JPH0698714A - Seasoning for dried fish meat and production of seasoned dried fish meat using the same - Google Patents
Seasoning for dried fish meat and production of seasoned dried fish meat using the sameInfo
- Publication number
- JPH0698714A JPH0698714A JP4294696A JP29469692A JPH0698714A JP H0698714 A JPH0698714 A JP H0698714A JP 4294696 A JP4294696 A JP 4294696A JP 29469692 A JP29469692 A JP 29469692A JP H0698714 A JPH0698714 A JP H0698714A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- fish meat
- water
- dried
- concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、乾燥魚肉用調味料とそ
の乾燥魚肉用調味料による味付け乾燥魚肉の製造方法に
関し、特に、鮪或いは鰹或いは鮪、鰹に類似した魚類な
どの乾燥魚肉用調味料とその乾燥魚肉用調味料による味
付け乾燥魚肉の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for dried fish meat and a method for producing seasoned dried fish meat with the seasoning for dried fish meat, and more particularly, for dried fish meat such as tuna or bonito or tuna, fish similar to bonito. The present invention relates to a seasoning and a method for producing seasoned dry fish meat using the seasoning for dried fish meat.
【0002】[0002]
【従来の技術】従来から、魚肉および獣肉を乾燥して保
存することが行なはれてきた。特に、多量の漁獲に恵ま
れた時、或は、多量の家畜を肉用に処理する時など、そ
れらの魚肉および獣肉の長期保存のため、乾燥して保存
することが、他の保存方法に比べて容易であり、乾燥技
術も多様であって、種々の魚肉および獣肉の性質の違い
により、それぞれの魚肉および獣肉の性質を生かして、
適切な乾燥肉をつくることが各地で、行なはれてきた。2. Description of the Related Art Conventionally, fish meat and animal meat have been dried and stored. Especially when blessed with a large amount of fish, or when a large amount of livestock is processed for meat, it is better to keep the fish meat and beef in a dry condition than other methods for long-term preservation. It is easy and easy to use, and the drying technology is diverse, and due to the differences in the properties of various fish meats and meats, the characteristics of each fish meat and meats are utilized,
Making proper dried meat has been practiced in various places.
【0003】[0003]
【発明が解決しようとする課題】しかし、それらは、あ
くまで、長期保存のために乾燥肉をつくることが主な目
的であり、乾燥肉への味付けに係る配慮は、全く無く、
もし、あっても、それらの乾燥肉自体が有する味および
香りを保持させるようにすること以上のことが行なはれ
てこなかった。また、それ以上のことの研究もなされず
に今日に至つている。特に、魚肉は、獣肉と違い、魚の
種類がきわめて多く、そして、種々の異なる魚の肉の性
質がそれぞれ異なるため、異なる魚に対して、その魚に
適したそれぞれ異なる乾燥方法で乾燥することにより、
それぞれの魚に適したそれぞれの異なる乾燥魚即ち魚の
干物にすることはできても、その技術を修得すること
は、長い期間の経験が必要であり、中でも、変質し易い
魚肉などでは、良い魚の干物にすること自体がきわめて
むつかしいことである。ところで、鮪或いは鰹或いは
鮪、鰹に類似した魚類は、一般の小さい魚に比べて大き
いため、一般の小さい魚のように簡単に乾燥魚即ち魚の
干物にしにくい欠点があった。本発明は、上記の欠点を
除去することを第一の目的とする。また、従来から、魚
の乾燥物即ち魚の干物にすることがきわめてむつかしい
鮪或いは鰹或いは鮪、鰹に類似した魚類などの魚肉に味
付けするための乾燥魚肉用調味料とその乾燥魚肉用調味
料による味付け乾燥魚肉の製造方法を提供することを本
発明の第二の目的とする。However, their main purpose is to produce dry meat for long-term storage, and there is no consideration for seasoning dry meat.
If at all, nothing more than trying to preserve the taste and aroma of those dried meats themselves. Moreover, it has reached the present day without further research. In particular, fish meat is very different from beef meat in that there are many kinds of fish, and because the properties of various different fish meats are different, by drying different fish with different drying methods suitable for the fish,
Although it is possible to make different dried fish suitable for each fish, that is, dried fish, it is necessary to have a long period of experience to acquire the technique, and especially in the case of easily changed fish meat, Making dried fish is extremely difficult. By the way, since tuna or bonito or fish similar to tuna or bonito is larger than ordinary small fish, it has a drawback that it is difficult to easily make dried fish, that is, dried fish like ordinary small fish. The present invention has as its first object to eliminate the above drawbacks. Further, conventionally, it is extremely difficult to make dried fish, that is, dried fish. It is a seasoning for dried fish meat and a seasoning for dried fish meat for seasoning fish meat such as tuna or bonito or tuna and fish similar to bonito. It is a second object of the present invention to provide a method for producing dried fish meat.
【0004】[0004]
【課題を解決するための手段】本発明は、容積比30%
以上で、水を溶媒にした濃度15%乃至23%の食塩を
含んだ醤油などのうま味と甘味と塩味を有する液状調味
料と、水を溶媒にした濃度5%以上のエチルアルコール
などの食用アルコールによる防腐剤と、所望量の糖度保
持用甘味料と、食酢などの酸性調味料などのそれぞれの
調味料と、果実ジュースと、種々の香辛料と、容積比1
0%以上の水を調合してなる乾燥魚肉用調味料であり、
そして、本発明は、容積比30%以上で、水を溶媒にし
た濃度15%乃至23%の食塩を含んだ醤油などのうま
味と甘味と塩味を有する液状調味料と、水を溶媒にした
濃度5%以上のエチルアルコールなどの食用アルコール
による防腐剤と、所望量の糖度保持用甘味料と、食酢な
どの酸性調味料などのそれぞれの調味料と、果実ジュー
スと、種々の香辛料と、容積比10%以上の水を調合し
てなる乾燥魚肉用調味料により、魚肉を浸漬し、次に、
その浸漬された魚肉を天日乾燥或いは炭火、燃焼ガスそ
の他の適切な魚肉乾燥用加熱体を内蔵した加熱乾燥装置
により加熱乾燥し、そして、前記魚肉を所望の程度に乾
燥して乾燥魚肉を得うるようにした乾燥魚肉用調味料に
よる味付け方法である。The present invention has a volume ratio of 30%.
As described above, a liquid seasoning having umami, sweetness and saltiness such as soy sauce containing 15% to 23% of salt in water as a solvent, and edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent Preservatives, sweeteners for maintaining a desired amount of sugar content, respective seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and a volume ratio of 1
A seasoning for dry fish meat prepared by mixing 0% or more water,
The present invention provides a liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 15% to 23%, and a concentration using water as a solvent. A preservative with edible alcohol such as 5% or more of ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio. Soak the fish meat with a seasoning for dry fish meat prepared by mixing 10% or more water, and then
The soaked fish meat is sun dried or heated and dried by a heating and drying device having a heating body for drying charcoal, combustion gas and other suitable fish meat, and the fish meat is dried to a desired degree to obtain dried fish meat. It is a seasoning method using a seasoning for dried fish meat.
【0005】[0005]
【作用】本発明の乾燥魚肉用調味料は、容積比40%以
上で、水を溶媒にした濃度18%乃至20%の食塩を含
んだ醤油を、事実上、容積比50%前後にし得るので、
風味とうま味と甘味と塩味を有する液状調味料として醤
油味にしうる。また、水を溶媒にした濃度5%以上のエ
チルアルコールなどの食用アルコールにより防腐剤とし
ての働きを行なうことができる。そして、エチルアルコ
ールなどの食用アルコールの量を増加させることにより
防腐の効果のみならず殺菌の効果も生じさせうる。ま
た、調味料の全体が1KGであるのに対する15Gの重
量比の砂糖などの糖度保持用甘味料により所望量の糖度
の保持を可能としうる。そして、糖度保持のために砂糖
の使用を極力制限し、果実ジュースなどに含まれている
糖分によって置換させうるところを置換しうるようにし
て、事実上、砂糖の使用を無くすことも可能である。ま
た、容積比10%の果実ジュースにより果実固有の風味
と芳香と、おだやかな口当りを与えうる。また、容積比
1.5%の食酢などの酸性調味料は、清涼感のある酸性
液体であって爽快な気持にさせうるとともに防腐効果が
ある。また、調味料の全体が1KGであるのに対する3
0Gの重量比の鷹の爪などの辛味の強い唐辛子によって
辛味の刺激とともに薬味を有する。また、調味料の全体
が1KGであるのに対する5Gの重量比の黒胡淑により
黒胡椒特有の辛味と薬味とを与える。また、調味料の全
体が1KGであるのに対する15Gの重量比の胡麻によ
り胡麻特有の風味と胡麻油の味を与える。また、調味料
の全体が1KGであるのに対する5Gの重量比のにんに
くによりにんにく特有の味と風味を与える。そして、前
述の唐辛子と黒胡椒と胡麻とにんにくなどの香辛料と活
力材を適量ずつ混合して相乗効果を上げうるようにし、
そして、容積比10%以上の水を調合して流動性を付与
することができる。また、本発明の乾燥魚肉用調味料に
よる味付け乾燥魚肉の製造方法は、あらかじめ、冷凍さ
せた鮪或いは鰹或いは鮪、鰹に類似した魚類の魚肉を薄
切り機により薄肉状にして、単位体積当たりの表面積を
広くさせ、次に、その広い表面積の魚肉の表面に、容積
比30%以上で、水を溶媒にした濃度15%乃至23%
の食塩を含んだ醤油などのうま味と甘味と塩味を有する
液状調味料と、水を溶媒にした濃度5%以上のエチルア
ルコールなどの食用アルコールによる防腐剤と、所望量
の糖度保持用甘味料と、食酢などの酸性調味料などのそ
れぞれの調味料と、果実ジュースと、種々の香辛料と、
容積比10%以上の水を調合してなる乾燥魚肉用調味料
をいきわたらせるため、前記魚肉を浸漬し、次に、その
浸漬された魚肉を遠赤外線照射式加熱乾燥装置により加
熱乾燥し、そして、前記魚肉を所望の程度に乾燥して乾
燥魚肉に味付けをして味付け乾燥魚肉を得うるようにし
たので、上述の具体的構成による本発明の乾燥魚肉用調
味料による味付け乾燥魚肉の製造方法により、あらかじ
め、冷凍させた鮪或いは鰹或いは鮪、鰹に類似した魚類
の魚肉を薄切り機により薄肉状にして、その魚肉を、本
発明の乾燥魚肉用調味料に浸漬して、その魚肉の表面に
前記調味料をいきわたらせるようにし、次に、その浸漬
された魚肉を遠赤外線照射式加熱乾燥装置により加熱乾
燥するので、魚肉の内部にまで、十分、熱がおよぶこと
となり、良質の乾燥魚肉を容易に製造しうるものであ
る。そして、特に、本発明の乾燥魚肉用調味料に魚肉を
浸漬し、その浸漬された魚肉を所望の程度に、遠赤外線
照射式加熱乾燥装置により加熱乾燥して乾燥魚肉を製造
し、そして、所望の味付けをした味付け乾燥魚肉となし
うる。In the seasoning for dried fish meat of the present invention, soy sauce containing salt having a concentration of 18% to 20% in water as a solvent at a volume ratio of 40% or more can be effectively used at a volume ratio of about 50%. ,
It can be made into soy sauce as a liquid seasoning having flavor, umami, sweetness and saltiness. Further, edible alcohol such as ethyl alcohol having a concentration of 5% or more with water as a solvent can function as a preservative. By increasing the amount of edible alcohol such as ethyl alcohol, not only the antiseptic effect but also the sterilizing effect can be produced. In addition, a sweetener for maintaining a sugar content such as sugar in a weight ratio of 15 G with respect to the whole seasoning may have a desired sugar content. It is also possible to virtually eliminate the use of sugar by limiting the use of sugar as much as possible in order to maintain the sugar content so that it can be replaced by the sugar content contained in fruit juice and the like. . In addition, the fruit juice having a volume ratio of 10% can give a flavor and aroma peculiar to the fruit and a gentle mouthfeel. In addition, an acidic seasoning such as vinegar having a volume ratio of 1.5% is an acidic liquid having a refreshing feeling, which makes it feel refreshing and has an antiseptic effect. Also, the total amount of seasonings is 1 KG, whereas 3
It has a spicy taste and a condiment due to a hot spicy pepper such as hawk's claw with a weight ratio of 0G. Also, the black pepper having a weight ratio of 5 G with respect to the whole seasoning having 1 KG gives the spiciness and the spiciness peculiar to black pepper. In addition, the sesame having a weight ratio of 15 G to the whole seasoning has a flavor of 1 KG and a flavor unique to sesame and a taste of sesame oil. In addition, garlic having a weight ratio of 5G with respect to the whole seasoning having 1KG gives a garlic-specific taste and flavor. Then, the spices such as the above-mentioned pepper, black pepper, sesame, and garlic, and the vital material are mixed in appropriate amounts to enhance the synergistic effect.
Then, water having a volume ratio of 10% or more can be prepared to impart fluidity. In addition, the method for producing seasoned dry fish meat with the seasoning for dried fish meat of the present invention is, in advance, frozen tuna or bonito or tuna, thinned fish meat of fish similar to bonito by a slicing machine, per unit volume. Increase the surface area, and then, on the surface of the fish meat with the large surface area, the volume ratio is 30% or more, and the concentration in water is 15% to 23%.
A liquid seasoning having an umami, sweetness and saltiness such as soy sauce containing salt, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, and a sweetener for maintaining a desired sugar content, , Each seasoning such as acid seasoning such as vinegar, fruit juice, various spices,
In order to spread the seasoning for dried fish meat prepared by mixing water with a volume ratio of 10% or more, the fish meat is immersed, and then the immersed fish meat is heated and dried by a far infrared irradiation type heating and drying device, Then, the fish meat is dried to a desired degree and the dried fish meat is seasoned so that the seasoned dry fish meat can be obtained. Therefore, the production of the seasoned dry fish meat using the seasoning for dried fish meat of the present invention according to the above-mentioned specific configuration. According to the method, in advance, frozen tuna or bonito or tuna, thinned the fish meat of fish similar to bonito by a slicing machine, the fish meat is immersed in the seasoning for dried fish meat of the present invention, Since the seasoning is spread over the surface and then the soaked fish meat is heated and dried by a far-infrared irradiation type heating and drying device, heat is sufficiently applied to the inside of the fish meat, which results in high quality. Dry Those capable of readily producing a fish meat. And, in particular, the fish meat is immersed in the seasoning for dried fish meat of the present invention, and the immersed fish meat is dried to a desired degree by heating and drying with a far-infrared irradiation type heating and drying device to produce dried fish meat, and the desired It can be seasoned with dried fish meat.
【0006】[0006]
【実施例1】本発明は、容積比50%前後の醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤、例えば、ビール、ワイン、
ウイスキー、焼酎などの食用アルコールと、所望量の砂
糖などの糖度保持用甘味料と、食酢などの酸性調味料な
どのそれぞれの調味料と、果実ジュースと、種々の香辛
料と、容積比20%前後の水を調合してなる乾燥魚肉用
調味料である。Example 1 The present invention relates to a preservative such as soy sauce having a volume ratio of about 50% and an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, for example, beer, wine,
Edible alcohols such as whiskey and shochu, sweeteners for maintaining sugar content such as desired amounts of sugar, seasonings such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of around 20% It is a seasoning for dry fish meat prepared by mixing the above water.
【0007】[0007]
【実施例2】本発明は、容積比50%前後の醤油と、水
を溶媒にした濃度70%前後のエチルアルコールなどの
蒸留アルコールによる防腐殺菌剤、例えば、ウイスキ
ー、焼酎、ウオッツカなどの蒸留アルコールと、所望量
の砂糖などの糖度保持用甘味料と、食酢などの酸性調味
料などのそれぞれの調味料と、果実ジュースと、種々の
香辛料と、容積比20%前後の水を調合してなる乾燥魚
肉用調味料である。Example 2 The present invention is a preservative disinfectant using soy sauce in a volume ratio of about 50% and distilled alcohol such as ethyl alcohol in a concentration of about 70% in water, for example, distilled alcohol such as whiskey, shochu, and wottsuka. And a desired amount of sweeteners such as sugar for maintaining sugar content, respective seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and water at a volume ratio of about 20%. It is a seasoning for dried fish meat.
【0008】[0008]
【実施例3】本発明は、容積比30%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤と、所望量の砂糖などの糖度
保持用甘味料と、食酢などの酸性調味料などのそれぞれ
の調味料と、果実ジュースと、種々の香辛料と、容積比
10%以上の水を調合してなる乾燥魚肉用調味料であ
る。[Example 3] The present invention is an edible product such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 18% to 20%, and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservatives with alcohol, sweeteners for keeping sugar content such as sugar in desired amounts, seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and water at a volume ratio of 10% or more. It is a seasoning for dry fish meat prepared by mixing.
【0009】[0009]
【実施例4】本発明は、容積比40%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ濃口醤油
と、水を溶媒にした濃度5%以上のエチルアルコールな
どの食用アルコールによる防腐剤と、所望量の砂糖など
の糖度保持用甘味料と、食酢などの酸性調味料などのそ
れぞれの調味料と、果実ジュースと、種々の香辛料と、
容積比10%以上の水を調合してなる乾燥魚肉用調味料
である。[Example 4] The present invention comprises a concentrated mouth soy sauce containing 40% or more by volume of water and containing sodium chloride having a concentration of 18% to 20%, and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservatives with edible alcohol, sweeteners for maintaining sugar content such as a desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, and various spices,
It is a seasoning for dried fish meat prepared by mixing water with a volume ratio of 10% or more.
【00010】[00010]
【実施例5】本発明は、容積比40%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤と、所望量の砂糖などの糖度
保持用甘味料と、主としてクエン酸を含んだ食酢などの
酸性調味料などのそれぞれの調味料と、オレンジ或いは
パイナップル或いは林檎などの果物を原料にした果実ジ
ュースと、種々の香辛料と、容積比10%以上の水を調
合してなる乾燥魚肉用調味料である。[Embodiment 5] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing sodium chloride having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Preservatives with alcohol, sweeteners for maintaining sugar content such as sugar in desired amounts, seasonings such as acidic seasonings such as vinegar containing citric acid, and fruits such as oranges, pineapples or apples as raw materials. It is a seasoning for dried fish meat prepared by mixing the fruit juice, various spices, and water at a volume ratio of 10% or more.
【0011】[0011]
【実施例6】本発明は、容積比40%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤と、所望量の砂糖などの糖度
保持用甘味料と、食酢などの酸性調味料と、ゆず或いは
オレンジ或いはパイナップル或いはレモン或いは橙或い
は梅或いは林檎などの果物を原料にした果実ジュース
と、種々の香辛料と、容積比10%以上の水を調合して
なる乾燥魚肉用調味料である。[Embodiment 6] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing sodium chloride having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Antiseptic by alcohol, sweetener for maintaining sugar content such as desired amount of sugar, acidic seasoning such as vinegar, and fruit juice made from fruits such as yuzu or orange or pineapple or lemon or orange or plum or apple. , A seasoning for dry fish meat prepared by mixing various spices and water at a volume ratio of 10% or more.
【0012】[0012]
【実施例7】本発明は、容積比40%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤と、所望量の砂糖などの糖度
保持用甘味料と、所望量の食酢などの酸性調味料と、所
望量の果実ジュースと、所望量の唐辛子と、所望量の胡
椒と、所望量の胡麻と、所望量のにんにくなどの香辛料
と、容積比10%以上の水を調合してなる天然物のみを
素材にした乾燥魚肉用調味料である。[Embodiment 7] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing salt having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Preservative with alcohol, sweetener for maintaining sugar content such as desired amount of sugar, desired amount of acidic seasoning such as vinegar, desired amount of fruit juice, desired amount of pepper, desired amount of pepper, and desired amount It is a seasoning for dried fish meat, which is made of only natural products prepared by mixing sesame in an amount, a desired amount of spices such as garlic, and water in a volume ratio of 10% or more.
【0013】[0013]
【実施例8】本発明は、容積比50%前後で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ濃口醤油
と、水を溶媒にした濃度5%以上のエチルアルコールな
どの食用アルコールによる防腐剤と、所望量の砂糖など
の糖度保持用甘味料と、食酢などの酸性調味料と、所望
量の果実ジュースと、所望量の唐辛子と、所望量の胡椒
と、所望量の胡麻と、所望量のにんにくなどの香辛料
と、容積比10%以上の水を調合してなる天然物のみを
素材にした乾燥魚肉用調味料である。[Embodiment 8] According to the present invention, concentrated mouth soy sauce containing 18% to 20% of sodium chloride in water as a solvent and ethyl alcohol having a concentration of 5% or more in water was used at a volume ratio of about 50%. Preservatives with edible alcohol, sugar for maintaining sugar content such as a desired amount of sugar, acidic seasoning such as vinegar, a desired amount of fruit juice, a desired amount of pepper, a desired amount of pepper and a desired amount of It is a seasoning for dried fish meat made from only natural products prepared by mixing sesame, a desired amount of spices such as garlic, and water at a volume ratio of 10% or more.
【0014】[0014]
【実施例9】本発明は、容積比40%以上で、水を溶媒
にした濃度18%乃至20%の食塩を含んだ醤油と、水
を溶媒にした濃度5%以上のエチルアルコールなどの食
用アルコールによる防腐剤と、全体が1KGであるのに
対する15Gの重量比の砂糖などの糖度保持用甘味料
と、容積比1.5%の食酢などの酸性調味料と、全体が
1KGであるのに対する30Gの重量比の鷹の爪などの
辛味の強い唐辛子と、全体が1KGであるのに対する5
Gの重量比の黒胡椒と、全体が1KGであるのに対する
15Gの重量比の胡麻と、容積比10%の果実ジュース
と、全体が1KGであるのに対する5Gの重量比のにん
にくなどの香辛料と、容積比10%以上の水を調合して
なる天然物のみを素材にした乾燥魚肉用調味料である。[Embodiment 9] The present invention is an edible product such as soy sauce containing 40% or more by volume of water and containing sodium chloride having a concentration of 18% to 20% and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservative with alcohol, sugar for sugar content retention sugar such as sugar in weight ratio of 15G to 1KG for all, acid seasoning such as vinegar in volume ratio of 1.5%, for 1KG in total 5 g of 30 g weight ratio of hot pepper such as hawk's claw and 1 kg of whole.
Black pepper with a weight ratio of G, sesame with a weight ratio of 15G to the whole 1KG, fruit juice with a volume ratio of 10%, and spices such as garlic with a weight ratio of 5G to the whole 1KG. It is a seasoning for dried fish meat made from only natural products prepared by mixing water with a volume ratio of 10% or more.
【0015】[0015]
【実施例10】本発明は、容積比30%以上で、水を溶
媒にした濃度15%乃至23%の食塩を含んだ醤油など
のうま味と甘味と塩味を有する液状調味料と、水を溶媒
にした濃度5%以上のエチルアルコールなどの食用アル
コールによる防腐剤と、所望量の糖度保持用甘味料と、
食酢などの酸性調味料などのそれぞれの調味料と、果実
ジュースと、種々の香辛料と、容積比10%以上の水を
調合してなる乾燥魚肉用調味料により、魚肉を浸漬し、
次に、その浸漬された魚肉を天日乾燥或いは炭火、燃焼
ガスその他の適切な魚肉乾燥用加熱体を内蔵した加熱乾
燥装置により加熱乾燥し、そして、前記魚肉を所望の程
度に乾燥して乾燥魚肉を得うるようにしたことを特徴と
する乾燥魚肉用調味料による味付け方法である。[Embodiment 10] A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 15% to 23% of sodium chloride in a solvent of water at a volume ratio of 30% or more, and water as a solvent. A preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more, and a desired amount of sweetener for maintaining sugar content,
Dip the fish meat with each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a seasoning for dry fish meat prepared by mixing 10% or more by volume of water,
Next, the soaked fish meat is dried in the sun or by a heating / drying device having a built-in heating element for drying fish such as charcoal, combustion gas or the like, and the fish meat is dried to a desired degree and dried. A method for seasoning with a seasoning for dried fish meat, characterized in that fish meat can be obtained.
【00016】[00016]
【実施例11】本発明は、容積比30%以上で、水を溶
媒にした濃度15%乃至23%の食塩を含んだ醤油など
のうま味と甘味と塩味を有する液状調味料と、水を溶媒
にした濃度5%以上のエチルアルコールなどの食用アル
コールによる防腐剤と、所望量の糖度保持用甘味料と、
食酢などの酸性調味料などのそれぞれの調味料と、果実
ジュースと、種々の香辛料と、容積比10%以上の水を
調合してなる乾燥魚肉用調味料により、魚肉を浸漬し、
次に、その浸漬された魚肉を遠赤外線照射式加熱乾燥装
置により加熱乾燥し、そして、前記魚肉を所望の程度に
乾燥して乾燥魚肉に味付けをして味付け乾燥魚肉を得う
るようにしたことを特徴とする乾燥魚肉用調味料による
味付け乾燥魚肉の製造方法である。[Embodiment 11] A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 15% to 23%, and water as a solvent. A preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more, and a desired amount of sweetener for maintaining sugar content,
Dip the fish meat with each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a seasoning for dry fish meat prepared by mixing 10% or more by volume of water,
Next, the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree to season the dried fish meat to obtain seasoned dried fish meat. A method for producing seasoned dry fish meat using a seasoning for dry fish meat, comprising:
【0017】[0017]
【実施例12】本発明は、鮪或いは鰹或いは鮪、鰹に類
似した魚類の魚肉を薄切り機により薄肉状にして、単位
体積当たりの表面積を広くさせ、次に、その広い表面積
の魚肉の表面に、容積比30%以上で、水を溶媒にした
濃度15%乃至23%の食塩を含んだ醤油などのうま味
と甘味と塩味を有する液状調味料と、水を溶媒にした濃
度5%以上のエチルアルコールなどの食用アルコールに
よる防腐剤と、所望量の糖度保持用甘味料と、食酢など
の酸性調味料などのそれぞれの調味料と、果実ジュース
と、種々の香辛料と、容積比10%以上の水を調合して
なる乾燥魚肉用調味料をいきわたらせるため、前記魚肉
を浸漬し、次に、その浸漬された魚肉を遠赤外線照射式
加熱乾燥装置により加熱乾燥し、そして、前記魚肉を所
望の程度に乾燥して乾燥魚肉に味付けをして味付け乾燥
魚肉を得うるようにしたことを特徴とする乾燥魚肉用調
味料による味付け乾燥魚肉の製造方法である。Twelfth Embodiment The present invention is a tuna or bonito or tuna, fish meat of fish similar to bonito is thinned by a slicing machine to increase the surface area per unit volume, and then the surface of the fish meat with a large surface area. In addition, a liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 15% to 23% of sodium chloride in a solvent of water in a volume ratio of 30% or more and a concentration of 5% or more in a solvent of water. A preservative with edible alcohol such as ethyl alcohol, a sweetener for retaining a desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10% or more. In order to spread the seasoning for dry fish meat prepared by mixing water, the fish meat is soaked, then the soaked fish meat is heat-dried by a far-infrared irradiation type heating and drying device, and the fish meat is desired. Dried to the extent of It has to be to obtain a seasoning dried fish with a seasoned dried fish is a method for producing seasoned dried fish by drying fish seasoning characterized by.
【0018】[0018]
【実施例13】本発明は、あらかじめ、冷凍させた鮪或
いは鰹或いは鮪、鰹に類似した魚類の魚肉を薄切り機に
かけて薄肉状にして、単位体積当たりの表面積を広くさ
せ、次に、その広い表面積の魚肉の表面に、乾燥魚肉用
調味料がいきわたるように前記魚肉を浸漬し、次に、そ
の浸漬された魚肉を遠赤外線照射式加熱乾燥装置により
加熱乾燥し、そして、前記魚肉を所望の程度に乾燥して
乾燥魚肉に味がしみこむように味付けをして味付け乾燥
魚肉を得うるようにしたことを特徴とする乾燥魚肉用調
味料による味付け乾燥魚肉の製造方法である。EXAMPLE 13 In the present invention, frozen tuna or bonito or tuna, fish meat of a fish similar to bonito is thinly sliced by a slicing machine to increase the surface area per unit volume, and then the large area. On the surface of the surface area of the fish meat, soak the fish meat so that the seasoning for dried fish spreads, then heat-dry the soaked fish meat with a far-infrared irradiation type heating and drying device, and then the fish meat as desired. A method for producing a seasoned dry fish meat using a seasoning for dried fish meat, which is characterized in that the dried fish meat is seasoned so that the taste is soaked into the dried fish meat to obtain a seasoned dry fish meat.
【0019】[0019]
【効果】本発明の乾燥魚肉用調味料は、容積比40%以
上で水を溶媒にした濃度18%乃至20%の食塩を含ん
だ醤油を、事実上、容積比50%前後にし得るので、風
味とうま味と甘味と塩味を有する液状調味料として醤油
味にしうる効果がある。また、水を溶媒にした濃度5%
以上のエチルアルコールなどの食用アルコールにより防
腐剤としての働きを行なうことができる効果がある。そ
して、エチルアルコールなどの食用アルコールの量を増
加させることにより防腐の効果のみならず防かびと殺菌
の効果も生じさせうる効果がある。また、調味料の全体
が1KGであるのに対する15Gの重量比の砂糖などの
糖度保持用甘味料により所望量の糖度の保持を可能とし
うる効果がある。そして、糖度保持のために砂糖の使用
を極力制限し、果実ジュースなどに含まれている糖分に
よって置換させうるところを置換しうるようにして、事
実上、砂糖の使用を無くすことも可能である効果があ
る。また、容積比10%の果実ジュースにより果実固有
の風味と芳香と、おだやかな口当りを与えうる効果があ
る。また、容積比1.5%の食酢などの酸性調味料は、
清涼感のある酸性液体であって爽快な気持にさせうると
ともに防腐効果がある。また、調味料の全体が1KGで
あるのに対する30Gの重量比の鷹の爪などの辛味の強
い唐辛子によって辛味の刺激とともに薬味を有するので
食欲を増加しうる効果がある。また、調味料の全体が1
KGであるのに対する5Gの重量比の黒胡椒により黒胡
椒特有の辛味と薬味とを与えうる効果がある。また、調
味料の全体が1KGであるのに対する15Gの重量比の
胡麻により胡麻特有の風味と胡麻油の味を与える効果が
ある。また、調味料の全体が1KGであるのに対する5
Gの重量比のにんにくによりにんにく特有の味と風味を
与える効果がある。そして、前述の唐辛子と黒胡椒と胡
麻とにんにくなどの香辛料と活力材を適量ずつ混合して
相乗効果を上げうるようにし、そして、容積比10%以
上の水を調合して流動性を付与することができる効果が
ある。また、本発明の乾燥魚肉用調味料による味付け乾
燥魚肉の製造方法は、あらかじめ、冷凍させた鮪或いは
鰹或いは鮪、鰹に類似した魚類の魚肉を薄切り機により
薄肉状にして、単位体積当たりの表面積を広くさせ、次
に、その広い表面積の魚肉の表面に、容積比30%以上
で、水を溶媒にした濃度15%乃至23%の食塩を含ん
だ醤油なとのうま味と甘味と塩味を有する液状調味料
と、水を溶媒にした濃度5%以上のエチルアルコールな
どの食用アルコールによる防腐剤と、所望量の糖度保持
用甘味料と、食酢などの酸性調味料などのそれぞれの調
味料と、果実ジュースと、種々の香辛料と、容積比10
%以上の水を調合してなる乾燥魚肉用調味料をいきわた
らせるため、前記魚肉を浸漬し、次に、その浸漬された
魚肉を遠赤外線照射式加熱乾燥装置により加熱乾燥し、
そして、前記魚肉を所望の程度に乾燥して乾燥魚肉に味
付けをして味付け乾燥魚肉を得うるようにしたので、上
述の具体的構成による本発明の乾燥魚肉用調味料による
味付け乾燥魚肉の製造方法により、あらかじめ、冷凍さ
せた鮪或いは鰹或いは鮪、鰹に類似した魚類の魚肉を薄
切り機により薄肉状にして、その魚肉を、本発明の乾燥
魚肉用調味料に浸漬して、その魚肉の表面に前記調味料
をいきわたらせるようにし、次に、その浸漬された魚肉
を遠赤外線照射式加熱乾燥装置により加熱乾燥するの
で、魚肉の内部にまで、十分、熱がおよぶこととなり、
良質の乾燥魚肉を容易に製造しうる効果がある。そし
て、特に、本発明の乾燥魚肉用調味料に魚肉を浸漬し、
その浸漬された魚肉を所望の程度に、遠赤外線照射式加
熱乾燥装置により加熱乾燥して乾燥魚肉を製造し、そこ
で、所望の味付けをした味付け乾燥魚肉となしうる効果
がある。また、なるだけ、醤油で塩分を供給し、別に、
塩分を供給させないようにすることが良い。[Effect] Since the seasoning for dried fish meat of the present invention can practically make soy sauce containing salt having a concentration of 18% to 20% in water at a volume ratio of 40% or more at a volume ratio of about 50%, As a liquid seasoning having flavor, umami, sweetness and saltiness, it has the effect of making it a soy sauce flavor. In addition, the concentration of water as a solvent is 5%
The above-mentioned edible alcohol such as ethyl alcohol has the effect of acting as a preservative. By increasing the amount of edible alcohol such as ethyl alcohol, there is an effect that not only the antiseptic effect but also the antifungal and sterilizing effect can be produced. In addition, the sweetener for maintaining the sugar content such as sugar in a weight ratio of 15 G with respect to the total amount of the seasoning is 1 KG, and it has an effect that the desired amount of sugar content can be retained. It is also possible to virtually eliminate the use of sugar by limiting the use of sugar as much as possible in order to maintain the sugar content so that it can be replaced by the sugar content contained in fruit juice and the like. effective. In addition, the fruit juice having a volume ratio of 10% has an effect of imparting a flavor and aroma peculiar to the fruit and a gentle mouthfeel. In addition, acid seasoning such as vinegar with a volume ratio of 1.5%,
It is an acidic liquid with a refreshing sensation, which makes it feel refreshing and has an antiseptic effect. In addition, since the seasoning has a weight ratio of 1 KG and a weight ratio of 30 G, hot peppers such as hawk's claws have a spicy taste and a condiment, which has the effect of increasing appetite. Also, the whole seasoning is 1
The black pepper having a weight ratio of 5G to KG has an effect of imparting the spiciness and spice peculiar to black pepper. In addition, the sesame having a weight ratio of 15 G to the whole seasoning has an effect of imparting a sesame-specific flavor and a sesame oil taste. Also, the total amount of seasonings is 1 KG, while 5 is
Garlic having a weight ratio of G has an effect of giving a taste and flavor peculiar to garlic. Then, spices such as chili pepper, black pepper, sesame, garlic, etc. and vital materials are mixed in appropriate amounts so that a synergistic effect can be obtained, and 10% or more by volume of water is mixed to impart fluidity. There is an effect that can be. In addition, the method for producing seasoned dry fish meat with the seasoning for dried fish meat of the present invention is, in advance, frozen tuna or bonito or tuna, thinned fish meat of fish similar to bonito by a slicing machine, per unit volume. Widen the surface area, and then, on the surface of the fish meat with the large surface area, the umami, sweetness and saltiness of soy sauce containing salt at a volume ratio of 30% or more and having a concentration of 15% to 23% in water as a solvent. A liquid seasoning, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, a sweetener for maintaining a desired sugar content, and a seasoning such as an acid seasoning such as vinegar. , Fruit juice and various spices, volume ratio 10
%, In order to spread the seasoning for dried fish meat prepared by mixing water, the fish meat is immersed, and then the immersed fish meat is heated and dried by a far-infrared irradiation type heating and drying device,
Then, the fish meat is dried to a desired degree and the dried fish meat is seasoned so that the seasoned dry fish meat can be obtained. Therefore, the production of the seasoned dry fish meat using the seasoning for dried fish meat of the present invention according to the above-mentioned specific configuration. According to the method, in advance, frozen tuna or bonito or tuna, thinned the fish meat of fish similar to bonito by a slicing machine, the fish meat is immersed in the seasoning for dried fish meat of the present invention, The seasoning is spread over the surface, and then the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, so that even inside the fish meat, heat is sufficiently applied,
It has an effect that high quality dry fish meat can be easily produced. Then, in particular, the fish meat is immersed in the seasoning for dried fish meat of the present invention,
The soaked fish meat is heated and dried by a far-infrared irradiation type heating and drying device to a desired degree to produce dried fish meat, and there is an effect that it can be seasoned dried fish meat with a desired seasoning. Also, as much salt as possible is supplied with soy sauce, separately,
It is better not to supply salt.
Claims (14)
15%乃至23%の食塩を含んだ醤油などのうま味と甘
味と塩味を有する液状調味料と、水を溶媒にした濃度5
%以上のエチルアルコールなどによる防腐剤と、所望量
の糖度保持用甘味料と、食酢などの酸性調味料などのそ
れぞれの調味料と、果実ジュースと、種々の香辛料と、
容積比10%以上の水を調合してなる乾燥魚肉用調味
料。1. A liquid seasoning having a umami, sweet and salty taste, such as soy sauce containing 30% or more by volume of water and having a concentration of 15% to 23% of salt in water, and a concentration of 5 in water.
% Or more preservatives such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices,
Seasoning for dry fish meat prepared by mixing water with a volume ratio of 10% or more.
た濃度5%以上のエチルアルコールなどの食用アルコー
ルと、所望量の砂糖などの糖度保持用甘味料と、食酢な
どの酸性調味料などのそれぞれの調味料と、果実ジュー
スと、種々の香辛料と、容積比20%前後の水を調合し
てなる請求項1記載の乾燥魚肉用調味料。2. A soy sauce having a volume ratio of about 50%, an edible alcohol such as ethyl alcohol having a concentration of 5% or more using water as a solvent, a sweetener for maintaining a sugar content such as a desired amount of sugar, and an acidic seasoning such as vinegar. The seasoning for dried fish meat according to claim 1, wherein each seasoning such as food, fruit juice, various spices, and water at a volume ratio of about 20% are mixed.
た濃度70%前後のエチルアルコールによる防腐殺菌剤
と、所望量の砂糖などの糖度保持用甘味料と、食酢など
の酸性調味料などのそれぞれの調味料と、果実ジュース
と、種々の香辛料と、容積比20%前後の水を調合して
なる請求項1記載の乾燥魚肉用調味料。3. An antiseptic disinfectant comprising soy sauce in a volume ratio of about 50%, ethyl alcohol in a solvent of water in a concentration of about 70%, a sweetener for maintaining a sugar content such as a desired amount of sugar, and an acidic seasoning such as vinegar. The seasoning for dried fish meat according to claim 1, wherein each seasoning such as food, fruit juice, various spices, and water at a volume ratio of about 20% are mixed.
18%乃至20%の食塩を含んだ醤油と、水を溶媒にし
た濃度5%以上のエチルアルコールなどの食用アルコー
ルによる防腐剤と、所望量の砂糖などの糖度保持用甘味
料と、食酢などの酸性調味料などのそれぞれの調味料
と、果実ジュースと、種々の香辛料と、容積比10%以
上の水を調合してなる請求項1記載の乾燥魚肉用調味
料。4. A preservative containing soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 18% to 20% and edible alcohol such as ethyl alcohol having a concentration of 5% or more using water as a solvent. And a desired amount of sweeteners such as sugar for keeping sugar content, respective seasonings such as acid seasoning such as vinegar, fruit juice, various spices, and 10% or more by volume of water. The seasoning for dried fish meat according to claim 1.
18%乃至20%の食塩を含んだ濃口醤油と、水を溶媒
にした濃度5%以上のエチルアルコールなどの食用アル
コールによる防腐剤と、所望量の砂糖などの糖度保持用
甘味料と、食酢などの酸性調味料などのそれぞれの調味
料と、果実ジュースと、種々の香辛料と、容積比10%
以上の水を調合してなる請求項1記載の乾燥魚肉用調味
料。5. Preservation by concentrated mouth soy sauce containing 18% to 20% of sodium chloride in a solvent of water at a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a solvent of water of 5% or more. Agent, sweetener for maintaining sugar content such as desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and 10% by volume
The seasoning for dried fish meat according to claim 1, which is prepared by mixing the above water.
18%乃至20%の食塩を含んだ醤油と、水を溶媒にし
た濃度5%以上のエチルアルコールなどの食用アルコー
ルと、砂糖などの糖度保持用甘味料と、主としてクエン
酸を含んだ食酢などの酸性調味料などのそれぞれの調味
料と、果実ジュースと、種々の香辛料と、容積比10%
以上の水を調合してなる請求項1記載の乾燥魚肉用調味
料。6. A soy sauce containing 40% or more by volume of water and having a salt concentration of 18% to 20% in water, an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water, and sugar. And other sweeteners for maintaining sugar content, mainly seasonings such as acidic seasonings such as vinegar containing citric acid, fruit juice, various spices, and 10% by volume
The seasoning for dried fish meat according to claim 1, which is prepared by mixing the above water.
18%乃至20%の食塩を含んだ醤油と、水を溶媒にし
た濃度5%以上のエチルアルコールなどの食用アルコー
ルによる防腐剤と、所望量の砂糖などの糖度保持用甘味
料と、食酢などの酸性調味料と、ゆず或いはオレンジ或
いはパイナップル或いはレモン或いは橙或いは梅或いは
林檎などの果物を原料にした果実ジュースと、種々の香
辛料と、容積比10%以上の水を調合してなる請求項1
記載の乾燥魚肉用調味料。7. A preservative comprising soy sauce containing water in a solvent at a concentration of 18% to 20% in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. , A sweetener for maintaining a sugar content such as a desired amount of sugar, an acidic seasoning such as vinegar, a fruit juice made from fruits such as yuzu, orange, pineapple, lemon, orange, plum or apple, and various spices. And water having a volume ratio of 10% or more are mixed.
The seasoning for dry fish meat described.
18%乃至20%の食塩を含んだ醤油と、水を溶媒にし
た濃度5%以上のエチルアルコールなどの食用アルコー
ルによる防腐剤と、所望量の砂糖などの糖度保持用甘味
料と、所望量の食酢などの酸性調味料と、所望量の果実
ジュースと、所望量の唐辛子と、所望量の胡椒と、所望
量の胡麻と、所望量のにんにくなどの香辛料と、容積比
10%以上の水を調合してなる請求項1記載の乾燥魚肉
用調味料。8. An antiseptic agent containing soy sauce containing water at a concentration of 18% to 20% in a solvent in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. And a desired amount of sugar or other sugar content-maintaining sweetener, a desired amount of vinegar or other acidic seasoning, a desired amount of fruit juice, a desired amount of pepper, a desired amount of pepper, and a desired amount of sesame seeds. The seasoning for dried fish meat according to claim 1, which is prepared by mixing a desired amount of spices such as garlic and water at a volume ratio of 10% or more.
18%乃至20%の食塩を含んだ濃口醤油と、水を溶媒
にした濃度5%以上のエチルアルコールなどの食用アル
コールによる防腐剤と、所望量の砂糖などの糖度保持用
甘味料と、食酢などの酸性調味料と、所望量の果実ジュ
ースと、所望量の唐辛子と、所望量の胡椒と、所望量の
胡麻と、所望量のにんにくなどの香辛料と、容積比10
%以上の水を調合してなる請求項1記載の乾燥魚肉用調
味料。9. Preservation with concentrated soy sauce containing water at a concentration of 18% to 20% in a solvent at a volume ratio of about 50% and edible alcohol such as ethyl alcohol having a water concentration of at least 5%. Agent, sweetener for maintaining sugar content such as desired amount of sugar, acidic seasoning such as vinegar, desired amount of fruit juice, desired amount of pepper, desired amount of pepper, desired amount of sesame, desired Volume of spices such as garlic, volume ratio 10
% Of water is mixed, The seasoning for dry fish meats of Claim 1 formed.
度18%乃至20%の食塩を含んだ醤油と、水を溶媒に
した濃度5%以上のエチルアルコールなどの食用アルコ
ールによる防腐剤と、全休が1KGであるのに対する1
5Gの重量比の砂糖などの糖度保持用甘味料と、容積比
1.5%の食酢などの酸性調味料と、全体が1KGであ
るのに対する30Gの重量比の鷹の爪などの辛味の強い
唐辛子と、全体がIKGであるのに対する5Gの重量比
の黒胡椒と、全体が1KGであるのに対する15Gの重
量比の胡麻と、容積比10%の果実ジュースと、全体が
1KGであるのに対する5Gの重量比のにんにくなどの
香辛料と、容積比10%以上の水を調合してなる請求項
1記載の乾燥魚肉用調味料。10. A preservative comprising soy sauce containing water at a concentration of 18% to 20% in a solvent in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. And 1 for all holidays being 1KG
A sweetener for maintaining sugar content such as sugar in a weight ratio of 5G, an acid seasoning such as vinegar in a volume ratio of 1.5%, and a strong pungent taste such as hawk's claw in a weight ratio of 30G to 1KG in total. Pepper, black pepper with 5G weight ratio to IKG as a whole, sesame with 15G weight ratio to 1KG as a whole, fruit juice with a volume ratio of 10% and 1KG as a whole. The seasoning for dried fish meat according to claim 1, which is prepared by mixing spices such as garlic in a weight ratio of 5 G and water in a volume ratio of 10% or more.
度15%乃至23%の食塩を含んだ醤油などのうま味と
甘味と塩味を有する液状調味料と、水を溶媒にした濃度
5%以上のエチルアルコールなどの食用アルコールによ
る防腐剤と、所望量の糖度保持用甘味料と、食酢などの
酸性調味料などのそれぞれの調味料と、果実ジュース
と、種々の香辛料と、容積比10%以上の水を調合して
なる乾燥魚肉用調味料により、魚肉を浸漬し、次に、そ
の浸漬された魚肉を天日乾燥或いは炭火、燃焼ガスその
他の適切な魚肉乾燥用加熱体を内蔵した加熱乾燥装置に
より加熱乾燥し、そして、前記魚肉を所望の程度に乾燥
して乾燥魚肉を得うるようにしたことを特徴とする請求
項1記載の乾燥魚肉用調味料による味付け方法。11. A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and having a concentration of 15% to 23% of salt in water, and a concentration of 5 in water. % Or more of an edible alcohol preservative such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10 % Of water is used to immerse the fish meat in a seasoning for dry fish meat, and then the immersed fish meat is dried in the sun or charcoal fire, combustion gas or other suitable heating body for drying fish meat is built in. The method of seasoning with a seasoning for dried fish meat according to claim 1, wherein the dried fish meat is dried by heating with a heating and drying device, and the fish meat is dried to a desired degree.
度15%乃至23%の食塩を含んだ醤油などのうま味と
甘味と塩味を有する液状調味料と、水を溶媒にした濃度
5%以上のエチルアルコールなどの食用アルコールによ
る防腐剤と、所望量の糖度保持用甘味料と、食酢などの
酸性調味料などのそれぞれの調味料と、果実ジュース
と、種々の香辛料と、容積比10%以上の水を調合して
なる乾燥魚肉用調味料により、魚肉を浸漬し、次に、そ
の浸漬された魚肉を遠赤外線照射式加熱乾燥装置により
加熱乾燥し、そして、前記魚肉を所望の程度に乾燥して
乾燥魚肉に味付けをして味付け乾燥魚肉を得うるように
したことを特徴とする請求項1記載の乾燥魚肉用調味料
による味付け乾燥魚肉の製造方法。12. A liquid seasoning having umami, sweetness and saltiness, such as soy sauce containing 30% or more by volume of water and containing 15% to 23% of sodium chloride in a concentration of 5%, and a concentration of 5 in water as a solvent. % Or more of an edible alcohol preservative such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10 % Of water is soaked with the seasoning for dry fish meat, and then the soaked fish meat is heat-dried by a far-infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree. The method for producing seasoned dry fish meat with a seasoning for dried fish meat according to claim 1, wherein the dried fish meat is dried and seasoned to obtain seasoned dry fish meat.
の魚肉を薄切り機により薄肉状にして、単位体積当たり
の表面積を広くさせ、次に、その広い表面積の魚肉の表
面に、容積比30%以上で、水を溶媒にした濃度15%
乃至23%の食塩を含んだ醤油などのうま味と甘味と塩
味を有する液状調味料と、水を溶媒にした濃度5%以上
のエチルアルコールなどの食用アルコールによる防腐剤
と、所望量の糖度保持用甘味料と、食酢などの酸性調味
料などのそれぞれの調味料と、果実ジュースと、種々の
香辛料と、容積比10%以上の水を調合してなる乾燥魚
肉用調味料をいきわたらせるため、前記魚肉を浸漬し、
次に、その浸漬された魚肉を遠赤外線照射式加熱乾燥装
置により加熱乾燥し、そして、前記魚肉を所望の程度に
乾燥して乾燥魚肉に味付けをして味付け乾燥魚肉を得う
るようにしたことを特徴とする請求項1記載の乾燥魚肉
用調味料による味付け乾燥魚肉の製造方法。13. Tuna or bonito or tuna, fish meat of fish similar to bonito is thinned by a slicing machine to make the surface area per unit volume wide, and then the surface area of the fish meat having the large surface area is mixed with a volume ratio. 30% or more, 15% concentration with water as solvent
Liquid soy sauce with umami, sweetness and saltiness containing 23% to 23% salt, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, and a desired sugar content retention In order to spread the sweetener, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and the seasoning for dry fish meat prepared by mixing 10% or more by volume of water, Dip the fish meat,
Next, the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree to season the dried fish meat to obtain seasoned dried fish meat. The method for producing seasoned dried fish meat using the seasoning for dried fish meat according to claim 1.
は鮪、鰹に類似した魚類の魚肉を薄切り機にかけて薄肉
状にして、単位体積当たりの表面積を広くさせ、次に、
その広い表面積の魚肉の表面に、乾燥魚肉用調味料がい
きわたるように前記魚肉を浸漬し、次に、その浸漬され
た魚肉を遠赤外線照射式加熱乾燥装置により加熱乾燥
し、そして、前記魚肉を所望の程度に乾燥して乾燥魚肉
に味がしみこむように味付けをして味付け乾燥魚肉を得
うるようにしたことを特徴とする請求項1記載の乾燥魚
肉用調味料による味付け乾燥魚肉の製造方法。14. Preliminarily frozen tuna or bonito or tuna, fish meat of fish similar to bonito is thinly sliced by a slicing machine to widen the surface area per unit volume, and then,
On the surface of the fish meat with a large surface area, the fish meat is dipped so that the seasoning for dry fish meat spreads, then the dipped fish meat is heated and dried by a far-infrared irradiation type heating and drying device, and the fish meat is The method for producing seasoned dry fish meat with a seasoning for dried fish meat according to claim 1, wherein the seasoned dry fish meat is obtained by drying the dried fish meat to a desired degree and seasoning the dried fish meat so that the taste is soaked. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4294696A JPH0698714A (en) | 1992-09-22 | 1992-09-22 | Seasoning for dried fish meat and production of seasoned dried fish meat using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4294696A JPH0698714A (en) | 1992-09-22 | 1992-09-22 | Seasoning for dried fish meat and production of seasoned dried fish meat using the same |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0698714A true JPH0698714A (en) | 1994-04-12 |
Family
ID=17811124
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4294696A Pending JPH0698714A (en) | 1992-09-22 | 1992-09-22 | Seasoning for dried fish meat and production of seasoned dried fish meat using the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0698714A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0868856A1 (en) * | 1995-10-12 | 1998-10-07 | Ono Foods Industrial Co., Ltd. | Method for far-infrared drying of food under reduced pressure at low temperature |
CN113142531A (en) * | 2021-04-14 | 2021-07-23 | 北京市老才臣食品有限公司 | Vegetable mixing juice and brewing process thereof |
-
1992
- 1992-09-22 JP JP4294696A patent/JPH0698714A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0868856A1 (en) * | 1995-10-12 | 1998-10-07 | Ono Foods Industrial Co., Ltd. | Method for far-infrared drying of food under reduced pressure at low temperature |
EP0868856A4 (en) * | 1995-10-12 | 2000-04-05 | Ono Foods Ind Co Ltd | Method for far-infrared drying of food under reduced pressure at low temperature |
CN113142531A (en) * | 2021-04-14 | 2021-07-23 | 北京市老才臣食品有限公司 | Vegetable mixing juice and brewing process thereof |
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