JPS6391053A - Fried food for microwave oven - Google Patents

Fried food for microwave oven

Info

Publication number
JPS6391053A
JPS6391053A JP61235779A JP23577986A JPS6391053A JP S6391053 A JPS6391053 A JP S6391053A JP 61235779 A JP61235779 A JP 61235779A JP 23577986 A JP23577986 A JP 23577986A JP S6391053 A JPS6391053 A JP S6391053A
Authority
JP
Japan
Prior art keywords
microwave oven
vegetables
food
mentioned
microwave
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.)
Granted
Application number
JP61235779A
Other languages
Japanese (ja)
Other versions
JPH0779655B2 (en
Inventor
Toru Uchijima
叡 内島
Masako Fukami
深見 正子
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP61235779A priority Critical patent/JPH0779655B2/en
Publication of JPS6391053A publication Critical patent/JPS6391053A/en
Publication of JPH0779655B2 publication Critical patent/JPH0779655B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE:To obtain the titled food, by containing vegetables with a moisture content reduced by steaming and separately packaged seasoning in a container for heating in a microwave oven and preserving both in an unfrozen state and capable of giving much the same product as ordinary fried food by cooking in the microwave oven. CONSTITUTION:Vegetables with a moisture content reduced by the above-mentioned method and, as necessary, together with ingredient materials, e.g. meat, fishes or shellfishes, fruits, etc., as they are or packaged in a packaging material, together with a separately packaged seasoning, are contained in a container for a microwave oven. The above-mentioned ingredient materials are preheated by boiling or steaming, frying in oil, etc., for the meat, fishes or shellfishes. Common salt, soy sauce, sugar, sodium glutamate, 'MISO' (paste of fermented soybeans, used for preparing soup), etc., are used as the above-mentioned seasoning. The fried food for the microwave oven contained in the above-mentioned container is preserved in an unfrozen state. The food is specifically preserved and distributed within a zone of ice temperature - chilled temperature, e.g. about -5-+10 deg.C. In eating, the above-mentioned dried food, seasoning and ingredient materials may be blended and normally heated for 40-90sec in the microwave oven.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、電子レンジ調理により炒め物が得られる電子
レンジ用炒め物食品に関する。
DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a stir-fried food for a microwave oven, which can be stir-fried by cooking in a microwave oven.

〔従来の技術〕[Conventional technology]

従来、電子レンジでの調理方法は、□■解凍A埋、■再
加熱(温め直し)、■蒸し物、ゆで物、煮込み物などが
代表的であった。即ち、電子レンジ調理は、食品中の水
の分子運動による発熱を利用するため、水分の多い食品
の均一加熱、或いは食品の乾燥を行うことが可能であり
、焦げの発生等を伴わず、短時間で加温する調理方法に
適している。
Conventionally, typical methods of cooking in a microwave oven include □■ thawing, ■ reheating, and ■ steaming, boiling, and stewing. In other words, microwave cooking uses heat generated by the movement of water molecules in food, so it is possible to uniformly heat foods with a high moisture content or dry foods, and it is possible to cook foods in a short time without causing burns. Suitable for cooking methods that require heating over time.

反面、食品をパリAlりしたクリスピーな食感で適度の
焦げ目を伴うような状態に仕上げる焼き物や炒め物等に
は向いていない。
On the other hand, it is not suitable for grilling, stir-frying, etc., where the food is finished with a crispy texture and moderate browning.

従りて、成子レンジ調理用食品としては、蒸し物、煮物
、特に前者が一般的に普及しており、焼き物への利用は
、加熱する際、導&、性物質の薄層を組み込んだシート
の上で成子レンジ調理する(特公昭6O−15548)
 、その他種々の工夫が行われている。
Therefore, steamed foods and simmered foods, especially the former, are generally popular as microwave-cooked foods, and when heated, sheets incorporating a thin layer of conductive substances are used for grilled foods. Cook Naruko in the microwave above (Special Publication Showa 6O-15548)
, and various other efforts have been made.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

一方、炒め物について、従来、電子レンジで仕上げると
いう発想は存在しない。即ち、上記の咲き物については
、オープン調理が行われてきた経緯により、電子レンジ
でオープン調理と同等の調理効果、即ち、クリスピーな
食感や褐色の仕上うを電子レンジ固有の短時間加熱効果
を損うことなく付加する試みが種々性われてき友のに対
し、炒め物については、フライパン、中華鍋等で直火に
よる短時間v14埋が一般的であシ、電子レンジによる
炒め物の調理は、せいぜい完成品の再加温に止まってい
友。
On the other hand, when it comes to stir-frying, there is no conventional idea of finishing it in a microwave. In other words, for the above-mentioned blooms, due to the history of open cooking, it is possible to achieve the same cooking effect as open cooking in a microwave oven, that is, the short heating effect unique to microwave ovens, resulting in a crispy texture and brown finish. Various attempts have been made to add 14% of the heat without damaging it, but when it comes to stir-fried foods, it is common to immerse them in a frying pan, wok, etc. for a short time over an open flame, and cooking stir-fried foods in a microwave oven is common. However, at best, the finished product can only be reheated.

しかしながら、このような完成品の再加温は炒め物に特
有の歯ざわシの良さを損い、水っぽいグッウリしt仕上
シしか得られない。
However, such reheating of the finished product impairs the good texture characteristic of stir-fried foods, and only results in a watery, sticky finish.

このような食感の劣化を防止する方法として。As a way to prevent such deterioration of texture.

中華料理の下準備として広く行われている油通し、即ち
、予め、各材料側に比較的低温の油中で加熱することに
より、材料全体を均一で最適な食感にする方法が行われ
ているが、油通し後のフライパンや中華鍋での加熱調理
が前提であり、電子レンジで食感、風味、外観等の品質
が良好な炒め物を調製する方法については、全く想定す
ることができない。
A widely used method for preparing Chinese food is oiling, in which each ingredient is heated in relatively low-temperature oil in advance to give the entire ingredient a uniform and optimal texture. However, this assumes cooking in a frying pan or wok after soaking in oil, and it is completely impossible to imagine how to prepare stir-fried food with good texture, flavor, appearance, etc. in a microwave oven.

ま九、電子レンジ用の食品として容器に収容等して保存
流通される場合に、保存中に生じる材料のテクスチェア
の変化も問題になる。即ち、保存中に食感が軟化する等
によシ、商品価値が損われる。保存性を高める上で、冷
凍保存が有効であるが、凍結によるテクスチェアの好ま
しくない変化の回避が困難である。
Also, when foods for microwave use are stored and distributed in containers, changes in the texture of the materials that occur during storage also become a problem. In other words, the texture becomes soft during storage, resulting in loss of commercial value. Freezing preservation is effective in increasing storage stability, but it is difficult to avoid unfavorable changes in texture due to freezing.

〔問題点を解決するための手段〕[Means for solving problems]

本発明者らは、電子レンジ調理によシ簡便で品質のよい
炒め物を得る方法につき鋭意検討を重ねた結果、油通し
によシ水分を低減し次野菜類を、別包装した調味料と共
九電子レンジ用容器に収容“し、常温又は冷蔵保存を行
い、食する際に調味料と混合し、短時間電子レンジ加熱
することにより、はぼ常法の中華鍋で仕上げる炒め物に
匹敵する高品質のものが得られるとの知見に到り本発明
を完゛成し几ものである。
The inventors of the present invention have conducted extensive research into methods for obtaining stir-fried foods that are simple and of good quality by cooking in a microwave oven, and as a result, we have developed a method for cooking stir-fried foods in a microwave oven to reduce the water content. By storing it in a microwaveable container, storing it at room temperature or refrigerating it, mixing it with seasonings before eating, and heating it in the microwave for a short time, it is comparable to a stir-fry prepared in a traditional wok. The present invention has been completed based on the knowledge that high quality products can be obtained.

本発明で使用される野菜類としては、ハクサイ、クイナ
、シャクシナ、キャベツ、アオナ、ミズナ。
Vegetables used in the present invention include Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, and Mizuna.

コマツナ、菜の花、カラシナ、タカナ、ホウレンソウ、
フダンソウ、ツマミナ、シュンギク、ナズナ、アサガオ
、レタス、チシャトウ、アスパラガス、セロリ、セリ、
クレソン、カリフラワー、ブロッコリー、芽キャベツ、
パセリ、玉ネギ、ネギ、ワケギ、ニラ、ニラの苗、ニン
ニクの茎、ニンニクの苗、エントウの苗、中国ツクセリ
、シソ、フキ、オクラ等の葉菜類、タケノコ、ホソタケ
、ダイコン、カブ、n菜、ニンジン、ラディッシュ、ジ
ャガイモ、サツマイモ、ナガイモ・ヤマトイモ、サトイ
モ、キクイモ、クワイ、レンコン、ユリ根、コ9?つ等
の根菜類、キエウリ、シロウリ、二がウリ、トウガン、
カゲチャ、ナス、ピー1ン、シシトウがラシ、ヤングス
ィートコーン、インデン、ナタマメ、サヤエントウ、エ
ダマメ、グリンピース、ソラマメモヤシ、ダイズモヤシ
、リョクトウモヤシ等の果菜類、或いはマツシュルーム
、シイタケ等の茸類、その他、炒め物の対象野菜であれ
ばその種類を問わない。これらの野菜類の中から1種単
独で又は2種以上を組合せて使用する。
Komatsuna, rape blossoms, mustard greens, takana, spinach,
Swiss chard, Japanese chard, Japanese chrysanthemum, shepherd's purse, morning glory, lettuce, chichatou, asparagus, celery, Japanese parsley,
Watercress, cauliflower, broccoli, Brussels sprouts,
Leafy vegetables such as parsley, onions, spring onions, spring onions, chives, chive seedlings, garlic stems, garlic seedlings, pea seedlings, Chinese horsetail, perilla, butterbur, okra, bamboo shoots, Japanese star mushrooms, radish, turnips, n-choy, Carrots, radishes, potatoes, sweet potatoes, Japanese yam/yam, taro, Jerusalem artichoke, kwai, lotus root, lily root, Ko9? Root vegetables such as cucumber, white cucumber, two-gourmet cucurbit, chili pepper,
Vegetables such as kagecha, eggplant, peas, shishito peppers, young sweet corn, inden, soybeans, snow peas, edamame, green peas, fava bean sprouts, soy bean sprouts, mung bean sprouts, or mushrooms such as pine mushrooms and shiitake mushrooms, etc., stir-fried. As long as it is a target vegetable, the type does not matter. One of these vegetables may be used alone or two or more may be used in combination.

実験例 玉ネギ、ピーマン及びキャベツの葉と芯について、以下
の条件で油通ししt後電子レンジ調理し、油通しによる
1墓減少率、油通し後の官能、及び電子レンジ調理後の
官能をそnぞれ測定、評価し次。
Experimental Example Onions, bell peppers, and cabbage leaves and cores were soaked in oil under the following conditions and then cooked in a microwave oven. Measure and evaluate the following.

実験方法 1、材料及び器具 (1)材料 野菜:切シ方・・・キャベツ 葉と芯は分けて、芯の部
分は、同じ厚さ になる様にそぎ、 5crnx5αにカット。
Experimental method 1, materials and equipment (1) Materials Vegetables: Cutting method: Cabbage Separate the leaves and core, slice the core to the same thickness, and cut into 5 crn x 5 α pieces.

ピーマン 乱切シ(4〜51/ケ) 玉ねぎ  外側の皮は除き厚さ の同じ部分(2簡)を 使用して2.5n++X2.5の にカット。Green pepper, chopped (4-51/piece) Onion, outer skin removed, thickness The same part (2 pieces) of using 2.5n++x2.5 Cut to.

重 量・・・各50j’ 油 :「味の素KKコーンサラダ油」 (2)器具 中華鍋:φ=35国、d=120 電子レンジ:ナシ、ナルNE−M400 600W耐熱
ガラス容器φ=9trs、 d=4.5on2、 油傑
の方法及び測定、評価方法 (1)油煤の方法 切った各々の野菜をデルの中に50.fずつ入れ、15
0℃に熱した油の中に野菜を入れ、菜箸で均一にy4埋
できるように混ぜながら、1秒〜20秒油燻し揚げバッ
トの上にあげた。
Weight...50j' each Oil: "Ajinomoto KK Corn Salad Oil" (2) Utensils Wok: φ=35 countries, d=120 Microwave: Pear, Naru NE-M400 600W heat-resistant glass container φ=9trs, d= 4.5on2, Yujie method, measurement, and evaluation method (1) Yuketsu method Place each cut vegetable in a pot of 50. Put in f each, 15
Vegetables were placed in oil heated to 0°C, stirred with chopsticks so that they were evenly covered, and placed on a frying pan that was smoked in oil for 1 to 20 seconds.

(2)脱油の方法 油煤した野菜をペー74タオルの上に、1つ1つ広げそ
のtま30分間放置後、軽く油をふき取り、油煤後の重
量を測定し、減量を計算し、野菜の状態を評価した。(
後出) (3)電子レンジの加熱方法 2)の野菜を冷めてから、各々3011ずつ取シ耐熱ガ
ラス容器に入れ、ラッグし、電子レンジで15秒間加熱
の後野菜の状態及び味等を評価した。(後出) (4)評価方法 すべて官能評価で行い、外観(色、ツヤ)香り、味、風
味2食感等を評価した。(n = 5 )実験結果 1、 油煤後の減少量及び官能評価 切りた野菜を油煤し、脱油した後の減少量(脱水量+吸
油量・・・見かけの脱水i)を測定し、官能評価を行っ
た。
(2) Method for removing oil Spread the soot-covered vegetables one by one on a paper towel and leave it for 30 minutes, then gently wipe off the oil, measure the weight after the oil and soot, and calculate the weight loss. , the condition of the vegetables was evaluated. (
(3) Microwave heating method After cooling the vegetables in 2), take 3011 pieces of each, place in a heat-resistant glass container, wrap, and heat in the microwave for 15 seconds, then evaluate the condition and taste of the vegetables. did. (Described later) (4) Evaluation method All evaluations were performed by sensory evaluation, including appearance (color, gloss), aroma, taste, flavor, and texture. (n = 5) Experimental results 1. Reduction amount after oil soot and sensory evaluation The amount of reduction after oil soot was removed from cut vegetables (dehydration amount + oil absorption amount...apparent dehydration i) was measured. , sensory evaluation was performed.

/′ 見かけの脱水量である重量の減少量は、はぼ(油煤温度
)油煤時間と相関関係を有する。野菜の種類及び後の電
子レンジ調理条件にもよるが、減少率が20%を越える
と食感、外感がいずれも劣化するので1〜20%の減少
率に止めるようにする。
/' The amount of weight loss, which is the apparent amount of dehydration, has a correlation with the soot temperature and soot time. Although it depends on the type of vegetables and the subsequent microwave cooking conditions, if the reduction rate exceeds 20%, both the texture and the external appearance will deteriorate, so the reduction rate should be kept at 1 to 20%.

油煤の温度は130〜150℃、油煤時間3〜15秒程
度で油通しすることによシ、好適な脱水状態に仕上げる
ことが可能である。
A suitable dehydrated state can be achieved by passing the soot through the oil at a temperature of 130 to 150° C. and for a time of about 3 to 15 seconds.

2、 1ic子レンジ調理後の官能評価1で油煤済みの
野菜を各々30.9ずつ取り、′成子レンジ調理した後
の官能評価を行った。
2. Sensory evaluation after cooking in a microwave oven 30.9 pieces of each of the soot-sooted vegetables in 1 were taken, and a sensory evaluation was conducted after cooking them in a microwave oven.

上記油通しによシ水分を低減した野菜類の他、必要に応
じ、肉、魚介類、果実・種実類、卵等の具材を組合せる
ことも可能である。これらの具材は、肉、魚介類につい
ては予め、蒸煮、油煤等の加熱を行うことが望ましい。
In addition to the vegetables whose water content has been reduced by passing through the oil, it is also possible to combine ingredients such as meat, seafood, fruits/seeds, eggs, etc., if necessary. For meat and seafood, these ingredients are preferably steamed, heated with oil and soot, etc. in advance.

これらの野菜類及び必要忙応じその他の具材は、その1
ま又は包材により包装され、別途包装した調味料と共に
電子レンジ用容器に収容される。
These vegetables and other ingredients as needed are part 1.
The product is packaged in a plastic or packaging material and placed in a microwave container together with separately packaged seasonings.

調味料としては1食塩、醤油、砂糖、グリタミン酸ナト
リウムをはじめ、味噌、豆轡醤、豆鼓、甜醤油、黄醤、
芝麻醤、酢、0醋、紅醋、熾油、豆腐孔その他、各種の
調味料を目的とする炒め物の種類に応じ配分するが、酒
類、香辛料を調味料中に適宜配合することが望ましい。
Seasonings include salt, soy sauce, sugar, sodium glutamate, miso, bean paste, bean drum, sweet soy sauce, yellow soy sauce,
Shiba soy sauce, vinegar, 0 soybean sauce, red soy sauce, soy sauce, tofu kong, and other seasonings are distributed according to the type of stir-fry, but it is desirable to mix alcoholic beverages and spices into the seasonings as appropriate. .

調味料は、レトルトノJ?ウチに封入、レトルト処理さ
れる。或いは、耐熱性の包材中にホット充填される等で
、上記具材とは別包装して、電子レンジ用容器に収容さ
れる。
Is the seasoning Retortono J? Enclosed at home and retorted. Alternatively, it may be hot-filled into a heat-resistant packaging material, packaged separately from the above-mentioned ingredients, and housed in a microwave oven container.

容器は電子レンジ加熱可能であれば、特にその材質、形
状等は問わない。そのまま食器に兼用できる形態のもの
、或いは、マイクロ波を一部遮断する等の機能を付加し
た電子レンジ用容器も使用可能である。
The material, shape, etc. of the container are not particularly limited as long as it can be heated in a microwave oven. It is also possible to use containers that can be used as tableware as they are, or containers for microwave ovens that have additional functions such as partially blocking microwaves.

本発明の電子レンジ用炒め物食品は、未凍結状態で、保
存されるが、具体的に#″i−5〜+10℃i−5〜+
10℃程度度帯で保存、流通される。
The stir-fried food for microwave oven of the present invention is stored in an unfrozen state.
It is stored and distributed at temperatures around 10 degrees Celsius.

喫食に際しては、調味料と具材を混合し、電子レンジ加
熱する。電子レンツ加熱時間は、一般に40秒以下では
加熱不足であるが、逆に90秒以上では過加熱で食感、
外観が損われる。
When eating, mix the seasonings and ingredients and heat in the microwave. Microwave heating time of 40 seconds or less is generally insufficient heating, but conversely, heating time of 90 seconds or more is overheating, resulting in poor texture.
Appearance is damaged.

〔発明の効果〕〔Effect of the invention〕

本発明の電子レンジ用炒め物食品は、油通しにより水分
を低減した野菜類と、別包装した調味料とを電子レンジ
用容器に収容し、未凍結状態で保存することにより、通
常の中華鍋やフライパンで調製した炒め物とほとんど変
わらない製品を電子レンツ調理によシ得ることができる
他、以下に述べる種々のメリットを有する。
The stir-fried food for microwave ovens of the present invention can be prepared by storing vegetables whose water content has been reduced by soaking them in oil and seasonings packaged separately in a microwave oven container and storing them in an unfrozen state. In addition to being able to obtain a product that is almost the same as stir-fried food prepared in a frying pan by microwave cooking, it also has various advantages as described below.

■電子レンジ調理後の保存性がよい 野菜等を油煤する際、野菜中の水分が減少している(脱
水)ので′亀子レンジ調理後、時間が経過しても、通常
の方法で調理したものより、水分が流出せずグッタリし
ない。
■When cooking vegetables with oil and soot that have a good shelf life after cooking in the microwave, the water content in the vegetables is reduced (dehydration). Best of all, water won't drain out and it won't get sticky.

■緑色の野菜の色が鮮明になる 短時間で油煤するので、緑色の野菜は色が鮮明で、ツヤ
がでる ■短時間で調理ができる 電子レンジで1分間でp1埋できる ■調理行程が簡略できる 材料を何段階に分けて調理する必要がない。
■The color of green vegetables becomes clear.As the oil and soot is produced in a short time, the color of green vegetables becomes clear and glossy.■It can be cooked in a short time.It can be cooked in a microwave oven in one minute.■The cooking process is There is no need to prepare simple ingredients in several stages.

(肉→根菜類→葉菜類など)各々、材料側に下処理しで
あるので一度に、一定時間で調理が可能である。
(Meat → root vegetables → leafy vegetables, etc.) Since each ingredient is pre-processed, it is possible to cook them all at once in a fixed amount of time.

■一つの容器で調理及び喫食が可能である器具や周囲を
汚すことなく簡単にできる。
■ Cooking and eating can be done easily in one container without staining the utensils or surroundings.

■殺菌効果がある 電子レンジ調理なので、マイクロウェーブによ、る殺菌
の効果がある。
■Microwave cooking has a sterilizing effect, so it has a sterilizing effect.

以下、実施例によシ本発明を更に説明する。The present invention will be further explained below with reference to Examples.

実施例1 実験例と同一のサイズにカットしたキャベツ、ピーマン
及び玉ねぎを150℃に加熱したサラダ油中でキャベツ
の葉3秒、芯7秒、ピーマン5秒及び玉ねぎ10秒間各
々油煤した。別途、幅5画にカットした豚パラ肉を熱湯
で1分間ゆでたものと調味料(味の素KKrCooKD
oJ回鍋肉用1人分パウチ詰)を用意し、上記で油煤し
た野菜類と共に耐熱樹脂製カップに収容し、冷蔵室で5
℃24時間保存した。
Example 1 Cabbage, green pepper, and onion cut to the same size as in the experimental example were soaked in salad oil heated to 150° C. for 3 seconds for the cabbage leaves, 7 seconds for the core, 5 seconds for the green pepper, and 10 seconds for the onion. Separately, pork belly cut into 5 widths and boiled for 1 minute in boiling water and seasonings (Ajinomoto KKrCooKD
Prepare oJ double-pot meat pouches for one person, store them in a heat-resistant resin cup along with the vegetables soaked in oil above, and store in the refrigerator for 5 minutes.
It was stored at ℃ for 24 hours.

配   合 コントロールとしては、常法、即ち、上記と同様にカッ
トしたキャベツ、ビーiン、玉ねぎを強ゆ 火で1分間炒め、下刃でした豚パラ肉を加えて更に炒め
、調味料(東の素KK製r CooK Do J回鍋肉
用)を加え、強火で混合しながら炒めたものを用いた。
To control the mixture, we used the conventional method: stir-fry the cabbage, beans, and onions cut in the same way as above over strong heat for 1 minute, add the pork belly that had been prepared under the knife, and stir-fry further. CooK Do J made by KK (for multi-pot meat) was added and stir-fried while stirring over high heat.

本発明の電子レンジ用回鍋肉を冷蔵室より取出し、調味
料ta’ウチからあけて、野菜及び肉にかけカップの上
部をラップフィルムで覆い電子レンジで60分間加熱し
た。
The microwaveable multi-pot meat of the present invention was taken out of the refrigerator, and the seasonings were poured over the vegetables and meat.The top of the cup was covered with cling film and heated in the microwave for 60 minutes.

得られた2種類の回鍋肉について、官能評価を行った。Sensory evaluation was performed on the two types of multi-pot meat obtained.

評価項目は、外観、香り、味・風味、食感とし、コント
ロールを5点として採点した。結果を第1表に示す。
The evaluation items were appearance, aroma, taste/flavour, and texture, and the control was scored as 5 points. The results are shown in Table 1.

第1表 実施例2 下記に従い、下処理(カット、(下味付け)、油煤)し
た原料を耐熱樹脂製カップに収納し、冷R呈で5麻’C
,24時間保存した。
Table 1 Example 2 The prepared raw materials (cutting, seasoning, oil soot) were stored in a heat-resistant resin cup according to the following, and heated to 5cm'C by cold heating.
, stored for 24 hours.

コントロールとしては、常法、即ち、下味をつけた豚肉
を炒め、別途炒めた野菜と混合し、調味料を加えて炒め
上げたものを用いた。
As a control, a conventional method was used, that is, seasoned pork was stir-fried, mixed with separately fried vegetables, seasonings were added, and stir-fried.

冷蔵室からとり出し、調味料と混合し、ラングで上部を
覆い電子レンジで60秒間加熱した本発明のへ宝菜を、
実施例1と同様にコントロールを5点として官能計画し
た。結果を第3表に示す。
Take out the fried vegetables of the present invention from the refrigerator, mix with seasonings, cover the top with Lang and heat in the microwave for 60 seconds.
As in Example 1, a sensory design was performed using 5 control points. The results are shown in Table 3.

第3表 上記結果より、総合的にも、電子レンジ調理のものは通
常の炒め方法とほぼ変わりないことが判明した。
From the above results in Table 3, it was found that, overall, the microwave cooking method was almost the same as the normal stir-frying method.

Claims (1)

【特許請求の範囲】 1、(1)油通しにより水分を低減した野菜類及び必要
に応じその他の具材と、(2)別包装した調味料とが電
子レンジ加熱用容器に収容され、未凍結状態で保存され
ることを特徴とする電子レンジ用炒め物食品。 2、油通し後の野菜類重量が油通し前重量の80〜99
%となるように水分を低減することを特徴とする特許請
求の範囲第1項記載の電子レンジ用炒め物食品。
[Claims] 1. (1) Vegetables whose water content has been reduced by soaking in oil and other ingredients as necessary, and (2) separately packaged seasonings are stored in a microwave heating container and are unfrozen. A stir-fried food for microwave ovens, characterized in that it is preserved in a state where 2. The weight of vegetables after oiling is 80 to 99 of the weight before oiling.
The stir-fried food for microwave oven according to claim 1, characterized in that the water content is reduced to %.
JP61235779A 1986-10-03 1986-10-03 Stir fry food for microwave Expired - Fee Related JPH0779655B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP61235779A JPH0779655B2 (en) 1986-10-03 1986-10-03 Stir fry food for microwave

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP61235779A JPH0779655B2 (en) 1986-10-03 1986-10-03 Stir fry food for microwave

Publications (2)

Publication Number Publication Date
JPS6391053A true JPS6391053A (en) 1988-04-21
JPH0779655B2 JPH0779655B2 (en) 1995-08-30

Family

ID=16991114

Family Applications (1)

Application Number Title Priority Date Filing Date
JP61235779A Expired - Fee Related JPH0779655B2 (en) 1986-10-03 1986-10-03 Stir fry food for microwave

Country Status (1)

Country Link
JP (1) JPH0779655B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04117258A (en) * 1990-09-07 1992-04-17 Q P Corp Food for microwave oven
JP2010057510A (en) * 2009-12-14 2010-03-18 House Foods Corp Processed food containing mushroom for cooking by microwave oven
JP2012039902A (en) * 2010-08-17 2012-03-01 Komido:Kk Flavor oil

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04117258A (en) * 1990-09-07 1992-04-17 Q P Corp Food for microwave oven
JP2010057510A (en) * 2009-12-14 2010-03-18 House Foods Corp Processed food containing mushroom for cooking by microwave oven
JP2012039902A (en) * 2010-08-17 2012-03-01 Komido:Kk Flavor oil

Also Published As

Publication number Publication date
JPH0779655B2 (en) 1995-08-30

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