JPS5886062A - Powdered sea urchin - Google Patents

Abstract

PURPOSE:To prepare a powdered sea urchin, by kneading a raw sea urchin with ground fish meat, egg yolk, etc., and boiling the kneaded material in hot water. CONSTITUTION:A raw sea urchin is kneaded with fish meat washed with water or ground chicken and further egg yolk and a seasoning, and the resultant kneaded material is dehydrated under heating boiling in hot water to give powdered fine fragments, which are packed in the respective containers, sealed up and sterilized under heating.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing minced sea urchin.

In order to preserve the unique flavor of sea urchin for a long period of time, it is necessary to suppress the abnormal fermentation of sea urchin yeast. There are two methods: soaking the jellyfish in water, adding preservatives and mixing it with the jellyfish. Even if you use these methods to make soba, there is a limit to how well it can be stored at room temperature, and if necessary, salt and alcohol must be removed, and the flavor of the sea urchin will be lost. In addition, various forms of dried products have been used, but although this poses no problem in terms of storage, the flavor is significantly reduced, and moreover, they are unsuitable as a side dish for everyday meals. Since sea urchins contain a lot of water, they become so small that they no longer retain their original shape after drying, making them expensive in small quantities.

In view of the above-mentioned problems, the present invention provides a method for producing minced sea urchin that can store a small amount of expensive sea urchin for a long period of time without impairing its flavor and has a large volume.

The method for producing uni sohoro of the present invention is to add washed fish or poultry minced meat to raw sea urchin, add egg yolk and seasoning liquid, knead the mixture, heat and dehydrate it in a hot water bath, and make minced minced meat. It is obtained by cutting into small pieces, packing them into individual containers, and sealing and heating and sterilizing them.

Examples thereof will be described in detail below.

Example 1 To 1Ky of raw sea urchin, add 1Kft of washed white fish minced meat as an excipient material and knead it, and add 0.2K of egg yolk to it.
Add KF and seasonings such as salt and sweetener, and boil for about 2 hours. In this way, the sea urchin is cooked in hot water to maintain its flavor without burning, and is finely ground into minced pieces (diameter 5 m* or less) with a moisture content of 60 to 10%. ) into an airtight container,
After sealing, heat sterilize for about 45 minutes at a temperature of 100° or more.7° This gives a voluminous minced nori with a delicacy.

In this way, by heating the sea urchin in hot water, it can be mixed with one excipient material without impairing the unique flavor of the sea urchin, and then dried in hot water to form crumbs, and then heat sterilized at high temperature.
It has a good shelf life, and can be mixed with excipient materials to produce a rich delicacy.

In addition, in the above-mentioned example, the case where fish meat was used as the surimi was explained, but it is also possible to use surimi made from poultry meat.Also, although the case where raw sea urchin is used as the paste is described, sea urchin kept in salt storage can be used as the paste. It may be rehydrated and used.

As is clear from the above description, according to the present invention, it is possible to obtain a delicacy product of sea urchin that has a good texture, is large in volume, and can be stored for a long time without impairing the original flavor of sea urchin.

Patent applicant Katsuo Suzuki Agent Patent Attorney Aki Hon Tadashi Minoru 2

Claims (1)

[Claims] Add minced fish or poultry to the sea urchin, add egg yolk and seasonings, and heat in a hot water bath until crumbly.
After that, the soboro is made by filling it into a sealed container and sterilizing it by heating.