JPS5815101B2 - Manufacturing method of plum flavor dressing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dressing suitable for use with meat, emergency use, or raw vegetables.

Traditionally, various dressings have been used to enhance the flavor of dishes such as meat, fish, and raw vegetables. For example, something called Thousand Island dressing is made by mixing mayonnaise with finely chopped pickles and boiled eggs, then adding tomato ketchup. The most common method of making French dressing is to put salt, pepper, and vinegar in a bowl and stir well with a whisk to dissolve the salt, then add salad oil little by little and mix well until it becomes cloudy. It is being done.

Furthermore, other ingredients such as chopped onions, paprika, and curry powder are mixed into the French dressing as needed.

However, the various dressings mentioned above are usually for meat,
Dressings are classified into those for urgent use and those for raw vegetables, and dressings suitable for each type of dish are used, and there are almost no dressings that can be used commonly for all types of dishes.

The inventor of the present invention has focused on the fact that there is an upward slope, and has been interested in the production of dressings that improve the taste of any dish and serve as a sauce that adds luster and color to the dish, and has been researching the use of various ingredients for some time. We have repeatedly considered the formulation.

As a result, it was discovered that by utilizing plum meat and plum vinegar, it is effective to obtain a very light taste by utilizing this flavor.

That is, an object of the present invention is to provide a method for producing a novel dressing that can be used in various dishes by improving conventional dressings by using plum meat and plum vinegar.

Further, the present invention can be applied to onions, olives, pickles, celery,
The purpose is to provide a general-purpose dressing together with plum meat and plum vinegar by comprehensively utilizing various materials such as boiled eggs and egg yolks used for urgent use, meat, and raw vegetables.

Therefore, the feature of the method of the present invention that is suitable for such purpose is to use onions, olives, which have been peeled, cut into pieces and exposed to water, celery which has been cut into pieces of sushi, boiled eggs, pickles, and plum meat, and to mix them together in a mixer. Add vinegar and plum vinegar to this, mix and stir, and mix well. Add the mixed ingredients to the egg yolk in a bowl and mix again, and gradually add salad oil to make it viscous like mayonnaise. There is a particular thing.

The specific aspects thereof will be further explained below along with examples.

First of all, the first step in the manufacturing method of the dressing of the present invention is the selection of the materials used.

That is, in the present invention, plum meat is particularly used together with onions, olives, pickles, celery, boiled eggs, and egg yolks, and plum vinegar is added together with salad oil and vinegar.

Onions are usually peeled and cut into pieces, soaked in water for about an hour and then drained, and olives are used by removing the inner seeds.

In addition, pickles are used as ingredients in a state where they are cut into pieces, while celery is used as an ingredient in sushi and also cut into pieces.

Similarly, cut the skin of boiled eggs into small pieces.

Next, the seeds of the plum meat to be used with each of these ingredients are removed in advance, leaving only the plum meat.

Each of the ingredients prepared in the above manner is then placed in a mixer, pulverized, and then mixed together.In this case, the vinegar and plum vinegar described above are added.

Therefore, the obtained mixed material becomes a fluid in which the above-mentioned materials are well mixed.

On the other hand, the egg yolk is placed in a separate bowl in advance, and the mixed fluid is transferred to this bowl and mixed with the egg yolk again.

At this time, a mayonnaise-like dressing is made by gradually adding salad oil and mixing.

In the above manufacturing method, the amount of each material used is selected according to the usual usage method, and an example thereof is as follows.

Onions 300g Plum meat 100g Olives 50g Pickles 150g Celery 150g 3 boiled eggs 4 egg yolks Salad oil 7001? Vinegar 90 cc Plum vinegar 90 cc However, of course, the above amounts are not fixed, and can be adjusted to suit each preference, but
It is undesirable not to use one ingredient or to use an extremely low amount, as this may spoil the flavor.

Note that the materials used are not necessarily fixed, and in addition to the materials described above, salt, pepper, mustard, tomato juice, lemon juice, green pepper, etc. may be mixed and used as appropriate. , which allows further variations to be made on the basis of the taste.

Thus, the dressing of the present invention obtained as described above greatly changes the flavor of conventional dressings due to its plum flavor due to the use of plum meat and plum vinegar, and its unique flavor allows it to be used for other than raw vegetables, for emergency use, and for meat. to make each taste even better.

As described above, the method of the present invention improves the conventional dressing manufacturing method, and completely changes the usage of dressing, which has traditionally been divided into uses for raw vegetables, emergency use, and meat, and is common to all dressings. This makes it possible to use dressings, standardizes the usage range of dressing, and simplifies its use, and it is especially useful for small-scale restaurants and the like in terms of space utilization. It is something.

Claims (1)

[Claims] 1. After peeling, put a composite material consisting of onions, olives, celery, boiled eggs, pickles, and plum meat, which have been peeled and soaked in water and diced, boiled eggs, pickles, and plum meat, add vinegar and plum vinegar, and stir and mix. Thereafter, the mixed material is placed in a container, mixed with egg yolk again, and salad oil is added gradually to make it viscous like mayonnaise.