JP3162400U - Boiled oyster shell soy sauce set - Google Patents

Abstract

The present invention provides a set of boiled oyster shell soy sauce that can be easily made without adding heat or water. A string portion of a mussel is cooked with soy sauce, a sweetener, an alcohol seasoning, and a boiled seasoning and stored in various vacuum pack containers. [Selection] Figure 3

Description

The present invention relates to a set in which a soy sauce boiled with a tip portion and a string portion of a snail shell that can be made simply by mixing them is enclosed in a container.

Conventionally, as a form of boiled fish, small fish, shellfish, shrimp and the like have been boiled for a long time with soy sauce, sugar and mirin to enhance the taste. In addition, other ingredients include vegetables such as burdock, burdock and shiitake, kelp, laver, beef, and chicken, which are similarly boiled.

  Ham sausages (including other sausages) are mixed with scallops, oysters, shellfish extract powder, etc., and have a tasty and light-tasting taste and contain expensive nutrition. Processed food is provided (see Patent Document 1).

  Small fish, kelp, shaving knots, sesame seeds, and boiled soup are stored in small containers, which are stored in one large container, and shellfish and / or shrimp are used instead of small fish A cooked rice cake set has been proposed (see Patent Document 2).

  A new sea bream with a good flavor and texture mixed with three kinds of seafood such as anko liver, shellfish and jellyfish was provided (see Patent Document 3).

Japanese Patent Laid-Open No. 9-23853 JP-A-7-170948 Registered Utility Model No. 3048676

Tairagi shellfish were disposed of elsewhere using scallops. Various attempts were made to make effective use of the strings other than the scallops of the mussel. By preparing the various ingredients by cooking and leaving the texture and umami of the string portion of the mussel shells, they were boiled with soy sauce for a long time. It was difficult to adjust, and it took a lot of time and skill to make the tail of the snail shell.

This is a set of boiled oyster shells made with soy sauce, sweetener, alcoholic seasoning, and seasoning, and stored in a small container for resin. .
The tail of the mussel shell, which is heat-treated with a mixture of soy sauce, sweetener and alcoholic seasoning It is a string soy sauce boiled set.

A small vacuum packed container of soy sauce cooked with oyster shells in umami is a container selected from polyamide resin, polyolefin resin, and aluminum foil resin with a thickness of 50 to 1000 microns, and packed in a bag with a capacity of 50 to 500 mL Shape, box shape, columnar shape, and trapezoidal shape.

  Boiled soy sauce, sweetener, alcohol seasoning, and seasoning are in the ratio of 1: 0.1-0.5: 0.05-0.3 It is.

Also, in the present invention, instead of small fish, we used oyster shellfish, accommodated in a small shellfish container, these were also accommodated in one large container, soy sauce boiled sauce was mirin, soy sauce, sugar It is also characterized by the fact that it is made by blending and using small bags as small containers.

Moreover, it can be formed into a string shape that is easy to eat, preferably about 1 mm wide and 2 cm long. A size that is easy to mix and is easy to eat, and preferably a narrow width can be used.

Soy sauce boiled sauce can be made by blending mirin, soy sauce, and sugar at the blending ratio shown in Table 1 below, and after blending, a certain high temperature (for example, for sterilization) (100 ° C.) for a certain time (for example, 5 minutes), and then naturally cooled.

Moreover, a small bag is used as the small container, and the soy sauce boiled set is not bulky, and the material can be easily sealed. As the sachet, a polyamide resin bag or a bag made of synthetic resin such as polyolefin resin polypropylene can be used.

According to the present invention, the following effects can be obtained. By simply mixing the oyster shell material and the soy sauce sauce, you can easily make delicious simmered soy sauce in a short time without adding heat or water.

In addition, the material of the snail shell and the soy sauce sauce are stored in sachets, etc., and they are easy to carry and can be easily made and eaten deliciously in the outdoors such as camping.

Furthermore, it is possible to keep the taste constant by mixing soy sauce sauce with the oyster shell material and heat-treating it, and even children can easily make it.

Prototype of oyster shellfish Manufacturing process diagram of simmered soy sauce Birabira Soy Sauce Product Form A: Retort pack container, B: Cup container, C: Stand pack container

When making sorghum with soy sauce, you can easily make it with the following procedure. The obtained product was taken out of a small container of a resin vacuum pack from a large container, and each small container was vacuum-sealed.

After opening the raw snail shell and removing the viscera, the snail portion and the tip (foot / pillar) of the snail were thoroughly salted with a small amount of salt, and the snail was slimmed with running water. Put 1 kg of the above-prepared raw material in a pan, add 500 cc of cooked liquor with the alcohol content skipped, and boil it while taking out the scallops. Add 200 g of sugar, 150 cc of soy sauce and 100 cc of mirin and simmer. It was.

  After stopping the fire, 2g of pepper was added as a finish, and a seasoned product was completed. Thereafter, natural cooling was performed by sterilizing by heating at 120 ° C. for 30 minutes in a retort kettle with 100 g of solid matter and 100 g of soup stock in a 100-micron-thick polypropylene retort bag with an internal capacity of 200 cc. The product was cooled.

This product can also be stored, and when the container is opened and eaten, the oyster shellfish boiled with soy sauce with a very sea scent is completed, and the appetite is increased by eating freshly cooked white rice.

The same procedure as in Example 1 was carried out except that the amounts of cooked liquor, sugar and soy sauce were changed. After opening the raw snail shell and removing the viscera, the snail portion and the tip (foot / pillar) of the snail were thoroughly salted with a small amount of salt, and the snail was slimmed with running water. Put 1 kg of the above-prepared raw material in a pan, add 600 cc of cooked liquor with the alcohol content skipped, and boil it while taking out the scallops. Add 150 g sugar, 170 cc soy sauce and 150 cc mirin to boil It was.

  After stopping the fire, 2g of pepper was added as a finish, and a seasoned product was completed. Thereafter, 100 g of solid material and 100 g of soup stock were placed in a 100-micron-thick polypropylene retort bag with an internal capacity of 200 cc for natural cooling, and a polypropylene vacuum pack was sterilized by heating at 120 ° C. for 30 minutes in a retort kettle. The product was cooled.

This product can be stored, and when the container is opened and eaten, the sea bream soy sauce boiled with a very sea scent was completed, and the appetite was enhanced by eating freshly cooked white rice. This taste, flavor and texture were slightly improved from those of Example 1.

The same procedure was followed except that the packaging container in Example 1 was changed from a retort bag to a stand pack container. After opening the raw snail shell and removing the viscera, the snail portion and the tip (foot / pillar) of the snail were thoroughly salted with a small amount of salt, and the snail was slimmed with running water. Put 1 kg of the above-prepared raw material in a pan, add 500 cc of cooked liquor with the alcohol content skipped, and boil it while taking out the scallops. Add 200 g of sugar, 150 cc of soy sauce and 100 cc of mirin and simmer. It was.

After stopping the fire, 2g of pepper was added as a finish, and a seasoned product was completed. Thereafter, 150 g of solid material processed in a 100-micron-thick polypropylene retort stand pack container with a thickness of 100 μm and 130 g of soup stock were added, and a polypropylene vacuum pack was sterilized by heating at 120 ° C. for 30 minutes in a retort kettle. Did. The product was cooled.

This product can be stored, and when the container is opened and eaten, the sea bream soy sauce boiled with a very sea scent was completed, and the appetite was enhanced by eating freshly cooked white rice.

The same procedure as in Example 1 was repeated except that the container was changed. After opening the raw snail shell and removing the internal organs, the snail portion and the tip (foot / pillar) of the snail were well salted with a small amount of salt, and the snail was slimmed with running water. Put 1 kg of the above-prepared raw material in a pan, add 500 cc of cooked liquor with the alcohol content skipped, and boil it while taking out the scallops. Add 200 g of sugar, 150 cc of soy sauce and 100 cc of mirin and simmer. It was. After stopping the fire, 2g of pepper was added as a finish, and a seasoned product was completed.

After that, natural cooling was performed in a 120-micron aluminum foil-lined polypropylene retort bag with a capacity of 500 cc, solids 350 g and stock broth 150 g, and a polypropylene vacuum pack was sterilized by heating at 120 ° C. for 30 minutes. . The product was cooled.

This product can also be stored, and when the container is opened and eaten, the oyster shellfish boiled with soy sauce with a very sea scent is completed, and the appetite is increased by eating freshly cooked white rice.

a Retort pack container b Cup container c Stand pack container 1. The tip of the snail shell 2. The built-in part of the snail shell Scallop shell 4. The tail of the snail shell Seashells6. 6. Boiled sauce Spicy ingredients

Claims (4)

The tip and string part of the larva shells and trabeculae were cooked with soy sauce, sweetener, alcohol seasoning, and seasoning sauce, and contained in a small resin container. Characteristic tailor clam string soy sauce boiled set. The part of the mussel that is used for heat treatment with a mixture of soy sauce, sweetener, and alcohol seasoning is the tip and shell lacquer, with the scallop and internal organs removed. A set of boiled oyster shell soy sauce according to claim 1. The small vacuum packed container of soy sauce boiled with the tip part and the string part of the oyster confined oyster shell is a container selected from polyamide resin, polyolefin resin, and aluminum foil-clad resin having a thickness of 50 to 1000 microns. It is a bag pack shape, a box shape, a column shape, and a trapezoid shape with a capacity of ˜500 mL, and a set of boiled oyster shellfish soy sauce according to claim 1 or 2. The sauce for soy sauce, sweetener, alcohol seasoning, and seasoning has a ratio of 1: 0.1 to 0.5: 0.5 to 2: 0.01 to 0.1, respectively. The ratio of the tip portion and the string portion of the snail shell is 1: 0.5 to 2, wherein the set of the snail shell soy sauce according to claim 2.

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