JPS611342A - Smoking process - Google Patents

Abstract

PURPOSE:To prepare smoked food having high preservability and excellent flavor, taste, nutrient value and digestibility, at a low cost, by boiling the guts, etc. of pig, washing with salt and water, seasoning with sugar, salt, etc., pickling for several days, and smoking with the smoke of wood. CONSTITUTION:The guts of pig, e.g. stomach, heart, etc. or the heart, tongue, etc. of cattle are boiled, washed with salt and then with water, and seasoned with sugar, salt, TOBANJAN (a kind of fermented sauce). The seasoned material is pickled for 4-5 days and smoked with the fume of wood (e.g. cherry) in a smoking device to effect the simultaneous drying and absorption of the smoke components to obtain the objective smoked food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a method for producing smoked foods using internal organs such as the stomach and heart of pigs, heart and tongue of cows, and the like as raw materials.

[Prior art]

Conventionally, among smoked foods, smoked foods such as pork and beef are made from the meat, seasoned with seasonings, smoked with wood smoke, and dried at the same time as smoked ingredients (wood vinegar oil). - Made by absorption.

These smoked foods have a unique flavor and are easy to preserve.
It is widely used as hors d'oeuvre, fish for sake, grilled with eggs and vegetables, soups, stews, etc., but it is expensive because it uses meat as an ingredient.

[Purpose of the invention]

The present invention has been made in view of the above-mentioned points, and its purpose is to treat internal organs such as the stomach and heart of pigs, the heart of cows,
To provide a smoking method for producing an inexpensive, preservable, fragrant, delicious, nutritious, and easily digestible smoked food using tongue or the like as a raw material.

[Structure of the invention]

The smoking method of the present invention, which achieves the above objectives, uses pork stomach.

Raw materials such as internal organs such as the heart, beef heart, and tongue are boiled, washed with salt and water, and then mixed with sugar, salt, and bean sauce.

After seasoning with sodium glutamate or the like, the food is pickled for 4 to 5 days, and then smoked with wood smoke in a smoker to produce a smoked food.

[Embodiments of the invention]

An embodiment of the smoking method of the present invention will be described below.

The bottle-making method of the present invention uses internal organs such as the stomach and heart of a pig, and the heart and tongue of a cow as raw materials. First, this raw material is IKf boiled. Next, wash it with salt and water, then add 120F sugar.
10%, preferably 120 ± 5 t, salt 35'I ± 1
Seasoned with 0 parts, 35 f ± 5 chi, soybean sauce ~ 252, and a little bit of sodium glutamate (51st place).

After that, this is soaked for 4.5 days and then smoked with wood smoke such as cherry, beech, apple, oak, etc. in a smoker, and the smoke components are absorbed at the same time as drying to produce smoked food. do.

The smoked food thus obtained is sold as a block or sliced, sealed and packaged with an oxygen absorber. When I tried this as it was, I found that it had a good flavor and was suitable as a fish for beer or sake. In addition, this smoked food can be used for stir-frying with eggs and vegetables, aemono, etc.

〔Effect of the invention〕

According to the bottle making method of the present invention, pig's stomach is prepared as described above.

Boil internal organs such as the heart, beef heart, and raw materials such as 8th grade, then wash with salt and water, then add sugar, salt, and bean sauce.

After seasoning with sodium glutamate, etc., pickle for 4 to 5 days, then smoke with wood smoke. This is a bottle-making method for producing smoked foods, and the raw materials are internal organs such as the stomach and heart of pigs, and the heart of cows.

Since the tongue and the like are used, it is possible to provide a smoked food that is inexpensive, has a long shelf life, has a good aroma, is delicious, is nutritious, and is easy to digest.

Sodium glutamate may be omitted. For seasoning, it is best to use sodium nitrite, saltpeter, or grated radish instead.

Representative Patent Attorney: Ishito, Bimoto 1゜

Claims (1)

[Claims] Raw materials such as pig's stomach, heart, and other internal organs, cow's heart, tongue, etc. are boiled, washed with salt and water, seasoned with sugar, salt, bean sauce, etc., and then marinated for 4 to 5 days. This is then smoked using wood smoke in a smoker to produce smoked foods.