JP2931054B2 - Method for producing pickled enoki mushrooms and pickles obtained thereby - Google Patents

Description

The present invention relates to a method for producing pickled enoki mushrooms and the pickles obtained thereby. More specifically, the present invention relates to enoki mushrooms in a specific seasoning liquid. Seasoned, has a deep taste, has a low salt content, but has a good shelf life, and a method for producing a pickle of Enoki mushrooms with good appearance enough to irritate appetite and the pickles obtained thereby. I feel.

[Conventional technology and its problems]

It is well known that various pickles are indispensable as side products for human beings, especially for us orientals.

In particular, pickles with a moderate amount of spices are excellent in appetite and are widely available on the market.

On the other hand, mushrooms such as enoki mushrooms and mushrooms, which have been cultivated in recent years by farmers, are not only usually cooked and cooked but also processed for a long time in order to expand their uses. It has begun to explore the road as a side food to withstand, and enoki mushrooms are seasoned with soy sauce and bottled.

However, these preserved foods have poor preservability when the salt content is reduced, so that this enoki mushroom can be pickled in soy sauce,
It is seasoned with dark eyes to improve the shelf life,
In addition, because of this, the color of the product is also dark brown, and the appearance as food is poor, and in fact, the pickled enoki mushrooms with excellent taste have not yet been produced.

[Object of the invention]

Therefore, the object of the present invention is good appearance as food,
It is an object of the present invention to provide a method for producing Enoki mushroom pickles which is durable and has a good taste despite having a low salt content, and a pickle obtained thereby.

[Means for solving the problem]

The present invention is a producer of enoki mushrooms, seeking expanded use, and has been conducting long-term research on pickles of enoki mushrooms as processed foods.As a result, by using a specific seasoning liquid, The present inventors have obtained a new finding that pickles of enoki mushrooms that can achieve the above object can be obtained, and based on this, have completed the present invention.

That is, according to the present invention, (a) enoki mushrooms
(B) at least pepper,
Garlic, soy sauce consisting of a mixture of 50% or more dark mouth soy sauce and 50% or less thin layer oil, and the same amount of apples and mandarins are soaked in shochu at a ratio of 3: 7 and aged for 3 to 6 months. (C) mixing 500 to 600 cc of the boiled seasoning liquid with 1 kg of boiled enoki mushrooms and aging for at least one week; The present invention provides a method for producing pickled enoki mushrooms comprising:

According to the present invention, when a mixture of 50% or more of dark soy sauce and 50% or less of light soy sauce is used as the soy sauce,
A pickled pickled product with a turquoise color is obtained, which makes it even more appetizing and good looking.

Further, according to the present invention, by further mixing a mixed fruit wine of apples and mandarins with the seasoning liquid, a rich and flavored pickle can be obtained.

(Description of preferred embodiments of the invention)

The greatest technical feature of the present invention is to use, as a seasoning liquid, at least a component obtained by boiling a component consisting of pepper, garlic, and soy sauce.

In addition to these three essential ingredients, ginger (powder), fish sauce, sesame, fruit wine, mirin, sugar, salt, other seasonings, etc. are appropriately mixed and boiled together for a deep flavor. A seasoning solution is obtained. Among them, as a soy sauce, a mixture of 50% or more of a dark soy sauce and 50% or less of a thin soy sauce, and more preferably, a mixture of a thin soy sauce 1 to a thick soy sauce 2 The mixture is preferably used in that the taste is deep and a distinctive candy-colored pickle with a good appearance can be obtained. In addition, it is recommended to mix fruit wine with the seasoning liquid of the present invention. Among the fruit liquors, the same amount of apples and tangerines, pickled in shochu for fruit liquor,
This is preferable in that the taste of the whole seasoning liquid is further deepened. Fruit liquor, both oranges and apples, cut into about 40%, are simultaneously immersed in shochu 7 at the rate of about 3 fruits, aged for 3 to 6 months, and then the fruits are taken out. Use only sake. If apples and tangerines are separately pickled, they are slightly inferior in taste, and must be pickled at the same time.

 The example of the preferable compounding ratio of a seasoning liquid is shown.

Pepper 150-250g Garlic powder 50-150g Ginger powder 30-80g Fish sauce 30-80g Sesame 10-30g Soy sauce (rich) 150-250cc Soy sauce (light) 50-150cc Fruit wine 100-200cc Mirin 50-150cc White sugar 30- 80g salt a little seasoning a little seasoning liquid is easily prepared by mixing the above ingredients and simmering it at a temperature that does not boil for about an hour.

Simply mixing these components has an insufficient depth of taste, and a seasoning liquid with a deep taste is prepared by boiling over a low heat that does not boil.

Enoki mushrooms are thoroughly washed with water and cut into lengths of about 3 to 4 cm.
Boil in water for an hour. It is good to add about 1kg of Enoki mushroom to 1.5 water.

The boiled enoki mushrooms are well drained and immersed in the seasoning liquid. The ratio of enoki mushrooms and seasoning liquid is 1 kg of boiled enoki mushrooms. A seasoning liquid of about 500 to 600cc is good. After pickling, let it stand in a cool and dark place at room temperature or lower for about one week and ripen it to complete the pickled Mushroom mushroom soaked with the seasoning liquid, but it is better to ripen it for about 20 to 30 days. A deep pickle is made.

The pickled enoki mushroom pickles are bottled by a conventional method, loosely closed, and degassed at about 90 ° C for about 15 minutes.
After sealing, sterilization is further performed at about 90 ° C for about 30 minutes, and then cooled to obtain a product.

〔The invention's effect〕

According to the present invention, at least the components consisting of pepper, garlic and soy sauce are boiled at a temperature that does not boil, whereby a seasoning liquid having a deep taste is prepared in which the original tastes of these components are mixed. Unlike the traditional pickles pickled with soy sauce, the mushrooms immersed in boiled enoki mushrooms can be enjoyed with a moderately stimulating taste and flavorful flavor, and have a long shelf life. A product using a mixture of soy sauce and light soy sauce can be used to obtain a product with a turtle-colored tinge, good appearance, and an appetizing pickle.

〔Example〕

 Hereinafter, the present invention will be described with reference to examples.

Immediately after harvesting, wash the enoki mushrooms with water, thoroughly wash the roots, and cut into 3 to 4 cm lengths. Put water 3 in an iron kettle and heat it. When the temperature reaches 60 ° C,
2 kg of enoki mushrooms washed with water were added, and the mixture was boiled for about 1 hour over a low heat.

Composition of seasoning liquid Pepper (cut into 1 to 2 cm width) 400 g Garlic powder 200 g Ginger powder 100 g Fish sauce 100 g Sesame seeds (black) 40 g Dark soy sauce 400 cc Thin soy sauce 200 cc Fruit liquor 300 cc mirin 200 cc white sugar 100 g salt 30 g seasoning A little of the above ingredients was placed in a pot and boiled at 70 to 80 ° C for about 1 hour to obtain a seasoning liquid.

This seasoning liquid is transferred to a plastic sealed container, into which boiled enoki mushrooms are added, sealed, and sealed as it is.
The ripening was performed in a cool dark place at about 15 ° C. for a day.

The pickled enoki mushrooms obtained in this way are terrible, turtle-colored and good-looking, and the chili is boiled with other ingredients, giving it a moderately mild spicy taste.
As a whole, it has an elegant deep taste and a long shelf life.

Claims (2)

(57) [Claims] 1. A step of (a) boiling enoki mushrooms in low heat at 60-70 ° C., (b) a soy sauce comprising at least pepper, garlic, a mixture of 50% or more of dark mouth soy sauce and 50% or less of light mouth soy sauce. And the same amount of apples and tangerines soaked in shochu at a ratio of 3: 7 and ripened for 3 to 6 months, and simmered in a seasoning liquid containing fruit wine as an essential component, over low heat, (c) water Mixing 500 to 600 cc of the boiled seasoning liquid with 1 kg of boiled enoki mushroom, and aging for at least one week. 2. Pickled enoki mushrooms obtained by the method according to claim 1.