JPH06133742A - Processed lobster or shrimp food - Google Patents

Abstract

PURPOSE:To obtain a new processed lobster or shrimp food capable of providing a taste unique to the lobster or shrimp. CONSTITUTION:This processed lobster or shrimp food is obtained by using shucked lobsters or shrimps 1 such as Japanese glass shrimps as a principal material, forming a lobster or shrimp meat mass 3 of a suitable size, wrapping the lobster or shrimp meat mass with an animal fatty film 4 and then baking the wrapped meat mass so as not to leave fiber (4a) of the fatty film.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed food of shrimp that uses raw shrimp.

[0002]

As a processed food of shrimp, it is known that dried shrimp is dried and seasoned, or shrimp is boiled as it is. In Toyama Prefecture, the raw shrimp, which is a special product of Toyama Bay, is gathered in appropriate size (hereinafter referred to as "peeled meat"), and the whole body of this peeled meat is sandwiched with true kelp or rag kelp to form a kelp dipped state. It is known to sell. (For example, Japanese Utility Model Publication No. 2-3758)

[0003]

[Problems to be Solved by the Invention] In a kelp seaweed prepared by sandwiching an aggregate of peeled white shrimp with true kelp,
Since kelp is thick and strong, it is difficult to cut it with a kitchen knife, it is difficult to bite it with your teeth when eating, and only kelp remains in your mouth until later, so the taste of peeled meat is impaired There was a point. Even if the kelp was removed and only the white shrimp peeled was eaten, there was a problem that the kelp flavor remained strong in the peeled meat.

In kelp seaweed sandwiched with rag kelp, the gravy of flesh is absorbed in rag kelp,
Since it becomes wet and the tenacity of kelp becomes strong, it cannot be handled as one piece of rag kelp, and there is a problem that it sticks to the kitchen knife when cut, and part of rag kelp melts in gravy,
There is also a problem that when eating, it separates in the fiber direction and becomes continuous like a thread kelp, and there is a problem that the rag kelp does not have enough rigidity to support the aggregate of peeled meat.

When the flesh of white shrimp is made into kelp, the kelp flavor remains strong in the flesh, the soft texture and taste peculiar to the white shrimp body is killed, the delicacy is impaired, and it is thawed and eaten. There was also a problem that the peeled body that had been gathered separated and drooped when it was going on. Then, this invention aims at providing the novel shrimp processed food which can taste the peculiar taste of shrimp.

[0006]

Means for Solving the Problems In order to achieve the above object, a processed shrimp food of the present invention comprises a shrimp peeled meat as a main material to form a shrimp meat mass of an appropriate size, and the shrimp meat mass is used as an animal. It is wrapped with the fat film of No. 1 and baked to the extent that the fibers of the fat film do not remain.

[0007]

EXAMPLES The processed food of shrimp according to the present invention will be described in detail below. The processed food 5 is a mixture of shrimp peeled meat 1 and binder starch 2, and a small amount of salt and seasonings. Form a shrimp lump 3 of a more appropriate size, wrap the shrimp lump 3 with an animal fat film 4, and bake this evenly from the front and back, and bake to a brown color to the extent that the fibers 4a of the fat film 4 do not remain. It is a thing.

It is desirable to use white shrimp, which is a special product of Toyama Bay and is known as a delicacy, as the shrimp peeled meat 1. The head and shell of fresh white shrimp are removed, and the spine is also removed. 1 is used. Peeled white shrimp 1 is about 10-30 in length
mm, thickness about 3 to 5 mm, it has a light translucent feeling, has a soft and soft texture when eaten, and has a unique delicate flavor and taste. Starch flour is mainly used for starch 2, and this is mixed at a ratio of about 5 to 30% with respect to the total amount of peeled meat 1. At that time, mix them so that the shape of the stripped meat 1 does not collapse.

The shrimp lump 3 is preferably formed in a size that can be eaten by one bite or two bits. As the fat film 4 of the animal that wraps the lump of shrimp 3, it is preferable to use omentum of pigs or cattle in which the fatty fibers 4a form a mesh, or mesentery or the like. In order to wrap the shrimp meat mass 3 with this fat film 4, first, blood is drawn from the fat film 4, washed, and this is spread and spread on a flat plate, the shrimp meat mass 3 is placed on it, and the excess fat film 4 is removed. It is cut and wrapped.

In order to wrap the shrimp flesh 3 wrapped in the fat film 4 and bake it, it is desirable to slowly bake from the front and back with charcoal.
It is also possible to bake on a gas stove or microwave oven. By this baking, the fibers 4a of the fat film 4 are melted, or the fat content of the fat film 4 penetrates into the shrimp meat lump 3 to retain a unique taste and flavor and to have elasticity and waist strength like a kamaboko. At the same time, there is no loss of shape.

Experimental Example 1 A shrimp meat lump 3 was formed by using the shrimp peeled meat 1 as a main material, placed on a net 6 and baked directly on a charcoal fire, and then a taste test was conducted. It was felt, but the taste peculiar to white shrimp was weak. Further, when baking, there was a problem that the shrimp lump 3 adhered to the net 6 and lost its shape.

Experimental Example 2 A shrimp flesh mass 3 was formed using one white shrimp's peeled meat 1.
The shrimp processed food 5 of the present invention, which was wrapped in an animal fat film 4 and placed on a net 6 and baked on a charcoal fire to a fox color to the extent that the fibers 4a of the fat film 4 did not remain, was white shrimp in the taste test. It was delicious with its unique flavor and taste.

In the shrimp processed food of FIG. 7, the tip of the bamboo skewer 7 is inserted during the baking of the shrimp processed food 5, or the tip of the bamboo skewer 7 is inserted after baking and the handle of the bamboo skewer 7 is gripped. It is designed to be eaten and drinkable.

The shrimp processed food according to the present invention is not limited to the above-mentioned example. For example, red shrimp or other shrimp can be used in place of the white shrimp. When used, it is desirable to cut it to an appropriate size and use it as the minced meat 1a. Further, the size of the lobster meat mass 3 and the fat film 4 wrapping the lobster meat mass 3 can be appropriately changed without departing from the scope of the present invention.

[0015]

The shrimp processed food of the present invention has the following effects. The shrimp meat is used as the main material to form a shrimp meat lump, and the shrimp meat lump is wrapped in an animal fat film and baked, so that the fat content of the fat film becomes a shrimp meat lump by baking. The shrimp meat lumps are absorbed and part of the fat film wraps them like sausage, so while maintaining the flavor and taste peculiar to shrimp, it is possible to provide a more delicious high-class delicacy and a processed food of high added value. Is provided.

By wrapping the shrimp flesh in a fat film and baking it to such an extent that the fibers of the fat film do not remain, the stiffness of the meat becomes stronger, the texture is improved, and the shape of the meat is prevented, and it becomes suitable for storage. In particular, the processed shrimp food of the present invention using peeled white shrimp is easy to eat and can enjoy the delicate flavor and taste peculiar to white shrimp. Moreover, since it uses fresh shrimp, it is optimal as a nutritious natural processed food.

[Brief description of drawings]

FIG. 1 is a perspective view of a material of a processed shrimp food according to the present invention.

FIG. 2 is a perspective view of a shrimp chunk.

FIG. 3 is a plan view showing an example of wrapping a lump of shrimp meat with a fat film.

FIG. 4 is a perspective view of a chunk of shrimp wrapped with a fat film.

FIG. 5 is a front view showing an example of grilling a lump of shrimp meat.

FIG. 6 is a perspective view of a shrimp processed food according to the present invention.

FIG. 7 is a plan view of a shrimp processed food according to the present invention.

[Explanation of symbols]

 1 Raw shrimp, 1a Minced meat 2 Starch 3 Shrimp meat block 4 Animal fat film, 4a Fat film fiber 5 Shrimp processed food 6 Net 7 Skewers

Claims (1)

[Claims] 1. A shrimp meat lump (3) of an appropriate size, which is formed by using shrimp's raw meat (1) as a main material, an animal fat film (4).
A shrimp-processed food, which is wrapped in and baked until the fibers (4a) of the fat film are not left.