JP3066344U - Sprinkle with salmon kimchi - Google Patents

Abstract

(57) [Summary] [Problem] To provide a sprinkle containing a salmon body with unprecedented pungent kimchi taste as a main component. SOLUTION: Salmon kimchi pickled sprinkle 100 of the present invention
Is brewed vinegar 11, raw garlic 12, ginger 13, pepper shreds 14, powdered pepper 15, salt 16, and sugar 1
7, soy sauce 18, wasabi 19, apple fruit 20,
A piece 1 of a salmon body 25 immersed in a kimchi flavored pickling solution 10 containing an amino acid seasoning 21, paprika 22, and kelp 23 and aged at a low temperature for a certain period of time,
Sesame 2, seaweed pieces 3, wasabi granules 4, powdered soy sauce 5
And an ingredient comprising the bonito powder 6 and the fish meat extract 7 are enclosed in a bag 40 made of a gas barrier packaging material.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a sprinkled food, which is mainly composed of freeze-dried kimchi-flavored salmon flesh.

[0002]

[Prior art]

 Sesame salt has long been known as a sprinkle for warm rice, somen, cold barley soup, okonomiyaki, baked buckwheat, etc., to add flavor to a staple food such as sprinkled rice. Flavors such as black laver and blue laver are added to these sesame salts, and some are packed in bottles with lids with sprinkling holes and used for dining. In another form, an amount of one serving is enclosed in a bag.

[0003]

[Problems to be solved by the invention]

 However, sprinkles containing the spicy salmon itself have not been provided. This is due to the fact that it was difficult to process the salmon with a spicy seasoning, to preserve it in a highly preserved state, and to eat it as a sprinkle.

[0004] An object of the present invention is to provide a sprinkle containing a kimchi-flavored salmon body with a focus on unprecedented spiciness. In addition, to provide a sprinkle that is light, compact, and easily packaged for each serving, while the amount of ingredients mainly consisting of salmon slices is sufficient to taste the taste of salmon. With the goal.

[0005]

[Means for Solving the Problems]

 The salmon kimchi pickle sprinkle of the present invention solves the above-mentioned problems by brewing vinegar, raw garlic, ginger, shredded pepper, powdered pepper, salt, sugar, soy sauce, and wasabi. , Apple fruit, amino acid seasoning, paprika, and kelp soaked in kimchi-flavored pickling solution, aged for a period of time at low temperature, freeze-dried salmon, sesame, laver, and wasabi It is characterized in that ingredients comprising granules, powdered soy sauce, bonito powder, and fish meat extract are enclosed in a bag made of gas barrier packaging material.

[0006] The salmon itself has an appetizing pungent taste due to the kimchi-flavored pickled liquid mainly consisting of spiciness. In addition, the small pieces of salmon are freeze-dried, so they expand to the original size due to the moisture of warm rice, and the taste and taste of baked salmon as well as the taste of kimchi taste. be able to.

In addition, the seaweed pieces are colored black with the smell of seaweed, against the red color of the salmon, and together with green wasabi granules, are sprinkled over the white of the staple rice, and seem to be colorful and delicious. It has an appetizing effect.

[0008] Furthermore, the sesame is seasoned with a moderate salty taste based on bonito powder, powdered soy sauce and fish extract, and exhibits a moderate seasoning effect by being mixed with sprinkled rice together with aroma. can do.

Furthermore, since the bag is sealed in a bag made of a gas barrier wrapping material, it can withstand long-term storage and can be used simply by opening the bag. Furthermore, since it is light weight, compact and easily packaged for each serving, it is possible to use the required amount in any place when necessary.

[0010]

[Embodiment of the invention]

 An embodiment of the present invention will be described below with reference to FIGS. However, the present invention is not limited to this embodiment. FIG. 1 is a front view of a salmon kimchi pickling sprinkler, and FIG. 2 is a cross-sectional view of a pickling tub for pickling a salmon body in a pickling solution and aging it at a low temperature. FIG. 3 is a perspective view when the salmon kimchi pickled sprinkle is served on a dining table.

As shown in FIG. 1, a salmon kimchi sprinkle 100 according to an embodiment of the present invention comprises brewed vinegar 11, raw garlic 12, ginger 13, shredded pepper 14, powdered pepper 15, salt 16, Salmon aged in kimchi flavored pickling solution 10 containing sugar 17, soy sauce 18, wasabi 19, apple fruit 20, amino acid seasoning 21, paprika 22, and kelp 23, and aged at low temperature for a certain period of time A gas barrier made of freeze-dried strip 1, sesame 2, laver pieces 3, wasabi granules 4, powdered soy sauce 5, bonito powder 6, and fish meat extract 7 Characterized in that it is sealed in a bag 40 made of a flexible packaging material.

In an embodiment of the present invention, the salmon kimchi pickle sprinkle 100 is a salmon sliver 34.00% sesame 24.00% laver pieces 6.00% wasabi granules 10.00% powder by weight% Soy sauce 10.00% Bonito powder 10.00% Fish extract 6.00% Total 100%.

[0013] Salmon meat strips 1, which are the main components of the ingredients, are prepared by first cutting off the head of fresh raw salmon, removing three bones, removing the bones, and removing the skin. The process of making a 2 cm thick salmon fillet, boiling the salmon fillet, and immersing the boiled salmon fillet in a pickling solution and aging the kimchi flavor of the pickled solution A process of taking out soaked and aged salmon fillets, sublimating and removing water at low pressure and low temperature, a so-called freeze-drying process, and a process of making freeze-dried salmon fillets into easy-to-eat small pieces It is processed by.

[0014] The pickling solution is brewed vinegar by weight 1.45% raw garlic 14.52% ginger 14.52% pepper shredded 14.52% powdered pepper 14.52% salt 18.17% sugar 1.81% soy sauce 9 0.07% Wasabi 0.91% Apple fruit 3.63% Amino acid seasoning 0.54% Paprika 0.91% Kelp 5.44% Use a total of 100%.

The freeze-drying can be performed by known means and equipment. Such freeze-drying preserves the corrosion resistance and preservability of the salmon without sacrificing the flavor and flavor of the salmon. , And can be easily eaten.

On the other hand, sesame 2 which is an ingredient of the main component is blended with powdered soy sauce 5, bonito powder 6, and a seasoning of fish meat excise 7, and exhibits high fragrance. In addition, the black color of the laver pieces 3 and the green color of the wasabi granules 4 make the food look delicious and can enhance the visual effect as food.

The bag 40 is formed of a gas barrier packaging material. As the gas barrier wrapping material, a plastic sheet made of polyethylene, polypropylene, or the like, in which a metal foil such as aluminum is laminated, can be used. The metal foil blocks the inside of the bag 40 from the outside air. Done. The interior of the bag 40 may be replaced with an inert gas such as nitrogen or carbon dioxide, or an oxygen absorbing material may be introduced into the interior of the bag 40, thereby preventing the above-described contents from deteriorating due to oxidation or moisture absorption. Can be prevented.

Next, an embodiment of a manufacturing process of the salmon kimchi pickled sprinkle 100 will be described. First, blanch the salmon fillet 25 with boiling water in a short time and cool until the heat is removed. Next, as shown in FIG. 2, after the nylon bag 32 for sealing was mounted inside the pickling tub 30, the cuts 25 of the salmon meat were arranged in a line from the bottom, and were prepared in advance. The pickling liquid 10 is placed so as to be evenly applied to the entire salmon fillet 25, and then the salmon fillet 25 is further stacked on the first salmon fillet 25, and the pickling liquid 10 is placed. At this time, the kelp 23 is returned with water in advance, and the rubbing operation is repeatedly filled up to the upper part of the soaking tub 30, the opening of the nylon bag 32 is folded, and the air is sealed so that air does not enter or leave. A weight 31 is placed on.

The pickling tub 30 is stored in a low-temperature refrigerator maintained at 0 to 3 degrees, and aged for 10 days. Ten days later, the kimchi taste of the pickled liquid is soaked, and the aged salmon fillets 25 are taken out of the pickling tub 30 and subjected to a so-called freeze-drying process by removing water by sublimation at low pressure and low temperature. Then, freeze-dried salmon fillets are cut into small pieces that are easy to eat.

Next, sesame 2, seaweed pieces 3, and wasabi granules 4 were added to the above-mentioned strip 1 obtained by freeze-drying the soaked salmon body 25, and powdered soy sauce 5 was added. And a seasoning composed of bonito powder 6 and fish meat extract 7 are mixed at a predetermined ratio. A predetermined amount of this is bagged in a gas barrier bag 40 and sealed to complete.

In practice, the blended salmon kimchi pickling sprinkle 100 is automatically weighed by 5 grams, and sealed by a heat seal 41 by an automatic packaging device (not shown).

[0022] The hermetically packaged salmon kimchi pickle sprinkle 100 has good preservability even at room temperature, does not corrode, and does not lose its flavor even after being stored for 90 days, for example. In addition, favorable results of the taste appreciation test were obtained.

FIG. 3 shows a state in which the salmon kimchi pickled sprinkle 100 is opened and sprinkled on rice in a bowl 50 containing rice. As shown in the figure, the ingredients comprising salmon strips 1, sesame 2, laver pieces 3, and wasabi granules 4, and warm rice with seasoning 30 sprinkled with kimchi-flavored salmon In addition to the scent of sesame and seaweed, the pungency of wasabi granules 4 and its coloration add to the appetite. In addition, you can enjoy the taste of salmon when put in your mouth with rice.

[0024]

[Effect of the invention]

 The salmon kimchi pickled sprinkle of the present invention has an appetizing pungency due to the kimchi flavored pickling liquid mainly composed of spicy. This stimulation has a more appetizing effect. In addition, since the small pieces of salmon are freeze-dried, they expand to the original size due to the warm moisture of the rice, and taste the same taste and taste as freshly baked salmon with the taste of kimchi. be able to.

In addition, the seaweed pieces, together with the aroma of the seaweed, become black in color with respect to the red color of the salmon meat, and are sprinkled over the white of the staple rice to look delicious in color and have an appetizing effect. To play.

[0026] Furthermore, the small pieces of salmon are light-weighted by freeze-drying and have a high preservation property, so that a large amount can be encapsulated as ingredients. For this reason, it is possible to provide a sprinkle that can fully enjoy the taste of salmon.

Further, since it is sealed in a bag made of a gas barrier wrapping material, it can withstand long-term storage, and can be used simply by opening the spout and sprinkling it. Furthermore, since it is light, compact and easily packaged for each serving, it is possible to provide the required number of sprinkles at any place when required.

[Brief description of the drawings]

FIG. 1 is a front view of a salmon kimchi pickling sprinkler according to an embodiment of the present invention.

FIG. 2 is a sectional view of a pickling tub according to an embodiment of the present invention, in which salmon is immersed in a pickling solution and is aged at a low temperature.

FIG. 3 is a perspective view of a salmon kimchi pickle sprinkle according to an embodiment of the present invention when the sprinkle is served on a dining table;

[Explanation of symbols]

 Reference Signs List 1 salmon slice 2 sesame 3 seaweed slice 4 wasabi granules 5 powdered soy sauce 6 bonito powder 7 fish extract 10 pickled liquid 11 brewed vinegar 12 raw garlic 13 ginger 14 pepper shredder 15 powdered pepper 16 salt 17 sugar 18 soy sauce 20 phosphorus 19 Fruit 21 Amino acid seasoning 22 Paprika 23 Kombu 25 Salmon fillet 30 Pickling tub 31 Weight 32 Nylon bag 40 Bag 41 Heat seal 50 Teacup

Claims (1)

[Utility model registration claims] 1. Brewed vinegar, raw garlic, ginger, pepper shreds, powdered pepper, salt, sugar, soy sauce, wasabi, apple fruit, amino acid seasoning, paprika,
Soaked in kimchi flavored pickles mixed with kelp and freeze-dried salmon aged at low temperature for a certain period of time, sesame, seaweed pieces, wasabi granules, powdered soy sauce, bonito powder, fish meat extract A salmon kimchi pickle sprinkle, characterized in that an ingredient consisting of (1) and (2) is enclosed in a bag made of a gas barrier wrapping material.