JPH07313053A - Production of chinese bamboo shoot immersed in salt water - Google Patents

Abstract

PURPOSE:To obtain a Ghinese bamboo shoot, excellent in storage stability and restoring force without deteriorating the meat quality due to oxidation and suitable as a material, etc., for Chinese dishes by immersing a dried Chinese bamboo shoot in a hot water containing sodium hyposulfite added thereto, repeating reconstitution thereof in the hot water several times, then treating the reconstituted Chinese bamboo shoot under specific conditions and filling the resultant Chinese bamboo shoot in a bag. CONSTITUTION:This method for producing a Chinese bamboo shoot immersed in salt water is to immerse 30kg dried Chinese bamboo shoot (with 15-30% moisture content) in, e.g. hot water containing 100g sodium hyposulfite added thereto at 80 deg.C) for 60min, exchange the hot water, carry out the first reconstitution with the hot water, immerse the resultant Chinese bamboo shoot in hot water containing 100g sodium hyposulfite and a complex phosphate agent prepared by blending a metaphosphate with a polyphosphate and a pyrophosphate, allow the Chinese bamboo shoot to stand during the night, exchange the hot water, perform the third reconstitution with the hot water, allow the resultant Chinese bamboo shoot to stand during the night, take out the Chinese bamboo shoot from the water tank, then immerse the Chinese bamboo shoot in a 20% aqueous solution of common salt for 30min, compress and dehydrate the Chinese bamboo shoot so as to provide 30% weight ratio, measure the weight and fill the measured Chinese bamboo shoot in a bag.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing menma used as a Chinese cooking ingredient.

[0002]

2. Description of the Related Art Menma which has been conventionally used as a Chinese material include salted menma and boiled menma.

Salt menma is a mixture of menma that has been rehydrated with hot water and is sprinkled with salt. The boiled menma is prepared by soaking the rehydrated menma in an aqueous solution whose pH is controlled, and both are commercially available as commercial Chinese materials.

[0004]

However, since salt menma is salted, it takes a long time for desalting (salt removal), and therefore has a drawback that it has a poor shelf life. In addition, since boiled menma does not return (restorative force) because it is immersed in water from the beginning, it has the drawback of poor penetration of the seasoning liquid, and cooks should be careful about their use. It is the current situation.

[0005]

Means for Solving the Problems The salt water menma according to the method of the present invention is a salt water menma in which the rehydrated menma obtained by repeating hot water return and replacement is soaked in salt water and squeezed to a constant weight% after a certain period of time. However, the product is vacuum-packed into a product, and the material returns well by squeezing to a specified weight percentage, so that the seasoning liquid can be evenly permeated during cooking, and the product has a shape. There is no collapse.

[0006]

The salt water menma of the present invention is for reconstitution of dried menma with hot water as described above. At this time, by adding hydrosulfite and phosphate, the water retention and the meat softening action are good, and Since the ingredients are returned well, it can be used without any special care when cooking.

[0007]

EXAMPLES To explain the present invention, 30 kg of dried menma
60 (water content 15-30%) in hot water at 80 ° C. to which 100 g of sodium hyposulfite (siderosulfite) was added.
Soak for a minute and replace the hot water to return it for the first time. Furthermore, as a second hot water reconstitution, it is immersed in hot water at 80 ° C to which 100g of hydrosulfite and a complex phosphate compound containing metaphosphate, polyphosphate, and pyrophosphate have been added, and the mixture is allowed to stand at night for a while. To replace. Then, return the water for the third time and leave it at night to remove it from the water tank.

[0008] After that, it is immersed in a 20% saline solution for 30 minutes and then squeezed and dehydrated to a weight ratio of 30%.
Therefore, this compressed dehydration removes the salt water, leaving only the salt water adhering due to the water retention of the Menma, weighing it and vacuum packaging it as a retort film bag, then subjecting it to normal sterilization, metal detector processing, etc. It is what

In the present invention, the reason for incorporating hydrosulfite, phosphate or the like as an additive during the step of reconstitution with hot water is that the water retention of the product menma, the stability of the color tone, the softening action of the meat quality, the pH control, etc. It has an effect and the quality of the product is improved.

[0010]

EFFECTS OF THE INVENTION In the method of the present invention, since the water is not completely returned in the process of squeezing and dehydrating after returning the water of Menma, there is a restoring force, and the "seaweed" of the seasoning is well-balanced due to the meat quality and the osmotic pressure of salt Not only can it be attached, but because it can be expected to be stored for a long time without deterioration of meat quality due to oxidation, it has an outstanding effect in production that stable quality control is easy.

Claims (1)

[Claims] 1. A dried menma is immersed in hot water containing sodium hyposulfite (hydrosulfite) to return the hot water and exchange the hot water, and the operation is repeated several times, and then dipped in salt water for a certain period of time. Thereafter, a method for producing a salt water menma, which comprises squeezing and dehydrating so that the weight ratio becomes about 30%, weighing and bagging.