JP2019187252A - Method for cooking seasoned fried bean curd for inari sushi and seasoned fried bean curd for inari sushi - Google Patents

Abstract

To provide a method for cooking seasoned fried bean curd which has a volume feeling and is fluffy, juicy and tastier by sealing and storing once a plurality of the seasoned fried bean curds together with a seasoning liquid, followed by stew-cooking them with the seasoning liquid for a short time as is the case with conventional seasoned fried bean curd stew-cooked with a seasoning liquid in a pot and an oven from the beginning, and seasoned fried bean curd for Inari sushi.SOLUTION: A method for cooking seasoned fried bean curd including a first step of sealing and storing a plurality of fried bean curds of a prescribed shape obtained by the conventional method in a state of superposing them together with a seasoning liquid 2 in a resin-made vessel 3 to season them and then subjecting them to heating sterilization treatment, and a second step of dipping the seasoned fried bean curd 1 taken out from the resin-made vessel 3 after the heating sterilization treatment in a new seasoning liquid 5 in a pot and an oven 4 to stew it for a predetermined time in a state of loosening superposition.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for cooking seasoned fried food for Inari sushi and a seasoned fried chicken for Inari sushi.

Traditionally, many inari sushi and kitsune udon are sold at supermarkets and convenience stores.
Many of these Inari sushi and kitsune udon seasoned fried foods are produced industrially, and in large-scale cooking facilities, sushi pots etc. are used, and inari sushi and kitsune udon are produced in large quantities. Yes.
The general manufacturing method of seasoned fried food produced industrially is to drain the fried oil (sometimes not), put a predetermined number in a resin container (mainly polyethylene, polypropylene, nylon), and add the seasoning liquid. Fill. After that, it is sealed with a vacuum seal or the like (sometimes not vacuumed) and cooked with hot water or steam.
This method allows you to arrange the fried chicken and season it, so there is no wrinkle when packing Inari Sushi or topping it with fox noodles, etc., so there is an advantage that it saves time and effort to use it, and it has good workability ( Reference document 1).

  However, industrially-produced seasoned fried food has the advantages as described above. On the other hand, it is cooked in a state where a plurality of fried foods are stacked and sealed. There was a drawback that the volume of frying seasoning was lost.

  On the other hand, the seasoned fried chicken cooked with seasoning liquid in a pan or kiln from the beginning of the past has the advantage that it is voluminous, plump and juicy and more delicious because it is not sealed multiple times before cooking. is there.

  However, while traditional seasoned fried foods have the above-mentioned advantages, deep-fried foods contain a lot of air, and a strong buoyancy is generated in the seasoning liquid both when draining and seasoning. Not easy to do. In the case of a small amount to be seasoned at home, it can be seasoned with a rice scoop so that the fried food does not break. There is a lot of loss. Moreover, it may take up to 1 hour to complete the seasoning.

JP 2001-136926 A

  The present invention has been made in order to solve the conventional problems, and the object of the present invention is to simmer for a short time with the subsequent seasoning liquid by stacking a plurality of sheets once and sealingly storing the same together with the seasoning liquid. In cooking, we provide a cooking method for seasoning fried food for Inari Sushi that is more voluminous and more delicious than fluffy and juicy seasoned fried foods, as well as seasoned fried food for Inari Sushi. There is to do.

In order to solve the above-mentioned problem, the method of cooking seasoned fried food for Inari sushi according to claim 1,
First of all, a first step of heat sterilization after sealing and storing in a resin container together with a seasoning liquid in a state where a plurality of fried deep-fried fish obtained by a conventional method is stacked,
A second step of simmering the seasoned fried food taken from the resin container after the heat treatment in a new seasoning liquid in the container and loosening the overlap for a predetermined time;
It is characterized by comprising.

The cooking method for seasoning fried food for Inari sushi according to claim 2 is the cooking method for seasoning fried food for Inari sushi according to claim 1,
The resin container is sealed in a vacuum state.

  In addition, the seasoned fried chicken for Inari sushi according to claim 3 is first sterilized by heat-sterilizing it by sealing and storing it in a resin container together with the seasoning liquid in a state where a plurality of fried chicken of a predetermined shape obtained by a conventional method is stacked. It is characterized in that the seasoned deep-fried food that has been processed and taken out from the resin container is dipped in a new seasoning liquid in the container and simmered for a predetermined time in a state of loosening the overlap.

Further, the seasoned fried chicken for Inari sushi according to claim 4 is a seasoned fried chicken for Inari sushi according to claim 3,
The resin container is sealed in a vacuum state.

In the cooking method of seasoned fried food for Inari sushi according to the present invention, as described above, first, a plurality of fried chicken of a predetermined shape obtained by a conventional method is hermetically contained in a resin container together with a seasoning liquid and seasoned. After performing the first step of heat sterilization and seasoning fried seasoned fried food taken out of the resin container in a new seasoning liquid in the container and simmering for a predetermined time in a state of loosening the overlap, seasoning The fried chicken is already sufficiently immersed in the seasoning liquid, so buoyancy does not occur, and even if heated, it remains submerged in the seasoning liquid and can be cooked easily.
In addition, by boiling in a new seasoning liquid, cooking a seasoned fried chicken for Inari sushi that is more voluminous, more delicious and plump, juicy, the same as the seasoned fried food that has been cooked with the seasoning liquid in a pot or kiln from the beginning. be able to.

FIG. 3 is a cross-sectional view showing a first step in Example 1. 6 is a cross-sectional view showing a second step of Example 1. FIG.

  Embodiments of the present invention will be described below with reference to the drawings.

The cooking method of the seasoning fried food for Inari sushi of Example 1 is demonstrated based on FIG.
First, as shown in FIG. 1, seasoning is performed by sealingly storing in a resin container 3 together with the seasoning liquid 2 in a state where a plurality of fried chicken of a predetermined shape obtained by a conventional method is stacked.
Next, as shown in FIG. 2, the seasoned frying 1 after the heat treatment taken out from the resin container 3 is simmered in a new seasoning liquid 5 in a pot or a kiln 4 for a predetermined time.
At that time, first unravel the overlap of the deep frying 1 while boiling over medium heat, then mix the top and bottom of the deep frying 1 and turn it down to a low heat, cover it and adjust the heat power to the extent of about 3 minutes. Stop and air cool.

Next, the effect of Example 1 is demonstrated.
According to the cooking method of seasoned fried food for Inari sushi in Example 1, the seasoned fried food 1 after heat treatment taken out from the resin container 3 is immersed in a new seasoning liquid 5 in a pot or a kiln 4 to loosen the overlap. The seasoned fried food 1 is already fully immersed in the seasoning liquid 2 and buoyancy does not occur, and it can be easily cooked while being submerged in the seasoning liquid 5 even when heated. it can.
In addition, by cooking in the new seasoning liquid 5, cooking seasoned fried chicken for Inari sushi is more voluminous and more delicious than the traditional seasoned deep-fried chicken that has been cooked in seasoning liquid in a pot or kiln. The effect that it can do is acquired.

  Although the present embodiment has been described above, the present invention is not limited to the above-described embodiment, and design changes and the like within a scope not departing from the gist of the present invention are included in the present invention.

1 Fried chicken 2 Seasoning liquid 3 Resin container 4 Pot and kiln (container)
5 New seasoning liquid

Traditionally, many inari sushi and kitsune udon are sold at supermarkets and convenience stores.
Many of these Inari Sushi and Kitsune Udon seasoned fried foods are industrially produced, and in large-scale cooking facilities, sushi robots, etc. are used, and Inari Sushi and Kitsune Udon are produced in large quantities. Yes.
The general manufacturing method of seasoned fried food produced industrially is to drain the fried oil (sometimes not), put a predetermined number in a resin container (mainly polyethylene, polypropylene, nylon), and add the seasoning liquid. Fill. After that, it is sealed with a vacuum seal or the like (sometimes not vacuumed) and cooked with hot water or steam.
This method allows you to arrange the fried chicken and season it, so there is no wrinkle when packing Inari Sushi or topping it with fox noodles, etc., so there is an advantage that it saves time and effort to use it, and it has good workability ( Reference document 1).

Claims (4)

First of all, a first step of heat sterilization after sealing and storing in a resin container together with a seasoning liquid in a state where a plurality of fried deep-fried fish obtained by a conventional method is stacked,
A second step of simmering the seasoned fried food taken from the resin container after the heat treatment in a new seasoning liquid in the container and loosening the overlap for a predetermined time;
A seasoned fried cooking method characterized by comprising: In the cooking method of the seasoning fried food for Inari sushi on the surface of Claim 1,
The resin container is sealed in a vacuum state.   First, a plurality of deep-fried fried chicken of a predetermined shape obtained by a conventional method is hermetically sealed in a resin container together with a seasoning liquid, seasoned and heat sterilized, and after heat treatment taken out from the resin container Seasoned fried chicken, which is boiled for a predetermined time in a state where the seasoned fried chicken is immersed in a new seasoning liquid in a container and loosened. In the fried seasoning for Inari sushi according to claim 3,
Seasoned fried chicken, wherein the resin container is sealed in a vacuum state.

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