JP3035799B2 - How to fry chicken - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for frying chicken, which is intended to prevent the quality from being changed even after thawing and heating in an oven after frozen storage.

[0002]

2. Description of the Related Art Conventionally, there has been known a method for producing chick fry which is intended to be fried at 190 ° C. to 204 ° C. and then pressurized at an oil temperature of 120 ° C. (Japanese Patent Publication No. Sho 4).
No. 6-1176).

[0003] A method of simultaneously heating with flying and microwave has also been known (microwave / microwave food use handbook).

[0004]

The fried chicken by the pressure fry method is generally good in quality even when it is frozen, stored, thawed in an oven and heated. However, this method not only takes a long time (usually about 15 minutes) to cook,
The batch method has a problem that it cannot be manufactured continuously. For example, when chickens are fried in large quantities in a central kitchen and then frozen and supplied to a side dish store or a retail store, if the production capacity of the central kitchen does not have a margin, distribution is not smooth. There was a fear.

[0005] On the other hand, when the frying and microwave heating are carried out simultaneously, the quality of the fried product immediately after heating is good, but when frozen and stored, when thawed and heated in an oven, the texture at the time is hard and rough. Thus, there is a problem that the quality is greatly reduced.

[0006]

According to the present invention, the flying at a normal temperature is performed for a short time (hereinafter, this step is referred to as a pre-heating step). (The process is called a post-heating process), which enables continuous cooking in a relatively short time and mass production, and even if the frozen and stored products are thawed and heated,
The quality was not degraded, and the conventional problem was solved.

That is, the present invention provides a method of frying for a short time at a normal frying oil temperature until the rollers are colored, and then performing microwave heating while continuing frying with a low-temperature oil of 100 ° C. or more where coloring of the rollers does not progress. This is a characteristic chicken fry method. In addition, the normal oil temperature is set to 170 ° C to 200 ° C,
The coloring fry time was 0.5 to 3 minutes.
Next, the oil temperature used in combination with microwave heating is set to 120 ° C to 150 ° C.
° C and the time was several minutes.

[0008] The above-mentioned pre-heating step is a step in which the roller portion is sufficiently α-converted and further the roller is colored to give it a golden texture. Therefore, the fry temperature (oil temperature) in this step is as follows: Normal frying oil temperature (170 ℃ ～ 200
° C), and the frying time is very short (0.5 to 3.0 minutes) compared to the normal frying time.

In the first heating step, the frying temperature is 17
If the temperature is 0 ° C. or less, the frying process requires a long time. If the temperature is 100 ° C. or less, for example, the rollers do not develop a golden color even after long processing. When the frying temperature is 200 ° C. or higher, the deterioration of the frying oil is accelerated, and the roller portion is sufficiently α-shaped, so that it is difficult to appropriately control the frying time for developing a good golden color. In the first heating step, the inside of the chicken was not heat-treated and was not in an edible state.

In the latter heating step, since the microwave heating is performed simultaneously with the oil heating, the chicken is heated at the same time as the surface portion and the central portion, and is cooked in an edible state in a short time. Less evaporation of chicken water,
The final product has a soft texture rich in gravy.

In the latter heating step, if only microwave heating is performed, or if the oil temperature is set to 110 ° C. or lower, the crunchy texture of the roll is lost due to the steam generated in the chicken. When the oil temperature is 150 ° C. or higher, the texture of the rollers in the final product becomes hard,
In particular, when the oil temperature is 160 ° C. or higher, the browning of the rollers progresses, resulting in a burnt state. Therefore, the oil temperature in the subsequent heating step is 1
10 ° C to 150 ° C is preferred.

The microwave processing time varies depending on the output and the like. For example, when processing 1 kg of chicken meat, the output is 1 kW (2450 MHz) and is 5 to 6 minutes.

The fried product processed as described above is
It can be used for eating as it is, but after freezing, storage, delivery, etc., it can also be used for thawing and heating in an oven.

According to the method of the present invention, a fry tank for the first heating step and a fry tank for the second heating step are connected in series, and a conveyer for transferring the chicken with rollers is installed in each of the two fry tanks. In addition, by using equipment provided with a microwave irradiation device in the subsequent frying tank, it is possible to continuously produce high-quality fried chicken products.

[0015]

Example 1 Each of 80 g to 90 g of bone-attached chicken was battered and breaded, fried for 1 minute in a fryer with an oil temperature of 195 ° C., and the rollers were solidified to give an appropriate deep color.

Next, using a fryer with a microwave heating device (frequency: 2450 MHz, output: 1 kW), while simultaneously performing microwave heating at an oil temperature of 145 ° C., for 5 minutes 3
Flyed for 0 seconds. This was immediately snap frozen at -30 ° C and then stored at -18 ° C for one week.

[0017]

Example 2 A piece of chicken meat with bones of about 100 g was battered and breaded, fried for 3 minutes in a continuous fryer with an oil temperature of 175 ° C., and then continuously fryed with a microwave heating device (frequency 2450 MHz, output 1). .3
kw) and fried at 120 ° C. for 6 minutes (simultaneous microwave heating). This was snap frozen at -30 ° C and then stored at -18 ° C for one week.

[0018]

[Comparative Example 1] Battered and breaded chicken bones of 80g to 90g each, and then using a fryer with microwave heating device (2450MHz, 1kw),
The mixture was fried at 165 ° C. for 5 minutes and 40 seconds (simultaneous microwave heating). This was snap frozen and stored at -18 ° C for 1 week.

The products manufactured and stored in Examples 1 and 2 and Comparative Example 1 were naturally thawed, heated in an oven at 180 ° C. for 10 minutes, further heated in an 80 ° C. incubator for 30 minutes, and then eaten. 1 was obtained.

[0020]

[Table 1]

[0021]

According to the present invention, it is possible to produce a fried chicken product in a relatively short time and continuously.

According to the invention, after the pre-processing fly,
As it is fried with microwave heating, the fried product is frozen, stored, thawed, and served for eating,
This has the effect of maintaining the quality of the fly.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/01-1/315

Claims (3)

(57) [Claims] 1. Fry for a short time at normal fry oil temperature until the rollers are colored, and then the coloring of the rollers does not progress.
A chicken frying method characterized by microwave heating while continuing frying with low-temperature oil of 00 ° C or higher. 2. A normal frying oil temperature of 170 ° C. to 200 ° C.
The method of frying chicken according to claim 1, wherein the coloring fry time is 0.5 to 3 minutes. 3. The oil temperature used in combination with microwave heating is 110
The method of frying chicken meat according to claim 1, wherein the temperature is set to a temperature of from 150C to 150C.