CN102933095A - Method for producing batter-fried food as ready-made food product - Google Patents
Method for producing batter-fried food as ready-made food product Download PDFInfo
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- CN102933095A CN102933095A CN2011800268664A CN201180026866A CN102933095A CN 102933095 A CN102933095 A CN 102933095A CN 2011800268664 A CN2011800268664 A CN 2011800268664A CN 201180026866 A CN201180026866 A CN 201180026866A CN 102933095 A CN102933095 A CN 102933095A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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Abstract
Provided is a method for producing a batter-fried food as a ready-made food product, whereby time degradation in the texture (for example, crispness of the batter and easiness to bite) of said batter-fried food can be inhibited. The production method comprises: step (A) for preparing a food item to be used in the batter-fried food as a ready-made food product; step (B) for preparing specific dough materials for wrapping the food item and also preparing materials for the coating including a batter and bread crumbs; step (C) for blending the dough materials, which are prepared in step (B), while preventing gelatinization of starch in the materials, and shaping the same to give a dough of 1-3 mm in thickness; step (D) for wrapping the food item prepared in step (A) in the dough shaped in step (C); step (E) for applying the batter and bread crumbs, which are prepared in step (B), in this order to the outer surface of the dough having the food item wrapped therein; and a step for deep frying the unfried matter for the batter-fried food as a ready-made food product.
Description
Technical field
The present invention relates to utilize specific dough/pasta (dough), batter (batter) and crumbs as the crust material of convenience food with fried outer rind food, suppressed fried crust crisp sense, bite broken the food texture such as easiness through the time convenience foods such as the fried cake of potato minced meat, croquette that reduce with the manufacture method of fried outer rind food and the not fried convenience food manufacture method with fried outer rind food.
Background technology
Explode the convenience foods such as cake, croquette with fried outer rind food with crust with material coating filling component and fried potato minced meat, usually, batter and crumbs are used as the crust material, the crisp people of experiencing of firm fried crust out like.In addition, such convenience food in order further to promote the crisp sense of crust, also requires the easiness of biting broken of fried crust with fried outer rind food.
In recent years, such a convenience food is sold in the convenience food sales fields such as department store, supermarket in a large number with fried outer rind food.But, at ordinary times, be not once fried out edible, generally often be after several hours, just to eat after fried.So, if after fried As time goes on, the crisp sense of crust reduces, and is difficult to bite broken, is difficult to sample original exhilarating convenience food with the food texture of fried outer rind food.
Therefore, in order to solve above-mentioned problem in the past, to using batter, the crumbs of material to descend the various time as crust, study its composition, form.
Yet as having the viscosity that increases dough/pasta etc., the composition of flexible effect, known have a gluten, and the hard flour etc. that contains the precursor of a lot of these glutens is used to baked goods sometimes.But convenience food owing to need to keep well the easiness of biting broken of above-mentioned crust, was therefore found to use gluten as the example of crust with material during with fried outer rind food in the past.
For example, put down in writing in the patent documentation 1: in order to keep the firm fried crisp sense out of fried bakery product, make the batter liquid that is dispersed with edible oil and fat be attached to fried bakery product, crumbs are adhered to, in addition, can make to bake and contain gluten in the dough/pasta as water-loss reducer.
But the fried bakery product of record is baked goods in the patent documentation 1, and with fried outer rind food crust is bitten broken easiness as convenience food requirement is arranged, and is the different food of food texture.
Put down in writing in the patent documentation 2 with automatic stuffing machine and coated filling component with the cake dough/pasta, batter and crumbs are adhered to and carried out the manufacture method of fried new fry.
This manufacture method is to use cake dough/pasta, batter and crumbs as the method for crust with material, but its problem provides the crust surface presents the clear-cut property of roasting ground rice sheet sample and the food texture that crust inside has the cake sample, has and using with the new fry manufacture method of wheat flour as the fried diverse food texture of cake of potato minced meat of the crust of main body so far.Therefore, the fry that obtains, with the crisp sense that has suppressed crust, bite broken the food texture such as easiness through the time convenience food that reduces with formation and the problem of fried outer rind food a great difference is arranged.
The prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 10-225259 communique
Patent documentation 2: Japanese kokai publication hei 6-277012 communique
Summary of the invention
The problem that invention will solve
Problem of the present invention is: provide fried crust crisp sense, bite broken the food texture such as easiness through the time reduce the convenience food that is inhibited with fried outer rind food and not fried this convenience food manufacture method with fried outer rind food.
Another problem of the present invention is: provide the effective and industrial convenience food that can implement of coating that utilizes the filling component that crust carries out with material that makes when making with fried outer rind food and not fried this convenience food manufacture method with fried outer rind food.
Solve the method for problem
In order to solve above-mentioned problem, the present inventors conduct in-depth research, found that: utilize specific dough/pasta, batter and crumbs are as the crust material of convenience food with fried outer rind food, and, as this specific dough/pasta raw material, adopt and be considered to have dysgenic to the easiness of biting broken of fried crust in the past, known is that dough/pasta is increased viscosity, the gluten of the composition of elastic force, and combination starch, grease and water, and then batter and crumbs are adhered to, thereby can make the fried crust of unforeseeable inhibition food texture through the time convenience food that reduces with fried outer rind food, and then, provide employing this specific dough/pasta, can use automatic stuffing machine to form the crust material at filling component, thereby finish the present invention.
According to the present invention, the not fried convenience food manufacture method with fried outer rind food is provided, comprise following operation: the preparation convenience food is with the operation (A) of fried outer rind food usefulness filling component; The dough/pasta that is used for the parcel filling component that preparation contains starch, gluten, grease and water is with raw material and contain batter and the operation (B) of the crust of crumbs usefulness material; With the dough/pasta of preparation in the operation (B) with raw material according to the starch in the raw material not the mode of αization mix, be configured as the operation (C) of the dough/pasta of thickness 1 ~ 3mm; Utilize the dough/pasta that is shaped in the operation (C) to wrap up the operation (D) of the filling component of preparation in the operation (A); And, make the operation (E) on the batter of preparation in the operation (B) and the outer surface that crumbs are attached to the dough/pasta that is enclosed with filling component in turn.
In addition, according to the present invention, provide to comprise the not fried convenience food by above-mentioned manufacture method manufacturing is carried out the convenience food of fried operation with the manufacture method of fried outer rind food with fried outer rind food.
The effect of invention
Manufacture method of the present invention, particularly owing to adopting specific dough/pasta, batter and crumbs as the crust material, therefore can with good yield rate make fried crust crisp sense, bite broken the food texture such as easiness through the time reduction convenience food that is inhibited with fried outer rind food.And crust is with in the material, can implement the coating to filling component with dough/pasta with automatic stuffing machine, so production efficiency is excellent, industrial be useful method.
Therefore, the fried cake of various potato minced meat, croquette, Deep-fried chicken joints, fried pork chop, Deep-fried prawn cutlets, fried fish tartar souce, fried chicken etc. in the convenience food sales fields such as department store, supermarket, convenience store, takeout box restaurant, food take-away, stand, curbside etc., sell a lot of be useful especially in for the manufacturing of convenience food with fried outer rind food that eats after through several hours after fried.
The specific embodiment
Below, illustrate in greater detail the present invention.
Manufacture method of the present invention comprises that the preparation convenience food is with the operation (A) of fried outer rind food usefulness filling component.
In the operation (A), convenience food with fried outer rind food with filling component so long as be used in convenience food and get final product with the filling component in the fried outer rind food, be not particularly limited, for example can enumerate béchamel sauce, potato, pumpkin, sweet potato, mashed potatoes, carrot, onion, the flesh of fish, muddy flesh, meat stuffing, curried, the cheese, various condiment, for example formed the filling component of the fried cake of various potato minced meat forming more than 2 kinds of these, the filling component of croquette, the filling component of Deep-fried chicken joints, the filling component of fried pork chop, the filling component of Deep-fried prawn cutlets, the filling component of fried fish tartar souce or the filling component of fried chicken.
The preparation of above-mentioned filling component can be undertaken by known method according to its kind.
Manufacture method of the present invention comprises the dough/pasta that is used for the parcel filling component that preparation contains starch, gluten, grease and water with raw material and contains batter and the operation (B) of the crust of crumbs usefulness material.
In the operation (B), with the starch that uses in the raw material, for example can enumerate the one kind or two or more mixture that is selected from the group that is formed by cornstarch, wheaten starch, farina, rice starch, sago starch, sweet potato starch, amylomaize, green starch or their various producing starch as dough/pasta.
For make the fried crust that obtains to bite easiness broken better, the starch that preferred amylopectin content is not too high and the material that does not carry out the αization processing specifically can be enumerated for example one kind or two or more mixture of cornstarch, wheaten starch, farina.
In the operation (B), dough/pasta can use commercially available gluten with the gluten that uses in the raw material, for example can enumerate the long real estate industry of Furitto A(company system), coulee O-Glu H-10(coulee industry company system), SuperGlu85H(Japan Colloid company system), Glia A(Asama changes into company's system), Gluten (Nippon Flour Mills's system), A-Glu SS, A-Glu K, A-Glu G, A-Glu GB, A-Glu WP, FineGluEX, more than the FineGluNX(, Glico nutraceutical Co., Ltd. system), Promax FX5(Nippon Flour Mills system), moderately produce viscosity during preferred water swelling, can give to dough/pasta the gluten of extensibility.
In the operation (B), dough/pasta is not particularly limited with the used grease of raw material, and preferred melting point is the grease below 50 ℃.About the kind of grease, can be a kind, also can be the mixture of the different grease more than 2 kinds of melting point, also can be melting point shown below is that at least a kind of grease below 50 ℃ and melting point are the mixture of at least a kind of grease below 0 ℃ more than 25 ℃.
The viewpoint of the dispersiveness during from the manufacturing dough/pasta etc., preferred melting point is the grease below 50 ℃ more than 25 ℃.Can preferably enumerate particularly for example shortening, lard, butter, butter, margarine or their mixture more than 2 kinds.
In addition, the viewpoint of the stability of the physical property that the variations in temperature during from the manufacturing dough/pasta causes etc., preferred melting point is the grease below 0 ℃.Can for example preferably enumerate particularly soybean oil, colza oil, corn oil or their mixture more than 2 kinds.
In the operation (B), the dough/pasta mixing ratio of used above-mentioned each composition of raw material, in the situation of the formability when making better effects if of the present invention and then consider the parcel filling component, be generally: starch 30～60 quality %, preferred 40～55 quality %, gluten 1～25 quality %, preferred 3～15 quality %, grease 1～30 quality %, preferred 10～25 quality %, and water 5～30 quality %, preferred 15～25 quality %.
In the operation (B), dough/pasta except above-mentioned essential component, in the scope of not damaging effect of the present invention, in addition, in order to bring into play other effects, can also contain other compositions with in the raw material.As other compositions, such as enumerating pigment, spices, acid flavoring, pH adjusting agent, emulsifying agent, carbohydrate, food fiber, the animal protein materials such as the condiment such as salt, granulated sugar, amino acid, beta carotene.
The mixing ratio of other compositions can suitably be determined according to the kind of this composition, but the total mixing ratio of other compositions is preferably below the 30 quality % usually.
The batter of preparation is the material of giving full play to for the effect that makes crumbs described later adhere to and make the above-mentioned specific dough/pasta that the present invention uses in the operation (B), can enumerate convenience food with the known batter that uses in the fried outer rind food.Such as using the known batter that the appropriate combination such as water, various grain dust, range protein material, grease, powdered oil, powdered oil, various starch based, various thickener, various emulsifying agents are formed.Particularly use the emulsification batter of grease class by use, can further improve effect of the present invention.
Here, do not use batter but for example only make for crumbs are adhered in the situation of water, can not bring into play effect of the present invention, so batter is necessary.
The crumbs of preparation are convenience foods with necessary composition in the fried outer rind food in the operation (B), can use usually to be used in convenience food with the crumbs in the fried outer rind food.In order further to emphasize the crisp sense of fried crust, the preferred thicker crumbs of size that use.In the crumbs, in the scope of not damaging effect of the present invention, also can cooperate known various additive.
Manufacture method of the present invention comprise will operation (B) in preparation dough/pasta with raw material according to the starch in the raw material not the mode of αization mix, be configured as the operation (C) of the dough/pasta of thickness 1 ~ 2mm.
In the operation (C), for according to the starch in the raw material not the mode of αization mix, for example can carry out with 0～50 ℃, preferred 0～30 ℃ water.Here, replace water to mix such or the heating such as steam in mixing or after mixing and when starch in the raw material being surpassed mix under the such condition of 50 ℃ of starch αization such, in raw material with boiling water, worry be difficult to suppress fried crust bite broken easiness through the time reduction.
In the operation (C), the mixing of degree gets final product so long as can make each composition reach roughly uniformly in described mixing, such as carrying out with known agitator etc.The order by merging of each composition is not particularly limited, and whole compositions can be dropped into agitator simultaneously and mix, and also each composition can be dropped into suitable order and mix.
In the operation (C), above-mentioned mixed dough/pasta raw material is configured as dough/pasta by known method with thickness 1～3mm, preferred 1～2mm.The size of dough/pasta can be cut into the size that coats filling component integral body described later.
When the thickness of dough/pasta surpasses 4mm, be difficult to suppress fried crust bite broken easiness through the time reduce, for example may become the such different food texture of baked goods.
Manufacture method of the present invention comprises the operation (D) of utilizing the filling component of preparation in the dough/pasta parcel operation (A) that is shaped in the operation (C).
In the operation (D), can carry out by the following method when wrapping up above-mentioned filling component: above-mentioned dough/pasta is cut into the method that the size that coats filling component integral body is wrapped up; Filling component integral body is coated fully the method for rear cutting dough/pasta; Or the some of filling component carried out cutting dough/pasta, the method for wrapping up fully afterwards after to a certain degree the coating.This coating also can be manual manufacturing, but industrial, for example can carry out with commercially available automatic stuffing machine.
Manufacture method of the present invention comprises the operation (E) on the outer surface that the batter that makes preparation in the operation (B) and crumbs are attached to the dough/pasta that is enclosed with filling component in turn.
In the operation (E), when the middle batter for preparing of operation (B) and crumbs are adhered in turn, can carry out with the method for implementing in the fried outer rind food by known convenience food.In addition, when batter was adhered to, also can making in advance blows on one's face etc. was attached to the dough/pasta outer surface.
In the manufacture method of the present invention, can comprise that the not fried convenience food with preparation in the operation (E) carries out freezing operation (F) with fried outer rind food.
Described freezing can enforcement by known method for example, by freezing below-15 ℃, can be guaranteed keeping quality, in addition, by keeping freezing state, can sell on a large scale in the transportation etc.
In the manufacture method of the present invention, by carrying out the operation of above-mentioned not fried convenience food with fried crust food frying, thereby the convenience food that can make hope is with fried outer rind food.
Above-mentioned fried operation can be implemented by known method, according to the kind of convenience food with fried outer rind food, for example, can carry out about 150～200 ℃.In addition, the fried time can suitably be selected with the modulator approach of the filling component of fried outer rind food according to convenience food, about normally 30 seconds～15 minutes.
In the manufacture method of the present invention, with fried outer rind food, also can further carry out freezing process for the convenience food after the above-mentioned fried operation.
Such a freezing process can similarly be implemented with above-mentioned (F) operation, and the frozen goods that obtain are such as can be by the cookings of thawing such as micro-wave oven, baking oven, baking boxs.
Embodiment
Below, illustrate in greater detail the present invention by embodiment and comparative example, but the invention is not restricted to these.
Below show the evaluation criterion in each example.
The sensory evaluation of the crisp sense of＜fried crust＞
By special syndic 5 people, through the time convenience food that obtains estimated with the crisp sense of the fried crust of fried outer rind food.Time is through being: after fried, let cool in 5 minutes, the convenience food that obtains with the packaging bag of packing into of fried outer rind food, is carried out after leaving standstill certainly in being adjusted to 25 ℃, the constant temperature and humidity machine of humidity 70%.
Have very crisp sense be chosen as 5.0 minutes, inadequate being chosen as 3.0 minutes, not having be chosen as 1.0 minutes of crisp sense fully of residual crisp sense, estimate with 1.0～5.0 minutes, with its average mark as a result of.Passing score is 3.0 minutes.
The sensory evaluation of biting easiness broken of＜fried crust＞
By special syndic 5 people, through the time convenience food that obtains estimated with the easy sexuality of biting broken of the fried crust of fried outer rind food.Time is through being: after fried, let cool in 5 minutes, the convenience food that obtains with the packaging bag of packing into of fried outer rind food, is carried out after leaving standstill certainly in being adjusted to 25 ℃, the constant temperature and humidity machine of humidity 70%.
Do not feel resistance and just can bite broken lightly be chosen as 5.0 minutes, be chosen as 4.0 minutes by what chewing of nature can be bitten broken, tooth feel is to resistance but by naturally chewing be chosen as 3.0 minutes that can bite broken, need to firmly sting and feel be chosen as 2.5 minutes that are difficult to bite broken, need not powerful sting be chosen as 2.0 minutes that just can't bite broken, what be difficult to bite broken is chosen as 1.0 minutes, estimates with 1.0～5.0 minutes, with its average mark as a result of.Passing score is 3.0 minutes.
The sensory evaluation of＜gluing sense＞
By special syndic 5 people, through the time convenience food that obtains estimated with the gluing sense of the fried crust of fried outer rind food.Time is through being: after fried, let cool in 5 minutes, the convenience food that obtains with the packaging bag of packing into of fried outer rind food, is carried out after leaving standstill certainly in being adjusted to 25 ℃, the constant temperature and humidity machine of humidity 70%.
What do not stick to one's teeth fully when chewing is chosen as 5.0 minutes, what stick to one's teeth hardly when chewing is chosen as 4.0 minutes, feel a little gluing but out of the wayly be chosen as 3.5 minutes when chewing, feel a little gluing but not residually on tooth when continuing to chew be chosen as 3.0 minutes, even feeling a little that gluing continues to chew also residually on tooth is chosen as 2.5 minutes, that feels very strong gluing is chosen as 2.0 minutes, and gluing is serious, be bonded at be chosen as 1.0 minutes on the tooth, estimate with 1.0～5.0 minutes, with its average mark as a result of.Passing score is 3.0 minutes.
The shaping appropriateness evaluation of the dough/pasta of＜parcel filling component＞
With automatic stuffing machine parcel filling component also no problem be chosen as (A), the parcel filling component is no problem but yield rate reduces when using automatic stuffing machine is chosen as (B), can't wrap up be chosen as (C) of filling component.
Below the composition that uses in each example is described.
The manufacturing of＜filling component＞
(" KenmixAicohProKM-230 type (company of Kenwood system) is combination drying mashed potatoes 22 mass parts and water 78 mass parts fully; be configured as the ellipse of major diameter 70mm, minor axis 60mm, thickness 25mm, make chip potato cake filling component for model name to use agitator.
The manufacturing of＜dough/pasta＞
Below show employed composition, (" KenmixAicohProKM-230 type (company of Kenwood system) is abundant each composition that shows in each table described later that mixes under 20 ℃ environment, is configured as the thickness and the size that can coat above-mentioned filling component of regulation for model name with agitator.
Cornstarch (trade name cornstarch Y, three and starch industry Co., Ltd. system), wheaten starch (floating powder, three and starch industry Co., Ltd. system), the flour that stickiness is little (trade name Violet: Nisshin Flour Milling Co's system or trade name baywreath: Showa Sangyo Co., Ltd.'s system), hard flour (trade name Gekkeikan: Nisshin Flour Milling Co's system), glutinous rice powder (glutinous rice flour: three and starch industry Co., Ltd. system), gluten (trade name Fineglu EX, Glico nutraceutical Co., Ltd. system), yeast (dry ferment), shortening (trade name Unishort NT, Fuji Oil Co., Ltd.'s system), water (approximately about 20 ℃), boiling water (being boiling water during input).
The manufacturing of＜batter and crumbs＞
Batter is that each composition shown in each table described later is stirred to use.What in addition, crumbs used is commercially available 10mm crumbs.
The manufacturing of＜chip potato cake＞
Above-mentioned filling component 40.0g is wrapped up with above-mentioned dough/pasta 16.0g.At this moment, wrap up the shaping appropriateness evaluation of the dough/pasta of above-mentioned filling component.Outer surface at the dough/pasta that can be shaped is smeared the 0.50g that blows on one's face, coat this surface with batter 7.0g after, make crumbs 9.0g be attached to this surface integral.With the not fried chip potato cake that obtains after-35 ℃ of freezing nights, 170～180 ℃ fried 7 minutes, make the chip potato cake, estimate.
Embodiment 1～5, comparative example 1～6
, carry out each and estimate by said method modulation chip potato cake with the composition shown in the table 1.The results are shown in table 1.But comparative example 3 is the examples that do not use dough/pasta, in the manufacturing of above-mentioned chip potato cake, remedies the amount of dough/pasta, and the amount that makes filling component is 56.0g.In addition, comparative example 4 does not use batter, has used water 1.0g for crumbs are adhered to.And then comparative example 5 is 4mm owing to making the thickness of dough/pasta, so the amount of filling component and dough/pasta is respectively 28.0g, manufacturing chip potato cake.
Table 1
Comparative example 7～10
In order to show the difference when using the cake dough/pasta as the dough/pasta of putting down in writing in the Japanese kokai publication hei 6-277012 communique, use the composition shown in the table 2 by said method modulation chip potato cake, carry out each and estimate.
Result and above-described embodiment 1 the results are shown in table 2.
Table 2
Annotate) filling a prescription is quality %
Embodiment 6,7 and comparative example 11,12
In the comparative example 11, use the little flour of stickiness to replace starch and the gluten of dough/pasta raw material, among the embodiment 6, make the identical gluten that cooperates of protein content of the little flour of this stickiness.On the other hand, in the comparative example 12, use hard flour to replace starch and the gluten of dough/pasta raw material, among the embodiment 7, make the identical gluten that cooperates of protein content of this hard flour, use the composition shown in the table 3 by said method modulation chip potato cake, carry out each and estimate.The results are shown in table 3.
Table 3
Annotate) filling a prescription is quality %
Claims (9)
1. not fried convenience food is characterized in that with the manufacture method of fried outer rind food, comprises following operation:
The preparation convenience food is used the operation (A) of filling component with fried outer rind food;
The dough/pasta that is used for the parcel filling component that preparation contains starch, gluten, grease and water is with raw material and contain batter and the operation (B) of the crust of crumbs usefulness material;
With the dough/pasta of preparation in the operation (B) with raw material according to the starch in the raw material not the mode of αization mix, be configured as the operation (C) of the dough/pasta of thickness 1 ~ 3mm;
Utilize the dough/pasta that is shaped in the operation (C) to wrap up the operation (D) of the filling component of preparation in the operation (A); And,
Make the operation (E) on the batter of preparation in the operation (B) and the outer surface that crumbs are attached to the dough/pasta that is enclosed with filling component in turn.
2. manufacture method according to claim 1, wherein, the dough/pasta that is used for the parcel filling component of preparation contains starch 30 ~ 60 quality %, gluten 1 ~ 25 quality %, grease 1 ~ 30 quality % and water 5 ~ 30 quality % with raw material in the operation (B).
3. manufacture method according to claim 1 and 2, wherein, the starch for preparing in the operation (B) is selected from the group by cornstarch, wheaten starch, farina, rice starch, sago starch, sweet potato starch, amylomaize, green starch, producing starch or their compositions of mixtures.
4. the described manufacture method of according to claim 1 ~ 3 each, wherein, the grease of preparation is selected from the group by shortening, lard, butter, butter, margarine, soybean oil, rapeseed oil, corn oil or their compositions of mixtures in the operation (B).
5. the described manufacture method of according to claim 1 ~ 4 each wherein, is implemented operation (D) with automatic stuffing machine.
6. the described manufacture method of according to claim 1 ~ 5 each, wherein, comprise will operation (E) in the not fried convenience food of preparation with the operation (F) of fried crust food product refrigeration.
7. the described manufacture method of according to claim 1 ~ 6 each, wherein, convenience food is the fried cake of potato minced meat, croquette, Deep-fried chicken joints, fried pork chop, Deep-fried prawn cutlets, fried fish tartar souce or fried chicken with fried outer rind food.
8. a convenience food is characterized in that with the manufacture method of fried outer rind food, comprises that the not fried convenience food to making in each of claim 1 ~ 7 carries out fried operation with fried outer rind food.
9. convenience food according to claim 8 wherein, comprising: carry out freezing operation after fried operation with the manufacture method of fried outer rind food.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-124465 | 2010-05-31 | ||
| JP2010124465 | 2010-05-31 | ||
| PCT/JP2011/062450 WO2011152382A1 (en) | 2010-05-31 | 2011-05-31 | Method for producing batter-fried food as ready-made food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102933095A true CN102933095A (en) | 2013-02-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011800268664A Pending CN102933095A (en) | 2010-05-31 | 2011-05-31 | Method for producing batter-fried food as ready-made food product |
Country Status (3)
| Country | Link |
|---|---|
| JP (2) | JP5350542B2 (en) |
| CN (1) | CN102933095A (en) |
| WO (1) | WO2011152382A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432186A (en) * | 2014-12-01 | 2015-03-25 | 河南永达清真食品有限公司 | Method for preparing sea sedge chicken cutlets |
| CN104705682A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Original-taste chicken steak and processing method thereof |
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN110250431A (en) * | 2019-06-04 | 2019-09-20 | 河南科技学院 | A kind of extension pastes fried meat products tailored flour and its application |
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| CN103798317A (en) * | 2012-11-06 | 2014-05-21 | 泉州市博大纳米科技有限公司 | Crispy-skin bread rich in dietary fiber |
| JP2017042098A (en) * | 2015-08-26 | 2017-03-02 | 味の素株式会社 | Coated food and method for producing the same |
| JP6603572B2 (en) * | 2015-12-21 | 2019-11-06 | 株式会社ニチレイフーズ | Processed meat processed food and method for producing the same |
| WO2018090287A1 (en) * | 2016-11-17 | 2018-05-24 | Cargill Animal Protein Further Processing (Chuzhou) Co. Ltd | Air fry vended fried chicken process and product |
| KR102159618B1 (en) * | 2020-03-27 | 2020-09-24 | 여경옥 | Advanced method for sweet and sour pork crunch texture |
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| JPH10136922A (en) * | 1996-11-11 | 1998-05-26 | Asama Kasei Kk | Batter composition for fried foods |
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| CN104705682A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Original-taste chicken steak and processing method thereof |
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN110250431A (en) * | 2019-06-04 | 2019-09-20 | 河南科技学院 | A kind of extension pastes fried meat products tailored flour and its application |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5350542B2 (en) | 2013-11-27 |
| JPWO2011152382A1 (en) | 2013-08-01 |
| JP2013153754A (en) | 2013-08-15 |
| JP5350552B2 (en) | 2013-11-27 |
| WO2011152382A1 (en) | 2011-12-08 |
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