JPS5817578B2 - It's hard to tell what's going on - Google Patents
It's hard to tell what's going onInfo
- Publication number
- JPS5817578B2 JPS5817578B2 JP49055119A JP5511974A JPS5817578B2 JP S5817578 B2 JPS5817578 B2 JP S5817578B2 JP 49055119 A JP49055119 A JP 49055119A JP 5511974 A JP5511974 A JP 5511974A JP S5817578 B2 JPS5817578 B2 JP S5817578B2
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- miso
- soup
- tell
- going
- 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】
本発明では、味にしつこさがなく、しかも肉独自によく
調和する牛肉用のだれの製造方法を提供せんとするもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention aims to provide a method for producing a sauce for beef that does not have a strong taste and blends well with the unique characteristics of the meat.
この発明は海産物のだし汁に味噌を溶かした調味汁を、
醤油にみりん、砂糖を混入し煮沸して製。This invention uses seasoning soup made by dissolving miso in seafood stock.
It is made by mixing soy sauce, mirin, and sugar and boiling it.
造しだ味汁に混入した後、そのまま煮沸し、その状態で
約１日据置き香辛料を加えることを特徴とした牛肉用た
れの製造方法に係るものである。This relates to a method for producing a beef sauce, which is characterized in that the sauce is mixed into a seasoned soybean soup, boiled as it is, and left in that state for about a day before adding spices.
この発明の実施例は次のとおりである。Examples of this invention are as follows.
昆布に本釣５ｔを加えて２０分位煮沸した後、。After adding 5 tons of real fishing to the kelp and boiling it for about 20 minutes.
花かつお約３００１を混入し、その状態で約２〜３分間
煮沸して海産物のだし汁を製造し、同だし汁に味噌７０
０７を漉網で漉して溶かし、調味汁を製造しておき、他
方醤油１２６ｔにみりん２８ｔ１砂糖５１００ｆを混入
して、約４０分間煮き、あくを取出したまま中火で煮沸
して味汁を製造し、前記調味汁を味汁に混入し、そのま
ま煮沸し味噌のあくを取出してその状態で約１０据置き
、香辛料を加えるものである。Mix about 300 parts of Hana bonito and boil it for about 2 to 3 minutes to make a seafood stock, and add 70 parts of miso to the same stock.
Strain 07 through a strainer and dissolve it to make a seasoning soup.On the other hand, mix 126t of soy sauce, 28t of mirin, and 5100f of sugar, boil for about 40 minutes, and boil over medium heat with the scum removed to make a flavor soup. The seasoning soup is mixed into a flavored soup, boiled as it is, the scum of the miso is removed, and the miso is left in that state for about 10 minutes, and then spices are added.
なお、香辛料を加えるに際しては、にんにく、しようが
汁等の混合汁を２〜３時間据置き、これに調味汁に混入
して約１日据置いたものを少々加えてあわ立て器でよく
撹拌し、香辛料をまったく液状に溶解せしめた状態で加
えるものである。When adding spices, leave the mixed juice of garlic, ginger juice, etc. for 2 to 3 hours, add a little of the seasoning mixture and leave it for about a day, and stir well with a whisk. , the spices are added completely dissolved in liquid form.
又、味噌としては白味噌即ち米から精製された味噌を使
用するものであり、これにより豆、麦類よりつくる赤味
噌と比較し、味噌自体のくせのある味が表面に出ない。In addition, the miso used is white miso, that is, miso refined from rice, and as a result, compared to red miso made from beans and barley, the distinctive taste of miso itself does not come out on the surface.
この発明では実際肉にだれを浸透させるに しては、だ
れをよく混ぜそれにごま油、ねぎ、すりごまを混合せし
め肉にまぶすことにより、だれの味を肉に浸透せしめる
ものである。In this invention, the flavor of the sauce is actually infiltrated into the meat by mixing the sauce well, mixing it with sesame oil, green onions, and ground sesame seeds and sprinkling it on the meat.
この発明によればその製造方法に使用する材料及びその
製造過程により の様な効果が生起する。According to this invention, the following effects occur depending on the materials used in the manufacturing method and the manufacturing process.
（１）海産物のだし汁を使用したことにより、醤油の味
の深味をまし、更には調味的に複雑な人間の味覚にこた
える。(1) By using seafood stock, the flavor of soy sauce becomes deeper, and the seasoning responds to the complex human taste buds.
即ち醤油の味のみでは単純になる為、これにまるみを与
える効果がある。In other words, since the taste of soy sauce alone would be too simple, it has the effect of giving it roundness.
（２）醤油に砂糖、みりんを加えることにより、醤油の
辛味を除き、食を増進せしめる。(2) Adding sugar and mirin to soy sauce removes the spiciness of soy sauce and enhances the taste.
又みりんは肉を酒精により柔軟とし、肉の歯ざわりをよ
くすると共に、砂糖のみの甘味に一つのアクセントをつ
けて、甘酢のまろやかさを付与する。In addition, mirin makes the meat softer with the alcohol, giving it a better texture, and adds an accent to the sweetness of sugar alone, giving it the mellowness of sweet and sour vinegar.
（３）海産物のだし汁に味噌を加えることにより肉への
味の浸透を促し、全体的な味の調和を可能とする。(3) By adding miso to the seafood stock, the flavor penetrates into the meat, making it possible to harmonize the overall taste.
以上の様にこの発明の牛肉用だれの製造方法によれば、
だれの構成材料自体の個性が表面に出す、互に抑制しあ
って、潜在的に呈味増進をするため、１ろやかな、しか
もあくのないだれの味を出すととができる。As described above, according to the method for producing beef sauce of the present invention,
Since the individuality of the constituent ingredients of the sauce come to the surface, suppress each other, and potentially enhance the taste, it is possible to produce a mild and full-bodied flavor.
Claims (1)
入した後、そのまま煮沸し、その状態で約１日据置き香
辛料を加えることを特徴とした牛肉用たれの製造方法。[Claims] 1. A seasoning soup made by dissolving miso in seafood stock. This method for producing a sauce for beef is characterized by mixing soy sauce with mirin and sugar, mixing the mixture into a flavor soup produced by boiling the mixture, boiling it as it is, and leaving it in that state for about a day before adding spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP49055119A JPS5817578B2 (en) | 1974-05-16 | 1974-05-16 | It's hard to tell what's going on |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP49055119A JPS5817578B2 (en) | 1974-05-16 | 1974-05-16 | It's hard to tell what's going on |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS50145562A JPS50145562A (en) | 1975-11-21 |
| JPS5817578B2 true JPS5817578B2 (en) | 1983-04-08 |
Family
ID=12989852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP49055119A Expired JPS5817578B2 (en) | 1974-05-16 | 1974-05-16 | It's hard to tell what's going on |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5817578B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3279454A1 (en) | 2016-08-05 | 2018-02-07 | Toyota Jidosha Kabushiki Kaisha | Control device for internal combustion engine |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52145562A (en) * | 1976-05-29 | 1977-12-03 | Kiyouji Ozawa | Pasty taste imparting agent for chinese cookery |
| JPS53101573A (en) * | 1977-02-17 | 1978-09-05 | Hiroshi Nishida | Production of sauce for roast meat and like |
-
1974
- 1974-05-16 JP JP49055119A patent/JPS5817578B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3279454A1 (en) | 2016-08-05 | 2018-02-07 | Toyota Jidosha Kabushiki Kaisha | Control device for internal combustion engine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS50145562A (en) | 1975-11-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS5817578B2 (en) | It's hard to tell what's going on | |
| JP2006325443A (en) | Food sauce | |
| KR102045486B1 (en) | Manufacturing method of Udon | |
| KR100198800B1 (en) | Preparation of noodle`s broth | |
| KR102614587B1 (en) | Manufaturing method of source for roasting a freshwater eel | |
| JP2012147698A (en) | New seasoning soy sauce and method for producing the same | |
| KR20210065666A (en) | Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same | |
| JP6842781B2 (en) | How to make smoked edamame seasoning | |
| KR102688080B1 (en) | Method for producing bead type steak sauce and bead type steak sauce produced by same method | |
| JPS58121770A (en) | Preparation of extracted spice having improved taste and flavor | |
| KR102087503B1 (en) | Method for producing soy ramen sauce and soy ramen sauce thereby | |
| JP4111301B2 (en) | Old sake processing seasoning | |
| JP2931054B2 (en) | Method for producing pickled enoki mushrooms and pickles obtained thereby | |
| JP2006320227A (en) | Saltiness-modification method | |
| JPH01144949A (en) | Seasoning | |
| JPH10271974A (en) | Preparation of soup stock, soup and preparation of soup | |
| JPH07138A (en) | Indonesian dish-flavored soup for cooking japanese style stew | |
| KR20210157108A (en) | Manufacturing method of soy sauce and side dish using the soy sauce | |
| JP2004229623A (en) | Method for producing seasoning material | |
| JPS5917942A (en) | Preparation of seasoned katsuobushi | |
| JPH08213A (en) | Production of sauce | |
| JPH06141812A (en) | Preparation of tasty fried bean curd | |
| JPH10117721A (en) | Seasoning | |
| JPS6036268B2 (en) | soy sauce manufacturing method | |
| JPS6322163A (en) | Seasoning useful both as dressing and soup |