JPS6062963A - Cooked sea tangle and its making - Google Patents
Cooked sea tangle and its makingInfo
- Publication number
- JPS6062963A JPS6062963A JP58171744A JP17174483A JPS6062963A JP S6062963 A JPS6062963 A JP S6062963A JP 58171744 A JP58171744 A JP 58171744A JP 17174483 A JP17174483 A JP 17174483A JP S6062963 A JPS6062963 A JP S6062963A
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- sea
- salt
- cooked
- tangles
- 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.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】 (発明の対象、産業上の利用分野) 本発明は、食品の分野に使用される。[Detailed description of the invention] (Subject of invention, field of industrial application) The invention is used in the food field.
更に具体的には海産物の分野に使用される。More specifically, it is used in the seafood field.
本発明は、調理昆布に関するものである(従来技術)
昆布製品の種類は多いが、大部分は昆布をそのまま乾燥
した素乾品である。The present invention relates to cooked kelp (prior art) There are many types of kelp products, but most of them are dry products made by directly drying kelp.
このため調理するに当っては煮たりする必要があるが次
の様な問題がある。For this reason, it is necessary to boil it when cooking, but there are the following problems.
(イ)市販の昆布は乾燥昆布で、しかも肉の厚い昆布と
肉の薄い昆布とがまざり合って売られているため、これ
を調理しようとするばあいに、厚い昆布に合わせて煮る
と薄い昆布は煮過ぎてしまい、薄い昆布に合わせて煮る
と厚い昆布は充分点ることができない。(b) Commercially available kelp is dried kelp, and is sold in a mixture of thick-fleshed kelp and thin-fleshed kelp. The konbu will be overcooked, and if you boil the konbu to match the thin konbu, the thick konbu won't be able to get enough flavor.
(ロ)昆布は乾燥しているためそのままでは料理品とし
て食べることはできず、一旦水や湯で戻してやる必要が
あり調理に手間がかかるばかりでなく、水や湯で戻す場
合に昆布の旨みが逃げてしまう。(b) Because kelp is dry, it cannot be eaten as a dish as it is; it has to be reconstituted with water or hot water, which not only takes time and effort to cook, but the umami of kelp becomes better when reconstituted with water or hot water. runs away.
(ハ)生の状態の昆布に、あらかじめ味を付けたものは
未だ提供されていない。(c) Raw konbu with pre-flavors has not yet been provided.
(本発明の目的)
本発明の目的は、
(イ)生の状態の昆布を塩、しそ等の調味料と共に真空
パックして長期保存をD(能とすると共に、保存中に昆
布に調味料の味を浸透させ、味の良い調理昆布を提供す
ること、
(ロ)昆布を乾燥させる手間を省くと共に水や湯で戻し
てやる等の調理に手間をかけないようにすること、
(ハ)水や湯で戻す必要を省いて昆布の旨みが逃げない
ようにし、かつそのまま食べることができるように調理
して料理に手間がかからないようにすること、
(ニ)味の良い時期に取れた昆布を調理法にして必要な
時、何時でも手軽に食べることができるようにすること
、
等である。(Objectives of the present invention) The objects of the present invention are: (a) Vacuum-pack raw kelp with seasonings such as salt and perilla to preserve long-term storage. (b) To eliminate the trouble of drying the kelp and to avoid the hassle of cooking such as rehydrating it with water or hot water; (c) to provide cooked kelp with good taste; To prevent the flavor of kelp from escaping by eliminating the need to reconstitute it with water or hot water, and to avoid the hassle of cooking by cooking it so that it can be eaten as is. These include preparing food so that it can be easily eaten whenever needed.
(発明の構成)
上記目的を達成するために講じた本発明の技術的手段は
次のとうりである。(Structure of the Invention) The technical means of the present invention taken to achieve the above object are as follows.
調理昆布については
(イ)昆布は、あらかじめ洗浄され加熱殺菌加工が施こ
されていること、
(ロ)昆布は、所要長さに切断されていること、(ハ)
昆布は、塩、しそ等の調味料と共に、内容物が見える合
成樹脂の袋に包装密封されており、袋内は真空または真
空に近い状態であること、である。Regarding cooked kelp, (a) the kelp must be washed and heat sterilized in advance, (b) the kelp must be cut to the required length, and (c) the kelp must be cut to the required length.
The kelp, along with seasonings such as salt and perilla, are packaged and sealed in a synthetic resin bag that allows the contents to be seen, and the inside of the bag is in a vacuum or near-vacuum state.
調理昆布の製造方法については、
(イ)採取してきた昆布を洗浄し、
(ロ)洗浄した昆布を蒸気で蒸し、
(ハ)蒸した昆布に塩、しそ等の調味料をまぶし、
(ニ)調味料をまぶした昆布を真空包装する、以上の構
成要件を具備することである。The method for producing cooked kelp is as follows: (a) washing the collected kelp, (b) steaming the washed kelp, (c) sprinkling seasonings such as salt and perilla on the steamed kelp, and (d) The above-mentioned structural requirements are provided for vacuum packaging kelp sprinkled with seasonings.
(実施例)
本発明を1図面に示した実施例に基づき更に詳細に説明
する。(Example) The present invention will be described in more detail based on an example shown in one drawing.
第1図は斜視図、第2図は断面図である。FIG. 1 is a perspective view, and FIG. 2 is a sectional view.
昆布lは、採取されたのち海水であらかじめ洗浄して砂
等の挟雑物を取除いている。After the kelp is collected, it is washed with seawater to remove sand and other impurities.
昆布lは殺菌と、昆布l全体を軟らかにするため蒸気で
蒸されてる。The kelp is steamed to sterilize it and to soften the entire kelp.
蒸気の温度は約120℃程度で、蒸す時間は昆布lの葉
の厚さによって異なるが、蒸す時間が長過ぎると昆布の
色が変わるばかりか後述するように煮たのと同様に日も
ちが悪いので好ましくなく、通常1分から3分間程度で
ある。The temperature of the steam is approximately 120℃, and the steaming time will vary depending on the thickness of the kelp leaves, but if the steaming time is too long, the color of the kelp will change and, as will be explained later, it will not last as long as boiling. It is undesirable because it is bad, and usually takes about 1 to 3 minutes.
なお、理由は明らかではないが、煮てしまうと日もちが
悪いことがわかった。Although the reason is not clear, it has been found that boiling does not keep well.
昆布1を蒸した後、保存と味付けのために昆布1に塩2
と、しそ粉末4をまぶす。After steaming 1 part of kelp, add 2 parts of salt to 1 part of kelp for preservation and seasoning.
and sprinkle with shiso powder 4.
しそは若芽のものを充分に乾燥させ粉砕機で細かく粉砕
しており、このしそ粉末4に塩を加えるとしそ独特の薫
りを生じるものである。The young perilla sprouts are thoroughly dried and finely ground using a grinder, and when salt is added to this perilla powder 4, a unique aroma of perilla is produced.
まぶす塩2の量は通常の場合は昆布100gに対して3
0g〜50g程度、好ましくは40g程度であるが、こ
れに限定されるものではない。The amount of sprinkling salt is usually 3 for 100g of kelp.
The amount is about 0 g to 50 g, preferably about 40 g, but is not limited to this.
塩2をまぶした昆布lは包装しやすいように所要長さに
切断される。The kelp 1 sprinkled with salt 2 is cut into required lengths for easy packaging.
この昆布lを内容物が外から見える柔軟性を有する合成
樹脂の袋3にしそ粉末4と共に入れ、袋3内を真空また
は真空に近い状態として調理昆布ができる。This kelp 1 is placed in a pliable synthetic resin bag 3 whose contents are visible from the outside together with shiso powder 4, and the inside of the bag 3 is placed in a vacuum or near-vacuum state to prepare cooked kelp.
袋3は必ずしも内容物である昆布lが外から見える必要
はないが、販売の実状を考慮した場合、&売促進の上か
らは内容物が見える必要がある。It is not necessarily necessary that the contents of bag 3, kelp l, be visible from the outside, but when considering the actual sales situation, the contents must be visible from above.
しそ粉末の量は通常昆布100gに対して0゜5〜1.
5gで、好ましくは1g程度であるが、これに限定され
ないのは塩の場合と同様である。The amount of perilla powder is usually 0.5 to 1.0% per 100g of kelp.
The amount is 5 g, preferably about 1 g, but is not limited to this as in the case of salt.
そうして15日程度経過すると昆布1に塩味としそ味が
浸透し食べ頃になる。After about 15 days, the salty and soybean flavors permeate the kelp 1 and it becomes ready to eat.
この調理昆布を食べるには湯に3〜4分間程度浸して塩
抜きし、その後食し易すい大きさに切断し、そのまま食
べるか好みに合わせて調理すれば良い。To eat this cooked kelp, soak it in hot water for about 3 to 4 minutes to remove the salt, then cut it into bite-sized pieces and eat it as is or cook it to your liking.
(発明の効果)
このように本発明は、
(イ)生の状態の昆布を塩、しそ等の調味料と共に真空
パックしたので生の状態の昆布の長期保存が可能となる
と共に、保存中に昆布に調味料の味が浸透し、味の良い
調理昆布が提供できる。(Effects of the Invention) As described above, the present invention has the following advantages: (a) Since raw kelp is vacuum packed together with seasonings such as salt and perilla, it is possible to preserve raw kelp for a long period of time, and The flavor of the seasoning permeates the kelp, providing delicious cooked kelp.
(ロ)昆布を乾燥させる手間が省けると共に水や湯で戻
してやる等の調理の手間がかからない。(b) It saves the trouble of drying the kelp, and also eliminates the trouble of cooking it, such as rehydrating it with water or hot water.
(ハ)水や湯で戻す必要がないので昆布の旨みが逃げず
、かつそのまま食べることができるので調理に手間がか
からない。(c) There is no need to reconstitute the kelp with water or hot water, so the flavor of the kelp is preserved, and since it can be eaten as is, there is no need for cooking.
(ニ)味の良い時期に取れた昆布を調理法にしているの
で必要な時、伺時でも手軽に食べることができる。(d) The recipe uses kelp harvested when it tastes best, so it can be eaten easily when needed or when visiting.
(ホ)合成樹脂の袋は内容物が外力)ら見えるので販売
促進の効果がある。(e) Synthetic resin bags are effective in promoting sales because the contents can be seen from outside forces.
図面は本発明の実施例を示し、第1図C士余1視図、第
2図は断面図である。
1:昆布 2:塩 3:袋 4:しそ粉末性 許 出
願 人 高 橋 兵治部
代理人 弁理士 梶 原 克 彦The drawings show an embodiment of the present invention, and FIG. 1 is a perspective view from C to 1, and FIG. 2 is a sectional view. 1: Kelp 2: Salt 3: Bag 4: Perilla powder
Applicant Takahashi Heiji Department Attorney Patent Attorney Katsuhiko Kajihara
Claims (2)
されていること。 (ロ)昆布は、所要長さに切断されていること、(ハ)
昆布は、塩、しそ等の調味料と共に、内容物が見える柔
軟性を有する合成樹脂の袋に包装密封されており、袋内
は真空または真空に近い状態であること、 以」−の構成要件を具備する調理昆布。(1) (a) Kelp must be washed and heat sterilized in advance. (b) The kelp must be cut to the required length, (c)
The kelp, along with seasonings such as salt and perilla, is packaged and sealed in a flexible synthetic resin bag that allows the contents to be seen, and the inside of the bag must be in a vacuum or near-vacuum condition. Cooked kelp.
成要件を具備する調理昆布の製造方法。(2) (a) Wash the collected kelp, (b) Steam the washed kelp, (c) Sprinkle seasonings such as salt and perilla on the steamed kelp, (d) Sprinkle seasonings on the steamed kelp. A method for producing cooked kelp, which comprises vacuum packaging kelp and having the above-mentioned constituent requirements.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58171744A JPS6062963A (en) | 1983-09-16 | 1983-09-16 | Cooked sea tangle and its making |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58171744A JPS6062963A (en) | 1983-09-16 | 1983-09-16 | Cooked sea tangle and its making |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6062963A true JPS6062963A (en) | 1985-04-11 |
Family
ID=15928877
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58171744A Pending JPS6062963A (en) | 1983-09-16 | 1983-09-16 | Cooked sea tangle and its making |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6062963A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018134012A (en) * | 2017-02-21 | 2018-08-30 | 公益財団法人函館地域産業振興財団 | Processing method of kelp |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5411271A (en) * | 1977-07-22 | 1979-01-27 | Nakano Kaisan Kk | Noodle like food |
JPS5459355A (en) * | 1977-10-15 | 1979-05-12 | Toyo Bussan Kk | Treatment of raw kombu |
JPS567666A (en) * | 1979-06-30 | 1981-01-26 | Eidai Co Ltd | Preparation of decorative material |
-
1983
- 1983-09-16 JP JP58171744A patent/JPS6062963A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5411271A (en) * | 1977-07-22 | 1979-01-27 | Nakano Kaisan Kk | Noodle like food |
JPS5459355A (en) * | 1977-10-15 | 1979-05-12 | Toyo Bussan Kk | Treatment of raw kombu |
JPS567666A (en) * | 1979-06-30 | 1981-01-26 | Eidai Co Ltd | Preparation of decorative material |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018134012A (en) * | 2017-02-21 | 2018-08-30 | 公益財団法人函館地域産業振興財団 | Processing method of kelp |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1154211A (en) | Instant dishes and processing method thereof | |
CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
CN102440402A (en) | Instant spicy field snail meat | |
JPS6062963A (en) | Cooked sea tangle and its making | |
KR20110127825A (en) | Manufacturing method for instant ginseng chicken soup | |
JPS6024695B2 (en) | Method for producing cooked egg processed food | |
CN106235044A (en) | A kind of manufacture method of ripening bacon | |
US1273072A (en) | Prepared food and process for making the same. | |
JPS635496Y2 (en) | ||
JPH0731421A (en) | Tidbit prepared from tuna or bonito as raw material | |
JPS62278968A (en) | Dried bonito-like process food of domestic fowl meat | |
JPS61146169A (en) | Eel boiled down in soy | |
JPS58220660A (en) | Kama-meshi | |
KR19980084809A (en) | Manufacturing method of nutritious food using bamboo | |
JPH0530951A (en) | Treatment of food | |
KR920002766B1 (en) | Process for preparing shellfish-dry pack | |
JP2627685B2 (en) | How to make instant food | |
JPS581891B2 (en) | Manufacturing method for canned oyster water | |
CN106135388A (en) | A kind of dry-making method of dried of Herba Portulacae | |
CN106135921A (en) | A kind of manufacture method of finished chicken | |
JP2796939B2 (en) | How to make roasted chestnut | |
US2801929A (en) | Method of making canned chinese food | |
JPS63173554A (en) | Processing of mushroom | |
JPS61135562A (en) | Production of roasted sweet potato | |
JPS5942870A (en) | Processing of peanut |