JP2008178323A - Simmered and marinated foodstuff - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a simmered and marinated foodstuff with a rich sense of integration of seasoning state and appearance state. <P>SOLUTION: The simmered and marinated foodstuff is provided with integrated seasoning state and appearance state with animal meat such as beef, pork, and horsemeat by mixing, at least at an around equal rate with the animal meat, unflavored and heated grated burdock root grain as a bulking agent to the minced, seasoned, and boiled down animal meat. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a healthy boiled food that can be used as a side dish as well as for ingredients and sprinkles of gomoku rice.

  In general, stir-fried beef, pork, horse meat, and other animal and livestock meat, then add burdock and water, seasonings such as liquor, soy sauce, mirin, and sugar, so-called meat that is boiled until the burdock becomes soft Burdock is known and various recipes have been proposed.

  However, this kind of burdock simmered with burdock's abundant fiber material, even with healthy food effects, uses scabbed burdock and exposes it to the water. Because it is a common practice, there are still the following problems.

  That is, the fiber of burdock is very hard compared to that of radish and carrots, and has a size that is still scratched by a peeler, so it is inferior in solubility (digestibility) in the digestive tract. This is particularly noticeable for elderly people and infants with poor teeth.

  In addition, it is difficult for the broth to penetrate the whole burdock, and even if it is boiled for a long time, the burdock is soft and unaffected to the same state as the meat, so the pale surface of the uncooked burdock is particularly thick in the boiled meat Combined with being clearly identified by the surface and the naked eye, it is impossible to obtain a sense of unity between the seasoned state and the appearance state.

  Furthermore, the above-mentioned meat burdock is not only eaten as a side dish, but is unsuitable for wide use, for example, as an ingredient or sprinkle for gomoku rice.

  The present invention aims to improve such problems, and in order to achieve the object, according to claim 1, grated burdock that has been heated without seasoning to beef and meat chopped and boiled with seasoning. It is characterized in that a sense of unity with the meat is given by mixing the particles as an extender at the same ratio as the meat at most.

  Further, in claim 2 subordinate to claim 1 above, burdock particles that serve as an extender for animal and livestock meat are crushed into a grated form from burdock that does not drain.

  Further, according to claim 3 subordinate to claim 1 or 2, the animal meat is chopped up as beef or its pre-ground minced meat soboiled or squeezed.

  According to the above configuration of claim 1, for the animal and livestock meat that has been chopped and boiled and seasoned, grated burdock particles are mixed as an extender, at most approximately the same ratio as the meat, Grape juice quickly penetrates into the whole burdock particles, and the burdock particles are made the same color as the meat, and an appearance state rich in a sense of unity between them can be expressed.

  Moreover, since the burdock particles are in a grated form, they can be heated quickly, and even if they are not seasoned, the boiled meat juice penetrates efficiently, and the chopsticks have a sense of unity even in the seasoned state. It is possible to obtain a boiled food with good judgment (unraveling property), and it is possible to exhibit solubility and immediate effect in the intestinal tract.

  In that case, the mixing ratio of burdock particles to meat can be adjusted according to taste, with the same ratio as that of meat being the maximum amount, and it is adjusted by the dietary fiber material of the burdock while giving priority to the seasoning of meat. Intestinal action (fecal effect) and healthy effect can be obtained.

  In particular, if the structure of claim 2 is adopted, the appearance state of the meat and the burdock particle, which is the bulking material, can be integrated more and more completely by using particles from the burdock that do not remove the accumulator. Yes, it is finished in the same color that is difficult to identify with the naked eye. Therefore, there is an effect that the boiled food can be provided at a low price as if it is made only of meat.

  Furthermore, if the structure of claim 3 is adopted, the beef will appear in a boiled state of the same color as burdock particles compared to animal meat such as pork, horse meat and chicken, so the above effect will be increased. Can be improved.

  In any case, such a boiled food consists of chopped animal meat and burdock particles of its bulking material, and has a sobolo or squeezed (boiled) shape, so it can be eaten as a side dish. Besides, it can be used widely as an ingredient and sprinkles for Gomoku rice.

  Hereinafter, the present invention will be described in detail. When hand-cooking the boiled food, a beef slice is adopted as animal meat, and about 400 g thereof is put in boiling water, about 3 to 3 Boil for only 4 minutes, and if it goes up, wash with water.

  Then, chop the beef, add water to a bitter gourd, add 4 to a tablespoon of seasoning soy sauce, 2 tablespoons of liquor, 1 tablespoon of mirin, and 3 tablespoons of sugar. Boil it until it finishes and prepares it in a sobolo-like or a squeezed (boiled) form.

  However, instead of chopping the beef, you can use pre-chopped minced meat (minced meat). You can use it.

  On the other hand, wash 2 burdock cleanly, use grated tools, etc., and rub it down as burdock particles with an average particle size of about 1.2 mm. Just heat.

  And such grated heated burdock particles are mixed into the boiled and cooked beef as the above-mentioned beef bulking material, so that the meat juice penetrates to the core of the burdock particles, the seasoning state and The appearance will be integrated, and it will be completed as a boiled food of the same color consisting only of beef. This also helps to avoid the flavor of burdock particles.

  As the mixing ratio of the burdock particles to the beef, it is preferable to set the relation to at most the same ratio as the beef. When it mixes too much more than this, the seasoning effect and flavor of beef will fall, and there exists a possibility of inhibiting a food texture.

  Also, if the amount is too small, the meaning of mixing the burdock particles as a beef bulking agent, the intestinal function (fecal effect) by the fiber material, and the healthy effect cannot be expected. In consideration of the above, it may be adjusted appropriately.

  The burdock particles may be sun-dried (naturally dried) or mechanically forced-dried, returned to use as food, and heated.

  Previously, I explained the handmade method of burdock particles to drop burdock, but the burdock particles can also be mass-produced mechanically, as a method to immerse a predetermined amount of burdock in hot water for a certain period of time and cut the water After that, the mixture is put into a stirring tank around which a cable heater of the mixer is wound, and the burdock is heated and stirred under a vacuum condition where the stirring tank is covered. The heating temperature is preferably set to about 75 ° C. to 85 ° C., and the rotation speed of the stirring blade is set to about 700 rpm.

  Then, when the vacuum pump connected to the stirring tank of the mixer is not able to absorb moisture before long, it shifts to the steaming state of burdock and further to the drying state, so that the burdock is made of fiber. It can be dried in a stably softened state with a moisture content of about 10% or less.

  Therefore, the softened and dried burdock of the fiber is taken out from the stirring tank of the mixer and transferred into a pulverizer equipped with a mesh screen of about 1.2 mm, and the average particle size is about 1.2 mm. What is necessary is just to prepare as burdock particle | grains by grind | pulverizing to microparticles | fine-particles.

  It is as described above that such burdock particles are heated when used as a food, and are mixed as an extender into beef that has been separately boiled and cooked or soboiled or simmered (boiled). It can be provided as a boiled food.

  In any case, burdock is shaped like a burdock particle, so it can be used without any problems even if it is scrapped or deformed, and it is not seasoned, so it is a boiled food with a favorite seasoning. Can also be obtained.

  In particular, the burdock which becomes the burdock particles is preferably used without removing it. Then, the surface discoloration due to acupuncture does not occur, and the surface where the burdock particles are heated is integrated into the same color as the surface of the boiled beef, so the boiled food of the present invention is as if only beef As it consists of, there is an effect that can be provided at a low price for retailers.

  However, it is possible to use burdocks without acupuncture, and as long as it is animal and livestock meat, it can be made into the boiled food of the present invention using pork, chicken, horse meat, salmon meat, etc. instead of the above beef. can not use.

Claims (3)

  By mixing the chopped burdock particles, which are not seasoned and heated, into the animal meat that has been boiled with chopped and seasoned ingredients, and at the same rate as the meat, at most the same ratio as the above meat, the sense of unity with the meat is obtained. Boiled food characterized by being given.   The boiled food according to claim 1, wherein burdock particles that serve as an extender for animal and livestock meat are crushed into a grated form from burdocks that do not release acupuncture.   3. The boiled food according to claim 1 or 2, characterized in that it is boiled in a soboro-like or squeezed-like form as beef obtained by chopping animal meat or its pre-ground ground meat.