JPS5931648A - Preparation of vacuum packed pot-steamed hotchpotch - Google Patents

Abstract

PURPOSE:To prepare a vacuum-packed pot-steamed hotchpotch storable for a long term, by desalting boiling a broth, reducing the temperature of the broth to a specific temperature, introducing a raw egg seasoned with a seasoning, etc., irradiating the raw egg with ultraviolet light, and vacuum-packing the resultant irradiated mixture. CONSTITUTION:A previously prepared broth is boiled, and the temperature is then reduced to 60-65 deg.C. A raw egg stirred and seasoned by a seasoning to give a desired taste is introduced into the broth under stirring. The resultant mixture is then strained by strainers in two stages of fine straining and coarse straining and then irradiated with an ultraviolet lamp. An ingredient, e.g. boiled fish paste, ginkgo nut or SHIITAKE mushroom, previously washed with hot water is then introduced into a desired vessel, which is then irradiated with an ultraviolet lamp. The resultant strained mixture is then introduced into the vessel and vacuum-packed by the conventional method. The vacuum-packed vessel is then heated at a temperature as high as 120 deg.C or above for 2-3sec, or heated at a temperature as low as 60-65 deg.C for 3min or longer.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vacuum-packed chawanmushi that can be stored for a long period of time after processing.

Traditionally, the method of manufacturing Chawanmushi for long-term storage after processing has been to use chemical additives. However, this has the disadvantage that its use is undesirable as it has been criticized for being harmful to the human body.

There was also the following manufacturing method for vacuum-packed Chawanmushi, which was convenient for freezing and refrigerating for storage.

(b) The first step is to boil the stock prepared in advance, then cool it to room temperature, and mix and stir raw eggs, seasonings, etc. to the stock.

(b) A second step in which the above-mentioned mixture is poured into a chawanmushi container containing ingredients such as kamaboko, ginnan, and shiitake mushrooms that have been previously washed in hot water.

(c) Third step of covering the container described in - and mulching it with a scallop.

7) The final step is to vacuum pack the finished chawanmushi after finishing the molding, or the raw product without undergoing the third step, using a conventional method.

Vacuum-packed chawanmushi made using the method described above.

However, products made using this method can be stored for a long time if frozen, but if refrigerated, they can be stored for a long time in the spring, summer, and fall.
2. Even in winter, it can only be stored for 3 to 4 days, so long-term storage is impossible if you don't have a refrigeration system.Also, even if you do have a refrigeration system, you will have to pay for electricity and other costs. The drawback was that it required a lot of cost to maintain.

Even with the 7+IJ heating method used in Mochida and Umi-no-Dame, there was a drawback that it took time to thaw the food from the frozen state.

Furthermore, since the products produced using this manufacturing method are solidified, once they have been produced, it is impossible to easily change their shape. The drawback was that it was not possible to consider harmony or harmony with the container and enjoy each product according to its individuality.

There was also the following manufacturing method.

(b) Boil the stock prepared in advance, cool the stock to 60°C to 65°C, stir raw eggs in the stock, and season with seasonings as desired. , the first step is to add it while stirring well.

(b) A second step of stirring the above mixture and straining it with a strainer in two stages: coarse and fine.

(c) Pour the strained mixture into a desired container containing ingredients such as kamaboko, ginnan, shiitake mushrooms, etc. that have been washed in hot water in advance, and vacuum-pack the mixture using a conventional method.
Process.

), heat the vacuum-packed product for 2 to 3 seconds while maintaining a high temperature of 12o0C or higher, or heat it for 2 to 3 seconds at 60°C to 60°C.
The fourth step is heating for at least 30 minutes while maintaining a low temperature of 5°C.

Vacuum-packed Chawanmushi manufactured using the process described above was certainly able to be stored for a longer period of time than those manufactured using previous methods, but there was still some variation between each product. .

The present invention was invented for the purpose of further strengthening the preservative power by adding a new processing technology to these conventional manufacturing methods.

To explain the structure of the present invention in detail in the order of steps, (a) boil the stock prepared in advance and boil the stock for 60 minutes.
0C to 65°CK: The first step is to lower the temperature, stir a raw egg, season it with seasonings, etc., and add it to the soup stock while stirring well.

(b) While stirring the above mixture, coarse and fine 2
The second step is to strain through a strainer.

(c) A third step of irradiating the above-mentioned mixture, which has been strained through a strainer, with an ultraviolet lamp.

), kamaboko, ginnan, which have been washed in hot water in advance,
A fourth step of irradiating the desired container containing ingredients such as shiitake mushrooms with an ultraviolet lamp.

(E) Put the strained mixture into the container,
The fifth step is vacuum packing using a conventional method.

(f) Heat the vacuum-packed item above for 2 to 3 seconds while maintaining a high temperature of 12o0C or higher, or 60℃~
The 6th step is heating for 30 minutes or more while maintaining a low temperature of 65°C.

The present invention is a method for producing vacuum-packed chawanmushi, which is comprised of the above steps.

Vacuum-packed chawanmushi manufactured using the above process has a large difference in its preservation ability from vacuum-packed products made using conventional manufacturing methods, and has the effect of being able to be stored without deterioration for more than a month in a refrigerated state. In addition, it can be stored for a considerable period of time in a frozen state.

Note that the present invention does not require any chemical additives, so there is no need to worry about harm to the human body.

In addition, the products of the present invention can be stored refrigerated, which saves a lot of maintenance costs such as electricity costs compared to cases that require refrigeration equipment, and it also takes time to reheat them for consumption. The desired Chawanmushi can be obtained in a short time without requiring much time.

In addition, the Chawanmushi in the pack manufactured by the manufacturing method of the present invention is in liquid form, so consumers can choose the shape they desire by considering harmony with other exhibited dishes or with the container. It also has the effect of allowing you to enjoy it.

Although it is true that products manufactured using conventional cutting-edge technology that do not involve ultraviolet treatment can be stored without deterioration for more than one month, there is some variation among individual products when stored after one month. Some of them deteriorated quickly after a month.

However, with this manufacturing method, there was no variation even after one month, and all products could be stored stably.

Patent applicant: Isamu Magome 283-

Claims (1)

[Claims] (a) Boil the stock prepared in advance, reduce the temperature of the stock to 60°C to 65°C, stir raw eggs in the stock, and add seasonings, etc. The first step is to add the desired seasoning while stirring well. (b) While stirring the above mixture, round and fine 2
The second step is to strain through a strainer. (c) A third step of irradiating the above-mentioned mixture, which has been strained through a strainer, with an ultraviolet lamp. 2), a fourth step of irradiating the desired container containing the ingredients with an ultraviolet lamp. (E) Put the above mixture strained through a strainer into the container,
The fifth step is vacuum packing according to the usual method. (f) Heat the vacuum-packed item above for 2 to 3 seconds while maintaining a high temperature of 120°C or higher, or 60°C or more.
The 6th step is heating for 30 minutes or more while maintaining a low temperature of 65°C. A method for manufacturing vacuum-packed Chawanmushi consisting of the above steps.