JP2010041961A - 鮪のテールステーキの製法 - Google Patents
鮪のテールステーキの製法 Download PDFInfo
- Publication number
- JP2010041961A JP2010041961A JP2008208435A JP2008208435A JP2010041961A JP 2010041961 A JP2010041961 A JP 2010041961A JP 2008208435 A JP2008208435 A JP 2008208435A JP 2008208435 A JP2008208435 A JP 2008208435A JP 2010041961 A JP2010041961 A JP 2010041961A
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- main material
- tail
- steak
- cooking
- sauce
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- Granted
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 67
- 238000000034 method Methods 0.000 claims abstract description 42
- 238000010411 cooking Methods 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000012856 packing Methods 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims description 28
- 241000972773 Aulopiformes Species 0.000 claims description 19
- 235000019515 salmon Nutrition 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 13
- 241000722363 Piper Species 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 238000003287 bathing Methods 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 11
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 235000019688 fish Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000019992 sake Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 102000008186 Collagen Human genes 0.000 abstract description 5
- 108010035532 Collagen Proteins 0.000 abstract description 5
- 229920001436 collagen Polymers 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000010792 warming Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 11
- 235000019583 umami taste Nutrition 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 238000009461 vacuum packaging Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 5
- 239000002075 main ingredient Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021331 green beans Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
【解決手段】イ)鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにして所定の大きさの主材1が得られる工程。ロ)主材1に下味を付け、その主材1をフライパンで素早く焼き、表面に均一なきつね色の焼き色を付ける工程。ハ)焼き色が付いた主材1をパックする密閉工程。ニ)主材1を湯煎する湯煎工程。ホ)主材1を調理する調理工程。少なくとも以上の工程を順次行う鮪のテールステーキの製法と成す。
【選択図】図1
Description
Claims (4)
- イ)鮪の尻尾の鱗と尾鰭を除去し、それを輪切りにして所定の大きさの主材(1)が得られる工程。
ロ)前記主材(1)全体に、塩とコショウをふり掛けて下味を付け、その主材(1)を、食用油を入れたフライパンで、前記主材(1)の表面全体を焼き、前記主材(1)の表面に均一なきつね色の焼き色を付ける工程。
ハ)焼き色が付いた主材(1)をビニール袋に入れてパックする密閉工程。
ニ)パックされた主材(1)を、62℃〜70℃に維持された湯の中に入れて15分〜25分間湯煎する湯煎工程。
少なくとも以上の工程を順次行うことを特徴とする鮪のテールステーキの製法。 - 前記密閉工程が真空パックである請求項1記載の鮪のテールステーキの製法。
- 前記湯煎工程後、ホ)主材(1)を調理する調理工程が行われ、該調理工程が、加熱したフライパンにバターと食用油を入れると共に所定のソースを入れ、その後、ビニール袋から取出した主材(1)を前記フライパンに入れて、熱した所定のソースにからめる工程である請求項1記載の鮪のテールステーキの製法。
- 前記所定のソースが、バター,コショウ,玉葱,にんにく,砂糖,みりん,酒,調味料,赤ワイン,醤油,ウースターソース,魚醤から成る請求項3記載の鮪のテールステーキの製法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008208435A JP4796608B2 (ja) | 2008-08-13 | 2008-08-13 | 鮪のテールステーキの製法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008208435A JP4796608B2 (ja) | 2008-08-13 | 2008-08-13 | 鮪のテールステーキの製法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2010041961A true JP2010041961A (ja) | 2010-02-25 |
JP4796608B2 JP4796608B2 (ja) | 2011-10-19 |
Family
ID=42013897
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008208435A Active JP4796608B2 (ja) | 2008-08-13 | 2008-08-13 | 鮪のテールステーキの製法 |
Country Status (1)
Country | Link |
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JP (1) | JP4796608B2 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010200681A (ja) * | 2009-03-04 | 2010-09-16 | Yasuyuki Hayakawa | 鮪のテールステーキ・シチュー用の仕掛り品及び調理品の包装体 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04152863A (ja) * | 1990-10-16 | 1992-05-26 | Shiyoubee:Kk | まぐろの調理方法 |
JP2000041572A (ja) * | 1998-07-29 | 2000-02-15 | Takaichi Suisan:Kk | マグロ尾柄部の加工方法 |
JP2005304451A (ja) * | 2004-04-19 | 2005-11-04 | Sadao Yoshino | 真空調理方法 |
-
2008
- 2008-08-13 JP JP2008208435A patent/JP4796608B2/ja active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04152863A (ja) * | 1990-10-16 | 1992-05-26 | Shiyoubee:Kk | まぐろの調理方法 |
JP2000041572A (ja) * | 1998-07-29 | 2000-02-15 | Takaichi Suisan:Kk | マグロ尾柄部の加工方法 |
JP2005304451A (ja) * | 2004-04-19 | 2005-11-04 | Sadao Yoshino | 真空調理方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010200681A (ja) * | 2009-03-04 | 2010-09-16 | Yasuyuki Hayakawa | 鮪のテールステーキ・シチュー用の仕掛り品及び調理品の包装体 |
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JP4796608B2 (ja) | 2011-10-19 |
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