JPS5851747B2 - How to make fried musubi - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried foods such as tempura, and in particular, to a method for producing fried food by retorting seasoned rice and molding it into the shape of a rice ball before eating. be.

Conventionally, vegetables, noodles, fish, meat, etc. are often used for frying, and rice has been treated as not suitable for frying.

However, recently, the use and utilization of rice, which is Japan's staple food, has been reconsidered, and the use of old rice and ancient rice has been particularly difficult to deal with.

The present invention was developed in order to utilize these old rice and ancient rice, and the first processing is to add various flavoring ingredients to washed rice and cook it to make flavored rice. As a process,
The second processing step is to mold the seasoned rice into a certain shape, provide a circular hole in the center, insert a tube filled with water into the circular hole, and cover it with a sealed bag. The third processing step is to retort the rice with a vacuum seal, and when the retort-processed seasoned rice is eaten, the tube is pulled out from the circular hole and the purpose is to cut it into desired sizes and fry it. The present invention provides a method for producing fried musubi.

An embodiment of the present invention will be described below with reference to the drawings.

Figure 1 shows the first method of producing fried rice balls of the present invention.
It shows the machining process to the third machining process.

1 is flavored rice for storage, which is prepared by adding various flavorings (not shown) to washed rice and cooking it, then molding the flavored rice into a desired shape and size so that it can be stored for a long time. .

A circular hole into which a tube 3 can be inserted is provided in the center of the seasoned rice for storage 1.

The tube 3 is formed into a tube shape using a soft synthetic resin material such as vinyl or cellophane, and water 4 is poured into the tube.

5 is a sealed bag in which a tube 3 filled with water 4 is inserted into a circular hole 2, and the entire flavored rice for storage 1 is sealed in a packaging bag for retort processing.

FIG. 2 shows how to eat the fried musubi product produced according to the present invention.

As shown in Figures 1 and 2, remove the sealed bag 5 covering the flavored rice for preservation 1 and pull out the tube 3 from the 10-yen hole 2 for flavored rice for preservation.

When pulling out the tube, it can be easily removed by dehydrating the water 4 injected into the tube 3 and then pulling it out by hand.

Next, as shown in the opening, the seasoned rice for storage 1 from which the sealed bag 5 and tube 3 have been removed is cut into desired sizes using a knife or the like (not shown). Sprinkle with flour and fry like you would fry tempura.

6 is the fried rice ball, which is served on a serving plate 9, and furthermore, seasonings 7 such as cheese and butter, and garnishes such as cherries are put in the circular hole 2 and eaten.

Next, the processing steps of the present invention will be explained in more detail.

The first processing step is to thoroughly wash old rice or ancient rice, crush it in water for an appropriate period of time, and add the desired flavor to the rice, such as pickle for gomoku rice, char/n, curry rice, etc. Add the seasoning ingredients and stir well.

By transferring the seasoned and well-stirred raw rice to a rice cooker and cooking it, you can make your favorite seasoned rice such as gomoku rice, fried rice, curry rice, and pilaf.

This seasoned rice is molded into a desired shape such as a triangle, square, or circle, and a circular hole 2 is provided in the center of the mold.

Next, insert the water tube 3 prepared in advance into the circular hole 2 as it is, and then put the entire tube into the sealed bag 5.
The second processing step is to completely seal it.

The third processing step is to retort the preserved flavored rice 1 sealed in the sealed bag 5, and this retort processing is performed by a normal method.

That is, the flavored rice for storage 1 vacuum-sealed (hermetically sealed) in a retort packaging bag is placed in a retort pot (not shown), and pressurized high-temperature saturated hot water is lowered in temperature and pressurized. If the flavored rice for storage 1 is taken out from the retort pot after being heated, sterilized, and further cooled, it becomes flavored rice for storage similar to ordinary retort food.

Since the present invention is configured as described above, retort processing is performed in the first to third processing steps, so not only long-term storage is possible, but also primary processing (seasoned rice is retorted). Processing process up to processing) and secondary processing (
Since the process of processing the rice into fried rice balls for consumption is completely separated, it is optimal in terms of food management. Moreover, it is possible to enjoy the delicious taste of old rice and old rice, and it is also possible to process mass-produced rice at a low cost. Therefore, it is possible to provide a progressive and unique method for producing fried musubi that is excellent from all aspects such as food management, economical, and practical aspects.

[Brief explanation of the drawing]

Figure 1 is a schematic explanatory diagram showing the method for manufacturing fried rice balls of the present invention from medium temperature 1st processing step to 3rd processing step, and Figure 2 shows how to eat the product manufactured by the present invention shown in Figure 1. FIG. 1... Seasoned rice for preservation, 2... Circular hole, 3
...Tube, 4...Water, 5...
・・Sealed bag, 6・・Fried ball, 7・・・・
...Seasonings, 8...Accessories, 9...Plates.

Claims (1)

[Claims] 1 The first processing step is to add various seasoning ingredients to washed rice and cook it to make seasoned rice, mold the seasoned rice into a certain shape, and provide a circular hole in the center. The second processing step is to insert a tube filled with water into the circular hole and cover it with a sealed bag, and the third processing step is to retort the sealed seasoned rice with a vacuum seal. Method.