JPS5820259B2 - How to make fried skewered dumplings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The "karaage" skewered dumplings according to the present invention are skewered dumplings in which several predetermined dumplings are pierced on a skewer, and a series of these dumplings are "deep fried" to create a novel flavor and taste effect. This article relates to a method for producing fried karaage skewered dumplings.

Conventional skewered dango are coated with bean paste or sugar soy sauce on the surface and are generally sold as dango sweets.

These types of dango confectionery generally use limited ingredients, and the taste of skewered dango confectionery made with these ingredients is almost well-established and has a long history, and the tradition of flavor and taste is firmly maintained even in Kinjirushi. is.

Therefore, the consumer's taste for skewered dango is generally controlled by the two ingredients, and whether they like it or not, the consumer's taste for skewered dango is limited to the taste of the two ingredients. This is the reality.

In other words, the current state of skewered dango confectionery is that it is included in the taste category of dango with red bean paste or sweet and spicy dango.

The present invention fundamentally eliminates the conventional taste and palatability of skewered dango, develops a new flavor and taste concept for the taste of karaage, and arouses consumers' taste for karaage of skewered dango. Dogs contribute to the development of the seed industry.

As mentioned above, the "karaage" skewered dumplings according to the present application have novelty and inventiveness in taste and palatability, and are intended to newly expand demand.

The method for producing ``karaage'' skewered dumplings according to the present application will be described in detail below.

In general, there are two types of fried meat or fish: deep-fried meat or fish that is fried as is without adding any ingredients, and deep-fried flour that is lightly coated with starch such as wheat flour. However, I have yet to find a kushizashi dango that uses skewered dango as an ingredient and has a new flavor and taste without ``karaage''.

Therefore, the present invention improves the utility value of these skewered dango by ``deep-frying'' them to create a special flavor.

Therefore, as a preliminary step, pure rice flour is kneaded in boiling water and then steamed in a steamer for about 40 minutes.

Next, put these steamed ingredients in a mochi pounder, pound them well, cool them with cold water, and then use the mochi pounder again to thoroughly pound the mochi-like material.Then, put the mochi-like material on a skewer and shape it. It is sent to the saucer.

Flour, starch, water, and various other ingredients such as minced meat, soy sauce, seasonings, and sesame oil are mixed on the periphery of the skewered dango produced in this manner using a shaping machine, kneaded well, and then applied to the skewered dango. The ``karaage'' skewered dumplings are then immersed in a raised pond at about 170°C for about 30 seconds.

The skewered dango products produced by this manufacturing method have a completely different flavor or taste compared to the conventional skewered dango with red bean paste or sugar and soy sauce, and it brings modern tastes to skewered dango and gives it a fresh taste. The aim is to create a certain flavor in skewered dumplings, exhibit novelty in terms of taste, give a new flavor and taste effect to the demand side, and thereby contribute to the development of industry.

In addition, some of the ingredients for the above-mentioned skewered dango may be replaced with soy sauce and curry powder and salt to create ``deep-fried'' curry skewered dango. Another method is to dip the skewered dumplings in a mixture of water, seasonings, salt, etc. to make ``deep-fried chicken'' and add ``meat, sauce, etc.'' to these dumplings to create a new flavor.

Claims (1)

[Claims] 1 Mix various raw materials such as flour, starch, water, ground meat, soybean oil, seasonings, and sesame oil with skewered dango, knead them, then dip these ingredients onto skewered dango and immerse in a pond at about 170℃. , a method for producing "karaage" skewered dumplings characterized by frying them for about 30 seconds.