KR20050015430A - Production of fried food product by frying cuttlefish, dried fish slices or laver, deoiling and quickly cooling having effects of increasing shelf life and reducing content of fat and oil in product - Google Patents

Abstract

PURPOSE: A method of producing a fried food product by frying a food material containing a cuttlefish, dried fish slices, laver and the like in oil such as palm oil, followed by deoiling and quickly cooling is provided. It increases the shelf life of the product and reduces the content of fat and oil in the product. CONSTITUTION: A food material containing a cuttlefish, dried fish slices, laver and the like is coated with a frying batter and fried in palm oil. Thereafter, the fried food material is deoiled and quickly cooled to prevent oxidation of fried foods while stabilizing it. For an example, a cuttlefish whose legs are removed is soaked in seasoning water, dried and rolled to a predetermined thickness after heating. The cut cuttlefish is fried in palm oil, deoiled and quickly cooled.

Description

Fried food processing method {omitted}

The present invention relates to a method for processing fried foods, and more particularly, to a method for processing long-term preserved fried foods in which food ingredients such as squid, fish roe and seaweed are fried in cooking oil and processed through deoiling and rapid cooling.

Conventionally, fried foods are made by injecting, mixing and kneading seasonings based on wheat flour, and making fried dough. After dressing the prepared food ingredients, cooking oil is injected and put into a heated frying tank and fried for a certain time. After taking it outside, the general consumer can put it on the shelves of the store and sell it, and the self-consumption of the restaurant is put on a plate and supplied to the consumer.

However, the fried food absorbs excessive oil during frying processing, and the excessively absorbed oil contained in the fried food increases the calories and increases the body weight. Because of the loss of packaging, supermarkets, convenience stores, large discount stores and other stores have a problem that is difficult to sell.

The present invention solves the problems seen above, and to process fried foods that can preserve the taste and quality for a long time, the cooking oil used for frying is palm oil or cooking oil with slow oxidation, Dressed with fried dough, fried in cooking oil in a frying tank, and then immediately deoiled to ensure that fried foods contain only minimal amounts of oil.They are quickly cooled and stabilized to ensure quality for packaging. The object is to provide a long-term preservation fried food processing method.

Hereinafter, the fried food processing method will be described.

Fried dough is made by injecting and mixing the necessary amount of seasoning for a certain amount of wheat flour.

Palm oil is poured into the frying tank and heated to a predetermined temperature.

There are various foods such as squid, fish roe and seaweed. Here, dried squid will be described as an example.

Dried squid cleans only the body and immerses it in seasoning water for a certain period of time so that the seasoning is soaked in the meat, removes water, heats it for a certain time in a heating device, and puts the heated squid into a rolling roller device and rolls it to a predetermined thickness. The area of the cuttlefish meat is expanded to the planned size, and the cuttlefish plate is processed, and then the cuttlefish plate is cut into 2-3 mm widths, and the cut pieces are cut into appropriate lengths and coated with fried dough prepared. Then, the edible oil is injected into the frying tank that is heated to a predetermined temperature in a continuous quantitative order according to the order of frying for a certain time and then taken out, and the fried food taken out from the frying tank is put into the centrifuge, the centrifuge The added fried food is deoiled by rotating the centrifuge. After only operating for a certain time, it stops, and during this time, the fried food is de-oiled, the fried food contains only a predetermined amount of oil, and the de-oiled fried food is immediately transferred to the cooling system, and fried Food is packaged immediately by rapid cooling as it passes through the chiller.

As a method of preventing the oxidation of fried foods, the frying oil injected into the frying tank uses palm oil which has a very slow oxidation rate, and deoils the oil that is excessively absorbed and contained in the frying process. The long-term preservation fried foods are processed by leaving only the quantity which can maintain the quality of foods, deoiling immediately when taken out, and rapid cooling immediately after deoiling to prevent oxidation and stabilization of fried foods.

The oil contained in the fried foods is a factor that increases the weight by increasing the calories, the oxidation is rapidly progressed difficult to long-term preservation packaging is difficult to sell in the general store bar,

According to the present invention, the fried foods contain only the oils necessary for the oils absorbed and contained during the frying process, and the oils are degreased, so that the increased calories are lowered so that consumers can eat with confidence and long-term preservation. It can be sold at shoe stores, convenience stores, large discount stores, etc., and can be supplied to a wide range of consumers. Meanwhile, various kinds of snack foods can be processed and supplied to a wide range of demand groups.

Claims (1)

In order to prevent oxidation of fried foods, fried oil uses palm oil with slow oxidation and deoils the oil absorbed and contained in the fried foods during the frying process. Adjusting to contain only a predetermined amount of oil in order to maintain the quality of the fried food in the deoiling section; In order to prevent oxidation and stabilization of fried foods, long-term preservation fried foods processing method characterized in that the processing through the step of rapid cooling the defrosted fried foods immediately.