JPS61216667A - Alaska pollack spawn pickled in mustard containing sea tangle - Google Patents

Abstract

PURPOSE:Guinea pepper and fine cut pieces of sea tangle are added to Alaska pollack spawn to give a product of good taste with a well balance between the hotness of Guinea pepper and the softness of sea tangle. CONSTITUTION:The spawn of Alaska pollacks are coated on their surfaces with chemical seasonings, powdered Guinea pepper and fine cuts of sea tangles and stood at low temperature for about 5-10hr. Then, the spawns are sprayed with additional chemical flavors and Guinea pepper and stored at lower temperature for a long period of time, preferably for about one week.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing mustard mentaiko containing kelp, which is a preserved fish roe food and has the flavor of kelp added to it.

[Conventional technology]

Since ancient times, fish eggs have been harvested from fish and salted to be eaten as sushiko, salmon roe, cod roe, karasumi, caviar, etc. because of their good flavor and high nutritional value. In particular, cod roe is a widely popular fish roe food. However, in recent years, products have been manufactured that further enhance the taste of salted egg dough by adding various spices to it, and in particular, the so-called karashi mentaiko (cod roe) with the addition of chili pepper is generally loved by the public due to the flavor of cod roe and chili pepper. has been done.

[Problem that the invention seeks to solve]

The karashi mentaiko currently available on the market is karashi tota.
Although it is loved for its flavor, the spiciness of the mustard can be a bit harsh, and it tends to lack harmony with other foods in the Japanese rice diet. Therefore, it is an object of the present invention to provide a food that has the flavor of mustard mentaiko that is more compatible with the Japanese diet.

[Means for solving problems]

In order to achieve the above object, the present inventor completed the present invention as a result of intensive research to produce mustard mentaiko seasoned with the traditional Japanese flavor of kelp.

That is, it is a food in which a chemical seasoning, fF mustard, and shredded kelp are coated on pollock cod eggs, and then the chemical seasoning and chili pepper are applied to the egg to give the flavor of kelp to the mustard mentaiko.

The walleye cod eggs used as a raw material in the present invention may be raw eggs taken out from the body of walleye cod and washed, but generally salted raw eggs with a shelf life are used. When using the salted walleye cod eggs, they are used as the raw material of the present invention without salt.

This pre-treatment process involves soaking salted walleye cod eggs in water.

This is done by soaking in sake, flavoring, and chemical seasonings. This operation is a method used as a salt removal operation when producing mustard mentaiko. This process removes salt, and by storing it at low temperatures, it becomes similar in shape and properties to walleye cod eggs extracted from the fish body.

The present invention uses chemical seasonings for the above-mentioned walleye cod eggs.

Sprinkle powdered chili pepper and shredded kelp on the surface. In this case, the above-mentioned materials may be mixed and used, but preferably each is applied individually in a sequential manner. In addition, the addition ratio of chemical seasonings, chili peppers, and kelp is
Although the flavor of the kelp-containing mustard mentaiko product may be changed as appropriate, it is generally preferable to use the same amount of chemical seasoning and kelp, and half the amount of chili pepper.

The thus treated walleye cod eggs are stored at a low temperature for 5 to 10 hours, preferably for about 7 hours. Then, sprinkle chemical seasoning and chili pepper on the surface and store it at a low temperature for a long time, preferably about a week, so that the flavor of kelp permeates into the walleye cod eggs, and the flavor of kelp permeates into the eggs. An extremely delicious mustard mentaiko with kelp that is in harmony with the original taste of walleye cod can be obtained.

The present invention will be specifically explained below by giving examples.

〔Example〕

5 kg of salted walleye cod eggs, 800 cc of water, 9 oz of sake
00cc, taste! 1400cc, sodium glutamate 2
Immerse it in 0g of the mixed solution and leave it for 7 hours. After that, take it out, drain the water, and store it at a low temperature for 7 hours.

80 g of sodium glutamate, 30 g of powdered chili pepper, and 70 g of chopped kelp were successively sprinkled on the surface of the walleye cod eggs and stored at a low temperature for 7 hours.

80 g of chemical seasoning and 30 g of powdered chili pepper are successively sprinkled onto the surface of this material, and the product is stored at a low temperature for one week.

〔Effect of the invention〕

The kelp-containing mustard mentaiko obtained by the present invention has a good texture, and the flavor of the kelp further brings out the flavor of the pollock roe, suppresses the fishy odor characteristic of fish roe, and further suppresses the pungency of the chili pepper. It is a food that is especially suited to the Japanese diet, with the right combination of the stimulating taste of kelp and the soft taste of kelp.

Claims (1)

[Claims] 1. A method for producing mustard mentaiko with kelp, which is characterized by coating pollock cod eggs with chemical seasonings, chili peppers, and shredded kelp, leaving them to stand, and then coating them with chemical seasonings and chili peppers.