JP3072771U - Structure of moromi pickled meat and seafood products - Google Patents

Abstract

(57) [Summary] [Problem] The present invention relates to a unique moromi pickled meat in which moromi grains are attached to the entire surface of heated meat, dried meat and seafood.
Provide structure of seafood products. SOLUTION: Raw meat or cooked meat, whole chicken,
Cut into blocks, cut into pieces or sliced, fish, squid, octopus cuts, open and cut into two or three pieces, soaked in soy sauce moromi including grain, or After drying as appropriate, steamed or smoked, and further cut if necessary, processed meat and seafood have a structure in which the grain of moromi is directly attached to the outer edge, which is unusual in appearance, unique, and Very delicious.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to the structure of moromi pickled meat and seafood products, characterized in that moromi grains are attached to the outer surface of dried meat, heated meat or seafood. <BR>

[0002]

[Prior art]

 Beef, pork or other meat, chicken mass, or cut or sliced fish sliced into two or three pieces, raw or dried or heated, then immersed in soy sauce, miso or seasoning liquid for a certain period of time Various types of meat and seafood products are known, which are cut or packaged as they are without being cut, and are then dried and then cut and packaged. Examples of these are so-called beef, pork, chicken, soy sauce, mirin, miso, salted, beef jerky, char siu, etc., and salmon, cod, yellowtail, horse mackerel, mackerel, The sardines are miso-zuke, kasu-zuke, smoked, and mirin-dried. Outside of the surface where miso is attached, there is only an automatic deformation of the surface due to collapse or drying.

[0003]

[Problems to be solved by the invention]

 It is an object of the present invention to provide a structure of a moromi pickled meat and seafood product, wherein moromi kernels are attached to the entire surface of the cooked meat, dried meat and seafood.

[0004]

[Means for Solving the Problems]

 The present inventor shall use raw or cooked meat, whole, cut into blocks, cut into pieces or slices, fish cuts, open and cut two or three pieces of raw meat into grains. The processed meat or seafood that has been soaked in the soy sauce moromi or the processed meat or seafood that has been appropriately dried, smoked, and then cut as necessary has the moromi grain 1 attached to the outer edge, which is unusual in appearance. In addition, they found that the product was extremely delicious and unique, and based on this finding, completed the present invention.

[0005]

[Embodiment of the invention]

 In other words, this invention is based on raw birds or beef or heated birds or beef, whole, cut into blocks, partially or sliced, fish, squid, octopus, etc. Or three pieces of grated soy sauce, soaked in soy sauce moromi containing grain, dried as appropriate, and then smoked if necessary. The structure of meat and seafood products.

[0006] Examples of meat used as a raw material of the moromi pickled meat product of the present invention include beef, pork, and bird meat including wild birds, and their skinned meat, boned meat, shoulder loin, carcass, and block meat. Meat, fillet, loose meat, spare ribs, chicken wings, beef tongue, etc., which may be raw, dried, heated, or dried after heating. Examples of the seafood used as a raw material of the moromi pickled seafood product of the present invention include salmon, cod, brie, straw, horse mackerel, mackerel, etc. Furthermore, squid and octopus fillets may be opened, and these may be raw or dried overnight.

[0007] In the present invention, these raw meat and seafood are immersed in mash containing grains. The time for soaking depends on the season, but is usually 2 to 3 days at a low temperature of 0 ° C to 10 ° C or less. As the moromi containing grains, soy sauce moromi, miso moromi, and other brewed moromi mainly used are used, and soy sauce moromi is particularly excellent. For example, soy sauce prepared by conventional brewing and filtration, added with grains such as rice and wheat, and, if necessary, added with salt, sugar, mirin, other seasonings and spices, and fermented again. In this case, mash is used in which grains remain in the moromi. It may be seasoned by further adding a seasoning as appropriate.

[0008] The moromi-picked meat or seafood having the moromi pickling completed and the grain attached to the outer surface thereof may be used as it is, or may be dried, dried and then smoked or steamed to produce a product. The product may be cut into a shape, a bar shape, a dice shape, and the like.

[0009]

【Example】

 Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto. Example 1 Soy sauce moromi, which was fermented and filtered by a conventional method, was mixed with 10 parts of wheat at a ratio of 1 wheat, and the moromi obtained by fermenting again for one month was added with an appropriate amount of salt, sugar, and spices to form a grain of wheat. The remaining soy sauce moromi was prepared. In this soy sauce moromi, duck skinned loin was soaked and soaked at 5 ° C for 3 days. The duck loin was pulled up and air-dried to produce a moromi pickled duck skinned loin having a structure in which wheat grains 1 were adhered to the entire outer periphery as shown in FIG. FIG. 2 is a cross-sectional view of a moromi pickled duck having a structure in which wheat grains adhere to the entire outer edge.

Example 2 A loin meat with a duck skin sliced vertically to a thickness of about 5 mm was prepared in the same manner as in Example 1, and spices were slightly seasoned to leave wheat grains. Soaked in soy sauce moromi for 2 days. After completion of the pickling, the duck meat was dried on a wire mesh for 3 hours with hot air, steamed at 60-90 ° C for 10-20 minutes while heating, and air-dried for 2 hours, as shown in FIG. 3 and FIG. A moromi pickled duck slice having a structure in which wheat grains 1 adhere to the entire outer periphery as described above was produced.

Example 3 A beef thigh sliced to a thickness of 5 mm along a muscle fiber was soaked in soy sauce moromi containing wheat grains fermented and prepared in the same manner as in Example 1 for 2 days. The mashed beef, which has a structure in which wheat grains adhere to the entire outer circumference, is spread over a wire mesh, dried with hot air for 3 hours, steamed at 60 to 90 ° C for 2 hours, and air-dried for 1 hour. . This was cut into a width of 10 mm to prepare a beef jerky pickled in moromi having a structure in which wheat grains 1 were adhered to the outer surface, as shown in FIGS.

[0012] Raw beef tongue was immersed in soy sauce moromi for 2 days while wheat grains prepared in the same manner as in Example 2 remained. This is pulled up, dried with hot air on a wire mesh for 3 hours, and then steamed at 80 ° C. for 15 minutes to obtain a moromi pickled beef tongue having a structure in which wheat grains 1 are adhered to the entire outer circumference as shown in FIGS. Jerky manufactured.

[0013]

[Effect of the invention]

 The structure of the moromi pickled meat and seafood product obtained by applying the moromi grains directly to the outer edge of the present invention obtained in each of the embodiments described above is a unique product that is rare in appearance and is extremely delicious.

[Brief description of the drawings]

FIG. 1 is an external view of moromi pickled duck skin loin showing one embodiment of the present invention. <BR>

FIG. 2 is a cross-sectional view of what is shown in FIG.

FIG. 3 is an external plan view of a moromi pickled duck slice showing one embodiment of the present invention. <BR>

FIG. 4 is a cross-sectional view of what is shown in FIG.

FIG. 5 is an external view of a mashed beef jerky having a structure in which wheat grains adhere to an outer surface. <BR>

FIG. 6 is a cross-sectional view of what is shown in FIG.

FIG. 7 is an external plan view of a moromi pickled beef tanja key having a structure in which wheat grains adhere to the entire surface. <BR>

FIG. 8 is a sectional view of the one shown in FIG. 7;

[Explanation of symbols]

 1 Wheat grain of moromi 2 Fat portion of duck 3 Meat portion of duck 4 Dried beef portion 5 Dried beef tongue portion

Claims (5)

[Utility model registration claims] 1. A structure of a moromi pickled meat or seafood product, wherein the moromi grains are attached to the outer surface of the dried meat, the heated meat or the seafood. 2. The mashed meat product according to claim 1, wherein the dried meat product having the moromi kernels according to claim 1 attached to the entire outer periphery is beef jerky dried and steamed after being mashed. Construction. 3. The moromi pickled meat product according to claim 1, wherein the moromi cereal grain according to claim 1 adhered to the entire outer periphery is a beef tanja key that has been moromi pickled and then dried and steamed. Structure. 4. The moromi pickled meat product according to claim 1, wherein the dried meat product having the moromi grains according to claim 1 adhered to the entire outer periphery is a duck loin meat dried and steamed after being moromi pickled. Structure. 5. The marinated seafood product according to claim 1, wherein the dried seafood product having the moromi kernels according to claim 1 adhered to the entire outer periphery thereof is a squid or an octopus that has been dried and cut after being moromi pickled. Structure.