JPH0763339B2 - Processed food using squid ovaries - Google Patents
Processed food using squid ovariesInfo
- Publication number
- JPH0763339B2 JPH0763339B2 JP63137913A JP13791388A JPH0763339B2 JP H0763339 B2 JPH0763339 B2 JP H0763339B2 JP 63137913 A JP63137913 A JP 63137913A JP 13791388 A JP13791388 A JP 13791388A JP H0763339 B2 JPH0763339 B2 JP H0763339B2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- ovaries
- processed food
- processed
- meat
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明はイカの卵巣を主原料とする新規な加工食品に関
するものである。TECHNICAL FIELD The present invention relates to a novel processed food containing squid ovaries as a main raw material.
（従来の技術及び発明が解決しようとする課題） イカは種々に加工調理されて食用に供されるもので、内
臓を除去した胴肉及び足肉は、生食（刺身）されたり、
干物（するめ、一夜干し）、加熱調理（焼き、煮物）、
漬物（粕漬等）等に加工されて食されるものである。ま
たイカの内臓は塩辛を製造する場合に肝臓や墨袋が使用
されている。(Problems to be Solved by Conventional Techniques and Inventions) Squid is variously processed and cooked and then used for eating. The body and foot meat from which internal organs have been removed are eaten raw (sashimi),
Dried food (surume, dried overnight), cooked food (baked, boiled),
It is processed into pickles (such as kasu pickles) and eaten. Moreover, the liver and the ink bag are used for the squid internal organs when manufacturing salted sardines.
イカの卵巣にあっては、煮物として食することが一般的
であって、前記した胴肉及び足肉の種々の加工において
は、除去されてしまう。そこでイカの卵巣を用いて種々
の加工食品を製造することも考えられるが、イカの卵巣
は時間の経過と共に色が変化すると共に、成形が困難で
ある程粘度が高いため、イカの卵巣そのものに種々の加
工処理は難かしい。The squid ovaries are generally eaten as boiled foods, and are removed in the various processings of the carcass and leg meat described above. Therefore, it is possible to use squid ovaries to make various processed foods, but since squid ovaries change color over time and are so viscous that they are difficult to mold, squid ovaries themselves Various processing is difficult.
（課題を解決するための手段） 本発明は前記課題を鑑み、従来未利用であったイカの卵
巣を主原料とする加工食品を提案したものである。(Means for Solving the Problems) In view of the above problems, the present invention proposes a processed food containing squid ovaries as a main ingredient, which has not been used before.
本発明に係る加工食品はイカの卵巣に魚肉すり身を適宜
添加し、これを真空下で擂潰した後所定形状に形成し、
加熱処理してなることを特徴とするものである。Processed food according to the present invention, squid ovary appropriately added fish meat surimi, crushed under vacuum to form a predetermined shape,
It is characterized by being heat-treated.
（作用） イカの卵巣を真空下で擂潰すると空気中の酸素との反応
が防止され変色せず、また魚肉すり身の添加によって粘
度を低下させ、成形性を確保するものである。(Function) When the squid ovaries are crushed under vacuum, the reaction with oxygen in the air is prevented and the discoloration does not occur, and the addition of ground fish meat reduces the viscosity and ensures moldability.
（実施例） 次に本発明の実施例について説明する。(Example) Next, the Example of this invention is described.
第一実施例 水洗いしたマツイカ又はムラサキイカの卵巣1000g、冷
凍魚肉すり身200g及び適宜な調味料を真空サイレントカ
ッターに投入し、1500〜3000回転で10〜15分間混練擂潰
して擂潰混合物を形成した後、85〜90℃15分間の蒸煮を
行った。First Example 1000 g of squid or purple squid washed with water, 1000 g of frozen fish meat ground meat and 200 g of an appropriate seasoning were put into a vacuum silent cutter, and kneaded at 1500 to 3000 rpm for 10 to 15 minutes to form a mash mixture. After that, steaming was performed at 85 to 90 ° C for 15 minutes.
得られた加工食品はゼリー程度800〜1000で、リテーナ
蒲鉾に比して安価なイカの風味を有するものである。The obtained processed food has a jelly level of about 800 to 1,000, and has a cheap squid flavor compared to retainer kamaboko.
第二実施例 マツイカの卵巣1000g、冷凍魚肉すり身200g、調味料20
〜50g（内訳 食塩、化学調味料、香辛料）を真空サイ
レントカッターに投入し、1500〜3000回転で10〜15分間
混練擂潰して擂潰混合物を形成し適宜な成形機を用いて
任意形状（一個20g程）の固体とし、150℃の油に３分間
投入し油揚げを行った。Second Example 1000 squid ovaries, 200 g frozen fish ground meat, 20 seasonings
Put 50g (breakdown salt, chemical seasoning, spice) into a vacuum silent cutter, knead and knead at 1500 to 3000 rpm for 10 to 15 minutes to form a crushed mixture, and use an appropriate molding machine to make an arbitrary shape (1 piece About 20 g of solid was added, and the mixture was put into oil at 150 ° C. for 3 minutes and deep-fried.
得られた加工食品はイカの風味を有するさつま揚げの様
な食感を有している。The obtained processed food has a texture like Satsuma fried with a squid flavor.
尚本発明は前記実施例に特定されるものではなく、魚肉
すり身の混合量は０〜50％程度で、加熱処理も任意の手
段を採用できるものである。The present invention is not limited to the above-mentioned embodiment, the amount of ground fish meat mixed is about 0 to 50%, and the heat treatment can employ any means.
（発明の効果） 本発明は以上のようにイカの卵巣を主原料とし、魚肉す
り身の添加によって成形加工性を良好にし、且つ真空擂
潰によって変色を防止することで、従来廃棄されていた
イカの卵巣を加工食品にすることができたものである。(Effects of the Invention) The present invention uses squid ovary as a main raw material as described above, improves moldability by adding fish paste, and prevents discoloration by vacuum crushing. The ovaries of this were able to be processed foods.
Claims (1)
れを真空下で擂潰した後所定形状に成形し、加熱処理し
てなることを特徴とするイカの卵巣を用いた加工食品。1. A processed food using squid ovaries, which is obtained by appropriately adding fish meat surimi to squid ovaries, crushing this under vacuum, shaping it into a predetermined shape, and heat-treating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137913A JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63137913A JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01304870A JPH01304870A (en) | 1989-12-08 |
| JPH0763339B2 true JPH0763339B2 (en) | 1995-07-12 |
Family
ID=15209610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63137913A Expired - Lifetime JPH0763339B2 (en) | 1988-06-03 | 1988-06-03 | Processed food using squid ovaries |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0763339B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2319040B1 (en) * | 2007-05-08 | 2010-02-10 | Jealsa Rianxeira, S.A. | PROCEDURE FOR MANUFACTURING A FISH TRANSFORMED AND FISH TRANSFORMED. |
| WO2009128152A1 (en) * | 2008-04-16 | 2009-10-22 | 株式会社あ印 | Method of producing processed food while minimizing loss in the active ingredient of the ovary and/or testis and processed food |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS608782B2 (en) * | 1977-06-15 | 1985-03-05 | 日魯漁業株式会社 | Method for producing fish roe mass food using fish roe grains |
| JPS6034157A (en) * | 1983-08-02 | 1985-02-21 | Masaharu Omiya | Preparation of raw material of pasty food composed mainly of salmon roe |
-
1988
- 1988-06-03 JP JP63137913A patent/JPH0763339B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01304870A (en) | 1989-12-08 |
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