JPH10271961A - Production of fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fired food having the taste and flavor of a fish or shellfish, enabling to perform a heating and drying process in a short time. SOLUTION: This method for producing a fried food comprises spraying a liquid raw material obtained by stirring and mixing water, wheat flour and fishes or shellfishes as main raw materials and having a proper viscosity on the outer peripheral surface of a continuously rotated heated drum 2 having a heating section 3 therein, heating and drying the sprayed food material during one rotation of the heated drum 2, peeling of the obtained sheet-like intermediate food form the peripheral surface of the heated drum 2 with a scraper 6, cutting the peeled intermediate food, coating the cut food with a batter containing the same fishes or shellfishes as the fishes or shellfishes and subsequently frying the coated intermediated food.

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 fried foods having a seafood flavor based on wheat flour, which is suitable as a snack for sake, tea confectionery or prepared food.

[0002]

2. Description of the Related Art Conventional methods for producing this kind of fried food include:
Water, flour, seafood grits or powder, and seasonings and the like were mixed with stirring to obtain a paste-like raw material, which was stretched into a sheet shape, cut, heated with a heating machine, and dried into a rice cracker shape. Later, there is a method in which a batter for seasoning is applied and fried by a fryer to form food.

[0003]

In the above-mentioned conventional example, as described above, in the heating and drying steps, it takes a long time to perform complicated processing in which a paste-like raw material is stretched into a sheet shape, cut and heated. There was a problem.

An object of the present invention is to solve the above-mentioned problems and to provide a method for producing a deep-fried food which can be heated and dried in a short time and continuously, and which can fully enjoy the flavor of seafood. The purpose is to provide.

[0005]

In order to achieve the above object, the present invention according to claim 1 is a liquid raw material having an appropriate viscosity obtained by stirring and mixing water, flour and fish and shellfish as main materials. Is sprayed on the peripheral surface of a continuously rotating heating drum provided with a heating unit therein, and heated and dried during one rotation of the heating drum, and the dried sheet-shaped intermediate food is peeled off from the peripheral surface of the heating drum and cut. A seasoning batter in which the same seafood and the same seafood are mixed is applied and fried.

A second aspect of the present invention is a continuously rotating heating drum comprising a liquid raw material having an appropriate viscosity obtained by stirring and mixing water, flour, and fish and shellfish as main materials. After heating and drying the heated and dried sheet-shaped intermediate food from the peripheral surface of the heating drum during one rotation of the heating drum and cutting the same, the same seafood and the same seafood are mixed for flavoring. A batter is applied, and a granular starchy food is adhered and fried.

According to a third aspect of the present invention, there is provided a continuously rotating heating drum comprising a liquid raw material having an appropriate viscosity obtained by stirring and mixing water, flour and fish and shellfish as main materials. After heating and drying the heated and dried sheet-shaped intermediate food from the peripheral surface of the heating drum during one rotation of the heating drum and cutting the same, the same seafood and the same seafood are mixed for flavoring. Batter is applied and bread crumbs are adhered and fried.

The present invention described in claim 4 is based on claim 1.
Alternatively, a ground oyster is used as the fish and shellfish in the invention according to claim 2 or 3.

Further, the present invention described in claim 5 is based on claim 1.
Alternatively, a powdered dried squid is used as the fish and shellfish in the invention according to claim 2 or 3.

[0010] The present invention described in claim 6 is based on claim 1.
Alternatively, crushed shrimp is used as the fish and shellfish in the invention according to claim 2 or 3.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION A first embodiment in which the present invention is applied to fried food having an oyster flavor will be described in detail below through processing steps. Here, FIG. 1 of the accompanying drawings is a schematic front view of a baking machine, and FIG. 2 is an injection nozzle.

Before describing the processing steps, the baking machine 1 for heating and drying used in the third step described below will be described. FIG.
As shown in FIG. 2, the baking machine 1 includes a heating drum 2 that rotates continuously at a constant speed (one rotation every 30 to 40 seconds) and a part of the heating drum 2 that is heated from the inside. A heater 3 using a nichrome wire as a heating unit, an auxiliary heater 4 arranged to heat the heating drum 2 from the outside, and a jet with the tip directed to the outer surface of the heating drum 2 corresponding to the heater 3 arrangement portion. Nozzle 5, heating,
A scraper 6 for peeling off the dried sheet-shaped intermediate food product from the peripheral surface of the heating drum 2.

The heater 3 is disposed from the lower part to the upper part along substantially the inner circumference of the heating drum 2 so as to cover substantially half the circumference of the heating drum 2. It is arranged to reach after passing through the part. The heating drum 2 is heated to about 170 ° C. by the heater 3. In addition, the injection nozzle 5
Is a pump (not shown) for spraying a liquid raw material having an appropriate viscosity filled in a tank (not shown).
The width is increased toward the tip injection port 5a, and is formed in a thin and substantially bee-like shape, and is obliquely oriented so as to form an obtuse angle with respect to the rotation direction of the outer surface of the heating drum 2. . Further, the scraper 6 has a wedge-shaped cross section,
The heating drum 2 faces obliquely so as to form an acute angle with respect to the rotation direction of the outer surface.

(First step) 25 kg of flour, 5-7 kg of water,
25 kg of raw oyster ground, 3 kg of potato starch, 3 dried egg whites
Kg, 1 kg of oyster sauce, 1 kg of miso, 0.4 to 1 kg of eggshell calcium, and 0.3 to 1 kg of emulsifier are stirred and mixed to prepare a liquid raw material having an appropriate viscosity.

[0015] Among the above-mentioned raw materials, potato starch is mixed to improve the texture, dried egg white is used to bring the food into an appropriately expanded state, oyster sauce is added to the taste, and miso is used as a hidden taste. Things.

(Second step) 25 kg of wheat flour, 30 kg of water, 7 kg of raw ground oyster, 10 kg of potato starch, 3 kg of dried egg white
g, salt 1-2 kg, natural sweetener 0.12-0.24 kg, and sodium glutamate 0.3-1 kg are stirred and mixed to prepare a batter.

(Third Step) The baking machine 1 is operated, its tank (not shown) is filled with the raw material obtained in the first step, and a pump (not shown) is operated to operate the injection nozzle 5. The raw material is injected from the injection port 5a to the outer peripheral surface of the heating drum 2. Since the heating drum 2 is continuously rotating at a constant speed, the injected raw material continuously adheres to the outer peripheral surface in a thin band shape as the heating drum 2 rotates, and is heated by the heater 3 on the back side (the peripheral surface of the heating drum 2). Side) is heated and dried, and then the front side is heated and dried by the auxiliary heater 4, peeled off by the scraper 6, and stretched in a belt shape with a thickness of 0.6 to 1.5 mm,
It becomes a sheet-like intermediate food with a moisture content of about 28%.

(Fourth step) The sheet-like intermediate food is cut into strips having a length of 120 mm and a width of about 25 mm, and then the batter obtained in the second step is applied.
Fry in soybean oil of degree C for about 1 minute and 20 seconds with a fryer.

The fried food thus produced has an oyster flavor, and is suitable as a snack for sake, tea confectionery or prepared food.

Next, a second embodiment in which the present invention is applied to a fried food having a squid flavor will be described in detail through processing steps. The firing machine 1 used in the present embodiment is
This is the same as the firing machine 1 used in the first embodiment.

(First step) 25 kg of flour, 27-30 water
Kg, powdered dried squid 5Kg, potato starch 3Kg, dried egg white 3Kg, oyster sauce 1Kg, miso 1Kg, eggshell calcium 0.4-1Kg, emulsifier 0.3-1Kg are mixed with stirring to obtain a liquid having a suitable viscosity. Create raw materials.

Among the above-mentioned raw materials, potato starch is used for improving the texture, dried egg white is used to bring the food into an appropriately expanded state, oyster sauce is used for adding richness to the taste, and miso is used as a hidden taste. It is.

(Second step) 25 kg of flour, 30 kg of water, 2.5 kg of dried powdered squid, 10 kg of potato starch, 3 kg of dried egg white, 1-2 kg of salt, 0.12-0.24 kg of natural sweetener,
0.3 to 1 kg of sodium glutamate is stirred and mixed to form a batter.

(Third Step) The firing machine 1 is operated, its tank (not shown) is filled with the raw material obtained in the first step, and a pump (not shown) is operated to inject the injection nozzle 5. The raw material is sprayed from the port 5a to the outer peripheral surface of the heating drum 2.
Since the heating drum 2 is continuously rotating at a constant speed, the injected raw material continuously adheres to the outer peripheral surface in a thin strip shape as the heating drum 2 rotates, and is heated by the heater 3.
It is dried, peeled off with a scraper 6, and has a thickness of 0.6-1.
It expands in a belt shape at 5 mm, and becomes a sheet-like intermediate food having a moisture content of about 28%. Note that the auxiliary heater 4 is not used in the third step of the present embodiment.

(Fourth step) After cutting the sheet-like intermediate food into a strip having a length of 120 mm and a width of about 25 mm, the batter obtained in the second step is applied, and the oil temperature is 175 to 180.
Fry in soybean oil of degree C for about 1 minute and 20 seconds with a fryer.

The fried food produced in this manner has the taste of squid and is suitable as a snack for sake, tea confectionery or prepared food.

Next, a third embodiment in which the present invention is applied to a fried food having a shrimp flavor will be described in detail through processing steps. The firing machine 1 used in the present embodiment is
This is the same as the baking machine 1 used in the first or second embodiment.

(First step) 25 kg of flour, 15 to 18 water
Kg, 25 kg of raw ground shrimp, 3 kg of potato starch, 3 kg of dried egg white, 1 kg of oyster sauce, 1 kg of miso, 0.4 to 1 kg of eggshell calcium, 0.3 to 1 kg of emulsifier,
A liquid raw material having an appropriate viscosity is prepared.

Among the above-mentioned raw materials, potato starch is used for improving the texture, dried egg white is used to make the food expand properly, oyster sauce is used for adding richness to the taste, and miso is used as a hidden taste. It is.

(Second step) 25 kg of flour, 15 to 18 water
Kg, ground shrimp 25 kg, potato starch 10 kg, dried egg white 3 kg, salt 1-2 kg, natural sweetener 0.12-0.24
Kg and 0.3-1 kg of sodium glutamate are mixed with stirring to form a batter.

(Third Step) The baking machine 1 is operated, its tank (not shown) is filled with the raw material obtained in the first step, and a pump (not shown) is operated to operate the injection nozzle 5. The raw material is injected from the injection port 5a to the outer peripheral surface of the heating drum 2. Since the heating drum 2 is continuously rotating at a constant speed, the injected raw material continuously adheres to the outer peripheral surface in a thin band shape as the heating drum 2 rotates, is heated and dried by the heater 3, and is dried by the scraper 6. Peeled off, thickness 0.6 ~
It expands in a belt shape at 1.5 mm, and becomes a sheet-like intermediate food having a moisture content of about 28%. In the third step of the present embodiment,
As in the case of the second embodiment, the auxiliary heater 4 is not used.

(Fourth step) After cutting the sheet-like intermediate food into a strip having a length of 120 mm and a width of about 25 mm, the batter obtained in the second step is applied, and the oil temperature is 175 to 180.
Fry in soybean oil of degree C for about 1 minute and 20 seconds with a fryer.

The fried food produced in this way has a shrimp flavor and is suitable as a snack for sake, tea confectionery or prepared food.

As a modification of the first, second, and third embodiments, in each of the third steps, a batter is applied, and then a melted egg is applied, and bread crumbs, crushed crackers, crushed crackers, and the like are used. Attached granular starchy food, oil temperature 1
Approximately 20 minutes by fryer in soybean oil of 75-180 degrees C
Some are fried. According to each of these modifications, it is possible to obtain a product that can enjoy the fried taste of each of the starchy foods.

The present invention is not limited to the above embodiments. For example, fish and shellfish may be different from oysters, squid and shrimp. The intermediate food may be cut into bite-sized pieces.

[0036]

As described above, according to the first aspect of the present invention, a heated and dried sheet-like intermediate food can be obtained during one rotation of the heating drum, so that the heating and drying processing is performed in a short time. And the effect that the flavor of the seafood can be utilized.

According to the second aspect of the present invention, a heated and dried sheet-shaped intermediate food can be obtained during one rotation of the heating drum, so that the heating and drying can be performed in a short time. At the same time, it is possible to make use of the flavor of fish and shellfish, and to attach and fry granular starchy food, so that it is possible to obtain a product that can enjoy the fried taste of the starchy food.

According to the third aspect of the present invention, a heated and dried sheet-shaped intermediate food can be obtained during one rotation of the heating drum, so that the heating and drying can be performed in a short time. At the same time, it is possible to make use of the flavor of the seafood, and since the bread crumbs are attached and fried, it is possible to obtain a product that allows the user to enjoy the fry taste of the bread crumbs.

Further, the present invention described in claim 4 has an effect that the oyster flavor can be utilized in addition to the effect similar to the effect of the invention described in claim 1 or 2 or 3. .

Further, the present invention described in claim 5 has an effect that a squid flavor can be utilized in addition to the same effect as the effect of the invention described in claim 1 or 2 or 3. .

Further, the present invention described in claim 6 has an effect that a shrimp flavor can be utilized in addition to the effect similar to the effect of the invention described in claim 1 or 2 or 3. .

[Brief description of the drawings]

FIG. 1 is a schematic front view of a baking machine.

FIG. 2 is an enlarged longitudinal sectional view of an injection nozzle.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Baking machine 2 Heating drum 3 Heater 4 Auxiliary heater 5 Injection nozzle 6 Scraper

Claims (6)

[Claims] 1. A liquid raw material having an appropriate viscosity obtained by stirring and mixing water, flour, and fish and shellfish as main materials is sprayed onto a peripheral surface of a continuously rotating heating drum provided with a heating unit therein. After the sheet-like intermediate food heated and dried during one rotation of the heating drum is peeled off from the peripheral surface of the heating drum and cut, a batter for seasoning in which the same seafood and the same seafood are mixed is applied and fried. A method for producing fried food, comprising the steps of: 2. A liquid raw material having an appropriate viscosity, obtained by stirring and mixing water, flour and fish and shellfish as main materials, is sprayed onto the peripheral surface of a continuously rotating heating drum provided with a heating unit therein. After the heated and dried sheet-shaped intermediate food is peeled off from the peripheral surface of the heating drum and cut during one rotation of the heating drum, a batter for seasoning in which the same seafood and the same seafood are mixed is applied, and a granular batter is applied. A method for producing a deep-fried food, wherein the deep-fried food is adhered to a starchy food. 3. A liquid raw material having an appropriate viscosity, obtained by stirring and mixing water, flour and fish and shellfish as main materials, is sprayed onto a peripheral surface of a continuously rotating heating drum provided with a heating unit therein. After the heated and dried sheet-shaped intermediate food is peeled off from the peripheral surface of the heating drum and cut during one rotation of the heating drum, a batter for seasoning in which the same seafood and the same seafood are mixed is applied, and the bread crumbs are applied. A method for producing fried food, wherein the method is fried by attaching. 4. The method according to claim 1, wherein the fish and shellfish are ground oysters. 5. The method according to claim 1, wherein the fish and shellfish are dried squid in powder form. 6. The method according to claim 1, wherein the fish and shellfish are ground shrimp.