JP3924691B2 - Processed food of persimmon and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processed food for salmon that uses the body of pickled salmon (iwashi) and a method for producing the same.
[0002]
[Prior art]
By pickling salmon, it is possible to make a preserved food with good flavor.
[0003]
Salmon pickles are made by salting ginger for about a week, pickled with rice bran, rice bran, and chili, and ripening for more than half a year with fish sauce. In addition, the pickled potato can be eaten as it is after removing the candy, cutting it into an appropriate size.
[0004]
[Problems to be solved by the invention]
According to such conventional technology, the pickled potatoes need to be removed before meals, are cumbersome, and the fragrance of the strawberry is strong, so it does not suit the tastes of young consumers and is combined with other ingredients There was a problem that it was difficult to cook.
[0005]
Therefore, in view of the problems of the prior art, the object of the present invention is to be widely accepted by young consumers by immersing the body of pickled salmon in cooking oil, and is easy to eat, together with other ingredients. An object of the present invention is to provide a processed food for koji that is easy to cook and a method for producing the same.
[0006]
[Means for Solving the Problems]
The gist of the structure of the first invention according to this application for achieving the above object is to immerse the body of the salmon pickled in edible oil.
[0007]
The edible oil may be dewaxed sesame oil.
[0008]
The gist of the structure of the second invention is to wash the pickled rice cake with water, unravel it, put it into a container and fill it with edible oil.
[0009]
The firewood may be baked after washing with water, and the container may be filled with chili.
[0010]
The heel may also remove bone from the body.
[0011]
[Action]
According to the configuration of the first aspect of the present invention, the body of pickled salmon is soaked in cooking oil, so that it can be eaten as an anchovy-like food as it is, and a material such as yakisoba, spaghetti, croquette, etc. By adding to, it can also be used as a foodstuff such as grilled foods, fried foods and fried foods. In addition, since the body of the cocoon is unwound by removing the cocoon and removing the spine and the like, an appropriate amount can be easily taken out and cooking is very easy.
[0012]
By using sesame oil that has been dewaxed, edible oil can stably preserve the salmon body for a long period of time, and can add a unique flavor to the salmon body. The sesame oil is brewed for about 15 minutes at 70 ° C., squeezed and filtered, subjected to a deodorizing treatment at a temperature of 250 ° C. for about 180 minutes by an electric heating system, and at 9 ° C. for about 100 hours at 4 ° C. After leaving for about 48 hours, the supernatant is filtered and dewaxed to produce a high quality oil with low viscosity, very little odor and high transparency.
[0013]
According to the configuration of the second aspect of the invention, the pickled rice cake can be completed as a product that can be stored for a long period of time by washing it with water, unpacking it, putting it in a container and filling it with cooking oil.
[0014]
It is to be noted that the fire-washed rice cake is lightly baked to appropriately harden the body, remove unnecessary oil, and can be easily unwound. At this time, by using charcoal grilling, a unique scent and flavor can be added. Moreover, it is preferable to keep charcoal grilling at a temperature of 120 ° C. and a time of about 4 to 5 minutes so as not to cause scorching.
[0015]
If chili is introduced into the container, the chili can keep the flavor of the salmon stable for a long period of time, and the shelf life can be extended to further improve the commercial value. As the chili, dried red chili is suitable.
[0016]
If bones are removed from the body of the cocoon, the cocoon can be made into an easier-to-eat food. In addition, it is only necessary to remove the spine and a part of the small bone at the same time as the bone is unwound, and some small bones may remain.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0018]
Processed foods for salmon are made by immersing salmon 11, 11,..., Pickled in salmon, in cooking oil 12 (FIG. 1).
[0019]
The flaky flesh 11, 11,... Are accommodated in the container 15 together with the edible oil 12 and sealed with a lid 15a. In addition, the pepper 13 is accommodated in the bottom part of the container 15. The bodies 11, 11... Open the lid 15a, take out an appropriate amount from the container 15, and can eat as it is as an anchovy-like food, and enjoy a special flavor by making it into a salad with raw vegetables or putting it on bread etc. be able to. Moreover, the body 11, 11 ... is added to a suitable foodstuff, and is subjected to any heat cooking such as baking, frying, frying, etc., and seasoning it, or as a foodstuff for grilled food, fried food, fried food, etc. It can be used as a fee.
[0020]
Such processed food of koji is manufactured according to the manufacturing process of FIG.
[0021]
That is, pickled persimmons are taken out from the barrel while dropping the persimmons, washed with fresh water such as tap water to remove the persimmons, and lightly charcoal grilled to harden the persimmons.
[0022]
Next, the heel removes bones such as the spine and small bones, excises about 1 cm of the tail portion, and unrolls the trunk portion into bodies 11, 11. The ossicles may remain appropriately. Subsequently, the chili 13 is put into the heat-sterilized container 15, the bodies 11, 11... Are put into the container 15, the edible oil 12 is filled, the lid 15 a is closed, and a label is attached to the container 15 for packaging. Completed as a product. In addition, the cooking oil 12 can minimize the risk of leaking from the container 15 when opened by leaving a gap of about 3 mm or more from the mouth of the container 15.
[0023]
The edible oil 12 is preferably dewaxed sesame oil. The edible oil 12 does not become turbid in the container 15, and can maintain the flavor of the bodies 11, 11,... Stably over a long period of time. However, the edible oil 12 may be high-quality salad oil or olive oil instead of sesame oil.
[0024]
【The invention's effect】
As described above, according to the first invention relating to this application, the body of pickled salmon can be eaten as an anchovy-style food as it is by immersing it in cooking oil. In addition to being widely accepted by the layers, it has the excellent effect of being easy to eat and extremely easy to cook with other ingredients.
[0025]
According to the second aspect of the present invention, the processed food according to the first aspect of the present invention can be easily manufactured by washing the pickled buds with water, unloading them, putting them in a container and filling them with cooking oil.
[Brief description of the drawings]
[Fig. 1] Diagram of processed food composition [Fig. 2] Manufacturing process diagram [Explanation of symbols]
11 ... body 12 ... cooking oil 13 ... chili 15 ... container

Claims (6)

Processed food for cocoons, made by immersing the body of potatoes pickled in bonito in cooking oil. The processed food for koji according to claim 1, wherein the edible oil is dewaxed sesame oil. A method for producing processed foods for cocoons, characterized in that the cocoons that have been pickled in bonito are washed with water, placed in a container, and filled with cooking oil. The method for producing a processed food for straw according to claim 3, wherein the straw is baked after washing with water. The method for producing processed foods for salmon according to claim 3 or 4, wherein chili is introduced into the container. 6. The method for producing a processed food for cocoons according to claim 3, wherein the cocoons remove bones from the body.

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