KR101386730B1 - Method of aging and coloring fried food - Google Patents

Abstract

Sheathing the material into a net of a certain shape, the maturing step of immersing the net in a sauce container to mature the material for a predetermined period of time, the mature material is taken out of the source container and dried for a predetermined time, A first frying step of preparing a deep frying by coating a color frying cloth and frying firstly, exposing the prepared frying to 2-3 minutes at room temperature, followed by a second frying step of frying twice to prepare frying; The source of the sauce container is made of 5% or less of the concentration of water compared to the source stock solution, the color batter is produced by mixing and kneading the juice and powder produced by compression extraction from various fruits or vegetables in a ratio of 1: 1.5, Fry to a temperature of 165-175 degrees Celsius to produce a deep-fried fry, the juice containing a single type of fruit or vegetable pressed or mixed with a variety of fruits or vegetables Squeezed and extracted, but mixed compression or extraction of a variety of fruits or vegetables is produced by mixing and squeezing the fruit or vegetables having the same or the same color of color, the juice is produced, the juice part, the stem portion and the branch portion of the vegetables The extract is produced by compression extraction as a whole without separation, and the juice is produced by compression extraction and then stored in a frozen or refrigerated state for a predetermined time, and the powder. Constitutes either frying flour, flour or breadcrumbs.

Description

Tempura manufacturing method for taste ripening and vivid coloring {METHOD OF AGING AND COLORING FRIED FOOD}

The present invention relates to a frying method, and more particularly to a frying method for taste ripening and vivid coloring.

Tempura is a food fried in oil with fish, meat and vegetables. The trick is to keep the oil clean and to control the oil temperature. Seafood is suitable for 180 ~ 190 ℃, vegetables are suitable for 170 ~ 180 ℃, it is important to control the heat during the frying. Also, to keep the tempura's crispy flavor for a long time, add starch powder and baking powder when making the batter.

The first method of frying is to mix flour, salt, eggs and water, then fry them with the ingredients.

Second, the taste is refreshed by putting starch powder in water and frying white fish.

Third, fry the ingredients just by seasoning. To fry well, dry the ingredients, sift flour, and fry the clothes at the right temperature to avoid stickiness.

Common tempura recipes are:

First, the material is completely drained.

If water is left on the ingredients, the oil may splatter when fried, and it may be too damp to absorb the oil. After washing vegetables, drain the water by sifting it, and then wipe it with a paper towel.

Next, flour is used by sieving.

Sifting the flour increases the air content, which can make crispy fries. It is also a good idea to use powerful ingredients rather than strong ingredients and keep the flour cold in the refrigerator. Knead the stored flour in ice water to make crispy fries.

Next, mix the starch powder with the batter to make it crispy.

The cause of the batter peeling off is because of the bite on the ingredients. Therefore, wipe off the moisture thoroughly and soak the starch powder before applying the batter. At this time, not only flour, but also mix starch powder. The amount is about 1/10 of the flour.

Next, swipe the batter with chopsticks.

Do not stir the batter and mix it lightly with wooden chopsticks to avoid sticking. If you stir too long, the flour becomes sticky and the tempura becomes damp. When you break the egg, put the egg straight into the flour, do not stir it, loosen it completely in another bowl, and mix the flour in small portions.

Next, coat the batter thinly.

If the batter is too thick, it has less taste and oil absorption. The batter dough flows a little and the thick part is lightly swept on the edge of the bowl and fried.

Next, fry at a proper temperature.

When fried, the temperature of the oil is low, so the oil is absorbed and feels damp before the moisture in the ingredients is released. Depending on the material, it is good to check the proper temperature so that it is fried quickly.

Next, pour enough oil.

Add some ingredients. If you put a lot of fried ingredients at once, the oil temperature will drop quickly and the crisp fried foods will not be served. To maintain a constant temperature, pour plenty of oil from the beginning and boil and make sure that the ingredients do not exceed half the surface area of the oil.

Next, drain the oil well

Even if it's fried well, it doesn't drain completely until it gets wet quickly. The trick is to drain the oil first from the net and dry the paper towel on the tray to absorb the oil.

Fried by these methods of frying, fried shrimp, French fries, fried vegetables, fried squid, sweet potato fried, beef fried, mushroom fried, fried fish, fried egg, rice cake fried, fried pepper, fried sausage, fried dumpling, fried oden, There are many kinds of fried onions, fried ham, fried meat, fried crab, etc.

However, most of the fried foods are usually prepared by trimming the raw materials and putting them on the batter and frying them in hot oil. There is no particular aging process added or added to the material.

In addition, most of the fried clothes are coated with white flour or bread crumbs, so the color of the flour is yellow. Many people simply look at the shape and do not know what the raw material is.

On the other hand, tempura is fascinated by its taste and type regardless of East or West, but it is not preferable because it is fried in oil from a health point of view. In particular, many ingredients such as fried squid, fried shrimp, and fried meat are often meat. And it's obvious that the combination of fat-rich carbohydrates and fats that cause obesity when consumed excessively is not good nutritionally.

As such, the conventional tempura is popular because of its excellent taste, but has a problem that it is more nutritionally undesirable. That is, even if the raw material is not vegetables, various vegetables such as vitamins and minerals need to be added.

In addition, the conventional tempura itself has the disadvantage that only the taste of the ingredients and fried clothes, but does not add any other special taste. In other words, there is a drawback that can not implement a variety of flavors as the fried itself.

In addition, since the conventional tempura is white to yellow one color while the batter is coated, it is difficult to implement various colors, and there is a problem in that there is a limit in implementing visual diversity as the cooking itself.

It is an object of the present invention to provide a method for producing tempura for taste ripening and vivid coloring.

According to an object of the present invention described above, a method for preparing tempura for vibrating taste and coloring includes a maturation step of cutting a material into a net of a predetermined shape and immersing the net in a sauce container to mature the material for a predetermined period of time;

A primary frying step of removing the matured ingredients from the sauce container and drying them for a predetermined time, and then frying them first by coating a dried material with a color frying cloth to prepare a deep fried fries;

After exposing the prepared deep fried 2-3 minutes at room temperature, the second frying step of frying to prepare a second fried,

In the aging step, the source of the source container is prepared with a concentration of water less than 5% of the source stock solution,

In the first frying step, the color frying cloth is produced by mixing and kneading the juice solution and powder produced by compression extraction from various fruits or vegetables at a ratio of 1: 1.5, and frying at a temperature of 165-175 degrees Celsius to prepare a primitive fritter. and,

The juice solution is extracted by pressing and extracting a single kind of fruit or vegetable, or by mixing a variety of fruits or vegetables, compression extraction by mixing a variety of fruit or vegetables, the fruit or vegetables having the same or the same color Produced by compression and extraction after mixing,

The juice is produced by compression extraction as a unit without separating the stem portion and the branch portion of the vegetables,

The juice is produced by the compression extraction and stored in a frozen or refrigerated state for a predetermined time,

The powder is. And any one of fried flour, flour or breadcrumbs.

On the other hand, the mature material is taken out of the sauce container and dried for a predetermined time, and the primary fried step of preparing the first fried by coating the dried material with a color frying cloth to fry first, the color frying cloth when the juice solution and powder blended By adding a carbonated water in a ratio of 0.1 to 0.2 relative to the weight of the batter, it can be configured to be produced by kneading.

On the other hand, the aged ingredients are taken out of the sauce container and dried for a predetermined time, and in the first frying step of preparing the first fried food by coating the dried material with a color frying cloth and making the first fried food, the color of the fried powder, flour or bread flour is It may be configured to be the same or the same color of the juice color.

According to the method for producing tempura for taste ripening and vivid coloring as described above, by adding a variety of sauces to the material and aging, there is an effect of making the taste of the material more diverse and rich.

In addition, by adding juices such as vegetables and fruits to the fried flour and flour of the batter, there is an effect that can be balanced nutritionally.

In addition, the color of the frying clothes is varied through the color of the juice of vegetables or fruits, and the juice is frozen or refrigerated to make the color more vivid.

In addition, by matching the color of the powder, such as flour and juice, there is an effect that can make the color of the fry clothes more vivid.

1 is a flow chart of a method of manufacturing a fry for taste ripening and vivid coloring according to an embodiment of the present invention.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail to the concrete inventive concept.

It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

Like reference numerals are used for like elements in describing each drawing.

The terms first, second, A, B, etc. may be used to describe various elements, but the elements should not be limited by the terms.

The terms are used only for the purpose of distinguishing one component from another.

For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

When a component is referred to as being "connected" or "connected" to another component, it may be directly connected to or connected to that other component, but it may be understood that other components may be present in between. Should be.

On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart of a method of manufacturing a fry for taste ripening and vivid coloring according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing tempura according to an embodiment of the present invention and a vivid coloration (hereinafter, referred to as “fried method of manufacturing”) may include a ripening step (S110), a first frying step (S120), and It may be configured to include a secondary frying step (S130).

Unlike the conventional method of preparing a tempura, various sauces may be added to the ingredients and matured to enrich the flavor of the ingredients. Then, fry the flour, flour, or starch on the batter and mix it with juices such as vegetables and fruits. It can be nutritionally balanced by increasing nutrients such as minerals and vitamins.

On the other hand, since the color of the juice of the vegetable or fruit is maintained intact, the fried clothes according to the present invention can increase the visual aesthetics through various colors of the clothes shown in appearance.

In addition, the juice is frozen or refrigerated in advance, thereby making the color more vivid.

In addition, the color of the flour can be made clearer by matching the color of the powder such as flour and juice. In addition, the detailed structure is demonstrated below.

First, the aging step (S110) cuts the material into a net of a certain shape, and soaks the net in a sauce container to ripen the material for a predetermined period.

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The ingredients are squid, shrimp, meat, pepper, meat, oden, sweet potato, and potatoes.

And the source of the sauce container is also made from a variety of materials of any kind. You can choose a sauce that works well with the ingredients.

For example, it can be configured to infiltrate sources of commonly known flavor combinations, such as shrimp and chili sauce, squid and soy sauce, and meat and rib sauce.

In addition, fruit sauces or combinations of ingredients may be used.

Here, the material can be easily penetrated into the source and then chopped and removed to remove the tough areas so that each source is well-prepared for initial trimming.

Each trimmed material is placed in a saucer with some form of top and bottom covered with a fine mesh.

At this time, the maturation period may vary depending on the properties of the material.

On the other hand, the sauce should be as thin as possible to facilitate penetration into the ingredients, but with a strong flavor of each.

Such sources are preferably prepared at a concentration of 5% or less of the source stock solution.

Next, in the primary frying step (S120), the ingredients aged in the aging step (S110) are taken out of the sauce container and dried for a predetermined time, and the primary ingredients are fried by coating color dried clothes on the dried material to prepare a primary frying.

Here, the color batter is produced by mixing and kneading the juice and powder produced by compression extraction from various fruits or vegetables at a ratio of 1: 1.5.

That is, juice is produced by pressing a variety of vegetables or vegetables with a compress. And mix with powder without water.

Here, the powder may be fried flour, flour or breadcrumbs.

At this time, the color frying cloth may be configured to be produced by kneading after adding the carbonated water in a ratio of 0.1 to 0.2 with respect to the weight of the frying cloth when the juice solution and powder are mixed.

Carbonated water allows you to consume the nutrients in the juice.

Meanwhile, the juice solution may be configured to compress and extract a single kind of fruit or vegetable or to mix and compress a plurality of fruits or vegetables.

And when extracting by pressing a mixture of fruits or vegetables of various kinds may be configured to be produced by compressing the extraction after mixing the fruits or vegetables having the same or the same color. This is because the desired color can be maintained.

At this time, the juice is preferably produced by compression extraction as an integral without separating the stem portion and the branch portion of vegetables.

This is because the nutrients in the stem and the branch are different, so the colors are the same.

And the juice is produced by compression extraction and may be configured to be stored in a frozen or refrigerated state for a predetermined time.

And the color of the frying powder, flour or bread crumbs can be the same or the same color as the juice color to make the color of the frying clothes more vivid.

For example, it is preferable to use purple or grape fried powder or flour for the grape juice. In the case of a complex juice of various vegetables, it is preferable to use green flour or bread crumbs.

Then, the color becomes more vivid as if the appearance of the tempura is pigmented, so it can be visually pleasing and stimulate the taste.

On the other hand, the frying temperature is preferably 165-175 degrees Celsius.

Usually there is a suitable frying temperature depending on the ingredients, but approximately 165-175 degrees Celsius can encompass frying temperatures for most of the ingredients, most preferably about 170 degrees Celsius.

Next, after the second frying step (S130) to expose the initial frying prepared in the first frying step (S120) 2-3 minutes at room temperature, the second frying step to produce a frying.

Room temperature exposure is to make the fryer breathe with the air to make it more crispy during the second frying.

Too long exposure at room temperature tends to be too hard, and even after too short exposure, the oil becomes poorly greasy and easily wet.

The secondary frying is preferably about 165-175 degrees Celsius. More preferably, the temperature is about 170 degrees Celsius, such as the primary frying temperature.

In general, fried foods are fried only once, or fried one more time to re-heat them for a long time. If you fry them at intervals of 2-3 minutes, you can maintain the most crispy texture. Can be.

On the contrary, when the food is left fried for a long time as in the prior art, various chemical substances may be generated in the fry itself in combination with oxygen in the air and may be unhealthy.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined in the following claims. There will be.

Claims (3)

A aging step of cutting the material into a net of a predetermined shape and immersing the net in a sauce container to mature the material for a predetermined period of time;
A primary frying step of removing the matured ingredients from the sauce container and drying them for a predetermined time, and then frying them first by coating a dried material with a color frying cloth to prepare a deep fried fries;
After exposing the prepared deep fried 2-3 minutes at room temperature, the second frying step of frying to prepare a second fried,
In the aging step,
The source of the source container is prepared with a concentration of water of 5% or less relative to the source stock solution,
In the first frying step,
The color frying cloth is produced by mixing and kneading the juice solution and powder produced by compression extraction from various fruits or vegetables at a ratio of 1: 1.5, and frying at a temperature of 165-175 degrees Celsius to prepare a primary frying,
The juice solution,
When compressing and extracting a single kind of fruit or vegetable, or by compressing and extracting various kinds of fruits or vegetables, but compressing and extracting a mixture of various kinds of fruits or vegetables, compressing after mixing fruits or vegetables having the same or the same color Generated by extraction,
The juice solution,
It is produced by compression extraction as an integral without separating the stem portion and the branch portion of the vegetables,
The juice solution,
Generated by the compression extraction and stored in a frozen or refrigerated state for a predetermined time,
The powder is.
Method of producing a fry for taste ripening and vivid coloring, characterized in that any one of fried flour, flour or breadcrumbs. The first frying step of claim 1, wherein the aged ingredients are taken out of the sauce container and dried for a predetermined time, and the primary ingredients are fried by coating a dried material with a color frying cloth to prepare a deep fried fries.
The color frying clothes are added by mixing the carbonated water in a ratio of 0.1 to 0.2 with respect to the weight of the frying clothes during the blending of the juice solution and the powder is produced by kneading, characterized in that the production of tempura aging and vivid coloring. The first frying step of claim 2, wherein the aged ingredients are taken out of the sauce container and dried for a predetermined time, and the primary ingredients are fried by coating a dried material with a color frying cloth to prepare a deep fried fries.
The frying powder, flour or bread crumb color is the same as the color of the juice or the color of the same system, characterized in that the fry manufacturing method for aging and vivid coloring.

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