JP2008131926A - Method for producing pasty botargo readily delighting eater with flavor and delicious taste of botargo - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pasty botargo readily delighting eaters with flavor and delicious taste of botargo by which the flavor and delicious taste of botargo can be enjoyed without spoiling flavor of botargo which is hardly modified food material, and pasty botargo reduced in salt concentration and also easy to be fit in other food materials can be produced. <P>SOLUTION: The method for producing pasty botargo readily delighting eaters with flavor and delicious taste of botargo comprises adding other food materials or seasoning to botargo, making the mixture pasty to reduce the salt concentration of the botargo, eliminating smell inherent in the botargo so as to make the mixture a new delicious pasty product, adding a new seasoning and a food material to the botargo to form a new food material, charging a container with the pasty botargo, and freezing it so as to produce a large amount of the pasty botargo free from contamination with germs and safe in food hygienics. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention is expensive and difficult to add to the hand, and the bottles are processed and bottled, so that the flavor and umami can be easily adjusted without losing the original flavor of the mustard, the salt concentration is adjusted, and it is easy to match with other ingredients. The present invention relates to the manufacture of paste from paste.

As a general method for producing fish eggs and salted processed foods of eggs currently used, a method of taking ovaries from fish and immersing them in concentrated salt water is adopted.

Especially in the production of Karasumi, this immersing, shaping compression and drying operations are repeated in which the ovaries are taken out from mullet or menada and soaked in concentrated salt water and sun-dried while adjusting the shape.

This salting process is a foodstuff with a high salt concentration from the viewpoint of storage. Generally, it is said that the salt concentration of the fish egg salted product is 12% for long-term storage, and it does not match the current trend of low salt.

Since it is said to be a delicacy, most of the homes are left uneaten in most homes, and the quality deteriorates during storage in refrigerators.

Once opened, Karasumi dries out and the flavor drops significantly with the passage of time, and the unique color of Karasumi becomes black.

In general, salted products such as Karasumi must have a high salinity for preservation, and are not compatible with the recent trend of low salt.

Since it is distributed as a product, the corners are vacuum-packed, but in general, the amount is too large to eat at one time.

Once opened, the leftovers will dry out, leaving them harder and harder, resulting in poor flavor, texture and quality.

Even if the opened corner is stored at 10 degrees Celsius, the color specific to the corner changes over time and darkens.

An exfoliation process for peeling the egg-shelled egg membrane, a pulverization process for finely pulverizing the soot that has been subjected to the delamination process, and a kneading process for adding other ingredients or seasonings to the husk that has been finely pulverized in the pulverization process. A method for producing a bend from a corner characterized by the following.

[0011] In the kneading process of [0011], it is a production method for producing a new refined flavor, texture, and umami by adding other ingredients or seasonings to the ground mash and kneading. .

The paste made from the above manufacturing method has a low salinity, and can be stored for a long time without changing its color.

The first invention of the present invention is the original taste of the paste made from the stripping process for peeling the eggplant eggplant, the crushing process for crushing, and the kneading process for adding ingredients or seasonings. , And a new refined flavor, texture, and umami.

In the second invention, a variety of flavors can be created by changing the types of the ingredients and seasonings of the first invention.

According to the third invention, the paste made from the first invention can adjust the salinity, and can be stored for a long time without changing its color.

According to the fourth aspect of the present invention, it is possible to easily enjoy the flavor and umami of a mustard without wasting it by filling the sanitary bottle created from the first invention with a sanitary bottle.

Neri-kara-sumi obtained in the present invention can be tasted as a sake cake or with rice.

Other applications include cream cheese, butter and white cream mixed with canapes and mixed with Japanese wasabi that has been finely cut and can be applied to sake lees depending on the idea.

It is not limited to the above example, and various flavors can be created by appropriate foods and seasonings.

The production method of the present invention will be described below with reference to examples, but it goes without saying that the present invention is not limited to only these examples.

(Example)
(Peeling process)
Remove the corners from the vacuum package and strip off the thin egg membrane to improve the texture.

(Crushing process)
Peel the thin egg membrane and grind the corners finely with a food processor.

(Kneading process)
Next, other ingredients or seasonings are added and kneaded into the ground.

The seasoning used in the kneading process may be any liquor such as sake, miso, vodka, Shaoxing liquor, and the salt concentration and viscosity are adjusted in this process.

If further smoothness is required after kneading, strain the back.

When it is distributed as a product, it is poured into a container that has been sterilized in advance.

The above-mentioned mustard obtained by the present production method can be safely provided in large quantities by bottling and freeze-frozen.

  By adding other seasonings and spices as appropriate to the paste obtained from the production method of the present invention, or by adding other ingredients such as cream cheese, it becomes a new flavored ingredient.

  In this embodiment, the hulls made from Bora fish eggs were used, but not only the Bora but also other eggs such as Menada, Alaska pollock, salmon, herring, Thai, sea urchin, crab and the like.

Claims (4)

A manufacturing method that creates new flavors, textures, and umami by processing Karasumi without compromising the original flavor. An exfoliation process for peeling the egg-shelled egg membrane, a pulverization process for finely pulverizing the soot that has been subjected to the delamination process, and a kneading process for adding other ingredients or seasonings to the husk that has been finely pulverized in the pulverization process. A method for producing a corner from a bend characterized by the following. When kneading in the kneading step of [Claim 2], other ingredients or seasonings are added to the ground knead and kneaded to create a new refined flavor, texture and umami. Production method. The manufacturing method which can preserve | save for a long term (90 days) with a refrigerator, without making salt concentration low also in the salinity created by the said manufacturing method, and discoloring.