JPH0139740B2 - - Google Patents
Info
- Publication number
- JPH0139740B2 JPH0139740B2 JP61312794A JP31279486A JPH0139740B2 JP H0139740 B2 JPH0139740 B2 JP H0139740B2 JP 61312794 A JP61312794 A JP 61312794A JP 31279486 A JP31279486 A JP 31279486A JP H0139740 B2 JPH0139740 B2 JP H0139740B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- seasoning liquid
- chili pepper
- steps
- salt
- 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
- 235000011194 food seasoning agent Nutrition 0.000 claims description 39
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 18
- 241001247145 Sebastes goodei Species 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 235000014102 seafood Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 210000003205 muscle Anatomy 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 102000039446 nucleic acids Human genes 0.000 claims description 4
- 108020004707 nucleic acids Proteins 0.000 claims description 4
- 150000007523 nucleic acids Chemical class 0.000 claims description 4
- 229940116257 pepper extract Drugs 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000003531 protein hydrolysate Substances 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 241000972773 Aulopiformes Species 0.000 description 7
- 235000019515 salmon Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
Ａ 発明の目的
ａ 産業上の利用分野
本発明は、新規な構成を有する水産加工品の製
法を提供しようとするものである。DETAILED DESCRIPTION OF THE INVENTION A. Object of the Invention a. Field of Industrial Application The present invention seeks to provide a method for producing processed seafood products having a novel configuration.
ｂ 従来の技術とその問題点
従来筋子、いくらについては、昔から行われて
いる方法である飽和食塩水に一定時間漬け込む方
法のみである。ところが近年、養殖事業の拡大に
伴い、鮭の来遊量が増加し、生筋子、生バラコの
量も増加しており、筋子、いくらの消費が滞つて
いる。又、従来の筋子、いくらに対し消費者の飽
きを招いている。b. Conventional techniques and their problems Conventionally, the only method for preparing suji roe and salmon roe is to soak them in saturated saline for a certain period of time, which has been practiced for a long time. However, in recent years, with the expansion of the aquaculture business, the amount of salmon coming to Japan has increased, and the amount of raw roe and raw barracks has also increased, and the consumption of roe and salmon roe has stagnated. In addition, consumers are becoming tired of traditional roe and salmon roe.
Ｂ 発明の構成
ａ 問題を解決しようとする手段
本発明では、下記の構成のものによつて上述し
た問題を解決しようとするものである。B Arrangement of the Invention a Means for Solving the Problem The present invention attempts to solve the above-mentioned problem with the following arrangement.
すなわち、本発明のものは、唐辛子調味液を主
材とする漬け込み調味料で味付け処理した筋子、
いくらの表面に適量の唐辛子をまぶす様構成した
水産加工品の製法である。 That is, the product of the present invention is a muscle roe flavored with a pickling seasoning mainly composed of chili pepper seasoning liquid,
This is a method for producing processed seafood products in which the surface of salmon roe is sprinkled with an appropriate amount of chili pepper.
ｂ 発明の実施例
第１発明〜筋子の水産加工品の場合
第１工程〜味付け調味の中心となる唐辛子調味
液を作るが、その製法は次の通りである。b Examples of the Invention First Invention - In the case of seafood processed products of muscle roe First step - A chili pepper seasoning liquid, which is the main seasoning, is prepared, and the manufacturing method thereof is as follows.
イ 水 20
ロ みりん ２
ハ 魚介エキス調味料 400ｇ（フイツシユエイ
ド・協和醗酵）
ニ 蛋白加水分解物調味料 200ｇ（CM協和
Ｂ・協和醗酵）
ホ ソルビツト液 600ｇ（ソルビツトKNF・味
の素）
ヘ グルソー 300ｇ（協和醗酵）
ト 核酸調味料 100ｇ（Ｗ・Ｐ・味の素）
チ 食塩 1000ｇ
リ 唐辛子エキス 200ｇ
上記イないし上記リを熱湯し冷却する。A Water 20 B Mirin 2 C Seafood extract seasoning 400g (FishyuAid/Kyowa Hakko) D Protein hydrolyzate seasoning 200g (CM Kyowa B/Kyowa Hakko) E Sorbit solution 600g (Sorbit KNF/Ajinomoto) H Gourso 300g (Kyowa Hakko) ) G. Nucleic acid seasoning 100g (W/P/Ajinomoto) H. Salt 1000g L. Chili pepper extract 200g Add the above A or I to boiling water and cool.
第２工程〜第１工程にて得た唐辛子調味液を主
原料とし、筋子を漬け込む漬け込み調味液を作る
が、その製法は次の通りである。 A pickling seasoning solution for pickling muscle roe is prepared using the chili pepper seasoning solution obtained in the second to first steps as the main raw material, and the manufacturing method thereof is as follows.
ヌ 唐辛子調味液 20（第１工程にて得た調味
液）
ル 食塩 ３Kg
ヲ 酒 ４
ワ 醤油 ３
上記ヌないし上記ワを適当な容器にて充分に撹
拌混合する。Nu Chili pepper seasoning liquid 20 (Seasoning liquid obtained in the first step) Salt 3 Kg Sake 4 Soy sauce 3 Thoroughly stir and mix the above Nu or Wa in a suitable container.
第３工程〜第２工程で得た調味液に生筋子を
１：１の割合で漬け込む。漬へ込み時間は１時間
〜１時間半。 Raw muscle roe is soaked in the seasoning liquid obtained in the third to second steps at a ratio of 1:1. The soaking time is 1 hour to 1 and a half hours.
第４工程〜第３工程で得た味付け筋子に唐辛子
の粉末をまぶし、適宜容器に収納し最終製品を得
る。 The seasoned muscle balls obtained in the fourth to third steps are sprinkled with chili powder and stored in an appropriate container to obtain a final product.
第２発明〜いくらの水産加工品の場合
第１工程〜味付調味の中心となる唐辛子調味液
を作るが、その製法は次の通りである。 2nd invention - In the case of processed marine products of salmon roe First step - A chili pepper seasoning liquid, which is the main part of the seasoning, is prepared, and the manufacturing method thereof is as follows.
イ 水 20
ロ みりん ２
ハ 魚介エキス調味料 400ｇ（フイツシユエイ
ド・協和醗酵）
ニ 蛋白加水分解物調味料 200ｇ（CM協和
Ｂ・協和醗酵）
ホ ソルビツト液 600ｇ（ソルビツトKNF・味
の素）
ヘ グルソー 300ｇ（協和醗酵）
ト 核酸調味料 100ｇ（Ｗ・Ｐ・味の素）
チ 食塩 1000ｇ
リ 唐辛子エキス 200ｇ
上記イないし上記リを熱湯し冷却する。A Water 20 B Mirin 2 C Seafood extract seasoning 400g (FishyuAid/Kyowa Hakko) D Protein hydrolyzate seasoning 200g (CM Kyowa B/Kyowa Hakko) E Sorbit solution 600g (Sorbit KNF/Ajinomoto) H Gourso 300g (Kyowa Hakko) ) G. Nucleic acid seasoning 100g (W/P/Ajinomoto) H. Salt 1000g L. Chili pepper extract 200g Add the above A to I in boiling water and cool.
第２工程〜第１工程にて得た唐辛子調味液を主
原料として、生バラコを漬け込む漬け込み調味液
を作るが、その製法は次の通りである。 A pickling seasoning solution for pickling raw barako is prepared using the chili pepper seasoning solution obtained in the second to first steps as the main raw material, and the manufacturing method thereof is as follows.
ヌ 唐辛子調味液 20（第１工程にて得た調味
液）
ル 食塩 ３Kg
ヲ 酒 ４
ワ 醤油 ３
上記ヌないし上記ワを適当な容器にて充分に撹
拌混合する。Nu Chili pepper seasoning liquid 20 (Seasoning liquid obtained in the first step) Salt 3 Kg Sake 4 Soy sauce 3 Thoroughly stir and mix the above Nu or Wa in a suitable container.
第３工程〜第２工程で得た調味液に生バラコを
１：１の割合で漬け込む。漬け込み時間は30分〜
１時間。 Raw barako is pickled in the seasoning liquid obtained in the third to second steps at a ratio of 1:1. Pickling time is 30 minutes~
1 hour.
第４工程〜第３工程で得た味付けバラコに唐辛
子の粉末をまぶし、適宜容器に収納し、最終製品
を得る。 The seasoned barako obtained in the fourth to third steps are sprinkled with chili powder and stored in an appropriate container to obtain a final product.
Ｃ 発明の効果
本発明は上述の如く、唐辛子調味液を主材とし
て筋子、いくらの味付けを行うので、従来の塩の
みで味付けしたものに比べ、味の濃い飽きのない
美味しい水産加工品である筋子、いくらとするこ
とができる。C. Effects of the Invention As mentioned above, the present invention uses chili pepper seasoning liquid as the main ingredient to season the fish roe and salmon roe, so compared to conventional products seasoned only with salt, the processed seafood product has a richer flavor and is more satisfying and delicious. Sujiko, how much can you make?
このほか、本発明では唐辛子調味液を上述の方
法で製造されたものであるから、下記のような効
果を期待することができる。 In addition, since the chili pepper seasoning liquid of the present invention is produced by the method described above, the following effects can be expected.
魚介エキスにより魚の味を付与しながら、ソル
ビツトによりつやを出すことができる。 The seafood extract imparts a fishy taste, while the sorbitol adds shine.
また、漬け込み調味液は上述の方法で製造され
たものであるから、下記のような効果を期待する
ことができる。 Moreover, since the pickling seasoning liquid is produced by the method described above, the following effects can be expected.
(1) 醤油により生臭みを取除くことができる。(1) Soy sauce can remove the fishy smell.
(2) 塩分濃度を塩の添加で調製し、醤油の味を保
ちながら、醤味の色を極力抑えることができ、
卵を堅く締めることができる。(2) By adjusting the salt concentration by adding salt, the color of soy sauce can be minimized while maintaining the taste of soy sauce.
Eggs can be tightened tightly.
Claims (1)
を特徴とする水産加工品の製造方法。 第１工程〜水20、みりん２、魚介エキス調
味料400ｇ、蛋白加水分解物調味料200ｇ、ソルビ
ツト液600ｇ、グルソー300ｇ、核酸調味料100ｇ、
食塩1000ｇ、唐辛子エキス200ｇを熱湯し冷却し
て唐辛子調味液を作ること。 第２工程〜第１工程にて得た唐辛子調味液20
、食塩３Kg、酒４、醤油３を適当な容器に
て充分に撹拌混合して、漬け込み調味液を作るこ
と。 第３工程〜第２工程で得た調味液に生筋子を
１：１の割合で１時間〜１時間半漬け込むこと。 第４工程〜第３工程で得た味付け筋子に唐辛子
の粉末をまぶし、適宜容器に収納し最終製品を得
ること。 ２ 下記の第１工程ないし第４工程からなること
を特徴とする水産加工品の製造方法。 第１工程〜水20、みりん２、魚介エキス調
味料400ｇ、蛋白加水分解物調味料200ｇ、ソルビ
ツト液600ｇ、グルソー300ｇ、核酸調味料100ｇ、
食塩1000ｇ、唐辛子エキス200ｇを熱湯し冷却し
て唐辛子調味液を作ること。 第２工程〜第１工程にて得た唐辛子調味液20
、食塩３Kg、酒４、醤油３を適当な容器に
て充分に撹拌混合して、漬け込み調味液を作るこ
と。 第３工程〜第２工程で得た調味液に生バラコを
１：１の割合で30分〜１時間漬け込むこと。 第４工程〜第３工程で得た味付けバラコに唐辛
子の粉末をまぶし、適宜容器に収納し、最終製品
を得る。[Scope of Claims] 1. A method for producing processed marine products, characterized by comprising the following first to fourth steps. 1st step - 20 g of water, 2 g of mirin, 400 g of seafood extract seasoning, 200 g of protein hydrolyzate seasoning, 600 g of sorbitol solution, 300 g of Gourseau, 100 g of nucleic acid seasoning,
Make a chili pepper seasoning liquid by adding 1000g of salt and 200g of chili pepper extract to boiling water and cooling. Chili pepper seasoning liquid obtained from 2nd process to 1st process 20
, 3 kg of salt, 4 parts of sake, and 3 parts of soy sauce are thoroughly stirred and mixed in a suitable container to make a pickling seasoning liquid. The raw muscle is soaked in the seasoning liquid obtained in the third step to the second step at a ratio of 1:1 for 1 hour to 1.5 hours. Sprinkle chili powder on the seasoned muscle roe obtained in the 4th to 3rd steps and store in an appropriate container to obtain a final product. 2. A method for producing processed marine products, characterized by comprising the following first to fourth steps. 1st step - 20 g of water, 2 g of mirin, 400 g of seafood extract seasoning, 200 g of protein hydrolyzate seasoning, 600 g of sorbitol solution, 300 g of Gourseau, 100 g of nucleic acid seasoning,
Make a chili pepper seasoning liquid by adding 1000g of salt and 200g of chili pepper extract to boiling water and cooling. Chili pepper seasoning liquid obtained from 2nd process to 1st process 20
, 3 kg of salt, 4 parts of sake, and 3 parts of soy sauce are thoroughly stirred and mixed in a suitable container to make a pickling seasoning liquid. Marinate the raw barako in the seasoning liquid obtained in the third to second steps at a ratio of 1:1 for 30 minutes to 1 hour. The seasoned barako obtained in the fourth to third steps are sprinkled with chili powder and stored in an appropriate container to obtain a final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61312794A JPS63167766A (en) | 1986-12-29 | 1986-12-29 | Production of marine processed product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61312794A JPS63167766A (en) | 1986-12-29 | 1986-12-29 | Production of marine processed product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63167766A JPS63167766A (en) | 1988-07-11 |
| JPH0139740B2 true JPH0139740B2 (en) | 1989-08-23 |
Family
ID=18033484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61312794A Granted JPS63167766A (en) | 1986-12-29 | 1986-12-29 | Production of marine processed product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63167766A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3082695B2 (en) | 1997-01-16 | 2000-08-28 | 日本電気株式会社 | Semiconductor laser device and manufacturing method thereof |
-
1986
- 1986-12-29 JP JP61312794A patent/JPS63167766A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63167766A (en) | 1988-07-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |