JPS60172268A - Preparation of fried lotus root filled its cavity with miso containing grated japanese horseradish - Google Patents
Preparation of fried lotus root filled its cavity with miso containing grated japanese horseradishInfo
- Publication number
- JPS60172268A JPS60172268A JP59029279A JP2927984A JPS60172268A JP S60172268 A JPS60172268 A JP S60172268A JP 59029279 A JP59029279 A JP 59029279A JP 2927984 A JP2927984 A JP 2927984A JP S60172268 A JPS60172268 A JP S60172268A
- Authority
- JP
- Japan
- Prior art keywords
- lotus root
- lotus
- miso
- cavity
- sugar
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、わさび、砂糖等を混合捏練した味噌を中空部
に圧縮充填させた揚げ蓮根の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried lotus root in which miso prepared by mixing and kneading wasabi, sugar, etc. is compressed and filled into a hollow part.
蓮根は、ハスの地下茎で、数多くの中空部があり、食用
となる。蓮根は数千年の風雪に耐え、その種が100チ
発芽すると言われ、人知では到底はかりしることのでき
ない驚くべきダイナミックな生命力を秘めているもので
、これは水分が少ないために呼吸がゆつくシなこと、含
有されているたん白質に耐久力があるからだとも言われ
ている。Lotus root is the underground stem of the lotus plant, which has many hollow parts and is edible. It is said that the lotus root can withstand thousands of years of wind and snow, and its seeds can germinate as many as 100. It has an amazing and dynamic vitality that cannot be measured by human knowledge. It is said that the reason why it is so yummy is because the protein it contains has durability.
陽性度は非常に強く、地上最高の優れた食物と称される
玄米と比してもカルシウム29倍、鉄分28倍、灰分4
倍と非常に多く、それらの成分が自然のままのかたちで
含有されているもので、蓮根を食することにより血液の
浄化、内臓器官の強化等の体質の陽性化を期待し得るも
のである。しかし、蓮根そのものを食する場合には、調
理の繁雑さ、独特の風味等の点で老若男女を問わず食し
易いものとは言い難い面があった。The positivity is very strong, and compared to brown rice, which is said to be the best food on earth, it has 29 times more calcium, 28 times more iron, and 4 times more ash.
It contains twice as many of these ingredients in their natural form, and eating lotus root can be expected to purify the blood, strengthen internal organs, and make your constitution positive. . However, when it comes to eating lotus root itself, it is difficult to prepare and has a unique flavor, making it difficult to say that it is easy for people of all ages to eat.
本発明は当該諸点を勘案して研究開発をなした結果、陽
性度の高い食品として秘めたる無限の生命力を有する蓮
根の中空部にわさび入り味噌を充填し揚は加工した蓮根
の創作であって、老若男女を問わず何人も日常生活の中
で手軽に食せることにより嗜好性の高い風味と種々の薬
効を確実に享受し得る自然のままの保健食品である等の
特長を有する。As a result of research and development taking these points into consideration, the present invention is a creation of lotus root that has been processed by filling the hollow part of the lotus root, which has infinite vitality hidden as a highly positive food, with miso containing wasabi. It has the characteristics of being a natural health food that can be easily consumed by people of all ages and genders in their daily lives, allowing them to reliably enjoy a highly palatable flavor and various medicinal effects.
以下、本発明の構成を実施用例により説明する。Hereinafter, the configuration of the present invention will be explained using practical examples.
泥蓮根を洗滌し、あく抜きのために湯がき、冷却した時
点で適当な長さに切り、わさび、砂糖、調味料、香辛料
を混合して捏練した揺り味噌を蓮根の数多くの中空部に
それぞれ万遍なく充填し、そのままの状態で3〜12時
間程度放置する(これは圧縮をかけて充填しているため
にすぐに揚げると充填した味噌が噴出するためである)
、放置しておくとわさび入り味噌の一部が外部に出てい
るのでこれを除去して後、該蓮根の表面に生でん粉の粉
末を一面に塗シつけ、さらにその外面全体を小麦粉、緑
色や黄色等の色素、たん白等を混合して捏練した練り生
地でもって包みこみ、油で揚けて、わさび入り味噌を中
空部に充填した揚げ蓮根を製造するものである。Wash the mud lotus root, boil it to remove the bitterness, cut it into appropriate lengths when cooled, mix it with wasabi, sugar, seasonings, and spices, and knead it to make yuri miso, which is then poured into the many hollow parts of the lotus root. Fill each miso evenly and leave as is for about 3 to 12 hours (this is because the miso is compressed and the filled miso will squirt out if you fry it immediately).
If you leave it for a while, some of the wasabi-containing miso will come out, so after removing this, apply raw starch powder all over the surface of the lotus root, and then coat the entire outer surface with flour and green powder. Fried lotus root is produced by wrapping the lotus root in a dough made by kneading a mixture of yellow coloring matter, protein, etc., and frying it in oil, filling the hollow part with wasabi-containing miso.
次に、本発明の作用効果を実施用例により説明する0
本発明方法に係るわさび入り味噌を中空部に充填した揚
げ蓮根(以下、わさび揚げ蓮根と称す)は、蓮根の中空
部に、古来より日本人の味のふるさとと言われるわさび
を栄養価の高い自然食品である味噌を介して充填するも
のでXわさびプラス味噌では嗜好性に難があり、何人も
食し易いとは言えないために、砂糖を加えることで嗜好
性を高め、老若男女を問わず食し易い性格を付与し得た
ものである。この砂糖の添加によって、わさびの風味が
まろやかになり、かつ味噌との混和状態もこなれてきて
蓮根の甘味を増加させ、新しい風味を醸成し得たもので
ある。本わさび揚げ蓮根のわさびと味噌、砂糖の混合割
合であるが、揺り味噌に対し、重量比でわさび20〜4
0%、砂糖20〜60チで、例えば味噌IKg、わさび
200g、砂糖600g、これは酒肴にはわさびを増量
し、子供向きには砂糖を増量することにより嗜好性を高
め得るもので、限定し得るものではない。また、練り生
地を充填蓮根に包みこむ前に生でん粉の粉末をまぶすの
は練り生地の結着を効果的となすためで、1、練シ生地
にたん白を混合するのは揚げた後の練り生地の柔らかさ
を保持するためである。Next, the effects of the present invention will be explained with reference to practical examples.The fried lotus root (hereinafter referred to as wasabi-fried lotus root) whose hollow part is filled with wasabi-containing miso according to the method of the present invention has been used since ancient times. Wasabi, which is said to be the home of the Japanese taste, is filled with miso, which is a highly nutritious natural food. Adding sugar increases palatability and makes it easy to eat for people of all ages and genders. By adding this sugar, the flavor of the wasabi became mellower, and its blending with the miso improved, increasing the sweetness of the lotus root and creating a new flavor. The mixing ratio of wasabi, miso, and sugar for fried lotus root with real wasabi is 20 to 4 by weight compared to yuri miso.
0%, 20 to 60 grams of sugar, for example, 1 kg of miso, 200 g of wasabi, and 600 g of sugar.This is because the palatability can be increased by increasing the amount of wasabi for sake appetizers, and by increasing the amount of sugar for children. It's not something you get. In addition, the reason why the dough is sprinkled with raw starch powder before wrapping it in the filled lotus root is to make the dough stick together effectively. 1. Protein is mixed into the dough after frying. This is to maintain the softness of the kneaded dough.
本わさび揚げ蓮根は、陽性度の高い食品である蓮根の滋
養と薬効、味噌の有する豊富な栄養、わさびのピリンと
した刺激が砂糖の有する甘味で包ま。This wasabi-fried lotus root combines the nourishing and medicinal properties of lotus root, a highly positive food, the rich nutrition of miso, and the piquant stimulation of wasabi wrapped in the sweetness of sugar.
れた自然のままの美味で嗜好性の高い保健食品であって
、蓮根のサクサクとした歯ざわり、ラーンと鼻に抜ける
わさびの刺激、味噌のからさが砂糖の甘味で程良く調和
した風味をいつも享受し得ると共に、酒の肴、弁当のお
菜、茶うけ、おやつとして毎日の生活にとけ込み愛好さ
れる自然食品である等、前記した様な顕著な諸効果を奏
するものである。It is a health food that is naturally delicious and highly palatable, with the crunchy texture of the lotus root, the stimulation of the wasabi on the nose, and the flavor of the miso and the sweetness of the sugar. It is a natural food that can be enjoyed at all times and is well-loved as an accompaniment to alcoholic beverages, lunch box dishes, tea dishes, and snacks.
Claims (1)
根の数多くの中空部にそれぞれ万遍なく充填してそのま
まの状態で3〜12時間程時間量し、該蓮根の表面に生
でん粉の粉末を一面に塗りつけ、その外面全体を小麦粉
、色素、だん白等を混合して捏練した練り生地でもって
包みこみ、油で揚げることを特徴とする、わさび入り味
噌を中空部に充填した揚げ蓮根の製造方法。1. Mix and knead miso with wasabi and sugar and fill it evenly into the hollow parts of a lotus root that has been boiled. The hollow part is filled with wasabi-containing miso. How to make fried lotus root.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59029279A JPS60172268A (en) | 1984-02-17 | 1984-02-17 | Preparation of fried lotus root filled its cavity with miso containing grated japanese horseradish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59029279A JPS60172268A (en) | 1984-02-17 | 1984-02-17 | Preparation of fried lotus root filled its cavity with miso containing grated japanese horseradish |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60172268A true JPS60172268A (en) | 1985-09-05 |
Family
ID=12271826
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59029279A Pending JPS60172268A (en) | 1984-02-17 | 1984-02-17 | Preparation of fried lotus root filled its cavity with miso containing grated japanese horseradish |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60172268A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104381749A (en) * | 2014-10-25 | 2015-03-04 | 哈尔滨天一生态农副产品有限公司 | Viscose bean bun with black sesame and pea stuffing, and production method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53133656A (en) * | 1977-04-25 | 1978-11-21 | Fukuko Kaneko | Production of freezed lotus rhizome |
JPS5696676A (en) * | 1979-12-28 | 1981-08-04 | Kinokuni:Kk | Colored lotus root and its preparation |
-
1984
- 1984-02-17 JP JP59029279A patent/JPS60172268A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS53133656A (en) * | 1977-04-25 | 1978-11-21 | Fukuko Kaneko | Production of freezed lotus rhizome |
JPS5696676A (en) * | 1979-12-28 | 1981-08-04 | Kinokuni:Kk | Colored lotus root and its preparation |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104381749A (en) * | 2014-10-25 | 2015-03-04 | 哈尔滨天一生态农副产品有限公司 | Viscose bean bun with black sesame and pea stuffing, and production method thereof |
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