JPH07227202A - Pickling bed and pickling solution, production of pickles using the same pickles obtained by this production method - Google Patents

Abstract

PURPOSE:To provide a method for producing pickles easily and in a short time, so designed that, if agitated at the beginning of pickling, agitation is unnecessary afterward, and also unique flavor having never been experienced in the case of pickles made by conventional pickling method can be created. CONSTITUTION:Bread is impregnated with ethyl alcohol to make a swollen pickling bed, which is then mixed, as necessary, with appropriate amounts of relevant seasoning/spice, etc., and vegetables, fruits, meat, fishes or shell flesh, etc., is pickled in the resultant bed to obtain the aimed pickles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickled floor / pickled soup made of bread / alcohol, a method for producing pickled vegetables soaked with the pickled floor / pickling, and a pickled dish picked by the manufacturing method.

[0002]

[Prior Art] A lot of pickles, soups,
Although the method for producing pickles and pickles have been developed, the most popular and representative one is the method using bran pickles. When using rice bran pickles, the rice bran floor is made as follows. First, put rice bran in a pan and cook over low heat. Add salt water and mix well to make a bran floor. Cucumber on this bran floor
Pickle the turnips and save. During storage, it is necessary to insert your hands deeply every day to stir well up and down to promote fermentation and keep the bran bed in a good condition at all times.

[0003]

[Problems to be Solved by the Invention] The pickles pickled in bran are very delicious and are preferred and eaten by many people.
However, the work of making bran floors is complicated and time-consuming, and is often avoided by busy housewives. And it takes a long time to completely soak it, and if it isn't constantly stirred during storage, it becomes sour. Not only is the stirring work very difficult, but during stirring, the unpleasant odor is picked up and spreads around. Also, when you are busy, you tend to forget to stir and inadvertently spoil the bran floor and mold. For this reason, many generations, especially young people, tend to be shunned. The problem to be solved by the present invention is that it can be dipped in a simple work in a short time, and if it is stirred, it does not require agitation after it is picked up. The point is to provide pickles and pickles that produce a unique taste, a method for producing pickles that are pickled with the pickles and pickles, and pickles that are pickled by the method.

[0004]

The above problems have been solved in the present invention, and the pickling bed according to the present invention is produced, for example, as follows. First, sliced bread is cut as it is or cut into an appropriate size and then arranged in a container such as tapperware. The ears of the bread may be torn off, and bread crumbs may be used. Next, beer, sake, baked
Pour alcohol such as wine and leave for a while. When the bread is soft, crush it with your hands. Add the necessary seasonings and spices in the required amount, depending on the ingredients to be pickled or the taste. Salt is most commonly used as seasonings and spices, but other soy sauce, miso sauce, vinegar (apple vinegar or vinegar), wasabi, mustard, sauce, ketchup, pepper, ginger, curry powder, garlic, red Chili pepper, Shichimi pepper, sugar, kelp, spice, herb (thyme,
You can also use rosemary, etc.), chemical seasonings, broth, sake powder, tea (matcha, brown rice, roasted green tea, Sencha, etc.). Alcohol itself has antiseptic and bactericidal effects, but salt, vinegar, soy sauce, etc. also have similar effects, so it is desirable to add them. In particular, salt is also used in most cases to add saltiness. The seasoning and spices are added to the fluffy bread containing alcohol, and the mixture is stirred well to complete the pickled floor.

The pickled soup according to the present invention is a mixture of beer and seasonings, spices and the like as described above. Soak vegetables, fruits, meat, fish, shellfish, etc. in this pickle floor / pickle soup. Various vegetables such as radish, turnip, cucumber, human dust, cabbage, bell pepper, myoga, shiso, and sausage can be pickled. The meat can be beef, pork, poultry, etc., and various fish can be pickled. Wash vegetables thoroughly, drain water, and wipe off water. Then, after cutting the whole or cut it to an appropriate thickness and size, soak it in the pickled floor or soup. Cut the meat into an appropriate size, prepare the bones and shells of the fish and shellfish, prepare the meat, and soak it in water.

[0006] In the case of meat, it is especially suitable when it is pickled by adding alcohol such as bread and beer to the salt and adding mustard or sauce. For fish, bread
In addition to alcohol and salt such as beer, it is preferable to use wasabi and soy sauce. Cover the soaked container with a lid and store it in the refrigerator as much as possible. Always put in the fridge during warm weather. If you cut the daikon radish into 5mm thickness, it will be pickled in 1-2 days. If it is 1 cm thick, soak it for 2-3 days. If it is 2-3 cm thick, soak it for 3-4 days. In the case of cucumber, even if you pickle it whole, it will take about two days to eat. When the pickled floor or the soup becomes thin due to water from vegetables, etc., discard the thinned water (pickle),
Add or add the necessary amount of alcohol, seasoning, spices, etc. such as beer, etc. to renew the pickled floor and soup stock.

[0007]

EXAMPLES Example 1 One loaf of bread (about 380 g) was finely torn and placed in tupperware, and 400 cc of beer was poured and waited until it was sprinkled. Then, after crushing it with your hand, as a seasoning, 3 teaspoons of salt, 3 tablespoons of vinegar, and 1 teaspoon of kneaded wasabi
Add 3 tablespoons of soy sauce and mix well to make a pickled bed. 5mm half-cut radish, 1/2 cucumber as a whole, 3mm shredded human and vertical 1/4
Pickle the peppers and pickle them for a full day. 2
I ate it on the day. All were crispy or crunchy and very delicious.

Example 2 1 loaf of bread and 300 cc of wine 3 teaspoons of salt, 3 tablespoons of vinegar, 100 cc of sauce, 5 tablespoons of ketchup, 5 red peppers, 4 g of raw pepper, a small amount of pepper, make a pickle bed and cut into 5 mm half-moon radish I pickled two cucumbers. After eating on the second day,
The flavor was very delicious. The chicken breast meat was soaked in the same pickle floor, baked and eaten on the second day, and it was just as delicious.

Example 3 Bread ears 380 g, sake 400 cc, teshio salt 3 tsp, vinegar 3 tbsp, kneaded horseradish 1 tsp, soy sauce 3 tbsp to make a pickle bed, soak the whole Kinkidai for 1 day, 2
It was delicious and delicious when it was baked and eaten on the day. When 400 cc of beer was used in place of sake and the other conditions were the same, the same results were obtained when Kinkindai was eaten.

EXAMPLE 4 1 loaf of bread, 400 cc of alcohol 25 degrees, 3 teaspoons of salt, 3 tablespoons of vinegar, 3 tablespoons of vinegar, 9 tablespoons of sauce were used to make a pickle floor, and pork was pickled. When baked and eaten on the 2nd day, it was slightly light but delicious. Kinkidai was dipped under the same conditions as in Example 1 except that 2 tablespoons of mustard was used instead of the sauce. The result was similar. Example 5 200 g of bread crumbs, 200 cc of sake, 1.5 teaspoons of salt, 1.5 teaspoons of vinegar, 1 teaspoon of kneaded wasabi, 3 teaspoons of soy sauce were used to make a pickle floor, and Kinkidai was pickled. When I ate it on the second day, it was delicious and delicious.

[0011]

EFFECTS OF THE INVENTION Alcohol is used in the pickled bed and soup according to the present invention, but alcohol has antiseptic and bactericidal effects. When salt or the like is added to this, the antiseptic action and sterilizing action of the salt or the like are also added, so that the pickled floor and pickled juice can be used for a long period of time. When pickling with the pickling floor / pickling juice according to the present invention, the pickling can be done in a short time. This is a must for busy modern people. It is economical and convenient when manufactured in factories. This pickled floor
The pickled soup has a very slight odor, and, contrary to the bran floor, it is an odor that people like. Also,
The bran floor needs to be constantly agitated, which is rarely the case with the present invention. What is pickled with vegetables, fruits, meat, fish, shellfish, etc. has a unique flavor which is not present in conventional pickles and is delicious. Especially in the case of vegetables, even if they can't be bitten raw, pickle them in a moderate firmness
You can chew crisply and comfortably. In addition, when a standard thing is prepared as the pickling floor / pickling soup according to the present invention, by appropriately changing the types and amounts of seasonings, spices, etc., the flavor can be changed while changing the ingredients. You can enjoy various variations. The pickles according to the present invention are different in taste from conventional pickles. Not only for young people and a wide range of generations, but also for foreigners. In the present invention, bread ears can also be used, but if the bread ears, which had been difficult to dispose until now, are used, it is also useful for waste material utilization. The cost is also low.

Claims (9)

[Claims] 1. A pickled bed consisting of bread softened with alcohol. 2. The pickled bed according to claim 1, wherein an appropriate amount of seasoning, spice, etc. is mixed. 3. A soup containing beer mixed with an appropriate amount of seasonings, spices and the like. 4. A method for producing a pickle, which comprises making alcohol into bread to make a soft pickled bed, and immersing vegetables, fruits, meat, fish, shellfish, etc. in the pickled bed. 5. The method for producing a pickle according to claim 4, wherein an appropriate amount of seasonings, spices and the like is mixed into the pickling floor. 6. A mixture of beer and an appropriate amount of seasonings, spices, etc. to make a pickle, which is then mixed with vegetables, fruits, meat, etc.
A method for producing pickles, characterized by incorporating fish, shellfish, etc. 7. Pickles of vegetables, fruits, meat, fish, shellfish, etc. pickled in a pickling floor consisting of soft bread containing alcohol. 8. The pickled vegetables, fruits, meat, fish, shellfish, etc. according to claim 7, wherein the seasonings and spices are mixed in the pickled floor. 9. A pickle of vegetables, fruits, meat, fish, shellfish, etc., which is pickled in a pickle prepared by mixing beer with a suitable amount of seasonings and spices.