JP3359890B2 - Deep fried chicken and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to deep-fried chicken having a textured surface after frying and having a good texture and a method for producing the same.

[0002]

2. Description of the Related Art Various types of cooking materials for fried chicken or deep-fried chicken, which are covered with clothes, have been provided. However, when re-cooked, the clothes are peeled off from the meat pieces, resulting in a poor appearance. The crispy feeling of was not sufficiently reproduced, and the texture was deteriorated, and it was inferior to those cooked directly from raw meat. In particular, the tendency was stronger for those frozen.

[0003]

Therefore, according to the present invention, even when re-fried, the clothes do not peel off from the meat pieces, the appearance changes are small, and the crispy feeling of the clothes can be sufficiently reproduced and the texture can be maintained. In particular, it is an object of the present invention to provide deep-fried fried chicken that is not inferior to that prepared directly from raw meat, even if it is frozen.

[0004]

The present invention SUMMARY OF] is the gist fried, characterized in that used as powder out the lumps powder. The above-mentioned flour powder is flour flour to which dried egg white is added,
In this case, the present invention is a method of powdering larch powder with dried egg white.
A deep-fried, characterized in that used as. The above-mentioned fried chicken is a raw meat immersed in a seasoning liquid, and the raw meat immersed in a seasoning liquid is subjected to battering and then battered. This is a fried chicken fried by lump flouring, preferably lump flouring with dried egg white, followed by battering. The above fried chicken is preferably a frozen product. As the above-mentioned raw meat, chicken is particularly preferred.

[0005] Further, the present invention provides a method for producing fried chicken, which is characterized in that raw meat, especially chicken, which has been soaked in a seasoning liquid, is fried with flour and then battered. I have. Dama flour to which dried egg white is added is used, in which case, the present invention provides a raw meat soaked in a seasoning liquid, particularly chicken, after battered with dried egg white and then battered. This is a method for producing fried chicken, which is fried. In the case of the present invention, the present invention relates to a method wherein the raw meat, particularly chicken, which is immersed in a seasoning liquid, is subjected to lumping, preferably to lumping with dried egg white, followed by battering. And deep-frozen, followed by rapid freezing.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, the present invention is characterized in that raw meat, particularly chicken, immersed in a seasoning liquid is fried with lumps, fried with batter, and then rapidly frozen. And further, the lump flour is characterized by being a lump flour to which dried egg white is added, the surface has an uneven feeling, the texture is also fried, the fried raw meat, especially the chicken fried Tatsuta fried and its manufacturing method I will provide a.

[0007] Tatsuta fried chicken will be described below as an example. Traditionally, Tatsuta fried food was well known as a dish of meat such as chicken, white fish, mackerel and other fish dipped in a mixture of soy sauce and mirin or sake, sprinkled with potato starch and fried in oil. Cooking. The Tatsuta fried food of the present invention is characterized in that, instead of using the conventionally used "potato starch", "dama powder" is used, and after battering is performed, battering is performed. The lama powder used in the present invention will be described. The size of the lump powder is preferably passed through a sieve having a sieve opening of 4 mm to 2 mm. When the eyes are 5 mm wide, the eyes are too large and a sense of discomfort is felt. When the eye opening is 1 mm, it is too small and the lint powder disappears when passed through the batter. The water content of the lumps is preferably in the range of 30% to 38% shown in Table 1. The composition of flour is starch, flour, bread crumbs, cereals,
Any kind of powder that can be used to make lump powder, such as vegetable seeds, seasonings, spices, and thickeners may be used.

[0008]

[Table 1] ─────────────────────── Batter mix 40% 45% 50% Flour mix 60% 55% 50% ────── ───────────────── 100% 100% 100% Moisture (30%) (34%) (38%) ────────────── ─────────

[0009] The use of ground flour flour makes the whole meat soft and uniform, has a soft meat fiber feeling, is juicy, and has the flavor of chicken. Is a tatsutaage chicken with a rough texture and a crispy texture. The flour powder used in the present invention is
Batter is mixed with starch such as tapioca starch, corn starch and the like, mixed with cracker bread flour and, if necessary, baking powder, and then mixed with batter. 0.2% to 0.
5. Add a small amount of dried egg white and mix evenly. As a result of adding the dried egg white after adjusting the size of the flour, even if it is distributed as a frozen product and re-fried, the binding between the batter and the chicken is good, and the fried chicken looks good in Tatsuta fried chicken It is.

[0010] In the Tatsuta fried method, raw meat soaked in a seasoning liquid is lumped, battered and fried to obtain Tatsuta fried. It is preferable to freeze quickly after frying.

[0011]

The lump flour of the present invention is not used for the purpose of giving unevenness and a light texture to clothes by making use of its granular form and the texture of the grains themselves, but to reduce water content. This has the effect of attaching the batter moderately to the whole. In other words, since the lump powder is a component similar to the batter, by battering the lump powder, the moisture is appropriately transferred to the lump powder, and a state is obtained in which the batter with a small amount of moisture is attached. Dama flour does not need to maintain its granular morphology, and is vaguely mixed with batter. By using lumps, the thickness and distribution of the garment can be adjusted to your liking, and the difference in texture between the batter and lumps is reduced. . The Tatsuta fried chicken obtained by the production method of the present invention has a distinctive color and luster without the attachment of foreign matter, has a soft and uniform texture, soft meat fiber feeling, and is juicy. And has a favorable chicken flavor without any off-flavor and odor. In addition, as a result of adding the dried egg white after adjusting the size of the lump flour, even if re-fried, the binding between the batter and the chicken is good, and the appearance of the fried chicken Tatsuta fried is also good.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The specific configuration of the present invention is not limited by these examples.

EXAMPLE Hereinafter, a method for producing chicken tatsuta-age fried food will be described with reference to steps (1-1) to (11) shown in FIG.
(1-1) Chicken Adjustment Step The raw thigh with skin that has been dismantled on the day is cut into pieces each having a shape of about 20 g and a substantially square. (1-2) Step of adjusting immersion liquid The immersion liquid is adjusted according to the auxiliary raw materials and their ratios shown in Table 2.

[0014]

[Table 2] ────────────────── Name of auxiliary raw material Mixing ratio (%) ────────────────── Salt 0.01 Sugar 0.50 Polymerized phosphate 0.40 Sodium glutamate 0.35 Concentrated soy sauce 4.25 Ginger powder 0.70 Pepper powder 0.08 Mirin 0.08 Paprika pigment 0.03 Water 14.00 合計 Total 120.40 ──── ──────────────

(1-3) Batter Adjustment Step The batter is adjusted according to the auxiliary raw materials and their ratios shown in Table 3.

[0016]

[Table 3] ────────────────── Auxiliary ingredient name Mixing ratio (%) ────────────────── Tapioca starch 5.05 Corn starch 20.00 Salt 0.70 Sodium glutamate 1.70 Rich soy sauce 9.00 Mirin 0.60 Paprika dye 0.10 Water 120.00 合計 Total 157.15 ──────────── ──────

(1-4) Production process of lumpy flour The powdered contents of Table 4 are weighed and mixed in a container to produce flour. Mix the batter and flour at the ratios in Table 5. Then, lumps are made through a wire mesh (3 mm mesh). Add 0.2% (40 g per batch) of dried egg white to the flour powder and mix uniformly

[0018]

[Table 4] 名 Auxiliary material name Mixing ratio (%) ─────────────────── Tapioca starch 48.0 Corn starch 51.2 Baking powder 0.8 合計 Total 100.0 ───────────────────

[0019]

[Table 5] 名 Auxiliary material name Mixing ratio (%)) ───────────────── ─── batter 40 flour 60 ──────────────────── total 100 ────────────────────

(2) Steeping step The steeping solution is poured into a tumbler and sprinkled evenly on the whole chicken of (1-1). Dip under vacuum so that the pickling solution is completely absorbed. (3) Lama powdering process Lama powder is uniformly adhered to the soaked meat. (4) Battering process The meat to which the flour has been applied is flowed into the batter line. (5) Frying step Chicken, which has been battered through the above steps, is fried in 170
Primary fried at 35 ° C to 45 ° C at 35 ° C for 35 seconds. The “pre-fried clothing adhesion rate” as used herein means “weight after pre-fry frozen-weight of meat excluding clothing / weight after pre-fried cold building”.

(6) Sorting Step Defective products such as over-frying products are selected after frying. (7) Rapid freezing step The meat is rapidly frozen so that the central temperature of the meat becomes −18 ° C. or less. (8) Sorting step 30 g / piece (allowable 26-34 g) is sorted. (9) Bag Packing Step Bags are packed into 1 kg / bag. (10) Metal Inspection Process The whole of the bagged product is inspected with a metal detector. (11) Outer box packing process

Through the above steps, Tatsuta-fried chicken meat satisfying the following conditions was produced. (1) Form Standard per piece: Average weight 30g / piece Length: Average 55mm (Error range: 55mm ± 10m
m) It was not extremely deformed. (2) Attachment state of clothing The clothing attachment rate was 25% to 35%, the clothing was more closely attached to the meat, and the clothing was attached to the entire meat surface. (3) Number of bacteria SPC was 5 × 10 6 or less. ST was 1 × 10 3 or less. SL was (-). (4) The AV value of the frying oil was 3.0 or less.

The frozen product is subjected to a sensory test at 175 ° C. for 5 minutes and evaluated. (Until the standard Tatsuta-yo rises) (5) 5-point method Appearance: The surface has unevenness and it looks crispy and delicious. Texture: moderate crispness. Meat quality: The whole meat has a soft and uniform texture, a soft meat fiber feeling, and is juicy. Flavor: No favorable off-flavor and a favorable chicken flavor.

Therefore, the fried chicken Tatsuta fried based on the example and the fried chicken Tatsuta fried with only the batter in the example and without batter powder (Comparative Example 1), and the batter attached in the example Tatsuta fried chicken fried by swapping the process and lump flouring process (Comparative Example 2), and Tatsuta fried chicken fried after mixing lump flour and batter in the examples (Comparative Example 3) As a result of comparison, the following results were obtained. Tatsuta fried chicken, which was fried based on the example, had a textured surface and had a good crispy texture, but the Tatsuta fried chicken in Comparative Example 1 was similar to a case with dama flour. It will not be a crispy textured batter, but if left for a short time, the batter will be soft, and the Tatsuta fried chicken of Comparative Example 2 will have white flour when frying, as if blowing flour It will become something that does not become a product, and the chicken Tatsuta fried of Comparative Example 3 will be melted by mixing with Dama flour batter,
Handmade in a short time, the effect of flour remains slightly, but at the level of handling mass for mass production it is similar to battered. Table 6 shows the results of the sensory test.

[0025]

Table 6 Example Comparative Example 1 Comparative Example 2 Comparative Example 3 外 観 Appearance 5 → 4 4 → 2 1 5 → 3 Texture 5 → 4 5 → 2 3 5 → 3 Meat 5 5 5 5 Flavor 5 4 4 4 ───────────────────────数 値 The value after the arrow → after leaving for 6 hours

[0026]

EFFECTS OF THE INVENTION Even when re-fried, the binding between the batter and the meat pieces is good, the appearance can be fried well, the crispy feeling of the batter can be reproduced sufficiently, and the texture is maintained, especially frozen. It is possible to provide fried chicken, particularly Tatsuta-fried chicken, which can be restored even if cooked from raw meat as compared to those cooked directly from raw meat.

[Brief description of the drawings]

FIG. 1 is a process chart for producing the Tatsuta fried chicken according to the present invention.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/315 A23L 1/176

Claims (9)

(57) [Claims] 1. A fried, characterized in that used as powder out the lumps powder. 2. Lama flour to which dried egg white is added.
Fried chicken. 3. The fried chicken according to claim 1 or 2, wherein the raw meat immersed in the seasoning liquid is fried with flour and then battered. 4. The fried product according to claim 1, 2 or 3, which is a frozen product. 5. The fried chicken according to claim 1, wherein chicken meat is used as a raw material meat. 6. A method for producing deep-fried fried chicken, wherein raw meat immersed in a seasoning liquid is fried with latter and then battered. 7. The method according to claim 6, wherein sesame flour to which dried egg white is added is used. 8. The method for producing fried chicken according to claim 6, wherein the deep-fried rice is frozen after frying. 9. A chicken meat as raw material meat.
Or the production method of 8 fried chicken.