JPS5816660A - Preparation of processed cartilage food - Google Patents

Abstract

PURPOSE:To obtain a tidbit suitable as a subsidiary dish of SAKE, by pickling the cartilage of the pinna of swine in MISO (fermented bean paste). CONSTITUTION:The pinna of swine is immersed in water at about 20 deg.C, and heated in hot water at about 60 deg.C for about 5min. After pulling out the hairs, the pinna is drained and dried. The remaining fine hairs are singed with the flame of a gas burner, and the pinna is boiled in water for about 1hr, smeared with MISO in a bag, stored in a refrigerator at <=10 deg.C for about 4 days. The amount of MISO is about 1kg per 15 pieces of the pinna. When the pinna is moderately pickled with MISO, the excess MISO is scraped off, and the pickled pinna is properly cut to pieces, put into a plastic bag, and sealed in vacuum. It is sterilized by heating in hot water at 100 deg.C for about 15min, quenched with chilled water, and stored in a refrigerator at <=10 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food processing method that utilizes the cartilage part of a pig's ear shell and processes the cartilage into miso pickles to obtain a delicious food that is popular as a snack for alcoholic beverages. Raw meat and fish＼
It is well known that miso pickles and lees pickles are processed, but these are the processing of edible meat and do not involve processing pickles using cartilage materials as in the present invention. I am not aware of anything processed using pig ear shells as in the present invention. You can get the desired ear shells from pigs, etc. 1. The result is something that is good as a snack for alcoholic beverages, which has a firm texture and a smooth taste.

The product processed by the method of the present invention is pickled in miso, but it is possible to smoke the lever during the finishing process to further increase its shelf life. In this case, the miso pickles are smoked using a whole-sized 411 in a conventional manner, and then finely chopped. A concrete detailed explanation of the processing according to the present invention on nails +1. is as follows.

Use only the part of a pig's ear shell, soak it in water at about 20 DC, and then boil the ear shell at about 60 @ Cf.
Leave it on for about 5 minutes to heat, then rub the hair with your fingertips to remove the hair. This 60°C hot water treatment is used to mix the hand hole with liquid to make hair removal more convenient. Once this hair removal is finished, let me drain and dry Part 1! Heat the fine hair over a gas fire and burn it off. 1. Rub with a swab containing food detergent (for example, Mama Lemon brand name) to completely remove grease and burnt hair. The material that has been cleared in this way is then boiled in boiling water for about 1 hour until it becomes soft, then taken out and cooled, and then placed in a bag or the like and made into 15 slices of porridge. About 1
Sprinkle well with 1 kg of miso, place in a refrigerator at 10''C or below, and soak for about 4 days and nights.
! ! After soaking it in at once, scrape off the part to remove the appearance of the ear shell. Shred into small pieces, pack into plastic bags, etc., and vacuum pack. After vacuum and thickening, heat sterilize the culm in a 100 C hot vortex for 15 minutes, quench it with cold water, cool it to below 10'C and store it. In order to improve the shelf life of the product, it is possible to process it into four parts.In this case, after the miso pickling is completed, the whole ear shell is left in its original form, and later it is shredded to an art dealer and packaged in bags.

The present invention uses pig ear shells to produce a special cartilage θU processed food using the above-described processing means, making it possible to process unusual foods that have never existed before.

Claims (1)

[Claims] Soak the pig's ear shell in hot water at about 60°C with hair for a suitable amount of time to make it easier to remove the hair, then remove the hair with your fingertips.After draining the water, remove the remaining fine hairs with a gas fire. After removing the burn, wash the part 1 with a food detergent and remove the hair completely and dry it. 1911 for about 1 hour in boiling water at 100＠C. Take out the
Drained and sprinkled with violet miso, 10"C or less Rei #21
I pickled the miso for about 4 days and nights in the city, then scraped off the miso from that part, chopped it into small pieces, packed it in plastic bags, vacuum packed it, and put it in boiling water at 100 degrees Celsius for each house (my father #: A method for producing processed cartilage food characterized by finishing it by heat sterilization (in air)