JP3073851U - Manju wrapped with butter etc. in paste-like potatoes - Google Patents

Abstract

(57) [Summary] [Purpose] To make effective use of potatoes from which wounds have been removed. [Structure] Boiled potatoes, etc. from which the wound has been removed, wrapped in butter, salted salt, etc. in paste-like paste, and made a steamed bun.

Description

[Detailed description of the invention]

[0001]

[Industrial applications]

 The present invention relates to a steamed bun, which is made by boiling potatoes, sweet potatoes, pumpkins and the like, and then boiled into paste and then wrapped with butter and salted vegetables.

[0002]

[Prior art]

 Potatoes are a very popular food. Potato chips, which are used as cooking ingredients like meat potatoes, or sliced and fried in oil, are eaten as snacks, adults are eaten as beer snacks, and children are eaten as snacks. Butter on top of boiled hot potatoes is a very popular food, called jagua butter. Eating salted boiled hot potatoes is also popular among those who know it, although not as popular as jaguar butter.

[0003] Potatoes are fresh foods and are easily damaged. In the fields, the surface is slightly damaged, and there are also things that are damaged during the distribution process. Items that have a slightly damaged surface cannot be displayed in stores and must be disposed of as garbage. However, even if the surface is slightly damaged, most of the potato can be eaten by removing the part. To make effective use of this, the damaged parts are removed and boiled and then crushed to make croquettes, or compressed, thinned and fried in oil to make potato chips.

[0004]

[Problems to be solved by the invention]

 However, some potatoes have been damaged so much that they cannot be used as croquette materials, etc., and their effective use is required.

[0005]

[Means for achieving the object]

 The present invention has been made to achieve the above object, and has as its object to provide a food which can be effectively used even with damaged potatoes. In order to achieve the above object, in the present invention, as a first, after wrapping butter or salted salt in a paste-like potato and applying flour or potato starch, fried in oil, boiled or cooked in a range, and made a steamed bun, After wrapping butter or salted meat in a paste-like pumpkin and applying flour or potato starch, fried in oil, boiled or cooked in a microwave to make a steamed bun. Wheat wrapped in potatoes and coated with flour or potato starch, fried in oil, boiled or cooked in a microwave to make a steamed bun. Then, fried in oil and boiled or cooked in a microwave to make a steamed bun.

[0007]

[Embodiment of the invention]

 Hereinafter, the present invention will be described in detail based on an embodiment shown in the drawings. FIG. 1 shows a cross section of a steamed bun 3 wrapped with a paste of boiled potatoes and wrapped with butter. The surface of this bun 3 is coated with flour 4.

When the bun 3 shown in FIG. 1 is fried with oil and heat is transmitted to the inside, the butter lump 2 in the inside melts and soaks into the skin 1. Because the skin 1 is covered, the butter fibers are broken, so that the butter will evenly spread throughout the skin 1. As explained in the section of the prior art, potatoes and butter are compatible with each other, and the hot bun 3 that has been soaked in the skin melts together in the mouth by chewing and becomes very delicious. When the heat is applied, the butter inside melts and soaks into the skin 1, so even if the bun 3 is boiled or heated in a microwave, a delicious bun 3 can be made.

Next, a steamed bun 7 wrapped with salted fish 6 in potato skin 1 that has been fried will be described. As with butter, salted salty 6 is often eaten on potatoes. This salted salty 6 is wrapped in the roasted potato skin 1 to make a bun 7, which is then coated with flour 4 and fried in oil. The cotton that makes up the salted vegetables 6 by applying heat comes into the skin. This cotton contains salt, which seeps into the skin 1. By chewing it, the salty salt 6 and the potato will melt in the mouth and become delicious. Starch flour may be applied instead of flour 4. It is the same as in the previous section that it can be delicious even when boiled or heated with a range.

[0010] As described above, the material of the skin 1 of the buns 3 and 7 is made of fried potatoes. In addition, delicious buns can be made by using sweet potatoes, taro, pumpkin and the like. .

The contents of the bun may be not only butter and salted but also minced meat or this surimi or fish surimi.

[0012] These buns 3 and 7 can be stored for a long period of time by wrapping the contents of the buns 1 and 2 with flour or potato flour and then freezing the buns 3 and 7 and then freezing them. come. If you buy this, you can eat it by thawing it and frying it and adding heat.

[0013] Furthermore, if heat is applied such as frying the thawed bun at a store, it can be sold in a stand format.

[0014]

[Effect of the invention]

 By configuring the present invention as shown in the embodiment, even if the potato or the pumpkin is slightly damaged, not only can it be effectively used to reduce garbage, but also a delicious food can be provided.

[Brief description of the drawings]

Fig. 1 Cross-section of a bun wrapped with butter mass in a paste-like potato

Fig. 2 Cross-section of steamed bun wrapped in paste potato

[Explanation of symbols]

1 .... bun skin 2 .... butter chunks 3, 7, ... bun
4 ... flour 6 ... salted

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masashi Iwasaki 3-1-1 Saijo Minami, Nishijoro, Shiranuka-cho, Shiranuka-gun, Hokkaido

Claims (4)

[Utility model registration claims] 1. A steamed bun, which is prepared by wrapping butter or salted salt in a paste-like potato, applying flour or potato flour, fried in oil, and then boiled or heated in a microwave. 2. A steamed bun, which is prepared by wrapping butter or salted vegetables in a paste-like pumpkin, applying flour or potato flour, fried in oil, and boiled or heated in a microwave oven. 3. A steamed bun characterized by wrapping minced meat or meat surimi or fish surimi in a paste-like potato and coating with flour or potato starch, followed by frying in oil, boiled or heated in a microwave. 4. A steamed bun characterized by wrapping minced meat or meat surimi or fish surimi in a paste-like pumpkin and applying flour or potato flour, followed by frying in oil, boiled or heated in a microwave.