JP2007330214A - Liquid fried bean curd, packed liquid fried bean curd, and method for producing rolled sushi using the liquid fried bean curd and packed liquid fried bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide liquid fried bean curd by making fried bean curd liquid to facilitate setting of fried bean curd on vinegared rice, to provide packed liquid fried bean curd, and to provide a method for producing rolled sushi using the liquid fried bean curd and the packed liquid fried bean curd. <P>SOLUTION: The liquid fried bean curd is obtained by cutting fried bean curd to a prescribed size, and adding and mixing a viscous liquid agent to/with the aggregate of the cut fried bean curd. The method for producing rolled sushi comprises expanding vinegared rice on the top of planar laver, continuously extruding the fluid fried bean curd from a nozzle along a position corresponding to the core of the vinegared rice, and rolling vinegared rice using the continuously extruded fried bean curd as the ingredient. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fluid fried chicken that is fluidized by adding a mucilage to fried chicken, and a method for producing rolled sushi using the same.

Traditionally, seasoned fried chicken has been widely used as the skin of inari sushi and as ingredients for fox udon, and these are sold in plastic bags. Most of plastic bags are sold in a state where several square-shaped deep-fried fried foods are stacked or sold in a sealed and heated state after seasoning.
A technique described in Japanese Patent Application Laid-Open No. 2001-333725 is known as a technique relating to such deep frying.
On the other hand, sushi rolls are made with shiitake mushrooms, dried bonito, grilled eggs, trefoil, cucumbers and other vegetables, marine products, meat products, etc. A technique described in Japanese Patent Laid-Open No. 8-47372 is known as a technique related to such sushi rolls.
JP 2001-333725 A JP-A-8-47372

The rolled sushi is produced by manually rolling and arranging ingredients in the center of the sushi rice spread on the seaweed. In some cases, fried chicken is used as the ingredients. The work of arranging the ingredients is performed manually, and there are various kinds of ingredients. Therefore, there is a problem that the work of arranging the ingredients takes time.
When using deep-fried food as ingredients, it is efficient if it can be continuously extruded from the tube.
The present invention has been made in order to solve the conventional problems, and the purpose of the present invention is to make the fried oil in a fluid state and make it easy to dispose the fried food on sushi rice and It is an object of the present invention to provide a packed fluidized fried food and a method for producing rolled sushi using them.

As a means for achieving the above object, in the fluid frying according to claim 1, the frying is cut into a predetermined size, and a mucilage is added to and mixed with the aggregate of the cut frying.
The fluidized deep-fried fried food according to claim 2 is characterized in that the deep-fried fried food is cut into a predetermined size, a seasoning liquid and a mucilage agent are added to the aggregate of the cut deep-fried fried food, and hermetically packaged.
In the pack-packed fluid frying according to claim 3, the frying is cut into a predetermined size, and the seasoning and mucilage are added and mixed to the aggregate of the cut frying and sterilized and packed at one end of the packaging pack. An extrusion port is formed.
In the manufacturing method of the rolled sushi of Claim 4, in the manufacturing method of the rolled sushi which wraps the circumference | surroundings of ingredients with sushi rice and wraps the outer periphery of the sushi rice with nori, the sushi is formed on the upper surface of the flat laver. Spreading the rice, along the position corresponding to the core on the sushi rice, continuously extruding the fluid fried food according to claim 1 from the nozzle, and engulfing the sushi rice using the continuously fried fried food as an ingredient It was set as the method of manufacturing by.

By adopting the above configuration, the present invention has the following effects.
Since the fried chicken is fluidized, only the required amount can be extruded and used.
Therefore, the trouble of cutting the fried food is omitted, and handling of the fried food is improved according to the purpose of use.
Conventionally, when manufacturing rolled sushi, it was necessary to order ingredients on the center line of the sushi rice, but in the present invention, by extruding the fluid fried food from the nozzle, the ingredients can be easily obtained through a series of operations. Can be arranged.
Moreover, since the fluid fried oil is seasoned with the seasoning liquid, the versatility as a cooking utensil material is provided.

  Hereinafter, the best mode for realizing the fluid frying of the present invention will be described with reference to the drawings.

In the fluid fried food according to the first embodiment of the present invention, the deep-fried fried food is cut into fine pieces, and a mucilage is added to the cut fried fried food to make the whole fluid.
Fried oil is manufactured by cutting thin tofu into a predetermined size and fried with oil. An example of how to make it is as follows.
The tofu dough is placed in a formwork, a net cage or the like and immersed in fryer oil. The tofu dough first swells in oil at 70-120 ° C. and then is transferred into hot oil at 150-180 ° C., scorching amber and creating a shiny skin on the surface. In this way, thinly cut the tofu, drain the water, fry it with low temperature oil and fully inflate the tofu, then fry it with high temperature oil and leave the tofu dough inside, while the surface is dry and moisture Good quality fried chicken is produced.
The tofu tissue part is torn into a bag shape by manual work or air press-fitting, and this bag-like fried chicken is cut into a width of about 3 to 10 mm and a length of about 20 to 50 mm. The tofu dough remains on one side of the cut deep-fried fried food, and fine sponge-like voids are formed throughout.
Fried chicken is made of a flexible material and is easy to fluidize.

Next, the manufacturing method of fluid fried oil will be described.
30 g of modified starch is dissolved in 300 cc of water and mixed. Add 700 cc of seasoning liquid to the mixture and mix. The seasoning liquid is composed of a mixture of soy sauce, sugar, chemical seasoning and the like. When the solution is heated to 70-80 ° C., viscosity is generated due to the nature of starch.
This is mixed as a mucilage with 800 g of deep-fried fried food cut to a width of about 5 mm and a length of about 40 mm.
As a result, the mucilage and the fried chicken are mixed to produce a fluid fried chicken. This fluid frying can be stored for a long time in a refrigerated or frozen state.
It should be noted that polysaccharides other than starch, gelatin, lipids, emulsions, and the like can be used as a mucous agent that imparts viscosity to fried chicken.

Next, FIG. 1 is a partially cut-away plan view of a packed fluid frying according to a second embodiment.
The fluidized deep-fried chicken fried in the second embodiment is filled with the fluidized deep-fried 2 in the resin film 3 together with the seasoning liquid, and the outer periphery of the resin film is sealed in a deaerated state by heat sealing. It is a thing.
The fluid frying 2 of the filling is sterilized by heating in advance, or after sealing, the whole packaging pack is heated to sterilize the contents.
The resin film 3 is a film having heat resistance and airtightness, and as an example, it is composed of a multilayer structure such as polyethylene, or a nylon film obtained by polymerizing a polyethylene film.

The packaging pack 1 filled with fluid frying has a body 6 composed of a substantially parallel body 4 and a converging part 5 that gradually narrows toward the front end, and an extrusion port 7 protruding from the front end of the converging part 5. Configured.
Since the extrusion port 7 at the tip of the converging part 5 has a thin cylindrical shape, when cut with scissors, the cut surface functions as a nozzle as it is.
For this reason, when the body part 4 of the packaging pack is grasped by hand and the inside is squeezed, the fluid frying is gradually pushed out from the nozzle at the tip.
At this time, since the fluid frying 2 has viscosity, it is gradually pushed out from the tip according to the pressure without flowing out from the nozzle at once.
This is the same as the operation of squeezing the cream filled in the bag and applying pressure in the confectionery manufacturing operation.
The shape of the packaging pack 1 does not need to be provided with a sharp extrusion port 7, but can be applied to any shape having a corner such as a quadrangle or a triangle, and the nozzle portion is separately connected to the main body 6. It is good also as a structure.

Next, based on FIG. 2, the manufacturing method of the rolled sushi using a fluid fried oil is demonstrated.
Dried dried seaweed 10 is placed on the roll and the sushi rice 11 is spread evenly on the center of the top surface of the seaweed 10. And the ingredient 12 is arrange | positioned in the position from the end of the substantially center orthogonal to a winding direction. As the ingredients 12, shiitake mushrooms, dried bonito, grilled eggs, trefoil, cucumber and other vegetables, marine products, meat products, and the like are used.
Next, the nozzle 7 is formed by cutting the extrusion port 7 of the packed fluid-style fried oil and moving the nozzle while compressing the packaging pack 1 filled with the fluid-style fried food along the ingredients with gripping force. The fried food is continuously pushed out from the nozzle and disposed.
Here, since the fluid fried chicken 2 has viscosity, there is no possibility that the seasoning liquid penetrates the sushi rice 11 unnecessarily.
As a result, the ingredients are arranged in a portion corresponding to the core of the rolled sushi.
After that, the sushi rice 11, the ingredients 12, and the fluid fried chicken 2 are rolled together with the seaweed 10 and pressed from around to form the shape. The rolled sushi is manufactured by cutting the rolled up sushi at regular intervals with a knife.
As a material, it is also possible to use only a fluid frying.
In continuous production using a production line at a food factory, it is also possible to install a special device for sending fluid frying, and the extrusion nozzle is extended from the fluid frying delivery device, and the extrusion is controlled by switch operation etc. It is also good.

Although the embodiments have been described above, the specific configuration of the present invention is not limited to the above-described embodiments, and design changes and the like within a scope not departing from the gist of the invention are included in the present invention.
For example, in the above-described embodiment, only the deep-fried fried food is in a fluid state, but the present invention includes the case where other ingredients are mixed with the fluid fried food.
In addition, the film of the packaging pack can use a light-shielding material such as aluminum in addition to using a transparent material so that the remaining amount inside can be confirmed.

It is a partially notched top view of the fluidized deep-frying with a pack which concerns on 2nd Example. It is explanatory drawing which shows the manufacturing method of rolled sushi.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Packaging pack 2 Fluid fried 3 Resin film 4 The trunk | drum 5 Converging part 6 Main body 7 Extrusion opening 10 Nori 11 Sushi rice 12 Ingredients

Claims (4)

  A fluid fried chicken obtained by cutting a deep-fried chicken into a predetermined size, and adding and mixing a mucilage to the aggregate of the cut deep-fried chicken.   Packing flow characterized by cutting deep-fried fried food into a predetermined size, adding seasoning liquid and mucilage to the cut deep-fried aggregate and mixing it into a fluid state, and then sealing the fluidized deep-fried fried food Fried oil.   Cut the fried chicken into a predetermined size, add seasoning liquid and mucilage to the cut fried aggregate, mix it into a fluid form, seal the fluidized fried food, and extrude it to one end of the packaging pack. Packed fluid fried food characterized by forming a mouth. In the method for manufacturing rolled sushi, wrapping the ingredients around with sushi rice and winding the outer periphery of the sushi rice with seaweed,
Spread the sushi rice on the top of the flat seaweed, sushi rice is continuously extruded from the nozzle along the position corresponding to the core on the sushi rice, and the sushi rice is made using the continuously fried fried food A method of manufacturing sushi rolls that are produced by rolling in.

Images