JP2010017147A - Method for producing mackerel boiled in miso - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing mackerel boiled in miso, capable of more highly eliminating peculiar fishy smell of mackerel than a conventional method. <P>SOLUTION: This method for producing the mackerel boiled in miso includes boiling mackerel flesh and cut onions together. The kind of mackerel to be used is preferably, Scomber japonicus. Onions are used by slicing, and ≥30 pts.wt. of onion is used based on 10 pts.wt. of mackerel flesh. At first, sliced onions are spread on a widemouthed big pan, and mackerel flesh cut half in a cylindrical shape is placed in a row on the onions so as not to move; then water is added to the product to be boiled for about 8 h. After that, the product is mixed with miso thick seasoning, or once again boiled in miso-containing liquid to obtain the final mackerel boiled in miso. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing miso-boiled potato, and more particularly to a method for producing miso-boiled potato that can eliminate the unique odor of potato.

  Since the digestive enzyme is strong, it is easy for self-digestion to occur and the freshness tends to decrease. Also, depending on the catch season, the oil content is generally high. Therefore, in the case of raw food, it is often made into shimeji mushrooms that are vinegared using the antiseptic effect of vinegar. When boiled, in order to relieve the raw odor and oiliness, a rich seasoning with a sweet taste is suitable.

  In particular, in the case of boiled miso, miso boiled with miso and ginger has been widely used because the miso taste and koji match well and the raw odor can be eliminated by ginger. Various processed products such as canned products and retort products have been provided, and at the same time researched and developed.

  For example, in the technique disclosed in Patent Document 1 described later, in the production of a vacuum-packed product of mackerel miso stew, a short-time primary high-temperature heating for confining umami components by surface coagulation of the fillet and the taste of sagging sauce are adapted to the fillet. The purpose is to improve umami, flavor, and texture by performing a two-stage heat treatment for secondary heating.

Japanese Patent Application Laid-Open No. 2007-124929 “Vacuum Packed Umami Confinement Cooking Method of Saba Miso”

  As described above, ginger is generally used to erase the raw odor of miso boiled in miso. However, there is a limit to the effect of eliminating the raw odor by using ginger, and a certain amount of raw odor remains. If a manufacturing method with a higher raw odor eliminating effect can be realized, it can lead to an increase in consumption of miso-boiled potato products and, in turn, the entire potato.

  The problem to be solved by the present invention is to provide a method for producing miso-boiled crab that can eliminate the unique raw odor of salmon to a higher degree than before, excluding the problems of the prior art. .

  As a result of examining the above problems, the inventor of the present application has found that the above problems can be solved by using the step of boiling the salmon together with the onion, and the present invention has been achieved. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.

(1) A method for producing miso-boiled miso, comprising a main step of boiling the salmon and chopped onion together in the production of boiled-boiled miso.
(2) The method for producing miso boiled potatoes according to (1), wherein the main step is simmered while holding the body of the crab in a state in which the lid is dropped or in a fixed state equivalent thereto. .
(3) The method for producing miso boiled potatoes according to (1) or (2), wherein in the main step, the onion cut is placed in a stew container and a fillet of salmon is placed thereon.
(4) In the main process, 30 parts by weight or more of onion is used with respect to 100 parts by weight of crab body, and the method for producing miso-boiled crab according to any one of (1) to (3) .

(5) The method for producing miso boiled salmon according to any one of (1) to (4), characterized in that, in the main step, in addition to the cut onion, ginger is also boiled together.
(6) Any one of (1) to (5), characterized in that in the main step, a plurality of salmon bodies are placed in a spiral shape or placed so that the salmon bodies do not move during boiling. The manufacturing method of the miso boiled rice cake of description.
(7) A miso miso according to any one of (1) to (6), wherein a miso and an additive material are added to the boiled juice obtained in the main step to form a miso solution, and the miso solution is used. Boiled manufacturing method.
(8) A main step of obtaining a boiled rice cake by boiling the body of the crab and the cut onion, and adding a miso and an additive material to the broth obtained by the main step to obtain a miso solution. A method for producing miso-boiled miso, comprising a second step of re-simmering boiled miso to obtain miso-boiled miso.

(9) The method for producing miso boiled salmon according to (7) or (8), wherein the additive material contains salted plum or apricot.
(10) The method for producing miso-boiled miso according to any one of (7) to (9), wherein the additive material and onion are paste-like in the miso solution.
(11) The method for producing miso boiled in miso according to (8), comprising a third step of sealing the miso boiled rice cake obtained in the second step and the miso solution together.

  Since the manufacturing method of the miso boiled potato of the present invention is configured as described above, according to this, the unique raw odor of potato can be eliminated to a higher degree than before, and the flavor and texture are also improved. An excellent miso boiled in miso can be obtained.

Hereinafter, the present invention will be described in more detail.
The most basic configuration of the present invention is that it includes a main process of boiling the salmon and the cut onion together in the method for cooking miso boiled salmon. There are no particular restrictions on the type of koji used, but true koji is more preferable than sesame koji. Since sesame seeds are not well-tightened and tend to collapse in the boiled stage, about 30% cannot be used at the end of the boiled stage, resulting in poor yield. Furthermore, the riding of fat is bad, and the bone does not become soft even when stewed.

  On the other hand, the snapper is well-tightened and has a good yield because it does not easily collapse during the stew stage. Furthermore, the fat ride is good, and the bones tend to become softer in the same cooking time, so that the finally obtained miso boiled potato can be made more delicious and eaten to the bone. Furthermore, the koji used may be frozen or fresh.

  The type of onion to be used is not particularly limited, but considering the color of the final product, white onion or yellow onion is preferable to purple onion. It is good to slice and use the bulb.

  In the main process, it is desirable to simmer while holding the body of the salmon in a state where the lid is closed or in a fixed state equivalent to this. A drop lid or the like can prevent the crab bodies from colliding with each other during cooking and causing collapse or damage. Therefore, it is desirable that the drop lid is heavy enough to hold the lid from above so that it does not move.

  In the main process, scallops are laid on a stew container and a salmon fillet is placed above it. Although the container to be used is not particularly limited, it is more desirable to use a large-mouthed large pan than a small-sized pan. This is because, in the former, the evaporation of water during boiling is slow and the crab is easily broken. The salmon fillets should be cut in half from the torso with the head dropped. Instead of opening it, use what was cut into a cylinder.

  In the main process, it is desirable to use 30 parts by weight or more of onion with respect to 100 parts by weight of salmon. As a result, moderate thickness and depth of taste appear in the final product miso solution. It should be noted that the amount of onion relative to the body of the salmon may be determined in consideration of the fact that as the amount used increases, the scent of onion in the final product miso soup and miso solution becomes stronger. As a rough guideline, it is desirable that onion be 50 parts by weight or less, preferably about 40 parts by weight or less.

  In the present invention, since the raw odor of the salmon can be erased satisfactorily without any problems by the main process of boiling the salmon using only the onion, no other deodorizing material is used. However, if you want to add a unique flavor of ginger, you may boil it in the main process together with ginger in addition to onion.

  In order to prevent the crab body from moving and collapsing or damaging during the main process, the crab body may be placed in a spiral or standing upright.

  Miso and an additive material are added to the broth obtained by the main process to make a miso solution, which can be further used as part of the miso boiled processing of the present invention. The miso solution is used as a medium for further miso-boiled boiled rice cake obtained in the main step to obtain a miso-boiled rice cake (second step), or as a miso sauce that is finally combined with the boiled rice cake obtained in the main step Any method can be used. Miso is not limited to any particular color, taste, or miso, such as red miso / white miso, sweet miso / spicy miso, rice miso / wheat miso / bean miso, grain miso / boiled miso, etc. be able to.

  As an additive material for preparing a miso solution, salted plums or apricots such as pickled plums, pickled plums, or salted apricots can be suitably used. In particular, apricot pickles (Hachisuke plum) is more preferable because it is easy to remove seeds and gives a unique sweet and sour taste to the miso solution by boiling.

  It should be noted that additive materials such as salted ume or apricot are added later at the stage of preparing the miso solution, but may be added from the stage of the main process regardless.

  It is desirable that the miso solution is in the form of a paste such that the onion and the additive materials such as apricot salt are beaten with a fine mesh. This is to improve the mouthfeel.

  Finally, the miso-boiled rice cake obtained by re-boiling with the miso solution (second step) and the miso solution are combined and sealed (third step). Alternatively, the boiled rice cake and miso sauce obtained in the main process are combined and sealed (third process). Thereby, the packaged product of boiled miso miso according to the present invention is completed.

Examples of the present invention will be described below, but the present invention is not limited to these examples.
[Example 1]
material
10 kg of persimmon, 4-5 kg of onion, 1-1.5 kg of white miso, 1-1.5 kg of sugar, 10 liters of water, 300 cc of sake, 300 g of salted plum (or Yasuke plum), 30 g of ginger
Procedure 1. Cut the firewood into a cylinder.
2. Spread onion and ginger cut into a pan, lay a cooking cloth or paper on it, and lay the tail of the cocoon in a spiral shape (so that the cocoon does not move during boiling). When you have finished laying your tail, lay your belly in a spiral on it.

3. Add water and sake, cover with a lid, simmer over low heat for 8 hours to bring the water content to 4 liters. In addition, the drop lid here is a lid with no gap with the pan.
4). After transferring the rice cake to another pot, the broth is filtered through a colander of 0.5 mm or less to extract the liquid portion.
5). Add the miso, sugar and plum to the extracted liquid portion to make a liquid for re-simmering (miso solution), put this in the pan where the koji has been transferred, and boil the koji for 2 hours.

6). When you have finished boiling, cool it, separate it from strawberry and miso soup (miso solution), and filter the soup with a colander of 0.5 mm or less.
7). Complete the bag by filling it with vacuum and boiled juice in a vacuum packaging bag.
By the above procedure, the raw odor peculiar to koji can be completely removed, and the boiled miso can be produced that has excellent flavor and texture and can be eaten to the bone.

[Example 2]
material
10 kg of mackerel, 3 kg of onion, 3 liters of water, 300 cc of sake, 800 g of salted plum (or Hachisuke plum), 50 g of ginger
For miso sauce (miso solution)
White miso 1.5kg, tri-sugar 1.5kg

Procedure At 1.10 kg, drop 18-20 true red heads and cut them in half from the trunk.
2. Slice the onion finely and spread it over a wide-mouthed pan. Add grated ginger, sake and Hachisukeume to this.
3. Place the halves and arrange them in the pan. Add water, heat to the boil with high heat, and take the ax.
4). When you have finished taking acupuncture, put a heavy drop lid and simmer for 7 hours. After boiling, the water content is reduced to half of 1.5 liters.

5). Stop the fire here, simmer with residual heat, and wait for it to cool. It becomes room temperature in about 8 hours.
6). When the temperature returns to room temperature, remove the bag and place it on the bat. At this time, the body of the cocoon is divided in half from the bone part, and the size of the body is made one quarter of the whole body.

7). Boil the remaining broth with onion and yasuke plum. The filter screen is a filter screen with a very small mesh size of 0.5 mm or less. After all the juice has been filtered, the onion and Hachisuke plums are rubbed with a spatula or the like to make a paste, and returned to the soup.
8). Add miso and sugar to the simmered broth, dissolve and simmer to 1 liter. Miso sauce is completed when the same amount of tromi is produced as the Nakano sauce.

9. Boiled miso sauce is combined with the previously boiled koji to complete the miso boiled miso. The boiled miso boiled in this way has completely removed the raw odor, is excellent in flavor and texture, and can be eaten up to the bone.

  The amount of miso and sugar can be appropriately changed according to preference. In addition, when it is desired to make the miso boiled with softness, Yasuke plum etc. may be added at the stage of preparing the miso sauce. This is because by adding salted plums and apricots from the stage where the koji is boiled (main process), the koji can be boiled slightly harder due to its salt content.

According to the method for producing miso boiled rice cake of the present invention, the unique raw odor of koji can be completely erased, and a miso boiled rice cake with excellent flavor and texture can be obtained. This invention has high utility value in the food industry as a whole, including the processing industry.

Claims (11)

A method for producing miso-boiled miso, comprising the main step of boiling the salmon and chopped onion in the production of miso-boiled salmon. The method for producing miso-boiled miso according to claim 1, wherein the main step is boiled while pressing the body of the crab in a state where the lid is dropped or in a fixed state equivalent to that. 3. The method for producing miso boiled potatoes according to claim 1, wherein in the main step, the chopped onion is laid on a stewed container and a salmon fillet is placed thereon. 4. The method for producing miso-boiled crab according to claim 1, wherein at least 30 parts by weight of onion is used for 100 parts by weight of crab in the main step. The method for producing miso-boiled miso according to any one of claims 1 to 4, wherein in the main step, ginger is boiled together with the cut onion. The salmon of any one of claims 1 to 5, wherein in the main step, a plurality of salmon bodies are placed in a spiral shape or standing so that the salmon bodies do not move during boiling. A method for manufacturing miso-ni. The method for producing miso boiled with miso according to any one of claims 1 to 6, wherein a miso and an additive material are added to the soup obtained in the main step to form a miso solution, and the miso solution is used. The main process of obtaining the boiled rice cake by boiling the crab body and the cut onion together, and adding the miso and additive materials to the broth obtained by the main process to make a miso solution, A method for producing miso-boiled miso, comprising a second step of boiled again to obtain miso-boiled miso. The method for producing miso-boiled salmon according to claim 7 or 8, wherein the additive material includes salted plum or apricot. The method for producing miso boiled potato according to any one of claims 7 to 9, wherein the additive material and onion are paste-like in the miso solution. The method for producing miso-boiled miso according to claim 8, comprising a third step of sealing the miso-boiled rice cake obtained in the second step and the miso solution together.