JPH10201432A - Manufacturing method of delicacy fried fried chicken - Google Patents

Abstract

(57) [Summary] [Purpose] The purpose of this dish is to provide a deep-fried delicacy fried food that has a long life, is easy to eat, has a large volume and is beautiful in color. [Constitution] One or more materials dried to a water content of 30% or less are used, and each is cut into pieces and meshed so that two or more pieces are overlapped with each other and fried with batter liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a deep-fried, deep-fried delicacy fried food which is popular as a side dish and does not have a long shelf life.

[0002]

2. Description of the Related Art In general, deep-fried chicken is commonly found in the market as a side dish, and it is produced in each home. In addition, the delicacy of fried fish meat sheets and squid squid was poor in color, and mostly single items.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to develop a method for producing a fry that can be stored for a long time and is easy to eat, and that can be tasted in various ways.

[0004]

Means for Solving the Problems When the material is dried to a water content of 30% or less, preferably 20% or less and fried, it becomes a fried food having a preservative property. It can be a fly. or,
The material was shredded to make it easier to eat like fried chicken, that is, the material cut into pieces of about 0.5 mm to 3 mm was battered and fried to make it easier to eat. Also, by frying various materials, we were able to produce a fried delicacy fry that could enjoy various tastes and colors.

[0005]

[Function] By shredding, it is easy to eat and it can be easily spread in a plate shape, and can be fried continuously with batter even in normal factory production. By changing the ingredients, you can enjoy a variety of flavors and produce a delicacy fry that lasts longer because the ingredients have less moisture.

[0006]

EXAMPLE 1 A fish sheet mixed with minced squid and squid flour was cut into 20 mm or less water and cut into 1 mm × 100 mm pieces, which were almost evenly overlapped on a flat belt, and had a width of 40 cm and a thickness of 3 to 10 mm. Then, when batter was continuously put on and fried, a mesh-like and plate-like fry was obtained. When this was cut into 3 cm squares, a fried squid fry that was easy to eat was obtained.

[0007]

Example 2 A fish sheet mixed with shrimp minced meat and shrimp flour is made to have a water content of 20% or less.
A fry sheet kneaded with onion powder, a frying sheet kneaded with Moroheiya powder, a fry sheet kneaded with carrot powder, and a fry sheet kneaded with burdock powder, using flour as a binder, according to the method of No. 91. Also less than 20%, 2mm x 100m
m and cut it on a flat belt to overlap 40c
m, the thickness was about 3 to 5 mm, followed by continuous battering and frying, whereby a mesh-like plate-like fry was obtained. When this was cut into 3 cm squares, the color was red-yellow-green and beautifully easy-to-eat fried fried shrimp was made.

[0008]

As shown in the examples, since a dry material is used, it is possible to produce a product which has a better shelf life than ordinary fried foods by several stages and can be distributed at room temperature. Because it is shredded, it is very easy to eat and has a large volume. You can make a beautiful fly even if you look at various materials.

Claims (2)

[Claims] 1. A material having a water content of 30% or less is shredded and
A method of producing a deep-fried delicacy fry that is made into a net-like shape and battered so as to overlap more than one. 2. A method of producing a fried delicacy fry in which a plurality of raw materials having a water content of 30% or less are cut into small pieces, and two or more pieces are overlapped with a batter solution and fried.