JPS60210945A - Preparation of vinegared food - Google Patents
Preparation of vinegared foodInfo
- Publication number
- JPS60210945A JPS60210945A JP59067948A JP6794884A JPS60210945A JP S60210945 A JPS60210945 A JP S60210945A JP 59067948 A JP59067948 A JP 59067948A JP 6794884 A JP6794884 A JP 6794884A JP S60210945 A JPS60210945 A JP S60210945A
- Authority
- JP
- Japan
- Prior art keywords
- food
- heat
- frozen
- seasoning liquid
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
この発明は魚肉、畜肉、海藻類に熱処理を施した後凍結
するまで冷凍し、ついで解凍後適当に処理を施して調味
液内に浸漬浸潤させてこれを冷風乾燥した食料品の酢漬
を目的とするものである。[Detailed description of the invention] This invention heat-treats fish, meat, and seaweed, freezes them until they freeze, then thaws them, subjects them to appropriate treatment, immerses them in a seasoning liquid, and then dries them with cold air. The purpose is to pickle food products in vinegar.
この発明においては魚肉、畜肉、海藻類等の食料品は各
単独にその性質に応じ適応の熱処理を施すものであって
、つまシ、熱処理では各食料品によって温度および加熱
時間等に差異があるので、一様に熱処理するということ
はできないが、一応食べることができる程度に煮るので
ある。In this invention, food products such as fish meat, livestock meat, and seaweed are individually heat-treated according to their properties, and the temperature and heating time etc. of the heat treatment vary depending on the food product. Therefore, it is not possible to uniformly heat-treat the food, but it is boiled to the point where it can be eaten.
この発明において熱処理された前記食料品は、熱処理が
了った後凍結するまで冷凍機にて冷凍処理することは、
食料品に含有する水分の蒸発熱を利用して冷凍作用を行
うものであって、この作用によって各食料品中の水分を
除去するものである。In the present invention, the heat-treated food product may be frozen in a refrigerator until frozen after the heat treatment is completed.
It uses the heat of evaporation of water contained in food items to perform a freezing action, and this action removes the water content in each food item.
この発明において使用される調味料の割合は、原料1k
gに対し、味淋40g1ソμビット(協和醗酵工業株式
会社間品名)44g、サンスゲン(三栄化学工業株式会
社向品名)50g、砂糖200g 、塩40保湿効果を
有するので湿度維持剤として使用するものである。又サ
ンスゲンの成分は氷酢酸40.0%、酢酸ナトリウム(
Cz kIaox N a)60.0%とより成る酢酸
製剤であって酢酸性の酸味を有し、水に極めて容易に溶
解し、食品の保存性と脱臭及び漂白の効果等があるので
、その特徴を利用したものである。The proportion of seasoning used in this invention is 1k of raw materials.
For each g, 40g of Ajirin, 44g of Ajirin (product name for Kyowa Hakko Kogyo Co., Ltd.), 50g of Sansugen (product name for Sanei Chemical Industry Co., Ltd.), 200g of sugar, and 40g of salt are used as humidity maintenance agents because they have a moisturizing effect. It is. In addition, the ingredients of Sunsgen are glacial acetic acid 40.0%, sodium acetate (
It is an acetic acid preparation consisting of 60.0% Cz kIaox Na a), has the sour taste of acetic acid, is extremely easily dissolved in water, and has food preservability, deodorizing and bleaching effects, etc., so its characteristics are: This is what was used.
この発明において資料を調味液よシ取シ出して冷風乾燥
機によシ資料を乾燥することは脱色防止の作用を行わん
とするものである。In this invention, removing the material from the seasoning liquid and drying it in a cold air dryer is intended to prevent decolorization.
実施例
資料例えば魚肉、畜肉、海藻類等を各単独に熱処理を行
うものであるが、その熱処理は60℃温度で40分程度
の時間をかけてボイルし、ボイルした資料を凍結するま
で冷凍機に収納して冷凍して水分を除去した後解凍切断
し、前記酢酸性調味液内にて約lO時間程度浸漬浸潤さ
せ、ついで゛調味液内より資料を取り出して冷風乾燥機
により乾燥させて酢漬けの製品を得るものである。Example materials For example, fish meat, livestock meat, seaweed, etc. are individually heat-treated.The heat treatment involves boiling the materials at 60°C for about 40 minutes, and then placing the boiled materials in a refrigerator until frozen. After freezing and removing moisture, the material is thawed and cut, immersed in the acetic seasoning solution for approximately 10 hours, and then removed from the seasoning solution, dried in a cold air dryer, and pickled in vinegar. of the product.
以上説明したように、この発明は魚肉、畜肉、海藻類等
を各別に熱処理を施した後、冷凍処理を施すことによ’
l−4334内の水分を除去することによって解凍後酢
酸性調味液を浸透促進させ酢物−乾燥品として一定の湿
度を維持すると共に脱臭および防腐的効果を増大させる
の特異性がある。As explained above, the present invention heat-treats fish meat, livestock meat, seaweed, etc. separately, and then freezes them.
By removing the moisture in l-4334, it promotes penetration of the acetic seasoning solution after thawing, maintains a constant humidity as a dried vinegar product, and has the specificity of increasing its deodorizing and preservative effects.
尚、この発明は野菜類にも応用ができるけれども、野菜
類の場合は熱処理の必要はなく、その代りに水滴を充分
除去するの必要がある。This invention can also be applied to vegetables; however, in the case of vegetables, there is no need for heat treatment, but instead it is necessary to sufficiently remove water droplets.
Claims (1)
るまで冷凍し、ついで解凍して適当に処理し、これを酢
酸性調味液内に浸漬浸潤させて味つき食料品を製造し、
ついでこれを冷風乾燥させることを特徴とする食料品の
酢漬の製造法Fish meat, livestock meat, seaweed, etc. are subjected to heat treatment, then frozen until frozen, then thawed and treated appropriately, and then immersed in an acetic acid seasoning solution to produce flavored foods,
A method for producing vinegar pickles for foodstuffs, which is then dried with cold air.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59067948A JPS60210945A (en) | 1984-04-04 | 1984-04-04 | Preparation of vinegared food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59067948A JPS60210945A (en) | 1984-04-04 | 1984-04-04 | Preparation of vinegared food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60210945A true JPS60210945A (en) | 1985-10-23 |
Family
ID=13359673
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59067948A Pending JPS60210945A (en) | 1984-04-04 | 1984-04-04 | Preparation of vinegared food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60210945A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS517736A (en) * | 1974-06-04 | 1976-01-22 | Kaburieru Oribaa Watos Jeemuzu | |
JPS5831936A (en) * | 1981-08-19 | 1983-02-24 | Hiroaki Oomori | Combination product for pickling fish and shellfish in vinegar |
JPS5939277A (en) * | 1982-08-31 | 1984-03-03 | Akiyoshi Yamane | Preparation of dried food after control of its freezing point |
-
1984
- 1984-04-04 JP JP59067948A patent/JPS60210945A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS517736A (en) * | 1974-06-04 | 1976-01-22 | Kaburieru Oribaa Watos Jeemuzu | |
JPS5831936A (en) * | 1981-08-19 | 1983-02-24 | Hiroaki Oomori | Combination product for pickling fish and shellfish in vinegar |
JPS5939277A (en) * | 1982-08-31 | 1984-03-03 | Akiyoshi Yamane | Preparation of dried food after control of its freezing point |
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