JPH09172948A - Fillet soused in miso (fermented bean paste) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a fillet soused in MISO free from adhesion of MISO on the fillet. SOLUTION: This fillet soused in MISO is prepared as follows: the whole periphery of a fillet 3 is directly wrapped with a part of a water-permeable sheet 2; the fillet together with MISO placed on the rest of the water-permeable sheet 2 is further wrapped with this rest of the sheet to form a roll 4 in which the fillet 3 the center, is covered with the water-permeable sheet 2, the MISO 1 and the water-permeable sheet 2 in this serial order toward outside; and the roll 4 is placed in a closed bag 5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish, for example, yellowtail, sus, salmon, and other fillets, pickled in miso.

[0002]

2. Description of the Related Art As is well known, when pickled in a miso paste, the miso remains attached or the miso is dropped.
It is deliciously eaten by being baked or wrapped in aluminum foil and steamed for cooking. When making a fillet of miso pickles, it is common to soak the fillet in a container filled with miso for several days in order to allow the umami component of the miso to penetrate.

[0003]

However, since the miso is sticky to the fillet taken out from the container,
Depending on the cooking method, it took time to remove the miso from the fillets. In addition, even if the miso is carefully dropped from the fillet, since there is a small amount of miso attached to the fillet, there is a drawback that when cooked, the part where the miso is attached is more easily burnt than the other part. It was

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a miso-pickled fillet in which the miso does not adhere to the fillet.

[0005]

Meat pickles according to the present invention are prepared by wrapping a part of a water-permeable sheet directly around the entire circumference of the fillet, and then placing the miso on the remaining part of the water-permeable sheet and winding the fillet. It is characterized in that a water-permeable sheet, a miso, and a water-permeable sheet are formed on the outer side in the order of the center to form a wound body covered with a coating layer, and the wound body is stored in a sealed bag. is there.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, as shown in FIG. 1, the permeable sheet 2 is cleverly used to wind the permeable sheet 2 in a state where the fillet 3 is not in direct contact with the miso 1. The most distinctive feature is that the fillet 3 and the miso 1 are wrapped around a water-permeable sheet 2 to form a roll body 4, and the roll body 4 is hermetically stored in a bag 5 and is a miso pickle 6 of fillet. .

The water-permeable sheet 2 has a large number of fine holes, and allows only the umami component of the miso 1 to pass through, not the miso itself. In order to wrap the fillet 3 in a state where there is no exposed surface, a synthetic fiber non-woven fabric having a size slightly wider than the fillet 3 and having a strength that does not shrink or break even if it contains water is used.

The procedure for making the roll 4 will be described with reference to FIG. First, one side portion (left side in the drawing) of the spread water-permeable sheet 2 is wound directly around the fillet 3 for one rotation, and the fillet 3 is completely covered. Next, the miso 1 is placed on the middle portion of the water-permeable sheet 2, and the pull-out piece 7 is placed on the other side portion (right side in the drawing) in a state of protruding halfway from the end portion, and wound again. It should be noted that the miso 1 is not placed at both end portions and end portions along the longitudinal direction of the water permeable sheet 2 so that the water permeable sheet 2 does not protrude when wound.

By winding in this way,
The water permeable sheet 2 will not be peeled off due to the adhesive force of the miso 1. Then, as shown in FIGS. 3 and 4, the roll 3 is covered with the water-permeable sheet 2, the miso 1 and the water-permeable sheet 2 in this order around the fillet 3, and the fillet 3 and the miso 1
Are separated from each other by the water permeable sheet 2, and only the umami component of the miso 1 is permeated into the fillets 3 through the water permeable sheet 2.

The wound body 4 produced by the above procedure is hermetically housed in a vacuum state in an aluminum foil bag 5 in order to keep the freshness in a good condition, and the fillet as a product is pickled in miso 6
Is completed. Fillet miso pickles made in this way 6
Ideally, if it is stored in a state of being cooled to about +5 degrees for 3 or 4 days, the savory ingredient of Miso 1 is sufficiently penetrated into the fillet 3 and it can be eaten deliciously. When the miso pickle 6 of the fillet is stored under the above conditions for 5 or 6 days from the date of manufacture, the umami component of the miso 1 further penetrates into the fillet 3,
It has a rich taste.

Then, when it is ready to eat, the bag 5 is torn by tearing the bag 5 from the notches 8, 8 provided at the opposite positions of the bag 5.
Then, by pulling out the pull-out piece 7 and spreading the water-permeable sheet 2, the fillet 3 without the miso 1 attached thereto can be taken out.

[0012] Normally, the miso used at home is subjected to a treatment such as heat sterilization to suppress the action of yeast in order to keep it for a long time. However, the miso 1 used in the present invention is sealed in a bag 5. Therefore, the miso in which the yeast works actively can be used, and as a result, the savory taste of the miso 1 is significantly permeated into the fillets 3.

In the above-described embodiment, when the roll 4 is made, the fillet 3 according to the present invention is made by directly winding the permeable sheet 2 around the fillet 3 for one rotation and attaching the miso 1 to the fillet 3. The water-permeable sheet 2 is isolated so as not to be covered, but if the water-permeable sheet 2 having good moisture permeability is used, it may be wound further.

[0014]

EFFECTS OF THE INVENTION In the miso-pickled fillet according to the present invention, since the invasion of various bacteria is prevented by the sealed bag, the fillet and the miso are kept fresh, and moreover, the permeable sheet and the miso are placed on the outside around the fillet. Since the coating layer is formed in the order of the water-permeable sheet, the miso and the fillet are separated by the water-permeable sheet, and the taste of the miso penetrates into the fillet as the umami component of the miso passes through the water-permeable sheet. To do. Therefore, when eating fillets, you can take out the rolls by breaking the bag and spreading the water-permeable sheet, so you can take out the fillet without the miso sticking to your hands. Not only does it eliminate the time and effort to remove the meat, but you can also check the freshness from the color and luster of the fillet, and since the miso that causes charring does not adhere to the fillet at all, it has an excellent effect of making cooking easier. I have.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a fillet pickled in miso according to the present invention.

FIG. 2 is a perspective view showing a state in which a water-permeable sheet is wrapped around a fillet.

FIG. 3 is a perspective view showing a wound body.

FIG. 4 is a sectional view taken along line AA of FIG. 3;

[Explanation of symbols]

 1 Miso 2 Water-permeable sheet 3 Fillet 4 Rolled body 5 Closed bag (bag)

Claims (1)

[Claims] 1. A portion (3) of a water-permeable sheet (2).
Wrapped around the entire circumference of the water-permeable sheet (2), and then put the miso (1) on the remaining part of the water-permeable sheet (2) and wrapped it around the fillet (3).
Water permeable sheet (2), miso (1),
A fillet characterized by forming a wound body (4) covered with a covering layer in the order of a water-permeable sheet (2) and housing the wound body (4) in a sealed bag (5). Miso pickles.