JPS5816866B2 - How to cook meat - Google Patents
How to cook meatInfo
- Publication number
- JPS5816866B2 JPS5816866B2 JP56044091A JP4409181A JPS5816866B2 JP S5816866 B2 JPS5816866 B2 JP S5816866B2 JP 56044091 A JP56044091 A JP 56044091A JP 4409181 A JP4409181 A JP 4409181A JP S5816866 B2 JPS5816866 B2 JP S5816866B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- minutes
- seasoning
- fat
- seasoning liquid
- 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.)
- Expired
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明はラーメンや汁物の具として用いたり、更にはス
ライスしてそのまま酒肴に用いることの出来る食肉を調
理する方法に関し、更に詳しくは豚のバラ肉等、適度な
脂身部分を有する食肉塊の脂身部分を活用して積極的な
旨味を引き出す調理方法に関するものである。[Detailed Description of the Invention] The present invention relates to a method for cooking meat that can be used as an ingredient for ramen or soup, or even sliced and used as an appetizer for sake. The present invention relates to a cooking method that utilizes the fat portion of a meat loaf having portions to bring out positive flavor.
従来ラーメンの具や、酒肴に用いられる加工食肉はチャ
ーシュー、ハム、ソーセージ等の定形的なものが用いら
れているが、積極的な味付は行なわれず、また仕上りの
堅いものが多い。Conventionally, processed meats used as ingredients for ramen and as accompaniments to alcoholic beverages have been conventionally shaped, such as chashu pork, ham, and sausage, but these meats are often not seasoned and have a tough finish.
本発明は仕上りが柔かく、しかも積極的な味付けをして
極めて美味であり、特にラーメン等の具として用いると
きは独特の味覚と風味を発揮する食肉の調理方法を提供
するものである。The present invention provides a method for cooking meat that has a soft finish, is aggressively seasoned, is extremely delicious, and exhibits a unique taste and flavor especially when used as an ingredient for ramen noodles or the like.
本発明の実施例として、具体的な調理例を次に説明する
。As an example of the present invention, a specific cooking example will be described next.
先づ、豚のバラ肉（脂身の割合が適当な点で、これまで
のところ豚のバラ肉が最適である）２ｋｇ程度と水２５
００ＣＣを圧力鍋に入れ肉を冠水状態とする。First, about 2 kg of pork belly (pork belly is the best so far, as it has a suitable proportion of fat) and 25 kg of water.
Place 00CC in a pressure cooker and submerge the meat.
そのまま圧力鍋により３０分間密封圧力加熱すると肉は
可成りの程度に柔かくゆで上がりの状態となる。If the meat is heated under sealed pressure in a pressure cooker for 30 minutes, it will become quite soft and cooked.
この時間が長すぎると肉はしまって固くなり良好な仕上
がりが期待できなくなる。If this time is too long, the meat will become hard and hard and you will not be able to expect a good finish.
本発明は適度な脂身を有する食肉を用いているので、脂
がゆで上げによる肉のしまりを適度に緩和すると共に、
その脂味を全体に浸透させる。Since the present invention uses meat with an appropriate amount of fat, the fat moderately reduces the firmness of the meat due to boiling, and
Allow the fatty flavor to penetrate throughout.
このだし汁はスープ等に利用できるので、肉をだし汁か
ら上げ、調味液の中に更に１０時間浸漬する。This stock can be used for soups, etc., so the meat is removed from the stock and soaked in the seasoning liquid for an additional 10 hours.
圧力鍋の場合は、すぐにふたをとることができないので
２０分位放置してから、ふたをとり、肉を上げることに
なる。If you use a pressure cooker, you won't be able to remove the lid right away, so you'll have to let it sit for about 20 minutes before removing the lid and cooking the meat.
この調味液は生醤油に化学調味料とみりん等を加え、日
本ねぎ、しようが等を長時間にわたって漬は込み、その
エキスを抽出したものである。This seasoning liquid is made by adding chemical seasonings and mirin to raw soy sauce, soaking Japanese green onions, ginger, etc. for a long time, and then extracting the extract.
この調味料は何度も使って古くなる程、効果が良くなる
ので繰り返し使用する貯溜槽に貯えて置くと良い。The more times you use this seasoning and the older it gets, the better the effect will be, so it's a good idea to store it in a storage tank that you can use repeatedly.
調味液に漬は込んだ肉は再び圧力鍋に入れられ、調味液
によ−って３０分煮込み調味液は貯溜槽に戻しくこのよ
うに繰り返し使うことによって調味液にもこくがでてく
る）、肉だけを台上に置いて３０分間放置して仕上げる
ものである。The meat that has been soaked in the seasoning liquid is put back into the pressure cooker and simmered in the seasoning liquid for 30 minutes.The seasoning liquid is returned to the storage tank.By using it repeatedly in this way, the seasoning liquid also becomes rich. ), the meat is left alone on the table for 30 minutes to finish.
仕上げた肉を直ちに冷蔵庫や冷凍庫に入れて低温冷却す
れば、肉は適度にしまって、府下の通りもよく、取扱い
易い形を保つ一方、味を固定し、腐敗を防いで長期間の
保存にも耐えるものとなる。If you put the finished meat in the refrigerator or freezer immediately and cool it at a low temperature, the meat will store properly, maintain a shape that is easy to handle, and will retain its flavor and prevent spoilage, allowing it to be stored for a long time. It will also endure.
このようにして調理した肉はチャーシュー等に比して極
めて柔らかく、脂身が調味液と調和して独特の味を構成
するので、そのままビールや酒のつまみにも利用できる
と共に、スライスしてそえれば、ラーメン等のスープに
適合して極めて美味なものとなる。The meat cooked in this way is extremely soft compared to chashu, etc., and the fat blends with the seasoning liquid to create a unique taste, so it can be used as is as a snack for beer or sake, or it can be sliced and served. For example, it is suitable for soups such as ramen noodles and is extremely delicious.
保存は冷蔵庫によって行なうが、冷凍しても解凍による
味の低下はない。It is stored in the refrigerator, but even if it is frozen, the taste will not deteriorate due to thawing.
本発明は以上のように構成したので、従来の加工肉とは
違った独特な味覚を提供でき、しかも柔かいので老人や
歯の弱い人にも肉の味覚を楽しんで貰える有意義な発明
である。Since the present invention is configured as described above, it is possible to provide a unique taste different from conventional processed meat, and since it is soft, it is a meaningful invention that allows even the elderly and people with weak teeth to enjoy the taste of meat.
Claims (1)
分前後密封圧力加熱した後、これを調味料を加えた生醤
油中にねぎ、しようが等を漬は込んでそのエキスを抽出
して醸成した調味液中に約１０時間浸漬し、更に同調味
液によって３０分程度、密封圧力加熱によって煮込んだ
後、更に３０分程度常温冷却を行なうことを特徴とする
食肉の調理方法。1 A piece of meat with a moderate amount of fat is soaked in water for 30 minutes.
After heating under sealed pressure for about 10 minutes, it is immersed in a seasoning liquid made by soaking green onions, ginger, etc. in raw soy sauce with seasonings and extracting the extract for about 10 hours, and then seasoning it again. A method for cooking meat, which comprises simmering the meat in a liquid for about 30 minutes by sealed pressure heating, and then cooling the meat to room temperature for about 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56044091A JPS5816866B2 (en) | 1981-03-27 | 1981-03-27 | How to cook meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56044091A JPS5816866B2 (en) | 1981-03-27 | 1981-03-27 | How to cook meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57159466A JPS57159466A (en) | 1982-10-01 |
| JPS5816866B2 true JPS5816866B2 (en) | 1983-04-02 |
Family
ID=12681944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56044091A Expired JPS5816866B2 (en) | 1981-03-27 | 1981-03-27 | How to cook meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5816866B2 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5643714B2 (en) * | 1972-12-09 | 1981-10-14 | ||
| JPS49102857A (en) * | 1973-02-14 | 1974-09-28 | ||
| JPS51125766A (en) * | 1975-04-24 | 1976-11-02 | Yoshiyasu Matsumura | Method of producing cooked and packed food containing meats hard to cook as main ingredient |
| JPS5391159A (en) * | 1977-01-19 | 1978-08-10 | Miura Seisakusho Kk | Processing of animal meat food |
| JPS55104875A (en) * | 1979-02-03 | 1980-08-11 | Q P Corp | Treatment of ox tongue |
-
1981
- 1981-03-27 JP JP56044091A patent/JPS5816866B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57159466A (en) | 1982-10-01 |
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