JPH11141A - Laver with shrimps or small fishes - Google Patents
Laver with shrimps or small fishesInfo
- Publication number
- JPH11141A JPH11141A JP9193025A JP19302597A JPH11141A JP H11141 A JPH11141 A JP H11141A JP 9193025 A JP9193025 A JP 9193025A JP 19302597 A JP19302597 A JP 19302597A JP H11141 A JPH11141 A JP H11141A
- Authority
- JP
- Japan
- Prior art keywords
- laver
- shrimp
- fish
- seasoning
- fry
- 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.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、小海老、小魚を付
した海苔に関する。The present invention relates to laver to which shrimp and small fish are attached.
【0002】[0002]
【従来の技術】従来、鰹節等の粉を調味料として海苔の
味付けに用いる技術があった。しかし、その場合、海苔
の中のその粉は、肉眼で見つけるのは難しいほど細分さ
れていた。2. Description of the Related Art Conventionally, there has been a technique in which powder such as bonito flakes is used as a seasoning for seasoning laver. However, in that case, the powder in the nori was so subdivided that it was difficult to find with the naked eye.
【0003】[0003]
【発明が解決しようとする課題】従来の海苔は、海苔の
み、或いは、海苔と調味料のみでつくられていたので、
その食味、口当たりともに限られていた。Problems to be Solved by the Invention Conventional seaweed is made only of seaweed or seaweed and seasoning only.
The taste and taste were both limited.
【0004】本発明は、新しい食味、口当たりの海苔を
得ることを目的としている。[0004] An object of the present invention is to obtain a new taste and taste of seaweed.
【0005】[0005]
【発明が解決しようとする課題】上記目的の達成のため
に、本発明では、採取した海苔に小海老、または魚の稚
魚、またはその両方を混ぜて薄く漉き、乾燥させる。In order to achieve the above-mentioned object, according to the present invention, the collected laver is mixed with shrimp and / or fry fish, and the mixture is thinly dried and dried.
【0006】このとき、海苔に小海老、または魚の稚
魚、またはその両方を混ぜてから漉くのではなく、薄く
漉いた海苔の表面に小海老、または魚の稚魚、またはそ
の両方をまぶして乾燥させても良い。At this time, instead of mixing the shrimp with the shrimp or the fry of the fish or both, and then shaking, the shrimp and / or the fry of the fish or the fry of the shrimp are spread on the surface of the thinly laver and dried. Is also good.
【0007】また、混ぜ、或いはまぶす小海老、魚の稚
魚の大きさによっては、それらを細分して混ぜ、或いは
まぶしても良い。[0007] Depending on the size of the shrimp and fish fry to be mixed or dipped, they may be subdivided and mixed or dipped.
【0008】さらに、求める味によって、上記行程の途
中で醤油、砂糖、みりん等の調味料で味付けをしても良
い。Further, depending on the desired taste, seasoning may be carried out with a seasoning such as soy sauce, sugar, mirin or the like during the above process.
【0009】加えて、上記の海苔を、乾燥させた後、火
であぶっても良い。[0009] In addition, the dried seaweed may be dried and then fired.
【0010】ただし、小海老、魚の稚魚を細分して用い
る場合、その細分の度合いについて、従来の、鰹節等の
粉を調味料として味付けに用いる技術と区別するため、
細分したその全ての部分の一辺が0.5mm以下である
場合、その粉を海苔に用いることを本発明の特許請求の
範囲から除外する。However, when small shrimp and fish fry are subdivided and used, the degree of the subdivision is to be distinguished from the conventional technique of seasoning flour such as bonito as a seasoning.
If one side of all the subdivided parts is 0.5 mm or less, the use of the powder for laver is excluded from the claims of the present invention.
【0011】[0011]
【発明の実施の形態】発明の実施の形態を実施例にもと
づき説明する。採取した海苔の芽をきざみ、醤油、砂
糖、みりんを加えて混ぜる。DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described based on examples. Slice the seaweed buds, add soy sauce, sugar and mirin and mix.
【0012】それを薄く均一な厚さになるようにすのこ
の上に広げる。[0012] Spread it over the glass so that it is thin and uniform in thickness.
【0013】その上に、小さな桜海老をまぶす。On top of that, sprinkle with a small shrimp.
【0014】さらにその上に、上記の、醤油、砂糖、み
りんを加えた海苔の芽を極めて薄く敷く。Further, a very thin bud of laver to which soy sauce, sugar and mirin are added is further spread thereon.
【0015】それを温風で乾燥させる。It is dried with warm air.
【0016】そうして乾燥させたそれを、すのこから金
網の上に移し、その表面を遠火であぶる。The thus dried product is transferred from a saw to a wire mesh, and its surface is blown with a long flame.
【0017】[0017]
【発明の効果】本発明は、以下に記載されるような効果
を奏する。The present invention has the following effects.
【0018】海苔に小海老、魚の稚魚を付すことで、新
しい食味、口当たりの海苔を得ることができる。By adding small shrimp and fish fry to the seaweed, a new taste and mouthfeel seaweed can be obtained.
【0019】また、小海老、魚の稚魚を海苔に付すこと
で、従来の海苔のように、ご飯などをその海苔で巻いて
食べることが出来る。Also, by attaching small shrimp and fry of fish to laver, rice can be rolled and eaten with laver like conventional laver.
【0020】さらに、海老の赤い色や魚の形を黒っぽい
海苔の中に見ることが出来、見た目にも大変美しい。Furthermore, the red color of shrimp and the shape of fish can be seen in the blackish laver, which is very beautiful in appearance.
【0021】加えて、小海老や魚の稚魚は、カルシウム
等の栄養が豊富であるため、それらの栄養が海苔と一緒
に手軽にとれる。In addition, small shrimp and fish fry are rich in nutrients such as calcium, so that such nutrients can be easily obtained together with the laver.
Claims (2)
魚、またはその両方を付して乾燥させた海苔。1. A dried seaweed obtained by adding small shrimp or fry of a fish or both to a seaweed collected.
求項1記載の海苔。2. The laver according to claim 1, which is seasoned with soy sauce and other seasonings.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9193025A JPH11141A (en) | 1997-06-13 | 1997-06-13 | Laver with shrimps or small fishes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9193025A JPH11141A (en) | 1997-06-13 | 1997-06-13 | Laver with shrimps or small fishes |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11141A true JPH11141A (en) | 1999-01-06 |
Family
ID=16300930
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9193025A Pending JPH11141A (en) | 1997-06-13 | 1997-06-13 | Laver with shrimps or small fishes |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11141A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010029082A (en) * | 2008-07-28 | 2010-02-12 | Takuro Hayashi | Seasoned laver |
-
1997
- 1997-06-13 JP JP9193025A patent/JPH11141A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010029082A (en) * | 2008-07-28 | 2010-02-12 | Takuro Hayashi | Seasoned laver |
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