JP2015186481A - Method of cooking soft fried pork cutlet in one minute - Google Patents

Method of cooking soft fried pork cutlet in one minute Download PDF

Info

Publication number
JP2015186481A
JP2015186481A JP2015107943A JP2015107943A JP2015186481A JP 2015186481 A JP2015186481 A JP 2015186481A JP 2015107943 A JP2015107943 A JP 2015107943A JP 2015107943 A JP2015107943 A JP 2015107943A JP 2015186481 A JP2015186481 A JP 2015186481A
Authority
JP
Japan
Prior art keywords
cooking
degrees
fry
saute
minute
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2015107943A
Other languages
Japanese (ja)
Inventor
藤村　昌弘
Masahiro Fujimura
昌弘 藤村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP2015107943A priority Critical patent/JP2015186481A/en
Publication of JP2015186481A publication Critical patent/JP2015186481A/en
Pending legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide a method of cooking fry and saute of meat and fish, with excellent texture, in good color tone and gloss, with their voluminous feeling maintained after little syneresis, but in a short time.SOLUTION: A method of shortening the cooking time of fry and saute by heating the center temperature of the food material in advance between at 58 degrees or more and less than 68 degrees. In the cooking method, the food material is packed in a water-proof pack and placed in a hot water kept at 63 degrees to be heated for one hour, and then the food material is taken out from the water-proof pack to be wiped off the surface liquid then wrapped with a batter and fried in high-temperature oil for about one minute. This has an effect of preventing an occurrence of dewatering and enabling anyone an easy cooking of soft fry and saute in short time without requiring any skill.

Description

本発明は、肉や魚の調理方法に関する。さらに詳しくは、食感に優れ、色調・艶が良く、離水量が少なくボリューム感が維持され、かつ短時間で出来るフライやソテーの調理方法に関する。The present invention relates to a method for cooking meat and fish. More specifically, the present invention relates to a method for cooking fried and sauteed foods that are excellent in texture, good in color and gloss, have little water separation, maintain a voluminous feel, and can be made in a short time.

フライやソテーの調理は火を通し過ぎれば、食材が縮み硬くなり、火の通しが足りないと食中毒が発生していました。In cooking fried and sauteed foods, if the fire was overheated, the ingredients would shrink and become hard, and if there was not enough heat, food poisoning would occur.

通常、フライやソテーの調理は食材が生の状態から調理を行う為、時間がかかり、また調理人の技能が低いと食材の中心温度が６８度以上になる為、脱水作用により、食材が縮み硬くパサついた物になっていました。Normally, fried and sauteed cooking takes time since the ingredients are raw, and if the skill of the cook is low, the center temperature of the ingredients becomes 68 ° C or higher, so the ingredients shrink due to the dehydrating action. It was a hard and cramped thing.

事前に食材の中心温度を５８度以上、６８度未満に加熱して置く事で、フライやソテーの調理時間を短縮、脱水作用の発生を阻止します。By preheating the food at a center temperature of 58 degrees or more and less than 68 degrees, cooking time for frying and sauteing is shortened and dehydration is prevented.

技能を必要とせず、誰でも簡単かつ短時間でやわらかいフライやソテーの調理を可能とする。Anyone can cook soft fries and sautes easily and quickly without the need for skills.

食材を防水パックに入れ、６３度に保温した湯に入れ、１時間加熱し、食材を防水パックから取り出し汁を拭き、衣を着けて高温の油で約１分間揚げます。Put the ingredients in a waterproof pack, put them in hot water kept at 63 degrees, heat for 1 hour, remove the ingredients from the waterproof pack, wipe the juice, put on clothes and fry in hot oil for about 1 minute.

Claims (1)

食材の中心温度を５８度以上、６８度未満に加熱して置く事で、フライやソテーの時間を短縮した調理法A cooking method that shortens the time for frying and sauteing by heating the food to a central temperature of 58 degrees or more and less than 68 degrees.
JP2015107943A 2015-05-11 2015-05-11 Method of cooking soft fried pork cutlet in one minute Pending JP2015186481A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2015107943A JP2015186481A (en) 2015-05-11 2015-05-11 Method of cooking soft fried pork cutlet in one minute

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2015107943A JP2015186481A (en) 2015-05-11 2015-05-11 Method of cooking soft fried pork cutlet in one minute

Publications (1)

Publication Number Publication Date
JP2015186481A true JP2015186481A (en) 2015-10-29

Family

ID=54429148

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2015107943A Pending JP2015186481A (en) 2015-05-11 2015-05-11 Method of cooking soft fried pork cutlet in one minute

Country Status (1)

Country Link
JP (1) JP2015186481A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH099885A (en) * 1995-06-29 1997-01-14 Fuji Foods Kk Frozen food for instant frying type fried food and its production
JPH099886A (en) * 1995-06-29 1997-01-14 Fuji Foods Kk Frozen food for instant fried food and its production

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH099885A (en) * 1995-06-29 1997-01-14 Fuji Foods Kk Frozen food for instant frying type fried food and its production
JPH099886A (en) * 1995-06-29 1997-01-14 Fuji Foods Kk Frozen food for instant fried food and its production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
低温調理のまとめ 理論、器具、ノウハウ | DABO_GC、［ONLINE］, JPN6019010836, 17 August 2014 (2014-08-17) *

Similar Documents

Publication Publication Date Title
CN103652827B (en) Fry shrimp paste and preparation method thereof
CN105433780A (en) Filter screen hot pot
KR102354431B1 (en) How to Make Frozen or Chilled Fried Eggs
MY183282A (en) Cooking-aid for coating and frying a food product and method for making said cooking-aid
JP2015186481A (en) Method of cooking soft fried pork cutlet in one minute
CN104705672A (en) Manufacturing method of sauce-braised trotter
PH12019502496A1 (en) Cooking aid composition for frying rice
EA032869B1 (en) Method for preparing frozen fried eggs
CN103549500B (en) Cooking method of stone-pot fish
JP2017077242A (en) Food material for oyster tempura, frozen food thereof and manufacturing method of these
CN105361635A (en) Material sliding hot-pot
CN104187817A (en) Preparation method of cola chicken wings
CN105105225A (en) Chicken soup and preparation method thereof
CN109717410A (en) A kind of production method of big head head
CN204336644U (en) The master and auxiliary pot of one is rinsed in a kind of steaming
CN104509779A (en) Formula of convenient food eggplant noodle with minced meat and processing method
CN207506446U (en) Dregs of fat auto-split fryer
CA2960946C (en) Method for continuously making kettle style potato chips
CN106616406A (en) Processing method of savoury and crisp lard stearin
JP3207353U (en) Tori wings
CN104247958A (en) Making method for Shaoxing Huadiao wined chicken
CN105876475A (en) Making method of Tujia chicken giblets
Arick et al. Dry Heat: Baking, Roasting, and Broiling: FCS3362/FY1501, 11/2021
TH11949A3 (en) The process of preparing ready-to-eat food products containing meat. Before steam sterilization
TH11949C3 (en) The process of preparing ready-to-eat food products containing meat. Before steam sterilization

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20180511

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20190320

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20190402

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20191008