JPH01137957A - Soup raw material and production thereof - Google Patents

Abstract

PURPOSE:To obtain a tasty soup raw material in a short time with simple settlement, by bleeding cattle or porcine bones, freezing and pulverizing the bones, passing chicken bones through the same steps, weighing the bones and filling the weighed bones in a bag having excellent permeability. CONSTITUTION:Cattle or porcine bones are bled, preferably cooled to 5-15 deg.C, frozen and pulverized. Chicken bones are passed through the same steps. The resultant bones are weighed and filled in a bag having excellent permeability to afford the aimed soup raw material. Furthermore, if the constitution weight ratio of the porcine to chicken bones is 70:30-80:20, quality especially excellent as a soup for Chinese noodles is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a soup raw material and a method for producing the same, which can easily produce delicious soup for home or commercial use.

Conventional Technique Raw pork or chicken bones are boiled to remove the scum, and then gently simmered over low heat to create bouillon.

Or you can have a soup called consommé sample. The so-called consommé soup is made by adding grains, beef shin, chicken, flavored vegetables, egg white, etc., and making it completely clear.

Consommé soup is important for home use to increase appetite and promote digestion, but it is also used for commercial purposes, either alone or when cooking ramen and other popular foods. It is often used as a soup.

The problem to be solved by the invention is that when using such conventional techniques, a process of boiling raw pork or chicken bones and then boiling them for several hours or more is essential. The reason why such a long cooking time is required is said to be that it takes time to extract the so-called umami extract from the center of the bone.

In addition, since the raw bones are irregular in size, the containers for cooking them need to be extremely doll-like, and there is also the problem that cleanup after cooking, including the disposal of the residue after cooking, is troublesome. Ta. That is, since beef bones are generally extremely hard, it is impossible to cut them into small pieces using commonly used cooking utensils.

Therefore, in view of the actual situation and problems of the prior art, the purpose of the invention of this application is to pack raw bones that have been compacted and finely ground into bags, so that if boiled in the bag, it can be boiled in a short time. To provide a soup raw material and a method for producing the same, which can be used to make soup and which is extremely easy to handle since the bag can be of any size.

Means for Solving the Problems The first invention according to this application to achieve the above object is characterized in that, after blood is removed, the crushed raw bones are packed into bags with good permeability. shall be.

Further, the configuration of the second invention according to this application is that after blood is removed, frozen and crushed pork bones and chicken bones that have undergone the same process are weighed and packed into bags with good permeability. The gist is:

According to the configuration of the first invention, since the fresh bone is crushed, its size is reduced to a predetermined maximum size or less, and therefore, it is boiled as it is packed in a bag. Then, the extract from the bones can be extracted quickly, and the required cooking time can be reduced to a fraction of the time. Furthermore, the residue after cooking can be discarded as is, so cleanup is extremely easy.

On the other hand, when using the configuration of the second invention, the soup raw material according to the first invention can be easily produced.

= 3- It works as described above.

Example Examples will be described below with reference to the drawings.

The soup raw material is made by packing a predetermined amount of crushed pork bones 2 and chicken bones 3 (hereinafter collectively referred to as raw bones) into a bag 1 with good permeability (FIG. 1).

First, remove the blood from the pork bones with the carcass removed (step (1) in Figure 2, hereinafter referred to as (1)). In the bath,
This is preferably done by boiling for about 3 to 5 minutes.

The pork bones used at this time may be those immediately after removing the carcass, or those that have been frozen after removing the carcass; in the latter case, IJI, blood is removed at the same time as thawing It will be done.

Immediately after removing blood, cool it (2). Cooling is 5-15
The object is placed in cold water at around 30°C for about 30 minutes, the purpose of which is to quickly lower the overall temperature and prevent spoilage, as well as to wash away any blood that may have adhered to it.

Then, it is stored frozen for about one day and night (
3〉. The storage temperature is preferably a low temperature of about -15 to -20'C, more preferably about -20 to -40'C. Note that this frozen storage may be carried out by flash freezing using liquid nitrogen or liquid carbon dioxide. In any case, the purpose of this frozen storage is to achieve a good pulverization process without becoming minced in the subsequent pulverization process.

Next, pulverization is performed (4). The pulverization may be performed using any type of crush machine, and the processing conditions are such that the size of the material after processing is such that it can pass through a mesh of approximately 5 x 5 cm. It is better to select

On the other hand, through the exact same process, chicken bones are processed and prepared.
Weigh so that the composition ratio of both becomes a predetermined ratio (5),
Pack the finished product in bags (6) and store it in the freezer (7).
Prepare for actual use.

In addition, if the composition ratio of pork bones 2 and chicken bones 3 when packing into bags is about 70:30 to 80:20 (both weight ratios), good quality can be obtained especially as ramen soup. However, it goes without saying that this ratio may be changed as appropriate.

In addition, the material of bag 1 used for bagging should have good moisture permeability so that the extract contained in the raw bones can be extracted well when boiled and used as packed in the bag. Moreover, a durable material should be used, such as Japanese paper or linen cloth, for example. Furthermore, after bagging, the opening 1a of the bag 1 shall be sealed by an appropriate method such as heat sealing or sewing.

By boiling the soup raw material produced by the above process while packed in a bag, a good soup can be obtained in a short time. In other words, when using fresh soup stock that has only been subjected to post-processing, it would take about 5 hours to cook, but with the soup raw material of the present invention, the cooking time is about 1 hour. It is possible to obtain a concentrated soup, and the taste is also extremely good.

Note that this product can be delivered in a bag for business or home use, and the packaging is very good, so it has high commercial value and is easy to handle. In general, there is no need to open the bag 1 during cooking, and therefore, the residue after cooking can be thrown away as is, so handling the food before and after cooking is extremely easy. . In addition, by appropriately selecting the size of the bag 1, there is no inconvenience such as being forced to use a large container for cooking into which raw bones can be put directly.

In addition, in the above description, pork bones may be replaced with beef bones.

As described in detail, according to the first invention of this application,
After draining the blood, the crushed raw bones are packed in a bag with good permeability. When boiling the raw bones in the bag to make soup, the cooking time is extremely short because the raw bones are crushed. What's more, after cooking, it can be thrown away as a residue, so it has the excellent effect of being extremely easy to handle, including cleanup.

Further, according to the second invention of this application, the first invention can be easily performed.
There is an excellent effect that the soup raw material according to the invention can be manufactured.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram of the bagging process, and FIG. 2 is a block system diagram that does not show the entire manufacturing process. 1... Bag 2... Crushed pork bones 3... Crushed chicken bones

Claims (1)

[Scope of Claims] 1) A soup raw material made by packing raw bones that have been crushed after removing blood into a bag with good permeability. 2) The soup raw material according to claim 1, wherein the raw bones are made of beef bones, pork bones, and chicken bones. 3) Production of soup raw materials characterized by weighing frozen and pulverized beef bones or pork bones after blood removal and chicken bones that have gone through the same process and packing them into bags with good permeability. Method. 4) The method for producing a soup raw material according to claim 3, characterized in that a cooling step is interposed between the steps of blood removal and freezing.