JPH0314413B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing kakiage, and more specifically, kakiage, which has a flower-like batter on the surface, and which drains easily from oil and is not sticky, despite being thick and voluminous. This invention relates to a method that can continuously mass-produce tempura.

In general, kakiage is made by using small pieces of seafood such as shrimp, krill, squid, and scallops, and vegetables such as green onions and yams as they are, while large pieces are cut into small pieces and tied together in batter made with flour, etc. dissolved in water. It is a type of tempura made from batter such as kakiage in oil.

Generally, when it comes to tempura, those in which the oil flutters spread out into a complicated shape and form so-called flowers are considered to be high-quality products, but tempura that has been molded and oiled using conventional machines can be produced in a fixed amount or in a fixed shape. Either no flowers are formed, or even if flowers are formed, only the batter and only a small amount of ingredients are produced.

On the other hand, although handmade kakiage can form a flower, it is difficult to quantify and formulate, and it takes a lot of labor.
Mass production is not possible.

The present invention was conceived by changing the way of thinking in order to solve the above-mentioned drawbacks. Specifically, it is possible to continuously produce kakiage by machine, and even though it is a quantitative and fixed-form product, To provide a method for producing high-grade kakiage, etc., in which batter can be formed into a flower shape.

Hereinafter, the method of the present invention will be explained in detail based on the drawings.

First, Figure 1 a, b, c, d, e and f
is an explanatory diagram of an example of each process of the method of the present invention,
In producing kakiage, cooking oil 6 is heated in a fryer 5 to a predetermined temperature, for example, about 160° C., as shown in FIG. 1a. Furthermore, heating to a low temperature of around 160℃ is used to make Priktsuku tempura, and since this type of tempura is reheated in oil before eating, the batter should be heated to almost no fried color to avoid over-frying. The oil is carried out for a short time at a low temperature so that it does not melt.

The cylindrical body 1 is immersed in the heated oil 6, and the cylindrical body 1 has a large number of communication holes in its side wall, as shown in FIG. 2, for example. Cylindrical body 1
Both upper and lower surfaces of the cylindrical body 1 are open, and the total length (height) of the cylindrical body 1 is such that when it is seated on the bottom of the fryer, the upper part protrudes to some extent from above the oil level, and the oil 6 can freely flow through the communication hole 1a. It is designed to allow flow (inflow and outflow). Although the shape of the opening of the cylindrical body is shown to be circular, it may be oval, square, or any other desired shape. In addition, the dimensions of the cylindrical body 1 may be determined in relation to the amount of dough used for kakiage, etc. For example, when making a 50 g product, the inner diameter is 85 mm, and when making a 70 g product, the inner diameter is 85 mm. It is best to set it to about 90mm. In addition, the dough for kakiage, etc., is the ingredients used for kakiage, such as fine ingredients as they are, and large ones cut into small pieces (for example, less than 2g), then added to a batter with flour, eggs, etc. mixed with water, and mixed lightly. It is made by connecting ingredients with sticky bats. This ingredient can be used alone. The diameter of each communication hole 1a formed in the side wall of the cylindrical body is determined in relation to the flow of oil, and is usually about 2 mm, and it is preferable to form a large number of such holes. If the diameter of this communicating hole is too large, some of the flower-like batter that is formed may flow out of the tubular body through the communicating hole when it is poured into the tubular body, or the formed batter may flow out of the tubular body through the communicating hole. When taking out the kakiage product from the cylindrical body, a part of the product gets stuck in the communication hole, which is not preferable.

Next, as shown in FIG. 1b, a predetermined amount of kakiage dough 7 is placed inside the cylindrical body 1, and the dough is held on the surface with a dough presser 2 and pressed down to the bottom of the fryer as described later. As the dough 7, use the usual method of joining together shrimp or krill, cut squid, green onions, and other desired ingredients 7a with a batter 7b made by dipping eggs, flour, etc. in water (No. 3)
(see figure).

That is, the dough 7 is put into the cylindrical body 1, and after a certain amount of time has passed, the surface of the dough is coated with oil and the batter hardens, and the formation of batter begins. For this reason,
The surface of the dough 7 after being put in is pressed with a dough presser 2, pressed against the bottom of the fryer, and in this state is oiled for a short time. For example, as shown in FIG.
Set b protrudingly. By inserting this protrusion 2b into the dough and touching the bottom of the fryer with the tip of the protrusion 2b while fixing the dough, it is possible to mold the kakiage dough to a certain thickness, and the dough can be easily protruded from the dough after being formed. can be removed. The kakiage dough 7 generally consists of a variety of ingredients, each of which requires a different heating time, and needs to be heated to the inside like general tempura. In this respect, for example, when the dough 7 is pressed from the upper surface with a dough presser 2 as shown in FIG. Heat is added to the ingredients and binding, increasing the heating effect inside the dough.

A handle 2c is attached to the presser plate 2a of the fabric presser 2, and the fabric presser 2 is brought into contact with the inner wall surface of the cylindrical body 1 and raised and lowered. With this configuration,
As shown in Fig. 1c, it is possible to press the kakiage dough without inclining the surface of the dough, and to form the dough to a constant thickness while using oil without causing local unevenness.

After pressing the dough, remove the dough presser 2 from the cylindrical body, and then place a secondary batter 8 in the oil in the cylindrical body 1 on top of the fried dough 7 that is oiled at the bottom of the fryer (Fig. 1d). The oil is injected intermittently as shown in FIG.
While gathering the dough using the dough presser 4 having a shape 4a, press it into oil as shown in Figure 1e, and press it against the surface of the fried dough at the bottom of the fryer as shown in Figure 1f to integrate it. That is, since the surface of the kakiage dough 7 is covered by the pressing plate 2a and the back surface is covered by the bottom of the fryer (see Figure 1c), if the dough is kept in oil for a short time in this state, the front and back surfaces will be covered with oil. It is incomplete and the batta has not hardened sufficiently. Therefore, when the formed batter is pressed down and approaches the front or back side, the batter easily adheres and becomes integrated. This garment presser foot 4 may be, for example, a flat plate with a handle, but as shown in FIG. 5, the inner surface of the curved plate 4a is concave, and a positioning stopper 4b is projected downward from the edge thereof. A handle 4c is attached to the curved plate 4a. In this way, the dough 7 for kakiage, etc., is not compressed more than necessary, and the flower-shaped batter 8 can be adhered to the dough well.

Next, as described above, after integrating the flower-like batter and kakiage dough, oil it thoroughly for an appropriate amount of time.
Kakiage tempura or purikutsuku kakiage tempura can be produced. Kakiage tempura can be eaten as is after draining the oil, as long as it is well oiled.

In addition, if tempura is made by frying at a low temperature for a short period of time so that the fried color hardly remains, the product can be distributed as is or chilled for use as a side dish or chilled, or it can be frozen after packaging to make frozen food. can.

In addition, this kakiage tempura can be continuously mass-produced by machine, has a fixed quantity, has good shapeability, and has a handmade style with a beautiful batter. Since there is no raw fried part and the water evaporates in the oil, it is possible to make thick, large and luxurious kakiage, and the oil drains easily by re-oiling before eating, making it possible to provide kakiage with a light texture. can. In addition, when the kakiage tempura produced according to the present invention is frozen, the batter is coated with oil all the way to the center, so it will not become sticky or lose its shape when thawed, and will only have a moderate amount of prickling at low temperatures. Because the batter is coated with oil, re-oiling before eating will not make the batter too oily, making it too hard or becoming noticeably discolored.

In addition, the method of the present invention integrates the feeding of dough for kakiage through a cylindrical body, pressing from the surface, injection of secondary butterflies, and pressing of the flower-like batter formed by the secondary butterflies onto the dough. and oil,
Its production can be easily automated and mechanized, and it is possible to continuously mass-produce kakiage with a flower-like batter that looks handmade.

Next, examples will be described.

Example 1 First, as ingredients, 30 parts of shrimp, 30 parts of squid, and 10 parts of green onions were peeled, chopped, etc., and then tied together.
I mixed 30 parts and made dough for kakiage. In addition, the battuta used for the binding in this case is made from wheat flour.
It consists of 30 parts, chicken eggs, 30 parts, and water, 40 parts.

Next, measure around 40g of this kakiage dough as shown in Figure 1b.
Pour the dough into the cooking oil (approximately 160°C) inside the cylindrical body 1 as shown in Figure 1. After 4 seconds, press the dough to the bottom of the fryer with the dough presser as shown in Figure 1 c. After 4 seconds, remove the dough presser. Then, 20g of battuta with the same composition as the above-mentioned binder was added intermittently as shown in Figure 1 d, and after 5 seconds, the batter was pressed down with a batter presser to form a dough as shown in Figure 1 f. By adhering it and holding it down for 15 seconds, it became integrated with the fabric. After that, the mixture is heated with oil for another 65 seconds, then taken out from the fryer, drained of oil, and cooled to make a 50g product.

As shown in Fig. 3, the product of the present invention has a thick, flower-like coating on the surface, giving it a luxurious feel and a handmade appearance. If this product is oiled again, the batter will have an appropriate fried color even if it is fully heated to the center, and it will not be overly oiled, and despite its thickness, it will remain crisp and lightly fried, making it extremely fried. It was delicious and hot.

Example 2 First, 30 parts of krill and 30 parts of yams were used as ingredients.
10 parts of green onions, krill with shells intact, potatoes and green onions were peeled and shredded, and mixed with 30 parts of tuna to make kakiage dough. The same grasshopper as in Example 1 was used for the connection. Thereafter, prickly fried oysters were obtained in the same manner as in Example 1, placed in a tray, wrapped with a film, and rapidly frozen at -30°C to obtain a frozen food.
After 2 months of frozen storage, I took it out and oiled it again with cooking oil, but there was no oil splashing, it was not sticky like the product of Example 1, and it was crisp and lightly fried.
It was extremely delicious.

[Brief explanation of the drawing]

Figures 1 a, b, c, d, e and f are explanatory diagrams of an example of each process of the method of the present invention, and Figure 2 is a perspective view of an example of a cylindrical body used in carrying out the method of the present invention. , Fig. 3 is a cross-sectional view of kakiage produced by the method of the present invention, Fig. 4 is a cross-sectional view of an example of a dough presser used in carrying out the method of the present invention, and Fig. 5 is a cross-sectional view of kakiage produced by the method of the present invention. It is a sectional view of an example of the garment presser used. Code 1...Cylindrical body, 1a...Communication hole, 1b...
Pattern, 2... Fabric presser foot, 2a... Presser plate, 2b...
Protrusion, 2c...handle, 3...kakiage, 4...batter presser, 4a...curved plate, 4b...stopper, 5...
Fryer, 6...edible oil, 7...dough, 7a...
Ingredients, 7b...Connection, 7c...Secondary batsuta, 8...
...Flower-like clothing.

Claims (1)

[Claims] 1 Put the kakiage dough into a cylindrical body that is erected in heated edible oil and has a communicating hole in the wall, and before a batter is formed on the surface of the dough due to the oil, the dough protrudes from the presser plate and this surface. A dough presser with a protrusion is applied to the surface of the dough and pushed down to the bottom of the fryer to oil it for a short time, and then the batter formed by the secondary flutter injected into the cylindrical body is placed into a disk or A batter presser having a curved plate at least partially curved in a concave shape is used to gather the batter and press it down to adhere and integrate the batter onto the surface of the tempura batter, and then further oil the batter in this state. How to make kakiage.