JP2004065041A - Method for producing seasoned japanese hotchpotch ingredient material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a method for producing seasoned Japanese hotchpotch ingredient materials by which tasty Japanese hotchpotch is obtained by only heating and can be provided by rapidly warming those according to order and only putting those into a warmed seasoned liquid without always well boiling those at the stores such as convenience stores . <P>SOLUTION: The method for producing seasoned Japanese hotchpotch ingredient materials comprises a seasoning step for immersing the Japanese hotchpotch ingredient materials into a seasoning liquid to impregnate taste of the seasoning liquid into these Japanese hotchpotch ingredient materials and a dehydrating and drying step for removing the seasoning liquid attached to the surface of the Japanese hotchpotch ingredient materials taken out from the seasoning liquid. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to the production of seasoned oden seeds.
[0002]
[Prior art]
Oden is a stewed product of seafood, vegetables, tofu and its processed products, konjac, fish meat paste, and the like. By boiling various ingredients, the flavors are mixed to make delicious oden.
[0003]
In recent years, the manner of serving oden has also changed in various ways, such as those cooked in an oden shop, a convenience store, cooked in a pot at home, and cooked packed oden. Oden tastes good when stewed with various types of ingredients (Oden seeds), but it becomes a nuclear family and it is difficult to season it with a small amount of food to eat at home with a small number of people. It is difficult.
[0004]
[Problems to be solved by the invention]
The present invention provides delicious oden just by warming, and it is not necessary to constantly boil it at a convenience store or the like, and it is possible to provide a delicious oden simply by warming quickly according to an order and putting in a heated seasoning liquid. The aim is to obtain a method for producing seasoned oden seeds.
[0005]
[Means for Solving the Problems]
The method for producing a seasoned oden seed according to the invention described in claim 1 is a seasoning step of immersing the oden seed in a seasoned seasoning liquid to permeate the taste of the seasoning liquid, and an oden seed taken out of the seasoning liquid. And a dehydration / drying step of removing the seasoning liquid attached to the surface.
[0006]
The oden seeds of the present invention include those commonly used in ordinary oden, such as fish and meat products, processed seafood, processed tofu and processed tofu foods, processed vegetables and vegetables, processed meat and processed meat, and konjac.
[0007]
The method for producing seasoned oden seeds according to the second aspect of the present invention is characterized in that, prior to the seasoning step according to the first aspect, the oden seeds are subjected to an oil removing treatment, a draining treatment, a water boiling treatment, and a steaming. One or more of the pretreatments of the treatment and the roasting treatment are performed as necessary.
[0008]
According to a third aspect of the present invention, there is provided a method for producing a seasoned oden seed, wherein the seasoning step according to the first aspect is a process in which the oden seed is immersed in a seasoning liquid in a heated, normal temperature, cooled, pressurized or reduced pressure state. Is included.
[0009]
In the method for producing a seasoned oden seed according to the invention described in claim 4, the dewatering and drying step according to claim 1 is performed by one or more of a juice-cutting process, a centrifugal separation process, an air-drying process, and a hot-air drying process. Is included.
[0010]
In the method for producing seasoned oden seeds according to the present invention, the cooling step may include, as necessary, a cooling / transporting step of transporting the oden seeds to a circulation channel while cooling the oden seeds to a chilled temperature.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, heating, normal temperature, cooling, soaking in a seasoning liquid seasoned oden seeds in a seasoning solution to impregnate the taste of the seasoning liquid, and the surface of the oden seeds removed from the seasoning liquid It has a dehydration and drying process to remove the seasoning liquid attached to it, so it is easy to handle, has good preservability, and it becomes delicious oden just by warming, it can be easily oden at home, it can be used at convenience stores, etc. Then, it is not necessary to constantly boil it, and it is possible to provide a delicious oden by simply warming it according to the order and putting it in the warmed seasoning liquid. In other words, the required amount can be provided immediately when needed, and there is no need to cook for a long time. On the contrary, it is possible to prevent the product value from being reduced due to the cooking for a long time, and to use a heated seasoning liquid (so-called stewed oden). The turbidity of juice is also suppressed.
[0012]
As the oden seed of the present invention, any type can be used as long as it can penetrate the taste of the seasoning liquid into the inside in the seasoning step and can remove the seasoning liquid adhered to the surface in the dehydration and drying step. In particular, those which do not soak in the taste even after being boiled for a long time, or conversely, become so tender and too soft when boiled for a long time, and tend to reduce the taste of the ingredients themselves, are preferred. For example, it includes any one or more of fish and meat products, processed seafood, processed tofu and processed tofu foods, processed vegetables and processed vegetables, meat and processed meat products, and konjac.
[0013]
Concretely, as the fish meat kneaded product, baked goods such as bamboo rings, fried foods such as burdock rolls and squid rolls, or boiled foods such as tsumire are exemplified. In addition, examples of the processed seafood include octopus, squid, and shellfish. Examples of the tofu and processed tofu foods include roasted tofu, thick fried food, and tomato. Further, as vegetables and processed vegetable products, radish, potatoes and the like can be mentioned. Examples of meat and processed meat products include beef streaks and roll cabbage. Further, examples of konjac include round konjac, flat konjac, thread konjac and the like.
[0014]
Prior to the seasoning step of the present invention, the oden seeds may be subjected to at least one of oil-treating, pumping, boiling in water, steaming, and roasting. For example, for the sweetfish fried, the thick fried, the ganmoji, etc. obtained by frying in oil, boil in boiling water for 2 to 3 minutes to remove the oil, and perform the seasoning step. In addition, for example, with respect to processed seafood and konjac, the seasoning step is performed by boiling in hot water for 5 to 6 minutes and extracting the water.
[0015]
The seasoning step of the present invention may be any process as long as the oden seeds are immersed in the seasoned seasoning liquid under heating, normal temperature, cooling, pressurization or reduced pressure to make the taste of the seasoning liquid permeate.
[0016]
As the seasoning liquid used in the seasoning step of the present invention, a thick stewed juice (e.g., a 2-3 times concentrated liquid) containing the same or more seasonings than ordinary stewed oden juice can be used. For example, stock, salt, soy sauce, mirin, sugar, sake, etc. are appropriately mixed and used.
[0017]
Heating, normal temperature, cooling, pressurizing or depressurizing conditions in the seasoning process in the seasoning process, depending on the type of oden seed and the concentration of the seasoning solution, and further, depending on the pressurized and depressurized conditions, the soaking temperature and soaking time are Different. In addition, in order to make it into a pressurized state, a pressure cooker is used, and in order to make it into a reduced pressure state, oden seeds are immersed in the seasoning liquid using the vacuum cooker, and the taste of the seasoning liquid is penetrated under each condition.
[0018]
The dehydration and drying step of the present invention may be any step as long as it is taken out of the seasoning liquid and the seasoning liquid attached to the oden seed surface is removed to make it wet. By performing such processing, storage stability is improved or handling convenience is improved. Specifically, any one or more of a juice cutting process, a centrifugal separation process, an air drying process, and a hot air drying process may be performed. Moreover, what is necessary is just to select the most appropriate processing according to the kind of oden seeds.
[0019]
For example, in the case of konjac and the like, when the temperature of the seasoning liquid is high, it is sufficient to simply perform the juice removal cooling treatment in the colander. Further, in the case where thin skin is present on the surface such as a bamboo ring, it is necessary to remove the seasoning liquid held between the thin skin and the body by centrifugation. Furthermore, oil-fried Satsuma-age, Thick-fried, Ganmodoki, and processed seafood can be quickly dried by hot-air drying. With respect to scumming and the like, it is better to air-dry with high-pressure air than to perform hot-air drying since there is less difference in texture between the surface and the inside.
[0020]
In the cooling step of the present invention, the oden seeds having the flavor of the seasoning liquid permeating and having the surface dehydrated and dried are cooled as required. A preferable cooling temperature is a chilled temperature range of 0 ° C. or higher where moisture inside the oden seeds of 5 ° C. or lower is not frozen.
[0021]
【Example】
FIG. 1 is a process chart of an embodiment of a method for producing seasoned oden seeds according to the present invention. As shown in the figure, various oden seeds have the taste of the seasoning liquid penetrated inside in the seasoning step, remove the seasoning liquid attached to the surface in the dehydration drying step, and cool the oden seeds in the cooling step as necessary. When necessary, provide the required amount by heating. Next, a production example in which seasoning has been completed for a specific oden seed will be disclosed.
[0022]
Example 1 (seasoned bamboo rings)
Seasoning liquid was obtained by mixing 10 tablespoons (2 liters) of kelp and bonito with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce. This seasoning liquid was heated to 80 ° C., soaked in bamboo rings, and taken out after 30 minutes. The taken bamboo rings were drained into a colander, and the surface was removed by centrifugation (600 rpm / minute, 3 minutes). The bamboo rings air-dried until no juice adhered to the surface were individually packaged two by two and chilled and stored at 2 ° C. to obtain seasoned bamboo rings.
[0023]
The obtained seasoned bamboo ring was heated in a microwave oven (500 w) for 30 seconds, then immersed in a seasoning liquid heated to 80 ° C., and served to a table. The warmed and seasoned bamboo ring was soaked in the taste to the inside and was delicious enough.
[0024]
Example 2 (seasoned fried fish)
Seasoning liquid was obtained by mixing 10 tablespoons (2 liters) of kelp and bonito with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce. This seasoning liquid was heated to 80 ° C., soaked in fish cake, and taken out after 30 minutes. The taken out Satsuma-age was dried in a colander and dried with hot air (150 ° C.) for 3 to 5 minutes until no juice adhered to the surface. After the treatment, two pieces of Satsuma-age were individually packaged and stored chilled at 2 ° C to obtain seasoned Satsuma-age.
[0025]
The resulting seasoned Satsuma-age was heated in a microwave oven (500 w) for 30 seconds, then immersed in a seasoning liquid heated to 80 ° C., and served to a table. The warmed and seasoned Satsuma-age fried into the inside and tasted good enough.
[0026]
Example 3 (seasoned thick fried tofu)
5 tablespoons (1 liter) of kelp and bonito were mixed with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce to obtain a twice-concentrated seasoning solution. The seasoning liquid was heated to 80 ° C., and the thick fried tofu was immersed and taken out after 30 minutes. The taken out fried tofu was drained into a colander, and then heated with hot air (150 ° C.) for 5 minutes and dried until no juice adhered to the surface. After the treatment, the thick fried tofu was individually packaged two by two and stored chilled at 2 ° C. to obtain seasoned thick fried tofu.
[0027]
The obtained seasoned thick-fried tofu was immersed in a seasoning liquid heated to 80 ° C., sufficiently warmed, and then served on a dining table. The warmed and seasoned thick-fried tofu had a taste soaked into the inside and was sufficiently delicious.
[0028]
Example 4 (Seasoned Octopus)
5 tablespoons (1 liter) of kelp and bonito were mixed with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce to obtain a twice-concentrated seasoning solution. This seasoning liquid was heated to 80 ° C., soaked with octopus, and taken out after 30 minutes. The taken out octopus was drained in a colander, and then exposed to clean air for 15 minutes to remove juice from the surface. After the treatment, three octopuses were individually packaged and stored chilled at 2 ° C. to obtain seasoned octopus.
[0029]
The obtained seasoned octopus was immersed in a seasoning liquid heated to 80 ° C. and sufficiently warmed before serving on a dining table. The warmed and seasoned octopus was soaked in the taste to the inside and was delicious enough.
[0030]
Example 5 (seasoned sardine tsumire)
10 tablespoons (2 liters) of kelp and bonito were mixed with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce to obtain a 1x concentrated seasoning solution. The seasoning liquid was heated to 80 ° C., immersed in sardine simmering which was floated in boiling water and taken out after 30 minutes. The removed sardine sardine was drained in a colander, and then exposed to clean air for 15 minutes, and air-dried until no juice was attached to the surface. After the treatment, six sardine sardines were individually packaged and stored chilled at 2 ° C. to obtain seasoned sardine sardines.
[0031]
The obtained seasoned sardine simmer was soaked in a seasoning liquid heated to 80 ° C. and sufficiently warmed before serving on a dining table. The warmed seasoned sardine simmer was soaked in the taste and was delicious enough.
[0032]
Example 6 (seasoned konjac)
5 tablespoons (1 liter) of kelp and bonito were mixed with 1 tablespoon of salt, 1/2 cup of mirin, and 1/4 cup of thin soy sauce to obtain a twice-concentrated seasoning solution. The seasoning liquid was heated to 80 ° C., and the knotted konjac, which had been cut out with hot water, was immersed and taken out after 30 minutes. The knotted konjac that had been taken out was placed in a colander, and the colander was moved up and down to sufficiently drain the juice. The knotted konjac that had been juiced was individually packaged in groups of six and stored chilled at 2 ° C. to obtain seasoned knotted konjac.
[0033]
The obtained seasoned knot konjac was immersed in a seasoning liquid heated to 80 ° C., sufficiently warmed, and then served on a dining table. The warmed and seasoned knot konjac was soaked in the taste to the inside and was sufficiently delicious.
[0034]
【The invention's effect】
As described above, the present invention makes delicious oden just by warming, and it is not necessary to constantly boil it at convenience store stores, etc., it is necessary to warm quickly according to the order and simply add it to the warmed seasoning liquid to make delicious oden. There is an effect that it can be provided.
[Brief description of the drawings]
FIG. 1 is a process chart of one embodiment of a method for producing seasoned oden seeds according to the present invention.

Claims (4)

A seasoning step of soaking the oden seeds in a seasoned seasoning liquid to permeate the taste of the seasoning liquid, and a dehydration and drying step of removing the seasoning liquid attached to the surface of the oden seeds taken out of the seasoning liquid. A method of producing seasoned oden seeds. The said oden seeds are subjected to at least one of an oil removal process, a draining process, a boiling process, a steaming process, and a roasting process before the seasoning process. Production method of seasoned oden seeds described in. The method for producing seasoned oden seeds according to claim 1, wherein the seasoning step includes a step of dipping the oden seeds in a seasoning liquid under a heated, normal temperature, cooled, pressurized or reduced pressure state. The method for producing seasoned oden seeds according to claim 1, wherein the dehydration and drying step includes at least one of a juice cutting process, a centrifugal separation process, an air drying process, and a hot air drying process.

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