JP7365035B2 - Manufacturing method and equipment for peeled and dried crab - Google Patents

Description

The present invention relates to a method and apparatus for producing peeled and dried fish mainly from large crabs such as red snow crab and red king crab.

Peeled crab meat is the muscular part of the shell of a crab leg that is packed into a rod-like shape, and is generally eaten by boiling it in a diluted salt solution, then tearing off the legs and removing the insides. Since it is extremely delicious on its own, it has rarely been used as a dried fish in the past. Therefore, the present applicant has been pursuing further deliciousness as a dried fish, and has also been intensively researching its use as a health food ingredient.

In the case of shelled crab, the method of preparing and eating dried horse mackerel is slightly different, and the shelled meat is soaked in 3.5% salt water (same concentration as seawater) and then dried to remove excess moisture. At this time, a film is formed on the surface as the drying time progresses, and flavor components such as inosinic acid and glutamic acid are generated inside. In addition, sweet ingredients are concentrated due to the decrease in water content. There are two types of drying: natural drying and artificial drying, but natural drying is superior in terms of the production of flavor components and the soft texture that is easy to chew. However, due to economic reasons, artificial drying is the mainstream. The big difference from dried fish such as horse mackerel is that shelled crab meat is low in fat and contains high-quality muscular protein.

Dried horse mackerel is a large, non-muscular block, making it soft and easy to eat, then grilled and then portioned with chopsticks before being brought to the mouth. In the case of peeled crab meat, it is stick-shaped and tends to lose moisture and become dry and hard, so it is eaten by biting into pieces. If it is too hard, it will be difficult for the elderly and children to chew. However, we cannot overlook its chewy quality and want to utilize it as an effective food for preventing dementia.

The hardness of dried shelled fish is mainly related to the moisture concentration; if it has a lot of moisture, it will be soft and delicious, and if it has little moisture, it will be hard. However, even if it is hard, when you have the strength to bite into it, it adds a unique flavor.

This invention is based on the above-mentioned circumstances, and has been developed to develop peeled crab meat that has a good balance of soft and hard parts so that everyone can eat it deliciously and also be useful for health. The objective was to provide a method and equipment for producing dried fish.

In order to solve the above-mentioned problems, this invention creates a film by soaking the shelled crab meat in dilute salt water and then exposing it to a flow of air near room temperature, drying it to a moisture content of 60% to 25%, and at the same time A dried crab meat product characterized by adjusting the shear force to 13.0 to 22.0% by growing a thick and hard film by drying or heating, and commercializing the adjusted dried fish by vacuum packing and boiling. A manufacturing method is provided.

In addition, in a case where rack nets on which shelled crab meat is placed are arranged vertically, air conditioners are installed at both the upper and lower ends so as to blow air lightly onto the shelled crab, and air conditioners are installed at both the upper and lower ends so that hot air is applied to the shelled meat in turn. To provide an apparatus for producing dried crab meat characterized by being equipped with a heating device for spraying.

Since the present invention is configured as described above, the shelled meat is soaked in dilute salt water and then dried by exposing it to air, and the degree of drying is suppressed to a moisture concentration in the range of 60% to 25%. This will give it a soft texture and retain its deliciousness. Furthermore, the moisture content is less than 25%, which prevents the growth of bacteria.

If the shearing force is more than 22.0, it will be too hard for old people and children to chew, so it is desirable that it be less than that. However, if it is less than 13.0%, it is easy to chew and lacks shearing force, so it is difficult to receive health benefits related to chewing, so it is desirable that the shearing force is more than 13.0%.

As explained above, according to this invention, in the production of dried shelled crab, the deliciousness is maintained by preserving moisture, and the soft, easy-to-chew and chewy hard are brought out in harmony by bringing out the best parts of each other. It can be produced into dried fish with an indescribably delicious taste, and its chewy texture gives it a unique flavor.It is also a high-quality protein ingredient, and is suitable for dieting and other health management, as well as being good for dementia. It has the excellent effect of producing foods that are useful for prevention.

FIG. 1 is a sectional view of a dryer used to implement the present invention. FIG. 2 is a block explanatory diagram illustrating a procedure for making dried dried dried fish according to the present invention. FIG. 2 is a cross-sectional view showing the dried crab meat of the present invention at an unfinished stage in the early stage of production. FIG. 2 is a partially cutaway perspective view of a completed product; FIG. 3 is an enlarged cross-sectional view taken along line AA.

The applicant purchased boiled peeled red snow crab meat (leg stick meat) from a processing company and created a sample by directly drying it in a special cold air dryer. The temperature setting of the dryer was 20°C. By varying the drying time, five samples were prepared as test sections for drying for 0, 3, 6, 9, 12, and 15 hours. It is assumed that products dried for 6 hours will be commercialized as a soft type, and products dried for 12 hours will be commercialized as a hard type.

Regarding the relationship between "moisture content" and shear force, it goes without saying that as the water content decreases, the sample weight also decreases, and the shear force when chewing increases.

"Shearing force" can be specifically defined as follows. In other words, in order to evaluate the stiffness of the sample, the widest part of the sample was cut perpendicularly to the muscle fibers at a speed of 1 mm/sec while applying a razor with a thickness of 0.3 mm. The maximum load (N) that occurs on In this invention, the adjustment between soft and hard is not only done by drying, but also by heated air (hot air, flame, etc.).

FIG. 1 shows a dryer M as a manufacturing device used in this invention. The dryer is mainly composed of a case 1 in which net shelves 2, 2, etc. are arranged, air conditioners 3, 3 are installed at both the upper and lower ends, and heating devices 5, 5 are installed on the left and right inner surfaces. . Basically, the air conditioner 3 is operated to send air at around 20° C., and the shelled meat 7, 7, etc. on the shelf are dried with air alternately up and down. The heating device 5 is used auxiliary. For example, when it is recognized that it is necessary to strengthen the shearing force in the latter half of the drying process, the heating devices 5, 5 are operated to induce the hardness to be higher. Next, FIG. 2 will be explained.

"material"
Purchase boiled red snow crab shell 7 from a processing company, soak the shell 7 in light salt water and arrange it on mesh rack 2, then put it in case 1 of dryer 1 and arrange it on the shelf in a vertical arrangement. .

"Dry"
In order to make the drying air uniform, the upper and lower air conditioners 3, 3 were driven alternately to blow cold air onto the peeled meat 7 for drying. The temperature setting of the dryer was 20° C., and the drying time was divided into five stages: 0, 3, 6, 9, 12, and 15. After drying for 15 hours, samples were taken from each section.

"Packaging"
In the early stage of drying, as shown in FIG. 3, the shelled meat 7 is naked, and as a result of drying, a thin film 9 is formed on the surface of the shelled meat 7, and umami components are generated inside, and the umami components increase due to evaporation of water. do. This is the deliciousness of the soft type. FIG. 4 shows a state close to a vacuum-packed finished product, with a coating 9 growing from the soft type, and a hard type covered with a coating 9a of varying thickness. In addition, aluminum is vapor-deposited on the film 6 to improve the heat conductivity of the boil.

M Dryer (manufacturing equipment)
P Product 1 Case 2 Net shelf 3 Air conditioner 5 Heating device 6 Film 7 Peeled crab 9,9a Coating

Claims (2)

After soaking the shelled crab in 3.5% salt water, it is lightly exposed to a stream of air at near room temperature to form a film and dried to a moisture content of 60% to 25 %, and at the same time, the film is thickened by drying or heating. By growing hard, shearing force (cutting at a speed of 1 mm/sec while applying a razor with a thickness of 0.3 mm to the widest point in the direction perpendicular to the muscle fibers of the peeled muscle fibers, A method for producing dried crab meat, characterized by adjusting the maximum load (maximum load ) to 13.0 to 22.0 N , and commercializing the adjusted dried fish by vacuum-packing and boiling. In a case where racks on which shelled crab meat is placed are arranged vertically, air conditioners are installed at both the top and bottom ends to allow air to be applied to the shelled meat alternately, and heating devices are installed at both left and right ends to blow hot air onto the shelled meat. ,
Using the air conditioner, the shelled crab meat, which has been soaked in 3.5% salt water, is lightly exposed to a stream of air near room temperature to form a film and dried to a moisture content of 60% to 25%, and at the same time, the air conditioner Or, by drying or heating the coating using the heating device to grow thick and hard, shearing force (applying a razor with a thickness of 0.3 mm to the widest point in the direction perpendicular to the muscle fibers of the peeled meat, An apparatus for producing dried crab meat, characterized in that the cutting speed is 1 mm/sec, and the maximum load generated at that time is adjusted to 13.0 to 22.0 N.

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