JPS5963160A - Piled omelet and its preparation - Google Patents

Abstract

PURPOSE:To prepare a piled omelet having unique taste and flavor originated from egg, fish, shellfish, meat, sauce, etc., by placing a pastry containing meat on a substrate containing egg and fish or shellfish, and dressing the piled omelet with sauce. CONSTITUTION:A vegetable curd obtained by kneading powdery soybean protein, etc. with water, is mixed and kneaded with egg, fish, shellfish, seasonings and spices, and formed to a plate 1 (fig. a). A material having the same or similar composition to the pastry plate 1 is dropped in a circular form to the surface of the pastry 1 to form a substrate having a cavity 3 (fig b). The substrate is heated to an extent to coagulate at least one surface of the substrate to a certain degree. The cavity 3 is stuffed with one or more layers of piling pastry 4 containing at least meat, and the pastry 4 is placed on the pastry 1 as shown in (fig. c). Thereafter, the product is steamed usually at 80-107 deg.C, and sauce 5 is poured on the pastry 4 to obtain the objective piled omelet (fig. d).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a layered omelet and a method for producing the same, and more specifically, a layered omelet containing eggs and seafood is layered with a batter containing meat, and then sauce is injected on top of the batter to add eggs. , fish, meat,
The present invention relates to an omelet having a new taste and flavor by fully utilizing the flavor of sauce, etc., and a method for producing the same.

Conventionally, omelet has been known as a substitute among foods that use whole eggs, and is the most popular.

Omelettes are prepared in many different ways in restaurants, hotels, homes, etc. For example, plain, two-cooked, and other types are prepared in 731+ cooking facilities according to demand. However, this
The omelet of , etc. has some ingenuity in the combination of ingredients, etc., but no matter how many fl liters it is, it is generally baked in an egg frying pan, etc. It is not suitable for production, and also has a long shelf life as a side dish at room temperature or as a chilled product at low temperature.

The inventors first formed a hamburger material made of minced meat into a plate shape with co-researcher Hayashi, and on top of the plate material, they further dripped a non-burger material in a ring shape.
Press lightly from above and spread it out to form a ring-shaped body, molding four parts inside, solidifying in this recess in a very short time,
I developed a hamburger steak filled with sauce, cheese, etc. that melts quickly when heated during cooking, but what about omelettes? Mass-produce this hamburger using a machine according to the manufacturing method, and improve the bad reputation of omelettes that keep for a long time. /) Using a friend's ingenuity, layer 4 layers of regular omelet dough on the surface of a plain omelet, and make this lone dough. When a drop of Ff is placed on top of the sauce, it solidifies in a very short time, and by cooling and packaging it in a sterile room, it has a very good shelf life. :'I! It became possible to do j-.

The present invention was established as described above, and specifically, it can be used as a side dish or chilled item that keeps well for a long time, and that can be made into a plate shape by mixing in all the fish meat, or as an omelet using egg mixture.
) To provide a novel omelet with the flavor and taste of eggs, bah crab, meat and sauce, and its manufacturing method.

That is, the present invention provides a base material having four housing grooves on its surface and containing at least eggs and fish meat; There is a small amount of sauce on the dough (it is also a sign that it is formed in a layer).

'E7'C1 According to the present invention, a housing recess is formed inside the plate-shaped fabric containing at least eggs and XCI valves, and the accommodation recess is placed on the plate-shaped fabric with a 71° center and 4a or substantially the same quality as the plate-shaped fabric. After that, it is heated, and then at least one layer of layered dough containing at least meat is filled in the container, and furthermore, at least one layer of sauce is placed on the layered dough.

Below, the present invention will be described in detail./-01 First, at least eggs and seafood are produced in-house.

Vitl is a mixture of powdered soy protein, white soybean oil, seratin, etc. with water added to it.

Add eggs (♀ omelet), fish (mainly -rJ meat, otoshimi), seasonings, and spices to the mixture and knead. Then, if desired, put this dough through an X, an empty mixer, etc., and knead it while degassing.

In addition, even if this dough does not contain the above ingredients, it may contain at least eggs, seafood, and other ingredients.
You can also use ゛.

Next, the above-mentioned pass was made on both sides, and the cloth was made] t:>,
1 (a) As shown in K <F') ■ Follow the steady path, form the plate-shaped dough 1.

The method for forming this plate-shaped dough is to make minced meat raw ^ In the case of hamburger dough, - Drop the dough fr from a thick wooden nozzle or slit. It was possible to form the dough into a circular, oval, or other predetermined shape by pressing and smoothing the dough from the -F side with a thin parallel plate, but the omelet dough of the present invention does not require kneading. Because it is meat-like and contains fresh eggs, it is different from hamburger dough that is mainly made of minced meat, and it is soft and sticky, and if you press it from above, the dough will stick to the pressing material. Therefore, it is necessary to omit the holding process and obtain a plate-shaped dough having the desired shape by just dropping it.Any number of methods that can be used for such a forming method can be used. However, in the present invention, a predetermined shape,
For example, by extruding it into a circular shape and dropping it, a plate-shaped dough in that shape can be obtained.

Next, on the surface of the plate-shaped dough 1 formed as described above, a droplet having the same quality or a composition close to that of the plate-shaped dough 1 is dropped in a circular shape (see FIG. 1(b)).

In this case, it is not necessarily necessary to drop the liquid in an annular manner (as described later, it is sufficient to simply form the accommodation recess 3).

From above the above-mentioned plate-shaped fabric and plate-shaped fabric, use a nozzle bundle to form the dripping awn into a ring shape 1f'L, and any of the four fabrics.
, also knead the dragon's egg with the meat of Jiben's 'Qf1. ing,
If it is mainly seasoned like a regular omelet, it can be baked for 1 hour on a heated iron plate, then cooked into an egg roll, or put in a mold and heat-formed. These tamagoyaki and noriyaki tamago are
Taking out the molded ridges T1- and arranging them requires various tricks and tricks, and there is a strong possibility of bacterial secondary contamination. By adding and kneading, the formability is greatly improved.Just by dropping it from the nozzle bundle, it can be formed into egg dough, such as circular dough 2. It's easy.

n used for the plate-shaped fabric 1 and the circular fabric 2 in the present invention.

The composition range of small egg dough material is 10 to 5 eggs (layered whole eggs).
0%, fish meat (surimi and/ltaσotoshimi) or 20~
60 pieces, Maki property card 20-40%, chopped onion about J
It is preferable to add some seasonings and spices to θ%.

Next, on the through surface of the podium, a multilayer housing having three housing holes H is molded, and at least one side of this base υ is heated. Heat to about 33cm.

T7 can be achieved by any method, but the best way is to completely heat a heating plate such as a bone plate with a heat source such as a Schbank heater or gas, and emit heat from this heating plate. It is desirable to use an infrared gas burner that can utilize infrared rays, radiant heat, and conductive heat.

The ono-retsu base material solidifies into a culm with at least the main heating surface on the endless belt-like surface for a while. It got stuck in the egg batter and the molding was no longer possible. Depending on the size of the egg area, etc., the left and right cram tl-6 was heated using an infrared gas burner;
50 seconds) to 3 minutes J>J is preferable. The heating time is long 1- The dough is very tight! i'l (The texture and taste will be compromised.

Mizumoto [11, Since the omelet in 1 is completely heated on at least one side during the process, :Iia (1! At 14:00, it is only necessary to heat the omelet slightly, and the surface is burnt'fCt1,!rl:Kena11 There is no need for any heat treatment of the culm.

Next, at least one layer of four pieces of layered dough containing at least edible meat is inserted into the housing recess 3 of the base material, and the layered dough is placed in a layer as shown in FIG. 1(c,).
As shown, the layered fabric 1 of the base material is covered with 1 layered fabric 4. At the time of this overlapping, normally, drops are poured toward the recess 3 for storing the 4 fabrics, and a moderate amount is poured from above. 1'I
All you have to do is make it flat on the surface.

This 1-layer dough 4 is prepared from a material different from the base material, and as the base material is mixed with egg tl and seafood as described above, at least all of the edible meat is mixed into the layered dough K. . This meat includes, for example, cows, pigs, animals, and other animals that are generally edible. 'E'fc
In addition to meat, the layered dough can contain various additives to retain taste and flavor, such as potatoes, raw onions, legumes, etc.

Next, overlap, depending on your request, usually 80~JO7C
After steaming for 4 to 30 minutes at a temperature of ．．
1set''L containing 0% salt can be injected with any composition other than general sauces, and tomato sauce and keteyatsupuge main tomato sauce are suitable as sauces to top an omelet.

After the above-mentioned steaming and heating was performed, the number of floating bacteria IO, which is the standard of the Aeronautics and Space Administration, was reduced to 10 (1 bacteria vs. a low-grade clean room and the number of bacteria floating) was 7-6 bacteria/m2N. , molded into the shape shown in Figure 1(d),
By cooling and packaging the layered omelet, it is possible to make the layered omelet as a chilled product for 20 days and sell it in the market at a nursery. The stacked omelet of the present invention can be sold on the market either as a side dish or as a frozen food.

9. The omelet produced as above consists of a base material, layered dough (4), sauce (5), and contains at least eggs and seafood, as shown in Figure 1 (0). , Rune dough contains at least meat. Therefore, the overall taste is the same as egg food, but when the taste and flavor of meat sauce etc. are added to the eggs, it can be used as an omelet to create a special flavor, and it can be used on the omelet hamburger production line. Continuous production is possible, and packaging is carried out in a clean room.
(It was possible to hold about 10 pieces or less, and it became possible to sell it as a chilled product for daily use.)

(Example) 20 parts of powdered soy protein a, 25 parts of white soybean oil, 1 part of gelatin
Add 54 parts of water to a gem mixer (mix thoroughly and add 54 parts of vegetable curd) and set aside 00 parts.

Next, in a vacuum mixer, 50 parts of cracked whole eggs, 20 parts of Sukemune surimi, 20 parts of the above-mentioned vegetable curd, and a small amount of chopped onion] (% AM) were added, and the mixture was vacuum kneaded for 7 minutes under reduced pressure. After that, the egg dough is dripped in an elliptical shape from a nozzle bundle similar to filling the egg dough onto the endless belt-shaped channel, and then the same egg dough is dripped onto the convex-shaped dough from the nozzles arranged in an annular shape to fill the accommodation recess. Shape the small egg dough that you have.Transfer on the above belt-shaped track 1. Roast the surface of the egg dough for 480 seconds using a Schwank heater from above, then add 25 parts of beef, 25 m of chicken, and chop. 20 parts of onions, 25 parts of steamed potatoes,
Add 5 parts of spices and spices to the layered dough that has been sufficiently kneaded using another mixer, and drop it into the housing recess of the egg housing, and press it into the upper part of the inner pressing tool. After smoothing the surface of the layered dough by pressing it, it was heated in a continuous steamer] (15C
Steam for 5 minutes in a clean room and boil for 2 minutes.
75 parts, vinegar 4 parts, carrageenan 0.5 parts, gelatin 1 part
60 copies, g+? 4. Add some tomato sauce to taste and mix thoroughly while heating in a 209 ml water melt kneader.
was dropped onto the layered dough, packed in a tray, cooled, and packaged to make 1 # of layered omelet.

This layered omelet? ] After storage for 25 days with QC, packaging? −
The sauce on the surface of the sushi and the sauce melted cleanly in Akenraiban, and there was no difference between II, 1.1- and the product of Katsuzomendo.

(Example 2) Made a coffin physical card with the same composition as in Example 1. Thawed in a vacuum mixer. 10 parts of whole eggs, 50 parts of Sukemune pickled side, 30 parts of the vegetable curd, 10 parts of NuIJ onion, tJta seasoning. , After vacuum kneading for 6 minutes with some slight deviation, Meika Q
The same dough as Flj+ 3 was used, and the Sosuke was made and packaged under the same conditions as in the 11. A stacked omelet was made. This layered memelette cake was frozen and used as a frozen food.

After storing this frozen food in a 20 tll refrigerator for 2 months, it was put into a steamer, frozen and used as an omelet, with no change in taste or texture compared to when it was manufactured.

[Brief explanation of drawings]

Carving J 1 (a), (b), (C) Nara Hini
etc. Code]...Plate cane fabric 2...Circular fabric 3...Accommodation opening Wr 4...Layered fabric 5...Source % correction Presenter: Nippon Suisan Co., Ltd. Agent, Yoshii Matsushita, Ben Soejima, Figure 1/, d)

Claims (1)

[Scope of Claims] 1) A product having a housing recess on the surface and containing at least eggs and seafood; Nose # on the fabric? A layered omelet characterized by forming at least one layer. 2) After forming a dough of the same quality or substantially the same quality as the plate-shaped dough so as to have an internal storage hole P9t-gn- on the plate-shaped dough containing at least eggs and seafood, heat it, and then, A method for producing a layered omelet, characterized in that at least one layer of oily batter containing at least meat is filled in the storage recess, and furthermore, at least one layer of sauce is placed on the layered dough.