JPS5851747B2 - How to make fried musubi - Google Patents

How to make fried musubi

Info

Publication number
JPS5851747B2
JPS5851747B2 JP56044103A JP4410381A JPS5851747B2 JP S5851747 B2 JPS5851747 B2 JP S5851747B2 JP 56044103 A JP56044103 A JP 56044103A JP 4410381 A JP4410381 A JP 4410381A JP S5851747 B2 JPS5851747 B2 JP S5851747B2
Authority
JP
Japan
Prior art keywords
rice
tube
circular hole
processing step
seasoned
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.)
Expired
Application number
JP56044103A
Other languages
Japanese (ja)
Other versions
JPS57159453A (en
Inventor
正人 笹原
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AJI NO MANSEI JUGEN
OO ERU SANDO KK
Original Assignee
AJI NO MANSEI JUGEN
OO ERU SANDO KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by AJI NO MANSEI JUGEN, OO ERU SANDO KK filed Critical AJI NO MANSEI JUGEN
Priority to JP56044103A priority Critical patent/JPS5851747B2/en
Publication of JPS57159453A publication Critical patent/JPS57159453A/en
Publication of JPS5851747B2 publication Critical patent/JPS5851747B2/en
Expired legal-status Critical Current

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Description

【発明の詳細な説明】 本発明は、天プラ等のフライの製法に関するものである
が、特に味付飯をレトルト加工し、食用時におにぎりの
形状に型どりしてフライにする製造方法に関するもので
ある。
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.

従来のフライものとしては、野菜、麺類、魚類、肉類等
が多用されており、ご飯類はフライには適さないものと
して取扱われてきた。
Conventionally, vegetables, noodles, fish, meat, etc. are often used for frying, and rice has been treated as not suitable for frying.

ところが最近わが国の主食である米の利用ないしは活用
が見なおされてきて、特に古米や古々米の活用について
は、その対応に苦慮されている。
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.

本発明は、これらの古米や古々米の活用に対処すべく開
発されたものであって、水洗した米に各種の味付材料を
加えて炊飯し、味付飯を造ることを第1加工工程とし、
該味付飯を一定の形状に型どりすると共に、中央に円孔
を設げ、該円孔に水を注入したチューブを差し込み密封
袋にて被覆することを第2加工工程とし、該密封味付飯
を真空シールにてレトルト加工することを第3加工工程
とし、該レトルト加工した味付飯を食用時に前記チュー
ブを円孔から引き抜き、所望の大きさに切ってフライに
することを目的としたフライむすびの製造方法を提供す
るものである。
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.

以下、図面に従って本発明の一実施例について説明する
An embodiment of the present invention will be described below with reference to the drawings.

第1図は本発明のフライむすびの製造方法のうち、第1
加工工程乃至第3加工工程を示したものである。
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は水洗した米にいろいろの味付ぐ(図示せず)を加え
て炊飯してできた味付飯を長期保存ができるように所望
の形状、大きさに型どりした保存用味付飯である。
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. .

この保存用味付飯1の中央には、チューブ3を差し込む
ことができる程度の円孔が設けである。
A circular hole into which a tube 3 can be inserted is provided in the center of the seasoned rice for storage 1.

チューブ3は、ビニール、セロハン等の軟質性の合成樹
脂材を用いてチューブ状に成形し、その中に水4を注入
しである。
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は密封袋であり水4を注入したチューブ3を円孔2内
に差し込んだ保存用味付飯1の全体をレトルト加工用の
包装袋で密封しである。
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.

第2図は、本発明により製造されたフライむすび製品の
食べ方を示したものである。
FIG. 2 shows how to eat the fried musubi product produced according to the present invention.

マス、イ図に示すように、保存用味付飯1に被覆されて
いる密封袋5を取りはずすと共に、保存用味付飯10円
孔2かもチューブ3を引き抜く。
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.

引き抜く場合は、チューブ3内に注入しである水4を脱
水させてから手でもって引き抜けば簡単に抜(ことがで
きる。
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.

次に口開に示すように密封袋5とチューブ3を除去した
保存用味付飯1を包丁など(図示せず)で所望の大きさ
に切り、更に小麦粉などのフライ用のころも用の粉をま
ぶしてから天ぷらを揚げるようにしてフライにする。
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はそのフライむすびであり、これを盛皿9に盛り付け
し、更に円孔2にチーズやバター等の調味料7とかチェ
リーなどの飾付品を入れて食べる。
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.

次に、本発明の加工工程について更に詳述する。Next, the processing steps of the present invention will be explained in more detail.

第1加工工程は古米や古々米をよく水洗して、適当の時
間水に潰すと共に、その中に所望の味付ぐ、例へば五目
飯用のぐ材とか、あるいはチャー/・ン、カレーライス
などの味付ぐ材を投入し、よく攪拌する。
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.

このように味付ぐとよく攪拌混合された生米を炊飯用釜
に移して炊飯すれば、五目飯、チャーハン、カレーライ
ス、ピラフ等お好みの味付ご飯ができる。
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.

この味付ご飯を三角形、四角形、円形等所望の形状に型
どりすると共に、その中央部に円孔2を設ける。
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.

次に、あらかじめ用意しである水4人りチューブ3を前
記円孔2にそのまま差し込み、更にその全体を密封袋5
にて完全密封するのが第2加工工程である。
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.

この密封袋5にて密封した保存用味付飯1をレトルト加
工するのが第3加工工程であり、このレトルト加工は通
常の方法によって行なう。
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.

すなわち、レトルト用包装袋にて真空シール(密封状態
)にした保存用味付飯1を、レトルト釜(図示せず)に
配設し、加圧高温飽和熱水を降温して、加圧、昇温、殺
菌し、更に冷却した後にレトルト釜から取り出せば、保
存用味付飯1は、通常のレトルト食品と同様な保存用の
味付ご飯となる。
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.

本発明は、以上のように構成しであるから、第1加工工
程乃至第3加工工程によりレトルト加工されているので
、長期保存が可能となるばかりか、第一次加工(味付ご
飯をレトルト加工するまでの加工工程)と第二次加工(
食用時にフライむすびに加工する工程)とが完全に分離
されているので、食品管理面においては最適であり、し
かも古米、古々米をおいしく食べることができ、更に安
価にて量産加工が可能となるので、食品管理面、経済面
、実用面等あらゆる面からも優れた漸進でユニークなフ
ライむすびの製造方法を提供することができる。
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.

【図面の簡単な説明】[Brief explanation of the drawing]

第1図は本発明のフライむすびの製造方法中温1加工工
程乃至第3加工工程までを示した概要説明図、第2図は
第1図に示した本発明により製造された製品の食べ方を
示した説明図である。 1・・・・・・保存用味付飯、2・・・・・・円孔、3
・・・・・・チューブ、4・・・・・・水、5・・・・
・・密封袋、6・・・・・・フライむすび、7・・・・
・・調味料、8・・・・・・飾付品、9・・・・・・盛
皿。
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)

【特許請求の範囲】[Claims] 1 水洗いした米に各種の味付材料を加えて炊飯し、味
付飯を造ることを第1加工工程とし、該味付飯を一定の
形状に型どりすると共に、中央に円孔を設げ、該円孔に
水を注入したチューブを差込み密封袋にて被覆すること
を第2加工工程とし、該密封味付飯を真空シールにてレ
トルト加工することを第3加工工程としたフライむすび
の製造方法。
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.
JP56044103A 1981-03-27 1981-03-27 How to make fried musubi Expired JPS5851747B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56044103A JPS5851747B2 (en) 1981-03-27 1981-03-27 How to make fried musubi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56044103A JPS5851747B2 (en) 1981-03-27 1981-03-27 How to make fried musubi

Publications (2)

Publication Number Publication Date
JPS57159453A JPS57159453A (en) 1982-10-01
JPS5851747B2 true JPS5851747B2 (en) 1983-11-18

Family

ID=12682273

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56044103A Expired JPS5851747B2 (en) 1981-03-27 1981-03-27 How to make fried musubi

Country Status (1)

Country Link
JP (1) JPS5851747B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60259153A (en) * 1984-06-05 1985-12-21 Aji No Mansei:Kk Preparation of refrigerated boiled rice for fry
KR20000056438A (en) * 1999-02-22 2000-09-15 배경남 method for manufacture in rice

Also Published As

Publication number Publication date
JPS57159453A (en) 1982-10-01

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