JPH0423970A - Processing of filefish seasoned with sea urchin - Google Patents
Processing of filefish seasoned with sea urchinInfo
- Publication number
- JPH0423970A JPH0423970A JP2129905A JP12990590A JPH0423970A JP H0423970 A JPH0423970 A JP H0423970A JP 2129905 A JP2129905 A JP 2129905A JP 12990590 A JP12990590 A JP 12990590A JP H0423970 A JPH0423970 A JP H0423970A
- Authority
- JP
- Japan
- Prior art keywords
- sea urchin
- filefish
- seasoned
- processing
- peeled
- 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
- 241000257465 Echinoidea Species 0.000 title claims abstract description 33
- 241001441726 Tetraodontiformes Species 0.000 title abstract 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 206010040844 Skin exfoliation Diseases 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 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〕 本発明はウニ味付の皮剥ぎの加工法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for processing sea urchin flavored peeled sea urchin.
従来の皮剥ぎの加工法としては。 As for the conventional processing method of peeling.
水、
グル７
、カラメル、醤油、上白糖、パプリカ及びステビア、食
塩、唐辛子のエキス、からなる−次調味液を乾燥皮剥ぎ
の表面に充分に攪拌浸透させた後、焙焼機で表面を焼き
、熱で皮剥きの表面が反ったものをロールに通して矯正
後、更にソルピ、ト、グルソー１食塩、上白糖、などの
二次調味液を表面に塗った後、裂砕機の中を通して引き
ちぎり、加工を行なって味の付いたちぎり皮剥ぎが得ら
れることが知られている。（例えば特開昭６４−８０２
６４号公報参照）〔発明が解決しようとする課題〕
周知の如く、左党間では酒の肴にウニを嗜好する人が多
く、ウニ味が酒の肴として好まれるが、従来の皮剥ぎの
加工法ではウニ味に加工することができない問題点を有
していた。After thoroughly stirring and penetrating the surface of the dried peeled skin with a seasoning liquid consisting of water, Glu 7, caramel, soy sauce, caster sugar, paprika and stevia, salt, and chili pepper extract, the surface was roasted using a roasting machine. After the peeled surface has warped due to heat, it is passed through a roll to straighten it, and then a secondary seasoning liquid such as Solpi, To, Gourso 1 table salt, and white sugar is applied to the surface, and then it is passed through a crusher and pulled. It is known that by tearing and processing, flavored chigiri peeled skin can be obtained. (For example, JP-A-64-802
(Refer to Publication No. 64) [Problem to be solved by the invention] As is well known, there are many people among the left who prefer sea urchin as an appetizer for alcohol, and the sea urchin taste is preferred as an appetizer for alcohol, but the conventional process of peeling The problem with the method was that it was not possible to process it into a sea urchin flavor.
本発明は、従来の技術の有するこのような問題点に鑑み
てなされたものであり、その目的とするところは、ステ
ィック（５ｔｉｃｋ ）状で柔らかく、シかもウニ味付
の皮剥ぎの加工法を提供しようとするものである。The present invention has been made in view of the above-mentioned problems of the conventional technology, and its purpose is to provide a process for peeling stick-like, soft sea urchin flavored sea urchin. This is what we are trying to provide.
上記目的を達成するために１本発明におけるウニ味付皮
剥ぎの加工法においては、薄皮まで剥がした肉質のかわ
はぎ板を、ウニ成分を混合したウニ調味液中に浸漬し、
−晩液切をした後に焙焼し、冷却後スティ・り状に裁断
し圧延して発明品を得るものである。In order to achieve the above object, 1. In the processing method of seasoned sea urchin skin peeling according to the present invention, a fleshy kawahagi board that has been peeled down to the thin skin is immersed in a sea urchin seasoning liquid containing sea urchin components,
- After draining at night, the product is roasted, cooled, cut into strips, and rolled to obtain the invented product.
Ｃ作用〕
肉質の皮剥ぎに、ウニ成分を含んだ調味液が浸潤し、皮
剥ぎとウニ風味とが混合した柔らかいスティック状の皮
剥ぎとなる。Effect C] A seasoning solution containing a sea urchin ingredient infiltrates the fleshy peeled skin, resulting in a soft stick-like peeled skin with a mixture of peeled skin and sea urchin flavor.
本願発明を禰成するウニ調味液を下記に示すと・
ウニ調味液
水
！
七味液 １１１
分岐サイクロデキストリン ８０ｔ（商標イソエリ
ート、日研化学株式会社製）化ウニ ５
．３ ｆ
（商標レブター１日本化薬株式会社Ｍ）ＳＮ−８（色粉
） ２５２
水 ９１七味液
１１ｊ’
分岐サイクロデキストリン ８０タウニフレーバー
（エキス） １ ｏｏ ｆＳＮ−８（色粉）
２５り
上記の（１）又は（２）で示すウニ調味液を準備すると
共に以下に述べる工程により皮剥ぎを加工する。The sea urchin seasoning liquid that embodies the present invention is shown below: Sea urchin seasoning liquid water! Shichimi liquid 111 Branched cyclodextrin 80t (trademark Isoelite, manufactured by Nikken Chemical Co., Ltd.) sea urchin 5
．． 3 f (Trademark Levtar 1 Nippon Kayaku Co., Ltd. M) SN-8 (colored powder) 252 Water 91 Shichimi liquid
11j' Branched cyclodextrin 80 Tawny Flavor (Extract) 1 oo fSN-8 (Colored Powder)
25) Prepare the sea urchin seasoning liquid shown in (1) or (2) above, and process the peeled sea urchin according to the steps described below.
加工工程
ｌ）薄皮まで剥がした肉質の皮剥ぎ板を上記ｆｉ＋又は
（２）のウニ調味液に浸漬し、−晩液切した後に、機内
温度約５００°Ｃ１表面温度８０〜９０℃の焙焼機中を
通過させて焙焼し、冷却後に巾約２．５％のスティ・り
状に裁断し冷却後に圧延して本発明品を得る。Processing process 1) The fleshy peeling board that has been peeled to the thin skin is immersed in the sea urchin seasoning liquid of fi+ or (2) above, and after draining the liquid overnight, roasting at an internal temperature of about 500°C and a surface temperature of 80 to 90°C. It is passed through a machine and roasted, and after cooling, it is cut into strips with a width of about 2.5%, and after cooling, it is rolled to obtain the product of the present invention.
本発明は上述のとおり得成されているので、肉質の柔ら
かい皮剥ぎに、ウニ味が浸潤し、酒の肴に最適の柔らか
くて口当りのよいスティ。Since the present invention has been achieved as described above, the sea urchin flavor is infiltrated into the soft skin of the skin, resulting in a soft and palatable steak that is ideal as an accompaniment to alcoholic drinks.
り状のウニ味の付いた皮剥ぎが得られる。You will get peeled sea urchin flavored sea urchin.
Claims (1)
浸漬後に、液切してから焙焼し 冷却後、スティック状に裁断することを特 徴とするウニ味付皮剥ぎの加工法。 ２、生ウニに代えてウニフレーバー（エキス）を混合し
たことを特徴とする請求項１記 載のウニ味付皮剥ぎの加工法。[Claims] 1. A seasoned sea urchin skin characterized by immersing a fleshy kawahagi board in a sea urchin seasoning solution containing raw sea urchin, draining the liquid, roasting, cooling, and cutting into sticks. Processing method for stripping. 2. The method for processing sea urchin flavored peeled sea urchin according to claim 1, characterized in that a sea urchin flavor (extract) is mixed in place of raw sea urchin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2129905A JP2583143B2 (en) | 1990-05-18 | 1990-05-18 | Processing method for peeling sea urchin flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2129905A JP2583143B2 (en) | 1990-05-18 | 1990-05-18 | Processing method for peeling sea urchin flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0423970A true JPH0423970A (en) | 1992-01-28 |
| JP2583143B2 JP2583143B2 (en) | 1997-02-19 |
Family
ID=15021292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2129905A Expired - Lifetime JP2583143B2 (en) | 1990-05-18 | 1990-05-18 | Processing method for peeling sea urchin flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2583143B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54117066A (en) * | 1978-03-01 | 1979-09-11 | Kimura Sangiyou Kk | Raw sea urchin pickled marine dainty |
| JPS63196245A (en) * | 1987-02-08 | 1988-08-15 | Kuninobu:Kk | Production of food having delicate flavor |
| JPS6480264A (en) * | 1987-09-22 | 1989-03-27 | Inoue Shokuhin Kk | Method for processing filefish and marlin |
-
1990
- 1990-05-18 JP JP2129905A patent/JP2583143B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54117066A (en) * | 1978-03-01 | 1979-09-11 | Kimura Sangiyou Kk | Raw sea urchin pickled marine dainty |
| JPS63196245A (en) * | 1987-02-08 | 1988-08-15 | Kuninobu:Kk | Production of food having delicate flavor |
| JPS6480264A (en) * | 1987-09-22 | 1989-03-27 | Inoue Shokuhin Kk | Method for processing filefish and marlin |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2583143B2 (en) | 1997-02-19 |
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