JPS59106254A - Production of meat preserved in miso (fermented soybean paste) - Google Patents

Abstract

PURPOSE:To produce meat preserved in Miso (fermented soybean paste) having a taste soft and pleasant to the palate, by preserving fish meat in a mixture obtained by immersing a koji in water, dehydrating it, followed by blending it with Miso. CONSTITUTION:A raw koji is immersed in cold city water for about 3 days, put in a bamboo basket, etc., dehydrated, blended with Miso on the market in a weight ratio of about 1:1 to give a mixture which is used. Namely, sliced raw beef (fish meat may be used) is packed one by one with the gauze 2 in one layer, the mixture 3 of the koji and Miso is applied to the beef 1 through the gauze 2, the beef is covered with the wrap 4 consisting of a watertight film (e.g., vinylidene chloride-vinyl chloride copolymer film), wrapped further with the bamboo sheath 5, wound with the long and narrow bamboo sheath 6 and bound. The beef 1 thus preserved is aged and becomes good for eating in about 7-10 days.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing miso-pickled fish such as beef and seafood.

Traditionally, when whole beef is marinated in miso, sliced beef is placed in miso filled in a container such as a barrel. Although the flavor of miso was added to the beef in this way, the salt contained in the miso permeated the beef, making the beef tough and salty, and the original flavor of the beef was sometimes lost.

An object of the present invention is to provide a method for producing miso-zuke, in which fish meat is soft and has a mellow and flavorful flavor, overcoming all of the conventional drawbacks.

FIG. 1 is a sectional view of one embodiment of the present invention, and FIG. 2 is a perspective view of FIG. 1. Each slice of raw beef 1 is wrapped in a single layer of clean plain fabric, such as gauze 2 commercially available at a pharmacy. A mixture 3 consisting of miso and koji is applied to the outside of the beef 1 through the gauze 2 using a spatula or the like, whereby the beef 1 is pickled in the miso. The mixture 3 is wrapped with a wrap 4 as an inner wrapping material. 4 laps,
It is formed from a thin film having a water-retaining property, for example, from a copolymer of polyvinylidene chloride and vinyl chloride. This prevents the mixture 3 from leaking out of the wrap 4.

Measure the outside of the bamboo skin 5 so as to cover the wrap 4. A strip of bamboo skin 6 is wound around the outside of the bamboo skin 5 and tied. Furthermore, a label 7 indicating the contents is attached to the outer surface of the bamboo skin 5.

Therefore, when cooking, it is convenient because the beef can be taken out one by one by peeling off the gauze 2, and since the gauze 2 is interposed between the miso and the miso 3,
Miso 3 is prevented from adhering to beef 1. Therefore beef 1? : Since it can be grilled while being removed from the gauze 2, the delicious beef 1 with just the right amount of miso flavor can be eaten. Furthermore, since the bamboo skin 5 is used as the outer packaging member, it has a rich natural feel and a luxurious appearance.

What should be noted in the present invention is that the mixture 3 is a mixture of commercially available miso and koji. Raw lungs are □ soaked in tap water at room temperature for about 3 days, then placed in a colander and drained.
For example, they are added and mixed in a weight ratio of 1 to 10. Add 3 pieces of this mixture to 1 piece of raw beef, for example 120 g, and add 16 pieces of this mixture.
0g is used.

Beef 1 pickled in this way is aged and 7 to 1
The best time to eat is when 0 days have passed. By fermenting the koji added to the miso, the beef 1 becomes soft and chewy, and the flavor of the miso is added to it mellowly. The delicious flavor of this miso-marinated beef 1 deteriorates over two weeks. Although commercially available miso contains about 6 to 13 grams of salt, for example, by adding koji of the same weight as miso, the amount of salt contained in mixture 3 can be reduced to 3 to 6% ICl.
It will be about. Therefore, the amount of salt that permeates into the beef 1 is reduced, and salty taste is prevented.

Although in the above-described embodiment the mixture 3 was applied around the beef 1, in other embodiments of the invention the mixture 3 may be placed in a container such as a barrel.

In the above embodiment, beef 1 was pickled with mixture 3, but in other embodiments of the present invention, it is not limited to beef 1, and other meats or seafood such as sea bream may be pickled. .

As described above, according to the present invention, since koji is added to the miso in which fish and meat are pickled, the fish and meat become soft and chewy, are prevented from becoming salty, and are delicious with the mellow flavor of miso added. You can make miso-pickled fish and meat.

[Brief explanation of drawings]

FIG. 1 is a sectional view of an embodiment of the present invention, and FIG. 2 is a perspective view of FIG. 1. 1...Beef, 2...Gauze, 3...Mixture of koji and miso, 4...Wrap, 5.6...Bamboo skin agent
Patent Attorney Kei Nishi

Claims (1)

[Scope of Claims] A method for producing miso-zuke, which comprises mixing miso with koji that has been soaked in water and drained, and soaking fish and meat in the mixed koji and miso.