JPH1132685A - Meat cracker and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an extremely testy meat cracker by using feedstocks including meat and non-glutinous rice flour. SOLUTION: This meat cracker is produced through the following consecutive processes: feedstock preparatory process 1, stirring and cutting process 2, non- glutinous rice flour addition process 3, stirring process 4, molding process 5, baking process 6, and cooling process 7.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement of an extremely delicious meat cracker made of raw materials such as meat and fresh flour.

[0002]

2. Description of the Related Art It is known that a conventional rice cracker is made by using rice flour, wheat flour, potato flour or the like as a raw material, adding an appropriate seasoning, seasoning, and baking it thinly.

[0003]

However, although the conventional rice crackers themselves are delicious to eat as they are, there are some places where they are unsatisfactory as sake appetizers.
In addition, the nutritional value is not very high because it mainly contains rice flour and contains a lot of carbohydrates.

[0004] Therefore, the present invention, in order to solve the above problems, can be eaten as a rice cracker /
It is an object of the present invention to provide a meat cracker that can be eaten as a sake appetizer and has nutritional value and a method for producing the same.

[0005]

According to the present invention, there is provided a meat senbei which is manufactured by a raw material preparation step, a stirring and cutting step, a step of adding a new powder, a stirring step, a forming step, a baking step, and a cooling step. And a raw material preparation step → stirring / cutting step → new fresh powder addition step → water addition step → stirring step → molding step → fried step → cooling step.

[0006]

Next, the present invention will be described with reference to the drawings. FIG. 1 is a manufacturing process diagram showing a first embodiment of the manufacturing process of the meat cracker according to the present invention. As shown in FIG. 1, the process for producing a meat cracker according to the present invention is performed by a raw material preparation process, a stirring and cutting process, a new flour addition process, a stirring process, a forming process, a baking process, and a cooling process.

First Step-Raw Material Preparation Step 1 Raw materials used in the production of the meat cracker according to the present invention include pork, binding materials (vegetable protein and starch), salt, glucose, beef extract, spices, and seasonings. Ingredients (amino acids, etc.), preservatives (sorbic acid K), phosphates (Na · K), pH adjusters, antioxidants (vitamin C), coloring agents (nitrite N
Prepare 500 g of the winner made of a).

Second step-stirring / cutting step 2 Beef, chicken, beef, fish and the like are prepared in 500 g of the above-mentioned winner, and they are sufficiently stirred and cut into a minced meat by a cutter. That is, it is cut into a size of about 1 mm (cutting raw material).

[0009] Third step-addition process of the new flour 3 200g to the cut raw material cut into a size of about 1mm
Add ５００500 g of fresh powder (raw material to which fresh powder is added).
The reason for adding the Shinshin powder in this way is to wrap the cut raw material with the Shinshin powder and also to give the taste of the rice cracker.

The fourth step—stirring step 4 The third step—the new raw powder-added raw material produced by the new fresh powder adding step is again stirred, so that the new raw powder-added raw material and the new fresh powder are sufficiently mixed.

Fifth Step-Molding Step 5 The raw material sufficiently mixed with the new powder is formed into a shape such as a square, a disk, a rectangle, a perfect circle, an ellipse, and a gourd. The size of the molding is preferably 5 cm to 10 cm.

Sixth Step-Frying Step 6 The fifth step-forming step 5 is to bake the raw materials formed into various shapes with oil. In this baking method, oil is applied in a large frying pan and baked at a temperature of 200 ° C to 270 ° C for 10 to 15 minutes while turning over.

Seventh Step-Cooling Step 7 In the above step, the product baked for 10 minutes to 15 minutes while turning over at a temperature of 200 ° C. to 270 ° C. is cooled to room temperature.

Ninth Step-Meat Cracking 9 Finished When cooled to room temperature, the meat cracking of the present invention is completed.

FIG. 1a is a manufacturing process diagram showing a second embodiment of the manufacturing process of the meat cracker according to the present invention. As shown in FIG. 1a, the production process of the meat cracker according to the present invention is performed by a raw material preparation process, a stirring and cutting process, a new flour addition process, a water addition process, a stirring process, a molding process, a baking process, and a cooling process. Is done.

After the third step shown in FIG. 1, ie, the addition of the new powder (the new powder addition step 3), three glasses (220 ml to 550 ml) are added (the water addition step 3a). That is, the raw material 50 obtained by adding the new powder
About 3 glasses of water are added to 0 g.

The amount of water to be added depends on the amount of the raw material 50 as described above.
280 ml to 550 ml per 0 g, but the most preferable amount is 380 ml to 520 ml.
Milliliters.

In the manufacturing process of the second embodiment, except for the water adding step 3a, all the steps shown in FIG. 1, ie, the raw material preparing step 1 → the stirring and cutting step 2 → the upper fresh powder adding step 3 → the stirring step 4 → This is exactly the same as the molding step 5 → the baking step 6 → the cooling step 7.

FIG. 2 is a perspective view of a fryer used in the frying process of meat senbei according to the present invention. The fryer 9 has a handle 11 and a plurality of circular grooves 1.
0, 10, 10, 10,... Are formed.

A plurality of circular grooves 10, 10, 10, 10
The purpose of forming... Is to facilitate the frying of the raw material formed in the molding step 5 and to make the meat crackers completed by the frying into a size that is easy for adults and children to eat.

The grooves 10, 1 formed in the fryer 9
The shape of 0, 10, 10,... Is circular as shown in FIG. 2, but is not limited to a circle, of course, and may be an elliptical groove, a square groove, a rhombic groove. Various grooves may be used.

[0022]

Since the present invention has the above-described structure, the meat senbei of the present invention is a very savory meat senbei having a flavor of a cracker and a flavor of a wiener-so-sage. Yes, it can be eaten as a tea confection or as an appetizer for sake.

[Brief description of the drawings]

FIG. 1 is a production process diagram showing a production process of a meat cracker according to the present invention.

FIG. 1a is a manufacturing process diagram showing another embodiment of the manufacturing process of the meat cracker according to the present invention.

FIG. 2 is a perspective view of a fryer used in the manufacturing process of the meat cracker according to the present invention.

[Explanation of symbols]

 1 Raw material preparation process 2 Stir cutting process 3 New flour adding process 3a Water adding process 4 Stirring process 5 Forming process 6 Baking process 7 Cooling process 8 Meat rice cracker completion

Claims (2)

[Claims] 1. A meat rice cracker manufactured by a raw material preparation step, a stirring and cutting step, a step of adding a new flour, a stirring step, a forming step, a baking step, and a cooling step. 2. A method for producing a rice cracker, comprising: a raw material preparation step, a stirring and cutting step, a step of adding a new powder, a step of adding water, a step of stirring, a step of forming, a step of baking, and a step of cooling.