Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/36—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

• the present invention relates to a packaged frozen food for grilled dim sum with soup and the like.
• the present invention relates to a frozen food for dim sum broth, which is suitable for grilling in a frying pan or the like.
• Dimsum is a technique related to packaged frozen foods suitable for making fried dim sum with wings, such as small baskets, Chinese buns, pork buns, leek buns, etc.
• Dimsum is a product made by mixing minced meat, seafood, vegetables, etc. (medium filling) wrapped in the skin, and cooked with eggplant, roasted, steamed, etc.
• the texture of the soybeans greatly affects the texture of the whole dim sum.
• juicy soup affects the texture of the small basket when it is cooked.
• Frozen small baskets have been released by various companies as a product that can easily eat such small baskets at home, and have gained a certain market. These frozen small baskets are placed on a frying pan, water is poured in a specified amount, the lid is steamed, and the frozen small baskets are cooked in a microwave oven or dried.
• One of the causes is that it is difficult to pre-freeze a sufficient amount of grasshopper solution to a frozen dim sum such as a small basket and firmly fix it to the skin, and to maintain the packaging state. This was because it was difficult to reduce the defect rate due to the peeling off of the frozen grasshopper liquid that had adhered during the work of taking it out of the package and placing it in a frying pan or the like. Also, find a composition, batter solution, and skin composition that adjusts the timing so that the soup ingredients contained in the dim sum do not boil when the outside baking is complete, including the dim sum blades, and do not break the peel and rupture the dim sum. Because it was difficult.
• Patent Document 1 Japanese Unexamined Patent Publication No. 2 0 1 8 _ 1 4 8 9 2 8
• An object of the present invention is to solve the conventional problems, and particularly when cooking in a frying pan or the like, a texture that can be enjoyed by crisp feathers and juicy ingredients without using oil or water is realized.
• the purpose is to provide packed frozen foods for soup with grilled dim sum.
• the following packaged frozen food for grilled dim sum with soup is provided. That is, as a first aspect of the invention, a tray and a tray are accommodated in a tray, and a majority of them are frozen on the upper surface of the dim sum body and baked to form a dim sum. ⁇ 2020/174873 3 ⁇ (:171? 2019 /051451
• a packaged frozen food for dim sum broth with soup consisting of a blade forming grasshopper liquid capable of forming crispy blades around the bottom surface of the main body, and a dim sum body (corresponding to claim 1).
• the side peripheral surface of the dim sum body is in a state of following the recessed portion of the tray (corresponding to claim 2).
• the upper surface of the dim sum body in a frozen state has a convex dome shape, and the batter solution is applied to an area surrounded by the upper surface of the dome shape dim sum body and the side surface of the storage recess of the tray. It is frozen (corresponding to claim 3).
• the composition of the grasshopper solution in a frozen state capable of forming crispy blades around the bottom surface of the dim sum body during baking forms a soup at a temperature at which the frozen soup raw material can be eaten by heating.
• the crispy baking is adjusted (corresponding to claim 4)
• the tray is a packed chilled food product for soup-filled dim sum that is configured so that the buffer liquid before freezing poured from the upper side of the dim sum body flows to the bottom surface of the dim sum body (claim 5). Correspondence) .
• the composition of the crispy skin in a frozen state formed on the bottom surface of the dim sum body in cooperation with the grasshopper solution at the time of baking is determined by the temperature at which the frozen soup raw material can be eaten by heating. It is adjusted so that crispy baking occurs at the same time when the soup is formed (corresponding to claim 6).
• the dim sum is one of a small basket wrap, a Chinese bun containing soup inside, a pork bun containing soup inside, and a leek bun containing soup inside.
• Packaged frozen food (corresponding to claim 7).
• a whole cypress-shaped frozen dim sum frozen food for dim sum which occupies the bottom of the cylinder to the majority of the cylinder, and the upper surface of which is a convex dome-shaped dim sum main body Frozen food for roasted dim sum with soup consisting of grasshopper liquid that is placed frozen from the upper surface of the convex dome shape inside the cylinder to the top surface of the cylinder (corresponding to claim 8).
• FIG. 1 Conceptual cross-sectional view of the packaged frozen food for grilled dim sum with soup according to the present embodiment
• FIG. 2 Flow chart of the manufacturing method of the packed frozen food for dim sum with soup of the present embodiment
• FIG. 3 is a diagram for explaining a manufacturing process in the manufacturing method of the embodiment.
• FIG. 4 A diagram showing an empty tray of the embodiment.
• FIG. 5 Steaming state diagram of dim sum body (small basket) on tray of embodiment
• FIG. 6 State diagram of heated dim sum body on tray of embodiment frozen after pouring the butter solution
• FIG. 7 A diagram showing only the dim sum body of the embodiment and a comparison diagram of a state in which the butter solution is frozen on the upper surface of the dim sum body.
• FIG. 8 A diagram showing an example of a recipe of packed frozen food for dim sum with soup according to the embodiment
• FIG. 9 System configuration diagram of a production line of frozen packed food for dim sum with soup in the embodiment
• FIG. 10 System configuration diagram of a production line in which the steamed heated dim sum body (small basket) in the embodiment is filled with blade forming butter liquid
• FIG. 11 Explanatory drawing of cooking process of packed frozen food for grilled dim sum with soup according to the embodiment
• FIG. 12 Cross-sectional view of finished fried dim sum with soup with wings according to the embodiment
• FIG. 13 bag Figure of frozen basket with tray taken out from
• FIG.14 Comparison diagram of the frozen basket only and the frozen basket containing the butter solution frozen on the top of the dim sum body.
• FIG. 16 A cross-sectional view of a frozen small basket in which the grasshopper solution of the embodiment is frozen and arranged on the upper surface of the dim sum body.
• FIG. 17 A vertical cross-sectional view of only the frozen basket (dimsum body) of the embodiment
• FIG. 18 A cross-sectional view of only the frozen basket (dimsum body) of the embodiment
• FIG. 19 State diagram of frozen small baskets arranged in a frying pan immediately after cooking
• FIG. 24 A diagram of the completed grilled basket with wings on a plate
• FIG. 25 A view showing the composition of a frozen basket in which the grasshopper solution of the embodiment is frozen and arranged on the upper surface of the dim sum body.
• Embodiment 1 provides the following packed frozen food for grilled dim sum with soup. That is, as a first invention, a tray and a tray are housed in a tray, and a majority of them are frozen and placed on the upper surface of the dim sum body and baked to form a dim sum. It consists of the main body and.
• a frozen small basket packet will be described as an example of a frozen dim sum frozen food with soup.
• the "tray” is, for example, in the manufacturing process of a small basket bag factory, a tray with four mouths is used to make a tray of molded fresh basket bags. Fill the tray and steam with the tray. Although it may be eaten as a side dish of the staple food due to the nature of dim sum with soup such as small baskets, it may be eaten between meals or with alcohol. ⁇ 2020/174873 6 ⁇ (: 171? 2019 /051451
• "Feather forming grasshopper liquid” includes water, dust powder, oil, and emulsifier, and is a heated basket that can be cooked at home without using oil or water. A material for filling (dripping) into a packet to form a grilled basket with wings. Typically, it is an unheated grasshopper solution for forming blades until it is finally heated at home or the like, and it is the same as in Patent No. 6 2 8 3 4 5 5. It is not heated so that the grasshopper solution spreads well on the frying pan when cooking small baskets at home, etc., and the majority of the grasshopper solution, which is the feature of the present invention, is placed on the upper surface of the dim sum body.
• the term “accommodated in the tray” means that the blade forming grasshopper solution is accommodated in the tray in order to adhere to the heated basket.
• the tray is made of polypropylene or the like. Other than polypropylene, it may be a polystyrene type, a Ming type or the like. A typical example is that the tray has a storage recess.
• the dim sum is stored along the side surface of the tray storage unit. In other words, the dim sum body (raw basket) expands during steaming and heating in the manufacturing process, and there is almost no gap with the container. This allows the upper surface of the dim sum body (heated basket) to be filled with grasshopper liquid. Also on the side is grasshopper ⁇ 2020/174873 7 ⁇ (: 171? 2019 /051451
• "more than half are frozen on the upper surface of the dim sum body” means that about 50% or more of the blade forming locust solution is frozen on the upper surface of the dim sum body. That is being done. In addition, it is preferable that 60% or more, and more preferably 70% or more are frozen and arranged on the upper surface of the dim sum body.
• the upper surface of the dim sum can greatly reduce the chances of contact between the frozen locust solution and the hand that removes the dim sum from the bag when cooking at home, rather than the surface that is gripped when removing the dim sum from the tray.
• the tray is made of a flexible material such as polypropylene, lightly push the bottom of the tray with your finger to easily freeze the frozen dim sum with the frozen grasshopper solution placed on it. Can be taken out. Furthermore, since most of the frozen grasshopper liquid is on the upper surface of the dim sum, even if there is a gap between the skin of the dimsum and the frozen grasshopper liquid, it will not collapse and will be carried to the frying pan. You can Furthermore, the upper surface of the dim sum body has a convex dome shape, and the frozen grasshopper liquid on it has an inverted dome shape. In other words, since the grasshopper liquid on the dim sum body is like a cap over the dome-shaped head, the possibility that the frozen grasshopper liquid will peel off and fall can be reduced.
• the upper surface of the dim sum body is formed in a convex dome shape, so the grasshopper liquid that melts out as it is heated in a frying pan etc. does not remain on the upper surface of the dim sum body, but along the convex dome top surface. It flows from the dim sum to the frying pan.
• the top surface of the dim sum body has a convex dome shape.
• the heat from the heated grasshopper solution is added to soften the side surface of the dim sum body, and the shape of the dim sum body changes to the original bun shape.
• the upper surface of the dome-shaped dim sum body 0 1 0 4 has a gap between the side wall ⁇ 1 0 3 3 and the side circumferential surface of the dim sum body 0 1 0 4 0 1 0 4 3, 0 1 0 4 6.
• the blade-forming butter solution flows down from there, and only a small amount of butter solution can be frozen and placed on the upper surface (in the figure, the butter solution on the dim sum body is emphasized).
• the rest of the butter solution accumulates around the dim sum body 0104 and is placed in a frozen state, so it may peel off when taken out from the tray.
• the butter solution is frozen on the upper surface of the dim sum body, but the top of the dim sum body is partially exposed from the butter solution.
• types (3) and ( ⁇ ) belong to the examples of the present invention.
• “Crispy blades are formed around the bottom surface of the dim sum body by baking” means that the broth liquid frozen on the top surface of the dim sum body melts when the dim sum of frozen foods is baked in a frying pan and spreads thinly on the frying pan. Forming crispy blades around the bottom of the main unit. This is because the unheated blade forming solution is used.
• the term “crispy” refers to the fact that it is a pallet, and is shown in Fig. 11 (dried) and Fig. 24 (this image shows crispy wings from the bottom side of baked baskets). As shown in the figure, it means that it spreads in the shape of a thin plate, and if you pinch it with chopsticks, it will break into pieces.
• the "main body of dim sum” refers to a food material contained in soup (including meat juice, etc.) that is baked and cooked in a frying pan.
• the dim sum includes at least one of a small basket, Chinese bun with soup inside, pork bun with soup inside, and leek bun with soup inside. Soup also includes gravy.
• the main body of the dim sum consists of the skin that constitutes the outer skin and the ingredients contained in the skin. Generally, there is no skin-to-skin joint like grilled dumplings. Ingredients are generally wrapped by an automatic wrapping machine so that the stitches do not occur. This is because the heated soup increases the pressure in the space inside the dim sum body and makes it easier for the seam to break.
• the ingredients include pork, beef, chicken, duck, horse meat, venison, shrimp ( (Including dried shrimp), crab, fish meat, cabbage, garlic, ginger, leek, leek, onion, cheese, curry powder, carrots, peppers, zasai, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, sprouts, , Chorizo, fruits, finely chopped one or more, boiled rice, gelatin, agar, and various powdery or fine-grained spices (Asafuetida (Hing), Ajowan, Anise, Sai spice (Hyakumi pepper, Sankako) , Sai regano (flower light load), kahokzansho (kahokusan pepper, flower pepper), cardamom (Iraichi), curry leaf (nanyo pepper, caripatta), caraway (princess scent), cumin (zira, cuman), green Pepper (green pepper), clove (chocolate, roasting), pepper (
• the seasoning may be one or more of oyster sauce, soy sauce, salt, sugar and the like.
• the ingredients are manufactured by appropriately selecting and combining these ingredients. Randomly chop solids to approximately 1 to 8 mm. After chopping them at random, mix these materials and knead them to make raw ingredients, and cover the ingredients with the skin in the stuffing machine. ⁇ 2020/174873 10 ⁇ (: 171? 2019 /051451
• the boiled nigiri which is the raw material for the soup
• the boiled nigiri which is the raw material for the soup
• the subsequent steaming process it spreads through the kneaded ingredients due to the capillary phenomenon, and the specific shape cannot be specified.
• the soup gradually permeates the ingredients even during freezing, and a deep taste is felt during cooking. Will be available.
• the raw material for soup may be added at the same time when the batter solution is added to the tray. This is to prevent the soup from permeating the skin and weakening the skin during the steaming process.
• the simmered soup which is the raw material for soup, is mixed with the ingredients at the same time. It is better to steam at the same time.
• “Nikogori” is a soup made by using so-called gelatin or the like, and may be made of materials other than gelatin. In short, it refers to all things that liquefy when heated. From this point of view, agar, animal fats, vegetable fats, and starch powders may be used. In the case of animal fats and oils, adjust other fats and oils contained in ingredients. ⁇ Embodiment 1 skin>
• the skin includes wheat flour, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, and the like, one or more, and trehalose, oligosaccharides, deoxysugars, uronates, aminosugars, lactones. , Sucrose, lactose, maltose, and other sugars.
• the reason for including sugars is that sugar has a property of holding water and can prevent water from flowing out from the skin.
• dietary fats and oils are included. Types include rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, linseed oil and olive oil.
• starch derived from organic substances in addition to the above.
• starch it is possible to use added starch in addition to natural starch. Specific examples include tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, tapioca starch and the like. An appropriate amount of water is added to such a material to make a skin. ⁇ 2020/174873 11 ⁇ (: 171? 2019 /051451
• the blade forming grasshopper liquid contains water, dust powder, oil, and an emulsifier.
• Water affects the size of the feathers, the thickness of the feathers, the crispyness of the feathers, the firmness of the skin, and the juiciness of the filling, so consider the texture of the broth broth with soup. Determine the weight to body ratio. Specifically, the weight ratio is the same as that of Japanese Patent No. 6283455.
• the flour include wheat flour, rice flour, corn flour, barley flour, soybean flour, adzuki bean flour, and starch derived from the above starch.
• Oils include rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, flaxseed oil, olive oil and the like.
• Emulsifier a mutual hard water and oil mixed together, is an agent for generating the emulsifying action of dispersing the other in the liquid of the _ square, lecithin, enzymatically decomposed lecithin, polyglycerol fatty acid esters, propylene glycol fatty acid esters ..
• lecithin is particularly preferable.
• the thickness of the dim sum is 0.8 Degree to 3.0 To some extent, there are many variations depending on the packing accuracy of the packing machine. Still preferably 1. A degree is preferable.
• As a small basket bake with the lid open with a flap more preferably 1.4 111 111 or more and 2. 50101 or less, further preferably 1. 501 111 or more, 2.3 The following are preferred. This is the open and frozen thickness.
• dumplings can be exemplified those obtained by blending Guzai 1 7 9, intradermal 1 0 9, grasshoppers solution 1 8 9. It was made with 459 per piece.
• the diameter of the small basket is Preferably 4.500 to 1. It The height of the small basket is 200! ⁇ 300!, preferably 2.1!! ⁇ 2.501. If it is made with this size, it can be formed with the wings of the grilled basket with wings spread out neatly.
• Figure 8 shows the recipe for small baskets.
• the ingredients are pork 30%, oyster sauce 1.0%, soy sauce 2.0%, salt 0.5%, lactose 0.5%, ginger 3.0%, onion 15.0%, boiled Kogori (gelatin 3 ⁇ 2020/174873 12 ⁇ (: 171? 2019 /051451
• Peel is wheat flour 5.0%, starch 2.0%, thickener 0.3%, salt 1.0%, salad oil 3.0%, water 25.7%, as an embroidery solution, emulsifier ⁇ .3%, pomegranate flour (wheat flour) 5.0%, pesticide-derived starch 3.0%, salad oil 12.0%, water 79.7%.
• the method for producing a frozen basket according to the first embodiment includes a basket forming step (0 2 0 1) for forming a basket and a formed fresh basket.
• the packaging step (0 206) for packaging the baskets in trays after freezing.
• the unheated grasshopper solution for the blade forming agent is filled and frozen to form a frozen basket, the batter solution is frozen in the unheated state. Therefore, when the frozen small basket is cooked, the unheated grasshopper liquid is baked in the frying pan from the state that is not “gelatinized”, and the viscosity of the bath liquid is low, and the grasshopper liquid spreads throughout the frying pan. It has a special effect that blades can be formed over a wide area.
• the raw baskets 03001 formed in the previous step are filled in trays 0302 and steamed and heated.
• the raw Koryu-bukuro is heated and bulges, and when the steam heating is completed, the gap between the inner surface of the tray storage unit and the heated Kogo-bukuro is sufficiently small. Therefore, later heated basket ⁇ 2020/174873 13 ⁇ (: 171? 2019 /051451
• the blade-forming grasshopper liquid is fed from the tubes 0 3 0 3 and 0 3 0 4 to the heated baskets filled in the tray 0 302 and cooled to a predetermined temperature or lower. Each is filled with a predetermined amount.
• the blade forming grasshopper liquid 0 3 0 7 accumulated at a predetermined height on the upper surface of the heated baskets (main body of dim sum) 0 3 0 6 in the tray 0 302. It is frozen in the state and frozen basket is made.
• the unheated blade-forming grasshopper solution is in a state of non-gelatinization, and it is confused with the heated basket, which is baked in a frying pan from the state where the grasshopper solution is not gelatinized during home cooking.
• the grasshopper liquid spreads over the entire surface, and as a result, it is possible to spread evenly and delicate blades over a wide area.
• the production line (manufacturing device) of the frozen basket is composed of a filling device supplying device (equipment) for supplying the contents of the basket and the skin of the basket. It is equipped with a leather raw material supply device 09002 that supplies the raw materials (dough) of.
• the skin material of the small basket is supplied from the skin raw material supply device ⁇ 902 to the forming device with an encrusting device, and the rind for the encrusting is spread out inside It is molded with the ingredients in it, and it is made into a series of seamless raw baskets that are filled and are seamless.
• raw sachets are conveyed to the next step, and the trays supplied from the tray supply device 094 are filled with raw sachets by the sachet filling device 095. After that, it is conveyed to the steaming device 096, and the whole raw basket is steamed and heated together with the tray.
• the number of raw baskets packed in the tray is about 4 or 6 units, but the number is not limited to this.
• the above-mentioned unheated blade forming grasshopper liquid which is a feature of the present invention, is filled in the blade forming grasshopper liquid filling device 097.
• the steaming machine 096 ⁇ 2020/174873 14 ⁇ (: 171? 2019 /051451
• the term "unheated" in the present invention means a state that includes the case where the blade forming grasshopper liquid receives heat of about 30 degrees Celsius to about 50 degrees Celsius.
• the details of filling the blade forming grasshopper liquid are the same as those described above with reference to FIG.
• the tray filled with the unheated blade-forming bath liquid is transported to the quick freezer ⁇ 98 and is baked to form a crispy blade around the bottom of the dim sum body (small basket).
• the batter and the majority of the batter liquid and the dim sum body (small basket) are frozen and placed on the upper surface of the dim sum body (small basket). After that, it is packaged by a packaging device 0909 and packed by a predetermined unit by a pattern packaging device 0910.
• the patterned box is stored in a freezer until it is shipped.
• the heated baskets filled in the trays that have been steamed and heated by the steaming apparatus 100 are transferred to the next step of filling the unheated blade forming grasshopper liquid. ..
• Water, powder, oil, and emulsifier are supplied to the water supply device 100, the powdered product supply device 1002, the oil supply device 1003, and the emulsifier supply device 1004, respectively.
• the material supplied from these supply devices 1 0 0 1 to 1 0 4 is controlled by the supply amount control device 1 0 0 5 and agitated by the agitation mixing device 1 0 0 6 A root forming grasshopper solution is produced.
• the stirring device 1006 is controlled to a constant temperature by the cooling device 1007.
• the side peripheral surface of the dim sum body is in a state of following the accommodating recess of the tray in the frozen state (corresponding to claim 2).
• the "container recess for the tray” is a part for accommodating the frozen small basket made of polypropylene as described above, and is composed of the bottom and the side wall, and the upper surface is completely opened. There is.
• the general shape is circular. That is, the accommodation recess has a cylindrical space.
• the shape is not limited as long as the frozen soup-filled dim sum frozen food can be taken out.
• it may be a rectangular cylindrical space, or it is not limited to this, and may be an elliptical shape, a polygonal shape, or the like.
• top and bottom are restricted to those of the _ area the _ form.
• the bottom surface is generally flat. If you make the bottom flat, the bottom of the basket closely follows the baking surface of the frying pan and heats the skin on the bottom of the basket well, making it a crisp texture. Can be cooked.
• the inner side surface of the accommodating recess may be a flat surface, but a groove may be formed so as to prevent the basket from rotating in the accommodating recess. In this case, it is possible to prevent the skin of the basket from entering the groove at the stage of steaming the raw basket and rotating the basket in the accommodation recess during freezing or during transportation in the frozen state. it can. This is because, for example, during transportation, it may be exposed to an environment at room temperature for a short time, and at that time, although it is minute, the freeze may loosen on the surface.
• a state following the tray recess means that the side peripheral surface of the dim sum body has almost no gap with the side wall of the tray recess. It means that.
• the blade forming liquid can be frozen and placed on the upper surface of the dim sum body.
• the description of Fig. 1 (3) and Fig. 1 (distance) is omitted here because it has been described above.
• the side surface of the frozen basket is shaped like a cylinder when it is imitated, but it is softened by the batting liquid that flows down from the top during cooking, the steam from the frying pan heating, and the heating from the batter liquid.
• Fig. 11 (dried) the sectional view of Fig. 12 and Fig. 22, it changes to form a soft curved surface. This is because the raw baskets were originally formed into dumplings.
• the upper surface of the dim sum body in the frozen state has a convex dome shape
• the grasshopper solution has a convex dome shape in the upper surface of the dim sum body and a containing recess of the tray. It is placed frozen in the area surrounded by the side surface (corresponding to claim 3)
• the upper surface of the dim sum body has a convex dome shape>
• the upper surface of the dim sum body has a convex dome shape
• the upper surface of the dim sum body has a convex shape
• -It means that it has a muzzle shape. Due to this shape, the grasshopper liquid frozen on the upper surface of the dim sum body is melted during cooking in the frying pan and easily spread thinly and uniformly on the frying pan.
• Freezing arrangement of grasshopper liquid means freezing arrangement of the grasshopper liquid in a region surrounded by the upper surface of the dome-shaped main body of the convex dome and the side surface of the accommodating concave portion of the tray.
• Figure 7 shows the cross section of the frozen dim sum with soup in which the batter liquid 0 701 is attached to the dim sum body 0 702.
• Figures 14 and 15 show examples in which only frozen sachets containing soup and frozen grasshopper solution were actually prepared.
• Figure 16 shows a cross-sectional view of a frozen basket containing batter. In these Figure 14, Figure 15, and Figure 16, the top surface of the cold-freezing basket is dome-shaped, and the shape of the frozen grasshopper solution is cylindrical.
• the composition of the grasshopper solution in a frozen state capable of forming crispy blades around the bottom of the dim sum body during baking is a frozen soup.
• the raw materials are adjusted so as to be crispy baked at the same time when forming a soup with an edible temperature by heating (corresponding to claim 4)
• frozen composition of grasshopper solution for blade formation means that the frozen soup raw material contained in the frozen dim sum forms soup at a temperature that can be eaten during cooking in a frying pan, and at the same time around the dim sum body. It has been adjusted so that crispy blades can be formed.
• the optimum composition of frozen dim sum (frozen small basket) will be described below. As shown in Fig. 25 (3) (13) ( ⁇ ), the recipe
• Frozen baskets were prepared with the composition ratios of 1, Recipe 2 and Recipe 3.
• the ingredients used for frozen sachets, skins, and batter solution are the main ingredients in order to compare the heating and baking of frozen soup. Is described.
• the materials shown in FIG. 8 can be cited.
• Use a frying pan with the same diameter of 260 for heating use the same cooking conditions such as heating, heating time, steaming time, baking time (finishing time for blade formation), and cook on a domestic gas stove. did.
• the gelatin added to boiled rice was 3%. Guzai 1 7 9, skin 1 0 9, and grasshoppers solution 1 8 9, was produced by 1 per 4 5 9.
• Figure 17 shows a view (photo) of the cross section of the frozen small basket only from above
• Figure 18 shows a view from the side (photo).
• the dim sum body of the frozen small basket is finely and randomly chopped, and the ingredients are placed in a scattered manner.
• Recipe 1 is based on the following ingredients: meat 25%, vegetables 28%, seasonings (solid) 1%, seasonings (liquid) 3%, boiled meat 43% (boiled meat 100%)
• the gelatin powder content is 3%, and the composition of boiled and dried rice is the same below.
• Recipe 2 contains meat 30% as ingredients, vegetables 18%, seasonings (solid) 1%, seasonings (liquid) 3%, simmered rice 48%, wheat flour (starch included) ) 70%, additive (solid) 2%, additive (liquid) 3%, water 25%
• Recipe 3 uses 35% of meat as ingredients, 8% of vegetables, 1% of seasonings (solid), 3% of seasonings (liquid), 53% of simmered rice, and wheat flour (including starch) as skin. ) 65%, additive (solid) 2%, additive (liquid) 3%, water 30%. (Evaluation results)
• ⁇ is the soup's juiciness, crispy skin, and feather texture.
• ⁇ is good for the soup's juiciness, crispy skin, and feather texture.
• the proportion of wheat flour and water has a great influence on the crispy texture in the skin. From the evaluation results, it can be said that 70% to 60% by weight of wheat flour is appropriate. Especially, about 65% is preferable. It can be said that 25% to 35% by weight of water is suitable. Particularly, about 30% is preferable. Although not shown in Fig. 25 (3) ( ⁇ ) ( ⁇ ), if the weight% of water is less than 25% and the weight% of wheat flour is more than 70%, the skin is easily burnt and crispy. It loses its good texture.
• the ratio of oils and water has a great influence on the crispy texture. From the evaluation results, it can be said that 5% to 24% by weight of oil is appropriate. Especially about 12% is preferable. It can be said that 70% to 85% by weight of water is suitable. Particularly, about 80% is preferable. Although not shown in Fig. 25 (3) (b) ( ⁇ ), if the weight% of water is less than 70% and the weight% of oils is more than 24%, the blades tend to burn easily and the crispy The texture is lost. When the weight% of water is more than 85% and the weight% of oils is less than 5%, the skin does not have a wheat brown color and tends to finish white.
• the composition as described above allows the frozen soup raw material to be crispy baked at the same time when the soup having the edible temperature is formed by heating. You can enjoy the crispy texture of the feathers and the bottom of the skin and the juicy texture of the soup including the skin at the same time.
• the tray contains soup that is configured so that the grasshopper liquid before freezing poured from the upper surface side of the dim sum body flows to the bottom surface of the dim sum body.
• Packaged frozen food for grilled dim sum (corresponding to claim 5).
• the tray is configured such that the grasshopper liquid poured from the upper side of the dim sum body before freezing flows to the bottom surface of the dim sum body" means that the grasshopper liquid placed on the upper surface of the tray. ⁇ 2020/174873 20 ⁇ (: 171-1? 2019 /051451
• the configuration is such that the butter solution supplied from the supply port or the butter solution supply pipe is accumulated on the lower surface of the dim sum stored in the tray.
• a groove is provided on the side surface of the storage recess of the tray to allow the butter solution to flow to the bottom surface, or a pipe that connects to the storage recess only at the bottom surface, not at the storage recess, is installed from the upper surface of the tray and from the top surface of the tray.
• the supplied solution is supplied to the bottom of the tray.
• a convex part is provided on the bottom of the storage recess so that the basket and the like float up from the bottom and the bottom and the basket.
• the supply of the butter solution to the bottom side of the tray may be performed by intruding the butter solution supply pipe sufficiently deep into a pipe provided in the tray other than the dim sum accommodating recess before extracting the butter solution.
• the volume of bottom solution such as small basket sac is sufficiently filled with the butter solution, the amount of extraction from the pipe can be stopped when the volume is reached. Then, most of the pipes provided on the tray do not remain with the excess grasshopper solution, and the raw material of the grasshopper solution can be saved.
• the composition of the frozen state of the crispy skin formed on the bottom surface of the dim sum body at the time of baking is based on the frozen soup raw material. It is adjusted so that it will be crispy when the soup is heated to a edible temperature (corresponding to claim 6).
• composition of the crispy skin in a frozen state which is formed on the bottom surface of the dim sum body by the cooperation with the butter solution during baking
• the frozen soup raw material is heated.
• the whole cypress-shaped frozen dim sum frozen food for dim sum has a bottom surface of the cylinder occupying a majority of the cylinder, and an upper surface of the dim sum body having a convex dome shape inside the cylinder.
• the dim sum is one of a small basket, Chinese bun containing soup inside, pork bun containing soup inside, leek bun containing soup inside, frozen food for grilled dim sum with soup (corresponding to claim 9). ..
• Frozen food for grilled dim sum with soup is a frozen food for grilled dim sum with soup manufactured by the manufacturing method as described in Embodiment 1, and has an overall cylindrical structure. doing. Frozen foods occupy about 50% or more of the cylinder from the bottom of the cylinder, and the upper surface of the cylinder has a dome-shaped main body in the shape of a convex dome. Since the convex dome shape is the same as that of the first and third embodiments, detailed description thereof will be omitted here. The grasshopper solution is frozen from the upper surface of the convex dome in the cylinder of the dim sum body to the top surface of the cylinder.
• Examples of frozen foods for broth with broth include sardine sardines, Chinese buns with soup inside, pork buns with soup inside, and leek buns with soup inside. .. In other words, it is not the frozen food for wrapped dim sum packed in soup packed in a tray but the frozen food for baked dim sum in soup that has been taken out of the tray. , If it is in a frozen storage state, the grasshopper solution will not dissolve out, so you can use the soup with feathers without problems. ⁇ 2020/174873 22 ⁇ (: 171? 2019 /051451
• Roasted dim sum can be cooked.
• the product image is a packaging like a large number of small baskets packed in tens. By doing so, it becomes possible to use the frozen dim sum frozen food with soup (frozen small basket) for commercial use.
• each small basket was 459, and the breakdown was made with ingredients 179, leather 109, and batter solution 189.
• the detailed composition is shown in Fig. 8. Detailed description is omitted here.
• the cooking was performed using a domestic gas stove (cassette stove) and a frying pan having a bottom surface of 260 mm in diameter.
• a domestic gas stove cassette stove
• a frying pan having a bottom surface of 260 mm in diameter.
• Figure 11 shows the process of such cooking and eating.
• cooking and eating will be described with reference to FIG.
• Fig. 11 ( ⁇ ) cover the frying pan 1 1 100 with a lid 1 1 1 0 and light the stove to steam it.
• the frozen grasshopper liquid on the upper surface of the dim sum body 1102 melts and flows down from the convex dome-shaped upper surface, forming vanes around the bottom surface of the dim sum body.
• the frozen soup ingredients are melted into a soup that can be eaten.
• the grass solution 1 103 on the dim sum body 1 102 is melted and the blade 1 104 is in the process of being formed.
• the thermal power during heating is as shown in the photograph.
• the frozen grasshopper solution on the upper surface of four frozen small baskets is not melted immediately after the start of cooking, as shown in the photograph in Figure 19 below. That is, it has a cylindrical shape.
• the frying pan is covered until 8 minutes after the start of cooking. In the following drawing (photo), the frying pan has no lid, but the lid is removed for a moment to take a picture.
• the frozen baskets are lined up in a frying pan and covered with a lid, and 2 minutes after starting steaming.
• the grasshopper solution frozen and placed on the top of each frozen small basket gradually melted out partially, but the grasshopper liquid that melted and flowed down near the bottom of each frozen small basket. It remains in the frying pan.
• the grasshopper solution spreads thinly on the frying pan, and after 4 minutes, the bubbles of the grasshopper solution that had remained bubbles deflate, and the initial stage of formation of solid blades of grasshopper solution containing many small bubbles is reached. This blade is formed so as to connect the small baskets. At the same time, steaming of frozen small baskets is completed.
• the lid 1 110 of the frying pan 1 100 is removed while the fire is on, and the finishing work for blade formation (crispy baking) is performed. After steaming, remove the lid and drain the water, and when the entire feather 1106 formed around the grilled basket 1105 is browned, crispy feathers are formed and the bottom of the basket The skin is crispy and baked. This finishing work takes about 2 to 3 minutes.
• the roasted basket with wings is completed.
• Fig. 1 1 (dried), when you eat grilled small baskets with chopsticks 1107 at the time of eating, the grilled baskets 110 8 have a consistent texture.
• the crisp texture of the root 1109 is crispy and the skin of the bottom is crispy.
• Figure 12 shows the cross section of the finished grilled basket with wings.
• Ingredients 1 201, skin 1 202, soup 1 2 0 3 and crispy feathers 1 2 0 4 are shown respectively.
• Fig. 24 shows a photo of the grilled small basket with blades thus completed.
• the finished grilled omelet with wings could be placed on a plate with the shape of crispy and crispy wings around and around the bottom of each omelet.
• the number of pieces contained in the package is approximately 4 to 10 pieces.
• the frying pan most often used for cooking has a diameter of about 26 cm, and a frying pan of this size is suitable for grilling and cooking four small baskets. That is, it is preferable to cook so that about 13% to 20% of the baked surface of the frying pan is occupied by the bottom surface of the basket taken out in the frozen state. More preferably, it is about 14% to 17% of the baked surface of the frying pan.
• the effects of the present invention can be further maximized.

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