JPH044839A - Preparation of dried scallop eye-like food - Google Patents

Abstract

PURPOSE:To obtain the subject food having excellent appearance and taste for a short time by making mantle of scallop and eyes of scallop, etc., to ground meat-like and subjecting to processing treatment. CONSTITUTION:(A) 30 - 80 pts.wt. mantle of scallop is mixed with (B) 20 - 50 pts.wt. eyes of scallop and (C) 0 - 20 pts.wt. other fishes and shellfishes and resultant mixture is made to ground meat-like, then seasoned with adding e.g., salt, thus shaped to a sheet-like form and dried for about 8 min by, e.g., heating. Next, resultant material is cut to a thread-like and bound, then cut to a desired length, thus further steaming and drying is repeated to afford the aimed food.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing dried scallop-like food.

[Conventional technology] Conventional dried scallops are made by removing only the scallop part of the scallop.
It is made by drying in the open fire for a long period of time. Therefore, there are problems in that the production volume is small and the product is very expensive. Another problem is that parts other than the scallop, such as the string and ovary, are discarded as industrial waste.

The present invention solves the above problems and uses scallop strings, which have been thrown away and has little use, as the main raw material, and can be used in a short period of time.
To provide a method for producing a dried scallop-like food that is very similar in appearance and taste to conventional dried scallops.

[Means for Solving the Problems] In order to solve the above problems and achieve the purpose of the invention, the method for producing a dried scallop-like food according to the present invention is characterized by having the following configuration. In other words, scallop string 30 ~
A first step in which 80 parts by weight, 20 to 50 parts by weight of scallop scallops, and 0 to 20 parts by weight of other fish and shellfish are made into surimi and seasoned, and the surimi obtained in the first step is made into a sheet. The second step is to heat the sheet after forming and dry it for about 8 minutes, and the third step is to cut the sheet obtained in the second step into threads, bundle and bind them, and cut them into appropriate lengths, and further steaming and drying. and a fourth step of repeating. Furthermore, the second
This also includes cases in which the filament is directly made into a filament without being formed into a sheet in the process, and a case in which the filament is immediately cut into an appropriate length without bundling and bundling in the third process.

[Example] Example 1 The first step is a step in which scallop strings and scallop scallops are made into minced meat and seasoned. Scallop string floo
4,000 g of scallop scallops were mixed and dried in a silent car and tar for 10 minutes to form surimi. Next, 10 g of salt, 7.5 g of oyster sauce, and 7.5 g of scallop extract were added and mixed with the surimi for seasoning. In addition, in order to improve the finished product, this can be achieved by increasing the proportion of scallops. Further, as a device for forming the surimi, any suitable device other than a silent cutter can be used. In addition to the above, seasonings include smoke flavor, monosodium glutamate, and col\
Disodium phosphate, glycine, etc. can be used as appropriate.

The second step is a step in which the surimi obtained in the first step is formed into a sheet and then dried for about 8 minutes with or without heating. The surimi obtained in the first step was passed between two wooden rolls to form a sheet with a thickness of about 21 mm. This sheet-like material was passed through a dryer and dried at about 25 degrees Celsius for 6 to 10 hours. 8 with this level of dryness
It can be dried in about minutes. In this example, the water content was 40%.

The surimi obtained in the first step may be directly formed into threads and then dried for about 8 minutes with or without heating. In this case, in the third step, the filamentous material obtained in the second step is tied together and cut into appropriate lengths.

The third step is a step in which the sheet obtained in the second step is cut into threads, bundled and bound, and cut into appropriate lengths. The sheet obtained in the second step was cut into threads with a width of about 11 mm using a cutting machine of a noodle making machine.Then, the cut threads were bundled into a diameter of about 5 to 50cm, and tied with cotton thread. After that, it was cut into rounds at intervals of about 5 to 20 squares. Figure 1 shows the product wrapped with cotton thread and tied, and Figure 2 shows the product cut into rings.

The fourth step is a step in which steaming and drying are further repeated. Steaming was carried out in a cool and dark place for 10 hours, and drying was carried out at about 25 degrees Celsius for about 12 hours. This process of eggplant and drying was repeated twice. By repeating this process of steaming and drying, it is possible to give the product an appropriate texture and a mellow taste. When the cotton thread used in the binding was removed, a dried scallop-like food product as shown in FIG. 3 was obtained. The dried scallop-like food is delicious when eaten as is, and is also delicious when rehydrated and used as an ingredient in Chinese cuisine, or when boiled.

Example 2 Scallop string eooog of Example 1, scallop scallop 4
In the second step of Example 1, 5000 g of scallop string, 3000 g of scallop scallops, and 2000 g of clams were used instead of 000 g. It was heated at 40 degrees Celsius for about 5 hours and dried for about 8 minutes. In addition, in the WIJ3 step, the filamentous material obtained in the second step was bundled into a bundle and cut into appropriate lengths. The other steps were the same as in Example 1 to obtain a scallop-like food. The dried scallop-like food is delicious when eaten as is, and is also delicious when rehydrated and used as an ingredient in Chinese cuisine, or when boiled.

Example 3 Scallop string 3000g, scallop scallop 5000g
The process was the same as in Example 1, except that 2000 g of flounder white was used, and in the third step, the sheet obtained in the second step was cut into threads and cut into appropriate lengths without bundling. I obtained scallop-like food. Since the dried scallop-like food contains a large amount of scallop scallops, it has a good flavor and is especially delicious when eaten as is, and is also delicious when rehydrated as an ingredient in Chinese cuisine, or when boiled.

Example 4 Scallop string eooog, scallop scallop 2000g
, using 2000g of clams, in the third step, the second
A scallop-like food product was obtained in the same process as in Example 2, except that the sheet obtained in the process was cut into threads and cut into appropriate lengths without bundling. The dried scallop-like food is delicious when eaten as is, when rehydrated and used as an ingredient in Chinese cuisine, and when boiled.

Example 5 A scallop-like food was obtained in the same manner as in Example 1 except that 8000 g of scallop string and 2000 g of scallop scallop were used. The dried scallop-like food is delicious when eaten as is, when rehydrated and used as an ingredient in Chinese cuisine, and when boiled.

[Effects of the Invention] Since the present invention is configured as described above, the production method according to the present invention can improve the appearance and taste in a short period of time by using scallop strings, which are conventionally discarded and have little use, as the main raw material. It has the effect of being able to obtain a dried scallop-like food that is very similar to conventional dried scallops.

[Brief explanation of the drawing]

The drawings show the state of Example 1 in the process of the present invention. Fig. 1 is a perspective view showing the cotton thread wound and tied, Fig. 2 is a perspective view showing the state cut into rings, and Fig. 3 The figure is a perspective view of the obtained dried scallop-like food. Agent Patent Attorney Elementary School 1) Osamu Parent

Claims (4)

[Claims] (1) 30 to 80 parts by weight of scallop string, 2 scallop scallops
0 to 50 parts by weight and 0 to 20 parts by weight of other fish and shellfish are made into surimi and seasoned; the surimi obtained in the first step is formed into a sheet shape and then heated; or The second step is drying for about 8 minutes without heating, and
A dried scallop-like food product comprising a third step of cutting the sheet obtained in the process into threads, bundling and binding, and cutting into appropriate lengths, and a fourth step of repeating steaming and drying. Production method. (2) 30 to 80 parts by weight of scallop string, 2 scallop scallops
0 to 50 parts by weight and 0 to 20 parts by weight of other fish and shellfish are made into surimi and seasoned; the surimi obtained in the first step is formed into a sheet shape and then heated; or The second step is drying for about 8 minutes without heating, and
A method for producing a dried scallop-like food, comprising a third step of cutting the sheet obtained in the process into threads and cutting them into appropriate lengths, and a fourth step of repeating steaming and drying. (3) 30 to 80 parts by weight of scallop string, 2 scallop scallops
0 to 50 parts by weight and 0 to 20 parts by weight of other fish and shellfish are made into a surimi shape and seasoned; the surimi obtained in the first step is formed into a thread shape and then heated or heated; a second step of drying for about 8 minutes without drying, a third step of bundling and binding the filamentous material obtained in the second step and cutting it into an appropriate length, and a fourth step of repeating steaming and drying. A method for producing a dried scallop-like food characterized by comprising: (4) 30 to 80 parts by weight of scallop string, 2 scallop scallops
0 to 50 parts by weight and 0 to 20 parts by weight of other fish and shellfish are made into a surimi shape and seasoned; the surimi obtained in the first step is formed into a thread shape and then heated or heated; The process consists of a second step of drying for about 8 minutes without drying, a third step of cutting the thread-like material obtained in the second step into an appropriate length, and a fourth step of repeating steaming and drying. A method for producing a distinctive dried scallop-style food.