JPS60141256A - "suppon" eggs preserved in "miso" and its preparation - Google Patents

Abstract

PURPOSE:Shell eggs or peeled eggs of SUPPON are pickled in a pickling mixture containing SUPPON fat, SUPPON powder, MISO and a variety of lavors to give SUPPON eggs of good flavors and high nutritions. CONSTITUTION:SUPPON fat obtained by boiling its fatty meat is kneaded together with MISO, sugar, honey, MIRIN (sweetened SAKE) under heating and then cooled down. Then, the mixture is combined with a SUPPON powder which is obtained by roasting the whole body of SUPPON and milling it into a powder to prepare the pickling paste. Eggs of SUPPON are soaked in SHOUCHU (distilled SAKE) for about 1 week and pickled in the above pickling paste to give the pickled SUPPON eggs.

Description

[Detailed description of the invention] Despite being an animal, stupon has extremely high quality protein, and contains all the essential amino acids that cannot be synthesized in the human body, and is found in large amounts in vegetable fats. It contains essential fatty acids that cannot be synthesized in the human body, and is also rich in calcium and other precious minerals.
There is no other food that contains such valuable nutrients from an individual living organism. Moreover, - the whole thing, the shell, the head,
All parts, such as meat, internal organs, skeleton, fat, blood, eggs, and gallbladder, contain excellent components, and are expected to have excellent dietary effects not only from a nutritional standpoint but also from the disease prevention standpoint. It is something. However, stupon cuisine is a high-class cuisine that is difficult to prepare unless you are an expert, and it is delicious to eat.
Even though it has gained firm popularity as a stamina food for building physical strength, a beauty food for rejuvenation, and excellent medicinal properties for various diseases, it also has drawbacks in terms of palatability and economy, and it is said that it can be eaten by many people. There were so many things.

The present invention has been developed in consideration of the above points, so that many people can enjoy the usefulness of stupon, which has no side effects even when used continuously for a long period of time, is suitable for everyone from babies to the elderly, and can be eaten by anyone, both healthy and sick. It is about the creation of health foods that are made from lively stupa as the main ingredient.

Hereinafter, the configuration of the present invention will be explained using practical examples.

Using stupon fat made from boiled fat meat, mix miso and seasonings such as sugar, honey, and chili pepper while heating, and when it has cooled to a certain extent, add stupon powder, which is made by smoking the whole body of stupon and turning it into a powder. The inner part of the stupon that has been soaked in shochu for about a week is mixed with the miso dough, and the inner part of the stupon that has been soaked in shochu for about a week is mixed with the miso dough. Miso pickled stupon eggs are produced by mixing eggs.

Next, an example will be described.

Grind 200g of stupon fat boiled from fatty meat, 2kg of miso made with half rice and half wheat, 200g sugar, 200g honey.
g. Knead 100g of mirin while roasting it over low heat for 30 minutes, and when it cools down, deprive living organisms from the miso, wash it with water, and smoke the entire amount (fumigated with gas for 2 days and nights, cooled for 1 day, and smoked with wild cherry wood for 1 day. 50g of stupon powder, which has been made into a powder by simmering it for an hour, is kneaded and left to rest to create miso dough.
Mix an appropriate amount of the inner part of a stupon soaked in 35 degrees shochu for 7 to 10 days with the miso dough, let it sit for about 10 days, and then add the mixture to 35 degrees shochu and wash with water to make an eggshell-like shape. After soaking for 1 to 2 months, remove the shochu in a colander and mix in an appropriate amount of miso-soaked stupon eggs with shells.2. IKg is prepared and an appropriate amount is placed in a container to produce a product.

Hereinafter, the effects of the present invention will be explained with reference to practical examples.

Steupon has a 5,000-year history in China, where it is said to have the same origin as medicine and food, and all parts of it are loved, including the glans, claws, belly, roe, turtle fat, and turtle fat.

In other words, it is the principle of the entire body that the only place to get the necessary nutrients is from the head. Moreover, the effects of the meat part and the tortoise shell part of the stupon are almost the same in terms of the herb. Moreover, it is rich in physiologically active nutrients, which are different from what modern nutrition terms. However, even though it is useful without side effects, it is difficult to eat because it is considered a high-class cuisine, and it also has a drawback in terms of palatability, as it is difficult to eat it at first to see if it is edible. The present invention focuses on the taste and medicinal properties of stupon, which is usually difficult to eat, and also emphasizes the efficacy of the product as a whole.First, the entire amount of living stupon is smoked and made into a powder to create stupon powder. can be used without damage. Incidentally, there are also methods of instantaneously freezing, pulverizing, and pulverizing stumps, and stumps powder obtained by such methods can also be used in the present invention. In this invention, we have created stupon powder, which is created without sacrificing the flavor and nutrients of live living stupa, as a natural product that can be safely consumed by anyone, regardless of age, young or old, whether healthy or sick. This is something that could be created into food. The miso-pickled stupon egg according to the present invention is a miso-pickled stupon egg with shell and the inner package. In other words, the raw materials are the inner capsule, which has no eggshell attached, which is removed from the innards when the pot for cooking stupas is dismantled, and eggs with shells laid by stupas. That's the internal capsule! f, Soak in shochu, 7-10
If you take it out after a few days, the surface will be hard and the contents will be mushy. If the soaking time is short, the surface will not solidify, and if it is long, the contents will solidify, so 7 to 10 days is the optimal number of days. Wash the eggs with their shells in water and then soak them in a soaking pot. The spawning season for stupon is from May to August, so the shochu is mixed with shochu for sorting, sterilization, and preservation.
Soak for 2 months. Take it out, cut the shochu, and marinate it in miso.
This is done to remove the alcohol content from the egg and to give it a miso flavor since the egg still has a strong roasted odor. By mixing the thus-produced stupon egg with eggshell and inner part into miso dough, which is made by frying and kneading miso and seasonings with stupon fat and kneading stupon powder, we can create this unique stupon egg miso. This is a creation of pickles. When you put the inner package of this miso-pickled stupon egg in your mouth and chew it, the contents spread out during the day, and it is delicious when mixed with miso and stupon powder. If you chew on it, the eggshell will break and the contents will spread throughout the day, and if you keep chewing the eggshell, it will break into small pieces and be eaten without any resistance. The fragrant flavor of stupon powder and the umami of each raw material combine to create an indescribable flavor, and it can be eaten by both healthy and sick people, children and the elderly, and can be eaten as a snack for alcoholic beverages. Because it can be eaten at any time as a constant supply, stupon powder,
It is a nutritious natural food that allows you to enjoy the benefits of stupon fat, stupon eggs, and miso to the fullest. One
! Alkaline, which activates the metabolism, cleans the internal organs, and increases energy through blood purification, enables the ingestion of vitamin E, which is said to be the vitamin of eternal youth, and can also contribute to the prevention of diseases such as cancer. Food, etc.
It brings about the remarkable effects mentioned above.

Claims (1)

[Scope of Claims] 1. Eggs with eggshells from Japanese stupon, encapsulated eggs from pig sopon, stupon fat produced by boiling fatty meat, stupon powder obtained by smoking the whole living body and making powder, miso, and various seasonings. Miso pickled stupon egg, characterized by consisting of a mixture. 2. Boiled fatty meat, add miso, sugar, honey,
Knead with seasonings such as mirin while applying heat, and when cooled to a certain extent, add stupon powder, which is obtained by smoking the entire living body and removing it into powder, and knead it.The miso dough is soaked in shochu for about a week. A miso-pickled stupon egg, which is characterized by mixing the encapsulated stupon eggs that have been soaked and letting them rest for a desired period of time, and then mixing into the mixture an egg with shell of a stupon that has been soaked in shochu and then miso. manufacturing method.