JP3135076U - Pork ginger shochu - Google Patents
Pork ginger shochu Download PDFInfo
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- JP3135076U JP3135076U JP2007003276U JP2007003276U JP3135076U JP 3135076 U JP3135076 U JP 3135076U JP 2007003276 U JP2007003276 U JP 2007003276U JP 2007003276 U JP2007003276 U JP 2007003276U JP 3135076 U JP3135076 U JP 3135076U
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- pork
- ginger
- rice
- egg yolk
- grilled
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Abstract
【課題】豚肉という健康志向を取り入れた豚肉生姜焼をベースとするライト感覚の豚丼(トン丼)の提供。
【解決手段】ご飯2を丼などの容器にご飯を盛ると同時に、ご飯2の中央を軽く窪ませ、そこに生卵黄3を乗せる。豚薄切り肉、醤油、生姜、ニンニク、日本酒等によって炒めた豚肉生姜焼4を生卵黄3を避けてご飯2の上に放射状に配置する。豚肉生姜焼4の上に、練りからし5を少量乗せ、きざみ長葱6を散らす。最後に、豚肉を炒めた時の肉汁又は醤油7を少量を垂らす。
【選択図】図1To provide a light-sense pork bowl based on ginger-grilled pork that incorporates the health-consciousness of pork.
[Solution] At the same time that rice 2 is put in a container such as rice cake, the center of rice 2 is lightly recessed, and raw egg yolk 3 is placed thereon. Pork ginger grilled 4 fried with pork slices, soy sauce, ginger, garlic, Japanese sake, etc. is arranged radially on rice 2 avoiding raw egg yolk 3. Place a small amount of knead mash 5 on the pork ginger grill 4 and sprinkle the chopped chopsticks 6. Finally, hang a small amount of gravy or soy sauce 7 when the pork is fried.
[Selection] Figure 1
Description
本考案は、丼などの容器に盛ったご飯の上に豚肉生姜焼を複数枚並べた丼ご飯に関するものである。 The present invention relates to a rice bowl prepared by arranging a plurality of ginger-grilled pork on a bowl of rice.
これまで肉を使った丼物のメニューには、牛丼、カツ丼などがあったが、比較的安価な豚肉を使って肉を食べたという満足感を得られるものは少なかった。又、豚肉生姜焼は、豚肉を使った定食の定番メニューであるにもかかわらず、手軽さの面から丼物を中心とするファストフード店での取り扱いは少なかった。さらに、豚の角煮などでも明らかなように豚肉と練りからしのマッチングは絶妙であるにもかかわらず、これらを組み合わせた豚肉レシピも考案されてはいなかった。 Until now, there were beef bowls, cutlet bowls, etc. in the menu of bowls using meat, but there were few things that could be satisfied with eating meat using relatively cheap pork. In addition, despite the fact that pork ginger grill is a classic menu of pork set meals, it was rarely handled at fast food restaurants with a focus on porridge. Furthermore, although the matching of pork and knead bean is exquisite, as is evident in simmered pork, a pork recipe that combines these has not been devised.
本考案における課題は、上記のような欠点をなくし、ご飯と豚肉生姜焼とこれを引き立てる生卵及び調味料とによって、豚肉という健康志向を取り入れたライト感覚の丼レシピを提供しようとするものである。 The problem in the present invention is to eliminate the above-mentioned drawbacks, and to provide a light-feeling rice cake recipe that incorporates the health-consciousness of pork with rice, pork ginger grilled and raw eggs and seasonings that complement this. is there.
請求項1記載の考案は、丼などの容器にご飯を盛り、中央を軽く窪ませたところに生卵黄を乗せ、その上に豚肉生姜焼を複数枚並べた上に、きざみ長葱、練りからしをトッピングし、適時醤油等の調味料を振りかけたことで作られる請求項1に記載の豚肉生姜焼丼(トン丼)である。これらの考案を提供することにより上記課題を解決する。 The idea of claim 1 is that rice is placed in a container such as a bowl, raw egg yolk is placed in a slightly recessed center, and a plurality of pork ginger grills are arranged on top of it. The pork ginger shochu (ton taki) according to claim 1, which is made by topping the bonito and sprinkled with seasonings such as soy sauce in a timely manner. The above-mentioned problems are solved by providing these devices.
BSEなどの家畜由来の感染病が世界規模で発生するに及び、牛丼など単一の食材メニューで営業するファストフード店などは、風評被害などによる大きなダメージを受けることが懸念される。本考案は、肉というと牛肉が主流であった外食産業において、豚肉の旨さを実感してもらいリピーターになってもらえるような新しい豚肉メニューを提供しようとする考案である。 As infectious diseases derived from livestock such as BSE occur on a global scale, fast food restaurants that operate with a single food menu such as beef bowls are likely to be damaged by reputational damage. The present invention is an attempt to provide a new pork menu that can be used as a repeater in the restaurant industry, where beef is the mainstream.
以下、本考案の実施形態を図を用いて説明する。 Hereinafter, embodiments of the present invention will be described with reference to the drawings.
(イ)ご飯2を丼などの容器1に盛る
(ロ)ご飯2の中央部を軽く窪ませ、そこに生卵黄3を入れる。
(ハ)豚薄切り肉、醤油、生姜、ニンニク、日本酒等によって炒めた豚肉生姜焼4を、生卵黄3を避けてご飯の上に放射状に配置する。
(ニ)豚肉生姜焼の上に、練りからし5を少量乗せ、きざみ長葱6を散らす。
(ホ)最後に、豚肉を炒めた時の肉汁または醤油7を少量垂らす。(A) Serve rice 2 in a container 1 such as rice cake (b) Lightly dent the center of rice 2 and put raw egg yolk 3 there.
(C) Pork ginger grilled 4 fried with pork slices, soy sauce, ginger, garlic, Japanese sake, etc. are arranged radially on the rice avoiding raw egg yolk 3.
(D) Place a small amount of kashikashi 5 on top of the pork ginger and sprinkle 6
(E) Finally, dip a small amount of broth or soy sauce 7 when the pork is fried.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007003276U JP3135076U (en) | 2007-04-06 | 2007-04-06 | Pork ginger shochu |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007003276U JP3135076U (en) | 2007-04-06 | 2007-04-06 | Pork ginger shochu |
Publications (1)
Publication Number | Publication Date |
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JP3135076U true JP3135076U (en) | 2007-09-06 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2007003276U Expired - Fee Related JP3135076U (en) | 2007-04-06 | 2007-04-06 | Pork ginger shochu |
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JP (1) | JP3135076U (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625030A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of sweet tea burns white production technology |
CN108175037A (en) * | 2018-01-29 | 2018-06-19 | 广东中膳健康产业科技有限公司 | Roasting black pepper chicken rice of perfume and preparation method thereof |
-
2007
- 2007-04-06 JP JP2007003276U patent/JP3135076U/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107625030A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of sweet tea burns white production technology |
CN108175037A (en) * | 2018-01-29 | 2018-06-19 | 广东中膳健康产业科技有限公司 | Roasting black pepper chicken rice of perfume and preparation method thereof |
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