JPS6236644B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a smoking manufacturing method,
In particular, it relates to methods for smoking crab and shrimp.

BACKGROUND ART Conventional methods for smoking seafood and meat are broadly classified into cold smoking and hot smoking. Cold smoking is a method of smoking that is produced at a temperature below 30℃, and is used to smoke fish that can be eaten as is without being cooked, such as smoked salmon.
It is also applied to smoked hadotsuku and kitzpah, which are cooked before eating. For fish, the method involves washing the fish thoroughly, removing the internal organs, soaking them in salt water, and hanging them in a clean place to dry. Hot smoking is a method of smoking and cooking at the same time, and is suitable for mackerel, eel, trout, etc. This method is similar to cold smoking, in which the meat is soaked in salt water, dried, and then smoked at a low temperature of 30°C, followed by high-temperature smoking at around 50°C to 70°C. In this way, all conventional smoking methods are aimed at preservation, so the characteristic flavor and aroma of crab, shrimp, etc. are lost due to salt and the smell peculiar to smoking. It is not suitable for high-end products, so meat and fish such as salmon are targeted.

Problems to be Solved by the Invention The problem to be solved by the present invention is to make high-quality seafood products such as shrimp lose their flavor and aroma, which has been considered impossible and difficult in the past. It is smoked instead of smoked.

Means for Solving the Problems The present invention was developed in order to solve the problems as described above. The first step is to soak fresh crabs and shrimps washed in water in a well-stirred mixture, steam them in a high-temperature high-pressure steamer, and then keep them cool at a low temperature. The second step is to cook, process, marinate in a well-stirred mixture of salt, sake, mirin, and chemical seasonings in a predetermined ratio, and then dry it at a low temperature in a low-temperature dryer, and dry it at a low temperature in a smoke pot. All the problems can be solved by the third step of oxidizing, drying again at low temperature, coating with a thin mirin, and vacuum packaging.

EXAMPLE Hereinafter, the method for smoking crab and shrimp of the present invention will be explained.

Smoked Crab First, choose a fresh red king crab with thick legs, wash it thoroughly with water, mix it in a ratio of 1 part water, 40 g salt, 2 g chemical seasoning, and 180 cc mirin to make a well-stirred mixture. This mixture is placed in a special high-pressure steamer, covered with a lid to prevent air from leaking, and steamed at a high temperature for about 15 minutes, then quickly cooled down in a low-temperature steamer. In this way, the red king crab will be able to retain its flesh without falling apart.

Next, the body and legs are removed, the legs are cut off from one side with a knife, the body is also cut to an appropriate size, and the body is cooked into the desired size and shape. This cooked and processed approx.
Marinate 1 kg of red king crab in a mixture of 1 kg of sake, 30 g of salt, 5 g of chemical seasonings, and 180 cc of mirin for about 12 hours, then place in a low-temperature dryer. Dry in a low-temperature dryer for about 2 hours, wipe off the crab meat with sake, and place in a smoker. Smoke it in a smoke oven for about 10 minutes, then put it in the low-temperature dryer again and dry it at a low temperature for about 10 minutes. This cooled red king crab is coated with diluted mirin and packaged in a vacuum pack. This vacuum packing is the same as the conventional general method. A product manufactured using this manufacturing method is shown in FIG.

Smoked Shrimp First, choose fresh, large spiny lobsters weighing about 500g, wash them thoroughly with water, steam them in a high-pressure steamer with the same mixture as for crabs for about 17 minutes, and then quickly cool them down in a low-temperature steamer. , you can soak yourself in the same way as king crab.

Next, cut the 5 kg of spiny lobster in half, take out about half of the meat from the inside, marinate it in the same liquid mixture used for king crab for about 12 hours, and then dry it in a low-temperature dryer for 2 hours. Dry at low temperature for about half an hour. After that, wipe the empty part with sake, put it in a smoker, smoke it for about 15 minutes, and cool it again in a low-temperature dryer for about 15 minutes. Apply diluted mirin to the cooled spiny lobster and package it in a vacuum pack. A product produced by such a manufacturing method is shown in FIG. 2.

Effects of the Invention Since the present invention is configured as described above, it is possible to smoke seafood such as crabs and shrimp without losing their flavor and aroma, and it can be smoked for a long period of time without changing the taste or aroma. Since it can be preserved, it can be used as a high-quality delicacy, as a companion for sake, as an assortment of Western hors d'oeuvres,
It is ideal for gift items, has a wide range of uses, and has a simple manufacturing method that makes it practical. It can be said that this is a unique method of smoking crab and shrimp that is soft and new even when viewed from the outside.

[Brief explanation of the drawing]

Figures 1 and 2 show products produced by the method of smoking crab and shrimp of the present invention, with Figure 1 being a perspective view of crab and Figure 2 being a perspective view of smoked shrimp stuffed. A...Smoked crab, B...Smoked shrimp, P...Vacuum pack.

Claims (1)

[Claims] 1. Mix the basic ingredients of salt, sake, mirin, and chemical seasonings with water in a predetermined ratio and stir well.
The first step is to soak shrimp in fresh washed crabs, steam them in a high-temperature high-pressure steamer, and then keep them cool at a low temperature. and a second step of mixing chemical seasonings in a predetermined ratio, soaking the mixture in a well-stirred mixture, and further drying at a low temperature in a low-temperature dryer;
A method for smoking crab and shrimp, which comprises the following steps: drying at a low temperature, smowing it in a smoke pot, drying at a low temperature again, coating with a thin mirin, and vacuum packaging.