JPH0714330B2 - Cucumber - Google Patents
CucumberInfo
- Publication number
- JPH0714330B2 JPH0714330B2 JP12269192A JP12269192A JPH0714330B2 JP H0714330 B2 JPH0714330 B2 JP H0714330B2 JP 12269192 A JP12269192 A JP 12269192A JP 12269192 A JP12269192 A JP 12269192A JP H0714330 B2 JPH0714330 B2 JP H0714330B2
- Authority
- JP
- Japan
- Prior art keywords
- cucumber
- vinegar
- present
- seafood
- vacuum
- 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 - Fee Related
Links
- 240000008067 Cucumis sativus Species 0.000 title claims description 59
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims description 29
- 235000021419 vinegar Nutrition 0.000 claims description 17
- 239000000052 vinegar Substances 0.000 claims description 17
- 235000014102 seafood Nutrition 0.000 claims description 13
- 241001474374 Blennius Species 0.000 claims description 11
- 241001261506 Undaria pinnatifida Species 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 10
- 238000010257 thawing Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000269821 Scombridae Species 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000020640 mackerel Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、きゅうりなますに関す
る。TECHNICAL FIELD The present invention relates to a cucumber plant.
【０００２】[0002]
【従来技術】従来、きゅうりなますは、薄切りしたきゅ
うりに食塩を添加しこれに圧力を加えて脱水したのち、
その脱水したきゅうりに酢を加えて調味することにより
製造している。2. Description of the Related Art Conventionally, cucumbers, after adding salt to thinly sliced cucumber and applying pressure to this to dehydrate,
It is manufactured by adding vinegar to the dehydrated cucumber and seasoning.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来の
きゅうりなますは、まず、きゅうりに食塩を加えこれを
加圧して脱水し、次に、この脱水したきゅうりに酢を加
えて調味して製造しているから、製造に時間がかかりそ
の分製造コストが高くなるという問題があった。又、従
来のきゅうりなますは、食塩を加えて製造しているか
ら、高塩分食品となり、中高年者のように成人病の心配
がある人はあまり食べることができないという問題があ
った。又、従来のきゅうりなますは、食塩を加えている
からその防腐作用によりある程度の貯蔵はできるが、食
塩の防腐作用はあまり強くないので、長期間の保存は困
難であるという問題もあった。又、従来のきゅうりなま
すは、食塩を加えて脱水しているから、きゅうりが収縮
し、外観や歩留まりが悪いという問題もあった。本発明
は従来のこのような事情に鑑みて発明したものであり、
その目的とするところは、塩分が含まれない上に短時間
で製造することができ、しかも長期間の保存がきき、更
には見映えと歩留まりもよいきゅうりなますを提供する
ことにある。However, conventional cucumbers are manufactured by adding salt to the cucumber, pressurizing the cucumber to dehydrate it, and then adding vinegar to the dehydrated cucumber to season it. Therefore, there is a problem that it takes time to manufacture and the manufacturing cost increases accordingly. In addition, since conventional cucumbers are manufactured by adding salt, they become high-salt foods, and there is a problem that people who are concerned about adult diseases such as middle-aged and elderly can not eat much. In addition, since conventional cucumbers can be stored to some extent due to their antiseptic action because they contain salt, they have a problem that it is difficult to store them for a long time because the antiseptic action of salt is not so strong. In addition, since the conventional cucumbers are dehydrated by adding salt, there is a problem that the cucumbers contract and the appearance and yield are poor. The present invention has been invented in view of such conventional circumstances,
The purpose thereof is to provide a cucumber that does not contain salt, can be produced in a short time, can be stored for a long time, and has a good appearance and yield.
【０００４】[0004]
【課題を解決するための手段】前記目的を解決するた
め、請求項１記載のきゅうりなますでは、薄切りにした
きゅうりと乾燥ワカメと酢を袋に入れ、これを真空包装
したのち凍結させて形成した構成を採用した。又、請求
項２記載のきゅうりなますでは、薄切りにしたきゅうり
と乾燥ワカメと魚介類と酢を袋に入れ、これを真空包装
したのち凍結させて形成した構成を採用した。[Means for Solving the Problems] In order to solve the above-mentioned object, in the cucumber plant according to claim 1, thinly sliced cucumber, dried wakame seaweed and vinegar are put in a bag, which is vacuum-packed and then frozen. The adopted configuration was adopted. Further, in the cucumber plant according to the second aspect, a thin cucumber, dried seaweed, seafood and vinegar are put in a bag, which is vacuum-packed and then frozen to form.
【０００５】[0005]
【作用】本発明のきゅうりなますでは、前記のように構
成してきゅうり中や魚介類中の空気を脱気しているの
で、きゅうり中や魚介類中に酢を速やかに浸透させるこ
とができ、これによりきゅうりなますを短時間で製造す
ることができて製造コストを低下させることができる。
又、本発明のきゅうりなますでは、真空包装によりきゅ
うりや魚介類間の空気を脱気しているので、これにより
少量の酢できゅうりや魚介類に均質な味付を行なうこと
ができる。又、本発明のきゅうりなますでは、真空包装
をしたのち凍結させているから、長期間の保存が可能で
あり、又、色や味の低下を長期間に亘って防止すること
ができる。又、本発明のきゅうりなますでは、乾燥ワカ
メを入れて解凍の際に流出する水分を吸収させるように
しているから、解凍後に水分が多く出て味が薄くなるこ
とを防止することができる。又、本発明のきゅうりなま
すでは、食塩を使用していないから、中高年者でも安心
して食べることができるし、又、組織が軟化していない
ので、いつまでも張りがある状態を保持することができ
て商品価値を高めることができる。尚、魚介類として
は、コノシロ、サバ、イワシ、アジ、エビ、タコ、チリ
メンジャコ等を使用することができる。[Function] In the cucumber plant of the present invention, the air in the cucumber or the seafood is degassed with the above-mentioned structure, so that the vinegar can be quickly permeated into the cucumber or the seafood. As a result, the cucumber can be manufactured in a short time and the manufacturing cost can be reduced.
Further, in the cucumber plant of the present invention, the air between the cucumber and the seafood is deaerated by vacuum packaging, so that a small amount of vinegar can be added to the cucumber and the seafood to give a uniform seasoning. In addition, since the cucumber plant of the present invention is vacuum-packed and then frozen, it can be stored for a long period of time, and deterioration of color and taste can be prevented for a long period of time. Moreover, in the cucumber plant of the present invention, since dried wakame seaweed is put in to absorb the water flowing out at the time of thawing, it is possible to prevent a lot of water from coming out after thawing and the taste becoming thin. In addition, since the cucumber plant of the present invention does not use salt, middle-aged and elderly people can safely eat it, and since the tissue is not softened, it is possible to maintain a tensioned state forever. Can increase the product value. In addition, as the seafood, Konoshiro, mackerel, sardines, horse mackerel, shrimp, octopus, chili menjaco and the like can be used.
【０００６】[0006]
【実施例】以下本発明の実施例について説明する。本実
施例のきゅうりなますは、まず、薄切りにしたきゅうり
と乾燥ワカメと酢をプラスチック袋内に入れ、公知の方
法で真空包装したのち凍結させて製造するものである。
前記プラスチック袋には、コノシロ、サバ、イワシ、ア
ジ、エビ、タコ、チリメンジャコ等の魚介類を入れても
よい。そして、食するときは、これを解凍させてそのま
ま、あるいは他のものと混ぜて食べることになる。EXAMPLES Examples of the present invention will be described below. The cucumber plant of the present embodiment is produced by first slicing thinly sliced cucumber, dried wakame seaweed and vinegar in a plastic bag, vacuum-packed by a known method, and then frozen.
In the plastic bag, seafood such as white-spotted mackerel, mackerel, sardines, horse mackerel, shrimp, octopus, and chilimenjako may be put. Then, when eating, it is thawed and eaten as it is, or mixed with other things.
【０００７】したがって、本実施例のきゅうりなますで
は、プラスチック袋内にきゅうりと乾燥ワカメと酢とを
入れたのち真空包装させているから、きゅうり中の空気
を脱気することができ、これによりきゅうり中に酢を速
やかに浸透させることができ、きゅうりなますを短時間
で製造することができる。又、本実施例のきゅうりなま
すでは、真空包装によりきゅうり間の空気を脱気するこ
とができるので、少量の酢できゅうりに均質な味付を行
なうことができる。又、本実施例のきゅうりなますで
は、真空包装をしたのちに凍結させているから、長期間
の保存が可能であり、又、色や味の低下を長期間に亘っ
て防止することができる。又、本実施例のきゅうりなま
すでは、乾燥ワカメを入れて解凍の際に流出する水分を
これに吸収させるようにしているから、解凍の際に水分
が多く出て味が薄くなることを防止することができる。
又、本実施例のきゅうりなますでは、食塩を使用してい
ないから、中高年者でも安心して食べることができる健
康食品とすることができるし、又、組織が軟化していな
いので、いつまでも張りがある状態を保持することがで
きて商品価値を高めることができる。Therefore, in the cucumber plant of the present embodiment, the cucumber, the dried wakame seaweed and the vinegar are put in a plastic bag and then vacuum packed, so that the air in the cucumber can be deaerated. Vinegar can be quickly penetrated into the cucumber, and the cucumber can be produced in a short time. Further, in the cucumber plant of the present embodiment, the air between the cucumbers can be deaerated by vacuum packaging, so that a small amount of vinegar can be seasoned uniformly. Further, in the cucumber plant of this example, since it is frozen after being vacuum-packed, it can be stored for a long period of time, and the deterioration of color and taste can be prevented for a long period of time. . In addition, in the cucumber plant of this example, dry wakame seaweed is put in to absorb the water that flows out during thawing, so it is possible to prevent the moisture from coming out a lot and the taste becoming thin during thawing. can do.
Further, in the cucumber plant of the present example, since no salt is used, it can be a healthy food that can be safely eaten by middle-aged and elderly people, and since the tissue is not softened, tension can be maintained forever. It is possible to maintain a certain state and increase the commercial value.
【０００８】以上本発明の実施例を説明してきたが、本
発明の具体的な構成はこの実施例に限定されるものでは
なく、発明の要旨を逸脱しない範囲の変更等があっても
本発明に含まれる。Although the embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment, and the present invention is applicable even if there are modifications within the scope not departing from the gist of the invention. include.
【０００９】[0009]
【発明の効果】以上説明してきたように、本発明のきゅ
うりなますでは、プラスチック袋内にきゅうりと乾燥ワ
カメと酢とを入れたのち真空包装させているから、きゅ
うり中の空気を脱気することができ、これによりきゅう
り中に酢を速やかに浸透させることができ、きゅうりな
ますを短時間で製造することができる。又、本発明のき
ゅうりなますでは、プラスチック袋内にきゅうりと乾燥
ワカメと魚介類と酢とを入れたのち真空包装させている
から、きゅうり中や魚介類中の空気を脱気することがで
き、これによりきゅうり中や魚介類中に酢を速やかに浸
透させることができ、きゅうりなますを短時間で製造す
ることができる。又、本発明のきゅうりなますでは、真
空包装によりきゅうりや魚介類間の空気を脱気すること
ができるから、少量の酢できゅうりや魚介類に均質な味
付を行なうことができる。又、本発明のきゅうりなます
では、真空包装をしたのちに凍結させているから、長期
間の保存が可能であり、又、色や味の低下を長期間に亘
って防止することができる。又、本発明のきゅうりなま
すでは、乾燥ワカメを入れて解凍の際に流出する水分を
これに吸収させるようにしているから、解凍の際に水分
が多く出て味が低下することを防止することができる。
又、本発明のきゅうりなますでは、食塩を使用していな
いから、中高年者でも安心して食べることができるし、
又、組織が軟化していないので、いつまでも張りがある
状態で食することができて商品価値を高めることができ
る。As described above, in the cucumber plant of the present invention, the cucumber, dried wakame seaweed and vinegar are put in a plastic bag and then vacuum packed, so that the air in the cucumber is degassed. As a result, vinegar can be quickly penetrated into the cucumber, and the cucumber can be produced in a short time. In the cucumber plant of the present invention, the cucumber, dried seaweed, seafood and vinegar are put in a plastic bag and then vacuum-packed, so that the air in the cucumber and the seafood can be degassed. As a result, vinegar can be quickly penetrated into cucumbers and seafood, and cucumbers can be produced in a short time. Further, in the cucumber plant of the present invention, the air between the cucumbers and the seafood can be deaerated by vacuum packaging, so that a small amount of vinegar and the seafood can be seasoned uniformly. Further, since the cucumber plant of the present invention is vacuum-packed and then frozen, it can be stored for a long period of time, and deterioration of color and taste can be prevented for a long period of time. In the cucumber plant of the present invention, dry wakame seaweed is put in to absorb the water flowing out at the time of thawing, which prevents a lot of water from coming out at the time of thawing and deteriorating the taste. be able to.
Moreover, since the cucumbers of the present invention do not use salt, middle-aged and elderly people can eat with confidence.
In addition, since the tissue is not softened, it is possible to eat with tension indefinitely and enhance the commercial value.
フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 // Ａ２３Ｌ 1/337 Ｗ Continuation of front page (51) Int.Cl. 6 Identification number Office reference number FI technical display area // A23L 1/337 W
Claims (2)
を袋に入れ、これを真空包装したのち凍結させて形成す
ることを特徴とするきゅうりなます。1. A cucumber characterized in that thinly sliced cucumber, dried wakame seaweed and vinegar are put in a bag, which is vacuum-packed and then frozen to form.
介類と酢を袋に入れ、これを真空包装したのち凍結させ
て形成することを特徴とするきゅうりなます。2. A cucumber formed by slicing thinly sliced cucumber, dried seaweed, seafood and vinegar in a bag, vacuum-packing this, and then freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12269192A JPH0714330B2 (en) | 1992-04-15 | 1992-04-15 | Cucumber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12269192A JPH0714330B2 (en) | 1992-04-15 | 1992-04-15 | Cucumber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05284931A JPH05284931A (en) | 1993-11-02 |
| JPH0714330B2 true JPH0714330B2 (en) | 1995-02-22 |
Family
ID=14842235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12269192A Expired - Fee Related JPH0714330B2 (en) | 1992-04-15 | 1992-04-15 | Cucumber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0714330B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203894A (en) * | 1994-01-10 | 1995-08-08 | Shimonoseki Giyorui Kk | Japanese radish seasoned with vinegar |
| KR20020045733A (en) * | 2000-12-11 | 2002-06-20 | 박경자 | Producing method of the mincing spice having pickle flavor |
| JP2013116094A (en) * | 2011-12-05 | 2013-06-13 | Maruyasu:Kk | Packaged seafood and method of production of the same |
| JP5688393B2 (en) * | 2012-09-04 | 2015-03-25 | 睦化学工業株式会社 | Storage body production method |
-
1992
- 1992-04-15 JP JP12269192A patent/JPH0714330B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05284931A (en) | 1993-11-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2713707A1 (en) | MEDIUM MOISTURE MEAT PRODUCT AND METHOD FOR MANUFACTURING IT | |
| JPH0714330B2 (en) | Cucumber | |
| HUP0202730A2 (en) | Method for surface treatment of fresh meat | |
| JP2926691B2 (en) | Dry food manufacturing method | |
| JP2724818B2 (en) | Producing ham | |
| US4961945A (en) | Food preservative | |
| US6627237B1 (en) | Frozen foods and process for producing the same | |
| JP2811631B2 (en) | Method of manufacturing child food with a number of moldings and the food | |
| JPS62278942A (en) | Preparation of pickle | |
| JP2813661B2 (en) | How to make instant egg soup | |
| RU2081620C1 (en) | Method for conservation of fish caviar | |
| JPH07203894A (en) | Japanese radish seasoned with vinegar | |
| JP3026073U (en) | Processed salmon food | |
| JP2675580B2 (en) | Method of manufacturing soft-smoked fish products | |
| US1472332A (en) | Process for the production of a preserved meat-extract-like preparation from fish flesh | |
| JPH0523101A (en) | Production of dried fish | |
| JPS5995844A (en) | Packed dried meat for sukiyaki | |
| KR20030093883A (en) | Precooked food manufacturing method using pelagic giant cuttlefish | |
| JP2006223214A (en) | Sake lees pickle paste and method for producing lees pickle | |
| Nair | Products from less utilised fish | |
| JP2012019779A (en) | Method of producing dried fruit slice | |
| JPS61177939A (en) | Production of salted guts of firefly squid | |
| JPS58190377A (en) | Preservation of marine alga in frozen state | |
| JPS63214138A (en) | Production of smoked walleye pollack roe | |
| JPH0654668A (en) | Shaved dried marine mollusk and its production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |