WO2002076243A1

WO2002076243A1 - Method for producing small basket paozu suitable for cooking by high frequency heating

Info

Publication number: WO2002076243A1
Application number: PCT/JP2001/002269
Authority: WO
Inventors: Mikio Iketsu; Yoko Iketsu
Original assignee: Nissengiken Co., Ltd
Priority date: 2001-03-22
Filing date: 2001-03-22
Publication date: 2002-10-03
Also published as: JPWO2002076243A1; CN1283184C; CN1426278A

Abstract

A method for producing a small basket PAOZU (a Chinese meat bun) which can be eaten by a short time high frequency re-heating using a high frequency heating cooking device, which comprises the steps of preparing main components of raw ingredients of the PAOZU; adding water to an amount of 5 wt % or less relative to the main components of agar and boiling for a satisfactory period of time, to prepare an agar in the form of a gel or a sol; admixing the main components of raw ingredients and the agar in a gel or sol form, to prepare a base material of raw ingredients; heating the base material of raw ingredients by boiling, to prepare a base material of cooked ingredients; cooling the base material of cooked ingredients; cutting the cooled base material of cooked ingredients to prepare cut, cooled and cooked ingredients; wrapping the cut, cooled and cooked ingredients with a raw skin; heating the surface of the raw skin into a pasty state while keeping the cooked ingredients scarcely heated, to prepare a cooked skin; cooling and refrigerating the cooked skin together with the cooked ingredients.

Description

Description Method of manufacturing small basket parsley for high-frequency heating cooking

TECHNICAL FIELD The present invention relates to a method for producing small basket wrappers, and more particularly, small basket wrappers composed of an edible state heat-ripened tool encapsulated in a gelatinized edible skin. The present invention relates to a completely new method for producing small basket wrappers for high-frequency heating cooking, which enables the food to be quickly served with a very short reheating time in a high-frequency heating cooker. Background art

Conventionally, small basket wrapper is a soup with meat that is prepared by adding glue, leek, and ginger extracted from pork skin to pork, seasoning a raw utensil into a raw husk made by kneading flour, steaming and eating. In the head, steam is sold everywhere in China, especially in the Shanghai region, and it is a winter feature.

In other words, conventional small basket wrappers are foods that cannot be served unless they are put in a steamer or steamer, and are not fast enough to cook.Preparation is required for steaming with a steamer or steamer. It takes a lot of time and effort to clean up and cleans.Because the raw materials and rawhide are unheated, there is a risk of being contaminated with bacteria during manufacturing. Preferred for early In addition, small basket wrappers are cooked only by steaming with a steamer or steamer, and cannot be applied in applications such as dumplings, shoyu, baking like spring rolls, fried, immersed in water or hot water. there were.

In addition, when conventional small basket parcels are steamed as before, then cooled and frozen, and then reheated, the soup, which is a characteristic of small basket parcels, separates from meat by the first steaming and is cooled and frozen. Because it is not absorbed by the meat of the ingredients, the ingredients are in a hard dumpling shape, and the skin is crushed and steamed by steaming. There is no charm as a small basket wrapper, and the product value is lost. Things. Disclosure of the invention

Method for producing small basket wrapper for high-frequency heating cooking according to the present invention In view of the above-mentioned problems, as a result of diligent study, it becomes possible to quickly serve food by high-frequency reheating using a high-frequency heating cooker for a short time. A method of manufacturing small basket parsley, comprising the steps of preparing the main component of the small basket parchment utensil, and adding water to agar with a weight ratio of 5% or less of the main component of the prepared raw utensil to boil and ripen the gel. Or a process of making a sol agar, a process of mixing a gel or sol agar with a main component of the raw material to form a raw material of the raw material, A step of converting the edible ingredient into a edible state; a step of cooling the edible ingredient base; a step of cutting the cooled ingredient base into an edible state; The process of wrapping with raw material, and the surface is heated so that heat hardly reaches the raw material It includes a step of gelatinizing the skin to produce an edible skin, and a step of cooling and freezing the edible ingredients together with the gelatinized edible skin.

The small basket wrapper produced by the method for producing small basket wrapper for high frequency heating cooking of the present invention is heated and ripened before wrapping the raw material base of the small basket wrapper to obtain an edible ingredient base. The base material is cooled and cut into pieces, then the flour is kneaded and wrapped in rawhide, and the rawhide is gelatinized with steam or the like immediately so that the glue mixed with the ingredients does not dissolve. It is a method of manufacturing small basket parsley which is used as a skin in a state.It can be eaten by reheating for a very short time of about 30 seconds to 1 minute by high-frequency heating cooking. Keeping them in a chilled or frozen state makes them easier to handle than unheated ones, so it is not necessary to prepare and clean up with a sword, a steamer or a steamer. It can be completely sterilized by heating and ripening, and in addition to the application of cooking Because it is a heated product, it can be applied as a cold small basket wrapper that eats as it is in a chilled state, and it can also be baked and eaten like fried gyoza. It can be fried and eaten, and it does not lose its shape when put into various soups, jjigae, and hot pot dishes, thus solving the unity of cooking. BEST MODE FOR CARRYING OUT THE INVENTION

The present invention relates to a method for producing small basket wrappers, and more specifically, is constituted by a tool that has been heated and ripened to an edible state enclosed in a gelatinized edible skin. Small basket wrappers that can be quickly served to food with a very short reheating time in a high-frequency cooking device, and a completely new method of manufacturing small basket wrappers for high-frequency heating cooking A step of blending the main component of the raw basket of the small basket wrapper, and adding water to an agar having a weight ratio of 5% or less in a dry state of the main component of the blended raw tool to boil and ripen the gel. Or a sol-like agar step; a step of mixing the main component of the raw tool with a gel or sol agar to form a raw base material; Heat-denaturing and transferring ingredients such as gravy to agar to form an edible ingredient base; cooling the edible ingredient base; cutting the cooled ingredient base Edible ingredients, and quantifying the edible ingredients and wrapping with rawhide made from flour Bonding the raw husk, heating the surface so that heat hardly reaches the raw husk, and gelatinizing the raw hull into an edible skin; and the gelatinized edible husk. And a step of cooling and freezing the edible ingredients.

In other words, the process of preparing the main component of the raw basket of small basket wrapper is, for example, 5 kg of pork belly cut into a suitable size, and 5 kg of pork shank meat as well as salt and sugar. Soy sauce, sake, chemical Seasonings, natural complex seasonings, pork extract, consommé ingredients. Add a little seasoning and spices such as pepper and sesame oil, and further cut vegetables such as green onions and Chinese cabbage and mix. It mixes the main components of the living tool.

Next, in the process of making gel-like or sol-like agar, it is best to use The important thing is that it is a substance that mixes with the raw material and retains the group that becomes soup when heated, and it is conventionally used as animal gelatin, which is extracted and boiled from pig skin, etc. According to the invention, agar which is a plant colloid which shows the same gelation in 1/6 to 17 of gelatin and which does not melt until the gelation is cooled down to 80 to 100 ° C. To use.

As is well known, agar (Agan-agan) is a viscous multi-cellular component that is physically and scientifically processed and extracted from red algae such as Tendasa (Gelidiumamansii) and Okonori (Gracilariaconferuodes). For example, dry agar with a weight ratio of 5% or less, for example, 0.3% to 0.9% in the dry state of the main component of the prepared utensil, may be used as a mixture of plant scleroderma substances in a saccharide mixture. Use 50 g of dry agar, and immerse it in an appropriate amount of water.While not fully expanding in 1 hour or 2 hours, stir once, transfer to a sieve, and wash. This process is performed once or twice to remove impurities and to increase the jelly-like strength. Furthermore, it is immersed in fresh water, absorbed sufficiently, dehydrated, and then dehydrated. Make the agar small, Water is added 40 to 60 times the weight of agar and the mixture is boiled and dissolved to form gel or sol agar.

Next, the step of forming a base material for the tool comprises, in the step of preparing the main component of the tool, the gel or sol produced in the step of forming a gel or sol agar with the main component of the tool. Is mixed with the agar to obtain a base material for a living tool. Furthermore, in the step of making the edible ingredient base, the raw ingredient base is boiled and heated, and the protein of the meat is sufficiently denatured with heat, and the juice or seasoning is added to the dissolved gel or sol agar. Ingredients such as umami are transferred to the edible ingredient base.

Next, the step of cooling the ingredient base is to transfer the ingredient base produced in the step of converting the ingredient base into an edible state to a pad or the like, and to set the center temperature to, for example, 2 ° C to 3 ° C. It cools the ingredient base to the last.

Further, the step of making the edible ingredients, the spices preferably cooled to the edible ingredient base cooled in the step of cooling the ingredient base, for example, black pepper, sesame oil is added in an appropriate amount, Flavored, for example, meat chopper. Cut into pieces with a food cutter or the like so that it does not become pasty and the texture remains, soaked in juice between the rice balls, pinniers, and meat grains. It is processed into an edible tool that holds the gel-like colloid.

On the other hand, the rawhide used in the process of wrapping with rawhide is made by adding water to flour, kneading it, dividing it into suitable sizes, and rolling it into a circle. First, for example, wheat flour 3 500 g, wheat flour 150 g, cooking oil a little, water 250 g mixed to make dough, make the dough thick 3 cn! Rolled to ~ 4 cm, cut it to an appropriate size, stretched it in a tied shape, split it into 8 g to 12 g per piece, and made balls. The ball is rolled from 7 cm to 9 cm in diameter and the thickness of the periphery is 2 mn! ~ 3 mm, with a thickness of 3 mm to 6 mm at the center. Then, in the step of wrapping with rawhide, the edible ingredient produced in the step of making the edible ingredient is weighed, for example, in an ice cream dish such as 20 g to 35 g, and the rawhide is weighed. It is wrapped so that the number of folds of the rawhide is 15 to 25, and it is desirable to wrap it so that a hole is made at the top. It is preferable that the core temperature of the edible ingredient after being wrapped is maintained at the temperature cooled in the step of cooling the ingredient base, that is, at 12 ° C. to 3 ° C.

Next, the step of converting the edible skin into a edible state is as follows: the small basket of the wrapped wrappers as described above is immediately steamed, preferably a continuous tunnel type steamer to gelatinize the raw skin to form an edible state skin. In this case, the surface is heated so that almost no heat is applied to the utensil. Since the center temperature of the utensil is kept at 12 ° C to 3 ° C, it is mixed with the utensil. The agar solidified in a jelly-like form does not dissolve until the temperature reaches 80 ° C to 100 ° C. That is, the heating temperature does not reach the majority of the ingredients contained in the rawhide. The passing speed of the steamer to be heated is determined so that only the rawhide will be gelatinized to make the edible skin.

Furthermore, in order to convert the rawhide into gelatinized edible skin in a short time, the steamer belt is preferably a mesh-like belt through which steam can easily pass, and furthermore, the sticking of the gelatinized skin is prevented. It is preferable to apply an anti-sticking treatment to the belt in order to reduce the heat resistance. It is preferable that a belt or a stripping cloth used in an industrial large-scale rice cooker is attached to the belt.

Next, the cooling and freezing process is a process in which the temperature of the gelatinized and edible skin is rapidly cooled before proceeding to the inner ingredients, and the cooling method is a continuous tunnel type such as a cold air cooler. Refrigeration is arranged in a suitable pad, for example, a gyoza pad, and is preferably performed by spraying an appropriate amount of water, grace-treating, sealing, and rapidly cooling. Is frozen up to 110 ° C. to 118 ° C.

After the freezing is completed, the small basket wrappers manufactured by the method of manufacturing small basket wrappers for high-frequency heating cooking according to the present invention are immediately put in a bag made of polyethylene or the like and sealed and stored. Industrial applicability

The small basket wrapper manufactured by the method of manufacturing a small basket wrapper for high-frequency heating cooking according to the present invention is heated and ripened before wrapping the raw material base of the small basket wrapper to form an edible ingredient base. In addition to making the ingredients in an edible state, they are wrapped in rawhide made by kneading flour, and the rawhide is gelatinized with steam, etc., so that the colloids that immediately mix with the edible state do not dissolve. This is a method of manufacturing small basket wrappers that can be used as a skin in the state of eating, which can be eaten by reheating for a very short time of about 30 seconds to 1 minute by high frequency heating cooking, and chilled in handling. By keeping it in a frozen state, it is easier to handle than an unheated product. Also, it is unnecessary to prepare and clean up the steam with a steamer or the like.Furthermore, the raw utensils and raw hides can be completely sterilized by heating and baking, and they are also heated products in cooking applications. Therefore, it is possible to apply cooking surfaces such as cold small basket parcel, grilled small basket parcel, deep small basket parcel, water small basket parcel, hot water basket parcel, etc., which is extremely innovative and practical suitable for the 21st century. It is an invention of a method of manufacturing a high-speed and small basket basket.

Claims

The scope of the claims

1. A method for manufacturing small basket parchment that can be quickly served to a high frequency reheat using a high frequency heating cooker, wherein the main component of the small basket parchment raw material is mixed. A step of adding water to agar having a weight ratio of 5% or less in the dried state of the main component of the prepared utensil and boiling it to form a gel or sol agar; Mixing a gel or sol agar into a raw material base, heat denaturing the protein by boiling and heating the raw material and transferring components such as broth to the agar. A step of making the edible ingredient base; a step of cooling the edible ingredient base; a step of cutting the cooled ingredient base into an edible ingredient; A step of quantifying the ingredients in a state and wrapping the raw husks using flour as a raw material; And heating the surface of the raw hide to gelatinize it into edible skin, and cooling and freezing the edible ingredients together with the gelatinized edible skin. A unique method of manufacturing small basket parsley for high-frequency heating cooking.