JPH01304870A - Processed food prepared from ovary of cuttlefish - Google Patents
Processed food prepared from ovary of cuttlefishInfo
- Publication number
- JPH01304870A JPH01304870A JP63137913A JP13791388A JPH01304870A JP H01304870 A JPH01304870 A JP H01304870A JP 63137913 A JP63137913 A JP 63137913A JP 13791388 A JP13791388 A JP 13791388A JP H01304870 A JPH01304870 A JP H01304870A
- Authority
- JP
- Japan
- Prior art keywords
- ovary
- cuttlefish
- squid
- processed food
- vacuum
- 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.)
- Granted
Links
- 210000001672 ovary Anatomy 0.000 title claims abstract description 16
- 235000021067 refined food Nutrition 0.000 title claims abstract description 10
- 241000238371 Sepiidae Species 0.000 title abstract 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 241000238366 Cephalopoda Species 0.000 claims description 17
- 238000007493 shaping process Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000002845 discoloration Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance 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’５１１
本発明はイカの卵巣を主原料とする新規な加工食品に関
するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application '511) The present invention relates to a novel processed food whose main ingredient is squid ovary.
（従来の技術及び発明が解決しようとする課題）
イカは種々に加工調理されて食用に供されるもので、内
臓を除去した胴肉及び足回は、生食（刺身）されたり、
干物（するめ、−夜干し）、加熱調理（焼き、煮物）、
漬物（粕漬等）等に加工されて食されるものである。(Prior art and problems to be solved by the invention) Squid is edible after being processed and cooked in various ways, and the body meat and legs from which internal organs have been removed are eaten raw (sashimi),
Dried fish (dried at night), cooked (grilled, boiled),
It is processed into pickles (kasu-zuke, etc.) and eaten.
またイカの内臓は塩辛ｒ！！製造する場合に肝臓や小袋
が使用されている。Also, the internal organs of the squid are salty! ! The liver and sachets are used in manufacturing.
イカの卵巣にあっては、煮物として食することが一段的
であって、前記した胴肉及び足回の種々の加工において
は、除去されてしまう。そこでイカの卵巣を用いて種々
の加工食品を製造することも考えられるが、イカの卵巣
は時間の経過と共に色が変化すると共に、成形が困難で
ある程粘度が高いため、イカの卵巣そのものに種々の加
工処理はデ「かしい。Squid ovaries are generally eaten as boiled food, and are removed in the various processes described above for carcass and leg meat. Therefore, it is possible to use squid ovaries to produce various processed foods, but squid ovaries change color over time and are so viscous that they are difficult to mold. Various processing processes are difficult.
（課題を解決するための手段）
本光明は前記課題を鑑み、従来未利用であったイカの卵
巣を主原料とする加工食品を提案したものである。(Means for Solving the Problems) In view of the above-mentioned problems, the present Komei proposes a processed food whose main ingredient is squid ovary, which has not been utilized in the past.
本発明に係る加工食品はイカの卵巣に魚肉すり身を適宜
添加し、これを真空下で措潰しｔコ後所定形状に形成し
、加熱処理してなることを特徴とするものである。The processed food according to the present invention is characterized by adding minced fish meat to squid ovary as appropriate, crushing it under vacuum, forming it into a predetermined shape, and heat-treating it.
（作 用）
イカの＄巣を真空下で訛潰すると空気中の酸素との反応
が防止され変色せず、また魚肉すり身の添加によって粘
度を低下させ、成形性を確保するものである。(Function) Crushing the squid nest in a vacuum prevents the reaction with oxygen in the air and prevents discoloration, and the addition of minced fish reduces the viscosity and ensures moldability.
（実施例） 次に本発明の実施例について説明する。(Example) Next, examples of the present invention will be described.
第一実施例
水洗いしたマツイカ又はムラサキイカの卵巣１０００ｇ
、冷凍魚肉すり身２００ ｇ及び適宜な調味料を真空
サイレントカッターに投入し、１５００〜３０００回転
で１０〜１５分凹混練播潰して播潰混合物を形成した後
、８５〜９０℃１５分間の蒸煮を行った。First Example 1000g of washed pine squid or purple squid ovaries
, 200 g of frozen minced fish meat and appropriate seasonings were placed in a vacuum silent cutter, kneaded and crushed at 1500 to 3000 rpm for 10 to 15 minutes to form a crushed mixture, and then steamed at 85 to 90°C for 15 minutes. went.
得られた加工食品はゼリー程度８００〜１０００で、リ
テーナ蒲鉾に比して安価なイカの風味を有するものであ
る。The obtained processed food has a jelly-like quality of 800 to 1000, and has a squid flavor that is cheaper than retainer kamaboko.
第二実施例
マツイカの卵巣１０００ｇ 、 冷凍魚肉すり身２０
０ｇ、調味料２０〜５０ｇ（内訳食塩、化学調味料、香
辛料）を真空サイレントカッターに投入し、１５００〜
３０００回転で１０〜１５分間混練措潰して播潰混合物
を形成し適宜な成形機を用いて任意形状 （−個２０ｇ
程） の固体とし、１５０℃の油に３分間投入し油揚げ
を行った。Second Example: 1000g of pine squid ovary, 20g of frozen minced fish meat
0g, seasonings 20~50g (breakdown salt, chemical seasonings, spices) into a vacuum silent cutter, 1500~
Knead and crush at 3000 rpm for 10 to 15 minutes to form a crushed mixture, and use an appropriate molding machine to mold it into any desired shape (20g each)
) was made into a solid and fried by placing it in oil at 150°C for 3 minutes.
得られた加工食品はイカの風味を有するさつま揚げの様
な食感を有している。The obtained processed food has a texture similar to fish cakes with a squid flavor.
尚本発明は前記実施例に特定されるものではなく、魚肉
すり身の混合量は０〜５０％程度で、加熱処理も任意の
手段を採用できるものである。It should be noted that the present invention is not limited to the above-mentioned embodiments, and the mixing amount of minced fish meat is about 0 to 50%, and any heat treatment can be used.
（発明の効果）
本発明は以上のようにイカの卵巣を主原料とし、魚肉す
り身の添加によって成形加工性を良好にし、且つ真空皿
潰によって変色を防止することで、従来庚申されていた
イカの卵巣を加工食品にすることができたものである。(Effects of the Invention) As described above, the present invention uses squid ovaries as the main raw material, improves molding processability by adding minced fish meat, and prevents discoloration by crushing in a vacuum dish. The ovaries of this species could be made into processed food.
特許出願人 −正蒲鉾株式会社Patent applicant - Seikamaboko Co., Ltd.
Claims (1)
空下で擂潰した後所定形状に成形し、加熱処理してなる
ことを特徴とするイカの卵巣を用いた加工食品。(1) A processed food using squid ovary, which is prepared by appropriately adding ground fish meat to squid ovary, crushing it under vacuum, shaping it into a predetermined shape, and heat-treating it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137913A JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137913A JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01304870A true JPH01304870A (en) | 1989-12-08 |
| JPH0763339B2 JPH0763339B2 (en) | 1995-07-12 |
Family
ID=15209610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63137913A Expired - Lifetime JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0763339B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009128152A1 (en) * | 2008-04-16 | 2009-10-22 | 株式会社あ印 | Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food |
| US20100136198A1 (en) * | 2007-05-08 | 2010-06-03 | Jealsa Rianxeira, S.A. | Method for producing a processed fish product and resulting processed fish product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548752A (en) * | 1977-06-15 | 1979-01-23 | Nichiro Gyogyo Kk | Production of fish egg lumpy food made of fish egg particle |
| JPS6034157A (en) * | 1983-08-02 | 1985-02-21 | Masaharu Omiya | Preparation of raw material of pasty food composed mainly of salmon roe |
-
1988
- 1988-06-03 JP JP63137913A patent/JPH0763339B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548752A (en) * | 1977-06-15 | 1979-01-23 | Nichiro Gyogyo Kk | Production of fish egg lumpy food made of fish egg particle |
| JPS6034157A (en) * | 1983-08-02 | 1985-02-21 | Masaharu Omiya | Preparation of raw material of pasty food composed mainly of salmon roe |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100136198A1 (en) * | 2007-05-08 | 2010-06-03 | Jealsa Rianxeira, S.A. | Method for producing a processed fish product and resulting processed fish product |
| WO2009128152A1 (en) * | 2008-04-16 | 2009-10-22 | 株式会社あ印 | Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0763339B2 (en) | 1995-07-12 |
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