JPH01291768A - Treatment of dried shark fin - Google Patents
Treatment of dried shark finInfo
- Publication number
- JPH01291768A JPH01291768A JP63123339A JP12333988A JPH01291768A JP H01291768 A JPH01291768 A JP H01291768A JP 63123339 A JP63123339 A JP 63123339A JP 12333988 A JP12333988 A JP 12333988A JP H01291768 A JPH01291768 A JP H01291768A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- shark fin
- solution
- shark
- neutralization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251730 Chondrichthyes Species 0.000 title claims abstract description 42
- 238000011282 treatment Methods 0.000 title claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 8
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Substances [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 7
- 239000012670 alkaline solution Substances 0.000 claims description 3
- 230000003472 neutralizing effect Effects 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 238000006386 neutralization reaction Methods 0.000 abstract description 8
- 239000003513 alkali Substances 0.000 abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 3
- 230000003139 buffering effect Effects 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 2
- 235000015320 potassium carbonate Nutrition 0.000 abstract 1
- 235000017550 sodium carbonate Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 235000014347 soups Nutrition 0.000 description 8
- 241000519695 Ilex integra Species 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 210000004690 animal fin Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910000462 iron(III) oxide hydroxide Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、乾燥ふかひれをもどす際に生ずる肉質部や脂
肪部である白色状の細かな不用物を簡便＆Ｃかつ効率よ
く除去し、好適な食感と外観を有する調理食品素材とし
ての、もどしたふかひれの製造方法に而する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for easily & efficiently removing fine white waste materials such as fleshy parts and fatty parts that are produced when reconstituted dried shark fins, and To provide a method for producing reconstituted shark fin as a cooked food material having texture and appearance.
ふかひれは高級中華料理として、スープの具材。 Shark fin is considered a high-class Chinese dish and is used as an ingredient in soups.
またはそれ自体を食材としたふかひれの要点等に用いら
れ、独得の食感を有した食材である。Or, it is used as a main ingredient of shark fin, which is itself a food ingredient, and has a unique texture.
乾燥ふかひれには排翅（・セイツウ、姿のままのふかひ
れ。硬皮がついたままのもの、、）、数句（サンツウ、
形が崩れてバラバラになったふかひれ。硬皮は除かれて
いる。）、翅餅（ツウピン、数句をかためた加工品。）
があり、排翅は主に要点等に、また散翅、翅研はスープ
等に用いる。Dry shark fins have extruded wings (・shark fins, with the hard skin still attached, etc.), and several phrases (・shark fins),
A shark fin that has lost its shape and fallen apart. The hard skin has been removed. ), Tsuupin (a processed product made up of several phrases)
There are many types, and the expelled wings are mainly used for main points, and the scattered wings and wings are used for soups, etc.
ふかひれのもどし方は、調理書等に書かれているが、排
翅、数句、翅餅、それぞれによって若干異なった方法を
とる。−例としてスープ用として用いられる数句、翅餅
のもどし方は次ぎに示すような手順で行う。How to restore shark fins is written in cooking books, but there are slightly different methods depending on whether they are expelled, sukuku, or mochi. -For example, how to reconstitute a few words used for soup, a mochi, as shown below.
すなわち、
■鍋に乾燥ふかひれと湯を入れ、−度沸帰してから弱火
にして約５〜６時間煮てもどす。Namely, ■Put the dried shark fin and hot water into a pot, bring to a -degree boil, then reduce heat to low and simmer for about 5 to 6 hours.
■鍋ごと火から下ろして、鍋の底から水を流しながら煮
こぼして、〈さみを抜く。■Remove the pot from the heat, let it boil while pouring water from the bottom of the pot, and remove the sashimi.
■次ぎに一度ざるにあけ水気をきる。■Next, drain once in a colander.
■内容物を大きな鍋にあけ、底よシ水を流しながら、ふ
かひれに付着している白色状の細かいゴミを手で取シ、
流水で洗い流す。■Pour the contents into a large pot, drain the bottom, and while running water, use your hands to remove any fine white debris that is attached to the shark's fins.
Rinse with running water.
といった方法により、ふかひれはもどされ、スープ等の
調理に用いられる。Using this method, shark fins are reconstituted and used in cooking soups and other dishes.
しかしながら、これらの従来法においては、処理上、多
大な手間、及び時間を要するという問題点を有しており
、特に手作業により、肉質部や脂肪部である白色状の不
用物を取り除かなければならないので、工業的に大量の
もどし処理を行うことを考えた場合、機械的に処理する
ことが困竣である。However, these conventional methods have the problem of requiring a great deal of effort and time, and in particular, the white waste material, which is the fleshy part and fat part, must be removed manually. Therefore, when considering industrially large-scale reconstitution treatment, it is difficult to process it mechanically.
本発明においては、乾燥ふかひれ′ｆｃ機械的作業によ
シ簡便に、かつ短時間でもどし処理を行うことを目的に
するものである。The object of the present invention is to reconstitute dried shark fins simply and in a short period of time by mechanical operation.
本発明者らは、乾燥ふかひれのもどし方として、種々の
酸、アルカリで処理を検討した結果、乾燥ふかひれを低
濃度のアルカリ溶液に浸漬、又は加熱煮熟することによ
り、簡便にかつ短時間に乾燥ふかひれをもどすことがで
きることを見いだし、本発明を完成したものである。As a result of examining treatments with various acids and alkalis as a method for restoring dried shark fins, the present inventors found that dry shark fins can be easily and quickly recovered by immersing them in a low concentration alkaline solution or heating and boiling them. The present invention was completed by discovering that dried shark fins can be restored.
本発明で用いる乾燥ふかひれの魚種は、ヨシキリデメ、
メジ口、その他特に限定されないが、数句、翅餅、また
は予め抄成は除かれた排列を用いる。すなわち、数列、
翅餅とは魚獲され切り取らｔしたふかひれを１〜１．５
ｔ月天日乾燥し、次にぬるま湯に漬けた後、抄成を剥き
１週間程度天日乾燥したものである。この乾燥ふかひれ
はそのままアルカリ処理全行っても良いが、好ましくは
一夜水に浸漬した物ｔ−５〜１０■幅にふかひれの繊維
方向に短冊状に裂いた物を用いた方がよい。アルカリ処
理の方法は、水酸化ナトリウム、水酸化カリウム、炭慢
ナトリウム、炭酸カリウム等のアルカリ剤を用い、所定
時間浸漬するが、具体的には、水酸化す） ＩＪウム又
は水酸化カリウムの場合、その１〜５チ溶液を用い、２
０〜６０℃で１０〜９０分間程度処理する。また１〜５
％の炭酸ナト１Ｊウム、又は炭酸カリウムを用いる場合
は６０〜９０℃で１０〜９０分間程度処理すればよい。The dried shark fin fish species used in the present invention are:
Mejikuchi, other phrases, but not limited to, use a few phrases, a mochi, or an arrangement in which the shosei has been removed in advance. That is, the sequence of numbers,
A mochi is a shark fin that has been caught and cut off.
It was dried in the sun for a month, then soaked in lukewarm water, peeled off, and dried in the sun for about a week. The dried shark fin may be treated with alkali as it is, but preferably it is soaked in water overnight and then torn into strips 5 to 10 cm wide in the direction of the shark fin fibers. The alkaline treatment method uses an alkaline agent such as sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, etc., and immerses it for a predetermined period of time (specifically, hydroxide). , using the 1 to 5 solutions, 2
Process at 0 to 60°C for about 10 to 90 minutes. Also 1-5
When using 1 Jum of sodium carbonate or potassium carbonate, the treatment may be carried out at 60 to 90°C for about 10 to 90 minutes.
アルカリ溶液の処理時間は長すぎるとぶかひれの可食部
分が溶解したり、また食感の劣化を引き起こす。アルカ
リ処理が終了したふかひれは直ちに残るアルカリと等量
の酸、好ましくけ塩酸を用いて中和する。この際、ふか
ひれ内部にアルカリが残存するので中和に時間がかかる
。このため中和においてに等量の酸を一度に加えて中和
点に達するまで放置する方法を取るのが好ましい。しか
し、さらに好ましくは緩衝能の強い有機酸としてクエン
酸、乳酸、酢酸等を中和全溶液の０．５〜１．Ｏ％程度
になるように加えておくと良い。すなわち、この場合は
アルカリと等量の鉄酸、好ましくは６ＮＨＯｔと有機酸
を添加後、よく攪拌し、１〜３時間室温で放置すること
で中和は完了する。If the alkaline solution treatment time is too long, the edible part of the fish fin will dissolve or the texture will deteriorate. Immediately after the alkaline treatment is completed, the shark fin is neutralized using an acid equivalent to the remaining alkali, preferably hydrochloric acid. At this time, since the alkali remains inside the shark fin, it takes time to neutralize it. For this reason, it is preferable to add an equal amount of acid at once during neutralization and leave it to stand until the neutralization point is reached. However, it is more preferable to use citric acid, lactic acid, acetic acid, etc. as an organic acid with a strong buffering capacity of 0.5 to 1.0% of the total neutralization solution. It is best to add it to about 0%. That is, in this case, neutralization is completed by adding ferric acid, preferably 6NHOt, and an organic acid in an amount equal to the alkali, stirring well, and leaving the mixture at room temperature for 1 to 3 hours.
中和後は内容物をざる等にあけ中和溶液を洗い流し、ふ
かひれを水洗しておく。さらに好ましくは６０〜９０℃
の熱水で、５〜３０分間処理すると良い。After neutralization, drain the contents into a colander, wash away the neutralizing solution, and wash the shark fins with water. More preferably 60-90℃
It is best to treat with hot water for 5 to 30 minutes.
以上、説明した要件を満足する本発明のふかひれの処理
方法は、従来の方法に比べ、大量のふかひれを機械的に
簡便、かつ短時間にもどすことが可能であシ、工業的な
処理方法として有用である、以下実施例において更に詳
しく説明する。The shark fin processing method of the present invention, which satisfies the above-mentioned requirements, is capable of mechanically returning a large amount of shark fins in a simpler and shorter time than conventional methods, and can be used as an industrial processing method. This is useful and will be explained in more detail in the Examples below.
実施例１゜
市販されているヨシキリデメの数列（抄成は除カしてい
る）２３０ｇを完全に水に浸かるようにして一夜室温に
て放置した。このふかひれは水をきった後５〜１０ｗ幅
にふかひれの繊維方向に短冊状に裂き、５ｔの２％水酸
化す） ＩＪウム溶液に室温で４５分間浸漬した。次い
で、室温にて１０チクエン酸水溶液５０ＯＴｌｔｌを加
え、よく攪拌した後、６ ＮＪ−１０ｔ ２８５７ｄを
攪拌しながらゆっくりと加えた。その後１〜２分間攪拌
して室温にて１時間放置した。次ぎにざるにあけ、流水
にて軽く水洗いした後５ｔの熱湯に内容物をあけ弱火に
て５分間煮た。次いでざるにあけ流水で洗った。以上よ
り得られたもどしたふかひれをスープの調理に用いたと
ころ、従来法と比べ食感、味、風味ともに遜色のないふ
かひれスープが得られた。Example 1 230 g of a commercially available number of rows of reed mulberry (the paper has been removed with sludge) was completely immersed in water and left overnight at room temperature. After draining the water, the shark fin was torn into strips in the fiber direction of the shark fin to a width of 5 to 10 w, and immersed in 5 tons of 2% IJum solution at room temperature for 45 minutes. Next, 50 OTltl of 10 cicitric acid aqueous solution was added at room temperature and stirred well, and then 6 NJ-10t 2857d was slowly added while stirring. Thereafter, the mixture was stirred for 1 to 2 minutes and left at room temperature for 1 hour. Next, it was poured into a colander, washed lightly under running water, poured into 5 tons of boiling water, and boiled for 5 minutes over low heat. Next, it was poured into a colander and washed with running water. When the reconstituted shark fin obtained above was used to cook soup, a shark fin soup comparable in texture, taste, and flavor to the conventional method was obtained.
実施例２
市販されているヨシキリデメの数句（硬皮は除かれてい
る）２５ｇ？完全に水に浸かるようにして一夜室温にて
放電した。このふかひれは水をきった後５〜１０ｍ幅に
ふかひれの繊維方向に短冊状に裂き、２ｔの２チ炭酸ナ
トリウム溶液で９０℃、１０分間加熱した。次いで、室
温まで冷却し１０％クエン酸水溶液２００ｍ１を加え、
よく攪拌した後、 ６ Ｎ、Ｗ３ｔ ７４．／を攪拌
しながらゆっくりと加えた。その後１〜２分間攪拌して
室温にて１時間放置した。次ぎにざるにあけ、流水にて
怪〈水洗いした後２ｔの熱湯に内容物をあけ弱火にて５
分間前た。次いでざるにあけ流水で洗った。以上より得
られたもどしたふかひれをスープの調理に用いたところ
、従来法と比べ食感、味、風味ともに遜色のないふかひ
れスープが得られた。Example 2 25g of commercially available Reed Kirideme (hard skin removed)? The battery was completely immersed in water and discharged overnight at room temperature. After draining the water, the shark fin was torn into strips in the direction of the fibers of the shark fin to a width of 5 to 10 m, and heated in 2 tons of di-sodium carbonate solution at 90° C. for 10 minutes. Next, cool to room temperature, add 200ml of 10% citric acid aqueous solution,
After stirring well, 6 N, W3t 74. was added slowly while stirring. Thereafter, the mixture was stirred for 1 to 2 minutes and left at room temperature for 1 hour. Next, drain the contents into a colander and rinse with running water.
It was a minute ago. Next, it was poured into a colander and washed with running water. When the reconstituted shark fin obtained above was used to cook soup, a shark fin soup comparable in texture, taste, and flavor to the conventional method was obtained.
Claims (1)
中和することを特徴とするふかひれの処理方法。 ２ 水酸化ナトリウム又は水酸化カリウムの１〜５％溶
液に温度２０〜６０℃で１０〜９０分間浸漬処理するこ
とを特徴とする請求項１記載のふかひれの処理方法。 ３ 炭酸ナトリウム又は炭酸カリウムの１〜５％溶液に
温度６０〜９０℃で１０〜９０分間浸漬処理することを
特徴とする請求項１記載のふかひれの処理方法。[Scope of Claims] 1. A method for treating shark fins, which comprises immersing dried shark fins in an alkaline solution and then neutralizing them with an acid. 2. The method for treating shark fins according to claim 1, characterized in that the shark fin is immersed in a 1-5% solution of sodium hydroxide or potassium hydroxide at a temperature of 20-60°C for 10-90 minutes. 3. The method for treating shark fins according to claim 1, characterized by immersion treatment in a 1-5% solution of sodium carbonate or potassium carbonate at a temperature of 60-90°C for 10-90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63123339A JPH01291768A (en) | 1988-05-20 | 1988-05-20 | Treatment of dried shark fin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63123339A JPH01291768A (en) | 1988-05-20 | 1988-05-20 | Treatment of dried shark fin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01291768A true JPH01291768A (en) | 1989-11-24 |
Family
ID=14858119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63123339A Pending JPH01291768A (en) | 1988-05-20 | 1988-05-20 | Treatment of dried shark fin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01291768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511840A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Shark fin product and preparation method thereof |
-
1988
- 1988-05-20 JP JP63123339A patent/JPH01291768A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511840A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Shark fin product and preparation method thereof |
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