JP2003304840A - Method for preparing karashimentaiko - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preparing KARASHIMENTAIKO (salted cod roe with red pepper) which has a deep taste, contains many minerals in a good balance, and has a high nutritive value and a high quality. <P>SOLUTION: Frozen cod roes are thawed in ocean deep water in a process 1 for thawing the frozen cod roes of raw material. The roes are washed with ocean deep water in a process 2 for washing the thawed roes. Further, in a process 4 for preliminarily pickling the washed roes and then in a process 5 for mainly pickling the preliminarily pickled roes, the roes are pickled in pickling liquids containing the ocean deep water for prescribed periods, respectively. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing mentaiko using deep sea water.

[0002]

2. Description of the Related Art FIG. 2 is a diagram showing an outline of an example of a conventional manufacturing process for mentaiko. In the production process of this Mentaiko, first, in the step 101 of thawing the frozen Alaska pollack eggs, the eggs are left to stand at room temperature for a long time and naturally thawed. In addition, in the washing of step 102, generally, the eggs thawed with sake are washed. Steps 103 and 10 for pickling the washed eggs
In No. 4, eggs were usually dipped in a dipping solution containing mainly a chemical seasoning.

[0003]

Therefore, the above-mentioned step 10 is performed.
In No. 1, since it is left at room temperature for a long time, the freshness of the raw material egg may decrease. Also, step 10
In No. 2, since a relatively large amount of sake or the like is used for cleaning, the manufacturing cost is high. Further step 103,
In No. 104, since it is dipped in a dipping solution mainly containing a chemical seasoning, the taste becomes shallow, but when a natural seasoning is used, the manufacturing cost increases and the product becomes expensive. On the other hand, with the recent spread of nutritional knowledge, it is desired to provide Mentaiko with higher nutritional value.

Then, the present inventors have paid attention to the property of deep sea water, which has been attracting attention in recent years, and as a result of various studies on its use in a method for producing mentaiko, it was found that the above-mentioned problems can be solved. The invention has been completed.
It is an object of the present invention to provide a method for producing high quality mentaiko with a deep taste and high nutritional value.

[0005]

The present invention employs the following means in order to achieve the above object. That is, there is a step of thawing a frozen egg which is a raw material of mentaiko menthol, washing and then immersing this egg in a immersing liquid, in the method for producing menta mentaiko, immersing the egg in a immersing liquid containing deep ocean water. Is characterized by.

A second aspect of the invention is a step of thawing a frozen egg, which is a raw material for mustard mentaiko, in deep ocean water, a step of washing the thawed egg with deep ocean water, and the washed egg in the ocean. This is a step of immersing in a dipping solution containing deep water for a predetermined period.

Here, the deep sea water is generally water collected from the deep sea at least 200 meters below the sea level. As an egg used as a raw material for the Mentaiko, the eggs of Alaska pollack can be mainly used.

Since deep sea water does not come into contact with the atmosphere or the like, it is highly clean because it is less polluted like general bacteria and chemical substances in the atmosphere. Therefore, by thawing and washing the eggs using deep sea water, the cleanliness of the deep sea water is utilized, and it is possible to obtain safe and high quality Mentaiko without odor.

Further, deep sea water is formed for a long period of time at a water pressure of 30 atm or less, so that it has stable properties and has maturity. Therefore, it is suitable for imparting a flavorful taste to the raw material egg in the pickling step, and is suitable for easily producing high quality mentaiko.

Further, deep sea water includes Ca, Fe, Zn,
It contains well-balanced trace elements such as Na and Mg and minerals. Therefore, by using the deep sea water, thawing, washing, and soaking, it is possible to produce mentaiko, which has a large amount of these nutrients as well as a deep taste.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to FIG.
It will be described based on. FIG. 1 is a schematic view showing a production process of Mentaiko with roe according to the present invention.

First, a frozen egg, which is a raw material of Mentaiko, is prepared and thawed by immersing it in deep sea water for about 20 hours (step 1). By thawing while soaking in deep sea water, eggs do not come into contact with the air and are less likely to be oxidized, thus suppressing the deterioration of freshness. Next, in step 2, the outside dirt of the thawed egg is washed with deep sea water. Conventionally, washing is not performed using sake or the like, but is washed with deep sea water to reduce the manufacturing cost.

In step 3, the washed eggs are sorted based on differences in hardness, color, size, etc., and these are transferred to dipping containers.

Next, in step 4, these eggs are soaked in deep ocean water for about 1 day. Then, after soaking, drain it. On the other hand, a dipping solution is prepared by adding seasonings matching the quality of eggs to deep sea water. Drained eggs are soaked in this pickling solution and aged (step 5).

After soaking for about one week to allow the eggs to mature, the eggs are taken out of the soaking solution and drained (step 6). Dried spicy mentaiko should be selected, shaped, weighed, and packaged as necessary according to the usual method (process 7,
8).

By the production by the above steps, the egg can be soaked in seawater and kept in a natural state, and can be dipped for a necessary period. Therefore, not only it looks good, but also taste is excellent. Further, since it does not significantly change the conventional manufacturing process, it does not take much time and is highly practical.

<Embodiment> Next, an embodiment of the present invention will be described focusing on each process using deep sea water. Frozen eggs of Alaska pollack, which is a raw material, were prepared, placed in a container, 3 liters of deep sea water was added to 1 kg of frozen eggs, and left to thaw for about 20 hours.

The thawed egg was transferred to a colander, immersed in a colander and deep sea water, and carefully cleaned of external stains. When the dirt was removed, the liquid was thoroughly drained, sorted by hardness, size and color and transferred to a pad.

Put 3 liters of deep sea water in the pad,
The above eggs were added to this, and the mixture was soaked in a refrigerator for about 1 day. This allows nutrients rich in deep sea water to penetrate the eggs.

After completion of the soaking, the liquid is drained and the eggs are rearranged in the pat. A deep-sea water, fermented seasoning, sake, soy sauce, seasoning liquid for Mentaiko including red pepper, etc. were added thereto, and further main-pickled in a refrigerator for 1 week for aging.

After 1 week, the eggs were transferred to a colander and drained for about 1 day.

It was considered that the thus-obtained Mentaiko roe had a good balance of mineral contents in the deep sea water, had a good color, had a mellow texture, and had a strong taste.

[0023]

Industrial Applicability As described above, according to the present invention, by using deep sea water having a good mineral balance and a good cleanliness in the production process, it is easy to produce a safe, nutritious, and high quality mentaiko. Can be manufactured. In addition, since deep sea water has a high ripening property, it is possible to obtain mentaiko with deep flavor.

[Brief description of drawings]

FIG. 1 is a schematic view showing an example of a manufacturing process of Mentaiko with mustard according to the present invention.

FIG. 2 is a schematic view showing an example of a conventional production process for mentaiko.

Claims (2)

[Claims] 1. A method for producing mentaiko mentaiko, which comprises a step of thawing a frozen egg, which is a raw material for mustard mentaiko, and washing it, and then immersing this egg in a soaking solution. A method for producing mentaiko, which is characterized in that pickles are pickled. 2. A step of thawing a frozen egg, which is a raw material for mentaiko, in deep sea water, a step of washing the thawed egg with deep sea water, and a washed egg containing deep sea water. Including the step of immersing in the immersion liquid for a predetermined period,
Manufacturing method of Mentaiko.