JP6361892B2 - Manufacturing method - Google Patents

Description

The present invention, anchovy after taking the soup, i.e., a process for producing a boiled anchovy Tsukuda with grounds coffee anchovy.

Conventionally, method for producing boiled Tsukuda with anchovy have been proposed several (see Patent Document 1, Patent Document 2).

  What is shown in Patent Document 1 is to immerse boiled dried food having a water content of about 10 to 20% in the required seasoning liquid while stirring for 10 to 20 minutes, then drain it and dry it by hot air drying. It is cooled to obtain seasoned boiled sardines, and this seasoned boiled sardines are mixed with the required seasoning to obtain boiled sardines.

  What is shown in Patent Document 2 is that after immersing chilimen (another name of the smallest among the boiled and dried) in an alkali metal carbonate to increase the water content, washing with water, impregnating the seasoning liquid at 75 to 100 ° C, It is heated for about 3 to 30 minutes to obtain boiled rice cake.

JP-A-8-70819 JP 2005-253333 A

  However, the simmered boiled rice obtained by the production methods shown in these Patent Documents 1 and 2 is a seasoned treatment after swelled by immersing boiled or dried chilimen in a dry state in an alkali metal carbonate or the like to increase the water content. Since the boiled or chilimen meat and bone parts are not sufficiently softened and the surface side of the niboshi or chilimen is covered with seasoning, When it was done, its texture became relatively hard and difficult to eat.

  In addition, the present inventor conceived to use this dashigari boiled boiled rice cake after taking the broth using boiled boiled fish, and this dashigara boiled boiled (i.e., sufficiently boiled and the fleshy part and bone part became soft) Although it was seasoned with a seasoning to make a boiled rice cake, the texture is still hard and a soft texture that is easy to eat cannot be obtained as in the case of each of the above-mentioned patent documents 1 and 2. It was.

Therefore the present invention has been made in view of the circumstances According to the process 30 has been made for the purpose of proposing a method for manufacturing a boiled easily anchovy Tsukuda eat soft texture with crispy. "

  In the present invention, the following configuration is adopted as means for solving the above-described object.

The anchovy Tsukuda boiled manufacturing method according to the first aspect of the present invention, as shown in FIG. 1, the water absorption step of water absorption to anchovy, the boiling step of softening by boiling the water has been anchovy, a boiled anchovies Put it in a refrigerator and dry it at a low temperature of 3 ° C. to 6 ° C. for 6 to 10 hours to adjust the water content, and put the dried boiled dried food in an oven and heat it at 190 ° C. to 200 ° C. to expand it It is characterized by comprising a puffing step and a cooking step of seasoning the puffed dried sardines with the required seasoning.

In the manufacturing method of the boiled-boiled rice cake which concerns on 2nd invention of this application, in the said drying process in the said 1st invention , the moisture content of the boiled boiled-boiled is adjusted to 10-20%, It is characterized by the above-mentioned.

In the manufacturing method of the boiled-boiled rice cake which concerns on 3rd invention of this application, in the said expansion | swelling process in the said 1st invention , it heats and expands the boiled-boiled water adjusted at 190-200 degreeC for 40-50 minutes, It is characterized by the above-mentioned . Yes.

In the boiled-boiled simmered by the manufacturing method according to the present invention, the boiled dried boiled and softened by boiling is put in a refrigerator and dried at a low temperature of 3 ° C. to 6 ° C. for 6 to 10 hours to obtain a water content of 10 After adjusting to -20%, this is put in an oven and heated at 190 ° C to 200 ° C for 40 to 50 minutes, so that the above boiled swells, making not only the meat part but also the bone part porous and soft. It has a crisp and light texture. And seasoning is fully infiltrated into the inside of the boiled food by seasoning it with the required seasoning material to the boiled boiled food in this way. As a result, it is easy to eat and has a soft and crisp and light texture and is well-seasoned with a seasoning.

  Moreover, when taking boiled soup stock, the dried boiled soup is dipped in water to swell and boiled, and the supernatant is used as the stock soup, but the remaining dashi gara soup is rarely used. However, when making boiled rice cake using this dashigara boiled noodles, boiled boiled boiled rice cakes can be obtained if the dashigari boiled boiled rice has already undergone a water absorption process and a boiling process. Therefore, the effective use of boiled and dried boiled foods can be achieved, and the cost can be reduced by reducing the production process of boiled and boiled boiled potatoes.

  It is a processing-process figure of the manufacturing method of the boiled potato boiled food which concerns on this invention.   It is a manufacture flowchart figure of the boiled-boiled rice cake which concerns on embodiment of this invention.

  In the following, as an embodiment of the method for producing boiled simmered simmered noodles according to the present invention, a case where simmered boiled simmered noodles using dashigari sardines after taking the soup stock for udon is taken as an example, referring to FIG. Explained.

  In this embodiment, dried boiled noodles that are commercially available are used. And while taking out the soup from this boiled noodles, the boiled-boiled simmered noodles are manufactured using the dashigari boiled noodles remaining after taking out the broth.

  First, at room temperature, a predetermined amount of boiled noodles is put into a boiling kettle filled with a predetermined amount of an alkaline aqueous solution (hereinafter simply referred to as “cooking water”), which is immersed for about 6 to 10 hours (step S1). Sufficiently absorb water (water absorption step in FIG. 1). Due to this water absorption, the boiled swells swells, and the flesh and bones become soft and umami tends to be easily produced.

  Next, the boiling kettle is heated, and the temperature of the cooking water is gradually raised over about 1 hour to boil, and when it is boiled, the heating is stopped (step S2). This is the boiling step of FIG. 1, and by this boiling, the umami of the boiled leached into the cooking water (so-called “soup stock” state).

  Here, the supernatant of the cooking water in the boiling kettle is taken out (step S3), and this is used as the soup stock for the udon while the dried niboshi remaining in the boiling kettle, that is, the savory dashi dried after the umami is leached. (Step S4), this is used as a material for the boiled dried simmered rice cake.

  First, the dried dashigara taken out from the boiling pot is put in a refrigerator and dried at a low temperature (3 ° C. to 6 ° C.) for about 6 to 10 hours (step S5). It is a drying process of FIG. 1, Comprising: By this low temperature drying, the water content of Dashigara boiled is adjusted to 10-20%. Here, the water content of this dashigari boiled is set from the viewpoint of realizing good expansion in the next expansion step, and when the water content is 10% or less, the expansion rate is lowered and the required texture is reduced. Is difficult to obtain, and when the amount of water is 20% or more, the expansion rate reaches its peak, leading to waste of water evaporation energy.

  Next, dashigari boiled with moisture adjusted is placed in an oven and heated at a temperature of 190 ° C. to 200 ° C. for 40 to 50 minutes (step S6). This is the expansion step of FIG. 1, and by this heating, the water in the Dashigara boiled and dried rapidly expands and expands in volume, and both the meat part and bone part of the Dashigara boiled and dried become porous (so-called expanded state), A soft, crisp and light texture is obtained.

  Here, in this embodiment, the heating temperature of the dried dashigara is set to 190 ° C. to 200 ° C., but when this heating temperature is 190 ° C. or lower, it is difficult to obtain a sufficient expansion effect, and when the heating temperature is 200 ° C. or higher, Therefore, the heating temperature is set to the above-mentioned value, and the optimum temperature is preferably 195 ° C. Further, in this embodiment, the heating time of the dried dashigara is set to 40 minutes to 50 minutes, but this time setting is empirically found as a time for obtaining a good expanded state in relation to the heating temperature. It has been done.

  Next, the puffed dashigari boiled is seasoned using a required seasoning containing soy sauce, sake, mirin, sugar and the like (step S7). This is the cooking process of FIG. 1, and the above-mentioned Dashigara boiled and dried by this cooking is covered with the seasoning material on the surface side, and the seasoning material sufficiently soaks in the inside, so that the whole Seasoned evenly. Moreover, even with this seasoning, the soft, crisp and light texture of the dried dashigara is not impaired and is maintained as it is.

  Therefore, the boiled dried simmered noodles obtained by this seasoned cooking have a soft, crisp and light texture and are well-seasoned and easy to eat.

  And, when making boiled simmered boiled rice using dashigara boiled after taking the soup like this embodiment, dashigara boiled boiled has already gone through the water absorption process and boiling process, to this drying process and expansion process And if the cooking process is performed, the boiled simmered simmered noodles can be obtained, so that the boiled sardines can be effectively used as ingredients, and the cost can be reduced by reducing the manufacturing process of the boiled simmered simmered nibs.

"Other"
(1) In this embodiment, boiled simmered boiled noodles are produced using dashigari boiled noodles after taking the broth, but the present invention is not limited to such a configuration, for example, it is intended to take the broth Without drying, after boiled in a small amount of cooking water to absorb and boil (that is, after passing through the water absorption process and boiling process), using the boiled boiled water and the remaining cooking water as it is, further drying process It is also possible to produce a boiled bonito by applying a swelling process and a cooking process. In this case, since the umami component that niboshi originally has is brought into the boiled simmered boiled as it is, a boiled boiled simmered simmered with umami can be obtained.

(2) In this embodiment, the water absorption process and the boiling process are separate processes. However, the present invention is not limited to such a configuration. For example, the water absorption process for performing only water absorption to the dried fish is omitted, and the boiling process is performed. By performing it for a long time, it can also be comprised so that it may absorb water in this boiling process (namely, it absorbs water, heating).

(3) In this embodiment, “expansion treatment by heating” is employed as the expansion treatment method, but the present invention is not limited to this. For example, “expansion treatment by reduced pressure” or chemical expansion agent It is also possible to adopt other expansion treatment methods such as “expansion treatment by chemical reaction” using

Tsukuda boiled manufacturing method according to the present invention is intended to be widely used in the food processing field.

Claims (3)

Water absorption process for absorbing water into the boiled water, boiling process for boiling and softening the boiled boiled water, and boiled boiled dried food in a refrigerator at a low temperature of 3 ° C to 6 ° C for 6-10 hours to dry A drying process for adjusting the temperature, a swelling process in which the dried boiled dried food is put into an oven and heated at 190 ° C. to 200 ° C. to be expanded, and a cooking process for seasoning the expanded dried dried food with a required seasoning A method for producing boiled dried simmered sardines. In claim 1 ,
In the said drying process, the moisture content of the boiled and dried boiled-boiled is adjusted to 10 to 20%, The manufacturing method of the boiled-boiled bonito characterized by the above-mentioned. In claim 1 ,
In the said expansion process, the boiled-boiled simmered meat is heated at 190-200 degreeC for 40 to 50 minutes, and is expanded, The manufacturing method of the boiled-boiled potato boiled characterized by the above-mentioned.

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