JPH09206033A - Processed food of japanese glass shrimp, its preparation and pressed sushi (vinegard rice topped with fish) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a processed food of Japanese glass shrimp treated so that the shell of the shrimp has such a hardness as to be pleasant for eating, to provide a method for preparing the processed food, and to prepare pressed SUSHI using the processed food of Japanese glass shrimp. SOLUTION: This method for preparing a processed food of Japanese glass shrimp comprises a process for putting coating 9 on a Japanese glass shrimp with shell and frying the coated shrimp in an oil 8, a process for removing the coating 9 attached on the surface of the shrimp by dipping the fried Japanese glass shrimp 3 in hot water 13 and further dipping the Japanese glass shrimp 4 with the coating removed in a seasoning soup 10 consisting mainly of vinegar for >=24hr. Alternatively, the preparation method comprises a process for placing a Japanese glass shrimp with shell in a boiling seasoning soup 11 consisting mainly of Japanese rice wine, soy sauce and sugar and boiling up them with a fall lid, and a process for separating the boiled Japanese glass shrimp 5 from the broth 12 and cooling the boiled shrimp 5. A processed food of a Japanese glass shrimp prepared by either of the preparation methods and pressed SUSHI prepared using the processed food as ingredient.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a processed food of white shrimp and a method for producing the same, and a pressed sushi using the processed food of white shrimp.

[0002]

2. Description of the Related Art The white shrimp used in the present invention is also called a shrimp or shrimp shrimp, and is a small shrimp with a body length of about 75 mm, which is widely distributed in the waters near Japan, the Indian Ocean, the Mediterranean Sea, and the Atlantic Ocean. Nevertheless, commercially landed areas are limited in Japan and around the world, such as Shinminato, Iwase, and Mizuhashi in the inner part of Toyama Bay. . As a processed food of shrimp, a product composed of a gathered layer of raw shrimp raw meat and a thin layer laminated on top and bottom thereof, and at least one of the thin layers made into an egg roast piece is a real Kaihei 4-949.
No. 93 publication. However, when the shell of white shrimp is removed like this processed food, not only the feeling of eating shrimp is poor, but also nutrients such as calcium and potassium are lost. Was desired.

[0003]

However, since the shell of the white shrimp is remarkably hard compared to the amount of meat, eating with a shell makes the texture of the body thin and the body of the body itself becomes thin. There was a problem that the taste of shrimp declined because softness could not be realized.

The present invention has been made in view of the above-mentioned circumstances, and has been made into a processed food of a white shrimp which has been subjected to a process of eating a shell of the white shrimp to finish it to a pleasant hardness, a method for producing the same, and a processing of the white shrimp. The purpose is to provide sushi using food.

[0005]

Means for Solving the Problems A processed food of white shrimp according to the present invention made in order to solve the above-mentioned problems is provided by adding vinegar to a shelled white shrimp formed by removing a batter formed by frying with oil. The one made by impregnating the main seasoning juice and the white shrimp with shell boiled with sake, soy sauce and sugar and the main seasoning juice,
Some are cooled separately from the broth. The former manufacturing method is a process of coating a boiled white shrimp with shells and frying with oil,
A step of immersing the fried white shrimp in hot water to remove the clothes attached to the surface, and a step of immersing the white shrimp with the clothes removed in a seasoning juice mainly composed of vinegar for 24 hours or more, The latter production method comprises a step of dropping shelled raw white shrimp into a boiled seasoning juice mainly composed of sake, soy sauce, and sugar, covering with a lid, and boiling. It is characterized by going through a multi-step process. Furthermore, when making a pressed sushi, the processed food of each of the above white shrimp may be placed as an ingredient on sushi rice,
It may be mixed.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The processed food of white shrimp according to the present invention is prepared by heating a raw white shrimp 1 with a beard and a part of its tail cut, washed with salt water and drained, and then heated to a predetermined temperature. Processed and seasoned. In dishes using small shrimp with shells, there are cases where beards etc. are caught in the throat, which is not generally desirable per se, so sharpening by cutting off the beard of white shrimp and part of the tail It is intended to remove unnecessary parts to prevent accidents such as beards getting stuck in the throat and to improve taste and heat flow.

Hereinafter, pickled white shrimp and pickled boiled shrimp are given as embodiments of the processed food of white shrimp according to the present invention, and the production method following the above pretreatment, that is, each heat treatment and seasoning treatment, will be described in detail.

The heat treatment in the cooking method of pickled white shrimp is performed by, for example, adding raw flour to raw white shrimp 2 and frying it with oil 8, and then immersing it in boiling water 13 to remove the flour batter 9 adhering to the surface of the white shrimp. It is to be removed. Frying in oil 8 has the effect of softening the shells of the white shrimp, and the flour is added to the raw white shrimp before frying so that the body of the white shrimp is not hardened when fried in oil. The clothing 9 can be peeled off very easily by immersing it in the boiling water 13 as described above, but at the same time, excess oil is removed and the shell becomes softer,
There is an effect that the inside is soft and finished.

[0009] The following seasoning treatment is to remove the batter 9 from the white shrimp 4
Is mixed with vinegar and water in a ratio of 6 to 4, and immersed in a seasoning juice 10 to which sugar or the like is appropriately added for 24 hours or more. By immersing in the vinegar-based seasoning juice 10 for a long time,
It also increases the shelf life and increases the softness of the shrimp shells.

On the other hand, the heat treatment in the cooking method of boiled white shrimp is performed at the same time as the seasoning treatment. For 1 kg of white shrimp, one seasoning of sake, 360 cc of soy sauce and 150 g of sugar are added.
Heat 1 and put raw white shrimp 2 in the place where it has boiled, cover it with a drop lid, and boil it on medium heat for about 10 minutes. The boiled white shrimp 5 is pulled up, transferred to another container, and cooled separately from the broth. By doing so, the shell and body of the white shrimp can be kept soft.

In addition to eating the shrimp as pickled or boiled in tsukudani, the processed food 6 of the shrimp may be placed on or mixed with the sushi rice 14 and eaten as a push sushi. Is also good. Hereinafter, an embodiment in which a pressed sushi is used will be described.

[0012]

FIG. 1 is a diagram showing a first example of a pressed sushi of white shrimp according to the present invention.
This is an example. In this method, carrots and green onions 15 shredded and exposed to water are attached to the surface of sushi rice 14, and then pickled with pickled white shrimp is pressed. Its taste is mainly acidity, but it is a combination that has a very light taste and the presence of white shrimp stands out.

FIG. 2 shows a second embodiment of the pressed shrimp of the white shrimp according to the present invention. This is obtained by laying a sushi rice kelp 16 on the surface of sushi rice 14 and pressing it with pickled white shrimp. This pressed sushi is a combination in which the taste is voluminous as compared with the first embodiment, and the flavor of the tororo kelp 16 and its salty taste reduce the pickled white shrimp and the sourness of the sushi rice 14.

In addition, it is possible to use the shrimp of white shrimp as one of the main ingredients, or to select the auxiliary ingredients such as shiitake mushrooms, cherry blossoms, bracken, kinshi eggs, etc., to make pressed sushi with different flavors and colors. However, no matter how they are combined, the shrimp, which is the main material, is so soft that it does not make the shell uncomfortable, and sometimes it feels like it feels good.

The processed food and pressed sushi of the shrimp according to the present invention are constituted as described above. As a result of examining the components of the pickled white shrimp, ash content is reduced by 2.5% by cooking with a shell.
The result was that it could contain nutrients such as calcium and potassium.

[0016]

As described above, according to the processed food of white shrimp and the method for producing the same according to the present invention, not only the nutritional value is high, but also the richness of the shrimp flavor that balances the texture of the body and the texture of the shell. If you use the processed food of the white shrimp as a sushi tool, it has a good shelf life and skillfully matches the taste of sushi rice, and the flavor of the white shrimp is further enhanced It is useful as food.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a push sushi according to the present invention.

FIG. 2 is a perspective view showing an example of a push sushi according to the present invention.

FIG. 3 is a process chart showing a method for processing white shrimp according to the present invention.

FIG. 4 is a process chart showing a method for processing white shrimp according to the present invention.

[Explanation of symbols]

 1, raw white shrimp 3, 4, 5 white shrimp 6 processed food of white shrimp 8 oil 9 clothing 10, 11 seasoning juice 12 boiled soup 13 hot water 14 sushi rice

Claims (6)

[Claims] 1. A shelled white shrimp (4) obtained by removing a batter (9) fried with oil (8) and impregnated with a seasoning juice (10) mainly composed of vinegar. Characterized processed food of white shrimp. 2. A seasoning juice (1) mainly composed of sake, soy sauce and sugar.
1) Shelled white shrimp (5) boiled with 1)
Processed food of white shrimp, characterized by being cooled separately from 2). 3. A step of applying a batter (9) to a shelled raw shrimp and frying it with oil (8), and adding the fried white shrimp (3) to hot water (1).
3) a step of removing clothes (9) adhering to the surface by dipping in 3);
Remove the batter from the white shrimp (4) and season it with vinegar (1)
0) A process for producing processed food of white shrimp, wherein the process is immersed for at least 24 hours. 4. A step of dropping shelled raw white shrimp into a boiled seasoning juice (11) mainly composed of sake, soy sauce and sugar, covering with a lid, and boiling the boiled white shrimp (5). (12) A method for producing processed food of white shrimp characterized by passing through a cooling step separately from (12). 5. A pressed sushi, wherein the processed food of white shrimp (6) according to claim 1 or 2 is placed on a sushi rice (14) as a tool. 6. A pressed sushi wherein the processed food of white shrimp (6) according to claim 1 or 2 is mixed into a sushi rice (14) as an ingredient.