JP2007209249A - Method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake, solving the following problem: many people feel that squid shiokara (salted and fermented squid with their intestines) or dried squid pickled in malt is too fishy to eat while being low-fat and high-protein food. <P>SOLUTION: The method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake comprises the following three processes: firstly baking squid or dried squid so as to make it emit savory smell followed by cutting the baked squid and the baked dried squid with a cutter into small pieces so as to make them have firmness to the teeth and good taste; secondly using rice-malt amazake which liquates out glucose so highly nutritious as to be regarded as rice yoghurt because of being prepared so as to finally get firmer than ordinary amazake prepared exclusively for pickled squid or dried squid, so that the baked squid or the baked dried squid absorbs the solution and then becomes excellently delicious; and thirdly tearing baked mushroom, in particular Pleurotus eryngii mushroom producible all year round, in pieces so as to get well flavored and excellent in firmness to the teeth and palate feeling to make an eater get addicted to the baked mushroom pickled in malted-rice amazake. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

    In the present invention, squid salted and pickled squid tend to increase in production year by year, but for many people who can not eat squid and smelt with raw odor, squid and simmered squid are removed as raw odor It belongs to the technology related to the manufacturing method that succeeds in the process, further preserves the storage period and preserves the shape of the squid after it has been soaked, and that when the squid is baked, moisture is removed, fiber is increased, and nutritional characteristics are increased.

    In the past, squid salted and rice bran pickles have a tendency to increase raw production year by year, but they can not be eaten because they are odorless, especially when they are pickled with raw squid, it seems unpleasant to see when the squid melts There are many people who seem to do.

    And raw squid has more water and less dietary fiber than baked squid and squid, so the results of nutritional analysis (according to the Japan Food Analysis Center) show that protein, calcium, potassium, vitamin A, and total vitamin E are Remarkably few.

And squid rice bran pickles are mixed with squid, salt and chili, and can be pickled. This has lost the nutrients of the rice bran.

In addition, there is a common squid pickled in squid that is pickled with raw cucumber, raw eggplant, etc. However, the nutritional balance of squid pickled like baked mushrooms, which is not compatible with squid I can not take.
JP 2004-97178 A

In the present invention, the above-mentioned conventional technique and the above-described conventional techniques and the defects are repeated as many times as possible. It is an object to have a good understanding of the necessity of a new technology of the present invention.

Therefore, in order to remove the squid's raw odor, the squid's internal organs are taken out and both sides of the squid are burned with charcoal, electricity, and gas heat, quickly scented, and the entire material is utilized without the part of the squid's feet being discarded. The greatest means is that the squid's moisture is released by baking, and the squid's dietary fiber appears and nutritional components like squid are born.

And the squid and simmered rice pod pickles are craggy when mixed with squid, squid and salt, and there is no sweetness because the salt traps the ingredients that the strawberry has, As in the present invention, after the rice bran is infused with moderate hot water and glucose elution is confirmed, it is a great means to retain the nutritional components by mixing the necessary amount of salt and chili to prevent fermentation.

In addition, cucumbers can be found in the above method for pickled squid and sea bream, but the compatibility with squid is not good. So, as shown in this invention, in order to improve the compatibility with baked squid, grilled mushrooms are used. Depending on the type of grilled mushrooms, the savory fragrance is crisp and feels crunchy. Depending on the type, the mushrooms can be boiled or steamed to create a texture.
Furthermore, the greatest solution is to maintain three functions in a well-developed manner, which has the characteristic of adjusting cholesterol, which is indispensable for baked squid and baked squid.

    As described above, in order to remove the raw smell of squid salted and pickled cucumber, which is the basis of the present invention, the process of baking squid and baked squid is repeated many times, and a savory fragrance is born and further baked. In this way, the water of the squid can be diffused, and the maximum invention effect can be achieved by achieving the purpose of devising the nutritional characteristics of the squid.

    The above-mentioned baked squid, baked shark, and baked mushrooms are pickled in amazake, the nutritional components are enhanced by the method of using baked squid and baked squid, and the rice bran is made into amazake. It is possible to draw more nutritious glucose etc., and the biggest point is to immerse in each feature taking into account the effects of typical nameko bamboo, oyster mushroom, bukuro bamboo in processing such as baked eringi and boil To do.

    In the present invention, squid is salted and squid is pickled by sushi, etc. if many people cannot eat a lot of raw odor even though the production is increasing year by year. In order to solve this situation, it is a devised invention of baked squid and baked squid, and it is an invention that is useful for eliminating raw odors and increasing dietary fiber by baking, thereby enhancing nutritional components.

    The invention for claim 1 is based on the use of the characteristics of squid (1) When both sides of the squid are taken out and baked on both sides, it immediately changes to a fragrant scent, and the whole material has a good fragrance so there is no waste to the squid legs used.

    However, if possible, drying the squid in direct sunlight for 2.3 days will increase the total vitamin content of the nutrients, and it will also need to sharpen the nerves in how to cook squid and squid, so it contains a lot of water The squid should be slowly baked over a period of time to remove the moisture, and the squid with low moisture should be baked rapidly only on the surface.

    And (2) is a baked squid that is hard, so it can be cut and sliced with a cutting machine to maintain its texture without losing its shape.

And (3), when the squid moisture is released by baking, the squid-like dietary fiber appears and the nutritional components increase (Nutritional characteristics test results of processed squid products, Japan Food Analysis Center)
According to some excerpts, the components that have increased in particular are protein, calcium, potassium, vitamin A, and total vitamin E, but the components that are less concentrated are moisture, sodium, and ash.

    And the squid was released with the people who need this invention together with the people who need the present invention while receiving guidance from the locals, such as freshness, how to narrow the squid, depending on the place where squid can be taken in many places. It is an invention that can contribute to food production.

    The invention for claim 2 is that the rice bran is soaked in hot water and eluted with high nutritional value of glucose, which is called yoghurt of rice. Soaked in sodium so that the glucose of koji does not come out, and as shown in (1), the koji mold yeast is very weak, so all containers for making amazake need to be sterilized in boiling water.

    Containers for making amazake are good in pottery pots, acrylics and the like may be eluted during production. In any case, yeast is a weak bacterium, so careful consideration is required.

(2) For the container, select a deeper rice cake and put the rice cake there, and gently press it down gently to make it uniform.

Although (3) is different depending on the temperature of the outside air, gently put hot water of about 65-70 degrees Celsius, be sure to cool the boiling water for sterilization, and to rise slightly from the top of the rice bran In addition, cover the tree with a little lid and hold it for a while, and keep it warm for about 6 hours so that it won't dampen the peripheries. Less swells, and it becomes a hard amazake, which is the perfect amazake for baked squid and baked squid.

(4) When a little sweetness comes out after the scheduled incubation time, quickly mix the koji up and down, and quickly cool the whole koji to 20 degrees Celsius or less, sugar is born, (5) By the action of special oxalic acid component After confirming the sweetness of glucose, the amount of salt, soy sauce, and pepper powder required to stop the fermentation is mixed to stop the fermentation of the yeast. Its nutrients contain glucose, vitamins and amino acids. It is an invention that is needed for many people who don't like the raw odor.

    The invention for claim 3 is a baked mushroom (1) is currently produced throughout the year in all parts of the country and is said to be low in calories and high in dietary fiber, and is good for health. On top of that, baked squid and baked squid with pickles are more crunchy and have a wonderful texture, and are good for beauty, health, and diet, and are effective in eliminating cholesterol. It is a compatible material that cannot be made.

And (2) is boiled, and typical mushrooms that become delicious when steamed are shiitake, namokotake,
Oyster mushrooms and kurotake mushrooms, each with its own taste and mushroom-specific dietary fiber. The room temperature for preserving the whole tsutsuzuke will be less than 20 degrees Celsius, and the materials of the manufacturing process will be greatly useful for local production for local consumption by holding hands with people with their own characteristics in each place. A method for producing baked squid, baked squid, and baked mushrooms in rice bran amazake, characterized in that it is an invention that can contribute widely to industrial development.

    As described in the above-mentioned claim 1, for many people who feel that salted squid is raw and can not be eaten, it is tailored to a material with a fragrant fragrance as baked squid, baked squid, Squids are landed in various places, and the industry that develops the employment industry to select a material suitable for baked squid and baked squid processing, to take out the squid's internal organs and dry them in direct sunlight, will develop the employment industry It is.

It is an invention that is necessary for the creation of a workplace where these people need to work hard to make rice bran specially in various places by wearing the technology for making rice bran amazake as described in claim 2. .

As described in claim 3, baked mushrooms are necessary for making this pickle. After pickling in the mushroom, the fragrant fragrance and texture are excellent. In addition, inventions that use mushrooms such as shiitake mushrooms as food ingredients have unique production areas in various places, and there are places that are currently produced as production factories throughout the year, especially in the mountainous areas, contributing to the expansion of employment It is an invention characterized by being able to.

Claims (3)

Currently, squid salted and pickled cucumbers tend to increase in production year by year, but it is a necessary invention for many people who feel that they cannot eat raw food. The effect of burning both sides with the heat of gas appears, the whole material that smells fragrant is used without waste, cut baked squid and baked slums are cut finely, the shape does not collapse during the storage period, the texture is kept and the storage period is remarkable The long-term storage, baked squid and squid, which exudes moisture and leaves a lot of fiber, increases the nutrients protein, calcium, and total vitamin content. This processing method is an invention that eliminates the raw odor. A method for producing baked squid, baked squid, and baked mushrooms in rice bran amazake, which can contribute widely to the expansion of employment for producing potato. A raw material selected from the group of raw materials according to claim 1 is selected. Currently, squid pickles are pickled directly into the salmon, so that the glucose is not eluted because the salt is mixed and pickled. In order to keep the nutrients of glucose high and soaked, all the containers should be sterilized with boiling water to maintain the viable bacteria of the koji mold, select the deep koji, and put the koji in it and hold it carefully by hand. Pour moderate hot water into the top of the wall of the bowl, cover it with a wooden lid to make the finish firm, and keep it warm so that it does not cool down. It is an invention that features the special oxalic acid component that mixes the straw in the top and bottom, and after the elution confirmation of glucose, mixes the necessary amount of salt, soy sauce, or chili to prevent fermentation, and suppresses fermentation. Claims that many people need 1 description and mixing is an object of the baked squid, grilled dried squid, rice koji sweet sake zuke method for producing baked mushrooms. The raw material selected from the group of raw materials according to claim 1 and claim 2 is selected, and baked mushrooms necessary for the production of the present invention are produced throughout the year. The main mushrooms that can be squeezed and crisp when you tear and bake eringi that is compatible with main baked squid and baked simmered sweet sake are fragrant and have a crunchy texture. The characteristics of shimeji mushroom, kurotake mushroom and mushroom are materials that have an effect on the action of adsorbing cholesterol etc. and excreting it from the body, and are inventions useful for the development of local production for local consumption industries in each region. The purpose of mixing is to expand the employment for producing the above-mentioned explanation processed materials, which can greatly contribute to society, baked squid, baked squid, baked mushroom rice candy sweet Manufacturing method of pickles.