with concentrated water (salt water) 94 obtained by concentrating the salinity in the deep sea water 9 or concentrated deep water (concentrated water) 92. The salt 10 and concentrated water (salt water) are used. ) 94 and concentrated deep layer water (concentrated water) 92 are appropriately mixed.

  The boil-up time of shirasu b by the heating processing liquid 6 in the boiled heating tank 5 is about 30 seconds to 4 minutes, and preferably 45 seconds to 1 minute 30 seconds. If the boil-up time is less than 30 seconds, the taste and freshness of shirasu b2, which has been commercialized due to shortage of boil, will decrease, and if the boil-up time is longer than 4 minutes, the internal moisture of shirasu b will ooze out. As a result, the taste is lowered, and the shirasu b2 shrinks to reduce the yield (overall weight).

  All the boiled sardine b1 raised in the heating tank 5 is removed from the heating tank 5 and transferred to the draining drain 11 where the juice is cut off with the slag attached to the boiled b1. In addition, this boiled juice is suppressed as much as possible that the heat processing liquid 6 decreases by returning to the heating tank 5 through the draining drain 11, and the salt concentration in the heat processing liquid 6 is also hardly changed.

On the draining drainage 11, if the rough excess water of the boiled shirabashi b1 is removed and the rough heat is removed, it is placed on a cello or the like and transferred to the drying means 12, and further, the boiled juice adhering to the boiled sardine b1 The drying process for removing the ash is performed for about 5 to 40 minutes. At this time, the foreign matter remaining in b1 that is boiled is also removed.
This drying means 12 is carried out by forced drying by spreading b1 that is boiled on a drying member provided with a blower on the lower side, sun drying, or the like.

  In addition, raising the raw shirasu b with a cocoon is the amount determined by the heating processing liquid 6 in one heating tank 5 once (if the time has passed with the above-mentioned predetermined cocoon, the total amount of shirasu b for one time is obtained. The heat processing step is performed multiple times (a predetermined amount is divided into a plurality of times) by the same heat processing liquid 6 from the beginning. Shirasu b is lifted up.

Then, every time a predetermined number of heat processing steps are completed, the properties of the heat processing liquid 6 are adjusted for the heat processing liquid 6 that has already been used.
That is, boiling of raw shirasu b is performed a plurality of times by the same heat processing liquid 6, and with respect to the heat processing liquid 6 every time a predetermined number of the heat processing steps are completed,
(1) Is it a combination of deep ocean water 9 and salt 10?
(2) Desalination treatment is performed on the deep ocean water 9 by the desalination apparatus M, and the concentrated water 94 obtained by concentrating the salinity in the deep ocean water 9 or the concentrated deep water (concentrated water) 92 and the salt 10 Or a combination of
(3) Either the concentrated water 94 or the concentrated deep water (concentrated water) 92, which is obtained by subjecting the deep sea water 9 to the desalination treatment by the desalinator M and concentrating the salt in the deep sea water 9; Or add them selectively,
Raise the boiled boiled batter multiple times continuously.

That is, when the raw shirasu b is boiled, the salinity of the heat-processed liquid 6 due to the water for washing around the raw shirasu b before the boil-up and the moisture exuded from the shirasu b during the boil-up It is necessary to keep the salinity concentration of the heating processing liquid 6 constant at all times because the concentration is reduced.
Furthermore, since the dashi and protein components that are exuded from the shirasu b that is being boiled are gradually crushed and become lumps due to the bitter component of the salt, the deep sea water 9 or the salt content in this deep sea water 9 is concentrated. The concentrated concentrated water 94 or the concentrated deep layer water (concentrated water) 92 is added to keep the heated processing liquid 6 in a free flowing state (good fluidity of the heated processing liquid 6).
The addition of the deep sea water 9 or the concentrated water 94 enriched with salt in the deep sea water 9 or the concentrated deep water (concentrated water) 92 and the salt 10 is appropriately changed depending on the size of the shirasu b. .

Therefore, for example, in the raw shirab b piled on the draining dish 4, after raising a certain amount of the raw shirab b with a predetermined number of sardines, Is, for example, a predetermined amount of ocean that is considered to be deficient every time two to five, preferably three to four, of draining dishes 4 containing raw white sardine b are raised. In the case of (1), for example, in the case of (1), the deep water 9 or the concentrated water 94 obtained by concentrating the salinity in the deep water 9 or the deep sea water 9 or the concentrated water 10 is 100 cc to 300 cc. Preferably, 150 cc to 250 cc, salt 10... 5 g to 50 g, preferably 10 g to 30 g are added to the heat-processing liquid 6 to adjust the salt concentration.
When the additional amount of the deep ocean water 9 is less than 100 cc, it is difficult to draw out the original taste of the salt that is contained in the deep ocean water 9 as well as minerals and bittern components. In addition, if the additional amount of deep ocean water 9 is 300 cc or more, the bittern component is too strong and the texture is impaired.
If the additional amount of salt 10 is less than 5 g, sufficient salt concentration of the heat-processed liquid 6 cannot be obtained, and the taste of the salt is not sufficient in the taste, and the batter is likely to have a poor fit when boiled. Long-term freshness cannot be maintained. When the additional amount of the salt 10 is 50 g or more, the salt content is strong in the taste and not suitable for edible use, and the shirasu b tends to shrink.

In the case of (2) above, concentrated water 94 of the deep ocean water 9... 20 cc to 100 cc, preferably 15 cc to 50 cc, salt 10... 5 g to 30 g, preferably 8 g to 15 g are contained in the heated processing liquid 6. To adjust the salinity.
When the additional amount of the concentrated water 94 of the deep ocean water 9 is less than 20 cc, it is difficult to bring out the original taste of b, which is deficient in the mineral content and bittern components, including the salt content of the deep ocean water 9. Moreover, when the additional amount of the concentrated water 94 of the deep sea water 9 is 300 cc or more, the bittern component is too strong and the texture is impaired.
If the additional amount of salt 10 is less than 5 g, sufficient salt concentration of the heat-processed liquid 6 cannot be obtained, and the taste of the salt is not sufficient in the taste, and the batter is likely to have a poor fit when boiled. Long-term freshness cannot be maintained. When the additional amount of the salt 10 is 30 g or more, the salt content is strong in the taste and is not suitable for edible use, and the shirasu b tends to shrink.

Furthermore, in the case of (3), the concentrated water 94 of the deep ocean water 9... 5 cc to 150 cc, preferably 10 cc to 100 cc, is added to the heated processing liquid 6 to adjust the salinity concentration.
When the additional amount of the concentrated water 94 of the deep ocean water 9 is less than 5 cc, it is difficult to bring out the original taste of the salt that is contained in the deep ocean water 9 as well as minerals and bittern components. In addition, if the additional amount of deep ocean water 9 is 150 cc or more, the bittern component is too strong and the texture is impaired.

  When the kettle frying operation is repeated, the heated working liquid 6 is taken out of the heating tank 5 together with the evaporation of water, the draining dish 4 and the boiled shirasu b1, and the heated working liquid 6 in the heated tank 5 is removed. The absolute amount decreases. For this reason, after raising a certain amount of raw sardine b with a sardine every time a plurality of predetermined slags of the draining dish 4 are raised, for example, three pieces of the draining dish 4 containing raw shirasu b ~ 8 sheets, preferably 4 to 6 sheets of a predetermined amount of deep sea water 9 that seems to be deficient, for example 50 cc to 400 cc, preferably 100 cc to 300 cc deep sea water 9 is spliced Add.

The deep sea water 9, which is considered to be deficient, the concentrated water 94 of the deep sea water 9 or the concentrated deep water (concentrated water) 92 and the salt 10 are the same as the deep sea water 9 and the salt 10 described above. The details of the structure can be used, and the description of the deep sea water 9 and the salt 10 is cited.
Further, the depth of the deep sea water 9, the concentrated water 94 of the deep sea water 9, or the concentrated deep water (concentrated water) 92 and the salt 10 is added, for example, the deep sea water 9 is boiled and heated before being processed. The total volume of the liquid 6 is 0.1% to 1%, preferably 0.15% to 0.6%. Furthermore, the concentrated water 94 and the salt 10 of the deep ocean water 9 are 0.01% to 0.2%, preferably 0.03% to the total weight of the heated processing liquid 6 before being boiled and processed. 0.15%. Therefore, these additional ratios are the ratio of the deep sea water 9 and the concentrated deep water 94 of the deep sea water 9 or the concentrated deep water (concentrated water) 92 and the salt 10 that constitutes the heated processing liquid 6 before being boiled in Shirasu b. A value that approximates the blending ratio is sufficient.

  Thus, when the drying process is completed, the boiled shirasu b2 is completed and can be eaten immediately. If necessary, it can be stored in a freezer for a relatively long period of time.

Next, a second example of the method for manufacturing the pot fried shirasu according to the embodiment of the present invention will be described.
In this manufacturing method, as shown in FIG. 3, the deep sea water 9 is subjected to a desalting treatment by the desalting apparatus M described above, and the fresh water “pure water” of the obtained deep sea water 9 is obtained. And the concentrated deep layer water (concentrated water) 92 in the deep ocean water 9 or the concentrated water 94 in which the salinity in the deep ocean water 9 is concentrated are put into the heating tank 5 to obtain the heated processing liquid 6, The heat-processing liquid 6 is boiled, and raw shirasu b is put into the boil-heated processing liquid 6 and boiled. Moreover, the deep layer water (hard water) 93 specialized in the mineral obtained by performing the desalination process of the raw | natural water of the deep sea water 9 with the desalination apparatus M as needed can be used.

  In the case of this example, the fresh water 8 in the first embodiment is fresh water (fresh water) 91 obtained from the deep ocean water 9 or deep water (hard water) 93 specialized in minerals, and adjusts the salinity of the heated working fluid 6. Instead of the salt 10 to be performed, the deep water (concentrated water) 92 obtained by concentrating the deep sea water 9 or the concentrated water (salt water) 94 obtained by concentrating the salinity of the deep sea water 9 corresponds.

  In preparation of the heat processing liquid 6 by these, the mixing | blending by said 1st Example can be utilized.

Example 1
200 kg of freshly brewed fresh shirasu b was put in a container and prepared. The fresh slaughter b was washed in a water tank 1 filled with tap water in advance, and foreign matters were removed. Freshly washed shirasu b was placed on draining dish 4 to a weight of 3 kg, and while washing water was drained, a large number of shirabashi b contained in draining dish 4 were boiled and prepared according to the processing speed.

In addition, 56 liters of fresh water and 4 liters of concentrated water 94 obtained by concentrating the salt content in the deep sea water 9 were charged into the heating tank 5 to obtain 60 liters of the heating processing liquid 6.
Further, 1 kg of the normal salt 10 is supplied to the heat processing liquid 6 to adjust the salt concentration of the heat processing liquid 6 to 1.8% of the total capacity of the heat processing liquid 6, and the heat processing liquid 6 is heated. Boiled to 95 ° C. by means 7.
Into this boiled heating processing liquid 6, raw shirasu b in which 3 kg is placed in advance is put in the draining dish 4, and it is boiled for 1 minute while stirring the inside of the heating tank 5 with a crawling net from time to time. The shirasu b1 that was dripping into the draining drainage 11 prepared in the vicinity of was taken out of the heating tank 5 and the juice was removed with the litter adhering to the shirasu b1.

The b1 raised with a bowl placed on the draining drain 11 was allowed to stand on the shelf for 10 minutes to remove rough heat and cut the juice with the remaining bowl. Then, in the drying means 12, moisture and remaining heat were further removed for 5 minutes. Thereby, boiled shirasu b2 was completed.
The appearance of this kettle fried shirasu b2 was pure white and plump, and it was in a state of being scattered together. When I ate this, it had a soft sea fragrance, and it was tight and crunchy and delicious. Moreover, even if the deep sea water 9 was used, the bitterness did not appear and the taste was rather mild.

On the other hand, the raising work of the remaining amount of raw sardine b was sequentially continued. And every time boiled shirasu b was boiled once, b1 scoured with boiled rice was boiled out of the heating tank 5, and boiled sardine b accumulated in the next draining dish 4 was continuously supplied to the heating tub 5.
200cc of concentrated water 94 obtained by concentrating salinity in deep sea water 9 each time 3 times of the raw shirab b in the draining dish 4 are boiled (9kg is boiled) 10 g) was added to the heating processing liquid 6 in the heating tank 5.
In addition, 200 cc of deep sea water 9 was added to the heating processing liquid 6 of the heating tank 5 every time 5 times of boiled b in the draining dish 4 was boiled (15 kg was boiled).

Thereby, the salinity concentration of the heating processing liquid 6 is always maintained at around 1.8%, the capacity of the heating processing liquid 6 in the heating tank 5 is always constant, and the above-mentioned contents contained in the deep ocean water 9 are as described above. The eutrophication, mineral characteristics and cleanliness were always maintained, and it was possible to have an effective effect on the boiled shirasu b2 processed with a cocoon.
In addition, the use of deep ocean water 9 confirmed that lipid oxidation in shirasu b2 was suppressed as much as possible, and that both color and taste were suitable for storage, and a high quality retention effect of kettle fried shirasu was recognized.

  In the present embodiment, with the one-time heating processing liquid 6 stretched in the heating tank 5, 200 kg to 300 kg of raw boiled b can be continuously processed in the same manner as in the initial boiling state, Could be done without replacement.

(Example 2)
In preparation of the heating processing liquid 6 in Example 1, 56 liters of fresh water (fresh water) 91 obtained from the deep ocean water 9 and the salinity in the deep ocean water 9 are concentrated in the heating tank 5. 4 liters of the obtained concentrated water 94 was added to obtain 60 liters of the heating processing liquid 6.
Further, 5 liters of deep layer water (concentrated water) 92 obtained by concentrating the deep sea water 9 is supplied to the heat processing liquid 6 so that the salt concentration of the heat processing liquid 6 is 1.8 of the total capacity of the heat processing liquid 6. %, And the heating processing liquid 6 was boiled to 95 ° C. by the heating means 7, and the frying frying was obtained through the process of Example 1.

(Comparative example)
Into the kettle, 60 liters of fresh water was poured into a kettle and boiled to 95 ° C., and salt was added into the kettle to a salt concentration of 2.8%.
Then, 3 kg of raw sardine that was washed with water and placed on a draining dish in the same manner as in the above example was put into the kettle with the above-mentioned pestle and boiled for 1 minute. After 1 minute, it was taken out from the kettle with a jar, and the shirasu raised with the jar was placed on a drainer, and the juice and rough heat were removed with a jar and dried.
At the beginning of this boil-up process, the appearance of the fried shirasu was white, the body was tightened, and the odor was good with a boil, but the number of times (amount) was boiled 20 times (about 60 kg) with a single boil. From around, the appearance of the fried shirasu began to turn yellow, the body began to soften, and the boiled smell became fishy. Also, when drying, dumpling-like lumps were formed, and the fried shirasu loosening work had to be performed frequently. In addition, when I ate it, it did not feel crunchy and a fishy odor came to my nose.

  Furthermore, in this comparative example, since 75 kg of raw shirasu was processed by boiling, the juice became sticky and became cloudy (paste-like soup stock), and it was difficult to stir the shirasu with a crawling net. Thus, during processing of nearly 100 kg, if the juice in the kettle is not changed with a bowl, the fried shirasu as a product could not be produced.

Further, the fried shirasu according to Examples 1 and 2 and the comparative example described above were stored frozen at −13 ° C. in a freezer, thawed after 3 months, and the color, odor, texture, texture, taste, saltiness When the sensory test was performed with respect to the item, the product of the example had a high excellent evaluation with respect to all the items. In particular, the whiteness of the body was almost the same as that immediately after boiling, and the quality was also good.
In particular, the kettle fried shirasu manufactured in Example 2 was a product containing a large amount of minerals because most of the heat-treated liquid was covered by deep sea water, and a better taste was obtained.
Furthermore, instead of the salt 10 added to the heat processing liquid 6, by using the deep water (concentrated water) 92 obtained by concentrating the deep sea water or the concentrated water (salt water) 94 obtained by concentrating the salinity of the deep sea water 9, The amount of fresh water 8 used can be reduced, and the capacity of use can be reduced more than simply using deep ocean water 9, which facilitates transport of deep ocean water 9 and reduces its cost. Can do.
On the other hand, the comparative product has a low evaluation with respect to all the above items, and in particular, the appearance is yellowed and the commercial value is lowered.

It is explanatory drawing which shows the flow state of the 1st example of the manufacturing method of the pot fried shirasu regarding this invention. FIG. 2 is an explanatory diagram showing a desalting state of each water obtained from deep ocean water in the method for producing the fried shirasu in FIG. 1. It is explanatory drawing which shows the flow state of the 2nd example of the manufacturing method of the pot deep-fried shirasu regarding this invention.

Explanation of symbols

  b ... Raw shirasu. b2 ... Fry the kettle. 5 ... Heating tank. 6 ... Heat processing liquid. 8 ... Fresh water. 9 ... Deep sea water. 91, 92, 93, 94 ... Each water obtained from deep ocean water. 10 ... salt.

Claims (3)

To the heating tank, fresh water and the deep sea water are subjected to a desalination treatment by electrodialysis, and concentrated water obtained by concentrating the salt in the deep sea water is added to obtain a heated processing liquid, A method for producing kettle fried shirasu, characterized in that this heat-processed liquid is boiled, and raw shirasu is added to the boiled heat-processed liquid and boiled. The heat processing liquid is subjected to a desalination treatment on salt or deep sea water, and is supplied with concentrated water obtained by concentrating the salt content in the deep sea water into the heating tank. kettle fried shirasu manufacturing method according to claim 1, characterized in that the density adjustment. The raw shirasu is boiled up in a single heat processing step with the amount determined by the heat processing liquid in the heating tank,
The heat processing step is performed a plurality of times with the same heat processing liquid, and for each time the heat processing step ends a predetermined number of times,
Is it a combination of deep ocean water and salt,
Is it a combination of concentrated water and salt obtained by desalinating deep sea water and concentrating the salinity of the deep sea water?
Desalinating the deep ocean water, selectively adding only one of the concentrated water concentrated salt water in the deep ocean water,
2. The method for producing fried shirasu according to claim 1, wherein the raising is continuously performed with a plurality of raw shirasu straws.

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