JPH0530421B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing pickled vegetables flavored by fumigation.

[Conventional technology]

Traditionally, processed foods that have been fumigated in the food industry, that is, smoked products, have mainly been fish, meat, and dairy products.
There are almost no vegetables, and in some snowy regions, daikon radish is preserved for long periods such as winter and eaten.
In order to dry the harvested produce in its original state and to ensure its good shelf life, the only practice was to dry it by fumigation for several days until wrinkles appeared on the surface.

[Problem that the invention seeks to solve]

The present invention utilizes the unique flavor obtained by fumigation, which is conventionally carried out for fish, meat, dairy products, etc., and can be used for drying fish, meat, dairy products, etc., and for drying radish in some snowy regions. Fumigation, such as fumigation, requires a long period of time to produce and provide the same product all year round in a factory, which increases equipment costs and increases the cost of the product. There was almost no use of vegetables grown in the kitchen as raw materials.

In recent years, in order to supply pickled vegetables throughout the year, seasonally produced vegetables have been salted, and many pickled vegetables have become available on the market regardless of the season. However, there are few products with a distinctive flavor, and there is a growing demand for products with distinctive flavors for sale.

The present invention provides conventional vegetable pickles, especially vegetable pickles stored in transparent containers that can be eaten immediately, with a fumigated flavor that matches the vegetables without increasing the cost compared to conventional products. However, in order to provide a manufacturing method that would supply a new type of pickled vegetable product throughout the year, this was completed as a result of study and research.

[Means for solving problems]

Vegetables used as raw materials are those that can be salted as usual, but after washing, they are shredded to a size that can be eaten immediately, exposed to water to desalinate, and then the water is extracted using methods such as squeezing or centrifugation. This can be solved by spreading it on a wire mesh or screen board, fumigating it for about 150 to 240 minutes at a temperature of about 40 degrees Celsius, and soaking it in a seasoning liquid.

Vegetables used as raw materials are harvested and dried in the sun, stored at a salt concentration of approximately 15% by weight, and then taken out as necessary and used as raw materials, but the size of the cut must be determined by re-cutting. The size should be so large that it does not impair unnecessary flavor, but this can be determined as appropriate depending on the type of vegetable.By centrifugation, squeezing, etc., remove water after washing and desalting, and reduce the water content to about 55% by weight. When the vegetables are soaked in a seasoning liquid, the penetration of smoke is good, and when the vegetables are immersed in a seasoning liquid, the absorption and restoration of the seasoning liquid is good. There is no problem in increasing the fumigation time; if the moisture content is high, the fumigation time may be increased accordingly.

The flavor of the smoked wood used for fumigation differs depending on the material, but wood chips with a low resin content, such as oak, oak, and cherry wood, are good, and wood chips made from cherry wood give a particularly good flavor.

Fumigation equipment is not specifically specified, but it is best to have a wooden box with a wire mesh shelf on which the vegetables to be fumigated are spread out, so that it can be stored in multiple tiers, with a smoke generating section at the bottom, and at room temperature. A heating facility will be installed to maintain the temperature at approximately 40℃.

The raw vegetables that have been fumigated are soaked in a seasoning liquid mainly composed of soybean oil, and if necessary, perilla seeds, roasted sesame seeds, etc. are added and stored in a low-temperature warehouse at a temperature of 0°C to 5°C for about a day and night. After that, measure and fill the container,
Shipped sealed and sterilized.

〔Example〕

The present invention will be explained in detail according to examples.

Example 1 The salted radish used as a raw material was washed with water, cut into cylinders about 8 cm in length, and then vertically cut into prismatic pieces about 7 mm x 13 mm with a cutter. It is compressed and dehydrated to a moisture content of approximately 55% by weight.
After spreading it out to a thickness of about 2 to 3 cm on a wire mesh shelf inside the fumigation box and storing it on a shelf, the smoke material made from cherry blossoms placed at the bottom of the box is ignited to generate smoke. The temperature inside the box was maintained at about 40°C, and the treatment was carried out for about 180 minutes. The raw material after fumigation was slightly brown in color, and the weight loss after fumigation was 2%, which was almost the same.

The fumigated raw materials were immersed in a seasoning solution containing sane oil as a main component and having the following composition, and left in a low temperature storage at a room temperature of 0°C to 5°C for 24 hours.

Seasoning liquid composition: Regular oil 2500c.c., Sugar 3Kg, Sorbitto 1
kg, sodium glutamate 350g, salt 600g,
50% lactic acid 25g, citric acid 25g, sodium succinate 50g, vinegar 400c.c., chili powder 30g, water
1000 c.c. Note: This amount of seasoning liquid can pickle about 15 kg of raw materials.

The resulting product had a soft flavor characteristic of cherry wood, and a pickle with a fumigated aroma not found in products soaked in conventional soybean oil seasonings.

Example 2 As in Example 1, after washing salted chiyorogi with water, cut it vertically into 20-40%, desalinate it by exposing it to water, dehydrate it using a centrifuge, spread it on a wire mesh, and cut it into pieces. Using smoking material made of , the material was smoked at a temperature of approximately 40°C for approximately 150 minutes. When the fumigated raw material was immersed in the same seasoning solution as in Example 1, perilla seeds, roasted sesame seeds, etc. were added thereto, and the material was immersed in a low-temperature refrigerator at a room temperature of 0°C to 5°C for 24 hours.

The resulting product has a fumigated odor and its flavor, resulting in a smoked pickle with an unprecedented delicacy flavor.

〔Effect of the invention〕

As described above, the present invention cuts salted vegetables into sizes suitable for eating, desalinates them, and washes them with water.
Since fumigation is performed after dehydration or water squeezing, the flavor from the smoke permeates evenly throughout the pickle. Also, since there is no cutting after fumigation, there is no unevenness in the flavor due to smoke, creating a unique fumigated new pickle. can be provided at a price not much different from that of conventional soy sauce pickled products, and new pickles with a characteristic smoky odor can be obtained.

Claims (1)

[Claims] 1. Cut salted vegetables into edible-sized pieces, wash them with water, dehydrate them using a centrifuge or press, fumigate them at a temperature of about 40°C for about 150 to 240 minutes, and then pickle them in a seasoning solution. A method for producing fumigated vegetable pickles.