JPH0638700A - Raw material for white dressed food and instant white dressed food - Google Patents

Abstract

PURPOSE:To obtain a white dressed food having a good flavor preservable for a long period of time. CONSTITUTION:1. Dehydrated cotton-stained bean curd as a main compound is kneaded with silk-strained sesame, peanut butter and seasoning to give a main component, which is blended with vinegar having high acidity and vitamin E in order to prevent decomposition and made into a powdery state by freeze- drying to give a raw material for a white dressed food. 2. A bag of a raw material for a white dressed food obtained by sealing the raw material for a white dressed food, a bad of a konjak jelly having sealed the jelly which was steamed and seasoned and soup stock, a bag of Lentinus edodes charged with Lentinus edodes prepared by reconstituting Lentinus edodes with water, cutting into fine strips, putting in soup stock and boiling and soup stock and a bag of an optionally mixable freeze-dried vegetable are sealed in one pack to give an instant white dressed good.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whitening sauce and an instant whitening sauce, and an object thereof is to provide a whitening sauce and an instant whitening sauce which can be stored for a long period of time and which is rich in flavor.

[0002]

2. Description of the Related Art In general, white sauce is a home-cooked food that has been used since ancient times and is delicious when mashed tofu and then konjac, grated sesame, vegetables, etc. is there.

[0003]

[Problems to be Solved by the Invention] However, in the conventional cabbage cooking process, the tofu must be crushed each time the dish is cooked, and the main ingredients of the cabbage to which konjac, sesame sesame, etc. are added must be cooked. Also, since there is no step of sterilizing the whole dish by overheating, the flavor will be lost if it is not eaten immediately after cooking, and it will easily rot.

[0004]

[Means for Solving the Problems] The present invention comprises a white-steamed soy sauce and an instant white-steamed soy sauce, which is mainly composed of drained cotton tofu, which is kneaded with silken sesame seeds, peanut butter and seasonings. It is characterized in that a high acidity vinegar for preventing spoilage and vitamin E are kneaded with the main material obtained by the above, and the mixture is pulverized by freeze drying.

[0005] The above-mentioned white-steamed soy sauce is made by draining cotton tofu, mashing it, dissolving the white-steaming sauce in water without kneading silk sesame seeds, and adding a favorite ingredient to this to easily prepare a white-steamed dish. When you want to further enhance the flavor of tofu, you can mix it with water and mix it with white radish 3
It is also possible to cook by adding 70 to 60% of cotton tofu to 0 to 40%.

[0006] In addition, the instant white sauce is a white sauteed sack containing dried tofu as a main component, a seasoning and an anti-corrosion agent kneaded and freeze-dried, and a blanched seasoning. A konjac bag containing konjac and dashi soup, shredded water, shredded, boiled in a seasoned stock and boiled shiitake mushrooms, and a bag with freeze-dried vegetables that can be mixed if necessary It is characterized by being enclosed in a pack, if you eat this, mix it with water or add white cotton tofu to the white radish sauce, add konjac and shiitake mushrooms and vegetables rehydrated, and chill Cool.

In the method for producing instant whitening, the main ingredient is cotton tofu that has been drained, a seasoning and an antiseptic agent are kneaded, and the mixture is freeze-dried to obtain a whitening ingredient, and the whitening ingredient and a desiccant. The production process to pack, and after blanching, add the seasoned konjak soup stock to make a seasoned konjac and pack it in a pack to sterilize by steaming, rehydrate the dried shiitake mushrooms and shred them, A manufacturing process in which dashi soup is added to boiled shiitake mushrooms in a seasoning stock, packed and steamed to sterilize, and one or several kinds of vegetables mixed as needed are freeze-dried and packed with a desiccant. , A finished product manufacturing process in which the whitening raw material pack manufactured in each of the manufacturing processes is packed into one pack. Instant Shiraae is refrigerated or frozen.

[0008]

Industrial Applicability As described above, the white cabbage sauce according to the present invention can be dried or crushed after chilling or refrigerating, and then the white cabbage sauce can be crushed and mashed with silk sesame seeds without kneading. It is possible to easily cook whitened tofu by adding cotton tofu or a favorite ingredient to this, and instant white sauce is seasoned with drained cotton tofu as the main ingredient. Simmered in a white sardine bag that contains freeze-dried white sardines, a konjac bag that is blanched and seasoned, and a konjac bag that contains seasoned konjac and soup stock. The shiitake mushroom bag that contains the stewed mushrooms and soup stock, and the freeze-dried vegetable bag that can be mixed if necessary are enclosed in a single pack, so special ingredients must be prepared. Instead, just add konjac, shiitake mushrooms, and vegetables that have been rehydrated in water to the white-steamed sauce, and you can instantly prepare the white-steamed sauce and provide a flavorful white sauce that can be stored for a long time. it can.

[0009]

[Examples] In the production of white radish, as raw materials, 4200 g of cotton tofu, 48 g of salt, 336 g of sugar, 36 grated sesame seeds
Prepare 0 g, glutamine soda 12 g, high acidity vinegar 1.2 cc, peanut butter 120 g, natural tococerol vitamin E (manufactured by Riken Vitamin Co., Ltd.) 1 cc, put a, cotton tofu 4200 g in an exposed bag, weigh it, and moisture Cut to 2160g. b. Take it out of the bag, put it on the inside and rub it in a mortar until it sticks. In addition to c and tofu, add silky sesame seeds and peanut butter and knead. d. Gradually add salt, sugar and glutamine soda to this and knead. e. After kneading, gradually add tofu with stickiness and mix. f, Finally, a high acidity vinegar for preventing spoilage and natural tococerol vitamin E (manufactured by Riken Vitamin Co., Ltd.) for preventing oxidation are added and kneaded. g, 3038.2 g of which is all kneaded is subjected to freeze-drying, and 1250 g of powdered white-steamed soy sauce is obtained. h, pack the white-steamed sausage with a desiccant and store in a refrigerator or in a frozen state.

In the production of konjac material, as raw materials, 500 g of thread konjac, 400 cc of dried bonito, 5 g of salt,
Prepare 1 cc of light soy sauce, 0.5 g of glutamine soda, and 2 cc of mirin, and a. Cut the stuffed thread konjac into 2 cm pieces. b. Add salt, light soy sauce, glutamine soda and mirin to this konjac and simmer for 20 minutes to season. c. Cool the seasoned konjac, cut the broth and put it in the pack, and put the separately made soup stock in the pack and seal it. d. Sterilize the pack by steaming for 40 minutes.

In the production of shiitake mushroom materials, as raw materials, 50 g of dried shiitake mushrooms, 33 cc of sweet soy sauce, 33 cc of sake, 15 g of sugar,
Water 55cc, seasoning 1.25g, honey 0.8g, bonito soup 200
Prepare cc. a. Soak dried shiitake mushrooms in 2000 cc of water overnight and cut into shreds. b.Put the shredded mushrooms into the soaked water and lightly drain them, then add them to the sweet soy sauce, sake sugar, water, seasonings, honey, and the bonito dashi stock. Then cool. c, the same amount of stock as b prepared separately, and b boiled
Put the shiitake mushrooms in a pack and seal. d. Sterilize the pack by steaming for 40 minutes.

Claims (2)

[Claims] 1. A main ingredient is drained cotton tofu,
A main ingredient made by kneading silk sesame, peanut butter, and seasoning, kneaded with high acidity vinegar and vitamin E to prevent spoilage, and freeze-dried to make powder . 2. A white simmered white sack containing dried white cotton tofu as a main component, a seasoning and an anti-corrosion agent and freeze-dried, and a white simmered white sardine, and konjac and dashi soup with seasoning Enclose the konjac bag containing the syrup, the shiitake mushroom that has been boiled in water and boiled in a seasoning soup and the shiitake bag containing the soup stock, and the freeze-dried vegetable bag that can be mixed if necessary in one pack Immediate whiteness that is characterized by doing.