JPH01144949A - Seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning capable of producing deep-fried foods even without the need for immersing chickens, etc., for a long time, also usable for soup for Chinese noodles, by adding rice wine, garlic, etc., to boiled soup and also adding a specified amount of table salt followed by adding fermented soybean paste with pepper and carrying out simmering. CONSTITUTION:(A) Chicken-bone soup is boiled followed by adding (B) soy sauce, (C) rice wine, (D) garlic, (E) ginger, (F) onion, and (G) a spice such as pepper to the system followed by addition of table salt to a degree of saturation of 50 to 100% for the resultant solution and furthermore addition of (H) fermented soybean paste with pepper and sodium glutamate. The resulting system is simmered followed by being left to stand at normal temperature and filtered, thus obtaining the objective seasoning.

Description

[Detailed description of the invention] (Industrial application field) This invention relates to seasonings used for sauces and soups.

Specifically, the present invention relates to a seasoning that is used as a miso soup to add flavor to chicken when frying chicken, for example, or diluted and used in ramen soup, etc.

(Conventional technology) Traditionally, momitare for deep-fried chicken is prepared by adding soy sauce, sake, or
Other spices such as garlic and chili peppers were mixed and used in cooking.

This conventional sauce for fried chicken was simply a mixture of soy sauce, sake, salt, grated garlic, etc., and the sauce had a low concentration.

(Problems to be Solved by the Invention) The above conventional sauce has a low concentration (and has weak permeability to the meat). It was necessary to add the sauce and let it soak for about 30 to 40 minutes, stirring occasionally so that the flavor of the sauce was evenly and thoroughly absorbed into the chicken.

Furthermore, it is not only complicated to mix and use soy sauce, sake, and other spices each time, but it is also very difficult to make a good-tasting sauce, making it impossible to consistently produce a delicious sauce.

Additionally, since the salt content was low, there was also a problem with the preservation of the sauce.

Further, since the above-mentioned conventional sauces are made for meat sauce, they cannot be used for other purposes, such as soups for ramen noodles, and lack versatility.

This invention was made to solve these problems, and provides a seasoning that does not require soaking chicken meat etc. for a long time and has excellent preservability and can be used for other purposes. The purpose is to

(Means for Solving the Problem) The seasoning according to the present invention is produced by adding soy sauce and sake to boiling soup, and adding spices such as garlic, ginger, onion, chili pepper, and red chili pepper, and It is produced by adding salt to this solution up to 50% saturation, then adding red pepper miso and sodium glutamate, simmering it over a low heat for several hours, leaving it at room temperature for several tens of hours, and then filtering it. Example) Hereinafter, an example of the seasoning of the present invention will be described in more detail.

First, the raw materials for the seasoning of the present invention are chicken stock, dark soy sauce, sake, garlic, onion, chili pepper, red chili pepper, salt, chili pepper miso, and glutamic acid soda.

To make chicken soup, cut the chicken into pieces, wash them with water, then put them in a pot and heat slowly without a lid. After boiling, reduce the heat to low for 2 minutes.
It is kept for a while, and when the bones become dry, it is extinguished, left to cool, and then filtered.

Cut the garlic into threads, and slice the main onion to make sure these extracts are extracted well.

When manufacturing 5072 seasonings of the present invention, the raw materials are in the following amounts.

Chicken soup 35fi dark soy sauce 101 sake
21 Garlic 1 student committee
1kir onion 5kir chili pepper 0
．． 3kg red chili pepper 0.3kg salt
12+r Chili pepper miso 1.2 kg Sodium glutamate 0.5 eyes In addition to the above raw materials, when producing the seasoning of the present invention, first add 35 Il of chicken soup to a pot, bring to a boil, and add dark soy sauce. 102・Sake zIl added, thread-cut garlic 1 pupil・Sliced main 1kg・Sliced onion 5ksr・Chili pepper 0.3kg・Red chili pepper 0
．． Add 3 kg of spices and add salt until the soup is saturated.

In this example, 121 qr of salt was required for 351 parts of soup, 1M of soy sauce, and 21 parts of sake to reach a saturated state.

After adding salt as above, add 1.2 kg of chili miso.
After adding 0.5 kg of sodium glutamate, turn the heat to low and cook for 6 hours.

After leaving it at room temperature for 24 hours, the solid content is filtered through a fine mesh to yield about 5 (liters) of the seasoning of this invention.

Next, the case where the seasoning thus produced is used for fried chicken will be explained.

After cutting the chicken into appropriate sizes and immersing it in the seasoning prepared as described above for 2 to 3 seconds, the chicken is served in cooking oil at about 104 degrees without coating the chicken with flour or the like.

In the seasoning of this invention, salt is added to saturation, and many spices, soy sauce, sake, etc.
Because the chicken is used at about 0 times the amount, it has good permeability to the chicken, and just soaking it in the sauce for 2 to 3 seconds is enough to add the seasoning.On the other hand, if you soak it for longer than that, the seasoning will become too strong. It's going to be tough.

In the above example, the sauce was produced by adding common salt to the saturated state, but the amount of common salt may be reduced to 50% of the saturated state.

That is, in the above example, to make 5ON seasoning, about 1
Although 2 kg of salt was added, even if the amount of salt was reduced to 6 kg, the permeability to chicken meat and the taste of fried chicken did not change much.

In addition, in the above example, this seasoning was used as a sauce for fried chicken, but this seasoning is not limited to sauce for fried chicken, and this seasoning can be diluted several times to make sauces such as ramen noodles. It can be used in soups or as a seasoning for other dishes.

(Effects) As explained above, this invention adds soy sauce and sake to boiling soup, and also adds spices such as garlic, ginger, onions, chili peppers, and red chili peppers, and reduces the saturation state of this solution. After adding salt to 50% saturation and further adding chili miso and sodium glutamate,
By simmering it over a low heat for several hours, leaving it at room temperature for several tens of hours, and then filtering it, it is possible to create seasonings for fried chicken and other dishes that have a very good taste.

In addition, because salt is added to 50% to saturated state and soy sauce, sake, etc. are added, it has good permeability to meat and can be seasoned by just soaking it for 2 to 3 seconds.

Furthermore, as mentioned above, since the salt is added to 50% of the saturated state or up to the saturated state, the seasoning has good storage stability and can maintain the quality of the seasoning for a long period of time.

In addition, since the present invention is produced by adding the above-mentioned substances and simmering, it can be used not only for soups but also for soups.

Claims (1)

[Claims] Add soy sauce and sake to the boiling soup, add spices such as garlic, ginger, onions, chili peppers, and red chili peppers, and add salt until the solution reaches 50% saturation. A seasoning made by adding chili pepper miso and glutamic acid soda, simmering the mixture over a low heat for several hours, leaving it at room temperature for several tens of hours, and then filtering it.