JP2007029057A - Method for producing shrimp tempura (deep fried fish) - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a shrimp Tempura which is suitable for mass-production in a factory, and by which beautiful finish, especially the finish in which especially the tail part has a good reddish color and a good shape opened in a fan shape is obtained; and to provide a tool usable in the production method. <P>SOLUTION: The method is carried out as follows. The tail part of the shrimp is previously heated by hot water so that the opened state may be fixed. The resultant shrimp is deep-fried so that the body part on which coating is attached may be positioned under the oil surface, and the tail part may be positioned above the oil surface by using the single purpose tool, and when the coating part is formed into a state capable of being pinched, finishing deep-frying is carried out by lightly pinching the coating part and standing the tail part above the oil surface. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing shrimp tempura suitable for mass production of shrimp tempura with a stablely opened state of a tail portion in a fan shape, and a dedicated jig for shrimp material for tempura to be used in this production method .

  Shrimp tempura occupies an important position as a side dish at home and as a food ingredient in the restaurant industry. Shrimp tempura is not only the texture but also the appearance, which is an important factor in the quality of the food. Especially, the tail is moderately red, and the tail is fanning around the tail and has a large chip. And maintaining a good shape.

  There are already known jigs and devices for improving the appearance of the tail of shrimp for tempura. Japanese Utility Model Laid-Open No. 50-14700 discloses a tail nipping / conveying device in which a large number of clips are arranged on an endless chain, and the clip is nipped and conveyed while being nipped. Also, in this publication, the tail is pinched by a clip, so that the flour or butter liquid does not adhere to the tail, and the steam spray device is arranged at a proper position of the transport device, so that the shrimp can be easily prepared. It is disclosed that the tail can be colored red.

  Japanese Utility Model Publication No. 6-39618 discloses a gripping jig for gripping the tail when frying shrimp tempura. This gripping jig has a receiving plate for holding the caudal limb and a presser, and further has a portion for releasing the caudal joint, so that the opened caudal limb can be solidified by heating.

Japanese Patent Application Laid-Open No. 11-18684 discloses an apparatus for holding a shrimp body and pressing a tail portion against a pressing member and opening it in a fan shape to heat it in an oil bath. By heating with this oil bath, a shrimp material for tempura is obtained in which the state where the tail is open is maintained without heating other than the tail.
Japanese Utility Model Publication No. 50-14700 Japanese Utility Model Publication No. 6-39618 Japanese Patent Application Laid-Open No. 11-18684

  Although it is possible to finish shrimp tempura with fine manual work in cooking at a restaurant or at home, it is necessary to efficiently advance the process in mass production at a factory. The object of the present invention is a method for producing shrimp tempura, which is suitable for mass production in a factory, has a beautiful finish, and in particular has a good reddish tail and is finished in a fan-shaped open state. It is providing the jig | tool used for this manufacturing method.

The method for producing shrimp tempura of the present invention is as follows.
(1) a step of discoloring the tail of shrimp for tempura with hot water;
(2) performing dehydration and deaeration of the discolored tail, and shaping the tail;
(3) attaching a garment to a shrimp trunk having the shaped tail;
(4) a first frying step in which the shrimp to which the garment is attached is placed on a placing jig so that the tail portion is positioned on the oil surface, and the garment portion is floated with the tail portion open; ,
(5) The second shrimp garment part that has been subjected to the first frying operation is sandwiched with a jig so as to be positioned below the oil level, and the tail part is positioned on the oil level in an open state to perform the final frying. The frying process;
It is a manufacturing method of shrimp tempura characterized by having.

The shrimp tempura jig of the present invention is
A torso placement area for placing the torso to which the shrimp garment is attached, and a tail placement area for placing the shrimp tail in an open state;
The trunk part placement area and the tail part placement area are partitioned by a partition wall, and a slit in which a root of the tail part can be fitted is provided in the partition wall. The tail mounting area is in communication with the base of the tail into the slit, and the tail and trunk of the shrimp are disposed in the tail mounting area and the trunk mounting area, respectively, and the tail A structure for preventing intrusion of oil on the barrel side into the tail side when these regions are arranged such that the placement region is on the oil surface and the barrel portion placement region is located below the oil surface; This is a shrimp tempura jig.

  According to the present invention, the shrimp tail is preheated and then fixed in an open state so that the torso with the garment is positioned below the surface and the preheated tail is positioned on the oil surface. The fried shrimp tempura is kept in a state where the tail is spreading well and there are almost no missing parts such as chips. It can be fried. In addition, by using a special jig when frying the mold with clothes, it is possible to more reliably prevent oil from entering the tail that has been heat-treated with hot water in advance, and the tail can be seen even in mass production. It can be finished.

  In the method for producing shrimp tempura according to the present invention, first, a step of discoloring the tail of shrimp for tempura with hot water is performed. The tempura shrimp is in a state without a garment, and is processed according to the purpose, such as a peeled form with shells, backs, etc. removed.

  The temperature of the hot water used to heat the tail changes color so that the tail is reddish, and when it is spread out, it can be maintained in a widened state, and it is difficult to generate defects such as chips. Adjust the temperature to the required temperature. For example, a desired heating state of the tail can be obtained by heating (branching) at 80 to 100 ° C. for about 30 seconds to 1 minute, preferably at 100 ° C. for about 30 seconds. When the tail is heated with high-temperature oil, it becomes too hard and the tip of the tail is easily damaged, but the tail that has been heated with hot water maintains a certain degree of flexibility and is not easily damaged.

  Next, dehydration and deaeration treatment is performed on the tail portion that has been heated with hot water. In this dehydration and deaeration treatment, with the tail open to an appropriate plane, using a roller, a spatula, or the like as necessary, the tail is pressed to the extent that it does not break, and water and air are extracted.

  After forming the shrimp body part with a garment, the body part is fried while holding the state where the tail part is located on the oil surface. In addition, attachment of clothing may be performed before or after the tail dehydration and deaeration treatment.

  During the frying operation, it is possible to perform a reliable frying operation by using a dedicated jig. FIG. 1 and FIG. 2 show a preferred example of a dedicated jig. This jig has a configuration in which a planar tail placement region 3a and a trunk placement region 3b having a recess 3d are separated by a partition wall 3c. The partition wall 3c is provided with a slit portion that is open at the top, and the slit portion has a width that allows the base of the tail portion to be inserted. The surface 3a-1 constituting the tail placement region is configured to be positioned above the oil level when unloading, and the trunk placement region has a garment attached when the mold is placed. At least the bottom can be positioned below the oil level so that the trunk can be fried. It is preferable that the surface (bottom part) which comprises a trunk | drum mounting area | region inclines so that it may become deep from the tail mounting area | region side to the head cut-off part direction of shrimp. The condition relating to the inclination is preferably the condition that the garment gets cleanly on the entire body, and is more preferably set within an angle of 15 degrees or less with respect to the oil level according to the size of the shrimp.

  Both side surfaces of the trunk portion mounting region 3b are radially extended from the tail portion mounting region 3a to the portion indicated by the arrow A to the portion indicated by the arrow B, so that the shape of the mold can be accommodated. Yes. As shown in FIGS. 2B and 3, when the tail portion and the trunk portion are arranged with the base of the tail portion inserted into the slit portion, the oil enters the tail placement region from the trunk placement region. It is effectively prevented and the tail is not overheated with hot oil. You may maintain the state which pressed the tail part with the plane at the time of unloading as needed, and was open. The oil temperature is appropriately set according to the components of the clothes, the type and size of the shrimp. It is preferable that the structure and installation state of the jig are selected so that the clothing part at the time of frying can be positioned below the oil level when the mold is poured into the oil.

  The dedicated jig may be any one that can be used in tempura oil, and can be composed of various metals.

  When the shrimp body is being lifted and the garment part of the body is ready to be clamped with tongs, etc., the shrimp is removed from the special jig and lightly clamped with clamping means (jigs) such as tongs 8 Then, as shown in FIG. 4, the shrimp is finished with the tail 7 positioned on the surface of the oil 9. You may automate using the conveyance means which installed many tongs. By finishing in this state, the garment can be inflated into a good shape, and a shrimp tempura with good appearance can be obtained. The oil temperature and the frying time until the shrimp is fried are preferably fixed at 170 to 175 ° C., and the frying time can be about 1.5 to 3 minutes.

  The finished shrimp tempura is packed and provided to the market. Moreover, it is good also for frozen distribution or chilled distribution.

It is a figure which shows the structure of the exclusive jig | tool used at the time of frying shrimp tempura, (a) is a top view, (b) is sectional drawing in AA line, (c) is an end elevation in BB line is there. It is a figure which shows the state which has arrange | positioned the exclusive jig | tool in an oil tank as sectional drawing, (a) is a figure which has not mounted the mold, (b) is a figure which shows the state which mounted the mold. It is a top view which shows the state which mounted the mold in the exclusive jig | tool. It is a figure which shows a finishing frying process.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Oil tank 2a, 2b Dedicated jig installation guide 3 Dedicated jig 3a Tail mounting area 3b Trunk mounting area 3c Partition wall 3d Recess 4 Oil surface 5 Clothing 6 Tail root 7 Tail 8 Tong
9 Tempura oil

Claims (5)

In the manufacturing method of shrimp tempura,
(1) a step of discoloring the tail of shrimp for tempura with hot water;
(2) performing dehydration and deaeration of the discolored tail, and shaping the tail;
(3) attaching a garment to a shrimp trunk having the shaped tail;
(4) a first frying step in which the shrimp to which the garment is attached is placed on a placing jig so that the tail portion is positioned on the oil surface, and the garment portion is floated with the tail portion open; ,
(5) The second shrimp garment part subjected to the first frying step is sandwiched with a jig and positioned below the oil level, and the tail portion is positioned on the oil level in an open state to perform the final frying. The frying process;
A method for producing shrimp tempura, comprising:   The placing jig described above includes a trunk part placement area for placing the trunk part to which the garment of shrimp is attached, and a tail part placement area for placing the shrimp tail part in an open state, The body part placement area and the tail part placement area are partitioned by a partition wall, and the body part is provided with a slit into which the base of the tail part can be fitted. The placement area and the tail placement area communicate with each other, and the base of the tail is inserted into the slit to arrange the tail and trunk of the shrimp in the tail placement area and the trunk placement area, respectively. And when these areas are arranged so that the tail placement area is on the oil surface and the trunk placement area is below the oil level, the oil on the trunk side penetrates into the tail side. The method for producing shrimp tempura according to claim 1, which has a structure to prevent.   The tail placement area has a flat surface that can be placed with the shrimp tail open, and the trunk placement area is divided into positions corresponding to both side surfaces of the trunk with the garment attached. The method for producing shrimp tempura according to claim 2 having a wall. A shrimp tempura jig,
A torso placement area for placing the torso to which the shrimp garment is attached, and a tail placement area for placing the shrimp tail in an open state;
The trunk part placement area and the tail part placement area are partitioned by a partition wall, and a slit in which a root of the tail part can be fitted is provided in the partition wall. The tail mounting area is in communication with the base of the tail into the slit, and the tail and trunk of the shrimp are disposed in the tail mounting area and the trunk mounting area, respectively, and the tail A structure for preventing the oil on the barrel side from entering the tail side when these regions are arranged such that the placement region is on the oil level and the barrel part placement region is located below the oil level; A shrimp tempura jig characterized by The tail placement area has a flat surface that can be placed with the shrimp tail open, and the trunk placement area is divided into positions corresponding to both side surfaces of the trunk with the garment attached. The shrimp tempura jig according to claim 4 having a wall.

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