JPH1080257A - Production of fried bean curd - Google Patents
Production of fried bean curdInfo
- Publication number
- JPH1080257A JPH1080257A JP8261387A JP26138796A JPH1080257A JP H1080257 A JPH1080257 A JP H1080257A JP 8261387 A JP8261387 A JP 8261387A JP 26138796 A JP26138796 A JP 26138796A JP H1080257 A JPH1080257 A JP H1080257A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- oil
- frying
- bean curd
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は豆腐を油で揚げた食
品である油揚げの揚げ方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for frying tofu, which is a food in which tofu is fried with oil.
【０００２】[0002]
【従来の技術】従来の油揚げの揚げ方法は、食用油を収
容したフライヤーの下面のバーナーをフライヤーの前部
は少なくして低温部とし、フライヤーの後部は多くして
高温部とし、この油中の前部より後部に生地を搬送コン
ベアで通過させ揚げていた。2. Description of the Related Art In a conventional method of frying oil, the lower part of the fryer is provided with a lower portion of a burner on the lower surface of the fryer containing cooking oil, and a portion of the fryer is provided with a high temperature on a rear portion of the fryer. The dough was passed from the front part to the rear part by the conveyor and was fried.
【０００３】[0003]
【発明が解決しようとする課題】油揚げを揚げる場合、
揚始めは低温（約１００℃）で揚げ、次に高温（約１８
０℃）で揚げているが、これは始めから高温で揚げると
生地に縮みが出て硬くなってしまうのである。そこで、
従来は上記の様に油を同一のフライヤー内で低温部と高
温部に分けて生地を低温部から高温部に搬送している。SUMMARY OF THE INVENTION When frying fried food,
Start frying at low temperature (about 100 ° C)
(0 ° C), but if you fry at high temperature from the beginning, the dough shrinks and becomes hard. Therefore,
Conventionally, as described above, oil is divided into a low-temperature portion and a high-temperature portion in the same fryer, and the dough is transported from the low-temperature portion to the high-temperature portion.
【０００４】しかし、油を低温部と高温部に分けること
は多量の油を必要とすると共に、油中に浸漬されている
時間も多く（従来は約１６分間）かかり、又揚げ上った
油揚げは油を多く含むので、加工及び冷凍保管する場合
は油抜きをしなければならなかった。[0004] However, dividing oil into a low-temperature part and a high-temperature part requires a large amount of oil, takes a lot of time to be immersed in oil (conventionally about 16 minutes), Because oil contains a lot of oil, it had to be drained when processed and stored frozen.
【０００５】上記点より本発明は、油揚げを揚げるに際
し、少量の食用油で短時間で揚げることができ、且つ揚
げ上った後、油抜きを不要とした油揚げの揚げ方法を提
供しようとするものである。[0005] In view of the above, the present invention aims to provide a frying method for frying which can be fried in a short time with a small amount of edible oil when frying the frying, and which does not require drainage after frying. Things.
【０００６】[0006]
【課題を解決するための手段】上記課題を解決するため
本発明方法は、生地を湯中で茹上げた後、高温の食用油
中で揚げることを特徴とするものである。In order to solve the above problems, the method of the present invention is characterized in that dough is boiled in hot water and then fried in hot cooking oil.
【０００７】依って、本発明は最初に生地を湯中で茹上
げるため湯温は１００℃以上にならず、最初は低温状態
となり、生地は縮むことなく、軟らかで伸びた状態とな
っている。次に高温の食用油中で揚げるが、一旦湯中で
茹上げてあるため短時間（約５分間）で揚げることが可
能となり、揚げ上った油揚げは食用油中で浸漬されてい
る時間も僅かであるから油の含む量も少なく油抜きの必
要もなくなるものである。又、低温の食用油は必要がな
いので食用油の量が少なくて済む。Therefore, in the present invention, the dough is first boiled in hot water, so that the temperature of the hot water does not reach 100 ° C. or higher, and the temperature of the dough is initially low, and the dough is not shrunk and is in a soft and stretched state. . Next, it is fried in hot cooking oil, but it can be fried in a short time (about 5 minutes) because it is once boiled in hot water. Since the amount is small, the amount of oil contained is small and the need for oil removal is eliminated. Further, since low-temperature edible oil is not required, the amount of edible oil can be reduced.
【０００８】[0008]
【発明の実施の形態】以下、本発明の一実施の形態を説
明する。本発明方法は薄切りした豆腐で生地を作り、こ
の生地を１００℃の湯の入ったフライヤー中で約１０分
間浸漬し茹でる。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below. According to the method of the present invention, dough is made from sliced tofu, and the dough is immersed in a fryer containing hot water at 100 ° C. for about 10 minutes and boiled.
【０００９】次に、茹上った生地を約１８０℃に加温さ
れた食用油の入った別のフライヤー中で約５分間浸漬し
て揚げ上げる。Next, the boiled dough is immersed in another fryer containing edible oil heated to about 180 ° C. for about 5 minutes and fried.
【００１０】[0010]
【発明の効果】本発明に依れば、最初に生地を湯中で茹
上げることにより生地は軟らかで伸びた状態となり、そ
のまま次に高温の食用油中で揚げるため、従来の様に低
温の食用油は不要となり、食用油の量が半分で済み経済
的効果が大きい。又、一旦湯中で生地は茹上げられてい
るため、食用油中で揚げる時間は短時間で済み、生地の
食用油を含む量も少なく、揚げ上った後に従来行ってい
た油抜きの必要がなく作業工程を省略することができる
ものである。According to the present invention, dough is first boiled in hot water to make the dough soft and stretched, and then fried in hot edible oil as it is. Edible oil is no longer required, and the amount of edible oil is reduced by half, resulting in a large economic effect. In addition, since the dough is once boiled in hot water, the frying time in cooking oil is short, and the amount of cooking oil containing cooking oil is small. Therefore, the working process can be omitted.
Claims (1)
中で揚げることを特徴とする油揚げの揚げ方法。1. A method for frying oil, comprising baking the dough in hot water and frying it in hot cooking oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8261387A JPH1080257A (en) | 1996-09-09 | 1996-09-09 | Production of fried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8261387A JPH1080257A (en) | 1996-09-09 | 1996-09-09 | Production of fried bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1080257A true JPH1080257A (en) | 1998-03-31 |
Family
ID=17361154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8261387A Pending JPH1080257A (en) | 1996-09-09 | 1996-09-09 | Production of fried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1080257A (en) |
-
1996
- 1996-09-09 JP JP8261387A patent/JPH1080257A/en active Pending
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