JPS6336743A - Preparation of pickle using 'enokidake' - Google Patents
Preparation of pickle using 'enokidake'Info
- Publication number
- JPS6336743A JPS6336743A JP61181641A JP18164186A JPS6336743A JP S6336743 A JPS6336743 A JP S6336743A JP 61181641 A JP61181641 A JP 61181641A JP 18164186 A JP18164186 A JP 18164186A JP S6336743 A JPS6336743 A JP S6336743A
- Authority
- JP
- Japan
- Prior art keywords
- water
- enokidake
- enoki mushrooms
- pickled
- washed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021110 pickles Nutrition 0.000 title claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000005406 washing Methods 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 240000005893 Pteridium aquilinum Species 0.000 abstract description 3
- 235000009936 Pteridium aquilinum Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000000023 Auricularia auricula Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 244000028550 Auricularia auricula Species 0.000 abstract 1
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000008373 pickled product Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 244000251953 Agaricus brunnescens Species 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 210000005069 ears Anatomy 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- -1 acidulant Substances 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、えのき茸を主として使用した漬物の製造方法
に関し、特にこの発明は主材料であるえのき茸の加工手
段にある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickles mainly using enoki mushrooms, and in particular, the present invention relates to a means for processing enoki mushrooms, which are the main ingredients.
栽培技術が発達するに従って市場に多量に出廻って来て
いるえのき茸は、繊細な姿と独特の歯ざわりに人気があ
り、鍋物やすき焼用の添え物に、あるいは吸物材料とし
て多様に使用されている。また味付けしてビン詰にし惣
菜としても販売されている。Enoki mushrooms, which have been appearing in large quantities on the market as cultivation techniques have developed, are popular for their delicate appearance and unique texture, and are used in a variety of ways, including as an accompaniment to hot pot dishes and sukiyaki, and as an ingredient for soup. There is. It is also seasoned and bottled and sold as a side dish.
しかし、このビン詰として販売されているえのき茸は、
保存性をよくするため長時間調味料と共に煮るためぬめ
りが多く歯ざわりが悪く、特にえのき茸の本来の歯ざわ
りの良さと色合いが失われる欠点があった。However, the enoki mushrooms sold in jars are
Enoki mushrooms are boiled with seasonings for long periods of time to improve their shelf life, resulting in a lot of sliminess and a bad texture.Enoki mushrooms, in particular, lose their original texture and color.
えのき茸は栽培する際にその栽培床に他の栽培きのこに
較べて大量の糠を使用するため、えのき茸は他の栽培き
のこよりも多量の糖分が含有されていて調理の際に砂糖
を控え目にする必要があり、またこの糖分が多いため調
理中に水分が多く出ると共に褐色化する傾向にある。When growing enoki mushrooms, a large amount of bran is used in the cultivation bed compared to other cultivated mushrooms, so enoki mushrooms contain more sugar than other cultivated mushrooms, so it is recommended to use less sugar when cooking. Also, because of the high sugar content, a lot of water is released during cooking and it tends to turn brown.
本発明は、えのき茸を主材料として使用した漬物の製造
方法であり、特に主材料であるえのき茸の前処理に留意
し、えのき茸本来の持ち味である淡黄色の色と歯ざわり
を大切に残した漬物を提供するものである。The present invention is a method for producing pickles using enoki mushrooms as the main ingredient, paying particular attention to the pretreatment of the enoki mushrooms, which are the main ingredient, and cherishing the light yellow color and texture that are the original characteristics of enoki mushrooms. The leftover pickles are served.
本発明のえのき茸を使用した漬物の製造方法を説明する
。A method for producing pickles using enoki mushrooms of the present invention will be explained.
（イ）えのき茸の前処理加工
収穫したえのき茸の根を切り落して十分水洗する。この
水洗いをしたえのき茸を１００℃に沸騰した湯の中に投
入して約１５分間水煮する。しかる後このえのき茸を取
出し十分冷水で水洗いしてえのき茸のぬめシを洗い流す
。(a) Pre-treatment of enoki mushrooms The roots of the harvested enoki mushrooms are cut off and thoroughly washed with water. Add the washed enoki mushrooms to 100°C boiling water and boil for about 15 minutes. After that, remove the enoki mushrooms and wash them thoroughly with cold water to wash away the slime from the enoki mushrooms.
そしてこのえのき茸を加圧するか絞るかで脱水し含有水
分を４５〜５０チとする。しかる後この脱水したえのき
茸を次の工程の漬込みに移る。Then, the enoki mushrooms are dehydrated by pressing or squeezing to reduce the moisture content to 45 to 50 grams. After that, the dehydrated enoki mushrooms are transferred to the next step of pickling.
（ロ） ｔＲ込み工程
予め醤油、塩、化学調味料など漬物の種類の目的に応じ
た味液（漬込み液ンをつくシ冷しておく、この冷した味
液にえのき茸を切断して入れると共に一緒に混合する材
料、例えば木耳やわらび、海草類も入れる。しかる後こ
の混合材料を小側けして味液と共に袋詰めして真空包装
をする。この袋詰をした包装物を８５〜９０℃の湯で４
５〜６０分間ボイルをした後冷水に入れて除熱をする。(b) tR-inclusive process Prepare a flavoring liquid (pickling liquid) according to the purpose of the pickle, such as soy sauce, salt, or chemical seasoning, and cool it. Cut the enoki mushrooms and add them to the cooled flavoring liquid. Also add the ingredients to be mixed together, such as wood ear, bracken, and seaweed.Then, this mixed material is placed in a small container, packed in a bag with the seasoning liquid, and vacuum packed.The packaged product is heated to 85-90℃. 4 in the hot water
After boiling for 5 to 60 minutes, place in cold water to remove heat.
以上、本発明の製造方法を説明したが、本工程において
、前処理で１００℃の沸騰した湯で比較的短時間の約１
５分間水煮した後冷水で十分水洗いすることは、えのき
茸特有の歯ざわりを残し、ぬめりを取り除くためであシ
、えのき茸は前述のように多くの糖分を含有しているた
め水分の浸出が多く、味液につけた場合味のなじみが悪
いカ４５〜５０％に含有水分を脱水することによって味
が良くしみ込み、また水分を少くすることによってえの
き茸自体の糖分の滲出をうながし褐色化も防げえのき茸
特有の淡黄色を維持できるものである。またさらに真空
包装後８５〜９０′ｃの湯で４５〜６０分間と長時間か
けてボイルすることによって十分殺菌ができ長期間の保
存に耐える製品を得ることができる。As above, the manufacturing method of the present invention has been explained.
Boiling them in water for 5 minutes and then rinsing thoroughly with cold water is done to retain the unique texture of enoki mushrooms and to remove the sliminess.As mentioned above, enoki mushrooms contain a lot of sugar, so water leaches out. When enoki mushrooms are dipped in flavor liquid, the taste will not blend well.By dehydrating the 45-50% water content, the taste will soak in well, and by reducing the water content, the enoki mushrooms will promote the exudation of sugar from the mushrooms themselves, resulting in browning. It is also possible to maintain the light yellow color characteristic of Enoki mushrooms. Furthermore, by boiling the product in hot water at 85 to 90'C for a long period of 45 to 60 minutes after vacuum packaging, it is possible to sufficiently sterilize the product and obtain a product that can be stored for a long period of time.
次に参考のために本発明のえのき茸の漬物の混合材料、
および味液の配合材料を示す。Next, for reference, mixed materials for pickled enoki mushrooms of the present invention,
and the ingredients for the flavor liquid.
Ｌ 朝鮮及醤油漬
混合材料として、脱水処理したえのき茸１−１水でもど
した木耳２００ ｆの割合とする。L The Korean and soy sauce-pickled mixed material is a ratio of 1-1 dehydrated enoki mushrooms and 200 f of rehydrated wood ears.
味液として、醤油、食塩、化学調味料、唐がらし、甘味
料、酸味料、ニンニク、ラー油、パプリカ
２ 醤油漬
混合材料として、脱水処理したえのき茸１〜、めかぶ２
００２、ししやもの子少量、わらび１００Ｆの割合とす
る。As flavoring liquid, soy sauce, salt, chemical seasoning, chili pepper, sweetener, acidulant, garlic, chili oil, 2 paprika As mixed ingredients for soy sauce pickling, 1~2 dehydrated enoki mushrooms, 2 mekabu
002, a small amount of shishiyamono roe, and a ratio of bracken 100F.
味液として、醤油、食塩、唐がらし、化学調味料、甘味
料、酸味料
ユ 酢漬
混合材料として、脱水処理したえのき茸１馳水でもどし
た木耳２００ ｔ、乾燥菊５０Ｆの割合とする。The flavoring liquid is soy sauce, salt, chili pepper, chemical seasoning, sweetener, and acidulant.The mixed ingredients for pickling are 1 dehydrated enoki mushroom, 200 tons of rehydrated wood ears, and 50F of dried chrysanthemum.
味液として、酸味料、甘味料、化学調味料、食塩As a flavor liquid, acidulant, sweetener, chemical seasoning, salt
Claims (1)
で１５分間加熱する。しかる後これを冷水に移して水洗
いし、該えのき茸の水分を４５〜５０％まで加圧して脱
水する。このように脱水したえのき茸を冷した味液（漬
込み液）に浸漬すると共に一緒に混入する他の漬込み材
料も味液に漬ける。しかる後小分けして真空包装し、該
真空包装物を８５〜９０℃で４５〜６０分間ボイルした
後、該包装物を冷水で冷ますことを特徴としたえのき茸
を使用した漬物の製造方法。After washing the harvested enoki mushrooms, heat them in boiling water at 100°C for 15 minutes. Thereafter, the enoki mushrooms are transferred to cold water, washed, and dehydrated by pressurizing the water content of the enoki mushrooms to 45 to 50%. The dehydrated enoki mushrooms are immersed in the cooled flavor solution (pickling solution), and other pickling ingredients mixed together are also soaked in the flavor solution. A method for producing pickles using enoki mushrooms, which comprises dividing the enoki mushrooms into small portions, vacuum-packaging them, boiling the vacuum-packaged products at 85-90°C for 45-60 minutes, and cooling the packages with cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61181641A JPS6336743A (en) | 1986-07-31 | 1986-07-31 | Preparation of pickle using 'enokidake' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61181641A JPS6336743A (en) | 1986-07-31 | 1986-07-31 | Preparation of pickle using 'enokidake' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6336743A true JPS6336743A (en) | 1988-02-17 |
Family
ID=16104308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61181641A Pending JPS6336743A (en) | 1986-07-31 | 1986-07-31 | Preparation of pickle using 'enokidake' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6336743A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH041281U (en) * | 1990-04-18 | 1992-01-08 | ||
| CN105961938A (en) * | 2016-05-23 | 2016-09-28 | 钦州市凤源泉生物科技有限公司 | Russula beverage and preparation method thereof |
-
1986
- 1986-07-31 JP JP61181641A patent/JPS6336743A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH041281U (en) * | 1990-04-18 | 1992-01-08 | ||
| CN105961938A (en) * | 2016-05-23 | 2016-09-28 | 钦州市凤源泉生物科技有限公司 | Russula beverage and preparation method thereof |
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