JPS622780B2 - - Google Patents
Info
- Publication number
- JPS622780B2 JPS622780B2 JP57104335A JP10433582A JPS622780B2 JP S622780 B2 JPS622780 B2 JP S622780B2 JP 57104335 A JP57104335 A JP 57104335A JP 10433582 A JP10433582 A JP 10433582A JP S622780 B2 JPS622780 B2 JP S622780B2
- Authority
- JP
- Japan
- Prior art keywords
- shaved
- flakes
- knot
- darts
- bonito
- 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.)
- Expired
Links
- 241000269851 Sarda sarda Species 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 description 6
- 241000269821 Scombridae Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
【発明の詳細な説明】
本発明は鰹節などの魚節を切削した削り節に関
する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to shaved flakes obtained by cutting fish flakes such as bonito flakes.
削り節は料理に使用した場合の溶け具合や出し
の出具合、更には飲食したときの舌ざわりなどの
面から、できるだけ薄く、しかも均一な厚さ形状
のものが望まれる。 It is desirable that bonito flakes be as thin as possible and have a uniform thickness in terms of how well they melt when used in cooking, how well they serve, and how they feel on the tongue when eaten or eaten.
また、削り節の風味を損なわないようにするた
めには、切削時に空気にさらされる時間を短かく
する必要がある。 In addition, in order to keep the flavor of dried bonito flakes intact, it is necessary to shorten the time during which they are exposed to air during cutting.
ところで従来の魚節切削方法は回転板に取付け
たかんな刃に魚節の横面を押しつけるようにして
いるため、切削される削り節はあたかもかんな屑
の如く繊維方向に長くなり、そのまゝでは袋詰め
することができない。 By the way, in the conventional method of cutting fish flakes, the side surface of the fish flakes is pressed against a planer blade attached to a rotating plate, so the shaved fish flakes become long in the fiber direction, just like planer shavings, and if they remain as they are, they will become bags. I can't pack it.
そこで一旦切削した削り節を機械によりもんで
袋詰するのに適当な小片に加工し、これを計量し
て袋詰めしている。 Therefore, the cut bonito flakes are machined and processed into small pieces suitable for bagging, which are then weighed and packed into bags.
そのため袋詰する削り節は形状が不揃いである
と共に大きさもかなりばらついているため外観上
の体裁もあまり良くなく、更には再加工する分だ
け空気にさらされる時間が長くなるため品質が低
下するという欠点もあつた。 As a result, the shaved bonito flakes packed in bags are irregular in shape and vary considerably in size, making them not very aesthetically pleasing.Furthermore, they are exposed to air for a longer period of time due to reprocessing, resulting in a decrease in quality. It was hot too.
本発明はこのような欠点の無い削り節を提供せ
んとするものであり、以下これを図面に基づき詳
記する。 The present invention aims to provide a kerifubushi without such drawbacks, and will be described in detail below with reference to the drawings.
鰹節、鯖節等の適宜の魚節をその組成繊維に対
して直交状に切削して第1図のように、長手方向
全長に亘つて略均一幅に成形したものである。 It is made by cutting appropriate fish flakes such as bonito flakes and mackerel flakes perpendicular to their composition fibers and shaping them into a substantially uniform width over the entire length in the longitudinal direction, as shown in FIG.
第1図のように細長く切削するためには例えば
紡錘形の魚節を回転刃物に対して長手方向一端か
ら直交状に押当させるなどすればよく、しかもこ
の場合回転刃物の刃先を適宜の長さに断続させて
おくとよい。 In order to make a long and thin cut as shown in Fig. 1, for example, a spindle-shaped piece of fish may be pressed perpendicularly to the rotary cutter from one end in the longitudinal direction. It is best to keep it intermittently.
削り節1はだしの出具合とかそのまゝ食べたと
きの食感等の点から5/100mm以下に薄く切削する
のが望ましい。この場合削り節1には第1図のよ
うに幅方向にダーツ2が入る。又このように薄く
切削された削り節1は第3図のようにカールする
こともある。 Cutting bonito flakes 1 It is desirable to cut the flakes thinly to 5/100 mm or less from the viewpoint of how the stock comes out and the texture when eaten as is. In this case, darts 2 are inserted into the shavings 1 in the width direction as shown in FIG. Moreover, the cut knot 1 cut thin in this way may curl as shown in FIG. 3.
又削り節1を薄くすると切削時に削り節が歪む
ため削り節1に含まれている水分が部分的に抜け
てこの抜け踏が第2図のようにクラツク3にな
る。 Furthermore, if the shaved knot 1 is made thinner, the cut knot will be distorted during cutting, and the moisture contained in the shaved knot 1 will partially escape, resulting in a crack 3 as shown in FIG.
クラツク3は一枚の削り節1に複数本入ること
が多い。 More than one piece of crack 3 is often included in one piece of kezuribushi 1.
本発明の削り節は叙上のように、組成繊維に対
して直角方向に細長にしてあるためこれを更に長
手方向全長に亘つて略均一幅となるようにすれば
形状が均一化され、従つてこの削り節を例えば数
グラムずつ袋詰したような場合外観上の体裁がよ
く見栄えがする。 As mentioned above, the shaved knots of the present invention are elongated in the direction perpendicular to the fiber composition, so if they are made to have a substantially uniform width over the entire length in the longitudinal direction, the shape can be made uniform. For example, if the dried bonito flakes are packaged in bags of several grams, the appearance will be good.
又削り節を5/100mm以下に薄くすれば熱湯など
に入れたとき溶け易くなり且出しも出易くなり、
更には飲食したときの食感がソフトになり口当り
の良いものとなる。 Also, if you make the kerifushi thinner to 5/100mm or less, it will melt more easily when put in boiling water, etc., and it will also come out more easily.
Furthermore, the texture becomes soft and pleasant when eaten or eaten.
更にクラツク3が入つている場合は特に溶け易
くなり、ひいては出しも出易くなる。 Furthermore, if it contains Crack 3, it will be particularly easy to melt, and it will also be easier to dispense.
ダーツ2の入つた削り節1は、扁平なものより
嵩ばるため袋詰した場合に見栄えがする。 The shavings 1 with the darts 2 in them are bulkier than flat ones, so they look better when packed in bags.
カールしている削り節1は従来の削り節とは異
なる外観を呈するため需要者の興味を喚起するこ
ともできる。 Since the curled shavings 1 have a different appearance from conventional shavings, they can also arouse the interest of consumers.
第1図は本発明に係る削り節の一例を示す説明
図、第2図は同削り節の拡大説明図、第3図は本
発明に係る削り節の他例を示す説明図である。
1は削り節、2はダーツ、3はクラツク。
FIG. 1 is an explanatory view showing an example of the kerifushi according to the present invention, FIG. 2 is an enlarged explanatory view of the kerifobushi, and FIG. 3 is an explanatory view showing another example of the kerifobushi according to the present invention. 1 is kezuribushi, 2 is darts, and 3 is crack.
Claims (1)
て細長にしてなる削り節。 2 長手方向に略均一幅の細長である特許請求の
範囲第1項記載の削り節。 3 厚さを5/100mm以下にしてダーツを入れてな
る特許請求の範囲第1項記載の削り節。 4 カールしている特許請求の範囲第1項記載の
削り節。 5 クラツクが入つている特許請求の範囲第1項
記載の削り節。 6 削り節がカールし且それにダーツとクラツク
とが入つた特許請求の範囲第1項記載の削り節。[Scope of Claims] 1. Shaved bonito flakes made by cutting fish flakes perpendicular to its composition fibers to make them elongated. 2. The shaved knots according to claim 1, which are elongated and have a substantially uniform width in the longitudinal direction. 3. The shaved knot according to claim 1, which has a thickness of 5/100 mm or less and has darts inserted therein. 4. The curled bonito flakes according to claim 1. 5. The kerifobushi described in claim 1, which includes a crack. 6. The shaved knot according to claim 1, wherein the shaved knot is curled and includes darts and cracks.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57104335A JPS58116629A (en) | 1982-06-17 | 1982-06-17 | Flakes of dried fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57104335A JPS58116629A (en) | 1982-06-17 | 1982-06-17 | Flakes of dried fish |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2963179A Division JPS5852800B2 (en) | 1979-03-14 | 1979-03-14 | Clamping jig for fish cutting equipment |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58116629A JPS58116629A (en) | 1983-07-11 |
JPS622780B2 true JPS622780B2 (en) | 1987-01-21 |
Family
ID=14378058
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57104335A Granted JPS58116629A (en) | 1982-06-17 | 1982-06-17 | Flakes of dried fish |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS58116629A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61108331A (en) * | 1984-11-01 | 1986-05-27 | Yamaki Kk | Production of flakes of dried fish such as flakes of dried bonito |
-
1982
- 1982-06-17 JP JP57104335A patent/JPS58116629A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS58116629A (en) | 1983-07-11 |
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