JPH10271962A - Production of flower-shaped fried food and device for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for industrially producing flower-shaped fried foods, and to provide a device therefor. SOLUTION: This method for producing the flower-shaped fired foods comprises the first process for sinking molds 5 for frying foods in the upper layer of a frying oil 2, the second process for forming lower coating layers by injecting a fry coating liquid into the molds 5 to foam and swell the fry coating liquid in the molds and simultaneously thermally denature and solidify the swollen liquid in irregular flower-shaped products, the third process for putting ingredients coated with the fry coating liquid on the lower coating layers, before the lower coating layers thermally denatured and solidified in the frying molds 5 and perfectly solidified, the fourth process for adhering and forming the flower-shaped coatings on the whose peripheries of the ingredients by injecting and dropping the fry coating liquid so that the left upper half peripheries of the ingredients are covered with the flower-shaped coatings, and subsequently the fifth process for separating the coated ingredients from the frying molds 5, if necessary, floating the coated ingredients in the oil to finish the frying treatment, and then taking out the finished fried foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a technique that has been used by a tempura craftsman for a long time with know-how. It is another object of the present invention to provide a method for mechanically and industrially producing a beautifully expanded fried tempura and an apparatus for producing the fried tempura.

[0002]

2. Description of the Related Art Tempura, which is a food made by mixing ingredients such as fish and shellfish and vegetables with flour mainly composed of flour and water and fried in oil, heats fresh tempura seeds to a high temperature. A good way to eat in oil immediately after carat frying is to eat it. It can be said that the tempura is a dish that tastes the taste and flavor of the medium ingredients and the taste of the wrapping clothes and the crispness of the clothes.
In other words, half of the taste of tempura is in its batter. Since the appearance, flavor, and texture of the batter vary greatly depending on the method of fry, it has been regarded as a cooked food that largely depends on the skill of a skilled cook.

[0003] Among the delicious tempura batters that are fried by the know-how of a skilled cook, there is a so-called "hanaage tempura" which has a swollen shape with irregularities as if blooming beautifully. Such a fried tempura, which is delicious and has a good appearance and is popular with people, can only be manufactured by craftsmen with many years of experience, and it has been considered difficult to mass-produce it industrially in large quantities.

Heretofore, studies for mechanically or industrially producing such popular fried tempura have been conducted in various fields. For example, there has been disclosed a technique for producing frozen food such as tempura, which comprises attaching a mixture of flour and water to fresh or frozen ingredients, further attaching fried balls to the mixture, and freezing the mixture (Japanese Patent Application Laid-Open No. 48-28648
issue). In addition, immediately after immersing in the fryer oil, what was previously battered on the surface of the tempura seeds, and before the grasshopper on the surface had not yet solidified, a part of the fryer oil was extracted and sprayed on the surface of the fried oil. A method for continuously producing Hanasaki tempura, which is characterized by stirring this unsolidified grasshopper into a flowering state (Japanese Patent No. 2548608). However, these processes have not yet been satisfactory.

[0005]

However, since the former method is a method in which fried balls made in advance are adhered to the surface of the ingredients, the former is topping-shaped and has a sense of incompatibility with the clothing covering the ingredients. In the latter, only the surface on which the frying oil is sprayed has a flower-bloom-shaped garment formed to some extent, but the flower-bloom-shaped garment is not formed on the back of the ingredients that do not hit the sprayed frying oil. Adhered state. For this reason,
These methods do not yet produce satisfactory fried tempura.

The inventor of the present invention has been engaged in intensive research and development to mass-produce "Hanaage Tempura" on an industrial scale, and in order to realize it, it is necessary to overcome the following technical problems. I understand. Since the ingredients float in the frying oil, it is difficult to control the posture and position in the frying oil. It is difficult to uniformly adhere and solidify a flower-shaped garment around the entire periphery (360 degrees) of the ingredients. In particular, since the fried balls and ingredients float, it is difficult to adhere and solidify a flower-shaped garment under the ingredients (inside the oil). Injection or dripping of the batter for tempura into heated fried oil will cause it to foam and expand rapidly, spread out as fried balls and spread over the entire surface of the fried oil, and adhere around the ingredients to cover. Is extremely difficult.

The present invention solves such a technical problem, and a method for mechanically and industrially producing a fried tempura in which a flower-shaped batter is formed automatically, reliably and uniformly. And to develop a manufacturing apparatus therefor.

[0008]

According to a first aspect of the present invention, a method for producing a fried tempura is characterized in that the ingredients are fried by sequentially performing the following first to fifth steps. It is.

First step: An oil tank containing frying oil and a frying mold are prepared, and the frying mold is submerged in the upper layer of the heated frying oil.

Second step: Injecting or dripping a sufficient amount of tempura batter liquid into the fryer form in the heated frying oil to cover the lower half of the ingredients with a flower-shaped batter. Then, the cooking liquid for the tempura is thermally denatured and solidified in the form of irregular flowers while foaming and swelling in the frying oil to form a lower coating layer.

The third step: before the lower batter layer thermally denatured and solidified in the frying mold in the heated frying oil is not completely solidified, the ingredients to which the batter for tempura has been applied are removed from the lower batter. Place on layer.

Fourth step: On the lower garment layer formed in the frying mold in the heated frying oil and the material placed thereon, the upper half of the garment has a flower-shaped garment. Inject or drip a sufficient amount of tempura coating liquid to cover it with so that the tempura coating liquid foams and swells in frying oil and heat-denatures and solidifies into an irregular flower-like shape while the upper coating layer is formed. Form.

[0013] Fifth step: The ingredients on which the tempura garment is adhered in a flower arrangement are separated from the frying mold and, if necessary, floated in oil, and then finished with frying.
Take out.

The first invention is a basic invention of a method for producing fried tempura. The basic idea of the present invention is, first,
This is to use a frying mold to make fried balls in the frame. The fryer formwork is characterized in that the fried balls floating on the oil surface are prevented from diffusing, and the fried balls are irregularly collected and connected to form a fuzzy flower-flower-shaped clothing layer. Second, first, a flower-shaped lower batter layer is formed in a frying mold by heat denaturation and solidification, and the ingredients are placed before this is completely solidified. The point is that a flower-shaped garment is adhered and formed over the entire circumference of the ingredient by heat-denaturing and solidifying the garment layer.

A second invention for which a patent is sought is a method for producing a fried tempura, wherein the ingredients are fried by sequentially performing the following first to fifth steps.

First step: An oil tank containing frying oil and a frying mold are prepared.
When tempura is made in the upper layer of fried oil heated to ℃,
The tempura is submerged at a depth that is almost submerged in the frying oil.

Second step: Injecting or dripping into the fryer mold in the heated frying oil a quantity of tempura batter liquid sufficient to cover almost the lower half of the ingredients with a flower-shaped batter. , 3
After 10 seconds, the coating liquid for the tempura foams in frying oil, heat-denatures and solidifies into an irregular flower-like shape, forming a lower coating layer.

[0018] Third step: a tool to which the batter for tempura is applied for 3 to 7 seconds before the lower batter layer thermally denatured and solidified in the frying mold in heated frying oil is not completely solidified. The material is placed on the lower garment layer.

Fourth step: On the lower garment layer formed in the fryer form in the heated frying oil and the ingredients placed thereon, the upper half of the ingredient is a flower-shaped garment. Inject or drip a sufficient amount of tempura clothing liquid to cover with, and wait for 7 to 14 seconds to heat-denature and solidify the tempura clothing liquid in frying oil into an irregular flower-like shape while foaming. To form an upper garment layer.

Fifth step: The ingredients on which the tempura batter is adhered in a flower arrangement around the periphery are separated from the frying mold and, if necessary, floated in oil, and then finished with frying.
Take out.

The second invention is an embodiment in which the first invention, which is the basic invention, is more specifically limited in numerical values.

According to the third invention which is to be patented, when frying oil is put in the oil tank, the frying mold can be mounted and moved while sinking in the oil which is the upper layer. A transfer means configured as described above is disposed, and a clothing liquid supply nozzle for the lower clothing layer and an upper clothing from the clothing liquid supply device for tempura are disposed above the oil tank along the transport path of the frying mold. The coating liquid supply nozzle for the layer is extended, and disposed on the transfer path of the frying mold at the position where the lower coating layer is to be formed and the position where the upper coating layer is to be formed, respectively. At the same time, an ingredient supply means is provided at a position for supplying the ingredient between the two coating liquid supply nozzles, and further, at a position ahead of the transfer passage, a finishing fry region and an oil tank from the inside to the outside of the oil tank. Installed means for removing fried tempura and transported in heated frying oil When the step is driven and the frying mold is moved to a position on the transfer passage where the lower garment layer is to be formed, a required amount of the tempura garment liquid is supplied from the lower garment layer clothing liquid supply nozzle. Injected or dropped, heat-denatured and solidified in fried oil in the form of a flower to form the lower coat layer, and then drive the ingredient supply means when the frying mold is moved to the location to supply ingredients Then, the ingredients to which the coating liquid for tempura is applied are placed on the formed lower coating layer, and then when the frying mold is moved to a position where the upper coating layer is to be formed, the oil frying mold is formed. Inject or drip the batter for tempura from the batter liquid supply nozzle for the upper batter layer onto the lower batter layer formed in the frame and the ingredients placed on it, and heat-denature it in fried oil in the form of flowers. Solidifies to form the upper garment layer, and then attaches the tempura garment in a flower-like shape at the position where it was transferred to the position ahead of the transfer passage After separating the formed ingredients from the frying mold, after finishing the frying as required in the finishing frying area, operate the frying tempura take-out means to remove the frying tempura. An apparatus for producing fried tempura, comprising:

The third invention is an invention of a continuous type fried tempura manufacturing apparatus. The basic configuration of the present invention comprises a transfer means provided with an oil fry form provided in an oil tank, and a coating liquid supply nozzle for a lower coating layer extending from a coating liquid supply apparatus for tempura provided above the oil tank. And a batter supply nozzle for the upper batter layer, an ingredient supply means, and a fried tempura take-out means provided from inside the oil tank to outside the oil tank.

The transfer means may be, for example, a conveyor equipped with a fryer form, or a guide rail and a fryer formwork configured to be able to travel on the guide rail.
It may be a turntable on which a frying mold is mounted. In addition, the frying formwork should be made into a container or frame shape that is slightly larger than the outer shape of the ideally attached flower-shaped batter around the ingredients to spread the fried balls floating on the oil surface. Prevention, fried balls are gathered irregularly and connected to form a fuzzy flower-flower-shaped clothing layer. In addition, the ingredient supply means attaches the cooking fluid for the tempura to the ingredients, and when the fryer form is moved to a position for supplying the ingredients, the ingredient supplying means lowers the ingredients to which the cooking fluid for the tempura is attached. For example, a robotic device or another device may be used as long as it operates so as to be placed on the side coat layer. Further, the means for removing the fried tempura may be a conveyor-type device or a device for scooping with a net-like scooping tool.

[0025]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments. FIG. 1 is an explanatory view showing an embodiment of a fried tempura production apparatus according to the third invention and a method for producing fried tempura using this apparatus. FIG. 2 is an explanatory view showing the first invention and the second invention of the present application. FIG. 3 is an embodiment of a frying mold formed for shrimp tempura.

In the figure, reference numeral 1 denotes an oil tank in which frying oil 2 is contained. In the oil in the upper layer of the frying oil 2, there is provided a transfer means 3 configured to be able to attach and move the frying mold while sinking. The transfer means 3 of the illustrated embodiment has metal frying molds 5, 5, 5,... Detachably mounted on the surface of an endless belt conveyor 4 at predetermined intervals. By moving, the frying molds 5, 5, 5,... Can be moved along a predetermined transfer path. When the tempura is fried, the transfer means 3 is disposed so as to be submerged at a depth such that the tempura is substantially submerged in the frying oil 2.

The molds 5, 5, 5,... For the frying fry shown in the embodiment are used for shrimp tempura, and are formed from a triangular bottom 7 whose front is widened as shown in FIG. Side surfaces 8a, 8b, 8c stand up from the periphery, and the upper surface is open.

Above the oil tank 1, a clothing liquid supply device 9 for tempura, and a clothing liquid supply nozzle 10 for the lower clothing layer and a clothing liquid supply nozzle 11 for the upper clothing layer, which are extended therefrom, are provided with oil. Are mounted above the positions along the transfer passages of the butterfly mold frames 5, 5, 5,...,
Are arranged at positions where the lower garment layer is to be formed on the transfer path of the frying molds 5, 5, 5,... It is arranged corresponding to the position where the upper garment layer is to be formed on the transfer path of the butterfly mold frames 5, 5, 5,.

Both coating liquid supply nozzles 10, 1 above the oil tank 1
1, the material supply means 12 is located at a position where the material A is supplied.
Are arranged. Ingredient supply means 12 of the illustrated embodiment includes:
With the robot-type material supply device, the work arm 12a grips the tail portion of the shrimp, which is the material A, and applies the liquid for tempura, and then puts it on the lower layer formed. . In the figure, reference numeral 13 denotes a finished oil fry region provided at a position ahead of the transfer passage, and reference numeral 14 denotes a fried tempura take-out means provided from the inside of the oil tank 1 to the outside of the oil tank 1. As a means for removing the fried tempura in the illustrated embodiment, a belt conveyor type device is prepared.

In addition, dozens of raw peeled shrimps are prepared as ingredients, and flour, commercially available tempura flour, water, and a little vegetable edible oil are prepared as powder for clothing. Then, put a small amount of flour and edible oil in water and stir with a stirrer, then add a mixture of flour and tempura flour and egg yolk,
Mix well and adjust the tempura batter.

After preparing such an apparatus, ingredients, and tempura clothing liquid, fried shrimp tempura is manufactured as follows. First, the frying oil was removed by 180
° C, and actuate the drive mechanism 6 to move the transfer means 3
To move the frying molds 5, 5, 5,... Along the transfer passage.

When the frying molds 5, 5, 5,... Are moved to a position on the transfer passage where the lower garment layer is to be formed, the garment liquid supply nozzle 10 for the lower garment layer is used. Inject a sufficient amount of tempura clothing liquid to cover the lower half of the wood with a flower-shaped batter, and wait for 3 to 10 seconds. To form a lower batter layer.

Then, the frying molds 5, 5, 5,... Move to the position for supplying the ingredient A, and the frying molds 5, 5, 5,.
5 ... Before the heat-denatured and solidified lower garment layer is not completely hardened, raw peeled shrimp is applied over 3 to 7 seconds as an ingredient to which the tempura garment liquid is applied, and on the lower garment layer Put on.

.. Move to the position where the upper garment layer is to be formed, and the lower garment layers formed in the fryer mold frames 5, 5, 5. Then, on top of the ingredient A placed on it, pour or drip so that the upper half of the ingredient A is covered with a sufficient amount of tempura clothing liquid to cover it with a flower-shaped garment. After about 14 seconds, the tempura coating liquid is thermally denatured and solidified into an irregular flower shape while frying in frying oil to form an upper coating layer, thereby forming a flower-shaped tempura dressing around the shrimp.

Further, the shrimp tempura on which the tempura batter is adhered in a flower arrangement at the position transferred to the forward position of the transfer passage is separated from the frying molds 5, 5, 5,... After floating for several seconds while floating in oil as needed, the fried tempura take-out means 14 is operated to take out the fried shrimp tempura.

The shrimp tempura produced in this way has many irregularities formed like flowers blooming and heat-denatured and solidified, and its shape and taste are the same as those of the fried tempura produced by cooks using know-how. Something like that was done. In addition, by adjusting the way of foaming and expansion when put in heated frying oil by devising the coating liquid for tempura, it is possible to easily form a good flowering state clothing having a preferable swelling shape. it can.

[0037]

According to the first invention and the second invention of the present application, a frying mold is immersed in heated frying oil, and a fried ball is produced by injecting a batter for tempura into the frame. By preventing the diffusion of fried balls floating on the ground and collecting and connecting the fried balls irregularly, it is possible to shape the flower-like batter layer fuzzy, so that the shape and size of the finished fried tempura is almost the same Since they are aligned, the appearance is good and the commercial value is increased. In addition, the present invention, the injection of the batter for tempura into the heated fried oil is divided into two,
First, a flower-shaped lower garment layer is formed by heat denaturation and solidification in a frying mold, and the ingredients are placed before this is completely solidified. Since it is modified and solidified, a uniform flower-shaped batter can be securely attached and formed over the entire periphery of the ingredient. In addition, since such a manufacturing method can be mechanized, it is possible to automatically manufacture a fried tempura, which is conventionally said to be a master chef of a cook, by mechanization.

According to a third aspect of the present invention, there is provided a transfer means provided with a fryer form in an oil tank so that the fryer form can be moved while sinking in oil. The lower part of the coating liquid supply nozzle for the lower coating layer and the upper part of the coating liquid supply nozzle for the upper coating layer, which are extended from the coating liquid supply device for tempura, form the position where the lower coating layer is to be formed and the upper coating layer. At the positions to be provided, the components are provided so as to correspond to each other, and the component supply means is disposed at a position for supplying the component between the two clothing liquid supply nozzles, and further at the forward position of the transfer passage. And a means for removing fried tempura from the inside of the oil tank to the outside of the oil tank.

Therefore, by operating this apparatus as follows, it is possible to continuously and automatically produce fried tempura. First, when the transfer means in the heated frying oil is driven to move the frying mold to a position on the transfer passage where the lower coat layer is to be formed, the timing for the lower coat layer clothes is adjusted. The lower batter layer is formed by injecting or dripping a required amount of batter solution for tempura from the liquid supply nozzle.

Subsequently, when the frying mold is moved to the position for supplying the ingredients, the ingredients to which the tempura clothing liquid has been adhered by the ingredient supplying means are placed on the lower clothing layer at the same time. Put on.

Further, by observing the timing at which the fryer form is moved to a position where the upper garment layer is to be formed, the lower garment layer in the fryer formwork and the ingredients placed thereon are viewed. The top coat layer is formed by injecting or dropping the top coat layer from the top coat layer coating liquid supply nozzle, thereby forming a flower-shaped tempura coat on the entire circumference of the ingredient.

Further, in the finishing oil fry region at a position ahead of the transfer passage, the ingredient having the flower-blowing tempura batter attached thereto is separated from the frying mold, and after finishing oil frying, the oil fried tempura take-out means Can be operated to remove the fried tempura.

When the apparatus of the present invention is operated as described above, first, a lower garment layer is formed in a frying mold, an ingredient is placed thereon, and an upper garment layer is further formed thereon. A flower-blowing tempura batter is attached and formed on the entire circumference of the ingredients in three stages, separated from the frying formwork, and after finishing frying, the fried tempura can be taken out. It is possible to automatically and continuously produce a deep-fried tempura in which a uniform flower-shaped batter is securely adhered and formed on the entire periphery of the ingredients.

Moreover, selecting and installing a suitable frying mold in accordance with the type or shape of the ingredients, adjusting the injection amount of the tempura coating liquid from the coating liquid supply nozzle,
Adjusting the timing of the movement of the moving means to adjust the molding state of the lower and upper garment layers, and adjusting and removing the finishing oil fry time, etc., makes it easy to use various fried tempura. Can be manufactured.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an embodiment of an apparatus for producing fried tempura according to a third invention and a method for producing fried tempura using this apparatus.

FIG. 2 is an explanatory view showing a first invention and a second invention of the present application.

FIG. 3 is an embodiment of a frying mold formed for shrimp tempura.

[Explanation of main signs]

 DESCRIPTION OF SYMBOLS 1 ... Oil tank 2 ... Frying oil 3 ... Transfer means 4 ... Belt conveyor 5 ... Mold for frying 6 ... Drive mechanism 7 ... Bottom part 8a, 8b, 8c ... Side surface 9 ... Coat liquid supply device for tempura 10 ... For lower coat layer Coating liquid supply nozzle 11: Coating liquid supply nozzle for upper layer 12: Ingredient supply means 12a: Ingredient supply means 13: Finished frying region

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Masatoshi Fukunaga 3-2 Asama-cho, Fuchu-shi, Tokyo Nichiro Fuchu Apart

Claims (3)

[Claims] First step: An oil tank containing frying oil and a frying mold are prepared, and the frying mold is submerged in an upper layer in the heated frying oil. Second step: Inject or dripping a sufficient amount of tempura batter liquid into the frying mold in heated frying oil to cover the lower half of the ingredients with a flower-shaped batter. While the batter is being foamed and expanded, the batter is thermally denatured and solidified into an irregular flower shape to form a lower batter layer. Third step: Before the lower coating layer thermally denatured and solidified in the fryer form in the heated frying oil is not completely solidified, the ingredients to which the tempura coating liquid has been applied are placed on the lower coating layer. Put on. Fourth step: On the lower batter layer formed in the frying mold in heated frying oil and the ingredients placed thereon, the upper half of the ingredients are covered with a flower-shaped batter. Inject or drip a sufficient amount of tempura clothing liquid so as to hang it, and heat-solidify the tempura clothing liquid in frying oil to form an irregular flower bloom while foaming and expanding to form the upper clothing layer. As a result, a flower-blossom-shaped tempura garment is adhered to the entire periphery of the ingredients. Fifth step: The ingredients on which the flower-blossom-shaped tempura batter is adhered and formed are separated from the frying formwork and, if necessary, floated in oil, finished with fry, and then taken out. As described above, a method for producing fried tempura, wherein the ingredients are fried by sequentially performing the first to fifth steps. 2. The first step: preparing an oil tank containing frying oil and a frying mold, and setting the frying mold to 160-185.
When tempura is made in the upper layer of fried oil heated to ℃,
The tempura is submerged at a depth that is almost submerged in the frying oil. Second step: Inject or drip a sufficient amount of batter for tempura into a frying mold in heated frying oil so that the lower half of the ingredients are covered with a flower-shaped batter. After 10 seconds, the coating liquid for tempura is foamed and expanded in fried oil, heat-denatured and solidified into an irregular flower shape to form a lower coating layer. Third step: 3 to 3 times before the lower batter layer thermally denatured and solidified in the frying mold in heated frying oil is not completely solidified.
The ingredients to which the tempura batter is applied are placed on the lower batter layer for 7 seconds. Fourth step: On the lower batter layer formed in the fryer form in heated frying oil and the ingredients placed thereon, the upper half of the ingredients are covered with a flower-like batter. Inject or drip a sufficient amount of tempura clothing liquid to
Every 14 seconds, the tempura coating liquid is thermally denatured and solidified in an irregular flower shape while foaming and swelling in fried oil to form an upper coating layer, thereby forming a flower-shaped tempura dress on the entire circumference of the ingredients. I do. Fifth step: The ingredients on which the flower-blossom-shaped tempura batter is adhered and formed are separated from the frying formwork and, if necessary, floated in oil, finished with fry, and then taken out. As described above, a method for producing fried tempura, wherein the ingredients are fried by sequentially performing the first to fifth steps. 3. A transfer means arranged so that when frying oil is put into the oil tank in the oil tank, the frying mold is mounted and movable while sinking in the oil which is the upper layer thereof. A coating liquid supply nozzle for the lower coating layer and a coating liquid supply nozzle for the upper coating layer extend from the cooking liquid supply device for tempura above the oil tank along the transfer path of the frying mold. On the transfer path of the frying mold, at the position where the lower garment layer is to be formed, and at the position where the upper garment layer is to be formed. And a material supply means at a position for supplying the material between the tanks, and a furnishing area and a means for removing fried tempura from the inside of the oil tank to the outside of the oil tank at a position ahead of the transfer passage. Then, the transfer means is driven in the heated frying oil, and the frying When moved to the position where the lower garment layer is to be formed on the transfer passage, a required amount of tempura garment liquid is injected or dropped from the lower garment layer coating liquid supply nozzle, and the flower blooms in fried oil. When the lower frying form is moved to the position for supplying the ingredients, the ingredient supply means is driven to apply the ingredients for the tempura clothing liquid. Is placed on the lower garment layer formed, and then when the frying mold is moved to the position where the upper garment layer is to be formed, the lower garment layer formed in the frying mold form By injecting or dripping the clothing liquid for tempura from the clothing liquid supply nozzle for the upper clothing layer on the ingredients placed thereon, and heat-curing and solidifying it in a flower arrangement in frying oil to form the upper clothing layer A flower-blossom-shaped tempura garment is adhered to the entire periphery of the ingredients, and the finished oil fry at the end of the transfer passage Separate the ingredients on which the Hanasaki-style tempura batter is attached from the frying mold and finish fry in the finishing frying area, and then operate the frying-tempura take-out means to take out the frying-tempura An apparatus for producing fried tempura, comprising: