JPS6052797B2 - Method for producing seasoned products using kelp - Google Patents

Description

【発明の詳細な説明】 本発明は浅蜊の味付け加工品及びその製法、特に昆布に
よる浅蜊の味付け加工品及びその製法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a flavored processed product of Asagi and a method for producing the same, and particularly to a flavored processed product of Asagi using kelp and a method for producing the same.

一般に浅蜊の味付け加工品は浅蜊肉を味付け液で煮るこ
とにより製造されるが、浅蜊肉の組織が硬くなり、煮汁
も濁りやすい欠点があり、品質を低下させていた。Generally, seasoned processed products of Asamugi are produced by boiling Asamumu meat in a seasoning liquid, but the texture of Asamumu meat tends to become hard and the broth tends to become cloudy, resulting in a decrease in quality.

本発明の目的は、従来の浅蜊の味付け加工品の有する欠
点を除去し、軟らかい肉組織と濁りの少ない煮汁を有す
ることに加えて、昆布特有のうま味と芳香が十分備わつ
た新しい浅蜊の味付け加工品を提供することにある。The purpose of the present invention is to eliminate the drawbacks of conventional flavored processed products of Asagi, and to provide a new flavoring of Asagi that, in addition to having a soft meat texture and less turbid broth, is fully equipped with the umami and aroma unique to kelp. The goal is to provide processed products.

本発明の昆布による浅蜊の味付け加工品は、水に酒と調
味料等を加えてなる調味汁に、浅蜊肉と昆布を同時にま
たは順次煮込んでなることを特徴とする。The flavored processed product of the present invention using kelp is characterized by simmering the kelp meat and kelp simultaneously or sequentially in a seasoning soup made by adding sake, seasonings, etc. to water.

本発明の昆布による浅蜊の味付け加工品の製法は、水と
酒と調味料等を加えてなる調味汁に浅蜊肉を煮込んだ後
、昆布を加えてさらに煮込むことを特徴とし、浅蜊肉を
煮込んだ後、適当時間放置してから昆布を加えて煮込む
ことを付加的特徴とする。The method for producing seasoned processed products using kelp according to the present invention is characterized by simmering Asagi meat in a seasoning soup made by adding water, sake, seasonings, etc., and then adding kelp and further simmering. An additional feature is that after that, it is left to stand for a suitable period of time, then kelp is added and simmered.

本発明は上記のように調味汁に浅蜊肉と昆布を煮込んで
製造することができるが、調味汁は水、酒、砂糖、正油
、化学調味料等で調製される。また、昆布を加えて煮込
んだ後、浅蜊肉と昆布を取り出して煮汁だけで煮詰める
ことが好ましい。また、味付けされた浅蜊肉は煮汁と短
冊に切つた昆布とともに容器に密封することが好ましい
。The present invention can be produced by simmering shallow shellfish and kelp in seasoned soup as described above, but the seasoned soup is prepared with water, sake, sugar, soybean oil, chemical seasonings, and the like. Moreover, after adding kelp and simmering it, it is preferable to take out the kelp and kelp and boil it down with just the broth. Further, it is preferable to seal the seasoned shallow shellfish meat in a container together with the broth and kelp cut into strips.

次に本発明を実施例に基き説明する。〔実施例 １〕 浅蜊肉を水洗ιルてポールするとともに、異物等混合物
を除去する。Next, the present invention will be explained based on examples. [Example 1] Shallow shellfish is washed with water and polluted to remove foreign substances and other mixtures.

水１９．８１）酒１．８１）砂糖１．０に９、正油２．
７１）溜正油９００ｃｃ）化学調味料大さじ４杯を混合
した調味汁と上記浅蜊肉を鍋に入れて煮る。Water 19.81) Sake 1.81) Sugar 1.0 to 9, Regular oil 2.
71) 900cc of Tameshoyu) Put the seasoning soup mixed with 4 tablespoons of chemical seasoning and the above-mentioned shallow mushroom meat in a pot and boil.

煮立つて来たら中火で１時間程度煮込む。その後火を止
め１時間程度放置してからアクを取る。その後再び煮て
、煮立つて来たら昆布５００ｙを入れ３０分程度煮込む
。その後、浅蜊肉と昆布を取り出し、煮汁だけを２分程
度さらに煮込詰めてから上記浅蜊肉と短冊に切つた昆布
を入れてよくからませる。上記煮汁と浅蜊肉と短冊に切
つた昆布を一緒にピン、缶又は合成樹脂袋に密封し、熱
湯中に浸して加熱殺菌した。煮汁と昆布のうま味が軟か
い肉組織に浸透しており、昆布特有の風味も添えられて
美味であつた。Once it comes to a boil, simmer on medium heat for about 1 hour. Then turn off the heat and leave it for about an hour to remove the scum. After that, boil it again, and when it comes to a boil, add 500y of kelp and simmer for about 30 minutes. After that, take out the shallow shellfish meat and kelp, boil the broth for about 2 minutes, then add the shallow shell meat and the kelp cut into strips and mix well. The broth, shallow shellfish meat, and kelp cut into strips were sealed together in a pin, a can, or a synthetic resin bag, and sterilized by heating by immersing them in boiling water. The umami of the broth and kelp permeated the soft meat, and the unique flavor of kelp was added to the dish, making it delicious.

また、煮汁も濃い味であるとともに昆布がとけて濁るこ
とがなく、短冊の昆布と浅蛸肉がきれいに表われて品質
も良好であつた。〔実施例２〕 冷凍浅蛸を解冷した後よく水洗いしてボールする。In addition, the broth had a strong flavor and the kelp did not melt and become cloudy, and the strips of kelp and octopus meat were clearly expressed and the quality was good. [Example 2] After thawing the frozen shallow octopus, it is thoroughly washed with water and made into balls.

水１９．８ｅ１酒１．８ｅ１砂糖１．５ｋ９、正油２．
７ｅ１溜正油９００ＣＣ１化学調味料大さじ４杯を混合
した調味料を上記浅蛸肉とともに鍋に入れて煮る。Water 19.8e1 Sake 1.8e1 Sugar 1.5k9, Oil 2.
7e1 900cc of distilled soybean oil 1 chemical seasoning Mix 4 tablespoons of seasoning together with the above-mentioned shallow octopus meat in a pot and boil.

煮立つたら中火で１時間半程度煮込む。その後昆布を入
れて３紛程度煮込む。上記の調味料だけで２紛程度煮詰
めてから上記の浅蛤および短冊に切つた昆布を入れてよ
くからませ、この調味汁と浅蛸肉と昆布を一緒に容器に
密封した。Once it comes to a boil, simmer over medium heat for about an hour and a half. Then add kelp and simmer until about 3 pieces. After boiling down to about 2 pieces using just the above seasonings, the above-mentioned shallow clams and kelp cut into strips were added and mixed well, and the seasoning soup, shallow octopus meat, and kelp were sealed together in a container.

煮汁と昆布のうま味が軟かい肉組織に浸透して美味であ
つた。The umami of the broth and kelp permeated into the soft meat tissue and was delicious.

煮汁もすき通つていて昆布と浅蛸肉が美麗であつた。本
発明の浅蛸の味付け加工品は上記の通りであり、軟かい
浅蛸肉に昆布特有のうま味と風味が浸−透して美味であ
り、煮汁もきれいで品質が良好である。The broth was well-seasoned, and the kelp and octopus meat were delicious. The seasoned processed product of shallow octopus of the present invention is as described above, and is delicious because the umami and flavor unique to kelp penetrates into the soft octopus meat, and the broth is clean and of good quality.

Claims (1)

【特許請求の範囲】[Claims] １ 調味料に浅蜊肉を煮込んだ後、昆布を加えてさらに
煮込み、その後浅蜊肉と昆布を取り出して煮汁だけを煮
詰め、昆布で味付けられた浅蜊肉を前記煮汁と新たな昆
布とともに缶または合成樹脂袋等の容器に密封すること
を特徴とする昆布による浅蜊の味付け加工品の製法。1. After simmering Asamuminuku with seasoning, add kelp and further simmer, then take out Asamumunim and kelp, boil down only the broth, and put Asamuminuku seasoned with kelp together with the broth and new kelp in a can or synthetic resin. A method for producing seasoned processed products using kelp, which is characterized by sealing the product in a container such as a bag.