JPH02268664A - Production of salted cod roe - Google Patents
Production of salted cod roeInfo
- Publication number
- JPH02268664A JPH02268664A JP1090486A JP9048689A JPH02268664A JP H02268664 A JPH02268664 A JP H02268664A JP 1090486 A JP1090486 A JP 1090486A JP 9048689 A JP9048689 A JP 9048689A JP H02268664 A JPH02268664 A JP H02268664A
- Authority
- JP
- Japan
- Prior art keywords
- cod roe
- mold
- roe
- salt
- liquid
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 230000032683 aging Effects 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 238000005554 pickling Methods 0.000 abstract description 6
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000276457 Gadidae Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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、塩たらこの製造方法に関し、更に詳しくはた
らこを整形すると共に漬け込む方法に間する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing salt cod roe, and more specifically to a method for shaping and pickling cod roe.
〈従来の技術〉
従来、塩たらこは以下の如き工程で製造されるのが普通
であった。<Prior Art> Conventionally, salted cod roe has generally been produced by the following process.
すなわち、まず、■解凍した冷凍卵又は生鮮卵と食塩水
を密封容器に入れ、味の均一性を保つため適時転倒（子
返し）しながら、常温で１４〜１５時間漬け込む、■次
いで５〜１０℃で約２４時間水切り熟成する。０次にた
らこを整形し、５°Ｃ程度で保存すると共に脱水する。That is, first, 1. Place thawed frozen eggs or fresh eggs and salt water in a sealed container, and leave to marinate at room temperature for 14 to 15 hours, turning the eggs over at appropriate times to maintain uniformity of taste. Drain and mature at ℃ for about 24 hours. 0th order cod roe is shaped, stored at around 5°C and dehydrated.
〈発明が解決しようとする課題〉
しかし、この方法によれば、子返し作業によりたらこが
傷み易く、また漬け込み開始から脱水の完了まで複雑な
工程を必要とする。<Problems to be Solved by the Invention> However, according to this method, the cod roe is easily damaged by turning the cod roe, and a complicated process is required from the start of pickling to the completion of dehydration.
く課題を解決するための手段〉
この問題を解決するため、請求項１の発明は、たらこを
通液性の型中に保持し、食塩水中に漬け込み、型中に保
持したまま水切り熟成、脱水することを特徴とする塩た
らこの製造方法を提供する。Means for Solving the Problem> In order to solve this problem, the invention of claim 1 holds the codfish in a liquid-permeable mold, soaks it in salt water, and drains and ripens the codfish while holding it in the mold, and dehydrates it. To provide a method for producing salt cod roe, characterized by:
また、請求項２の発明は、たらこを食塩を介して通液性
の型中に保持し、減圧雰囲気下で漬け込むことを特徴と
する塩たらこの製造方法を提供する。Further, the invention of claim 2 provides a method for producing salted cod roe, which comprises holding the cod roe in a liquid-permeable mold via common salt and soaking the cod roe in a reduced pressure atmosphere.
〈実施例〉
以下、図面を参照して本発明を説明する０図面の第１図
は請求項１の発明の説明図、第２図は請求項２の発明の
説明図である。<Example> Hereinafter, the present invention will be explained with reference to the drawings. Of the drawings, FIG. 1 is an explanatory diagram of the invention of claim 1, and FIG. 2 is an explanatory diagram of the invention of claim 2.
第１図において、（１）はたらこを示している。生鮮卵
、解凍された冷凍卵のいずれでも良いが、未調理のもの
である。In FIG. 1, (1) indicates cod roe. Either fresh eggs or thawed frozen eggs are fine, but they must be uncooked.
（２）は型であり、食塩水（３）の透過を許す通液性の
ものである必要がある。型（２）はたらこを保持すると
共にその形状を整形するためのもので、剛性のものが望
ましいが、たらこ（１）を隙間なく充填するから収納部
は可撓性のものでも良い０例えばプラスチックネット、
金属ネット等である。(2) is a mold, which must be permeable to allow saline solution (3) to pass through. The mold (2) is for holding the cod roe and shaping its shape, and is preferably rigid, but since the mold (1) will be filled without any gaps, the storage section may be made of flexible material. For example, a plastic net. ,
Metal nets, etc.
たらこ（１）はこの型中に充填され、保持される。The cod roe (1) is filled and held in this mold.
上述のようにたらこ（１）は隙間なく充填する必要があ
る。隙間があれば整形が困難であり、また内部で傷み易
く、保持も難しいからである。保持はたらこが動かない
ように保持する必要がある。As mentioned above, the cod roe (1) needs to be filled without any gaps. This is because if there is a gap, it will be difficult to shape, and it will also be easily damaged internally, making it difficult to maintain. It is necessary to hold the cod roe so that it does not move.
第１図に示すように、たらこ（１）は型（２）中に保持
した状態で食塩水（３）に漬け込む８食塩水（３）は適
宜調味料を含むものであって良い１例えばたらこ（１）
１０ｋｇに対し、食塩３００ ｇと適量の調味料を溶解
した水１Ｎである。また食塩水（３）はポンプ等を用い
て循環しても良く、攪拌しても良い、漬け込みは常温で
１４〜１５時間で十分である。As shown in Figure 1, cod roe (1) is held in a mold (2) and soaked in salt water (3).8 The salt water (3) may contain appropriate seasonings1. (1)
For 10 kg, 1N water is prepared by dissolving 300 g of salt and an appropriate amount of seasonings. The saline solution (3) may be circulated or stirred using a pump or the like, and 14 to 15 hours at room temperature is sufficient for soaking.
この後、たらこ（１）を型（２）に入れたまま取り出し
、常法により水切り熟成、脱水を行なう。すなわち、５
℃〜１０゛Ｃで約２４時間水切り熟成し、５°Ｃ程度で
２４時間保存と同時に脱水する。水切り熟成、脱水はい
ずれもたらこ（１）を型（２）中に保持したまま行なう
、同時に整形するためである。Thereafter, the cod roe (1) is taken out of the mold (2) and drained, aged and dehydrated in a conventional manner. That is, 5
It is drained and aged for about 24 hours at ~10°C, then stored at about 5°C for 24 hours and dehydrated at the same time. This is because draining, ripening and dehydration are carried out while the mold (1) is held in the mold (2) and shaped at the same time.
第２図は請求項２の発明の説明図である。第２図におい
て、たらこ（１）は食塩（４）を介して型（２）に保持
されている。FIG. 2 is an explanatory diagram of the invention according to claim 2. In FIG. 2, the cod roe (1) is held in the mold (2) via the salt (4).
食塩（４）は粉末状又は粒状のもので良く、適宜調味料
を混合することができる。（５）は食塩（４）がこぼれ
るのを防ぐシートで、通液性のものである。例えば布、
不織布、あるいはセロハン等が使用できる。第２図は、
このシート（５）によりたらこ（１）と食塩（２）を包
んでいるが、シート（５）に代えて食塩を充填した袋を
用い、この袋でたらこを包んでも良い。The salt (4) may be in powder or granule form, and seasonings may be mixed in as appropriate. (5) is a liquid-permeable sheet that prevents the salt (4) from spilling. For example, cloth,
Nonwoven fabric, cellophane, etc. can be used. Figure 2 shows
Although the sheet (5) wraps the cod roe (1) and salt (2), a bag filled with salt may be used instead of the sheet (5) and the cod roe may be wrapped in this bag.
なお、型（２）は上述の型をそのまま使用できる。Note that the above-mentioned mold can be used as is as the mold (2).
型（２）中に隙間なくたらこ（１）を保持した状態で、
これを減圧雰囲気下で漬け込む、第２図に示すように、
密閉系内に載置し、吸引孔から真空吸引（×）シて減圧
雰囲気を構成することができる。With the cod roe (1) held in the mold (2) without any gaps,
This is soaked in a reduced pressure atmosphere, as shown in Figure 2.
A reduced pressure atmosphere can be created by placing the device in a closed system and drawing vacuum (x) through the suction hole.
減圧雰囲気下でたらこ（１）中の水分は外部へ出て食塩
（２）を溶解すると共に、型（２）を通って蒸発する。Under a reduced pressure atmosphere, the water in the cod roe (1) comes out to dissolve the salt (2) and evaporates through the mold (2).
水分で溶解した食塩（２）はたらこ（］）の生体膜を通
ってたらこ（１）内部に浸透し、漬け込まれる。Salt (2) dissolved in water penetrates the cod roe (1) through its biomembrane and is pickled.
減圧雰囲気はおよそ６００〜７３０園Ｈｇで良い。漬け
込みは６〜８時間で十分である。The reduced pressure atmosphere may be approximately 600 to 730 Hg. Pickling for 6 to 8 hours is sufficient.
たらこ（１）は減圧雰囲気下で十分脱水されているから
、この後水切りや脱水は不要である。Since the cod roe (1) has been sufficiently dehydrated under a reduced pressure atmosphere, there is no need for draining or dehydration after this.
く効果〉
以上のように、請求項１及び２のいずれの発明によって
も、塩たらこは全工程を型中で行なうので漬け込みの外
に作業を必要と廿ず、極めて単純な工程で整形された塩
たらこを製造することができ、たらこが傷むこともない
。Effect> As described above, according to both the inventions of claims 1 and 2, the salted cod roe can be shaped through an extremely simple process, since all processes are carried out in a mold, and no work is required other than pickling. Salt cod roe can be produced without spoiling the cod roe.
第１図は及び第２図は本発明のそれぞれ別の実施例を示
す説明図である。
（１）・・・・たらこ
（３）・・・・食塩水
（５）・・・・ シート
食塩
特 許
願 人
凸版印刷株式会社
代表者 鈴木和夫FIG. 1 and FIG. 2 are explanatory views showing different embodiments of the present invention. (1) Cod roe (3) Salt water (5) Sheet salt patent application Kazuo Suzuki, Representative of Jintoppan Printing Co., Ltd.
Claims (2)
込み、型中に保持したまま水切り熟成、脱水することを
特徴とする塩たらこの製造方法。(1) A method for producing salted cod roe, which comprises holding the cod roe in a liquid-permeable mold, immersing it in salt water, draining it, aging it, and dehydrating it while it remains in the mold.
圧雰囲気下で漬け込むことを特徴とする塩たらこの製造
方法。(2) A method for producing salted cod roe, which comprises holding the cod roe in a liquid-permeable mold through salt and soaking it in a reduced pressure atmosphere.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1090486A JPH02268664A (en) | 1989-04-10 | 1989-04-10 | Production of salted cod roe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1090486A JPH02268664A (en) | 1989-04-10 | 1989-04-10 | Production of salted cod roe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02268664A true JPH02268664A (en) | 1990-11-02 |
Family
ID=13999879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1090486A Pending JPH02268664A (en) | 1989-04-10 | 1989-04-10 | Production of salted cod roe |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02268664A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5453289A (en) * | 1993-07-02 | 1995-09-26 | Maruha Corporation | Method of processing Alaska pollack roe |
| US5510133A (en) * | 1994-11-21 | 1996-04-23 | Keeping And Mackay Limited (K. & M.) | Process for preparing foodstuffs based on reformed and cured herring roe |
-
1989
- 1989-04-10 JP JP1090486A patent/JPH02268664A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5453289A (en) * | 1993-07-02 | 1995-09-26 | Maruha Corporation | Method of processing Alaska pollack roe |
| US5510133A (en) * | 1994-11-21 | 1996-04-23 | Keeping And Mackay Limited (K. & M.) | Process for preparing foodstuffs based on reformed and cured herring roe |
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