五、發明說明α) 本發明為-種油炸食物的方法特別有關於 熱源與微波方式併用之油炸食物的方法。 用傳統 ”食品由於其特殊的風味、顏色及口感，廣 2 : ΐ。油炸過程是個複雜動態系，统，牵涉水分與油脂 的質量變化及熱源、油炸油與食品之間的能量傳遞 油炸油的比熱、食品的熱傳導係冑、油炸油與食品的= 差異，都會造成品質的變化。油炸製程中牽涉到（丨）又 中的的水分變成蒸汽，往表面移動，（2)食品的加入= 系統溫度^降低，需要補充能源以維持適當的熱能供應， (3)油炸兩溫促進食品分子的交互作用，（4)表面水分 散及油炸油的吸收，產生油炸特殊的風味及口感等現’，’、 其中溫度的控制是影響油炸品質的關鍵因素，需要精 制才能得到表皮酥脆内部多汁的產品，而油炸油品 : 影響產品的風味與外觀。 言 傳統油炸的加熱方式係藉由熱源（瓦斯、電熱、蒸 汽、電阻、電磁等）加熱熱媒（油炸油、調配水等）再間 加熱食品，利用其熱性質與熱傳導的平衡來達到 β 的目的。 ~加熱 一般油炸製程如麵筋、花生、普料、豬肉或雞腿 在國内食品業使用相當廣泛。至於油炸大塊肉類， 面積相對較小塊肉小，所以加熱後重量損失少，口. 也能保持較多營養成分’因此油炸大塊肉類受到大 的喜愛。然:而，使用上述傳統間接加熱的方式 肉類時，具有以下缺點，傳統油炸常常為了中^ 五、發明說明（2) 溫度’容易造成外焦内不熟而有組織老化、吸油量偏高、 重量損失加大及油炸油氧化裂解現象。 近年來，微波爐的使用漸漸成為一般烹調食物的工 具。微波加熱係利用食品介電性質的特性，利用電磁場的 快速變化來使食品自體迅速產熱。因此使用微波加熱雖然 加熱迅速’但是食品外圍的溫濕度較低，容易造成食品外 圍水分的過度散失而口感不佳，及梅納反應（Mai丨lard reaction)不足而顏色、風味較差。1996夏普（sharp)推出 微波油炸機（Microwave Fryer)，並獲得歐盟專利 (EP07041 88A2)，其係單獨使用微波能源來油炸食物。由 實驗了解，單獨使用微波能源同時加熱食品與油炸油，或 先加熱油炸油再使用微波加熱食品’皆無法精確控制油 溫。而且單獨使用微波將油炸油升溫至適當溫度，因為介 電性質與熱對流的影響，需要非常久的時間，而且能源效 率低。如此，會使得產品間的顏色、風味與質地差異頗 大。此外，裹粉加熱後的殘渣若不加以處理，則會影響加 熱效率與產品外觀及油炸油品質。 / 因此’本發明之目的即為解決上述問題，而提供一種 油炸食物的方法，可縮短油炸時間7〇%以上，有效節省能 源、降低油煙及吸油率4 0 %之功效。 本發明之另一目的為提供具多汁性及油炸風味、表面 金黃、表皮酥脆、鮮嫩多汁且不油膩、重量損失減少約 3 0%的油炸食品。 乂 " 本發明之再一目的為提供一種油炸食物的方法，適人 $ 5頁 五、發明說明（3) 於油炸重組 為達成 係使用傳統 將食物 瓦斯、電熱 中的熱源， 單獨以 來油炸食物 安全標準， 組織老化、 現象。單獨 且要將油溫 低’且所油 本發明 物，可利用 點。本發明 肉類介電性 加熱傳導速 單獨以微波 而顏色、風 的加熱大塊 口感。 本發明 然後同時使 肉、未解凍、大塊固型物、或熱敏感的產品。 本發明之上述目的，本發明油炸食物的方法， 熱源與微波方式併用，包括以下步驟： 置於食用油中，·以及同時使用微波以及擇自由 、蒸汽、電阻、電磁、及其組合所組成之族群 於油溫120 r至200 X：下油炸食用油中之食物。 傳統熱源（瓦斯、電熱、蒸汽、電阻、電磁等） 時’對於大塊固型物，為了食物内部達到衛生 常因加熱時間過久，容易造成外焦内不熟而有 吸油量偏高、重量損失加大、油炸油氧化裂解 以微波方式來油炸食物，則油溫變化很大，而 升至適當溫度，需要非常久的時間，能源效率 炸出的食品’顏色、風味、組織差異極大。 則是併用傳統熱源和微波方式兩者來油炸食 個別熱源的特點，而可避免單獨使用一者的缺 利用微波選擇性加熱的特點，並利用油炸油與 質的差異’使用微波加熱來突破傳統固型、 率慢的限制。同時，合併使用傳統油炸來改善 加熱時表面乾燥、口感不佳及梅納反應不足， 味較差的缺點Q因此，本發明能夠快速而均 固里物或熱敏感產品並保留原有風味及較佳 油炸食物的方法盔 .. 1# 用微波以及c食物置於食用油中，· 择紙熱源’於油溫12(TC至200。(：下 五、發明說明（4) :ί ::油中之食物，較佳之油溫為16〇。。至180 t之間。 傳統熱源，係指瓦斯、電熱、蒸汽、電阻、電磁、 =熱源之組合。油炸時’食物之起始溫度最好是在4 4500W 〇C ^ Γβ1 # ^ ° ^ ^ ^ # 變。之間’視加熱腔與油槽大小及處理量而改 ^ 了避免同時使用微波及傳統熱源來油炸時，所費的 Ϊ二ΐ 最好是在將食物置於食用'由中之前，先將食用 由=i12°°c至20(rc，較佳者為預熱至π。。』： 由於傳統熱源對於液體的加埶 油的步驟最好是使用傳統熱;原；=佳，因此，預熱食用 但需來丨物並不特別限制， 質食物(如薯條、薯餅 Υ的々物例如肉類、澱粉 (如魚丸、貢丸、花L;)頭' #著等)、蔬菜、煉製品 適用於本發明之合田丄 之例子可為豬油或用：：：動物油或植物油。動物油 油、玉米油、芥花油 ’的例子可為大豆油、葵如 本發明併用傳統熱Si波^ 般家庭。 食…廠、空廚、團膳、餐金業、及 特 所 洋細說明本發明之方法、 發明’本發明之範圍應以 以下特舉一些實施例以更 徵及優點，但並非用以限制本 附之申凊專利範圍為準。 五、發明說明（5) 實施例中所測得之品評指標的定義及其分析方法如下 述： (1) 水分含量：測量參照A0CS Ca 2d-25方法，使用真 空烘箱控制於7 〇。(：加熱至恆重，計算重量損失比例，其多 募關係樣品的口感（多汁性與纖維組糙度）。 (2) 吸油率：測量參照A〇AC 99 1. 36方法，使用 Soxh 1 e t萃取粗脂肪。 (3 )顏色：L、a、b值，分別代表樣品的亮度、綠色與 黃色度’可以掃描式分光色差儀（Spectro Photo Meter) 反射測量’依照CIE(Comission Internationale de Γ Eclairage ’國際照明委員會）色系自動轉換，用來表示 油炸溫度與方法對樣品所造成的外觀差異。 (4 )組織感：將樣品均分，於室溫下使用物性測定儀 (Stable Micro Systems， TA-XT2 Texture Analyzer)以 P/20 cylinder probe 進行TPA(Texture ProfileV. Description of the Invention α) The present invention is a method for deep-frying food, and particularly relates to a method for deep-frying food in combination with a heat source and a microwave method. "Traditional" foods are widely used because of their special flavor, color, and taste. The frying process is a complex dynamic system that involves changes in the quality of moisture and oil, heat sources, and energy transfer oils between frying oil and food. The specific heat of the frying oil, the heat transfer system of the food, the difference between the frying oil and the food will cause the quality to change. The water involved in the frying process (丨) turns into steam and moves to the surface, (2) Addition of food = system temperature ^ lowered, supplemental energy is needed to maintain proper heat energy supply, (3) two temperatures of frying promote the interaction of food molecules, (4) water dispersion on the surface and absorption of frying oil, resulting in special frying The flavor and taste of the food are ',', and the temperature control is the key factor that affects the quality of fried food. It needs to be refined to get the crispy skin and juicy internal products, while the fried oil products: affect the flavor and appearance of the product. The heating method for frying is to use a heat source (gas, electric heat, steam, resistance, electromagnetic, etc.) to heat a heating medium (frying oil, mix water, etc.) and then heat the food to make use of its thermal properties. The balance between quality and heat conduction is used to achieve the purpose of β. ~ Heating general frying processes such as gluten, peanuts, common ingredients, pork or chicken legs are widely used in the domestic food industry. As for deep-fried large meats, the area is relatively small Small, so there is less weight loss after heating, and it can maintain more nutrients. Therefore, fried large pieces of meat are greatly favored. However, when using the traditional indirect heating method of meat, it has the following disadvantages: traditional oil Deep-frying is often used for the purpose of ^ V. Description of the invention (2) The temperature 'prone to cause the internal coke to be unfamiliar and cause organizational aging, high oil absorption, increased weight loss, and oxidative cracking of fried oil. In recent years, the use of microwave ovens has gradually increased. Become a tool for general food cooking. Microwave heating uses the characteristics of the dielectric properties of food and uses the rapid changes in electromagnetic fields to make food itself generate heat quickly. Therefore, although microwave heating is used to heat quickly, the temperature and humidity around the food are low and easy. Causes excessive loss of moisture around the food and poor taste, and inadequate Mairard reaction, color and flavor Poor. In 1996, Sharp introduced the Microwave Fryer, and obtained the European Union patent (EP07041 88A2), which uses microwave energy to fry food alone. It is understood from experiments that microwave energy is used to heat food and oil at the same time. Deep-fried oil, or heated deep-fried oil before using microwaves to heat foods, cannot accurately control the temperature of the oil. Moreover, the use of microwaves alone to raise the temperature of the deep-fried oil to an appropriate temperature requires a long time due to the effects of dielectric properties and thermal convection In addition, the energy efficiency is low. In this way, the color, flavor and texture of the products will be quite different. In addition, if the residue after baking is not treated, it will affect the heating efficiency and product appearance and the quality of the fried oil. Therefore, the purpose of the present invention is to provide a method for deep-fried food to solve the above problems, which can shorten the deep-frying time by more than 70%, effectively save energy, and reduce oil fume and oil absorption by 40%. Another object of the present invention is to provide fried foods with juicy and fried flavor, golden surface, crispy skin, fresh and juicy, non-greasy, and reduced weight loss by about 30%. Quot " Another object of the present invention is to provide a method for deep-fried food, suitable for $ 5 pages. 5. Description of the invention (3) In the deep-fried reorganization, the traditional heat source of food gas and electricity is used to achieve the goal. Fried food safety standards, tissue aging, phenomena. Separately, the temperature of the oil should be low ', and the present invention can be used at a point. According to the present invention, the dielectric heating heating speed of the meat is heated by the microwave and the color and wind are large, and the taste is large. The invention then simultaneously makes meat, unthaw, bulk solids, or heat sensitive products. The above purpose of the present invention, the method of frying food of the present invention, the use of a heat source and a microwave method, including the following steps: placing in an edible oil, and using a microwave and selecting free, steam, resistance, electromagnetic, and combinations thereof The group of people in the oil temperature of 120 r to 200 X: fried food in edible oil. For traditional heat sources (gas, electricity, steam, resistance, electromagnetic, etc.), 'for large solid objects, for food interior hygiene, heating time is often too long, and it is easy to cause unfamiliar external coke and high oil absorption and weight. Increased loss, oxidative cracking of deep-fried oil, and deep-fried food by microwave. The oil temperature changes greatly, and it takes a long time to rise to the appropriate temperature. Energy-efficient fried foods have very different colors, flavors, and tissues. . It is a combination of traditional heat sources and microwave methods to deep-fry individual heat sources. It can avoid the lack of the use of microwave selective heating, and take advantage of the difference between fried oil and quality. Break through the limitations of traditional solid form and slow rate. At the same time, the combined use of traditional deep-frying to improve the dryness of the surface during heating, poor taste and inadequate Mena reaction, and poor taste Q. Therefore, the present invention can quickly and uniformly solidify or heat-sensitive products and retain the original flavor and relatively The best way to fry food. Helmet: 1 # Use microwave and c food to put in cooking oil, · Select paper heat source 'at oil temperature 12 (TC to 200. (: the next five, description of the invention (4): ί :: For food in oil, the preferred oil temperature is between 16 ° and 180 t. The traditional heat source refers to the combination of gas, electricity, steam, resistance, electromagnetic, and heat sources. When fried, the 'food's starting temperature is the most Fortunately, it varies between 4 4500W 〇C ^ Γβ1 # ^ ° ^ ^ ^ #. It depends on the size and processing capacity of the heating cavity and the oil tank. It avoids the cost of frying when using microwave and traditional heat source at the same time. Second, it is best to put the food from i12 °° c to 20 (rc, preferably preheated to π ..) before the food is placed in the food. ": Because of the traditional heat source for the liquid The oil step is best to use traditional heat; raw; = good, so it is not special to preheat and eat Restriction, quality foods (such as French fries, potato cakes, baked meats, such as meat, starch (such as fish balls, tribute balls, flowers L;) head '# 着, etc.), vegetables, refined products are suitable for the present invention Examples can be lard or use ::: animal or vegetable oil. Examples of animal oil, corn oil, canola oil can be soybean oil, sunflower, as in the present invention and use the traditional thermal Si wave family. Food ... factory, empty kitchen , Group meals, food industry, and the special explanation of the method of the present invention, the invention 'The scope of the present invention should be enumerated by the following specific examples for more advantages and advantages, but not to limit the attached patent application The scope shall prevail. V. Explanation of the invention (5) The definition of the evaluation index and its analysis method measured in the examples are as follows: (1) Moisture content: Refer to the A0CS Ca 2d-25 method for measurement, and use a vacuum oven to control at 7 〇. (: Heated to constant weight, calculate the weight loss ratio, the texture of the sample (juiciness and fiber group roughness) of the multi-relationship sample. (2) oil absorption rate: refer to the method of A〇AC 99 1. 36, use Soxh 1 et extract crude fat. (3) Color: L, a, b values, Do not represent the brightness, green, and yellowness of the sample. 'Can be scanned Spectro Photo Meter's reflection measurement' according to the CIE (Comission Internationale de Γ Eclairage 'International Lighting Commission) color system automatically converted, used to indicate the frying temperature and The appearance difference caused by the method to the sample. (4) Texture sense: divide the sample evenly and use T / T cylinder texture analyzer (Stable Micro Systems, TA-XT2 Texture Analyzer) at room temperature to perform TPA (Texture Profile)
Analysis)質地測試，以3 mm/sec的速度量測到達形變 量所需之應力，停滞lOsec後再重複上述動作，接著以χτ RA Dimension V3. 75 (Stable Micro Systems)分析所得 物性參數。由數據可瞭解微波油炸因較多汁而口感較嫩。 以下實施例中所使用之微波功率皆為700W。 難腿之油炸 比較實施例1 原料雞腿重155±5g，水分含量為75.39%，以調味油 炸粉包衷’袠粉率3 % ’以純微波加熱至雞腿之中心溫度達 苐8頁 五、發明說明（6) 85 ’需時4.5分鐘。測雞腿的重量下降率、顏色、水分 含量、和吸油率，結果如表1所示。 &較實施例2 原料同實施例1 ’但改為僅以傳統瓦斯方法加熱，並 不使用微波加熱方式。將油炸油置於油炸槽中’以瓦斯加 熱至油溫140。(：，然後將裹粉之雞腿放入油中’以瓦斯控 制油溫於14(TC，加熱至雞腿之中心溫度達85<>C ’需時17. 5分鐘，結果如表1所示。 匕較實施例3-5 步驟同比較實施例2，但將油温改變為1 6 0 °C、1 8 0 °c、200 °c，加熱至雞腿之中心溫度達85 °c時，分別需時 14. 5分鐘、14分鐘、13分鐘，結果如表1所示。 實施例1 原料同實施例1，但改為同時使用傳統瓦斯方法及微 波加熱。將油炸油置於油炸槽中’以瓦斯加熱至油溫1 40 °c ’然後將裹粉之難胸放入油中’以微波加熱，同時以瓦 斯將油溫控制在1 4 0。(：，加熱至雞腿之中心溫度達8 5 °C 時’需時5分鐘。結果如表1所示。 實施例2 - 4 步驟同實施例1，但改變油溫為160 t、180 t、卩〇〇 °C ’加熱至難腿之中心溫度達85 °c時，分別需時4 5分 鐘、4. 5分鐘、4分鐘，結果如表1所示。 由表1之數據可知，使用本發明併用傳統熱源及微 的加熱方式來油炸雞腿，所需之加熱時間可大幅縮短，/ ' ’所Analysis) texture test, measure the stress required to reach the deformation amount at a speed of 3 mm / sec, repeat the above operation after stagnating for 10 seconds, and then analyze the obtained physical property parameters with χτ RA Dimension V 3.75 (Stable Micro Systems). From the data, it can be understood that microwave frying is more tender due to more juice. The microwave power used in the following examples is 700W. Comparative example 1 of hard-fried fried chicken legs Raw chicken leg weighs 155 ± 5g, moisture content is 75.39%, and seasoned fried flour contains '袠 粉 率 3%'. It is heated to the center temperature of chicken legs with pure microwave. DESCRIPTION OF THE INVENTION (6) 85 'takes 4.5 minutes. The weight drop rate, color, moisture content, and oil absorption of the chicken thighs were measured. The results are shown in Table 1. & Compared to Example 2 The raw materials were the same as in Example 1 ', but were heated by the conventional gas method instead of microwave heating. The deep-frying oil is placed in a deep-frying tank 'and heated to the oil temperature 140 with gas. (:, Then put the chicken drumsticks in the oil into the oil 'control the oil temperature at 14 ° C with gas, heat to the center temperature of the chicken drumsticks to reach 85 < > C', take 17.5 minutes, the results are shown in Table 1 The steps of Example 3-5 are the same as those of Comparative Example 2, except that the oil temperature is changed to 160 ° C, 180 ° c, and 200 ° c. When the center temperature of the chicken leg reaches 85 ° c, respectively, It took 14.5 minutes, 14 minutes, and 13 minutes. The results are shown in Table 1. Example 1 The raw materials were the same as in Example 1, but the traditional gas method and microwave heating were used instead. The frying oil was placed in a frying tank. Medium 'heat to oil temperature with gas at 1 40 ° c' then put the powder-coated chest in oil 'heat with microwave while controlling the oil temperature with gas at 14 0. (:, heat to the center temperature of the chicken leg When it reaches 8 5 ° C, it takes 5 minutes. The results are shown in Table 1. Examples 2-4 The steps are the same as in Example 1, but the oil temperature is changed to 160 t, 180 t, and 卩 〇 ° C. When the core temperature reaches 85 ° c, it takes 45 minutes, 4.5 minutes, and 4 minutes, respectively. The results are shown in Table 1. From the data in Table 1, it can be seen that using the present invention and using traditional heat Source and micro heating methods to fry chicken legs, the heating time required can be greatly shortened,
i、發明說明（7) 得之雞腿重量下降敉少、水分含量較多、吸油率較少’且 顏色和傳統油炸方式所得者差不多。 油炸方法 實施例 油作直度 加熟時間 重量下降率 水分含量 級油率 顏色 CO (min) (%) (%) (%) L a b 純微波 比較實施例1 4.5 30 59.12 0 62.5 2.91 23.74 傳 比較實施例2 140 17.5 31 64.74 12.53 59.7 5.01 21.48 統 比較實施例3 160 14.5 26 66.07 11.66 60.4 3.52 18.36 瓦 比較f施例4 180 14 25 65.13 10.45 58.3 5.12 17.56 斯 比較實施例5 200 13 21 67.48 8.71 52.9 7.39 20.77 本 實施例1 140 5 17 69.83 7.55 58.1 2.76 18.74 發 f掩例2 160 4.5 18 68.73 6.80 57.7 2.64 16.89 明 資施例3 180 4.5 19 70.03 6.34 58.8 3.79 20.51 實铯例4 200 4 22 68.87 5.97 52.0 7.61 20.75 五花肉的油炸 比較實施例6 原料為五花肉，重5 2 0 土 1 0 g，水分含量為7 3 %。將油 炸油置於油炸槽中，以瓦斯加熱至油溫1 80 °C，然後將五 花肉放入油中，以瓦斯控制油溫於1 8 0 °C，加熱至五花肉 之中心溫度達72。(：，需時8分32秒。測五花肉的重量下 降、顏色、水分含量、和組織感，結果如表3和表4所示。 組織感包括咬彈性（springness)、凝聚性 (cohesiveness)、咬感（chewiness)、黏著性i. Description of the invention (7) The chicken leg weight obtained is reduced, with less moisture content, more water content, and lower oil absorption ’, and the color is similar to that obtained by the traditional frying method. Example of frying method Oil straightness and ripening time Weight reduction rate Water content grade Oil rate Color CO (min) (%) (%) (%) L ab Pure microwave comparison example 1 4.5 30 59.12 0 62.5 2.91 23.74 Comparative Example 2 140 17.5 31 64.74 12.53 59.7 5.01 21.48 General Comparative Example 3 160 14.5 26 66.07 11.66 60.4 3.52 18.36 Watt Comparison f Example 4 180 14 25 65.13 10.45 58.3 5.12 17.56 s Comparative Example 5 200 13 21 67.48 8.71 52.9 7.39 20.77 This example 1 140 5 17 69.83 7.55 58.1 2.76 18.74 Send f mask 2 160 4.5 18 68.73 6.80 57.7 2.64 16.89 Ming capital example 3 180 4.5 19 70.03 6.34 58.8 3.79 20.51 Real cesium example 4 200 4 22 68.87 5.97 52.0 7.61 20.75 Fried Comparative Example of Pork Belly The raw material is pork belly, weighs 5 2 0 to 10 g, and has a moisture content of 7 3%. Put the fried oil in the deep fryer, heat the oil to 1 80 ° C with gas, then put the pork belly in the oil, control the oil temperature with gas at 180 ° C, and heat to the center temperature of pork belly to 72 . (: It takes 8 minutes and 32 seconds. The weight loss, color, moisture content, and texture of the pork belly are measured. The results are shown in Tables 3 and 4. The texture of the texture includes springness, cohesiveness, Chewiness, adhesion
第10頁 五、發明說明（8) (adhesiveness)、和硬度（har dne s s )。 實施例5 原料同比較實施例6，但改為併用傳統瓦斯和微波兩 種方式油炸五花肉。將油炸油置於油炸槽中，以瓦斯加熱 至油溫1 8 0。(：，然後將五花肉放入油中，以微波加熱，同 時以瓦斯將油溫控制在1 8 〇 °C，加熱五花肉至之中心溫度 達72 C時’需時3分鐘。結果如表3和表4所示。 實施例6 - 8 步驟同實施例5，但所使用之五花肉分別先以傳統調 天二液、和蒜味調味液（見表2)在4t下醃泡4 天’結果如表3和表4所示。 的加：ί 3式之來數由據炸可五知花：用本^ 所得之五花肉重A::所；t:熱時間可大幅縮短， 統油炸方式所得者I:”、水分含量較多、且顏色和傳 傳統熱源及微波的加表4可知’使用本發明併用 優於以傳統方式所得者。式來油炸五花肉，各項組織感均Page 10 V. Description of invention (8) (adhesiveness) and hardness (har dne s s). Example 5 The raw materials were the same as those of Comparative Example 6, except that the pork belly was fried by both the conventional gas and microwave methods. Place the frying oil in the frying tank and heat it to the oil temperature 180 ° C with gas. (: Then, put pork belly into the oil, heat it with microwave, and control the oil temperature at 180 ° C with gas. It takes 3 minutes to heat pork belly to a center temperature of 72 C. The results are shown in Table 3 and The results are shown in Table 4. Examples 6-8 The steps are the same as in Example 5, but the pork belly used is marinated for 4 days at 4t with traditional seasoning liquid two and garlic flavoring liquid (see Table 2). Shown in Table 3 and Table 4. Addition: ί The formula 3 can be obtained by deep-fried pork: the pork belly weight obtained by using this ^ A :: the place; t: the heating time can be greatly shortened, the traditional frying method is obtained I: ", the moisture content is more, and the color and heat transfer of traditional heat sources and microwaves are added in Table 4. It can be seen that the use of the present invention and the use of traditional methods are better than those obtained by traditional methods.
五、發明說明（9) 表2.饵咮液肊方 傳統配方 妹咮配方 砝咮配方 成份 重董比例 (%) 成份 重董比例 (%) 成份 重量比例 (%) 黑胡掩L 2 梅 8 榇 6.4 米酒 4 咮精 0.5 金 0.8 卷油 12 五香粉 0.1 整油 五香粉 2 白胡拖粉 2 知粉 2.5 咮精 0.5 食金 1.7 五香粉 0.1 线油 4 白胡抱粉 0.2 醬油 7 真菇梢 0.3 水 25 水 10 第12頁V. Description of the invention (9) Table 2. Traditional formula of bait liquid recipe, weight ratio of formula (%), weight ratio of ingredients (%), weight ratio of ingredients (%), weight ratio of ingredients (%) Heihuzhe L 2 Mei 8榇 6.4 rice wine 4 咮 essence 0.5 gold 0.8 roll oil 12 spiced powder 0.1 whole oil spiced powder 2 white Hutu powder 2 Zhi powder 2.5 咮 essence 0.5 food gold 1.7 five spice powder 0.1 thread oil 4 white Hu Bao powder 0.2 soy sauce 7 real mushroom tip 0.3 Water 25 Water 10 Page 12
五、發明說明（10) 表3 實施例 處理方式 加熬時間 重tT降 水分含量 顔色 (min) (8) (%) L a b 生的五花肉 (未姪處理） 73 50.47 S.45 4.57 比較實施例6 傳恍油炸 8:32 141 57 43.67 7.63 11.15 實施例5 瓦斯+微波油炸 (無湃咮） 3:00 111 63 42.99 7.04 9.83 實施例6 瓦斯+微波油炸 (有傳統《咮液） 3:30 112 60 37.11 3.42 1.26 實施例7 瓦斯+微波油炸 (有妹咮满咮液） 3:30 100 61 38.39 5.13 3.08 實施例8 瓦斯+微波油炸 (有祛咮3«咮液） 3:30 106 59 33.58 2.66 0.10 第13頁 (1 五、發明說明（11) 裊4. 鉍織威分析 實施例 處理方式 ------ 咬译性 莰聚性 咬感 私著性 破度 主的五花肉 (未跬處理） 比較實施例6 傳蚝油炸 0.800 0.533 3280.7 -25.51 10385.6 货施例5 瓦斯+微波油炸 (無濟咮） 0.816 0.372 2028.8 -17.21 7572.6 實施例6 瓦斯+微波油炸 (有傳蚝埘咮液） 0.825 0.383 1934.7 -18.56 7053.1 實拖例7 瓦斯+微波油炸 (有线咮埘咮液） 0.842 0.394 1854.6 -18.72 5523.6 實施例8 瓦斯+搬波油炸 (有祛咮拥味液） 0.850 0.364 1921.3 -19.84 6307.5 瘦豬肉的油炸 比較實施例7 原料為瘦豬肉，重500±10g，水分含量為73%。將油 炸油置於油炸槽中，以瓦斯加熱至油溫1 6 0 °C，然後將瘦 豬肉放入油中’以瓦斯控制油溫於1 6〇。〇，加熱至瘦豬肉 之中心溫度達72 °C，需時19分13秒。測痩豬肉的重量下 降、顏色、水分含量、和組織感，結果如表5和表6所示。 實施例9 原料同比較實施例7，但改為併用傳統瓦斯和微波兩 種方式油炸瘦豬肉。將油炸油置於油炸槽中，以瓦斯加熱V. Description of the invention (10) Table 3 Examples of the treatment methods and the increase in boiling time tT precipitation content color (min) (8) (%) L ab raw pork belly (untreated) 73 50.47 S.45 4.57 Comparative Examples 6 Pass-through frying 8:32 141 57 43.67 7.63 11.15 Example 5 Gas + microwave frying (without coriander) 3:00 111 63 42.99 7.04 9.83 Example 6 Gas + microwave frying (with traditional "broiler" 3 : 30 112 60 37.11 3.42 1.26 Example 7 Gas + Microwave Frying (with girl's soup filled with mash) 3:30 100 61 38.39 5.13 3.08 Example 8 Gas + Microwave Frying (with 咮 3 «solution) 3: 30 106 59 33.58 2.66 0.10 Page 13 (1 V. Description of the invention (11) 袅 4. Processing method of bismuth weave analysis example --- bite translation, agglomeration, biting feeling Pork belly (unsimmered) Comparative Example 6 Oyster pass frying 0.800 0.533 3280.7 -25.51 10385.6 Cargo example 5 Gas + microwave frying (Waixiong) 0.816 0.372 2028.8 -17.21 7572.6 Example 6 Gas + microwave frying (with Oyster sauce) 0.825 0.383 1934.7 -18.56 7053.1 Example 7 Gas + Microwave Frying (Yes Sauce) 0.842 0.394 1854.6 -18.72 5523.6 Example 8 Gas + wave frying (with flavor-reducing liquid) 0.850 0.364 1921.3 -19.84 6307.5 Thin pork fried Comparative example 7 The raw material is lean pork and weighs 500 ± 10g, moisture content is 73%. Put the deep-fried oil in a deep-frying tank, heat the oil to 160 ° C with gas, and then put the lean pork in the oil to control the oil temperature at 16 with gas. 〇, It takes 19 minutes and 13 seconds to heat the center temperature of lean pork to 72 ° C. The weight loss, color, moisture content, and texture of pork were measured. The results are shown in Tables 5 and 6. Examples 9 The raw materials are the same as those in Comparative Example 7, except that the lean pork is fried by both the traditional gas and microwave methods. The fried oil is placed in a frying tank and heated with gas.
第14頁 S33303 五、發明說明（12) 至油溫1 60 t： ’然後將瘦肉放入油中，以微波加熱，同時 以。瓦斯將油溫控制在丨6〇乞，加熱至痩豬肉之中心溫度達 72 °C時，需時5分鐘。結果如表5和表6所示。 由表5之數據可知，使用本發明併用傳統熱源及微波 的^熱方式來油炸痩豬肉，所需之加熱時間可大幅縮短， 所得之瘦豬肉重量下降較少、水分含量較多、且顏色和傳 統油炸方式所得者差不多。由表6可知，使用本發明併用 傳統熱源及微波的加熱方式來油炸痩豬肉，各項組織感 優於以傳統方式所得者。 _ 表5 货施例 處理方式 加熱時間 (min) f量下降率 (%) 水分含量 (%) 親色 L a b 生的瘦》肉 (未姪處理、 73 39.8 10.73 14.80 先較實施例7 傳虼油炖 19:13 39 60 34.7 5.82 2.73 資施例9 瓦斯+概政油炸 (無饵味） 5:00 24 65 38.7 9.08 7.59Page 14 S33303 V. Description of the invention (12) To oil temperature 1 60 t: ’Then put the lean meat in the oil and heat it in the microwave while at the same time. The gas temperature is controlled at 60 ° C, and it takes 5 minutes to heat the pork to the center temperature of 72 ° C. The results are shown in Tables 5 and 6. From the data in Table 5, it can be known that using the present invention and using traditional heat sources and microwave heating methods to deep-fried braised pork, the heating time required can be greatly shortened, and the lean pork obtained has less weight loss, more moisture content, and color It's almost the same as the traditional fried method. As can be seen from Table 6, using the present invention and using conventional heat sources and microwave heating methods to deep-fried braised pork, each texture is better than those obtained by conventional methods. _ Table 5 Carrying example Processing method Heating time (min) F-amount reduction rate (%) Moisture content (%) Skin-loving Lab Raw lean meat (untreated, 73 39.8 10.73 14.80 First compare with Example 7 Oil stew 19:13 39 60 34.7 5.82 2.73 Example 9 Gas + Fried frying (no bait) 5:00 24 65 38.7 9.08 7.59
第15頁 393303 五、發明說明（13) 衣U.热取职Λ 實施例 處理方式 咬弹性 凝聚性 咬承 私署性 破度 生的五花肉 (未絰處理） 比較货施例7 傳蚝油炸 0.772 0.478 4873.1 -15.21 14027.9 實施例9 瓦斯+撒波油炸 (無埘咮） 0.805 0.535 4766.4 -4.76 11070.1 由以上實施例的數據，可得以下結論： (1)使用本發明併用傳統熱源及微波的加熱方式來油 炸雞腿、豬肉塊等大塊固型物，油炸後之產品具有金黃色 外觀及良好口感，表皮酥脆、鮮嫩多汁（水分含量高）且不 油腻（吸油率少）。甚至於瘦肉也可使用本發明之方法油 炸’所得產品並不會令人感到口感乾湿。 (j)使用本發明之油炸方法，可以縮短油炸時間70%以 ，有知省能源、降低油煙及降低吸油率之功效。 達到(產3)口可風依/要1 調整微波的功率和油炸時之油溫，以 迓至】產时風味、外觀、口感的要求。 (4)可搭配前處理及調味技 嫩多汁且不油腻的油炸食品味技術而生產表皮穌脆、鮮 限定^ f本發明已以較佳實施例揭露如上’缺其祐非田 之保護範圍 視後附之申請專利範圍所界定者為準。發月Page 15 393303 V. Description of the invention (13) Clothing U. Hot take job Λ Example processing method Elasticity cohesiveness bite Pork belly pork (untreated) Comparative example 7 Example of oyster fried 0.772 0.478 4873.1 -15.21 14027.9 Example 9 Gas + Sapo frying (without pancake) 0.805 0.535 4766.4 -4.76 11070.1 From the data of the above examples, the following conclusions can be obtained: (1) Using the present invention and using traditional heat sources and microwaves The heating method is used to fry large solid objects such as chicken legs and pork pieces. The fried product has a golden appearance and good taste, the skin is crisp, fresh and juicy (high moisture content) and non-greasy (less oil absorption). Even lean meat can be fried using the method of the present invention and the resulting product does not feel dry or wet. (j) By using the frying method of the present invention, the frying time can be shortened by more than 70%, and the effects of energy saving, oil fume reduction and oil absorption rate are known. It can meet the requirements of (production 3) mouth-winding / requiring 1 to adjust the power of the microwave and the oil temperature during frying to meet the requirements of flavor, appearance, and taste during production. (4) It can be combined with pre-treatment and seasoning techniques to make the juicy and non-greasy fried food taste technology to produce crispy and fresh cuticles. ^ The present invention has been disclosed in a preferred embodiment as above. The scope is determined by the scope of the attached patent application. Fayue