JPH0368667B2 - - Google Patents
Info
- Publication number
- JPH0368667B2 JPH0368667B2 JP58017971A JP1797183A JPH0368667B2 JP H0368667 B2 JPH0368667 B2 JP H0368667B2 JP 58017971 A JP58017971 A JP 58017971A JP 1797183 A JP1797183 A JP 1797183A JP H0368667 B2 JPH0368667 B2 JP H0368667B2
- Authority
- JP
- Japan
- Prior art keywords
- pickled
- radish
- pulp
- fried
- cut
- 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.)
- Expired - Lifetime
Links
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 241000220259 Raphanus Species 0.000 claims description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 235000013527 bean curd Nutrition 0.000 claims description 8
- 244000155437 Raphanus sativus var. niger Species 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 7
- 238000000576 coating method Methods 0.000 claims description 7
- 235000021018 plums Nutrition 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 description 5
- 235000019465 surimi Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 240000005528 Arctium lappa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は外衣のない油揚げ食品に関するもので
あり、その目的するところは、一搬にさつまあげ
と称して市販されている油揚げ食品は、例えば魚
肉を練成したすり身に人参やゴボなどを混入し
て、これを食用油にて揚げた通常の油揚げ食品の
味覚とは全く異なる独得の味覚を有し、歯ざわり
が良好で、し好度の高い新規な油揚げ食品を提供
せんとするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fried tofu food without an outer coating, and its purpose is that the fried tofu food, which is commonly marketed as fish cake, is a mixture of, for example, minced fish meat and carrots. To provide a novel fried tofu food that has a unique taste that is completely different from the taste of ordinary fried tofu foods that are mixed with gobo or gobo and fried in edible oil, has a good texture, and is highly palatable. That is.
前記の目的を達成するため、本発明における第
１番目の発明によつて、酒粕漬梅の果肉を混入し
た魚肉のすり身を食用油にて油揚げして成る外衣
のない油揚げ食品が提供さわる。 In order to achieve the above-mentioned object, the first aspect of the present invention provides a fried food without a coating, which is made by frying minced fish meat mixed with the pulp of plums pickled in sake lees in edible oil.
また、本発明における第２番目の発明によつ
て、酒粕漬梅の果肉と、たくあん漬大根の切断物
又はあらかしめ切断した大根も加工したたくあん
漬とを混入した魚肉のすり身を食用油にて油揚げ
して成る外衣のない油揚げ食品が提供される。 In addition, according to the second invention of the present invention, minced fish meat mixed with the pulp of plums pickled in sake lees and cut radish pickled in takuan or pickled takuan which is also processed with pre-cut daikon radish is fried in edible oil. Fried tofu food without outer coating is provided.
本発明において、魚肉のすり身と言うのは、所
望する種々の魚類の魚肉をすりつぶしてペースト
状となしたもの、又はこれに適当な他の肉類を適
当量混入したものであつて、魚類の種類を特に限
定するものではないが、通常は白身の魚肉が適当
であり、魚肉練製品「すりみ」と称して高知市内
で販売されているものを使用するのが好都合であ
る。また、本発明においてたくあん漬大根と言の
は、広く一般に商品として店頭にて販売されてい
るものを指すのであるが、着色料や甘味料や防腐
剤などの添加物の無いもの或いは僅少なものであ
り、所望の硬さに漬けられたものが好適である。
また適当な方法でたくあんをにわかし、所望の硬
さ、又は味覚に味付したものが好適である。この
ようなたくあん漬大根は、所望する長さ、厚さの
四角形状に切断したもの、適当な長さに薄く切削
したもの、或はサイの目状に切断したものなど、
所望する種々の大きさ、形状にて使用される。ま
た、適当な長さ、厚さ及び形状に切断された大根
を適当な硬さと、味覚に加工したたくあん漬が使
用される。 In the present invention, minced fish refers to the paste made by grinding the fish meat of various desired fish, or the paste mixed with an appropriate amount of other suitable meats, and the fish meat of various types of fish. Although not particularly limited, white fish meat is usually suitable, and it is convenient to use a fish paste product sold in Kochi City called ``surimi''. Furthermore, in the present invention, radish pickled in pickled radish refers to daikon radish that is generally sold in stores as a product, but daikon radish that does not contain additives such as coloring agents, sweeteners, or preservatives, or has only a small amount. It is preferable to pickle it to the desired hardness.
It is also preferable to use pickled radish that has been boiled in an appropriate manner to achieve the desired hardness or flavor. Such radish pickled in pickled radish can be cut into rectangular shapes of desired length and thickness, thinly cut into appropriate lengths, or diced.
It can be used in various desired sizes and shapes. In addition, pickled radish is used, which is made by cutting daikon radish into appropriate lengths, thicknesses, and shapes and processing them to the appropriate hardness and taste.
また本発明において酒粕漬梅の果肉と言のは、
種々の種類の梅の果実を通常の方法にて酒粕に漬
け込んだ後、果実から取出した果肉を指すのであ
つて、その形状は不規則である。更にまた、本発
明において使用する食用油とは、ゴマ油などの高
級な天ぷら油は勿論のこと、大豆油、米油などの
比較的安価な天ぷら油を包含するものであり、油
揚げ処理は通常の方法が適用される。 In addition, in the present invention, the pulp of sake lees-pickled plums refers to
It refers to the pulp that is taken out from various types of plum fruits after soaking them in sake lees using the usual method, and its shape is irregular. Furthermore, the edible oil used in the present invention includes not only high-grade tempura oil such as sesame oil but also relatively inexpensive tempura oil such as soybean oil and rice oil, and the deep-frying process is carried out using the usual method. method is applied.
以下において、本発明の実施の態様を例示す
る。 In the following, embodiments of the present invention will be illustrated.
実施例 １
白身のすり身（高知市内の店頭にて販売されて
いる）に、少量の小麦粉、少量の食塩、少量の砂
糖及び少量の調味料を均一に混合して、適当な粘
度の練成物を得た。酒粕漬梅の果実から切断した
果肉の数個を、前記する練成物にて包み、すり身
の内部に梅の果肉が混入した四角形状の原料を調
製した。この原料を米糖油中にて常法に従つて油
揚げ処理したところ、長さ約10cm、厚さ約１cmを
有し、約80ｇの重さを有する外衣のない油揚げ食
品が得られた。Example 1 A small amount of flour, a small amount of salt, a small amount of sugar, and a small amount of seasoning are uniformly mixed with white meat surimi (sold at stores in Kochi city) and kneaded to an appropriate viscosity. I got something. Several pulps cut from sake lees-pickled plum fruits were wrapped in the above-mentioned dough to prepare a rectangular raw material with plum pulp mixed inside the surimi. When this raw material was fried in rice sugar oil according to a conventional method, a fried food without a coating was obtained, which had a length of about 10 cm, a thickness of about 1 cm, and a weight of about 80 g.
実施例 ２
実施例１と同様な白身のすり身を使用し、実施
例１と同様にして適当な粘度を有する練成物を得
た。たくあん漬大根を適当な長さ（約６cm）に薄
く（厚な約３〜５mm）切削したものと、実施例２
において使用した酒粕漬梅の果実と同一の果実か
ら切断した数個の果肉とを併用し、これらを前記
する練成物にて包み、すり身の内部にたくあん漬
大根及び酒すり身の外層部に粕漬梅の果肉が混入
した円形棒状の原料を調製した。この原料を大豆
油中にて常法に従つて油揚げ処理したところ、長
さ約11cm、直径約４cmを有し、約85ｇの重さを有
する外衣のない油揚げ食品が得られた。Example 2 Using the same white meat surimi as in Example 1, a paste having an appropriate viscosity was obtained in the same manner as in Example 1. Pickled daikon radish cut thinly (approximately 3 to 5 mm thick) to an appropriate length (approximately 6 cm) and Example 2
The fruit of the sake lees-pickled plum used in 1. was used together with several pulps cut from the same fruit, and these were wrapped in the above-mentioned paste, and the radish pickled in radish was added to the inside of the surimi, and the plum lees was added to the outer layer of the surimi. A circular rod-shaped raw material mixed with pulp was prepared. When this raw material was fried in soybean oil according to a conventional method, a fried food without a coating was obtained, having a length of about 11 cm, a diameter of about 4 cm, and a weight of about 85 g.
本発明の方法によつて得られた油揚げ食品は、
酒粕漬梅の果肉又は酒粕漬梅の果肉とあくあん漬
大根両者が介在しているために、郷愁を呼ぶよう
な独得の香気と味覚とを有し、カリカリとして歯
ざわりが良好であるし、何回食べての美味であつ
て、し好度が極めて高い良好な油揚げ食品である
ので、従来から市販されている「さつま揚げ」と
は全く異なるものである。 The fried food obtained by the method of the present invention is
Because the pulp of plums pickled in sake lees or the pulp of plums pickled in sake lees and daikon radish pickled in red bean paste are present, it has a unique aroma and taste that evokes nostalgia. It is a good fried tofu food that is delicious and extremely palatable, so it is completely different from conventionally commercially available "Satsuma-age."
Claims (1)
用油にて油揚げして成る外衣のない油揚げ食品。 ２ 酒粕漬梅の果肉と、たくあん漬大根の切断物
又は、あらかじめ切断した大根も加工したたくあ
ん漬とを混入した魚肉のすり身を食用油にて油揚
げして成る外衣のない油揚げ食品。[Scope of Claims] 1. A deep-fried tofu food without an outer coating, which is made by frying in edible oil minced fish meat mixed with the pulp of plums pickled in sake lees. 2. A fried tofu food without an outer coating, which is made by frying in edible oil minced fish meat mixed with the pulp of plums pickled in sake lees and cut radish pickled in pickled radish, or pickled radish in which pre-cut daikon radish is also processed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58017971A JPS59143569A (en) | 1983-02-03 | 1983-02-03 | Fried food without coating and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58017971A JPS59143569A (en) | 1983-02-03 | 1983-02-03 | Fried food without coating and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59143569A JPS59143569A (en) | 1984-08-17 |
| JPH0368667B2 true JPH0368667B2 (en) | 1991-10-29 |
Family
ID=11958612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58017971A Granted JPS59143569A (en) | 1983-02-03 | 1983-02-03 | Fried food without coating and its making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59143569A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588680A (en) * | 1978-12-27 | 1980-07-04 | Kibun Kk | Preparation of marine fish-paste product |
-
1983
- 1983-02-03 JP JP58017971A patent/JPS59143569A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588680A (en) * | 1978-12-27 | 1980-07-04 | Kibun Kk | Preparation of marine fish-paste product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59143569A (en) | 1984-08-17 |
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