JPH1014516A - Instant cooking material for hand-molded sushi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an instant cooking material for hand-molded sushi (slightly vinegared rice ball topped with sliced raw fish), enabling to readily reproduce the genuine taste of the sushi in a home different in time and place. SOLUTION: A main material pack A produced by charging sliced fish pieces 1 immersed in a soy sauce-based seasoning soup mixed with sugar in a packing bag 4, removing air from the inside of the packing bag 4 and subsequently freezing the packed materials, a seasoning pack B packing a soy cause-based seasoning soup 2 mixed with sugar, and the pack C of a sour-containing seasoning liquid 3 seasoned for sushi rice are separately prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant cooking material for a Nekozushi, a local dish in the Shima region of Mie Prefecture.

[0002]

2. Description of the Related Art Tezunezushi is a local dish that has long been a favorite in the Shima region of Mie Prefecture as a fisherman's dish or home dish, and it is made from raw bonito, tuna, and other raw fish cut into soy sauce (with sugar added). It is a sushi dish mixed with vinegared rice along with pickles, ginger, green leaves and seaweed. The fresh raw fish is used for Tekonezushi, and many inns and restaurants in the Shima region offer tourists the use of freshly picked raw fish as a selling point.

[0003]

[Problems to be Solved by the Invention] However, Tezunezushi uses fresh raw fish and cannot be kept for a long time, and can be used only in very limited places such as inns and local restaurants in the Shima region. could not. In addition, how to make
Brochures made by Shima Town Hall, various travel magazines, and publications introducing local cuisine (eg, Agricultural and Mountain Fishing Village Cultural Association, “Japanese Dietary Complete Works Mie”, Gyosei (Showa 6
2 years), 250 pages) and newspaper articles (Chunichi Shimbun Showa 48)
Article on "Tekonezushi Shima" published on September 16, 2013)
Although it is also published in etc., it was difficult to reproduce the lever and taste the real lever at home, especially for those who have never eaten lever .

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide an instant cooking material for kezuzu which can easily reproduce the taste of the home in homes that transcend time and place.

[0005]

In order to achieve the above object,
The gist of the invention according to claim 1 is that a fillet of fish soaked in a soy sauce-based mixed juice in which sugar is added is put in a packaging bag, the main material pack which is frozen by evacuating the air in the packaging bag, and adding sugar. And a seasoning pack containing the soy sauce-based mixed juice
An instant cooking material for a kneading machine characterized by comprising: Here, "to deflate the air in the packaging bag" refers to the case where the air in the packaging bag is directly evacuated by vacuum packaging, or the case where an inert gas is put into the packaging bag and replaced with air to bleed the air. Including. When evacuating air by vacuum packaging, it is only necessary to remove the air inside the packaging bag as much as possible, and it is not required that a complete vacuum state be achieved. The invention according to claim 2 is the invention according to claim 1, wherein the quick-frozen main material pack includes a seasoning pack,
Further, the present invention is characterized in that a pack of seasoning liquid containing vinegar seasoned for sushi rice can be individually added.

According to the first aspect of the present invention, since raw fish fillets are frozen in a soy sauce-based mixed juice containing sugar and frozen, so that the freshness of the fish is maintained for a relatively long time. It is. Also, if the air in the packaging bag is evacuated, the fish will not be oxidized, so that the freshness and umami of the cut can be maintained. In addition, a seasoning pack is also provided, so you can fully enjoy the authentic taste of Kezuzu without having to go to the Shima region. Claim 2
According to the invention described in (1), since a seasoning liquid pack containing vinegar is added in addition to the above-mentioned packs, the time and effort for cooking can be further reduced, and the home cooking can be finished instantly at home.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of an instant cooking material for a lever of the present invention will be described in detail. 1 and 2 show an embodiment of the instant cooking material for kneading of the present invention. FIG. 1 is a perspective view of a main material pack, a seasoning pack, and a seasoning liquid pack containing vinegar, and FIG. 2 is a sectional view of them. . The amounts of soy sauce, sugar, vinegar, and the like in the mixed juice and the vinegar-containing seasoning liquid of the present embodiment described below are values for 5 parts of rice.

The main material pack A is obtained by placing a fish fillet 1 immersed in a soy sauce-based mixed juice 2 in a packaging bag 4 and freeze-packing it. The fishes of the cats include skipjack, hamachi,
Inada, Thailand, etc. are used. The fish fillet 1 is cut slightly smaller than the sashimi.
Make it about 3 mm. On the other hand, about 80 g of sugar and about 10 soy sauce
Mix at 0 cc, bring to a boil and then prepare a cold soy sauce based mix 2. Then, the fillet 1 is soaked in the mixture 2. 20 hours to soak
Min to 30 minutes, fillet 1 immersed in the mixture 2
Is then put into a packaging bag 4, the air inside the packaging bag 4 is evacuated and frozen to complete the main material pack A to be kept for a long time.

[0009] The main material pack A is rapidly frozen so that the product temperature becomes -18 ° C or lower, and is sold as it is to consumers. Bonitos, if the freezing temperature is insufficient,
Myoglobin is methed and the bright red color turns brown.
When the average product temperature is frozen at -32 ° C. or lower, methotzation can be prevented, and a clear reddish flesh color can be maintained for a long period of time, which is more preferable. As a method of removing the air in the packaging bag 4, a method of vacuum packaging may be used, or a method of filling the packaging bag 4 with an inert gas and replacing the air with air may be used.

Here, even the fillet 1 using raw fish is stored at a low temperature, so that the propagation of microorganisms is suppressed. In addition, since the air in the packaging bag 4 (specifically, oxygen therein) is removed, chemical alteration of the fillet 1 by oxygen and biological alteration by mold and aerobic bacteria are prevented. Furthermore, sugar is added to the mixture 2 and the cut 1 is immersed in the mixture 2 so as to suppress denaturation of the fish and improve the shelf life. That is, the sugar in the mixed juice 2 used for the seasoning acts as a sweetening treatment and suppresses denaturation of the protein of the fish. These act synergistically to make the fillet 1
Will keep good quality for a long time.

The material of the packaging bag 4 is polyethylene,
A laminated film of polyethylene and moisture-proof cellophane, polyester, or the like, aluminum foil, parchment paper, or the like is used. For example, a special polyethylene laminate for food bags (Cowpack Co., Ltd., trade name “Cowpack” (registered trademark) that withstands freezing to −40 ° C. and has good barrier properties against oxygen and nitrogen (especially low oxygen permeability). )) Etc. are used.

By the way, the cuts 1 may be put in the packaging bag 4 as it is, or may be put on a plate such as a frozen bread and put in the packaging bag 4 and then subjected to a freezing treatment. For the freezing treatment, so-called rapid freezing in which the required freezing time is within 30 minutes is more preferable. This is because the quality after thawing becomes extremely good.

[0013] The seasoning pack B is used to further enhance the taste and flavor of the skewer by mixing it with rice. The content of the seasoning pack B is the same as that of the soy sauce-based blended juice 2 in which the above-mentioned fillets 1 are pickled. About 80 g of sugar
Then, about 100 cc of soy sauce was blended, the mixture was boiled, and then the soy sauce-based mixed juice 2 was prepared. This cooking juice is packed. Since the mixture 2 has been boiled, it has been sterilized. If the mixture 2 is not boiled enough to boil, it will not only have poor shelf life, but also will have a sticky feeling when mixed with rice.

In the form of the seasoning pack B, as in the case of the main material pack A, the mixed juice 2 is placed in a packaging bag 5 such as a plastic film, but may be filled in a plastic container or the like. . In addition, such a seasoning pack B
Since it is separate from the main material pack A, it may be at room temperature or refrigerated. However, when the main material pack A is frozen together with the main material pack A, the quality can be maintained, and further, the management and sales can be smoothly performed in combination with the main material pack A, which is more preferable.

The seasoning liquid pack C containing vinegar is composed of the seasoning liquid 3 containing vinegar.
By mixing the rice with rice, it is easy to make sushi rice for Nekezushi. As described above, the method for preparing the seasoning liquid 3 containing vinegar is as follows.
Add about 80 g of sugar and a little salt to 00 cm ³ . Since the seasoning liquid 3 containing vinegar can be made relatively easily in each home, it may be sold simply by combining the main material pack A and the seasoning pack B. It is more useful because you can quickly make a squeeze without squeezing. Seasoning liquid pack C with vinegar
In this embodiment, the seasoning liquid 3 containing vinegar is put into a small container 6 to be packed and stored at room temperature. At the time of sale, a style of selling along with the main pack A and the seasoning pack B is adopted. Of course, if necessary,
It can also be sold as an integrated product with green seaweed and seaweed.

[0016] The instant cooking material for a kneading machine constructed as described above can be stored for a long period of time, and it is easy for each household to make the kneading machine. Since the fish fillet 1 immersed in the mixture 2 is frozen, it has a long shelf life. In addition, by immersing in the preparation juice 2 for leek, the sugar contained therein acts as a sugar-supplying process and suppresses protein denaturation. Myofibrillar proteins in fish are prone to denaturation, and when such protein denaturation occurs, the amount of drip when thawed increases and the taste decreases. Here, the prepared juice 2 peculiar to the seasoning used for seasoning protects not only the seasoning but also the fillet 1 and contributes to maintaining the quality. The fillet 1 immersed in the mixture 2 is preserved in freshness, and can be kept in a better condition for a long time than simply freezing the fillet. Thus, it becomes a product that can be preserved. Tezunezushi was familiar with foodies because of its simple cooking method and unique taste, but it was not very popular. However, this makes it possible to transport far away, so that many people will know the taste of Kezuzu. Traditionally, local cuisine that was previously only available in the Shima region can be enjoyed without having to go there. In other words, it is possible to eat authentic taste at different times and places. In addition, since the seasoning pack B is sold as a product to be sold together, there is no trouble in cooking, which is convenient. Further, if the seasoning liquid pack C containing vinegar is also sold together, it becomes even more convenient because it can be made immediately by simply cooking rice.

The method of making the lever using the instant cooking material for lever of the present invention is as follows. First, sprinkle the seasoning liquid of seasoning liquid pack C with vinegar on cooked rice to make vinegared rice. On the other hand, the main material pack A is thawed. It takes 2-3 hours to defrost, but it is better to defrost naturally. This is because the fillet 1 is more flavorful, the body is firmer and the texture is improved. This is put on the vinegared rice. Then, by applying the mixed juice 2 contained in the seasoning pack B, a desired kneading can be obtained. The taste is even and consumers can eat deliciously without having to struggle to make the taste. Sprinkle with chopped blue perilla or shredded ginger to make it smell more delicious.

By the way, a cut 1 of fish is cut thicker than the above-mentioned thickness, and the cut 1 immersed in the mixed juice 2 of the main material pack A is thawed, and then yams, radishes and the like are rubbed, and then sacked. You can also eat. Also, the fillet 1 may be eaten with vinegar or put in a vinegar dish, all of which are delicious.

It should be noted that the present invention is not limited to the embodiment described above, but can be variously modified within the scope of the present invention depending on the purpose and application. The size and shape of the main material pack A, the seasoning pack B, and the seasoning liquid pack C with vinegar can be appropriately selected according to the purpose. Further, the packaging form of the main material pack A, the seasoning pack B, and the seasoning liquid pack C containing vinegar is not limited to the embodiment, and can be put in various containers according to the application.
Of course, the instant cooking material for kneading of the present invention is used as a gift product in the cool transportation and transportation thereof, in which a cold storage material,
Cooling materials are used as needed.

[0020]

As described above, the instant cooking material for kneading of the present invention uses raw fish fillets, but has a long shelf life and has been cooked. You can taste the authentic Nekozushi without hassle,
It demonstrates its excellent effect.

[Brief description of the drawings]

FIG. 1 is a perspective view of a main material pack, a seasoning pack, and a seasoning liquid pack containing vinegar in one embodiment of the present invention.

FIG. 2 is a schematic explanatory sectional view of FIG.

[Explanation of symbols]

 1 Fillet 2 Mix juice 3 Seasoning liquid with vinegar 4 Packaging bag A Main material pack B Seasoning pack C Seasoning liquid pack

Claims (2)

[Claims] 1. A soy sauce-based mixed juice containing sugar added to a packaging bag, a fillet of fish is put into a packaging bag, the air in the packaging bag is evacuated and frozen, and the main material pack is frozen and a sugar-added soy sauce-based mixed juice is added. And a seasoning pack containing the same. 2. The squeeze pack according to claim 1, wherein the quick-frozen main ingredient pack is individually provided with the seasoning pack and a vinegar-containing seasoning liquid seasoned for sushi rice. Instant cooking ingredients.