JPS5832868B2 - Manufacturing method for eel backbone food - Google Patents
Manufacturing method for eel backbone foodInfo
- Publication number
- JPS5832868B2 JPS5832868B2 JP56065371A JP6537181A JPS5832868B2 JP S5832868 B2 JPS5832868 B2 JP S5832868B2 JP 56065371 A JP56065371 A JP 56065371A JP 6537181 A JP6537181 A JP 6537181A JP S5832868 B2 JPS5832868 B2 JP S5832868B2
- Authority
- JP
- Japan
- Prior art keywords
- eel
- backbone
- food
- oil
- frying
- 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
- 235000013305 food Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000005406 washing Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 12
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013527 bean curd Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は鰻の背骨より食品を製造する方法に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing food from eel backbone.
詳しくは、鰻の背骨部を油揚げした新規の食品を得る方
法に関し、その目的は、今まで廃棄物として廃棄されて
いた未利用の鰻の背骨部を利用した栄養価値に富み、し
かも歯あたりがよい美味な食品を提供するにある。For more details, please refer to the method for obtaining a new food by frying the backbone of eel.The purpose of this method is to make use of the unused backbone of eel, which had been discarded as waste, to create a food that is rich in nutritional value and has a good texture on the teeth. We are here to provide you with good and delicious food.
鰻は蒲焼または丼として一般に広く賞味され、その肝臓
は吸物の身として利用されているが、背骨部は食用とな
らず殆ど利用されずに廃棄されていた。Eel is generally enjoyed as kabayaki or rice bowl, and its liver is used as meat for soups, but the backbone is not edible and is mostly discarded without being used.
本発明者は、鰻の廃棄されていた背骨部が、カルシウム
分およびりん酸に富み、かつその他の魚類と較べて硬く
なく歯あたりが良い点に着目して、これを食品として利
用することを研究し、鰻の背骨部を食用油で油揚げする
ことによって、生臭い匂いおよび水分が簡単に除かれる
ことを見い出しスナック食品として先に実願昭５５−１
６２６０号として出願した。The present inventor focused on the fact that the discarded backbone of eel is rich in calcium and phosphoric acid, and is not hard and has a good texture compared to other fish, and decided to use it as food. After conducting research, he discovered that by deep-frying the backbone of eel in edible oil, the fishy odor and water content could be easily removed.
The application was filed as No. 6260.
本発明者は更に鰻の背骨部の油揚げについて研究を重ね
たところ、上記の食用油での油揚げは食用油による製品
の黒変化等が生じ保存に不適であるばかりでなく、製造
の工程中で食用油の老化が起こり、頻繁に食用油を新し
くしなければならない等の不便な点が生じて来た。The inventor further conducted research on deep-frying the backbone of eel, and found that deep-frying with the above-mentioned edible oil not only causes the product to turn black due to the edible oil, making it unsuitable for preservation, but also during the manufacturing process. Edible oil ages, causing inconveniences such as the need to frequently renew the edible oil.
そこで更に研究を重ねた結果、鰻の背骨部からの油によ
り油揚げしたところ、保存性が飛躍的に向上したのみな
らず、油揚げ操作も、始め、予め採取しておいた鰻の背
骨からの油で油揚げすれば、製造過程で次々に原料から
新たな鰻の背骨の油が供給され油を変えることなく連続
的に作業ができ、更に得られた食品の風味が更に良くな
るばかりでなく栄養価も向上することを見い出し本発明
を宗族した。As a result of further research, we found that frying the eel using oil from the backbone of the eel not only dramatically improved its shelf life, but also allowed us to fry the tofu using oil from the backbone of the eel that had been collected in advance. By frying in tofu, new eel backbone oil is supplied from the raw materials one after another during the manufacturing process, allowing continuous operation without changing the oil, which not only improves the flavor of the resulting food but also increases its nutritional value. They also found that the present invention was improved.
本発明は鰻の背骨部を水洗して水切りし、１６°Ｃ以上
に加熱した鰻の背骨部より得られた油で油揚げすること
を特徴とする鰻の背骨食品の製造法である。The present invention is a method for producing an eel backbone food, which is characterized in that the eel backbone is washed with water, drained, and fried in oil obtained from the eel backbone heated to 16°C or higher.
本発明に使用する鰻の材料は、調理の際に割いて肉を切
りとった残りの背骨部で、これを十分に水洗いして付着
している血等の汚物を十分に除去し、これを鰻の背骨部
から得られた油で油揚げする。The eel material used in the present invention is the remaining backbone of the eel after cutting the meat during cooking, which is thoroughly washed with water to thoroughly remove adhering dirt such as blood. Fried in oil obtained from the backbone of the fish.
この油は、本発明の方法、すなわち、鰻の背骨部を油揚
げしている際に浸出されるものを使用するのが作業手順
上好適である。From the viewpoint of the working procedure, it is preferable to use this oil that is exuded during the method of the present invention, that is, when frying the backbone of the eel.
この油は水分２．１多たん白質０．０７％、脂肪９７．
８咎、炭水化物０．０３％よりなるもので、その他ビタ
ミンＡ３００１、 Ｕ／１００ｍｇ、ビタミ：／ Ｄ
２９００１ 、 Ｕ／１００１ｎ９、ビタミンＥ １
７．６ＴＩ？７１００ ｇ含んでいる。This oil has 2.1% moisture, 0.07% protein, and 97% fat.
8 mg, carbohydrates 0.03%, other vitamin A3001, U/100mg, vitamins: / D
29001, U/1001n9, vitamin E 1
7.6TI? Contains 7100 g.
更にこの油は加熱または長期間保存しても酸化黒変する
ことがなく、栄養面から見ても安定性から見ても極めて
優れた特性を有するものである。Furthermore, this oil does not turn black due to oxidation even when heated or stored for a long period of time, and has extremely excellent properties from both a nutritional and stability standpoint.
この油で鰻の背骨部を油揚げする場合は、１６０〜１８
０’Ｃまたはそれ以上の高温に加熱した上、油揚げする
。When frying the backbone of eel with this oil, 160 to 18
Heat to a high temperature of 0'C or higher and then deep-fry.
この様な温度で油揚げすると、鰻特有の生臭い匂い、お
よび鰻背骨部より出る水分が除かれた製品が得られる。When fried at such a temperature, a product is obtained in which the characteristic fishy odor of eel and the moisture emitted from the eel spine are removed.
油揚げの時間も十分注意して、焦げ過ぎない時間を勘案
しながら油揚げを行う。Be careful about the time you fry the tofu so that it doesn't burn too much.
油揚げした後、油を十分切ってそのままか、または、こ
れを１〜５ｃｒＩＬ程度に細切して製品とする。After deep-frying, drain the oil thoroughly and use it as it is, or cut it into pieces of about 1 to 5 crIL to make a product.
本発明の方法により得られた食品は鰻の背骨部形状をそ
のまま保有している点が消費者に好まれ、その味も良好
で歯あたりが良く、飽きがこないと非常に好評を博して
いる。The food obtained by the method of the present invention is liked by consumers because it retains the shape of the backbone of an eel, and is very popular because it has a good taste, has a good texture, and is not boring. There is.
本発明により得られた製品は、通常はこの背骨部の形状
を保有した形で消費されるが、これを粉砕して粉末とし
たり、あるいはこれを食酢に浸漬して歯ざわりをなくし
た形で消費してもよい。The product obtained by the present invention is usually consumed in a form that retains the shape of the spine, but it can be crushed into a powder or soaked in vinegar to eliminate its texture. May be consumed.
以上の如く、本発明で得られた食品は形状、色彩、歯ざ
わり等独特のもので従来の食品にない食品として酒の肴
、茶請けとして極めて適切なものである。As described above, the food obtained by the present invention has unique shapes, colors, textures, etc., and is extremely suitable as an accompaniment to alcoholic beverages and as a tea accompaniment as a food that is not found in conventional foods.
更に、栄養面より見ても鰻背骨部のカルシウムおよびり
ん酸を多量に含み、また鰻背骨部の油は前述の如き豊富
なビタミンＡ、Ｄ、Ｅを含むので極めて栄養価値の高い
ものである。Furthermore, from a nutritional standpoint, the eel spine contains a large amount of calcium and phosphoric acid, and the oil from the eel spine contains abundant vitamins A, D, and E as mentioned above, so it has extremely high nutritional value. .
また、本発明の最大の利点は従来廃棄物として処分に困
った鰻の背骨部を食品として利用できる点である。Furthermore, the greatest advantage of the present invention is that the eel backbone, which has conventionally been difficult to dispose of as waste, can be used as food.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
鰻５０ｋｇを用いて蒲焼とした残りの背骨部を洗って１
００ｋｇの背骨部を得、これを冷凍保存し、十分水洗い
して水切りした後、別に採取した鰻背骨部を加熱して１
７０〜１８０℃ないしはそれ以上に昇温しで油揚げして
本発明の食品３０−が得られた。Example: Using 50 kg of eel, wash the remaining backbone of kabayaki.
00 kg of eel spine was obtained, stored frozen, thoroughly washed with water and drained, and then heated separately collected eel spine.
Food 30- of the present invention was obtained by frying at a temperature of 70 to 180°C or higher.
Claims (1)
に加熱した鰻の背骨部より得られた油で油揚げすること
を特徴とする鰻の背骨食品の製造法。1. A method for producing an eel backbone food, which comprises washing and draining the eel backbone and frying it in oil obtained from the eel backbone heated to 160°C or higher.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56065371A JPS5832868B2 (en) | 1981-04-30 | 1981-04-30 | Manufacturing method for eel backbone food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56065371A JPS5832868B2 (en) | 1981-04-30 | 1981-04-30 | Manufacturing method for eel backbone food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57181672A JPS57181672A (en) | 1982-11-09 |
| JPS5832868B2 true JPS5832868B2 (en) | 1983-07-15 |
Family
ID=13285035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56065371A Expired JPS5832868B2 (en) | 1981-04-30 | 1981-04-30 | Manufacturing method for eel backbone food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5832868B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004518696A (en) * | 2001-02-07 | 2004-06-24 | ボリュン ファーマスーティカル コーポレーション リミテッド | Antifungal topical preparation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164456A (en) * | 1984-02-03 | 1985-08-27 | Ishida Taichi | Heat-treatment of residue of processed marine product |
-
1981
- 1981-04-30 JP JP56065371A patent/JPS5832868B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004518696A (en) * | 2001-02-07 | 2004-06-24 | ボリュン ファーマスーティカル コーポレーション リミテッド | Antifungal topical preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57181672A (en) | 1982-11-09 |
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