JP4796609B2 - How to make a salmon tail stew - Google Patents
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- JP4796609B2 JP4796609B2 JP2008208847A JP2008208847A JP4796609B2 JP 4796609 B2 JP4796609 B2 JP 4796609B2 JP 2008208847 A JP2008208847 A JP 2008208847A JP 2008208847 A JP2008208847 A JP 2008208847A JP 4796609 B2 JP4796609 B2 JP 4796609B2
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- 241000972773 Aulopiformes Species 0.000 title description 16
- 235000019515 salmon Nutrition 0.000 title description 16
- 239000000463 material Substances 0.000 claims description 57
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- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は鮪の尻尾を輪切りにし、下味を付け且つ表面に小麦粉或いは片栗粉を塗して焼き色が付けられた後、湯煎し且つ調理して輪切りのままで仕上げられる鮪のテールシチューの製法に関する。 The present invention relates to a method for producing a tail tail stew which is made by cutting the tail of the persimmon, adding a seasoning and applying a flour or potato starch to the surface to make a roasted color, then boiling and cooking and finishing it as a round. .
一般に冷凍鮪の鮮度を判別する場合、冷凍鮪の体長方向と垂直に尾部分（以降、尻尾と言う）を切断し、その尻尾の切断面を、専門の熟練判定員が目視で検査して判別していた。このため、各冷凍鮪の鮮度を判別する際に切断された鮪の尻尾が商品とならずに残っていた。この鮪の尻尾にはコラーゲンと旨味がたっぷりと含まれており、コクのある風味が得られるため、鮪の尻尾の有効利用が要望されていた。 Generally, when determining the freshness of a frozen salmon, the tail part (hereinafter referred to as the tail) is cut perpendicularly to the body length direction of the frozen salmon, and the cut surface of the tail is visually inspected by a specialized expert judge. Was. For this reason, when the freshness of each frozen salmon is determined, the tail of the salmon that has been cut remains as a product. The tail of this salmon contains plenty of collagen and umami, and a rich flavor is obtained. Therefore, effective use of the tail of the salmon has been demanded.
このため、鮪の尻尾の部分の肉を使った多種類の料理が提供されている。しかしながら鮪のテールシチューに関しての出願やインターネットでの紹介はないのが現状である。又、一般に鮪は煮崩れし易いため、輪切りにしたものをそのまま煮込むと、原形を留めることは困難であった。 For this reason, a wide variety of dishes using meat from the tail of the salmon are offered. However, there are currently no applications or introductions on the Internet regarding the tail stew of moths. In addition, since salmon is generally easy to boil, it is difficult to keep the original shape if it is boiled as it is.
尚、鮪のテール以外で、鮪を用いたシチューの作り方の紹介が、インターネットで１件あったが、これは鮪の血合いが用いられ、この血合いとピーマンのトマトシチューであり、本発明の製法と異なるものであった。又、本発明の湯煎工程と似た工程として、包装製品用煮魚調理方法の特開２００１−３７４４７に於いて、蒸煮工程が８０℃〜９０℃で１分程度の短時間で行うことが記載されている。しかしながら、特開２００１−３７４４７の蒸煮工程では、本発明の効果である、鮪の尻尾の肉が硬くならず且つジューシーさを保つことは、到底得られるものではない。
本発明は肉汁や水分を流出させずに内部に閉じ込め、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げられる鮪のテールシチューの製法を提供することを目的とする。 The present invention is a method for producing a tail tail stew that is confined inside without letting out meat juice and moisture, maintains juiciness, and contains plenty of collagen and umami, and is finished in a round slice that gives a rich flavor. The purpose is to provide.
本発明は上記現状に鑑み成されたものであり、つまり、イ）鮪の尻尾の皮と尾鰭を除去し、それを輪切りにして所定の大きさの主材（１）が得られる工程。ロ）前記主材（１）全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材（１）全体にその粉を均一に付ける工程。ハ）粉が塗された主材（１）を、食用油を入れたフライパンで、前記主材（１）の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。二）焼き色が付いた主材（１）を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。ホ）前記主材（１）を、６２℃〜７０℃に維持される湯の中に入れて１５分〜２５分間湯煎し、その後、氷水に入れて冷ます湯煎工程。へ）前記湯煎工程後、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材（１）をビニール袋から１つ或いは所定数取出してフライパンの中へ入れ、弱火で２０分〜３５分間煮込む調理工程。少なくとも以上の工程を順次行う鮪のテールシチューの製法と成す。又、前記所定のソースとして、デミグラスソース，赤ワイン，トマト，ソース，トマトケチャップ，玉葱，人参，リンゴ，セロリー，フルーツチャツネ，牛乳，生クリームから成るものを用いても良い。尚、本発明で言う「ビニール袋」とは、真空包装機に掛けて真空パックが行える袋の総称として用い、色や材料は問わないものとする。又、本発明で言う「フライパン」には、フライパンと同等の機能を持つ調理器具も含むものとし、例えば、ソースパンや中華風鍋なども含まれるものとする。 The present invention has been made in view of the above situation, that is, a) a step in which the tail skin and tail fin of the cocoon are removed, and the main material (1) having a predetermined size is obtained by slicing it. B) A step of sprinkling salt, pepper and liquor on the entire main material (1) to add seasoning, and then applying wheat flour or potato starch to uniformly apply the powder to the entire main material (1). C) A step of baking the entire surface of the main material (1) with a frying pan containing cooking oil, and giving the surface a slightly lighter baking color than the uniform fox color. 2) A shape holding process in which the main material (1) with a baked color is cooled to the human skin level, put into a plastic bag, vacuum packed and pressed. E) A bathing process in which the main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then cooled in ice water. F) After the hot water bathing process, put the butter and cooking oil in a frying pan that has been cooked in a fire and put it in a little sauce. ) Is taken out from a plastic bag or a predetermined number, put into a frying pan, and cooked for 20 to 35 minutes on low heat. This is a method for producing tail tail stew, in which at least the above steps are sequentially performed . Moreover, you may use what consists of a demiglace sauce, red wine, a tomato, a sauce, a tomato ketchup, an onion, a carrot, an apple, a celery, a fruit chutney, milk, and a cream as said predetermined sauce. The “plastic bag” referred to in the present invention is used as a general term for bags that can be vacuum-packed by being placed on a vacuum packaging machine, and any color or material can be used. In addition, the “frying pan” referred to in the present invention includes cooking utensils having functions equivalent to that of a frying pan, and includes, for example, sauce pans and Chinese-style pans.
請求項１のようにイ）鮪の尻尾の皮と尾鰭を除去し、それを輪切りにして所定の大きさの主材（１）が得られる工程。ロ）主材（１）全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材（１）全体にその粉を均一に付ける工程。ハ）粉が塗された主材（１）を、食用油を入れたフライパンで、主材（１）の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。二）焼き色が付いた主材（１）を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。ホ）主材（１）を、６２℃〜７０℃に維持される湯の中に入れて１５分〜２５分間湯煎し、その後、氷水に入れて冷ます湯煎工程。へ）湯煎工程後、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材（１）をビニール袋から１つ或いは所定数取出してフライパンの中へ入れ、弱火で２０分〜３５分間煮込む調理工程。少なくとも以上の工程を順次行うことにより、ジューシーさを保つと共にコラーゲンと旨味がたっぷりと含まれ、且つ、コクのある風味が得られる輪切りのままで仕上げられた鮪のテールシチューを得ることが可能となる。特に本発明の製法に於ける湯煎工程が行われることにより、主材（１）が柔らかく且つジューシーさが保てるものとなる。又、形状保持工程が行われることにより、柔らかく魚肉を仕上げても煮崩れしないものとなるのである。更に形状保持工程に於いて、主材（１）が人肌程度の温かみを残した状態で真空パックさせることにより、主材（１）の魚肉が効率良く引締められるため、煮崩れしにくいものとなる。更にへ）湯煎工程後、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材（１）をビニール袋から１つ或いは所定数取出してフライパンの中へ入れ、弱火で２０分〜３５分間煮込む調理工程を行うことにより、素早い調理が行え、簡単で且つ安定した仕上げ具合で調理が行えるものとなる。 The step of removing the tail skin and tail fin of the cocoon as in claim 1 and slicing it to obtain a main material (1) of a predetermined size. (B) A step of sprinkling salt, pepper and sake over the main material (1) to add a seasoning, and then applying flour or potato starch to uniformly apply the powder to the entire main material (1). C) A step of baking the whole surface of the main material (1) with a frying pan containing cooking oil, and giving the surface a slightly lighter baking color than the uniform fox color. 2) A shape holding process in which the main material (1) with a baked color is cooled to the human skin level, put into a plastic bag, vacuum packed and pressed. E) A bathing process in which the main material (1) is put in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then cooled in ice water. F) After the hot water bathing process, put the butter and cooking oil in a frying pan that has been cooked in a fire, and put it in a certain sauce, simmer until bubbles start to come out on low heat, then the main ingredient (1) A cooking process in which one or a predetermined number is taken out from a plastic bag, put into a frying pan, and simmered for 20 to 35 minutes on low heat. By performing at least the above steps in sequence, it is possible to obtain a tail stew that has a juicy finish and that contains plenty of collagen and umami, and is finished in a round slice that gives a rich flavor. Become. In particular , by performing the hot water roasting process in the production method of the present invention, the main material (1) can be kept soft and juicy. In addition, by performing the shape maintaining step, the fish meat is soft and does not boil even if it is finished. Furthermore, in the shape retention step, the main material (1) is vacuum-packed while leaving the warmth of human skin, so that the fish of the main material (1) is tightened efficiently, so that it is difficult to boil. Become. Further) After the hot water bathing process, put the butter and cooking oil in a frying pan that has been cooked in a fire and put it in a little sauce. ) Is taken out of a plastic bag or a predetermined number, put into a frying pan, and cooked for 20 to 35 minutes over low heat, allowing for quick cooking and easy and stable finishing. It becomes.
請求項２のように所定のソースが、デミグラスソース，赤ワイン，トマト，ソース，トマトケチャップ，玉葱，人参，リンゴ，セロリー，フルーツチャツネ，バター，牛乳，生クリームから成るものを用いることにより、鮪の尻尾の旨味と共にコクのある風味が引出され、美味しく食べることができるものとなる。 By using a predetermined sauce as in claim 2 consisting of demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, fresh cream, A rich flavor is drawn out along with the umami, and it can be eaten deliciously.
本発明の製法の工程について説明する。先ず鮪の尻尾を用意する。この時の鮪としては、本鮪或いはバチ鮪を用いるのが好ましく、これは脂が多く、形が崩れにくいと共にボソボソしにくいものである。次にイ）鮪の尻尾をきれいに洗うと共に少なくとも尾鰭を除去し、それを図１に示すように輪切りにして所定の大きさの主材（１）が得られる工程を行う。この時、鮪の尻尾を３つに輪切りにすると、径が８cm〜２０cmで、厚さが５cm〜８cm前後の大きさとなる。又、図１に示す一番小さなものだけを主材（１）として利用し、他のものはテールステーキの主材（１’）として利用すると良い。皮付きの鮪の尻尾を輪切りにする際には、皮の部分を包丁等で切り剥がし、更に尻尾を輪切りにして所定の大きさにさせてテールシチューの主材（１）を得るものとするのが良い。皮の部分を切り剥がすことにより、皮の黒色部分がなくなり、仕上げた際の主材（１）の見た目が良いものとなる。又、鱗を除去せずに皮の部分が切り剥がされることにより、面倒な鱗の除去作業が省けるものとなる。 The process of the manufacturing method of this invention is demonstrated. First, prepare the tail of the frog. As the cocoon at this time, it is preferable to use a main cocoon or a bee cocoon, which has a lot of fat, is not easily deformed, and is not easily bulging. Next, the step of a) washing the tail of the kite cleanly, removing at least the tail kite, and cutting it into pieces as shown in FIG. 1 to obtain a main material (1) of a predetermined size is performed. At this time, if the tail of the heel is cut into three, the diameter is 8 cm to 20 cm, and the thickness is about 5 cm to 8 cm. Moreover, it is good to use only the smallest thing shown in FIG. 1 as a main material (1), and use another as a main material (1 ') of a tail steak. When sliced tail tuna with skin peeled off portion of the skin with a knife or the like, and those obtained in the slicing by a predetermined magnitude the main material of the tail stew (1) the tail Is good. By cutting off the skin portion, the black portion of the skin disappears and the appearance of the main material (1) when finished is good. In addition, since the skin portion is cut off without removing the scales, troublesome removal of scales can be omitted.
次にロ）前記主材（１）全体に、塩とコショウ及び酒をふり掛けて軽く下味を付け、その後、小麦粉或いは片栗粉を塗して主材（１）全体にその粉を均一に付ける工程を行う。この時、小麦粉或いは片栗粉を塗すことにより、主材（１）表面に焼き色が付くと共に膜が形成されるため、肉汁が出にくくなり、且つ、煮崩れしにくくなると共にトロミが出るものとなる。前記粉を均一に付ける際には、万遍なく粉を掛けた後、手のひらで叩き、粉が余分に付いて厚くなった箇所をなくすようにさせておくと良い。尚、粉が厚く付いた箇所があると、主材（１）を焼くとそこが焦げて斑になってしまう。 B) A step of sprinkling salt, pepper and sake over the main material (1) to lightly season it, and then applying flour or potato starch to uniformly apply the powder to the entire main material (1). I do. At this time, by applying wheat flour or potato starch, the surface of the main material (1) is colored and a film is formed. Become. When uniformly applying the powder, it is preferable to apply the powder uniformly and then tap it with the palm of the hand so as to eliminate the thickened portion of the powder. In addition, if there is a place where the powder is thick, when the main material (1) is baked, it will burn and become spotted.
更にハ）粉が塗された主材（１）を、食用油を入れたフライパンで、前記主材（１）の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程を行う。この時の焼き具合は、完全に内部まで熱が通らない状態である。尚、前記フライパンの代りにソースパンや両手鍋などを用いても良い。 C) A step of baking the entire surface of the main material (1) with a frying pan containing cooking oil and applying a slightly lighter baking color to the surface than the uniform fox color. I do. The baking condition at this time is a state in which heat does not completely pass through the inside. A saucepan or a two-handed pan may be used instead of the frying pan.
次に二）焼き色が付いた主材（１）をフライパンから移して人肌程度に冷まし、それを１つずつ或いは数個まとめてビニール袋に入れて図２に示すように押圧して真空パックする形状保持工程を行う。この形状保持工程としては、真空包装機に掛けて、真空パックを行う。この時、真空パックすることにより、主材（１）全体が押圧されて身が引締まり、身と骨が崩れず、且つ、煮崩れしにくいものとなるのである。特に主材（１）が人肌程度に温まっている内に真空パックするため、完全に冷めた状態のものよりも主材（１）の引締り具合が良好になる。 Next, 2) Transfer the main material (1) with baked color from the frying pan and cool it to the human skin level, put it one by one or several in a plastic bag, press and vacuum as shown in FIG. The shape retention process to pack is performed. As this shape maintaining step, the vacuum packing is performed by applying it to a vacuum packaging machine. At this time, by vacuum-packing, the whole main material (1) is pressed and the body is tightened, and the body and bones are not collapsed and are not easily boiled. In particular, since the main material (1) is vacuum-packed while being warmed to the human skin level, the tightening condition of the main material (1) is better than that in a completely cooled state.
ホ）前記主材（１）を、６２℃〜７０℃に維持される湯の中に入れて１５分〜２５分間湯煎し、その後、直ぐに氷水に入れて冷ます湯煎工程を行う。この湯煎が行われることにより、主材（１）の内部が生であった部分に熱が通り、旨味が逃げ出さず且つ柔らかくなるが、形が崩れない状態を維持するものとなる。この時、６２℃以下或いは１５分以下になると、内部まである程度熱は加わるが、生の部分が残ってしまう恐れがある。また７０℃以上或いは２５分以上になると、水分や肉汁が出て魚肉が白くなり且つ硬くなり易く、ジューシーさがなくなって歯応えが悪くなる恐れがあった。湯煎後、直ぐに氷水に入れて冷ますことにより、身が引締まると共にビニール袋の内外の殺菌処理が働く結果となる。尚、この時、湯煎工程を行わずに煮込むと、主材（１）内部の水分が出て、魚肉が硬くなってしまう。又、前記湯煎後、直ぐに氷水に入れて冷ますことにより、魚肉がより引締められて煮崩れ防止が可能となる。 E) The main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then immediately put into ice water and cooled. By performing this hot water bath, heat passes through the part where the inside of the main material (1) was raw, and the umami does not escape and becomes soft, but the state where the shape does not collapse is maintained. At this time, if the temperature is 62 ° C. or less or 15 minutes or less, heat is applied to the inside to some extent, but there is a possibility that a raw part remains. Moreover, when it became 70 degreeC or more or 25 minutes or more, there existed a possibility that a water | moisture content and meat juice might come out, and fish meat might become white and hard easily, a juiciness might be lost, and a crunch might be worsened. Immediately after the bathing, it is placed in ice water and allowed to cool, so that the body is tightened and the inside and outside of the plastic bag are sterilized. In addition, if it simmers without performing a water bath process at this time, the water | moisture content inside a main material (1) will come out and fish meat will become hard. In addition, immediately after the bathing, the fish meat is tightened more easily by putting it in ice water and cooling, and it becomes possible to prevent boiling.
次にへ）主材（１）を調理する調理工程が行われる。該調理工程は、火に掛けたフライパンにサラダオイルやオリーブオイルなどの食用油とバターを入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込む。その後、主材（１）をビニール袋から１つ或いは所定数取出してフライパンの中へ入れ、弱火で２０分〜３５分間コトコトと煮込む。この時の所定のソースは、市販のデミグラスソース，赤ワイン，トマト，ソース，トマトケチャップ，玉葱，人参，リンゴ，セロリー，フルーツチャツネ等をみじん切りにしたものを弱火で煮込み、気泡が出始めたら、バター，牛乳，生クリーム，ワイン等を入れて味を調えておくと良い。 Next, a cooking step of cooking the main material (1) is performed. In the cooking process, edible oil such as salad oil or olive oil and butter are put in a frying pan that has been cooked on fire. Then, one main material (1) or a predetermined number is taken out from a plastic bag, put into a frying pan, and simmered for 20 to 35 minutes with low heat. The predetermined sauce at this time is a commercially available demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney and so on. Add milk, cream, wine, etc. to adjust the taste.
煮込んだ主材（１）を皿に移し、野菜を添え物として皿に入れ、盛付けて、所定のソースを掛けることにより、鮪のテールシチューは完成するのである。この時の添え物の野菜類はジャガイモ，人参，インゲン，ブロッコリー等を茹で置き、これをフライパンに入れて、ほんの少々の塩とコショウをふって味を調えておくと良い。 The stewed main ingredient (1) is transferred to a dish, and vegetables are added to the dish as an appendage, served, and hung with a predetermined sauce. At this time, it is a good idea to put potatoes, carrots, green beans, broccoli, etc. in a frying pan and season them with a little salt and pepper.
本発明の製法の実施例について説明する。先ず本鮪の尻尾を多数用意し、イ）主材（１）が得られる工程を行う。この時、本鮪の尻尾をきれいに洗って尾鰭を除去し、それを３つに輪切りにして切り分けると共に皮の部分を包丁などで切り剥がす。すると、１つ目（１’）は径約２２cm、厚さ約５cmであり、２つ目（１’）は径約１８cm、厚さ約７cmであり、３つ目（１）は径約１３cm、厚さ約８cmとなった。尚、１５cm以上の１つ目（１’）と２つ目（１’）はテールステーキ用として外しておく。次にロ）主材（１）全体に、塩とコショウ及び酒をふり掛けて軽く下味を付け、その後、小麦粉を塗して主材（１）全体に小麦粉を均一に付ける工程を行う。この時、小麦粉を塗して主材（１）全体に万遍なく小麦粉を掛けた後、手のひらで叩きながら余分に付いて厚くなった箇所をなくすようにさせる。そして、ハ）主材（１）に焼き色を付ける工程を行う。この場合、加熱したフライパンにサラダオイルを入れ、更に主材（１）を入れてその表面に均一なきつね色よりも少し薄い焼き色になるよう、じっくりと焼く。この時の時間としては４分前後である。 Examples of the production method of the present invention will be described. First, a number of tails of the main shell are prepared, and a) a process for obtaining the main material (1) is performed. At this time, the tail of the main salmon is washed cleanly, the tail fin is removed, it is cut into three pieces, and the skin portion is cut off with a knife or the like. Then, the first (1 ′) is about 22 cm in diameter and about 5 cm in thickness, the second (1 ′) is about 18 cm in diameter and about 7 cm in thickness, and the third (1) is about 13 cm in diameter. The thickness was about 8 cm. The first (1 ') and the second (1') of 15 cm or more are removed for tail steak. Next, (b) the main material (1) is sprinkled with salt, pepper and liquor to lightly season it, and then the flour is applied to uniformly apply the flour to the entire main material (1). At this time, after flour is applied and the whole material (1) is spread all over the flour, it is struck with the palm of the hand so as to eliminate the extra thickened portion. And c) performing a process of coloring the main material (1). In this case, put the salad oil in a heated frying pan, add the main ingredient (1), and bake it carefully so that the surface becomes a slightly darker brown color than the uniform fox color. The time at this time is around 4 minutes.
その後、二）形状保持工程を行う。先ず、焼き色が付いた主材（１）をフライパンから移して人肌程度まで冷まし、それを１つずつ或いは数個まとめてビニール袋に入れ、真空包装機に掛けて、図２のように真空パックを行う。そしてホ）湯煎工程を行う。この湯煎工程は、真空パックされた主材（１）を、湯温が６８℃に維持された容器に入れると共に１８分間湯煎を行う。その後、主材（１）を容器から取出し、氷水に直ぐに入れて冷ます。すると、主材（１）は肉汁が流出せずに赤味を保持したレア状態となる。しかも真空パックの内外の減菌・滅菌効果も得られるものとなる。 Thereafter, 2) a shape holding step is performed. First, the main material (1) with a baked color is removed from the frying pan and cooled down to the human skin level, and one or several of them are put together in a plastic bag and placed in a vacuum packaging machine, as shown in FIG. Perform vacuum packing. And e) performing a hot water bathing process. In this bathing process, the vacuum-packed main material (1) is put into a container maintained at 68 ° C. and bathed for 18 minutes. After that, remove the main material (1) from the container and immediately put it into ice water to cool it. Then, the main material (1) is in a rare state in which the gravy is not discharged and the reddish color is maintained. Moreover, sterilization and sterilization effects inside and outside the vacuum pack can be obtained.
次にへ）主材（１）の調理工程を行う。この時の調理工程としては、先ず、加熱したフライパンにバターとサラダオイルを入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込む。その後、主材（１）を真空パックから１つ或いは注文人数分取出してフライパンの中へ入れ、弱火で２０分〜３５分間コトコトと煮込む。この時の所定のソースは、市販のデミグラスソース，赤ワイン，トマト，ソース，トマトケチャップ，玉葱，人参，リンゴ，セロリー，フルーツチャツネ等をみじん切りにしたものを弱火で煮込み、気泡が出始めたら、牛乳，バター，生クリーム，ワイン等を入れて味を調えておいたものを用いる。その後、煮込んだ主材（１）を皿に移し、野菜を添え物として皿に入れ、盛付けて、所定のソースを掛けることにより、鮪のテールシチューは完成するのである。この時の添え物の野菜類はジャガイモ，人参，インゲン，ブロッコリー等を茹で置き、これをフライパンに入れて、ほんの少々の塩とコショウをふって味を調えたものを用いると良い。 Next, the cooking process of the main material (1) is performed. As a cooking process at this time, first, put butter and salad oil in a heated frying pan, and in a state where a little accumulation has been made, put a predetermined sauce and simmer until low bubbles start to produce bubbles. Then, one main material (1) is taken out from the vacuum pack or the number of people ordered, put into a frying pan, and simmered for 20 to 35 minutes with low heat. The predetermined sauce at this time is a commercially available demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, etc. Use butter, cream, wine, etc. After that, the stewed main ingredient (1) is transferred to a dish, and vegetables are added to the dish as an accessory, served, and hung with a predetermined sauce, and the tail stew of the salmon is completed. At this time, it is good to use vegetables that are seasoned with potatoes, carrots, green beans, broccoli, etc., put in a frying pan and seasoned with a little salt and pepper.
このようにして実施例１によって完成した鮪のテールシチューは、皿に盛られ、円盤状で見栄えのする主材（１）が皿の中央部で目立ち、その周囲には野菜類が盛られた状態となる。又、これを食してみると、魚肉は柔くて且つ肉汁が内部に閉じ込められ、ジューシーさと旨味及びコクのある風味が得られるものであった。更に魚肉は牛肉と略同等な食感が得られるものであった。尚、前記ロ）
主材（１）全体に小麦粉を均一に付ける工程に於いて、片栗粉を使用したものが仕上げられ、これを食してみると、上記同様であると共に、特にシチューのトロミが程良いものであった。
Thus, the tail stew of the salmon completed by Example 1 was piled up on a plate, and the main material (1) that looked disk-like was conspicuous in the center of the plate, and vegetables were piled around it. It becomes a state. Moreover, when this was eaten, the fish meat was soft and the broth was confined inside, and a juicy, delicious and rich flavor was obtained. Further, the fish meat had a texture almost equivalent to that of beef. The above b)
In the process of uniformly applying the flour to the whole main material (1), a product using potato starch was finished, and when this was eaten, it was the same as above, and in particular, the stew was good. .
１ 主材 1 Main material
Claims (2)
ロ）前記主材（１）全体に、塩とコショウ及び酒をふり掛けて下味を付け、その後、小麦粉或いは片栗粉を塗して主材（１）全体にその粉を均一に付ける工程。
ハ）粉が塗された主材（１）を、食用油を入れたフライパンで、前記主材（１）の表面全体を焼き、表面に均一なきつね色よりも少し薄い焼き色を付ける工程。
二）焼き色が付いた主材（１）を人肌程度に冷ましてからビニール袋に入れて真空パックし押圧する形状保持工程。
ホ）前記主材（１）を、６２℃〜７０℃に維持される湯の中に入れて１５分〜２５分間湯煎し、その後、氷水に入れて冷ます湯煎工程。
へ）前記湯煎工程後、火に掛けたフライパンにバターと食用油を入れて少し溜りができた状態の中に、所定のソースを入れ弱火で気泡が出始めるまで煮込み、その後、主材（１）をビニール袋から１つ或いは所定数取出してフライパンの中へ入れ、弱火で２０分〜３５分間煮込む調理工程。
少なくとも以上の工程を順次行うことを特徴とする鮪のテールシチューの製法。 B) A step of removing the tail skin and tail fin of the cocoon and cutting it into pieces to obtain a main material (1) having a predetermined size.
B) A step of sprinkling salt, pepper and liquor on the entire main material (1) to add seasoning, and then applying wheat flour or potato starch to uniformly apply the powder to the entire main material (1).
C) A step of baking the entire surface of the main material (1) with a frying pan containing cooking oil, and giving the surface a slightly lighter baking color than the uniform fox color.
2) A shape holding process in which the main material (1) with a baked color is cooled to the human skin level, put into a plastic bag, vacuum packed and pressed.
E) A bathing process in which the main material (1) is placed in hot water maintained at 62 ° C. to 70 ° C. and then bathed for 15 to 25 minutes, and then cooled in ice water.
F) After the hot water bathing process, put the butter and cooking oil in a frying pan that has been cooked in a fire and put it in a little sauce. ) Is taken out from a plastic bag or a predetermined number, put into a frying pan, and cooked for 20 to 35 minutes on low heat.
A method for producing tail tail stew characterized by sequentially performing at least the above steps.
The method for producing tail tail stew according to claim 1 , wherein the predetermined sauce is demiglace sauce, red wine, tomato, sauce, tomato ketchup, onion, carrot, apple, celery, fruit chutney, butter, milk, and fresh cream.
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