JP2000037165A - Production of oil-fried processed food and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-fried processed food having excellent palatability, appearance and sanitary condition and useful as Atsuage (thick block of deep- fried bean curd), etc., by frying a material for the oil-fried processed food in an oil under specific condition. SOLUTION: A material for an oil-fried processed food such as Kinuage (deep-fried bean curd having smooth fine texture) is heated with steam e.g. at 70-100 deg.C for 3-25 min to release the sugar, water-soluble proteins and water existing in the surface part and inner part of the material and raise the core temperature of the material. The heated material is fried in an oil to obtain the objective oil-fried processed food. The frying in an oil is preferably carried out by using a frying apparatus for oil-fried processed food provided with a steam heater 1 to raise the core temperature of the material and fryers 2, 3 to fry the steamed material in an oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing processed oil fried foods, and more particularly, to kneaded products such as fish cakes, lightly fried foods, thick fried foods, silk fried foods, deep-fried tofu foods, and tofu. The present invention relates to a method and an apparatus for producing a fried processed food such as so-called fried tofu.

[0002]

2. Description of the Related Art Oil used for kneaded products such as Satsuma-age and fried tofu such as thin-fried tofu is easily oxidized and deteriorated, and water-soluble proteins and the like are produced from such fried processed foods.
Maintaining oil quality is also important from the viewpoint of maintaining product quality. For this reason, when manufacturing kneaded products such as Satsuma-age and fried tofu such as Atsuage, the oil in the fryer is circulated, the oxides are adsorbed by the filter material, and the quality of the oil and the quality of the product are maintained. ing. In particular, when producing fried tofu such as silk fried, tofu dough such as kinukoshi tofu is left in cold water or a refrigerator for about half a day to release sugar, water-soluble protein, and moisture on the dough surface and inside. After that, the oil is fried to maintain oil quality and product quality. In other words, when producing fried tofu such as fried silk, the deterioration of oil was prevented by removing some sugars and water-soluble proteins from the surface and inside of the dough before entering the fried step.

[0003]

However, the above-mentioned prior art has the following problems. When manufacturing kneaded products such as fish cake and fried tofu such as thick fried food, a large-scale device for circulating and filtering the oil is required to remove oxides in the oil, which is not preferable because of high cost. . Also, when producing fried tofu such as silk fried tofu, the dough was left in cold water or in a refrigerator for about half a day to release sugars, water-soluble proteins, and moisture on and from the dough. Most of the time was spent there, hindering mass production. Also, at the temperature of cold water or a refrigerator in which the dough is left, germs easily grow in the dough, which is not preferable in terms of hygiene. Furthermore, when the dough at such a temperature is sufficiently heated to the inside with oil, the surface becomes harder than necessary and becomes a burnt color, which is not preferable in terms of texture and color. The present invention has been made in view of such circumstances, when manufacturing kneaded products such as Satsuma-age, fried tofu such as thick-fried tofu, sugar and dough on the surface and inside of the dough before entering the frying process, water-soluble protein, By releasing water and preventing the oil from accumulating and greatly reducing the release time, and by preheating before entering the frying process, it is possible to produce a deep-fried fried food product with excellent texture, appearance and hygiene. It is an object to provide a manufacturing method and a manufacturing apparatus.

[0004]

According to the first aspect of the present invention, the dough of the fried processed food is steam-heated to release sugars, water-soluble proteins, and moisture on and from the dough and to reduce the core temperature of the dough. A method for producing fried food, wherein the dough is fried in oil. The invention according to claim 2 is the method according to claim 1, wherein the temperature of the steam heating is 70 to 100 ° C. and the time is 3 to 25 minutes.

According to a third aspect of the present invention, the dough of the fried food is steam-heated to produce sugars on the surface and inside of the dough,
An apparatus for producing fried processed food, comprising: a steam heating device that releases water-soluble protein and water and raises the core temperature of the dough; and a fryer that fries the steam-heated dough. Claim 4
In the invention described in the above, the temperature of the steam heating is 70 to 10
The apparatus according to claim 3, wherein the temperature is 0 ° C and the time is 3 to 25 minutes. By providing these inventions, the above problems are completely solved.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a flowchart showing a method for producing a fried processed food according to the present invention.

As shown in FIG. 1, in the method for producing a fried food according to the present invention, after dough of the fried food is formed (STEP 1), the dough is steam-heated (ST1).
EP2), fried dough heated with steam. In the present invention, the processed oil fried food refers to kneaded products such as Satsuma fried, fried tofu such as thick fried, lightly fried, silk fried, and gandomiki. In FIG. 1,
After the steam heating step (STEP2), a case with one frying step (STEP3) and a case with two frying steps (STEP3a, STEP3b) are shown. , Usually applied to the production of thick fried, fried silk, fried tofu, etc., those with two fried steps, usually thin fried, squashed,
Applied when manufacturing Satsuma-age or the like.

Hereinafter, a method for producing the processed oil-fried food will be described in detail. The step of forming the dough of the fried food (STEP 1) is a step of processing the dough of the fried food into a predetermined shape. For example, in a pasty product such as fish cake, fish meat is ground into a circular shape. In the case of deep-fried tofu such as thick-fried tofu, coagulated soymilk is put into a mold box and drained sufficiently, or cut into a suitable size without draining and molded. The ones that have been drained become peach noodles, and those that do not drain become kinukoshi tofu. In the conventional method of producing fried tofu, the dough was left in cold water or a refrigerator for about half a day to release sugars, water-soluble protein, and water in the coagulated soybean milk, but in the production method according to the present invention, no need to do that.

[0009] Step of steam heating the dough (STEP
Step 2) is a step of applying steam to the dough formed in STEP 1 and heating it to remove substances that degrade oil and raise the core temperature of the dough. In this step, a steam heating device is used to apply steam to the dough. The form of the steam heating device is not limited as long as the device can heat the dough by applying steam for a certain period of time. For example, a small steamer for private use or a large steam heating device for business use may be used. In the case of a large-scale steam heating device for business use, a batch-type box steamer may be used, or a steam heating device having a conveyor or the like therein so that continuous processing can be performed.

The temperature of the steam is adjusted according to the type of the dough. For example, 80-97 ° C. when the dough is ground fish, 70-90 ° C. when the noodles are tofu or mushroom tofu. 80-1 for thin fried dough
Adjusted to 00 ° C. The time for steam heating is also adjusted according to the type of the dough. For example, if the dough is ground fish, it is 3 to 15 minutes, if the dough is tofu, 3 to 10 minutes, and if it is kinukoshi tofu, it is 10 minutes. ~ 2
It is adjusted for 5 minutes, and in the case of the dough for light frying, for 2 to 10 minutes. As a result, the dough is exposed to the steam at the above-described temperature for the above-mentioned time, during which the sugars, water-soluble proteins, and moisture on the surface and inside of the dough are released, and the core temperature of the dough increases. . Further, a thin and soft skin is formed on the surface of the dough. In addition, non-solidified portions are scattered in dough such as tofu. However, by heating with steam, the unsolidified portion is also solidified, and the dough can be made into a uniform and completely solidified body.

In the dough frying step (STEP 3a), the steam-heated dough is fried and the dough is stretched.
This is the step of performing the molding. In this step, a low-temperature fryer is used to fry the dough. here,
Fry the dough for about 1 to 8 minutes in low temperature oil at about 100 to 160 ° C. This low-temperature fryer can be in any form as long as the dough can be fried for a certain period of time. For example,
It may be a small pot for private use or a large tank for business use. In the case of a large tank for business use, the tank may be a substantially square tank in plan view or a rectangular tank in plan view. In the case of a rectangular tank in plan view, the dough can be fried while flowing in the longitudinal direction, so it is suitable for continuous frying processing.If used together with the above-described steam heating device equipped with a conveyor or the like, a large amount of Production can be performed easily. When steam-heated dough is put into such a low-temperature fryer and fried, the dough as a whole is stretched evenly and stably because the core temperature of the dough is already high. In addition, since the skin is formed on the dough before entering the low-temperature fryer, the dough does not stick to each other in the low-temperature fryer, and the finish can be cleaned. In addition, since sugars, water-soluble proteins, and moisture on the surface and inside of the dough have already been released before entering the fryer, there is no danger of soiling the oil.
In the conventional manufacturing method, the dough cooled at room temperature or in a refrigerator or the like was fried with low-temperature oil at 100 to 125 ° C, so that the dough surface suddenly came into contact with oil at 100 ° C or higher. A hard skin was formed on the surface of the dough. Then, even if the fabric tried to expand, the elongation was hindered by the hard skin on the surface, and sufficient elongation molding could not be performed. However, in the present invention, the dough surface is preheated to about 100 ° C. by steam before being put into the low-temperature fryer, so that when put into the low-temperature fryer, there is no sudden change in temperature on the dough surface. Therefore, a hard skin is not formed on the dough, and the dough can be sufficiently stretched. Also, conventionally, unsolidified portions are scattered in the dough, so when the dough is put in a low-temperature fryer, the unsolidified portion becomes lump, which may result in a poor-looking product. Since the dough becomes a uniform and completely solidified body when heated by steam, such a lump is not formed in the dough when put into a low-temperature fryer, so that a product with a uniform and beautiful finish can be obtained.

The frying step (STEP 3b) is a step for further expanding the dough, fixing the shape, and evaporating moisture. Here, the dough is fried in high-temperature oil of about 160 to 230 ° C for about 2 to 8 minutes. The high-temperature fryer used here can be the same as the low-temperature fryer described above. Also in this step, since the sugars, water-soluble proteins, and water on the surface and inside of the dough have already been released, there is no risk of soiling the oil.

As described above, the two frying steps (STEP 3a, S
Although the case of having TEP3b) has been described, in the case of having one frying step (STEP3), the steam-heated dough can be put into, for example, a high-temperature fryer and fried to produce a product. Also in this case, the same effect as in the case of having two frying steps can be obtained. In addition, in the conventional manufacturing method such as thick fried and silk fried, the dough is left in cold water or in a refrigerator so that the temperature at the center portion is low, and in the manufacturing method such as Satsuma fried, the dough itself is cold at the time of molding. At that time, it took time to sufficiently heat the central portion, but according to the manufacturing method of the present invention, the temperature of the central portion of the dough was 40 to 90 ° C. before being fried. Since the preheating is performed, the temperature immediately rises to the cooking temperature when the oil is fried, so that the time required for the oil fry processing can be reduced. In addition, the preheating can kill some germs to some extent, and by immediately frying the dough in a fryer, the dough rises to the cooking temperature at the center, and at that point it can be surely killed germs. it can. Also,
According to the manufacturing method of the present invention, the dough surface is preheated to around 100 ° C. by steam before being put into the low-temperature fryer, so that a hard skin is not formed on the dough and the dough can be sufficiently stretched. . Moreover, in this case, it has been confirmed that even if the temperature of the low-temperature oil is about 120 ° C., no hard skin is formed on the dough. Accordingly, the oil temperature can be raised accordingly, and the heating time in the low-temperature fryer can be shortened.

Next, an apparatus for producing fried food according to the present invention will be described. Here, first, an apparatus for producing fried tofu such as thick fried tofu will be described. FIG. 2 is a front view showing the apparatus for producing fried processed food according to the present invention.
FIG. 3 is a front view showing a steam heating device in the apparatus for producing fried processed food.

As shown in FIG. 2, the apparatus for producing processed fried food according to the present invention comprises a steam heating device (1), a low-temperature fryer (2), and a high-temperature fryer (3).

Hereinafter, these components will be described in detail. The steam heating device (1) is for steam-heating the fried tofu dough to release sugars, water-soluble proteins, and moisture on and from the dough and to raise the core temperature of the dough. This steam heating device (1)
As shown in FIG. 3, the apparatus comprises a steam heating box (4), a conveyor (5), and a boiler (not shown). The steam heating box (4) is a box for steam heating the dough (T), and fills the box-shaped space with steam generated from the boiler. The steam heating box (4) can change the temperature of the steam according to the type of the dough (T). Further, the steam heating box (4) is a box that rises in the vertical direction, so that the installation area of the device can be reduced. If the steam from the boiler is sent into a hot water tank provided below the steam heating box (4) and the steam from the hot water tank fills the steam heating box (4), stable pressure and temperature can be obtained. Steam heating can be performed. Also, as shown in FIG. 3, if an air blowing device (70) for applying air to the fabric (T) after steam heating is provided, the surface of the fabric (T) can be quickly dried by the air. The conveyor (5) carries the dough (T) into the steam heating box (4), and then carries out the steam-heated dough (T) to the outside of the steam heating box (4). Further, the low-temperature fryer (2) To be transported to This conveyor (5) is, for example, a bucket conveyor and has a dough (T)
Can be transported horizontally and vertically.
The vertical transport section (7) is provided in the steam heating box (4), and after raising the dough (T) to a predetermined height, lowers the dough (T) to the original height. T) is steam heated. The bucket (8) of the conveyor (5) is, for example, a bucket in which a fall prevention wall is provided on each side edge of a rectangular flat plate, and has a large number of ventilation holes (not shown) formed as a whole. Driving and driven sprockets (61,
62) is provided so as to sandwich the steam heating box (4) from both sides. The dough (T) to be steam-heated is supplied to one of the sprockets (61), and the dough after steam heating (T) is finished. T) is the other sprocket (6
It is discharged from the 2) side to the low-temperature fryer (2).

The steam heating device (1) is not limited to such a configuration. For example, as shown in FIG. 4, a steam heating box (40) extending in a horizontal direction and a conveyor running inside the steam heating box (40). (50). According to the steam heating device (1), the structure of the conveyor is simplified, and the cost can be reduced. Further, the steam heating device (1) shown in FIGS. 3 and 4 is a device for continuous processing, but may be a batch-type box steamer without the conveyor (5). Further, the conveyor (5) may not be a bucket conveyor, but may be another type of conveyor.

The low-temperature fryer (2) is for frying the steam-heated dough (T), stretching the dough (T), and forming the same. The low-temperature fryer (2) is a rectangular tank in a plan view, and is designed to fry the dough (T) discharged from the bucket (8) while flowing the dough (T) in the longitudinal direction. In this low-temperature fryer (2), the dough (T) is fried in oil at about 100 to 160 ° C. for about 1 to 6 minutes.

The high-temperature fryer (3) is for deep-frying the low-temperature fried dough (T) to further expand, fix the shape, and evaporate moisture. The high-temperature fryer (3) is a rectangular tank in a plan view, and is designed to fry the tofu dough (T) fried by the low-temperature fryer (2) while flowing in the longitudinal direction. In this high-temperature fryer (3), the dough (T) is fried in oil at about 160 to 230 ° C for about 2 to 8 minutes.

As a means for moving the dough (T) from the low-temperature fryer (2) to the high-temperature fryer (3), for example, various conveyors can be used. The end part and the start part of the high-temperature fryer (3) may be connected to each other so that the dough (T) flows naturally from the low-temperature fryer (2) to the high-temperature fryer (3).

Next, an example of use of the apparatus for producing processed oil-fried food will be described with reference to FIGS. 2 and 3. FIG.
First, a large number of fried tofu doughs (T) to be fried are prepared. As the dough (T), for example, noodles tofu, kinukoshi tofu, and tofu generally used for thin-fried chicken are used. This large number of doughs (T) are
1) The bucket (8) is sequentially put into the bucket (8). The dough (T) put in the bucket (8) is carried into the steam heating box (4). In the steam heating box (4), the temperature of steam is adjusted according to the type of the dough (T),
The temperature is adjusted to 70 to 90 ° C. in the case of momen tofu or kinukoshi tofu. The bucket (8) runs vertically in the steam heating box (4), and the time from entering the steam heating box (4) to exiting the steam heating box (4) is adjusted according to the type of the dough (T). For example, in the case of noodle tofu, 3
It is adjusted to 10 to 10 minutes, and in the case of Kinukoshi tofu, to 10 to 25 minutes. As a result, the dough (T) is exposed to the steam at the above-described temperature for the above-mentioned time, during which the sugars, water-soluble proteins, and moisture on the surface and inside the dough (T) are released. Further, since a large number of ventilation holes are formed in the bucket (8), steam can be applied to the entire surface of the dough (T), and the released sugars,
Water-soluble proteins and moisture are drained down through the vents, and those substances are drained reliably and smoothly. Further, a thin skin is formed on the surface of the dough (T) by heating with steam and subsequent rapid transpiration. Also, the dough (T) is heated by high-temperature steam,
The temperature of the central portion rises to 40 to 90 ° C., and various bacteria are killed to some extent, and further heated in the next frying process, and the bacteria are reliably killed. The steam-heated dough (T) is carried out of the steam heating box (4) by the conveyor (5), and then discharged to the low-temperature fryer (2). With this low-temperature fryer (2), the dough (T) is 100-160 ° C.
Fry for about 1-8 minutes in a medium oil. At this time, since the core temperature of the dough (T) has already risen, the whole dough (T) stretches uniformly and stably. Moreover, since the skin is slightly formed on the dough (T) before entering the low-temperature fryer (2), the dough (T) does not stick to each other in the low-temperature fryer (2), and the product is beautiful. Can be finished. Further, the dough (T) is strengthened in the vicinity of the already formed epidermis. Before entering the low-temperature fryer (2), sugars on the surface and inside of the dough (T),
Since water-soluble protein and water have been released,
There is no danger of soiling the oil. In addition, in the conventional method for producing fried tofu, it took time to sufficiently heat the dough in a low-temperature fryer, but using the manufacturing apparatus according to the present invention, the central part of the dough (T) could be used. Since the temperature is already 40 to 90 ° C. before entering the low-temperature fryer (2), if it is put into the low-temperature fryer (2), the small dough rises in about several tens of seconds, and the low-temperature fryer (2) , The heating time can be shortened. Also,
The length of the low-temperature fryer (2) can be shortened by the amount corresponding to the reduction of the heating time, whereby the amount of oil in the low-temperature fryer (2) can be reduced. The low-temperature fried dough (T) is moved to a high-temperature fryer (3) by a conveyor or the like. In this high-temperature fryer (3), the dough (T) is fried in oil at about 160 to 230 ° C. for 2 to 8 minutes, and further expanded, fixed in shape, and evaporated. As a result, products such as sweetfish, thick fried, silk fried, lightly fried, and ganmoki are manufactured.

In the above embodiment, the dough is placed in the bucket. However, the dough may be placed on a flat plate without side walls. Further, the steam heating box may be configured so that not only the temperature of the steam but also the pressure inside the steam heating box can be adjusted. This makes it possible to easily adjust the amount of sugar, water-soluble protein, and moisture released inside the dough. Further, the substance coming out of the dough (T) may be forcibly blown by a blower. The temperature and time of the steam heat treatment are not limited to the above examples as long as the saccharide, the water-soluble protein, and the moisture can be released from the dough appropriately. Further, the temperature and time of the frying process are not limited to the above examples as long as the dough is appropriately stretched, maintains a firm shape, and is sufficiently heated to the center. Also, each fryer may be provided with an oil circulating filtration device, in which case even if oxides accumulate in the oil,
It is possible to reliably maintain the oil quality and the quality of the product by reliably removing the oxide.

Although the apparatus having both the low-temperature fryer and the high-temperature fryer has been described above, the apparatus of the present invention may be provided with only one fryer. In this case, as described in the method of the present invention, thick fried or silk fried can be manufactured, and in this case, the same effect as the above-described manufacturing apparatus can be obtained.

Next, the effects of the method of the present invention will be further clarified by describing Examples and Comparative Examples of the method of the present invention.

[0025]

[Example] (Example) One piece is 7cm x 7cm x 3.5c
m of Kinukoshi Tofu was produced, and immediately after the production, steam heat treatment and oil frying treatment were performed using the apparatus shown in FIG. The steam temperature was 80 ° C. and normal pressure. The steaming time was set to 20 minutes for each Kinukoshi tofu, and 800 fried tofu were produced per hour. Before the frying treatment, the oil value (soy oil) used was 0.05. After treatment for 5 hours a day for 6 days, the acid value was 2.8, indicating little deterioration. The finished product was beautiful and drip-less. Further, it was sufficient that the filter of the oil circulation filtration device attached to the fryer was replaced once every six days.

(Comparative Example) One piece is 7 cm × 7 cm × 3.5
cm of Kinukoshi Tofu, water-exposed in a water tank at a water temperature of 5 ° C. for 24 hours, taken out of the water tank, placed on a cloth-covered board, drained, and fried using the apparatus shown in FIG. Only done. Therefore, 800 fried tofu were produced per hour. Before the frying treatment, the oil value (soy oil) used was 0.05. After treatment for 5 days, 5 hours a day, the acid value was 2.9. The degree of oil deterioration was inferior to the examples, and the appearance of the finished product was not good. Furthermore, the burden on the oil circulation filtration device attached to the fryer was heavy, and the filter had to be replaced every day.

As can be seen from the comparison between the example and the comparative example, in the example, 800 fried tofu per hour was 3 times.
As a result of the production for 0 hours, the acid value of the oil changed from 0.05 to 2.8, whereas in the comparative example, 800 fried tofus per hour were produced for 20 hours, and as a result, the acid value of the oil was 0.1. 05
From 2.9 to 2.9. That is, the working efficiency of the example was 1.5 times higher than that of the comparative example, and the degree of deterioration of the oil was excellent. Further, in the example, the replacement frequency of the filter in the oil circulation filtration device could be reduced to 1/6 of the comparative example. According to the regulations, the oil cannot be used unless its acid value is 3.0 or less.

[0028]

The method for producing a fried processed food of the present invention comprises:
Steam heating the dough of the fried processed food to release sugars, water-soluble proteins, and moisture on the surface and inside of the dough, raise the core temperature of the dough, and fry this dough in oil. Has the effect of That is, steam is heated at the stage before frying the dough of the fried processed food to release sugars, water-soluble proteins, and moisture on and from the dough, thereby eliminating the possibility of soiling the oil. Further, in the conventional method for producing fried food, the dough was left in cold water or a refrigerator for about half a day to release sugars, water-soluble proteins, and moisture inside the dough, but in the manufacturing method of the present invention, Since these substances can be released only by short-time steam heating of several minutes to several tens of minutes, the production time can be significantly reduced, and a sanitary product can be produced. Also, by raising the core temperature of the dough by steam heating, the dough can be stretched evenly and stably when frying, and a beautifully finished product can be produced. Here, if the temperature of the steam heating is 70 to 100 ° C. and the time is 3 to 25 minutes, the central part of the dough should be 40 to 100 ° C.
It can be preheated to 90 ° C., at which stage some germs can be killed, and at the stage of frying, all germs can be killed. Further, since the central portion of the dough can be sufficiently preheated, the frying time can be further reduced. In addition, the manufacturing apparatus of the fried processed food of the present invention can also exert the same effect. Also, thick fried,
Conventionally, large-scale devices such as an oil circulation device and a filtration device were required when producing silk fried fish and fish cake fried fish.However, in the production device of the present invention, the dough of the product was placed in a stage before entering the fryer. Since the substance that pollutes the oil has already been removed, it is not necessary to provide such a large-scale device, so that the entire device can be reduced in size and the cost can be greatly reduced. In addition, when these devices are provided, the replacement frequency of the filter can be significantly reduced. In addition, when both a low-temperature fryer and a high-temperature fryer are required, such as in the case of simulating a fried food, the length of the low-temperature fryer can be shortened, and the amount of oil to be put into the fryer is small. I'm done.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a method for producing a fried processed food according to the present invention.

FIG. 2 is a front view showing an apparatus for producing processed fried food according to the present invention.

FIG. 3 is a front view of a steam heating device in the manufacturing apparatus shown in FIG.

FIG. 4 is a front view showing another embodiment of the steam heating device according to the present invention.

[Explanation of symbols]

 1 ... Steam heating device 2 ... Low temperature fryer 3 ... High temperature fryer T ... Fried food processed dough

Claims (4)

[Claims] The present invention is characterized in that the dough of the processed fried food is steam-heated to release sugars, water-soluble proteins and water on the surface and inside of the dough, raise the core temperature of the dough, and fry the dough in oil. Method of producing fried processed food. 2. The steam heating temperature is 70 to 100.
The method for producing a fried processed food according to claim 1, wherein the temperature is 3 ° C for 25 minutes. 3. A steam heating device for steam-heating the dough of the fried processed food to release sugars, water-soluble proteins and moisture on the surface and inside of the dough and raise the core temperature of the dough, and to fry the steam-heated dough. An apparatus for producing processed fried food, comprising: 4. The temperature of the steam heating is 70-100.
The apparatus for producing processed fried food according to claim 3, wherein the temperature is 3 ° C for 25 minutes.