JP3114305U - Miso Tamari Nii products - Google Patents
Miso Tamari Nii products Download PDFInfo
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- JP3114305U JP3114305U JP2005004036U JP2005004036U JP3114305U JP 3114305 U JP3114305 U JP 3114305U JP 2005004036 U JP2005004036 U JP 2005004036U JP 2005004036 U JP2005004036 U JP 2005004036U JP 3114305 U JP3114305 U JP 3114305U
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- miso
- boiled
- tamari
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Abstract
【課題】甘みを控え、味にこくがあり、身がひき締まっており、日持ちに優れた味噌たまり煮鮎製品を提供する。
【解決手段】生鮎を焼いた後番茶に塩を混ぜて中火で下煮をし、下煮された鮎を冷水を入れて１〜２時間さらし、次いで醤油、塩、砂糖、みりん及び煮酒を混合して味付けし２時間中火で煮た後、鮎鮎一匹あたり味噌たまり３〜８ｃｍ３ の割合で１〜２時間強火で煮て得られる味噌たまり煮鮎製品。
【選択図】図１
[PROBLEMS] To provide a miso tamari boiled rice cake product that has a sweet taste, has a rich taste, is tight, and has excellent shelf life.
SOLUTION: After mixing ginger baked tea with salt, boil it over medium heat, put the cold boiled water for 1-2 hours, then soy sauce, salt, sugar, mirin and boiled A miso tamari stew product obtained by mixing with sake and seasoning for 2 hours and then boiling over medium heat for 2 hours at a rate of 3 to 8 cm 3 of miso.
[Selection] Figure 1
Description
本考案は、煮付けられた鮎製品の改良に関するものである。 The present invention relates to the improvement of boiled salmon products.
従来、煮付けられた鮎製品は、甘露煮、梅煮などが一般的であった。甘露煮は味醂と砂糖、又は蜜、水飴などで甘みをきかせ、醤油を加えて煮た鮎製品である。
又、食品添加物として味噌たまりが有効利用可能で、旨味成分が多量に含まれていることは下記特許文献１に記載されてはいるが、煮付けられた鮎製品への適用については全く知られていない。
Moreover, although it is described in the following patent document 1 that a miso mass can be effectively used as a food additive and contains a large amount of umami components, it has been completely known for application to boiled koji products. Not.
従来の甘露煮、梅煮などの煮付けられた鮎製品は、甘みがあり食べ始めはよいが味に飽きが来やすい、御飯のおかずになりにくい、飲酒の際の摘みには適しない、日持ちがしないといった課題を有していた。
これに対し、本考案は甘みを控え、味にこくがあり、身がひき締まっており、日持ちに優れ、骨が柔らかくなりそのまま食べられる、味噌たまり煮鮎製品を得ることを目的とする。
Traditional simmered potato products such as Kandeo-boiled and Ume-boiled are sweet and good to start eating but tend to get tired of taste, difficult to serve as a side dish of rice, not suitable for picking when drinking, do not last long There was a problem.
On the other hand, the present invention aims to obtain a miso tamari boiled potato product that is sweet, has a rich taste, is tight, has a long shelf life, and has a soft bone that can be eaten as it is.
上記の目的を達成するために、
請求項１に記載の考案にあっては、焼いた後番茶と塩で下煮し、醤油，塩，砂糖，みりん及び煮酒等で下味付けした鮎に、一匹あたり３〜８ｃｍ３の味噌たまりを混合して味付けしたことを特徴とする煮鮎製品により解決した。
請求項２に記載の考案にあっては、生鮎を焼いた後番茶に塩を混ぜて中火で下煮をし、下煮された鮎を冷水を入れて１〜２時間さらし、次いで醤油，塩，砂糖，みりん及び煮酒を混合して味付けし２時間中火で煮た後、鮎一匹あたり味噌たまり３〜８ｃｍ３ の割合で１〜２時間強火で煮て得られる味噌たまり煮鮎製品により解決した。
請求項３に記載の考案にあっては、請求項１又は２に記載の味噌たまり煮鮎製品を真空包装により包装袋に収納した味噌たまり煮鮎製品とすることができる。
To achieve the above objective,
In the invention according to claim 1, 3-8 cm 3 miso per person is simmered in soy sauce, salt, sugar, mirin, boiled sake, etc. It was solved by a boiled rice cake product characterized by mixing and seasoning the pool.
In the invention according to claim 2, after mixing ginger baked tea with salt, boil it over medium heat, boil the boiled rice cake with cold water for 1-2 hours, and then soy sauce , Salt, sugar, mirin and boiled sake, seasoned for 2 hours, boiled over medium heat, then boiled over high heat for 1-2 hours at a rate of 3-8 cm 3 It was solved by a certain product.
In invention of Claim 3, it can be set as the miso tamari stewed rice product which stored the miso tamari stewed product of claim 1 or 2 in the packaging bag by vacuum packaging.
本考案の味噌たまり調理鮎製品によれば、従来品に比し甘みを控え、味にこくがあり、身がひき締まっており、日持ちに優れ、骨が柔らかくなりそのまま食べられる、御飯のおかずや飲酒の際の摘み等の多目的に用いられるという優れた特徴を有している。 According to the miso tamari cooked rice cake product of the present invention, it is less sweet than the conventional product, has a rich taste, is tight, has a long shelf life, softened bones and can be eaten as it is, a side dish of rice It has an excellent feature of being used for multiple purposes such as picking when drinking.
本考案の実施の形態を図面を参照して説明する。
図１は、本考案の味噌たまり煮鮎製品の一例の概略平面図である。
本考案の味噌たまり煮鮎製品１は下記の順序の調理作業によって得られる。該調理作業の具体例は基準的なもので示しているが、これに限定されるものではない。
（１）生鮎を焼く
生鮎を焼き方は鮎表面が焦げる程度で、これによりぬめりと生臭みがとれる。
（２）下煮をする
通常大きさ２５〜６０ｃｍ、深さ３０ｃｍ程度の鍋に番茶１００〜２００ｇと塩５０ｇとを混ぜて、前記（１）に記載の焼かれた鮎約４０匹を入れ、３０〜４０分中火で煮て、煮こぼす。
（３）さらす
火を止めて煮汁を捨て、前記（２）に記載の下煮された鮎を、冷水を入れて１〜２時間さらす。これは、煮汁の中のある油分を捨てるために行われるものである。
その結果、鮎は味がない状態となる。
Embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a schematic plan view of an example of a miso tamari stew product of the present invention.
The miso tamari-nizo product 1 of the present invention is obtained by the following cooking operation. A specific example of the cooking operation is shown as a standard one, but is not limited to this.
(1) Baking ginger The method of baking ginger is to the extent that the surface of the ginger is scorched, thereby removing the slimy and raw smell.
(2) Boiled In a pan with a normal size of 25-60 cm and a depth of about 30 cm, mix 100-200 g of bancha and 50 g of salt, and put about 40 baked salmon as described in (1) above. Boil over medium heat for 30-40 minutes and boil.
(3) Expose The fire is turned off, the broth is discarded, and the simmered rice cake as described in (2) above is put in cold water and exposed for 1-2 hours. This is done to throw away some oil in the broth.
As a result, the koji is tasteless.
（４）味付けして煮る
前記鍋に前記（３）に記載のさらした鮎約４０匹を入れ、水と出し昆布を入れてたっぷり浸す。そこへ例えば下記の調味料を加えて２時間中火で煮る。
醤油 ２リットル
塩 １００ｇ
砂糖 ７００ｇ
みりん １８０ｃｍ３
煮酒 １８０ｃｍ３
（５）味噌たまりで煮る
ここで用いる味噌たまりとは、味噌を桶に仕込んだとき、熟成途中に味噌のうまみ成分をたっぷり含んだ水分が桶の底にたまってできたもので、濃度が高く、塩分が低いうえに、濃厚なうまみのアミノ酸類を多く含んでいる醤油風ではあるが醤油とは異なる独特の調味料である。
前記（４）に記載の味付けして煮た鮎約４０匹に対し、味噌たまり２００ｃｍ３ を加えて、強火で１〜２時間煮ると光沢が出て約４０匹の味噌たまり煮付け鮎２よりなる本考案の味噌たまり煮鮎製品１が得られる。
（６）仕上げ
本考案の味噌たまり煮鮎製品１は、味噌たまり煮付け鮎２をそのまま食膳に供する場合と、長期保存用として真空包装等により包装袋３に収納されて最終製品とする場合とがある。
(4) Season and boil. Put about 40 exposed potatoes as described in (3) above into the pan, add water and dumpling kelp and immerse thoroughly. For example, add the following seasonings and boil over 2 hours.
2 liters of soy sauce
100g of salt
700g sugar
Mirin 180cm 3
Boiled sake 180cm 3
(5) Boil in miso pool The miso pool used here is made by adding a lot of umami ingredients from the miso during the maturation when the miso is added to the koji. It is a soy sauce-like seasoning that is low in salt and rich in rich umami amino acids.
About 40 miso boiled and simmered as described in (4) above, add 200cm 3 miso simmer and boil for 1-2 hours on high heat. The miso tamari stew product 1 of the present invention is obtained.
(6) Finish The miso tamari stewed rice cake product 1 of the present invention may be used as it is for the miso tamari stewed rice cake 2 as it is or as a final product stored in the packaging bag 3 by vacuum packaging or the like for long-term storage. is there.
得られた味噌たまり煮鮎製品は、下記の特性を備えている。
（イ）甘みは控え目であって、味にこくがあり、さっぱりしている。味噌たまりを使っているから味噌の風味、香り及び天然調味料の性能を併せ持ち、醤油だけを使った場合に比してしょっぱ過ぎるという感じがしない。
（ロ）味噌たまりにより身がひき締まっており、煮崩れがせず日持ちに優れている。又途中でみりんと砂糖を使って、前者により固くするのと、後者により柔らかくするのとのバランスがはかられている。
（ハ）長時間の煮付け調理により骨が柔らかくなり、骨を一々ほぐさなくてもそのまま食べられるメリットがある。
The obtained miso tamari-nizo product has the following characteristics.
(I) The sweetness is modest, the taste is rich and refreshing. Because it uses miso mash, it has the taste, flavor and natural seasoning performance of miso, and it doesn't feel too salty compared to using only soy sauce.
(B) The body is tightened by the miso pool, and it does not collapse and is excellent in shelf life. Also, the balance between softening with the former and softening with the latter using mirin and sugar on the way is balanced.
(C) Bone is softened by cooking for a long time, and there is an advantage that you can eat as it is without having to loosen the bones one by one.
本考案の味噌たまり煮鮎製品は、そのまま食膳に供してもよく、真空包装により長期保存用としてもよく、いずれにも利用可能である。 The miso tamari boiled rice cake product of the present invention may be used as it is, or may be used for long-term storage by vacuum packaging, and can be used for both.
１
味噌たまり煮鮎製品
２
味噌たまり煮付け鮎
３
包装袋
1
Miso Tamari Nii products 2
Miso Tamari Stewed Rice Bowl 3
Packaging bag
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005004036U JP3114305U (en) | 2005-06-03 | 2005-06-03 | Miso Tamari Nii products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005004036U JP3114305U (en) | 2005-06-03 | 2005-06-03 | Miso Tamari Nii products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3114305U true JP3114305U (en) | 2005-10-27 |
Family
ID=43276622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005004036U Expired - Fee Related JP3114305U (en) | 2005-06-03 | 2005-06-03 | Miso Tamari Nii products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3114305U (en) |
-
2005
- 2005-06-03 JP JP2005004036U patent/JP3114305U/en not_active Expired - Fee Related
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