JP3062775B2 - Method for producing fried food with bone-in meat - 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 producing a fried food material using bone-meat for the purpose of obtaining a fried food material or a fried food product having good appearance and texture.

[0002]

2. Description of the Related Art Conventionally, as a fried food of bone-in meat, for example, fried chicken is produced by the following three steps. First step: dipping batter in boned chicken. Second step: Sprinkle with a powder or granule breader. Third step: frying at a frying temperature of 150 ° C to 180 ° C.

[0003] In the case of semi-cooked frozen foods that have been used recently, they are frozen as they are or after pre-frying after the second step. It is a common method to distribute the product in a frozen state or to store it in a frozen state, and to store it in a store or at home as frozen or to thaw and fry it for eating.

[0004] However, when the above-mentioned fried chicken material is frozen or thawed and subjected to ordinary frying,
Blood may come out of the bone marrow due to poor internal combustion, and in such a case, it may be uncomfortable for the eater. In order to prevent the above-mentioned problems, if fried food is heated for a long period of time, overcooking results in a deeper color, a harder texture, and a problem in taste.

[0005] In order to solve the above problems, the following techniques have been disclosed.

There is a processing method in which the inside of a fried chicken material is pressurized and heated in a short time by a pressure fryer (Japanese Patent Publication No. 46-1176).

[0007] A method of pre-frying a fried chicken material before storing it in a frozen state has been proposed.

A method has also been proposed in which the above-described first to third steps are performed after steaming chicken with bone.

[0009]

The conventional improved fly method has the following problems.

[0010] Pressure flies require special fryers.

[0011] In the case of the double fry that requires a pre-fry, the operation is complicated and the manufacturing cost is high.

[0012] When chicken with bone is steamed, a large amount of oil and gelatin is separated on the meat surface, and not only the binding property of the batter is inferior, but also the loss of the product increases.

[0013]

According to the present invention, however, since the bone marrow is heated and coagulated by pretreatment heating, the frozen and preserved bone marrow is sufficiently fried for short-time frying required for eating. As a result, food can be provided, and the above-mentioned conventional problems have been solved.

That is, the present invention is a method for producing a fried food with boned meat, characterized in that a batter is attached to the boned meat and pretreated by heating in a high humidity atmosphere. Another invention is a method for producing a fried food with boned meat, which comprises battering the boned meat, pretreating by heating in a high humidity atmosphere, and then rapidly freezing. Next, in another invention, heating in a high humidity atmosphere is performed at a relative humidity of 60 to 1.
The bone marrow is heated at 00% at a temperature of 70 ° C. to 130 ° C. for a time until the bone marrow solidifies by heating.

[0015] The batter in the above description has been conventionally used generally and does not need to be a special batter for the present invention.

The heating under a high humidity atmosphere in the present invention includes heating in a steam oven, heating in a steamer,
Or, it refers to microwave heating, retort heating, boiling, and the like in a closed state. The closed state refers to a case where a high-humidity atmosphere is held by the moisture contained in the fry material by, for example, means for putting in a closed container or packing with a plastic film. Although any of the above-mentioned treatment methods can be used, industrially, steam oven heating or steamer heating is preferable.

The blender according to the present invention includes flour,
Raw materials such as pregelatinized starch and seasonings can be used, and any of those conventionally used generally can be used.

In the above-mentioned steam oven heating or steamer heating, since the humidity is adjusted according to the temperature, a homogeneous and excellent product can always be provided.

The standard manufacturing method of the present invention will be described.

[0020] Chicken with bone of a predetermined size is dipped in a batter, and a uniform batter layer is provided on the outer periphery. Next, a heat treatment is performed in a steam oven at 70 ° C. to 130 ° C. for 5 to 60 minutes.

If the heating temperature is lower than 70 ° C., the coagulation of the bone marrow is insufficient even if the treatment is carried out for 60 minutes or the treatment is carried out at a temperature exceeding 130 ° C. for less than 5 minutes. 13
Even if the temperature is 0 ° C or less, if the treatment is performed at a relatively high temperature (for example, 100 ° C or more) for a long time (for example, 40 minutes or more), the chicken becomes hard, and the tendon is cut off, the appearance is distorted, and a stuffy smell is generated. . Therefore, an appropriate time is determined in the above-mentioned temperature range with an aim of coagulating the bone marrow. Usually 70 ° C-1
10 minutes to 30 minutes at 10 ° C is preferred. For example, in the case of small meat such as chicken wings, the heating time is short.

When the heat-treated material is dusted with a breader, the batter layer on the surface of the material is gelatinized and moistened, so that the adhesion of the breader is good and uniform adhesion can be achieved even when a breading machine is used. .

Immediately after the heat treatment, not only the adhesion of the breader is good, but also because the breader is moist with the moisture of the clothes, the scattering of the breader at the time of frying is small, and the frying oil is not easily stained.

The material to which the breader has been attached is
Quick-frozen to 20 ° C or less and store frozen. 160 ° C. to 180 ° C. immediately before eating the material with the breader attached
Fry at oil temperature for 3-15 minutes. In this case, a pressure fryer can also be used.

As a method other than the above-mentioned processing method, there is a case in which, after being coated with a breader, ordinary frying is performed, followed by quick freezing and packaging, frozen storage, and frozen distribution. In this case, the person serving the food will have a microwave oven,
Fried chicken can be obtained by reheating with a steam oven, a steamer, or a simple household oven, or by boiling the retort pouch.

Although the above description has been made on the fried food of bone-in chicken, pork, beef, mutton or thick chicken with bone,
If the same method is used for the processing of fried foods such as pork, beef, lamb and the like, excellent products can be expected as in the case of chicken with bone.

[0027]

According to the present invention, the frying material is pretreated in a high humidity atmosphere, so that even if the frying time immediately before eating is relatively short, it does not cause discomfort due to insufficient bone marrow coagulation.
It has good binding properties of clothing, and has effects such as little peeling of clothing and almost no voids. In addition, since the batter is gelatinized and adhered to the outer periphery of the material, gravy, gelatin, and fat are retained inside, and a juicy texture is obtained, and there are various effects such as a small product reduction rate. .

However, it is possible to expect a product of the same or higher quality without using a special device such as a pressure fryer that has been conventionally proposed, and it is possible to mechanize the product without the trouble of twice-flying and the easy attachment of a breader. It also has the effect of being suitable for mass production.

[0029]

Embodiment 1 An embodiment of the present invention will be described for chicken with bone. Note that beef and lamb with bones are omitted because they are not much different from chicken.

100 g of chicken with bone is mixed with batter mix B
100 g of 2984 (manufactured by Nippon Flour Milling Co., Ltd.) in 200 g of water
After being immersed in a batter dissolved in In this case, the sticking rate of the batter was 5%. The battered chicken with the batter was placed in a steam oven and heated at 100 ° C. for 30 minutes. Immediately after the completion of this treatment, a blader B5400 (manufactured by Nippon Flour Milling Co., Ltd.) was adhered, and then frozen at -35 ° C. The clothing ratio was 8% of chicken with bone. After storing the frozen product at -20 ° C for 30 days, it was fried in 170 ° C oil for 5 minutes while frozen to obtain a fried food.

[0031]

Example 2 In treating the same material as in Example 1 by the same method, the pretreatment with a steam oven was performed at 100 ° C. for 30 minutes instead of a steamer. Otherwise, in the same manner as in Example 1, a fried food was obtained.

[0032]

Comparative Example 1 In treating the same material as in Example 1 by the same method, a fried food product was obtained in the same manner as in Example 1, except that only the pretreatment by the steam oven was omitted.

[0033]

[Comparative Example 2] Chicken with bone was pre-heated in a steam oven for 10 minutes.
After pretreatment at 0 ° C. for 30 minutes, the same treatment as in Comparative Example 1 was performed to obtain a fried food.

When the above Examples 1 and 2 and Comparative Examples 1 and 2 were examined, the results shown in Table 1 were obtained.

[0035]

[Table 1]

Continuation of front page (56) References JP-A-63-269963 (JP, A) JP-A-63-196244 (JP, A) JP-A-61-247336 (JP, A) (58) Fields investigated (Int) .Cl. ⁷ , DB name) A23L 1/31 A23L 1/01 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing a fried food with boned meat, comprising battering the boned meat and pretreating by heating in a high humidity atmosphere. 2. A method for producing a fried food with boned meat, comprising battering the boned meat, pretreating by heating in a high humidity atmosphere, and then rapidly freezing. 3. Heating in a high humidity atmosphere is performed at a relative humidity of 60.
The method for producing a fried food from bone-in meat according to claim 1 or 2, wherein the bone marrow is heated at a temperature of 70 to 130 ° C for a period of time until the bone marrow solidifies by heating.