JP6410359B2 - Shabu-shabu cooking method mainly using hormones - Google Patents

Description

  The present invention relates to a shabu-shabu cooking method that mainly uses a hormone that can be safely eaten in a shabu-shabu dish with visceral meat and organs called “hormones”.

  Shabu-shabu cuisine is a dish that is prepared by heating thinly sliced meat in soup stock and then putting it on a sauce such as ponzu sauce or sesame sauce along with vegetables, tofu and kuzuri. After that, it is a basic cooking method to eat noodles and rice cakes.

A typical method for cooking beef and pork shabu-shabu is often based on the method shown in the work flow diagram of FIG.
First, the meat is prepared. In general, the meat for shabu-shabu is mostly beef and pork with a thickness of about 1.5 mm to 2.0 mm. This is because it is easy for fire to pass in a short time. Therefore, it becomes easy to cut into a thin wall with a slicer or a kitchen knife by freezing to some extent or cooling to a certain extent. For vegetables, cut Chinese cabbage into strips and carrots into strips. Only enoki cuts the root, and the chrysanthemum takes a hard axis. Cut the leek into small pieces and expose to water. Apply the necessary pretreatment according to the type of vegetable.

Next, eat the prepared meat in a shabu-shabu dish. Put water and dashi kelp in the pan for at least 30 minutes, then set it on fire. When boiling, take out the kelp. Eat meat with shabu-shabu for 2-3 times. Meat is not overboiled, and light pink is the most delicious state. This meat is eaten with sesame sauce or ponzu sauce. In addition, depending on your taste, you may eat leek, grated autumn leaves, fried potatoes, and garlic. For example, leek and garlic are often eaten with sesame sauce, and autumn leaves and dried potatoes with ponzu.
Remove lye if it comes out. This is because a clear soup is preferable in order to cook rice cake noodles and eat soup later.

  Next, when the soup comes out with meat, put the vegetables in the pan from the things that are difficult to boil (shiitake, carrot, Chinese cabbage). Add small amounts of vegetables depending on how much you eat so that you don't boil too much. For example, shiitake mushrooms are soup stock. Chinese cabbage and carrots are hard to cook, so put them in early. Put the tofu in a good shape and you can eat it if it rises. Enoki can be put in the middle and boiled for a little longer. Yuba can be eaten when it is clear. In addition, seaweed, spring chrysanthemum and Asagi can be eaten better if not cooked too much. Kuzuri can be eaten in a pot in about 10 seconds.

  Lastly, you can eat kushi noodles and candy, for example, from meat and vegetables. If vegetables remain in the pan, transfer them to the bowl. Boil the pan, remove the lye, and clean the soup. Put the rice cake into this, and then pour it into the kushi noodles at once. You can eat when the edges of the kishimen become transparent. Add salt and pepper to the soup cup, stir and mix the soup. Put the kushi noodles in the cup, and add two cups of soup, stir lightly.

  The reason for cooking in this order is that the umami component amino acid is extracted from “Dashi-kombu” in the pan, and this amino acid is combined with inosinic acid contained in the meat and hot water. This is because the ingredients other than meat such as boiled vegetables become delicious afterwards.

  As for the shabu-shabu cooking method, a technique related to the cooking method has been proposed. For example, as disclosed in Japanese Patent Application Laid-Open No. 5-176722 of Japanese Patent Application Laid-Open No. 5-176722, in the case of fish meat shabu-shabu dishes, if it is not greasy, it will taste papasa and not worth eating at all. I came up with the idea of using greasy belly meat, which is neglected as worthless, and as a result of my research, I found that it can be used sufficiently. Therefore, the present invention proposes a fish meat shabu-shabu cooking method characterized in that it uses a swordfish meat.

JP-A-5-176722

  Meat eaten by such shabu-shabu dishes is mainly beef and pork, and also sheep and horses. However, hormones (internal organs and organs) were not provided in shabu-shabu dishes. Hormones are generally eaten in grilled meat dishes, stewed dishes, and skewered dishes. Therefore, the inventor of the present invention wondered whether this so-called hormone could be eaten by shabu shabu.

  Hormones have the property that spoilage bacteria that rot them are constantly floating in the air and are easy to reproduce in gravy. In addition, even if the spoilage bacteria adheres to the wound of a living animal, it is not propagated by the immunity of the animal. If you are a person, you cannot disinfect them with an antiseptic solution such as oxidol. However, since these hormones have no immunity and meat juice and blood originally cultivate their own cells, it becomes a place where spoilage bacteria can easily propagate. Therefore, hormones were often eaten in grilled meat dishes, stewed dishes, and skewered dishes that were cooked by heat treatment. Hormones were considered unsuitable for shabu-shabu dishes.

  In addition, the hormone mass can be completely sterilized by heat treatment. However, it is not a shabu-shabu dish with a cooking method that simply heats and heats meat that has been heat-treated for hormones. The real pleasure of shabu-shabu is that when you dipped a thin slice of meat in boiling broth, the redness goes out and gradually loses its elasticity and the meat becomes harder. This is a reaction called protein denaturation, which is a chemical reaction that scientifically changes the three-dimensional structure of a molecule and changes its properties. It is a unique Japanese food culture devised at a Kyoto restaurant where you can see and enjoy these changes. If you can't taste this kind of meat change, you can't call it a shabu-shabu dish.

  The inventor of the present invention thought that a food ingredient called hormone should be left as one of Japanese food cultures. Hormones should be left to the younger generation as a food to be passed on to the future and as a real taste of food, so we wanted to remember this raw taste. There is a concern that the taste of food will be forgotten in the food culture that is full of frozen food. Therefore, the present inventor can eat the deliciously the taste of the hormone safely by shabu-shabu cooking even in the raw state by appropriately pretreating the hormones that were conventionally baked or boiled. We have created a cooking method that can be used.

  The present invention has been developed to solve such problems. That is, the object of the present invention is to heat-treat hormones at the pretreatment stage, but by immersing them in boiling broth, which is the real pleasure of shabu-shabu, it is possible to taste both the color change and the meat quality change. The object is to provide a shabu-shabu cooking method using hormones that can be eaten safely and as a main ingredient.

The present invention is, after the mass of hormone was the pretreatment, the hormone was sliced, and shabu placed in broth was heated to boiling in a pan, comprising a step of Ru boiled vegetables and auxiliary materials in the same pot, hormones main A shabu-shabu cooking method that makes
Under the process of mass of the hormone is first a step of washing it to remove the smell of mass of the hormone,
Next, in order to heat and sterilize only the surface, boil the hormone mass with boiling water containing cereal vinegar ,
The boiled lumps of hormone consist of a process of slicing so that heat can easily pass when shabu-shabu ,
When this slice is boiled and put in the juice, the redness comes out from the surface of this slice, gradually loses elasticity, and you can taste the `` change '' that the protein turns white and solidifies It is characterized by.
As the hormone, for example, pork organs, liver, tongue (tongue), heart (heart), gut (stomach bag), chile (spleen), harami (diaphragm) are used.

For example, when removing the odor of the hormone mass, the hormone mass can be washed with flour and then washed with water.
When the pretreatment is performed to remove the odor of the hormone mass, the hormone mass can be washed with salt and then washed with water.

  The time for boiling the hormonal slices and shaking them in the juice is preferably 20-30 seconds.

In the configuration of the present invention, it is possible to use hormones such as pigs that were not conventionally used for shabu-shabu dishes. It is safe to eat while tasting protein denaturation. That is, as with red meat, if it is boiled but passed through in a thin slice, it will lose its redness and gradually lose its elasticity and become harder. Some hormonal parts are white from the beginning and the color does not change, but it can boil, but if you pass through it in slices, you can taste the change that the meat gradually hardens.
Also, inosinic acid that exudes from slices of porcine hormone and amino acid of umami component extracted from dashi kelp in a pan are combined in dashi stock. It has the same taste as red meat, and you can eat delicious ingredients other than hormones such as boiled vegetables.

When preparing the hormonal mass, boil it in boiling water containing cereal vinegar to heat and sterilize the surface of the hormonal mass and add seasoning to the strong hormonal part of the smell. Is suitable.
According to this method, if the surface of the hormonal mass to which the spoilage bacteria adheres is sterilized, no protein denaturation has occurred inside the hormonal mass. Shabu-shabu's allure of shabu-shabu is not reduced.

  The hormone slices are sliced without freezing after the pretreatment, so they cannot be made extremely thin like red meat. Therefore, it is preferable that the time for boiling and shaking in the juice is 20 to 30 seconds.

It is a work flowchart which shows the shabu-shabu cooking method which uses the hormone of Example 1 of this invention as a main material. It is an expanded sectional view which shows the lump of the hormone which carried out the boil-down treatment of the heat sterilization of Example 1, (a) is the state before blanching, (b) is the state after blanching. It is the modification 1 of the shabu-shabu cooking method of Example 1, and is a work flow figure which shows the pretreatment for removing the smell of the lump of a hormone. It is the modification 2 of the shabu-shabu cooking method of Example 1, and is a work flowchart which shows the pretreatment for removing the smell of the lump of a hormone. It is the modification 3 of the shabu-shabu cooking method of Example 1, and is a work flow figure which shows the pretreatment for heat-sterilizing the hormone lump surface. It is a work flow figure showing a general shabu-shabu cooking method.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a work flow diagram showing a shabu-shabu cooking method mainly using a hormone of Example 1 of the present invention. 2A and 2B are enlarged cross-sectional views showing the lumps of hormone subjected to the pretreatment in Example 1, wherein FIG. 2A shows a state before the pretreatment and FIG. 2B shows a state after the pretreatment.
As shown in FIG. 1, the shabu-shabu cooking method using the hormone of Example 1 of the present invention as a main ingredient is based on pretreatment 1 (odor removal) and pretreatment 2 (heat sterilization, sliced). As hormones, pig liver (liver), tongue (tongue), heart (heart), gut (stomach bag), chile (spleen), and harami (diaphragm) are used.
<Pretreatment 1 (odor removal)>
First, the hormone mass is prepared. First, the hormone mass is washed with water to remove its odor. For example, a large lump of hormone is put in a large ball, and the surface film is scraped off while the ball overflows with water. If it is in a bag shape depending on the hormone part, wash it with water with the knife open. Wash with water, taking care not to remove the most delicious fat of the hormone (Goro) by rubbing off the dirt with a kitchen knife. Repeat such washing with water several times.

<Pretreatment 2 (heat sterilization, sliced)>
Next, boil in order to heat sterilize the hormone mass. This is, of course, to kill the spoilage bacteria that have begun to adhere to and propagate on the surface of the hormone mass. A large number of spoilage bacteria adhere to the mass of the hormone from the moment the pork is dismantled. In order to slow down the growth speed, it is sealed, cooled and transported. This alone will not kill the spoilage bacteria. Therefore, immediately before serving for cooking, the lumps of hormones are sterilized by heating in hot water and sliced.

  This blanching for sterilization by heating is, for example, immersed in hot water at 100 ° C. for about 2 to 3 minutes. The time for this pickling depends on the size of the hormone mass. In the present invention, when immersed in boiling soup stock, the redness is lost, gradually losing elasticity, and the mass of spoilage bacteria is attached so that you can taste the change that the meat gradually hardens Sterilize only the surface. The inside is sterilized in the raw state.

  In this way, the hormone lump whose odor is removed and the surface is heat-sterilized is thinly cut to a thickness of about 2.0 mm to 3.0 mm. The reason why it is thicker than general red meat is that it cannot be made extremely thin because it is sliced with a knife or the like without freezing so as not to break the taste of the hormone. Therefore, as described later, it is preferable that the time for shabu-shabu be lengthened to 20 to 30 seconds, and the food should be eaten after the fire has been passed.

  In the present invention, in addition to slicing hormones, vegetables need to be pretreated. For example, cut Chinese cabbage into strips and carrots into strips. Only enoki cuts the root, and the chrysanthemum takes a hard axis. Cut the leek into small pieces and expose to water. Apply the necessary pretreatment according to the type of vegetable.

<Types of porcine hormone>
The pig hormone mainly used in the cooking method of the present invention will be described. There are several types of porcine hormones:
"Tan"
It is a tongue of a pig, is about one-third the size of a cow and is slightly harder and less fat. The texture is the same as beef tongue, and it is a popular part because it is inexpensive and has strong umami. Softness is moderate.
"Tanshita"
It is a soft part at the base of the tongue. It has a moderate fat content and is characterized by a texture similar to that of red meat. It is a particularly soft part.
"Kashira"
It is the part from the temple of the pig to the cheek. Because it moves well, the muscles develop and there is little fat but the taste is strong. It is characterized by a slightly stiff texture.
"Grilled cartilage (doughnut)"
It is a cartilage in the pig Nodo Buddha. It is a part where you can enjoy a unique texture that is crisp if you bake it until it becomes crisp.
"Tontoro"
It is pork neck meat. Like Toro, it has a lot of fat and is characterized by a texture that melts in your mouth and a crunchy texture.
"hearts"
The heart of a pig. There is almost no habit or smell, and there is little fat, so it has a refreshing taste. It is a site characterized by a crunchy texture of muscle fibers.
"Engawa (Harami)"
It is the part between the rose meat and the diaphragm (harami). Fat is one of the most popular porcine hormones because it is small and can be eaten like meat. It is a particularly soft part.
"Gatsu"
It is the stomach of a pig. It is an easy-to-eat hormone with little fat and no odor or habit. It is a little hard and has a crispy texture similar to chicken's gizzard.
"lever"
Pork liver, low fat, high protein and rich in nutrition. It has a rich taste, but also has a unique odor. If it is baked too much, it tends to be crumbly.
"Beans"
It is a pig kidney. The texture is fine and the texture is good. The distinctive odor can be removed by removing the skin and white streaks from the surface.
"Pimp"
It is the small intestine of pigs. It is thin and thin, with fine wrinkles on the entire surface and slightly stiff. In addition to deep taste when simmered, it is a delicious part even when baked.
"Dacho"
Literally the large intestine. It is slightly thicker than the small intestine and is characterized by a firm texture. There is a slight smell. What is cut off without opening is a part called white.
"Teppo"
When opened in the rectum, it looks like a gun. There is a bite response because of its strong elasticity. When eating deliciously, it is a good part to bake well until just before burning.
"Kobukuro"
The womb of a pig. It is characterized by a refreshing taste and a crisp and crisp texture. Besides being baked and eaten, it is also suitable for stewed dishes.
"Tichikabu"
14 breasts of female pigs. It is not greasy and has a milky taste, making it easy for women to eat. It is easy to pass fire and is also characterized by its ability to burn immediately.
"Dongsok"
A pig's leg. There are few meat parts, and it consists of skin, streaks, and cartilage. It is characterized by containing a lot of collagen. Boiled or boiled.

  About such many porcine hormones, such as liver (liver), tongue (tongue), heart (heart), gut (stomach bag), chile (spleen), harami (diaphragm), it is suitable for the shabu-shabu cooking method of the present invention. ing. Of course, the present invention is not limited to this.

<Cooking 1 (hormone)>
Next, we eat a shabu-shabu dish prepared with a slice of pork hormone. Put water and dashi kelp in the pan for at least 30 minutes, then set it on fire. When boiling, take out the kelp. Eat meat through shabu-shabu for 2-3 times. Meat is not overboiled, and light pink is the most delicious state. This meat is eaten with sesame sauce or ponzu sauce. In particular, the hormone slices are approximately 2.0 mm to 3.0 mm thicker than typical red meat.
Therefore, the time for shaving so that the fire passes well is increased to 20 to 30 seconds. When the sterilization of the hormone is boiled and put into the juice, the reddish comes out from the surface of the slice of hormone, gradually loses elasticity, and the protein becomes white and solidifies. This is so that "denaturation (change)" can be tasted. Some hormonal parts are white and the color changes are subtle, but you can taste the changes in meat quality.

In addition, depending on your taste, you may eat leek, grated autumn leaves, fried potatoes, and garlic. For example, leek and garlic are often eaten with sesame sauce, and autumn leaves and dried potatoes with ponzu. Of course, since it is a hormone, it is not limited to conventional sesame sauce and ponzu sauce.
Remove lye if it comes out. This is because a clear soup is preferable in order to cook rice cake and noodles and eat the soup later.

<Cooking 2 (vegetables, secondary ingredients)>
Next, when the soup stock comes out with meat, put the vegetables in the pot in order, starting with the ones that are difficult to boil (shiitake, carrot, Chinese cabbage). Add small amounts of vegetables depending on how much you eat so that you don't boil too much. For example, shiitake mushrooms come out. Chinese cabbage and carrots are hard to cook, so put them in early. Put the tofu in a good shape and you can eat it if it rises. Enoki can be put in the middle and boiled for a little longer. Yuba can be eaten when it is clear. In addition, seaweed, spring chrysanthemum and Asagi can be eaten better if not cooked too much. Kuzuri can be eaten in a pot in about 10 seconds.

<Cooking 2 (noodles, rice cakes, white rice)>
Finally, you can eat kishimen, rice cakes, noodles or white rice from the meat and vegetables. If vegetables remain in the pot, transfer them to the bowl. Boil the pan, remove the lye, and clean the broth. Put the rice cake, noodles, etc. into this, and then pour it into the knead noodles at once. You can eat when the edges of the noodles become clear. Add salt and pepper to the soup cup and stir lightly. Put the noodles in the cup. In addition, you can enjoy various kinds of soup with soup stock made with white rice.

<Modification 1 (preparation, washing of odor-removing flour)>
FIG. 3 is a work flow diagram illustrating a first modification of the shabu-shabu cooking method according to the first embodiment and illustrating a pretreatment for removing the odor of the lumps of hormones.
The pretreatment is not limited to washing with water in order to remove the odor of lumps of hormones. It is also possible to wash the flour as in Modification 1 of the pretreatment. This flour washing is a washing method in which the strong odor of the hormone mass is removed while adhering to the flour. This is because wheat flour has the property of easily adsorbing odors. For flour, for example, weak flour is used because it contains little gluten and prevents stickiness during washing. Wash in a bowl, about 1 cup of flour, per 1 kg of hormone. Then, it is washed with water to remove the odor along with the flour.
Subsequent heat sterilization and slicing are as described above.

<Modification 2 (Pretreatment, salt washing for odor removal)>
FIG. 4 is a work flow diagram illustrating a second example of the shabu-shabu cooking method according to the first embodiment and illustrating a pretreatment for removing the odor of the hormone lump.
This modified example 2 is a pretreatment in which the hormone lump is salt-washed when the pretreatment is performed to remove the smell of the hormone lump instead of flour. For porcine stomach, small intestine, and large intestine hormones, salt washing and salt-washing are suitable. This salt washing is done in the same way as wheat flour, with plenty of salt in a large bowl and so on. If you get a slime or smell, wash with water until you get salt.
Subsequent heat sterilization and slicing are as described above.

<Modification 3 (Boiled water containing pretreated and heat-sterilized grain vinegar)>
FIG. 5 is a work flow diagram illustrating a third modification of the shabu-shabu cooking method according to the first embodiment and illustrating a pretreatment for heat-sterilizing the surface of the hormone mass.
This modification 3 is a pretreatment in which the lumps of hormones are boiled with boiling water containing cereal vinegar instead of simply boiled. In this case as well, the rot bacteria on the surface of the hormone mass can be sterilized by heating and sterilized by the acid of cereal vinegar. In addition, it is also suitable for the hormonal parts of strong odor, as it will add a taste.
Subsequent slices are as described above.

  In the present invention, the hormone is heat-treated at the pretreatment stage, but the taste of shabu-shabu is soaked in boiling broth so that both the color change and the meat quality change can be tasted, And if it can eat safely, it will not be limited to embodiment of the invention mentioned above, Of course, it can change variously in the range which does not deviate from the summary of this invention.

  The shabu-shabu cooking method using the hormone of the present invention as a main ingredient can be used for shabu-shabu cooking of beef, sheep, horse, and other hormones as well as porcine hormones.

1 Mass of hormone 2 State before heat treatment 3 State after heat treatment

Claims (5)

After the pretreatment the mass of hormone, the hormone was sliced, and shabu placed in broth was heated to boiling in a pan, comprising a step of Ru boiled vegetables and auxiliary materials in the same pot, the hormone mainly materials Shabu-shabu cooking method,
Under the process of mass of the hormone is first a step of washing it to remove the smell of mass of the hormone,
Next, in order to heat and sterilize only the surface, boil the hormone mass with boiling water containing cereal vinegar ,
The boiled lumps of hormone consist of a process of slicing so that heat can easily pass when shabu-shabu ,
When this slice is boiled and put in the juice, the redness comes out from the surface of this slice, gradually loses elasticity, and you can taste the `` change '' that the protein turns white and solidifies Shabu-shabu cooking method with the main ingredients of hormones characterized by.   The shabu-shabu cooking method using the hormone according to claim 1 as a main ingredient, characterized in that the hormone is pork organ.   The shabu-shabu cooking method using the hormone of claim 1 or 2 as a main ingredient, wherein the hormone lump is washed with flour and then washed with water when the pretreatment is performed to remove the odor of the hormone lump. .   3. The shabu-shabu cooking method comprising the hormone as a main ingredient according to claim 1 or 2, characterized in that when the pretreatment is performed to remove the odor of the hormone mass, the hormone mass is washed with salt and then washed with water. .   The shabu-shabu cooking method using the hormone of claim 1, 2, 3, or 4 as a main ingredient, wherein the time for boiling the thin slices of the hormone and shaving it in the juice is 20 to 30 seconds.

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