JPH0129545B2 - - Google Patents
Info
- Publication number
- JPH0129545B2 JPH0129545B2 JP61080676A JP8067686A JPH0129545B2 JP H0129545 B2 JPH0129545 B2 JP H0129545B2 JP 61080676 A JP61080676 A JP 61080676A JP 8067686 A JP8067686 A JP 8067686A JP H0129545 B2 JPH0129545 B2 JP H0129545B2
- Authority
- JP
- Japan
- Prior art keywords
- layer
- bread
- frying
- ready
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000463 material Substances 0.000 claims description 13
- 235000012813 breadcrumbs Nutrition 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000012794 white bread Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000012850 fabricated material Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明はフライ食品の調理法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for preparing fried foods.
「従来の技術」
従来パン粉をまぶして揚げる所謂フライ類（家
庭用又は業務用）の調理に際しては先ず材料に小
麦粉をまぶし（小麦粉をまぶさない場合もある）、
解き卵を塗着し、、それにパン粉をまぶし、これ
を油で揚げるものであつた。又最近冷凍食品メー
カー等ではパン粉をまぶす前に小麦粉、澱粉、
塩、こしよう等を混合したプレミツクスバツター
を使用し、これを水に溶き材料に塗着しその上に
パン粉をまぶす工程となつている。そのためフラ
イ類の製造工程は煩雑であつて簡略化し難いもの
であつた。``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,
The process involves using premixed butter mixed with salt, pepper, 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.
「発明が解決しようとする問題点」
本発明はフライ食品の製造工程を簡略化し製造
能率を向上することを目的とするものである。"Problems to be Solved by the Invention" The present invention aims to simplify the manufacturing process of fried foods and improve manufacturing efficiency.
「問題点を解決するための手段」
本発明は小麦粉・澱粉・塩・こしよう等を混合
してなるバツター層上に食パン又はパン粉層を重
層してなるシート状既成材料を用い、同材料でフ
ライ材料を被覆し、これを油で揚げることを特徴
とするフライ調理法によつて構成される。"Means for Solving Problems" The present invention uses a sheet-like ready-made material consisting of a layer of white bread or bread crumbs layered on a layer of butter made of a mixture of flour, starch, salt, pepper, etc. It consists of a frying method characterized by coating the frying material and frying it in oil.
「作用」
従つて上記シート状既成材料を冷凍又はチルド
状態に貯蔵し、フライ調理加工を行う場合はフラ
イ材料を第５図に示すようにバツター層上に載せ
てフライ材料に巻き回して同材料を被覆すると第
６図及び第７図に示すように食パン又はパン粉層
が表面に現われるから、これを加熱油中に投入し
揚げるとフライが出来上る。"Function" Therefore, when storing the above-mentioned sheet-shaped ready-made material in a frozen or chilled state and performing frying processing, the same material is placed on a batter layer and wound around the fried material as shown in Fig. 5. When it is coated, a layer of bread or bread crumbs appears on the surface as shown in FIGS. 6 and 7, and when this is placed in heated oil and fried, fries are completed.
「実施例」
セロフアン、合成樹脂フイルム又は蝋紙等のよ
うにバツターに附着しかつ剥離し易い薄膜１上に
上記バツターを塗着しバツター層２を形成する。
バツター（batter）は小麦粉・澱粉・塩・こしよ
うを水でこねたものであるが小麦粉のみ水でこね
たものでも差支えないし解き卵を添加しても良
い。上記バツター層２の表面には３〜10mmにスラ
イスした食パンを重ね或はパン粉を散布又は表面
に押え付けて食パン又はパン粉層３を形成しシー
ト状既成材料４となして商品とし或は冷凍又はチ
ルド状態に貯蔵する。調理に際しては、薄膜１を
剥離し、上記既成材料４のバツター層２上にえび
等のフライ材料６をのせてこれを既成材料４で巻
回してフライ材料６を被覆し鍋５内の揚油７に投
して揚げてえび等のフライとするものである。尚
図中８で示すものはパン粉散布器である。``Example'' The butter is applied onto a thin film 1 such as cellophane, synthetic resin film, wax paper, etc., which adheres to the butter and is easily peeled off, to form a butter layer 2.
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. On the surface of the butter layer 2, sliced bread slices of 3 to 10 mm are layered, or bread crumbs are sprinkled or pressed onto the surface to form a bread or bread crumb layer 3, and a sheet-like ready-made material 4 is made into a product or frozen or Store in chilled condition. During cooking, the thin film 1 is peeled off, a fried material 6 such as shrimp is placed on the batter layer 2 of the ready-made material 4, and this is wrapped with the ready-made material 4 to cover the fried material 6. It is used to fry shrimp, etc. In addition, what is shown by 8 in the figure is a bread crumb spreader.
「効果」
本発明は上述の方法によつたのでバツターの水
溶きやフライ材料への塗布作業やパン粉の附着作
業等を必要とせず、シート状既成材料４でフライ
材料６を被覆するだけで足るためフライ食品の製
造工程は著しく簡略化し製造能率を向上し得るも
のである。"Effects" Since the present invention is based on the method described above, there is no need for dissolving butter in water, applying it to the frying material, adhering bread crumbs, etc., and it is sufficient to simply cover the frying material 6 with the sheet-shaped ready-made material 4. The manufacturing process of fried foods can be significantly simplified and manufacturing efficiency can be improved.
第１図は本発明のフライ調理用シート状既成材
料を示す一部切欠斜視図、第２図は同材料の製造
状態図、第３図は同材料の縦断面図、第４図は第
３図の他の実施例の縦断面図、第５図は調理状態
図、第６図及び第７図はそれぞれシート状既成材
料被覆状態図、第８図は油揚鍋の斜視図である。
２……バツター層、３……食パン又はパン粉
層、４……シート状既成材料、６……フライ材
料。
Fig. 1 is a partially cutaway perspective view showing a ready-made sheet-like material for frying 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 third FIG. 5 is a longitudinal cross-sectional view of another embodiment of the figure, FIG. 5 is a diagram of a cooking state, FIGS. 6 and 7 are diagrams of a sheet-shaped ready-made material coating state, respectively, and FIG. 8 is a perspective view of a frying pan. 2...Butter layer, 3...Bread or breadcrumb layer, 4...Sheet-shaped ready-made material, 6...Fried material.
Claims (1)
るバツター層上に食パン又はパン粉層を重層して
なるシート状既成材料を用い、同材料でフライ材
料を被覆し、これを油で揚げることを特徴とする
フライ調理法。1. Using a ready-made sheet material consisting of a layer of white bread or bread crumbs layered on a layer of butter made of a mixture of flour, starch, salt, pepper, etc., covering fried ingredients with the same material and frying this in oil. A frying method characterized by
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61080676A JPS62236452A (en) | 1986-04-08 | 1986-04-08 | Fry cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61080676A JPS62236452A (en) | 1986-04-08 | 1986-04-08 | Fry cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62236452A JPS62236452A (en) | 1987-10-16 |
| JPH0129545B2 true JPH0129545B2 (en) | 1989-06-12 |
Family
ID=13724954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61080676A Granted JPS62236452A (en) | 1986-04-08 | 1986-04-08 | Fry cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62236452A (en) |
-
1986
- 1986-04-08 JP JP61080676A patent/JPS62236452A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62236452A (en) | 1987-10-16 |
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