JPS63202337A - Production of dried green vegetable - Google Patents
Production of dried green vegetableInfo
- Publication number
- JPS63202337A JPS63202337A JP62035335A JP3533587A JPS63202337A JP S63202337 A JPS63202337 A JP S63202337A JP 62035335 A JP62035335 A JP 62035335A JP 3533587 A JP3533587 A JP 3533587A JP S63202337 A JPS63202337 A JP S63202337A
- Authority
- JP
- Japan
- Prior art keywords
- green vegetables
- dried
- vegetables
- salt
- green
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 9
- 235000009566 rice Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 2
- 239000012266 salt solution Substances 0.000 abstract 2
- 235000019733 Fish meal Nutrition 0.000 abstract 1
- 239000004471 Glycine Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 1
- 239000004467 fishmeal Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 238000009331 sowing Methods 0.000 description 4
- 241000519695 Ilex integra Species 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram 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
- 235000004611 garlic Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 125000002652 ribonucleotide group Chemical group 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は、乾燥青菜の製造方法に関する。[Detailed description of the invention] The present invention relates to a method for producing dried green vegetables.
青菜（セイサイ）は油菜科の一樵であって、春蒔き秋蒔
きと二期に別けられ、春蒔きは５月初旬であり秋蒔きは
８月中旬である。この青菜は気象条件にはきわめて敏感
な性質であり、山形系内陸部のみの特産であって、一般
には塩漬けとして食用に供されているが「アク」が強く
独特の風味を有していて葉丈が６０国にも達する大型葉
である。Green vegetables are a member of the oil vegetable family, and are divided into two seasons: spring sowing and autumn sowing, with spring sowing occurring in early May and autumn sowing occurring in mid-August. This green vegetable is extremely sensitive to weather conditions, and is a specialty only in the inland areas of Yamagata.It is generally eaten as salted food, but the leaves have a strong and unique flavor. It has large leaves that can reach up to 60 cm in length.
この山形系特産の青菜も最近では小松菜等との自然交配
により純粋なものが少なくなっている傾向にあるが、で
きるだけ純粋なものを選ぶ必要がある。These green vegetables, which are a specialty of the Yamagata region, tend to be less pure these days due to natural hybridization with komatsuna, etc., but it is necessary to choose as pure a vegetable as possible.
次に本発明の製造方法を説明すると、青菜は肉質の軟か
で葉が密であり、緑色が濃く光沢があって香りの高いも
のを選び、青菜は畑よシ収穫して来たらそのまま６４（
重を係）の食塩で一昼夜漬ける。この際一時に多量のに
菜を一容器で漬込むと熱を発生して変質するおそれがあ
るので２００を程度の容器が望ましい。また重石はでき
るだけ重い方がよい。そしてこれを取出し水洗いをして
再び６％（重ｆ１）の食塩で漬込み５日間（１２０時間
）冷蔵庫に保管する。Next, to explain the manufacturing method of the present invention, select green vegetables that have soft flesh, dense leaves, dark green color, gloss, and high aroma. (
Soak in salt for one day and night. At this time, if you pickle a large amount of garlic in one container, it may generate heat and cause deterioration, so it is preferable to use a container with a capacity of about 200 ml. Also, it is better to make the weight as heavy as possible. Then, take it out, wash it with water, pickle it again with 6% (weight f1) salt, and store it in the refrigerator for 5 days (120 hours).
このようにして漬込んだ青菜は「アク」が抜けて色良く
漬かり、これ以上時間をかけると色が１謀＜なり良質な
製品とはならない。The green vegetables pickled in this way will lose their scum and have a good color, but if you take any longer to pickle them, the color will change and the product will not be of good quality.
次に乾燥工程に入る。Next comes the drying process.
冷蔵庫より青菜を取出し、すばやく「みじん」に切夛刻
み、これを容器に入れて通風乾燥する。Remove the greens from the refrigerator, quickly chop them into small pieces, and place them in a container to air dry.
乾燥は４０℃で９時間３０分、５０℃で３０分の二段階
乾燥がよく、この間数回容器内の青菜を手でほぐ°しな
がら攪拌する。Drying is preferably carried out in two stages: 9 hours and 30 minutes at 40°C and 30 minutes at 50°C, during which time the greens in the container are stirred several times while being loosened by hand.
このようにして得られた乾燥青菜は、含水量７％８度で
完全に粉状体であって、食する場合は「ふシ掛け」とし
て、あるいは炒ｂｓ米と混ぜて「お茶漬け」用として良
く保存がきく上に青菜特有の風味があってきわめて美味
に食すことができる。The dried green vegetables obtained in this way are completely powdered with a moisture content of 7% and 8 degrees Celsius, and can be eaten as ``fushikake'' or mixed with fried BS rice for ``ochazuke.'' Not only does it store well, it has the unique flavor of green vegetables, making it extremely delicious to eat.
次に乾燥の実施例を添付図面によシ示すと、第１図は切
り刻んだ！菜を入れる容器Ａの平面図であり、全体とし
てプラスチック製の深さ約５備程度の箱体で底板に多数
の小孔（１）が刻設されている。第２図は乾燥室（２）
と乾燥機Ｂの側面図であって、乾燥室（２）内には横状
の棚板（４）ｔ−下部に配し、その上方に数段に金網（
３）を張設し、この金網（３）の上背菜の入った容器Ａ
を置列べることとした。図中の（５）はファンで６Ｄ、
（６）は排気口を示す。そして乾燥様を作動させて温風
を送る。Next, an example of drying is shown in the accompanying drawings, and FIG. 1 shows chopped! This is a plan view of a container A for storing vegetables, which is a plastic box with a depth of about 5 mm as a whole and has a large number of small holes (1) carved in the bottom plate. Figure 2 is the drying room (2)
and a side view of dryer B, in which a horizontal shelf (4) is arranged at the bottom of the drying chamber (2), and several wire meshes (
3) is stretched, and the container A containing the side dishes of this wire mesh (3)
I decided to arrange them. (5) in the diagram is a fan 6D,
(6) indicates an exhaust port. Then activate the dryer to send warm air.
またお茶漬は用としての配合を一例を挙げて説明すると
、乾燥青菜２ｒ、食塩２ＳＦ、化学調味料少量、食添用
グリシ／少量、リボヌクレオタイドナトリウム少量、海
苔少量、餅米の炒ったもの５１．末茶少量であり（以上
は一食分）餅米の炒ったものは、餅もみを温水につけて
発芽させて芽が鳩芽伏になったところで取り出し蒸す。In addition, to explain the composition of Ochazuke using an example, it is: 2R of dried greens, 2SF of salt, a small amount of chemical seasoning, a small amount of Gurishi for food additives, a small amount of ribonucleotide sodium, a small amount of seaweed, and roasted glutinous rice. 51. For roasted mochi rice with a small amount of green tea (more than one serving), soak the mochi rice in warm water to germinate it, and when the buds turn brown, take them out and steam them.
この蒸している途中で少量の水を振りかけ蒸し上ったら
乾燥機で乾かし、製米機でもみ糠を取シ、その後炒って
あられ状に仕上げるもので、このように手を加えたあら
れは独特の風味がある。During the steaming process, a small amount of water is sprinkled on the rice, and once it has steamed, it is dried in a dryer, the rice bran is removed using a rice maker, and the rice is then roasted to form a hail-like shape. It has a flavor of
図は実施例図であって、第１図は青菜容器の平面図、第
２図は乾燥装置の側面図を示す。The drawings show an embodiment, in which Fig. 1 is a plan view of the vegetable container, and Fig. 2 is a side view of the drying device.
Claims (1)
、再び６％の食塩に漬けて１２０時間冷蔵庫の内に保存
する。そして取出した青菜を短時間で「みじん」に切る
。しかる後脱水機により脱水して４０℃の温度で９時間
３０分熱風乾燥し、さらに５０℃の温度で３０分乾燥す
ることを特徴とした特許請求の範囲（１）に記載の乾燥
青菜の製造方法。After soaking the green vegetables in 6% salt for 24 hours, wash thoroughly with water, pickle again in 6% salt and store in the refrigerator for 120 hours. Then, cut the removed greens into small pieces in a short time. After that, the dried green vegetables are dehydrated using a dehydrator, dried with hot air at a temperature of 40°C for 9 hours and 30 minutes, and further dried at a temperature of 50°C for 30 minutes. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62035335A JPS63202337A (en) | 1987-02-18 | 1987-02-18 | Production of dried green vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62035335A JPS63202337A (en) | 1987-02-18 | 1987-02-18 | Production of dried green vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63202337A true JPS63202337A (en) | 1988-08-22 |
Family
ID=12438966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62035335A Pending JPS63202337A (en) | 1987-02-18 | 1987-02-18 | Production of dried green vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63202337A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043555C (en) * | 1993-10-30 | 1999-06-09 | 曹钟勋 | Apparatus and method for drying softly fleshy agro-marine food |
| US6640818B1 (en) * | 2002-03-20 | 2003-11-04 | Rueben Talisman | Refrigerated automatic fruit and vegetable washer |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51110060A (en) * | 1975-03-20 | 1976-09-29 | Nakano Suten Kk | |
| JPS5296766A (en) * | 1976-02-05 | 1977-08-13 | Daiya Totsukiyo Purojiekuto Kk | Method of making dried long stone leek |
| JPS59151836A (en) * | 1983-02-18 | 1984-08-30 | Takada Hideki | Seasoning powder for scattering on cooked rice |
| JPS60221033A (en) * | 1984-04-17 | 1985-11-05 | Mishima Shokuhin Kk | Method for preserving freshness of dried salted hiroshimana (brassica campestris l. (chinese group)) |
-
1987
- 1987-02-18 JP JP62035335A patent/JPS63202337A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51110060A (en) * | 1975-03-20 | 1976-09-29 | Nakano Suten Kk | |
| JPS5296766A (en) * | 1976-02-05 | 1977-08-13 | Daiya Totsukiyo Purojiekuto Kk | Method of making dried long stone leek |
| JPS59151836A (en) * | 1983-02-18 | 1984-08-30 | Takada Hideki | Seasoning powder for scattering on cooked rice |
| JPS60221033A (en) * | 1984-04-17 | 1985-11-05 | Mishima Shokuhin Kk | Method for preserving freshness of dried salted hiroshimana (brassica campestris l. (chinese group)) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043555C (en) * | 1993-10-30 | 1999-06-09 | 曹钟勋 | Apparatus and method for drying softly fleshy agro-marine food |
| US6640818B1 (en) * | 2002-03-20 | 2003-11-04 | Rueben Talisman | Refrigerated automatic fruit and vegetable washer |
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