JPS5886067A - Making method for sugared oyster powder (kaki soboro) - Google Patents

Abstract

PURPOSE:Smoked oysters are made into fine pieces, ground and heated together with yolk and other additives on a water bath to make KAKI SOBORO (a sugared oyster powder). CONSTITUTION:Raw oysters which have been removed from the shells, smoked, made into fine pieces by means of a mixer or cutter, combined with fish meat or chicken, further yolk and flavors, then heated on a water bath until the mixture becomes a powder. Further, it is packed in a vessel and sterilized.

Description

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

Raw oysters are only in season for a very limited period from autumn to winter, and after that period they become less flavorful. In addition, there are preserved foods such as frozen ones and stuffed ones soaked in alcohol, but there are limits to how well they can be preserved. In addition, although both can be eaten as table foods, the unique flavor of oysters is significantly reduced.

In addition, after threshing, raw oysters are seasoned dry and are sometimes made into delicacies, but oysters that contain a lot of water shrink to a size that hardly retains their original shape when dried, and moreover, they are contaminated with intestinal filth. Oysters have very little use as a delicacy food because they contain a lot of oysters and are often dried after removing them, resulting in small volumes and time-consuming processing.

In view of the above-mentioned problems, the present invention provides a method for producing kakisohoro that can be stored for a long period of time without losing its flavor, and that also contains porium.

The method for producing kakisoboro of the present invention involves smoking deshelled raw oysters, cutting them into fine pieces using a mixer, cutter, etc., adding minced fish or poultry meat to the mixture, and then adding egg yolk,
Add seasonings and heat in a hot water bath until crumbly.
'It was placed in a B vessel and sterilized by heating.

Hereinafter, the present invention will be described in detail by showing specific examples thereof.

Example 1 The shelled raw oysters were quickly washed with 50Kft of cold water and smoked for a total of 48 hours to remove moisture and bring out the original flavor of the oysters. This is crushed into fine pieces that do not retain their shape in a mixer. To this, 100g of ground minced white fish meat (e.g. cod, fish, croaker, rabbit, etc.) that has been washed with water is added as an excipient material, and to it, soybean protein,
At least one type of wheat gluten t0.
Add 5Kf' (add egg yolk, salt, sweetener, and other seasonings to it as appropriate) and heat in a hot water bath for 2 to 3 hours so that the ingredients do not burn and bring out the flavor.Heat in a hot water bath in this way. Minced (1-5 I) with 60-10% moisture
Prepare a mixture of oysters and excipient materials that will become a fine paste (1 size), add 200 cc of salad oil to make the texture b' smooth, and mix it while hot (
Fill individual bottles (or bags) that can be boiled to approximately 60' in airtight containers, seal them, and heat them at a temperature of 100° or higher for approximately 40 min.
Heat the mixture for 5 minutes to produce a large minced oyster delicacy.

In this way, oysters with a high moisture content are smoked for a long time for 5 hours, mixed with excipient materials without sacrificing the unique flavor of oysters, dried and minced, and then topped with salad oil. Because it is sterilized, it has a smooth texture, long shelf life, and a rich delicacy.

In addition, although the above-mentioned example described the case where fish meat was used as the surimi, it is also possible to use surimi made from poultry meat.

As is clear from the above explanation, according to the present invention, it is possible to obtain a delicacy product of oysters that has a good texture and can be stored for a long time because the oysters are made into minced pieces without impairing the original flavor of the oysters.

Patent applicant Katsuo Suzuki

Claims (1)

[Claims] After threshing, the oysters are smoked and cut into fine pieces, minced fish or poultry is added to it, egg yolk and seasonings are added, and the mixture is heated in a hot water bath until it becomes crumbly, then placed in a container and sterilized by heat. How to make kakisohoro.