JPS5953822B2 - How to make wine-flavored Kazunoko - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing wine-flavored Kazunoko having a novel structure.

Traditionally, kasunoko is cooked in the so-called Japanese style, where it is mashed in a seasoning liquid based on soybean oil, but after a certain amount of time, the seasoning liquid completely soaks in, causing it to turn black and lose its flavor. could not freeze other than fall.

The present invention has been made to fully solve these problems, and one embodiment thereof will be described in detail below.

1st step - After bleaching the imported eggs, hydrogen peroxide is treated with enzymes and salted.

2nd step - using fresh water l') - After removing salt for 4 nights, drain the water.

Third step - The raw materials that have passed through the first and second steps are soaked in the following seasoning liquid for three days.

In this case, repeat the work about twice a day.

(When it's cold, it will be crushed for about 4 days.

) Therefore, the seasoning liquid is made of 500 kg of Kasunoko raw materials, 9% Baume water, 5001 Pure alcohol, 91 Wine-like taste obtained by brewing grapes, 91 Sodium glutamate, 10 kg Lipotide.
2kg sorbitol (
Sweetness') Mix 10 kg to obtain.

Note that the temperature of the seasoning liquid is preferably about 18°C to 20°C.

Remove the seasoning liquid from the 4th to 3rd steps and drain.

(In this case, the inventor has decided to throw away the used seasoning liquid each time.

) After draining, divide into portions and pack into containers, but just before filling, spray with the following seasoning liquid.

This seasoning liquid is prepared in amounts of 51 to 61 per 10 kg of kasunoko, and its manufacturing method is based on Yoichi wine, alcohol, ajirin,
Ryton (a concentrated form of sorbitol) is obtained under similar circumstances.

Further, when filling the dregs 2 into the container 1, it is preferable to reduce the contact area of the surface of the dregs as much as possible by alternately crossing the dregs located above and below.

Step 5 - Quickly seal the stuffed lees and seasoning liquid before they lose their aroma and freeze at 0°C to 40°C.

Since the product of the present invention is constructed as described above, A. It can be stored for a long period of time in a frozen state, and after being thawed for eating, the eggs of the roe will not break and the water will flow out, resulting in so-called "bare roe".

゛B When you eat it, the flavor of the wine is brought out, and it is beautiful when combined with the unique flavor of Kasunoko.

C Kazunoko is finished in a Western style and goes well with mayonnaise, ketchup, dressing, and salad, making it a food for young people.

D After thawing, it can be stored for a long time at -5°C to -15°C while maintaining the above flavor.

This is a useful invention with many advantages.

[Brief explanation of the drawing]

The drawings show one embodiment of the invention, and FIG. 1 is a schematic longitudinal sectional view. 1... Container, 2... Dregs.

Claims (1)

[Claims] 1. Soak the salted and drained kazunoko in a seasoning solution consisting of water, alcohol, wine-flavored goo, monosodium glutamate, Tsurupi 1~, etc. for a predetermined period of time, then remove it from the seasoning solution, and just before storing the small portion in a container, add wine, A method for producing wine-flavored Kazunoko, characterized by spraying and sealing a seasoning liquid consisting of alcohol, soybean paste, and wine.