JPH0367657B2 - - Google Patents

Description

Translated fromJapanese

【発明の詳細な説明】（産業上の利用分野） 本発明は、大根と青魚とからなる漬け物の製造
方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing pickles made of radish and green fish.

（従来の技術） 従来、淡泊な野菜の味を引き立てかつ栄養バラ
ンスを良くする食品として、野菜に魚をミツクス
した「なます」がある。しかし「なます」は野菜
及び魚を千切り状に刻んで混合し、直に食べる食
品であるため、魚の味が野菜に浸透せず、だから
といつて魚の味が野菜に浸透するまで時間を置く
と、「なます」が風化により変色し商品価値が低
下する欠点がある。(Conventional technology) Traditionally, there has been ``Namasu'', which is a mixture of vegetables and fish, as a food that enhances the taste of plain vegetables and improves the nutritional balance. However, since "Namasu" is a food made by chopping vegetables and fish into thin strips and mixing them together and eating them directly, the fish flavor does not penetrate into the vegetables. However, there is a disadvantage that the ``namasu'' changes color due to weathering, reducing its commercial value.

（発明が解決しようとする課題） 本発明は上記の点に鑑み、野菜に魚の味が充分
に浸透し、しかも新鮮さを保ち、さらに変色のな
い、野菜と魚とをミツクスさせた漬け物の製造方
法を提供することを目的とするものである。(Problems to be Solved by the Invention) In view of the above-mentioned points, the present invention has been developed to produce pickles that are a mixture of vegetables and fish, which allow the flavor of fish to fully permeate vegetables, maintain freshness, and prevent discoloration. The purpose is to provide a method.

（問題を解決するための手段） 本発明は、上記目的を達成するために、表皮を
剥いだ大根の長手方向に沿つて複数の割目を入
れ、該各割目を隔てて複数の削り片を形成したも
のを、該大根の重量に対する重量比で約２〜５％
の塩でもつて１〜３日間漬ける一方、大体同じよ
うな重量比率の酢と水と砂糖とを混合すると共
に、該酢と水と砂糖との混合体に若干の塩と科学
調味料とを加えて味つけ液を形成し、該味つけ液
に青魚の身を２〜５日間漬け、前記の漬け込み期
間を終えた大根における各削り片の間に、前記の
漬け込み期間を終えた青魚の身を挟み込むと共
に、前記大根の周りを複数本の乾燥こんぶ製のテ
ープで結束することを特徴とする。(Means for solving the problem) In order to achieve the above object, the present invention makes a plurality of cracks along the longitudinal direction of a peeled radish, and a plurality of shaved pieces are separated from each split. The weight ratio of the formed radish to the weight of the radish is about 2 to 5%.
While soaking in salt for 1 to 3 days, mix vinegar, water, and sugar in roughly the same weight ratio, and add some salt and scientific seasoning to the vinegar, water, and sugar mixture. to form a seasoned liquid, pickle the flesh of blue fish in the seasoned liquid for 2 to 5 days, and sandwich the meat of the blue fish that has finished the pickling period between each scraped piece of radish that has finished the pickling period. , characterized in that the radish is bound around the radish with a plurality of tapes made of dried kelp.

（作用） 複数の割目を入れた大根を、該大根の重量に対
する重量比で２〜５％の塩でもつて１〜３日間漬
けることによつて、大根は脱水され、俗にいう浅
漬けの状態になる。(Function) By soaking a multi-split radish in salt containing 2 to 5% of the weight of the radish for 1 to 3 days, the radish is dehydrated, resulting in what is commonly called lightly pickled radish. become a state.

一方、味つけ液に漬けられた青魚は、酢によつ
て固有の臭みが除かれると共に、砂糖の甘み及び
塩味並びに科学調味料のうまみがそれぞれ浸透す
る。 On the other hand, the vinegar removes the inherent odor from the green fish soaked in the seasoning liquid, and the sweetness and saltiness of the sugar as well as the umami of the scientific seasoning permeate through the fish.

そして、浅漬け状態の大根の削り片の間に、前
記の味つけされた青魚を挟み、さらに乾燥こんぶ
で結束するので、大根及び青魚は互いに密着し合
い、丁度、押しを加えたのと同じ状態になるか
ら、青魚の旨味及びこんぶの旨味がそれぞれ大根
に浸透する。（この場合、大根の周りに前記の味
つけを添加して大根の表面の風化を防止すること
ができる。） 前記の漬け物はそれを輪切りの状態にして食べ
るが、その切り口は大根と青魚とが交互に重な
り、大根の浅漬けの味と、酢の味の勝つた味つけ
青魚の味とを同時に味わうことができる。 Then, the above-mentioned seasoned green fish is sandwiched between the shavings of lightly pickled daikon radish, and then tied together with dried kelp, so that the daikon and green fish stick together, creating the same state as when pressure was applied. Because of this, the flavor of the green fish and the flavor of the kelp permeate into the radish. (In this case, the above-mentioned seasoning can be added around the radish to prevent the surface of the radish from weathering.) The above-mentioned pickled food is eaten by cutting it into rounds, but the cut side is cut so that the radish and green fish are separated. They overlap alternately, allowing you to enjoy the taste of lightly pickled daikon radish and the taste of seasoned green fish with a hint of vinegar at the same time.

（実施例） 第１図及び第２図は、本発明の漬け物を包装袋
Ａ内に真空包装した状態を示している。(Example) FIGS. 1 and 2 show the pickled food of the present invention vacuum-packed in a packaging bag A.

袋の内部の大根１０は表皮を剥ぎ、包丁で一端
から長手方向に２本の割目１１，１１を入れ、各
割目を隔てて３枚の削り片１２，１２を形成し、
かかる構成の１キログラムの大根を、該大根の重
量に対する重量比４％の塩、つまり40グラムの塩
で２日間漬ける。 Peel the outer skin of the radish 10 inside the bag, make two cuts 11, 11 in the longitudinal direction from one end with a knife, and form three shaved pieces 12, 12 between each split,
One kilogram of radish having the above composition is soaked for two days in salt having a weight ratio of 4% to the weight of the radish, that is, 40 grams.

一方、味つけ液は、該味つけ液総重量の30％の
酢と、30％の水と、36％の砂糖と、２％の塩と、
２％の科学調味料とを混合して形成する。そして
該味つけ液の中に青魚の一種である「ままかり」
を３枚に下ろしたものを３日間漬ける。 On the other hand, the seasoning liquid contains 30% vinegar, 30% water, 36% sugar, and 2% salt based on the total weight of the seasoning liquid.
It is formed by mixing with 2% scientific seasoning. And in the seasoning liquid is ``Mamakari'', a type of blue fish.
Cut into 3 pieces and soak for 3 days.

そして前記の漬け込み期間を終えた大根１０に
おける各削り片１２の間に、前記の漬け込み期間
を終えたままかり２０を挟みみ込むと共に、前記
大根の周りを乾燥こんぶ製のテープ３０で結束す
る。 Then, the daikon radish 10 which has finished the pickling period is sandwiched between each shaved piece 12 of the radish 10, and the daikon radish is tied with a tape 30 made of dried kelp.

さらに前記のごとき構成の漬け物の適量を包装
袋Ａ内に収容すると共に、袋内に収容した漬け物
の重量に対して重量比で８％の味つけ液を包装袋
Ａ内に充填し、真空のチヤンバー内で前記包装袋
の開口端を密封する。漬け物の重量に対する８％
の味つけ液は、大根の浅漬けの風味を損なわず包
装袋に空気が残留するのを防止するのに適量であ
る。なお漬け物は包装後一週間ぐらいで開封する
のが最も美味しい。 Further, an appropriate amount of the pickles having the above structure is placed in the packaging bag A, and a seasoning liquid is filled in the packaging bag A at a weight ratio of 8% to the weight of the pickles stored in the bag. The open end of the packaging bag is sealed inside. 8% of the weight of pickles
The amount of seasoning liquid is appropriate to prevent air from remaining in the packaging bag without impairing the flavor of the lightly pickled daikon radish. Pickles taste best when opened about a week after packaging.

（効果） 本発明は、浅漬け大根の間に、三杯酢に近い風
味の味つけ液を浸透させた青魚を挟み、乾燥こん
ぶで結束した漬け物を得ることができ、(1) 前記の漬け物は、大根と青魚とが面の状態で
密着し、こんぶによつて結束力を加えているか
ら、大根に対して魚とこんぶの風味が浸透しや
すく、浅漬け大根に魚とこんぶの味を浸透させ
た食品を提供できる。(Effects) According to the present invention, it is possible to obtain a pickled product in which green fish impregnated with a seasoning solution with a flavor similar to Sanbai vinegar is sandwiched between lightly pickled daikon radish and bound with dried kelp. Because the fish and green fish are in close contact with each other, and the konbu adds cohesion, the flavor of the fish and konbu easily penetrates into the radish, allowing the flavor of the fish and konbu to penetrate into the lightly pickled radish. We can provide food.

(2) 大根は「なます」のように細切りでないから
変色しにくく、商品性が向上する。(2) Because daikon radish is not cut into thin pieces like ``namasu'', it is less likely to discolor and has improved marketability.

(3) 青魚は「なます」用のように細切りにする必
要がなく、充分な面積をもつたのを使用できる
から、「なます」における魚のように単なる添
加物ではなく、充分な魚を大根に添えて食べる
ことができ、青魚を主材料として大根を添加物
とする、「なます」とは異なる趣向品を提供す
ることができる。(3) Blue fish does not need to be cut into thin pieces like for ``Namasu'', and can be used in pieces with a sufficient surface area, so it is not just an additive like the fish in ``Namasu'', but a sufficient amount of fish can be used. It can be eaten with daikon radish, and can be served with a different taste than ``namasu'', which uses green fish as the main ingredient and radish as an additive.

(4) 該漬け物は輪切りにして食するから、大根の
白色と青魚の青色とが交互に配色され、美しさ
を高めた漬け物を提供できる。(4) Since the pickled food is sliced into rings and eaten, the white of the radish and the blue of the blue fish alternate in color, making it possible to provide pickled food with enhanced beauty.

【図面の簡単な説明】[Brief explanation of drawings]

第１図は本発明の実施例を示す斜視図、第２図
は前図の断面図である。 １０……大根、２０……青魚、３０……こん
ぶ。 FIG. 1 is a perspective view showing an embodiment of the present invention, and FIG. 2 is a sectional view of the previous figure. 10...radish, 20...blue fish, 30...kelp.

Claims (1)

Translated fromJapanese

【特許請求の範囲】[Claims]１ 表皮を剥いだ大根の長手方向に沿つて複数の
割目を入れ、該各割目を隔てて複数の削り片を形
成したものを、該大根の重量に対する重量比で約
２〜５％の塩でもつて１〜３日間漬ける一方、大
体同じような重量比率の酢と水と砂糖とを混合す
ると共に、該酢と水と砂糖との混合体に若干の塩
と科学調味料とを加えて味つけ液を形成し、該味
つけ液に青魚の身を２〜５日間漬け、前記の漬け
込み期間を終えた大根における各削り片の間に、
前記の漬け込み期間を終えた青魚の身を挟み込む
と共に、前記大根の周りを複数本の乾燥こんぶ製
のテープで結束することを特徴とする漬け物の製
造方法。1 A plurality of cracks are made along the longitudinal direction of the peeled radish, and a plurality of shavings are formed between the splits, and the weight ratio of the radish to the weight of the radish is approximately 2 to 5%. While soaking in salt for 1 to 3 days, mix vinegar, water, and sugar in approximately the same weight ratio, and add some salt and scientific seasoning to the vinegar, water, and sugar mixture. Forming a seasoning liquid, soaking the flesh of blue fish in the seasoning liquid for 2 to 5 days, and between each shavings of the radish after the pickling period,
A method for producing pickles, which comprises sandwiching the flesh of the green fish that has finished the pickling period, and tying the radish around the radish with a plurality of tapes made of dried kelp.