JPH0434384B2 - - Google Patents
Info
- Publication number
- JPH0434384B2 JPH0434384B2 JP62007828A JP782887A JPH0434384B2 JP H0434384 B2 JPH0434384 B2 JP H0434384B2 JP 62007828 A JP62007828 A JP 62007828A JP 782887 A JP782887 A JP 782887A JP H0434384 B2 JPH0434384 B2 JP H0434384B2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- surimi
- product
- eggs
- squid eggs
- 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 - Lifetime
Links
- 241000238366 Cephalopoda Species 0.000 claims description 12
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000019465 surimi Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000021067 refined food Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000000034 method Methods 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、いかの卵を原材料とする新規な加工
食品の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a novel processed food using squid eggs as a raw material.
従来技術と問題点
いかの卵は、巧みな利用法が知られていないた
め、殆どが捨棄され、せいぜい利用されてえびの
餌くらいなものである。Prior Art and Problems Squid eggs are mostly thrown away because no clever way of using them is known, and at most they are used as food for shrimp.
本発明は、このような情況に鑑みてなしたもの
で、いかの卵を原材料とする新規な加工食品であ
つて、揚げもの、焼きもの、煮もの或いはおでん
種などとして賞味することの可能な加工食品を製
造する新規な製造手段の提案を目的とする。 The present invention was made in view of the above circumstances, and is a novel processed food made from squid eggs as a raw material, which can be enjoyed as fried, grilled, simmered, oden, etc. The purpose is to propose a new manufacturing method.
問題点解決のための手段
本発明は、該目的を達成するため、いかの卵を
洗浄した後摺身にする工程と、その摺身を捏る工
程と、この加工品に澱粉を混合して餅状に加工す
る工程とからなるという製造手段を提案する。Means for Solving the Problems In order to achieve the object, the present invention includes a step of washing squid eggs and turning them into surimi, a step of kneading the surimi, and a step of mixing starch with this processed product. We propose a manufacturing method that consists of a process of processing it into a rice cake shape.
作用効果
本発明は、上記手段からなるので、全工程を加
熱、冷却等温度変化を経ないで終了することがで
き、能率よく製造し得る効果を奏する。そして、
製品は、餅状製品が得られるので、そのまま焼
く、油揚げる、煮るなど調理して賞味し得るほ
か、おでん種として他のおでん種と併用すること
ができ、調理法の広い今迄にない新しい加工食品
を提供し得る効果がある。Effects Since the present invention is comprised of the above-mentioned means, the entire process can be completed without temperature changes such as heating and cooling, and it has the advantage of being able to manufacture efficiently. and,
Since the product is a rice cake-like product, it can be eaten as it is by cooking such as baking, deep-frying, or boiling, or it can be used in combination with other oden seeds as oden seeds, making it an unprecedented new method of cooking. It has the effect of providing processed foods.
実施例
本発明の実施例を５Kg位の製品を得る場合の１
例について説明する。Example Example 1 of the present invention when obtaining a product weighing approximately 5 kg
Let's discuss an example.
原材料とするいかの卵は、するめいか、その他
のいかの卵であつて、６Kg位を洗浄して水切りし
た後、チヨツパーで10〜20分攪拌して摺身に加工
する。次にその摺身を攪拌機で15〜25分位捏るこ
とによつて少しく硬くし、ついでこの加工品を硬
くして腰をつよくし、歯ざわりを向上せしめるた
め、捏た加工品に対して300〜600ｇ位の分量（い
かの卵の使用量に対して５〜10％位の割合）の澱
粉（片栗粉でよい）を混合して硬くし、餅状に加
工し、その餅状加工品を板状に延展せしめ、適当
な大きさに切截して５Kg位の製品を得る。しかし
て、捏た加工品に澱粉を混合して硬くした際、そ
の硬度によつては適量の水分を添加して餅状に加
工する場合がある。 The squid eggs used as raw materials are squid eggs such as squid eggs and other squid eggs. After washing and draining about 6 kg, the squid eggs are stirred with a shaker for 10 to 20 minutes and processed into surimi. Next, the surimi is kneaded in a stirrer for about 15 to 25 minutes to make it a little harder. Mix 300 to 600g of starch (potato starch is fine) (about 5 to 10% of the amount of squid eggs used) to make it hard, process it into a mochi shape, and then make the mochi-like processed product. Roll it out into a plate shape and cut it into an appropriate size to obtain a product weighing about 5 kg. Therefore, when starch is mixed into the kneaded processed product to make it hard, depending on the hardness, an appropriate amount of water may be added to form the dough into a rice cake shape.
上記の加工は、加熱、冷却などの温度変化を経
ることなく、常温下において行なわれる。 The above processing is performed at room temperature without undergoing temperature changes such as heating or cooling.
かくして得られた餅状製品は、焼く、油で揚げ
る、煮るなど適当に調理して賞味するも、おでん
種として他のおでん種と併用するも任意であり、
酒肴に適した珍味が得られる。また、該製品は急
速凍結した後、冷蔵庫で長期保存をすることがで
きる。 The mochi-like product thus obtained can be cooked and enjoyed in any suitable way such as baking, frying, or boiling, or it can be used in combination with other oden seeds as oden seeds.
You can get a delicacy that is suitable as an accompaniment to alcohol. Moreover, after the product is quickly frozen, it can be stored for a long period in the refrigerator.
Claims (1)
の摺身を捏る工程と、この加工品に澱粉を混合し
て餅状に加工する工程とからなることを特徴とす
るいか卵を原材料とする加工食品の製造方法。1. A squid egg characterized by the following steps: washing the squid eggs and turning them into surimi, kneading the surimi, and mixing starch with this processed product to make it into a rice cake shape. A method for producing processed foods that are used as raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62007828A JPS63240760A (en) | 1987-01-14 | 1987-01-14 | Preparation of processed food made of cuttlefish egg as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62007828A JPS63240760A (en) | 1987-01-14 | 1987-01-14 | Preparation of processed food made of cuttlefish egg as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63240760A JPS63240760A (en) | 1988-10-06 |
| JPH0434384B2 true JPH0434384B2 (en) | 1992-06-05 |
Family
ID=11676456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62007828A Granted JPS63240760A (en) | 1987-01-14 | 1987-01-14 | Preparation of processed food made of cuttlefish egg as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63240760A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008089B (en) * | 2010-10-22 | 2013-04-17 | 浙江海洋学院 | Cuttlefish ovum caviar and preparation method thereof |
| CN101999708B (en) * | 2010-10-22 | 2013-04-17 | 浙江海洋学院 | Manufacture method of squid egg caviar with low egg membrane content |
-
1987
- 1987-01-14 JP JP62007828A patent/JPS63240760A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63240760A (en) | 1988-10-06 |
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