JPS5840069A - Preparation of thickly baked egg - Google Patents
Preparation of thickly baked eggInfo
- Publication number
- JPS5840069A JPS5840069A JP56139943A JP13994381A JPS5840069A JP S5840069 A JPS5840069 A JP S5840069A JP 56139943 A JP56139943 A JP 56139943A JP 13994381 A JP13994381 A JP 13994381A JP S5840069 A JPS5840069 A JP S5840069A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- raw material
- fried
- material liquid
- defoamed
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 この発明は、厚焼玉子の製造方法に関する蟻のである。[Detailed description of the invention] This invention relates to a method for producing thickly baked eggs.
従来、仁の厚焼玉子を製造する方法としては、二つの方
法があシ、
■定形焼成容器の1個に原料卵液金入れ、これを単層の
まま製造する方法。Conventionally, there are two methods for producing thick-boiled eggs: 1) A method in which raw egg liquid is placed in one of the regular baking containers, and this is produced in a single layer.
■数個の定形焼成容器に原料卵液を適尚に分配し、それ
ぞれを半煮え程度に加熱したものを定形焼成容器の反転
により、重に11にして更に加熱する方法。■A method of appropriately distributing the raw egg liquid into several fixed-shaped baking containers, heating each one to about half-boiled, and then heating it further by turning the fixed-shaped baking containers over to 11°C.
とがある。There is.
しかし、■の方法では、焼き玉子の内tkll )j、
’j□1、(す)が立ち、また、熱凝固の状況がゴム
状となり、厚焼玉子特有の旨み、風味を著しく61・す
るという欠点がある。However, with method ■, the inside of the grilled egg is
'j□1, (su) stands out, and the state of heat coagulation becomes rubbery, resulting in a disadvantage that the unique taste and flavor of thick-cooked eggs are significantly reduced.
又、■の方法では、半煮え(J、1度に加熱したものを
定形焼成容器の反転により重層とするため、その機械的
機治が初編となり、反転枦jr’iか1イ目111であ
り、その調整に人手を要し、かつ、反転の小手11Vに
より内部に空AA、層を形成し、不良製品となる場合が
多く、又、装り規模に比べて、そのIJ、産能率が極め
て低いという欠点があった。In addition, in the method of The adjustment requires manpower, and the inverted small 11V often forms an empty AA layer inside, resulting in a defective product.In addition, the IJ and production efficiency are low compared to the equipment scale. The disadvantage was that it was extremely low.
そこで、この発明は上記の欠点を除去し、JI、i焼玉
子特有の旨み、M旺を保持し、製造が簡易であり、しか
も多量生産か司能なに焼玉子の製造方法を提供するもの
である。Therefore, the present invention provides a method for producing grilled eggs that eliminates the above-mentioned drawbacks, maintains the unique flavor and taste of JI and i-grilled eggs, is simple to manufacture, and can be mass-produced. It is.
以下、この発り」の一実施例を一11述すると、原刺卵
液r・二分し、その−Tfllを加熱鉄板上等で前焼き
し、この前焼きされた卵をそのままか、あるいに細断し
て、減圧によりHシ?、泡された残りの原料卵液と混合
するか、あるいは残りの原料卵液と混合したものを辿圧
によりJBll、 Nし1厚焼用の定彫焼成容器に適当
輸を注入し、牟屑のまま一度の加熱により製Ifするも
のよりH1j成される。Hereinafter, I will describe one example of "this origin": divide the raw egg liquid into two parts, pre-fry the resulting -Tfll on a hot iron plate, etc., and use the pre-fried egg as it is or Shred it into pieces and heat it by decompression. , mix with the remaining foamed raw material egg liquid, or pour the mixture with the remaining raw material egg liquid into a JBll, N, 1-thick firing container by tracing pressure, and pour the appropriate amount into a molded firing container. H1j is formed from what is produced by heating once as it is.
そもそも、J!;!焼玉子け、単たIより重層焼きの方
が味がよいとされている。これは、卵と池との焼成が旨
味と風味を出しており、このため坤料卵液の一部を油焼
きするものであり、油説き卵と坤判卵液との混合片、
i+ 製品の用途により異なるが、I:3からIll
: 1と広範tlhにわたってJノl、、用司h1:で
あるO
又、411焼き玉イの味のもう一つのポイントは、J¥
1.’l″bき玉子が包F’+する気泡である。この
気泡が杼&iijに少Aいとゴム状の味′f呈し、昧党
、を減じ、反苅にあ1り気泡が多いと、厚焼玉子として
仕上った場合、内部に大きな気泡を生じ、切断時にくず
れたりする。特にこの発明において、油焼き卵と原料卵
液の混合では、気泡の混入がはけしく、このため適当に
脱泡する必要がある。製品の川途によっても異なるが、
300〜700 +mH& T 3勺間稈j0に脱泡す
るか、あるいけ原料vII液のみを、50(1〜750
mHpに脱泡して油焼き#liと混信する場合もある。In the first place, J! ;! It is said that a multi-layered grilled egg tastes better than a single grilled egg. This is because the baking of the egg and the pond gives it its umami and flavor, and for this reason, a portion of the egg mixture is fried in oil.
i+ It varies depending on the use of the product, but from I:3 to Ill
: 1 and a wide range of tlh:
1. It is the air bubbles that cause the egg to envelope F'+.These air bubbles give a rubbery taste to the shell and reduce the taste. When the egg is finished as a thickly baked egg, large air bubbles are formed inside the egg, which causes it to collapse when cut.Particularly in this invention, when mixing the oil-baked egg and the raw egg liquid, air bubbles are often mixed in, so it is difficult to properly remove the air bubbles. It is necessary to foam.It depends on the destination of the product, but
300 to 700
In some cases, the air may be degassed to mHp and cause interference with oil-grilled #li.
この発明によると、原料卵液の一部1を冷)らかしめ油
焼きし、しかも1残りの原料卵液(Ji独あるいは油焼
きされた卵と混合したもの)を脱6旦するため、厚焼き
玉子の旨み及び風味を維持できるとともに、単N焼きす
ることにより製造機械に反転する機構を設ける必要がな
く、極めて部品な装置で製造が可能であり、人手がかか
らなくなるt、1′かりでなく、均一な製品が多鮒に製
造できる等の効朱を奏する。According to this invention, a part of the raw egg mixture is cooled and fried in oil, and the remaining raw egg mixture (mixed with the egg mixture or fried in oil) is removed. In addition to maintaining the umami and flavor of the baked egg, there is no need to provide a reversing mechanism in the manufacturing machine due to single-N baking, making it possible to manufacture it with extremely simple equipment and requiring less labor. However, it has the advantage of being able to produce a uniform product for a large number of crucian carp.
(実施例)
原料卵液400グラムのうち、200グラムを加熱、油
塗布したフライパンで油焼きし、これをチョッパーで細
動する。これに残りの原料#I4液の200グラムを加
え、混合し、適当に脂、泡したのち、加熱、7II+’
e*’q 4 した厚焼玉子焼成用鍋に注入し1オー
ブンの周囲111ii J夏130°’a −170’
Oで15〜20分焼成して、旨み及び風味のあるpz
b”L玉子を得た。(Example) Out of 400 grams of raw egg liquid, 200 grams was heated and fried in oil in a frying pan coated with oil, and then finely chopped with a chopper. Add 200 grams of the remaining raw material #I4 liquid to this, mix, add some fat and foam, and heat to 7II+'
e*'q 4 Pour into a pot for baking thick omelets and heat around the oven 111ii J Summer 130°'a -170'
Bake for 15 to 20 minutes at O to create delicious and flavorful pz.
I got a b”L egg.
以 上
特 Wl’ /Ii Ifj+人 株式会社あじか
ん代 坤 人fp 坤士 三 flit #F(
外1名)Above special Wl' /Ii Ifj+person Ajikandai Co., Ltd. konjinfp konshi 3 flit #F(
(1 person outside)
Claims (1)
、との泊裳きされたβCを、そのままカ・あるいは細断
して、減圧手段等により脱泡された残りの原料卵液と混
合するさ、あるいは炒りの原料卵液と混合し、減圧手段
等により脱泡したのち、厚焼用の定形焼放器に価当量を
注入し、単層のまま一度の加熱により製造することを特
徴とする厚焼玉子の製造方法。Divide the original #egg liquid into two, roast the half on a heated iron plate, etc., and leave the remaining βC as it is or shred it and defoam with a decompression means etc. After mixing with the egg liquid as a raw material or with the egg liquid as a raw material for roasting, and defoaming by means of decompression, etc., the equivalent amount is poured into a fixed baking oven for thick baking, and heated once as a single layer. A method for producing thick-yaki eggs, characterized by producing them by:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56139943A JPS5825422B2 (en) | 1981-09-04 | 1981-09-04 | Method of manufacturing thick-yaki eggs |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56139943A JPS5825422B2 (en) | 1981-09-04 | 1981-09-04 | Method of manufacturing thick-yaki eggs |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5840069A true JPS5840069A (en) | 1983-03-08 |
JPS5825422B2 JPS5825422B2 (en) | 1983-05-27 |
Family
ID=15257283
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56139943A Expired JPS5825422B2 (en) | 1981-09-04 | 1981-09-04 | Method of manufacturing thick-yaki eggs |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5825422B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7939123B2 (en) | 2005-02-04 | 2011-05-10 | Rembrandt Enterprises, Inc. | Deep fried egg-based foodstuff |
US7943191B2 (en) | 2005-02-04 | 2011-05-17 | Rembrandt Enterprises, Inc. | Egg based foodstuff resembling french fries and the method of making same |
-
1981
- 1981-09-04 JP JP56139943A patent/JPS5825422B2/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7939123B2 (en) | 2005-02-04 | 2011-05-10 | Rembrandt Enterprises, Inc. | Deep fried egg-based foodstuff |
US7943191B2 (en) | 2005-02-04 | 2011-05-17 | Rembrandt Enterprises, Inc. | Egg based foodstuff resembling french fries and the method of making same |
Also Published As
Publication number | Publication date |
---|---|
JPS5825422B2 (en) | 1983-05-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106234503A (en) | A kind of cake of press and preparation method thereof | |
JPH02215415A (en) | Hood for cooking and manufacture of sponge cake using the same | |
CN103815294A (en) | Processing method for coarse cereal rice crust | |
JPS5840069A (en) | Preparation of thickly baked egg | |
KR101508902B1 (en) | Manufacturing method of soft flesh for sweet and sour pork | |
CN110013006A (en) | A kind of barbecue taste small Dried fish and preparation method thereof | |
KR102560622B1 (en) | Lemon cake manufacturing method and lemon cake prepared therefrom | |
JPS57129660A (en) | Method of making food like "kara-age," fry with no coating | |
JPS5843746A (en) | Preparation of senbei (japanese cracker) | |
KR102498629B1 (en) | Cooking method for sauce for seafood soup | |
JP2005304492A (en) | Method for producing kneaded food and kneaded food | |
JPS6251586B2 (en) | ||
JPH10327757A (en) | Laminated cake composed of pudding and souffle fromage and its production | |
JP3522085B2 (en) | Manufacturing method of tofu to eat on the table | |
JPS5539715A (en) | Method of making cracker of flower shape | |
JPS61115466A (en) | Preparation of hamburger steak using bean curd as main material | |
JPS5955171A (en) | Edible container using fish paste | |
JPS5856657A (en) | Egg burger containing vegetable | |
JP2816282B2 (en) | Method for producing solid roux | |
CN107625061A (en) | A kind of preparation method of sauce mutton chop | |
JPS58170453A (en) | Chicken liver powder | |
KR20160059615A (en) | Jelly Sand and the Preparing method thereof | |
JPH05219879A (en) | Production of cream puff shells | |
JP2691213B2 (en) | Grilled curry | |
JPS55118362A (en) | Method of making dried soybean curd (tofu) |