JP5889063B2 - Shrimp cooking raw material and its manufacturing method - Google Patents

Shrimp cooking raw material and its manufacturing method Download PDF

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JP5889063B2
JP5889063B2 JP2012061909A JP2012061909A JP5889063B2 JP 5889063 B2 JP5889063 B2 JP 5889063B2 JP 2012061909 A JP2012061909 A JP 2012061909A JP 2012061909 A JP2012061909 A JP 2012061909A JP 5889063 B2 JP5889063 B2 JP 5889063B2
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shrimp
tail
raw material
cooking
cooking raw
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JP2013192487A (en
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裕久 鍵山
裕久 鍵山
和光 伊藤
和光 伊藤
古川 実
実 古川
祥子 阿部
祥子 阿部
修 山上
修 山上
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NOSUI CORPORATION
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この発明は、バーガーやおにぎりの具材となるエビフライなどに用いられるエビ調理原料に関し、この発明は特に、頭部を切除し尻尾を切除していない生のエビの殻を剥いた尻尾付きのむきエビが用いられたエビ調理原料およびその製法に関する。   The present invention relates to a raw material for cooking shrimp used in burgers and fried shrimp as a material for rice balls, and the present invention particularly relates to a stripped raw shrimp shell that has had its head cut off and its tail cut off. The present invention relates to a shrimp cooking material using shrimp and a method for producing the same.

一般にハンバーガーは、二つ割したパンの間にハンバーグステーキを挟んでなるものを指すが、近年、ハンバーグステーキの他に、エビや白身魚のフライ類などを挟んだ多種類のバーガーが店頭で販売されている。
また、家庭用として、二つ割したパンの間にハンバーガーパティーを挟んで冷凍処理したものも提案されており、この種の冷凍ものを家庭用の電子レンジで加熱することにより各種のバーガーが容易に得られるようになっている(例えば、特許文献1参照)。
In general, a hamburger refers to a hamburger steak sandwiched between two pieces of bread. Recently, in addition to hamburger steak, various types of burgers sandwiched between shrimp and white fish fries are sold in stores. ing.
In addition, for home use, hamburger patties sandwiched between halved breads have been proposed, and various burgers can be easily prepared by heating this type of frozen food in a home microwave oven. (For example, refer to Patent Document 1).

特開平8−256742号公報JP-A-8-256742

エビフライが具材に用いられたものは一般的に「エビドッグ」と呼ばれているが、これは通常のエビフライが細長いパンの切込みに挟まれたものである。また、「エビバーガー」と呼ばれているものは、エビのむき身をエビのすり身に混ぜて成形し、カツのように油調した「エビカツ」をパンに挟んだものである。エビフライは、長手形状であり、これをバーガー用のパンに挟んだとき、収まり具合が悪く、全体の形状を整えにくいため、「エビバーガー」に用いるのは不向きである。また、「エビカツ」は、素材がエビであるのかどうかが外見から判別することができない。   Shrimp fries used as ingredients are generally called “shrimp dogs”, which are ordinary shrimp flies sandwiched between slits in an elongated bread. Also, what is called “shrimp burger” is formed by mixing shrimp peels with shrimp surimi and molding “shrimp cutlet” oily like a cutlet between bread. The fried shrimp has a longitudinal shape, and when it is sandwiched between burger breads, it does not fit well and it is difficult to adjust the overall shape, so it is not suitable for use as a “shrimp burger”. In addition, “shrimp cutlet” cannot be determined from the appearance whether the material is shrimp.

この発明は、上記問題に着目してなされたもので、エビバーガー用のエビフライに用いても、エビフライの収まり具合が良く、全体の形状を整えるのが容易であり、素材がエビであることが外見より判別可能な高級感のあるエビ調理原料およびその製法を提供することを目的とする。   This invention has been made paying attention to the above problems, and even when used for shrimp fried shrimp burger, the fried shrimp has a good fit, it is easy to adjust the overall shape, and the material is shrimp An object of the present invention is to provide a shrimp cooking raw material having a high-class feeling that can be distinguished from its appearance and a method for producing the same.

この発明によるエビ調理原料は、頭部を切除し尻尾を切除していない生のエビの殻を剥いた背が丸く湾曲した状態の尻尾付きのむきエビと、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちから選ばれた充填素材とから成るものである。前記尻尾付きのむきエビは、尻尾の部分で繋がった状態で背から腹にかけて切断され、背の湾曲した部分が外側になるように各半身部分左右に開かれるとともに、左右の半身部分により挟まれる空間前記充填素材で埋められることにより、全体の形状が円板状であって尻尾が周方向へ突き出た形態に整えられている。 The shrimp cooking raw material according to the present invention is a raw shrimp shell that has been cut off with a head cut off and a tail cut off, and a shrimp with a tail that is rounded and curved, and a raw shrimp peeled into pieces It consists of a filling material selected from mince and surimi that has been stripped. The peeled shrimp with the tail is cut from the back to the belly while being connected at the tail part, and each half part is opened to the left and right so that the curved part of the back is outside, and sandwiched between the left and right half parts. the Rukoto padded with spaces the filling material that is furnished in the form of tail overall shape is a disc-shaped projecting in the circumferential direction.

この発明によるエビ調理原料は、背の湾曲した部分が外側になるように尻尾付きのむきエビの切断された各半身部分を左右に開くので、全体の形状を円板状に整形するのが容易である。また、保形性がよく、型崩れしにくい。そして、左右の半身部分により挟まれる空間を、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちの少なくとも1種を充填素材に用いて埋めるので、味覚、食感がともに良好である。
さらに、このエビ調理材料をエビバーガー用のエビフライに用いた場合、全体が円板状であるので、パンに挟んだとき、収まり具合がよく、全体の形状を整えるのが容易であり、型崩れもしない。また、パンの外周より尻尾が突出するので、素材がエビであることが外見より判別でき、しかも見た目が豪華であって高級感が付与され、一見して大振りのエビが1匹用いられていることもわかる。
The shrimp cooking raw material according to the present invention opens each half part of the shrimp with a tail so that the curved part of the back is on the outside so that it can be easily shaped into a disc shape. It is. In addition, it has good shape retention and is not easily deformed. Then, the space between the left and right side of the body portion, the fill at least one of the surimi was triturated minced minced and Me Bare the Me Bare raw shrimp with a filling material, taste, mouthfeel together It is good.
In addition, when this shrimp cooking material is used for shrimp fries for shrimp burgers, the whole is disc-shaped, so when it is sandwiched between breads, it fits well, it is easy to arrange the whole shape, and it loses its shape If not. In addition, since the tail protrudes from the outer periphery of the bread, it can be distinguished from the appearance that the material is shrimp, and it has a luxurious appearance and a high-class feeling, and at first glance, one large shrimp is used I understand that.

この発明によるエビ調理原料は、そのまま冷凍して包装してもよく、パン粉で包んだものを冷凍して包装してもよく、パン粉で包んで揚げたものを冷凍して包装してもよい。   The shrimp cooking raw material according to the present invention may be frozen and packaged as it is, frozen and packaged in bread crumbs, or frozen and packaged in bread crumbs.

この発明によるエビ調理原料の製法は、頭部を切除し尻尾を切除していない生のエビの殻を剥いた背が丸く湾曲した状態の尻尾付きのむきエビと、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちから選ばれた充填素材とを準備する工程と、前記尻尾付きのむきエビを尻尾の部分で繋がった状態で背から腹にかけて切断する工程と、外周に切欠部を有する円輪郭の型枠内に尻尾が前記切欠部内に位置しかつ背の湾曲した部分が外側になるように尻尾付きのむきエビの切断された各半身部分を左右に開いた状態で位置決めする工程と、左右の半身部分により挟まれる空間を前記充填素材で埋め各半身部分の背の湾曲する部分を型枠の内周面に沿わせることにより全体の形状が円板状であって尻尾が周方向へ突き出た形態に整える工程とを順次実施することを特徴とするものである。 Preparation of shrimp cooked raw material according to the present invention, the peeling shrimp with tail state is back with shelled raw shrimp are not excised tail was excised head curved rounded, raw shrimp Me Bare finely a step of preparing a filler material selected from among the surimi was triturated minced and Me Bare chopped, and cutting over the ventral dorsal in a state where the peeling shrimp with the tail connected by a portion of the tail, the outer periphery In the form of a circular outline having a notch, the half of the peeled shrimp with its tail opened to the left and right so that the tail is located in the notch and the curved part of the back is on the outside The overall shape is a disk shape by filling the space sandwiched between the left and right body parts with the filling material and aligning the curved part of the back of each body part along the inner peripheral surface of the mold. The shape of the tail protruding in the circumferential direction Is characterized in that sequentially carried out a step of arranging a.

この発明の製法によると、円輪郭の型枠を用いてエビ調理原料の整形を行うので、全体の形状を同じ大きさの円板状に容易かつ確実に整えることが可能であり、大きさや形状がばらつくのを防止できる。また、型枠の外周に尻尾を位置させる切欠部が設けてあるので、尻尾の破損や脱落を防止でき、周方向へ尻尾が突き出た形態に整えられる。   According to the manufacturing method of this invention, since the shrimp cooking raw material is shaped using a circular outline formwork, it is possible to easily and reliably arrange the entire shape into a disk of the same size, size and shape It is possible to prevent variation. Moreover, since the notch part which positions a tail on the outer periphery of a formwork is provided, the breakage and drop-off of the tail can be prevented, and the tail projects in the circumferential direction.

この発明の好ましい実施態様においては、型枠内で形態が整えられたエビ調理原料を型枠のまま冷凍処理する工程と、冷凍処理後に型枠より凍結されたエビ調理原料を取り出す工程とがさらに付加されている。
この実施態様においては、エビ調理原料を冷凍処理して凍結させたうえで、型枠より取り出すので、取出しに際し、エビ調理原料が型崩れをおこすおそれがない。
In a preferred embodiment of the present invention, the steps of freezing the shrimp cooking raw material shaped in the mold as it is and further removing the frozen shrimp cooking raw material from the mold after the freezing treatment are further included. It has been added.
In this embodiment, since the shrimp cooking raw material is frozen and frozen and then taken out from the mold, there is no possibility that the shrimp cooking raw material loses its shape when taken out.

この発明によれば、背の湾曲した部分が外側になるように尻尾付きのむきエビの切断された各半身部分を左右に開き、各半身部分により挟まれる空間を、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちから選ばれた充填素材で埋めることにより、全体の形状が円板状であって尻尾が周方向へ突き出た形態に整えられているので、素材がエビであることが外見より判別できるとともに、味覚、見栄えともに高級感が付与され、しかも、これをエビバーガー用のエビフライなどに用いたとき、エビフライの収まり具合が良く、全体の形状を整えるのが容易である。
また、この発明の製法によれば、円輪郭の型枠を用いてエビ調理原料の整形を行うので、全体の形状を同じ大きさの円板状に容易かつ確実に整えることが可能であり、大きさや形状がばらつくのを防止できる。しかも、型枠の外周に尻尾を位置させる切欠部が設けてあるので、尻尾の破損や脱落を防止でき、周方向へ尻尾が突き出た形態に整えられる。
According to the present invention, each half-body part of the peeled shrimp with a tail is opened to the left and right so that the curved part of the back is on the outside, and the space between each half-body part is separated into raw shrimp. By filling the minced minced meat and the peeled material with a filling material selected from ground surimi, the overall shape is disk-shaped and the tail protrudes in the circumferential direction, so the material is Shrimp can be discriminated from the appearance, and both taste and appearance are given a high-class feeling, and when used for shrimp fried shrimp burgers, the shrimp fries fit well and the overall shape is adjusted. Easy.
In addition, according to the manufacturing method of the present invention, since the shrimp cooking raw material is shaped using a circular outline formwork, it is possible to easily and reliably arrange the entire shape into a disk of the same size, It can prevent variation in size and shape. In addition, since a notch for positioning the tail is provided on the outer periphery of the formwork, the tail can be prevented from being damaged or dropped off, and the tail is arranged in a protruding manner in the circumferential direction.

この発明の一実施例であるエビ調理原料を用いて製造されたエビバーガーを示す正面図である。It is a front view which shows the shrimp burger manufactured using the shrimp cooking raw material which is one Example of this invention. この発明の一実施例であるエビ調理原料を用いて製造されたおにぎりを示す斜視図である。It is a perspective view which shows the rice ball manufactured using the shrimp cooking raw material which is one Example of this invention. この発明の一実施例であるエビ調理原料を示す斜視図である。It is a perspective view which shows the shrimp cooking raw material which is one Example of this invention. 図3のA−A線に沿う断面図である。It is sectional drawing which follows the AA line of FIG. この発明に係るエビ調理原料の製法を示すフローチャートである。It is a flowchart which shows the manufacturing method of the shrimp cooking raw material which concerns on this invention. 尻尾付きのむきエビの外観を示す斜視図である。It is a perspective view which shows the external appearance of the peeled shrimp with a tail. 尻尾付きのむきエビを切断した状態を示す平面図である。It is a top view which shows the state which cut | disconnected the peeled shrimp with a tail. 型枠の一実施例を示す斜視図である。It is a perspective view which shows one Example of a formwork. 図8のB−B線に沿う断面図である。It is sectional drawing which follows the BB line of FIG. 型枠の他の実施例を示す斜視図である。It is a perspective view which shows the other Example of a formwork. 図10のC−C線に沿う断面図である。It is sectional drawing which follows the CC line of FIG. 型枠の他の実施例を示す斜視図である。It is a perspective view which shows the other Example of a formwork. 図12のD−D線に沿う断面図である。It is sectional drawing which follows the DD line | wire of FIG. 図8に示す型枠を用いて整形する状態を示す平面図である。It is a top view which shows the state shape | molded using the formwork shown in FIG. 図14のE−E線に沿う断面図である。It is sectional drawing which follows the EE line | wire of FIG. 小さな径の型枠を用いて整形する状態を示す平面図である。It is a top view which shows the state shape | molded using a small diameter formwork.

図1は、エビバーガー1の外観を示すもので、この発明のエビ調理原料を用いて製造されたエビフライ2が用いられている。図中、3a,3bは、パン3を上下に切断して得られるクラウンおよびヒールであり、その間にエビフライ2が挟まれている。このエビフライ2は円板状であり、パン3の平面形状にほぼ一致させてある。エビフライ2は尻尾20を有し、尻尾20がパン3の外周よりはみ出て突き出ている。   FIG. 1 shows the appearance of a shrimp burger 1, and a shrimp fry 2 manufactured using the shrimp cooking raw material of the present invention is used. In the figure, 3a and 3b are a crown and a heel obtained by cutting the pan 3 up and down, and a shrimp fly 2 is sandwiched between them. The shrimp fly 2 has a disc shape and is substantially matched with the planar shape of the bread 3. The shrimp fly 2 has a tail 20, and the tail 20 protrudes from the outer periphery of the bread 3.

上記の円板状のエビフライ2は、エビバーガー1に限らず、図2に示すように、おにぎり4の具材にも用いることができる。図示例のおにぎり4は、平面形状が円形状に形成されたおにぎりの本体部40の上面にエビフライ2を載せ、両者が一体となるように焼き海苔41で巻かれたものである。エビフライ2は尻尾20を有し、その円板形状はおにぎりの本体部40の平面形状にほぼ一致させてある。   The disc-shaped shrimp fly 2 can be used not only for the shrimp burger 1 but also for ingredients of the rice balls 4 as shown in FIG. In the illustrated example, the rice ball 4 is obtained by placing the shrimp fly 2 on the upper surface of a main body 40 of a rice ball having a circular planar shape, and wound with grilled seaweed 41 so that both are integrated. The shrimp fly 2 has a tail 20, and the disk shape is substantially matched with the planar shape of the main body 40 of the rice ball.

図3および図4は、上記のエビフライ2に用いられるエビ調理原料5を示している。図示例のエビ調理原料5は、頭部を切除し尻尾を切除していない生のエビの殻を剥いた尻尾付きのむきエビ6と、生のエビの剥き身、剥き身を細かく刻んだミンチ、剥き身を磨り潰したすり身のうちから選ばれた充填素材7とを用いて製造されている。尻尾付きのむきエビ6および充填素材7の原料である生のエビには、ブラックタイガー種、バナメイ種、天然海老(ホワイト種、ピンク種など)などが用いられる。充填素材7には、調味料やPH調整剤を添加してもよく、また、無添加であってもよい。また、充填素材7として、他の水産物(例えば、魚のすり身)や農産物(例えば、ジャガイモを細断したものなど)を付加することも可能である。   3 and 4 show the shrimp cooking raw material 5 used for the shrimp fry 2 described above. The shrimp cooking raw material 5 in the illustrated example is made from raw shrimp shells that have had their heads removed and their tails not removed, and peeled shrimp 6 with raw shrimp, minced minced meat, It is manufactured using the filling material 7 selected from the surimi ground. As raw shrimp that are the raw material of the peeled shrimp 6 with the tail and the filling material 7, black tiger species, vanamei species, natural shrimp (white species, pink species, etc.) and the like are used. A seasoning and a pH adjuster may be added to the filling material 7 or may not be added. Further, as the filling material 7, other marine products (for example, fish surimi) and agricultural products (for example, chopped potatoes) can be added.

図5は、上記したエビ調理原料5の製法を示している。図中、「ST」は「STEP」(ステップ)の略であり、エビ調理原料5を製造するための各工程を示す。
同図のST1は、頭部を切除し尻尾を切除していない生のエビの殻を剥いた尻尾付きのむきエビ6と、生のエビの剥き身、剥き身を細かく刻んだミンチ、剥き身を磨り潰したすり身のうちのいずれか1種または2種以上を組み合わせたものより成る充填素材7とを準備する工程を示している。
FIG. 5 shows a method of manufacturing the shrimp cooking raw material 5 described above. In the figure, “ST” is an abbreviation for “STEP” (step), and indicates each step for producing the shrimp cooking raw material 5.
ST1 in the figure shows a stripped shrimp 6 with a raw shrimp shell that has had its head removed but its tail removed, a raw shrimp strip, a minced minced strip, and a stripped strip. It shows a step of preparing a filling material 7 made of a combination of any one or more of surimi.

図6は、尻尾付きのむきエビ6の外観を示しており、その胴部61は背62が丸く湾曲している。次のST2は、尻尾付きのむきエビ6を、図7に示すように、尻尾60の部分で繋がった状態で背62から腹63にかけて切断する工程を示している。
切断された尻尾付きのむきエビ6は、次の位置決め工程(ST3)において、図7で一点鎖線で示すように、背62の湾曲した部分が外側になるように各半身部分6a,6bが左右に開いた状態で型枠8内で位置決めされる。
FIG. 6 shows the appearance of the peeled shrimp 6 with a tail, and the trunk portion 61 of the back portion 62 is rounded and curved. The next ST2 shows a process of cutting the peeled shrimp 6 with a tail from the back 62 to the belly 63 in a state where the shrimp 6 is connected at the tail 60 as shown in FIG.
In the next positioning step (ST3), the cut off shrimps 6 with tails have their half-body portions 6a, 6b left and right so that the curved portion of the spine 62 faces outward as shown by the one-dot chain line in FIG. And positioned in the mold 8 in the opened state.

図8および図9は、この実施例で用いられる型枠8を示す。図示例の型枠8は、金属または合成樹脂によりリング形状に形成されたものであり、円輪郭をなす外周にはU字溝より成る切欠部80が形成されている。この型枠8内に、各半身部分6a,6bの背62の湾曲した部分が外側になるように各半身部分6a,6bを左右に開いた状態で尻尾付きのむきエビ6を位置決めするとき、尻尾60は切欠部80に係合した状態で位置させる。   8 and 9 show the mold 8 used in this embodiment. The mold 8 in the illustrated example is formed in a ring shape from a metal or a synthetic resin, and a notch 80 formed of a U-shaped groove is formed on the outer periphery forming a circular contour. When positioning the peeled shrimp 6 with the tail in a state where the half parts 6a, 6b are opened left and right so that the curved part of the spine 62 of each half part 6a, 6b is outside in the mold 8 The tail 60 is positioned in a state of being engaged with the notch 80.

なお、型枠8はリング形状のものに限らず、図10および図11に示すように、ドーナツ形状のものであってもよく、さらに、図12および図13に示すように、板状の基板81の上面に、外周の適所に切欠部83を有する円輪郭の窪み82を形成したようなものであってもよい。図示例の型枠8は、2個の窪み82,82を有するが、1個であってもよく、3個以上であってもよい。また、上記の各実施例では、切欠部80,83は1か所設けられているが、複数個所設けてもよい。なお、切欠部83はテーパ状に形成することにより尻尾60の根元部分の破損を防止できる。   Note that the mold 8 is not limited to a ring shape, and may be a donut shape as shown in FIGS. 10 and 11, and a plate-like substrate as shown in FIGS. A circular contour depression 82 having a notch 83 at an appropriate position on the outer periphery may be formed on the upper surface of 81. The mold 8 in the illustrated example has two depressions 82 and 82, but may be one, or may be three or more. In each of the above embodiments, one notch 80, 83 is provided, but a plurality of notches may be provided. In addition, the notch part 83 can prevent the damage of the root part of the tail 60 by forming in a taper shape.

次のST4は、充填素材7を充填して整形する整形工程であり、図14および図15に示すように、尻尾付きのむきエビ6の切断された左右の半身部分6a,6bにより挟まれる空間を充填素材7で埋めつつ、各半身部分6a,6bの背62の湾曲する部分を型枠8の内周面に沿わせることにより全体の形状が円板状であって尻尾60が周方向へ突き出た形態に整える。   The next ST4 is a shaping process for filling and shaping the filling material 7, and as shown in FIGS. 14 and 15, the space sandwiched between the left and right half portions 6a and 6b of the peeled shrimp 6 with tails. Is filled with the filling material 7, and the curved portion of the spine 62 of each of the half-body portions 6a, 6b is placed along the inner peripheral surface of the mold 8 so that the overall shape is a disc shape and the tail 60 is in the circumferential direction. Arrange it in a protruding form.

図14に示す実施例では、大きな型枠8を用いて径の大きなエビ調理原料5を製造しているが、図16に示すように、小さな型枠8を用いれば径の小さなエビ調理原料5を製造することができる。図16に示す実施例では、左右の半身部分6a,6bの先端部は互いに突き当たっているので、充填素材7は半身部分6a,6bで囲まれる空間にのみ充填されるが、図14に示す実施例では、左右の半身部分6a,6bは先端部は開放されて離れているので、充填素材7は半身部分6a,6bと型枠8とで囲まれる空間に広範囲に充填される。   In the embodiment shown in FIG. 14, the shrimp cooking raw material 5 having a large diameter is manufactured using the large mold 8, but as shown in FIG. 16, the shrimp cooking raw material 5 having a small diameter is used if the small mold 8 is used. Can be manufactured. In the embodiment shown in FIG. 16, since the front ends of the left and right half parts 6a and 6b abut each other, the filling material 7 is filled only in the space surrounded by the half parts 6a and 6b, but the implementation shown in FIG. In the example, the left and right half-body portions 6a and 6b are separated from each other by opening their tips, so that the filling material 7 is filled in a wide space in the space surrounded by the half-body portions 6a and 6b and the mold 8.

次のST5は、エビ調理原料5を型枠8のまま凍結処理する工程であり、次のST6において、凍結されたエビ調理原料5が型枠8より取り出される。冷凍処理後のエビ調理原料5はそのまま包装してもよいが、このエビ調理原料5はフライやてんぷらなどの用途に向いており、特に、バーガーの具材として好適であるので、次のST7において、エビ調理原料5に小麦粉、バッター、パン粉を付けた後、これをST8に示す工程で冷凍処理したものを包装することもでき、さらには、油調した後に冷凍処理したものを包装してもよい。   The next ST5 is a step of freezing the shrimp cooking raw material 5 as it is in the mold 8. The frozen shrimp cooking raw material 5 is taken out from the mold 8 in the next ST6. The shrimp cooking raw material 5 after freezing treatment may be packaged as it is, but this shrimp cooking raw material 5 is suitable for uses such as frying and tempura, and is particularly suitable as ingredients for burgers, so in the next ST7 The shrimp cooking raw material 5 can be wrapped with wheat flour, batter, bread crumbs, and then frozen in the process shown in ST8. Good.

1 エビバーガー
2 エビフライ
5 エビ調理原料
6 尻尾付きのむきエビ
60 尻尾
62 背
6a,6b 半身部分
7 充填素材
8 型枠
80,83 切欠部
1 Shrimp Burger 2 Shrimp Fried 5 Shrimp Cooking Raw Material 6 Shrimp with Tail 60 Tail 62 Back 6a, 6b Half Body 7 Filling Material 8 Formwork 80, 83 Notch

Claims (6)

頭部を切除し尻尾を切除していない生のエビの殻を剥いた背が丸く湾曲した状態の尻尾付きのむきエビと、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちから選ばれた充填素材とから成り、前記尻尾付きのむきエビは、尻尾の部分で繋がった状態で背から腹にかけて切断され、背の湾曲した部分が外側になるように各半身部分左右に開かれるとともに、左右の半身部分により挟まれる空間前記充填素材で埋められることにより、全体の形状が円板状であって尻尾が周方向へ突き出た形態に整えられて成るエビ調理原料。 Surimi, which was ground and the tail with the peeled shrimp in a state in which the back which was shelled raw shrimp that do not cut the tail to cut the head is bent round, the raw finely chopped minced and Me Bare the Me Bare shrimp The shrimp with tail is cut from the back to the belly while being connected at the tail part, and each half part is so that the curved part of the back is on the outside with opened right and left, by Rukoto a space sandwiched by the right and left side of the body portion is filled with the filling material, comprising a tail overall shape is a disc-shaped is trimmed to protrude form the circumferential direction shrimp cooking material. 請求項1に記載されたエビ調理原料であって、そのまま冷凍して包装されているエビ調理原料。   The shrimp cooking raw material according to claim 1, which is frozen and packaged as it is. 請求項1に記載されたエビ調理原料であって、パン粉で包んだものを冷凍して包装されているエビ調理原料。   The shrimp cooking raw material according to claim 1, wherein the shrimp cooking raw material is frozen and packaged. 請求項1に記載されたエビ調理原料であって、パン粉で包んで揚げたものを冷凍して包装されているエビ調理原料。   The shrimp cooking raw material according to claim 1, wherein the shrimp cooking raw material is wrapped in bread crumbs and fried. 頭部を切除し尻尾を切除していない生のエビの殻を剥いた背が丸く湾曲した状態の尻尾付きのむきエビと、生のエビの剥き身を細かく刻んだミンチ剥き身を磨り潰したすり身のうちから選ばれた充填素材とを準備する工程と、前記尻尾付きのむきエビを尻尾の部分で繋がった状態で背から腹にかけて切断する工程と、外周に切欠部を有する円輪郭の型枠内に尻尾が前記切欠部内に位置しかつ背の湾曲した部分が外側になるように尻尾付きのむきエビの切断された各半身部分を左右に開いた状態で位置決めする工程と、左右の半身部分により挟まれる空間を前記充填素材で埋め各半身部分の背の湾曲する部分を型枠の内周面に沿わせることにより全体の形状が円板状であって尻尾が周方向へ突き出た形態に整える工程とを順次実施してエビ調理原料を製造することを特徴とするエビ調理原料の製法。 Surimi, which was ground and the tail with the peeled shrimp in a state in which the back which was shelled raw shrimp that do not cut the tail to cut the head is bent round, the raw finely chopped minced and Me Bare the Me Bare shrimp A step of preparing a filling material selected from the above, a step of cutting the peeled shrimp with tail from the back to the abdomen in a state of being connected at the tail portion, and a circular contour formwork having a notch on the outer periphery Positioning each half of the peeled shrimp with the tail open left and right so that the tail is located within the cutout and the curved portion of the back is on the outside, and the left and right half By filling the space sandwiched by the filling material with the curved part of the back of each half body part along the inner peripheral surface of the mold, the entire shape is a disk shape and the tail protrudes in the circumferential direction Shrimp-like by sequentially performing the preparation process Preparation of shrimp cooking raw materials, characterized in that the production of raw materials. 請求項5に記載されたエビ調理原料の製法であって、型枠内で形態が整えられたエビ調理原料を型枠のまま冷凍処理する工程と、冷凍処理後に型枠より凍結されたエビ調理原料を取り出す工程とがさらに付加されて成るエビ調理原料の製法。   A method for producing a shrimp cooking raw material according to claim 5, wherein the shrimp cooking raw material whose form is arranged in the mold is frozen in the form, and the shrimp cooking frozen from the mold after the freezing process. A method for producing shrimp cooking ingredients, which is further added with a step of taking out the ingredients.
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