JPH02182141A - Griddle-cooked dumpling dough and production of griddle-cooked dumpling - Google Patents
Griddle-cooked dumpling dough and production of griddle-cooked dumplingInfo
- Publication number
- JPH02182141A JPH02182141A JP63334009A JP33400988A JPH02182141A JP H02182141 A JPH02182141 A JP H02182141A JP 63334009 A JP63334009 A JP 63334009A JP 33400988 A JP33400988 A JP 33400988A JP H02182141 A JPH02182141 A JP H02182141A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- taco
- tacos
- griddle
- processed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- 239000002075 main ingredient Substances 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 235000020991 processed meat Nutrition 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 6
- 235000007056 Dioscorea composita Nutrition 0.000 claims abstract description 6
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims abstract description 6
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 6
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 6
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 6
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 6
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 3
- 238000013467 fragmentation Methods 0.000 abstract 1
- 238000006062 fragmentation reaction Methods 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000003228 Lactuca sativa Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021268 hot food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 150000002505 iron Chemical class 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000021269 warm food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、メキシコ料理として有名なタコスの外周部
を形成する生地、および該生地の中に具が入れられたタ
コスの新規な製造方法に関し、特に、タコス生地と具の
味がなじむように製造するとともに、歩きながらタコス
を食べることができるように工夫した新規なタコスの製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) This invention relates to a dough that forms the outer periphery of a taco, a famous Mexican dish, and a novel method for producing tacos in which fillings are placed inside the dough. In particular, the present invention relates to a novel method for manufacturing tacos in which the flavors of taco dough and toppings are blended together, and the tacos can be eaten while walking.
（従来の技術および従来の問題点）
従来のタコスにおいては、該タコスの生地自体が弱いも
のであり、そのままの状態ではボロボロになってかけて
しまう性質を持っていたために、該生地を油で揚げるこ
とにより生地を強くするようにしており、このため、該
生地が油っこいものになってしまうという問題点があっ
た。(Prior art and conventional problems) In conventional tacos, the taco dough itself is weak and tends to crumble and crumble if left as is. The dough is made to become stronger by frying, which causes the problem that the dough becomes greasy.
また、従来のタコスにおいては、該油で揚げた生地の中
に、加工ひき肉、レタス、チーズ等を入れていたが、こ
れらの加工ひき肉、レタス、チーズ等を生地の中に入れ
る際には何ら熱加工を施すことな（入れるようにされて
いたために、油で揚げた温かい生地の中に、冷たい加工
ひき肉、レタス、チーズ等が入れられることになり、こ
のため、温かい中に冷たいものが入ることで全体の味が
なじまないものになってしまうという問題点があった。In addition, in conventional tacos, processed minced meat, lettuce, cheese, etc. are put into the dough that is fried in oil, but when putting these processed minced meat, lettuce, cheese, etc. into the dough, no special care is taken. No heat processing (because it was supposed to be put into the dough, cold processed minced meat, lettuce, cheese, etc., would be put inside the warm dough that was fried in oil, and for this reason, cold things would be put inside the warm dough) This caused the problem that the overall taste became unfamiliar.
また、従来のタコスにおいては、その全体が横広かりの
形状とされていたために、該タコスを食べる場合には、
両手を使用して食へなければならず、このため、歩きな
がら片手のみでタコスを食べることかできないという問
題点があった。In addition, since conventional tacos have a wide shape, when eating the taco,
This poses a problem in that the user has to use both hands to eat the taco, and as a result, it is only possible to eat the taco with one hand while walking.
（発明の目的）
この発明は上記従来の問題点に鑑みてなされたものであ
って、タコス生地と具の味がなじむように製造され、か
つ、歩きながらタコスを食べることができるように工夫
されたタコスの製造方法を提供することを目的とする。(Purpose of the Invention) This invention was made in view of the above-mentioned conventional problems, and is designed to be manufactured so that the taste of taco dough and toppings blend well together, and to allow tacos to be eaten while walking. The purpose of the present invention is to provide a method for manufacturing tacos.
（問題点を解決するための手段）
この発明は、小麦粉、とうもろこし粉、卵、砂糖、山芋
を主原料として水でとき、こねることにより製造したも
のを鉄板上で焼くことによりタコス生地を製造すること
により上記目的を達成するものである。(Means for Solving the Problems) This invention produces taco dough by using wheat flour, corn flour, eggs, sugar, and yams as main ingredients, mixing them with water, kneading them, and then baking them on a griddle. This achieves the above objective.
また、この発明は、タコス生地上に、トマトホール、玉
ねキ、ニンニク、ペーストを主原料とするソースを塗布
し、さらに、該タコス生地上に、野菜、肉加工品、卵加
工品等をのせ、同時に焼くことにより製造することによ
り上記目的を達成するものである。In addition, this invention coats the taco dough with a sauce whose main ingredients are tomato holes, onions, garlic, and paste, and further adds vegetables, processed meat products, processed egg products, etc. on the taco dough. The above object is achieved by manufacturing by placing and baking at the same time.
また、この発明は、タコス生地を略円形に形成するとと
もに該タコス生地上に、トマトホール、玉ねぎ、ニンニ
ク、ペーストを主原料とするソースを塗布後、該タコス
生地上に、野菜、肉加工品、卵加工品等をのせ、同時に
焼き、しかる後、前記タコス生地の対向する外周部近傍
の内略三分の一を内側に接合させることにより、底面が
傾斜面となした略円錐形状のタコスを製造することによ
り上記目的を達成するものである。In addition, this invention involves forming taco dough into a substantially circular shape, applying a sauce containing tomato holes, onions, garlic, and paste as main ingredients to the taco dough, and then adding vegetables and processed meat products onto the taco dough. , a processed egg product, etc. is placed on top, baked at the same time, and then approximately one-third of the inner portions of the taco dough near the opposing outer periphery are joined to the inside to form a substantially conical taco with an inclined bottom surface. The above objective is achieved by manufacturing.
（作用）
この発明においては、小麦粉、とうもろこし粉、卵、砂
糖、山芋を主原料として水でとき、こねることにより製
造したものを鉄板上で焼くことによりタコス生地を製造
しているため、タコスの生地自体が強いものとなり、そ
のままの状態でもボロボロになってかけてしまうことが
なく、また、油で揚げていないためタコス生地が油っこ
くなることがない。(Function) In this invention, taco dough is produced by mixing and kneading flour, corn flour, eggs, sugar, and yam as main ingredients with water and then baking it on an iron plate. The dough itself becomes strong, so it won't fall apart even when it's in its original state, and since it's not fried, the taco dough won't become greasy.
また、この発明においては、タコス生地上に、トマトホ
ール、玉ねぎ、ニンニク、ペーストを主原料とするソー
スを塗布し、さらに、該タコス生地上に、野菜、肉加工
品、卵加工品等をのせ、同時に焼くことによりタコスを
製造しているため、温かいタコス生地の中に、温かい野
菜等が入れられることになり、このため、温かい中に温
かいものが入るため、タコス全体の味がなじむものにな
る。Furthermore, in this invention, a sauce containing tomato wholes, onions, garlic, and paste as main ingredients is applied onto the taco dough, and vegetables, processed meat products, processed egg products, etc. are then placed on the taco dough. Since the tacos are made by baking them at the same time, warm vegetables, etc. are put into the warm taco dough, and because the hot food goes into the warm taco dough, the flavor of the whole taco blends well. Become.
また、この発明においては、タコス生地を略円形に形成
するとともに該タコス生地上に、トマトホール、玉ねぎ
、ニンニク、ペーストを主原料とするソースを塗布後、
該タコス生地上に、野菜、肉加工品、卵加工品等をのせ
、同時に焼き、しかる後、前記タコス生地の対向する外
周部近傍の内略三分の一を内側に接合させることにより
、底面が傾斜面となした略円錐形状のタコスを製造して
いるため、その全体が略円錐形状となり、このため、タ
コスを食べる場合において、略円錐形状の下部を片手で
容易に持つことが出来る。In addition, in this invention, after forming the taco dough into a substantially circular shape and applying a sauce containing tomato holes, onions, garlic, and paste as main ingredients on the taco dough,
Vegetables, processed meat products, processed egg products, etc. are placed on the taco dough, baked at the same time, and then approximately one-third of the taco dough near the opposing outer periphery is joined to the inside to form a bottom surface. Since the tacos are manufactured in a generally conical shape with an inclined surface, the entire taco is approximately conical, and therefore, when eating the taco, the lower part of the generally conical shape can be easily held with one hand.
また、この場合に、略円錐形状のタコスの底面が傾斜面
となっているため、該傾斜面から容易にタコスを食べる
ことが出来、歩きながらでも片手のみで容易にタコスを
食べることかできる。Further, in this case, since the bottom surface of the substantially conical taco is an inclined surface, the taco can be easily eaten from the inclined surface, and the taco can be easily eaten with only one hand even while walking.
（実施例） 以下本発明の請求項１の実施例を詳細に説明する。(Example) Embodiments of claim 1 of the present invention will be described in detail below.
この実施例は、小麦粉、とうもろこし粉、卵、砂糖、山
芋を主原料として水でとき、こねることにより製造した
ものを鉄板上で焼くことによりタコス生地を製造したも
のである。In this example, taco dough was prepared by mixing wheat flour, corn flour, eggs, sugar, and yam as main ingredients with water, kneading the dough, and then baking it on an iron plate.
前記タコス生地を構成する小麦粉等の混合割合は、小麦
粉３００ｇ、とうもろこし粉２００ｇ、卵３ヶ、砂糖１
００ｇ、山芋をすったもの１００ｇ。The mixing ratio of the flour etc. that makes up the taco dough is 300g of wheat flour, 200g of corn flour, 3 eggs, and 1 sugar.
00g, 100g of ground yam.
であり、その他に、塩５ｇ、だしの素１０ｃｃ、味甚粉
１０ｇを加えて、８００ｃｃの水でとき、さらに全体が
よく混合されるようにこねることにより製造する。In addition, 5 g of salt, 10 cc of dashi stock, and 10 g of ajijin powder are added, mixed with 800 cc of water, and further kneaded to mix the whole well.
つぎに、該こねたものを、１５０〜２００度に加熱され
た鉄板上に３０〜６０秒間置くことにより焼きごみを行
う。Next, the kneaded material is placed on an iron plate heated to 150 to 200 degrees for 30 to 60 seconds to burn waste.
尚、この鉄板上にこねたものを置き焼きこみを行う場合
には、約４０ｃｃの原材料を使用して一枚が直径１４ｃ
＋ｎ、厚みが１５〜２０ｍｍで重さが４２ｇ程度の円形
状態のタコス生地となるように原材料を広げることによ
り行う。In addition, when baking the kneaded food on this iron plate, use approximately 40cc of raw material and each piece will have a diameter of 14cm.
+n, by spreading the raw materials to form a circular taco dough with a thickness of 15 to 20 mm and a weight of about 42 g.
また、このようにして焼きこむことにより製造されたタ
コス生地の保存は、１０枚程度のタコス生地を１パツク
として真空冷蔵させることにより行う。The taco dough produced by baking in this manner is stored by vacuum-refrigerating a pack of about 10 pieces of taco dough.
次に、本発明の請求項２の実施例を詳細に説明する。Next, an embodiment of claim 2 of the present invention will be described in detail.
この実施例は、前記した請求項１の実施例に示す製造方
法で製造されたタコス生地上に、トマトホール、玉ねぎ
、ニンニク、ペーストを主原料とするソースを塗布し、
さらに、該タコス生地上に、野菜、肉加工品、卵加工品
等をのせ、同時に焼くことにより製造することによりタ
コスを製造したものである。In this example, a sauce containing tomato holes, onions, garlic, and paste as main ingredients is applied on the taco dough manufactured by the manufacturing method shown in the example of claim 1,
Furthermore, tacos are produced by placing vegetables, processed meat products, processed egg products, etc. on the taco dough and baking them at the same time.
前記タコス生地上に塗布されるソースの混合割合は、該
ソースを１０ｋｇ製造する場合には、トマトの皮をむい
た状態で封缶されたトマトホール２缶、玉ねぎ２ｋｇ、
ニンニク１００ｇ、ペースト１００ｇ１であり、その他
に、カエンペッパー１４ｇ、塩４０ｇ１ フジビーエッ
クス５［１ｇを加えて全体がよく混合されるようにこね
ることにより製造する。The mixing ratio of the sauce to be applied on the taco dough is, when producing 10 kg of the sauce, 2 cans of whole sealed tomatoes with peeled tomatoes, 2 kg of onions,
100 g of garlic, 100 g of paste, and 14 g of cayenne pepper, 40 g of salt, and 1 g of Fuji Bee Ex 5 were added and kneaded so that the whole mixture was well mixed.
尚、このソースは、−枚のタコス生地上に約７．５ｇ塗
布する。Approximately 7.5 g of this sauce is applied onto two pieces of taco dough.
前記ソースが塗布されたタコス生地上には、まず、野菜
、肉加工品、卵加工品等のいずれか一つをのせ、さらに
、その上に約１０ｇで５ｃｍ角の平面状をなしたチーズ
や２ｍｍカットされたチーズ等をのせ、マヨネーズをか
ける。First, place one of vegetables, processed meat products, processed egg products, etc. on the taco dough coated with the sauce, and then add about 10 g of cheese or cheese in a 5 cm square shape on top. Top with 2mm cut cheese, etc. and sprinkle with mayonnaise.
前記タコス生地上にのせられる野菜としては、玉ねぎ、
ピーマン、コーン等であり、また前記タコス生地上にの
せられる肉加工品としては、ウィンナ−ハンバーグ等で
あり、さらに、前記タコス生地上にのせられる卵加工品
としては目玉焼き等を使用する。The vegetables that can be placed on the taco dough include onions,
The processed meat products to be placed on the taco dough include Wiener hamburgers, and the processed egg products to be placed on the taco dough include fried eggs.
前記タコス生地と、野菜、肉加工品、卵加工品等の焼き
こみは、可動式の網が内蔵されたグリラーの中に両者を
同時に入れ、上下から約２００度の熱を加えることによ
り約２０秒程焼きこむことにより行う。The above-mentioned taco dough, vegetables, processed meat products, processed egg products, etc. are grilled by placing them both in a grill with a built-in movable grill at the same time and applying heat of about 200 degrees from above and below. This is done by baking it for about seconds.
次に、本発明の請求項３の実施例を詳細に説明する。Next, an embodiment of claim 3 of the present invention will be described in detail.
この実施例は、前記した請求項１の実施例に示す製造方
法で製造されたタコス生地を略円形に形成するとともに
該タコス生地上に、トマトホール、玉ねぎ、ニンニク、
ペーストを主原料とするソースを塗布後、該タコス生地
上に、野菜、肉加工品、卵加工品等をのせ、同時に焼き
、しかる後、荊記タコス生地の対向する外周部近傍の内
略三分の一を内側に接合させることにより、底面が傾斜
面となした略円錐形状のタコスを製造するものである。In this example, the taco dough manufactured by the manufacturing method shown in the example of claim 1 described above is formed into a substantially circular shape, and on the taco dough, tomato holes, onions, garlic, etc.
After applying the paste-based sauce, vegetables, processed meat products, processed egg products, etc. are placed on the taco dough and baked at the same time. A substantially conical taco with an inclined bottom surface is manufactured by joining the third half to the inside.
前記略円錐形状のタコスの製造に際しては、まず、手作
業等により略円形のタコス生地の対向する外周部近傍の
内、下端の略三分の−の部分を相互に具が置かれたタコ
ス生地内側方向に折りたたみ、さらに、相互の生地を合
わせる。In manufacturing the substantially conical tacos, first, by hand or the like, approximately one-third of the lower end of the substantially circular taco dough near the opposing outer periphery is made into taco dough with fillings placed on top of each other. Fold it inward and then align the two pieces of fabric together.
次に、該折りたたまれたタコスを底面が傾斜面となった
円錐形状の紙パツクに、該折りたたまれた部分が円錐の
頂点方向に収まるように収納する。Next, the folded taco is stored in a cone-shaped paper pack with an inclined bottom surface so that the folded portion fits toward the apex of the cone.
このようにしてタコスを収納させることにより、円錐形
状の傾斜面とされた底面部が開口部となり、この部分か
らタコスの具が見えるようになる。By storing the taco in this manner, the conical inclined bottom surface becomes an opening, and the taco ingredients can be seen through this opening.
また、手で持つ場合には該円錐形状の頂点部分を鉛直方
向下方に向けることにより、タコスの具が見える円錐形
状の底面部を上部に向けることができ、また、該円錐形
状の下部から徐々に鉛直方向上方へタコスを移動させる
ことにより片手で容易にタコスを食べることができる。In addition, when holding it by hand, by pointing the apex of the conical shape vertically downward, the bottom part of the conical shape where the taco ingredients can be seen can be directed upward, and the By moving the taco vertically upward, the taco can be easily eaten with one hand.
（発明の効果）
■本発明は上記のように、小麦粉、とうもろこし粉、卵
、砂糖、山芋を主原料として水でとき、こねることによ
り製造したものを鉄板上で焼くことによりタコス生地を
製造しているため、タコスの生地自体が強いものとなり
、そのままの状態でもボロボロになってかけてしまうこ
とがなく、また、油で揚げていないためタコス生地が油
っこくなることがないという優れた効果を有する。(Effects of the Invention) As described above, the present invention produces taco dough by mixing and kneading flour, corn flour, eggs, sugar, and yam as main ingredients with water and baking the dough on an iron plate. Because of this, the taco dough itself becomes strong and does not fall apart even in its original state, and since it is not fried, the taco dough does not become greasy, which is an excellent effect. .
■また、この発明においては、タコス生地と、該タコス
生地上にのせた、野菜、肉加工品、卵加工品等を同時に
焼くことによりタコスを製造しているため、温かいタコ
ス生地の中に、温かい野菜等が入れられることになり、
このため、温かい中に温かいものが入り、タコス全体の
味をなじませることができるという優れた効果を有する
。■Also, in this invention, tacos are manufactured by simultaneously baking the taco dough and the vegetables, processed meat products, processed egg products, etc. placed on the taco dough, so there are Warm vegetables etc. will be added,
For this reason, it has the excellent effect of allowing the hot food to be mixed into the warm food and blending the flavor of the entire taco.
れた効果を有する。It has an effective effect.
また、この場合に、略円錐形状のタコスの底面が傾斜面
となっているため、該傾斜面から容易にタコスを食べる
ことが出来、歩きながらでも片手のみで容易にタコスを
食べることができるという優れた効果を有するものであ
る。In addition, in this case, since the bottom surface of the approximately conical taco is an inclined surface, the taco can be easily eaten from the inclined surface, and the taco can be easily eaten with only one hand even while walking. It has excellent effects.
Claims (3)
料として水でとき、こねることによ り製造したものを鉄板上で焼くことにより 製造することを特徴とするタコス生地の製 造方法。(1) A method for producing taco dough, which is produced by mixing wheat flour, corn flour, eggs, sugar, and yam as main ingredients with water, kneading the dough, and then baking it on an iron plate.
玉ねぎ、ニンニク、ペーストを主原 料とするソースを塗布し、さらに、該タコ ス生地上に、野菜、肉加工品、卵加工品等 をのせ、同時に焼くことにより製造するこ とを特徴とするタコスの製造方法。(2) Tomato holes on the taco dough according to claim 1,
Production of tacos characterized by coating the taco dough with a sauce made mainly of onions, garlic, and paste, and then placing vegetables, processed meat products, processed egg products, etc. on the taco dough, and baking them at the same time. Method.
ともに該タコス生地上に、トマトホ ール、玉ねぎ、ニンニク、ペーストを主原 料とするソースを塗布後、該タコス生地上 に、野菜、肉加工品、卵加工品等をのせ、 同時に焼き、しかる後、前記タコス生地の 対向する外周部近傍の内略三分の一を内側 に接合させることにより、底面が傾斜面と なした略円錐形状のタコスを製造すること を特徴とするタコスの製造方法。(3) After forming the taco dough according to claim 1 into a substantially circular shape and applying a sauce containing tomato holes, onions, garlic, and paste as main ingredients on the taco dough, vegetables and meat are added onto the taco dough. Processed products, processed egg products, etc. are placed on top, baked at the same time, and then approximately one-third of the inner portions of the taco dough near the opposing outer periphery are joined to the inside to create a substantially conical shape with an inclined bottom surface. A method for producing tacos, characterized by producing tacos.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63334009A JPH02182141A (en) | 1988-12-31 | 1988-12-31 | Griddle-cooked dumpling dough and production of griddle-cooked dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63334009A JPH02182141A (en) | 1988-12-31 | 1988-12-31 | Griddle-cooked dumpling dough and production of griddle-cooked dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02182141A true JPH02182141A (en) | 1990-07-16 |
Family
ID=18272474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63334009A Pending JPH02182141A (en) | 1988-12-31 | 1988-12-31 | Griddle-cooked dumpling dough and production of griddle-cooked dumpling |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02182141A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548967A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam corn pancake and manufacturing method thereof |
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
-
1988
- 1988-12-31 JP JP63334009A patent/JPH02182141A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548967A (en) * | 2013-11-14 | 2014-02-05 | 于复生 | Chinese yam corn pancake and manufacturing method thereof |
| CN104839290A (en) * | 2015-04-22 | 2015-08-19 | 邹健 | Yam cake and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1571912A1 (en) | Food additives, foods and methods | |
| JP3148915U (en) | Rice bran dough pie | |
| EP2042038A1 (en) | Salty baked food product and process for its preparation | |
| US6749878B1 (en) | Provision of frozen multi-layered pasta and its preparation for consumption | |
| JPH02182141A (en) | Griddle-cooked dumpling dough and production of griddle-cooked dumpling | |
| JP3242003U (en) | Gyoza-shaped sweets with sweet potato filling | |
| JPS6037967A (en) | Frozen food for frying | |
| KR100362220B1 (en) | Method of making a con type rice cake | |
| KR20180013014A (en) | Western food rolls using dried seaweeds and method thereof | |
| JP3064223U (en) | Octopus grilled | |
| Carey et al. | Cooking Memories: A Sheridan College Community Cookbook | |
| JPS63276446A (en) | Production of rice cracker containing lentinus edodes | |
| JP6189046B2 (en) | Takoyaki-like food | |
| JP2005304429A (en) | Processed food | |
| KR100655385B1 (en) | Pizza dough using steamed rice | |
| Wilson | Mince! | |
| Dowden | elese & friends ii | |
| Hasson | Vegan Diner: Classic Comfort Food for the Body and Soul | |
| JP2000166492A (en) | Hand-rolled sushi topped with deep batter fried food | |
| Hunsaker | Dinner to the Rescue! | |
| Morgan | The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends | |
| JPS63157962A (en) | Snack confectionery japanese-style pancake or pizza | |
| JPWO2019027029A1 (en) | Baked roe mass for toppings and foods using it | |
| KR20130039926A (en) | Rice cake burger and manufacturing method for the same | |
| JP2000175661A (en) | Grilled adductor muscle food |