JPS5816660A - Preparation of processed cartilage food - Google Patents

Preparation of processed cartilage food

Info

Publication number
JPS5816660A
JPS5816660A JP56114642A JP11464281A JPS5816660A JP S5816660 A JPS5816660 A JP S5816660A JP 56114642 A JP56114642 A JP 56114642A JP 11464281 A JP11464281 A JP 11464281A JP S5816660 A JPS5816660 A JP S5816660A
Authority
JP
Japan
Prior art keywords
miso
pinna
water
hair
remove
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP56114642A
Other languages
Japanese (ja)
Inventor
Tanetomi Narita
成田 植富
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP56114642A priority Critical patent/JPS5816660A/en
Publication of JPS5816660A publication Critical patent/JPS5816660A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

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

【発明の詳細な説明】 この発明は豚の耳殻の軟骨部分を利用し、これをミソ漬
は加工して酒のつまみなどとして好画する嗜好食品を得
る食品加工法に係るものである。獣肉や魚肉を生のま\
でのミソ漬けや粕漬は加工することは周知のことである
が、こnらは食用肉の加工であって本発明に於ける様に
特に軟骨資の材料を利用して漬物加工するものではなく
、本発明の様に豚の耳殻を利用して加工したものは知ら
ない。豚などの耳殻部分はそのしいものが得られ1.コ
リ;りとして歯当りかよく味もサラパリとした酒のつま
みなどとして好画するものが得られる。
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.

本発明方法によって加工したものはミソ漬けの一樟であ
るが、その仕上けの途中に於てこ1をくん製加工して更
にその保存性を増させることが出来る。この場合のくん
製加工はミソ漬は接に全形の411で常法によりくん製
加工した後に細刻する。本発明による加工を釘に具体的
に詳しく説明+1.は次の通りである。
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.

豚の耳殻部分たけを使用し、それを毛つきの11先つ約
20DCの水中に浸しておいてからそ1を約60@Cf
J揚中に約5分間つけて加熱した後にその毛を指先で擦
るLうにして抜毛する。この60°Cの、温湯処理に手
孔を液まゼて抜毛を容鴇にする為に行うものである。こ
の脱毛が終ったならばそ1を水切り乾・操させて!Iり
の細毛をガス火にかざして焼き去り1食品用洗剤(例先
ハ商品名ママレモン)を使用したわしで擦って脂や焼き
跡の毛を完全に除く。この様にして下準晴した材料を次
に沸湯中で約1時間程煮沸して軟くなるのを埒って取出
して冷1し、袋の中などで材料の耳15枚に粥して約1
kgの情りミソを良くまぶしつけ、こ1を10″′C以
下の冷滅庫中に収めて約4昼夜漬は込む。ミソ味をiI
!!1度に浸み込まぜた後に部分のミソをこき落し、耳
殻の姿をなくさゼる為にこ1.を儒当に細刻し、ポリ袋
などに詰めて真空パックを施す。真空・シックした後こ
nを100@C熱渦中で15分間稈IJn熱殺菌し、冷
水で急冷させて放熱後は10’C以下の冷[11内に蔵
めて保管する。製品の保体性を良くする為には四にくん
製加工することも出来るfJ’shこの場合はミソ漬は
終了後に耳殻全形のまま行い、後に画商に細刻して袋詰
めする。
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.

本発明は以上のような加工手段によって豚の耳殻を使用
し、特殊な軟骨θU工食品を造るものであって、従来な
い珍しい食品を加工することが出来るものである。
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)

【特許請求の範囲】[Claims] 豚の耳殻部分を毛付きの1ま約60°Cの湯中に適当時
間つけて毛を抜き易くして指先でその毛を抜きとり、水
を切った後残りの細毛をはガス火で焼き除き、そ1を食
品用洗剤を用いたわしがけして11 JPW<り毛を完
全に除去して下拵えをり、次でこ1.を100@Cの熱
湯中で約1時間g、1911して後こ1.を取り出し、
水切りしa菫のミソをまぶして10”C以下の伶#21
市内で約4昼夜ミソ漬けし、後その部分のミソをこき落
し、こ1゜を適当に細刻しポリ袋などに詰めて真空パッ
クし1軒に100’Cの熱湯中で(父は#;気気中)加
熱殺菌して仕上けることを特徴とする軟骨加工食品の製
造方法
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)
JP56114642A 1981-07-21 1981-07-21 Preparation of processed cartilage food Pending JPS5816660A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56114642A JPS5816660A (en) 1981-07-21 1981-07-21 Preparation of processed cartilage food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56114642A JPS5816660A (en) 1981-07-21 1981-07-21 Preparation of processed cartilage food

Publications (1)

Publication Number Publication Date
JPS5816660A true JPS5816660A (en) 1983-01-31

Family

ID=14642907

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56114642A Pending JPS5816660A (en) 1981-07-21 1981-07-21 Preparation of processed cartilage food

Country Status (1)

Country Link
JP (1) JPS5816660A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100920445B1 (en) * 2007-10-22 2009-10-08 박규완 Method for Manufacturing Regular Meat Using Fork or Beef and the Meat Obtained Thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100920445B1 (en) * 2007-10-22 2009-10-08 박규완 Method for Manufacturing Regular Meat Using Fork or Beef and the Meat Obtained Thereby

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