JPH07112413B2 - Cooking method of oiled vegetables with developed cuticle layer - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a cooking method in which vegetables with developed cuticle layers such as oiled peppers and onions are mixed with a small amount of highly viscous seasoning liquid. Since the liquid becomes difficult to be repelled after the liquid is repelled, it relates to a cooking method for adjusting the taste of the vegetable to a light taste so as to have a taste of a concentration according to the seasoning liquid.

[0002]

2. Description of the Related Art Vegetables are lightly oiled in a frying pan or the like in order to reduce the water content of the vegetables and make them easier to season by heat treatment at high temperature for a short time . However, green pepper, vegetables such as onions on the surface, which was drained, Ri was then hardly adhere without seasoning liquid and fit
Cuticle layer or return it recoil exists. The type of vegetables in which the cuticle layer appears due to oiling is known to the cook by experience.Therefore, the vegetables should be simmered with the seasoning liquid and not cooked with the natural taste, or the vegetables should be thoroughly soaked with the seasoning. It is cooked in steamed meat wrapped with meat. on the other hand,
Boil vegetables with cuticle layer by light oiling.
No viscous (highly concentrated) small amount of seasoning liquid
According to the cooking method, the vegetables are cooked lightly and have a unique taste.
You will be welcomed by so-called foodies because you can bring out the food.

[0003]

In view of the above, the present invention has been made.
The object of the present invention is to provide a vegetable in which a cuticle layer appears due to a light oil passage and a method of engaging a small amount of highly viscous seasoning liquid.

[0004]

[Means for Solving the Problems] To achieve the above object
Of the present invention for cooking oiled vegetables with developed cuticle layer
Is a method of mixing a small amount of highly viscous seasoning liquid in vegetables with developed cuticle layers such as oiled peppers and onions, and mixing the above seasoning liquid with a trace amount of an edible surfactant with an HLB value of 10 or less. be characterized in that the caramel in
It

[0005]

EXAMPLES Examples of the present invention will be described. 100g onion,
50 g of bell peppers were appropriately cut, and this was put into a frying pan containing a small amount of edible oil, heated and oiled. The above oiled vegetables were prepared for the experiment of the present invention and for the control. For the experiment, (1) 40 g of sweet and sour sauce for Chinese food in the seasoning liquid. Glycerin fatty acid ester (HLB value 4 ~
6.5) 0.012 g of mixture (2) 40 g of commercially available sweet and sour sauce for Chinese food. A mixture of 0.012 g of soybean lecithin (HLB number 7 to 9) was put into a frying pan and rapidly entangled. The control is (3) 40g sweet vinegar sauce for commercial Chinese food
Put only the chili in a frying pan and add.

[0006] In Experiments (1) and (2) , although some differences were observed in the entanglement of the seasoning liquid, they were entangled in the above oiled vegetables. Further, when stored for 24 hours at a low temperature which does not deteriorate, and inspected after a lapse of time, and tasted, unevenness was observed in the entanglement of (1) , and there was a feeling of clinging to the inside of the mouth, and a strong taste was felt. In addition, (2) there is little unevenness in the entanglement, there is a feeling like some clinging to the mouth, but not as the case of (1) felt rich taste.

[0007] In conclusion, it was judged that both (1) and (2) for experiments can be used, and particularly (2) can be stored for a long time. The control only reconfirmed that it could not be served on the table because the vegetables and seasoning liquid were not entangled.

[0008]

Industrial Applicability As described above, the present invention provides a cooking method in which a small amount of highly viscous seasoning liquid is added to a vegetable having a cuticle layer whose surface is lubricated by light oil passage. With a trace amount of an edible surfactant having an HLB value of 10 or less, and the seasoning liquid is attached to the cuticle layer to form an oiled vegetable having the cuticle layer and the seasoning liquid.
The entanglement can be improved, and there is an effect that a new cooking method can be provided for vegetables whose cooking methods were limited.

Claims (1)

[Claims] 1. A cooking method in which a small amount of highly viscous seasoning liquid is added to vegetables with developed cuticle layers such as oiled peppers and onions, and the above seasoning liquid and an HLB value of 10 or more.
A method for cooking oiled vegetables with a developed cuticle layer, characterized by mixing and entrapping the following trace amount of edible surfactant.