JPH03280866A - Mashed and seasoned meat to be scattered on cooked rice and its preparation - Google Patents

Abstract

PURPOSE:To prepare the subject novel mashed and seasoned meat having high nutritive value and agreeable to the palate by seasoning fish meat, crab, scallop, beef, etc., with soy sauce, etc., removing water, loosening the meat and drying under mashing and crushing. CONSTITUTION:Meat of fish, crab, scallop, shrimp, dried young sardines, beef, horseflesh, pork or chicken is optionally seasoned with liquor, soy sauce or sauce, heated, pressed to remove the water to leave the meat, thoroughly beaten to loosen the meat, mashed and crushed on fire and dried to obtain the objective food.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a technique for effectively utilizing rice gluten, and relates to novel furikake rice cakes and furikake rice cakes made by utilizing each ingredient in rice cakes, singly or in combination. This invention relates to a method for producing fu tea sauce.

(Prior art and its problems) Traditionally, Tafu is made by processing fish meat and then adding color and flavor to it. Fish meat Tafu contains a lot of protein, calcium, and iron, and is extremely Although it is a food with high nutritional value and can be eaten with peace of mind, it is only used sweetly and its range of use is extremely narrow.

In view of these points, the present invention covers not only fish and meat field gluten, but also
The purpose of this project is to use crab, scallops, shrimp, chirimen mantis shrimp, beef, horsemeat, pork, and chicken meat to make rice cake, develop a new range of uses for rice cake, and provide a manufacturing method.

(Means for solving the problems) In order to achieve the above-mentioned purpose, the rice cake of the present invention includes fish meat,
Crab, scallops, shrimp, chirimen mantis shrimp, beef, horsemeat, pork, and chicken meat are seasoned with salt, soy sauce, or sauce, or without seasoning, compressed through heat to remove moisture, and pounded. Loosen it, put it in the oven and rub it to dry.

(Function) As mentioned above, the rice gluten of the present invention has high nutritional value because the water is not roughened so as not to impair the nutritional value of each ingredient, and the aroma, richness, and taste of each ingredient are brought out, and it contains natural dietary fiber. Although it contains a large amount of wheat, it is easily digested.

(Legend) 1st Example: 100g of fish meat is marinated in about 2g of salt, about 2cc of sake, or 5cc of soy sauce, or about 5cc of sauce, then heated. The meat is compressed to remove moisture, the meat is pounded well, and when the meat is loosened, it is crushed and dried in an oven to produce flavored fish and meat tafu.

Second Example The above-mentioned seasoned fish and meat tafu has a flavorful texture, so you can eat it as is with rice, but add about 2g of seasoned fish and meat tafu to the rice, about 1g of sesame seeds, and a little seaweed. Just add sprinkles and pour 3 hot water to make 8 salty chazuke or 3 soy sauce flavored chazuke.
Chazuke, or sauce-flavored sanchazuke, is flavorful, nutritious and delicious base for sanchazuke.

3rd Example: 100g of crab is marinated in about 2g of salt, about 2cc of sake, or 5cc of soy sauce, or about 5cc of sauce, seasoned, compressed through heat, removes moisture, and removes the skin and sushi. After pounding the meat and loosening it well, put it in the oven, crush it, and dry it to make flavored Kanita-fu.

Fourth Example: When you eat the above-mentioned flavored crab ta-fu with rice, you can enjoy the salty, soy sauce, and sauce flavors as well as the aroma and sweetness of crab, making it a delicious flavored kanita-fu. , about 2g of flavored crab tafu
If you put 1g of sesame seeds and a little seaweed on top of rice and cook for 3 seconds, you can get delicious flavored Kanitafu Chazuke (salty, soy sauce, sauce).If you feel like you don't have enough salt, add salt. You can add kobucha, salted matcha, or other ingredients.

Fifth Example: Approximately 2 g of salt per 100 g of scallop! Pickled in about 2 cc, or 5 cc of soy sauce, or about 5 cc of sauce, seasoned or unflavored, compressed through heat to remove moisture, remove only the good meat, beat to loosen it, and put it in the furnace. When the scallops are crushed, crushed, and dried, scallop starch is produced.

6th Example The above scallop rice cake comes with salty, soy sauce, and sauce flavors, so you can serve it as is with rice or enjoy it with sake.
The taste of the scallops also comes out in the snacks, which are extremely delicious.
When you pour 3g of scallops on rice and make ochazuke with other ingredients, the taste of scallops and sweetness comes out, and you can make the most delicious 8chazuke (salty, soy sauce, and sauce flavors). .

7th Example: 100g of shrimp, about 2g of salt, about 2cc of sake, or about 5 nights
Soak in about 5 cc of sauce, add seasoning, or add no seasoning, compress through heat to remove moisture, leave just the flesh, beat well to loosen the flesh, and heat it in the oven. Then, flavored Ebita-fu is made.

8th Example The above Ebita Fu has a salty, soy sauce, or sauce flavor, so even if you add it to rice as is, you can enjoy the aroma and sweetness of the shrimp and enjoy the delicious taste. However, if you add 3g of seasoned Ebita fu to rice and add about 2g of sesame seeds and a little seaweed, you can get the aroma and sweetness of the shrimp and make a delicious Σchazuke.

9th Example When 100g of chirimenjako is well pounded to loosen the flesh, put in a furnace, kneaded, and dried, a fluffy and soft chirimenjako rice cake with a pleasant texture will come out.

10th Embodiment The above-mentioned chirimenjako rice cake can be served as is with rice, but when used in combination with other rice cakes, the taste becomes even richer and you can eat chirimenja and rice cake with chazuke.

11th Example 100g of beef or 100g of horse meat, about 2g of salt
Marinate in about 2 cc of sake, or 5 cc of soy sauce, or about 5 cc of sauce to add flavor, compress through heat to remove moisture, remove the sushi and pound well to loosen the meat and make it warm. If you dry it while loosening the meat, you can make seasoned furikake Nikudafu, or you can make it without seasoning, which has a wide range of uses.

12th Example The above-mentioned seasoned beef tafu is delicious even when served alone with rice, but as an ochazuke, it is made with 3 g of seasoned beef tafu and about 2 ounces of sesame.
g Just add a little seaweed and pour hot water to make a truly rich and delicious ochazuke.If you combine it with the chirimenjako dafu and seasoned beef tafu mentioned above and add other ingredients to make ochazuke, it will be even more unique. It is a delicious and nutritious ingredient for ochazuke.

13th Example: Approximately 3g of seasoned horsemeat rice bran, about 2g of sesame seeds, with a little nori seaweed, and boiling water for 3 minutes to make a rich and delicious furikake chazuke with fish meat that can be enjoyed with salty, soy sauce, and sauce flavors. When combined with furikake tafu and other ingredients to make 3-chazuke, it becomes a nutritious natural fiber, rich, and dashi stock, making it the perfect base for ochazuke.

14th Example 100g of pork is soaked in about 2g of salt, about 2cc of sake, or 5cc of soy sauce, or about 5cc of sauce, and then seasoned, or without seasoning, compressed through heat to remove moisture. If you remove the sushi and pound it well, the meat will loosen and become soft.If you then dry it in an oven and knead it, you can get seasoned furikake pork tafu.Even tasteless pork tafu can be used for a wide range of purposes.

15th Example Even if you eat the above-mentioned pork flavored furikake rice cake with rice, the unique aroma of pork is faint and delicious.By combining the ochazuke base with other seasoned furikake rice cakes, you can add various toppings. Adding it further increases the richness and umami, creating a delicious ochazuke base.

16th Example: 100g of chicken meat, marinated in about 2g of salt, about 2cc of sake, or 5cc of soy sauce, or about 5cc of sauce, or compressed through heat without seasoning to remove moisture, and leave the meat alone. Once the meat is loosened, put it in the oven, knead it, and dry it to make seasoned chicken furikake tafu.

Flavorless chicken meat field gluten is also versatile.

17th Embodiment Even if you eat the above-mentioned flavored chicken meat field gluten alone with rice, you can enjoy the flavor of the chicken meat as it comes in salty, soy sauce, and sauce flavors.

18th Example When about 3 g of seasoned chicken meat field gluten and about 2 g of sesame seeds are combined and poured over rice to make ochazuke, delicious ochazuke can be eaten that brings out the richness and umami of the chicken meat. When you make 3-chazuke with seasoned chicken meat tafu and fish tafu and other ingredients, it becomes richer and more umami, making it a highly nutritious ochazuke base.

(Effects) As mentioned above, the furikake rice bran of the present invention is characterized by being soft, palatable, and easy to digest and absorb nutrients so as not to lose the nutritional value of the ingredients.

(b) You can easily sprinkle it on rice and enjoy various types and flavors of rice gluten.

(b) By simply sprinkling each type of sticky rice on rice and pouring hot water over it, the characteristics of each ingredient come out and become a delicious base for ochazuke.

Claims (1)

[Claims] 1. Fish meat, crab, scallops, or shrimp;
Or chirimenjiyako, or furikake dafu, or furikake dafu chazuke, which is made by seasoning beef, horsemeat, pork, or chicken meat with sake salt, soy sauce, or sauce. 2. Tafu consisting of crab, scallops, shrimp, chirimenjiyako, beef, horsemeat, pork, or chicken meat. 3. Fish meat, crab, scallops, or beef,
Alternatively, the method for producing furikake tafu is made by seasoning horse meat, pork, or chicken meat, then compressing it through heat, removing moisture, pounding it to loosen it, and then putting it in a furnace to crush it and dry it. 4. Crab, scallops, shrimp, chirimenjiyako, beef, horsemeat, pork, or chicken meat are compressed through heat to remove moisture, pounded to loosen the flesh, crushed in a furnace, and dried. How to make rice cake.