JPS6132946B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing seaweed tsukudani in which the seaweed is finished in the shape of cut konbu tsukudani.

Traditionally, seaweed tsukudani is made from green seaweed and boiled down into a paste, and it seems that we have yet to find anything similar to cut konbu tsukudani. Therefore, we developed a new type of solid seaweed tsukudani that has the unique flavor of seaweed and can also be used as a snack.

The characteristics of the seaweed tsukudani production method of the present invention are that the raw material is seaweed such as Asakusa seaweed, and green seaweed is not used. The process involves putting them in a sauce made of soy sauce, mirin, and sugar and boiling them down over low heat to create a tsukudani that retains the shape of the dried pieces.

The representative type of laver used as raw materials is Asakusanori, but other black nori such as Chishimaronori from Hokkaido, Tasa, and Korean nori can also be used. I use the material that has been cleared, dried in a bamboo basket, and then glued onto a board.

Cut this board into 2-4 cm cubes, for example, and use it as a raw material. Meanwhile, make a sauce by appropriately mixing seasonings such as soy sauce, mirin, and sugar, and boiling it down.
Add cubed seaweed to this sauce and simmer over low heat while stirring. The temperature of the sauce is important when putting the nori into the sauce; when you put the nori into the boiling water, the nori will disperse and dissolve without leaving any shape, but when you put it into the sauce at room temperature, the whole thing will turn into dumplings. It melts from around the dango into the sauce and is unable to keep its shape. The preferred temperature range is about 50 to 70°C. The degree of stirring is also important; it is best to stir the whole thing gently and slowly; if it is too fast or too slow, the board glue will disperse and dissolve.

Figure 1 is a flow sheet showing the above-mentioned manufacturing method, and the key to the manufacturing process is that the raw material is the selection of board seaweed, and that the cut pieces of the board are finished in tsukudani while maintaining their shape. Therefore, the resulting tsukudani has an appearance similar to that of konbu tsukudani, which is completely different from the conventional paste-like paste tsukudani, and can be used as a snack when drinking alcohol or for tea pickles. belongs to.

In addition, since the product obtained by the production method of the present invention is a shaped seaweed tsukudani, separately prepared shrimp,
By mixing it with tsukudani such as shiitake mushrooms, matsutake mushrooms, bamboo shoots, bonito, chilimenjiako, butterbur, and sansho pepper, it is possible to create new tsukudani products that have never existed before.

The present invention will be explained in more detail below using Examples.

Example 1 A sauce was prepared by dissolving 300 g of sugar in 1.8 ml of soy sauce and 720 ml of mirin and boiling it down for about 1 hour.

On the other hand, 450 g of board glue for rolling glue, cut into 10 sheets with a cutter and cut into approximately 3 cm cubes.
Added to 1.8 of the above sauce while loosening.
The temperature of the sauce at that time was 55°C, and the temperature was gradually raised while stirring the entire sauce and boiled for about 1 hour.

After being left to cool, the tsukudani had a shape similar to that of cut konbu tsukudani, with the cubes of nori remaining in a contracted shape.

Example 2 When making board glue, the thickness of normal glue
The paste was made about 1.5 times thicker, and the glue weighed approximately 35 to 40 g per 10 sheets. Ten sheets of this thick board were stacked and cut into cubes of approximately 2 x 2.5 cm, and 480 g of the cubes were placed into the sauce prepared in Example 1 while loosening. The temperature of the sauce at that time was 60°C. The sauce was boiled down while stirring while gradually raising the temperature, and after an hour and a half, the pot was removed from the heat and left to cool, resulting in a tsukudani-like dish of cut konbu.

Example 3 Using the sauce prepared in Example 1, chopped shiitake mushrooms were boiled down to prepare shiitake mushroom tsukudani.

Then, while boiling down the 2 cm cubes of board seaweed according to the recipe of Example 1, 1 kg of the above shiitake mushrooms tsukudani was mixed in and boiled down with stirring for about 30 minutes.

After cooling, the product obtained was a tsukudani (tsukudani) with a unique taste and flavor in which seaweed and shiitake mushrooms were mixed together in flakes, making it suitable for use as a snack.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet showing a method for producing seaweed tsukudani.

Claims (1)

[Claims] 1 The raw material is seaweed cut from a board of seaweed to a predetermined size, and this is placed in a sauce consisting of seasonings such as soy sauce, mirin, and sugar, boiled down over low heat while stirring, and then cooled to form kirikonbu. A method for producing seaweed tsukudani characterized by: