JP6616572B2 - Manufacturing method of seasoned fried food, seasoned fried food manufactured by the same manufacturing method, and wanting sushi using the seasoned fried food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a production method for producing a seasoned fried food by boiling fried chicken in a seasoning liquid, and a seasoned fried food produced by the production method, and a tanari sushi using the seasoned fried chicken.

  As a device for making seasoned fried chicken for inari sushi, hot water is poured into a bat (container) in which a plurality of fried chickens are placed in a horizontal orientation, and each surface is stacked and stored, and then the fried food is drained. Attach the lid member to the container, turn the container over and drain hot water from the drain outlet of the lid member, then remove the lid member, return the container to its original position, put the seasoning liquid and boil it and season it for the first time Next, the lid member is attached to the container again, the container is inverted, and the top and bottom of the plurality of fried chickens stacked up and down are inverted, and then the second boiling is performed. Thereafter, a fried chicken manufacturing apparatus is known in which the lid is not opened and the container is inverted, the seasoning liquid and fried food are separated, and the seasoned fried food is taken out (see, for example, Patent Document 1).

  In addition, as a device for impregnating a predetermined liquid such as a porous food material having a light specific gravity, a basket containing the impregnated object in a lateral direction and stored with its surfaces up and down is placed at the bottom of the impregnation tank. It is known to use an anti-floating means that locks in the vicinity to prevent the basket from floating. This floating prevention means is provided with a protruding member on two opposite side walls of the impregnation tank, and prevents the basket from floating by the upper surface of the basket contacting the lower surface of the protruding member when the basket floats. Moreover, it is comprised from the latching member provided in the basket, and the to-be-latched member provided in the impregnation tank, and prevents the basket from floating by locking these members to each other (for example, Patent Document 2).

JP 2002-211 A JP 2002-11400 A

  The production apparatus for seasoned fried food as shown in the above-mentioned Patent Document 1 does not have a bowl for storing a plurality of deep-fried fried foods. Stack and store. Furthermore, there is no means for sinking the whole of the plurality of fried chicken in the seasoning liquid in the container. For this reason, only a part of the deep-fried portion of the fried food piled up and down is immersed in the seasoning liquid due to the buoyancy of the deep-fried food, and the first boiling is performed in this state. Next, the lower side and the upper side of the plurality of deep-fried deep frying are reversed and the second cooking is performed, and complicated steps are required to season the whole of the deep frying. In addition, when reversing the lower and upper stages of multiple deep frying, it is necessary to attach and remove the lid member to the container with an open top, and to operate multiple frying reversal mechanisms and their operations, making the configuration complicated. Also, the work becomes complicated and the workability is not good.

  In the basket floating prevention means as shown in the above-mentioned Patent Document 2, when the upper surface of the basket is in contact with the lower surface of the protruding member provided in the impregnation tank to prevent the basket from floating, the basket is placed in the impregnation tank. This requires a space for insertion, and the overall configuration becomes large. Further, in the case of the one constituted by the locking member provided in the basket and the locked member provided in the impregnation tank, not only the configuration becomes complicated, but also the liquid that impregnates the locking of both members is stored. Since it is performed in the impregnation tank, the locking operation is not easy. In particular, when the liquid stored in the impregnation tank is opaque, the basket, the protruding member, the locking member, and the locked member cannot be visually observed in the liquid. Therefore, operations such as insertion, fixation, confirmation, and removal of the basket from the impregnation tank become extremely difficult. Furthermore, since a space for inserting the basket into the impregnation tank is required, the storage efficiency of the basket and the object to be impregnated in the impregnation tank is poor, and there is a problem in terms of productivity.

  The present invention was made in order to solve the above-described conventional problems, and has a simple structure and good workability, and a method for producing a seasoned fried food that can be seasoned to a plurality of deep-fried fried food stored in a bowl, It is an object of the present invention to provide a seasoned fried food manufactured by the manufacturing method and Tanari Sushi using the seasoned fried food.

In order to achieve the above object, the method for producing a seasoned fried food according to the present invention includes a storage step for storing the fried food in a bowl in which the seasoning liquid can enter and exit, and stores and holds a plurality of fried foods.
A dipping step of immersing the rice cake and a plurality of fried chicken stored in the rice cake in a seasoning liquid stored in the kettle and stored in the kettle;
A boiling step of heating the seasoning liquid stored in the kettle and boiling the fried chicken for a predetermined time;
A liquid draining step of draining the seasoning liquid adhering to at least the rice cake from the seasoning liquid stored in the kettle after boiling the fried chicken for a predetermined time,
A method for producing a seasoned fried food containing
The shuttle has a lid that covers the opening,
Positioning tool provided on the lid and / or the basket so as to sink to a predetermined position in the seasoning liquid is stored in the kettle by pressing the basket in response to an operation covering the lid on the pot, the said cage Interposed between the lid and
In the dipping step, the lid is put on the hook, so that the spear that is going to float by the buoyancy of the frying in the seasoning liquid stored in the hook via the positioning tool is lowered and held in the predetermined position. And it shifts to the above-mentioned cooking step, It is characterized by the above-mentioned.

  According to the method for producing a seasoned fried food of the present invention, the whole of a plurality of fried chickens is submerged by sinking a cocoon to be lifted by the buoyancy of a plurality of fried chickens in the seasoning liquid according to the operation of putting the lid of the kettle on the kettle. Is soaked in a predetermined position in the seasoning liquid, held, and boiled, so that it is possible to produce a seasoned fried chicken with a simple structure and good workability.

The time-series schematic block diagram of the cooking system for enforcing the manufacturing method of the seasoned fried food of this invention. The step figure of the manufacturing method of the seasoned fried food by the cooking system. The perspective view of the cocoon used for implementation of the method for manufacturing seasoned fried oil. The perspective view which shows the structure of the handle part of the same coffin. The side view for demonstrating the movable range of the handle part of the cohabitation. The side view for demonstrating the movable range of the handle part of the cohabitation. (A) is a perspective view of the hook used for carrying out the manufacturing method, (b) is a side view when the lever constituting the lid position restricting means is on the lower side, and (c) is the lever The side view when there is on the upper side. (A) is a sectional side view along the longitudinal direction of the hook in the dipping step S2 state in the manufacturing method, (b) is a sectional side view along the short direction of the hook, and (c) is fried in the same bowl. State diagram. (A) is a state in the pot 60 when the seasoning liquid reaches a boiling state in the boiling step S3 ("D" in FIG. 1), and (b) is a state in the pot 60 when the boiling is advanced. FIG. A side cross-sectional view showing the state of the liquid draining step S5 in which the bowl is hung on the edge of the opening of the kettle and the bowl is hung at the liquid draining position on the seasoning liquid, and the seasoning liquid is drained from the seasoning liquid. (A) is a perspective view showing the seasoned fried chicken, (b) is a perspective view showing a state in which sushi rice is stuffed into a seasoned fried chicken, and (c) is a perspective view of a sushi that wants to use seasoned fried chicken.

The method for producing a seasoned fried food according to the present invention includes a storage step for storing the fried food in a bowl in which the seasoning liquid can enter and exit, and stores and holds a plurality of fried foods.
A dipping step of immersing the rice cake and a plurality of fried chicken stored in the rice cake in a seasoning liquid stored in the kettle and stored in the kettle;
A boiling step of heating the seasoning liquid stored in the kettle and boiling the fried chicken for a predetermined time;
A liquid draining step of draining the seasoning liquid adhering to at least the rice cake from the seasoning liquid stored in the kettle after boiling the fried chicken for a predetermined time,
A method for producing a seasoned fried food containing
The shuttle has a lid that covers the opening,
Positioning tool provided on the lid and / or the basket so as to sink to a predetermined position in the seasoning liquid is stored in the kettle by pressing the basket in response to an operation covering the lid on the pot, the said cage Interposed between the lid and
In the dipping step, the lid is put on the hook, so that the spear that is going to float by the buoyancy of the frying in the seasoning liquid stored in the hook via the positioning tool is lowered and held in the predetermined position. And it shifts to the above-mentioned cooking step, It is characterized by the above-mentioned.

  According to the method for producing a seasoned fried food of the present invention, the whole of a plurality of fried chickens is submerged by sinking a cocoon to be lifted by the buoyancy of a plurality of fried chickens in the seasoning liquid according to the operation of putting the lid of the kettle on the kettle. Is soaked in a predetermined position in the seasoning liquid, held, and boiled, so that it is possible to produce a seasoned fried chicken with a simple structure and good workability.

Further, the positioning member is constituted by a handle which projects above the cage, in the immersion step, the predetermined position the basket by pressing the possession with said cage by covering the cover on the pot It is characterized by being sunk to the point.
This makes it easier for the handle to handle, move, transport, and insert / remove the pot into the hook, and to prevent the pot from coming up by touching the lid of the pot to prevent the bag from being raised. It also has a function as a positioning tool that sinks to a simple configuration.

Further, when allowed to settle said cage to said predetermined position, that it has to the in close proximity to the outer circumferential side of the cage to the inner wall surface of the pot, to restrict the horizontal movement of the cage in the kiln It is a feature.
As a result, it is possible to sink the kite that is about to float in the seasoning liquid by the buoyancy of the deep frying to a predetermined position in the horizontal direction in the hook. In addition, with a simple configuration and operation in which the hook is inserted and stored in the hook and the hook is covered with the lid, the hook is not tilted in the seasoning liquid, and the vertical position and the horizontal direction are set in advance. Can sink well.

Further, the plurality of deep frying has a flat rectangular parallelepiped shape,
A plurality of fried with the flat rectangular parallelepiped shape, in a state where a large two surfaces opposed to each other and vertical orientation, and the surface of the adjacent frying is housed in side by side the cage so as to face each other, stored in the kettle It is characterized by being immersed in the seasoning liquid.
As a result, a plurality of deep fryings in the vertical orientation each generate buoyancy independently, and there is no pressure contact action due to buoyancy between the surfaces of the frying, and the thickness due to compression does not change. Furthermore, the bubbles contained in the skin layer of the fried oil fried with cooking oil are not pushed out. Therefore, when immersing in seasoning liquid, the buoyancy of multiple frying is always stable, and the total buoyancy in the seasoning liquid as a bowl containing multiple frying is also stabilized, so that multiple frying It is possible to reliably sink to a predetermined position.

The predetermined position is characterized in that a position capable predetermined interval between the inner bottom portion of the lower end surface of the fried housed in the cage and the pot.
As a result, the surface of the frying is set in a vertical posture, and the adjacent frying surfaces are arranged side by side so as to face each other and stored in the basket, and a gap is provided between the inner bottom of the hook and the lower end surface of the frying. By this, the seasoning liquid by the convection circulation is surely present in the space between the inner bottom of the pot and the lower end face of the frying, and the heating and boiling of this seasoning liquid can always be maintained in a stable state. The seasoning liquid can be made to penetrate uniformly between the respective surfaces facing each other from the end face on the lower side of the fried chicken.

Also, the possession has a hook-shaped hook for hanging on the edge of the opening of the hook, in the liquid cutting step, by subjecting the hooks to the edge of the opening of the kettle, the said cage it is characterized in that the hanging on the seasoning liquid is stored in the kettle.
This makes it possible to drain the seasoning liquid from multiple frying after seasoning by simply pulling the bowl with the handle and hooking the hook on the edge of the opening of the hook. The seasoning liquid can be efficiently collected in the kettle.

Further, the plurality of deep-fried foods stored in the basket are deep-fried foods that are not drained.
As a result, the deep-fried fried food is soaked with a seasoning liquid in which the dissolved oil is completely mixed, and the individual tastes of the oil and seasoning liquid are alleviated. You can get fried chicken. In addition, since it is light and elastic, it can be easily stored and stored in a bag, and the oil draining process can be omitted.

(Description of Embodiment)
FIG. 1 is a time-series schematic configuration diagram of a cooking system 1 in which the method for producing seasoned fried food of the present invention is implemented, and FIG. 2 is a step diagram of the method for producing seasoned fried food implemented by the cooking system 1.

1 and 2, “A” in FIG. 1 is a storage step S 1 for storing and holding a plurality of deep-fried fried food in a bowl 4 through which seasoning liquid can enter and exit.
“B” and “C” are a dipping step S2 for dipping the bowl 4 and the plurality of deep-fried fry 31 stored in the bowl 4 into the seasoning liquid stored in the pot 60 and stored in the pot 60.
“D” is a step S3 in which the seasoning liquid is heated and the fried chicken is boiled for a predetermined time.
“E” indicates a draining step S5 in which after frying the fried chicken for a predetermined time, the seasoning 4 and the frying stored in the bowl 4 are removed from the seasoning liquid and the seasoning liquid is drained.
These steps are the basic production method of the seasoned fried food of the present invention.
Note that “F” in FIG. 1 indicates a configuration for carrying out the bowl taking-out step S6 for taking out the bowl 4 from the hook 60.

  Further, FIG. 2 shows a curing step S4 which is performed between the boiling step S3 and the liquid draining step S5, stops the heating of the seasoning liquid 62 in the pot 60 and is left for a predetermined time, and after the liquid draining step S5 4 is taken out, cooling step S7 for cooling the deep frying 31 in the bowl 4, after the cooling step S7, the deep frying 31 for taking out the flavored deep frying 31 from the bowl 4 and the inside of the pot 60 before starting the cooking It is described as an example in which each of the seasoning liquid adjustment steps S9 for adjusting the component concentration (particularly Brix (sugar content)), temperature, and amount of the seasoning liquid is added. In addition, in the step of the manufacturing method shown in FIG. 2, the state which manufactures the seasoned fried food continuously is circulated and reused, such as the candy 4, the pot 60, the seasoning liquid 62 in the pot 60, etc.

Next, with reference to FIG. 1, first, a schematic configuration of the cooking system 1 will be described.
The cooking system 1 includes, as main components, a bowl 4 for storing deep-fried fried food 31 (in this embodiment, a plurality of deep-fried fried foods, details will be described later), a pot 60 for storing seasoning liquid 62, and this pot A lid 61 that covers the opening of 60, a roller conveyor 2 on which the bottom of the hook 60 is placed, and a pot 4 that houses the deep-fried chicken 31 are dipped in the seasoning liquid together with a plurality of deep-fried chickens 31, and the pot 60 covered with the lid 61 is placed. A heating device 7 for heating and a conveying conveyor 71 that is provided in the heating device 7 and continuously conveys the shuttle 60 are provided.

  The roller conveyor 2 is disposed at a position where the dipping step S2, the curing step S4, and the liquid draining step S5 are performed with the conveying conveyor 71 of the heating device 7 that performs the boiling step S3 interposed therebetween. The conveyor 71 is connected in a ring shape in plan view, and the shuttle 60 is conveyed in the direction indicated by the arrow.

  The kettle 60 is heated, the seasoning liquid 62 in the kettle 60 is heated, and the rice cake 4 is taken out from the kettle 60 in which the fried chicken is boiled for a predetermined time. It is comprised so that the next heating and stew cooking can be performed rapidly using No. 4. FIG.

  In the roller conveyor 2 on which the bottom of the shuttle 60 is placed, a plurality of rollers freely rotate along a direction orthogonal to the transport direction of the shuttle 60, and an operator moves the shuttle 60 in the transport direction. In addition, the conveyor 71 for conveyance is configured such that a pair of endless chain conveyors are rotationally driven by a motor or the like, and the handles 64a and 64b (see FIG. 7) of the hook 60 are placed on the chain conveyor and automatically conveyed. The In addition, the roller conveyor 2 and the conveyor 71 for conveyance are not restricted to the structure of the said embodiment, Arbitrary conveyance means can be employ | adopted.

  The heating device 7 heats the bottom of the pot 60 with a flame 7a formed in a gas burner device as a heating source. While the pot 60 is in the predetermined section L, the heating device 7 heats the pot 60 and heats the seasoning liquid 62 to boil the fried chicken for a predetermined time. The amount of heating is determined by, for example, the thermal power, the conveyance speed of the shuttle 60, and the length of the conveyance path (section L). After boiling the fried chicken for a predetermined time, the kettle 60 is steamed and cured for a predetermined time (for example, 20 minutes). The heating source for heating the bottom portion of the pot 60 is not limited to the flame 7a formed in the gas burner device, and an electric heater may be used. Moreover, the structure which directly heats seasoning liquid itself by immersing an electric heater etc. in the seasoning liquid stored in the pot 60 may be sufficient.

Here, the basic form and definition of fried chicken used for seasoning will be described.
The seasoning fried 3 is a flat cuboid-shaped tofu that is fried in cooking oil at a high temperature (for example, 150 to 180 degrees C) for a predetermined time, and is fried inward from the surface in contact with the cooking oil. And an inner layer of tofu that is not fried with cooking oil is formed inside the outer skin layer.
In particular, the deep-fried frying 3 for inari sushi is fried in cooking oil for a predetermined time, and then made easy to insert sushi rice (shari) into the inner layer. Air is injected to inflate and form a crack at the approximate center of the soft inner layer. Then, the deep-fried deep-fried food 31 divided | segmented into two pieces is obtained by cut | disconnecting the single deep-fried food 3 in the intermediate part of the surface (refer FIG. 1).

  In this embodiment, two wide surfaces located on opposite sides of each of the deep frying 31 divided into two flat rectangular parallelepiped shapes are referred to as “surfaces”, and other narrow four orthogonal to these surfaces 31a. The face is called “end face”. Of the end surface 31b, the cut end side is referred to as an opening surface 31c (see FIGS. 1, 9, and 11). The opening surface 31 c serves as an insertion port for the sushi rice 32 when the inari sushi 33 is used. In the example in the present embodiment, a plurality of deep-fried fried chickens 31 divided into two pieces are stored in the basket 4 and seasoned. Further, FIG. 11 shows an example in which a crease 31d is formed in the fried chicken 31 after seasoning. In addition, the orthogonal part of each end surface 31b except the surface 31a which has two surfaces, and the opening surface 31c becomes the shape which has a roundness by being fried with cooking oil.

  In addition, the deep-fried fried foods that have been seasoned conventionally use one that has been drained and one that has not been drained. The oil-fried fried food is fried tofu with high-temperature cooking oil, then boiled in hot water or sprayed with high-temperature steam to reduce the total oil content, and this deep-fried fried food is compressed and compressed. The water content is reduced by means such as centrifugation. Fried oil that has not been drained means fried food that has been fried in cooking oil, and has not been treated to reduce the total oil content by boiling in hot water or spraying with high-temperature steam. is there.

  Deep-fried fried food that has been fried in cooking oil comes into contact with hot cooking oil, and many bubbles are formed in the surface layer when the moisture in the tofu is deeply evaporated from the surface. And contains cooking oil. As a result, the surface layer portion expands from the tofu, increases in overall size, is rich in elasticity, and becomes deep-fried when it is immersed in the seasoning liquid 62 and generates a large buoyancy. On the other hand, the oiled and deep-fried fried food has less thickness, oil content, air bubbles, and elasticity, and contains more water than non-oiled fried food, but the specific gravity is smaller than the seasoning liquid 62 and floats by buoyancy. .

  In addition, in this invention, both the oil-fried deep-fried and the deep-fried non-oiled can be applied. In the present embodiment, an example of seasoning fried oil that has not been drained will be mainly described. In addition, the size of the deep-fried deep-fried oil 31 that has not been drained is, for example, a surface having a long side of about 80 millimeters, a short side of about 60 millimeters, and a thickness of about 10 to 13 millimeters, but is not limited thereto. .

  Next, a detailed configuration of the bowl 4 used in the cooking system 1 will be described with reference to FIGS. 1 and 3 to 6.

  FIG. 3 shows the overall configuration of the gutter 4 (when storing or taking out a plurality of deep frying 31). FIG. 4 shows a pair of handles 42a and 42b provided on opposite sides of the gutter 4. Each component is shown (only one side of the handle 42b is shown for the sake of simplicity), and FIGS. 5 and 6 show examples of the movable states of the handles 42a and 42b. In FIG. 5, the reference numerals with parentheses indicate the state when the handles 42 a and 42 b are moved from the lying state on the work table.

  The ridge 4 has a rectangular shape in plan view, a main body 40, a lid 41 that covers the main body 40, a pair of handles 42a and 42b that are provided on both sides of the main body 40 on the short direction side and are foldable. These are configured using a wire rod having a predetermined elasticity made of metal such as stainless steel. The pair of handles 42a and 42b are not limited to both sides on the short side of the main body 40, and may be provided on both sides on the long side.

  The lid 41 is connected to the main body 40 by a rotation fulcrum member (not shown), and is configured to be openable and closable. After housing the plurality of deep frying 31 in the main body 40, the frying 31 is held between the main body 40 and the lid 41 by covering the main body 40 with a lid 41. The lid 41 may be configured to be detachable from the main body 40.

  The main body 40 and the lid 41 are composed of, for example, a plurality of wire rods having a diameter of approximately 2 to 3 millimeters in a lattice shape, the pitch between the wire rods is approximately 25 millimeters, and the seasoning liquid 62 can enter and exit between the wire rods. Further, the handles 42a and 42b are also formed in a frame shape with a wire so as not to inhibit the flow of the seasoning liquid 62. For the main body 40, a part of the lid 41, and the handles 42a and 42b, for example, a wire rod having a diameter of about 3 to 5 millimeters may be used in order to increase the strength. Further, the material is not limited to the wire, and any material having heat resistance may be used, and the numerical values are not limited thereto.

  The handles 42 a and 42 b function as a positioning tool 43 c that sinks the basket 4 that is about to float in the seasoning liquid 62 by the buoyancy of the deep frying 31 to a predetermined vertical position in the seasoning liquid 62 in the pot 60. It is. That is, the handles 42a and 42b function as a handle for carrying the bag 4 and a positioning tool. This makes it easier for the handle to handle, move, transport, insert into and out of the hook, etc., and handle the lid 60 of the hook 60 to prevent the hook 4 from lifting, so that it is in the seasoning liquid. It also has a function as a positioning tool 43c that sinks to a predetermined position. The function as the positioning tool 43c and the predetermined position in the vertical direction will be described later.

  Further, the handles 42a and 42b have frame-like connecting members 47a and 47b fixed to the main body 40 of the bag so as to be rotatable, with the rotating members 56a and 56b fixed to the main body 40 of the bag 4 as a rotation fulcrum. And rotating members 55a and 55b fixed to the connecting members 47a and 47b as rotation fulcrums, the connecting members 47a and 47b and frame-like arms 43a and 43b that are rotatably connected to each other. Yes. That is, the entire handles 42a and 42b can be rotated within a range in which the holding members 42a and 42b are erected upward from the sideways lying state on the work table, with the rotation members 56a and 56b serving as rotation fulcrums.

  The connecting members 47a and 47b include wire rods 48a and 48b as shafts and clips 49a and 49b provided on the wire rods 54a and 54b, and the wire rods 51a and 43b of the arms 43a and 43b with the rotation members 55a and 55b serving as rotation fulcrums. 51b is rotatably provided. As shown by the arrow G in FIG. 4 and the arrow H in FIG. 5, the clips 49 a and 49 b cover the main body 40 with the lid 41 and then rotate the connecting members 47 a and 47 b toward the flange 4 side. Is engaged with the upper surface of the wire 41 a constituting the lid 41, and the lid 41 is fixed to the main body 40.

The arms 43a and 43b rotatably connected to the connecting members 47a and 47b include two wire rods 43d and 43e, gripping portions 44a and 44b, wire rods 51a and 51b as shafts, and a hook-like hook 45a. , 45b and hooks 53a , 53b on the opposite side of the gripping portions 44a, 44b. The upper ends of the arms 43a and 43b function as grips 44a and 44b for the operator to hold the heel 4. The hooks 45a and 45b are used to suspend the hook 4 on the edge 66 (see FIG. 10) of the opening of the hook 60 and hang it on the seasoning liquid 62 stored in the hook 60 in a liquid draining step S5 described later. It is done.

Further, as shown by an arrow I in FIG. 5, the body 40 is covered with a lid 41, the connecting members 47 a and 47 b are rotated to the side of the flange 4, and the clips 49 a and 49 b of the elastic wire rod 41 a constituting the lid 41. In a state where the upper surface is locked and the lid 41 is fixed to the main body 40, the connecting members 47 a and 47 b are erected along the side surface of the flange 4. Next, the arms 43a and 43b are rotated, and the hooks 53a and 53b formed on the arms 43a and 43b are locked to the lower surface of the elastic wire 40a constituting the main body 40 and can be rotated by the connecting members 47a and 47b. The arms 43a and 43b that are continuously provided on the upper side of the arm protrude from the lid 41 and stand upward. That is, the handles 42a and 42b are configured so as to maintain a state in which the entirety rises upward.

  As will be described later, when the operator holds the gripping portions 44a and 44b and puts the bowl 4 into and out of the pot 60, and when the bowl 4 is further immersed in the seasoning liquid in the pot 60, in a stewed state, The handles 42a and 42b are in an upright state.

When opening the lid 41 from the state where the handles 42a and 42b are raised upward, the operator holds the grip portions 44a and 44b and pulls the arms 43a and 43b away from each other (outside). As a result, the locking of the clips 49a and 49b of the connecting members 47a and 47b and the hooks 53a and 53b of the arms 43a and 43b is released, and the handles 42a and 42b enter a state of lying down on the work table and open the lid 41. be able to.

  Further, as shown by an arrow J in FIG. 5, from the state where the handles 42a, 42b are erected upward, the connecting members 47a, 47b are kept erected upward to hold the lid 41 and the arms 43a, 43b. Only the wire 51a, 51b can be tilted onto the lid 41 (inside) covered with the rotation fulcrum. By tilting the arms 43 a and 43 b inward, the hooks 53 a and 53 b are released from the metal wire 40 a constituting the main body 40, and the arms 43 a and 43 b are placed on the lid 41.

  By tilting the arms 43a and 43b on the lid 41, another ridge 4 can be placed on top as shown by the arrow J in FIG. At this time, the hooks 45a and 45b are placed between the wires constituting the bottom of the main body 40 of the upper ledge 4 where the upper hooks 4 are stacked, and positioning is performed by restricting the horizontal movement of the upper hooks 4 to be stacked. The stacked plurality of baskets 4 can be transported and stored together as a unit, and can be cleaned, facilitating the work.

  Furthermore, after the arms 43a and 43b are brought down on the lid 41, the wire rods 52a and 52b constituting the arms 43a and 43b can be caused to function as a gripping part for the operator to hold the rod 4. Thereby, after the plurality of deep-fried chickens 31 are stored in the cage 4, after the cage 4 is taken out from the hook 60, and when the cage 4 after use is cleared, the carrying work of the cage 4 is facilitated.

  Further, as shown in FIG. 6, the connecting members 47a and 47b are tilted downward from the flange 4 with the rotating members 56a and 56b as the rotation fulcrum, and the arms 43a and 47b with the rotation members 55a and 55b as the rotation fulcrum. Depress 43b horizontally. When this rotation state is established, the ends of the hooks 45a and 45b of the arms 43a and 43b and the wire members 52a and 52b are placed on the work table. That is, the handles 42a and 42b function as legs of the heel 4, and the bottom surface of the main body 40 of the heel 4 can be separated from the surface of the work table by a predetermined distance.

  In the state shown in FIG. 6, the lid 41 can be opened to store the deep-fried 31 and take out the deep-fried 31 after seasoning. Since the bottom surface of the main body 40 of the ridge 4 is not in direct contact with the work table and is separated by a predetermined distance, an end surface 31b on the lower side of the frying 31 is provided between the wire constituting the bottom surface of the main body 40 and the surface of the work table. Can be prevented from being bitten, and damage and deformation of the fried chicken 31 can be prevented. In order to prevent the end surface 31b on the lower side of the frying 31 from being bitten, a plurality of legs (not shown) are provided on the bottom surface of the main body 40 so that the bottom surface of the main body 40 of the rod 4 does not directly contact the work table. May be.

  Note that the ridge 4 that is rectangular in a plan view has, for example, a width of about 25 centimeters, a length of about 45 centimeters, a height of about 10 centimeters, and a metal wire such as stainless steel. ing. The shape, size, and the like of the gutter 4 are set according to the relationship with the shape, size, and the like of the fried chicken 31 and the hook 60 to be stored, and are not particularly limited. Moreover, it is not limited to metals, such as stainless steel, You may use heat resistant resin.

  When storing the deep-fried chicken 31 in the gutter 4, a frame 46 as shown in FIG. 3 may be used, and a plurality of deep-fried deep-fried food 31 may be stored in each space partitioned by the frame 46. As a result, when the later-described deep frying 31 is stored in the basket 4 in the vertical orientation, the stowed posture of the deep frying 31 can be easily stabilized, and the seasoning liquid 62 can flow along the frame to form a stable upward flow. The seasoning liquid can be seasoned more uniformly. The frame 46 may be configured by a net made of a wire. In this case, since the seasoning liquid 62 touches the surface of each fried chicken more uniformly through the mesh, more uniform seasoning can be realized.

  Next, the hook 60, the hook lid 61, and the position restricting means 63 for the lid 61 will be described with reference to FIGS. 7 (a), 7 (b), and 7 (c).

  As shown in FIG. 7A, the hook 60 and the lid 61 covering the opening of the hook 60 are rectangular in plan view, and are made of a material such as aluminum alloy having excellent thermal conductivity. The hook 60 forms a slightly inclined vertical wall that extends from the bottom to the upper opening and has a predetermined depth. Hands 64a and 64b are formed. The lid 61 forms a convex body 61 b that fits inside the edge 66 of the opening of the shuttle 60. Note that the hook 60 and the lid 61 are not limited to materials such as aluminum alloy, but may be other materials. The lid 61 is necessary for equalizing and stabilizing the temperature in the entire pot 60 in the cooking step S3, the curing step S4, and the like, and can prevent foreign matters from entering the pot 60. In addition, the collar 4, the hook 60, and the lid 61 of the hook 60 are rectangular in plan view, and the longitudinal direction and the short direction of each are the same direction.

  The position restricting means 63 is located at the handles 64 a and 64 b of the hook 60 and restricts the movable range M in the vertical direction of the lid 61. The position restricting means 63 includes a columnar component 65c provided on the handles 64a and 64b, and levers 65a and 65b provided on the columnar component 65c so as to be vertically movable and horizontally rotatable. Yes. The columnar component 65c has a small-diameter portion 65d whose diameter is smaller than other portions by the movable range M in the vertical direction. The levers 65 a and 65 b do not strongly press the lid 61 against the hook 60, but allow the lid 61 to be lifted by the movable range M.

  7A shows a state in which the lid 61 is put on the opening of the hook 60 and the levers 65a and 65b are not on the lid 61. FIGS. 7B and 7C show the levers 65a and 65b on the lid 61. The rotated state is shown. 7B shows a state in which the convex body 61b is fitted in the opening of the hook 60 and the lid 61 is not lifted, and FIG. 7C shows that the lid 61 floats on the opening and is within the movable range M. The state in the highest position of is shown. In addition, the levers 65a and 65b are rotated so that the cover 61 is not on the cover 61, and the cover 61 is removed from the hook 60.

  Further, FIG. 7 (c) shows that the gripping portions 44a and 44b of the arms 43a and 43b come into contact with the lower surface of the lid 61 of the hook 60 in the state where the handles 42a and 42b of the basket 4 are raised upward, and the seasoning liquid 62 A state is shown in which the lid 61 is lifted via the handles 42a and 42b serving as the positioning tools 43c and the vertical positions thereof are restricted by the levers 65a and 65b by the rod 4 that is about to float due to the buoyancy of the frying.

  At this time, a gap is formed between the convex body 61b and the edge 66 of the opening of the hook 60 that is larger than this, and the steam generated from the heated seasoning liquid escapes from the gap as indicated by the arrow, and the seasoning liquid 62 is discharged. Spilling can be prevented.

  Further, the lower end of the convex body 61b of the lid 61 and the upper end of the edge 66 of the opening of the hook 60 have an overlap in the vertical direction, and the horizontal displacement (lateral direction) of the lid 61 is within a predetermined range. 61 is prevented from dropping from the hook 60. Furthermore, the lifted lid 61 is maintained in the horizontal direction and is not inclined by the position restricting means 63 described above.

  In addition, about the state of Fig.7 (a), (b), (c), it demonstrates further in the step of manufacturing methods, such as immersion step S2 and stew step S3.

  Next, a method for producing seasoned fried food in the cooking system 1 configured as described above will be sequentially described in time series with reference to the drawings.

  First, the storing step S1 will be described mainly with reference to FIG. 1 (particularly “A” indicated by an arrow) and FIGS. As shown in FIGS. 1 and 3, the heel 4 folds the handles 42 a and 42 b to the side and rotates the lid 41 to open. In this state, a plurality of deep frying 31 is stored in the main body 40 of the bag 4.

  The deep-fried chicken 31 is in a standing state in which each surface 31a is in the vertical (vertical) direction (hereinafter referred to as “vertical posture”), and the surface 31a of each of the plurality of deep-fried deep-fried chickens 31 is lateral. A line is formed in the direction and stored in the main body 40. Further, similarly to the surface 31a of the fried chicken 31, the opening surface 31c is stored so as to be in a vertical state (vertical).

  As will be described later, the rising flow of the seasoning liquid 62 heated in the boiling step S3 is caused by the surface 31a of each of the deep frying 31, the opening 31c of the deep frying 31, and the end face 31b located on the side facing the opening 31c. It will be in the state which flows upward from the bottom along.

  For example, 20 to 25 sheets are arranged in the lateral direction so that the surfaces 31a of the deep frying 31 face each other, and these are arranged in a row along the short direction of the rectangular bowl 4 in plan view (each surface 31a is the bowl 4). In the direction perpendicular to the short direction) and stored in the main body 40. Furthermore, it accommodates over 7 rows along the longitudinal direction of the ridge 4. Therefore, 140 to 175 fried chickens 31 are accommodated in one basket 4. In addition, it is arbitrary whether the storage direction of the row of the plurality of deep frying 31 is the short direction or the longitudinal direction of the basket 4, but the vertical direction of the plurality of deep frying 31 is stabilized in posture, and each surface 31a. In order to make the contact state constant, it is preferable to store along the short direction where the quantity per row is smaller.

  The surface 31 a of the fried chicken 31 positioned on both ends of each row housed in the main body 40 is regulated by a plurality of wires constituting the main body 40. Further, the surfaces 31a facing each other of each of the plurality of deep frying 31 are lightly in contact with each other and stored so as to maintain a vertical posture without tilting. In addition, between the rows of the plurality of deep frying 31, the end surfaces 31b and the opening surfaces 31c adjacent to each other are stored in light contact with each other or a minute gap is formed. In addition, when storing the plurality of deep frying 31 having elasticity that has not been drained, the surfaces 31a may be stored in a state where they are slightly pressed.

  In the row, the opening surfaces 31c are stored in the same direction (lateral direction). This is preferable in that the contact state of the surface 31a of the stored deep-fried deep-fried fish 31 is made constant, and the position of the end surface 31b is less likely to shift and the vertical posture can be stabilized. In addition, it is preferable that the direction of the opening surface 31c be stored in the same direction over a plurality of rows in terms of reducing disturbance between rows and managing the storage workability of the frying 31 more unified.

  In addition, the number of the frying 31 per row | line | column, the number of rows, the storage direction, etc. are examples, and are not limited to this.

  When the plurality of deep frying 31 is stored in the main body 40 of the bowl 4 as a vertical posture, the lower end surface 31b of the frying 31 is in contact with the wire material (the lower surface side of the bowl 4) constituting the main body 40. When the lid 41 is closed, the upper end surface 31b of the frying 31 and the wire rod inner surface (upper surface side of the flange 4) of the lid 41 are stored in a state where a predetermined interval (for example, 5 to 15 millimeters) is provided. This interval is used in the seasoning liquid 62 to prevent vertical deformation due to vertical pressing of the plurality of deep frying 31 stored in the bowl 4 and in the seasoning liquid 62 during the dipping step S2, the stew step S3, etc., which will be described later. The lower end surface 31b is separated from the wire rod (lower surface side of the flange 4) corresponding to the predetermined distance (corresponding to H1 in FIG. 8), and the lower end surface 31b is floated. 31b is in a free end state. The numerical value of the predetermined interval described above is an example, and the present invention is not limited to this.

  In addition, it is preferable to provide the predetermined interval without causing deformation due to compression in the vertical direction even if there is a slight dimensional difference between the plurality of deep frying 31 in the storing step S1. Further, in the dipping step S2 and the stew step S3, the plurality of deep-fried chickens 31 rise above the predetermined interval (H1) in the range in the bowl 4 in the seasoning liquid 62, and good stew can be performed (for details) Will be described later).

  After housing the plurality of deep frying 31 in the main body 40, the lid 41 is put on the main body 40, the connecting members 47 a and 47 b are rotated to the side of the flange 4, and the clips 49 a and 49 b are placed on the upper surface of the wire 41 a constituting the lid 41. The lid 41 is fixed to the main body 40 by locking. Further, the arms 43a and 43b are rotated so that the entire handles 42a and 42b are raised upward, and the gripping portions 44a and 44b of the handles 42a and 42b are projected above the ridge 4 and the process proceeds to the dipping step S2.

  In the storing step S1, the frying 31 is stored in the vertical position in the basket 4, so that the deep-fried frying is stored in the horizontal position in the horizontal position, compared to the case where the respective surfaces are stacked and stored in the vertical direction. The storage efficiency and storage work of 31 are good, and the entire end faces of the plurality of deep frying 31 can be seen from above (plan view), and the number of stored deep frying 31 and the contact state of each surface 31a can be easily confirmed and managed. .

  It should be noted that the fried chicken 31 is divided for the purpose of inari sushi because the opening surface 31c is necessary to pack the sushi rice 32, but it is not necessarily divided for other uses, such as cooking ingredients. Also good. Further, the shape of the surface 31a of the fried chicken 31 may be a circle, a triangle, or the like, and the same effect can be obtained as long as the surface 31a is stored in the bag 4 in a vertical orientation.

  Next, the dipping step S2 performed after the storing step S1 is mainly performed in FIG. 1 (particularly “B” and “C” indicated by arrows), FIG. 7 (c), FIG. 8 (a), (b), (c ). 8A is a side sectional view along the longitudinal direction of the hook 60 in the dipping step S2 state in the manufacturing method, FIG. 8B is a side sectional view along the short direction of the hook 60, and FIG. FIG. 4 is a state diagram of a plurality of deep frying in 4. In the dipping step S <b> 2, the plurality of fried chickens 31 are dipped in the seasoning liquid 62 in the pot 60 while being stored in the vertical position in the basket 4 in the storing step S <b> 1.

  In the dipping step S2, a predetermined amount of seasoning liquid 62 is stored in the pot 60. The seasoning liquid 62 in the pot 60 is adjusted to an initial value for each of Brix (sugar content) and temperature, and at the end of the boiling step S3 in which the seasoning liquid 62 is reduced at least later. A predetermined amount adjusted so that the upper end surface 31 b of the deep frying 31 stored in the vertical posture in the basket 4 is at the liquid level located in the seasoning liquid 62 is stored. The seasoning liquid 62 will be further described in a seasoning liquid adjustment step S9 described later.

  Next, elements related to the buoyancy of the deep frying 31 and the bowl 4 in the seasoning liquid 62 stored in the pot 60 will be described. When the entire deep-fried chicken 31 not stored in the bowl 4 is submerged and immersed in the seasoning liquid 62, the deep-fried oil 31 having a specific gravity smaller than that of the seasoning liquid 62 receives buoyancy, and most of it rises to the liquid surface. On the other hand, the basket 4 made of a metal wire material that does not contain the deep-fried chicken 31 has a specific gravity greater than that of the seasoning liquid 62 and sinks into the seasoning liquid 62.

  From these, the total buoyancy in the seasoning liquid 62 as the bowl 4 containing the plurality of deep-fried chickens 31 is obtained by subtracting the downward force (weight) downward of the bowl 4 from the ascending force of the frying 31 to float. . Therefore, the total buoyancy increases as the overall weight of the ridge 4 is reduced (lightened). In addition, the buoyancy per unit volume of the deep-fried 31 is larger in the non-oiled one containing more bubbles than in the oiled one, and the total buoyancy is larger. Strictly speaking, the downward force (weight) of the bowl 4 is obtained by subtracting a slight buoyancy corresponding to the volume of the wire constituting the bowl 4 in the seasoning liquid 62.

  In the present embodiment, regardless of whether the fried oil 31 is not drained or drained, the basket 4 storing a plurality of fried oil 31 floats in the seasoning liquid 62 due to the total buoyancy described above. It produces the action to try.

  Inserting and storing the basket 4 in the pot 60 in which the seasoning liquid 62 is stored by holding the gripping portions 44 a and 44 b with the handles 42 a and 42 b standing upward while storing the plurality of deep frying 31 in the vertical orientation. To do. At this time, part of the lower end side of the deep-fried chicken 31 is immersed in the seasoning liquid 62, and the vertical part 4 is in a state where it is balanced by the total buoyancy based on the buoyancy of the deep-fried deep-fried food 31. (See “B” (S2) in FIG. 1).

  From this state, as shown in “C” (S 2) of FIG. 1, when the hook 61 is covered with the lid 61 and the lid 61 is lowered, the gripping portions 44 a and 44 b of the handles 42 a and 42 b (positioning tool 43 c) are removed. The lower surface of the lid 61 is contacted, and when the lid 61 is lowered, the heel 4 is pushed down.

  When the weight of the lid 61 of the hook 60 is larger than the total buoyancy of the rod 4, as shown in FIGS. 7 (b), 8 (a), and (b), the lid 61 is an opening portion of the hook 60. The lid 61 is in the lowest position within the movable range M of the position restricting means 63. Further, in this state, with the state where the lid 61 is placed on the edge 66 of the opening of the hook 60 as a basic position, the basket 4 and the plurality of deep-fried chickens 31 sink to a predetermined vertical position in the seasoning liquid 62 and are stored. The whole fried deep-fried 31 is immersed in the seasoning liquid 62 stored in the pot 60.

  Further, when the hook 4 is lowered to a predetermined position in the vertical direction, each of the four outermost sides of the hook 4 in a plan view is in a state of being close to the inner side surface of the vertical wall of the hook 60. As a result, the horizontal side (lateral direction) movement of the bowl 4 is restricted to a predetermined range by the inner side surface of the vertical wall of the hook 60, and the bowl 4 to be floated in the seasoning liquid 62 by the buoyancy of frying. , It can be lowered to a predetermined position in the horizontal direction in the seasoning liquid 62 in the pot 60.

  Thus, the vertical direction set in advance without tilting the bowl 4 in the seasoning liquid 62 with a simple configuration and operation in which the bowl 4 is inserted and stored in the hook 60 and the lid 60 is covered with the lid 60. In addition, it is possible to accurately sink to a predetermined position in the horizontal direction.

  When the lid 61 is placed on the edge 66 of the opening of the pot 60, the lid 61 is provided with an opening (not shown) through which steam of seasoning liquid generated during boiling is released, and the seasoning liquid 62 is provided. It is preferable to prevent the spillage of spills.

  Further, when the weight of the lid 61 of the hook 60 is larger than the total buoyancy of the rod 4, the lid 61 is at the lowest position within the movable range M, and the levers 65a and 65b of the position restricting means 63 are rotated. Is no longer necessary. The lid 61 does not need to be regulated in the vertical direction by the levers 65a and 65b of the position regulating means 63, and the position regulating means 63 may not be provided.

  As described above, when the weight of the lid 61 of the hook 60 is smaller than the total buoyancy of the rod 4, the rod 4 pushes the lid 61 upward through the handles 42a and 42b (positioning tool 43c). If it remains as it is, the attitude | position of the lid | cover 61 will become unstable and it cannot sink to the exact predetermined position of the up-down direction in the seasoning liquid 62 of the ridge 4 and the fried chicken 31. In this case, the position restricting means 63 is adopted and operated as described above to obtain the state shown in FIG.

  Even if the weight of the lid 61 of the hook 60 is smaller than the total buoyancy of the hook 4, the weight of the lid 61 itself acts to depress the hook 4, so that the operator moves the lid 61 upward. It is possible to easily work by simply applying to the lid 61 only the pressing force that opposes the buoyancy to be pushed up, and further, the position regulating means 63 can be operated by sinking the bowl 4 into the seasoning liquid 62. .

  In the state shown in FIG. 7C, the gripping portions 44a and 44b of the arms 43a and 43b are in contact with the lower surface of the lid 61 of the hook 60, with the handles 42a and 42b of the rod 4 standing upward. The lid 61 is lifted via the handles 42a and 42b (positioning tool 43c) by the rod 4 that is going to float by the buoyancy of the frying in the seasoning liquid 62, and the position in the vertical direction is adjusted by the levers 65a and 65b of the position restricting means 63. It is regulated and floats on the opening and is at the highest position within the movable range M. Thereby, the attitude | position of the lid | cover 61 is stabilized and the gutter 4 and the fried chicken 31 can be sunk in the exact predetermined position of the up-down direction in the seasoning liquid 62.

  At this time, a gap is formed between the convex body 61b and the edge 66 of the opening of the hook 60 that is larger than this, and steam generated from the heated seasoning liquid is released from the gap as indicated by an arrow. Further, the lower end of the convex body 61b of the lid 61 and the upper end of the edge 66 of the opening of the hook 60 have an overlap in the vertical direction, and the horizontal displacement (lateral direction) of the lid 61 is within a predetermined range. 61 is prevented from dropping from the hook 60.

  In addition, let the lid | cover 61 float on the opening part of the shuttle 60, and the state which exists in the highest position in the movable range M should sink the eaves 4 and the deep-fried chicken 31 to the exact predetermined position of the up-down direction in the seasoning liquid 62. The height dimensions of the handles 42a and 42b (positioning tool 43c) are set so that

  FIG. 7B shows the case where the weight of the lid 61 of the hook 60 is larger than the total buoyancy of the rod 4, and the case where the weight of the lid 61 of the hook 60 is smaller than the total buoyancy of the rod 4. 8 (a), (b), and FIG. 7 (c), when the hook 4 is lowered to a predetermined position in the vertical direction, each of the four outermost sides of the hook 4 It is in a state of being close to the inner surface of the vertical wall.

  As a result, the inner surface of the vertical wall of the hook 60 restricts the horizontal movement of the bowl 4 within a predetermined range and minimizes the hook 4 to be floated in the seasoning liquid 62 by the buoyancy of frying. It can sink to the predetermined position of the horizontal direction in the seasoning liquid 62 inside. The close state means, for example, that the gap between the inner side surface of the vertical wall of the hook 60 and each of the four outermost sides of the hook 4 is 2 to 5 millimeters, and this is a predetermined range of the hook 4 in the hook 60. Restrict movement.

  In this way, with a simple configuration and operation, the hook 4 is inserted and stored in the hook 60, the hook 60 is covered with the lid 61, and the levers 65a and 65b of the position restricting means 63 are rotated as necessary. In the seasoning liquid 62, the bowl 4 can be accurately subsidized to predetermined positions in the vertical and horizontal directions without tilting. Furthermore, in plan view, it is possible to maximize the quantity by storing a plurality of deep frying 31 in the pot 60 without waste, greatly increasing the number of seasoning processes of the deep frying 31 per pot, and improving productivity. it can.

  Moreover, since the hook 60 forms a slightly inclined vertical wall that extends from the bottom to the upper opening, the outermost periphery of the ridge 4 is smaller than the opening. Accordingly, the hook 4 is guided by the inclined vertical wall, and the insertion and storage of the hook 4 into the hook 60 is facilitated.

  In the storing step S1, when a plurality of deep frying 31 is stored in the main body 40 of the bowl 4 in a vertical orientation, the lower end surface 31b of the frying 31 contacts the wire (the lower surface side of the bowl 4) constituting the main body 40. The upper end surface 31b of the frying 31 was in a state of being separated from the inner surface of the wire rod (upper surface side of the ridge 4) constituting the lid 41 of the ridge 4 (corresponding to FIG. 8, H1 described later). When immersed in the seasoning liquid 62, as shown in FIG. 8 (c), each of the deep frying 31 is lifted by buoyancy, and the upper end surface 31b of the deep frying 31 is in contact with the inner surface of the wire rod of the lid 41 and is in a vertical orientation. It is held in the basket 4 as it is. Further, the lower end surface 31 b of the deep frying 31 is in a state of being separated from the wire constituting the main body 40 by a predetermined distance (H1). This predetermined interval (H1) is set to 5 to 15 millimeters, for example. Thereby, in the seasoning liquid 62, the upper end surface 31b of the frying 31 becomes a fixed end, and the lower end surface 31b of the frying 31 is a free end.

  Furthermore, the predetermined position in the up-down direction of the deep-fried chicken 31 in the seasoning liquid 62 means that the entire end of the deep-fried chicken 31 is immersed in the seasoning liquid and the end surface 31 b on the lower side of the deep-fried chicken 31 stored in the bowl 4 and the hook 60. This is a position where a predetermined interval (H3) can be formed between the inner bottom portion. This interval (H3) is set to 20 to 30 millimeters, for example. Moreover, it will be a position where the space | interval (H2) of the lower end of the main body 40 of the collar 4 and the inner bottom part of the shuttle 60, for example, 5-10 millimeters is made. Note that the intervals (H1) and (H2) may be distributed based on the interval (H3). The seasoning liquid 62 can freely flow at a predetermined interval (H3) between the lower end surface 31b of the deep frying 31 and the inner bottom of the hook 60. This fluid action will be further described in the next stew step S3.

  The vertical size including the main body 40 and the lid 41 of the kite 4 is larger than the vertical size of the frying, and the distance between the lower end of the main unit 40 of the kite 4 and the lower end surface 31b of the frying 31 is relatively large. In this case, the distance (H2) between the lower end of the main body 40 of the rod 4 and the inner bottom portion of the hook 60 may be made smaller and immersed. Also in this case, the positional relationship is such that a predetermined vertical distance (H3) is provided between the lower end surface 31b of the deep frying 31 and the inner bottom of the hook 60.

  Moreover, even if the wire which comprises the collar 4 is located in the predetermined space | interval (H3) between the lower end surface 31b of the frying 31 and the inner bottom part of the hook 60, the seasoning liquid 62 is free between these wires. Can flow. Therefore, the flow of the heated seasoning liquid 62 is not inhibited also in the next stew step S3.

  As described above, the whole of the deep frying 31 is immersed in the seasoning liquid 62 stored in advance in the kettle 60. For example, an inlet (not shown) of the seasoning liquid 62 is provided in the lid 61 of the kettle 60. It may be provided that the pot 4 is stored in the pot 60 in a state where the seasoning liquid 62 is not stored, the lid 61 is closed, and then the necessary amount of the seasoning liquid 62 is supplied from the inlet. In this case, the gutter 4 storing the fried chicken 31 is lowered and stored until it comes into contact with the inner bottom of the hook 60. After this, the seasoning liquid 62 is supplied, whereby the bowl 4 rises due to the buoyancy of the plurality of deep frying 31 in the seasoning liquid 62, and the arm 43 a constituting the handles 42 a and 42 b of the bowl 4 on the lid 61 of the hook 60. , 43b are brought into contact with each other and the rise of the bowl 4 is restricted, and the bowl 4 is lowered to a predetermined position in the seasoning liquid 62 and can be maintained.

  In the storing step S1, a plurality of deep frying 31 is stored in a vertical posture and inserted into the hook 60 with the gripping portions 44a, 44b of the handles 42a, 42b. It is immersed in the seasoning liquid 62 in the pot 60 while maintaining the orientation in the direction. Therefore, in the transition from the storing step S1 to the dipping step S2, the work can be smoothly performed without changing the posture of the ridge 4 storing the plurality of deep frying 31.

  Although not shown in the drawing, in the storage step S1, a plurality of deep frying 31 are placed in a horizontal posture on a vertical ridge having an opening, and the surfaces 31a are stacked and stored in the vertical direction, and the posture of the ridge is changed in the immersion step S2. The plurality of deep frying 31 may be immersed in the seasoning liquid 62 so as to have a vertical posture, but it is necessary to change the straw from the vertical direction to the horizontal direction.

  Conventionally, a plurality of fried chickens 31 are set in a horizontal posture and their surfaces 31 a are stacked one on top of the other and stored in a container (tub), and the plurality of fried chickens 31 are left in a horizontal posture and immersed in the seasoning liquid 62. In this state, the buoyancy of the deep frying 31 located on the lower side in the seasoning liquid 62 acts as a buoyancy accumulated sequentially on the overlapping upper frying 31. For example, the surface of the uppermost deep frying 31 receives the accumulated buoyancy of the plurality of deep frying 31 located on the lower side. As a result, the surface 31a of the frying 31 that is in contact with each other has a pressure contact action due to buoyancy. Further, the compression reduces the thickness and the variation, and the bubbles contained in the frying 31 itself are pushed out to stabilize the buoyancy. do not do. Further, the inflow and flow of the seasoning liquid 62 between the surfaces 31a are less likely to occur.

  Since these actions become larger as the amount of the deep frying 31 that stacks the surfaces 31a up and down as the lateral posture increases, it is necessary to limit the number of the deep frying 31 to be stacked (for example, about 5 sheets). There is a problem in storage efficiency in (container).

  In contrast to the conventional immersion state as described above, in the embodiment of the present invention, each of the plurality of deep frying 31 that remains in the vertical orientation generates buoyancy, and the surface 31a that the frying 31 contacts with each other. There is no pressure contact effect due to buoyancy between them, the thickness due to compression does not change, and the bubbles contained in the deep frying 31 itself are not pushed out. Therefore, when immersed in the seasoning liquid 62 (including when stewed and cured), the buoyancy of the plurality of deep frying 31 is always stable, and the total in the seasoning liquid 62 as the bowl 4 containing the plurality of deep frying 31 is stored. By stabilizing the buoyancy, the plurality of deep frying 31 can be reliably sunk to a predetermined position of the seasoning liquid 62.

  Further, in the state of being immersed in the seasoning liquid 62, the air bubbles existing between the surfaces 31a and between the rows of the deep frying 31 are lifted by the buoyancy and are replaced with the seasoning liquid 62. The seasoning liquid 62 starts to flow from the beginning of the immersion, and the seasoning liquid 62 contacts all of the surface 31a, the end surface 31b, and the opening surface 31c of the fried chicken 31. In addition, the plurality of deep-fried fried chicken 31 has substantially the same temperature as the seasoning liquid 62. It is possible to smoothly shift from the immersion step S2 in such a state to the stew step S3 which is the next step.

  As described above, in the method for producing a seasoned fried food of the present invention, the kite 4 is depressed to a predetermined position in the seasoning liquid 62 by pressing the kite 4 according to the operation of putting the lid 61 on the pot 60. 4 and a lid 61 of the hook 60 are provided, and in the dipping step S2, a plurality of seasonings 62 are added to the seasoning liquid 62 through the positioning tool 43c by covering the lid 61 with the lid 61. The kite 4 to be lifted by the buoyancy of the deep frying 31 is sunk to hold the whole of the plurality of deep frying 31 in a predetermined position where it is immersed in the seasoning liquid 62, and the process proceeds to the boiling step S3. In addition, it is not restricted to the structure of the said embodiment, A various deformation | transformation is possible in the range which does not change the meaning of invention. For example, the positioning tool 43 c is not limited to the handles 42 a and 42 b attached to the hook 4, and may be a rod-like member attached so as to press the hook 4 inside the lid 61 of the shuttle 60. The positioning tool 43c may be a rod-shaped member that can be attached to the lid 61 and the flange 4 of the shuttle 60.

  Next, the boiling step S3 performed after the immersion step S2 will be described mainly with reference to FIG. 1 (particularly “D” indicated by an arrow) and FIGS. 9 (a) and 9 (b). FIG. 9A shows a state in the pot 60 when the seasoning liquid reaches a boiling state in the boiling step S3 (“D” in FIG. 1), and FIG. 9B shows a pot when the cooking has progressed. Each state in 60 is shown. 9A and 9B show the state of the hook 60 as viewed from the side along the short direction, and the arrows show an example of the flow state of the seasoning liquid 62. FIG.

  The plurality of pots 60 covered with the lid 61 are conveyed onto the heating device 7 from the state of the dipping step S2 and heating is started. The seasoning liquid 62 in the pot 60 starts convection while gradually rising from the temperature adjusted to the initial value at the time of the immersion step S2, and eventually reaches a boiling state. In addition, the inside of the heating apparatus 7 made into the tunnel shape is made to contact or adjoin the several pots 60 in the conveyance direction, and it conveys continuously. Examples of the form of continuous conveyance include a method in which a plurality of hooks 60 are continuously moved at a constant speed, and a method in which the plurality of hooks 60 are intermittently moved in the heating device 7 while being temporarily stopped. It is a waste.

  When the boiling condition is reached, the heated seasoning liquid 62 becomes a rising flow (gas-liquid two-phase flow) while containing boiling bubbles, and surfaces facing each other from the lower end surface 31b of the deep-fried frying 31 in the vertical direction After entering the space 31a, rising along these surfaces 31a and reaching the upper end surface 31b of the deep frying 31, it becomes a downward flow mainly through the gap between the outer peripheral side of the basket 4 and the inner surface of the hook 60. It circulates through the space (FIG. 8, H3) between the inner bottom of the hook 60 and the lower end surface 31b of the frying 31. At this time, the space between the inner bottom portion of the hook 60 and the bottom portion of the main body 40 of the rod 4 (FIG. 8, H2), and the wire also become a convection circuit.

  When the seasoning liquid 62 is boiled, boiling bubbles are continuously generated from the inner bottom portion of the pot 60, and a plurality of deep frying 31 is stored over almost the entire area in the pot 60 in a plan view. The pressure in the space (H3) between the inner bottom of the hook 60 and the lower end surface 31b of the frying 31 increases, and this pressure distribution becomes uniform. Therefore, the seasoning liquid 62 becomes a uniform upward flow and enters between the surfaces 31 a facing each other from the lower end surface 31 b of the frying 31.

  In the boiled state when reaching the boiling state shown in FIGS. 9 (a) and 9 (b), in the case of the deep-fried oil 31 that has not been drained in particular, many fine bubbles are formed in the surface layer portion fried with cooking oil. In addition, since the whole is rich in elasticity, the ascending flow of the seasoning liquid containing boiling bubbles enters while spreading between the opposing surfaces 31a of the frying 31 and rises while flowing along these surfaces 31a To do. Moreover, the orthogonal | vertical part of each end surface 31b except the surface 31a which has two surfaces, and the opening surface 31c becomes a shape which has a roundness by being fried with cooking oil, and, thereby, rises between the surfaces 31a of the fried oil 31 The seasoning liquid that flows is easy to flow.

  Thus, in the stewed state, the surface 31a of the frying 31 is set in a vertical posture, and the respective surfaces 31a are arranged side by side so as to face each other and stored in the basket 4, and further, the inner bottom of the pot 60 and the lower side of the frying 31 By providing the space (H3) with the end surface 31b of the cooking tank, the seasoning liquid 62 by the convection circulation surely exists in the space (H3) between the inner bottom portion of the hook 60 and the lower end surface 31b of the frying 31. The heating and boiling of 62 can always be kept stable. Further, the seasoning liquid uniformly enters between the surfaces 31 a facing each other from the lower end surfaces 31 b of the plurality of deep frying 31.

  As explained in the dipping step S2, each surface 31a of the deep-fried chicken 31 is stored in the ridge 4 in a vertical posture facing each other, and the deep-fried 31 is floated by buoyancy, and the upper end surface 31b is the ridge 4 The lower end surface 31b is in contact with the lid 41 and is separated from the wire rod of the main body 40 (FIG. 8, H1) and becomes a free end side and is not restrained. The seasoning liquid 62 containing boiling bubbles hits the lower end surface 31b of the frying 31 that is not restrained on the free end side, and gives a movement that changes the position particularly in the horizontal direction, and the whole of the frying 31 is swung. . This makes it easier for the seasoning liquid 62 to enter the surface 31a facing each other from the lower end surface 31b.

  Furthermore, pressure fluctuation occurs between the surfaces 31a in the rising process between the surfaces 31a of the seasoning liquid 62 containing boiling bubbles. By receiving pressure fluctuations in the thickness direction of the surface 31 a and the deep-fried deep-fried 31, the replacement of the oil component adhering to the surface 31 a of the deep-fried deep-fried 31 and the air bubbles, the oil component and the seasoning liquid 62 in the skin layer portion is promoted.

  In addition, the seasoning liquid 62 containing boiling bubbles flows not only between the surfaces 31 a of the frying 31 that are opposed to each other but also between rows of a plurality of frying 31 that are housed in the basket 4. The upward flow of the seasoning liquid 62 containing boiling bubbles contacts the end face 31b and the opening face 31c in the direction, and the circulating seasoning liquid 62 also contacts the end face 31b on the vertical direction side of the frying 31. In this way, all the surface 31a, the end surface 31b, and the opening surface 31c of the fried chicken 31 are brought into a stewed state in which the rising and circulating flows of the seasoning liquid containing boiling bubbles are in contact.

  In this stewed state, the air bubbles 31 and the oil content contained in the skin layer of the surface 31a and end surface 31b of the deep-fried fried 31 fried with cooking oil are replaced with the seasoning liquid 62, and seasoning proceeds. Furthermore, the seasoning liquid 62 that has penetrated the epidermis layer and the seasoning liquid 62 that has penetrated from the opening surface 31c reach the inner layer of the tofu and its cracks, and the moisture is replaced with the seasoning liquid 62, so that seasoning proceeds.

  When the stew is performed for a predetermined time, as shown in FIG. 9 (b), the deep-fried chicken 31 is immersed in the seasoning liquid 62, and at the same time, the bubbles are removed and replaced with the seasoning liquid 62. Withering, it becomes easier to create a gap between the surfaces 31a. This gap is convenient for sufficient and uniform seasoning of the adjacent deep frying 31. Therefore, the degree of adhesion of the frying is adjusted by the quantity of frying stored in the basket 4 so that the heating by the heating device 7 is finished when there is an appropriate gap between the surfaces 31a, and the heating time and heat amount are adjusted. It is preferable to set. Thereby, the upward flow of the seasoning liquid 62 heated between the surfaces 31a is more likely to flow, and more uniform seasoning is promoted.

  In addition, in the boiling step S3, the temperature of the seasoning liquid 62 may be boiled as, for example, a heating state of 80 to 90 degrees C. However, a sufficient amount of seasoning is required as compared with the case of heating to a boiling state of about 100 degrees C and boiling. In order to obtain a seasoned fried food in which the liquid 62 is uniformly immersed, it is necessary to greatly increase the boiling time, and productivity is not good. Therefore, it is preferable to boil by heating to a boiling state of approximately 100 degrees C as in this embodiment.

  As the seasoning liquid 62 is heated and stewed, the water in the seasoning liquid 62 evaporates and the liquid level lowers, and in particular, Brix (sugar content) as a priority index of the seasoned frying 31 increases. For example, when the Brix at the start of the boiling step S3 is 35, the Brix at the end of the boiling step S3 for stopping the heating of the seasoning liquid 62 in the pot 60 by the heating device 7 is 45, and the seasoning liquid contained in the seasoned frying Is almost the same. Therefore, when the Brix at the end of the stew step S3 is 40-50, the Brix at the start of the stew step S3 may be 30-40. In addition, the liquid level of the seasoning liquid 62 is such that the end face 31b on the upper side of the frying 31 stored in the vertical position in the bowl 4 is located in the seasoning liquid 62 even at the end of the boiling step S3. .

  The Brix of the seasoning liquid 62 in the pot 60 at the end of the boiling step S3 is the Brix at the start of the boiling step S3, the temperature of the seasoning liquid 62 at the start of the boiling, the amount of heating of the pot 60 by the heating device 7 (for example, thermal power and It can be arbitrarily set depending on factors such as the conveyance speed of the shuttle 60 and the length of the conveyance path (section L).

  In particular, in the production of seasoned fried food used for inari sushi, a sufficient amount of seasoning liquid is uniformly infiltrated between each of the seasoned deep-fried food itself in the bowl 4 and a plurality of seasoned deep-fried foods. In addition, the surface 31a and end face 31b of the deep-fried oil 31 before being boiled are in a yellow state by frying with cooking oil, but the boiled in the seasoning liquid 62 changes to a uniform brown state with no color unevenness. Both are required. If the brown color is uneven, it will not look good and the product value seen by customers will be impaired.

  On the other hand, as explained in particular the action in the stew step S3, the seasoning liquid 62 surely comes into contact with each of the plurality of deep frying 31 stored in the bowl 4, and flows into the produced bowl 4. A sufficient amount of the seasoning liquid can be uniformly infiltrated between the stored individual seasoned frying itself and the entire plurality of seasoned frying and can be changed into a uniform brown state. Furthermore, it is possible to manufacture with a good yield.

  Therefore, a sufficient amount of seasoning liquid soaks uniformly as a seasoned fried oil, and there is no uneven color. Also, as Inari Sushi 33, a seasoned deep-fried chicken with a sufficient amount of seasoning liquid soaked in a uniform amount is used, and the seasoning liquid easily soaks into sushi rice 32, resulting in a product value with excellent texture and taste. It will be expensive.

  As in the prior art, a plurality of deep frying 31 is set in a horizontal posture and the surfaces 31 a are stacked one on top of the other and stored in a container (tub), and the plurality of deep frying 31 is left in the horizontal posture and immersed in the seasoning liquid 62. When the simmering is performed, the buoyancy of the deep frying 31 located on the lower side in the seasoning liquid 62 acts as a buoyancy accumulated sequentially on the overlapping upper frying 31, and on the surface of the upper frying 31, Each surface 31a of the deep frying 31 that receives and comes into contact with the accumulated buoyancy of the plurality of deep frying 31 located on the lower side is pressed by buoyancy and further compressed.

  For this reason, the seasoning liquid 62 does not sufficiently flow and contact between the surfaces 31a at the time of boiling, and can only be seasoned mainly on the end surface 31b of the fried chicken 31 and a very small portion of the surface 31a in the vicinity of the end surface 31b. Moreover, the seasoning state between the deep-fried deep-fried chickens 31 piled up and down varies. Accordingly, a sufficient amount of the seasoning liquid 62 is uniformly soaked between the individual seasoned fryings to be produced and the entire plurality of seasoned fryings, and the uniform seasoned brown state is changed. In addition, there is a problem in manufacturing yield.

  Further, when a plurality of deep-fried deep-fried chickens 31 are placed in a horizontal orientation and their surfaces 31 a are stacked one on top of the other and stored in a container (a pot) and boiled, the deep-fried food 31 on the upper side is seasoned compared to the deep-fried food 31 on the lower side. The amount of penetration of the liquid 62 is reduced. For this reason, it is necessary to replace the upper and lower sides of the frying 31 in the container (pot) or to reverse the container (pot) so that the seasoning liquid 62 is immersed in the entire frying 31 as much as possible. It becomes complicated and the handling work becomes troublesome.

  According to the method for producing a seasoned fried food of the present invention, the conventional problems can be solved, and the seasoning liquid is sufficiently and uniformly immersed with a simple structure and operation, and there is no uneven color. Fried chicken can be manufactured.

  In the embodiment of the present invention, both the oiled and non-oiled can be applied to the deep-fried fried 31 to be seasoned. In the case of the deep-fried fried 31, air bubbles, oil, and moisture remaining in the skin layer of the deep-fried 31 can be replaced with the seasoning liquid 62 and seasoned. Further, in the case of the deep-fried deep-fried oil 31, as described above, bubbles and oil contained in the skin layer of the deep-fried deep-fried food 31 fried with cooking oil at the time of boiling are replaced with the seasoning liquid 62, so Can be soaked uniformly.

  In particular, in the case of the deep-fried deep-fried oil 31 that has not been drained, the oil component contained in the deep-fried food 31 is dissolved in the seasoning liquid 62 in the boiled state, and the dissolved oil content is generated, ruptured, disappeared, By vigorously flowing as a gas-liquid two-phase flow, it does not exist as oil droplets in the seasoning liquid 62, and is completely mixed (emulsified) with each component of the seasoning liquid 62. As a result, bubbles and oil contained in the skin layer of the deep-fried deep-fried 31 before boiling are melted and replaced with the seasoning liquid 62 in which the oil is completely mixed. The deep-fried deep-fried 31 is completely mixed with the dissolved oil. The seasoning liquid 62 is soaked. Therefore, it is possible to obtain so-called deep-fried seasoned fried food 31 in which the individual tastes of the oil and the seasoning liquid 62 are alleviated, and to make the sushi 33 that is preferable for consumers. In addition, since it is light and elastic, it can be easily handled and stored in a bag, and the oil draining process can be omitted.

  Next, the curing step S4 performed after the boiling step S3 will be described. In the curing step S4, the heating of the pot 60 is stopped and the pot 60 with the lid 61 carried out of the heating device 7 is placed on the roller conveyor 2 toward the carry-in side of the heating device 7 of the heating apparatus 7. And is gradually cooled by natural heat dissipation for a predetermined time (for example, 20 minutes).

  When the heating of the pot 60 is stopped, the temperature of the seasoning liquid 62 gradually decreases from about 100 degrees C, and becomes 80 to 90 degrees C at the end of the curing step S4, for example. At this time, the seasoning liquid 62 is weakly boiled and convected for a while due to the residual heat of the pot 60, the lid 61, and the seasoning liquid 62, but as the temperature decreases, the seasoning liquid 62 becomes almost stationary.

  When the seasoning liquid 62 is in a substantially stationary state, the plurality of deep frying 31 in the vertical direction while floating in the bowl 4 is also stationary, and between the surfaces 31a of the deep frying 31 in the vertical position due to the boiling of the seasoning liquid 62, The air bubbles existing between the plurality of rows rise and become easy to escape, and the plurality of deep-fried chickens 31 stored in the bowl 4 are immersed in the seasoning liquid 62. As a result, the penetration of the seasoning liquid 62 in the pot 60 into the deep-fried fried food 31 further progresses and is steamed and cured, so that it is seasoned more uniformly, and a deep browned seasoned fried food without uneven color can be obtained. Therefore, the sushi 33 that wants to use this seasoned deep-fried sushi has excellent commercial value from a visual point of view.

  In addition, the curing step S4 is preferably performed in order to make it easier to handle the lid 61 and the jar 4 of the operator's hook 60 in the liquid draining step S5, which is the next step due to a temperature drop. In addition, although the means for gradually lowering the temperature by natural heat radiation has been described, the present invention is not limited to this, and slow cooling by forced air blowing means, carrying into a low temperature chamber, or the like may be performed.

  Next, the liquid draining step S5 performed after the curing step S4 will be described with reference to “E” (S5) in FIG. 1 and FIG.

  The liquid draining operation is performed by opening the lid 61 of the hook 60, pulling up the grips 44a, 44b of the handles 42a, 42b of the raised basket 4, and pulling outwards to spread the handles 42a, 42b. The hooks 45a and 45b of the arms 43a and 43b are hung on the edge 66 of the opening of the hook 60, and the basket 4 is hung from the liquid draining position on the seasoning liquid 62 for a predetermined time. The lid 61 is moved to the dipping step S2 and reused by circulation.

  As a result, the frying 31 stored in the bowl 4 and the frying 31 stored in the bowl 4 are taken out from the seasoning liquid 62 in the pot 60 and the seasoning liquid and the frying surface adhering to the bowl 4 are present between the frying surfaces. The liquid is drained by its own weight and drained. The drained seasoning liquid is added to the seasoning liquid 62 remaining in the pot 60 and stored. The drainage is performed until the seasoning liquid from the frying 31 is almost completely discharged into the pot 60.

  Since the deep-fried chicken 31 is stored in the basket 4 in a vertical posture, the efficiency of draining is better than when the surface 31 a of the deep-fried chicken 31 is stored in a horizontal orientation. As a result, the seasoning liquid 62 can be efficiently collected in the pot 60 simultaneously with draining of the frying 31, and the decrease in the seasoning liquid 62 stored in the pot 60 can be suppressed.

  Further, it is not necessary to separately prepare a container for receiving the seasoning liquid 62 flowing down from the bowl 4 and the deep frying 31, and an operation of transferring the seasoning liquid flowing down into the pot 60 is not necessary. Furthermore, by performing the drainage in a state where the fried chicken 31 is stored in the basket 4, the chance of touching the seasoned fried food with a holding tool such as tongs is reduced, and the seasoning liquid 62 immersed in the fried food is reduced. Can be prevented. Moreover, since the holding | grip parts 44a and 44b are not immersed directly in the seasoning liquid 62, it is easy to hold and raises the stain | pollution | contamination of a hand, when raising the basket 4 after cooking.

  Further, when the liquid is drained, the deep-fried chicken 31 stored in the bowl 4 in the vertical orientation is not subjected to buoyancy due to the seasoning liquid 62, so the lower end surface 31 b of the deep-fried chicken 31 constitutes the main body 40 of the bowl 4 by its own weight. It will be in the state which contacted the wire. At this time, the deep-fried fried chicken 31 has a self-weight so that it can bend in a direction perpendicular to the opening surface 31c serving as an insertion port for the sushi rice 32, thereby making the sushi rice 32 when making inari sushi. A fold line 31d is formed along the direction in which the is inserted (see FIG. 11).

  FIG. 11 (a) shows the seasoned fried 31 produced by the production method of the present invention, (b) shows how the seasoned fried 31 is packed with sushi rice 32, and (c) shows the sushi that is to be completed. Show. The deep-fried fry with crease 31d inserts stuffed sushi rice 32 along the crease 31d from the opening surface 31c and stuffs it to make inari sushi 33. Thereby, the insertion resistance of the sushi rice 32 decreases, and the sushi rice 32 can be stuffed more smoothly into the seasoned fried 31. Therefore, it is possible to prevent the occurrence of tearing, tearing, and the like of the seasoned deep-fried oil 31 and to manufacture the inari sushi 33 with a good yield.

  The weight of the seasoned fried 31 when the oil is not drained immediately after draining is 2.5 to 3.3 times the weight, for example, when the weight of the fried 31 before cooking is 1.0. Had. Therefore, a large amount of the seasoning liquid 62 is soaked in the deep-seasoned fried food, and the consumer has excellent taste and texture and can provide sushi without succulent.

  Next, the soot removal step S6, the cooling step S7, and the deep-fried oil removal step S8 will be described. After the draining step S5, the step S6 (“F” (S6) in FIG. 1) for removing the spear 4 from the hook 60 with the gripping portions 44a, 44b of the handles 42a, 42b is performed. In addition, a cooling step S7 is performed in which the deep-fried fried food 31 in the bowl 4 is cooled while being stored in the bowl 4. Further, after performing the cooling step S7, a deep-fried take-out step S8 for taking out the seasoned deep-fried food from the basket 4 is carried out.

  In the cooling step S7, the temperature of the seasoned frying 31 in the bowl 4 is maintained at a high temperature close to the temperature at the end of the curing step S4 in the liquid draining step S5 and the bowl removing step S6. For example, the temperature is lowered to, for example, 50 to 60 degrees C., which makes it easier for the operator to take out the attached frying 31. Thereby, the operator can easily take out the seasoned fried food 31 from the basket 4 with bare hands without using another tool (for example, tongs), and it is preferable to perform the cooling step S7.

  As a cooling means, it is possible to cool in a short time by putting the scissors 4 in a vacuum cooler (not shown). The cooling means may be natural heat radiation, cooling by air blowing, or cooling by refrigeration, and is not limited to a vacuum cooler.

  The implementation of the deep-fried oil extraction step S8, which is performed after the cooling step S7 is performed, opens the lid 41 of the basket 4 in the same manner as the storing step S1 shown in FIG. As shown in FIGS. 11 (b) and 11 (c), the seasoned fried 31 taken out from the bowl 4 is packed with sushi rice 32 in the opening surface 31 c to make inari sushi 33. In addition, the seasoned fried 31 extracted from the basket 4 may be packed once in a plurality of bags, steam sterilized, etc., stored and shipped to make sushi 33.

  The bag 4 from which the seasoned fried food is taken out is returned to “A” (storage step S1) in FIG. Further, the pot 60 from which the basket 4 has been taken out is conveyed to the immersion step S2 side together with the remaining seasoning liquid 62, adjusted in the seasoning liquid adjustment step S9, returned to the immersion step S2, and reused by circulation. In addition, the basket 4, the hook 60, and the lid 61 are circulated and reused, but may be cleaned before being reused.

  In addition, although 1 embodiment which implements sequentially the paddle taking out step S6, the cooling step S7, and the oil frying taking out step S8 was explained after the liquid draining step S5 was carried out, for example, the oil frying taking out step S8 is directly carried out after the liquid draining step S5 is conducted May be. In this case, the hooks 45 a and 45 b of the arms 43 a and 43 b constituting the handles 42 a and 42 b are hung on the edge 66 of the opening of the hook 60, and the basket 4 is suspended at the liquid draining position on the seasoning liquid 62. The lid 41 may be opened and the seasoned fried 31 may be taken out from the main body of the bowl 4. Further, after the seasoned frying 31 is taken out from the main body 40 of the kite 4, the frying 31 to be seasoned next is stored in the main unit 40 while the kite 4 is suspended at the liquid draining position, and the dipping step S2 is performed. May be. Further, after the soaking step S6 is performed, the deep-fried picking step S8 may be directly performed without passing through the cooling step S7.

Next, seasoning liquid adjustment step S9 will be described.
Prior to the start of cooking, the seasoning liquid 62 in the pot 60 is mainly adjusted to Brix (sugar content), temperature and amount (liquid level) to predetermined initial values (conditions). First, the case where the pot 60 containing the remaining seasoning liquid 62 after removing the basket 4 is returned to the dipping step S2 and used in circulation in the basket removing step S6 will be described.

  When the Brix of the seasoning liquid in the pot 60 at the end of the boiling step S3 is set to a target value (for example, a predetermined value within the range of Brix 40 to 50), the moisture in the seasoning liquid 62 evaporates due to heating by the heating device 7. In consideration of the increase in Brix of the seasoning liquid 62, the new seasoning liquid that is unused and has a low Brix is added to the remaining seasoning liquid 62 in the pot 60 so that the target value is reached. The Brix of the seasoning liquid 62 is adjusted to an initial value (for example, a predetermined value within a range of 30 to 40).

  Further, the temperature of the seasoning liquid 62 in the pot 60 is adjusted to an initial value (for example, a predetermined value in the range of 65 to 75 degrees C). The temperature of the remaining seasoning liquid 62 (for example, 80 to 90 ° C.) in the kettle 60 after the picking step S6, and the heat capacity of the frying 31 stored in the plurality of straws 4 at the normal temperature (working room temperature) level and the straw 4 In consideration of factors such as the temperature drop of the seasoning liquid 62, the temperature of the new seasoning liquid is adjusted so that the temperature of the seasoning liquid 62 before the start of boiling is set to the initial value. By adjusting the temperature of the seasoning liquid 62 in the kettle 60 to the initial value, the heating condition of the seasoning liquid 62 in the boiling step S3 is stabilized, and the evaporation amount of moisture in the seasoning liquid 62 becomes constant. Therefore, the Brix of the seasoning liquid 62 in the pot 60 at the end of the boiling step S3 can be stabilized, and a uniform seasoned fried food can be manufactured.

  Further, since the amount of the remaining seasoning liquid 62 in the kettle 60 has decreased, the amount (liquid level) of the seasoning liquid 62 before the start of cooking is adjusted to the initial value by adding an unused new seasoning liquid. The initial value of the amount (liquid level) of the seasoning liquid 62 is, for example, a necessary amount in which the whole fried chicken is immersed in the seasoning liquid at least at the end of the cooking step S3, preferably at the end of the curing step S4. The amount of the remaining seasoning liquid 62 in the pot 60 is from the amount of the seasoning liquid 62 before the start of cooking, the amount of water evaporated in the seasoning liquid 62 by heating by the heating device 7, and a plurality of flavors after draining. Subtract the decrease in the amount of soaking in the fried chicken. Therefore, the supply amount of the unused new seasoning liquid to be added to the remaining seasoning liquid 62 in the pot 60 supplies the reduced amount. In addition, when a new seasoning liquid is supplied to the remaining seasoning liquid 62 in the pot 60, the remaining seasoning is moved by moving, for example, a plurality of times in the vertical direction in the pot 60 the bowl 4 storing the plurality of deep frying 31 in the dipping step S2. The liquid 62 and the new seasoning liquid can be mixed uniformly and it can transfer to a stew step.

  The unused new seasoning liquid to be added is separately provided with Brix and a temperature adjusting device (not shown), so that the Brix, temperature and amount of the seasoning liquid 62 in the pot 60 before starting the cooking ( Each of the liquid levels can be adjusted to a predetermined initial condition. The adjustment liquid to be added can be easily adjusted to an initial value in which the components of the Brix, temperature, and amount (liquid level) are balanced with the replenishment of various components to the seasoning liquid 62 during boiling. Therefore, it is preferable to add an unused new seasoning liquid rather than adding water (hot water) and the seasoning liquid used for stew.

  Moreover, when returning the pot 60 containing the remaining seasoning liquid 62 to the dipping step S2 and stopping the production from the production state of the seasoned frying that is being circulated, the storage step S1 and the dipping step S2 are finished first. Then, the carrying of the hook 60 into the heating device 7 is stopped. For the plurality of pots 60 that have already been carried into the heating device 7 through the storing step S1 and the dipping step S2, the steps are sequentially performed from the boiling step S3. In the picking step S6, the remaining seasoning liquid 62 contained in the plurality of pots 60 after the picking up the picked up rice cake 4 is extracted and stored in a container or the like, and this is refrigerated or frozen and reused.

  When the remaining seasoning liquid 62 stored in a container or the like is reused and the production is started again, the remaining seasoning liquid stored from the adjustment of only the new seasoning liquid using the Brix and temperature adjusting device separately provided. Switch to adjusting the mixture of 62 and unused new seasoning liquid. It adjusts to the initial value which is Brix of the seasoning liquid 62 before starting boiling in an adjustment apparatus. Further, in the adjusting device, when the remaining seasoning liquid 62 and an unused new seasoning liquid are mixed and supplied into the kettle 60, the temperature of the seasoning liquid 62 before starting cooking in the kettle 60 becomes the initial value. Adjust as follows. The boiled seasoning liquid 62 adjusted by the adjusting device is supplied into the pot 60. Then, the respective steps are sequentially performed from the storing step S1 to start manufacturing. After the start of production, when the soot removal step S6 is performed, the pot 60 containing the remaining seasoning liquid 62 after the removal of the soot 4 is returned to the dipping step S2 to shift to a production state for circulation use. . After the transition, the adjustment device is switched from the adjustment of the mixed liquid of the remaining seasoning liquid 62 and the unused new seasoning liquid to the adjustment of only the new seasoning liquid.

  In addition, the temperature of the remaining seasoning liquid is adjusted by the adjusting device, supplied into the kettle 60, and after that, an unused new seasoning liquid is added, and the Brix, temperature, amount ( The production may be resumed by adjusting each of the liquid levels to the initial value. Also, the adjustment of the mixed liquid of the remaining seasoning liquid 62 and the unused new seasoning liquid and the adjustment of only the new seasoning liquid are not used by switching one adjustment device, for example, each adjustment is used as a dedicated adjustment device. You may make it do.

  As described above, in the seasoning liquid adjustment step S9, among the states of the seasoning liquid 62 before the start of cooking, the Brix, temperature, and amount (liquid level) are always adjusted to constant conditions, and the process proceeds to the boiling step S3. By doing so, the seasoning liquid 62 can be uniformly seasoned to the deep-fried fried 31. Furthermore, the pot 60 containing the remaining seasoning liquid 62 after removing the candy 4 is returned to the dipping step S2 for circulation, whereby the seasoning liquid is repeatedly reused, and the seasoning liquid is used over a long period of time. It can be used effectively. Therefore, the seasoned fried food can be manufactured continuously and efficiently. In addition, since the residual seasoning liquid 62 with the high temperature and the pot 60 with the residual seasoning liquid 62 put therein are returned to the dipping step S2 for circulation, the trouble of transferring the residual seasoning liquid 62 is saved. Furthermore, energy saving and uniform heating can be achieved in the boiling step S3 by effectively utilizing the residual heat.

  In addition, while the temperature of the residual seasoning liquid 62 is high, pretreatment is performed by immersing the rice cake 4 in which the deep-fried to be seasoned next is stored in the residual seasoning liquid 62 having a relatively high Brix (dense concentration). Then, you may employ | adopt the method of adjusting the seasoning liquid 62 to required Brix. When the Brix of the seasoning liquid rises and the temperature is high, the seasoning liquid is likely to penetrate by frying. Thereby, the time required for the cooking step S3 for seasoning can be shortened.

  The manufacturing method of the seasoned fried food which concerns on this invention, and the rice cake used for this invention can be effectively used in the cooking field which requires a lot of seasoned fried food of the same taste, such as school lunch and catered dishes. In particular, in an existing production line in which a rice cooking pot is heated to make rice, a seasoned fried food can be easily produced by putting a rice cake containing seasoning liquid and fried food into the rice cooking pot. Moreover, it can be developed not only for the production method of seasoned fried food but also for seasoning of other foods.

1 Cooking System 2 Roller Conveyor
3 Deep-fried (before split)
31 Deep-fried (after split)
31a surface 31b end surface 31c opening surface 31d crease 32 sushi rice 33 inari sushi 4 crab 40 bowl body 40a wire 41 lid 41a wire 42a, 42b handle 43a, 43b arm 43c positioning tool 43d, 43e wire 44a, 44b gripping part 45a, 45b hook 46 frame 47a, 47b connecting member 48a, 48b wire 49a, 49b clip 51a, 51b wire 52a, 52b wire 53a, 53b hook 54a, 54b wire 55a, 55b rotating member 56a, 56b rotating member 60 hook 61 Lid 61a Grasping part 61b Convex body 62 Seasoning liquid 63 Position regulating means 64a, 64b Handles 65a, 65b Lever 65c Columnar part 65d Small diameter portion 66 Edge of the opening of the hook 7 Heating device 7a Flame 71 Conveyor for conveying (conveying means )
S1 Storage step S2 Immersion step S3 Sterilization step S4 Curing step S5 Liquid draining step S6 Kashiwa taking out step S7 Cooling step S8 Fried rice taking out step S9 Seasoning liquid adjusting step

Claims (7)

A storage step for storing the fried food in a bowl in which the seasoning liquid can enter and exit, and stores and holds a plurality of deep fried foods,
A dipping step of immersing the rice cake and a plurality of fried chicken stored in the rice cake in a seasoning liquid stored in the kettle and stored in the kettle;
A boiling step of heating the seasoning liquid stored in the kettle and boiling the fried chicken for a predetermined time;
A liquid draining step of draining the seasoning liquid adhering to at least the salmon out of the seasoning liquid stored in the kettle after boiling the fried chicken for a predetermined time,
A method for producing a seasoned fried food containing
The hook has a lid that covers the opening,
Positioning tool provided on the lid and / or the basket so as to sink to a predetermined position in the seasoning liquid is stored in the kettle by pressing the basket in response to an operation covering the lid on the pot, the said cage Interposed between the lid and
In the dipping step, the lid is put on the hook, so that the spear that is going to float by the buoyancy of the frying in the seasoning liquid stored in the hook via the positioning tool is lowered and held in the predetermined position. And it moves to the said stew step, The manufacturing method of the seasoned fried chicken characterized by the above-mentioned.   The positioning tool is configured with a handle protruding above the hook, and in the dipping step, the cover of the hook is pushed down by covering the lid with the lid, and the hook is brought to the predetermined position. The method for producing seasoned fried food according to claim 1, wherein the seasoned fried food is submerged.   When the saddle is sunk to the predetermined position, the outer peripheral side of the saddle is brought close to the inner wall surface of the hook to restrict the horizontal movement of the saddle in the hook. The manufacturing method of the seasoned fried food of Claim 1 or 2. The plurality of deep frying has a flat rectangular parallelepiped shape,
A plurality of deep frying having the above-mentioned flat rectangular parallelepiped shape is stored in the shuttle as a state where two wide surfaces facing each other are placed in a vertical posture and the surfaces of adjacent frying are arranged so as to face each other. The method for producing a seasoned fried food according to any one of claims 1 to 3, wherein the method is immersed in a seasoned liquid.   5. The seasoning according to claim 4, wherein the predetermined position is a position where a predetermined interval is formed between an end face of the lower side of the frying housed in the basket and an inner bottom portion of the hook. A method for producing fried chicken.   The handle includes a hook-shaped hook for hooking the edge of the opening of the hook, and in the liquid draining step, the hook is hooked on the edge of the opening of the hook, whereby the hook is attached to the hook. The method for producing a seasoned fried food according to any one of claims 2 to 5, wherein the method is hung on a stored seasoning liquid.   The method for producing a seasoned fried food according to any one of claims 1 to 6, wherein the plurality of deep-fried deep-fried food stored in the basket is a fried food that has not been drained.

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