JPH0513194Y2 - - Google Patents
Info
- Publication number
- JPH0513194Y2 JPH0513194Y2 JP1989033682U JP3368289U JPH0513194Y2 JP H0513194 Y2 JPH0513194 Y2 JP H0513194Y2 JP 1989033682 U JP1989033682 U JP 1989033682U JP 3368289 U JP3368289 U JP 3368289U JP H0513194 Y2 JPH0513194 Y2 JP H0513194Y2
- Authority
- JP
- Japan
- Prior art keywords
- shrimp
- muki
- small
- molded product
- tempura
- 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
- 241000238557 Decapoda Species 0.000 claims description 63
- 241000143060 Americamysis bahia Species 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【考案の詳細な説明】
（産業上の利用分野）
この考案は、多数の小型のムキエビを使用して
大型のムキエビの姿状に成型したエビ成型品に関
する。[Detailed Description of the Invention] (Field of Industrial Application) This invention relates to a shrimp molded product formed into the shape of a large muki shrimp using a large number of small muki shrimp.
（従来の技術）
エビは世界中でも日本人が最も食べる食料であ
る。その食され方は、圧倒的に、エビフライやエ
ビ天プラ等が多いが、従来、エビフライやエビ天
プラは、ある程度の大きさのムキエビにパン粉等
を付けて油で揚げて製造している。(Conventional technology) Shrimp is the food most eaten by Japanese people in the world. It is overwhelmingly eaten as fried shrimp or shrimp tempura, but conventionally, fried shrimp and shrimp tempura are made by coating muki shrimp of a certain size with bread crumbs and frying them in oil.
（考案が解決しようとする課題）
しかしながら、このような従来のエビフライや
エビ天プラにあつては、ある程度の大きさのムキ
エビしか使用することができないので、それより
小さいサイズのムキエビは、エビフライやエビ天
プラに使用することができず、そのため付加価値
の低い用途にしか使用することができないという
問題点があつた。(Problem that the invention aims to solve) However, in the case of such conventional fried shrimp and shrimp tempura, only muki shrimp of a certain size can be used, so muki shrimp of a smaller size can be used in fried shrimp or shrimp tempura. There was a problem that it could not be used for shrimp tempura and therefore could only be used for low value-added applications.
また、従来のエビフライやエビ天プラにあつて
は、一匹のムキエビにそのままパン粉等を付けて
油で揚げていたのでは、コスト面で合わなくなる
ので、材料であるムキエビを圧縮プレスして伸ば
して大きくしたり、パン粉等をたくさん付けるこ
とにより製品を大きくしているのが現状であり、
そのため、従来のエビフライやエビ天プラは、エ
ビ商品として食するには満足のできない商品にな
つているという問題点もあつた。 In addition, in the case of conventional fried shrimp and shrimp tempura, it would not be cost-effective to coat a single shrimp with breadcrumbs and fry it in oil, so the raw material, the shrimp, is compressed and stretched. Currently, products are made larger by making them larger by making them bigger or adding a lot of breadcrumbs, etc.
Therefore, there was a problem in that conventional fried shrimp and shrimp tempura were unsatisfactory to eat as shrimp products.
本考案は、従来の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、安
く大量に取れる小型サイズのムキエビを使つて大
量に消費されかつ付加価値の高い商品形態である
エビフライやエビ天プラ等の材料として使用する
ことができるエビ成型品を提供することにある。 The present invention was developed in view of these conventional problems, and its purpose is to create a product that can be consumed in large quantities and has high added value, using small-sized shrimp that can be produced in large quantities at low cost. To provide a molded shrimp product that can be used as a material for fried shrimp, shrimp tempura, etc.
（課題を解決するための手段）
前記目的を達成するための手段として、本考案
のエビ成型品では、多数の小型のムキエビを集合
結着したものを大型のムキエビ姿状に成型した構
成とした。(Means for Solving the Problems) As a means to achieve the above object, the shrimp molded product of the present invention has a structure in which a large number of small muki shrimps are collectively bonded and molded into the shape of a large muki shrimp. .
（作用）
本考案のエビ成型品は、前記のように構成した
ので、エビフライやエビ天プラ等の材料として使
用することができる。又、これを材料としたエビ
フライやエビ天プラを食すると従来の大型のエビ
の場合とほとんど同様な食感が得られる。(Function) Since the shrimp molded product of the present invention is configured as described above, it can be used as a material for fried shrimp, shrimp tempura, etc. Furthermore, when you eat fried shrimp or shrimp tempura made from this material, you will get a texture that is almost the same as that of conventional large shrimp.
（実施例）
以下、本考案の実施例を図面に基づいて詳細に
説明する。(Example) Hereinafter, an example of the present invention will be described in detail based on the drawings.
本実施例のエビ成型品Ａは、第１図、第２図に
示すように、多数の小型のムキエビ１を生のまま
集合結着したものを、加熱手段を用いることなく
大型のムキエビ２の姿の成型したものである。 As shown in FIGS. 1 and 2, the shrimp molded product A of this example is made by combining a large number of small shrimps 1 in their raw form into large shrimps 2 without using heating means. It is a molded figure.
次に、前記エビ成型品Ａの製造方法の一例に付
いて説明する。 Next, an example of a method for manufacturing the shrimp molded product A will be explained.
まず、冷凍した小型のムキエビ（寸法 長さ
1.5〜３cm胴太さ0.5〜1.0cm）を解凍し、ゴミ、付
着物等を除去した後に水切りする。そして、この
エビ100重量部に対し、結着剤１〜５重量部を加
え、又、必要があればこれに対し同量から３倍相
当の水を加えた後、これらを混合させる。結着剤
としては、蛋白質結着剤や前記ムキエビを細かく
細断したのち擂り潰してペースト状にしたものを
使用する。そして、前記混合物を目的とする大き
さのエビの姿に形成した成形型に一定の圧力で充
填する。そして、この充填された型を急速冷凍装
置に投入し、充填内容物を急速凍結させた後、型
から取り出し、所定の冷蔵庫又は冷凍庫で保管す
るものである。 First, start with frozen small shrimp (dimensions:
Thaw 1.5 to 3 cm (body thickness: 0.5 to 1.0 cm), remove dirt, deposits, etc., and drain. Then, 1 to 5 parts by weight of a binder is added to 100 parts by weight of the shrimp, and if necessary, the same amount to three times the amount of water is added thereto, and then these are mixed. As the binder, a protein binder or a paste obtained by finely shredding the shrimp and grinding the same are used. Then, the mixture is filled under a constant pressure into a mold shaped like a shrimp of a desired size. Then, this filled mold is put into a quick freezing device to quickly freeze the filled contents, and then taken out from the mold and stored in a predetermined refrigerator or freezer.
したがつて、前記のように構成された本実施例
のエビ成型品Ａは、多数の小型のムキエビ１を生
のまま集合結着したものを、加熱手段を用いるこ
となく大型のムキエビ２の姿に成型しているの
で、これを材料としてエビフライやエビ天プラ等
を製造することができるし、又、これを材料とし
たエビフライやエビ天プラ等を食すると従来の一
匹の大型エビの場合とほとんど同様な食感が得ら
れる。 Therefore, the shrimp molded product A of this embodiment configured as described above is obtained by collecting and bonding a large number of small shrimps 1 together in their raw state, and forming them into large shrimps 2 without using heating means. Since it is molded into a shape, it can be used to make fried shrimp, shrimp tempura, etc., and when you eat fried shrimp, shrimp tempura, etc. made from this material, it is similar to the conventional large shrimp. Almost the same texture can be obtained.
以上、本考案の実施例を図面により詳述してき
たが、具体的な構成はこの実施例に限定されるも
のではなく、本考案の要旨を逸脱しない範囲にお
ける変更があつても本考案に含まれる。 Although the embodiments of the present invention have been described above in detail with reference to the drawings, the specific configuration is not limited to these embodiments, and any changes that do not depart from the gist of the present invention are included in the present invention. It can be done.
例えば、実施例では多数の小型のムキエビを生
のまま集合結着しているが、小型のムキエビとし
ては生のものだけでなく加熱したものを使用して
もよい。 For example, in the example, a large number of small muki shrimps are aggregated and bound raw, but not only raw but also heated small muki shrimps may be used.
又、実施例では多数の小型のムキエビを加熱手
段を用いることなく大型のムキエビ姿状に成形し
ているが、加熱手段を用いて大型のムキエビ姿状
に成形してもよい。 Further, in the embodiment, a large number of small muki shrimps are formed into the shape of large muki shrimp without using a heating means, but they may be formed into the shape of large muki shrimp using a heating means.
又、本考案のエビ成型品の製造方法は、実施例
で示した製造方法に限定されるものではなく、他
の方法で製造したものであつてもよい。 Further, the method for manufacturing the shrimp molded product of the present invention is not limited to the manufacturing method shown in the examples, and may be manufactured by other methods.
（考案の効果）
以上説明してきたように本考案のエビ成型品に
あつては、多数の小型のムキエビを集合結着した
ものを大型のムキエビ姿状に成型したので、これ
をエビフライやエビ天プラ等にすると、従来の大
型エビをエビフライやエビ天プラにしたものを食
べたときとほとんど同様な食感が得られる。(Effects of the invention) As explained above, in the shrimp molded product of the present invention, a large number of small muki shrimps are formed into a large muki shrimp shape. When made into plastic, etc., the texture is almost the same as when eating conventional large shrimp as fried shrimp or shrimp tempura.
また、本考案のエビ成型品では、従来、付加価
値の低い用途しか使い道がなかつた小型のエビを
原料とするので、安価に製造することができる
し、又、各種の形状や大きさに成型できるので、
用途に応じた製品を製造することができるという
効果もある。 In addition, the shrimp molded product of the present invention uses small shrimp, which conventionally could only be used for low-value-added purposes, as a raw material, so it can be manufactured at low cost, and it can be molded into various shapes and sizes. Because you can
Another effect is that it is possible to manufacture products according to the intended use.
第１図は本考案実施例のエビ成型品を示す斜視
図、第２図は本考案実施例のエビ成型品を製造す
るために使用する小型のムキエビを示す斜視図で
ある。
Ａ……エビ成型品、１……小型のムキエビ、２
……大型のムキエビ。
FIG. 1 is a perspective view showing a shrimp molded product according to an embodiment of the present invention, and FIG. 2 is a perspective view showing a small-sized muki shrimp used for manufacturing the shrimp molded product according to an embodiment of the present invention. A...Shrimp molded product, 1...Small muki shrimp, 2
...Large muki shrimp.
Claims (1)
大型のムキエビ姿状に成型したことを特徴とする
エビ成型品。 A large number of small shrimps are gathered together and bound together.
A shrimp molded product characterized by being molded into the shape of a large muki shrimp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1989033682U JPH0513194Y2 (en) | 1989-03-23 | 1989-03-23 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1989033682U JPH0513194Y2 (en) | 1989-03-23 | 1989-03-23 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02123888U JPH02123888U (en) | 1990-10-11 |
| JPH0513194Y2 true JPH0513194Y2 (en) | 1993-04-07 |
Family
ID=31260374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1989033682U Expired - Lifetime JPH0513194Y2 (en) | 1989-03-23 | 1989-03-23 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0513194Y2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62142292U (en) * | 1986-03-04 | 1987-09-08 |
-
1989
- 1989-03-23 JP JP1989033682U patent/JPH0513194Y2/ja not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02123888U (en) | 1990-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2007037459A (en) | Material for cutlet or tempura, and method for producing the same | |
| JPH0513194Y2 (en) | ||
| KR20010002258A (en) | Pork Cutlet Manufacturing Method using Cheese | |
| KR100747512B1 (en) | Packaging method and package for buchimgae | |
| MASKAT et al. | Effect of breading particle size on coating adhesion in breaded, fried chicken breasts | |
| CN201967600U (en) | Dried bean curd with sauce | |
| JPH119238A (en) | Food molded with tray | |
| JPH08173067A (en) | Formed cooked rice food and its production | |
| JP3076915U (en) | Kneaded food containing solid ingredients and apparatus for producing the same | |
| JPS6345909Y2 (en) | ||
| JPH0724088U (en) | Frozen food with soup | |
| JP3104287U (en) | croquette | |
| JPS63196246A (en) | Production of novel food | |
| JP5713174B2 (en) | Frozen fried food and method for producing the same | |
| JPS60102174A (en) | Molded food and its preparation | |
| JPH0525435Y2 (en) | ||
| KR100463790B1 (en) | manufacture method of fast food which is boiled rice with assorted mixtures | |
| JP3004083U (en) | Seafood products | |
| JPH01281063A (en) | Fish meat flake aggregate and production thereof | |
| JP3015482U (en) | Granular sand food with fish sheet | |
| JP3027545U (en) | rice ball | |
| JPH0475566A (en) | Mixed flour for moating deep fried and frozen food | |
| JP3067111U (en) | Processed cooked food | |
| JPH0340157Y2 (en) | ||
| JPS58190348A (en) | Preparation of layered food |