JPS5988066A - Preparation of salmon roe pickled in soy - Google Patents

Abstract

PURPOSE:To obtain salmon roe pickled in soy, having low salt content and unique and delicious taste and flavor, by pickling salmon roe in a seasoning liquid composed of a mixture of soy and wine of Japanese sake. CONSTITUTION:Salmon roe taken out of the body is cleaned, put into a seasoning liquid obtained by mixing 1pt. of Japanese sake or wine with about 1.5- 3pts. of soy, and immersed for about 0.5-2hr to effect the removal of the blood and the seasoning of the roe, and to obtain the objective soy-pickled salmon roe. The soy is preferably a light-colored soy, and the wine is preferably white wine. As an alternative method, the salmon roe is seasoned with the seasoning liquid composed of a mixture of soy and Japanese sake or wine after the removal of the blood from the roe with soy. The obtained product has low salt content compared with the conventional product obtained by immersing the salmon roe in concentrated brine, and has unique taste and flavor of the salmon roe.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing salmon eggs pickled in soy sauce, including soaking salmon eggs in a seasoning liquid containing soy sauce and wine or Japanese sake.
To produce a salmon roe pickled in soy sauce, which is characterized by low salt content and delicious taste of the unique flavor of salmon roe.

Currently, Sujiko or Salmon roe, which are processed from fresh salmon eggs, are processed by soaking them in fairly rich salt water, so they have a strong salty taste and are difficult to season to your liking, and the egg membranes become hard and have a poor texture. Therefore, it is necessary to fully utilize the unique flavor of salmon eggs without soaking them in salt water.

In order to achieve this objective, the present invention involves soaking salmon eggs in a seasoning liquid that is a mixture of soy sauce and wine or Japanese sake.

Next, to show an example of the present invention, the eggs taken out from the salmon belly are cleaned, and the eggs are poured into a seasoning liquid mixed with Japanese sake or wine at a ratio of about 3 to 3 parts soy sauce. Soak for about 2 hours to remove blood and season at the same time.

In that case, the egg may be seasoned by draining the blood from the egg with soy sauce and then immersing it in a seasoning liquid that is a mixture of soy sauce and Japanese sake or wine.

Note that a light soy sauce and a white wine are best. Further, a small amount of chemical seasoning may be added to the seasoning liquid.

The soy sauce pickles produced in the above manner contain less salt than when blood is removed using saline solution, and are well seasoned with the umami of Shimaka soy sauce and the flavor of sake or wine, making the most of the unique deliciousness of salmon eggs. become. The egg membrane also becomes softer and easier to eat.

Example: After removing the dirt from the sinew taken out from the salmon belly, the sinew is mixed with a seasoning solution of 2 parts of soy sauce (light) and 7 parts of white wine.
I soaked it for about an hour to drain the blood and season it at the same time.

Example After removing the dirt from the stripes taken out from the belly of the cod salmon, the blood was drained with soy sauce, and then seasoned by soaking in a seasoning solution of soy sauce/lambda white wine/parts for about 30 minutes.

Example 3 Salmon roe taken out from the belly of a salmon was broken up into 7 grains and immersed in a seasoning solution of 1/2 ratio of soy sauce and white wine to remove blood and add flavor to obtain soy sauce pickled salmon roe.

In all of Examples/--3, the salt content was low, and the flavor of the salmon roe was delicious, accompanied by the flavor of wine and the umami of soy sauce.

Claims (1)

[Claims] / A method for producing salmon eggs pickled in soy sauce, which comprises soaking salmon eggs in a seasoning solution containing soy sauce and wine or Japanese sake. (h) The method for producing salmon eggs pickled in soy sauce according to claim 1, characterized in that a seasoning liquid containing soy sauce and white wine is used. 3. The method for producing salmon eggs pickled in soy sauce according to claim 1 or 2, which comprises draining the salmon eggs and seasoning them by dipping them in a seasoning liquid. The method for producing soy sauce-pickled salmon eggs according to claim 1 or 3, characterized in that the salmon eggs are immersed in a seasoning liquid for 30 minutes or more.