JPH0499456A - Vinegared eel and powdered green tea-containing buckwheat and production thereof - Google Patents

Abstract

PURPOSE:To readily obtain the title vinegared ell without using vinegared rice and damaging a shape of vinegared ell and buckwheat by rolling powdered green tea-containing buckwheat prepared by boiling, cooling to a specific temperature and dehydrating and meat part of eel prepared by roasting, steaming and supplying sauce to eel as an ingredient for vinegared ell. CONSTITUTION:Eels are opened, spits 6 are stuck at 3-4 cm intervals into the eels, the eels are roasted while laying skin part 2 down preferably for 4-5 minutes, meat part 3 is grilled, the eels are steamed, subjected to sauce coating, placed on a metallic plate with the meat part 3 down, cooled, the spits 6 are extracted and the skin part 2 is removed to give an ingredient 5 for vinegared eel. On the other hand, dried powdered green tea-containing buckwheat is boiled, cooled with water at 5-20 deg.C, dehydrated, seasoned to give powdered green tea- containing buckwheat noodles 17. The buckwheat noodles and the ingredient 11 for vinegared eel are rolled with a laver sheet 19 to give the objective vinegared ell 21.

Description

[Detailed description of the invention] r Industrial application field] This invention relates to green tea soba eel sushi and a method for producing the same.

[Conventional technology]

Traditionally, eel is eaten in a warm state, as the skin of the eel becomes too hard to eat in the natural temperature environment of the atmosphere (↓).
It was considered difficult to use eel with the skin on for nigiri sushi, and for this reason, eel sushi using chasoba dried noodles and its manufacturing method had never been seen before.

[Problem to be solved by the invention]

Traditionally, under normal temperature conditions, the skin of eel becomes hard when it cools down, so
It is not suitable as a chilled food, and it is extremely difficult to peel the inside from the skin, which makes it difficult to implement eel sushi made from dried tea noodles and its manufacturing method.

The purpose of this invention is to obtain eel sushi with tea soba in which the cut side of the eel is neatly finished, the skin of the eel is peeled off without damaging the inside of the eel, and the inside is used as the sushi base. The object of the present invention is to provide a method for producing eel sushi with tea soba using the inside of the eel carcass with the skin removed.

[Means to solve the problem]

Therefore, the eel sushi with cha soba of this invention is prepared by boiling dried cha soba noodles in boiling water, cooling them in water at a temperature within the range of 5°C to 20° C, draining the water, and seasoning the dried cha soba noodles. The sushi meat is cut to a certain width along its length, grilled, steamed, and seasoned with sauce.The skin of the sushi meat is peeled off and the inside thickened, then wrapped in seaweed. It is finished.

The method for producing eel sushi with tea soba is to cut the eel body into pieces along its length into a certain width to make sushi stock, and then pierce the sushi stock with a skewer. After baking with the grilling method facing down, turn it over and grill the inside, then steam it with the steaming method, add sauce to the steamed sushi stock and grill, then grill the sushi stock. Place the skin side down, cool it to a temperature within the range of 5°C to 20°C using a cooling means, then turn it over, remove the skewer, peel off the skin and set aside as sushi. Next, dry the tea soba noodles. Expand the cut end and insert the pipe, then boil the dry noodles in boiling water, cool them in water at a temperature within the range of 5℃ to 20℃, and then hold the pipe section and insert the chilled noodles. Place the soba on a colander and drain the water, season the seasoning according to the ingredients, then cut the tea soba and sushi noodles into lengths of seaweed, spread the seaweed on a rolling means, and add the tea soba and sushi soup. There is a method for making eel sushi with tea soba that is rolled up.

[Effect]

Chasoba eel sushi prepared as described above is made by boiling dried chasoba noodles in boiling water, cooling them in water at a temperature within the range of 5°C to 20°C, draining the water, and seasoning the dried chasoba noodles.
Open the eel, cut the eel to a certain width along its length, process the sushi stock, remove the skin and leave only the inside, and wrap it in seaweed to make chasoba. You can get eel sushi.

Next, I prepared the ingredients for the sauce to put inside the eel and the seasoning for the boiled tea soba, opened the eel, cut it into uniform widths along the length, and skewered it. Grill the eel body, steam it, add sauce while grilling it again, place it skin side down on a cooling device at a temperature within the range of 5℃ to 20℃, remove the sauce, peel off the skin and use it as sushi. At the time of finishing, boil the chasoba and sushi in the boiling water, cool and drain, then place the seasoned chasoba and sushi on a cutting board and cut into lengths of seaweed. By rolling up the sauce and finishing it, you can make eel and carp for tea soba.

〔Example〕

Examples will be described below based on the drawings.

Figure 1 is a perspective view showing an embodiment of eel sushi with tea soba according to the present invention, Section 2a is a perspective view showing the same eel with the body opened, and Section 2b1 shows the same sushi with the eel body cut open. A perspective view showing the sushi material, Figure 2c is a perspective view showing the sushi material that has been turned out,
Figure 3 is a perspective view showing the grilling means for grilling sushi meat, Figure 4 is a perspective view showing the steaming means for wilting the sushi meat, and Figures 'f and 5 are the metal parts used to cool the grilled sushi meat. Figure 6 is a perspective view showing the plate, Figure 6 is a perspective view showing the sushi noodles, Figure 7a is a side view showing the state in which a pipe is inserted into the cut side of the dry noodles of tea soba, and Figure 7b is
The figure is an enlarged sectional view of the pipe part, Figure 7c is a side view showing the colander, Figure 7d is a side view of drained tea soba, and Figure 8 is a perspective view showing the tea soba placed on a flat plate. , Fig. 9 is a perspective view showing the same hanging on a colander held upside down, Fig. 10 is a perspective view showing the same state placed on a cutting board, 1g11
The figure is a small, flat, side view of 1,000 8-stage windings.

In the figure ↓ 5, 1 is the eel body with the eel open, 2 is the skin of the eel body 1, 3 is the inside, 4 is the incision [j, 5 is composed of the inside 3 and the skin 2 The sushi stock is made by cutting the eel body 1 along the length direction, and in this example, the eel body 1, which weighs 200 g after opening the eel body, is cut into six pieces of sushi. The case of cutting into rib material 5 will be explained as an example.

6 is a skewer placed on the sushi bone material 5 at intervals of 3cm to 4cm, grasping the sushi stock 6 with your hand, and grilling the sushi bone material 5, steaming the sushi material 5, and adding sauce as described below. It's all tied up. Reference numeral 7 denotes a grilling means used for grilling the sushi stock 5; 8 a steaming means for steaming the sushi dough 5 baked by the grilling means 7; 9 grilling the series of sushi stock 5; It is a metal plate that serves as a cooling means on which the skin 2 of the sushi stock 5 is placed facing down after steaming and applying sauce. In this embodiment, the metal plate 9 is made of iron, aluminum, It is made of metal such as copper and can be kept at a temperature of 5℃ to 20℃.
It is designed to be used in the state where it is. Reference numeral 11 denotes a sushi shank consisting of the interior 3 of the sushi shank material 5 with the skin 2 peeled off.

In this example, sushi rice is not used, but dried tea soba noodles are boiled and seasoned as described below.

Boiled in the usual way, you can prepare soba noodles,
Since seasoning takes -f hours, I tried method -1.

For example, as tea soba, the length is 36cm and the weight is 11cm.
Using 0g to 120g of dried noodles 12, cut the cut side 12 of the dried noodles 12 as shown in A, Figures 7a and 7b.
Expand a and insert it into the center with a diameter of 7mm to 8cm.
A stainless steel plate 13 with a length of about 5 cm is used as a first fastening means to lightly fasten the center of the dry noodle 12, and a second fastener is used to tighten the noodle 12 by aligning the cut 012a of the noodle 12 with a string or rubber band 14b. Horse Hunt 14 as a means
Prepare a ↓)〈.

chopsticks, rice, dried noodles 12 slices [','] 12 a
Align the edges, lightly fasten the center part with rubber band 14b, and cut 1
Spread 2a and center it around pipe 13 by 1.5cm.
I put one in the dove and finished it with a horse hunt.

Next, boil this dried noodles 12 in boiling water, in this case,
Holding the pipe 13, shake it from side to side and drop it.
Boil for 5 to 6 minutes.

Next, once boiled, soak in water at a temperature of 5°C to 20°C. Hold the pipe 13 and shake it from side to side to drain the water, as shown in Figures 7C and 7D.
Turn upside down and place on top of 5 pieces.

Then, as shown in FIG. 8, a person sits on a flat plate 16a, holds the pipe 13, and seasones the fish with vinegar or the like using the material 16.

Then, as shown in Figure 9, turn it upside down, make a bow, and then place it inside out on a colander 15 for 25 to 35 minutes.

Then, as shown in FIG.
8, cut the glue 19 to length, and then place the glue 19 on the winding means 20 shown in FIG.
Spread the tea soba noodles 17 and the eel sushi soup stock 11 on the surface of the seaweed paste 19, roll them into 1,000 rolls, cut them into suitable sizes, spread the sauce on them, and raise the ingredients to make eel sushi with tea soba noodles. 2
You can get 1.

The chasoba eel used in this chasoba eel sushi described above has nutrients. In other words, tea soba contains vitamin C, vitamin E, lysine, and tanba as nutrients.
The above-mentioned vitamin E is an indispensable nutrient for daily diet, especially during the growth period. It is effective as a reinforcing agent, and eel is known to contain nutrients such as vitamin A, vitamin E, and calcium.

With the above structure, according to the tea soba eel sushi of this embodiment, dry tea soba noodles 12 are boiled in boiling water, cooled in water at 5°C to 20°C, drained, and seasoned using material 16. A seasoned tea soba 17 and a sushi meat 11 made by processing an eel body 1 prepared by opening an eel and cutting it along its length, and peeling off the skin 2 to leave only the inside 3 were placed on the winding means 20. By wrapping and finishing it with 919 of 919, it is possible to make sushi without using sushi rice, by using chasoba made by boiling dried chasoba noodles 12 in boiling water, cooling, draining and seasoning, and by cutting from eel body 1. I set it to 11, so grilled, azure, and sauce.
) It is easy to perform a series of operations such as cutting the inner part 3 cleanly and making a well-shaped 11 piece of sushi. Peel off the skin part 2 without damaging the inner part 3 and cut the inner part 3. By using eel without the skin, even cold eel can be used for sushi, and when rolling, it is easy to finish by wrapping the seaweed 19, tea soba 17 and sushi balls 11, and the shape of the sushi balls 11 is damaged. Eel sushi with watacha soba can be made in no time, making it easy to eat even for people who don't like warm kabayaki eel.
This has the effect of providing eel sushi made with cha soba that has the unique mellow taste and nutrients of cha soba and eel.

FIG. 12 shows an explanatory flowchart of an embodiment of the method for producing tea soba eel sushi for producing the tea soba eel sushi. Explain the manufacturing method.

In advance, prepare the ingredients 16 for seasoning the tea soba 17 and the sauce to put on the inside 3 of the eel (Sl).

(It's sushi.) First, using a knife (not shown), the opened eel body 1 is cut along its length at a constant width to obtain sushi ingredients 5 (S2). For example, if each open eel to be used weighs 200 g, it is recommended to cut it into 6 pieces.

Next, the pieces 6 are placed on the sushi stock 5 at intervals of 3c+++ to 4Cω (S3).

Next, the sushi meat 5 is placed on the grilling means 7 and grilled for 4 to 5 minutes with the skin 2 facing down, and then turned over and the interior 3 is grilled (S4).

Next, steaming is carried out by steaming means 8 (S5). In this case, if you steam it too much, the sushi stock 5 will be damaged, so it is best to steam it for 5 to 6 minutes, so that the fat can be removed.

Next, the inside 3 is coated with sauce 10, and only the inside 3 is grilled by the grilling means 7 (S6).

Next, with the interior 3 facing down, place the metal plate 9 which is the cooling means.
After cooling it, turn it over, remove the skewer 6, peel off the skin 2, and prepare eel sushi (S7). In this case, the surface of the metal plate 9 is kept at 5°C to 20°C and cooled for 5 to 6 minutes.
By carefully peeling off the sushi, you can obtain a good-looking sushi dough.

(Tea soba) Next, line up the cut ends 12a of the dried noodles 12, and attach the rubber band 1.
4b, lightly fasten the center part, widen the cut 12, and connect the pipe 1.
Insert the hose bundt 14a 1.5 cm into the center of the hose bund 14a and secure it (S8). In this example, the length of the dried noodles is 36 cm, the weight is 120 g, and the pipe is 13
A case will be described in which a stainless steel pipe with a length of 5 cm and an outer diameter of 7 mm to 8 mm is used.

Next, the dried noodles 12 are boiled in boiling water for 5 to 6 minutes (S9). In this case, it is preferable to gradually drop the dried noodles 12 into the boiling water while holding the pipe 13 and shaking it from side to side.

Next, once boiled, drain the Chasoba 17 in a strainer 15 and cool with water (S10). In this case, the temperature of the water is 5-2
It is best to cool it with water within the range of 0°C. Next, hold the cut end 12a of the pipe 13 and shake it from side to side to remove it from the water, place it on an inverted colander 15, and drain for 20 minutes (Sll).

Next, the tea soba noodles 17 are seasoned using the seasoning material 16, such as vinegar, placed in the flat plate 16a (S12).

(Eel sushi with green tea soba) Next, place the mustard seedlings 17 and the sushi tawa 11 on the cutting board 15, cut them to the length of the seaweed 19, spread the seaweed 19 on the winding means 2 degrees, and place the eel sushi on the green tea soba 17. Roll sushi meat 11 (S13), cut into suitable sizes, and add eel
By pouring and finishing (S14), a mellow-flavored tea soba eel sushi is produced.

According to an embodiment of the method for producing eel sushi with green tea soba according to the present invention, the eel body 1 with its eel open is cut at a certain width along the length direction to make the sushi material 5, and this sushi is prepared. 3cm on the hole material 5
I placed skewers 6 at ~4cg intervals, so I baked, steamed, cooled,
The sushi noodles 11 were made to have a good shape with a deep interior that was easy to work with, such as making sauces, and the pipe 13 was inserted into the cut D I 2 a of the dried noodles 12 using dried tea noodles 4. , boil the eel well through the pipe 13, season it, put it on the nori seaweed 19 spread on the winding means 20, cool it, put the mustard mustard 17 and the sushi sauce 11 on it, and each time you serve it, you will get a warm eel kabayaki. It is easy to eat even for people who do not like it, has a clean cut 12, and is cut to a suitable size.
In addition, it is possible to produce chasoba eel sushi 21 having the unique taste and nutritional power of chasoba and eel.

(Other Examples) A bento box using the tea soba eel sushi according to the above example may be used.

(Effect of the invention) As explained above, the chasoba eel sushi of this invention is
Boil dried tea soba noodles in boiling water, cool in water at a temperature within the range of 5℃ to 20℃, drain and taste. Sushi was made without using sushi rice by cutting the sushi stock into width, cutting off the skin and making the inside of the sushi stock thick. It's easy to cut from the eel body to make sushi, so it's easy to grill, steam, and serve with sauce, and the inside can be cut cleanly to make a nice-shaped piece of eel without damaging the inside. Since we used internal bamboo with the skin part peeled off, even cold eel can be used for sushi, and it is easy to wrap tea soba noodles and sushi noodles with seaweed to make tithes, and the shape of the sushi noodles The eel sushi with cha soba comes right away without spoiling the flavor, making it easy to eat even for people who don't like warm kabayaki.Moreover, the eel with cha soba has the characteristic mellow taste and nutritional power of cha soba and eel. We can provide sushi.

Then, by adopting the manufacturing method described above for Chasoba eel sushi, we used Chasoba dried noodles, boiled them in boiling water, cooled them, drained them, and... Add tea soba and sushi stock material made by cutting the eel lengthwise to a certain width, remove the skin to make the inner bamboo shoots, and wrap the sushi stock with seaweed using a rolling method. It is possible to easily prepare eel sushi with green tea soba that is rolled and eaten.

[Brief explanation of drawings]

Fig. 1 is a perspective view showing a tea soba eel sushi which is an embodiment of the tea soba eel sushi of the present invention, Fig. 2a is a perspective view showing the eel body with the eel opened, and Fig. 2b is the same open eel sushi. Figure 2c is a perspective view showing the sushi stock with the body cut out, Figure 2c is a perspective view of the sushi stock cut to the same proportions, and Figure 3 is a perspective view showing the grilling means for grilling the sushi stock. Fig. 4 is a perspective view showing a steaming means for steaming sushi stock, Fig. 5 is a perspective view showing a metal plate for cooling grilled sushi stock, and Fig. 6 is a perspective view showing a sushi stock. Figure 7a is a side view showing the state in which the pipe is inserted into the cut end of the dried tea noodles, Figure 7b is an enlarged sectional view of the same pipe, Figure 7c is a side view showing the colander, and Figure 7d is Section 8 is a side view showing the cut mustard seedlings; Section 8 is a perspective view showing the tea soba placed on a flat plate; Fig. 9 is a perspective view showing the state placed on an upside-down strainer; Fig. 10 Figure 11 shows the state placed on the cutting board; Figure 11 is a plan view showing the winding means;
FIG. 2 is an explanatory flow diagram of an embodiment of the method for producing sushi without eel and mustard lobster according to the present invention. In the figure, 1 is the body, 2 is the skin, 3 is the inside, 5 is the sushi meat, 6 is the skewer, 7 is the grilling stage, 8 is the steaming means, 9 is the metal plate, 1O is the sauce, 11 is sushi seeds, 12 is dried tea soba noodles, 12a is the cut side, 13 is the pipe, ! 5 is the colander, 6 is the seasoning material, 7 is the tea, soba, 19 is the seaweed, 2o is the rolling means, and 21 is the eel sushi with tea soba. In each figure, the same reference numerals indicate the same or equivalent parts. 11. Sweetfish "!
ε Show 4-Ringari Haruse 2 Figure 1

Claims (2)

[Claims] (1) Boil dried chasoba noodles in boiling water at 5℃ to 20℃.
Chasoba noodles are cooled in water at a temperature within the range of ℃, drained and seasoned, and sushi material made by cutting open eel bodies into uniform widths along the length are grilled, steamed, Eel sushi with tea soba is made by applying sauce, peeling off the skin, and wrapping the sushi meat in seaweed. (2) Prepare the seasoning ingredients for the tea soba and the sauce to put on the eel meat in advance. First, open the eel and cut the eel body into a certain width along the length direction to use as the sushi stock. Next, pierce the sushi stock with a skewer and grill it with the skin side down using a grilling method, then turn it over and grill the meat part, then steam it using a steaming method, and then use the steamed sushi stock. Dip the sauce on it and grill it, then turn the skin of the sushi bone material down and cool it to a temperature within the range of 5°C to 0°C using a cooling means, then turn it over, remove the skewer, and peel off the skin. Let's use it as sushi, then widen the cut side of the dried chasoba noodles, insert the pipe, and then boil the dried noodles in boiling water.
Cool with water at a temperature within the range of 5°C to 20°C, then hold the pipe section and place the chilled chasoba on a colander to drain the water, season with the seasoning material, and then combine the chasoba and sushi. A method for producing eel sushi using tea soba, which is characterized by cutting the soba to the length of seaweed, spreading seaweed on a rolling means, adding the tea soba and sushi soup, and finishing the roll.