JPH0139741B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing kelp rolls containing stupon and squash.

(Prior Art) Conventional kelp rolls are made by wrapping a core food such as grilled small fish, herring, or beef straw in kelp and seasoning it with a rich flavor.

(Problem to be solved by the invention) However, all of these foods for core material use a single solid food, and the taste, color, texture, etc. Kombu maki is made by processing and combining multiple foods to create a core material that is highly nutritious and has a good taste that brings out the unique flavors of each food. There were problems such as manufacturing being extremely difficult technically.

(Means for Solving the Problems) The present invention solves these problems by mixing steamed and strained vegetables such as pumpkins and sweet potatoes with stupon soup, and adding a seasoning liquid and a binding agent. The food for the core material is prepared by boiling it while stirring, seasoning it, forming it into a stick, cutting the kelp into the required size, boiling it in water, and then seasoning it with a seasoning liquid and boiling it until it becomes soft enough to be rolled in. encased,
This is a method for producing a konbu-maki of stupon-filled squash that contains the characteristics, active ingredients, and nutritional value of each food used, and has a good texture such as texture.The method will be explained below using examples.

(A) Production process of kelp for outer skin Cut the raw material kelp into the required size, boil it in water for about 1 hour to 1.5 hours, then drain the water, add soy sauce, sugar,
A seasoning liquid made by mixing sake, ajirin, chemical seasonings, etc. is added, and the kelp is simmered until it becomes soft enough to be rolled, seasoned, and after cooling, the water on the surface is wiped off to make kelp for the outer skin.

(B) Manufacturing process for food for core material Stupon soup Add about 5 liters of water to 800g of stupon, cook on low heat for about 3 hours, then remove the shell and put the meat and internal organs in a blender with the cooking liquid. Make liquid stupon soup.

Pumpkin and Satsuma Potato (or Potato) Steam to appropriate softness, remove the skin, strain, and mix pumpkin and Satsuma Potato (or Potato) in a ratio of 10:1.
Mix at a ratio of 5:1 and add some green peas to make kelp food.

Food for core material: Place the mixed food in the above-mentioned stupon soup, add seasonings made by mixing and boiling an appropriate amount of soy sauce, sugar, sake, ajirin, chemical seasonings, etc., add the binding agent while stirring, and simmer. It is seasoned, poured into a molded container, cooled and solidified, and then taken out from the molded container to make a rod-shaped core food.

(C) Manufacturing process for kelp rolls Pile a plurality of sheets of kelp for the outer skin, place the food for the core material on top of them, cover the entire outer periphery of the food for the core material with the kelp for the outer skin, and wrap the outer periphery with string, etc. The pieces are bundled and sterilized under vacuum, and when they are in a state where they do not lose their shape, the strings are removed to produce the stupon-filled pumpkin wrapped in kelp according to the present invention.

(Effects) The present invention has previously been considered difficult to manufacture.
This makes it possible to manufacture core food by processing multiple types of foods into one combined food.
It has excellent practical effects such as being able to obtain foods with high nutritional value and good texture such as taste and texture without impairing the flavor and active ingredients of each food.

Claims (1)

[Scope of Claims] 1 Stupon soup made by adding about 5 liters of water to about 800 g of stupon, boiling it over low heat for about 3 hours, removing the shell, and adding the meat and internal organs to a blender together with the cooking liquid to make a liquid. Add a mixture of pumpkin and satsuma yam (or potato) that has been steamed to a suitable softness, skin removed and strained in a ratio of 10:1 to 5:1, and some green peas added, and an appropriate amount of soy sauce. Add a seasoning liquid made by mixing sugar, sake, ajirin, chemical seasonings, etc. and boil it while stirring, then add a binder, pour it into a molded container, cool it, take it out from the molded container, and make a rod-shaped core material. make food for use. After cutting the kelp to the required size and boiling it in water, add a seasoning liquid and simmer until it becomes soft enough to roll it in, season it, cool it and wipe off the surface moisture to make kelp for the outer skin. It is characterized by stacking a plurality of sheets and placing the above-mentioned food for core material thereon, covering the outer peripheral surface of the food for core material with kelp for outer skin, and tying the outer periphery with string or the like for vacuum sterilization. How to make pumpkin kelp rolls with stupon. 2. The method for producing kelp rolls containing stupon containing stupon as claimed in claim 1, characterized in that only stupon soup and pumpkin are used as the core food in the kelp roll.