JPH05308912A - Production of fried food from meat with bone - Google Patents

Abstract

PURPOSE:To obtain the fried food of bone-containing meat good in both appearance and texture. CONSTITUTION:The method for producing the fried product of bone-containing meat is characterized by adhering butter to the bone-containing meat and heating the treated bone in a steam oven at >=130 deg.C for a short time for its preliminary treatment. The method for producing the fried food of bone- containing meat is characterized by adhering butter to the bone-containing meat, heating the treated meat in a steam oven at >=130 deg.C for a short time for its preliminary treatment, applying a moisture-adjusting means to the preliminarily treated product, adhering bread flour to the treated product, and subsequently applying usual product-producing means to the product. The method for producing the fried bone-containing food is characterized by adhering butter to bone-containing meat, heating the treated meat in a steam oven at >=130 deg.C for a short time, applying a moisture-adjusting means to the preliminarily treated product, adhering bread flour containing granular spices to the product and subsequently applying usual product-producing means to the product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fried food using boned meat for the purpose of obtaining a fried food having a good appearance and texture.

[0002]

2. Description of the Related Art Conventionally, as a fried food of boned meat, for example, the method of making fried chicken is the following three steps: First step: dipping the batter in boned chicken. Second step: sprinkle with a powdered or granular blender. Third step: frying at a frying temperature of 150 ° C to 180 ° C.

In the case of semi-cooked frozen foods, which have been used recently, after the second step, they are frozen as they are or after pre-fried to obtain a fried material. It is a general method to freeze-distribute this product, or store it in a frozen state, and leave it frozen in a store or at home, or thaw it and fry it for serving.

However, the fry material is frozen,
Alternatively, when thawing and performing normal frying, blood may come out from the bone marrow due to poor heat passage inside, and in such a case, there is a risk of giving discomfort to the eating person. Therefore, if the fried food is heated for a long time in order to prevent the above-mentioned problems, there is a problem that the deep fried color is deepened due to overcooking, resulting in a hard texture and impairing the taste.

In order to solve the above problems, the following
Are disclosed.

There is a processing method of pressurizing and heating the inside of the fried chicken material in a short time with a pressure fryer (Japanese Patent Publication No. 46-1176). It has been proposed to pre-fry the fried chicken material before freezing it. A method has also been proposed in which the above-mentioned step or step is performed after steaming bone-in chicken with steam.

[0007]

The above-mentioned conventional improved frying method also has the following problems.

A pressure fly requires a special fryer. The double-fry, which requires the pre-fry, requires complicated work, which increases the manufacturing cost. When the chicken with bone is steamed, a large amount of oil and gelatin are separated on the surface of the meat, not only the binding property of the batter is deteriorated, but also the umami of the meat easily flows out, resulting in a large loss of product.

[0009]

However, in order to prevent the umami components from being released and to heat and solidify the bone marrow by preheating with a steam oven at a high temperature for a short time, the present invention can be used as a food. Even when the fried food is required for a short time, the fried food having a sufficient taste can be provided, and the above-mentioned conventional problems are solved.

That is, the present invention is a method for producing a fried food using boned meat, which is characterized in that a batter is attached to the boned meat and pre-treated by heating at 130 ° C. or higher for a short time using a steam oven. .. In another invention, a batter is attached to a meat with a bone, and a steam oven is used.
A method for producing a fried food using boned meat, characterized by adding pre-treatment by heating at 0 ° C. or higher for a short time, adding a mooring means, attaching a blender to this, and then adding an ordinary commercializing means. Is. Next, in another invention, the mooring means is
It is provided with a batter and immersed in a seasoning liquid or water, and the usual commercialization means is quick-freezing, quick-freezing after pre-fried, or deep-fried. Another invention is characterized by blending a granular spice into a blender.

The upper limit of the heating temperature is about 200 ° C. due to the characteristics of the steam oven, and a short time is 20.
Although it is less than a minute, the point is to achieve the purpose of pretreatment,
As a guideline, treat the bone marrow so that it can coagulate. For example, 10
In the case of meat with bones around 0g, 10-15 at 180 ℃
It is preferable to heat for a minute, but if it exceeds 15 minutes, it becomes overheated, the meat quality is tightened, and the reduction rate is increased.

[0012] As described above, when the steam oven treatment is too strong (overheated state), the meat becomes tight and the loss rate becomes large. Contrary to the above, when the steam oven treatment is too weak (for example, 100 g of bone meat, heated at 130 ° C. for 15 minutes), the coagulation of bone marrow becomes insufficient. According to the result of the experiment, in the case of 100 g of meat with bone, at 200 ° C.
At 10 ° C. and 130 ° C., 15 minutes to 25 minutes is a practical range, so the short time referred to in the present invention is 5 minutes to 25 minutes. However, pretreatment heating is based on the coagulation of bone marrow,
The size of the meat with bone (for example, 50g-100g)
Depending on the treatment temperature, the pretreatment time may be 5 minutes or less.

The batter described above has been generally used conventionally, and it is not necessary to use a special batter for the purpose of the present invention.

The blender referred to in the present invention means wheat flour,
It is made from pregelatinized starch, seasonings, etc., and any of those conventionally used can be used.

The standard manufacturing method of the present invention will be described. About 100g of boned chicken is dipped in a batter, and a uniform batter layer is provided on the outer periphery, and then 1 with a steam oven.
Heat treatment is performed at 50 ° C to 180 ° C for 10 minutes to 15 minutes to coagulate bone marrow. Then again batter (or seasoning liquid,
After dipping it in water) and applying a mooring treatment, attach a blender,
After that, freeze-preserve or pre-fry or deep-fry as usual.

As the granular spice used in the present invention, any of those commonly used in fried foods such as garlic, ginger, onion and herbs can be used. By adding these spices in the form of granules to the blender, the flavor of the spices can be sufficiently retained even after various treatments and storages such as precooking, freezing, frying, and microwave reheating. The particle size of the spice mentioned above depends on the type of spice, but is generally larger than 60 mesh, and preferably 12 to 60 mesh.

The following three treatments can be considered as the treatments after the pretreatment and heating.

After bladdering, pre-frying (1 minute) is followed by quick freezing (-40 ° C.), which is frozen (-18 ° C.) and put in a distribution process. After the bladder, it is frozen rapidly (-40 ° C), stored frozen (-18 ° C), and put in a distribution process. After frying, deep fry (about 5 minutes),
Serve for food.

In the case of the above, if the person who serves as food is a fry, a microwave oven, a steam oven, a steamer,
Alternatively, it is reheated in a simple household oven or the like, or boiled as it is in a retort pouch to prepare fried chicken.

Although the fried food with bones has been described above, if the same method is used for treating fried foods with pork, beef, mutton or thickly sliced chicken, pork, beef, lamb etc. It is possible to obtain the same excellent fried food as chicken meat.

[0021]

Industrial Applicability According to the present invention, since the batter is gelatinized and adhered to the outer periphery of the boned meat, the gravy, gelatin, and fats and oils are retained inside, and a juicy texture can be obtained, and the chicken with bones can be obtained. Since it is pre-treated by heating at 130 ° C or higher for a short period of time, bone marrow coagulation is sufficient even if the frying time immediately before eating is relatively short, and there is no discomfort. There are various effects such as almost no peeling and voids, and a small reduction rate of the product.

However, it is possible to expect the same or better products without using a conventionally proposed special device such as a pressure fryer, and without the trouble of twice frying, and since the attachment of the breader is easy, mechanization is also possible. It also has the effect of being suitable for mass production.

[0023]

[Example 1] A chicken drum (about 70 g) was battered and then heated in a steam oven heated to 130 ° C for 15 minutes.
Heat pretreatment was performed for a minute. Then put on the same batter again,
I sprinkled it with a blender. Quick freeze (-40 ℃)
Then, it was stored at -18 ° C for 24 hours.

This is fried next day (160 ° C., 8 minutes),
I tasted it.

The batter is a batter mix B29.
84 (manufactured by Nippon Flour Milling Co., Ltd.) 100 g, water 200
Make by adding ml. Moreover, the said bledder is a bledder mix B5400 (made by Nippon Flour Milling Co., Ltd.).

[0026]

[Comparative Example 1] Under the conditions of Example 1, when the temperature of the steam oven was heated to 120 ° C and heated, the heating was insufficient and the bone marrow portion was raw. Therefore, the heating time was extended to 18 minutes, and the subsequent steps were the same as in Example 1.

When the above Example 1 and Comparative Example 1 were compared, the results shown in Table 1 were obtained.

[0028]

[Table 1]

[0029]

[Example 2] As in Example 1, chicken batter with the above batter was pretreated by heating in a steam oven at 180 ° C for 10 minutes. This was battered and attached to the batter, and then pre-fried with a fryer having an oil temperature of 180 ° C. for 1 minute, and then rapidly frozen.

The next day, this was cooked for 15 minutes in a steam oven heated to 170 ° C. and sampled.

[0031]

[Comparative Example 2] The pretreatment condition by the steam oven was 13
The same cooking as in Example 2 was carried out at 0 ° C. for 10 minutes.

[0032]

[Comparative Example 3] The pretreatment condition in the steam oven was set to 18
The same cooking as in Example 2 was carried out at 0 ° C. for 20 minutes.

When Example 2 was compared with Comparative Examples 2 and 3, the results shown in Table 2 were obtained.

[0034]

[Table 2]

[0035]

[Example 3] As in Example 2, the batter was attached to chicken meat, pretreated by heating in a steam oven (180 ° C, 10 minutes), then attached to the batter, and sprinkled with the blender mix shown in Table 3.

[0036]

[Table 3]

Next, after pre-frying for 1 minute with a fryer with an oil temperature of 180 ° C., it was rapidly frozen.

The next day, this was naturally thawed, heated at 170 ° C. for 10 minutes in a hot air oven, and tasted.

[0039]

Comparative Example 4 Cooking was performed in the same manner as in Example 3 except that the blender mix having the composition shown in Table 4 was sprinkled.

[0040]

[Table 4]

As a result of comparing Example 3 with Comparative Example 4, the results shown in Table 5 were obtained.

[0042]

[Table 5]

[0043]

Example 4 As in Example 2, heat pretreatment was performed in a steam oven at 180 ° C. for 10 minutes. Next, a batter was attached, and the fried food was tasted for 2 minutes and 30 seconds with a fryer with an oil temperature of 180 ° C. without covering with a blender, and was tasted.

The batter is a batter mix B27.
00 (made by Nippon Flour Milling Co., Ltd.) 100 g, water 130
Make by adding ml.

[0045]

[Comparative Example 5] The chicken was pretreated by heating in a steam oven as in Example 2 without battering, and the same cooking and tasting were performed thereafter.

Comparing Example 4 with Comparative Example 5,
The results shown in Table 6 were obtained.

[0047]

[Table 6]

Claims (5)

[Claims] 1. A method for producing a fried food using boned meat, which comprises subjecting the meat with bones to a batter and pre-treating it by heating at 130 ° C. or higher for a short time using a steam oven. 2. The meat with bones is pre-treated by attaching a batter to it and heating it at 130 ° C. or higher for a short time using a steam oven, then adding a mooring means, adding a breader to it, and then using a normal product. A method for producing a fried food using bone-in meat, which is characterized by adding a liquefying means. 3. The method for producing a fried food using boned meat according to claim 2, wherein the adjusting means is a batter and is immersed in the seasoning liquid or water. 4. The method for producing a fried food using boned meat according to claim 2, wherein the usual commercialization means is quick freezing, quick freezing after pre-fried, or deep fried. 5. The method for producing a fried food using boned meat according to claim 2, wherein a spice in the form of granules is added to the blender.