JPH10155460A - Salted crab and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce salted crab rich in deliciousness, and having excellent taste and nutritive value by pickling sliced meat and SOTOKO (matured roe attached outside) of raw crabs in a mixed juice of stock soup prepared using bonito, SIITAKE (Lentinus edodes) and tangle as essential raw materials, salt water and tangle soy sauce, and aging them. SOLUTION: A pickling juice whose salt concentration is about 2.8-5 degree is obtained by mixing stock soup prepared using at least bonito, SIITAKE and tangle as raw materials with salt water and tangle soy sauce. A pickling material consisting of at least 40wt.% sliced meat of raw crabs and 10wt.% SOTOKO of raw crabs is pickled into the above obtained pickling juice and aged. Addition of at least 10wt.% UCHIKO (immature roe existing inside) of raw crabs to the pickling material enables the obtaining of salted crab having rich thickness and further rich taste.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to salted crab, such as king crab, crab crab, snow crab, etc., and more particularly to crab meat, crab outer buds (deep purple bunches exposed to the outside of the crab before ovulation). Egg), inner child (immature egg in the body of a crab)
Regarding the salted hot used.

[0002]

2. Description of the Related Art Conventionally, salted salted fish and amizuke are widely known as salted fish served for sake and the like, but salted fish salted with other marine products is not widely used.

[0003]

SUMMARY OF THE INVENTION The present invention aims to provide a novel nutritious and high-class delicacy salted crab using "crab" having a unique flavor and taste. Is what you do.

[0004]

Means for Solving the Problems "Kani" according to the present invention
The salted spices are prepared by mixing at least bonito, shiitake mushrooms and kelp as raw materials, but mixing the soup with saline and konbu soy sauce to a salt concentration of about 2.8 to 5 degrees. It is characterized in that a pickling material containing 10% by weight of raw crab and 10% by weight of raw crab are immersed and aged.

[0005] In addition, if the above-mentioned "crab" salted pickle material contains at least 10% by weight of raw crab, it becomes rich and rich in taste. If the crab is stored in a sealed container such as a bottle, a retort pouch, or a plastic container and sterilized by heating, the crab can be distributed at room temperature.

According to the method for producing salted crab of the present invention, a step of washing the raw crab with water and crashing it into a fluid state, a step of stirring and boiling this fluid state, and a step of boiling the boiled Slightly, pickle juice made from bonito, shiitake mushrooms and kelp, but mixed with juice, salt solution and konbu soy sauce, to a salt concentration of about 2.8 to 5 degrees, raw crab meat and raw meat A step of adding an outer shell to the mixture and stirring to obtain a salted raw material;
It is characterized by including a pickling step in which the salted raw material is aged while being appropriately stirred.

[0007] According to this production method, the crust of fresh crab becomes powder due to the crash, and calcium, kaolin, chitin / chitosan, etc. contained therein become rich and salty. Crab meat and crab miso are also pulverized to increase the viscosity of salted soup and improve the texture and taste.

Another method of producing salted crab of the present invention is to use bonito, shiitake mushroom and kelp as raw materials, but to mix a juice, a saline solution and konbu soy sauce to obtain a salt concentration of about 2.8 degrees. A step of stirring raw materials including the pickled soup of ~ 5 degrees, raw crab meat pieces and raw crabs to produce a salted raw material, and a pickling process of aging the raw salted raw material while stirring it appropriately. It is characterized by including.

According to this production method, the pickled soup becomes a relatively dry salted salt, except that the viscosity increases due to the fluidized inner core when the inner core is added.
The solid substance enhances the tongue and texture of the meat and the outer child. Therefore, the taste is alive especially when high-quality king crab is used as a material.

[0010]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a block diagram showing one method for producing salted crab according to the present invention.
In the embodiment of FIG. 1, for example, a raw crab (slightly inexpensive similar to a normal crab) belonging to the crab family is first washed with water (1), then put into a crusher and crashed into pieces. (2). In the crash, the shell and the like are sequentially made finer while replacing the cutter to make the whole into a porridge-like fluid state. By this crush (2) process, the shellfish becomes powdery, and the leg meat, the fillet, the crab, the outer child, and the inner child become the minced meat, respectively. become.

[0011] After boiling (3) while stirring this fluid crab, a boiled (3) porridge-like fluid is added with raw meat pieces and raw crab shells. With bonito, shiitake mushrooms and kelp as raw materials, but add the pickled juice with a salt concentration of about 2.8 degrees by mixing juice, natural salt saline and konbu soy sauce to the extent that the above-mentioned pickled material is fully immersed. Then, the mixture is stirred (4) to obtain a salted raw material. This salted raw material undergoes a pickling step (5) of about one day in which it is aged while being appropriately stirred, and becomes salted crab. In addition, the above-mentioned boiling time was kept at about half a lifetime,
It is good to spend enough time to improve the shelf life.

In the salted crab, crustacean powder,
Surimi-shaped leg meats, sandwiches, crab miso, outer and inner radish are made from bonito, shiitake mushrooms and kelp, but seasoned moderately with soup, salt and konbu soy sauce. The amount of dashi soup and konbu soy sauce can be selected as appropriate,
It is preferred that the crab be mixed so thinly that the flavor of the crab is not impaired so that a moderate roundness is obtained.

[0013] In addition to the above, other ingredients such as spices can be added to the stock soup to give a different flavor. The natural salt used for the salt solution was about 20 g per 1 kg in a fluid state, and this was dissolved in an appropriate amount of water, dashi soup, and konbu soy sauce to obtain a target salt concentration of 2.8 degrees.

In the stirring (4) step, the weight ratio of each material in the pickling material was approximately 30 in a fluid state, 30 pieces of raw crab meat, and 12 outer pieces. Even if the weight ratio between the raw crab meat pieces and the outer crab was reduced to 40 and 10, respectively, the salty taste and taste of the "crab" of the present invention were maintained. In the stirring (4) step, in addition to this, an appropriate amount of laver, kelp, or crab shell powder may be further added to add variety to nutrition, flavor, and the like. In addition, ginger juice, lemon juice or spices may be added in a small amount to produce flavor.

[0015] The hard salted salt that has been aged in the pickling step (5) is sealed in a retort pouch (6) for distribution, sale and storage. Instead of a retort pouch, it may be packed in a bottle or a plastic container. If you want to distribute, sell or store in the cool condition, use the pickling process (5)
Immediately after or after sealing (6), it can be shipped as it is. If you want to distribute, sell and store at room temperature,
Heat sterilization (7) at 10 ° C. for 10 to 13 minutes. The heating time varies depending on the size of the container. For example, in the case of an 80 g urchin, 10 minutes is appropriate. This heat sterilization (7)
The taste of the crab is even better. After heat sterilization (7), it is cooled and shipped.

In the above-described embodiment, although it is possible to crash the raw fish, it is also possible to crash the boiled fish and omit the "stirring / boiling (3)" step in FIG. However, crab miso tastes when heated, so in the case of a live crush, do not use it as an insulated product,
The one subjected to the “heat sterilization (7)” step is more savory. In the case of distribution, sale, and storage in a cool state, it is preferable to slightly increase the salt concentration to improve the shelf life by setting the salt concentration to 3 to 5 degrees. The salt concentration is appropriately selected from 2.8 to 5 degrees depending on the taste and the sterilization state.

FIG. 2 is a block diagram showing a second method for producing salted crab according to the present invention. The embodiment of FIG. 2 is suitable for using as a raw material high-quality meat, such as expensive king crab, having an outer core, and the salted crab becomes a high-class delicacy. In FIG. 2, the same soup as used in the first embodiment is used as the soup stock. Raw crab flesh, raw crab outer crab, and raw crab inner crab were used as the pickling ingredients. Crab shell powder was also added. The weight ratio of each material in the pickled ingredients is approximately 70%
80%. Raw crab outer child 15-10%, raw crab inner child 15
-10%, crab shell powder 1-3%.

These raw materials are stirred (4) to obtain salted raw materials. In the stirring (4) step, in addition to this, an appropriate amount of laver or kelp may be further added to add a variety to nutrition, flavor and the like. This salted raw material passes through a soaking process (5A) of about one day, which is aged while stirring appropriately,
It becomes salted crab.

[0019] The hard salted salt that has been aged in the pickling step (5A) is bottled (6A) and sealed for distribution, sale and storage. Retort pouches and plastic containers may be used instead of bottles. If the product is to be distributed, sold, or stored in a cool state, it can be shipped as it is.
If you want to distribute, sell and store at room temperature,
Heat sterilization (7) is performed for 10 to 13 minutes (for an 80 g urchin). The appropriate heating time depends on the size of the container. After heat sterilization (7), it is cooled and shipped.

When distributing, selling, or storing in a cold state,
It is preferable to slightly raise the salt concentration and improve the shelf life by setting it to 3 to 5 degrees. Salt concentration depends on taste and sterilization,
It is appropriately selected between 2.8 degrees and 5 degrees. In the embodiment of FIG. 2, raw crab is used as a raw material, and is not boiled.
The umami of Uchiko and Uchiko live.

[0021]

As described above, the salted crab of the present invention, which is a mixture of crab meat, crab miso, outer child, and if necessary, inner child, is rich in umami, making use of the characteristics of each. In addition, it is provided as a high-quality novel delicacy with excellent taste and nutritional value. The salted pickled crab has a salt concentration of about 2.8 degrees and is not too spicy, and contains various vitamins, minerals, and bonito, shiitake mushroom,
It contains iron, alginic acid, and calcium, which help prevent anemia, hypertension and intestinal control, diet, cosmetic effects,
Since it is useful for the prevention of adult diseases, the salted spicy crab of the present invention, which is good for health and is matured by pickling crab meat, crab miso, etc., can be eaten safely and deliciously.

In the manufacturing process, if the whole crab is crushed, calcium, chitin / chitosan and taurine are strengthened without making the husk into a fine powder and the mouthfeel is deteriorated, and the salt becomes salty for health. . If it is stored in a sealed container and sterilized by heating, it becomes salty, which can be distributed at room temperature, becomes easier to handle than cold-required products, and promotes its spread.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a first method for producing salted crab according to the present invention.

FIG. 2 is a block diagram showing a second method for producing salted crab according to the present invention.

[Explanation of symbols]

 2 Crushing process 3 Stirring / boiling process 4 Stirring process 5 Dipping process 5A Dipping process

Claims (5)

[Claims] Claims 1. A pickled juice made from at least bonito, shiitake mushroom and kelp as a raw material, but mixed with a juice, a saline solution and konbu soy sauce, and having a salt concentration of about 2.8 to 5 degrees. Crab salted crab characterized by being immersed in a pickling material containing 40% by weight and 10% by weight of raw crab, and aged. 2. The pickled salted crab according to claim 1, wherein the pickled material contains at least 10% by weight of raw crust. 3. The salted spices according to claim 1 or 2, which is stored in a sealed container and sterilized by heating. 4. A step of washing the raw fish with water and crashing it into a fluid state, a step of stirring and boiling this fluid state, and adding the bonito, shiitake mushroom and kelp as raw materials to the boiled rice. Add salted soup with salt concentration of about 2.8 to 5 degrees by mixing soup, salt solution and konbu soy sauce, and raw and crab meat pieces and raw crab soup. And a pickling step in which the salted raw material is aged while being appropriately stirred. 5. Pickled juice made from bonito, shiitake mushroom, and kelp as raw materials, but mixed with juice, salt solution and konbu soy sauce to a salt concentration of about 2.8 to 5 degrees, raw meat pieces, A method for producing salted crab, comprising: a step of stirring a raw material containing raw crabs to produce a salted raw material; and a step of immersing the salted raw material while aging while stirring the raw material.