JPS58220663A - Preparation of parched nutrient miso - Google Patents

Abstract

PURPOSE:To obtain a processed MISO (fermented soybean paste) having high nutritive value and excellent taste and flavor, mainly from vegetables and MISO, by cutting vegetables and fish meat into tiny pieces, heating the pieces under stirring and again heating together with MISO and seasonings under stirring. CONSTITUTION:250-300g of onion, 90g of burdock, 25g of garlic, 150g of carrot, 100g of shiitake mushroom, 2-3 Guinea peppers, 15g of peel of citron, and 2 green peppers, are cut into tiny pieces. The pieces of vegetables are put into a pan, poured with 100cc of salad oil, and parched over a strong fire for about 5min. The parched vegetables are again parched together with 1kg of MISO, 60g of dried bonito shavings, 10g of parched white sesame, 100cc of MIRIN (sweet sake for seasoning) and 80g of sugar in a pan under stirring. To prevent the scorching, the parching is carried out slowly over a moderate fire for about 5-10min, and after ascertaining the completion of the parching, the pan is cooled. The obtained processed MISO can be stored for a long period, and is most suitable as a side dish of CHAZUKE (boiled rice with tea poured on it) and rice ball, or a base of CHinese noodles in soup seasoned with MISO.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed miso which is highly nutritious and has an excellent flavor using vegetables as the main raw material.

There are various types of conventionally processed miso, but generally they are made with fish,
Many of them were made by mixing and heating a small number of things such as meat, and there was no one that used several types of vegetables as the main ingredients like the present invention.

Generally, all vegetables that have lost their freshness or vegetable scraps are thrown away, resulting in a lot of waste.

The present invention aims to produce miso with high nutritional value and excellent flavor by utilizing these wastes.

Example Onion 250-300 f Burdock 90 g Garlic <252 Carrot 1502 Shiitake Mushroom 100 F Chili pepper
2 to 3 yuzu peels 15 f Finely chop 2 green peppers In a pot, add 100 cc of salad oil and boil over high heat for about 5 minutes to make sure they are cooked. Heat and stir again in a pot with sesame seeds 101 mirin 100cc and sugar 80 f.Heat slowly over medium heat to avoid burning, and let it simmer for about 5 to 10 minutes.After checking that it is cooked, cool it. do.

Therefore, this miso can be stored for a long time and is delicious as well as being perfect for hot rice, ochazuke, rice balls, the base of miso ramen, etc.

Claims (1)

[Claims] This method for producing processed miso is characterized by finely chopping vegetables and fish, heating and stirring, and then heating and stirring together with miso and seasonings to extract and season the vegetable and fish extracts into the miso.