JPS6128362A - Production of sauce for roasted meat - Google Patents

Abstract

PURPOSE:To produce a sauce for roasted meat having improved flavor and good preservation quality and attractive appearance, by treating a finely cut vegetable with an edible fat or oil under specific conditions, and mixing the resultant mixture of a flavorous oil with a raw material, e.g. soy sauce, MISO (fermented beans), sugar, etc. CONSTITUTION:1-200wt% finely cut vegetable is added to an edible fat or oil, and the resultant mixture is kept at 105-200 deg.C for 1-30min to give a mixture of a flavorous oil with the heated vegetable. Preferably, 0.1-50wt% resultant mixture of the flavorous oil with the heated vegetable is added to a raw material, e.g. soy sauce, MISO (fermented beans), sugar, sweet SAKE, spice, seasoning, etc. to obtain the aimed sauce for roasted meat.

Description

[Detailed description of the invention] The present invention relates to a method for producing ground meat sauce.

Traditionally, grilled meat sauces have been made with soy sauce, miso, sugar, mirin, spices, seasonings, etc., but as eating habits have improved, they have become even more delicious.
There are more and more items that include raw vegetables. However, when raw vegetables are added, they taste bitter, significantly reducing the flavor of the vegetables, and there is a limit to how much they can be used.Furthermore, the quality of the vegetables may deteriorate during long-term storage due to the microorganisms that adhere to the raw vegetables. In some cases, it deteriorated and rotted. Therefore, in the present invention, by heating vegetables with edible oil, the roasted odor of vegetables is extracted into the oil phase and the flavor is enhanced, and by cooking vegetables, they have a sweet taste, and the number of bacteria on vegetables is significantly reduced. It can also impart preservability. The vegetables referred to in the present invention include onions, cabbage, radish, celery, green onions, carrots, ginger, garlic, etc., and those generally called flavor vegetables.

To explain the present invention in detail, vegetables are thoroughly washed with water to remove surface dirt, and skins are removed if necessary.

When shredding, consider the appearance of the finished sauce and the flavor extraction rate.
A slice shape of 0.1 to 20 squares is preferable, but is not limited to this. The ratio of vegetables to oil and fat is preferably 1% to 200% by weight of vegetables. If it is less than 1% by weight, the flavor will be low and the flavor will be poor, and if it is more than 200% by weight, the vegetables will be intensely roasted and have a good flavor. It burns before it comes out, which is not good. The heating temperature must be at least 105°C to evaporate the moisture in the vegetables and roast them.
The temperature is preferably 2000C or less in order to extract the flavor without burning. Heating time is closely related to temperature, and 105°
C. for 20 to 30 minutes, and 200.degree. C. for 1 to 15 minutes. If only the flavor oil thus obtained and the oil phase of heated vegetables are separated and filtered, they can be used as a commercially available flavor oil. The seasonings added to the flavored oil and heated vegetables are known, such as soy sauce, miso, sugar, alcoholic beverages, mirin, fruit juice, honey, vinegar, spices, sesame seeds, and seasonings. The ratio of flavor oil and heated vegetables to the sauce is preferably 0.1% to 50% by weight. If it exceeds 50% by weight, the appearance will be extremely poor.

The Yakiniku sauce thus produced had a good flavor, appearance, and texture, giving it a luxurious feel.

Examples are shown below.

EXAMPLE 1.0 base of salad oil was preheated to 120°C, 1 kg of shredded onions was added thereto, and the mixture was heated for about 20 minutes. This contains 3 kg of soy sauce, 2 kg of sugar, and 1 mirin.
．． 5 kg, miso 0.5 kg, oroshi ginger 02k
When blending g, oroshi garlic (0.2 kg) and 1.0 kg of water and heating, approximately 10 kg of flavorful grilled meat sauce was obtained.

that's all

Claims (2)

[Claims] (1) Add 1% to 200% by weight of shredded vegetables to edible fat and oil, hold at 105°C to 200°C for 1 minute to 30 minutes, and cook with the resulting flavored oil. A method for producing a sauce for yakiniku, which comprises mixing raw materials such as soy sauce, miso, sugar, mirin, spices, and seasonings with cooked vegetables (hereinafter referred to as heated vegetables). (2) The total amount of flavored oil and heated vegetables is 0.1 of the amount of grilled meat sauce.
% by weight to 50% by weight.
1) Method for producing grilled meat sauce.