JPS6111581B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present application relates to a method for producing udon noodles mixed with raw sardines, which can completely eliminate the fishy odor of sardines and produce udon noodles containing sardines that are flavorful and nutritious. After removing the head and internal organs of the Japanese sardine, the machine that collects the fish meat is used to collect the fallen meat of the sardine, being careful not to lose its freshness. When pulling out the meat, use dice with a thin mesh of 2m/m to prevent the skin from becoming rough when you make udon noodles later, and store the meat at 0°C to 5°C. Then, add an equal amount of saline solution below 5°C with a Baume concentration of 5°C to 8°C to this droplet, mix well, and keep the temperature of the mixture below 5°C to avoid fat burning. To eliminate the fishy smell of sardines, adjust the taste, and prevent oil burns and increase the flavor, red miso is 16 to 4, dark soybean oil is 7.2 to 1.8, and mirin (based on weight percentage of 100) is used.
24-6, sake 14.4-3.6, onion dry powder 8-2,
Dried ginger powder 2.8-0.7, pickled plum pulp 1.6-0.4, raw chicken egg 20-5, and 100% natural vitamin E supplement
After adding 0.12 to 0.03 of the deodorizing seasoning material and stirring well, put this mixture into a kneader and the rotary blades
While maintaining low speed operation at 7r.pm, add udon flour at a weight ratio of 2 to 3 times the weight of the mixed liquid.When the addition is complete, reduce the temperature to 7r.pm or less for about 30 to 40 minutes so that the temperature does not rise. It is characterized by making the dough by kneading it at low speed until it becomes sticky, and then making the noodles in the usual way.

In addition, the raw noodles made by the above process are kept at a temperature of 0°C to 5°C.
Store refrigerated while keeping enzyme activity within the range of ℃. Also, at the point of sale, if stored at 10℃ or below,
We aim to sell all the fish within a day, and at each demand point, we store it in a refrigerator in the same way as when we purchase raw fish.
Cook and eat within 2 days. The finished raw noodles can also be quickly frozen at temperatures below -40℃ to make ``frozen sardine udon.''

Minced fish meat, which is commonly used, is obtained by repeatedly soaking the collected fish meat in cold water several times to wash away water-soluble substances in a semi-strong way and also washing away the original fish smell, and then dehydrating the sediment, which is almost tasteless and odorless. Surimi material that has been repeatedly exposed to cold water to become almost tasteless and odorless is considered to be a good surimi material. As a result, the yield rate for sardines was around 20%, which was very poor.

In the present invention, the fresh fallen "Mai sardine" with a K value of 20 or less is used as it is, so the yield is more than double compared to the one that is repeatedly exposed to cold water several times. In addition, by using the fallen meat with a K value of 20 or less and combining it with natural deodorizing seasoning materials, we have succeeded in removing the strong fishy odor and burnt oil odor characteristic of ``Maiwashi''. Flesh, cortex, lipids, tissue fluid, small bones, etc. other than internal organs can be fully utilized, and therefore have extremely high nutritional value, especially nucleic acids such as deoxyribonucleic acid (DNA) and riboic acid (RNA), as well as calcium and cholesterol levels. It has an extremely high residual rate of eicosabentaenoic acid (EPA), a polyunsaturated fatty acid that lowers the amount of sardines, and has the rich flavor of sardines without the fishy smell. This has the effect of providing udon noodles containing sardines that are suitable as a health food for an aging society.

Claims (1)

[Claims] 1 Remove the head and internal organs of a highly fresh "Maiwashi" and collect the fallen flesh, and add an equal amount of saline solution below 5 degrees Celsius with a concentration of 5 to 8 degrees Baumé to make a mixture,
The weight percent of this is 100% ochimi, red miso 16~4, dark soybean oil 7.2~1.8, mirin 24~
6. Sake 14.4-3.6, dried onion powder 8-2, dried ginger powder 2.8-0.7, plum pulp 1.6-0.4, raw egg
20~5, 100% natural vitamin E agent 0.12~0.03
After stirring and mixing well, put it in a kneader,
While keeping the rotary blade running at a low speed of 7 rpm or less, add udon flour at a weight ratio of 2 to 3 times the weight of the mixed liquid and knead, and knead at a low speed of 7 rpm or less for 30 to 40 minutes. A method for producing udon noodles containing raw sardines, which is characterized by making dough and noodles.