JP2014018132A - Mold form for loach, and production method of processed loach product - Google Patents

Mold form for loach, and production method of processed loach product Download PDF

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JP2014018132A
JP2014018132A JP2012159140A JP2012159140A JP2014018132A JP 2014018132 A JP2014018132 A JP 2014018132A JP 2012159140 A JP2012159140 A JP 2012159140A JP 2012159140 A JP2012159140 A JP 2012159140A JP 2014018132 A JP2014018132 A JP 2014018132A
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loach
pedestal
recess
frame
formwork
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Hidemitsu Kimura
秀光 木村
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Abstract

PROBLEM TO BE SOLVED: To provide a mold form for loach, suitable for a production method of a processed loach product having good appearance.SOLUTION: A mold form A for loach includes: a pedestal 1 having a top face 11 with a shallow grooves 12 and 13; and a frame body 2 placed on the pedestal 1, having communication holes 20 which are lined up such that the long edge 21 of the hole corresponds to the short side 22 of the frame. Minced meat and filleted loach wrapped with baked laver are placed in a recess 3 so as to be formed into a loach compact, which is taken out and steamed. A processed loach product having good appearance can be thus easily produced.

Description

本発明は、ドジョウ加工品を製造する際に用いるドジョウ型枠、およびドジョウ加工品の製造方法に関する。   The present invention relates to a loach mold used when a loach processed product is manufactured, and a method for manufacturing a loach processed product.

戦争中の食料不足の際には、ドジョウは食用にされていました。
現在、田んぼ等では、化学肥料や農薬等を使用しているので、野生のドジョウが激減していますが、ウナギと異なり養殖が容易です。 In the event of a food shortage during the war, loach was edible.
Currently, rice fields use chemical fertilizers and pesticides, so wild loach is drastically reduced, but unlike eels, it is easy to cultivate.

ドジョウは、栄養的には、ウナギと勝るとも劣らないほど優れていますが、見た目が悪く、魚体が小さい（皮が薄い）ので、あまり食材としは一般に普及していません。但し、ドジョウ料理を出す店は極僅か存在します。   Although loach is nutritionally superior to eels, it has a poor appearance and small fish (thin skin), so it is not widely used as a food. However, there are very few restaurants that serve loach dishes.

魚肉のすり身を主体とした魚肉練り製品が従来より知られている。
特許第３５５４８２４号公報 2. Description of the Related Art Conventionally, a fish paste product mainly made from surimi fish is known.
Japanese Patent No. 3555424

特許文献１の技術は、スケトウダラ、ホッケ、ヒラメ等の加工には適しているが、ドジョウ加工品の製造には不向きである。   The technique of Patent Document 1 is suitable for processing walleye pollack, hockey, flounder and the like, but is not suitable for manufacturing loach processed products.

本発明の目的は、見栄えが良いドジョウ加工品の製造方法の提供、およびその製造方法に適したドジョウ型枠の提供にある。   An object of the present invention is to provide a method for manufacturing a loach processed product having a good appearance, and to provide a loach formwork suitable for the manufacturing method.

（請求項１について）
ドジョウ型枠は、板状の台座と、穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、台座に載置される枠体とからなる。そして、連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝が形成されている。 (About claim 1)
The lozenge frame is composed of a plate-shaped pedestal and a frame that is placed on the pedestal, with a plurality of communication holes having a rectangular cross section arranged in a row so that the long edge of the hole corresponds to the short side of the frame. A plurality of shallow grooves are formed on the pedestal upper surface in the recess formed by the communication hole and the pedestal upper surface.

連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝を形成しているので、ドジョウのすり身等を凹所へ入れれば、成形したドジョウ成形体の表面に溝が付き、その状態で蒸されるので蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。   A plurality of shallow grooves are formed on the upper surface of the pedestal in the recess generated by the communication hole and the upper surface of the pedestal. Because it is steamed in, the texture will appear in the steamed loach, and it will become familiar with the sauce.

（請求項２について）
ドジョウ型枠の凹所内に、ドジョウを主体とするミンチと、三枚開きにしたドジョウとを入れればドジョウ成形体を容易に製造することができる。そして、凹所からドジョウ成形体を取り出して蒸気で蒸すことにより、見栄えが良い蒸しドジョウ（ドジョウ加工品）を製造することができる。 (About claim 2)
If a mince mainly composed of loach and a loach that is opened in three pieces are placed in the recess of the dough formwork, the loach molded body can be easily manufactured. Then, by taking out the loach molded body from the recess and steaming it with steam, it is possible to produce a steamed loach having a good appearance (processed loach product).

（請求項３について）
ドジョウ型枠の凹所内に、ドジョウを主体とするミンチと、三枚開きにしたドジョウとを焼き海苔で巻いて入れれば、ミンチとドジョウとの分離を防止したドジョウ成形体を容易に製造することができる。そして、凹所からドジョウ成形体を取り出して蒸気で蒸すことにより、表面を魚皮に似せた蒸しドジョウ（ドジョウ加工品）を製造することができる。 (Claim 3)
If the mince mainly composed of loach and the loach that has been opened in three are wrapped in grilled seaweed in the recess of the loach formwork, a loach molded body that prevents separation of mince and loach will be easily manufactured. Can do. Then, by removing the loach molded body from the recess and steaming it with steam, it is possible to produce a steamed loach (processed loach) whose surface resembles a fish skin.

（請求項４について）
枠体に列設した連通穴の短縁側に串挿通溝を形成している。
両方の串挿通溝に串を予め掛け渡しておいてからドジョウ型枠の凹所内にドジョウのすり身等を入れるか、ドジョウ型枠の凹所内に入れたドジョウのすり身等を挿通する様に両方の串挿通溝に串を掛け渡せば、串差しのドジョウ成形体を製造することができる。 (About claim 4)
A skewer insertion groove is formed on the short edge side of the communication hole arranged in the frame.
Put the skewers in both skewer insertion grooves in advance and then put the loaf surimi etc. into the recess of the loach formwork, or both so that the loach surimi etc. put in the recess of the loach formwork is inserted If the skewer is passed over the skewer insertion groove, the skewered loach molded body can be manufactured.

（請求項５について）
ドジョウ加工品は、以下の製造方法で製造する。
（成形工程）
長方形状の台座、および穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、台座に載置される長方形状の枠体とからなり、枠体載置により生じる凹所内の台座上面に複数の浅溝が形成されているドジョウ型枠の凹所内に、ドジョウを主体とするミンチ、および中骨と内臓とを除去して三枚開きにしたドジョウを入れてドジョウ成形体を製造する。 (Claim 5)
The loach processed product is manufactured by the following manufacturing method.
(Molding process)
It consists of a rectangular pedestal and a rectangular frame that is placed on a pedestal and has a plurality of communication holes with a rectangular cross section so that the long edge of the hole corresponds to the short side of the frame. In the recess of the dough formwork in which a plurality of shallow grooves are formed on the upper surface of the pedestal in the resulting recess, put mince mainly consisting of loach, and the loach that has been opened in three parts by removing the inner bone and internal organs Manufactures loach compacts.

（蒸し工程）
ドジョウ型枠の凹所から取り出したドジョウ成形体を蒸し器に入れ、蒸気で蒸す。
（真空パック工程）
蒸し上がった蒸しドジョウを冷ましてから真空状態で梱包する。 (Steaming process)
Put the loach molded body taken out from the recess of the loach mold into a steamer and steam with steam.
(Vacuum packing process)
After the steamed loach is cooled, it is packed in a vacuum.

連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝を形成しているので、成形工程でドジョウのすり身等を凹所へ入れれば、成形したドジョウ成形体の表面に溝が付く。そして、蒸し工程で蒸した際に、蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。   A plurality of shallow grooves are formed on the upper surface of the pedestal in the recess generated by the communication hole and the upper surface of the pedestal, so that if the loach is inserted into the recess during the molding process, a groove is formed on the surface of the molded loach molded body. . And when steamed in the steaming process, the texture of the steamed loach will appear, and it will blend well with the sauce.

（請求項６について）
ドジョウ加工品は、以下の製造方法で製造する。
（成形工程）
長方形状の台座、および穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、台座に載置される長方形状の枠体とからなり、枠体載置により生じる凹所内の台座上面に複数の浅溝が形成されているドジョウ型枠の凹所内に、ドジョウを主体とするミンチと、中骨と内臓とを除去して三枚開きにしたドジョウとを焼き海苔で巻いて入れドジョウ成形体を製造する。 (About claim 6)
The loach processed product is manufactured by the following manufacturing method.
(Molding process)
It consists of a rectangular pedestal and a rectangular frame that is placed on a pedestal and has a plurality of communication holes with a rectangular cross section so that the long edge of the hole corresponds to the short side of the frame. In the recess of the dough formwork in which a plurality of shallow grooves are formed on the upper surface of the pedestal in the recess, the mince mainly composed of the loach and the loach that has been opened in three by removing the inner bone and internal organs are grilled. Wrapped with nori to produce a loach mold.

（蒸し工程）
ドジョウ型枠の凹所から取り出したドジョウ成形体を蒸し器に入れ、蒸気で蒸す。
（真空パック工程）
蒸し上がった蒸しドジョウを冷ましてから真空状態で梱包する。 (Steaming process)
Put the loach molded body taken out from the recess of the loach mold into a steamer and steam with steam.
(Vacuum packing process)
After the steamed loach is cooled, it is packed in a vacuum.

連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝を形成しているので、成形工程でドジョウのすり身等を凹所へ入れれば、成形したドジョウ成形体の表面に溝が付く。そして、蒸し工程で蒸した際に、蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。   A plurality of shallow grooves are formed on the upper surface of the pedestal in the recess generated by the communication hole and the upper surface of the pedestal, so that if the loach is inserted into the recess during the molding process, a groove is formed on the surface of the molded loach molded body. . And when steamed in the steaming process, the texture of the steamed loach will appear, and it will blend well with the sauce.

ドジョウ型枠の凹所内に、ドジョウを主体とするミンチと、三枚開きにしたドジョウとを焼き海苔で巻いて入れているので、ミンチとドジョウとの分離を防止したドジョウ成形体を容易に製造することができる。
更に、凹所から焼き海苔を巻いたドジョウ成形体を取り出して蒸気で蒸すことにより、表面を魚皮に似せた蒸しドジョウ（ドジョウ加工品）を製造することができる。 In the recess of the loach formwork, mince mainly made of loach and the loach that has been opened three times are wrapped with roasted seaweed, making it easy to produce loach molds that prevent separation of mince and loach can do.
Furthermore, a steamed loach (processed loach) whose surface resembles a fish skin can be produced by taking out the loach molded body wrapped with grilled seaweed from the recess and steaming with steam.

実施例１に係るドジョウ型枠の台座の斜視図である。It is a perspective view of the base of the loach formwork concerning Example 1. FIG. 実施例１に係るドジョウ型枠の枠体の斜視図である。It is a perspective view of the frame of a loach formwork concerning Example 1. FIG. 実施例１に係るドジョウ型枠の斜視図である。It is a perspective view of a loach formwork concerning Example 1. FIG. 実施例１の成形工程におけるドジョウ成形体およびドジョウ型枠の断面図である。FIG. 3 is a cross-sectional view of a loach molded body and a lobe mold in the molding process of Example 1. 実施例１の成形工程におけるドジョウ成形体およびドジョウ型枠の上面図である。FIG. 3 is a top view of a loach molded body and a lobe mold in the molding step of Example 1. 他の実施例の成形工程におけるドジョウ成形体およびドジョウ型枠の断面図である。It is sectional drawing of the loach molded object and the lozenge frame in the shaping | molding process of another Example. 他の実施例の成形工程におけるドジョウ成形体およびドジョウ型枠の上面図である。It is an upper side figure of a loach molded object and a lozenge formwork in a forming process of other examples.

ドジョウ型枠は、板状の台座と、穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、台座に載置される枠体とからなり、連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝が形成されている。
このため、ドジョウのすり身等を凹所へ入れれば、成形したドジョウ成形体の表面に溝が付き、その状態で蒸されるので蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。 The loach frame is composed of a plate-shaped pedestal and a frame that is arranged in a plurality of communication holes having a rectangular cross section so that the long edge of the hole corresponds to the short side of the frame, and is placed on the pedestal. A plurality of shallow grooves are formed in the upper surface of the pedestal in the recess generated by the upper surface of the pedestal.
For this reason, if a loach is inserted into the recess, a groove is formed on the surface of the formed loach molded body, and steamed in that state, so the steamed loach will have a texture and will be well adapted to when it is dripped.

本発明の実施例１（請求項１、２、３、４、６に対応）に係る、ドジョウ型枠Ａを、図１〜図５に基づいて説明する。
図１〜図３に示す如く、ドジョウ型枠Ａは、板状の台座１と、穴長縁２１が枠短辺２２に対応する様に断面長方形の連通穴２０を複数、列設し、台座１の上面に載置される枠体２とからなる。そして、台座１の台座上面１１と枠体２の連通穴２０とにより生じる凹所３内の台座上面１１に複数の浅溝１２、１３を形成している。なお、中央に位置する３つの連通穴２０の穴短縁２３側に串挿通溝２４、２４を形成している。 A loach formwork A according to Embodiment 1 of the present invention (corresponding to claims 1, 2, 3, 4, and 6) will be described with reference to FIGS.
As shown in FIGS. 1 to 3, the loach formwork A has a plate-like base 1 and a plurality of communication holes 20 having a rectangular cross section arranged in a row so that the long edge 21 of the hole corresponds to the short side 22 of the base. 1 and a frame 2 placed on the upper surface of 1. A plurality of shallow grooves 12 and 13 are formed in the pedestal upper surface 11 in the recess 3 formed by the pedestal upper surface 11 of the pedestal 1 and the communication hole 20 of the frame 2. In addition, skewer insertion grooves 24 and 24 are formed on the side of the short edge 23 of the three communication holes 20 located at the center.

本実施例では、台座１（木製）は、縦１０ｃｍ×横３５ｃｍ×枠厚１０ｍｍである。また、枠体２（木製）は、縦１０ｃｍ×横３５ｃｍ×枠厚７ｍｍである。なお、枠厚は６ｍｍ〜８ｍｍが好適である。そして、枠体２の連通穴２０は、穴長縁２１が７ｃｍ、穴短縁２３が３．５ｃｍ、穴深さが７ｍｍである。なお、穴長縁２１は６ｃｍ〜８ｃｍ、穴深さは６ｍｍ〜８ｍｍが好適である。   In this embodiment, the base 1 (wooden) is 10 cm long × 35 cm wide × 10 mm frame thickness. Moreover, the frame 2 (wooden) is 10 cm long x 35 cm wide x 7 mm thick. The frame thickness is preferably 6 mm to 8 mm. The communication hole 20 of the frame 2 has a hole long edge 21 of 7 cm, a hole short edge 23 of 3.5 cm, and a hole depth of 7 mm. The hole long edge 21 is preferably 6 cm to 8 cm, and the hole depth is preferably 6 mm to 8 mm.

つぎに、ドジョウ加工品の製造方法を述べる。
（成形工程）
ドジョウ型枠Ａの凹所３内に、ドジョウを主体とするミンチ４１（すり身）と、中骨と内臓とを除去して三枚開きにしたドジョウ４２とを焼き海苔４３で巻いて入れドジョウ成形体４を製造する（図４、５参照）。
なお、串刺し風にする場合は、凹所３内にドジョウ４２等を入れる前に串挿通溝２４−２４間に串５を載置しておくか、凹所３内に入れたドジョウ４２等に串５を挿通する。 Next, a method for manufacturing a loach processed product will be described.
(Molding process)
In the recess 3 of the loach formwork A, the mince 41 (surimi) mainly composed of loach and the loach 42 that has been removed from the inner bone and viscera and opened in three pieces are wrapped with roasted seaweed 43, and the loach is formed. The body 4 is manufactured (see FIGS. 4 and 5).
In the case of a skewering style, the skewer 5 is placed between the skewer insertion grooves 24-24 before the dough 42 or the like is put in the recess 3, or the dough 42 or the like put in the recess 3 is put on Insert the skewer 5.

（蒸し工程）
台座１から枠体２を外すか、ドジョウ型枠Ａを反転させることにより、ドジョウ型枠Ａの凹所３から取り出したドジョウ成形体４を蒸し器に入れ、蒸気で蒸す。
なお、串刺し風の場合はドジョウ型枠Ａを反転させて、凹所３からドジョウ成形体４を取り出す。
（真空パック工程）
蒸し上がった蒸しドジョウを冷ましてから真空状態で梱包する。 (Steaming process)
By removing the frame body 2 from the pedestal 1 or inverting the dough mold frame A, the loach molded body 4 taken out from the recess 3 of the dough mold frame A is put into a steamer and steamed with steam.
In the case of skewering wind, the dough mold A is reversed and the dough shaped body 4 is taken out from the recess 3.
(Vacuum packing process)
After the steamed loach is cooled, it is packed in a vacuum.

本実施例のドジョウ型枠Ａおよびドジョウ加工品の製造方法は、以下の利点を有する。 連通穴２０と台座上面１１とにより生じる凹所３内の台座上面１１に複数の浅溝１２、１３を形成しているので、成形工程で三枚開きにしたドジョウ４２とミンチ４１とを凹所３へ入れれば、成形したドジョウ成形体４の表面に溝が付き、蒸し工程で蒸した際に、蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。   The manufacturing method of the loach formwork A and the loach processed product of the present embodiment has the following advantages. Since the plurality of shallow grooves 12 and 13 are formed in the pedestal upper surface 11 in the recess 3 formed by the communication hole 20 and the pedestal upper surface 11, the dough 42 and the mince 41 that are opened in three in the molding process are recessed. If it puts in 3, it will have a groove | channel on the surface of the shape | molded dojo molded object 4, and when steamed in a steaming process, while a texture will appear in a steamed dough, it will adapt well when a sauce is attached.

ドジョウ型枠Ａの凹所３内に、三枚開きにしたドジョウ４２とミンチ４１とを焼き海苔４３で巻いて入れているので、ミンチ４１とドジョウ４２との分離を防止したドジョウ成形体４を容易に製造することができる。
更に、凹所３から焼き海苔４を巻いたドジョウ成形体４を取り出して蒸気で蒸すことにより、表面を魚皮に似せた蒸しドジョウ（ドジョウ加工品）を製造することができる。 In the recess 3 of the loach mold A, the dough 42 and the mince 41 that are opened in three are wound with the roasted laver 43, so that the loach molded body 4 that prevents the mince 41 and the loach 42 from being separated is obtained. It can be manufactured easily.
Furthermore, by removing the loach molded body 4 wound with the roasted laver 4 from the recess 3 and steaming it with steam, a steamed loach having a surface resembling a fish skin (processed loach) can be produced.

枠体２に列設した連通穴２０の枠短縁２２側に串挿通溝２４、２４を形成しているので、串５が挿通された串刺し風の蒸しドジョウ（ドジョウ加工品）を容易に製造することができる。   Since the skewer insertion grooves 24, 24 are formed on the frame short edge 22 side of the communication hole 20 arranged in the frame 2, a skewered steamed dough (processed dough) through which the skewer 5 is inserted is easily manufactured. can do.

本発明は、上記実施例以外に、次の実施態様を含む。
ａ．ミンチ４１とドジョウ４２と馴染み両者が分離し難い場合は、焼き海苔４３（図４、５参照）を用いず、成形工程において、三枚開きにしたドジョウ４２とミンチ４１とをドジョウ型枠Ａの凹所３内へ直接（図６、７に示す）入れても良い（請求項１、２、３、４、５に対応）。
この例では、成形工程で三枚開きにしたドジョウ４２とミンチ４１とを凹所３へ入れれば、成形したドジョウ成形体４の表面に溝が付き、蒸し工程で蒸した際に、蒸しドジョウに質感が出るとともに、タレを付けた際に良くなじむ。 The present invention includes the following embodiments in addition to the above examples.
a. If both the mince 41 and the loach 42 are familiar and difficult to separate, the grilled seaweed 43 (see FIGS. 4 and 5) is not used, and the loach 42 and the mince 41 that are separated into three pieces are used in the dough form A in the molding process. It may be inserted directly into the recess 3 (shown in FIGS. 6 and 7) (corresponding to claims 1, 2, 3, 4, and 5).
In this example, if the dough 42 and the mince 41 that are opened in the molding process are put into the recess 3, a groove is formed on the surface of the molded dough molded body 4, and when steamed in the steaming process, Along with the texture, it blends well with sauce.

Ａ ドジョウ型枠
１ 台座
２ 枠体
３ 凹所
１１ 台座上面
１２、１３ 浅溝
２０ 連通穴
２１ 穴長縁
２２ 枠短辺
２３ 穴短縁
２４ 串挿通溝
４３ 焼き海苔 A Dojou form 1 Pedestal 2 Frame 3 Recess 11 Pedestal upper surface 12, 13 Shallow groove 20 Communication hole 21 Hole long edge 22 Frame short side 23 Hole short edge 24 Skewer insertion groove 43 Grilled laver

Claims (6)

板状の台座と、
穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、前記台座に載置される枠体とからなるドジョウ型枠であって、
前記連通穴と台座上面とにより生じる凹所内の台座上面に複数の浅溝が形成されていることを特徴とするドジョウ型枠。 A plate-shaped pedestal;
A plurality of communication holes having a rectangular cross section so that the long edge of the hole corresponds to the short side of the frame, and a dojo-shaped frame comprising a frame body placed on the pedestal,
A dough formwork, wherein a plurality of shallow grooves are formed on a pedestal upper surface in a recess formed by the communication hole and the pedestal upper surface. 前記凹所に、ドジョウを主体とするミンチと、中骨と内臓とを除去して三枚開きにしたドジョウとを入れることを特徴とする請求項１に記載のドジョウ型枠。   2. The loach formwork according to claim 1, wherein a mince mainly composed of loach and a loach that is formed by removing a middle bone and a viscera and is opened in three are placed in the recess. 前記凹所に、ドジョウを主体とするミンチと、中骨と内臓とを除去して三枚開きにしたドジョウとを焼き海苔で巻いて入れることを特徴とする請求項１に記載のドジョウ型枠。   The loach formwork according to claim 1, wherein mince mainly composed of loach and loach that has been removed from the middle bone and internal organs and is opened in three pieces are wrapped in grilled laver in the recess. . 前記枠体に列設した前記連通穴の短縁側に串挿通溝を形成したことを特徴とする請求項１乃至に請求項３の何れか１項に記載のドジョウ型枠。 4. The loach frame according to any one of claims 1 to 3, wherein a skewer insertion groove is formed on a short edge side of the communication hole arranged in the frame. 長方形状の台座、および穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、前記台座に載置される長方形状の枠体とからなり、枠体載置により生じる凹所内の台座上面に複数の浅溝が形成されているドジョウ型枠の前記凹所内に、ドジョウを主体とするミンチ、および中骨と内臓とを除去して三枚開きにしたドジョウを入れてドジョウ成形体を製造する成形工程と、
前記ドジョウ型枠の前記凹所から取り出した前記ドジョウ成形体を蒸し器に入れ、蒸気で蒸す蒸し工程と、
蒸し上がった蒸しドジョウを冷ましてから真空状態で梱包する真空パック工程とからなるドジョウ加工品の製造方法。 A rectangular pedestal, and a plurality of communication holes having a rectangular cross section are arranged in a row so that the long edge of the hole corresponds to the short side of the frame, and the frame is placed on the pedestal. In the recess of the dough formwork in which a plurality of shallow grooves are formed on the upper surface of the pedestal in the recess generated by the above, a mince mainly composed of dough, and a loach that has been opened in three by removing the inner bone and internal organs A molding process for producing a loach molded body,
A steaming step of putting the loach molded body taken out from the recess of the loach mold into a steamer and steaming with steam;
A method for producing a loach processed product comprising a vacuum packing step in which steamed loach is cooled and then packed in a vacuum state. 長方形状の台座、および穴長縁が枠短辺に対応する様に断面長方形の連通穴を複数、列設し、前記台座に載置される長方形状の枠体とからなり、枠体載置により生じる凹所内の台座上面に複数の浅溝が形成されているドジョウ型枠の前記凹所内に、ドジョウを主体とするミンチと、中骨と内臓とを除去して三枚開きにしたドジョウとを焼き海苔で巻いて入れドジョウ成形体を製造する成形工程と、
前記ドジョウ型枠の前記凹所から取り出した前記ドジョウ成形体を蒸し器に入れ、蒸気で蒸す蒸し工程と、
蒸し上がった蒸しドジョウを冷ましてから真空状態で梱包する真空パック工程とからなるドジョウ加工品の製造方法。 A rectangular pedestal, and a plurality of communication holes having a rectangular cross section are arranged in a row so that the long edge of the hole corresponds to the short side of the frame, and the frame is placed on the pedestal. In the recess of the lozenge formwork in which a plurality of shallow grooves are formed on the upper surface of the pedestal in the recess produced by the above, a mince mainly composed of loaches, and a loach that is opened in three by removing the middle bone and internal organs Wrapping with seaweed laver and forming a loach molding,
A steaming step of putting the loach molded body taken out from the recess of the loach mold into a steamer and steaming with steam;
A method for producing a loach processed product comprising a vacuum packing step in which steamed loach is cooled and then packed in a vacuum state.
JP2012159140A 2012-07-18 2012-07-18 Mold form for loach, and production method of processed loach product Pending JP2014018132A (en)

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