JPS589677A - Storing method of raw laver - Google Patents

Abstract

PURPOSE:To prevent the deterioration in quality of a raw laver and make it possible to store the raw laver in a just collected state, by treating the raw laver with an alkaline solution and common salt. CONSTITUTION:A raw laver is brought into contact with an alkaline solution, preferably a 0.2-3% aqueous solution of a weakly alkaline substance, e.g. sodium secondary phosphate or sodium citrate, at a pH of about 7.5-10 for about 5-60min, drained and then mixed with common salt in an amount of 0.5-2 times, preferably equal to, that of the raw laver, and packed in a bottle or bag, and stored at room temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving raw meat for a long period of time in its original state.

More specifically, it is an object of the present invention to provide raw seaweed that can be eaten simply by washing the ore and salt with water.

In general, raw shiitake is extremely delicious if eaten in vinegar. However, raw b
a) As soon as it is eaten as it is, it begins to self-digest and eventually turns into lumps and melts, so it is only dried and eaten raw for a short period of time during the harvest season. Only at nine.

The present inventors researched preservation methods based on the idea that preserving raw shii for a long period of time would expand the uses of raw shiitake. It has been found that by contacting with a solution and then mixing with common salt, raw seaweed can also be stored for a long period of time as it was removed.

When fresh seaweed is harvested, it is usually blue-green in color and has a fresh feel, and has a pleasant scent similar to the scent of the sea, has a good crunch when eaten, and is extremely good when eaten with vinegar. If you leave it for a while, it will immediately become soft and self-extinguishing.
The color, aroma, and texture deteriorate, resulting in a lumpy texture.

In addition, there are alkaline solution treatment and salting treatment as preservation methods, but in the case of alkaline solution treatment, discoloration of the pigment can be prevented, but bacterial growth cannot be prevented, resulting in spoilage. Although these methods can prevent rotting, they have the disadvantage that discoloration of pigments cannot be prevented, and the quality of Tsumugi mushrooms can only be maintained for a short period of time, such as 2 to 3 days at room temperature, with these treatments alone.

In the present invention, raw seaweed is directly brought into contact with an alkaline earth metal and further mixed with common salt to prevent quality deterioration of raw seaweed.

As the alkaline solution used in the present invention, it is preferable to use a weakly alkaline substance such as disodium phosphate, sorter citric acid, sodium ascorbic acid, sorter bicarbonate, or the like. These weak alkaline substances are preferably α2-3- aqueous solutions,
- is about 7.5 to 10, optimally expanded to 8 to 95. If the volume of the alkaline solution is too loud, the alkali will cause softening, which is undesirable.

The contact between the raw seaweed and the alkaline solution is carried out by immersing the raw seaweed in the alkaline solution, or by spraying the raw seaweed with an alkaline solution or by mixing an alkaline substance with common salt.

Generally, it is sufficient to let a basket of raw fish settle in an aquarium containing an alkaline solution. The contact time is about 5 to 60 minutes, preferably about 20 to 40 minutes in the case of immersion, and about 10 to 50 minutes in the case of spraying.

After contact with the alkaline solution, the raw seaweed is washed. If you have a small amount of raw shiitake, you can easily drain it by placing it in a colander or the like and leaving it for a while, but if you have a large amount of shiitake, you can completely drain it by processing it in a centrifuge for a short time.

Raw bFi treated with alkaline solution and drained,
It is then mixed with table salt. The amount of salt used is approximately (L5 to 2 times, preferably about the same amount) relative to the weight of the raw seaweed.

Mixed Butterfly Simply add salt to raw butterfly treated with alkali,
Just mix well.

In this way, it can be brought into contact with an alkaline solution, mixed with common salt, packed in a bottle or bag, and stored in its original state for up to one month. If you want to preserve it, you can wash it twice with water to remove the salt, make it into vinegar, use it as an ingredient in miso soup, and serve it as raw seaweed at the table.

Next, examples of the present invention will be shown.

Example 1 200 tons of raw seaweed was mixed with 800 tons of sodium citrate aqueous solution.
This was transferred to a colander for dehydration to obtain treated raw C1671.

167 tons of common salt was added to 167 tons of this treated raw fish, mixed well, and bottled.

The bottled raw seaweed obtained was almost the same as fresh seaweed even after being stored at room temperature for one month.

Example 2゜200f of raw seaweed was mixed with water fI containing disodium monotyphosphate.
s111 kg for 20 minutes, transferred to a colander and dehydrated to obtain treated raw 917Of.

Add 150ft” of salt to 9170t of this processed raw material,
Mix well and pack in a plastic bag.

The nine bags of raw seaweed obtained were stored at room temperature for one month, and looked just like raw seaweed that had just appeared, and the color was especially fresh.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] A method for preserving raw shish, which comprises bringing the raw shish into contact with an alkaline solution, and then mixing and preserving the raw shish with common salt.