EDIBLE DRIED FISH FLAKE FOR TAKING SOUP STOCK THEREFROM

• Main Authors: MATSUMOTO JUNICHI, DOI KANJI, OSADA YOHEI
• Format: Patent
• Language: English; Japanese
• Published: 19.01.2017
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a dried fish flake edible as it is because sufficient tasty component still remains in the dried fish flake even after taking a soup stock therefrom, and having soft and excellent texture.SOLUTION: In an edible dried fish flake for taking a soup stock therefrom, which is a dried fish flake obtained by cutting a dried fish approximately vertically to a fiber direction of the dried fish using as a raw material, at least one selected from a bonito, a mackerel, a tuna, a sardine and a horse mackerel, a thickness of the dried fish flake is in the range of 0.20 mm-0.30 mm, and the 80 wt% or more in the 100 wt% of the dried fish flake has a size in the range of 4.0-225.0 cm2.SELECTED DRAWING: Figure 1 【課題】だしをとった後、削り魚節に十分な旨味成分が残っていて、そのまま食べることができ、柔らかく優れた食感を有する削り魚節の提供。【解決手段】かつお、さば、まぐろ、いわし及びあじから選ばれる少なくとも一つを原料とする魚節の、繊維方向に対して略垂直に魚節を切削してなる削り魚節であって、前記削り魚節の肉厚が０．２０〜０．３０ｍｍの範囲であり、前記削り魚節のうち１００重量パーセント中８０重量パーセント以上が、４．０〜２２５．０ｃｍ２の範囲の大きさである、だしとり用兼食用の削り魚節。【選択図】図１