OSADA YOHEI,長田 洋平,MATSUMOTO JUNICHI,松本 淳一,DOI KANJI,土居 幹治
申请号：
JP2015135700
公开号：
JP2017012141A
申请日:
2015.07.06
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
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 1COPYRIGHT: (C)2017,JPO&INPIT【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
