JPH0965865A - Preservation of raw material for fry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To preserve a raw material for a fry without damaging its taste and palatable feeling for a long period. SOLUTION: This method for preserving a raw material for a fry is constituted by adding a weak flour to the raw material for the fry and immersing it into an egg with water [a process for mixing and kneading (the first process)], accommodating the raw material into a package and vacuum packing [a vacuum packing process (the sixth process)], heat-treating the vacuum packed raw material for a prescribed time [a boiling process (the seventh process)], cooling the heat-treated raw material [a rapidly cooling process (the eighth process)] and preserving it by refrigeration [a preserving process by a refrigeration (the ninth process)].

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a storage method for long-term storage of fried food materials (for example, croquette, minced cutlet, tonkatsu).

[0002]

2. Description of the Related Art When trying to preserve food for a long period of time,
There are two methods: frozen storage and refrigerated storage. Conventionally, when fried food (eg croquette, minced pork cutlet, pork cutlet) is stored for a long time, sprinkle bread flour after sprinkling soft flour and egg water on the raw material. It was frozen or refrigerated in the state (immediately before frying).

[0003]

By the way, in the above-mentioned frozen storage, since the material of the fried food is frozen in the freezer or the freezer, it is necessary to perform the thawing work before cooking and destroy the texture of the material at the time of thawing. Therefore, there is a problem that the taste and texture of the food after cooking are impaired. On the other hand, in refrigerated storage, when the raw material is raw, the maximum storable period is about one week, the drying of the material progresses faster than frozen storage, and there is a high possibility of bacterial contamination. There was also.

Further, in both the above storage methods, since the bread crumbs are also stored in a sprinkled state, the bread crumbs absorb water during the storage and become sticky, and in this state, the bread packs are vacuum packed. When stored in a vacuum, the bread crumbs were crushed when vacuum packed, and the crisp texture of the batter was lost when cooked.

[0005]

The present invention has been made to address the above-mentioned problems, and its purpose is to preserve fried foods for a long time without impairing the taste and texture of the fried foods. Soft flour is added to the material and soaked in egg water, the material is housed in a package and packed in a vacuum, and the material packed in the vacuum is heat-treated for a predetermined time (for example, boiling water treatment).
However, the feature is that the heat-treated material is cooled and stored in a refrigerator. In this case, when the heat-treated material is refrigerated and stored, it is rapidly cooled to a temperature at which the core temperature becomes a first set temperature of 5 ° C. or lower, and refrigerated and stored at a second set temperature of the first set temperature or lower. Is desirable.

[0006]

In the method for storing the fried food material according to the present invention, since the fried food material is heat-treated after applying the soft flour and egg water, the soft flour and the egg water form a film during the heat treatment, It prevents the protein and fat contained in the raw material from flowing out, and the taste does not deteriorate.

Further, since the material is vacuum-packed and then heat-treated, the air in the pack is eliminated by vacuum-packing, and the growth of aerobic bacteria can be suppressed. Most weakly pathogenic and spoilage bacteria can be killed. Therefore, long-term storage is possible.

[0008] Further, since the raw material is preserved with soft flour and egg water, and is fried by sprinkling the bread crumbs just before being served with food, the bread crumbs do not absorb water excessively and the crispy fried food is eaten. It has a sensation and does not impair the taste and texture even after long-term storage.

Further, when the heat-treated material is cooled, if the core temperature is rapidly cooled to a first set temperature at which the temperature is 5 ° C. or less, the temperature range of 5 ° C. to 63 ° C., which is the temperature range in which bacteria can grow, is reduced. It can be passed quickly and can be stored for a longer period of time.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION
The present invention will be described. FIG. 1 shows all the steps of the method for preserving the material for minced cutlet, and the present invention will be described below according to each step.

The kneading step 11 of the first step is a step of kneading raw minced meat, pre-fried onions, fried eggs, bread crumbs, and seasonings, and kneading, and the putty kneaded in this step is molded in the second step. In step 12, it is molded into an appropriate size and shape (oval). In the shape fixing step 13 of the third step, the putty molded in the second step 12 is placed in a refrigerator 1
Cool for about 0 minutes. This is because the putty molded in an oval shape is sticky but soft and easily deformed,
This is because the shape is made to fit to some extent to make it difficult to lose its shape.

In the dressing step 14 of the fourth step, the putty is dipped in soft flour and sprinkled with egg water. The soft flour and egg water applied in the fourth step 14 cover the surface of the putty, and
It has the property of forming a film when heated in the process and preventing the outflow of proteins and fats, and therefore does not deteriorate the taste and texture. In addition, when soft flour and egg water are not added, protein is denatured by heating in the meat component that is the material of the minced cutlet, the water retention of the meat is reduced, and the broth easily flows out of the tissue, and the fat When is heated to its melting point, it melts and begins to flow out of the tissue, impairing the taste and texture.

In the packaging step 15 of the fifth step, the putty with soft flour and egg water is wrapped with a food packaging film. This is to prevent the end portion of the putty from being crushed when vacuum packing in the sixth step described later. In the vacuum packing step 16 of the sixth step, the putty wrapped with the food packaging film is housed in the package, and the package is vacuum packed. As a result, the air inside the package is released, and the growth of aerobic bacteria can be suppressed.

In the hot water roasting step 17 of the seventh step, the vacuum-packed putty is roasted in boiling water for about 15 minutes (the time of boiling water is changed depending on the size and thickness of the raw material). This hot water roasting is an operation performed for sterilization, whereby the core temperature is heated to 70 ° C. or higher for 2 minutes. In this way, since the hot-water treatment is performed after vacuum packing, even if the putty has bacteria in the first step 11 to the sixth step 16, most of the pathogenic bacteria and The septic bacteria are killed, and thereafter, the bacteria do not reproduce and long-term storage is possible.

In the rapid cooling step 18 of the eighth step, the boiled putty is rapidly cooled (preferably within 90 minutes) in a rapid cooling refrigerator so that the core temperature becomes 2-3 ° C. this is,
This is because the temperature range in which bacteria can grow is in the range of 5 ° C to 63 ° C, so that this temperature range can be passed quickly. In the cold storage step 19 of the ninth step, the putty that has been rapidly cooled in the quick cooling refrigerator is stored as it is at a temperature that is not frozen (temperature range of 1 to 2 ° C.).

Immediately before cooking, the putty thus stored is taken out from the quick-cooling refrigerator, re-applied with soft flour and egg water, and fried in a state of being sprinkled with bread crumbs. In this way, the bread crumbs were sprinkled immediately before providing the minced cutlet, so compared to the state in which the bread crumbs were sprinkled and stored, the bread crumbs did not absorb moisture excessively, and the crunch had a crispy freshness, making it suitable for long-term storage. Nevertheless, it does not spoil the taste and texture. Therefore, since it can be stored for a long period of time and can be prepared in large quantities, it is possible to level labor and stabilize the quality of cooked foods in the food service industry.

In the storage state shown in the ninth step, 50
In the material that has been aged for a long time, a normal bacteria test did not detect a dangerous number of bacteria in excess of the standard standards for foods, additives, etc. announced by the Ministry of Health and Welfare. I can not feel the taste change until the time passes,
It was confirmed that the texture and taste can be maintained up to a storage period of about 30 days, which is longer than before (up to 1 week).

In the above embodiment, the case where the material of the fried food is the minced cutlet has been described, but the present invention is not limited to this, and other materials of the fried food such as croquette or the first material.
It can also be applied to pork cutlet and the like, which do not require the third step from the step.

[Brief description of drawings]

FIG. 1 is a process diagram showing a method for storing a material for Menchi cutlet.

[Explanation of symbols]

11 ... Kneading step (1st step), 12 ... Molding step (2nd step), 13 ... Shape fixing step (3rd step), 14 ... Clothing step (4th step), 15 ... Packaging step (5th step) ), 16
… Vacuum packing process (sixth process), 17… Boiled water process (seventh process)
Process), 18 ... rapid cooling process (8th process), 19 ... refrigerating preservation process (9th process).

Claims (2)

[Claims] 1. A fried food material is added with soft flour and soaked in egg water. The material is housed in a package and packed in a vacuum.
A method for storing a fried food material in which a material packed in a vacuum is heat-treated for a predetermined time, and the heat-treated material is cooled and stored in a refrigerator. 2. A soft flour is added to the material of the fried food, which is dipped in egg water, and the material is housed in a package and packed in a vacuum,
The material packed in a vacuum is heat-treated for a predetermined time, and the heat-treated material is rapidly cooled to a temperature at which the core temperature becomes a first set temperature of 5 ° C or less, and a second set temperature of the first set temperature or less. How to store the material of fried foods to be refrigerated.