JPS623771A - Processing and cooking of crab - Google Patents
Processing and cooking of crabInfo
- Publication number
- JPS623771A JPS623771A JP60142808A JP14280885A JPS623771A JP S623771 A JPS623771 A JP S623771A JP 60142808 A JP60142808 A JP 60142808A JP 14280885 A JP14280885 A JP 14280885A JP S623771 A JPS623771 A JP S623771A
- Authority
- JP
- Japan
- Prior art keywords
- crab
- sake
- sauce
- dried
- cooking
- 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
Abstract
Description
【発明の詳細な説明】
本発明は、かにの加工調理方法に関するものであるが、
特に殻の柔らかな大きなかにをそのまま味付は加工する
調理方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing and cooking crab;
In particular, it concerns a cooking method in which large crabs with soft shells are seasoned as they are.
従来の技術
従来のかにの調理方法は、生きたものをそのまま調理し
たり、かに燻製等に加工して真空バックしたり、また抜
き身を缶詰めなどにする方法が多用されていた。したが
って、かにの風味と香りを生かした加工方法が困難、不
可能とされてた。2. Description of the Related Art Conventional methods for preparing crabs include cooking the crab as it is, smoking the crab and vacuum-packing it, and canning the drained crab meat. Therefore, it was considered difficult or impossible to develop a processing method that takes advantage of crab's flavor and aroma.
発明が解決しようとする問題点
本発明が解決しようとする問題点は、従来困難、不可能
とされていたかにの風味と香りを失わせることなく、海
の幸としての高級珍味を調理加工するところにある。Problems to be Solved by the Invention The problems to be solved by the present invention are to prepare and process high-class seafood delicacies without losing the flavor and aroma of the crab, which has been considered difficult and impossible in the past. It's there.
問題点を解決するだめの手段
本発明は、L記の如き問題点を解決するために開発した
ものであって、酒、味醗、炭酸水素ナトリウムから成る
基礎材料を所定の比率で混合して良く攪拌した混合液に
、きれいに水洗1.%をして良く水気を拭きとり低温乾
燥した後に、殻の柔らかなかにを漬け込む第1工程と、
前記混合液に浸したかにを取り出し水気を拭きとり再度
乾燥させ、粉をまぶして食用油で揚げ、酒、味醂、醤油
から成る味付は用たれに浸す第2工程と、前記たれに浸
したかにを良く煮つめて照り焼にした後に、高温殺菌し
て真空包装する第3工程とから成る加工工程による加工
調理方法と、更に照り焼にした後にスライスアーモンド
、白ゴマ、木の実等を振りかけ乾燥させて加工調理する
ことによって、すべての問題点を解決することができる
。Means to Solve the Problems The present invention was developed in order to solve the problems as listed in L. Thoroughly stir the mixture and rinse with water 1. The first step is to pickle the soft-shelled crabs after wiping off the moisture and drying at low temperature.
The crab soaked in the mixture is taken out, wiped dry, dried again, coated with powder, fried in cooking oil, seasoned with sake, mirin, and soy sauce, and then soaked in the sauce. The processing and cooking method consists of a third step of boiling garlic well to make teriyaki, then sterilizing it at high temperature and vacuum packaging.After further making teriyaki, sliced almonds, white sesame seeds, nuts, etc. are sprinkled on and dried. All problems can be solved by processing and cooking.
実施例 以下、本発明のかにの加工調理方法を説明する。Example Hereinafter, the method for processing and cooking crab according to the present invention will be explained.
笈」L柾ユニL膠
まず、殻の柔らかなソフトシェルクラブ(アメリカ産の
かに)をきれいに水洗いをして良く水気を拭きとり、4
時間程度乾燥機にて低温勅燥させる。次に、酒1.8受
に対して味$ 540ccと炭酸水素ナトリウム0.5
gとを良く攪拌した混合液をつくる。この混合液の中に
3Kgのソフトシェルクラブを6時間程度漬け込む。Wash soft shell crab (American crab) thoroughly with water and wipe dry well, 4
Dry at low temperature in a dryer for about an hour. Next, for 1.8 servings of sake, 540 cc of flavor and 0.5 sodium bicarbonate.
Prepare a mixed solution by stirring well. Soak 3 kg of soft shell crab in this mixed solution for about 6 hours.
111エエ1
前記、混合液に浸したかにを取り出し良く水気を拭きと
り、再度乾燥機でもって4時間程度乾炸させる0次に、
この乾燥されたソフトシェルクラブにかたくり粉を薄く
まぶし 160°C位の温度の植物油にて、から揚げす
る。このから揚げしたソフトシェルクラブを酒3EtO
cc、味醗540cc、 M油380ccから成るつゆ
を火にかけて1割程度に煮つめた味付用たれに浸す。111E1 Take out the crab soaked in the liquid mixture, wipe off the moisture, and dry it again in a dryer for about 4 hours.
This dried soft shell crab is lightly sprinkled with starch powder and fried in vegetable oil at a temperature of about 160°C. Fried soft shell crab with 3 EtO sake
cc, 540 cc of mirin, and 380 cc of M oil are heated and soaked in a seasoning sauce that has been reduced to about 10%.
11瓦エユj
前記、味付用たれに浸したソフトシェルクラブを弱火に
て照り焼する。更に、スライスアーモンドや白ゴマや木
の実などを振りかけ乾燥させる。この照り焼したものと
更に各種香材を振りかけ乾燥させたソフトシェルクラブ
を高温殺菌してから真空包装する。11. Teriyaki the soft shell crab soaked in the seasoning sauce above over low heat. Furthermore, sprinkle with sliced almonds, white sesame seeds, nuts, etc. and dry. This teriyakied soft shell crab is sprinkled with various flavoring materials and dried, then sterilized at high temperature and then vacuum packaged.
このようにして、加工調理し製品化されたものを第1図
に示したものである。The product processed and cooked in this manner is shown in FIG.
発明の効果
本発明は以上のように構成しであるから、殻の柔らかな
かにのかたちや姿を変えず、海の幸の風味とかに特有の
香りと味をなくすことなく加工調理することができ、し
かもその風味や香りを変えることなく長期保存が可能と
なるので、高級珍味として酒の友、高級惣菜として盛り
込み料理にも最適であり、また加工調理方法が簡便であ
るから実用化も可能となる、などの多くの効果かつ製品
面、製造面、保存面、経済面、実用面等あらゆる面から
見ても斬新でユニークなかにの加工調理方法と言える。Effects of the Invention Since the present invention is constructed as described above, it is possible to process and cook without changing the shape or appearance of the soft shell and without losing the aroma and taste peculiar to the flavor of seafood. Moreover, it can be stored for a long time without changing its flavor or aroma, making it ideal as a high-class delicacy to accompany alcohol, or as a high-class side dish to include in dishes.Also, the process and cooking method is simple, so it can be put to practical use. It can be said that it is a novel and unique crab processing and cooking method that has many effects such as , and from all aspects such as product, manufacturing, preservation, economical, and practical aspects.
第1図は本発明のかにの加工調理方により製品化したも
のであり、バック入り製品を表した斜視図である。
A・・・・・・かに B・・・・・・スライスア
ーモンドP・・・・・・真空パックFIG. 1 is a perspective view of a bag-packed product produced by the crab processing and cooking method of the present invention. A: Crab B: Sliced almond P: Vacuum pack
Claims (1)
所定の比率で混合して良く攪拌した混合液に、きれいに
水洗いをして良く水気を拭きとり低温乾燥した後に、殻
の柔かなかにを漬け込む第1工程と、前記混合液に浸し
たかにを取り出し水気を拭きとり再度乾燥させ、粉をま
ぶして食用油で揚げ、酒、味醂、醤油から成る味付け用
たれに浸す第2工程と、前記たれに浸したかにを良く煮
つめて照り焼にした後に、高温殺菌して真空包装する第
3工程とから成るかにの加工調理方法。 2、照り焼にした後にスライスアーモンド、白ゴマ、木
の実等を振りかけて乾燥する特許請求の範囲第1項記載
のかにの加工調理方法。[Scope of Claims] 1. After thoroughly washing with water, wiping off moisture and drying at low temperature, the shells are added to a mixture of basic materials consisting of sake, mirin, and sodium bicarbonate mixed in a predetermined ratio and stirred well. The first step is to pickle the soft crabs, and then take out the crabs soaked in the mixture, wipe off the water, dry them again, coat them with flour, fry them in cooking oil, and dip them in a seasoning sauce consisting of sake, mirin, and soy sauce. A method for processing and cooking crab, which comprises a second step, and a third step of boiling the crab soaked in the sauce well to make teriyaki, then sterilizing it at high temperature and vacuum packaging. 2. The method for processing and cooking crab according to claim 1, which comprises teriyakiing it and then sprinkling sliced almonds, white sesame seeds, nuts, etc. on it and drying it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60142808A JPS623771A (en) | 1985-06-29 | 1985-06-29 | Processing and cooking of crab |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60142808A JPS623771A (en) | 1985-06-29 | 1985-06-29 | Processing and cooking of crab |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS623771A true JPS623771A (en) | 1987-01-09 |
Family
ID=15324116
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60142808A Pending JPS623771A (en) | 1985-06-29 | 1985-06-29 | Processing and cooking of crab |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS623771A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5415883A (en) * | 1993-09-29 | 1995-05-16 | Minh Food Corporation | Method for preparing pre-cooked meat |
US5498432A (en) * | 1993-09-29 | 1996-03-12 | Minh Food Corporation | Method for preparing pre-cooked meat |
CN103263044A (en) * | 2013-05-14 | 2013-08-28 | 江南大学 | Processing method of convenient ready-to-eat spicy crabs |
-
1985
- 1985-06-29 JP JP60142808A patent/JPS623771A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5415883A (en) * | 1993-09-29 | 1995-05-16 | Minh Food Corporation | Method for preparing pre-cooked meat |
US5498432A (en) * | 1993-09-29 | 1996-03-12 | Minh Food Corporation | Method for preparing pre-cooked meat |
CN103263044A (en) * | 2013-05-14 | 2013-08-28 | 江南大学 | Processing method of convenient ready-to-eat spicy crabs |
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