JPS585027B2 - Pork soup base - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to "pork soup" which is a daily food that is widely liked by the public, and it is a pork soup material that can be prepared quickly and easily to prepare "pork soup" with excellent texture. The purpose is to provide the following.

Traditionally, the above-mentioned pork soup has been widely loved since ancient times, but since the main ingredients, miso and pork, are mixed with vegetables, tofu, etc., and boiled for a long time, it takes a considerable amount of time and effort to cook, and the unique flavor and richness are desired to be expressed. The reality is that a considerable amount of experience is required to get them to perform well.

Therefore, there is a need for a "pork soup material" that allows even inexperienced cooks to prepare high-quality "pork soup" with a unique flavor and excellent texture very easily and in a short time.

The present invention was made as a result of long-term experiments by the inventor in view of the above circumstances, and is a gelatinized pork soup base made by mixing a quantitative amount of pork, miso, vegetables, etc. in a broth and boiling the mixture. I will provide a.

To describe the present invention in detail below, the present invention provides "boiled liquid" approximately 1.0, "koji miso" approximately 0.25, "miso" approximately 1.8, shredded "burdock" approximately 0.17, and "
A mixture consisting of a weight ratio of approximately 0.7 "pork strips",
Furthermore, a small amount of pork oil and sugar are added and concentrated by boiling.
The gist is a mixture that is gelatinized at room temperature.

In more detail, the manufacturing method according to one embodiment of the present invention will be explained by numbering the steps according to the steps: (1) 18 kg of water is placed in a container, and boiled to remove the dashi.

To remove the dashi stock, 2 kg of dried sardines, 170 g of kelp, a small amount of sliced carrots, and onions are packed in a bag and boiled for about 40 minutes.

(2) "Burdock" shredded into bamboo leaves in the above boiled liquid
Add the second layer and boil for about 15 minutes.

(3) Add 8 kg of pork (a mixture of white and lean meat) thin pieces of about 5 to 10 millimeters and boil for about 5 minutes.

(4) Add about 500 g of sugar and about 250 g of pork oil, and boil for about 5 minutes.

(5) Furthermore, about 3 kg of "Kouji miso" is added and mixed and boiled for about 10 minutes.

(6) Finally, add and mix the "bean miso" at about 22:00, then boil for about 15 minutes.

(7) After that, it is slowly cooled to room temperature to obtain about 48 to 50 kg of "butajiru no moto", a gelatinized viscous liquid, which is then bottled and packaged.

Note that in (2) and (3) above, bubble removal and scum removal processing are performed.

The above manufacturing method has characteristics in the addition procedure and weight ratio of each of the above-mentioned materials that are added and mixed, and imparts a unique flavor and richness.

However, the above-mentioned mixing ratio indicates the basic relative ratio in a normal production unit, and is not strictly limited to the above-mentioned value, but may vary considerably based on the above-mentioned value depending on texture preference. The following effects can be enjoyed by implementing the present invention by optionally performing the following.

In the above-mentioned manufacturing method, white meat and lean pork are usually mixed almost evenly, but depending on preference, the amount of either of them may be increased to make only white meat or lean meat.

Furthermore, the above-mentioned "mame miso" is understood in a broad sense, and other known edible miso may be applied.

The above-mentioned product of the present invention can be eaten immediately by putting an appropriate amount into a container, diluting it with water to approximately 3 to 4 times the volume, adding green onions, tofu, potatoes, etc. according to taste, and boiling it. can be provided.

Therefore, the product of the present invention retains its characteristic flavor and richness as a concentrated gelatinized product by using the above-mentioned material ratios and manufacturing procedures, and can be instant-cooked at any time to create the texture of the so-called popular food "pork soup". To easily and freely provide "pork soup" with full flavor anytime and anywhere.

In addition, unlike generally known powdered cooking ingredients, it is a gelatinized product that concentrates constant ingredients and qualities, so it can be used by simply diluting it, so there is no discomfort when eating, and it can be adjusted according to taste. It has the advantage of adapting to a wide range of tastes by adjusting the flavor depending on the amount of dilution.

Furthermore, the instant cooking described above reduces the cooking time for the user from 3 to 30 minutes.
Compared to the amount for 4 people, it is about 3 to 5 minutes from the conventional 30 minutes.
Since it can be shortened to just a few minutes, it not only significantly saves time and labor, but also has the effect of making it possible for even inexperienced people to cook the desired "pork soup" extremely easily, and is compatible with modern dietary habits. It is a new cooking ingredient.

Claims (1)

[Claims] 1 "Boiled liquid" approximately 1.0, "Koji miso" approximately 0.
25. "Miso" approximately 1.8, shredded "burdock" approximately 0
．． 17, and "pork strips" in a weight ratio of approximately 0.7, and a gelatinized material that is boiled with a small amount of pork oil and sugar added.