JPH0143030Y2 - - Google Patents
Info
- Publication number
- JPH0143030Y2 JPH0143030Y2 JP1987084467U JP8446787U JPH0143030Y2 JP H0143030 Y2 JPH0143030 Y2 JP H0143030Y2 JP 1987084467 U JP1987084467 U JP 1987084467U JP 8446787 U JP8446787 U JP 8446787U JP H0143030 Y2 JPH0143030 Y2 JP H0143030Y2
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- matsutake
- tsukudani
- matsutake mushrooms
- mushrooms
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
Description
【考案の詳細な説明】
イ 考案の目的
この考案は松茸の佃煮に関するもので、特に生
松茸の形と歯ごたえを保持した状態で松茸の風味
に昆布の甘味を加味した佃煮を提供するものであ
る。[Detailed explanation of the invention] A. Purpose of the invention This invention relates to tsukudani of matsutake mushrooms, and in particular provides tsukudani with the flavor of matsutake mushrooms and the sweetness of kelp while retaining the shape and texture of raw matsutake mushrooms. .
従来松茸と昆布を炊き合わせた佃煮は各種のも
のが知られているが、いづれも松茸および昆布を
双方とも細かく截断し、これを所定の割合で混然
と混ぜ合わせて調味料とともに炊き込んで煮付け
たものであり、松茸の原形を維持したまゝで昆布
の味を加味したものは全くない。 Traditionally, various types of tsukudani are known, which are made by boiling matsutake mushrooms and kelp, but all of them are made by cutting both the matsutake mushrooms and kelp into small pieces, mixing them together in a predetermined ratio, and then boiling them together with seasonings. There is nothing that maintains the original shape of matsutake mushrooms and adds the flavor of kelp.
また昆布巻ものとしては、ニシンの昆布巻、餅
の昆布巻（実公56−8458）、魚のすり身の昆布巻
（実公56−45434）などが知られているが、松茸の
風味を生かす試みは全く考えられていなかつた。 In addition, kombu maki with herring, mochi with konbu (Jikko 56-8458), and minced fish with konbu (Jikko 56-45434) are known, but attempts have been made to bring out the flavor of matsutake mushrooms. had not been thought of at all.
ロ 考案の構成
図面は本考案の実施例を説明するもので、第１
図において１は頭部が傘状に開く前のつぼみ状の
生松茸で、長さ約10cm前後のやゝ小ぶりのものが
適当である。２はこの生松茸の胴体部分に、即ち
頭部１′および根本部分１″を露出させた状態で巻
き付けた乾燥昆布で２重ないし３重に巻き付け
る。この巻き付けは乾燥昆布を湯のしして柔かく
して巻きつけるのがよい。３は昆布の外側を縛束
する干瓢紐で３′はその結び目を示す。B. Structure of the invention The drawings are for explaining the embodiment of the invention.
In the figure, 1 is a bud-shaped raw matsutake mushroom whose head has not yet opened into an umbrella shape, and a rather small one with a length of about 10 cm is suitable. Step 2 is to wrap dried kelp in two or three layers around the body of the fresh matsutake mushroom, that is, with the head 1' and root 1'' exposed. It is best to make it soft and wrap it around it. 3 is the gourd string that binds the outside of the kelp, and 3' indicates the knot.
これを佃煮にするには、味醂と醤油でこの原形
を保つたまゝ約３時間煮込む。 To make this into tsukudani, simmer it for about 3 hours with mirin and soy sauce to maintain its original shape.
このようにして作つた佃煮は、日持ちもよく松
茸の風味と歯ごたえをもち、昆布の甘味がほど良
くとけ込んだ美味な惣菜である。 The tsukudani made in this way is a delicious side dish that lasts for a long time and has the flavor and texture of matsutake mushrooms, and the sweetness of kelp.
尚、この生松茸は第１図のように一本そのまゝ
の姿の上に昆布を巻きつけるのが望ましいが、第
２図に示すように縦に半分に切りカマボコ形とし
た生松茸の胴体部分１に昆布を巻いてもよい。こ
の場合でもその切口と反対側の側部からみた姿
は、松茸の原形をそのまゝ保つているので、消費
者の目でみた姿感覚は第１図と変らず、しかし風
味その他は全く変りはないので、第１図のものと
同様な商品価値をもたせることができる。 It is preferable to wrap the raw matsutake mushrooms in kelp as shown in Figure 1, but as shown in Figure 2, it is better to cut the raw matsutake mushrooms in half lengthwise and make them into a semicylindrical shape. You may also wrap kelp around the body part 1. Even in this case, the appearance of the matsutake mushroom when viewed from the side opposite to the cut side retains its original shape, so the appearance to the consumer's eyes remains the same as in Figure 1, but the flavor and other aspects have not changed at all. Therefore, it can have the same commercial value as the one shown in Figure 1.
ハ 考案の効果
この考案の佃煮は松茸の頭部および根本の部分
を露出させた状態で昆布巻状に形成されているの
で、食膳に供したとき消費者には生の松茸を賞味
する感覚を与え得る外、佃煮としても松茸の歯ざ
わりを保ちながら、その風味に昆布の甘みが溶け
込んだ美味を呈するので、惣菜として高い商品価
値をもつものである。C. Effects of the invention Since the tsukudani of this invention is formed into a kelp-like shape with the head and root of the matsutake mushroom exposed, when served as a meal, consumers will have the sensation of enjoying raw matsutake mushrooms. Not only can it be eaten as tsukudani, but it retains the texture of matsutake mushrooms, and has a delicious flavor with the sweetness of kelp blended into it, so it has high commercial value as a side dish.
第１図は本考案の昆布巻松茸の外観図、第２図
は変形実施例を示す図である。
１……松茸本体、２……昆布、３……干瓢縛
紐。
FIG. 1 is an external view of the kelp-wrapped matsutake mushroom of the present invention, and FIG. 2 is a diagram showing a modified embodiment. 1... Matsutake itself, 2... Kelp, 3... Hangon binding string.
Claims (1)
乾燥昆布を巻き付け外側から干瓢などの食用紐で
縛束してなる昆布巻松茸を、調味料で煮込んだこ
とを特徴とする昆布巻松茸佃煮。 On the body of a bud-shaped matsutake mushroom with an open head,
This konbu-wrapped matsutake mushroom tsukudani is made by wrapping dried kelp and binding it from the outside with edible string such as dried gourd, then simmering it with seasonings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987084467U JPH0143030Y2 (en) | 1987-05-29 | 1987-05-29 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987084467U JPH0143030Y2 (en) | 1987-05-29 | 1987-05-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63191189U JPS63191189U (en) | 1988-12-09 |
| JPH0143030Y2 true JPH0143030Y2 (en) | 1989-12-14 |
Family
ID=30938997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987084467U Expired JPH0143030Y2 (en) | 1987-05-29 | 1987-05-29 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0143030Y2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54151158A (en) * | 1978-05-18 | 1979-11-28 | Riyouko Kitahara | Fish *konbumaki* |
-
1987
- 1987-05-29 JP JP1987084467U patent/JPH0143030Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63191189U (en) | 1988-12-09 |
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