JP2006006102A - Method for producing gravy - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing gravy usable for various kinds of cooking, enabling delicious and effective intake of pure nutrients which sharks have, and using cartilage of shark. <P>SOLUTION: The method for producing gravy using the cartilage of shark comprises the following process: soaking the cartilage of shark in mixed water obtained by adding refined sake to water; boiling the soaked cartilage of shark with boiling water; putting the boiled cartilage of shark, white welsh onion, Korean ginseng, Japanese radish, licorice, ginger, dry jujube and kelp in a bag; putting the bag into a cooking container; heating the materials with boiling water to generate gravy; separating the mixture into various materials including the cartilage of shark and the gravy; putting the gravy into the cooking container and conveying the container while being hot; dissolving glutinous rice powder with water in a different cooking container; soaking soybeans in water in another different cooking container followed by boiling up the mixture and cooling the boiled mixture; grinding the soybeans soaked in water for Miso ball Koji with a mixer; charging the glutinous rice powder dissolved in water and the soybeans ground with the mixer into the gravy respectively; and heating the mixture. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing gravy, such as producing gravy using bones such as cartilage.

A typical example of gravy used as food is one made using bone. Such gravy is made by using the bones of the cow and the internal organs of the cow as the main ingredients, and stewing the bones of the cow at a high temperature for a long time and taking out the broth that exudes.
As for the meat juice taken out in this way, various foods are added according to the user's preference, and are taken as recreational food or general food (see Patent Document 1).

  However, when using bovine bones or bovine viscera as the main raw material for bones, a lot of fat is contained in the bovine bones and internal organs. The

  Therefore, it is inconvenient to remove the fat extracted in the process of producing the broth, and if it is not removed, the fat remains, so the occurrence of adult diseases due to the accumulation of fat in the body There may be a factor.

Japanese Patent Laid-Open No. 06-217734

  The present invention has been made in view of the above problems, and extracts cartilage of cocoon that is almost free of fat and rich in various nutrients, and is added with a certain weight percent of glutinous rice flour, white onion, ginger and the like. The purpose is to produce and provide gravy.

  By doing this, we will produce restorative foods that match the constitution and diet of Japanese people, promote growth for children and adolescents, increase appetite for the elderly, and contribute to the prevention of adult diseases. With the goal.

  Another object of the present invention is to provide a variety of recreational products that can remove the malodor generated from the cocoon, broaden the range of use of the extracted gravy, and ingest the nutrients contained in the cocoon.

  This invention is to immerse the cartilage of salmon in a mixed water with sake added to water, stew the cartilage of the salmon in hot water, stewed cartilage of salmon, white onion, ginseng, radish, licorice, ginger, Dry porridge, kelp, and large salmon are put into a bag and heated with hot water to produce gravy. The cartilage of the salmon and various ingredients are separated from the gravy. Transfer and dissolve glutinous rice flour in water in another cooking container, soak soybeans in water in another cooking container, simmer and cool, then soak soybean and water for miso onion It is a method for producing gravy using salmon cartilage, which is produced by adding glutinous rice flour ground with a mixer and dissolving in water and soybeans ground with the mixer into the gravy and heating.

  In addition, the present invention cuts the cartilage of the salmon necessary for cooking, soaks the cartilage of the salmon that has been cut at a ratio of 25 water to 1 sake for 12 hours, and thereby removes the cartilage of the salmon from which malodor has been removed by 100 hours. Impurities are removed and sterilized by boiling in hot water at 0 ° C., and the cartilage of the salmon from which impurities are removed and sterilized is cut within 20 cm. %, White onion 1.480%, ginseng 0.500%, radish 1.280%, licorice 0.015%, ginger 1.380%, dried salmon 0.045%, kelp 0.085%, daikon 0. 650% is put in a bag, put into a cooking container, heated in 100 ° C hot water for 12 hours to produce gravy, and then the gravy is separated from the salmon cartilage and various materials and separated Put the soup in a cooking container and transfer it at high temperature As the second mixed cooking to complete the soup, the 1.000% glutinous rice flour is dissolved in the same 1.000% water in a separate cooking container. In another cooking container, 0.800% soybeans were soaked in water for 5 hours, then boiled at 100 ° C for about 2 minutes, then cooled for about 30 minutes, and the soy beans for miso onion and water were combined. The ratio is set so that the weight becomes 2.400%, finely ground with a mixer, and the glutinous rice flour dissolved in the water and the soybeans ground with the mixer are respectively added to the gravy for 2 hours at a temperature of 100 ° C. It can be set as the manufacturing method of the gravy using the salmon cartilage manufactured by heating.

  According to these inventions, the malodor of salmon can be removed, so that gravy using salmon cartilage can be used in various dishes, and the pure nutrients possessed by salmon can be ingested deliciously and effectively.

  According to the present invention, meat juice using salmon cartilage can be used in various dishes, and the pure nutrients possessed by salmon can be ingested deliciously and effectively.

An embodiment of the present invention will be described below with reference to the drawings.
First, the material to be used is the ratio of the weight of water to be added.
Salmon cartilage: 2.800%
White onion: 1.480%
Ginseng: 0.500%
Radish: 1.280%
Licorice 0.015%
Ginger: 1.380%
Dry rice: 0.045%
Kelp: 0.085%
Daegu: 0.650%
Sticky rice flour: 1.000%
Soybeans for miso onion: 0.800%
It consists of.
Licorice is a material often used in traditional Chinese medicine.

  A method for producing gravy using salmon cartilage using each material will be described along with the flowchart shown in FIG.

  First, as a wrinkle removal process, the cartilage of the wrinkles necessary for cooking is removed (step n1).

  Next, as a malodor removing step, the mixture is soaked for 12 hours in a mixed water made at a ratio of 25 water to 1 sake (step n2). As a result, the malodor contained in the cartilage of the salmon taken in the harvesting process is removed.

  Here, mixing the salmon cartilage and sake does not affect the nutrition and natural scent of the salmon cartilage used as the main ingredient at all, so there is no inherent bad odor coming out of the salmon while leaving the nutrition and aroma. Can be removed.

  Next, as a heating and sterilization process, salmon cartilage is boiled in hot water at a temperature of 100 ° C. for 5 minutes (step n3). Thereby, the impurities contained in the cartilage of the salmon from which the malodor has been removed can be removed and sterilization can be performed.

  Next, as a cutting step, the cartilage of the salmon from which impurities have been removed and sterilized is cut into a size within 20 cm according to the needs of the user (step n4).

  Next, as a primary mixing and heating step, the following materials and water are blended into the cut salmon cartilage. That is, 2.800% salmon cartilage, 1.480% white onion, 0.500% ginseng, 1.280% radish, 0.015% licorice, 1.380 ginger, based on the weight of water added. , 0.045% dry rice cake, 0.085% kelp, and 0.650% rice cake are put in a bag and put into a cooking container, and heated and boiled in hot water at a temperature of 100 ° C. for 12 hours (step n5).

  The material added in the primary mixing heat treatment is intended to replenish a portion that is insufficient in the malodor removal step and supplement nutrients.

  Next, as a process for removing and transferring only the juice, the cartilage and the mixture in the bag are separated in the cooking container, and the gravy remaining in the cooking container is transferred to the cooking container in which the stirrer is installed (step) n6).

  At this time, the meat juice is transferred by a high-temperature transfer pump at which the temperature of the gravy becomes 90 ° C. or higher during the transfer, and the juice in the cooking container is transferred to a high temperature state during the transfer process. As a result, the cartilage mixture of salmon generated by the primary mixing and heating step and the gravy are separated.

  Next, as a secondary mixing and heating step, 1.000% of glutinous rice flour dissolved in 1.000% water is placed in gravy transferred to another cooking container (the ratio of glutinous rice flour to water is 1: 1). To do).

  Further, in another cooking container, 0.800% soybean for miso onion is dipped in a cooking container for 5 hours, boiled at 100 ° C. for about 2 minutes, and then cooled for about 30 minutes. Then, set the ratio so that the total weight of the soy bean paste miso onion and water is 2.400%, and grind it finely with a mixer.

  Then, the glutinous rice flour dissolved in water and the soybeans pulverized by the mixer are respectively added to the gravy produced in the removal and transfer process of the juice, and then heated at a temperature of 100 ° C. for 2 hours (step n7).

  The glutinous rice flour and soybeans introduced in this way prevent the malodor of the koji removed in all steps.

By the above process, the cartilage of salmon cartilage is completed (step n8).
In this way, primary mixed cooking and secondary cooking, including soybeans for potato cartilage and glutinous rice flour, white onion, ginger, ginseng, radish, licorice, dried rice, kelp, daikon, miso onion By carrying out the gravy produced through the mixed cooking step according to the series of steps of the present invention, it is possible to remove the peculiar bad odor coming out of the bowl and provide good food.

  Since no chemicals are used to remove malodors from the cocoon, it has the effect of ingesting the pure nutrients that the cocoon has, and the generated gravy can be used in a wide range.

  That is, it can be used in various ways, for example, by directly cooking using gravy or ingesting cooked food together with gravy.

  As a specific example, rice, rice cake, noodles, etc. are added to the meat juice, or the rice cake, which is a recreational food that can be directly used instead of water when making rice cake, is used. It can be used in various ways, such as making.

  Therefore, the present invention has a wide range of utilization of gravy and can produce various foods.

In correspondence between the configuration of the present invention and the above-described embodiment,
The primary mixed heating cooking of this invention corresponds to the primary mixed heating step of the embodiment,
Similarly, the secondary mixed heating cooking corresponds to the secondary mixing heating process,
The present invention is not limited only to the configuration of the above-described embodiment, and many embodiments can be obtained.

The flowchart which shows the manufacturing process of the gravy using salmon cartilage.

Explanation of symbols

n1 ... Primary mixing heating step n2 ... Secondary mixing heating step

Claims (2)

Soak the cartilage of salmon in a mixture of sake and water.
Boil the pickled salmon cartilage in hot water,
Boiled salmon cartilage and white onion, ginseng, radish, licorice, ginger, dried salmon, kelp, and bonito in a cooking container and heated in hot water to produce gravy,
Separating the cartilage of the salmon and various materials and gravy, putting the gravy into a cooking container and transporting it at a high temperature,
Dissolve glutinous rice flour in water in a separate cooking container,
Soak soy beans in water in a separate cooking container, simmer and cool.
Grind soybeans and water for miso onion soaked in a mixer.
A method for producing gravy using salmon cartilage, wherein glutinous rice flour dissolved in water and soybeans pulverized by the mixer are each introduced into the gravy and heated. Cutting the cartilage of the cocoons necessary for cooking,
Soak the cut cartilage cartilage for 12 hours in a mixture of 25 water to 1 sake.
Impurities are removed and sterilized by boiling the cartilage of salmon from which malodors have been removed in 100 ° C water,
Cut the cartilage of the salmon from which impurities have been removed and sterilized within 20 cm,
2. 800% of cut cartilage cartilage, 1.480% white onion, 0.500% ginseng, 1.280% radish, 0.015% licorice, 1.380 ginger %, Dry paste 0.045%, kelp 0.085%, and large cocoon 0.650% are put in a cooking container and heated in 100 ° C water for 12 hours to produce gravy. ,
The broth is separated from the cartilage of the salmon and various materials, the separated broth is placed in a cooking container and transferred at a high temperature,
As the second mixed heat cooking to complete the transferred gravy,
The amount of glutinous rice flour of 1.000% with respect to the weight of the water to be charged is dissolved in the same amount of water of 1.000% in a separate cooking container,
Soak 0.800% soybeans in water for another 5 hours in a separate cooking container, simmer for about 2 minutes at 100 ° C, and then cool for about 30 minutes.
Set the ratio so that the total weight of the soy bean paste miso onion and water is 2.400%, and grind it finely with a mixer.
A method for producing gravy using salmon cartilage, wherein glutinous rice flour dissolved in water and soybeans pulverized by the mixer are respectively added to the gravy and heated at a temperature of 100 ° C. for 2 hours.

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