JP3032677U - Sausage food with food particles - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To provide a sausage food product with particles of food products having a taste in which the taste of cooked rice and other food products is added to the taste of sausage. A batter is attached to the outer peripheral surface of the sausage,
A sausage food product with food, which is prepared by adhering cooked rice and other food particles that have been previously separated to each other, and heating or freezing to fix the cooked rice etc. to the sausage. The batter, cooked rice, etc. may be sequentially adhered to the sausage food again, and steamed, oiled or frozen to allow a large amount of cooked rice etc. to adhere. As for rice, pilaf, fried rice, dry curry, etc.
Other foods include potatoes, pineapples,
Nuts and the like are used.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

 The present invention relates to a sausage food product in which food particles are separated and attached to the outer periphery in layers.

[0002]

[Prior art]

 Conventionally, American Dock has been known as a food in which food is attached around a sausage. American Dock is mainly composed of flour, sugar and swelling agent around skewered sausage, and if necessary, other ingredients are added, and the dough prepared by kneading with water is adhered and then fried. It is a thing. In addition to this, a skewer is stabbed in the length direction of the sausage, and the outer circumference of the sausage is wrapped with two, three or four rolls of powder cake to a desired thickness (Japanese Utility Model Publication No. 1-116098). Furthermore, it is also known that batter and bread crumbs are attached to sausage and fried. However, these are simply sticky foods around the sausage, or powders that are usually used in frying foods such as bread crumbs, and cooked rice and other food particles. It was not an attempt to attach staples in a layered manner and supply a staple food and a side meal or several kinds of side meals at the same time with one food. The present invention examines the development of foods that can supply such staple foods and side meals or several kinds of side meals at the same time, and sausages that are widely favored as side meals and cooked rice as staple foods or other foods that taste favorably with sausages. It is intended to supply main food and side food or several kinds of side food at the same time with one food by combining particles.

[0003]

[Problems to be solved by the device]

 That is, according to the present invention, cooked rice is used as a staple food, or vegetables and other foods (ingredients) are adhered in the form of particles around the sausage in a scattered manner, and a single food is used as a staple food and a side food or several kinds of foods. An object of the present invention is to provide a sausage food product with food particles that allows the user to taste side dishes at the same time. Another object of the present invention is to provide a sausage food with particles of foods, which allows the taste and texture of cooked rice or vegetables and other foods to be tasted at the same time as the taste and the elasticity of sausage. To do.

[0004]

[Means for Solving the Problems]

 In the present invention, cooked rice or the like or other food particles that match the taste of the sausage are attached to the outer periphery of the sausage so that the food taster can enjoy the texture of cooked rice and the inside of the sausage. I put sausage on it so that its elasticity and juiciness would not be impaired. In addition, the sausage and other food particles have a synergistic taste effect. However, even when trying to attach cooked rice or other food particles (hereinafter referred to as cooked rice etc.) to the outer periphery of the sausage, the smoothness of the sausage surface did not allow the cooked rice to adhere. In addition, if a batter is attached to the sausage so that bread crumbs adhere to the rice and the rice is stuck as a lump, the weight of the rice and the small contact area between the batter and the rice cause the batter to freeze and freeze. Or it comes off from the sausage before it solidifies by heating. Therefore, as a result of studying this point, the inventors of the present invention found that when cooked rice or the like is broken into pieces and heated or frozen to generate adhesive force on the batter, the cooked rice or the like is firmly attached to the outer periphery of the sausage. They found that they could be attached, and completed the present invention. Also, dusting powder is attached before attaching the batter to the sausage. It is desirable to use frozen foods that have been subjected to a crushing process, but since frozen rice is thawed and solidified over time during use, starch, wheat flour, and fine bread crumbs can be added to the frozen crushed rice products. , Finely powdered mashed potatoes, powdered vegetable protein, etc. are mixed in appropriate amounts to prevent clumping before use.

That is, according to the present invention, cooked rice or the like is spread around a sausage through a batter and adhered in a layered manner, and the cooked rice is frozen or heated and fixed to the outer circumference of the sausage with the batter. It relates to sausage foods on which rice etc. are stuck. The cooked rice in the present invention is pilaf, pilaf-type dry curry, fried rice, takikomi rice, white rice, sakurameshi, sea bream, chicken rice, etc., which tend to come apart from the viewpoint of sausage texture. It is also preferable in terms of adhesion. In addition, rice balls, sardines and the like may be used. Especially, western-style cooked rice such as pilaf, fried rice, and dry curry is preferable because it is compatible with the sausage flavor.

Further, other foods such as vegetables, fruits, meats, grains, beans, nuts and the like may be used alone or in combination. For vegetables, fruits, and meats, they are cut into small pieces and used. The vegetables used in the present invention are carrots, potatoes, etc., fruits are pineapple, apple, kiwi, etc., and meats are pork, beef, chicken, etc., fish meat such as tuna, bonito, shrimp, crab, scallop, etc. Examples include cereals such as millet and millet, examples of beans include edamame, soybean, green peas, adzuki beans, and examples of nuts include almond, walnut, peanut, and the like. These may be used freshly chopped, but in some cases they may be used after being appropriately cooked, such as blanched, steamed, boiled, seasoned, fried, dried or oiled. . Whether or not to cook the food is appropriately selected depending on the taste such as the texture when eating these foods. When they are used in the form of granules, they have the same flavor when eaten together with the sausage, and the texture of the sausage and the texture of the granules give a very good texture.

As the sausage, any commonly used sausage such as Frankfurt sausage, Wiener sausage, Bollonia sausage can be used. Further, the sausage of the present invention also includes a sausage-shaped product obtained by packing the hamburger meat in a casing or unpacking it. These sausages may be skewered and used. For skewered sausage, it is advisable to stick the skewer in the center of the sausage so that this part can be cooked or eaten with the hand. As the batter, a commonly used wheat flour dissolved in water is used. These are made by first dusting the sausage and dipping it in a batter or applying a batter to put the batter around the sausage to form a layer of cooked rice, etc., which is frozen or heated once. Then, solidify the batter and firmly attach rice etc. to the sausage. Heating in this case is preferable from the viewpoint that steaming firmly adheres the both. At this time, if the cooked rice etc. does not adhere firmly to the sausage, or if the amount of cooked rice etc. to be deposited is to be increased, the sausage should be battered and added to the sausage. Reattach and heat or freeze again. This heating is preferably steamed or oiled. By repeating this procedure, it is possible to obtain a sausage with cooked rice or the like on which cooked rice or the like is evenly attached with an appropriate thickness. Steaming is desirable from the viewpoint of firmly adhering cooked rice, etc., and the oil syrup is also desirable from the viewpoint of preventing the separation of sausage and cooked rice etc. by forming an oiled film on the product surface. . Therefore, when heating is repeated, it is advisable to add frying at the end. Furthermore, in order to fix the food particles to the sausage with a batter, the food particles are attached to the sausage with a batter, and these are steamed, fried (fried), steamed and cooked (fried), and frozen. You can also do it. Then, the food particles during this time can be reattached to the sausage with a batter. At this time, by using different kinds of food particles and combining different fixing means as described above, foods having various flavors and textures can be obtained. When fixing fruits and beans, steaming (steam) is used when fixing nuts, and fried (fried) is used when fixing nuts, so that they can be eaten without impairing the flavor and texture. As for sausages, Frankfurt sausages and wieners sausages are used according to the size of the intended food, and if you want to obtain an unusual flavor and texture, hamburgers shaped into sausages should be used.

The sausage food thus prepared can be shipped to the market as it is or after being packaged, or it can be stored refrigerated or frozen and shipped to the market as needed. Then, the ingestor can instantly and simultaneously ingest the staple food and the side meal, or several kinds of side meals, by performing simple reheating cooking such as steaming, oil cooking, and microwave cooking. In particular, the taste of sausage can be added to the original taste of cooked rice, making it suitable as a preserved food, snack, and emergency food.

[0009]

[Embodiment of device]

Example 1 As shown in FIGS. 1 to 3, Frankfurt sausage (2) was stabbed with skewers (1) to form skewers. 100 pieces (2.5 kg) of this skewered sausage were dusted and dipped in a batter in which 1 kg of wheat flour was dissolved in 1.8 liters of water to attach the batter (3) to the surface of the skewered sausage. Next, 1 kg of frozen loose pilaf (rice cooked as (4)) prepared by adding ingredients (5) such as carrots, green peas, shrimp to rice was mixed with 35 g of fine bread crumbs to form a layered mixture. Then, this was steamed for 10 minutes to obtain skewered sausage food with pilaf.

[0010]

Example 2 100 pieces (4 kg) of the sausage food obtained in Example 1 were immersed in the same batter as in Example 1 to adhere the batter to the surface of the sausage food, and then frozen in the same manner as in Example 1. 70 g of fine bread crumbs were mixed with 2 kg of the shaped pilaf and allowed to adhere in a layered form, and this was fried for 1 minute at 190 ° C. to obtain a skewered sausage food product with more pilaf.

[0011]

[Example 3] As in Example 1, 100 pieces (2.5 kg) of Frankfurt sausage were covered with dusting powder, which was dipped in a batter in which 1 kg of flour was dissolved in 1.8 liters of water and skewered on the surface of the sausage. The batter was attached. Next, the pilaf prepared by adding ingredients such as carrot, green peas, lump of meat, and shrimp to rice was frozen, and 1 kg of the pilaf was mixed with 35 g of fine bread crumbs to be attached in layers. This was frozen at -5 ° C or lower to obtain a sausage food product which was skewered with frozen pilaf. This frozen pilaf skewered sausage food was stored in a refrigerator at 10 ° C. The method of sticking the food particles to the sausage with the batter can be steaming, frying, frying after steaming, or freezing, and when the dough is added twice, the flavor and texture can be adjusted depending on the combination of the above four methods. You can have different foods. Also, when fixing fruits and beans, steam can be used to fix fruits and beans, and fried to finish when fixing nuts, so that they can be eaten without impairing their respective flavors and textures. Regarding sausages, Frankfurt sausages and wiener sausages are used according to the size of the intended food, and if you want a different flavor and texture, it is better to use hamburger shaped sausages.

[0012]

[Effect of device]

 Since the skewered sausage with cooked rice of the present invention has cooked rice adhered around the sausage, it is possible to taste the cooked rice, sausage and other by-products at the same time without impairing the feel of cooked rice. it can. In addition, cooked rice etc. are firmly attached to sausages, and it is possible to take a staple food and a side food at the same time by a simple heating and cooking means, which is useful as a snack, preserved food, emergency meal, etc.

[Brief description of drawings]

FIG. 1 is a perspective view of a skewered sausage with cooked rice of the present invention.

FIG. 2 is a vertical sectional view (direction AA ') of the skewered sausage with cooked rice of the present invention.

FIG. 3 is a cross-sectional view (BB ′ direction) of the skewered sausage with cooked rice of the present invention.

[Explanation of symbols]

 1 skewer 2 sausage 3 batter 4 rice 5 carrot, green peas, etc.

Claims (6)

[Scope of utility model registration request] 1. A food product particle is attached to the outer periphery of the sausage, which is adhered to the sausage by a batter by heating and freezing the food product particles in a layered manner by separating the food product particles through a batter. Sausage food. 2. The multi-layered food particles are attached to the outer periphery by repeating the adhesion of the batter and the food particles.
Sausage food as listed. 3. The food particles are cooked rice, vegetable shreds, fruit shreds, meat shreds, grains, beans, nuts, nut shreds, or a mixture of any of these. The sausage food according to 1 or 2. 4. The sausage food according to any one of claims 1 to 3, wherein the sausage is Frankfurt sausage, wiener sausage, hamburg in the shape of sausage, or those stabbed on skewers. 5. The sausage food according to any one of claims 2 to 4, wherein the heating or freezing is performed by steaming or frying. 6. The sausage according to claim 2, wherein when the batter and food particles are repeatedly attached to each other, the heating is performed by steaming and the final heating is performed by an oil fryer to form an oiling layer on the surface. Food.