JPS5991852A - Coating for frying fish meat - Google Patents

Abstract

PURPOSE:To provide the titled coating giving a fried fish meat free from fishy smell and having excellent taste and flavor, by adding a specific weight ratio, based on the fish meat, of pure curry to a coating composition for fry composed of wheat flour, water, sugar, salt, sodium glutamate, etc. at proper ratios. CONSTITUTION:The objective coating composition for frying of fish meat is prepared by mixing wheat flour, water, sugar, salt, sodium glutamate, and if necessary, skim milk at proper ratios, and adding 0.6-1.2wt%, based on the fish meat to be fried, of pure curry to the mixture. The pure curry is prepared by compounding spices having high heat resistance, low volatility and low heat- denaturation tendency, and fitting to the taste of fish meat. Preferable examples of the spice are coriander, cumin, sesame, turmeric, cloves, fennel, laurel, parsley, sage, onion, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION In order to make 7 types of highly-caught fish, mainly mackerel, sardines, saury, and horse mackerel, the present invention incorporates an appropriate amount of curry into the batter for deep-frying to make it into a Western-style side dish. The object of the present invention is to provide a raw material for fried fish meat, which aims to enhance the texture and texture of the fish.

Lately, people have been turning away from fish, mainly young fish, due to the fishy odor, the taste being too strong, the taste not being balanced with Western-style foods, and the fact that there are bones in the fish when cooked. The main causes are said to be food bear M)L difficulty.

Fried fish is one of the most popular dishes because it is a Western-style cooking method, and its taste harmonizes well with other Western-style dishes.However, it is difficult to remove the fishy odor, and the seasoning is monotonous, making it easy to get tired of it. It was just that.

The present invention incorporates pure curry into the batter for deep-frying fish meat, thereby harmoniously blending sweetness, spiciness, and bitterness, eliminating fishy odor, increasing aromaticity, and improving shelf life. .

This pure curry is heat resistant enough to withstand oil at a high temperature of 160°C to 190°C, has low volatility, and is made with spices that do not change into other unpleasant odors when heated. It is a blend of spices selected by the company that is compatible with the taste of fish meat.

An example of the formulation of pure curry is as follows.

() 3 (4) Note that the pure curry is not necessarily limited to the above-mentioned combination example, and it goes without saying that all of the above-mentioned spices may be appropriately selected and blended. Conventionally, batter for fried foods is made by mixing flour, flour, water, white sugar, and salt as appropriate. Additions are being made.

The present invention mixes a small amount of pure curry into the conventional batter for deep-frying, thereby improving the aroma, taste, and irritation, completely eliminating fish odor, and preventing fish oxidation and deterioration. It is possible to completely enhance the palatability and texture of fish meat.

However, even though the present invention adds all of the pure curry to the batter for deep-frying, it does not mean that the curry becomes a curry dish like so-called rice curry. The idea is to add a very small amount of it as a spice to improve the flavor and texture of fish ingredients and deep-frying batter.

According to the experimental results, the amount of pure curry added is 10
It is necessary that the amount is in the range of 0.6 inches to 1.2 inches with respect to 0% (weight ratio). Of course, it also depends on the type of fish. The optimal amount to add varies depending on your preference, but 0.6
% or less, it is difficult for humans to distinguish between pure curry and no addition, and 1.2%'? If it exceeds the limit, the curry taste will become strong and there is a risk that the flavor of the raw fish meat itself will be lost. It is within this range of 0.6 inches to 1.2 inches that the general public generally recognizes the same improvement in flavor and texture.

Example 1 It was made using the following combination of high-quality fish meat for fried chicken.

100% high quality fish meat raw materials, 12.5% flour, 11% water
9.0 chips, 6.0 chips of white sugar, 0.6 to 1.0 chips of salt, 1.2 grams of pure curry, 3.5 grams of skim milk, 0.2% of sodium glutamate, and this mixture of well-mixed fried fish. After making the coating liquid, it was attached to the surface of the high-grade fish meat and fried in high temperature oil of 180℃ to 200℃.As a result, the fried high-grade fish meat was very delicious and aromatic. This is an example of the highest curry blending ratio.

Example 2 It was made with a composition similar to that used for frying lean fish meat.

12D flour for 100% red fish meat (weight ratio),
Water is, OS, white sugar 6.0%, salt 0.6-1
．． 0chi, pure curry 0.8%, skim milk 3.5%,
Sodium glutamate 0.2% K Contains a well-mixed batter for deep-fried food.Is this it? It was attached to the surface of red fish meat and fried. As a result, fish meat with good flavor and aroma 7
I was able to make 247.

Example 3 Skim milk? I made a batter for frying lean fish meat without additives. The desirable blending ratio was as follows.

For 100% lean fish meat (weight ratio): 14.0 inches of flour, 21.0 inches of water, 8.0% white sugar, 0.7 to 21 L of salt
By mixing 1.0 g of pure curry and 0.25% sodium glutamate and attaching them to red fish, a delicious fried fish was created.

Example 4 A batter for frying white fish was made. The mixing ratio is 13.0 g of white fish meat (10 g), 13.0 g of flour (7 g), 19.5% of water, 5 g of white sugar, and 6 to 6 g of salt.
1.0chi, pure curry 0.6%, skim milk 4.0chi,
Sodium glutamate was mixed with 0.2% sodium glutamate, and after mixing them thoroughly, the coating liquid adhered to the surface of whole white fish meat and was fried. The fried white fish meat produced in this way was aromatic, rich in flavor, and very delicious. Since white fish meat originally has a strong taste among fish meat, the minimum pure curry mixing ratio was sufficient.

Patent applicant Kiyoshi Nemoto (8) 1. Indication of the case 1982 Patent Application No. 202605 2. Name of the invention Cloth for fried fish meat 3. Person making the amendment Relationship to the case Patent applicant address Name (Name) ) Kiyoshi Negi 4, Agent 3-7-26 Mita, Minato-ku, Tokyo 6, Number of inventions increased by amendment 7, Specification subject to amendment 8, Contents of amendment as attached 8 Contents of amendment 1, Invention The name has been corrected to ``batter for frying fish.''

2. The scope of the claims shall be amended as follows.

1) Flour, water, sugar 1 salt, monosodium glutamate,
and skim milk if necessary? A coating liquid for deep-frying fish meat, which is suitably mixed and seasoned with 0.6 to 1.2 g of pure curry based on 100% (weight ratio) of fish meat raw materials.

2) Pure curry is a mixture of spices that are heat resistant, have low volatility, and are less susceptible to heat denaturation, and are a combination of spices selected from among these that are compatible with the taste of fish meat.A patent that has all the characteristics. A coating liquid for frying fish according to claim 1. 3) The text ``batter for frying'' on page 1, lines 17 and 20, page 2, line 10, and page 6, line 11 is corrected to read ``batter for frying.''

4) On page 2, line 1 of the specification, it says “r kimono”. “Youth”
and correct it.

5) In the 1st line of page 5 of the Specification Act A certain meeting and correct it.

6) On page 6, line 7 of the specification, the word “hobby” is replaced by “umami.”
and correct it.

7) On page 7, line 8 of the specification, the phrase ``R Karaage monthly'' is amended to read ``Karaage dressing'' in its entirety.

8) In the specification, page 7, line 20, page 8, lines 11 and 19, 1/(r frying batter) is corrected to ``frying coating liquid.''

9) All “red meat” that says “r red” on page 8, line 2 of the specification.
and correct it.

10) On page 9, line 7 of the specification, the phrase ``white meat'' is corrected to read ``white meat.''

Claims (1)

[Scope of Claims] 1) Fried food batter consisting of wheat flour, water, sugar, salt, sodium glutamate, and if necessary skim milk, all of which are mixed as appropriate, with 0.
A fish batter for deep-frying that is characterized by being seasoned with 6 to 1.2 inches of pure curry. 2) Pure curry is a mixture of spices that are heat resistant, have low volatility, and are less susceptible to heat denaturation, and are selected from among these and are blended with spices that are compatible with the taste of fish meat.
The batter for deep-frying fish meat according to claim 1, which is characterized by fi%.