JP5421156B2 - Shrimp with open tail fan and method - Google Patents

Description

  The present invention relates to a method of opening a shrimp tail fan neatly and providing a good-looking shrimp.

  The technique of processing shrimp tails and spreading them into a fan shape has been improved by the craftsmen in the final process of cooking such as sushi and fried shrimp. However, because it requires advanced technology and is not directly related to the taste of food, it can only be performed in some restaurant industries, and it is almost industrially and domestically performed. It wasn't.

  For shrimp tempura and fried shrimp, a molding device that holds the tail when frying is proposed (Patent Document 1), but it is a device that is fixed during frying and cannot be used in the final process. However, there is a problem that the processing capacity is not limited to that used in the raw material processing step before oiling.

  In addition, as a “shrimp labeling method”, it is disclosed that “a part of a shrimp caudal limb is cut with a peripheral nerve extending in the longitudinal direction thereof, and a deformed caudal limb regenerated after that is used as an identification marker”. However, this is not intended to expand the tail of the shrimp into a fan shape, but utilizes the fact that the regenerated tail is deformed.

  Furthermore, as a “frozen spread shrimp and its manufacturing method”, it has a high commercial value and does not cause warping or deformation of the tail or meat even when heated during processing, such as by increasing the apparent volume and making it into tempura. Is disclosed (Patent Document 3). However, this method says, “The incision made along the back of the shrimp up to the tail is opened to the left and right and the back of the back is removed. Inclined in the direction opposite to the tail, and a plurality of slit slits are placed at a predetermined interval so as to cut the shrimp muscle fibers almost symmetrically with respect to the central axis. "Frozen". In other words, it opens and stretches in a rather complicated way and cannot be carried out in industrial production.

  Therefore, disclosure of a method of opening a shrimp tail fan that can be easily executed by untrained workers and looks good and appetizing is expected.

No. 7-42317 Japanese Patent No. 3286628 JP 2005-278463 A

  An object of the present invention is to develop a method of opening a shrimp tail fan that can be easily performed by an untrained worker or the like without requiring skill.

  As a result of diligent efforts to solve the above-mentioned problems, the present inventors cut the shell from the tail fan to a part of the first joint, opened so that the cut surface is 90 ° or more, and each tail. I found that it can be solved by opening the part of.

That is, the present invention
(1) Cut shrimp from the tail fan to a part of the first joint, open so that the cut surface is 90 ° or more, and further open each tail part. Workpiece,
(2) A shrimp processed product subjected to processing characterized by being deformed by further compressing the tail fan root after the processing described in (1),
(3) The shrimp processed product according to (1) or (2), wherein the shrimp is black tiger or vanamey,
(4) A shrimp processing method characterized in that the shell is cut from the tail fan to a part of the first joint, the cut surface is opened at 90 ° or more, and each tail part is further opened.
(5) A shrimp processing method, wherein after the treatment described in (4), the tail fan root portion is further compressed to be deformed,
(6) The method for processing shrimp according to (4) or (5), wherein the shrimp is black tiger or vanamey.

  In the present invention, shrimp is not particularly limited, but prawn, shrimp, reed shrimp, tiger shrimp, bull shrimp, buckwheat shrimp, red shrimp, monkey shrimp, salmon shrimp, white, tiger, pink, brown, banana, honey shrimp It is effective for shrimps such as shrimp, black tiger, vaname, pink shrimp, button shrimp, shrimp shrimp, cherry shrimp, cherry shrimp, tiger shrimp, shrimp shrimp, lobster shrimp, etc., particularly black tiger and vaname.

Black tiger and banamei are from Indonesia, but black tiger is a shrimp Penaeus Monodon belonging to the family Shrimp, which is southern and larger than shrimp, and is an important edible species used for fried shrimp and shrimp tempura . Banamei is also one of the important edible species widely used for fried shrimp, shrimp tempura, etc. in recent years, because it is a shrimp Penaeus Vannami belonging to the family Shrimp family and has better aquaculture efficiency than black tiger and cheaper than black tiger.

  In addition to the above-mentioned shrimp fries and shrimp tempura, there are many dishes that use shrimp. There are various types, all of which look good and appetizing if shrimp tails are opened and served on the table.

The processing procedure of the present invention is shown in FIG. The processing procedure is
1) Cut from the center of the tail to the first joint with scissors down. The length of the cut should be within a quarter of the first joint.
2) Open like the picture while holding the tail of the outer part of the tail fan (both tails). Open until you hear a sound. When opening, open the outer tail at an angle of 90 ° or more from the center of the shrimp.
3) Open the tail fan's outer and inner tails until you hear a sound (both tails). The opening angle of the outer tail and the inner tail is 90 ° or more.
4) Hold down the base of the tail and crush the joints. When smashed, it makes a squeaky sound, and the water and pigment inside move.

  According to the present invention, the tail fan can be easily opened at home, and flowers can be added to the dining table.

The figure which shows the process sequence of this invention. The figure which showed the comparison with the shrimp (black tiger) which performed the process of this invention, and the unprocessed shrimp with the photograph. The product on the left is the product of the present invention, and the product on the right is an untreated product.

  In order to describe the present invention specifically, examples will be shown, but it is needless to say that the present invention is not limited to these examples.

[Example 1]
Using 30 black tigers each (average 12 cm, 10-14 cm), the degree of opening of the tail portion was observed while changing the degree of processing. As a result, Table 1 shows the number of shrimps that had been kept open with their tails largely open.

Processing step Step 1: Cutting the shell from the tail fan to a part of the first joint, opening the cut surface to be 90 ° or more, and further opening each tail portion.

  Process 2: The process of deform | transforming by compressing a tail fan root part after performing the process 1. FIG.

  In Table 1, level 1 is an unprocessed state, level 2 is a process other than cutting in step 1, level 3 is a process 1 (the invention according to claim 1), and level No. 4 (the present invention described in claim 2) is the one in which step 2 is performed.

As can be seen from Table 1, at levels 1 and 2, the tail portion was hardly open after the final cooking, and at level 3, the tail portion was open in nearly half of the shrimp. And at level 4, the shrimp tails were all open after the final cooking.

  That is, in the black tiger that has undergone the process of the present invention, the tail portion is open for a long time, and it is possible to provide shrimp that looks good. A photograph showing a comparison between the treatment of the present invention and the untreated one is shown (FIG. 2).

[Example 2]
Experiments were conducted in the same manner as in Example 1 for 30 vanamees (average 10 cm, 8 to 12 cm). The results are shown in Table 2.

  As can be seen from Table 2, as in Example 1, in the levels 1 and 2, the tail portion was hardly opened after the final cooking, and in the level 3, the tail portion was opened in more than half of the shrimps. And at level 4, the shrimp tails were all open after the final cooking.

  In other words, the banameme that has undergone the process of the present invention has a tail portion that is open for a long time, and can provide shrimp that looks good.

Claims (6)

  A shrimp processed product characterized by cutting the shell from the tail fan to a part of the first joint, opening so that the cut surface is 90 ° or more, and further opening each tail part.   A shrimp processed product subjected to processing characterized by being deformed by further compressing the tail fan base after the treatment according to claim 1.   The shrimp processed product according to claim 1 or 2, wherein the shrimp is black tiger or vaname.   A shrimp processing method comprising: cutting a shell from a tail fan to a part of a first joint, opening the cut surface at 90 ° or more, and further opening each tail portion.   5. A shrimp processing method, wherein after the processing according to claim 4, the tail fan base portion is further compressed to be deformed.   The shrimp processing method according to claim 4 or 5, wherein the shrimp is a black tiger or vaname.

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