JP3816075B2 - Kelp - Google Patents

Description

  The present invention relates to a kelp jime-boiled rice cake in which a rice bran with fish fillet is placed on a rice cake and placed in a container for sale.

As a typical food that is prepared by placing sliced fish fillet on top of the rice and pushing it from above in a container to form a disk-shaped rice bowl, and then covering the rice cake with the rice cake. There are “Masushi Sushi” and “Sushi” from Toyama Prefecture. These “masunosushi” and “mochi” are brilliantly blended with vinegared crab and fish fillet, and are packaged for excellent preservation and good shelf life. It is popular all over the country as an ekiben or souvenir. However, among those skilled in the art, as described above, we are constantly developing products that exhibit a more flavorful taste without relying on the traditional tastes of “masunosushi” and “mochi” that have been widely recognized. .
JP 56-32961 A (page 4, FIG. 1)

  The present invention has been invented in view of the above-described problems, and it is an object of the present invention to provide a kelp jelly with a fresh texture and a rich taste as well as a long-lasting flavor.

  The invention according to claim 1 of the present invention is that a plurality of cocoon leaves are laid in a container, and rice is placed on each of the cocoon leaves, and further, a fish fillet is placed on the potato rice. After that, it is a cocoon covered with cocoon leaves, and the broth is covered with rag kombu, and further, the chopped kelp with a crunchy texture is interposed between the broiled rice and the rice bran. It is characterized by that.

  The kind of fish used for the fillet is not particularly limited, and examples thereof include various kinds such as salmon, salmon, salmon and the like. In addition, the size of the rag kombu is preferably large enough to cover the entire surface of the soup, but even if it covers only a part of the soup, as time passes, Since both the sourness and the raw odor from the fillet can be sufficiently prevented, the size is not particularly limited. Oboro kelp is a very common one that is formed by immersing a seasoning such as vinegar or salt in a plate-like kelp that is crunchy and crunchy at first. Also, in order to bring the soba and the tangle into close contact, if the tatter is placed on the soup, it will stick naturally. In addition, the size and form of the chopped kelp may be limited to the shape of the chopped kelp, which is generally a string, chopped, strip, etc. However, the texture should be different from that of sashimi or rag kombu, for example, if it has a crunchy texture such as cricoli or crispy. Also, if chopped kelp is placed on the soup and rag kombu is placed underneath, the umami of the chopped kelp will not be sufficiently dissolved in the soup, and the soup will not be covered with rags. The raw odor emitted can not be suppressed.

  In this way, the moist kombu sticks moistly on the upper side of the soup, so that the umami of the moist kombu permeates the sausage evenly, and the sacrificial kelp covers the soup, for example, Even after a long period of time has passed since the purchase, the sourness and the raw scent of sashimi can be encapsulated. Moreover, since the umami of chopped kelp permeates from the underside of the soup, the savory taste of kelp melts evenly throughout the soup, thereby maintaining a uniform sense of the flavor unique to kelp. It is possible to give the purchaser a new texture in which both different textures and fish-specific textures are mixed.

  According to the present invention, two kinds of kelp with different textures are arranged on the top and bottom of the fillet. In addition, the flavor of each kelp soaked from the top and bottom of the soup can be provided, and when the konbu jime-mushroom of the present application is further eaten, the purchaser is kept in a unified sense of taste. Two types of kelp and different textures of soup are provided, and the purchaser can feel a new flavor and crunch that cannot be tasted with this type of koji.

  In addition, the Oboro kelp placed on the soup body suppresses the fish's unique odor and the sourness of the boiled rice, and keeps the rich flavor of the salmon for a long time. Even if the food is likely to have a time difference from the time of purchase to the mouth, it is possible to provide the purchaser with food with high commercial value without impairing the flavor.

About the embodiment of the kelp jelly rice of this invention, the manufacturing method is demonstrated below.
First, the main ingredients of this kombu jime-don are shown.
(1) Fish fillet 4: Kurokawa swordfish is used.
(2) Oboro kelp 5: Uses plate-shaped kelp from Hokkaido.
(3) Chopped kelp 6: Use chopped kelp from Hokkaido.

Next, a specific manufacturing procedure for each of the above materials will be described.
First, with respect to the fillet 4 of (1), the above-described black swordfish is cut into a ring with a thickness of about 30 mm, and this is dehydrated to adjust the shape and thickness so as to fit in the container 1. Further, a thin salt is sprinkled on the soup 4 and further immersed in the fresh salt for about 1 hour, and then the fresh salt adhering to the surface of the soup 4 is washed away. Finally, after soaking for about 10 minutes in a solution obtained by extracting the ingredients from the kombu, which is different from the one used for this kombu jime-maki, this processed soup 4 is soaked in vinegar until it is placed on the rice 3 Keep it.
The thickness of the soup 4 is about 30 mm because when it is thinner than this, it becomes salty, and when it is thicker, the salty taste is not fully immersed and a raw odor remains. is there.

  Next, as for (2) Oboro Kombu 5, one having a size that substantially covers the soup 4 cooked in the previous step is used. Furthermore, the cooking of Oboro Kombu 5 is a plate-shaped thick kelp soaked in vinegar, sugar and liquor, cooked for about 30 minutes on low heat, and then thinly cut out from the thick kelp taken out. Then, through this cooking step, it is possible to generate the rag kombu 5 that exhibits a moist and soft texture from the initially dried and hard-tipped plate-shaped kelp.

  Next, with regard to the chopped kelp 6 of (3), the softness is added to the crisp texture of the original crisp by mixing the chopped kelp 6 with vinegar, and it becomes easy to become familiar with the rice 3 with vinegar.

  The above-mentioned materials (1) to (3) are used to produce kombu shimeji mushrooms. In order to start with the materials (1) to (3) described above, a round shape is formed. Prepare a container. This container is made of wood or resin, paper, etc., and is widely used in this type of food. After the materials (1) to (3) are placed, the bottom of the container is not shown. The side is pressed and covered with a flat lid.

  And, regarding the actual arrangement of the konbu shimeji mushroom, first, a plurality of cocoon leaves 2 are spread over the entire circumference of the container 1, and then on each cocoon leaf 2. The rice bowl 3 vinegared together is served until it is flush with the container 1 opening position. Next, the chopped kelp 6 processed in the above (3) is uniformly distributed on the rice bran 3. Then, on the chopped kelp 6, the soup 4 processed in the above (1) is placed, and further, the rag kombu 5 processed in the above (2) is placed on the soup 4. 1 and Fig. 2 are formed.

It is a perspective view which shows the whole kelp jelly rice cake of this invention. FIG. 2 is a longitudinal sectional view taken along line AA in FIG. 1 and further enlarged.

Explanation of symbols

1 Container 2 Kashiwa Leaves 3 Rice Bowl 4 Sour Body 5 Oboro Kelp 6 Minced Kelp

Claims (2)

A plurality of crab leaves (2) are laid in the container (1), the crab rice (3) is placed on each of the crab leaves (2), and the fish fillet is placed on the crab rice (3). After placing (4), the cocoon covered with the cocoon leaf (2),
The soup body (4) is covered with an octopus kelp (5), and further between the soup body (4) and the boiled rice (3), the chopped kelp (6) which has a crunchy texture. Kombu jime-don, characterized by intervening. The kombu jime-an according to claim 1, characterized in that the tattered kelp (5) is placed in close contact with the fillet (4).

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