JP2598757B2 - Manufacturing method of miso pickles using milt - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to miso pickles using milt. The miso-zuke obtained according to the present invention is low in salt, has a preservation property, and expands the range of use of processed marine products by using milt.

[0002]

2. Description of the Related Art Heretofore, this type is as follows. 1. Shirako is often used in hot pot cooking. 2. In recent years, antibacterial substances have been extracted from this milt and commercialized. 3. Miso pickles are made in each region.

[0003]

The above-mentioned prior art has the following problems. 1. The milt quickly self-digests and cannot be eaten unless it is fresh, and most milts have been destroyed. 2. Until now, milt has been rarely used as food. Further, those that are commercialized have been improved in preservability by increasing the salt content and using additives and the like. 3. In the case of miso-zuke, most of them have poor shelf life and are made for self-consumption, but those that are commercialized are:
Salt content is high to improve shelf life.

[0004] The present application has been made in view of such problems of the prior art, and an object thereof is to provide the following. The present invention is to use the milt, which has not been used as a commercial product, as a processed food product and to provide a highly preserved miso-zuke.

[0005]

Means for Solving the Problems In order to achieve the above object, the present invention is as follows. That is,
The first invention is a method for producing miso-zuke using milt, which comprises the first step to the fifth step. First step-The milt is heated so as not to burn the surface, and the central temperature of the milt reaches a predetermined temperature. Second step-A part of the milt obtained in the first step is chopped. The chopped milt obtained in the third and second steps is miso, mirin,
Mix it with a seasoning consisting of sake and salad oil and mix well to make a miso floor. The milt floor obtained in the fourth step to the third step is soaked with the milt obtained in the first step. Fifth Step-Vacuum package in an appropriate bag.

In this case, the configuration can be made as follows. In the first step, heating is performed until the center temperature of the milt reaches about 85 ° C. In the second step, about 5
Chop to about mm square. In the third step, the ratio of milt to miso is about 15% to miso. 4th
In the process, the milt is wrapped in gauze so as not to stick directly to the miso floor.

The second invention is a method for producing miso-zuke using milt, which comprises the first to seventh steps. 1st process-After washing | cleaning a salmon and making a fillet, it wash | cleans salt water with salt water. Second step-The milt is heated by a known fish grilling machine so that the surface is not scorched, and the central temperature of the milt reaches a predetermined temperature. Third step-The milt obtained in the second step is cut into one piece in about 3 to 4 divisions. Fourth step-A part of the milt obtained in the second step is chopped. Fifth step-The chopped milt obtained in the fourth step is miso, mirin,
Mix it with a seasoning consisting of sake and salad oil and mix well to make a miso floor. Sixth step-The fillet obtained in the first step and the milt obtained in the third step are immersed in the miso floor obtained in the fifth step. Step 7-Place in a suitable bag and vacuum package.

In this case, the configuration can be made as follows. In the first step, salt water is washed with about 3% salt water. Second
In the process, heating is performed until the center temperature of the milt becomes about 85 ° C. In the fourth step, the food is cut into approximately 5 mm square by a food cutter. In the fifth step, the ratio of milt to miso is about 15% relative to miso.

[0009]

[Action] The action will be described together with the effect.

[0010]

An embodiment will be described with reference to the drawings. The first invention (the method of heating the milt and then immersing it in seasoned miso) comprises the following steps. First step-The milt is heated by a fish grilling machine so that the surface is not scorched, and the central temperature of the milt is about 85C.
This can inhibit the milt autologous digestion and inactivate the milt enzymes. Second Step-A part of the milt obtained in the first step is cut into about 5 mm square by a food cutter.

[0011] The chopped milt obtained in the third and second steps is mixed with miso, mirin,
Knead with a seasoning made of sake and salad oil,
Mix well and make miso floor. At this time, the ratio of the milt to the miso is preferably about 15% to the miso. This suppresses the fermentation of miso by antibacterial components contained in milt,
Miso floor can be preserved. The milt floor obtained in the fourth step to the third step is soaked with the milt obtained in the first step. At this time, the milt should be wrapped in gauze so that it does not stick directly to the miso floor. Fifth Step-Vacuum package in an appropriate bag.

The second invention (the method of heating the milt and then immersing it in miso seasoned with fish fillets) comprises the following steps. Step 1-After the salmon is washed, cut into pieces, and washed with about 3% salt water. Second step-The milt is heated by a known fish grilling machine so as not to burn the surface and until the center temperature of the milt reaches about 85 ° C. This can inhibit the milt autologous digestion and inactivate the milt enzymes. Third step-The milt obtained in the second step is cut into one piece in about 3 to 4 divisions.

A part of the milt obtained in the fourth and second steps is cut into about 5 mm square by a food cutter. Fifth step-The chopped milt obtained in the fourth step is miso, mirin,
Knead with a seasoning made of sake and salad oil,
Mix well and make miso floor. At this time, the ratio of the milt to the miso is preferably about 15% to the miso. This makes it possible to suppress the fermentation of the miso by the antibacterial component contained in the milt, and to thereby provide the miso floor with preservability. Sixth step-The fillet obtained in the first step and the milt obtained in the third step are immersed in the miso floor obtained in the fifth step. Step 7-Place in a suitable bag and vacuum package.

[0014]

Since the present invention is configured as described above, the following effects can be obtained. 1. The milt can be eaten as it is without sticking the miso, as the water is absorbed by the miso and the taste of the miso permeates. In addition, by heating (baking), there is a fragrance and the smell of milt can be further removed. 2. Miso pickles of milt and fillet are prepared by heating the mito floor with a continuous fish grill to deactivate the enzyme, and directly pickling the fillet washed with salt water and drained. It can be baked and eaten without any hassle. 3. Further, in addition to the milt, the fish fillet is washed with salt water and drained, and then pickled to obtain a highly preserved milt of milt and a miso pickle of milt and fillet.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a manufacturing method of the first invention.

FIG. 2 is a flowchart showing a manufacturing method of the second invention.

Claims (4)

(57) [Claims] 1. A method for producing miso-zuke using milt, comprising a first step to a fifth step. First step-The milt is heated so as not to burn the surface, and the central temperature of the milt reaches a predetermined temperature. Second step-A part of the milt obtained in the first step is chopped. The chopped milt obtained in the third and second steps is miso, mirin,
Mix it with a seasoning consisting of sake and salad oil and mix well to make a miso floor. The milt floor obtained in the fourth step to the third step is soaked with the milt obtained in the first step. Fifth Step-Vacuum package in an appropriate bag. 2. The method for producing miso-zuke using milt according to claim 1, wherein each step is constituted as follows. In the first step, heating is performed until the center temperature of the milt reaches about 85 ° C.
In the second step, the food is cut into approximately 5 mm square by a food cutter. In the third step, the ratio of milt to miso is about 15% to miso. In the fourth step,
The milt is wrapped in gauze so that it does not stick directly to the miso floor. 3. A method for producing miso-zuke using milt, comprising a first step to a seventh step. 1st process-After washing | cleaning a salmon and making a fillet, it wash | cleans salt water with salt water. Second step-The milt is heated by a known fish grilling machine so that the surface is not scorched, and the central temperature of the milt reaches a predetermined temperature. Third step-The milt obtained in the second step is cut into one piece in about 3 to 4 divisions. Fourth step-A part of the milt obtained in the second step is chopped. Fifth step-The chopped milt obtained in the fourth step is miso, mirin,
Mix it with a seasoning consisting of sake and salad oil and mix well to make a miso floor. Sixth step-The fillet obtained in the first step and the milt obtained in the third step are immersed in the miso floor obtained in the fifth step. Step 7-Place in a suitable bag and vacuum package. 4. The method for producing miso-zuke using milt according to claim 3, wherein each step is constituted as follows. In the first step, salt water is washed with about 3% salt water. In a 2nd process, it heats until the center temperature of a milt becomes about 85 degreeC. In the fourth step, the food is cut into approximately 5 mm square by a food cutter. In the fifth step, the ratio of milt to miso is about 15% relative to miso.