JPS6123353Y2 - - Google Patents
Info
- Publication number
- JPS6123353Y2 JPS6123353Y2 JP1982044077U JP4407782U JPS6123353Y2 JP S6123353 Y2 JPS6123353 Y2 JP S6123353Y2 JP 1982044077 U JP1982044077 U JP 1982044077U JP 4407782 U JP4407782 U JP 4407782U JP S6123353 Y2 JPS6123353 Y2 JP S6123353Y2
- Authority
- JP
- Japan
- Prior art keywords
- shiitake
- shiitake mushrooms
- processed
- cap
- engraved
- 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.)
- Expired
Links
- 240000000599 Lentinula edodes Species 0.000 claims description 33
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000009835 boiling Methods 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【考案の詳細な説明】 本考案は、しいたけの加工品に関する。[Detailed explanation of the idea] The present invention relates to processed products of shiitake mushrooms.
しいたけ(椎茸)は、その味と香りが愛好さ
れ、現在は各地で一年中栽培されているので、料
理には欠くことができない素材として、一般の家
庭はもちろんホテル・レストラン等でも酢の物・
椀だね・煮物・なべ物・すしの具・つくだ煮等に
広く用いられている。 Shiitake mushrooms are loved for their taste and aroma, and are now grown all year round in various places, so they are an indispensable ingredient for cooking, and are used in vinegared dishes and in hotels and restaurants as well as in ordinary households.
It is widely used in bowls, stews, pot dishes, sushi ingredients, tsukudani, etc.
しかしながら、通常は、生しいたけか、又は生
しいたけを乾燥させた干ししいたけを水で戻して
から使用するが、小さく刻んで使用する場合は別
として、丸のまま料理に用いる場合には、しいた
けの傘の表面は量ばるので、煮物などでまつ黒い
表面を見せているのは、容器の中や食器の中で大
きな量(カサ)を占めて一向に面白味がないばか
りか、まつ黒であり、見た目には決して好ましい
印象を与えず、味はとも角姿・形がどうもという
ことで、今一つ人気が出ない。 However, usually fresh shiitake mushrooms or dried shiitake mushrooms are rehydrated before use, but apart from when they are chopped into small pieces and used whole, shiitake mushrooms are used whole in dishes. The surface of an umbrella is bulky, so when boiling food, etc., the surface is black, it occupies a large amount (bulk) inside the container or tableware, and it is not interesting at all, but it is also black and visually unappealing. It doesn't give a good impression, and it's not very popular due to its taste and shape.
そこで本考案者は、しいたけの利用法を今一つ
拡大する目的でもつて、しいたけ特有の大きな傘
に目をつけ、これを加工することによつて、従来
の印象を改めることに成功した。 Therefore, with the aim of expanding the usage of shiitake mushrooms, the present inventor focused on the large cap that is unique to shiitake mushrooms, and by processing this, succeeded in changing the conventional impression.
すなわち、本考案のしいたけの加工品は、しい
たけの傘表面にほぼ平らな切削部が設けてあり、
その切削部に文字・図案等を焼刻してあることを
特徴とするものである。 In other words, the processed shiitake mushroom product of the present invention has a substantially flat cut portion on the surface of the shiitake cap,
It is characterized by having letters, designs, etc. engraved on the cut portion.
以下、本考案の詳細について説明する。 The details of the present invention will be explained below.
本考案しいたけの加工品に用いる原料としての
しいたけは、採取直後の生しいたけが加工と味覚
の点から最も望ましいが、傘の姿・形が整つてお
り、しかも表面切削・焼刻により壊れない弾力を
有するしいたけであれば半乾燥様のものを用いて
もよい。この場合完全乾燥しいたけを用いること
は、形状・組成が生しいたけに較べて著しく変化
していて弾力性も乏しいため切削・焼刻も困難と
なるので避けた方がよい。又生しいたけを使用す
る場合は、採取直後のものが最もよく、直ちに傘
を切削し、その後水洗するのがよい。 The shiitake mushrooms used as raw materials for the processed shiitake products of this invention are the most desirable from the viewpoint of processing and taste immediately after harvesting, but they also have a well-shaped cap and are elastic enough to not be broken by surface cutting or carving. Semi-dried shiitake mushrooms may be used as long as they have the following properties. In this case, it is best to avoid using completely dried shiitake mushrooms, as their shape and composition have changed significantly compared to fresh shiitake mushrooms, and their elasticity is poor, making cutting and engraving difficult. When using fresh shiitake mushrooms, it is best to use them immediately after harvesting, and it is best to cut the caps immediately and then wash them with water.
また、しいたけ傘表面の切削・焼刻は、例え
ば、包丁・ナイフ等を用いて手作業で傘表面の黒
色部を切削し、この切削部(白地部)に、あらか
じめ用意した電気ゴテ・焼きゴテ等を当てること
により焼刻処理してもよく、あるいはその他の機
械器具等を利用して同様の処理をしてもよい。 The cutting and burning of the surface of the mushroom cap may be carried out, for example, by manually cutting the black part of the cap surface with a kitchen knife or a knife, and then burning the cut part (white part) by applying a previously prepared electric iron or branding iron, or a similar process may be carried out using other machines and tools.
而して、このように加工整形した生しいたけ
を、例えば調味に仕込んで煮熟する場合用いる煮
熟容器は、通常の鍋・釜類は、蒸気が空気中に逃
げてしまい、この時にしいたけ中の芳香成分も一
緒に逃散してしまうので、コーヒーのサイホン・
ウイスキー酒の蒸留器等のように煮熟により発生
する蒸気が冷却され水滴に戻すことができるよう
な(くり返し蒸気を回収または還流できる)構造
とした煮熟容器を用いて、発生蒸気を調味液中に
くりかえし戻しながら行うとよい。 Therefore, when boiling raw shiitake mushrooms that have been processed and shaped in this way, for example, when seasoning them and boiling them, the boiling containers used in regular pots and pots will cause the steam to escape into the air, causing the inside of the shiitake mushrooms to boil. Since the aromatic components of the coffee also escape, the siphon of the coffee
Using a boiling vessel, such as a whiskey distiller, that has a structure in which the steam generated during boiling can be cooled and returned to water droplets (the steam can be repeatedly collected or refluxed), the steam generated can be distilled into a seasoning liquid. It is best to do this while repeatedly returning to the inside.
また、このように調味・処理されたしいたけ
は、味・香・形状が優れ、そのうえ、傘の表面に
種々の文字・図案等を焼刻したしいたけの加工品
として製造される。 In addition, the shiitake mushrooms seasoned and processed in this manner have excellent taste, aroma, and shape, and are also manufactured as processed shiitake products with various characters, designs, etc. engraved on the surface of the cap.
尚、本考案のしいたけの加工品は、上記のよう
に調味液で煮たものに限らず、例えば蒸したり・
焼いたりの処理をしたしいたけであつても、傘の
表面の切削部に文字・図案等を焼刻したものであ
れば全て含まれる。 The processed shiitake mushroom products of the present invention are not limited to those boiled in a seasoning liquid as mentioned above, but can also be used, for example, by steaming or
This includes all shiitake mushrooms that have been roasted or otherwise processed, as long as characters, designs, etc. are engraved on the cut portion of the cap's surface.
また、切削面と焼刻の大きさ・形状等によつて
区別されることもなく、これに該当する。 Furthermore, there is no distinction made by the size, shape, etc. of the cut surface and the engraving, which falls under this category.
次に、本考案のしいたけの加工品の実施例を図
面に基いて説明する。 Next, an example of the shiitake mushroom processed product of the present invention will be described based on the drawings.
1は、本考案のしいたけの加工品Aの傘表面で
あり、2は、傘表面1のほぼ平らな面に沿つて切
削して出来た白地部である。3は、白地部2に焼
きゴテで焼刻した「寿」と「祝」の文字であり、
4は、しいたけの根元部である。 1 is the cap surface of the shiitake mushroom processed product A of the present invention, and 2 is a white background portion formed by cutting along the substantially flat surface of the cap surface 1. 3 is the characters ``Koboshi'' and ``Holiday'' engraved on the white background part 2 with a hot iron.
4 is the root of the shiitake mushroom.
以上の如く、本考案のしいたけの加工品は、生
しいたけの傘表面黒・褐色部を切削し、この切削
白地部に焼きゴテ等で文字・図案等を刻印したも
のである。従つてできるだけ芳香を逃がさないよ
うにして、煮熟したり、蒸したり、焼いたり等の
処理をしたものは、味・香・形もよく、そのうえ
傘表面の黒色で見た目の悪い部分を切削してあ
り、またこの部分に付された種々の焼き印例え
ば、しいたけ弁当として、米飯の表面に「松」・
「竹」・「梅」の刻印をそれぞれ施した3個の煮熟
しいたけを並べるとか、或いは、結婚披露宴で
は、新郎・新婦の名前を刻印した2個のしいたけ
を仲良く並べた吸い物を作るとか、正月用として
は「寿」とかその年のエトの絵を焼刻するとか、
種々利用できるので、慶事用・払事用の添物食品
としても珍重して用いることができる。 As described above, the shiitake mushroom product of the present invention is obtained by cutting the black/brown part of the cap surface of a fresh shiitake mushroom, and stamping letters, designs, etc. on the cut white part with a baking iron or the like. Therefore, those that have been boiled, steamed, baked, etc. to retain their aroma as much as possible have a better taste, aroma, and shape.In addition, the black, unsightly parts of the umbrella surface have been removed. There are also various branding marks attached to this part.
For example, arranging 3 boiled shiitake mushrooms engraved with the words ``bamboo'' and ``plum'', or at a wedding reception, making a soup with 2 shiitake mushrooms engraved with the names of the bride and groom placed side by side. For New Year's, you can engrave a picture of ``Kotobuki'' or Eto of the year.
Since it can be used in a variety of ways, it can also be used as a food additive for auspicious occasions and occasions.
第1図は、本考案しいたけの加工品の一実施例
の斜視図である。
A……しいたけの加工品、1……傘の表面、2
……白地部、3……焼刻文字、4……しいたけの
根部。
FIG. 1 is a perspective view of one embodiment of the shiitake mushroom processed product of the present invention. A...Shiitake mushroom processed product, 1...Umbrella surface, 2
...white background, 3...engraved letters, 4...root of shiitake mushroom.
Claims (1)
あり、その切削部に文字・図案等を焼刻してある
ことを特徴とするしいたけの加工品。 A processed shiitake mushroom product characterized by having a substantially flat cut part on the surface of the shiitake cap, and having letters, designs, etc. engraved on the cut part.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1982044077U JPS58146493U (en) | 1982-03-30 | 1982-03-30 | Processed products of shiitake mushrooms |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1982044077U JPS58146493U (en) | 1982-03-30 | 1982-03-30 | Processed products of shiitake mushrooms |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58146493U JPS58146493U (en) | 1983-10-01 |
JPS6123353Y2 true JPS6123353Y2 (en) | 1986-07-12 |
Family
ID=30055144
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1982044077U Granted JPS58146493U (en) | 1982-03-30 | 1982-03-30 | Processed products of shiitake mushrooms |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS58146493U (en) |
-
1982
- 1982-03-30 JP JP1982044077U patent/JPS58146493U/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS58146493U (en) | 1983-10-01 |
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