JP4076652B2 - Fried rice cracker manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing deep-fried rice crackers, and more particularly to a method for producing deep-fried rice crackers in which seasoned ingredients are mixed into the rice cracker dough.
[0002]
[Prior art]
As an additive ingredient mixed in the dough for fried rice crackers, a squid body or a piece of geese cut into small pieces, a small octopus or shrimp is prepared, and this additive ingredient is impregnated with a seasoning liquid and seasoned. Next, the additive ingredients after seasoning are wrapped in starch to prepare a rice cracker dough, and the rice cracker dough is baked and baked.
[0003]
Then, the baked rice cracker dough is cooled once, waits until the internal heat is released, and then the rice cracker dough is fried in cooking oil. Here, the baked rice cracker dough is stored in a cooling container formed of a metal net in a cylindrical shape, and blown from the outside while rotating the container. Then, heat and moisture are removed from the rice cracker dough, and the binding force between the additive ingredients and the dough increases. As a result, the yield of the product is remarkably increased as compared with the case where the dough is immediately fried without a cooling step. Furthermore, since the moisture is removed before being fried, the crispy texture of the fried rice cracker product is greatly improved. In addition, fine debris of rice cracker dough and additive ingredients are automatically discharged from the mesh of the cooling container to the outside, and only the size that can be sold as a product remains in the container, so the process of removing the debris The cost can be reduced by omitting. And after the baked rice cracker dough is cooled once and waits for the internal heat to be released, the rice cracker dough is fried, so rapid oxidation of the product is prevented and good taste is maintained as it is .
[0004]
[Problems to be solved by the invention]
When the squid main body or the portion of the cuttlefish cut into small pieces is used as the additive food, the chopping work is required and the manufacturing cost increases. Moreover, the flavor unique to the squid cannot be maintained, and it is peeled off from the main body of the rice cracker and the merchantability is lowered. In addition, when small shrimp is used, the crispy feeling of fried rice crackers does not match the texture of shrimp, and a good texture cannot be obtained. The amount of peeling from the rice cracker body is also a level that cannot be ignored.
[0005]
Further, when a small-sized octopus is used, the chopping work is unnecessary, the peeling off is small, and the texture is relatively good, but the octopus flavor is easily lost and it is difficult to produce a delicious product. In addition, there was no rice cracker that introduced almonds, vegetables or shellfish into the shrimp rice cracker and brought a new good texture.
[0006]
The present invention has been made in view of the above circumstances, and far exceeds existing products in terms of texture, taste, and flavor, and is maintained until the texture, taste, and flavor are eaten, and adheres to the dough. The purpose is to provide a product that can maintain the merchantability of squid without peeling off, and the texture of shrimp rice cracker dough and almonds, vegetables or shellfish added to the dough is delicate. The object is to provide a product that matches and produces an excellent texture and taste.
[0007]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the present invention uses a food frozen in advance as an additive, and puts the additive into a thawing box in units of 7 kilograms to 20 kilograms per block, and a thawing step. The additive ingredients seasoning step of impregnating the additive ingredients with a seasoning liquid and seasoning the ingredients;
A dough creation step of wrapping seasoned additive ingredients with starch mixed with powdered shrimp to create a rice cracker dough, a dough baking step of placing the prepared rice cracker dough on an iron plate and baking it on the iron plate , The baked rice cracker dough is automatically conveyed into a cooling container that is cooled by rotating around an axis by forming a metal net into a cylindrical shape using a belt conveyor from the iron plate, and the baked rice cracker After removing the heat and moisture from the dough, cooling to enhance the binding force between the rice cracker dough and the additive ingredients, and removing the fine debris of the rice cracker dough and additive ingredients from the mesh to the outside, and after baking A dough frying process in which the cooled rice cracker dough is fried in cooking oil, and the above-mentioned additive ingredients are made of frozen firefly squid having a small shape , with squid meat, geso, and built-in components,
It is characterized by
Or
An additive ingredient seasoning process in which an additive ingredient is impregnated with a seasoning liquid and seasoned with the ingredient, a dough making process for creating a rice cracker dough by wrapping the seasoned additive ingredient with starch mixed with powdered shrimp, and created A dough baking process for baking the rice cracker dough, a baking dough cooling process for cooling the baked rice cracker dough, and a dough frying process for frying the cooled rice cracker dough with cooking oil. , Using vegetables or shellfish.
[0008]
(Function) Seasoned small-shaped squid as it is, wrapped the seasoned squid with starch mixed with powdered shrimp to create a rice cracker dough, baked and baked the prepared rice cracker dough, baked rice cracker dough Cool the fried rice cracker dough with cooking oil. As small-sized squids, they are inexpensive, have the same size, can easily secure the required amount at any time, and the quality is always good, so it is considered that the best choice is a frozen firefly squid and a small one .
[0009]
In this case, since the chopping work is not necessary, the manufacturing cost of the product can be reduced. Moreover, since it is eaten in a state where the internal organs are wrapped, the flavor unique to squid can be maintained. The taste is not the ratio of octopus, but quite. In addition, the shape is complex and the bonding strength with the dough is extremely high, and even if the bag is packed, it hardly peels off until opening, so that the merchantability is remarkably improved.
[0010]
In addition, the texture of dough, squid meat, and squid internal organs are different and have an exquisite balance, so the best texture can be obtained. Also, by adding almonds, vegetables or shellfish to the dough mixed with shrimp powdered powder, the shrimp rice cracker dough and almonds, vegetables or shellfish etc. will match finely and become an exquisite balance. The texture is obtained.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
FIG. 1 shows a thawing process of additive ingredients, FIG. 2 shows a seasoning process, FIG. 3 shows a baking process, FIG. 4 shows a cooling process, FIG. 5 shows a frying process, and FIG. Hereinafter, preferred embodiments will be described based on these drawings. In FIG. 1, the code | symbol 3 is the additive foodstuff mixed in the dough of deep-fried rice cracker, and specifically, the small firefly squid marketed as a frozen product is used.
[0012]
These foods are inexpensive and have the same size, can easily secure the necessary amount at any time, can keep the quality always in good condition by freezing, and eliminate the need for a chopping process. Therefore, it is possible to manufacture a product having a uniform quality by an appropriate amount at a low cost when necessary and to ship the product. The frozen firefly squid 3 is put into a thawing box 2 with a block of 7 to 20 kilograms as a unit. In many cases, 500 to 600 kilograms of firefly squid are thawed at once in the thawing box 2, and hot water of reference 1 is used for thawing.
[0013]
The thawed firefly squid 3 is collected and put into the main body 6 of the seasoning machine denoted by reference numeral 4 in FIG. The seasoning liquid body 5 is pre-injected into the seasoning machine main body 6, and the firefly squid 3 and the seasoning liquid material 5 are stirred by rotating the screw 7 to impregnate the firefly squid 3 with the components of the liquid material 5. Season with firefly squid 3.
[0014]
The seasoning liquid 5 is prepared by mixing salt, sodium glutamate, chili, soy sauce, oil, stevia, and the like. The seasoning can also be performed by applying the liquid material 5. The seasoned firefly squid 3 is taken out from the seasoning machine 4 and wrapped with potato starch mixed with powdered shrimp (sprinkled with potato starch sufficiently), thereby creating a shrimp rice cracker dough.
[0015]
The prepared shrimp rice cracker dough is placed on an iron plate indicated by reference numeral 8 in FIG. 3 and baked at 120 to 190 degrees Celsius from the lower side. In FIG. 4, reference numeral 9 denotes a cooler, and the baked shrimp rice cracker dough is automatically conveyed to the cooler 9 from the iron plate 8 of FIG. The cooler 9 is provided with a cooling container 10. The cooling container 10 is formed by forming a metal net into a cylindrical shape as shown in FIG. 6, is driven to rotate around an axis, and is blown from the outside. The mesh is 10 mm to 20 mm.
[0016]
The baked shrimp rice cracker dough is carried into the cooling container 10 and then cooled by blowing air passing through the mesh while being rotated. During that time, unnecessary moisture is also removed. Also, debris is discharged from the mesh to the outside. When heat and moisture are removed from the baked dough, the binding force between the additive ingredients and the dough increases, and the yield of the product is significantly increased as compared to the case where the dough is immediately fried without this cooling.
[0017]
Moreover, since the moisture is removed before being fried, the crispy texture of the fried rice cracker product is greatly improved. Furthermore, since fine debris of rice cracker dough and additive ingredients are automatically discharged from the mesh of the cooling container to the outside, only those that can be sold as products remain in the container, so the process of removing the debris is omitted. Cost can be reduced. And since a debris is removed automatically, this removal process can be omitted.
[0018]
Thereafter, when heat remains in the interior, the oxidation rapidly proceeds and the flavor and the like are greatly impaired. Thus, the baked dough is left until the internal heat is released. Finally, the cooled baked dough is fried with cooking oil (rapeseed oil) at 120 to 190 degrees Celsius for 1 second to 3 minutes as shown in FIG. The fried dough is left to avoid oxidation due to internal residual heat, and after cooling it is packed as a product and packaged and packaged.
[0019]
As described above, a small-sized firefly squid with a low price, the same size, the required amount can be easily secured at any time, and the quality of the frozen product is always good. And uniform products can be manufactured at low cost. Moreover, since it is eaten in a state in which the internal organs are wrapped, the flavor unique to the squid can be maintained, and the taste is considerably better than that of the octopus.
[0020]
In addition, since the shape is complicated and the bonding strength with the dough is extremely high, and even if the bag is packed, it hardly peels off until opening, so that the merchantability is remarkably improved. In addition, the texture of the dough, squid meat, and squid internal organs are different, and you can taste a variety of exquisite balance, thus obtaining the best texture. And since it is deferred for every heating and internal heat is released and oxidation is prevented, texture, taste, flavor, etc. are maintained.
[0021]
In addition, when almonds, vegetables or shellfish are mixed in the shrimp rice cracker dough, the texture of the shrimp rice cracker and the texture of the almonds, vegetables or shellfish delicately match, and the best texture is obtained.
[0022]
【The invention's effect】
According to the present invention, a product that far surpasses all other textures, tastes, and flavors, is maintained until they are eaten, and can maintain merchantability without peeling off the squid attached to the shrimp rice cracker dough. It can be provided at low cost. In addition, the texture of shrimp rice cracker and the texture of almonds, vegetables or shellfish adhering to the shrimp rice cracker match slightly, and the best texture is obtained.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram of a thawing process of a method for producing fried rice crackers according to the present invention.
FIG. 2 is an explanatory view of a seasoning step of the method for producing fried rice crackers according to the present invention.
FIG. 3 is an explanatory diagram of a baking process of the method for producing fried rice crackers according to the present invention.
FIG. 4 is an explanatory diagram of a cooling step of the method for producing fried rice crackers according to the present invention.
FIG. 5 is an explanatory diagram of a frying process of the method for producing fried rice crackers according to the present invention.
FIG. 6 is a configuration explanatory diagram of a cooler of the method for producing deep-fried rice crackers according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Hot water 2 Thaw box 3 Freezing block of small firefly squid 4 Seasoning machine 5 Liquid material 6 Main body of seasoning machine 7 Screw 8 Iron plate 9 Cooling machine 10 Cooling container

Claims (2)

A thawing step in which a frozen food is used as an additive, and the additive is put into a thawing box in units of 7 to 20 kilograms as a unit,
An additive ingredient seasoning step of impregnating the thawed additive ingredient with a seasoning liquid and seasoning the ingredient;
A dough creation process for wrapping seasoned additive ingredients with starch mixed with powdered shrimp to create a rice cracker dough,
Place the created rice cracker dough on an iron plate and bake the dough on the iron plate;
The baked rice cracker dough is automatically conveyed into a cooling container that is cooled by rotating around an axis by forming a metal net into a cylindrical shape using a belt conveyor from the iron plate, and the baked rice cracker Baking dough cooling step of removing heat and moisture from the dough, cooling to increase the binding force between the rice cracker dough and additive ingredients, and removing fine debris of the rice cracker dough and additive ingredients from the mesh ,
A dough frying process in which the rice cracker dough cooled after baking is fried in cooking oil,
In the additive food, a small-sized frozen firefly squid was used while holding the squid meat, soup, built-in,
Fried rice cracker manufacturing method characterized in that  An additive ingredient seasoning process in which an additive ingredient is impregnated with a seasoning liquid and seasoned with the ingredient, a dough creation process for creating a rice cracker dough by wrapping the seasoned additive ingredient with starch mixed with powdered shrimp, and created A dough baking process for baking the rice cracker dough, a baking dough cooling process for cooling the baked rice cracker dough, and a dough frying process for frying the cooled rice cracker dough with cooking oil. Fried rice cracker manufacturing method, characterized by using vegetables, shellfish

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