JPS5815101B2 - Manufacturing method of plum flavor dressing - Google Patents
Manufacturing method of plum flavor dressingInfo
- Publication number
- JPS5815101B2 JPS5815101B2 JP55124783A JP12478380A JPS5815101B2 JP S5815101 B2 JPS5815101 B2 JP S5815101B2 JP 55124783 A JP55124783 A JP 55124783A JP 12478380 A JP12478380 A JP 12478380A JP S5815101 B2 JPS5815101 B2 JP S5815101B2
- Authority
- JP
- Japan
- Prior art keywords
- plum
- dressing
- vinegar
- meat
- pickles
- 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
Links
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
本発明は肉用、急用、生野菜用の何れに使用しても好適
なドレッシングの製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dressing suitable for use with meat, emergency use, or raw vegetables.
従来より肉、魚、生野菜など料理の風味をよくするため
、種々のドレッシングが使用されているが、例えばサウ
ザンアイランドドレッシングと呼ばれるものではマヨネ
ーズ中にピクルス、ゆで卵を細かく刻んで混合しトマト
ケチャツプで味つけが行なわれ、又、最も一般的なフレ
ンチドレッシングはボールに塩、こしよう、酢を入れて
あわ立て器でよくかき混ぜて塩を溶かし、サラダ油を少
しずつ加えて白濁するまでよく混ぜ合わせる手法が行な
われている。Traditionally, various dressings have been used to enhance the flavor of dishes such as meat, fish, and raw vegetables. For example, something called Thousand Island dressing is made by mixing mayonnaise with finely chopped pickles and boiled eggs, then adding tomato ketchup. The most common method of making French dressing is to put salt, pepper, and vinegar in a bowl and stir well with a whisk to dissolve the salt, then add salad oil little by little and mix well until it becomes cloudy. It is being done.
そして更にフレンチドレッシングにみじん切りにした玉
ねぎや、パプリカ、カレー粉など他の材料を混ぜ合わせ
ることも必要に応じて取入れられている。Furthermore, other ingredients such as chopped onions, paprika, and curry powder are mixed into the French dressing as needed.
しかし、上記のような各種ドレッシングは通常、肉用、
急用、生野菜用として区別され、夫々の料理の種類に応
じてこれに適したドレッシングが用いられていて、すべ
てに共通して使用できるようなドレッシングは殆ど作り
出されていない。However, the various dressings mentioned above are usually for meat,
Dressings are classified into those for urgent use and those for raw vegetables, and dressings suitable for each type of dish are used, and there are almost no dressings that can be used commonly for all types of dishes.
本発明者は斜上の事実に着目し、何れの料理においても
その味をよくし、料理につやといろどりを添えるソース
としての役割を果すドレッシングの生成について興味を
もち、かねてより種々の材料の調合により検討を重ねて
来た。The inventor of the present invention has focused on the fact that there is an upward slope, and has been interested in the production of dressings that improve the taste of any dish and serve as a sauce that adds luster and color to the dish, and has been researching the use of various ingredients for some time. We have repeatedly considered the formulation.
その結果、梅肉ならびに梅酢を利用し、この味を活用す
ることによって極めてさっばりとした味が得られ効果的
であることを見出すに至った。As a result, it was discovered that by utilizing plum meat and plum vinegar, it is effective to obtain a very light taste by utilizing this flavor.
即ち、本発明の目的とするところは、かかる梅肉ならび
に梅酢の利用によって従来のドレッシングに改良を加え
各種料理に流況に使用できる新規なドレッシングを製造
する方法を提供することである。That is, an object of the present invention is to provide a method for producing a novel dressing that can be used in various dishes by improving conventional dressings by using plum meat and plum vinegar.
又、本発明は、玉ねぎ、オリーブ、ピクルス、セロリ、
ゆで卵、卵黄という急用、肉用、生野菜用として使用さ
れる各種材料を総合的に活用し前記梅肉、梅酢と共に汎
用ドレッシングを提供することを目的とする。Further, the present invention can be applied to onions, olives, pickles, celery,
The purpose is to provide a general-purpose dressing together with plum meat and plum vinegar by comprehensively utilizing various materials such as boiled eggs and egg yolks used for urgent use, meat, and raw vegetables.
しかしてかかる目的に適合する本発明方法の特徴は剥皮
し、乱切りにして水にさらした玉ねぎ、オリーブ、すし
を取り乱切りにしたセロリ、ゆで卵、ピクルス及び梅肉
を使用し、これらを共にミキサーに入れ、これに酢と更
に梅酢を加えて混合攪拌し、よく混ぜ合わせた後、ボー
ルに入れた卵黄に該混合材を加え再び混ぜると共にサラ
ダオイルを徐々に加えてマヨネーズ状に粘稠化せしめる
ことにある。Therefore, the feature of the method of the present invention that is suitable for such purpose is to use onions, olives, which have been peeled, cut into pieces and exposed to water, celery which has been cut into pieces of sushi, boiled eggs, pickles, and plum meat, and to mix them together in a mixer. Add vinegar and plum vinegar to this, mix and stir, and mix well. Add the mixed ingredients to the egg yolk in a bowl and mix again, and gradually add salad oil to make it viscous like mayonnaise. There is a particular thing.
以下更にその具体的な態様を実施例と共に説明する。The specific aspects thereof will be further explained below along with examples.
先ず本発明ドレッシングの製法の第1は使用材料の選択
である。First of all, the first step in the manufacturing method of the dressing of the present invention is the selection of the materials used.
即ち、本発明においては玉ねぎオリーブ、ピクルス、セ
ロリ、ゆで卵、卵黄と共に特に梅肉が使用され、更にこ
れにサラダオイル酢と共に梅酢が添加される。That is, in the present invention, plum meat is particularly used together with onions, olives, pickles, celery, boiled eggs, and egg yolks, and plum vinegar is added together with salad oil and vinegar.
玉ねぎは通常、皮を剥ぎ乱切りにして水に1時間程度さ
らしておき水切りしたものであり、オリーブは内部の種
を取って用いる。Onions are usually peeled and cut into pieces, soaked in water for about an hour and then drained, and olives are used by removing the inner seeds.
又、ピクルスは乱切りした状態で、一方、セロリはすし
を取り同じく乱切りして材料とする。In addition, pickles are used as ingredients in a state where they are cut into pieces, while celery is used as an ingredient in sushi and also cut into pieces.
ゆで卵も同様、皮を取り乱切りとする。Similarly, cut the skin of boiled eggs into small pieces.
次にこれらの各材料と共に使用される梅肉は予め梅の種
を取り梅肉だけの状態にしておく。Next, the seeds of the plum meat to be used with each of these ingredients are removed in advance, leaving only the plum meat.
上記のようにして夫々準備された各材料を次にミキサー
に入れ微細化しなから滑合混合を行なうのであるが、こ
の場合に前記した酢と梅酢とを加える。Each of the ingredients prepared in the above manner is then placed in a mixer, pulverized, and then mixed together.In this case, the vinegar and plum vinegar described above are added.
従って得られた混合材は前記各材料のよく混ぜ合わされ
た流動体となる。Therefore, the obtained mixed material becomes a fluid in which the above-mentioned materials are well mixed.
そして一方、予め別にボールに卵黄を入れておき、前記
混ぜ合わせた流動体をこのボールに移し、卵黄と再び混
ぜ合わせる。On the other hand, the egg yolk is placed in a separate bowl in advance, and the mixed fluid is transferred to this bowl and mixed with the egg yolk again.
このとき、サラダオイルを徐々に加えながら混ぜ合わす
ことによりマヨネーズ状のドレッシングが作られる。At this time, a mayonnaise-like dressing is made by gradually adding salad oil and mixing.
上記の製法において夫々の材料の使用量は通常の用法に
従って選定されるがその1例をあげれば次の通りである
。In the above manufacturing method, the amount of each material used is selected according to the usual usage method, and an example thereof is as follows.
玉ねぎ 300g
梅肉 100g
オリーブ 50g
ピクルス 150グ
セロリ 150グ
ゆで卵 3個
卵黄 4個
サラダオイル 7001?
酢 90 cc
梅酢 90 cc
しかし勿論、上記の量は固定的なものではなく、各嗜好
に対応し、多少の変動を加えることができるが、その1
つの材料を使用しないとか、あるいは極端に使用量を低
下させるときは折角の風味を損なう恐れがあり望ましく
ない。Onions 300g Plum meat 100g Olives 50g Pickles 150g Celery 150g 3 boiled eggs 4 egg yolks Salad oil 7001? Vinegar 90 cc Plum vinegar 90 cc However, of course, the above amounts are not fixed, and can be adjusted to suit each preference, but
It is undesirable not to use one ingredient or to use an extremely low amount, as this may spoil the flavor.
なお、前記使用材料自体も必らずしも固定的なものでは
なく、前記材料の外に、塩、こしよう、からし、トマト
ジュース、レモン汁、ピーマンなどを適宜、混合使用し
てもよく、これにより更に前記味を基礎として変化を与
えることができる。Note that the materials used are not necessarily fixed, and in addition to the materials described above, salt, pepper, mustard, tomato juice, lemon juice, green pepper, etc. may be mixed and used as appropriate. , which allows further variations to be made on the basis of the taste.
かくして上記のようにして得られた本発明ドレッシング
はその梅肉、梅酢の使用による梅味により従来のドレッ
シングの風味を大きく変化させ、独得の風味によって生
野菜用の外、急用、肉用に使用して夫々の味をより良好
ならしめる。Thus, the dressing of the present invention obtained as described above greatly changes the flavor of conventional dressings due to its plum flavor due to the use of plum meat and plum vinegar, and its unique flavor allows it to be used for other than raw vegetables, for emergency use, and for meat. to make each taste even better.
以上の如く本発明方法は従来のドレッシングの製法に改
良を加えるものであり、従来、とかく生野菜用あるいは
急用、肉用として分担され勝ちであったドレッシングの
用法を一変させ、すべてに共通してその使用を可能なら
しめることができ、ドレッシングの使用範囲を流況なら
しめると共にその使用の簡易化を図り、なかでも小規模
の飲食店などにあってはスペースの活用に大いに有用性
を発揮するものである。As described above, the method of the present invention improves the conventional dressing manufacturing method, and completely changes the usage of dressing, which has traditionally been divided into uses for raw vegetables, emergency use, and meat, and is common to all dressings. This makes it possible to use dressings, standardizes the usage range of dressing, and simplifies its use, and it is especially useful for small-scale restaurants and the like in terms of space utilization. It is something.
Claims (1)
ブ、すしを取り乱切りにしたセロリ、ゆで卵、ピクルス
及び梅肉からなる複合材料をミキサーに入れ、酢ならび
に梅酢を加えて攪拌混合を行ない、しかる後、該混合材
を容器に入れ、再び卵黄と混合し、更にサラダオイルを
徐入に加えながらマヨネーズ状に粘稠化せしめることを
特徴とする梅味ドレッシングの製造法。1. After peeling, put a composite material consisting of onions, olives, celery, boiled eggs, pickles, and plum meat, which have been peeled and soaked in water and diced, boiled eggs, pickles, and plum meat, add vinegar and plum vinegar, and stir and mix. Thereafter, the mixed material is placed in a container, mixed with egg yolk again, and salad oil is added gradually to make it viscous like mayonnaise.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55124783A JPS5815101B2 (en) | 1980-09-08 | 1980-09-08 | Manufacturing method of plum flavor dressing |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55124783A JPS5815101B2 (en) | 1980-09-08 | 1980-09-08 | Manufacturing method of plum flavor dressing |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5750867A JPS5750867A (en) | 1982-03-25 |
JPS5815101B2 true JPS5815101B2 (en) | 1983-03-24 |
Family
ID=14894003
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP55124783A Expired JPS5815101B2 (en) | 1980-09-08 | 1980-09-08 | Manufacturing method of plum flavor dressing |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5815101B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0350172B2 (en) * | 1986-12-08 | 1991-07-31 | Sanyo Denki Kk |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6220877A (en) * | 1985-07-19 | 1987-01-29 | Daicel Chem Ind Ltd | Electroless nickel plating method |
-
1980
- 1980-09-08 JP JP55124783A patent/JPS5815101B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0350172B2 (en) * | 1986-12-08 | 1991-07-31 | Sanyo Denki Kk |
Also Published As
Publication number | Publication date |
---|---|
JPS5750867A (en) | 1982-03-25 |
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