JPH0129544B2 - - Google Patents

Description

[Detailed description of the invention] "Industrial application field" The present invention relates to a frying method.

``Conventional technology'' When cooking so-called fried foods (for home or commercial use) that are conventionally coated with bread crumbs and fried, the ingredients are first coated with flour (sometimes the ingredients are not coated with flour),
It was coated with beaten egg, sprinkled with breadcrumbs, and then fried in oil. Recently, frozen food manufacturers have added flour, starch, salt, and
The process involves using pre-mixed butter mixed with strainer, etc., dissolving it in water, applying it to the ingredients, and then sprinkling bread crumbs on top. Therefore, the manufacturing process for fries is complicated and difficult to simplify.

"Problems to be Solved by the Invention" The object of the present invention is to easily produce fried food without using frying oil.

"Means for Solving the Problems" The present invention is a sheet-like material in which edible fats and oils are interposed between a butter layer made of a mixture of wheat flour, starch, salt, pepper, etc. and a layer of bread or bread crumbs. It consists of a frying method characterized by coating the frying material and baking it.

``Operation'' Therefore, when producing fried food, place the fried material such as fish fillets or shrimp on the top of the butter layer as shown in Figure 4, and then wrap the butter layer and bread or breadcrumb layer around the fried material. Cover (5th
When this is baked in a microwave, etc., the edible oils and fats under the bread or breadcrumb layer melt due to heating and seep into the butter layer, bread or breadcrumb layer,
In addition, the butter layer adheres to the frying material and is baked to complete the frying.

"Example" A thin film 1 that adheres to butter and is easily peeled off, such as cellophane, synthetic resin film, or wax paper, is prepared, and the butter is applied on the thin film 1 to form a butter layer 2. Apply an oil or fat 4 such as butter, margarine, or toning on top, and place sliced bread (approximately 2 to 10 mm) on top. The bread crumb layer 3 may be formed by scattering bread crumbs instead of bread. Batter is made by kneading wheat flour, starch, salt, and pepper with water, but it can also be made by kneading only wheat flour with water, or you can add a beaten egg. The sheet material thus produced is distributed as a product or stored in a frozen or chilled state. When producing fried food, the batter layer 2 of this sheet-like material is brought into contact with a fried material 6 such as shrimp, coated with the same material 6, and then placed in a microwave oven 5 and baked as shown in FIG.

"Effects" Since the present invention is based on the above-mentioned method, it has the advantage that fries can be easily produced simply by constantly heating and baking without using a pot or frying oil.

[Brief explanation of drawings]

Fig. 1 is a partially cutaway perspective view showing a sheet material used in the frying method of the present invention, Fig. 2 is a manufacturing state diagram of the material, Fig. 3 is a longitudinal cross-sectional view of the material, and Fig. 4 is a cooking method. FIG. 5 is a state diagram of the batter and bread layer coating, FIG. 6 is a perspective view of the state of cooking in a microwave oven, and FIG. 7 is a perspective view of the finished fried rice cake. 2...Butter layer, 3...Bread or breadcrumb layer, 4...Edible fats and oils, 6...Frying material.

Claims (1)

[Claims] 1 Covering the frying material with a sheet-like material made by interposing edible fats and oils between a butter layer made of a mixture of flour, starch, salt, pepper, etc. and a layer of bread or bread crumbs, and baking this. A distinctive frying method.