JPH01153063A - Production of eel liver pickled into soybean paste - Google Patents
Production of eel liver pickled into soybean pasteInfo
- Publication number
- JPH01153063A JPH01153063A JP62310558A JP31055887A JPH01153063A JP H01153063 A JPH01153063 A JP H01153063A JP 62310558 A JP62310558 A JP 62310558A JP 31055887 A JP31055887 A JP 31055887A JP H01153063 A JPH01153063 A JP H01153063A
- Authority
- JP
- Japan
- Prior art keywords
- eel
- pickled
- soybean paste
- raw
- liver
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000004185 liver Anatomy 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 244000068988 Glycine max Species 0.000 title abstract 4
- 235000010469 Glycine max Nutrition 0.000 title abstract 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000009938 salting Methods 0.000 claims abstract 2
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 13
- 244000294411 Mirabilis expansa Species 0.000 claims description 13
- 235000013536 miso Nutrition 0.000 claims description 13
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 abstract description 2
- 241000252073 Anguilliformes Species 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 2
- 235000019991 rice wine Nutrition 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、食味を損なうことなく長期間保存のできる
、生鰻と生肝との味噌漬の製造方法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing miso-pickled raw eel and raw liver that can be stored for a long period of time without impairing taste.
（従来の技術と発明が解決しようとする問題点）従来、
鰻の保存には、蒲焼成いは白焼にして冷凍するより外、
よい手段がなかった。しかし、長期間保存すると、脂が
まわって食味が著しく落ちてしまう難点があった。(Problems to be solved by conventional technology and invention) Conventionally,
To preserve eel, do not grill it in kabayaki or grill it white and freeze it.
There was no good way. However, if stored for a long period of time, the fat will spread and the taste will deteriorate significantly.
この発明は、食味を損なうことなく長期間保存がきく、
生鰻の味噌漬を提供することを目的とする。This invention can be stored for a long time without losing taste.
The purpose is to provide raw eel marinated in miso.
（問題点を解決するための手段）
即ちこの発明は、洗浄した生鰻を適宜の大きさに切断し
て生肝とともに薄塩をし、日本酒、調味料を混合した白
味噌に漬けることを要旨とする。(Means for solving the problem) That is, the gist of this invention is to cut the washed raw eel into appropriate sizes, add light salt to the raw eel along with the raw liver, and pickle it in white miso mixed with Japanese sake and seasonings. do.
（作用）
塩をした生鰻と生肝とを、日本酒、調味料を混合した白
味噌に漬けることにより、素材である生鰻の色、食味を
損なわない。(Function) By soaking salted raw eel and raw liver in white miso mixed with sake and seasonings, the color and flavor of the raw eel ingredients are not impaired.
又、味噌漬けにより長期間の保存に耐える。In addition, it can be preserved for a long time by being pickled in miso.
（実施例）
活鰻をさばき、尾びれ、背びれを切り取り、ぬめりを包
丁の背などで取り除く。(Example) Cut the live eel, cut off the tail and dorsal fins, and remove the slime with the back of a knife.
ついで生鰻を水でよく洗浄したのち、適宜の大きさ、通
常四つ切りにしてお（。生肝もよく洗浄しておく。Next, wash the raw eel thoroughly with water, and then cut it into appropriate sizes, usually into quarters. (The raw liver should also be washed thoroughly.
このようにして四つ切りにした生鰻と生肝とに、薄塩を
ふって、日本酒と調味料を混合した合わせ味噌に漬ける
。The raw eel and raw liver cut into quarters are sprinkled with light salt and marinated in miso mixed with sake and seasonings.
合わせ味噌は、生鰻及び生肝１０ｋｇに対して、白味噌
・・・１０ｋｇ
日本酒・・・９００ｃｃ
これに調味料として、
砂糖・・・５００ｇ
化学調味料
・・・少量
法部・・・９００ｃｃ
の割合である。For the mixed miso, add 10 kg of white miso to 10 kg of raw eel and raw liver, 900 cc of sake, and 500 g of sugar as a seasoning.900 cc of chemical seasonings... It is a percentage.
なお、白味噌を使用するのは、赤味噌では生鰻の色、食
味を損なうからである。Note that white miso is used because red miso spoils the color and flavor of the raw eel.
上記日本酒、調味料は好みにより適宜増減できるのは勿
論であり、又、他の材料を加えることも可能である。Of course, the above-mentioned sake and seasonings can be increased or decreased according to preference, and other ingredients can also be added.
食べ頃は、白味噌への漬は込みから７〜１０日でり、焼
いて食べればよい。保存期間は室温で約１月であるが、
冷蔵すればさらに長期間保存できる。The best time to eat it is 7 to 10 days after soaking it in white miso, then grill it. The storage period is approximately one month at room temperature.
It can be stored for even longer if refrigerated.
ただし、幾分塩からくなる。However, it will be somewhat salty.
（効果）
生鰻を白味噌漬けにすることにより、鰻の色と食味とを
生かして、従来の蒲焼、白焼にない味を出すことができ
る。しかも長期間の保存ができるので、土産物、贈答品
として最適である。(Effect) By pickling raw eel in white miso, the color and taste of the eel can be brought out to create a flavor that is not found in conventional kabayaki or shirayaki. Moreover, it can be stored for a long time, making it ideal as a souvenir or gift.
代理人 弁理士 山 上 正 晴Agent: Patent Attorney Masaharu Yamagami
Claims (1)
もに薄塩をし、日本酒、調味料を混合した白味噌に漬け
ることを特徴とする鰻と肝との味噌漬の製造方法。(1) A method for producing miso pickled eel and liver, which is characterized by cutting the washed raw eel into appropriate sizes, salting it together with raw liver, and soaking it in white miso mixed with Japanese sake and seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62310558A JPH01153063A (en) | 1987-12-07 | 1987-12-07 | Production of eel liver pickled into soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62310558A JPH01153063A (en) | 1987-12-07 | 1987-12-07 | Production of eel liver pickled into soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01153063A true JPH01153063A (en) | 1989-06-15 |
Family
ID=18006683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62310558A Pending JPH01153063A (en) | 1987-12-07 | 1987-12-07 | Production of eel liver pickled into soybean paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01153063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227200A (en) * | 1994-02-17 | 1995-08-29 | Takashi Shimamori | Production of cattle tongue preserved in 'miso' |
-
1987
- 1987-12-07 JP JP62310558A patent/JPH01153063A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227200A (en) * | 1994-02-17 | 1995-08-29 | Takashi Shimamori | Production of cattle tongue preserved in 'miso' |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH01153063A (en) | Production of eel liver pickled into soybean paste | |
| JP2003230371A (en) | Method for pickling shell removed prawn | |
| JPH0833465A (en) | Patty using fish or shellfish | |
| JPS6047662A (en) | Improvement for meat quality of fish metal | |
| RU2157633C1 (en) | Method of preparing sun-dried fish | |
| JP2510592B2 (en) | Manufacturing method of paste products | |
| JPH0423946A (en) | Preparation of salmon food | |
| JPS59224648A (en) | Preparation of smoked fish meat | |
| JPS619267A (en) | Food to be sprinkled on boiled rice and its production | |
| JPS6313662B2 (en) | ||
| KR101514980B1 (en) | Process for Preparing processed food using Spiny top shell and processed food prepared by such method | |
| JPS6274265A (en) | Kurozukuri and production thereof | |
| JPH02171165A (en) | Method for processing fish eggs and agent therefor | |
| KR20240109551A (en) | Lemon-onion curing liquid and food using the same | |
| JP2002125624A (en) | Method of producing fish or shell smoked food | |
| JPS6128343A (en) | Pickling of vegetable | |
| JP2001292742A (en) | Nemacystus processed food and method for producing the same | |
| JPH02303465A (en) | Seasoned and processed food of roe of salad eel or the like | |
| JPS6231897B2 (en) | ||
| UA79303C2 (en) | Ingredients composition for meat broth jelly | |
| JPH07308175A (en) | Cuttlefish ink food and its production | |
| JP2004290065A (en) | Method for treating outer skin of karashimentaiko, and food produced by the method | |
| JPH08256734A (en) | Production of roughly ground fish meat sausage | |
| JPS6111581B2 (en) | ||
| JP2006075149A (en) | Seasoning liquid-pickled foie gras, and method for producing the same |