JP3027525U - Steamed eel - Google Patents

Abstract

(57) [Summary] [Purpose] To provide a steamed eel steamed mulberry leaf with less deterioration in taste even when it is stored frozen for a long time without causing freezer burn. [Structure] The eel barb steamed 1 according to the present invention includes a eel kabayaki 3 and a burdock 4 built-in, and an embossed rice body 5
Wrapped with magnolia leaf 6 and tied with Igusa 7. Then, when the steamed eel barb steamed 1 is stored, it is rapidly frozen at 50 ° C. below freezing in a freezer.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to eel steamed with magnolia leaf.

[0002]

[Prior art]

 Conventionally, for example, eel donburi has been known as a food using a combination of eel and rice.

[0003]

[Problems to be solved by the device]

 However, in eel donburi, rotting progresses very quickly at room temperature because of the oil content and extract of eel (the rice also contains a sauce containing these).

Therefore, it is conceivable to store the eel donburi in a frozen state, but due to the structure that the mackerel is put on the rice placed in the donburi, a large gap is created even if the wrap is put on the bowl. Due to the presence of air, freeze-burning of oily eels easily causes freezer burn when frozen and stored for a long period of time, resulting in severe deterioration in taste.

The present invention has been made in order to solve the above problems of the prior art, and embossed eel scallop baked in rice, and then wrap it in magnolia leaf. Therefore, it is an object of the present invention to provide a steamed eel leaf-boiled with less freezing even if it is stored in a frozen state for a long time without causing freezer burn.

[0006]

[Means for Solving the Problems]

 The barley steamed eel of the present invention has the following structure.

[0007] (a) Grilled eel (b) Seasoned burdock (c) Sticky rice and non-glutinous rice are mixed and cooked, and then seasoned with eel sauce. Pak leaf which covers the rice body of (d) c that has been embossed so as to completely wrap it. And, this eel steamed with magnolia leaf is preferably frozen rapidly.

[0008]

[Action]

 Since the present invention is configured as described above, there is less air inside the magnolia leaf, and the more oily ones are placed on the inner side, the ice formed inside when frozen is Sublimation from granules is unlikely to occur and frost does not easily adhere to the surface. Therefore, freezer burn is less likely to occur.

Particularly, in the case of quick freezing, the ice particles become very small, so that the freezer burn does not occur easily.

[0010]

【Example】

 An embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is a perspective view showing steamed eel barley leaves according to an embodiment of the present invention, FIG. 2 is an explanatory view showing a packaging material for rice, and FIG. (B) is an explanatory view showing the gusset of the packaging member, FIG. 3 is a perspective view showing an open eel, FIG. 4 is a perspective view showing a state in which the eels are cut side by side and skewed, and FIG. FIG. 6 is an explanatory view showing a process of manufacturing a lump, and FIG. 6 is a perspective view showing a process of making a packaged rice body using the cooked rice.

First, a method for producing steamed eel barley leaves according to this embodiment will be described.

In advance, 3 pieces of eel roasted mackerel, seasoned burdock 4, and a sauce (not shown) of sausage are soaked in water overnight, boiled in hot water, exposed to water, opened in a colander, and mottled with a cloth 6 And Igusa 7 are prepared.

A method for making the eel casserole 3 and the like will be described.

1) How to grate From the head to the tail of the eel 10, quickly open the back, remove the internal organs, remove the midbone, cut off the head, and scrape the shoulder blade on the other side towards the head with a knife. Do not cut off the tail, make a notch, hold the tail, pull it back, pull the blade back toward the dorsal fin, fold the open body over and fold it toward you, pull the belly fin from the tail. , Cut into two.

2) With skewers 12 on the cutting board 11, the head side body 13 is arranged in front, and the caudal side body 14 is arranged away from the body. While scooping with a bamboo skewer, sew a sewn skewer like 4 to 5 skewers with 4 to 5 skewers at 3 cm intervals, leave the skewer tips 16 a little out of the way, and after finishing the stroke, skewer 15 Turn a little and pull your body to the left and right to fix the shape.

3) White roasting First, the leather 12 is baked first, and then the charcoal fire is used to heat the heat evenly. When it comes out, turn it over and bake yourself, then bake it with a fan until it is full and fox-colored.

[0018] In a steamer (not shown) in which steam is blown up, the baked skins 12 are arranged side by side, neatly arranged, and steamed for 15 to 20 minutes by high heat.

4) Grilled mackerel The steamed eel is put on a sauce consisting of soy sauce, mirin and a small amount of sake, and grilled over charcoal 2-3 times.

As for seasoning the burdock 4, wash it with a scrubbing brush, remove the dough, cut into 8 cm horizontally and 3 to 4 mm thick vertically, put the burdock in a pan, Add as much water as you can, put a bowl of rice bran in it, put it over the fire, remove the raccoon, open the colander, soak it in water, rinse the bran, put it in a pot again and boil again, then open it again. Boil the burdock root in a pan with the bonito, bonito flakes and Konbu soup stock. The amount of this dashi stock should be slightly smaller than the amount of the dashi stock. When the dashi stock has been boiled, add the soup stock and boil it.

Next, the manufacturing process of the eel barb steamed 1 according to one embodiment will be described in detail.

In the production of eel barley steamed rice, first, rice with 2250 cc of glutinous rice and 2250 cc of glutinous rice was put in a kettle together with 4450 cc of water, cooked for 25 to 30 minutes, and steamed for 15 minutes after cooking. After that, open it in the bowl and cook the cooked rice 2 with the eel sauce.

As shown in FIG. 5A, the die blank 18 is placed on the base plate 20. (B) Put 1/3 of the rice 2 in the main body 18a of the die-caster 18 and put the grilled eel 3 on it, sprinkle with the eel, sprinkle a small amount of pepper, and arrange the burdock, and then cook the rice for 3 minutes. Add 1 of. (C) Use the embossing 19 to flatten the rice 2 above the main body 18a. (D) Next, the frame 18b is placed on the base plate 20, the main body 18a containing the lump 8 of cooked rice is inverted and placed on the frame 18b, and the convex portion 19a of the embossing 19 is placed. Then, the upper surface of the lump 8 of cooked rice in the main body 18a is pushed. (E) The lump of cooked rice 8 in the main body 18a falls on the base plate 20.

Then, as shown in FIG. 6, each rice body 5 obtained by cutting one lump 8 of rice with ingredients into 10 pieces is wrapped with magnolia leaf 6 which is a packaging member, and the igusa 7 is used. Be tied together.

By going through such a process, the eel kabayaki 3 and the burdock 4 as shown in FIG. 1 are built in, and the embossed rice body 5 is wrapped with the magnolia leaf 6 and connected by the igusa 7. You can make 1 eel steamed with barley leaf.

When the eel leaf steamed 1 is stored, it is rapidly frozen at 50 ° C. below freezing in a freezing device. And when you eat it, you can eat it deliciously by steaming it with a steamer (not shown).

In the eel barb steamed 1 of the above-mentioned embodiment, since the rice body 2 containing the ingredients 17 such as the eel cava roast is packaged using the bark leaves 6 and the igusa 7, it has a lot of hydrophobic oil content. Since it is placed inside, freezer burn, which is caused by sublimation of water, is unlikely to occur even if it is frozen and stored for a long time, and the taste is not deteriorated. In particular, in the case of quick freezing as in this example, the effect is remarkable because the ice particles are very small.

[0028]

[Effect of device]

 As described above, according to the present invention, there is not so much air inside, and the more oily water that has water repellency is placed inside, the more water is sublimated even when it is frozen and stored for a long time. The freezer burn caused by this is less likely to occur, the taste is less deteriorated, and it can be kept delicious for a long time.

In particular, in the case of quick freezing as in the invention of claim 2, the effect is remarkable because the ice particles are very small.

[Brief description of drawings]

FIG. 1 is a perspective view showing steamed eel barley according to an embodiment of the present invention.

FIG. 2 is an explanatory view showing a packaging member for a rice body.

FIG. 3 is a perspective view showing an open eel.

FIG. 4 is a perspective view showing a state in which eels are cut, arranged, and skewered.

FIG. 5 is an explanatory view showing a process of making a lump of rice with ingredients.

FIG. 6 is a perspective view showing a process of making a packaged rice body using a lump of cooked rice.

[Explanation of symbols]

 1 Steamed eel with magnolia leaf 2 Rice 3 Baked eel 4 Burdock 5 Rice body 6 Magnolia leaf 7 Igusa

Claims (2)

[Scope of utility model registration request] 1. A steamed eel barley leaf having the following composition. (A) Grilled eel (b) Seasoned burdock (c) Mix glutinous rice and non-glutinous rice, cook with eel sauce, boiled eel (a) and burdock (b) A barley leaf that completely covers the cooked rice body (d) c. 2. A steamed eel barley leaf steamed by quick-freezing the steamed eel barley leaf steamer according to claim 1.