JP2985135B2 - Rolled frozen product of steamed chrysanthemum flower or its package - Google Patents
Rolled frozen product of steamed chrysanthemum flower or its packageInfo
- Publication number
- JP2985135B2 JP2985135B2 JP10890194A JP10890194A JP2985135B2 JP 2985135 B2 JP2985135 B2 JP 2985135B2 JP 10890194 A JP10890194 A JP 10890194A JP 10890194 A JP10890194 A JP 10890194A JP 2985135 B2 JP2985135 B2 JP 2985135B2
- Authority
- JP
- Japan
- Prior art keywords
- rolled
- chrysanthemum flower
- chrysanthemum
- frozen
- steamed
- 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
- 235000007516 Chrysanthemum Nutrition 0.000 title claims description 104
- 244000189548 Chrysanthemum x morifolium Species 0.000 title description 7
- 241000723353 Chrysanthemum Species 0.000 claims description 104
- 235000013372 meat Nutrition 0.000 claims description 36
- 229920003002 synthetic resin Polymers 0.000 claims description 20
- 239000000057 synthetic resin Substances 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 18
- 235000019688 fish Nutrition 0.000 claims description 18
- 241000238557 Decapoda Species 0.000 claims description 10
- 241000269821 Scombridae Species 0.000 claims description 9
- 235000020640 mackerel Nutrition 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 241000277277 Oncorhynchus nerka Species 0.000 claims description 6
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010030 laminating Methods 0.000 claims 1
- -1 polyethylene Polymers 0.000 description 22
- 239000004698 Polyethylene Substances 0.000 description 19
- 229920000573 polyethylene Polymers 0.000 description 19
- 235000011194 food seasoning agent Nutrition 0.000 description 17
- 239000004615 ingredient Substances 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 241000131500 Chionoecetes opilio Species 0.000 description 9
- 210000000988 bone and bone Anatomy 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 241001474374 Blennius Species 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000004804 winding Methods 0.000 description 5
- 210000001015 abdomen Anatomy 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000009415 formwork Methods 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 241000206607 Porphyra umbilicalis Species 0.000 description 2
- 241000277263 Salmo Species 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241001529572 Chaceon affinis Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241000277338 Oncorhynchus kisutch Species 0.000 description 1
- 241000277275 Oncorhynchus mykiss Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 241001222097 Xenocypris argentea Species 0.000 description 1
- 241000981595 Zoysia japonica Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【0001】[0001]
【産業上の利用分野】この発明は、巻き物状菊の花の冷
凍品を利用した応用品、すなわち、食用菊の花のシート
で各種の魚介類の肉を巻いた冷凍品およびその包装体に
関する。さらに詳しくは、この発明は食用菊の花を生鮮
時の黄色、桃色、白色などの鮮やかな色調を残したまま
で蒸して平らなシートに形成し、このシートの端に各種
の魚介類の肉を置き手前からくるくると巻き上げて凍結
した巻き物状菊の花の冷凍品およびその包装体に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an applied product using a frozen product of a flower of a chrysanthemum chrysanthemum, that is, a frozen product in which various kinds of fish and shellfish meat are wound on a sheet of an edible chrysanthemum flower and a package thereof. . More specifically, the present invention steams edible chrysanthemum flowers while keeping the fresh color tone of yellow, pink, white, etc. to form a flat sheet, and puts various types of seafood meat on the edge of this sheet. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen chrysanthemum flower that has been rolled up and frozen from the place before being placed, and a package thereof.
【0002】[0002]
【従来の技術】古くより、いろいろな品種の菊が、花を
食用の目的として栽培されている。菊の花は生鮮の状態
では、日持ちがしないため、長期間の保存と遠隔地への
流通を可能にするために、摘みとった菊の花の花びらを
むしって適当な大きさのシート状に集め、蒸煮した後乾
燥した、一般に菊海苔と呼ばれる加工品として販売され
ている。この菊海苔の一般的な製造方法は、開花した黄
色の菊の花を摘みとって、花びらをむしり、一定の大き
さの型(例えば横18cm、縦33cm、厚さ1cm)
に平らに並べて蒸煮し、水分20%以下に乾燥する方法
である。2. Description of the Related Art Chrysanthemums of various varieties have been cultivated for the purpose of eating flowers since ancient times. Chrysanthemum flowers do not last long in the fresh state, so in order to enable long-term storage and distribution to remote locations, pick the chrysanthemum flower petals and make them into sheets of appropriate size. It is collected, steamed and dried, and is sold as a processed product commonly called chrysanthemum laver. A general method for producing this chrysanthemum seaweed is to pick a blossoming yellow chrysanthemum flower, peel the petals, and form a mold of a certain size (for example, 18 cm wide, 33 cm long, 1 cm thick).
This is a method of steaming and drying to 20% or less of water.
【0003】しかし、この乾燥品には二つの欠点があ
る。第一は、品質上の欠点であり、保存性を増すために
行う乾燥工程で、菊の花の生鮮時の鮮やかな色が失わ
れ、褐色がかったり、退色したりすることである。乾燥
した菊海苔は湯もどし(ボイルを含む)した場合、それ
なりにおいしい蒸し菊花に戻るが、生鮮な菊の花の花び
らを蒸した場合の蒸しだちの鮮やかな色および香りの状
態には及ばない。[0003] However, this dried product has two disadvantages. The first is a defect in quality, in which a chrysanthemum flower loses its vivid color at the time of freshness, and becomes brownish or fades in a drying step performed for increasing preservability. Dried chrysanthemum seaweed returns to a delicious steamed chrysanthemum flower when boiled (including boiling), but does not reach the vivid color and fragrance of steamed steam when fresh chrysanthemum flower petals are steamed. .
【0004】第二は、調理材料としての欠点であり、乾
燥のままの状態で中に具材を巻きこむ調理食品が、海藻
の海苔では作ることができるが、菊海苔では作ることが
できないことである。菊海苔は乾燥したままでは食べら
れないので、食べるためには一旦湯もどしして菊の花に
水分を含ませる必要があるためである。この湯もどしの
際シートの状態は崩れて、花びらがバラバラになってし
まう。海苔巻のように中に具を巻き込んだ調理食品を作
ろうとしても作ることができない。これまでは菊海苔の
利用法にはおのずと制限があった。[0004] The second is a drawback as a cooking material. A cooked food in which ingredients are rolled in a dry state can be made with seaweed laver, but cannot be made with chrysanthemum seaweed. It is. This is because chrysanthemum seaweed cannot be eaten as it is dried, so it is necessary to return it to hot water to make the chrysanthemum flower moist to eat it. At the time of this hot water reconstitution, the state of the sheet collapses, and the petals fall apart. Even if you try to make a cooked food with ingredients wrapped inside like a nori roll, you cannot make it. Until now, the use of chrysanthemum seaweed was naturally limited.
【0005】[0005]
【発明が解決しようとする課題】この発明は、長期保存
中も菊の花の生鮮時の花びらの色を保持し、使用の際に
菊の花がバラバラにならずシートのまま使用できる菊の
花の冷凍品の応用品を提供することを目的とする。すな
わちこの発明は、菊の花の生鮮時の黄色、桃色、白色を
保持した菊の花のシートで各種の魚介類の肉を巻いた冷
凍品またはその包装体の提供を目的とする。SUMMARY OF THE INVENTION According to the present invention, a chrysanthemum flower which retains the color of the petals of the chrysanthemum flower when stored for a long period of time and can be used as a sheet without using the chrysanthemum flower in use. The purpose is to provide applied products of frozen flowers. That is, an object of the present invention is to provide a frozen product in which various types of fish and shellfish meat are wound on a chrysanthemum flower sheet that retains the freshness of yellow, pink, and white chrysanthemum flowers, or a package thereof.
【0006】[0006]
【課題を解決するための手段】この発明は、各種の魚介
類の肉を巻くために用いる蒸し菊花の巻き物状冷凍品に
特徴を有する。生鮮な菊の花の花びらを蒸した場合の蒸
しだちの鮮やかな色および香りの状態を保持するため
に、蒸した菊の花びらを凍結したものを解凍して使用す
る。The present invention is characterized by a rolled frozen product of steamed chrysanthemum flowers used for winding various kinds of fish and shellfish meat. In order to maintain the vivid color and aroma of steamed petals of fresh chrysanthemum flower, thawed frozen chrysanthemum petals are used.
【0007】さらに、使用の際に菊の花がバラバラにな
らず海苔のようにシートのまま使用できるように、蒸し
た菊の花びらをシート状で凍結したものを使用する。蒸
した菊の花びらの成形シートを合成樹脂フイルムと重ね
合わせ、得られたこの積層体をくるくると巻き上げて渦
巻き状に巻いて凍結したものである。Further, in order to use chrysanthemum flowers in a sheet like seaweed without using them, a steamed chrysanthemum petal frozen in a sheet is used. The molded sheet of steamed chrysanthemum petals is overlaid with a synthetic resin film, and the obtained laminate is rolled up, wound up, spirally wound and frozen.
【0008】各種の魚介類の肉を巻くために用いる蒸し
菊花の巻き物状冷凍品は、蒸煮して花びら同士をくっつ
けた菊の花のシートを、合成樹脂フイルムと一緒に渦巻
き状に巻いた後凍結し冷凍保管したものである。この発
明で使用する菊の花の冷凍品は、蒸した菊の花びらの成
形シートおよび合成樹脂フイルムの積層体を渦巻き状に
巻いて凍結したものである。[0008] A rolled frozen product of steamed chrysanthemum flowers used for winding various kinds of seafood meat is obtained by winding a chrysanthemum flower sheet with steamed petals attached together with a synthetic resin film in a spiral shape. It was frozen and stored frozen. The frozen chrysanthemum flower used in the present invention is obtained by spirally winding a laminate of a steamed chrysanthemum petal molded sheet and a synthetic resin film to freeze it.
【0009】冷凍保管することにより、元の花びらの色
調および香りを保持することができ、また、解凍すれば
そのまま手を加えなくても食べられるので、シートの形
を保ったまま調理材料として使用することができる。ま
た、巻き物にした時、菊の花のシート面と合成樹脂のフ
イルム面が交互に重なり合うので、菊の花のシート面同
士が重なることがないので、解凍したときに菊の花同士
がくっつくことがない。[0009] By storing in a frozen state, the color tone and aroma of the original petals can be maintained, and when thawed, they can be eaten without any modification, so that they can be used as cooking materials while maintaining the shape of the sheet. can do. Also, when rolled, the chrysanthemum flower sheets and the synthetic resin film face alternately overlap, so the chrysanthemum flower sheet faces do not overlap, so the chrysanthemum flowers stick together when thawed. There is no.
【0010】本発明で使用する菊の花の冷凍品の製造方
法について概要を述べる。食用に栽培された菊の花びら
を摘みとり、ある一定の大きさの型枠、例えば長方形、
正方形、円形などの中に、見掛け上均一に、あまり厚く
なく平らに並べた後蒸し機に入れ、蒸煮し、花びら同士
をくっつけて1枚の菊の花のシートをつくる。The outline of the method for producing a frozen chrysanthemum flower used in the present invention will be described. Picking chrysanthemum petals grown for food, formwork of a certain size, such as a rectangle,
After arranging them in a square or a circle, seemingly uniform, not too thick and flat, put them in a steamer, steam, and attach the petals together to make a single chrysanthemum flower sheet.
【0011】冷却後、この菊の花のシートを同じ程度の
大きさのポリエチレン、ポリプロピレンなどの合成樹脂
フイルムの上に置き、これら合成樹脂フイルムと一緒に
一端から渦巻き状に巻いてゆき、菊の花のシートと合成
樹脂のフイルムが交互に重なりあった巻き物をつくり凍
結し、冷凍保存する。After cooling, the chrysanthemum flower sheet is placed on a synthetic resin film of the same size, such as polyethylene or polypropylene, and spirally wound from one end together with the synthetic resin film. A roll of flower sheets and synthetic resin film alternately formed is frozen, frozen and stored.
【0012】食用菊の種類は、八戸地区では、10月初
旬から11月中旬に開花する晩生種の阿房宮という黄色
種が代表種であるが、同じ黄色種で早生種の八戸一号や
十五夜なども使用できる。また、桃色種の青あらしや延
命楽、白色種の秋田白菊も使用できる。The representative edible chrysanthemums in the Hachinohe district include the late-flowering Abumiya, a yellow variety that blooms from early October to mid-November. Can also be used. In addition, pink storms and life prolonging of pink varieties, and white varieties of Akita Shigiku can be used.
【0013】摘み取った菊の花びらは、後の使用勝手に
合わせて定めた大きさの型枠、例えば長方形、正方形、
円形などの型枠の中に1cm前後の厚さに平均に並べ
る。型枠の底は蒸気の流通が良くいくように、例えばネ
ット張りにしておく。次いで蒸し機に入れて95〜10
0℃で2分間前後蒸煮する。[0013] The picked chrysanthemum petals have a formwork of a size determined for later use, for example, a rectangle, a square,
In a mold such as a circle, arrange them on average to a thickness of about 1 cm. The bottom of the formwork is, for example, covered with a net so that the flow of steam is improved. Then put in a steamer and put in 95-10
Cook around 0 ° C for 2 minutes.
【0014】蒸煮が終わったら、蒸し機から取り出し冷
却する。冷却の方法はいろいろあるが、例えば、型枠か
らステンレス製の枠に張った合成樹脂のネットの上に空
け移し放冷する。このとき菊の花びらは互いにくっつい
ているのでバラバラにならない。After the steaming is completed, the steam is removed from the steamer and cooled. There are various cooling methods. For example, it is transferred from a mold to a synthetic resin net stretched over a stainless steel frame and allowed to cool. At this time, the chrysanthemum petals do not fall apart because they are attached to each other.
【0015】冷却の終わった菊の花のシートを、作業テ
ーブルの上に敷いた菊の花のシートとほぼ同じ大きさの
例えばポリエチレンのような合成樹脂のフイルムの上に
乗せる。次いで、一端からクルクルと巻いて巻き物をつ
くり凍結し、冷凍保管する。巻き物にした後、必要によ
り合成樹脂製袋に入れ、含気または真空包装してから凍
結してもよく、また、凍結してから必要により合成樹脂
製袋に入れ含気または真空包装して冷凍保管してもよ
い。The cooled chrysanthemum flower sheet is placed on a synthetic resin film such as polyethylene, for example, which is approximately the same size as the chrysanthemum flower sheet spread on the work table. Next, it is wound around from one end to make a roll, frozen, and stored frozen. After being rolled, if necessary, put in a synthetic resin bag, and pneumatically or vacuum-packaged and then freeze, or, after freezing, put in a synthetic resin bag and pneumatically or vacuum-packaged and freeze You may keep it.
【0016】本発明はサバ、サンマなどの青魚を調味処
理した魚肉、ベニザケ、タイセイヨウサケ、レインボウ
トラウトなどのサケ類の刺身のサクまたはくん製、調味
処理した身肉、ボイルしたカニ肉またはエビ身肉などの
魚介類の肉を、蒸煮してかためた菊の花のシートで巻い
て冷凍品とすることを特徴とする。The present invention relates to sashimi or sashimi of sashimi of salmons such as salmon, Atlantic salmon, rainbow trout, etc., and seasoned meat, boiled crab meat or shrimp meat. It is characterized in that the meat of seafood such as meat is steamed and rolled up with a sheet of chrysanthemum flower to produce a frozen product.
【0017】巻き物は必要により合成樹脂製袋に入れ真
空包装する。これを冷凍保存して、食べるとき解凍す
る。真空包装の真空の程度はきつすぎると内容物の巻き
物がつぶれてしまうし、ゆるすぎると中で巻き物が動い
てしまうので、真空の程度は適当に調節する。また、ト
レーに入れて含気包装することもできる。The roll is placed in a synthetic resin bag if necessary and vacuum-packaged. Keep this frozen and thaw when eating. If the degree of vacuum in the vacuum packaging is too tight, the scroll of the contents will be crushed, and if it is too loose, the scroll will move inside. Therefore, the degree of vacuum is appropriately adjusted. Further, it can be placed in a tray and packaged with air.
【0018】菊の花のシートは蒸煮して固めたままでも
よいが、食用菊は三杯酢やわさび醤油をつけて食べると
美味しいので、巻く前に酢、食塩、砂糖、醤油、グルタ
ミン酸ソーダなどを主配合とした調味液で菊の花のシー
トに味付けして置いてもよい。The chrysanthemum flower sheet may be steamed and hardened, but edible chrysanthemum is delicious when eaten with three cups of vinegar or wasabi soy sauce. Before rolling, use vinegar, salt, sugar, soy sauce, sodium glutamate, etc. The chrysanthemum flower sheet may be seasoned with the formulated seasoning liquid and placed.
【0019】菊の花のシートのつくり方は次のとおりで
ある。食用に栽培された菊の花びらを摘みとり、ある一
定の大きさの型枠、例えば長方形、正方形、円形などの
中に、見掛け上均一に、あまり厚くなく平らに並べた後
蒸し機に入れ、蒸煮し、花びら同士をくっつけて1枚の
菊の花のシートをつくる。冷却後、この菊の花のシート
を同じ程度の大きさのポリエチレン、ポリプロピレンな
どの合成樹脂フイルムの上に置き、これら合成樹脂フイ
ルムと一緒に一端から渦巻き状に巻いていき、菊の花の
シートと合成樹脂のフイルムが交互に重なりあった巻き
物をつくり凍結し、冷凍保管する。The method of making a chrysanthemum flower sheet is as follows. Chrysanthemum petals cultivated for food are picked, placed in a mold of a certain size, for example, rectangular, square, circular, etc., apparently uniform, not too thick and flat, and then put in a steamer, Steam and stick the petals together to make one chrysanthemum flower sheet. After cooling, the chrysanthemum flower sheet is placed on a synthetic resin film of the same size, such as polyethylene or polypropylene, and spirally wound from one end together with the synthetic resin film. And a roll of synthetic resin film alternately stacked, frozen, and stored frozen.
【0020】巻き物の具材に使う魚の種類は、小型表層
魚ではサバ、サンマ、アジの赤身魚、大型表層魚ではメ
バチ、キハダ、カツオなどのカツオマグロ類、ベニザ
ケ、ギンザケ、タイセイヨウサケ、レインボウトラウト
などのサケマス類、底棲魚では、タイ、ヒラメ、ギンダ
ラ、メロなどの白身魚、カニ類ではズワイガニ、タラバ
ガニ、ベニズワイガニなど、エビ類ではクルマエビ、ウ
シエビ、ホッコクアカエビなど、貝類ではホタテガイが
対象となる。The types of fish used for the ingredients of the scrolls include small surface fish such as mackerel, saury, red fish such as mackerel, large surface fish such as bonito, yellowfin and bonito, sockeye salmon, coho salmon, Atlantic salmon, and rainbow. Salmons such as trout, white fish such as flounder, fin codfish, and melody for benthic fish, snow crabs, king crabs, and crabs for crabs, prawns, prawns, and shrimp for shrimp, and scallops for shellfish .
【0021】巻き物の具材に使う魚介類の肉は、原魚介
類をさばいて頭、内蔵、ひれ、中骨、小骨、殻などの非
可食部分を取り除いたものである。使う魚の種類によっ
て生の魚の肉をそのままを使うこともあるし、巻く前に
くん製や調味を施して肉に味をつけておくこともある。
例えば、ベニザケのロインに粉末の調味料(食塩とアミ
ノ酸主体)を振りかける。粉末を使う理由は、魚の肉を
しめて堅めにして、巻易くするためである。調味液を使
うと肉が柔らかくなるので、ベニザケのロインの場合に
は粉末の調味料を使う。The meat of the seafood used for the ingredients of the scroll is obtained by removing the non-edible parts such as the head, the fin, the fin, the middle bone, the small bone, and the shell by filtering the raw fish and shellfish. Depending on the type of fish used, raw fish meat may be used as it is, or before being rolled, it may be made or seasoned to taste the meat.
For example, sprinkle powdered seasoning (mainly salt and amino acids) on sockeye salmon loin. The reason for using the powder is to make the fish meat firmer and harder to roll. The use of a seasoning liquid softens the meat, so in the case of sockeye salmon loin, use a powder seasoning.
【0022】カニやエビの肉は加熱した肉をそのまま
か、巻く前に調味を施して使う。例えば、カニ肉は調味
液に漬け、その調味液は食塩とアミノ酸が主体である。
さらに、調味したカニやエビ肉と共に菊の花を酢で調味
したものを混ぜたものを具材として使用することができ
る。例えば、ズワイガニの脚肉を食用菊「阿房宮」と共
に甘酢和えにしたものを具材とする場合は、ズワイガニ
の脚肉の割合を多くしてややかためにしぼって使用す
る。For crab and shrimp meat, use the heated meat as it is or after seasoning it before rolling. For example, crab meat is soaked in a seasoning liquid, and the seasoning liquid is mainly composed of salt and amino acids.
Further, a mixture of seasoned crab and shrimp meat and chrysanthemum flowers seasoned with vinegar can be used as an ingredient. For example, when the ingredients of snow crab leg meat mixed with sweet vinegar together with the edible chrysanthemum “Abomiya” are used as ingredients, the ratio of the snow crab leg meat is increased and used slightly squeezed.
【0023】サバを例にとり具材に使う魚の処理を説明
する。生のあるいは冷凍品を解凍したサバは頭を落と
し、内蔵を除去した後3枚に卸し、中骨を除き2枚の皮
付フィレーとする。さらにこのフィレーの腹骨と小骨を
ていねいに除去する。腹骨と小骨を除去した後、必要に
よりくん製または調味液漬けの工程を入れることができ
る。この工程は、具材の香味を改善する工夫である。The processing of fish used as an ingredient will be described using mackerel as an example. The raw or frozen thawed mackerel is dropped on the head, and after removing the internal organs, it is wholesaled into three pieces. In addition, the fillet's abdomen and small bones are carefully removed. After removing the abdomen and small bones, a step of pickling or seasoning can be performed if necessary. This step is a device for improving the flavor of the ingredients.
【0024】サバを使用して製造する場合の一つの作業
工程を示せば、原料魚→原料解凍→頭・内臓除去→3枚
卸→腹骨・小骨除去→調味液浸漬→液切り→一夜チルド
冷蔵庫保管→皮剥ぎ→具材となる。One working process in the case of manufacturing using mackerel is as follows: raw fish → raw material thawing → head and internal organs removal → wholesale three abdomen and small bones → seasoning liquid immersion → drainage → overnight chilled Refrigerator storage → peeling → ingredients.
【0025】次は巻き物を作る工程である。冷凍保管し
てあった菊の花の巻き物を解凍し、平らに広げ、この上
に具材を乗せる。具材を乗せる前に、必要により菊の花
を調味液漬けする工程を入れることができる。この工程
は、菊の花の味を改善する工夫である。The next step is to make a roll. Thaw the scrolls of chrysanthemums that have been stored frozen, spread them flat, and put the ingredients on top. Prior to placing the ingredients, a step of pickling chrysanthemum flowers in a seasoning liquid can be included if necessary. This step is a device for improving the taste of chrysanthemum flowers.
【0026】この菊の花のシートの具材を乗せた端の菊
の花のシートを持ち上げて具材と一緒に折り返し、引き
続き菊の花シートの他の端まで巻き上げる。この場合、
具材を2枚以上使用し1枚ごとに菊の花のシートを折り
曲げてかぶせていったり、具材といっしょにいろどりの
緑色野菜を添えて巻いたりすることができる。巻き上が
ったものを冷凍し、解凍後あるいは半解凍時に輪切りに
すると、具材、いろどりの野菜および菊の花によって美
しい模様を現出する。The chrysanthemum flower sheet at the end where the chrysanthemum flower sheet material is placed is lifted up and folded back together with the chrysanthemum flower sheet, and subsequently rolled up to the other end of the chrysanthemum flower sheet. in this case,
Two or more ingredients can be used, and a chrysanthemum flower sheet can be folded and covered with each one, or rolled with various green vegetables along with the ingredients. When the rolled up is frozen and cut into slices after thawing or half-thawing, a beautiful pattern appears with ingredients, colorful vegetables and chrysanthemums.
【0027】巻き上がった巻き物は、そのまま凍結して
商品とすることができるが、透明フイルムを使用して真
空包装することが好ましい。真空の程度はきつすぎると
つぶれてしまうし、ゆるすぎると中で巻き物が動いてし
まうので適当に調節する。また、トレーに入れて含気包
装することもできる。フイルムには任意の印刷を施すこ
とができる。包装材は、気密性があって、酸素が透過し
にくく、後の凍結工程に耐えるものでなければならず、
この条件を満たすものであれば特に限定されない。具体
的に包装材の材質を示せば、ポリエチレン、ポリプロピ
レン、ナイロン、ポリ塩化ビニリデンなどおよびこれら
の積層材料がある。The rolled product can be frozen as it is to produce a commercial product, but it is preferable to use a transparent film for vacuum packaging. If the degree of vacuum is too tight, it will be crushed, and if it is too loose, the scroll will move inside, so adjust it appropriately. Further, it can be placed in a tray and packaged with air. Arbitrary printing can be performed on the film. The packaging material must be airtight, impervious to oxygen, and resistant to the subsequent freezing process,
There is no particular limitation as long as this condition is satisfied. If the material of the packaging material is specifically shown, there are polyethylene, polypropylene, nylon, polyvinylidene chloride and the like, and a laminated material thereof.
【0028】包装する前に例えばポリエチレンフイルム
のような合成樹脂製のフイルムで巻いてから包装する工
程を取り入れることができる。この工程は、袋詰め作業
を容易にし、また本商品を購入した消費者が袋から取り
出したとき、半解凍の状態で切断しやすくするためであ
る。Before packaging, a process of winding the film with a synthetic resin film such as a polyethylene film and then packaging the film can be adopted. This step is for facilitating the bag packing operation, and also for making it easier for the consumer who has purchased the product to cut the bag in a half-thawed state when taking it out of the bag.
【0029】[0029]
【実施例】本願発明の詳細を実施例で説明する。本願発
明はこれら実施例によって何ら限定されるものではな
い。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.
【0030】参考例1 開花した菊(品種阿房宮)からむしった黄色の花びらを
集め、混入している異物やきょう雑物を除いた後、底に
ネットを張った縦30cm、横30cm、高さ1cmの
枠の中に高さ1cm程度に平らに均一に並べた。次いで
これを蒸し機に入れ、98℃前後の蒸気で1分30秒蒸
煮した。次いで蒸し機から取り出し、ネットの上に枠か
ら空けた後、室内に放置し冷却した。Reference Example 1 The yellow petals collected from a flowering chrysanthemum (variety Abomiya) were collected, and after removing foreign substances and foreign matter mixed therein, a net was formed at the bottom and the height was 30 cm, the width was 30 cm, and the height was 30 cm. They were arranged evenly and uniformly in a 1 cm frame to a height of about 1 cm. Next, this was put into a steamer and steamed with steam at about 98 ° C. for 1 minute and 30 seconds. Next, after taking out from a steamer and leaving a frame on a net, it was allowed to cool in a room.
【0031】蒸煮によって菊の花は平面積は変わらない
が、高さは3mm程度に低くなり、花びら同士は互いに
くっついていて、ネット上に空け移しても花びらはバラ
バラにならず、シートの形を保っていた。その重量を測
定したところ150gであった。冷却後、縦30cm、
横30cmの薄いポリエチレンシートの上に移し置き、
次いで一端からクルクルと巻いて、菊の花のシート面と
ポリエチレンシートが交互に重なり合った巻き物を作
り、この巻き物を凍結装置で凍結した。The chrysanthemum flower does not change its flat area by steaming, but its height is reduced to about 3 mm, and the petals are stuck to each other. Was kept. The weight was measured to be 150 g. After cooling, length 30cm,
Transfer onto a thin polyethylene sheet 30 cm wide,
Next, the roll was wound from one end to form a roll in which the sheet surface of the chrysanthemum flower and the polyethylene sheet were alternately overlapped, and the roll was frozen by a freezing device.
【0032】この凍結した巻き物をポリエチレンシート
で包んで段ボールケースに入れ、−18℃以下の冷蔵庫
に6カ月保管したのち取り出して外観を肉眼で観察した
が、菊の花の色は製造直後と同一の鮮やかな色調を保っ
たいた。また、解凍して巻き物をほどいてみたが、菊の
花の面は全くくっついてはいなかった。The frozen roll was wrapped in a polyethylene sheet, placed in a cardboard case, stored in a refrigerator at −18 ° C. or lower for 6 months, taken out, and visually observed. The color of the chrysanthemum flower was the same as immediately after production. The colors were kept vivid. When I thawed it and unwound it, the chrysanthemum flower side was not attached at all.
【0033】実施例1 参考例1で作成した菊の花の巻き物を半解凍した後、解
いてポリエチレンシートを下にして平らに延ばした。こ
のとき、介在していたポリエチレンシートの効果で、菊
の花同士のくっつきは起こらなかった。この延ばしたも
のを下記調味液を3倍に薄めたものに5時間程度浸漬し
味付けをした。Example 1 A roll of chrysanthemum flower prepared in Reference Example 1 was half-thawed, then unraveled and flattened with the polyethylene sheet facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene sheet. This expanded product was immersed in a three-fold diluted seasoning solution described below for about 5 hours to be seasoned.
【0034】一方、魚市場で購入した生鮮サバ(魚体重
量350g)を頭と内蔵を除去した後3枚に卸して中骨
を除き、更に腹骨と小骨を除去してサバ肉のフィレーを
2枚(1枚のフィレー重量80g)作成した。次いでこ
のフィレーを下記調味液に3時間浸漬し、液切りしてか
ら一夜10℃以下の冷蔵庫に保管した後、翌朝皮を剥い
で、皮無ししめさばを2枚作成した。On the other hand, fresh mackerel (fish weight 350 g) purchased at the fish market was removed from its head and internal organs, then wholesaled into three pieces to remove the middle bones, and further, the abdomen and small bones were removed, and the fillet of mackerel meat was removed. Each piece (weight of one fillet: 80 g) was prepared. Next, this fillet was immersed in the following seasoning solution for 3 hours, drained, stored overnight in a refrigerator at 10 ° C. or lower, and then peeled the next morning to produce two skinless shimesaba.
【0035】調味液の配合 水 1,000g 砂糖 200g 食塩 40g グルタミン酸ナトリウム 15g 食酢 30gMixing of seasoning liquid Water 1,000 g Sugar 200 g Salt 40 g Sodium glutamate 15 g Vinegar 30 g
【0036】次いで、調味液に浸漬した菊の花のシート
1枚を一旦水きり篭に移し手で押さえて液切りした後、
テーブルの上に乗せた。この菊の花のシートの一端から
魚の幅ぐらいずらした位置に、皮無ししめさば1枚を頭
の方を外側に向けて置いた。菊の花のシートを持ち上げ
てしめさばの上に折り返し、次いで、もう1枚のしめさ
ばを頭の方を別の外側に向けて1枚目のしめさばと対称
させて置いた。菊の花のシートを持ち上げてしめさばの
上に折り返し、引き続き菊の花の他の端まで巻きあげ、
巻き物を作成した。次いで、この巻き物をポリエチレン
シートに包み、合成樹脂製袋に入れ、軽く真空包装し、
凍結装置で凍結した。Next, one sheet of chrysanthemum flower immersed in the seasoning liquid was once transferred to a water basket, held down by hand, and drained.
I put it on the table. A piece of skinless shiba mackerel was placed at a position offset from the end of this chrysanthemum flower sheet by the width of the fish, with the head facing outward. The chrysanthemum flower sheet was lifted and folded over the shimaba, and then another shimaba was placed symmetrically with the first shimaba with the head facing away from the outside. Lift the chrysanthemum flower sheet, fold it over the shibaba, and roll it up to the other end of the chrysanthemum flower,
Created a scroll. Next, wrap this roll in a polyethylene sheet, put it in a synthetic resin bag, lightly vacuum package it,
It was frozen in a freezer.
【0037】実施例2 参考例1で作成した菊の花の巻き物を1つ解凍した後に
解いて、ポリエチレンシートを下にして平らに延ばし
た。このとき、介在していたポリエチレンフイルムの効
果で菊の花同士のくっつきは起こらなかった。Example 2 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed, thawed, and flattened with the polyethylene sheet facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.
【0038】一方、頭と内蔵を除去した紅ザケの冷凍品
(魚体重量2,500g)を購入し、3枚に卸して中骨
を除き、更に小骨を除去し、皮を剥いで、さしみ用の紅
ザケのフィレーを2枚(1枚のフィレー重量800g)
作成した。次いで、このフィレーを包丁で切って、巻き
物の芯にするため1つが150g前後のロインを5個作
成した。このロインに食塩とアミノ酸を主体とする粉末
調味料を振りかけて調味した。On the other hand, a frozen red salmon (with a body weight of 2,500 g) from which the head and internal parts have been removed is purchased, wholesaled into three pieces, the medium bone is removed, the small bone is further removed, and the skin is peeled off and used for sashimi. Two red salmon fillets (800g per fillet)
Created. Next, the fillet was cut with a kitchen knife, and five loins each weighing about 150 g were prepared to make the core of the roll. This loin was sprinkled with a powder seasoning mainly composed of salt and amino acids, and seasoned.
【0039】次いで、菊の花のシート1枚をテーブルの
上に乗せ、この菊の花のシートの一端から魚の幅ぐらい
ずらした位置に、上記ロインを1個置いた。次いで、ず
らしたところの菊の花のシートを持ち上げてロインの上
に折り返した。さらにもう1本のロインを置き、上記操
作を繰り返した。Next, one sheet of chrysanthemum flower was placed on the table, and one loin was placed at a position shifted from one end of the chrysanthemum flower sheet by the width of the fish. Next, the shifted chrysanthemum flower sheet was lifted and folded over the loin. One more loin was placed and the above operation was repeated.
【0040】油菜の花芽を堅いうちに摘んで茹でたもの
をロインといっしょに線状に置いた。引き続き菊の花の
他の端まで巻き上げ、巻き物を作成した。次いで、この
巻き物をポリエチレンシートに包み、合成樹脂製袋に入
れ、真空包装し、凍結装置で凍結した。The oil blossom buds were picked while they were firm and boiled and placed in a line with loin. Subsequently, the chrysanthemum flower was rolled up to the other end to form a scroll. Next, the roll was wrapped in a polyethylene sheet, placed in a synthetic resin bag, vacuum-packaged, and frozen with a freezing device.
【0041】実施例3 参考例1で作成した菊の花の巻き物を1つ解凍したのち
ほどき、ポリエチレンフイルムを下にして平らに延ばし
た。このとき、介在していたポリエチレンフイルムの効
果で菊の花同士のくっつきは起こらなかった。Example 3 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed and then unwound, and flattened with a polyethylene film facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.
【0042】一方、ボイルズワイガニの殻付冷凍品を2
セクション(ズワイガニ1匹分に相当する)解凍して殻
をはずし、脚肉を8本得た。カニ肉を食塩とアミノ酸が
主体である調味液に漬け、調味した。On the other hand, two frozen boiled snow crab shells were
The section (corresponding to one snow crab) was thawed to remove the shell, and eight leg meats were obtained. Crab meat was soaked in a seasoning solution mainly composed of salt and amino acids and seasoned.
【0043】次いで、酢で味をつけた菊の花のシート1
枚をテーブルの上に乗せ、包丁で中央から2等分した。
この2等分した菊の花のシートの短い方の一端から脚肉
8本分の幅位ずらした位置に、上記脚肉を8本置いた。
次いで、ずらしたところの菊の花のシートを持ち上げて
脚肉の上に折り返し、引き続き菊の花の他の端まで巻き
上げ、巻き物を作成した。次いで、この巻き物をポリエ
チレンシートに包み、合成樹脂製袋に入れ、真空包装
し、凍結装置で凍結した。Next, a sheet 1 of chrysanthemum flowers seasoned with vinegar
The pieces were placed on a table and bisected from the center with a kitchen knife.
Eight leg meats were placed at positions shifted from the shorter end of the bisected chrysanthemum flower sheet by eight leg meat widths.
Next, the shifted chrysanthemum flower sheet was lifted and turned over on the leg meat, and subsequently rolled up to the other end of the chrysanthemum flower to form a scroll. Next, the roll was wrapped in a polyethylene sheet, placed in a synthetic resin bag, vacuum-packaged, and frozen with a freezing device.
【0044】実施例4 参考例1で作成した菊の花の巻き物を1つ解凍したのち
ほどき、ポリエチレンフイルムを下にして平らに延ばし
た。このとき、介在していたポリエチレンフイルムの効
果で菊の花同士のくっつきは起こらなかった。Example 4 One roll of chrysanthemum flower prepared in Reference Example 1 was thawed, opened, and flattened with a polyethylene film facing down. At this time, the chrysanthemum flowers did not stick together due to the effect of the interposed polyethylene film.
【0045】一方、ボイルズワイガニの殻付冷凍品を2
セクション(ズワイガニ1匹分に相当する)解凍して殻
をはずし、脚肉を8本得た。カニ肉を食塩とアミノ酸が
主体である調味液に漬け、調味した。ズワイガニの脚肉
を食用菊「阿房宮」と共に甘酢和えにしたものでズワイ
ガニの脚肉の割合を多くしてややかためにしぼったもの
を具材として、実施例3のボイルズワイガニの味付けし
たものと同様に使用した。On the other hand, two frozen boiled crab shells were
The section (corresponding to one snow crab) was thawed to remove the shell, and eight leg meats were obtained. Crab meat was soaked in a seasoning solution mainly composed of salt and amino acids and seasoned. Snow crab leg meat mixed with edible chrysanthemum "Abomiya" with sweet and vinegar. The proportion of the snow crab leg meat was increased and slightly squeezed as an ingredient, similar to the boiled snow crab seasoned in Example 3. Used for
【0046】[0046]
【発明の効果】菊の花の生鮮時の保持し、菊の味に極め
てよく調和した味の具材を巻いた、美味しい冷凍食品を
提供することができる。山の幸の菊の花のシートは崩れ
ることなく、海の幸の魚介類の肉の味とバランスの良く
とれた新しい冷凍食品を提供することができる。長期保
存中も生鮮な菊の花の花びらを蒸した場合の蒸しだちの
鮮やかな色および香りを保持し、使用の際に菊の花がバ
ラバラにならずシートのまま使用できる菊の花の冷凍品
の応用品を提供することができる。According to the present invention, it is possible to provide a delicious frozen food which retains the chrysanthemum flower at the time of freshness and is wound with ingredients having a taste that is extremely well matched to the taste of the chrysanthemum. A sheet of chrysanthemum flower from the mountain can be provided without breaking down, and a fresh frozen food with a good balance of the taste of the seafood meat and the seafood can be provided. Chrysanthemum flower frozen that preserves the vivid color and aroma of steamed petals when fresh chrysanthemum flower petals are steamed during long-term storage. Products can be provided.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 FI A23L 3/36 A23L 3/36 A ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 6 Identification code FI A23L 3/36 A23L 3/36 A
Claims (11)
の肉を巻いたものが凍結されていることを特徴とする巻
き物状蒸し菊花の冷凍品。1. A rolled steamed chrysanthemum flower, wherein a steamed chrysanthemum petal molded sheet and a seafood meat roll are frozen.
シートの凍結品を解凍したものである請求項1記載の巻
き物状蒸し菊花の冷凍品。2. The rolled steamed chrysanthemum flower frozen product according to claim 1, wherein the steamed chrysanthemum petal shaped sheet is obtained by thawing a frozen product of the formed sheet.
らの成形シートに合成樹脂フイルムを重ねたものの渦巻
き状巻物の凍結品である請求項2記載の巻き物状蒸し菊
花の冷凍品。3. A frozen product of a rolled steamed chrysanthemum flower according to claim 2, wherein the frozen product of the formed sheet is a frozen product of a spiral roll formed by laminating a synthetic resin film on a steamed chrysanthemum petal formed sheet.
れている請求項1、請求項2または請求項3記載の巻き
物状蒸し菊花の冷凍品。4. The rolled steamed chrysanthemum flower frozen product according to claim 1, wherein a molded sheet of steamed chrysanthemum petals is seasoned.
の巻き物状蒸し菊花の冷凍品。5. The rolled steamed chrysanthemum flower according to claim 4, wherein the vinegar is seasoned.
請求項2、請求項3、請求項4または請求項5記載の巻
き物状蒸し菊花の冷凍品。6. The method according to claim 1, wherein the meat of the fish and shellfish is shrimp mackerel.
The frozen product of the rolled steamed chrysanthemum flower according to claim 2, 3, 4, or 5.
1、請求項2、請求項3、請求項4または請求項5記載
の巻き物状蒸し菊花の冷凍品。7. The rolled steamed chrysanthemum flower according to claim 1, wherein the meat of the seafood is seasoned fresh red salmon.
にしたものである請求項1、請求項2、請求項3、請求
項4または請求項5記載の巻き物状蒸し菊花の冷凍品。8. The rolled steamed chrysanthemum flower according to claim 1, wherein the meat of the seafood is boiled or vinegared. .
4、請求項5、請求項6、請求項7または請求項8記載
の巻き物状蒸し菊花の冷凍品を包装したことを特徴とす
る巻き物状蒸し菊花の冷凍品の包装体。9. The packaging of the frozen steamed chrysanthemum flower according to claim 1, claim 2, claim 3, claim 3, claim 4, claim 5, claim 6, claim 7, or claim 8. A package of frozen rolled steamed chrysanthemum flowers.
のである請求項8記載の巻き物状冷凍品の包装体。10. The rolled frozen product package according to claim 8, wherein the package is lightly vacuum-packaged with a film.
巻き物状冷凍品の包装体。11. The rolled frozen product package according to claim 9, wherein the film is transparent.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10890194A JP2985135B2 (en) | 1994-04-12 | 1994-04-12 | Rolled frozen product of steamed chrysanthemum flower or its package |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10890194A JP2985135B2 (en) | 1994-04-12 | 1994-04-12 | Rolled frozen product of steamed chrysanthemum flower or its package |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07274815A JPH07274815A (en) | 1995-10-24 |
JP2985135B2 true JP2985135B2 (en) | 1999-11-29 |
Family
ID=14496506
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10890194A Expired - Lifetime JP2985135B2 (en) | 1994-04-12 | 1994-04-12 | Rolled frozen product of steamed chrysanthemum flower or its package |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2985135B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013116094A (en) * | 2011-12-05 | 2013-06-13 | Maruyasu:Kk | Packaged seafood and method of production of the same |
-
1994
- 1994-04-12 JP JP10890194A patent/JP2985135B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH07274815A (en) | 1995-10-24 |
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