JPH0420233Y2 - - Google Patents
Info
- Publication number
- JPH0420233Y2 JPH0420233Y2 JP1987034295U JP3429587U JPH0420233Y2 JP H0420233 Y2 JPH0420233 Y2 JP H0420233Y2 JP 1987034295 U JP1987034295 U JP 1987034295U JP 3429587 U JP3429587 U JP 3429587U JP H0420233 Y2 JPH0420233 Y2 JP H0420233Y2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- head
- cheese
- processed
- legs
- 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
- 241000238366 Cephalopoda Species 0.000 claims description 46
- 235000013351 cheese Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 235000021067 refined food Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【考案の詳細な説明】 産業上の利用分野 本考案は、いか加工食品の改良に関する。[Detailed explanation of the idea] Industrial applications The present invention relates to the improvement of processed squid foods.
従来技術と問題点
食べられるように加工したいかでチーズをサン
ドイツチしたいか加工食品、食べられるように加
工したいかでマヨネーズをサンドイツチしたいか
加工食品などが広く知られている。Conventional Technology and Problems Processed foods such as making cheese into a edible sandwich and processed foods such as making mayonnaise into a edible sandwich are widely known.
これらの周知品は、いずれもいか胴体の肉を使
用しているのみで、頭部や足部を全く使用せず、
該頭部は捨て、該足部は別途加工して販売してい
る。食べられる頭部を捨てることは、もつたいな
いことであり、足部を別途加工することは、余分
な手間をかけることであつて、決して好ましいこ
とではない。 All of these well-known products only use the meat from the squid body, and do not use the head or legs at all.
The head is discarded, and the legs are processed and sold separately. It is a waste to throw away the edible head, and separately processing the legs requires extra effort and is not at all desirable.
本考案は、かかる従来技術に着目してなしたも
ので、食べられるように加工したいか頭部を捨て
ることなく使用し、同様に加工したいか足部もそ
のまま使用し、材料に全く無駄のないチーズ風味
のいか加工食品を提供することを目的とする。 The present invention was developed by focusing on such conventional technology, and the head can be used without discarding if you want to process it to make it edible, and the legs can be used as is if you want to process it in the same way, so there is no waste of materials at all. The purpose is to provide processed squid food with cheese flavor.
問題点解決のための手段
本考案は、上記目的を達成するため、食べられ
るように加工したいか胴体、いか頭部、いか足部
とチーズとからなり、該いか胴体内にチーズを充
填し、かつ該いか胴体の奥部側部位に上記いか頭
部を、開口部側部位に上記いか足部を夫々詰めた
という手段を提案する。Means for Solving Problems In order to achieve the above object, the present invention consists of a squid body, a squid head, a squid foot, and cheese, which are to be processed into an edible squid body, and the squid body is filled with cheese. In addition, we propose a method in which the squid head is stuffed into the deep part of the squid body, and the squid legs are stuffed into the opening part.
考案の作用効果
本考案は、叙上の手段からなるので、食べられ
るように加工したいか胴体、いか頭部、いか足部
などを全く余すところなく使用したチーズ風味豊
かな加工食品を提供できる。そして、いか胴体内
のチーズの粘性によつていか頭部やいか足部がい
か胴体内か抜出ることが防止され、かついか胴体
内の開口部側部位に詰めたいか足部でチーズをい
か胴体内に封じ込むことができ、チーズの漏出を
防止することができる。Functions and Effects of the Invention Since the present invention consists of the above-mentioned means, it is possible to provide a processed food rich in cheese flavor that uses all parts of the squid body, squid head, squid legs, etc. that are processed to be edible. The viscosity of the cheese inside the squid body prevents the squid's head and legs from coming out of the squid's body, and the cheese is stuffed into the opening side of the squid's body using the legs. It can be sealed inside the squid body to prevent cheese from leaking.
実施例
図面で説明すれば、調味液で煮沸して食べられ
るよう調味加工した加工いかＡは、いか胴体a1か
らいか頭部a2及びいか足部a3を分離せしめるが、
この分離作業は調味加工前でも調味加工後でもよ
い。空洞にしたいか胴体a1内に適宜の充填手段で
チーズＢを充填するが、チーズ充填作業は、調味
加工したいか胴体a1の表皮が乾燥したら、いか頭
部a2、及びいか足部a3を分離した後の開口部側か
ら充填する。いか頭部a2といか足部a3とは、図示
例の如く一体のままいか胴体a1に詰めるも、両方
を分離して詰めるも任意であるが、いか胴体a1内
にチーズＢを充填した後に詰めるものであり、詰
めるに際していか頭部a2をいか胴体a1の奥部側部
位に、いか足部a3をいか胴体a1の前記開口部側部
位に夫々配置して、いか足部a3でいか胴体a1の前
記開口部を閉塞状にし、チーズＢを封じ込むよう
にする。Example To explain with drawings, processed squid A is boiled in a seasoning liquid and seasoned to make it edible, and the squid head A 2 and squid foot A 3 are separated from the squid body A 1 .
This separation operation may be performed before or after the seasoning process. Cheese B is filled into the squid body A 1 to be made into a cavity using an appropriate filling method.The cheese filling operation is performed after the skin of the squid body A 1 that is to be seasoned is dried. Fill from the opening side after separating step 3 . The squid head A 2 and the legs A 3 can be packed together in the squid body A 1 as shown in the example shown, or they can be packed separately . It is stuffed after filling, and when stuffing, the squid head part A2 is placed in the inner part of the squid body A1 , the squid foot part A3 is placed in the part on the side of the opening of the squid body A1 , and then The foot part a3 closes the opening of the squid body a1 so as to seal in the cheese B.
かくして第１図示及び第２図示の如き製品を
得、第１図示の如く包装資材Ｃで真空パツクし、
熱処理して出荷する。 In this way, products as shown in the first figure and the second figure are obtained, and vacuum packed with packaging material C as shown in the first figure.
Heat treated and shipped.
しかして、具体的な製造の一例に言及すれば、
調味加工に使用する調味液は、砂糖、塩、酢、そ
の他適宜の調味料を使用して高濃度につくり、こ
の調味液で材料を煮沸する。材料の煮沸温度及び
煮沸時間は、100℃未満で５分間位である。煮沸
加工した加工材料は、消火した後の調味液に60〜
120分位浸漬しておく。調味液から引上げた加工
材料は、乾燥（一例として風乾）し、表皮が乾燥
したら、加工材料の胴体開口部側から胴体内にノ
ズルを挿入し、そのノズルからチーズを注出して
充填してノズルを引抜く。チーズの充填された上
記胴体内に加工材料の頭部及び足部を詰めるが、
該頭部を奥部側部位に、該足部を開口部側部位に
夫々詰める。その後、含有水分が47％前後位にな
るまで冷風で乾燥し、適数はいを真空パツクし、
熱処理（85℃位の温度で25分以上加熱）して出荷
する。 However, referring to a specific manufacturing example,
The seasoning liquid used in the seasoning process is made at a high concentration using sugar, salt, vinegar, and other appropriate seasonings, and the ingredients are boiled in this seasoning liquid. The boiling temperature and boiling time of the material is about 5 minutes at less than 100°C. Processed materials that have been boiled are added to the seasoning liquid after extinguishing the fire.
Soak for about 120 minutes. The processed material pulled up from the seasoning liquid is dried (for example, air-dried), and once the skin is dry, a nozzle is inserted into the body from the opening side of the processed material, and cheese is poured out from the nozzle and filled into the nozzle. Pull it out. The head and feet of the processed material are stuffed into the cheese-filled body,
The head is placed in the inner part, and the feet are placed in the opening side. After that, dry with cold air until the moisture content is around 47%, vacuum pack an appropriate number of pieces,
Ships after heat treatment (heating for 25 minutes or more at a temperature of about 85℃).
第１図は本考案いか加工食品をパツクした状態
を表わす一部切欠斜視図、第２図は製品の縦断正
面図である。
図中、Ａ……加工いか、a1……いか胴体、a2…
…いか頭部、a3……いか足部、Ｂ……チーズ。
FIG. 1 is a partially cutaway perspective view showing the packaged squid processed food of the present invention, and FIG. 2 is a longitudinal sectional front view of the product. In the diagram, A...processed squid, a1 ...squid body, a2 ...
...squid head, a 3 ...squid foot, B...cheese.
Claims (1)
部、いか足部とチーズとからなり、該いか胴体内
にチーズを充填し、かつ該いか胴体の奥部側部位
に上記いか頭部を、開口部側部位に上記いか足部
を夫夫詰めたことを特徴とするいか加工食品。 It consists of the squid body, squid head, squid legs, and cheese that are to be processed to be edible, and the squid body is filled with cheese, and the squid head is placed in the inner part of the squid body, and the squid head is placed in the opening. A processed squid food characterized by stuffing the above-mentioned squid leg part into the side part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987034295U JPH0420233Y2 (en) | 1987-03-07 | 1987-03-07 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987034295U JPH0420233Y2 (en) | 1987-03-07 | 1987-03-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63140890U JPS63140890U (en) | 1988-09-16 |
| JPH0420233Y2 true JPH0420233Y2 (en) | 1992-05-08 |
Family
ID=30842706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987034295U Expired JPH0420233Y2 (en) | 1987-03-07 | 1987-03-07 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0420233Y2 (en) |
-
1987
- 1987-03-07 JP JP1987034295U patent/JPH0420233Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63140890U (en) | 1988-09-16 |
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