JPS6210631B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried foods in which livestock meat, such as poultry meat, is fried in a certain shape in oil. The aim is to preserve the shape, ease of cooking, and unaltered taste through freezing processing.

In general, in fried chicken, each piece of meat has a different shape, weight, size, etc., and it is difficult to distribute it evenly. Differences are likely to occur, which may affect product evaluation. In addition, for example, in the case of school lunches, the size is not necessarily fixed because it is determined by eye measurements, and the shapes vary in size, which has secondary drawbacks such as creating a sense of inequality among school children.

In view of this, the present invention provides a method for producing fried foods in which livestock meat, which is generally irregular in shape, is shaped into a certain shape and can be easily cooked after being coated. This is an attempt to eliminate the above-mentioned drawbacks.

That is, in the present invention, desired livestock meat is crushed into two types of granular meat, fine and coarse, the two types of granular meat are uniformly mixed and stirred at a predetermined ratio, and the desired meat is crushed before or after this stirring. After seasoning, this is shaped into a predetermined shape and size (weight), and then starch, eggs, seasonings, etc. are stirred on the outer surface to form a paste. Coating (batter) is performed, and then fried for a relatively short time in hard oil such as coconut oil, which is different from frying oil so that only the surface layer is fried, then precooled, quickly frozen, and packaged. The gist of this article is a method for producing fried foods characterized by the following. Next, an explanation will be given based on an example.

First, bones and the like are removed from desired livestock meat, such as poultry meat, to form pieces of meat, which are then crushed to form pieces of lumps and grains.
In this case, if the meat is frozen, it is thawed using a conventional method before being slaughtered. When meat is minced, the meat chunks are divided into two types: coarse (large pieces) and fine pieces (small pieces). To give an example of this, a large piece of meat is about 2 cm in size, and a small piece of meat is about 2 mm in size. This size is not limited and can be changed depending on the type of meat and the size and shape of the meat chunks before crushing, but it is easiest to operate if there are two types, large and small, but sometimes It is also possible to use three or more types. Then, these two types of large and small pieces of meat are mixed at a constant ratio. This mixing ratio is not always constant and is adjusted depending on the type of meat, the shape of the food, etc., but for example, 30 to 40% of fine meat chunks and coarse meat chunks.
70-60%. This is mixed and stirred so that the two types of meat pieces are mixed almost uniformly. Before, during, or after this mixing and stirring, seasonings such as salt and chemical seasonings are added to impart desired flavor. The meat that has been uniformly mixed and stirred is then put into a desired mold and shaped to make it uniform in shape, size (weight), etc. Since it is easy to deform in this state, the outer surface of the shaped meat piece is coated with a thin paste made by stirring starch, eggs, seasonings, etc. in a separate process. Perform the so-called "dressing". This is done mechanically, but it can also be done manually. This dressing prevents the two types of meat pieces, large and small, from falling apart, and also gives them shape retention, making it easier to preserve and cook, and preventing changes in flavor. Dip for a short time in oil heated to the desired temperature so that only the slightly lower surface layer is fried. By frying for a short time, at least the coating layer is cured and retains its shape well, but in this case, care must be taken to ensure that the contents are not fried, that is, in a raw state, so that the natural taste is not impaired. It is. Furthermore, the type of oil used for frying this surface layer is different from the oil used for general frying, such as coconut oil, which does not cause discoloration and rot during frozen storage (the surface is covered with a layer by cooling). In addition to using hard oil for frying, we also use a different type of oil from that for frying to improve the texture. After pre-cooling to maintain the flavor, the product is quickly frozen and packaged. It is also possible to package one item at a time, but in order to reduce packaging costs and labor, multiple items were packaged in one package.

According to the present invention, even if livestock meat is originally irregularly shaped, it is first crushed into two types of different sizes, then mixed, stirred, seasoned, and shaped, and the outer surface of this is processed into starch, It is coated with a paste-like substance made by stirring eggs, seasonings, etc., and only the surface layer is deep-fried, so it can be made into a certain shape and the meat inside is raw and retains its freshness. It has many advantages, such as being easy to handle and easy to cook.

Claims (1)

[Claims] 1 Desired livestock meat is crushed into coarse meat lump pieces and fine meat lump pieces in separate processes, and 30 to 40% of the fine meat lump pieces are
The coarse meat pieces are uniformly mixed and stirred at a ratio of 70 to 60% so that fine pieces of meat are not mixed between the coarse meat pieces, and the desired flavor is added before or after this stirring, and then the mixture is mixed to a specified level. It is shaped to make the shape and size (weight) constant, and then starch,
It is coated with a paste made by stirring eggs, seasonings, etc., and then fried for a relatively short time in hard oil such as coconut oil, which is different from frying oil, so that only the surface layer is fried. , followed by precooling, rapid freezing, and packaging.