JPS5886067A - Making method for sugared oyster powder (kaki soboro) - Google Patents
Making method for sugared oyster powder (kaki soboro)Info
- Publication number
- JPS5886067A JPS5886067A JP56183072A JP18307281A JPS5886067A JP S5886067 A JPS5886067 A JP S5886067A JP 56183072 A JP56183072 A JP 56183072A JP 18307281 A JP18307281 A JP 18307281A JP S5886067 A JPS5886067 A JP S5886067A
- Authority
- JP
- Japan
- Prior art keywords
- oysters
- soboro
- kaki
- sugared
- water bath
- 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.)
- Granted
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 22
- 235000020636 oyster Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 title abstract 3
- 235000008597 Diospyros kaki Nutrition 0.000 title abstract 2
- 244000236655 Diospyros kaki Species 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 3
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000276484 Gadus ogac Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はそぼろ状にしたかきの製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing minced oysters.
生かきは秋季から冬季にかけての極く限られた期間のみ
が旬とされて、それを過ぎると、風味の少ないものにな
る。また、保存食品として、冷凍したもの、アルコール
中に浸したノシック詰めしたものがあるが、保存にも限
度がある。また、いずれも食卓食品となるものであるが
、かき独特の風味は大幅に低下する。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.
また、脱穀後の生かきを味付は乾燥し、珍味品とするこ
ともあるが、水分を多く含んでいるかきは乾燥するとほ
とんど原形をとどめない程に小さくなってしまい、しか
も、腸内汚物を多く含みそれを除去した上で乾燥する場
合が多いので、ボリウム小さいものとなり、加工手間も
かかる等と、かきの珍味食品としての利用は非常に少な
いものであった。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.
本発明は、上述したような問題点に鑑み、風味全損なう
ことなく、長期保存でき、しかもポリウムあるかきそほ
ろの製造方法を提供するにある。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.
本発明のかきそぼろの製造方法は、脱殻した生かきを燻
製にした後、ミキサー、カッターなどで微細片にし、そ
れに魚肉あるいは鳥肉のすり身を而え、さらに、卵黄、
調味料を加えてそぼろ状になるまで湯煎加熱し、それｔ
’Ｂ器に入れ、加熱殺菌したものである。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.
以下、その具体的な実施例を示し本発明を詳述する。Hereinafter, the present invention will be described in detail by showing specific examples thereof.
実施例１
脱殻した生かき５０Ｋｆｔ冷水にて手早く洗滌し、それ
全４８時間燻農にし、水分を除去すると共に、かき本来
の風味を出す。これをミキサーによシ形状をとどめない
程度の微細片にする。これに、賦形材料として水洗上し
た白身の淡白な魚肉（例えばタラ、二ソ、グチ、ハ兎等
）のすり身１ｏＫりを加え、かつ、それに、大豆蛋白、
小麦グルテンのうち少なくともいずれか一棟類ｔ ０．
５Ｋｆ ’（加え、さらにそれに卵黄、塩、甘味料等の
調味料を適宜に加えて原料がこげつかなく、風味を出す
ように、２〜３時間の・湯煎加熱を行なう。このように
湯煎加熱して水分６０〜１０％のそぼろ状（１〜５ Ｉ
Ｉ大）に細かくしたペースとなるかきと賦形材料との混
合物を製造し、それに、歯ざわｂ’を清めらかにするだ
めのサラダ油２００ ｃｃ ｋ加え、それを熱いうち（
約６０’）にボイル可能な個々の瓶（または袋）の密閉
ｄ器に充填し、封全した上で１００°以上の温度で約４
５分間の加熱膜ａｔ行ない、ポリウム大なそぼろ状のか
き珍味を造る。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.
このように、水分の多いかきを長時・５間にわたって燻
製し、かき独特の風味を損なうことなく、シかも賦形材
料と混合した後、乾燥してそぼろ状にし、さらにサラダ
油を入れた上で殺菌加工しであるので、歯ざわりは清め
らかで、保存性に優れ、かつボリウムある珍味を得るこ
とができる。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.
なお、上記実施例ではすり身として魚肉を使用した場合
について述べたが、鳥肉をすり身にしたものでもよい。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.
以上の説明がちも明らかなように本発明によれば、かき
本来の風味を損なうことなく、そぼろ状としたので歯ざ
わシのよい、しかも長期保存のできるかきの珍味製品を
得ることができる。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.
特許出願人 鈴 木 勝 夫Patent applicant Katsuo Suzuki
Claims (1)
あるいは鳥肉のすり身を加え、さらに卵黄、調味料を加
えてそぼろ状になるまで湯煎加熱し、それを容器に入れ
、加熱殺菌したかきそほろの製造方法。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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183072A JPS5886067A (en) | 1981-11-17 | 1981-11-17 | Making method for sugared oyster powder (kaki soboro) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183072A JPS5886067A (en) | 1981-11-17 | 1981-11-17 | Making method for sugared oyster powder (kaki soboro) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5886067A true JPS5886067A (en) | 1983-05-23 |
| JPH0127712B2 JPH0127712B2 (en) | 1989-05-30 |
Family
ID=16129255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56183072A Granted JPS5886067A (en) | 1981-11-17 | 1981-11-17 | Making method for sugared oyster powder (kaki soboro) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5886067A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100572029B1 (en) | 2004-10-18 | 2006-04-18 | 경상대학교산학협력단 | Natural seasoning materials using the dried dried oysters and smoked residues |
| CN104687108A (en) * | 2013-12-05 | 2015-06-10 | 广东美味鲜调味食品有限公司 | A dried oyster preparing method |
| CN105433337A (en) * | 2015-11-13 | 2016-03-30 | 集美大学 | Method for preparing seafood seasoning powder by using oyster and short necked clam cooking liquor |
| JP2017118856A (en) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | Method for producing seafood meat and seafood meat |
-
1981
- 1981-11-17 JP JP56183072A patent/JPS5886067A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100572029B1 (en) | 2004-10-18 | 2006-04-18 | 경상대학교산학협력단 | Natural seasoning materials using the dried dried oysters and smoked residues |
| CN104687108A (en) * | 2013-12-05 | 2015-06-10 | 广东美味鲜调味食品有限公司 | A dried oyster preparing method |
| CN105433337A (en) * | 2015-11-13 | 2016-03-30 | 集美大学 | Method for preparing seafood seasoning powder by using oyster and short necked clam cooking liquor |
| JP2017118856A (en) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | Method for producing seafood meat and seafood meat |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0127712B2 (en) | 1989-05-30 |
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