JPH0315361A - Production of shiitake mushroom boiled down in soy - Google Patents

Abstract

PURPOSE:To make SHIITAKE mushroom food product boiled in soy which has increased nutrition and taste with good texture and high storability by exposing SHIITAKE mushrooms to the sun for 10 to 15 minutes and boiling down them in an appropriate seasoning solution. CONSTITUTION:Raw SHIITAKE mushrooms are exposed to the sun for about 10 to 15 minutes to increase vitamin D content. Then they are washed with water, dipped in water for 60 to 90 minutes, drained and cut off stalk ends. Then their stalks and caps are cut into fine strips, boiled in oil for 5 to 10 minutes and boiled in soy sauce. Before boiled down, the boiled mushrooms are combined with guinea peppers which are cut into round slices or into tiny pieces, additionally with sugar and other flavors, according to preference, and boiled down for about 90 to 120 minutes.

Description

[Detailed Description of the Invention] (Field of Industrial Application) This invention belongs to the field of tsukudani among various processed and preserved food products. ! This is for the first time in a while. (Prior technology) Conventional processed foods such as tsukudani and simmered foods are produced by chopping various fresh processed ingredients into appropriate shapes, mixing them together, heating them with the appropriate amount of seasoning at an appropriate γ, and boiling them down. (Problem to be solved by the invention) As mentioned in the previous series, ordinary tsukuda niku is made by harmonizing the ingredients of many ingredients in the f number, boiling them down in the seasoning department, and refining each ingredient. The flavor juice exuding from the tsukudani was mixed with seasoning, giving it the unique taste of tsukudani.
For this reason, in creating a unique taste that takes advantage of the characteristics of tsukudani, it is necessary to cultivate the unique flavor of the raw materials.

However, simply boiling a single raw material with various seasonings only brings out the unique flavor of the seasoning, often resulting in the taste of the raw materials disappearing.

(Means for Solving the rR Problem) In view of the above-mentioned common theory, the present invention takes the Tsukudani of Shiitake mushrooms, which have a unique taste and high nutritional value such as vitamin D, and provides a high nutritional value while making the most of its flavor. I tried to make it even more unique.

Dry 1tff originally has a high content of vitamin D, and exposing it to sunlight further increases vitamin D. It also has a high calcium content, and after ingesting it, vitamin D and calcium act in the body to promote bone building. Based on these facts, I tried the process shown in the figure and exposed an appropriate amount of dried shiitake mushrooms to sunlight for about 10 to 15 minutes to increase vitamin D.
After washing, soak in water for 60 to 90 minutes, drain, remove the shishuki part, cut the cap into long pieces, fry in oil for 5 to 10 minutes, boil in soy sauce, and cut into rounds before boiling down. Add the chopped chili peppers, and add seasonings such as sugar, mirin, cilantro, salt, miso, etc. according to your taste.
We solved the problem of making shiitake mushrooms in tsukudani by boiling them for ~120 minutes. (Function) The tsukudani prepared as described above has a unique taste unique to Shii'H, is highly nutritious, and has a rich emotional flavor combined with the spiciness of the chili pepper. (Example) Taking an example of a standard seasoning product with a light mouthfeel, dry Shishii H10
03 is exposed to sunlight for about 15 minutes, washed manually with water to remove impurities, and then soaked in clean water for about an hour to revert to the shape of a fresh shiitake mushroom. The shiitake mushrooms at this time will weigh about 600g, and if you remove the shiitake part, it will weigh around 500g. Next, cut the stem part and the cap, excluding the Ishisuki, to length.
Stir-fry for 7 minutes in 808 salad oil, then simmer for 100 minutes in a liquid containing 500 g of light soy sauce and 70 g of mirin.
After about 80 minutes, add 6g of chopped chili pepper and ifi.
Add 4g of chopped chili pepper. The finished product weighs around 500g and is bottled immediately after cooling. (Effects of the invention) As before, the main ingredient is dried shiitake mushrooms, which are also used as seasonings, and they are processed to prevent exposure to sunlight.
Not only is the price high, but the flavor is also improved, and when combined with the addition of an appropriate amount of seasonings and simmering, shiitake mushrooms have a unique scent, have a good texture, are easy to preserve, and are excellent as a side dish for cooked rice. It has shown an extremely significant effect on improving people's quality of life.

[Brief explanation of drawings]

Claims (1)

[Claims] Expose an appropriate amount of dried shiitake mushrooms to sunlight for about 10 to 15 minutes, wash them with water, soak them in water for 60 to 90 minutes, then drain them, remove the mushrooms, cut the caps, etc. into appropriate sizes, and boil them for 5 to 10 minutes. A method of making shiitake mushroom tsukudani, which is characterized by frying it in oil for a minute, then boiling it in soy sauce, etc., adding sliced or finely chopped chili pepper before boiling it down, boiling it down thoroughly, and then bottling it.