JP3031752U - Red sea bream vacuum pack - Google Patents
Red sea bream vacuum packInfo
- Publication number
- JP3031752U JP3031752U JP1995005866U JP586695U JP3031752U JP 3031752 U JP3031752 U JP 3031752U JP 1995005866 U JP1995005866 U JP 1995005866U JP 586695 U JP586695 U JP 586695U JP 3031752 U JP3031752 U JP 3031752U
- Authority
- JP
- Japan
- Prior art keywords
- sea bream
- vacuum pack
- kelp
- red rice
- refrigerated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Abstract
(57)【要約】
【目的】 お祝い用の食材料である鯛と赤飯を使い、真
空パックを利用して、鯛の姿を崩すことなく、又本来の
味を保ちながら、利用者がその食品を加熱するだけで簡
単に食することができるもので、然も場所を問わず日本
全国手軽に電話注文できて、家庭や職場の宴会、祝賀式
典用のお料理として用途の広い保存食品を提供すること
を目的とする。
【構成】 腹を割き内蔵を取り出した、新鮮なお頭付の
鯛に、塩、酒で下味をつけ、更に銀杏、竹の子、椎茸、
木耳等を混ぜた赤飯をバランの葉で巻いて入れて、鯛全
体をコンブで巻いて真空パックに封入し、一定期間冷蔵
保存させ、味をしみ込ませたものを、出荷前にコンブを
取り外し、再度真空パックに封入し直し熱湯で蒸して調
理してから、再び冷蔵させたことを特徴とする鯛赤飯の
真空パックに関する。
(57) [Summary] [Purpose] Using sea bream and red rice, which are food materials for celebration, and using a vacuum pack, the user can maintain the original taste of the food while maintaining its original taste. It can be easily eaten by simply heating, and you can easily order by phone anywhere in Japan regardless of the location, and provide a wide variety of preserved foods for home or workplace banquets and celebrations. The purpose is to do. [Structure] Freshly fried sea bream from which the belly was cut and the internals removed, seasoned with salt and sake, and then ginkgo, bamboo shoots, shiitake mushrooms,
Wrap red rice mixed with wood ears with balun leaves, wrap the whole sea bream with kelp, put in a vacuum pack, store refrigerated for a certain period, soak the taste, remove the kelp before shipping, The present invention relates to a vacuum pack of red sea bream, which is resealed in a vacuum pack, steamed in hot water, cooked, and refrigerated again.
Description
【０００１】[0001]
本考案は、保存の効く食品として真空パックを利用した、鯛の調理、加工方法 に関するものである。 The present invention relates to a method for cooking and processing sea bream, which uses a vacuum pack as a food that can be effectively preserved.
【０００２】[0002]
日本においてお正月或いは祝賀式典用の代表的な高級魚である鯛は、従来生で 刺身や昆布締め料理等は存在するが、お頭付の鯛の調理方法は極めて限られてお り、漁獲地から遠い地方に、調理済の鯛を送ることができる保存加工を施したも のは存在しなかった。 Sea bream, which is a representative high-grade fish for New Year or celebrations in Japan, has traditionally been raw fish such as sashimi and kelp tightened dishes, but the method of cooking sea bream with head is extremely limited, There was no preserved processed sea bream that could be sent to a distant area.
【０００３】[0003]
お祝い用の食材料である鯛と赤飯を使い、真空パックを利用して、鯛の姿を崩 すことなく、一定期間本来の味を保つことが可能となり、利用者が加熱するだけ で簡単に食することができ、しかも日本全国の家庭で、又職場の宴会、祝賀式典 用として、手軽に電話注文できるような食品を提供することを目的とする。 By using sea bream and red rice, which are food materials for celebration, and using a vacuum pack, it is possible to maintain the original taste for a certain period of time without breaking the appearance of the sea bream, and it is easy for the user to heat it. The purpose is to provide food that can be eaten and can be easily ordered by phone at home, at banquets and ceremonies at work in Japan.
【０００４】[0004]
腹を割き内蔵を取り出した新鮮なお頭付の鯛に、塩、酒等で下味をつけ、更に 銀杏、竹の子、椎茸、木耳等を混ぜた赤飯をバラン等の葉で巻いて入れて、鯛全 体をコンブで巻いて真空パックに封入し、一定期間冷蔵保存させておいたものを 出荷前に、コンブを取外し再度真空パックに封入し熱湯で蒸して調理し、再び冷 蔵させたことを特徴とする鯛赤飯の真空パック加工に関するものである。 The bream with a fresh head, which was prepared by breaking the belly, was seasoned with salt, sake, etc. Furthermore, red rice mixed with ginkgo, bamboo shoots, shiitake mushrooms, wood ears, etc. was wrapped with balun leaves and put, then the whole bream Characteristically, the kelp was wrapped in a kelp, enclosed in a vacuum pack, and kept refrigerated for a certain period of time.Before shipping, the kelp was removed, resealed in a vacuum pack, cooked by boiling in hot water, and then refrigerated again. It relates to the vacuum-packing process for red sea bream.
【０００５】[0005]
真空パックで冷蔵封入された本考案の使用に際しては、熱湯につけ数分再加熱 するだけの極めて簡単な調理方法で良く、取り出された鯛は姿を崩すことなく、 本来の味を保っており、コンブの風味が良くしみ込んだもので、又鯛の身の中に 詰め込まれた赤飯共に賞味する事ができるので、家庭で楽しむ他、式典やお祝い の席のお弁当として幅広く利用することができる。 When using the present invention, which has been refrigerated and enclosed in a vacuum pack, it is possible to use an extremely simple cooking method in which it is immersed in boiling water and reheated for a few minutes, and the extracted sea bream retains its original taste without losing its shape. The taste of kelp is soaked well, and since you can enjoy the red rice stuffed in the sea bream body, you can enjoy it at home and also as a lunch box for ceremonies and celebrations.
【０００６】[0006]
以下、本考案の実施例を図面に基づいて説明する。 図１〜図３は本考案の原材料を示す正面図で、図４は冷蔵保存する鯛をコンブ で巻いた状態を示す正面図、図５は真空パックに封入した状態を示す正面図であ る。１は鯛で、まず腹を割き内蔵を取り出した後に、塩、酒等で下味をつける。 次に銀杏、竹の子、椎茸、木耳等を混ぜた赤飯３をバラン４等の葉で巻いて、腹 の中に入れる。更に鯛全体をコンブ２で巻いて真空パック５に封入し、一定期間 冷蔵保存しコンブ２の風味を鯛１にしみ込ませる。出荷前にコンブ２を取外し再 度真空パック５に封入し熱湯で蒸して調理した後、冷蔵して一連の工程が完了す る。この状態でカタログ等に掲載された電話注文等に応じて、全国各地へ出荷態 勢が整うものである。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. 1 to 3 are front views showing raw materials of the present invention, FIG. 4 is a front view showing a state in which a sea bream to be refrigerated and stored is wrapped in a kelp, and FIG. 5 is a front view showing a state of being enclosed in a vacuum pack. . 1 is a sea bream, first stomach and take out the internal organs, then season with salt, sake, etc. Next, roll red rice 3 mixed with ginkgo, bamboo shoots, shiitake mushrooms, wood ears, etc. with balun 4 etc. leaves and put in the belly. Furthermore, the whole sea bream is wrapped with a kelp 2 and sealed in a vacuum pack 5, which is kept refrigerated for a certain period of time to impregnate the bream 1 with the flavor of the kelp 2. Prior to shipment, the kelp 2 is removed, and it is enclosed again in the vacuum pack 5 and steamed in hot water for cooking and then refrigerated to complete a series of steps. In this state, the shipping system will be ready to all over the country according to the telephone orders posted in the catalogs.
【０００７】 家庭で本考案を食する場合には、真空パック５のまま湯につけ再加熱して、温 めるだけで良く、真空パックから取り出した鯛１は、身の中にバラン４の葉で包 まれた銀杏、竹の子、椎茸、木耳等を混ぜた赤飯３が詰め込まれている。When eating the present invention at home, all that is required is to immerse the vacuum pack 5 in hot water, reheat it, and warm it. The sea bream 1 taken out from the vacuum pack has balun 4 leaves inside. It is packed with red rice 3 mixed with ginkgo, bamboo shoots, shiitake mushrooms, and wood ears.
【０００８】[0008]
以上説明してきた如く、本考案の真空パックを利用することにより、長期保存 が可能となるため、鯛と赤飯を組み合わせて、カタログ注文等の方法をとること により、日本全国の家庭において手軽に賞味して頂けるようになり、一方利用者 にとっても調理が加熱するだけの簡単な方法であるため、家庭での食事の他、宴 会や祝賀式典にも幅広い利用法がある等多大な効果を奏するものである。 As explained above, using the vacuum pack of the present invention enables long-term storage, so by using a method such as ordering a catalog by combining sea bream and red rice, it is easy to enjoy at home in Japan. On the other hand, since cooking is an easy method for users to heat only, it has a great effect that it can be used widely not only for home meals but also for banquets and celebrations. It is a thing.
【提出日】平成７年１０月１２日[Submission date] October 12, 1995
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【０００１】[0001]
本考案は、真空パックを利用した冷蔵保存食品に関するものである。 The present invention relates to a refrigerated food product using a vacuum pack.
【０００２】[0002]
代表的な高級魚である鯛は、鮮度のあるうちは刺身や寿司ネタ等で食され、保 存加工食品としては昆布締め料理等がある。しかし一方伝統的に日本全国おめで たい食材としてお頭付の焼鯛を、正月或いは祝賀式典用として広く出されるが、 鯛の姿を崩す事無く加工食品化し、冷蔵保存したものは無かった。 The representative sea bream, which is a high-class fish, is eaten with sashimi, sushi, etc. while it is fresh, and preserved processed foods include kelp tightened dishes. On the other hand, traditionally, a Japanese-style sea bream with a head as a congratulatory food all over Japan is widely used for New Year's Day or for ceremonies, but there was no one that was made into processed food without losing its shape and kept refrigerated.
【０００３】[0003]
日本全国お祝い用の魚として、古来より親しまれているにも係わらず、鮮度を 保つ上でその食し方は極めて限定されており、更に姿形を崩さず一旦調理された 鯛を、保存食品として遠隔地の利用者に手軽に提供する手段は存在しなかった。 本考案は、家庭用、業務用を問わず手軽に注文、購入することができ、更に一 定期間、必要数量保存可能で、加熱するだけで手軽に食卓や宴席に、調理済の美 味しいお頭付の鯛料理を提供する事を目的とする。 Although it has been popular as a fish for celebrating all over Japan since ancient times, the way it is eaten is extremely limited in order to maintain its freshness.Furthermore, sea bream once cooked without losing its shape is used as a preserved food. There was no easy way to provide to remote users. The present invention can be easily ordered and purchased for home or business use, and can store the required quantity for a fixed period of time, and it can be easily cooked at a table or banquet with a delicious cooked taste. The purpose is to provide sea bream dishes with a head.
【０００４】[0004]
本考案は上記の点に鑑みなされたもので、まず内蔵を取り出した新鮮なお頭付 の鯛に下味をつけ、必要な具を混ぜた赤飯をバラン等の葉で巻き入れて、更に鯛 全体をコンブで巻いて真空パックに封入し、味をしみ込ませるため一定期間冷蔵 保存させておいたものを、出荷前にコンブを取外し、再度真空パックに封入し熱 湯で蒸して調理し、再び冷蔵させたことを特徴とする鯛赤飯の真空パックに関す るものである。 The present invention has been made in view of the above points.First, the fresh sea bream with a built-in head is seasoned, the red rice mixed with the necessary ingredients is wrapped in leaves such as balun, and the whole sea bream is further removed. It was wrapped in a kelp and enclosed in a vacuum pack, which had been refrigerated for a certain period of time to allow it to soak in the taste.The kelp was removed before shipment, resealed in a vacuum pack, steamed in hot water, cooked, and refrigerated again. It is related to the vacuum packing of red sea bream, which is characterized by that.
【０００５】[0005]
真空パックで冷蔵封入された本考案の使用に際しては、熱湯につけ数分再加熱 するだけの極めて簡単な調理方法で良く、取り出された鯛は姿を崩すことなく、 本来の味を保っており、コンブの風味が良くしみ込んだもので、又鯛の身の中に 詰め込まれた赤飯共に賞味する事ができるので、家庭で楽しむ他、式典やお祝い の席のお弁当として幅広く利用することができる。 When using the present invention, which has been refrigerated and enclosed in a vacuum pack, it is possible to use an extremely simple cooking method in which it is immersed in boiling water and reheated for a few minutes, and the extracted sea bream retains its original taste without losing its shape. The taste of kelp is soaked well, and since you can enjoy the red rice stuffed in the sea bream body, you can enjoy it at home and also as a lunch box for ceremonies and celebrations.
【０００６】[0006]
以下、本考案の実施例を図面に基づいて説明する。 図１〜図３は本考案の原材料を示す正面図で、図４は冷蔵保存する鯛をコンブ で巻いた状態を示す正面図、図５は真空パックに封入した状態を示す正面図であ る。１は鯛で、まず腹を割き内蔵を取り出した後に、塩、酒等で下味をつける。 次に銀杏、竹の子、椎茸、木耳等を混ぜた赤飯３をバラン４等の葉で巻いて、腹 の中に入れる。更に鯛全体をコンブ２で巻いて真空パック５に封入し、一定期間 冷蔵保存しコンブ２の風味を鯛１にしみ込ませる。出荷前にコンブ２を取外し再 度真空パック５に封入し熱湯で蒸して調理した後、冷蔵して一連の工程が完了す る。この状態でカタログ等に掲載された電話注文等に応じて、全国各地へ出荷態 勢が整うものである。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. 1 to 3 are front views showing raw materials of the present invention, FIG. 4 is a front view showing a state in which a sea bream to be refrigerated and stored is wrapped in a kelp, and FIG. 5 is a front view showing a state of being enclosed in a vacuum pack. . 1 is a sea bream, first stomach and take out the internal organs, then season with salt, sake, etc. Next, roll red rice 3 mixed with ginkgo, bamboo shoots, shiitake mushrooms, wood ears, etc. with balun 4 etc. leaves and put in the belly. Furthermore, the whole sea bream is wrapped with a kelp 2 and sealed in a vacuum pack 5, which is kept refrigerated for a certain period of time to impregnate the bream 1 with the flavor of the kelp 2. Prior to shipment, the kelp 2 is removed, and it is enclosed again in the vacuum pack 5 and steamed in hot water for cooking and then refrigerated to complete a series of steps. In this state, the shipping system will be ready to all over the country according to the telephone orders posted in the catalogs.
【０００７】 本考案を食する場合には、必要数量を真空パック５のまま湯につけるか、或い は他の方法で再加熱するだけで良く、真空パックから取り出した鯛１は、身の中 にバラン４の葉で包まれた銀杏、竹の子、椎茸、木耳等適当なを混ぜた赤飯３が 詰め込まれている。When eating the present invention, all that is necessary is to soak the required quantity of hot water in the vacuum pack 5 or reheat it by another method. The sea bream 1 taken out from the vacuum pack is Inside is packed red rice 3 which is a mixture of ginkgo, bamboo shoots, shiitake mushrooms, wood ears, etc. wrapped in balun 4 leaves.
【０００８】[0008]
以上説明してきた如く、本考案の真空パックを利用することにより、長期保存 が可能となるため、鯛と赤飯を組み合わせて、カタログ注文等の方法をとること により、日本全国の家庭において手軽に賞味して頂けるようになり、一方利用者 にとっても調理が加熱するだけの簡単な方法であるため、家庭での食事の他、宴 会や祝賀式典にも幅広い利用法がある等多大な効果を奏するものである。 As explained above, using the vacuum pack of the present invention enables long-term storage, so by using a method such as ordering a catalog by combining sea bream and red rice, it is easy to enjoy at home in Japan. On the other hand, since cooking is an easy method for users to heat only, it has a great effect that it can be used widely not only for home meals but also for banquets and celebrations. It is a thing.
【図１】本考案の主材料の鯛の正面図FIG. 1 is a front view of a sea bream, which is the main material of the present invention.
【図２】保存中の鯛の味付けに用いるコンブの正面図FIG. 2 is a front view of a kelp used for seasoning sea bream during storage.
【図３】バランの葉と鯛の中に詰める具を入れた赤飯を
示す正面図FIG. 3 is a front view showing red rice with a balun leaf and a filling ingredient in a snapper.
【図４】コンブを鯛全体に巻いて冷凍保存の方法を示す
正面図FIG. 4 is a front view showing a method of freezing and preserving kelp wrapped around the sea bream.
【図５】コンブを取り外した鯛の真空パックに封入した
状態を示す斜視図 １ 鯛 ２ コンブ ３ 赤飯 ４ バラン ５ 真空パック[Fig. 5] A perspective view showing a state in which a sea bream is packed in a sea bream vacuum pack 1 Sea bream 2 kelp 3 Red rice 4 Balun 5 Vacuum pack
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年１０月１２日[Submission date] October 12, 1995
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】 明細書[Document name] Statement
【考案の名称】 鯛赤飯の真空パック[Title of device] Vacuum pack of red sea bream
【実用新案登録請求の範囲】[Scope of utility model registration request]
【図面の簡単な説明】[Brief description of drawings]
【図１】本考案の主材料の鯛の正面図FIG. 1 is a front view of a sea bream, which is the main material of the present invention.
【図２】保存中の鯛の味付けに用いるコンブの正面図FIG. 2 is a front view of a kelp used for seasoning sea bream during storage.
【図３】バランの葉と鯛の中に詰める具を入れた赤飯を
示す正面図FIG. 3 is a front view showing red rice with a balun leaf and a filling ingredient in a snapper.
【図４】コンブを鯛全体に巻いて冷凍保存の状態を示す
正面図FIG. 4 is a front view showing a state in which a kelp is wrapped around the sea bream and frozen and stored.
【図５】コンブを取り外した鯛の真空パックに封入した
状態を示す斜視図 １ 鯛 ２ コンブ ３ 赤飯 ４ バラン ５ 真空パック[Fig. 5] A perspective view showing a state in which a sea bream is packed in a sea bream vacuum pack 1 Sea bream 2 kelp 3 Red rice 4 Balun 5 Vacuum pack
Claims (2)
た赤飯を詰め込み、鯛全体をコンブで巻いて真空パック
に封入し、一定期間冷蔵保存させておいたことを特徴と
する鯛赤飯の真空パック加工。1. A red sea bream whose ingredients have been taken out is packed with red rice containing the ingredients, the whole sea bream is wrapped with kelp, sealed in a vacuum pack, and kept refrigerated for a certain period of time. Vacuum packed processing of sea bream red rice.
し、再度真空パックに封入したものを熱湯で蒸して調理
し、再び冷蔵させたことを特徴とする請求項１記載の鯛
赤飯の真空パック加工。2. The sea bream red rice according to claim 1, characterized in that the kelp wrapped around the whole sea bream is removed before shipping, and the one packed again in a vacuum pack is steamed and cooked in hot water and refrigerated again. Vacuum pack processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1995005866U JP3031752U (en) | 1995-05-09 | 1995-05-09 | Red sea bream vacuum pack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1995005866U JP3031752U (en) | 1995-05-09 | 1995-05-09 | Red sea bream vacuum pack |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3031752U true JP3031752U (en) | 1996-12-03 |
Family
ID=43166690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1995005866U Expired - Lifetime JP3031752U (en) | 1995-05-09 | 1995-05-09 | Red sea bream vacuum pack |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3031752U (en) |
-
1995
- 1995-05-09 JP JP1995005866U patent/JP3031752U/en not_active Expired - Lifetime
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