JPS635496Y2 - - Google Patents

Description

[Detailed explanation of the idea] (Target of invention, industrial application field) The invention is used in the food field.

More specifically, it is used in the seafood field.

This invention relates to cooked kelp.

(Prior art) There are many types of kelp products, but most are dry products made by drying kelp as is.

For this reason, cooking requires boiling, but this poses the following problems:

(b) Commercially available kelp is dried kelp, and it is sold in a mixture of thick-fleshed kelp and thin-fleshed kelp, so when you try to cook it, if you boil it to match the thick kelp, it will become thinner. The konbu will be overcooked, and if you boil the konbu to match the thin konbu, the thick konbu will not be cooked enough.

(b) Because kelp is dry, it cannot be eaten as a dish as it is; it must be reconstituted with water or hot water, which not only takes time and effort to cook, but also reduces the flavor of konbu when reconstituted with water or hot water. runs away.

(Purpose of the present invention) The purpose of the present invention is to (a) vacuum pack raw kelp together with seasonings such as salt and perilla to enable long-term preservation;
To infiltrate the taste of seasonings into kelp during storage and provide cooked kelp with good taste; (b) To save time and effort in drying kelp and in cooking by rehydrating it with water or hot water; (c) To prevent the flavor of kelp from escaping by eliminating the need to reconstitute it with water or hot water, and to avoid the hassle of cooking by cooking it so that it can be eaten as is; (d) To improve the taste. For example, kelp harvested at a good time can be cooked and easily eaten whenever needed.

(Structure of the invention) The technical means of the invention taken to achieve the above object are as follows.

In other words, in this invention, kelp that has been previously washed and heat sterilized and cut into the required length is mixed with 30g to 50g of salt and kelp per 100g of kelp.
The kelp is vacuum-packed in a flexible synthetic resin bag that allows the contents to be seen, along with seasonings containing 0.5 to 1.5 g of perilla per 100 g, and the kelp is seasoned with seasonings during storage. It is a cooked kelp that is characterized by this.

The amount of salt is about 30g to 50g per 100g of kelp.
Preferably it is about 40g. If the amount of salt is less than 30g, there will be problems with long-term storage, and if the amount of salt is more than 50g, the taste will be too salty.

The amount of perilla powder is usually 0.5 to 100g of kelp.
The amount is 1.5 g, preferably about 1 g. If the amount of perilla powder is less than 0.5g, the perilla flavor will not be sufficient, and depending on the amount of salt, there will be problems with long-term storage. If the amount of perilla powder exceeds 1.5g, the flavor will be too strong and will inhibit the flavor of the kelp.

(Example) The present invention will be explained in more detail based on the example shown in the drawings.

FIG. 1 is a perspective view, and FIG. 2 is a sectional view.

Kombu 1 uses high-quality kelp collected during May, June, and July, and after being collected, it is washed in seawater to remove sand and other impurities.

The kelp 1 is steamed to sterilize it and to soften the whole kelp 1.

The temperature of the steam is approximately 120°C, and the steaming time varies depending on the thickness of the leaves of the kelp, but if the steaming time is too long, the color of the kelp will change and, as will be explained later, it may become exposed to sunlight. I don't like it because it doesn't last well,
It usually takes about 1 to 3 minutes.

Then, stop steaming before the color of kelp 1 changes. Although the reason is not clear, it has been found that boiling the food does not keep it well.

After steaming 1 part of kelp, sprinkle 1 part of kelp with 2 parts of salt and 4 parts of perilla powder for preservation and seasoning.

The young perilla sprouts are thoroughly dried and finely ground using a grinder, and when salt is added to this perilla powder 4, a unique aroma of perilla is produced.

The amount of sprinkled salt 2 is about 40g.

Kelp 1 sprinkled with salt 2 is cut into required lengths for easy packaging.

This kelp 1 is placed in a flexible synthetic resin bag 3 whose contents are visible from the outside together with shiso powder 4, and the inside of the bag 3 is placed in a vacuum or near-vacuum state to produce cooked kelp.

It is not necessarily necessary for the contents of bag 3, kelp 1, to be visible from the outside, but considering the actual sales situation,
The contents must be visible from the top of the sales promotion.

The amount of perilla powder is about 1 g.

After about 15 days, the salty and soybean flavor permeates the konbu 1 and it becomes ready to eat.

To eat this cooked kelp, soak it in hot water for about 3 to 4 minutes to remove the salt, then cut it into bite-sized pieces and eat it as is or cook it to your liking.

(Effects of the invention) As described above, the present invention has the above configuration and produces the following effects.

(b) Since the raw kelp is vacuum packed with a predetermined amount of salt and seasonings including perilla, it is possible to preserve the raw kelp for a long time, and the taste of the seasonings is absorbed into the kelp during storage. permeates and provides delicious cooked kelp.

(b) It saves the trouble of drying kelp, and also eliminates the trouble of cooking it, such as rehydrating it with water or hot water.

(c) There is no need to reconstitute the kelp with water or hot water, so the flavor of the kelp is preserved, and since it can be eaten as is, there is no need for cooking.

(d) Kelp harvested at the best season is already cooked, so it can be eaten easily whenever needed.

(e) Synthetic resin bags are effective in promoting sales because the contents can be seen from the outside.

(f) When kelp is vacuum-packed with a seasoning liquid, it becomes softer than the raw state due to the permeability of the seasoning liquid, and its texture decreases, limiting its cooking uses. Also, some types of seasoning liquid cannot be stored. However, in the present invention, since the seasoning is solid rather than liquid, the kelp has a chewy texture without being too soft, so there are no restrictions on cooking or use.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, with FIG. 1 being a perspective view and FIG. 2 being a sectional view. 1: Kelp, 2: Salt, 3: Bag, 4: Perilla powder.

Claims (1)

[Scope of utility model registration request] Washed and heat sterilized in advance,
The kelp that has been cut to the required length is 100 kelp.
30g to 50g of salt per gram and kelp per 100g
The kelp is vacuum-packed in a flexible synthetic resin bag with visible contents along with solid seasoning containing 0.5 to 1.5 g of perilla, and the kelp is flavored with the seasoning during storage. Cooked kelp.