KR101471025B1 - method and fried food - Google Patents

Abstract

The present invention relates to flat mixed and fried food and a method for preparing the same. The present invention provides the flat mixed and fried food prepared by putting an ingredient prepared by seasoning cooked glass noodles with all sorts of spices on a sheet of dried laver; folding the laver and then gluing the edges of the folded laver with a paste to seal; dipping the sealed objects to be fried in batter prepared by mixing frying mix, flour, and water in the weight ratio of 0.5:0.5:1.4; dipping the firstly battered objects in frying oil and deep frying the lower part submerged in the frying oil for 3-4 minutes and the upper part for 2-3 minutes at 170-180°C; removing the frying oil from the firstly deep fried objects by standing on fried crumbs; dipping the firstly deep fried objects in batter prepared by mixing frying mix, flour, and vegetables in the weight ratio of 1:1.8:0.5; and dipping the secondarily battered objects in frying oil and deep frying the lower and upper parts for 1-3 minutes, respectively, at 185-195°C, and a method for preparing the flat mixed and fried food.

Description

FIELD OF THE INVENTION The present invention relates to a method and a fried food,

FIELD OF THE INVENTION The present invention relates to a flat-type deep-fried batter and a method of manufacturing the same, and more particularly to a deep-fried batter batter and a method of manufacturing the same.

In general, Porphyra tenera is a representative type of red algae, which is the most abundant carbohydrate agar, contains hemicellulose, sorbitol, dapsitol, etc. and has almost no fat, but contains 30-40% of protein, and threonine, valine, K, Ca, P, Fe, L, and Br in addition to essential amino acids such as isoleucine, isoleucine, lysine, methionine, phenylalanine and ditriptan.

These are Kimchi, P. tenera, and P. yezoensis, and they are various species of seagrass, but they are usually 14 ~ 25 in length. Cm, and the width is 5 to 12 cm. The shape of the stems is a petiole or a lobular body with one layer of cells, and powder appears in spring and autumn with low water temperature. In the summer when the water temperature rises, it becomes a small, long dead body.

Although Kim is a nutritious food that can be easily touched and ingested in everyday life, kimbap and roasted kimchi have limited disadvantages.

Such fried rice noodles are usually fried in the form of a batter coated with a spiced vermicelli, and then fried (called dough on the surface of the kim, hereinafter referred to as "fried rice").

However, in the conventional frying pan, the frying object (hereinafter, referred to as " frying object ") is formed by simply rolling in the form of a cylinder, both ends of the frying object are opened, There is a problem that it can be poured out through the both ends of the opening, and this problem is directly related to the merchandise due to the defective weight of the frying, and the fatal disadvantage that the complaints of the customers who eat the fry are raised due to the unstable merchandise It was inherent.

In addition, since the both ends of the conventional Kim-il fry are opened, the process of applying the fry material to the fry object is very troublesome. That is, the object to be fried is immersed in the container in which the dough is stored to apply the dough to the surface of the object to be fried. In this process, the dough is not only clad on the surface of the object to be fried, but also permeates into both ends of the object to be fried. Not only the original flavor of the frying object is lowered but also a large amount of the frying oil is excessively permeated into the frying object when the frying oil is introduced into the frying oil due to the dough permeated into the frying object.

In addition, when the frying object is applied to the frying object due to the problem of penetrating into both ends of the frying object having the dough opened, a large amount of frying objects can not be put into the kneading container at once, and each object of the frying object must be quickly dumped into the kneading container. The work process was very uncomfortable.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method and apparatus for preventing food from spilling out by joining and sealing the edges of the wrapping material, The object of the present invention is to provide a flat-type deep-fried batter which can prevent the dough from penetrating into the inside of the kim so that the intrinsic feel of the deep-fried food can be reduced, and a large amount of the object to be fried can be put into the batter bowl at once.

The above-mentioned object is achieved by a method for producing a fermented milk, comprising the steps of putting the fermented surface in boiling water and boiling for 4-5 minutes; Boiling the sugar flour at room temperature for 40 to 60 minutes; Preparing the ingredients according to the seasoning of the present life; Preparing a frying object by sealing the frying object by placing a prepared food material on the frying pan, sealing the frying material, sealing the frying paste by applying dough paste made of flour dough to the edge portion of the folded laver; Producing a first and a second frying cloth to be applied to the surface of the frying object; Firstly frying the surface of the object to be fried, and then frying it in the frying oil; And a step of firstly frying the surface of the frying object to be fried first, and then frying the frying object into the frying oil in the second order.

After the first frying step, the first frying object is placed on the frying debris to separate the frying oil.

The primary frying clothes are prepared by mixing the frying powder, flour, and edible water at a weight ratio of 0.5: 0.5: 1.4, kneading the mixture for 4 to 8 hours, and the primary frying step is performed at 170 to 180 ° C, and the lower portion immersed in the frying oil is splashed for 3 to 4 minutes while the upper portion is fried for 2 to 3 minutes.

The second frying dish is prepared by mixing frying powder, flour and vegetables at a weight ratio of 1: 1.8: 0.5, kneading the mixture for 4 to 8 hours, and frying the frying product at a temperature of 185 to 195 ° C It is preferable to fry the upper and lower surfaces for 1 to 3 minutes, respectively.

In addition, the above-described object is achieved by a method for cooking a food, comprising the steps of folding a kimchi on a kimchi, placing a dough paste on the edge portion of the folded kimchi and sealing the fried food product, Mixed in a weight ratio of 0.5: 0.5: 1.4, and dipped in a kneaded batter into a kneaded first batter. The kneaded mixture was fried in a temperature of 170 to 180 DEG C for 3 to 4 minutes, Fry for 2 to 3 minutes and fry the object to be fried firstly on the frying debris to separate the frying oil and then mix the frying powder, the flour and the vegetable in a weight ratio of 1: 1.8: 0.5 and immerse in the kneaded batter This is also accomplished by flat-fried batter which is prepared by frying the upper and lower sides of the frying oil at 185 to 195 DEG C for 1 to 3 minutes, respectively, with the frying cloth covered.

According to the flip-flops and the method of manufacturing the flip-flops of the present invention, it is possible to prevent the spillage of the foodstuffs in advance by bonding and sealing the edges of the wrapping material surrounding the foodstuffs inside the frying object. When the frying- It is possible to prevent the dough from penetrating in advance. When frying the frying object coated with the frying clothes, the frying oil permeating into the frying object can be minimized, and the feeling of frying can be lessened. It is possible to put the batter into the kneader at a time, thereby providing a simple and convenient cooking time.

FIGS. 1 to 3 are views showing a process of manufacturing a frying object of a flat-type deep-frying frying method in which a food material is put in a seawater during the manufacture of the flat-type deep-frying frying according to the present invention.
FIG. 4 is a view of a flat-finished comb-fry produced through a manufacturing process according to the present invention.
FIG. 5 is a view showing a half-cut food product of the flat-type deep-fried batter produced through the manufacturing process according to the present invention.

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

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a process for manufacturing a flat-type deep-fried batter according to the present invention, and FIG.

1 to 5, the cooked batter (10) of the present invention is prepared by putting a food material (30), which has been seasoned with boiled confectionery, on a kimchi (40) and folding the kimchi (40) And fried in a flat shape which is sealed.

The thus-produced flat-fried batter (10) is divided into first and second portions, and after the first and second portions are coated with the frying clothes, the pieces are immediately fried in the frying oil.

Meanwhile, the flat-type deep-fried batter 10 made as described above may be formed into a folded flat shape having various shapes such as a triangular shape or a rectangular shape. Whatever shape is formed, the front edge portions are joined with a dough- do.

Therefore, the flip-flops 10 of the present invention can prevent the spills of the food material 30 contained therein due to the sealing, and can prevent the spreading of the frying material 40 when the frying material is applied to the surface of the flushing object 20 And when the frying object 20 is fried with the frying cloth, the temperature of the material inside the frying object 20 and the sudden temperature difference of the frying oil cause the air to expand inside the frying object 20 Thereby minimizing the penetration of the frying oil into the interior of the frying object 20 and minimizing the rejection due to the feeling of frying.

Since the frying object 20 is sealed when the frying lances are applied, a large amount of the frying lances 20 can be put into the dough pans at once, and the frying lances can be applied, thus simplifying the cooking time.

The method of manufacturing the flat-type deep-fried batter according to the present invention comprises the steps of putting the bean curd into boiling water and boiling for 4-5 minutes, cooling the bean curd surface at room temperature for 40-60 minutes, Preparing a food material 30 in accordance with a variety of seasonings and preparing a prepared food material 30 on the kimchi 40 and then kneading the kimchi 40. At the edge of the folded kimchi 40, A step of sealingly bonding the pool 50 to produce a frying object 20, a step of producing a first and second frying cloth to be applied to the surface of the frying object 20, A step of firstly frying in a frying oil after covering the frying cloth with tea, a step of frying a second frying cloth on the surface of the frying object 20 frying firstly, and then frying in a frying oil.

In addition, after the first frying step, the first frying object 20 is placed on the frying debris to separate the frying oil.

The method of manufacturing the flat-assured deep-fried batter 10 according to the present invention will be described in detail in each step.

[The stage to boil]

Put the beans in boiling water and boil for 4 to 5 minutes, more preferably 5 minutes. At this time, you should use a tool such as a long wooden rhythm to stir the surface of the bean paste.

On the other hand, do not exceed 5 minutes of cooking time. This means that if you boil the bean paste in boiling water for 5 minutes, the beans will be 90% ripe. However, when the cooking time exceeds 5 minutes, the cooked portion is completely cooked to 100% or more, and when the fried food (20) is fried at a high temperature, the cooked portion is overcooked or spread to lose the chewy texture The taste of the deep-fried food can be reduced.

[Life is the step of cooling the face]

As described above, the boiled surface is allowed to stand at room temperature for about 40 minutes to about 1 hour. When water is evaporated from the surface of the bean curd by the cooling process, the bean curd is formed, and when the bean curd is placed on the bean curd (40), the disturbance of the bean curd becomes less and the bean curd slips due to the water that has been boiled through the boiling process, Can be prevented, and the manufacturing time can be shortened.

[ Food ingredients ( Tempura ) Preparation stage]

(30) In the preparation stage, boiled is a step of spicing the fermented milk, and the fermented food is prepared by adding the appropriate amount of soy sauce, sesame oil, pepper, sesame to the fermented milk.

Various kinds of vegetables, dumplings, cheese, corn, kimchi, salad, fish, bean jam, seafood and the like may be added to the food material 30 thus prepared.

[Manufacturing step of frying object]

Thereafter, the food material 30 prepared by adding various various materials to the above-mentioned marinated surface is put on the kimchi 40 as shown in Fig.

At this time, the kimchi (40) uses the scallop for kimbap. The size of the scallop is cut into half, and the size of the scallop is 10 cm × 18 cm (width × length).

The food material 30 to be put on the kimchi 40 at this time is divided into 25 grams of the marinated surface and 25 grams of the food material 30, 10 g to 15 g of various materials (various vegetables, dumpling, cheese, corn, kimchi, salad, fish fillet, bean jam, seafood etc.) are added to prepare 35g to 40g of food ingredients (fry) (40) on the side of the spread.

As shown in Fig. 2, the roots 40 of the roots 40, on which the ingredients 30 are placed, are folded in half in a triangular or square shape, and before the rods 40 are folded in half, After the dough paste 50 made of dough is applied, the kimchi 40 is folded in half as shown in Fig. 3, and the rim of the dough 50 is joined and sealed.

The rim of the joined rope 40 is pressed for 3 seconds to be firmly bonded, the rim of the rope 40 is doubled, and the rim of the double rope provides the crisp texture In addition, since Kim (40) is doubled, Kim (40) is added to the original Kosi.

On the other hand, the kneading paste 50 applied to the rim of the roots 40 to be joined together as described above should be spread with a width of 1 cm or more, and the ingredients to be placed inside the roots 40 should be 80 Do not exceed%.

That is, if the width of the dough pool 50 is less than 1 cm, the area of applying the dough pool 50 is narrowed, and when the dough pool 50 is fried, the joining portion of the kimchi 40 spreads and the food material 30 can be poured, 30 is greater than 80% of 1/2 of the size of the kimchi 40, the joining portion of the kimchi 40 spreads when the food 30 is excessively infiltrated into the kimchi 40, do.

At this time, the dough pool 50 may be made thinner than the frying cloth to be described later.

[Preparation stage of batter (dough)]

In the present invention, the frying clothes are prepared by dividing the frying material into the first and second parts, and the material proportions of the first and second frying parts are prepared differently.

≪ Preparation of primary batter &

That is, the first frying batter is mixed with frying powder and frying flour (hereinafter referred to as "wheat flour") and the drinking water at a weight ratio of 0.5: 0.5: 1.4, and then aged for 4 to 8 hours. Through this aging process, the dough is not only well mixed but also kept in a proper condition. Therefore, the frying clothes can be smoothly applied to the surface of the frying object 40 of the frying object 20.

On the other hand, when the weight ratio of the frying powder is more than 0.5 weight ratio, the weight ratio of the flour is relatively low, and the viscosity of the first frying lighter is lowered so that the first frying lure is fried It is not coated well on the object 20, and if it is less than 0.5 weight ratio, the texture of the deep-fried food, that is, the degree of crispness is lowered. If the weight ratio of the flour is more than 0.5 weight ratio, the first frying cloth becomes too much and when the weight ratio is less than 0.5 weight, the first frying cloth becomes too thin. If the weight ratio of the drinking water is more than 1.4 wt%, the primary frying clothes will be diluted. If the weight ratio is less than 1.4 wt%, the primary frying clothes will be too much.

The first frying batter, which is kneaded in the same weight ratio and aged, is kept in a proper state, so that it is coated on the surface of the frying object 40 of the frying object 20. When the frying object is fried in this state, The crisp portion of the fried product is formed, and it is possible to provide an optimal crispy texture to the consumer.

≪ Preparation of secondary frying clothes &

Secondary frying should be thinner than first frying. That is, in the case of the secondary frying clothes, the frying clothes on the surface of the frying pan 40 are formed too thick, so that when the consumer consumes the frying, the thick taste of the food can be reduced due to the thickened frying clothes.

Therefore, the second frying powder is mixed with the frying powder, the edible water and the vegetable at a weight ratio of 1: 1.8: 0.5, and then is chilled and aged for 4 to 8 hours like the first frying.

At this time, among the materials of the secondary frying clothes, vegetables are an optional material, and include vegetables such as yellow squash powder and green parsley powder so that they can visually feel their appetite.

If the weight ratio of the frying powder is more than 1 weight ratio, the crispness of the frying is excessively excessive. When the weight ratio of the frying powder is less than 1 weight ratio, the viscosity of the secondary frying lighter So that the secondary frying clothes can not be coated well on the frying object 20. If the weight ratio of the drinking water is more than 1.8 weight ratio, the secondary frying cloth becomes too thin, and if it is less than 1.8 weight ratio, the secondary frying cloth becomes too much. If the weight ratio of the vegetables is more than 0.5 weight ratio, the inherent taste of the fried food and the food can be reduced to half. If the weight ratio is less than 0.5 weight, the visual appetite is decreased.

[First Frying Step]

On the other hand, the primary frying clothes manufactured as described above are clad on the surface of the frying object 20. At this time, it is necessary to coat the surface of the fry 40 of the frying object 20 so that the fry 40 is not visible. Accordingly, the frying object 20 is dipped in the kneader with the first frying cloth, so that the first frying cloth can be uniformly applied to the surface of the frying object 20. [ Of course, the frying object 20 can be put into the kneading cylinder in this way because the frying object 20 is sealed so that the dough is not penetrated into the frying object 20 even when the frying object 20 is completely put into the kneading bucket It is possible because it does not.

In this way, the frying object 20, which is uniformly coated with the primary frying material, is introduced into the frying oil and fried. At this time, the lower surface of the frying object 20, which has been fried in the frying oil, is submerged in the frying oil, and the upper surface thereof is raised above the frying oil and fried to the atmosphere. The reason why the frying object 20 is not completely immersed in the frying oil and floats on the surface of the frying oil is that the air inside the frying object 20 is expanded in the frying object 20 due to the temperature difference between the frying object 20 and the frying oil, The object 20 floats to the surface of the frying oil. Since the frying object 20 is fried in a floating state on the surface of the frying oil as described above, the frying process of the frying object 20 is performed in the same manner as in the second frying step .

On the other hand, when the frying object 20 is fried in the first frying as described above, the bottom surface immersed in the frying oil is fried for about 4 minutes while the upper surface is fried for about 3 minutes. This is because the frying clothes on the upper face of the frying object 20 are gathered and collected on the lower face submerged in the frying oil at the time of oiling, so that the upper face which is relatively thicker than the upper face is frying for a longer time, and the upper face is relatively thin So that it will fry for a little less time than the bottom surface.

When the temperature of the frying oil is less than 170 DEG C, the frying object 20 must be fried for a long time in the low-temperature frying oil, so that it takes a long time and the frying oil 20 There is a disadvantage in that a large amount of frying oil is contained. When the temperature exceeds 180 DEG C, the frying oil is rapidly contaminated and consumption of frying oil is increased.

[From the first frying object to the frying object Tempura oil  Separating step]

The frying object 20, which has been fried in the first place, is stored upright on the trays. At this time, the frying oil contained in the frying object 20 can be easily separated and separated as the area of the first frying object 20 frying to the bottom becomes smaller.

At this time, since the best material for absorbing the frying oil is the frying debris, which is the same material, the frying debris is placed on the teat so that the frying oil separated from the frying object 20 can be quickly absorbed. On the other hand, the frying oil of the frying object 20 raised above the frying debris of the wick is rapidly separated from the frying object 20 and absorbed by the frying debris.

Such rapid separation of the frying oil can reduce the time interval to the next step, thereby shortening the manufacturing process of the flat-piece batter.

On the other hand, if the frying oil is not sufficiently separated in this step, the frying clothes may not be coated well when the second frying clothes are applied due to the frying oil, and even if the second frying clothes are coated, And it is possible to have a feeling of refusal due to the feeling of the frying oil when the frying meal is consumed.

Therefore, in this step, it is necessary to be able to quickly and sufficiently separate the frying oil from the first frying object 20, which can be accomplished by first storing the frying object 20 frying on the frying debris.

Particularly, the process of separating the frying oil contained in the frying object 20 after the first frying is to fry the frying object 20 properly in the second frying step. That is, the purpose of the second frying step, which is a post-process, is for frying and crispness of the frying, so that the second frying can properly cook the inner ingredients of the frying object 20. For example, if a creature (pork, chicken, seafood, etc.) other than the primary processed material is contained in the kimchi 40, since the fried object 20 is a favored item relative to the temperature of the oil, 30) is likely to get burned on the surface of the kimchi before it gets wet.

Therefore, in order to prevent this, the first frying frying object 20 separates and cools the frying oil from the first frying object 20 through this step, so that the temperature of the frying object 20 surface and the inner temperature become constant If the frying object 20 having the predetermined inner and outer temperatures is fried again in the second step, the penetration of the heat occurs evenly and the food material 30 inside the frying object 20 can be easily cooked.

[Second Frying Step]

In the above step, the second frying cloth, which is manufactured separately from the first frying cloth, is coated on the surface of the frying object 20 from which the frying oil has been sufficiently separated from the first frying object 20, We fry in frying oil and fry again.

At this time, when the first frying, the thickened portion of the frying cloth, that is, the lower surface, should be introduced to the upper surface in the second frying. This allows the second frying clothes to be gathered at the portion where the frying clothes are thin at the first frying, that is, the upper face, and the frying can be done to bake both sides evenly.

The temperature of the frying oil during the second frying is fried at a temperature higher by 5 to 15 ° C than that of the first frying. That is, in the second frying, it is preferable to fry in the frying oil at 185 to 195 DEG C, and to bounce the upper and lower sides respectively for about 2 minutes.

On the other hand, if the temperature of the frying oil during the second frying is lower than the temperature of the frying oil during the first frying, If the temperature of the secondary frying oil exceeds 195 캜, the frying object 20 is easily burned.

If the frying time at the second frying time is less than 2 minutes or more than 2 minutes, the second frying material wrapped on the frying object 20 is not sufficiently fried or the second frying cloth is burned. Therefore, it is most preferable that the frying time at the second frying is always fried for about two minutes under the above-mentioned temperature.

The frying object 20 which has been subjected to the frying process as described above is manufactured as a flat batter 20 which is the final frying as shown in Fig. 4, and the food material 30 of the produced flat- And it is well fried in the state that no frying oil is introduced at all.

Since the frying object 20 is sealed in the first and second frying steps described above, the air inside the frying object 20 is expanded due to the temperature difference between the inside of the frying object 20 and the high-temperature frying oil Not only the frying object 20 is floated on the surface of the frying oil but also the frying oil is minimized by interfering with the penetration of the frying oil into the frying object 20 to thereby reduce the tastes due to the frying oil and minimize the consumption of the frying oil, I can contribute to this.

10: flat-fried batter 20: fried object
30: Food ingredients 40: Kim
50: Dough pool

Claims (7)

Boiling water for 4 to 5 minutes;
Boiling the sugar flour at room temperature for 40 to 60 minutes;
Preparing the ingredients according to the seasoning of the present life;
Preparing a frying object by sealing the frying object by placing a prepared food material on the frying pan, sealing the frying material, sealing the frying paste by applying dough paste made of flour dough to the edge portion of the folded laver;
Frying powder, flour, and edible water are mixed and kneaded in a weight ratio of 0.5: 0.5: 1.4 to the surface of the object to be fried, followed by chilling and aging for 4 to 8 hours, and then put into a frying oil, Splashing step; And
A method for manufacturing a flat-type deep-fried batter, comprising the steps of: firstly frying a surface of a frying object to be fried, and secondly frying the frying object in a frying oil.
The method according to claim 1,
Further comprising the step of frying the frying object firstly fried on the frying debris after the first frying step to separate the frying oil.
delete The method according to claim 1,
Wherein the first frying step is fried in frying oil at a temperature of 170 to 180 DEG C, and the lower portion immersed in the frying oil at the time of entering the frying oil is fried for 3 to 4 minutes and the upper portion is fried for 2 to 3 minutes.
The method according to claim 1,
The second frying dish is prepared by mixing frying powder, flour, and vegetables at a weight ratio of 1: 1.8: 0.5, kneading the mixture, and then aging the mixture for 4 to 8 hours.
The method according to claim 1 or 5,
Wherein the second frying step comprises frying in frying oil at 185-195 DEG C, the top and bottom surfaces being fried for 1-3 minutes each.
The fried food, which is sealed and sealed with fried dough, wheat flour, and edible water of 0.5: 0.5: 1.4, is prepared by folding the seaweed, Mixed in a weight ratio, soaked in a kneaded batter, and then put in a frying oil at 170 to 180 DEG C in a state of being wrapped in a primary batter, and the lower portion immersed in the frying oil at the time of ingestion is fried for 3 to 4 minutes while the upper portion is fried for 2 to 3 minutes, First, the fried object to be fried is placed on the fried pieces, and the fried food is separated. Then, the fried food, the flour, and the vegetables are mixed in a weight ratio of 1: 1.8: 0.5, Deep-fried batter cheese made by frying the top and bottom sides of frying oil at 185-195 ° C for 1 to 3 minutes each.

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