KR101533503B1 - Method for cooking fried food - Google Patents

Abstract

The present invention prevents the oil from penetrating into the food while preventing oil from being formed in the food, so that it is possible to maintain a crisp, smooth and soft taste in the outer surface, and to prevent the oil from being easily shrunk while greatly reducing the cooking time and cooking cost , Providing food in a sanitary and clean condition;
The method of manufacturing a deep-fried food product according to any one of claims 1 to 3, wherein the fried food product is put into a pre-cooked container filled with heated oil to rapidly fry the surface of the food product, and the pre-fried food product is placed in a heated cooking oil- The frying process is completed by frying the frying process by kneading the food into the oven and evaporating the residual oil remaining on the food during the frying process.

Description

{METHOD FOR COOKING FRIED FOOD}

The present invention relates to a frying method, and more particularly, to a method of cooking a frying meat by improving the method of cooking frying meat so as to minimize the penetration of oil into meat and to obtain a pleasant taste.

In general, deep-fried food refers to a food prepared by cooking flour or frying powder on a surface of a variety of cooked foods such as meat, fish or fish paste, vegetables, etc., and frying it in hot oil.

The above-mentioned fried foods are fried dishes using meat such as chicken or chicken gangjeong using chicken, sweet and sour pork using pork, pork cutlet, and fried dishes using seafood such as squid and fish. Various dishes are being presented or provided for meals or snacks.

Among them, chicken is fried to make various kinds of dishes and it is circulated on the market. It is a fact that chicken is professionally cooked and sold in a shop where flour or frying powder is applied on the surface of chicken, Most of them are completed through the application process.

However, in recent years, the preference of consumers for food has been changing to a tendency to pursue quality and convenience such as taste and cleanliness, regardless of the quantity and price of products. In order to meet such a tendency, The company is concentrating on hygienic aspects while making efforts to differentiate flavors.

A general procedure for making meat (cooking) by frying meat (including chicken and other food ingredients) as described above will be described with reference to FIG. 3 as follows.

The prior art method of brewing meat into oil is a method in which the cooking vessel 2 filled with a certain amount of oil 1 is heated so that the temperature of the oil 1 filled in the cooking vessel 2 is increased The meat 3 in a refrigerated state is directly put into the cooking container 2 or the meat 3 is put in a state of being wrapped with a frying cloth such as flour or frying powder .

After the meat is put into the cooking container as described above, the meat is continuously fried so that the inside of the meat is ripe. When the temperature of the lowered oil reaches 160 ° C by the introduction of the meat, the meat is removed from the cooking container to complete the frying.

Patent Application No. 10 -2002 - 0009855 Patent No. 10 - 0466183 - 0000 Patent No. 10 - 0846061 - 0000 Patent No. 10 - 1121748 - 0000

During the frying operation in which the conventional techniques are applied, refrigerated meat is put in a state where the oil filled in the cooking container is maintained at 160 DEG C, which is a suitable temperature for frying, so that the temperature of the oil is lowered to 100 DEG C or less A considerable difficulty arises in the cooking of fried foods.

When the meat is put into the oil at such a high temperature and then it is lowered to the middle temperature, the surface of the meat can not be quickly fried, and the time required for the temperature of the oil to rise to the high temperature (160 ° C.) So that the cooking time is excessively consumed. As a result, the overall cost of cooking is increased, and thus external competitiveness is weakened.

When the temperature of the oil is lowered by the introduction of the meat, the oil penetrates into the inside of the meat. When the temperature of the oil is high, the surface of the meat or the batter fries rapidly, But the surface of the meat is not quickly fried so that the oil penetrates into the meat. As a result, the food is consumed in the course of consuming the cooked food, so that the taste of the cooked food is lost, It becomes visually bad by oil.

In addition, since the oil filled in one cooking vessel is used to cook one kind or various types of food, the oil is easily shredded, and many foreign substances remain in the oil. And thus the appearance of the cooked food is deteriorated, and the oil that has been clogged is changed to black, so that there are various problems such as not being visually good and unsanitary.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for frying food, which comprises a deep frying step of rapidly frying the surface of food by putting the food to be fried into a preheated cooking utensil filled with heated oil, The present invention relates to a frying process in which a finished food is put into a cooking vessel filled with heated oil to be cooked to the inside of food and a frying process in which the frying process is put into an oven to evaporate remaining oil remaining on food during frying Complete with bequest process;

By preventing the oil from penetrating into the food and making it free of oil, it is possible to maintain the crisp, smooth and soft taste on the inside, and to prevent the oil from being easily shrunk while drastically shortening the cooking time and cooking cost, It is possible to achieve a goal of providing food in a clean state.

The present invention relates to a method for quickly frying food on a surface of a food to be cooked at a high temperature and then frying once more so that the food is evenly picked up at an appropriate temperature and finally evaporating the oil from food in the oven The cooking time can be greatly shortened and the oil can be maintained in a fresh state even for a long time, so that the taste of the food to be cooked can be improved.

The outer surface of the food is crispy and the inner portion thereof is fully ripened and the penetration of oil into the food is hardly infiltrated, so that a clear taste can be obtained, and the taste and flavor inherent to the cooked food can be maintained. And thus it is possible to provide hygienic and healthful foods.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram schematically showing a frying process to which the technology of the present invention is applied; FIG.
2 is a process block diagram showing a frying process in which the technique of the present invention is applied.
3 is a view showing a frying process in which a conventional technique is applied.

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

FIG. 1 is a process diagram illustrating a frying process in which the technology of the present invention is applied. FIG. 2 is a process block diagram illustrating a frying process using the technique of the present invention.

The frying method to which the technology of the present invention is applied includes the steps of putting the food 100 to be fried into the fresh cooking vessel 120 filled with the heated oil 110 to quickly fry the surface of the food 100, A main frying process in which the food 100 having been subjected to the deep-frying process is introduced into the main cooking container 130 filled with the heated oil 110 to be cooked to the inside of the food 100, (100) is put into the oven (140) and the residual oil which is buried in the food during the frying process is evaporated.

As another example of the present invention, it may be possible to pass the beating process before the actual food is supplied to the purchasers without passing through the beating process after the frying process and the frying process.

It is preferable that the temperature of the oil 110 to be filled in the rough cooking vessel 120 is maintained at 200 ° C. so that the lowest temperature can be maintained at 100 ° C. or higher when the food 100 is put in .

The frying time in the state where the food 100 is put in the rough cooking vessel 120 is rapidly fried only on the surface of the food to maintain the shape like a protective film so that the oil 110 penetrates into the inside of the food 100 It is sufficient that the time is 1 to 5 seconds which is relatively short time without requiring a long time.

In the main frying process, the food 100 fried only on the surface in the early stage frying process is filled in the main cooking container 130 and put into the oil 110 heated to a temperature of 160 ° C, Cook to make it ripe enough.

When the surface-fried food 100 is put into the cooking vessel 130, the temperature of the oil 110, which has maintained the temperature of 160 ° C., is lowered to about 140 ° C. When the temperature of the oil 110 is 140 ° C. The present cooking vessel 130 is heated until the temperature of the oil 110 reaches 160 DEG C and the heating of the present cooking vessel 130 is stopped or put into the present cooking vessel 130 The fried food 100 may be dispensed.

The temperature of the oil 110 is not rapidly lowered to 160 DEG C or less as in the prior art when the food 100 is fed into the cooking vessel 130 as described above. So that it is prevented from penetrating into the inside of the food 100.

Particularly, in the present invention, the food 100 is put into the oil 110 at a high temperature of 200 ° C. filled in the primary cooking vessel 120, and the surface of the food 100 is rapidly fried, It is possible to prevent the temperature of the oil 110 filled in the cooking utensil 130 from dropping sharply.

In the main frying process, when the temperature of the oil 110 filled in the cooking vessel 130 is lowered to 140 ° C by the introduction of the food 100 at 160 ° C, and when the oil 110 is heated again, It is possible to prevent the oil 110 from penetrating into the food 100 during the deep frying process by the shielding film in which the surface of the food 100 is rapidly fried in the deep frying process And the surface is crisp, and the inside is sufficiently cooked, so that a smooth taste can be obtained.

In the bequest process, the food 100, which has been completely cooked by the frying process, is put into a conventional oven 140 and maintained at a temperature of 170 to 220 ° C higher than the temperature of the frying process, The oil remaining in the food 100 is evaporated to sufficiently remove the oil, thereby completing the cooking.

In the present invention as described above, the surface of the food is defrosted by defibrillating the surface of the food to form a protective film, and the inside of the food is cooked by the high-temperature oil during the frying process to prevent the oil from penetrating into the food, Is finished by evaporating the oil in the food, so that it is possible to keep the outer surface crispy and soft and refreshing, and it is possible to eliminate the feeling that there is no oil on the surface of the food.

In particular, it is possible to prevent the oil from being easily shrunk by separating the food and the fried food in the process of frying the food, and as a result, the cooking time and the cooking cost can be reduced. As a result, And the like.

100; prog
110; Oil
120; The first cooking vessel
130; This cooking vessel
140; Oven

Claims (4)

Deep frying process in which the food to be cooked is put into a pre-cooked container filled with heated oil to quickly fry the surface, and a deep-frying process in which the pre-cooked food is put into a heated cooking oil filled container And frying the frying process, wherein the frying process is performed by introducing food into the oven to evaporate residual oil, the method comprising:
In the above-mentioned deep frying process, the temperature of the oil is maintained at 200 ° C so that the minimum temperature is 100 ° C or higher when the food is put in, and the food is fried for 1 to 5 seconds to form a protective film on the surface of the food, And,
In the main frying process, the temperature of the oil is maintained at 160 ° C, and the oil is fried until the temperature of the lowered oil reaches 160 ° C,
Wherein the fully cooked food is put into an oven and the temperature of the cooked food is maintained at 170 to 220 ° C. to evaporate the oil remaining in the food for 1 to 2 minutes. delete delete delete

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