JPH0260577A - Method for cooking 'gyoza' - Google Patents

Abstract

PURPOSE:To readily obtain 'GYOZA' (fried dumpling stuffed with minced pork) comparable to hand-roasted 'GYOZA' without providing a watery roasted state and requiring skill by opening a lid of a heating pot with a pressure of internal steam generated by pouring water in roasting the 'GYOZA' and discharging the steam. CONSTITUTION:A piece of 'GYOZA' is fed onto a heating pot 2, having a water feed port 1 in the interior and consisting of an opening and closing lid 5 equipped with an opening 5' in the central part and a steam discharge lid 3 for opening and closing the above-mentioned opening. The heating pot 2 is then closed with the opening and closing lid 5 to roast the 'GYOZA' in the heating pot 2. Water is simultaneously fed from the water feed port 1 and steam generated by pouring the water pushes up and opens the steam discharging lid 3 with the pressure thereof. Thereby, the steam is discharged to the outside.

Description

[Detailed description of the invention] "Industrial application field" The present invention relates to a method of cooking giyoza.

``Conventional technology'' Conventional gyoza grills automatically perform everything from water supply to grilling after the lid is closed, so the lid is always kept closed during cooking. In this case, when water is supplied to a heated pot, a large amount of steam is generated, and as the internal pressure increases, the steam tries to push up the lid and escape to the outside, but it is blocked by the weight of the lid and cannot be fully discharged. It will remain as moisture. If cooking proceeds in this state, the finished product will be watery, resulting in a decrease in umami (Utility Model Publication No. 56-36316).

"Problems to be Solved by the Invention" The present invention aims to easily obtain gyoza that is comparable to hand-grilled gyoza.

"Means for Solving the Problems" In order to achieve the above object, the present invention includes a step of baking gyoza in a heating pot equipped with a water supply port inside, and in the step, closing the pot with a lid. A gyoza cooking method characterized by the following steps: pouring water from the water supply port when closed, and opening the lid with the pressure of internal steam generated by the water pouring to discharge the steam. It is.

``Function'' Therefore, the gyoza fed into the heating tin 2 is fired at the set temperature, heat radiation is prevented by closing the pot 2 with the lid 3, and in this state steam is generated by pouring water and heated. The tin 2 and the space 4 in the lid 3 are filled. When steam pressure is applied to the interior, the lid 3 is opened by the force, and the steam in the space 4 is discharged to the atmosphere, returning to atmospheric pressure and the lid 3 returning to its original closed state.

"Example" A heated tin 2 is supported on a heater, and the pot 2 is closed by an opening/closing lid 5.
It is intended to close the This lid 5 has an opening 5 in the center.
A steam exhaust M3 that opens and closes the opening 5' is pivotally supported by a bottle 6, one end of the exhaust M3 is extended to the outside of the pin 6, and the extension part τ is connected to the opening 5' side. A balance weight 7, which is slightly lighter than the weight, is slidably and adjustable on the side and outside of the bottle 6, and the position of the balance weight 7 is adjusted so that the opening 5' is closed by the discharge lid 3. It is. A water supply port 1 is opened on the inner surface of the heating tin 2, and a certain amount of water is supplied from the water supply port 1 into the pot 2 via an electromagnetic valve 8 and a timer. This electromagnetic valve 8 is opened at the same time as the opening/closing M5 is closed or after a certain period of time via a timer, and a certain amount of water is supplied via the timer at the same time as the closing. Therefore, the gyoza is fed into M2 and baked, and the pot 2 is closed by the opening/closing lid 5 and the steam exhaust M3 to prevent heat radiation. Water is poured. This water immediately evaporates in the heated tin 2, increasing the steam pressure in the space 4, which pushes the discharge lid 3 from the solid line position to the imaginary line position in the figure, opening it and discharging the steam to the outside. be. Since the water supply evaporates quickly, the discharge M3 is opened almost simultaneously with the water supply, and when the steam discharge is finished, the discharge M3 is closed again to provide a heat retention effect. As a result, not only the steam is discharged, but also the excess steam and burnt residue are discharged at the same time, increasing the umami (tasting taste) of the gyoza.

"Effects" Since the present invention is based on the method described above, there is no condensation of steam in the heating tin 2, so the result is no watery baked goods, and it is possible to easily cook gyoza that is comparable to hand-baked gyoza without requiring any skill. There are benefits to be gained.

[Brief explanation of the drawing]

The drawing is a side view showing a heated tin used in the gyoza cooking method of the present invention. 1. Water supply port, 2. Heating tin, 3. Lid.

Claims (1)

[Claims] (1) A step of baking the gyoza in a heating pot equipped with a water inlet inside, a step of closing the pot with a lid in the step, a step of pouring water from the water inlet when the pot is closed, and a step of pouring water through the water inlet. A gyoza cooking method characterized by the entire process including the step of opening the lid and discharging the steam by the pressure of the internal steam generated.