JPH0455658B2 - - Google Patents
Info
- Publication number
- JPH0455658B2 JPH0455658B2 JP63054711A JP5471188A JPH0455658B2 JP H0455658 B2 JPH0455658 B2 JP H0455658B2 JP 63054711 A JP63054711 A JP 63054711A JP 5471188 A JP5471188 A JP 5471188A JP H0455658 B2 JPH0455658 B2 JP H0455658B2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- epidermis
- thin
- thin skin
- trunk
- 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.)
- Expired - Lifetime
Links
- 241000238366 Cephalopoda Species 0.000 claims description 50
- 210000002615 epidermis Anatomy 0.000 claims description 20
- 235000012149 noodles Nutrition 0.000 claims description 19
- 210000003491 skin Anatomy 0.000 claims description 16
- 206010040844 Skin exfoliation Diseases 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 210000001519 tissue Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 description 15
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 241000254158 Lampyridae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は喉越しがよく、甘味があると共に消
化しやすいいかそうめんとその製造方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) This invention relates to squid somen noodles that are easy to swallow, have a sweet taste, and are easy to digest, and a method for producing the same.
（従来の技術）
従来のいかそうめんは、予め表皮及び薄皮を除
去することなく、いか胴部の肉厚をそのまま縦方
向に約４mm幅程度に割裁していた。(Prior Art) Conventional squid somen noodles are cut vertically into pieces of approximately 4 mm in width without removing the epidermis and thin skin beforehand, leaving the thickness of the squid body as it is.
（考案が解決しようとしている問題点）
このような肉厚で薄皮を有するいかそうめんで
はあまりに強腰のため、いかそうめんとしての歯
応えがよくないと共に咽越し感にも欠ける欠点が
ある。しかも、いかそうめんとしては厚肉である
ため表面積が小さく本来いかの持つている甘味を
味わえない欠点がある。(Problems to be Solved by the Invention) Squid somen noodles having such a thick wall and thin skin are too tough and have the disadvantage of not having a good texture as squid somen noodles and lacking in the sensation of being swallowed. Moreover, since the squid somen is thick, its surface area is small, making it difficult to enjoy the sweetness inherent in squid.
この発明は従来のいかそうめんの持つこのよう
な問題点に鑑みてなされたもので、その目的とす
るところは、鰭部及び内臓部を除去した後、生い
かの胴部のみを、その背部の中央部を縦列に切断
して胴部を開いた胴部切開工程と、該胴部の表皮
を剥離すると共に表皮の下面にある薄皮を除去し
た表皮、薄皮剥離工程と、表皮、薄皮剥離によつ
て得られた胴部肉質部のみをほぼ1.5mm〜３mm間
隔でまず水平方向にスライスするスライス工程
と、上記スライスによつて得られた薄肉片をほぼ
1.5mm〜３mm間隔で縦方向に割裁する割裁工程と
から製造した断面縦1.5mm〜３mm、横1.5〜３mmと
したいかそうめんとすることによつて、喉越しが
良好で、そうめんとしての歯応えもよく、更に消
化にもよく、しかも一定容量のいかの表面積を最
大限に大きくすることによつて生いかの持つてい
る甘味を引き出したいかそうめん及びその製造方
法を提供することを目的とするものである。 This invention was made in view of the problems of conventional squid somen, and its purpose is to remove only the body of the raw squid and the back of the squid after removing the fins and internal organs. A torso incision process in which the central part is cut vertically to open the torso, an epidermis and thin skin peeling process in which the epidermis of the torso is peeled off and the thin skin on the lower surface of the epidermis is removed, and an epidermis and thin skin peeling process is performed. A slicing process in which only the fleshy part of the torso obtained by slicing is first sliced in the horizontal direction at approximately 1.5 mm to 3 mm intervals, and then the thin pieces obtained by the above slicing are roughly
By making squid somen noodles with a cross section of 1.5 mm to 3 mm in length and 1.5 to 3 mm in width, which is produced through a cutting process in which the noodles are cut vertically at intervals of 1.5 mm to 3 mm, the noodles go down easily and are suitable as somen noodles. The purpose of the present invention is to provide squid somen that has a good texture, is easy to digest, and that brings out the sweetness of raw squid by maximizing the surface area of a given amount of squid, and a method for producing the same. It is something to do.
（問題を解決するための手段）
上記の目的を達成するために、鰭部及び内臓部
を除去した後、生いかの胴部のみを、その背部の
中央部に縦列に切断して胴部を開いた胴部切開工
程と、該胴部の表皮を剥離すると共に表皮の下面
にある薄皮を除去した表皮、薄皮剥離工程と、表
皮薄皮剥離によつて得られた胴部肉質部のみをほ
ぼ1.5mm〜３mm間隔でまず水平方向にスライスす
るスライス工程と、上記スライスによつて得られ
た薄肉片をほぼ1.5mm〜３mm間隔で縦方向に割裁
する割裁工程とからいかそうめんの製造するもの
である。(Means for solving the problem) In order to achieve the above purpose, after removing the fins and internal organs, only the body of the live squid is cut in vertical lines at the center of the back. The process of opening the trunk incision, peeling off the epidermis of the trunk and removing the thin skin on the lower surface of the epidermis, the thin skin peeling process, and the thin skin peeling process removes only the fleshy part of the trunk, which is approximately 1.5 mm thick. Squid somen noodles are manufactured by a slicing process in which the slices are first sliced horizontally at intervals of mm to 3 mm, and a cutting process in which the thin pieces obtained by the slicing are vertically cut at intervals of approximately 1.5 mm to 3 mm. It is.
こうして出来たいかそうめんは、予め表皮及び
繊維組織を除去してなるいか胴部肉質部のみをい
かの胴部の長さ（50mm〜200mm）全長にわたつて
断面縦1.5mm〜３mm、横1.5mm〜３mmとしたいかそ
うめんが出来る。 The squid somen made in this way is made by removing the epidermis and fibrous tissue in advance and removing only the fleshy part of the squid body. ~3mm squid somen can be made.
（作用）
この方法によるそうめんは、上述のように表皮
及び薄皮を除去した極細のいかそうめんとしてあ
るのでいかそうめんとして適度に腰のある歯応え
と適度な喉越し感が賞味出来る。(Function) As mentioned above, the somen noodles produced by this method are ultra-thin squid somen noodles with the epidermis and thin skin removed, so they can be enjoyed as squid somen noodles with a moderate chewy texture and a moderate sensation down the throat.
（実施例）
（胴部切開工程）
実施例について図面を参照して説明すると、本
件発明のいかそうめん及びその製造方法に適用可
能なものとしては、各種のいかの中、例えば、す
るめいか、ほたるいか、けんさきいか、やりい
か、こういか、あおりいかなどの生いかがある
が、特に胴部が長いことと肉厚及び味等の点でけ
んさきいかが最適である。(Example) (Body section cutting process) To explain the example with reference to the drawings, squid somen of the present invention and the method for producing the same can be applied to various types of squid, such as squid squid and firefly squid. There are many types of squid, such as ``Squid'', ``Squid'', ``Spear squid'', ``Kou squid'', and ``Aori squid'', but ``Kensaki squid'' is the best because of its long body, thickness, and flavor.
生いかの鰭部及び内臓部を除去した後、生いか
の胴部１のみを、その背部の中央部応所２を縦列
に切断して胴部を開いた胴部切開工程。 After removing the fins and internal organs of the raw squid, only the body 1 of the raw squid is cut in longitudinal rows at the central part 2 of the back to open the body.
（表皮、薄皮剥離工程）
該胴部を表皮３を剥離すると共に表皮の下面に
ある薄皮４を除去する表皮、薄皮剥離工程。 (Skin and thin skin peeling process) A skin and thin skin peeling process of peeling off the epidermis 3 of the trunk and removing the thin skin 4 on the lower surface of the epidermis.
（スライス工程）
表皮、薄皮剥離によつて得られた胴部肉質部５
（けんさきいかでは、胴部肉質部の厚み約20mm〜
25mm）のみをほぼ1.5mm〜３mm間隔でまず水平方
向に極薄状にスライス６するスライス工程。 (Slicing process) Trunk fleshy part 5 obtained by peeling off the epidermis and thin skin
(For Kensaki squid, the thickness of the fleshy part of the body is approximately 20 mm ~
25mm) is first sliced horizontally into ultra-thin pieces 6 at intervals of approximately 1.5mm to 3mm.
（割裁断工程）
上記スライスによつて得られた生いかの極薄肉
片を胴部の長さ方向に沿つてほぼ1.5mm〜３mm間
隔で縦方向に割裁７する割裁工程。 (Cutting process) A cutting process in which the ultra-thin pieces of raw squid obtained by slicing are vertically cut 7 at intervals of about 1.5 mm to 3 mm along the length of the body.
以上の胴部切開工程、表皮、薄皮剥離工程、ス
ライス工程及び割裁断工程によつて、いか胴部肉
質部のみから形成された断面が縦1.5mm〜３mm、
横1.5mm〜３mmで且つ長さ約50mm〜200mmのそうめ
ん状のいかそうめん８が出来る。 Through the above body incision process, skin and thin skin peeling process, slicing process, and cutting process, the cross section formed only from the fleshy part of the squid body is 1.5 mm to 3 mm in length.
Somen-shaped squid somen noodles 8 with a width of 1.5 mm to 3 mm and a length of about 50 mm to 200 mm are made.
なお、成形時、断面が縦２mm、横２mmであつ
て、長さ200mm程度のいかそうめんが、喉越し、
歯応えの点では最も望ましい。 When forming, squid somen noodles with a cross section of 2 mm in length and 2 mm in width, and a length of about 200 mm, should be swallowed.
Most desirable in terms of texture.
（発明の効果）
この発明は、上述のように予め表皮を剥離する
と共に表皮の下面にある薄皮組織を除去してある
と共にいかの肉質部のみを極細縦長に細断してあ
るのでそうめん類似の歯応えを感取出来ると共に
しかも表皮、薄皮がないので喉越しが極めて良好
で且つ消化吸収がよい効果がある。(Effects of the Invention) As described above, this invention has the epidermis peeled off in advance, the thin skin tissue on the lower surface of the epidermis has been removed, and only the fleshy part of the squid is cut into ultra-fine lengthwise strips, making it similar to somen noodles. You can feel the crunch, and since there is no epidermis or thin skin, it goes down the throat extremely well and has the effect of being easy to digest and absorb.
本願発明のいかそうめんは上記のような極細と
して最大限にその表面積を大としてあるので生い
か本来の有するアミノ酸の甘味を味覚として最大
限に賞味することが出来る効果がある。 The squid somen noodles of the present invention have the above-mentioned ultrafine structure and maximize the surface area, so they have the effect of allowing the sweetness of the amino acids inherent in raw squid to be enjoyed to the fullest.
図面はこの発明の実施例を示すもので、第１図
は生いかの胴部の断面図、第２図は背部中央で切
断して広げた状態の断面図、第３図は生いかの胴
部の拡大断面図、第４図は胴部肉質部を縦方向に
割裁した状態を示す拡大平面図、第５図はいかそ
うめん斜視図である。
１……生いかの胴部、２……中央部凹所、３…
…表皮、４……薄皮、５……胴部肉質部、６……
水平方向に極薄状にスライス、７……縦方向に割
裁、８……そうめん。
The drawings show an embodiment of the present invention; Fig. 1 is a cross-sectional view of the body of a raw squid, Fig. 2 is a cross-sectional view of the body of a raw squid cut at the center of the back and unfolded, and Fig. 3 is a cross-sectional view of the body of a raw squid. FIG. 4 is an enlarged plan view showing the state in which the fleshy part of the trunk is cut in the longitudinal direction, and FIG. 5 is a perspective view of squid somen noodles. 1... body of raw squid, 2... center recess, 3...
... Epidermis, 4... Thin skin, 5... Torso fleshy part, 6...
Slice horizontally into very thin pieces, 7... Cut vertically, 8... Somen.
Claims (1)
部肉質部のみをいかの胴部の長さ全長にわたつて
断面縦1.5mm〜３mm、横1.5mm〜３mmとしたことを
特徴とするいかそうめん。 ２ 鰭部及び内臓部を除去した後、生いかの胴部
のみを、その背部の中央部を縦列に切断して胴部
を開いた胴部切開工程と、該胴部を表皮を剥離す
ると共に表皮の下面にある薄皮を除去した表皮、
薄皮剥離工程と、表皮、薄皮剥離によつて得られ
た胴部肉質部のみをほぼ1.5mm〜３mm間隔でまず
水平方向にスライスするスライス工程と、上記ス
ライスによつて得られた薄肉片をほぼ1.5mm〜３
mm間隔で縦方向に割裁する割裁工程とからなるこ
とを特徴とするいかそうめんの製造方法。[Claims] 1. Only the fleshy part of the squid body, which is obtained by removing the epidermis and fibrous tissue in advance, has a cross section of 1.5 mm to 3 mm in length and 1.5 mm to 3 mm in width over the entire length of the squid body. Squid somen noodles featuring 2. After removing the fins and viscera, the trunk of the live squid is cut in the middle of the back in a vertical line to open the trunk, and the skin is peeled off and the skin is removed from the trunk. Epidermis from which the thin skin on the lower surface of the epidermis has been removed;
A thin skin peeling step, a slicing step in which only the epidermis and the fleshy part of the torso obtained by thin skin peeling are first sliced in the horizontal direction at approximately 1.5 mm to 3 mm intervals, and a slicing step in which the thin pieces obtained by the above slicing are roughly sliced. 1.5mm~3
A method for producing squid somen noodles, which comprises a cutting step of cutting vertically at intervals of mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63054711A JPH01228443A (en) | 1988-03-07 | 1988-03-07 | Cuttlefish vermicelli and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63054711A JPH01228443A (en) | 1988-03-07 | 1988-03-07 | Cuttlefish vermicelli and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01228443A JPH01228443A (en) | 1989-09-12 |
| JPH0455658B2 true JPH0455658B2 (en) | 1992-09-04 |
Family
ID=12978387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63054711A Granted JPH01228443A (en) | 1988-03-07 | 1988-03-07 | Cuttlefish vermicelli and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01228443A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742877A (en) * | 2012-07-25 | 2012-10-24 | 东山县东亚水产有限公司 | Squid noodle production process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0317671U (en) * | 1989-06-30 | 1991-02-21 |
-
1988
- 1988-03-07 JP JP63054711A patent/JPH01228443A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0317671U (en) * | 1989-06-30 | 1991-02-21 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01228443A (en) | 1989-09-12 |
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