JP4391390B2 - Kiritanpo - Google Patents

Description

  The present invention belongs to the field of physical processing of foods and foodstuffs, and mainly relates to crisp dandelions that do not boil, and is a technology that can also be applied to paste products such as bamboo rings.

  Kiritanpo is one of Akita's local dishes, but in this invention, it is related to the main ingredient, Kiritanpo. Explaining the crisp dandelion with reference to Fig. 3, when rice cooked with glutinous rice is applied to skewers 1 and then baked on charcoal fire, the shape becomes cocoon-like dandelion 2 with dandelions. ing. In the above-mentioned local cuisine, the dandelion 2 with the skewer 1 removed is cut and divided by an oblique cutting section 3 to form a plurality of small dandelions 4, which are boiled in a pan with chicken, vegetables, mushrooms and the like. The dandelion is cut into small pieces that are easy to eat. The length of the small dandelion 4 is 30-40mm.

  As for the nature of Kiritanpo, the outer peripheral surface that became dandelion by baking solidifies, and the inner layer that does not pass through the fire keeps a bowl shape. When boiled, the broth soaks into the inner layer from the cavity from which the skewer 1 has been pulled out, and the outer layer that has solidified does not lose its shape over time, and the inner layer is easily eaten with the soaked broth. ing.

When baked, the dome-shaped top portion 5 and the outer peripheral surface 6 of the dandelion, and the bottom surface 7, that is, the bottom surface 7 in contact with the skewer 1 are solidified. When this dandelion 2 is cut obliquely and divided, the cut surfaces of each divided dandelion are not baked and are bowl-shaped. There was a problem that the divided dandelions collapsed, lost their hardness, and impaired the taste of the corners.
When this Kiritanpo Nabe was served for a sake meal and taken over time, it was still impossible to taste the original Kiritanpo dish.

  This invention is a conventional dandelion production process in a state where the small dandelion, that is, the entire outer peripheral surface of each dandel that has been cut and divided, that is, the cut surface, the outer peripheral surface and the top portion, the top outer peripheral surface, and the bottom surface are solidified by browning. By trying to form in, it tries to solve the aforementioned problem.

  As with conventional crisp pods, rice balls that have been crushed in a bowl shape and applied to the skewer are divided into several stages in the length direction and cut from the outer surface to the skewer, and the whole is baked. By pulling out the skewer, the entire exposed surface of each divided and separated dandelion is solidified, and the inner layer tries to provide a bowl-shaped cut dandelion.

  The entire outer circumference of each small dandelion that has been divided is solidified, so that it does not lose its shape when boiled, and it keeps the inner layer, so you can enjoy the taste of Kiritanpo cuisine. In addition, since the commercially available Kiritanpo is one piece that is not divided, the consumer has the trouble of cutting, but it is divided and provided, and there is an effect of saving that trouble.

As shown in FIG. 3, the conventional crisp dandelion is made by crushing rice rice into a bowl shape and spreading it on the skewer 1. After baking, the skewer 1 is pulled out, leaving a hole 8 in the skewer 1 inside. This is divided by the cutting part 3 and each is served as a small dandelion 4 for cooking.
In this embodiment, as shown in FIG. 1, a wedge-shaped cutting portion 3 reaching the skewer 1 from the outer peripheral surface 6 is formed so that the dandelion 2 can be divided into three stages before baking. The cutting is optional in the direction perpendicular to the skewer 1 or in the oblique direction shown in FIG. After that, baking, skewer 1 is taken out, and it is set as a small cut dandelion 4 divided into FIGS. 2 (a), 2 (b) and 2 (c). All of these, except for the holes 8, are baked on the entire outer periphery and do not boil when served.

As shown in FIG. 1, the skewer 1 may be inserted from the bottom surface 7 to the top 5 of the dandelion 2 or may protrude through the top 5 (not shown). If the dandelion 2 is made through the skewer 1, there may be no partial diagram (a) in FIG. 2.
In this way, it takes less time to make the method shown in FIG. 1 than to make each of FIGS. 2A, 2B, and 2C individually.

  Providing to consumers as small-sized dandelions that do not boil up will increase demand and revitalize the dandelion manufacturing industry.

The front view at the time of baking of the dandelion 2 concerning this invention. It is explanatory drawing of the small dandelion 4 by the dandelion 2 of this invention, (a) is the small dandelion 4 of the upper stage, (b) is the small dandelion 4 of the middle stage, (c) is the small dandelion 4 of the lower stage. The front view at the time of baking of the conventional dandelion 2. FIG.

Explanation of symbols

1: skewer 2: dandelion 3: cutting part 4: small dandelion 5: top part 6: outer peripheral surface 7: bottom surface 8: hole

Claims (1)

What has become crushed Hanmai Mochijo as collateral molded into coating rod-shaped comb, by pulling out the skewer after baking cut in a wedge shape from the outer peripheral surface divided into several stages in its longitudinal direction until skewer, divided separated A method for producing a ground dandelion, wherein the cut end face of the small dandelion is fired .

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