JPS5886061A - Preparation for food of delicate flavor from ascidian - Google Patents

Preparation for food of delicate flavor from ascidian

Info

Publication number
JPS5886061A
JPS5886061A JP56183070A JP18307081A JPS5886061A JP S5886061 A JPS5886061 A JP S5886061A JP 56183070 A JP56183070 A JP 56183070A JP 18307081 A JP18307081 A JP 18307081A JP S5886061 A JPS5886061 A JP S5886061A
Authority
JP
Japan
Prior art keywords
ascidian
add
food
flavor
added
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.)
Granted
Application number
JP56183070A
Other languages
Japanese (ja)
Other versions
JPH0127709B2 (en
Inventor
Katsuo Suzuki
勝夫 鈴木
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP56183070A priority Critical patent/JPS5886061A/en
Publication of JPS5886061A publication Critical patent/JPS5886061A/en
Publication of JPH0127709B2 publication Critical patent/JPH0127709B2/ja
Granted legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To obtain a food of delicate flavor from an ascidian, having a good resistance to the teeth, and storable for a long term without damagine the flavor unique to the ascidian, by boiling fine fragments of the ascidian with a ground fish meat and a shaping material in hot water. CONSTITUTION:After removing the shell, washing the body and removing foreign materials in the entrails, the resultant ascidian body is then finely cut to give fine fragments by a mixer or cutter, and a ground fish meat or chicken is added thereto. At least one shaping material of soybean protein and wheat gluten and a seasoning solution are added thereto, and the resultant mixture is heated by boiling, contained in a container and sterilized under heating.

Description

【発明の詳細な説明】 本発明ははや珍味の製造方法に関するものである。[Detailed description of the invention] The present invention relates to a method for producing delicacies.

真はやは、原索動物はや目の一種で、我国では2.1 主に東北地方の海に生息するものである。このほやは特
有の匂をもち、人により好き嫌いの激しい食物であるが
、食べ慣れるとその特異さを好む者にとって魅力のある
食物である。また、はやは昔から野菜きゆう抄と共に美
味しくなると言われ、初夏から盛夏にかけての極く限ら
れた期間のみが旬とされて、それを過ぎると、水分を多
く含んだ風味の少ないものになる。
Shinhaya is a type of protochordate, and in our country it lives mainly in the seas of the Tohoku region. This sea squirt has a unique smell and is a food that some people have strong likes and dislikes, but once they get used to eating it, it becomes an attractive food for those who like its uniqueness. Haya has long been said to be delicious along with vegetables such as kiyusho, and it is only in season for a very limited period from early summer to midsummer, after which it becomes a fruit that contains a lot of water and has little flavor. Become.

このため、体く限られた期間の、しかもほとんど生鮮食
品としてしか消費されていないのが現状であり、才た、
消費される地域も生産地域周辺と非常に狭い。
For this reason, the current situation is that it is only consumed as fresh food for a limited period of time,
The area where it is consumed is also very small, surrounding the production area.

はやの養殖は手間がかからず、死滅も少ないことからそ
の養殖が盛んであるが、消費地域が狭く、かつ加工食品
としての利用が少ないことからその需要は延び得す、は
やを原料とし九食品、珍味製品の研究開発が行なわれて
いる。
Haya farming is popular because it does not require much labor and mortality is low, but the demand is likely to increase because the consumption area is small and there is little use as processed food. Research and development of nine food and delicacy products is being carried out.

一方、僅かに消費される保存用として、従来より塩辛と
する方法があるが、これも冷東保存が条件であ抄、しか
も到底長期保存には耐えられず、防腐剤等を使用しても
日を追う毎に風味が損われ、また、かなりの量の塩分を
必要とするために健康にも良くない。さらにまた、脱穀
後のほやを味付は乾燥し、珍味品とすること本行なわれ
ているが、水分が90%と魚貝類中で最も水分の多いほ
やの場合、はとんど原形をとどめない程に小さくなって
しまう。
On the other hand, there is a conventional method of making salted fish for preservation that is only slightly consumed, but this also requires cold storage and cannot withstand long-term storage, so even if preservatives are used, The flavor deteriorates over time, and it is not good for your health as it requires a lot of salt. Furthermore, after threshing, sea bream is seasoned and dried to make it a delicacy, but in the case of sea bream, which has a water content of 90%, which is the highest among fish and shellfish, it retains its original shape. It becomes so small that it doesn't even exist.

前記したような問題があるためほやは食品としても珍味
品としても、その消費量は少ないものであった。
Because of the problems mentioned above, the consumption of sea squirt, both as food and as a delicacy, has been low.

本発明の目的は、はやのもつ加工上、保存上の問題点を
袖ない、珍味品としての消費拡大を図ることにある。
The purpose of the present invention is to avoid the problems associated with processing and storage, and to increase consumption as a delicacy.

本発明によるはや珍味は、脱穀洗滌し、腸内異物を除去
した後のほやを、ミキテー、カッターなどで微細片にし
、それに魚肉わるいL鳥肉のすb身を加え、さらに大豆
蛋白、小麦グルテンのうち少なくとも1種類の賦形材料
を加えると共に、調味液を加えて湯煎加熱し、干れを容
器に入れて加熱殺菌したものである。また、前記のよう
に加熱脱水したものをロールおるいはプレス等で加圧竪
型し、それを板状の小片に切断して得たものである。
The Haya delicacy according to the present invention is made by cutting the sea squirt after threshing and washing and removing intestinal foreign substances into fine pieces using a mixer, cutter, etc., adding thin pieces of fish meat and L chicken meat, and then adding soybean protein, wheat, etc. At least one type of excipient material among gluten is added, a seasoning liquid is added, and the product is heated in a hot water bath, and the dried product is placed in a container and sterilized by heat. Further, it is obtained by heating and dehydrating the product as described above, pressing it into a vertical shape using a roll or press, and cutting the product into small plate-like pieces.

以下、その具体的な実施例を示し本発明を詳述する。Hereinafter, the present invention will be described in detail by showing specific examples thereof.

実施例1 脱殻し、かつ腸内汚物を除去したはや2陶を、冷水にて
・手早く洗滌し、ミキサーにより形状をとどめない程度
の微細片にし、これに賦形材料として水洗をした白身の
淡白な魚肉(例えばタラ、エソ、グチ、ハモ等)のすり
身15kgを加え、かつそれに大豆蛋白、小麦グルテン
のうち少なくともいずれか一種類の賦形材料2kgを加
え、さらにそれに卵黄、塩、甘味料等の調味料を適量加
えて風味を出し、かつこげつかないように2時間〜3時
間の湯煎加熱を行なう。このように湯煎して水分50〜
10%のそぼろ状(直径1〜3mi+)に細かくしたほ
やとその賦形材料との混合物を製造し、熱い(ト)60
°C)うちにボイル可能な瓶(重要は袋)の密閉容器に
充填し、封をした上で、100°以上の温度で約45分
の加熱殺菌を行ないボリュウム大なそぼろ状のはや珍味
を造る。
Example 1 Haya 2 pottery from which the shells have been removed and intestinal filth has been removed is quickly washed with cold water, cut into fine pieces that do not retain their shape using a mixer, and the washed white meat is added to this as an excipient material. Add 15 kg of minced white fish meat (e.g. cod, eel, croaker, conger conger, etc.), add 2 kg of excipient material of at least one of soy protein and wheat gluten, and add egg yolk, salt, and sweetener to it. Add appropriate amounts of seasonings such as these to bring out the flavor, and heat in a hot water bath for 2 to 3 hours to avoid burning. Boil it in hot water like this and the moisture content will be 50~
A mixture of 10% minced sea bream (1 to 3 mm in diameter) and its excipient material was prepared, and heated to 60 ml of hot water.
°C) Fill a boilable bottle (importantly a bag) in an airtight container, seal it, and sterilize it by heating at a temperature of 100° or higher for about 45 minutes to make a large volume minced haya delicacy. Build.

これにより、はや独特の風味を損なうことなくしかも賦
形材料と混合した後、乾燥してそぼろ状にし、さらに、
殺菌加工しであるので、保存性は良く、ボリュームある
珍味を得ることができる。
As a result, it is possible to mix it with the excipient material without impairing its unique flavor, dry it and make it into crumbs, and further,
Since it is sterilized, it has a good shelf life, and you can get a hearty delicacy.

なお、同実施例ではすり身として魚肉を使用した場合に
ついて説明したが、鳥肉をすり身にしたものでもよい。
In the same embodiment, the case where fish meat was used as the minced meat was explained, but it is also possible to use minced chicken meat as the minced meat.

実施例2 前記実施例1において述べたように、魚肉す9微細化し
た半乾燥状態のはや55に9に、卵黄;塩。
Example 2 As described in Example 1 above, finely divided semi-dry fish meat was mixed with egg yolk and salt.

糖類等の調味料を加え、更に、ゼラチン等の結着剤を適
量加えた後、ロールあるいはプレスなどの加圧機で厚さ
約2鰭まで加圧竪型して長尺板状とし、それを幅10+
+n+長さ50m1+のたんざく形に切断し、乾燥脱水
して袋詰し、珍味製品とする。
After adding seasonings such as sugars and an appropriate amount of a binder such as gelatin, press it into a long plate shape using a pressure machine such as a roll or press to a thickness of about 2 fins. Width 10+
Cut into 50m1+ long pieces, dry and dehydrate, and pack into bags to make delicacy products.

なお、必要に応じてたんざく形に切断した個々の珍味製
品をセロファ/#こより包むことにより、衛生的でしか
も長期保存可能な珍味製品を得ることができる。また、
魚肉のすり身の代りに鳥肉をすり身にしたものでもよめ
Incidentally, if necessary, by wrapping each delicacy product cut into strips in cellophane/#2 strands, a delicacy product that is hygienic and can be stored for a long period of time can be obtained. Also,
You can also use minced chicken instead of minced fish.

以上の説明かうも明らかなように本発明によれば、はや
本来の風−を損なうことな(、癲ざわりのよいしかも長
期保存ができるほやの珍味製品を得′ることかで曇、大
量生産可能なほやを食品、珍味製品としての消費拡大を
図ることができる。
As is clear from the above explanation, according to the present invention, it is possible to obtain a delicacy product that has a pleasant texture and can be stored for a long time without spoiling its original flavor. It is possible to expand the consumption of sea squirt as food and delicacy products.

特許、出願人 鈴木勝夫 代理人弁理士   秋 本 正 実Patent, applicant: Katsuo Suzuki Representative Patent Attorney Masami Akimoto

Claims (1)

【特許請求の範囲】 1 脱殻後のほやを微細片に切断し、それに魚肉あるい
は鳥肉のすり身を加え、さらに大豆1・白。 小麦グルテンのうち少なくとも1棟類の賦形材料を加え
ると共に、卵黄、塩、糖からなる調味料を加えて練り合
せ、それをそぼろ状になる俵で湯煎加熱し、しかる後、
密封容器に充填して加熱殺菌したはや珍味の製造方法。 2、 脱殻後のほやを微細片に切断し、それlこ魚肉あ
るいは鳥肉のすり身を加え、さらに大豆蛋白。 小麦グルテンのうち少なくとも1禰類の賦形材料を加え
ると共に、卵黄、塩、糖からなる調味料を加えて練り合
せ加熱脱水し、それを加圧竪型して板状の小片に切断し
たはヤ珍味の製造方法。
[Claims] 1. Cut the shelled sea squirt into fine pieces, add minced fish or poultry meat to it, and add 1. white soybean. Add excipient material of at least one type of wheat gluten, add seasoning consisting of egg yolk, salt, and sugar, knead it, heat it in a hot water bath in a straw bale, and then,
A method for producing Haya delicacies by filling them into sealed containers and sterilizing them by heating. 2. Cut the shelled sea squirt into fine pieces, add minced fish or poultry meat, and add soybean protein. Adding excipient material of at least one kind of wheat gluten and seasoning consisting of egg yolk, salt, and sugar, kneading the mixture, heating and dehydrating it, pressurizing it vertically and cutting it into plate-like pieces. How to make Ya delicacies.
JP56183070A 1981-11-17 1981-11-17 Preparation for food of delicate flavor from ascidian Granted JPS5886061A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56183070A JPS5886061A (en) 1981-11-17 1981-11-17 Preparation for food of delicate flavor from ascidian

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56183070A JPS5886061A (en) 1981-11-17 1981-11-17 Preparation for food of delicate flavor from ascidian

Publications (2)

Publication Number Publication Date
JPS5886061A true JPS5886061A (en) 1983-05-23
JPH0127709B2 JPH0127709B2 (en) 1989-05-30

Family

ID=16129216

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56183070A Granted JPS5886061A (en) 1981-11-17 1981-11-17 Preparation for food of delicate flavor from ascidian

Country Status (1)

Country Link
JP (1) JPS5886061A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000044246A1 (en) * 1999-01-27 2000-08-03 Haruhisa Shionoya Dry ascidian powder, utilization thereof, process for producing the same, method for relieving ascidian smell and dry ascidian

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000044246A1 (en) * 1999-01-27 2000-08-03 Haruhisa Shionoya Dry ascidian powder, utilization thereof, process for producing the same, method for relieving ascidian smell and dry ascidian

Also Published As

Publication number Publication date
JPH0127709B2 (en) 1989-05-30

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