JPS63123338A - Preparation of pickled 'nameko' - Google Patents

Abstract

PURPOSE:To prepare pickled NAMEKO (Pholiota nameko, a kind of mushroom) composed of seeds of beefsteak plant and NAMEKO sufficiently impregnated with spices and seasonings and suitable as a side dish for cooked rice, by mixing softened seeds of beefsteak plant, NAMEKO, spices and seasonings under heating and pickling the mixture under a weight. CONSTITUTION:Softened seed of beefsteak plant, NAMEKO and spices and seasonings (e.g. spices, soy sauce, etc.) are heated, mixed and pickled under a weight to obtain pickled NAMEKO.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to the processing of foods having mucilage such as nameko mushrooms, and is used as a seasoning for such foods.

(Prior art) The main component of nameko mucilage is a substance similar to pectin, and when a hot aqueous solution of the mucilage is cooled, it becomes a transparent, elastic, solid jelly, and when heated, it becomes liquid again. . For this reason, when adding other foods when cooking nameko, it mixes by heating, but when trying to season nameko, there is a problem that the seasoning does not fully penetrate into the nameko and other additive foods due to the mucus. This hindered the conversion of mucilage foods such as food into culinary products.

(Problem to be solved by the invention) In view of the above, this invention proposes that when a sticky food such as nameko and an additive food of Ike are evenly mixed, the spice seasoning can be sufficiently penetrated into both foods. It is an attempt to do so.

(Means for Solving the Problems) In order to solve the above-mentioned problems, the present invention uses perilla seeds as an additive food, sufficiently softens and dehydrates the seeds, and then adds the perilla seeds and name The purpose is achieved by mixing the spices, spices, and soy sauce while heating, and then soaking them in a pickle, causing the mucus to flow out from the nameko and allowing the spice seasoning to penetrate into the nameko.

(Function) Immediate heating liquefies the mucilage of the nameko and mixes it with the perilla seeds and seasonings.Then, by soaking in a strainer, the spice 5I flavor liquid permeates into the perilla and nameko. .

(Example) Prepare 200 g of perilla seeds, Nameko 6009, several red chili peppers, and 100 oz. First, soak the perilla seeds in 5 Qca of salt water to soften the perilla seeds, then boil them with water to remove the salt and scum, and drain them in a colander. The perilla seeds, nameko, chili pepper strips, and soy sauce are mixed in a pot and heated while stirring. N heat mixing is 5
A minute's time is fine.

When left to cool, the whole thing solidifies into a jelly-like substance due to the sticky substance from the nameko. Next, the solidified material is placed in a bucket, placed under a light weight, and left for 5 days. On the other hand, if a weight is not applied, the soy sauce-containing liquid will simply accumulate at the bottom of the tub and will not penetrate, but if a weight is applied, the residue will ooze out to the surface. Then, remove the juice, divide it into bottles, etc., and put the previously removed juice into each bottle and serve it to the food cart.

(Effects of the invention) Since the seasoning and spice permeate the nameko, it becomes a food suitable as a side dish with rice or as a snack with alcohol.

Claims (1)

[Claims] A nameko method characterized by soaking a heated mixture of softened perilla seeds, nameko mushrooms, and spice seasonings under a weight, thereby allowing the mucus to flow out from the nameko mushrooms and allowing the spice seasonings to penetrate. Method of making pickles.