JPH07170948A - Cooking set of foods boiled down in soy sauce - Google Patents
Cooking set of foods boiled down in soy sauceInfo
- Publication number
- JPH07170948A JPH07170948A JP5318728A JP31872893A JPH07170948A JP H07170948 A JPH07170948 A JP H07170948A JP 5318728 A JP5318728 A JP 5318728A JP 31872893 A JP31872893 A JP 31872893A JP H07170948 A JPH07170948 A JP H07170948A
- Authority
- JP
- Japan
- Prior art keywords
- tsukudani
- small
- sauce
- soy sauce
- container
- 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.)
- Granted
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3261—Flexible containers having several compartments
- B65D81/3272—Flexible containers having several compartments formed by arranging one flexible container within another
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、混ぜ合わせるだけで作
れる佃煮セットに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Tsukudani set which can be prepared simply by mixing them.
【０００２】[0002]
【従来の技術】従来、佃煮の一形態として、小魚や貝類
や小エビ等を、醤油と砂糖とみりんにより長時間煮つめ
て、味を濃くしたものがある。2. Description of the Related Art Conventionally, as one form of Tsukudani, small fish, shellfish, shrimp and the like are boiled for a long time with soy sauce, sugar and mirin to make the taste strong.
【０００３】また、材料としては、他に、ゴボウやフキ
やシイタケ等の野菜類、昆布、ノリ、牛肉、鳥肉を使用
して、同様に煮たものもある。In addition, as the material, there are burdock, butterbur, shiitake and other vegetables, kelp, seaweed, beef and poultry, which are similarly boiled.
【０００４】[0004]
【発明が解決しようとする課題】ところが、上記した佃
煮は、色々な材料を用意して、これらを長時間煮つめな
ければならない上に、味加減が難しく、うまく作るには
手間隙と熟練とを要していた。However, in the above-mentioned Tsukudani, it is necessary to prepare various ingredients and boil them for a long time, and it is difficult to adjust the taste. Was.
【０００５】[0005]
【課題を解決するための手段】そこで、本発明では、小
魚と、昆布と、削り節と、ごまと、佃煮用たれとをそれ
ぞれ小型容器に収容し、これらを一つの大型容器に収容
したことを特徴とする佃煮セットを提供せんとするもの
である。Therefore, in the present invention, small fish, kelp, shavings, sesame, and tsukudani sauce are contained in small containers, respectively, and these are contained in one large container. It is intended to provide a Tsukudani set characterized by.
【０００６】また、本発明では、小魚に代えて、貝類及
び／又は小エビを使用したこと、貝類及び／又は小エビ
をそれぞれ小型容器に収容し、これらも一つの大型容器
に収容したこと、佃煮用たれは、醸造酢と、みりんと、
醤油と、砂糖とを配合して作ったこと、小型容器として
小袋を使用し、大型容器として大袋を使用したことにも
特徴を有する。Further, in the present invention, shellfish and / or shrimp are used instead of small fish, and shellfish and / or shrimp are respectively housed in small containers, and these are also housed in one large container. , Tsukudani sauce, brewed vinegar, mirin,
It is also characterized in that it is made by mixing soy sauce and sugar, that a small bag is used as a small container, and a large bag is used as a large container.
【０００７】ここで、小魚としては、ハゼ、ワカサギ、
アミ、ユウナゴ、シラウオ、カエリ等を使用することが
できるが、好ましくは、チリメンからイリコに成長する
前のカエリを使用する。Here, small fish include goby, smelt,
Ami, Japanese eel, white eel, frog and the like can be used, but preferably frog which has not yet grown from chilimen to Irico is used.
【０００８】昆布としては、塩昆布を使用することがで
き、混ぜ合わせやすく、しかも、食べやすい大きさ、好
ましくは幅１ｍｍ、長さ２ｃｍ程度の紐状に形成するこ
とができる。As the kelp, salt kelp can be used, and it can be formed into a string-like shape that is easy to mix and easy to eat, preferably about 1 mm wide and about 2 cm long.
【０００９】削り節としては、混ぜ合せやすく、しか
も、食べやすい大きさ、好ましくは、細幅の、いわゆる
糸目削りにしたものを使用することができる。As the shavings, it is possible to use those having a size that is easy to mix and easy to eat, preferably a narrow width, so-called grain cut.
【００１０】また、小魚に代えて、又はこれに加えてア
サリやハマグリ等の貝類や小エビを使用することもでき
る。Further, instead of or in addition to small fish, shellfish such as clams and clams and shrimp can be used.
【００１１】佃煮用たれは、醸造酢と、みりんと、醤油
と、砂糖とを、下記の表１に示す配合割合にて配合して
作ることができ、配合した後、滅菌処理のために一定の
高温度（例えば、１００℃）にて一定時間（例えば、５
分間）加熱し、その後、自然冷却させる。The Tsukudani sauce can be made by mixing brewed vinegar, mirin, soy sauce, and sugar in the mixing ratio shown in Table 1 below, and after mixing, it is fixed for sterilization treatment. At a high temperature (eg 100 ° C) for a certain time (eg 5
Heat), then allow to cool naturally.
【００１２】[0012]
【表１】 [Table 1]
【００１３】また、小型容器とては小袋を使用し、大型
容器としては大袋を使用するのが好ましく、この場合、
佃煮セットが嵩張らない上に、材料を容易に密封するこ
とができる。そして、小袋と大袋は、それぞれポリプロ
ピレン等の合成樹脂製の袋を使用することができる。It is preferable to use a small bag as the small container and a large bag as the large container. In this case,
The Tsukudani set is not bulky and the material can be easily sealed. As the small bag and the large bag, bags made of synthetic resin such as polypropylene can be used.
【００１４】[0014]
【作用】佃煮を作る際には、次の手順で簡易に作ること
ができる。[Operation] When making Tsukudani, you can easily make it by the following procedure.
【００１５】 大型容器から小型容器を取出し、各小
型容器を開封して、各材料を鍋等の容器内に入れてよく
かきまぜる。A small container is taken out from the large container, each small container is opened, and each material is put in a container such as a pan and well mixed.
【００１６】 佃煮用たれを収容した小型容器を開封
して、上記のように各材料を混ぜ合わせた状態にて収
容している容器内に、佃煮用たれを入れる。The small container containing the Tsukudani sauce is opened, and the Tsukudani sauce is placed in the container containing the materials mixed as described above.
【００１７】 佃煮用たれと各材料とをよく混ぜ合わ
せる。Mix the sauce for Tsukudani and the ingredients well.
【００１８】これだけで、熱も水も加えることなく佃煮
を作ることができる。[0018] With just this, it is possible to make Tsukudani without adding heat or water.
【００１９】[0019]
【実施例】以下に、本発明の実施例を図面を参照しなが
ら説明する。Embodiments of the present invention will be described below with reference to the drawings.
【００２０】図１に示すＡは、本発明に係る佃煮セット
であり、同佃煮セットＡは、大袋１内に、第１〜第５小
袋２，３，４，５，６，６を密封状態にてコンパクトに
収容している。A shown in FIG. 1 is a Tsukudani set according to the present invention. The Tsukudani set A is a large bag 1 in which first to fifth small bags 2, 3, 4, 5, 6, 6 are sealed. It is housed compactly in.
【００２１】そして、第１小袋２内に小魚としてのカエ
リ７を５０ｇ密封状態に収容し、第２小袋３内に幅１ｍ
ｍ、長さ約２ｃｍの紐状にきざんだ塩昆布８を２５ｇ密
封状態に収容し、第３小袋４内に、いわゆる糸目削りの
削り節９を２６ｇ密封状態に収容し、第４小袋５内にい
りごま10を２４ｇ密封状態に収容し、二個の第５小袋
６，６内に佃煮用たれ11をそれぞれ６０ｇづつ密封状態
に収容している。Then, 50 g of the frog 7 as a small fish is housed in the first pouch 2 in a sealed state, and the second pouch 3 has a width of 1 m.
25 g of the salt kelp 8 chopped into a string shape having a length of 2 m and a length of about 2 cm is housed in a sealed state, a so-called thread-cutting knot 9 is housed in a sealed state of 26 g in the third small bag 4, and in a fourth small bag 5. 24 g of sardines 10 are hermetically sealed, and 60 g of each of the fifth sachets 6 and 6 of the simmered pork 11 are hermetically sealed.
【００２２】また、佃煮用たれ11は、醸造酢と、みりん
と、醤油と、砂糖とを、次の表２に示す配合割合にて配
合し、その後、滅菌処理のために、１００℃の高温度に
て５分間加熱し、その後、自然冷却したものを使用す
る。The tsukudani sauce 11 is prepared by mixing brewed vinegar, mirin, soy sauce, and sugar in the proportions shown in Table 2 below, and then sterilizing the mixture to a high temperature of 100 ° C. It is heated at the temperature for 5 minutes and then naturally cooled.
【００２３】[0023]
【表２】 [Table 2]
【００２４】次に、上記のように構成した佃煮セットＡ
により佃煮を作る手順を、図２を参照しながら説明す
る。Next, the Tsukudani set A constructed as described above
The procedure for making Tsukudani by means of will be described with reference to FIG.
【００２５】 図２（イ）に示すように、大袋１から
第１〜第５小袋２，３，４，５，６を取外し、第５小袋
６以外の各小袋２，３，４，５を開封して、各材料、す
なわち、カエリ７と塩昆布８と削り節９といりごま10と
をボール12内に入れて、よくかきまぜる。As shown in FIG. 2A, the first to fifth small bags 2, 3, 4, 5, 6 are removed from the large bag 1 and the small bags 2, 3, 4, 5 other than the fifth small bag 6 are removed. After opening, put each material, that is, the burrs 7, salt kelp 8, shavings 9 and sesame seeds 10 in a ball 12 and stir well.
【００２６】 図２（ロ）に示すように、第５小袋６
を開封して、ボール12内に佃煮用たれ11を入れる。As shown in FIG. 2B, the fifth pouch 6
Open, and put the tsukudani sauce 11 in a bowl 12.
【００２７】 図２（ハ）に示すように、佃煮用たれ
11と、先にかきまぜたカエリ７と塩昆布８と削り節９と
いりごま10とを、はし13により良く混ぜ合わせて、佃煮
Ｂの出来上りである。Ｈは、佃煮を作る人の手である。As shown in FIG. 2C, the sauce for Tsukudani
11 and the pebbles 7, salt kelp 8, shavings 9 and roasted sesame 10 that have been mixed together are mixed well with the chopsticks 13 to make the Tsukudani B. H is the hand of the person who makes Tsukudani.
【００２８】このように、本発明に係る佃煮セットＡに
よれば、熱や水を加えることなく２〜３分程度の短時間
に佃煮Ｂを作ることができる。As described above, according to the Tsukudani set A according to the present invention, the Tsukudani B can be prepared in a short time of about 2 to 3 minutes without adding heat or water.
【００２９】この際、カエリ７と塩昆布８と削り節９と
いりごま10の各材料がそれぞれ有する味と、佃煮用たれ
11とが短時間に混ざり合って、独特の佃煮Ｂの風味を醸
し出すことができて、非常に美味しい佃煮を提供するこ
とができる。At this time, the taste of each of the ingredients such as the cabbage 7, the salt kelp 8, the shavings 9, and the sesame sesame 10, and the sauce for tsukudani
11 and 11 can be mixed in a short period of time to create the unique flavor of Tsukudani B, which can provide a very delicious Tsukudani.
【００３０】しかも、本発明に係る佃煮セットＡは、大
量輸送や持運びも楽に行なうことができて、キャンプ等
の野外での食事においても手軽に佃煮Ｂを食することが
できる。Moreover, the Tsukudani set A according to the present invention can be easily transported and carried in large quantities, and the Tsukudani B can be easily eaten even in the field such as camping.
【００３１】なお、佃煮Ｂの材料は本実施例のものに限
られるものではなく、好みに応じて貝類や小エビや加工
野菜類を併用することもできる。また、材料を収容する
容器も袋に限らず密封可能な箱を使用することもでき
る。また、１つの大袋１内に収容するカエリ７と塩昆布
８と削り節９といりごま10と佃煮用たれ11の重量割合
は、本実施例のものに限らず、好みに応じて適宜調整す
ることができる。The material of Tsukudani B is not limited to that of this embodiment, and shellfish, shrimp and processed vegetables can be used in combination if desired. Further, the container for accommodating the material is not limited to the bag, and a sealable box can be used. Further, the weight ratio of the burrs 7, the salt kelp 8, the shavings 9, the sesame seeds 10 and the tsukudani sauce 11 contained in one large bag 1 is not limited to that of the present embodiment, and may be adjusted as desired. You can
【００３２】[0032]
【発明の効果】本発明によれば、次のような効果が得ら
れる。According to the present invention, the following effects can be obtained.
【００３３】すなわち、各材料と佃煮用たれとをよく混
ぜ合わせるだけで、別途、熱や水を加えることなく、短
時間にかつ簡単に美味しい佃煮をつくることができる。That is, by simply mixing each ingredient and the sauce for Tsukudani, it is possible to easily prepare delicious Tsukudani without adding heat or water.
【００３４】しかも、各材料と佃煮用たれはそれぞれ小
袋等の小型容器に収容し、さらにこれらを大袋等の大型
容器に収容しているために、持運びも楽で、キャンプ等
の野外においても、簡単につくれて美味しく食すること
ができる。In addition, since each material and the Tsukudani sauce are stored in a small container such as a small bag, and these are accommodated in a large container such as a large bag, they are easy to carry and can be used outdoors such as camping. , Easy to make and delicious to eat.
【００３５】さらには、材料に佃煮用たれを混ぜ合わせ
るだけであるために、だれが作っても美味しさを一定に
保つことができる上に、子供でも簡単に作ることができ
る。Furthermore, since the ingredients are simply mixed with the Tsukudani sauce, the taste can be kept constant no matter who makes it, and it can be easily made by children.
【図面の簡単な説明】[Brief description of drawings]
【図１】本発明に係る佃煮セットの正面図。FIG. 1 is a front view of a Tsukudani set according to the present invention.
【図２】同佃煮セットの作り方手順を示す説明図。FIG. 2 is an explanatory view showing a procedure for making the same Tsukudani set.
Ａ 佃煮セット Ｂ 佃煮 Ｈ 手 １ 大袋 ２ 第１小袋 ３ 第２小袋 ４ 第３小袋 ５ 第４小袋 ６ 第５小袋 ７ カエリ ８ 塩昆布 ９ 削り節 10 いりごま 11 佃煮用たれ 12 ボール 13 はし A Tsukudani set B Tsukudani H Hand 1 Large bag 2 1st small bag 3 2nd small bag 4 3rd small bag 5 4th small bag 6 5th small bag 7 Kaeri 8 Salt kelp 9 Shavings 10 Sardines 11 Tsukudani sauce 12 balls 13 Pickles
Claims (5)
煮用たれとをそれぞれ小型容器に収容し、これらを一つ
の大型容器に収容したことを特徴とする佃煮セット。1. A Tsukudani set, characterized in that small fish, kelp, shavings, sesame, and a sauce for Tsukudani are each contained in a small container, and these are contained in one large container.
使用したことを特徴とする請求項１記載の佃煮セット。2. The Tsukudani set according to claim 1, wherein shellfish and / or shrimp is used in place of the small fish.
器に収容し、これらも一つの大型容器に収容したことを
特徴とする請求項１記載の佃煮セット。3. The Tsukudani set according to claim 1, wherein the shellfish and / or shrimp are housed in respective small containers, and these are also housed in one large container.
油と、砂糖とを配合して作ったことを特徴とする請求項
１記載の佃煮セット。4. The Tsukudani set according to claim 1, wherein the Tsukudani sauce is made by mixing brewed vinegar, mirin, soy sauce, and sugar.
として大袋を使用したことを特徴とする請求項１記載の
佃煮セット。5. The Tsukudani set according to claim 1, wherein a small bag is used as the small container and a large bag is used as the large container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5318728A JP2769099B2 (en) | 1993-12-17 | 1993-12-17 | Tsukudani set |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5318728A JP2769099B2 (en) | 1993-12-17 | 1993-12-17 | Tsukudani set |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07170948A true JPH07170948A (en) | 1995-07-11 |
| JP2769099B2 JP2769099B2 (en) | 1998-06-25 |
Family
ID=18102296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5318728A Expired - Lifetime JP2769099B2 (en) | 1993-12-17 | 1993-12-17 | Tsukudani set |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2769099B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059780A1 (en) * | 2002-01-16 | 2003-07-24 | Beltane Naturkost | Dry half-finished meal |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6022190U (en) * | 1983-06-17 | 1985-02-15 | 高山 久子 | Fillet set of fish etc. |
| JPS63116672A (en) * | 1986-11-04 | 1988-05-20 | Iwatani & Co | Assorted food raw material for pot-served snapping turtle |
| JPH03280826A (en) * | 1990-03-28 | 1991-12-11 | Sadako Kobori | Production of 'shabu-shabu' meat for preservation and combination set thereof |
-
1993
- 1993-12-17 JP JP5318728A patent/JP2769099B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6022190U (en) * | 1983-06-17 | 1985-02-15 | 高山 久子 | Fillet set of fish etc. |
| JPS63116672A (en) * | 1986-11-04 | 1988-05-20 | Iwatani & Co | Assorted food raw material for pot-served snapping turtle |
| JPH03280826A (en) * | 1990-03-28 | 1991-12-11 | Sadako Kobori | Production of 'shabu-shabu' meat for preservation and combination set thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003059780A1 (en) * | 2002-01-16 | 2003-07-24 | Beltane Naturkost | Dry half-finished meal |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2769099B2 (en) | 1998-06-25 |
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