JPH012559A - Instant strawberry stew base - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Ichigo-ni is a dish made in the Sanriku region, special city, where sea urchin is made to look like a wild strawberry.
It is a traditional soup from the Hachinohe region, but because it uses abalone and sea urchin as raw materials, it is extremely expensive, so it is usually considered a luxury food for ordinary households. In particular, the taste is a good harmony between the flavor of sea urchin and abalone and the strong aroma of green perilla, and the appearance also includes the white of thinly sliced abalone meat, the lovely shape of red sea urchin like wild strawberries, and the green perilla leaves. The color scheme of white, red, and blue is also beautiful, and it is very tasty.
Its flavor and splendor make it an unforgettable food.

For this reason, it quickly became a focus for canners,
It has been successfully made into a canned product and is sold at department stores and tourist souvenir shops as a specialty canned product of the Tohoku region, mainly on the east coast, and as a tourist souvenir. Because it is a good thing, people compete to buy it as a souvenir to take back to their hometown.

However, for canned products, even if the contents are concentrated, empty cans for containers are expensive, so it is necessary to have a certain capacity for individual customers, and the product selling price is high, and cans are expensive. It has the disadvantage of having a metallic odor and taste. The applicant wanted to make strawberry stew, a specialty delicacy of the Sanriku Coast region, widely available nationwide, and continued to experiment with freeze-vacuum drying. In this case, the ovarian mass becomes extremely fragile and becomes powdery, and even if it is made into abalone, there remains the problem that it cannot be restored to its original state, and the manufacturing cost is extremely high, so it is not successful. was not achieved.

Therefore, in order to make a relatively inexpensive food for the masses, we thought that the best option would be a mini-retort food that has stable contents and can be used as a single serving for a single person.As a result of various tests and research, we tried the prototype product to various people. As a result, we received extremely good evaluations.

An example of the manufacturing method will be described.

First, dissolve 5 tbsp of salt, 2 tbsp of mirin, and 1 tbsp of kelp seasoning in a certain amount of water to make a 5-fold concentrated seasoning liquid.
In a heat-resistant film bag container, put the prescribed servings of fresh abalone slices, fresh sea urchin ovaries, and shredded green perilla leaves, and further seal 40 cc of the seasoning liquid prepared in the previous step.
After sealing, it is sterilized at high temperature (110℃) in a retort.
, 30 minutes) and commercialize the product using a retort food production method that uses a pressurized cooling method to prevent damage to the container by blowing compressed air while degassing immediately after sterilization.

When you want to eat something from the main island, transfer the contents of the main island bag into a bowl and pour boiling water (about 140-180 cc) to your desired concentration, and you'll instantly have an instant strawberry stew with a good flavor.

This mini instant strawberry stew is expected to help introduce and enjoy the delicacy of the Sanriku coast to people all over the country.

Claims (1)

[Claims] A mini instant strawberry stew made with fresh abalone, sea urchin, and green perilla, together with a concentrated liquid soup, sealed in a heat-resistant film and retorted.