JPH0469985B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing seasonings for use in sauces and soups.

For details, for example, when frying chicken karaage,
This invention relates to a method for producing a seasoning that can be used as a miso soup or diluted to add flavor to chicken, such as ramen soup.

(Prior Art) Conventionally, momitare for fried chicken has been prepared by mixing soy sauce, sake, and other spices such as garlic and chili pepper each time it is cooked.

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-mentioned conventional sauce has a low concentration and poor permeability to the meat. I needed to add the sauce and let it soak for about 30 to 40 minutes, stirring occasionally to make sure the flavor of the sauce was absorbed evenly and thoroughly 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, and therefore it is not always possible to make a consistently delicious sauce.

Additionally, since the salt content was low, there was 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 thus lack versatility.

This invention was made in order to solve these problems, and provides a method for producing seasonings that do not require soaking chicken meat etc. for a long time and have excellent preservability and can be used for other purposes. The purpose is to provide.

(Means for Solving the Problems) The method for producing seasonings according to the present invention involves adding soy sauce and sake to boiling soup, as well as adding garlic, ginger, onions, and spices, and adding this solution to the solution. Add salt to 50% of saturation to saturation,
In this seasoning manufacturing method, after adding chili pepper miso, the mixture is simmered over low heat for several hours, left at room temperature for several tens of hours, and then filtered.

(Example) Hereinafter, an example of the method for producing a seasoning of the present invention will be described in more detail.

First, the raw materials for the seasoning production method of the present invention are chicken soup, dark soy sauce, sake, garlic, ginger, onion, chili pepper, red chili pepper, salt, chili pepper miso, and monosodium glutamate.

To make chicken soup, cut the chicken bones into pieces, wash them with water, put them in a pot and slowly heat them without a lid. After boiling, keep it on low heat for about 2 hours. When the bones become dry, turn off the heat and leave it to cool. It was then filtered.

Cut the garlic into threads, and slice the ginger and onion to extract the extracts well.

When manufacturing 50 pieces of the seasoning of the present invention, the raw materials should be in the following quantities.

Chicken soup 35 Dark soy sauce 10 Sake 2 Garlic 1Kg Ginger 1Kg Onion 5Kg Chili pepper 0.3Kg Red chili pepper 0.3Kg Salt 12Kg Chili miso 1.2Kg Monosodium glutamate 0.5Kg Based on the above raw materials, the method for producing the seasoning of the present invention To explain in detail, first, put 35 parts of chicken stock in a pot, bring it to a boil, and add 10 parts of dark soy sauce and 2 parts of sake.
Add 1 kg of thread-cut garlic and 1 kg of sliced ginger
Kg, same sliced onion 5Kg, chili pepper
Add spices such as 0.3Kg and 0.3Kg of red chili pepper, and add salt until the soup is saturated.

In this example, soup 35, soy sauce 10, sake 2
It took 12kg of salt to reach saturation.

After adding salt as above, add chili miso 1.2
After adding Kg/sodium glutamate 0.5Kg,
Turn the heat to low and cook for 6 hours.

Then, after leaving it at room temperature for 24 hours, the solids are filtered through a fine mesh, resulting in about 50 seasonings of this invention.

Next, the case where the seasoning produced by the production method of the present invention is used for fried chicken will be explained.

Cut the chicken into appropriate sizes, dip it in the seasoning prepared above for 2 to 3 seconds, and then fry it in cooking oil at about 104 degrees without coating the chicken with flour or other batter.

The seasoning produced by the production method of this invention has salt added to saturation, and many spices, soy sauce, sake, etc. are used at about 10 times the concentration of conventional seasonings, so it has poor permeability to chicken meat. Good, 2～
Just soaking it in the sauce for 3 seconds is enough to add that flavor; on the other hand, if you soak it for longer than that, the seasoning will become too strong and spicy.

In the above example, the sauce was produced by adding salt to the saturated state.
It may be as low as %.

That is, in the above example, approximately 12 kg of salt was added to make seasoning 50 manufactured by the manufacturing method of the present invention, but even if the amount of salt was reduced to 6 kg, the permeability to chicken and the taste of fried chicken remained unchanged. It didn't change much.

Furthermore, in the above usage example, the seasoning produced by the production method of the present invention was used as a sauce for deep-fried chicken, but this seasoning is not limited to the sauce for deep-fried chicken. It can be diluted and used in soups such as ramen, 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. Salt is added to 50% saturation, then chili miso is added, simmered over low heat for several hours, left at room temperature for several tens of hours, and then filtered to produce seasonings. You can create seasonings for fried foods, etc.

In addition, the seasoning produced by the production method of the present invention has good permeability into meat for 2 to 3 seconds because salt is added to 50% to saturated state and soy sauce, sake, etc. are added. You can season it just by soaking it.

Furthermore, as mentioned above, the seasoning produced by the production method of the present invention has good storage stability and maintains the quality of the seasoning over a long period of time because salt is added to 50% of the saturated state or up to the saturated state. can.

In addition, since the seasoning produced by the production method of the present invention is produced by adding the above-mentioned substances and simmering it, it can be used not only for miso soup but also for soup.

Claims (1)

[Claims] 1 Add soy sauce and sake to the boiling soup, along with garlic, ginger, onions, and spices.
And, after adding salt to 50% of the saturation state of this solution and adding chili pepper miso,
A method of manufacturing seasonings that is simmered over a low heat for several hours, left at room temperature for several tens of hours, and then filtered.