JP2006340688A5 - - Google Patents
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- JP2006340688A5 JP2006340688A5 JP2005171288A JP2005171288A JP2006340688A5 JP 2006340688 A5 JP2006340688 A5 JP 2006340688A5 JP 2005171288 A JP2005171288 A JP 2005171288A JP 2005171288 A JP2005171288 A JP 2005171288A JP 2006340688 A5 JP2006340688 A5 JP 2006340688A5
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- 241000251468 Actinopterygii Species 0.000 claims description 55
- 235000015067 sauces Nutrition 0.000 claims description 49
- 239000000052 vinegar Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 150000003839 salts Chemical class 0.000 claims description 30
- 239000011780 sodium chloride Substances 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 15
- 235000002732 oignon Nutrition 0.000 claims description 12
- 210000000988 Bone and Bones Anatomy 0.000 claims description 10
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium monoxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 10
- 235000012970 cakes Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 240000007329 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L Calcium hydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 239000000920 calcium hydroxide Substances 0.000 claims description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 5
- 239000000292 calcium oxide Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001354 calcination Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000015170 shellfish Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 4
- 240000007594 Oryza sativa Species 0.000 claims 3
- 239000000203 mixture Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 41
- 241000209094 Oryza Species 0.000 description 13
- 241000237502 Ostreidae Species 0.000 description 13
- 235000020636 oyster Nutrition 0.000 description 13
- 210000000056 organs Anatomy 0.000 description 12
- 240000002840 Allium cepa Species 0.000 description 8
- 210000000744 Eyelids Anatomy 0.000 description 5
- 241000269959 Xiphias gladius Species 0.000 description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 5
- 239000010931 gold Substances 0.000 description 5
- 229910052737 gold Inorganic materials 0.000 description 5
- 235000021335 sword fish Nutrition 0.000 description 5
- 230000000844 anti-bacterial Effects 0.000 description 4
- 239000002440 industrial waste Substances 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 235000020637 scallop Nutrition 0.000 description 4
- 210000004369 Blood Anatomy 0.000 description 3
- 210000002816 Gills Anatomy 0.000 description 3
- 241000237509 Patinopecten sp. Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 240000003877 Perilla frutescens Species 0.000 description 2
- 210000003491 Skin Anatomy 0.000 description 2
- 240000001016 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000003187 abdominal Effects 0.000 description 2
- 230000003197 catalytic Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- 240000007170 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 210000003128 Head Anatomy 0.000 description 1
- 241000534672 Hiodon alosoides Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 241001274189 Pomatomus saltatrix Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 240000007742 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 210000003802 Sputum Anatomy 0.000 description 1
- 210000001835 Viscera Anatomy 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004566 building material Substances 0.000 description 1
- 230000000249 desinfective Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020988 fatty fish Nutrition 0.000 description 1
- -1 feed Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 230000000241 respiratory Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001932 seasonal Effects 0.000 description 1
- 239000003516 soil conditioner Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Description
本発明は、熟成塩タレ、熟成酢タレ、熟成魚の姿寿司の製造方法に関わり、特に産業廃棄物となる貝殻を原料に調味料として加工した熟成塩タレ、熟成酢タレ、熟成魚の姿寿司の製造方法に係る。 The present invention relates to an aged salt sauce, an aged vinegar sauce, and an aged fish sushi production method, and in particular, an aged salt sauce, aged vinegar sauce, and aged fish sushi processed as a seasoning from shells that are industrial waste. Related to manufacturing method.
従来、可食部分を利用したあとの貝殻は、産業廃棄物となるのが大半である。一部に貝殻を高温焼成して粉砕、粉末化したものに水を加えて得られる貝殻アルカリ水で、貝割れ大根を消毒することが、O157食中毒対策として行なわれてきた。同様に帆立貝または牡蠣貝の殻を高温焼成して粉砕、粉末化したものをチリメンジャコの抗菌剤として利用されている(特許文献1)。 Conventionally, shells after using edible parts are mostly industrial waste. Disinfection of cracked radish with shell alkali water obtained by adding water to a part of shellfish that has been baked, pulverized and pulverized has been performed as a measure against food poisoning. Similarly, scallop shells or oyster shells baked at high temperature and pulverized and powdered are used as antibacterial agents for chili-jam (Patent Document 1).
また、貝殻を高温焼成して生成される粉末を肥料、飼料、建材として利用されている(特許文献2)。 Moreover, the powder produced | generated by baking a shell at high temperature is utilized as a fertilizer, feed, and building materials (patent document 2).
あるいは、帆立貝殻を高温焼成して生成される粉末を土壌改良剤として利用することが提案されている(特許文献3)。 Alternatively, it has been proposed to use a powder produced by firing scallop shells at a high temperature as a soil conditioner (Patent Document 3).
海産物の収穫は季節や海洋条件に左右される。水揚げされた地域特産の新鮮な魚類を無駄なく有効に利用し、かつ、地域の産業振興に寄与する魚類の利用方法の開発が求められている。 The harvest of seafood depends on the season and marine conditions. There is a need for the development of fish utilization methods that make effective use of fresh local fish that have been landed without waste, and that contribute to regional industrial development.
また、大量の産業廃棄物となる貝殻を、上述のような利用以外にも活用できる方法の開発が求められている。 In addition, there is a demand for the development of a method that can utilize shells, which become a large amount of industrial waste, in addition to the above uses.
本発明は、これらの従来の問題を解消し、魚類、貝殻、野菜類とを有効利用し、熟成塩タレ、熟成酢タレを製造し、魚類を熟成塩タレ、熟成酢タレに順に漬け込み、魚形にした寿司飯にのせる熟成魚の姿寿司を製造する方法を提供することを目的とする。 The present invention eliminates these conventional problems, effectively uses fish, shells and vegetables, produces aged salt sauce and aged vinegar sauce, and fishes are sequentially immersed in aged salt sauce and aged vinegar sauce, It aims at providing the method of manufacturing the figure sushi of the aged fish put on the shaped sushi rice.
この目的を達成するため、本発明の熟成塩タレの製造方法は、
貝殻を1000〜1600℃、好ましくは1100〜1500℃で高温焼成し自然冷却し酸化カルシウムの粉末とする工程、
これにPH9.0〜9.8となるまで水を加えて水酸化カルシウムとして貝殻アルカリ水を生成する工程、
玉ねぎ、長ねぎ、生姜のような香味野菜を塩と共にPH調整された貝殻アルカリ水と一緒に素焼き甕中で熟成させる工程(香味野菜、塩、貝殻アルカリ水の混合比はそれぞれ3.0〜3.5[kg]:4.0〜4.5[kg]:20〜25[L]とする)からなるものである。
In order to achieve this object, the method for producing the aged salt sauce of the present invention comprises:
A step of calcining the shell at a high temperature of 1000 to 1600 ° C., preferably 1100 to 1500 ° C., and naturally cooling to form calcium oxide powder;
Adding water to PH 9.0 to 9.8 to produce shell alkali water as calcium hydroxide,
A process in which flavored vegetables such as onion, long onion, and ginger are aged in unglazed rice cake with salt-sealed alkaline water adjusted to pH with salt (the mixing ratio of flavored vegetables, salt, and shelled alkaline water is 3.0 to 3 respectively) 0.5 [kg]: 4.0 to 4.5 [kg]: 20 to 25 [L]).
また、本発明の熟成酢タレの製造方法は、
貝殻を1000〜1600℃、好ましくは1100〜1500℃で高温焼成し自然冷却し酸化カルシウムの粉末とする工程、
これにPH9.0〜9.8となるまで水を加えて水酸化カルシウムとして貝殻アルカリ水を生成する工程、
玉ねぎ、長ねぎ、生姜のような香味野菜を酢と共にPH調整された貝殻アルカリ水と一緒に素焼き甕中で熟成させる工程(香味野菜、酢、貝殻アルカリ水の混合比はそれぞれ2〜3[kg]:4〜6[kg]:2〜3[L]とする)からなるものである。
In addition, the method for producing the aged vinegar sauce of the present invention,
A step of calcining the shell at a high temperature of 1000 to 1600 ° C., preferably 1100 to 1500 ° C., and naturally cooling to form calcium oxide powder;
Adding water to PH 9.0 to 9.8 to produce shell alkali water as calcium hydroxide,
A process of aging flavored vegetables such as onions, onions, and ginger in an unglazed bowl together with coconut shelled alkaline water with vinegar (mixing ratio of flavored vegetables, vinegar, shelled alkaline water is 2-3 [kg each] ]: 4 to 6 [kg]: 2 to 3 [L]).
さらに、本発明の熟成魚の姿寿司の製造方法は、
魚を開き、背骨を取り除き、水気を拭き取り上述の熟成塩タレに2時間ほど漬込んで保存する工程、
前記魚を取り出して−50℃で冷凍保存する工程、
冷凍保存した前記魚を請求項2項記載の熟成酢タレに漬込んで熟成し、これによって魚の小骨を軟化し、熟成魚として保存する工程、
寿司飯を作り、その上に上述の熟成魚を載せて形を整える工程からなるものである。
さらに、本発明の熟成魚の製造方法は、
魚を開き、背骨を取り除き、水気を拭き取り請求項1項記載の熟成塩タレに漬込んで保存する工程、
前記魚を取り出して冷凍保存する工程、
冷凍保存した前記魚を請求項2項記載の熟成酢タレに漬込んで保存し、これによって魚の小骨を軟化し、熟成魚として保存する工程からなるものである。
Furthermore, the method for producing the sushi of mature fish of the present invention is as follows:
The process of opening the fish, removing the spine, wiping off the moisture and immersing it in the above-mentioned aged salt sauce for about 2 hours,
Taking out the fish and storing it frozen at −50 ° C .;
A step of immersing the fish that has been frozen and stored in the ripening vinegar sauce according to claim 2, thereby softening the ossicles of the fish and storing it as an aged fish,
It consists of the process of making sushi rice and placing the above-mentioned aged fish on it to shape it.
Furthermore, the method for producing an aged fish according to the present invention includes:
Opening the fish, removing the spine, wiping away moisture and immersing it in the aged salt sauce according to claim 1;
Removing the fish and storing it frozen,
The fish stored in a frozen state is immersed in the aged vinegar sauce according to claim 2 and stored, thereby softening the ossicles of the fish and storing it as aged fish.
貝殻としては岩牡蠣、真牡蠣に限らず、帆立、赤貝等他の貝殻を使用することができる。 The shells are not limited to rock oysters and true oysters, and other shells such as scallops and red shells can be used.
寿司魚としては秋刀魚、鰯のような青魚はもちろん、金眼鯛、サヨリ等、季節の鮮魚を使用することができる。 As sushi fish, seasonal fish such as gold-eye salmon and scallop can be used as well as blue sword fish and blue fish like salmon.
本発明による熟成塩タレ、熟成酢タレの製造方法によれば、貝殻アルカリ水、塩、酢、香味野菜の成分が、素焼き甕の中で、高温焼成された素焼き甕の無数の気孔を通した呼吸作用およびセラミックから放出される遠赤外線、電磁波が、貝殻ミネラルの触媒作用とともに、相互に働くことで素材の旨みが増幅される。 According to the method for producing aged salt sauce and aged vinegar sauce according to the present invention, the components of the shell alkali water, salt, vinegar and flavored vegetables are passed through the countless pores of the unglazed rice cake baked at high temperature in the unglazed rice cake. The umami of the material is amplified by the mutual action of the far-infrared rays and electromagnetic waves emitted from the breathing action and the ceramics together with the catalytic action of the shell mineral.
また、本発明の熟成魚の姿寿司の製造方法によれば、熟成塩タレ、熟成酢タレに漬け込まれ熟成された鮮魚は魚の臭みが消え、皮の劣化はなく、骨まで軟化していて、丸ごと食することができる熟成魚の姿寿司ができあがる。 In addition, according to the method for producing sushi of aged fish according to the present invention, aged fish that has been soaked in aged salt sauce and aged vinegar sauce has no smell of the fish, the skin is not deteriorated, and the bone is softened, A sushi figure of an aged fish that can be eaten as a whole is completed.
以下、本発明の熟成塩タレ、熟成酢タレ、熟成魚の姿寿司の製造方法をその好ましい実施の形態例について図面を参照して詳述する。 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the method for producing aged salt sauce, aged vinegar sauce, and aged fish sushi according to the present invention will be described in detail below with reference to the drawings.
<実施例1>
図1(a)に示すように、熟成塩タレ、熟成酢タレは以下の手順で製造される。
(貝殻アルカリ水の調整)
岩牡蠣の殻を1300℃で高温焼成した後自然冷却すると酸化カルシウムの粉末が得られる。これに水を加えることにより水酸化カルシウムとなり牡蠣殻アルカリ水が生成された。加える水の量は、牡蠣殻アルカリ水はPH12.8なので、水を加えてPH9.4となるよう調整した。
<Example 1>
As shown in FIG. 1 (a), an aged salt sauce and an aged vinegar sauce are produced by the following procedure.
(Adjustment of shell alkaline water)
When the rock oyster shell is fired at 1300 ° C. at high temperature and then naturally cooled, calcium oxide powder is obtained. By adding water to this, it became calcium hydroxide and oyster shell alkaline water was produced. The amount of water added was adjusted to pH 9.4 by adding water since oyster shell alkaline water had a pH of 12.8.
PH9.0未満では牡蠣殻アルカリ水の抗菌効果、殺菌効果が十分発揮できない。また、PH9.8を超えると食味より抗菌効果、殺菌効果優勢となるので、PH9.0〜PH9.8が好適である。 If the pH is less than 9.0, the antibacterial and bactericidal effects of oyster shell alkaline water cannot be sufficiently exhibited. In addition, when the pH exceeds 9.8, the antibacterial effect and the bactericidal effect are superior to the taste, and therefore, PH 9.0 to PH 9.8 is preferable.
焼成温度は1000℃未満では十分に焼成されないので、1100〜1500℃が好適である。
(熟成塩タレの製造)
このPH調整された牡蠣殻アルカリ水と、香味野菜、例えば玉ねぎ、長ねぎ、生姜、紫蘇、茗荷等を刻んで塩を一緒に素焼き甕中で熟成させた。香味野菜、塩、牡蠣殻アルカリ水の混合比は3.5(kg)、4.4(kg)、25(L)とした。熟成させる時間は5日間位であった。これによって熟成塩タレが完成した。
Since the firing temperature is less than 1000 ° C., it is not sufficiently fired, so 1100-1500 ° C. is suitable.
(Manufacture of aged salt sauce)
The pH-adjusted oyster shell alkaline water and flavored vegetables, such as onions, long onions, ginger, shiso, and noodles, were chopped and aged together in an unglazed bowl. The mixing ratio of flavored vegetables, salt, and oyster shell alkaline water was 3.5 (kg), 4.4 (kg), and 25 (L). The aging time was about 5 days. In this way, the matured salt sauce was completed.
(熟成酢タレの製造)
上述のPH調整された牡蠣殻アルカリ水と、香味野菜、例えば玉ねぎ、長ねぎ、生姜、紫蘇、茗荷等を刻んで酢を一緒に素焼き甕中で熟成させた。香味野菜、酢、貝殻アルカリ水は比で2.2(kg)、5(kg)、2(L)とした。熟成させる時間は2日間であった。これによって熟成酢タレが完成した。
(Manufacture of aged vinegar sauce)
The above-mentioned pH-adjusted oyster shell alkaline water and flavored vegetables such as onion, long onion, ginger, shiso, and soy sauce were chopped, and the vinegar was aged in an unglazed rice cake. The flavor vegetables, vinegar, and shell alkali water were set to 2.2 (kg), 5 (kg), and 2 (L) in a ratio. The aging time was 2 days. This completed the ripening vinegar sauce.
熟成塩タレ、熟成酢タレは、高温焼成された素焼き甕の中で、このPH調整された牡蠣殻アルカリ水、塩、酢、香味野菜の成分が、無数の気孔を有する素焼き甕の呼吸作用およびセラミックから放出される遠赤外線、電磁波の作用、貝殻ミネラルの触媒作用とともに、相互に働くことで素材の旨みを増幅させるようになる。また、魚の生臭さを消し、皮の劣化はなく、魚の小骨まで軟化することができる。
<実施例2>
図1(b)に示すように、熟成魚の姿寿司は以下の手順で製造される。
(熟成秋刀魚の姿寿司の製造)
脂ののった季節の秋刀魚を背開きにし、エラと腹の小骨を残し、背骨と内臓を外し、血合いを取り除く。水気を拭き取り、身と内臓、背骨を、素焼き甕に入れた上述の熟成塩タレに常温で2時間漬込む。
Aged salt sauce and aged vinegar sauce are a high temperature baked unglazed rice cake, and the oyster shell alkaline water, salt, vinegar, and flavored vegetable ingredients adjusted in pH are the respiratory action of unglazed rice cake with countless pores and Along with the far-infrared rays emitted from ceramics, the action of electromagnetic waves, and the catalytic action of shell minerals, the umami of the material is amplified by working together. In addition, the fish's raw odor is eliminated, the skin is not deteriorated, and even the small bones of the fish can be softened.
<Example 2>
As shown in FIG. 1 (b), the aged fish figure sushi is produced by the following procedure.
(Manufacture of aged sword fish sushi)
Open the sword fish in the season with fat, leave the gills and small bones of the belly, remove the spine and internal organs, and remove blood. Wipe off the water and soak the body, internal organs, and spine in the above-mentioned matured salt sauce in an unglazed bowl for 2 hours at room temperature.
これを取り出し、身と内臓を−50℃で1昼夜冷凍保存する。 This is taken out and the body and internal organs are stored frozen at -50 ° C for one day.
次に冷凍保存した身と内臓を素焼き甕入りの上述の熟成酢タレに常温で12時間、次いでプラス4℃の冷蔵庫で2〜3日ほど漬込んで、熟成秋刀魚が得られる。 Next, the frozen and preserved body and internal organs are soaked in the above-mentioned ripened vinegar sauce containing unglazed potatoes at room temperature for 12 hours and then in a refrigerator at + 4 ° C. for about 2 to 3 days to obtain an aged sword fish.
寿司飯を作ってその上に上述の熟成秋刀魚を載せて、形を整え熟成秋刀魚の姿寿司ができ上がる。 Make sushi rice and place the above-mentioned aged sword fish on top of it.
なお、熟成酢タレに2〜3日ほど漬込んで得られた熟成魚を真空パックして保存し、熟成魚の姿寿司に使用することが望ましい。こうすることで熟成がほどよく進み、また、漁獲高に影響されることなく熟成魚の姿寿司を製造できるようになる。 In addition, it is desirable to store the aged fish obtained by soaking in the aged vinegar sauce for about 2 to 3 days by vacuum packaging and use it for the sushi of the aged fish. By doing so, aging progresses moderately, and sushi with aged fish can be produced without being affected by catch.
熟成塩タレに2時間ほど漬込み、水気を取って一昼夜冷凍保存後、熟成酢タレに2〜4日ほど漬込むことで、魚特有の臭みが押さえられ、脂ののった青魚のうまみが増し、魚の骨(頭や小骨)が抵抗なく食することができるほどに軟化する。 Soaked in aged salt sauce for about 2 hours, kept frozen for 24 hours, and then soaked in aged vinegar sauce for 2-4 days to suppress the smell of fish and increase the umami of fatty fish The fish bones (heads and small bones) soften so that they can eat without resistance.
なお、内臓は熟成酢タレの熟成効果を促進させる効果がある。
(熟成鰯の姿寿司の製造)
脂ののった鰯を腹開きにし、エラと腹の小骨を残し、背骨と内臓を外し、血合いを取り除く。水気を拭き取り、身と内臓を上述の熟成塩タレに常温で2時間ほど漬込む。これを取り出し、身と内臓を−50℃で1昼夜冷凍保存する。
The viscera have the effect of promoting the aging effect of the ripening vinegar sauce.
(Manufacture of matured sushi figure sushi)
Open the greasy sputum, leave the gills and abdominal small bones, remove the spine and internal organs, and remove blood clots. Wipe off the water, and immerse the body and internal organs in the above-mentioned matured salt sauce for 2 hours at room temperature. This is taken out and the body and internal organs are stored frozen at −50 ° C. for one day.
次に冷凍保存した身と内臓を素焼き甕に入れた上述の熟成酢タレに常温で2日間ほど漬込んで、熟成鰯が得られる。これで魚の骨まで軟化する。これを真空パックで保存する。 Next, the frozen and preserved body and internal organs are soaked in the above-mentioned ripening vinegar sauce in an unglazed bowl for about two days at room temperature to obtain an ripened potato. This softens the fish bones. This is stored in a vacuum pack.
寿司飯を作ってその上に上述の熟成鰯を載せて形を整えて熟成鰯の姿寿司ができ上がる。
(熟成金眼鯛の姿寿司の製造)
金眼鯛を背開きにし、エラと腹の小骨を残し、背骨と内臓を外し、血合いを取り除く。水気を拭き取り、素焼き甕に入れた上述の熟成塩タレに常温で2時間ほど漬込む。これを取り出し、身と内臓を−50℃で1昼夜冷凍保存する。
Make sushi rice and put the above-mentioned aging rice cake on it, shape it and make the sushi figure of aging rice cake.
(Manufacture of sushi with aged gold eyelids)
Open the gold eyelids, leave the gills and abdominal ossicles, remove the spine and internal organs, and remove blood. Wipe off the water and immerse it in the above-mentioned matured salt sauce in an unglazed bowl for 2 hours at room temperature. This is taken out and the body and internal organs are stored frozen at −50 ° C. for one day.
次に冷凍保存した身と内臓を素焼き甕に入れた上述の熟成酢タレに常温で2日間ほど漬込んで、熟成金眼鯛が得られる。これで魚の骨まで軟化する。これを真空パックで保存する。 Next, the frozen and preserved body and internal organs are dipped in the above-mentioned ripened vinegar sauce in an unglazed bowl for about two days at room temperature to obtain an aged gold eyelid. This softens the fish bones. This is stored in a vacuum pack.
寿司飯を作って、その上に上述の熟成金眼鯛を載せて形を整えて、熟成金眼鯛の姿寿司ができ上がる。 Make sushi rice, put the above-mentioned aged gold eyelids on it, shape the shape, and make a sushi figure of aged gold eyelids.
このように、魚種、大きさ等に合わせて、熟成塩タレ、熟成酢タレの浸漬時間を調整することで、それぞれの旨みを最大限生かし、魚臭さや酢のきつさがなく、旬の漁獲にあった魚種の熟成魚の姿寿司が得られるものである。それぞれの魚は内臓から骨にいたるまでほぼ無駄なく利用できる。 In this way, by adjusting the soaking time of the aged salt sauce and the aged vinegar sauce according to the fish species, size, etc., to maximize the respective taste, there is no fishy smell or vinegar tightness, A sushi figure of an aged fish that matches the catch can be obtained. Each fish can be used almost without waste from the internal organs to the bones.
なお、使用後に残った熟成酢タレは煮沸冷却後、万能調味料として食に供することができる。 The aged vinegar sauce remaining after use can be used for food as a universal seasoning after boiling and cooling.
さらに、牡蠣殻をはじめとする貝殻アルカリ水の利用は、身を利用した後大量の産業廃棄物となる牡蠣殻をはじめとする貝殻の有効活用に寄与するものでもある。 Furthermore, the use of seashell alkaline water including oyster shells also contributes to the effective utilization of shells including oyster shells that become a large amount of industrial waste after being used.
Claims (4)
これにPH9.0〜9.8となるまで水を加えて水酸化カルシウムとして貝殻アルカリ水を生成する工程、
玉ねぎ、長ねぎ、生姜のような香味野菜を塩と共に前記PH調整された貝殻アルカリ水と一緒に素焼き甕中で熟成させる工程(香味野菜、塩、貝殻アルカリ水の混合比はそれぞれ3.0〜3.5[kg]:4.0〜4.5[kg]:20〜25[L]とする)からなることを特徴とする熟成塩タレの製造方法。 A step of calcining the shell at a high temperature of 1000 to 1600 ° C., preferably 1100 to 1500 ° C., and naturally cooling to form calcium oxide powder;
Adding water to PH 9.0 to 9.8 to produce shell alkali water as calcium hydroxide,
A process in which flavored vegetables such as onions, long onions, and ginger are aged in unglazed rice cake with salt alkaline water adjusted with the above-mentioned PH (a mixture ratio of flavored vegetables, salt, and shellfish alkaline water is 3.0 to 3.5 [kg]: 4.0 to 4.5 [kg]: 20 to 25 [L]).
これにPH9.0〜9.8となるまで水を加えて水酸化カルシウムとして貝殻アルカリ水を生成する工程、
玉ねぎ、長ねぎ、生姜のような香味野菜を酢と共に前記PH調整された貝殻アルカリ水と一緒に素焼き甕中で熟成させる工程(香味野菜、酢、貝殻アルカリ水の混合比はそれぞれ2〜3[kg]:4〜6[kg]:2〜3[L]とする)からなることを特徴とする熟成酢タレの製造方法。 A step of calcining the shell at a high temperature of 1000 to 1600 ° C., preferably 1100 to 1500 ° C., and naturally cooling to form calcium oxide powder;
Adding water to PH 9.0 to 9.8 to produce shell alkali water as calcium hydroxide,
A process of aging flavored vegetables such as onions, long onions and ginger in an unglazed bowl together with vinegared shellfish alkaline water with vinegar (mixing ratio of flavored vegetables, vinegar, shellfish alkaline water is 2-3 [ kg]: 4 to 6 [kg]: 2 to 3 [L]).
前記魚を取り出して冷凍保存する工程、
冷凍保存した前記魚を請求項2項記載の熟成酢タレに漬込んで保存し、これによって魚の小骨を軟化し、熟成魚として保存する工程、
寿司飯を作り、その上に前記熟成魚を載せ形に整える工程からなることを特徴とする熟成魚の姿寿司の製造方法。 Opening the fish, removing the spine, wiping away moisture and immersing it in the aged salt sauce according to claim 1;
Removing the fish and storing it frozen,
Storing the frozen and preserved fish in the aged vinegar sauce according to claim 2, thereby softening the ossicles of the fish and storing it as aged fish;
A method for producing a sushi figure of aged fish, comprising a step of preparing sushi rice and placing the aged fish on the sushi rice.
前記魚を取り出して冷凍保存する工程、 Removing the fish and storing it frozen,
冷凍保存した前記魚を請求項2項記載の熟成酢タレに漬込んで保存し、これによって魚の小骨を軟化し、熟成魚として保存する工程からなることを特徴とする熟成魚の製造方法。 A method for producing an aged fish comprising the step of immersing and storing the frozen fish in the aged vinegar sauce according to claim 2, thereby softening the bones of the fish and preserving them as aged fish.
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