JPH06315362A - Method for producing roll-like wound shark fin processed product with chicken skin and highly viscous material - Google Patents

Abstract

PURPOSE:To provide a method for producing a roll-like wound shark fin processed product with chicken skins and a highly viscous material. CONSTITUTION:After a shark fin is subjected to a skin born-removing work and a recovering work, the processed shark fin is further twice subjected to deodorizing works to perfectly remove the peculiar odor, while minced chicken meat, eggs, starch, soybean protein, etc., are mixed by the use of a motor-driven mixer and subsequently suitably seasoned to produce a highly viscous material. Chicken skins, the highly viscous material and the treated shark fin are placed on a reed screen and subsequently wound into a shark fin-chicken roll.

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 a shark's fin which is rolled into a roll by using bird skin and a high viscosity material.
In particular, the shark's fin is returned to a state where it can be used as a material for high-class Chinese cuisine, and the odor is erased. It relates to a method for processing shark fins that are rolled into a roll.

[0002]

2. Description of the Related Art A shark fin is a kind of ingredients for Chinese cuisine and is originally a shark fin. In the west of Kansai, "shark" is customarily called "shark".

[0003] Shark fin has no taste of itself, but since it accepts tastes of other things well, it is used as a material for soups and stews.

The types of shark fins are roughly classified into white wing and black wing. The white wing is made of white shark, mackerel shark and the like, and the black wing is made of mako shark, blue shark, cat shark and the like.

Further, for example, one blue shark has a first dorsal fin, one second dorsal fin, two pectoral fins, two belly fins, one hip fin, and one tail fin. Eight shark fins can be removed, but the tail fin is said to be of high quality.

[0006]

By the way, in the conventional method for processing shark's fins, various measures have been conventionally used, but in order to completely eliminate the unique odor of the shark's fins, it takes a lot of time and labor. It was very difficult to spend with and.

As a result, when the shark's fin with a residual odor is used as a cooking ingredient, the odor remains in the dish, the scent of the dish is erased, and the dish cannot be eaten deliciously. Fine Chinese cuisine has the disadvantage of degrading the value of the entire dish and expensive shark fins.

Further, since it is difficult to use the shark's fin in dishes other than soups and stews, there is a disadvantage that the shark's fin lacks versatility.

[0009]

In order to eliminate the above-mentioned inconvenience, the present invention, in a method of processing a shark's fin used as a material for cooking, first dips a dried shark's fin with a skin in water for several days, About 40 ~ after removing from water
Put it in hot water at a temperature of about 50 degrees for about 20 to 30 minutes, and after the lapse of time, perform the returning work to remove the shark's skin, and after this returning work, remove the shark's fin with water and ginger as the first odor eliminating work. Put it in a container with tea leaves and citron,
When heating the shark fin for about 20 to 40 minutes at a temperature of about 90 to 100 degrees, then exposing the taken shark fin with water, and putting the shark fin into the container again to perform the second odor elimination work, Add gelatin to water, green onions, ginger, tea leaves, and citron, and make the ratio of shark fins, gelatin and water about 1: 0.5: 0.9 at a temperature of about 80 to 100 degrees. After heating for about 20-40 minutes, remove the shark's fin from the container, cool it, remove the shark's skin, and perform the deodorizing work twice, then first add the minced meat and egg. Put it in an electric mixer to make a cream, mix the electric mixer with starch, soy protein, white wine, fresh cream, salt, pepper, paprika, chemical seasoning, season it appropriately and knead again with the electric mixer. High viscosity material Lay a wrap on the upper surface of the blind, arrange the bird skin in a substantially square shape on the wrap, and then place a highly viscous material on the bird skin to a predetermined thickness, and place the shark fin on the blind in a substantially straight line state. Then, wrap it with a blind and position the shark fin at the center of the bird skin and the highly viscous material, and tie the circumference of the blind with a string at several points.
After cooling for about 1 hour at a temperature of about 10 degrees, it is taken out from the blind after freezing and heated at a temperature of about 90 to 100 degrees for about 50 minutes, and after heating, it is cooled for about 30 minutes and vacuum-packed. It is characterized in that it is sterilized at a temperature of about 120 degrees for about 10 minutes, and each work of the shark fin is finished.

[0010]

According to the invention as described above, after removing the skin of the shark's fin, the odor fining work is performed twice, and the shark's fin is rolled into a roll shape by the bird skin and the highly viscous material. It completely eliminates the odor and retains the scent of the dish when used as a cooking ingredient, while bringing out only the umami of the shark fin.

[0011]

Embodiments of the present invention will be described in detail below with reference to the drawings.

1 to 10 show an embodiment of the present invention. First, a description will be given with reference to the work flow chart of the shark fin processing method of FIG.

The above-described shark fin processing method includes a returning operation A for removing the skin of the shark fin, a first deodorizing operation B performed after the returning operation A, and a second deodorizing operation after the first deodorizing operation B. It consists of the second deodorizing work C and the returning work A and 2
After the odor-eliminating operations B and C, there is an operation of processing a shark fin bird roll F in which the shark fin is rolled into a roll shape with the bird skin and the highly viscous material.

Here, a method for processing the above-mentioned shark fin will be described.

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

After taking out the shark's fin 2 from the water in the container 4, the shark's fin 2 is immersed in hot water at a temperature of about 40 to 50 degrees for about 20 minutes.
After putting in for -30 minutes, after a lapse of time, as shown in FIG. 4, the skin 2a and the bone 2b of the shark's fin 2 are removed, and the returning work A is completed.

After the returning work A is completed, as shown in FIG. 5, the shark fin 2 is washed with water 6 as the first odor eliminating work B.
Put onion 8, ginger 10, tea leaf 12, and citron 14 in container 4 and heat at a temperature of about 90 to 100 degrees for about 20 to 40 minutes, for example, steam.

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

That is, when the shark fin 2 is put into the container 4 again, as shown in FIG. 6, gelatin 16 is added to the water 6, the green onion 8, the ginger 10, the tea leaf 12, and the yuzu 14 at this time. The ratio of the shark fin 2, the gelatin 16, and the water 6 is about 1: 0.5: 0.9.

The entire container 4 is heated at a temperature of about 80 to 100 ° C. for about 20 to 40 minutes, for example, steamed and steamed, and then taken out from the container 4 to separate the shark fin 2 and the parts other than the shark fin 2. The shark fin 2 is cooled by a refrigerator, and each work of the shark fin 2 is completed.

Although the above-mentioned shark fin processing method has been described for dried shark fins, in the case of frozen shark fins,
It suffices to delete the returning work A for removing the skin of the shark's fin and start from the first odor eliminating work B.

When the dried shark fin is discolored, it may be bleached with a food additive such as sodium hyposulfite.

Then, after performing the returning work A for removing the skin of the shark's fin 2 and performing the deodorizing works B, C twice, the shark's fin 2 is rolled into a roll by the bird skin 20 and the highly viscous material 22. Performs processing work on the Duffuka fin bird roll F.

First, the materials used for processing the shark fin roll F will be described. Ground minced meat 1 〓 4 pieces of chicken skin 20-30 g Egg 2 Shark fin 50-100 g Soy protein 200-300 g White wine 3 tablespoons Fresh cream 100-200 g Salt 10-20 g Pepper 2-3 g Paprika 2-3 g Chemical seasoning a little (If the amount of ground chicken meat is high, the amount of soy protein need not be reduced or added.)

First, ground minced meat and eggs are put in an electric mixer (Robo Coup) and made into a cream form by the electric mixer (Robo Coup).

Then, an electric mixer (robo coup) has a hardened powder, soy protein, white wine, fresh cream, salt, pepper,
The paprika and the chemical seasoning are mixed, the mixture is appropriately seasoned, and the mixture is kneaded again with an electric mixer (robo coup) to make the high-viscosity material 22.

Further, as shown in FIG. 7, a wrap 26 is laid on the upper surface of the blind 24, and the bird skins 20 are arranged on the wrap 26 in a substantially square shape.

After that, as shown in FIG. 8, a high-viscosity material 22 is placed on the bird skin 20 so as to have a thickness of about 1 to 2 ㎓, and the blind 24 is placed in the longitudinal direction, which is the unfoldable direction. The shark fins 2 are arranged in a substantially straight line in parallel.

Next, using the blind 24, that is, FIG.
In order to match the upper and lower edges in FIG.
As shown in 0, the central portion of the bird skin 20 and the high-viscosity material 22, that is, the bar-shaped bird skin 20 and the high-viscosity material 2
The shark's fin 2 is positioned at the center of the ridge 2, and the outer circumference of the blind 24 is tied at several points with a string 28.

Then, the chicken is cooled in a freezer at a temperature of about -1 to -10 degrees for about 1 hour to improve the tightness of the chicken and stabilize it.

After freezing, the shark fin bird roll F discharged from the blinds 24 is put in a steamer (not shown) and about 90-100.
Heat at a temperature of about 50 minutes for about 50 minutes.

After heating, the shark fin bird roll F is packed in a vinyl bag (not shown), put in ice water and cooled for about 20 minutes.

After cooling, a vinyl bag (not shown)
The shark fin bird roll F is taken out, the shark fin bird roll F is vacuum packaged, and sterilized at a temperature of about 90 to 120 degrees after the packaging operation. In case of freezing after this sterilization work, it is put in ice water again to be cooled, and then rapidly frozen in a refrigerator.

As a result, the removing work A for removing the skin of the shark fin 2 is performed, and after the odor eliminating work B and C are performed twice, the shark fin bird roll F is processed, and the shark fin is cooked according to the type of food. In other words, it can be processed into a state according to the purpose of use, the preparation time when using the shark fin bird roll F can be shortened, and the versatility and usability of the expensive shark fin can be improved.

Further, after the returning work A for removing the skin of the shark fin 2 is completed, the deodorizing works B and C are carried out twice, whereby the unique odor of the shark fin 2 can be completely extinguished. While maintaining the scent of the dish when used as a material, it can bring out only the umami of the shark fin and taste the dish deliciously, which is practically advantageous, and the value of the whole dish and shark fin is particularly high-grade Chinese cuisine. There is no fear of lowering.

Further, if the shark fin bird roll F is vacuum-packed and then sterilized and then rapidly frozen in a refrigerator, it can withstand long-distance transportation and long-term storage.

The present invention is not limited to the above-mentioned embodiment, but various application modifications are possible.

For example, in the embodiment of the present invention, the shark fin is removed by removing the skin of the shark fin 2 and performing the deodorizing operations B and C twice, and then the shark fin is made of the bird skin and the highly viscous material. The operation of processing the shark fin into the roll-shaped shark fin bird roll F has been described, but the shark fin fish roll or other processing may be applied.

[0039]

As described above in detail, according to the present invention, in a method for processing a shark fin used as a material for cooking, first, a dried shark fin with a skin is soaked in water for several days,
After removing it from the water, put it in hot water at a temperature of about 40 to 50 degrees for about 20 to 30 minutes, and after the lapse of time, perform the returning work to remove the skin of the shark's fin, and after this returning work as the first deodorizing work Put the shark fin in water and green onion, ginger, tea leaves, and yuzu in a container, heat at a temperature of about 90 to 100 degrees for about 20 to 40 minutes, then expose the shark fin taken out with water, and then When putting the shark's fin in the container again to perform the odor removal work for the second time, the water and green onion,
Ginger, tea leaves, and citron are added with gelatin, and the ratio of shark fins, gelatin and water is 1: 0.5:
0.9 and about 2 at a temperature of about 80-100 degrees
After heating for 0 to 40 minutes, remove the shark fin from the container after cooling, cool it, remove the shark fin's bones, perform the deodorizing work twice, and then first, electric the ground meat and egg. Put it in a mixer to make it creamy, mix it with electric starch, soy protein, soy protein, white wine, fresh cream, salt, pepper, paprika, chemical seasoning, season it appropriately and knead it again with an electric mixer to give a high viscosity. Make the material, lay a wrap on the upper surface of the blind, arrange the bird skin on the wrap in a substantially square shape, and then place a highly viscous material on the bird skin to a predetermined thickness, put the shark fins on the blind in a substantially straight line state Place it, wrap it up with a blind, position the shark fin at the center of the bird skin and the highly viscous material, tie the blind circumference at several points with a string, and cool at a temperature of about -1 to -10 degrees for about 1 hour. ,cold After about out of the blind 90 to 10
After heating at 0 ° C for about 50 minutes, cooling after heating for about 30 minutes and vacuum packaging, after packaging work, sterilized at about 90 to 120 ° C for about 10 minutes, and finish each work of shark fin. So, after finishing the removal work to remove the skin of the shark's fin, you can perform two odor eliminating work to completely eliminate the unique odor of the shark's fin, and when you use it as a cooking ingredient, the scent of the dish is cooked. While keeping it, you can draw out only the umami of the shark fin and eat deliciously,
In addition to being practically advantageous, there is no fear of degrading the value of the entire dish and shark fins, especially in high-class Chinese cuisine. In addition, by performing the work to remove the skin of the shark's fin and performing the work to remove the odor twice, and then to process it into a shark's fin bird roll, etc. It can withstand transportation and storage for a long period of time, can shorten the preparation time when using shark fins, and can improve the versatility and usability of expensive shark fins.

[Brief description of drawings]

FIG. 1 is a work flow chart of a shark fin processing method according to an embodiment of the present invention.

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

FIG. 3 is an explanatory diagram showing a state in which a shark fin is exposed to water during a returning operation.

FIG. 4 is an explanatory diagram showing a state where a skin of a shark's fin is removed during a returning operation.

FIG. 5 is a schematic view of a container showing a first odor eliminating work.

FIG. 6 is a schematic view of a container showing a second odor eliminating work.

FIG. 7 is a plan view showing a state in which bird skins for winding a shark's fin in a roll shape with bird skins and a highly viscous material are arranged on a blind.

FIG. 8 is a plan view showing a state in which the high-viscosity material and the shark's fin are arranged on the bird's skin when the shark's fin and the high-viscous material are wound in a roll shape.

FIG. 9 is a schematic perspective view of a state in which a shark fin is wound in a roll shape using bird skin and a highly viscous material.

10 is an enlarged cross-sectional view taken along the line 〓-〓 of FIG.

[Explanation of symbols]

 A Work to remove the skin of shark fins B First deodorant work C Second deodorant work F Shark fin Bird roll 2 Shark fin

Claims (1)

[Claims] 1. A method for processing a shark's fin used as a material for cooking, wherein first, a dried shark's fin with a skin is soaked in water for several days, taken out of the water, and then immersed in hot water at a temperature of about 40 to 50 ° C. for about 20 minutes. Put it in for ~ 30 minutes, and after the lapse of time, carry out the returning work to remove the skin of the shark's fin, and after this returning work the first
To remove the smell for the second time, put the shark's fin in water and green onion, put ginger, tea leaves, and yuzu into the container,
After heating for about 20-40 minutes at a temperature of about 0 degrees, expose the shark's fins taken out with water, and then put the shark's fins in the container again in order to perform the second odor elimination work. , Ginger, tea leaves and citron are added with gelatin, and the ratio of shark fins, gelatin and water at this time is 1:
It is about 0.5: 0.9 and is heated at a temperature of about 80 to 100 degrees for about 20 to 40 minutes. After heating, the shark's fin is taken out of the container and cooled, and the skeleton's skin is removed. After doing the deodorizing work twice, put the ground minced meat and eggs in an electric mixer to make a cream, and then put an electric mixer in the electric mixer, soybean flour, soy protein, white wine, fresh cream, salt, pepper, paprika, chemical. Mix the seasoning, season it appropriately and knead it again with an electric mixer to make a highly viscous material, lay a wrap on the upper surface of the blind, arrange the chicken skin on the wrap in a substantially square shape, and then on the chicken skin Place a high-viscosity material to make it thick, place the shark fins on the blinds in a substantially straight line, wrap it up with the blinds, position the shark's fins at the central part between the bird skin and the highly viscous material, and tie the outer circumference of the blinds. By Restraint, cool at about -1 to -10 degrees for about 1 hour, remove from the blind after freezing and heat at about 90 to 100 degrees for about 50 minutes, then cool for about 30 minutes and vacuum package After packaging work, about 90 ~
A method for processing a shark's fin, which is rolled up by using bird skin and a high-viscosity material, characterized by sterilizing at a temperature of about 120 ° C. for about 10 minutes and finishing each work of the shark's fin.