JPS60210945A - Preparation of vinegared food - Google Patents

Abstract

PURPOSE:To maintain a vinegared and dried food to a specific water-content, and to improve the deodorizing and antiseptic effect, by heat-treating and freezing a food to remove the water from the food, thawing the frozen food, and impregnating with a vinegar-based seasoning liquid. CONSTITUTION:Food such as fish meat, animal meat, seaweed, etc. is heat-treated to an extent to attain a palatable state. The food is frozen to remove the water from the food, and then thawed. The obtained food is immersed in a vinegar-based seasoning liquid containing sorbit, sugar, etc. to effect the impregnation with said seasoning liquid. The resultant seasoned food is dried with chilled air.

Description

[Detailed description of the invention] This invention heat-treats fish, meat, and seaweed, freezes them until they freeze, then thaws them, subjects them to appropriate treatment, immerses them in a seasoning liquid, and then dries them with cold air. The purpose is to pickle food products in vinegar.

In this invention, food products such as fish meat, livestock meat, and seaweed are individually heat-treated according to their properties, and the temperature and heating time etc. of the heat treatment vary depending on the food product. Therefore, it is not possible to uniformly heat-treat the food, but it is boiled to the point where it can be eaten.

In the present invention, the heat-treated food product may be frozen in a refrigerator until frozen after the heat treatment is completed.
It uses the heat of evaporation of water contained in food items to perform a freezing action, and this action removes the water content in each food item.

The proportion of seasoning used in this invention is 1k of raw materials.
For each g, 40g of Ajirin, 44g of Ajirin (product name for Kyowa Hakko Kogyo Co., Ltd.), 50g of Sansugen (product name for Sanei Chemical Industry Co., Ltd.), 200g of sugar, and 40g of salt are used as humidity maintenance agents because they have a moisturizing effect. It is. In addition, the ingredients of Sunsgen are glacial acetic acid 40.0%, sodium acetate (
It is an acetic acid preparation consisting of 60.0% Cz kIaox Na a), has the sour taste of acetic acid, is extremely easily dissolved in water, and has food preservability, deodorizing and bleaching effects, etc., so its characteristics are: This is what was used.

In this invention, removing the material from the seasoning liquid and drying it in a cold air dryer is intended to prevent decolorization.

Example materials For example, fish meat, livestock meat, seaweed, etc. are individually heat-treated.The heat treatment involves boiling the materials at 60°C for about 40 minutes, and then placing the boiled materials in a refrigerator until frozen. After freezing and removing moisture, the material is thawed and cut, immersed in the acetic seasoning solution for approximately 10 hours, and then removed from the seasoning solution, dried in a cold air dryer, and pickled in vinegar. of the product.

As explained above, the present invention heat-treats fish meat, livestock meat, seaweed, etc. separately, and then freezes them.
By removing the moisture in l-4334, it promotes penetration of the acetic seasoning solution after thawing, maintains a constant humidity as a dried vinegar product, and has the specificity of increasing its deodorizing and preservative effects.

This invention can also be applied to vegetables; however, in the case of vegetables, there is no need for heat treatment, but instead it is necessary to sufficiently remove water droplets.

Claims (1)

[Claims] Fish meat, livestock meat, seaweed, etc. are subjected to heat treatment, then frozen until frozen, then thawed and treated appropriately, and then immersed in an acetic acid seasoning solution to produce flavored foods,
A method for producing vinegar pickles for foodstuffs, which is then dried with cold air.