JPH04320664A - Processing of shark's fin - Google Patents

Abstract

PURPOSE:To provide a process for the reconstitution and deodorization of shark' s fin to be used as a material for high-grade Chinese dishes. CONSTITUTION:(A) Reconstitution: Dried shark's fin with skin is immersed in water for several days and the skin and bones are removed after immersing in hot water of 40-50 deg.C for 20-30min. (B) The first deodorization: The reconstituted shark's fin is heated in water at 90-100 deg.C for 20-40min together with Welsh onion, ginger, tea leaves and Chinese lemon and exposed to water. (C) The second deodorization: The deodorized shark's fin is mixed with Welsh onion, ginger, tea leaves and Chinese lemon gelatin at ratios (shark's fin : gelatin : water) of 1:0.5:0.9 and heated in water at 80-100 deg.C for 20-40min. (D) Packaging and sterilization: The processed shark's fin is packed in vacuum, thermally sterilized at 90-120 deg.C for 10min, cooled and shaped.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing shark fins, and more particularly to a method for processing shark fins to return the shark fins to a state where they can be used as ingredients for high-class Chinese cuisine and to eliminate odors.

0002

[Prior Art] Shark fin is a kind of ingredient in Chinese cuisine, and is originally the fin of a shark, but in Kansai and westward, it is customary to use
"Shark" is called "Fuka".

[0003]Furthermore, although shark fin itself has no taste at all, it can absorb the taste of other foods well, so it is used as an ingredient in soups, stews, and the like.

[0004] The types of shark fins described above can be roughly divided into white-winged and black-winged sharks. White-winged sharks are made from white sharks, spotted sharks, etc., and black-winged sharks are made from mako sharks, blue sharks, cat sharks, etc.

Furthermore, for example, a single blue shark has a total of one first dorsal fin, one second dorsal fin, two pectoral fins, two pelvic fins, one anal fin, and one caudal fin. Eight shark fins can be removed, but the caudal fin is said to be of the highest quality.

[0006]

[Problems to be Solved by the Invention] By the way, various methods have been used in conventional processing methods for shark fins, but in order to completely eliminate the unique odor of shark fins, it takes a lot of time and effort. It was extremely difficult to do so.

[0007] As a result, when shark fins with a residual odor are used as a cooking ingredient, the odor remains in the cooking, the aroma of the cooking is erased, and the food cannot be eaten deliciously. In high-end Chinese cuisine, this has the disadvantage of reducing the value of the entire dish and the expensive shark fin.

[0008]

[Means for Solving the Problems] Therefore, in order to eliminate the above-mentioned disadvantages, the present invention provides a method for processing shark fins used as cooking ingredients, by first soaking dried shark fins with skin in water for several days. Approximately 40~ after taking out from water
The shark fins are placed in hot water at a temperature of about 50 degrees for about 20 to 30 minutes, and after the time has passed, the skin of the shark fins is removed and rehydrated.After this reconstitution process, the first odor-eliminating process is done by adding water, green onions, and ginger to the shark fins. Place in a container with tea leaves and yuzu,
Heat for about 20 to 40 minutes at a temperature of about 90 to 100 degrees, and then expose the shark fins to water. Add gelatin to water, green onions, ginger, tea leaves, and yuzu, and at this time, the ratio of shark fin, gelatin, and water is about 1:0.5:0.9, and the temperature is about 80 to 100 degrees. After heating, the shark fins are removed from the container and cooled. The skin of the shark fins is removed and removed, and the odor is removed twice. After cooling, the shark fins are vacuum packaged. After wrapping, the shark fins are heated at a temperature of about 90 to 120 degrees for about 1 hour.
The shark fin is sterilized for about 0 minutes, and after the sterilization work, it is cooled and the shape of the shark fin is adjusted to complete each work on the shark fin.

[0009]

[Function] With the invention as described above, after removing the skin of the shark's fin, the odor removal process is performed twice, and the shark's fin is vacuum packed and sterilized, completely eliminating the unique odor of the shark's fin. When used as a cooking ingredient, it brings out only the umami of shark fin while maintaining the aroma of the dish.

0010

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples of the present invention will be described below in detail with reference to the drawings.

1 to 7 show embodiments of the present invention. First, explanation will be given along with the work flowchart of the shark fin processing method shown in FIG.

[0012] The above-mentioned shark fin processing method consists of a returning operation A in which the skin bones of the shark fin are removed, a first odor eliminating operation B performed after the returning operation A, and a second odor eliminating operation B after the first odor eliminating operation B. Consists of the second odor removal work C, returning work A and 2.
After the odor eliminating operations B and C, there is an operation of processing the shark fin into a shark fin pack D, which vacuum-packs the shark fin.

[0013] Here, the method for processing the above-mentioned shark fin will be explained.

As shown in FIG. 2, first, a dried shark fin 2 with skin is prepared, and the shark fin 2 is soaked in water in a container 4 for several days to soften it (see FIG. 3).

After taking out the shark fin 2 from the water in the container 4, it is placed in hot water at a temperature of about 40 to 50 degrees for about 20 minutes.
After about 30 minutes, as shown in FIG. 4, the skin 2a and bone 2b of the shark fin 2 are removed, and the returning operation A is completed.

After the return work A is completed, as shown in FIG. 5, the shark fin 2 is soaked with water 6
The mixture is placed in a container 4 together with 8 green onions, 10 ginger, 12 tea leaves, and 14 yuzu, and heated, for example, steamed, at a temperature of about 90 to 100 degrees for about 20 to 40 minutes.

Next, the shark fin 2 taken out from the container 4
is exposed to water, and then the second odor elimination operation C is performed.

That is, when putting the shark fin 2 into the container 4 again, as shown in FIG. The ratio of shark fin 2, gelatin 16, and water 6 is about 1:0.5:0.9.

[0019] Also, after heating the entire container 4 at a temperature of about 80 to 100 degrees for about 20 to 40 minutes, for example, steaming, the container 4 is taken out to separate the shark fin 2 from the other shark fins. , the shark fin 2 is cooled in a refrigerator, and each work on the shark fin 2 is completed.

[0020] Then, in the case where shark fin pack D is performed in which the shark fin 2 is vacuum-packed after carrying out the returning operation A in which the skin of the shark fin 2 is removed and the deodorizing operations B and C are carried out twice, the procedure is as shown in FIG. As shown in the figure, after cooling, the shark fin 2 is vacuum packaged, and after the packaging process, the shark fin 2 is sterilized at a temperature of about 90 to 120 degrees for about 10 minutes, and after the sterilization process, it is placed in ice water and shaped to adjust the shape of the shark fin 2. Perform the work, wipe off any water that adheres to the outside, and cool it in the refrigerator.

[0021] The above shark fin processing method was explained for dried shark fins, but in the case of frozen shark fins,
It would be better to delete the process A of removing the skin of the shark fin and start with the first odor eliminating process B.

Furthermore, if dried shark fins are discolored, they may be bleached using food additives such as sodium hyposulfite.

[0023] As a result, after the return operation A for removing the skin of the shark fin 2 is completed, the odor elimination operations B and C are performed twice, and the unique odor of the shark fin 2 can be completely eliminated, and the cooking When used as an ingredient in food, it brings out only the umami of the shark fin while maintaining the aroma of the dish, making the dish more delicious.In addition to being useful for practical purposes, it is especially useful in high-class Chinese cuisine, since it can be used as an ingredient for both the whole dish and the shark fin. There is no risk of deterioration in value.

[0024] Also, return work A for removing the skin of shark fin 2
At the same time, after performing odor removal operations B and C twice, the shark fin 2 is vacuum packed (shark fin pack D), and the shark fin 2, which has completely eliminated its unique odor, is vacuum packed and transported over long distances. In addition to being able to withstand long-term storage, the preparation time when using shark fins can be shortened, and the usability of expensive shark fins can be improved.

[0025]

As explained in detail above, according to the present invention, in the method of processing shark fins used as cooking ingredients, first, dried shark fins with skin are soaked in water for several days.
After taking it out of the water, put it in hot water at a temperature of about 40 to 50 degrees for about 20 to 30 minutes, and after that time, remove the skin of the shark fin and return it to the skin. Place the shark fin in a container with water, green onion, ginger, tea leaves, and yuzu and heat for about 20 to 40 minutes at a temperature of about 90 to 100 degrees. Next, take out the shark fin and expose it to water. When putting the shark fin into the container again to remove the odor for the second time, gelatin was added to the water, green onions, ginger, tea leaves, and yuzu, and the ratio of shark fin, gelatin, and water at this time was 1:1. 0.5:0.
9, and at a temperature of about 80 to 100 degrees, about 20 to
Heat for 40 minutes. After heating, take out the shark fin from the container, cool it, remove the skin of the shark fin, and remove the odor twice. After cooling, the shark fin is vacuum packaged and the packaging process is carried out. After that, the shark fins are sterilized at a temperature of about 90 to 120 degrees for about 10 minutes, and after the sterilization process, the shark fins are cooled and the shape of the shark fins is adjusted to complete each work on the shark fins. After finishing the process, the odor removal process is carried out twice to completely eliminate the unique odor of shark fins, and when used as a cooking ingredient, it retains the aroma of the dish while bringing out only the umami of shark fins. This makes it possible to enjoy the food, which is practically advantageous, and there is no risk of degrading the value of the entire dish and the shark fin, especially in high-class Chinese cuisine. In addition, we remove the skin from the shark fins, remove the odor twice, and then process them into shark fin packs.The unique smell of the shark fins has been completely eliminated, and the shark fins can be transported over long distances. In addition to being able to withstand long-term storage, the preparation time when using shark fins can be shortened, and the usability of expensive shark fins can be improved.

[Brief explanation of drawings]

FIG. 1 is a work flowchart of a shark fin processing method showing an embodiment of the present invention.

FIG. 2 is a perspective view of a shark fin.

FIG. 3 is an explanatory view of the shark fin exposed to water during the returning operation.

FIG. 4 is an explanatory view of the state in which the skin of the shark fin is removed during the returning operation.

FIG. 5 is a schematic diagram of the container showing the first odor elimination operation.

FIG. 6 is a schematic diagram of the container showing the second odor elimination operation.

FIG. 7 is a perspective view of a shark fin after vacuum packaging in a packaging operation.

[Explanation of symbols]

A. Re-removal of shark fin skin B. First odor removal work C Second odor removal work D Shark fin pack 2 Shark fin

Claims (1)

[Claims] Claim 1: In a method for processing shark fins used as a cooking ingredient, first, dry shark fins with the skin attached are soaked in water for several days, and after being taken out of the water, soaked in hot water at a temperature of about 40 to 50 degrees for about 20 minutes. Put it in for ~30 minutes, and after the time has passed, remove the skin of the shark fin and return it to the container. After this restoration work, as the first odor elimination operation, place the shark fin in a container with water, green onions, ginger, tea leaves, and yuzu. , about 90-1
Heat for about 20 to 40 minutes at a temperature of about 00 degrees, then,
The shark fin that was taken out was exposed to water, and when the shark fin was put back into the container for the second odor removal operation, gelatin was added to the water, green onions, ginger, tea leaves, and yuzu, and the shark fin at this time was and the ratio of gelatin and water to 1:
0.5:0.9 and heat for about 20 to 40 minutes at a temperature of about 80 to 100 degrees. After heating, take out the shark fin from the container, cool it, and remove the skin bone of the shark fin. At the same time, the shark fins were vacuum-packed after being deodorized twice and then cooled.
This method of processing shark fins is characterized by sterilizing the shark fins at a temperature of about 0 to 120 degrees Celsius for about 10 minutes, cooling the shark fins after the sterilization work, adjusting the shape of the shark fins, and completing each work on the shark fins.