JPH1099052A - Fried sea urchin recipe - Google Patents

Abstract

(57) [Summary] (Modified) [Problem] To provide a method for producing a new fried sea urchin. SOLUTION: A method in which flour, eggs and the like are melted in cold water, and a deep-fried sea urchin is dried and deep-fried in hot oil. After the surface is dried and the flour is thinly dusted with sea urchin, the flour, milk, eggs, etc. are appropriately seasoned,
A method in which a garment is melted in cold water and fried in hot oil. Seasoning sea urchin with soy sauce and mirin, sprinkling it with potato starch and frying in hot oil. A method of sprinkling flour or potato flour on sea urchin whose surface has been drained and frying with hot oil. The sea urchin which drained the surface of the water and lightly dusted flour, the potato starch and the egg white, etc. were connected, and the surface was Domyoji powder, Shinbiki powder, glue,
A method of sprinkling buckwheat, kelp, vermicelli, sesame and other appropriate ingredients and frying it in hot oil. Sprinkle flour thinly on the sea urchin whose surface is drained, then add a beaten egg and sprinkle with bread crumbs,
A method of frying in hot oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fried fish and shellfish, and more particularly to a method for producing fried sea urchins among fish and shellfish.

[0002]

2. Description of the Related Art Deep-fried foods are processed in a short period of time using oil to process fresh ingredients with little oil. It is incorporated and is popular among home cooking.
The fried food can be roughly divided into tempura, which is fried with a flour-melted batter, fried flour, and a beaten egg.
It is divided into two types: fried sesame, seaweed, and Domyoji powder. In addition to this, there is a method of sprinkling wheat flour or potato flour on the ingredients and frying it. Originally, tempura refers to those using seafood, and fried vegetables were distinguished as shojin fried, but at present there is no distinction. However, various types of seafood such as squid, kiss, shrimp, scallop, egg, etc. are used for fried seafood.
In other words, sea urchin tempura was not made in cooking or at home. This is thought to be due to the fact that if sea urchins with a high water content are fried in the same manner as ordinary fried foods, there is a problem that the so-called sea urchins are almost completely streaked in a molten state. On the other hand, there are sea urchins called black sea urchins in foreign countries where sea urchins are rarely used as raw food. This sea urchin is large and delicious, but its color is black, so the raw food is unsettled, and it has been neglected at present because the processing method has not been elucidated.

[0003]

In order to solve such a problem, the sea urchin is not melted when frying the watery sea urchin, and the sea urchin under the clothes is removed except for the surface when eating raw sea urchin. The challenge is to fry so as to have the same flavor as sea urchins.

[0004]

Means for Solving the Problems According to the present invention, in order to solve the above-mentioned problems, a seaweed whose surface has been drained and flour is thinly coated is coated with a batter obtained by melting flour, eggs and the like with cold water,
It is a method of fried sea urchin fried in high-temperature oil.
After seasoning milk, eggs, etc. as appropriate, it is a fried sea urchin production method that puts on a batter melted in cold water and fries in hot oil,
In addition, the sea urchin is seasoned with soy sauce and mirin, then sprinkled with potato starch and fried in high temperature oil. It is a method of fried sea urchin that is fried in a seaweed, and furthermore, seaweed on the surface is dried and flour is sprinkled thinly with sea urchin, egg white etc. This is a sea urchin fried food method in which sesame and other appropriate ingredients are sprinkled, and this is fried in high-temperature oil.Furthermore, the sea urchin whose surface has been drained is lightly sprinkled with flour, and then a beaten egg is sprinkled with bread crumbs. It is a method of producing sea urchin fried in oil.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment according to the present invention will be described. In the embodiment according to the present invention, 1 is a sea urchin and any sea urchin may be used, but in the embodiment according to the present invention, frozen sea urchin is used. . 2 is a batter made by mixing flour and eggs with cold water, and fried batter 2 wraps the flavors and nutrients of the ingredients and plays a role in savory finishing. The basic mixing ratio is 1 cup flour, 3/4 cup cold water and one egg batter. As the flour, a flour with little gluten is used because it does not want to give stickiness to the batter 2, and cold water is made as cold as possible by adding ice. In this embodiment, one tablespoon of sake is put in for the purpose of improving the taste of the batter 2. Next, for the oil, the type of the raw material of the oil is adjusted to each taste, but a high-quality, high-quality vegetable oil is selected. When frying, the temperature of the oil suitable for general fried fish and shellfish is 170 to 180 ° C, but in the embodiment according to the present invention, the temperature of the oil is as high as 190 to 200 ° C. Although there is a slight time difference depending on the size of the sea urchin 1 as a material, etc., to finish the sea urchin 1 in the garment 2 so that it can be eaten in a steamed state close to raw food, the frying time is 3 hours.
From 0 seconds to less than 1 minute. In a second embodiment, the batter 2 used in the first embodiment is prepared by appropriately seasoning flour, milk, eggs, and the like, and then melting with cold water. In the third embodiment, the sea urchin 1 is seasoned with soy sauce and mirin, etc. The sea urchin 1 is quickly washed with a thin salted water, and the water is wiped off, and 1/4 cup of soy sauce, 3 tablespoons of mirin or sake is basically used. Put it in the right amount of soup stock
Leave for about 0 minutes. This is spread on a wet cloth, and the juice is removed. The potato starch is sprinkled on it and fried in hot oil. In a fourth embodiment, the dried sea urchin 1 is sprinkled with flour or potato starch and fried in hot oil.
As an example of five, the sea urchin which drained the surface of water and thinly coated with flour, as a binder of starch, egg white, etc., on the surface, Domyoji powder, shinbiki powder, glue, buckwheat, kelp, vermicelli, ginnan, sesame, etc. This is a fry that is covered with appropriate ingredients and fried in hot oil. In the sixth embodiment, the sea urchin whose surface has been drained is sprinkled with flour, then a beaten egg to which a small amount of water has been added is sprinkled with bread crumbs, and this is fried in hot oil. It is a fly commonly called.

[0006]

As described above, according to the present invention, a sea urchin 1 prepared by dissolving flour, eggs, etc. in cold water is attached to a sea urchin 1 whose surface has been drained and lightly dusted with flour and fried in high-temperature oil. In addition, after the surface of the sea urchin 1 is dried and the flour is lightly sprinkled, the flour, milk, eggs, etc. are appropriately seasoned, then the batter 2 melted in cold water is added and hot oil is applied. It is a method of fried sea urchin fried sea urchin, further seasoned sea urchin 1 with soy sauce and mirin, sprinkled with potato starch and fried in high-temperature oil. This is a fried food production method of sea urchin 1 in which flour or potato flour is sprinkled on cut sea urchin 1 and fried with high-temperature oil. Domyoji powder, Shinbiki powder, glue, buckwheat, kon , Vermicelli, sesame, etc., is a deep-fried sea urchin 1 which is fried in high-temperature oil, and furthermore, the sea urchin 1 whose surface has been drained is lightly dusted with flour, and further, beaten with a beaten egg and bread crumbs It is a method of fried sea urchin 1 which is fried with hot oil and so on.
As in the embodiment of the present invention, the clothing 2 is attached to the raw sea urchin 1 and
If it is fried quickly with a high temperature oil of 0 to 200 ° C., there is no fear that the sea urchin will melt and only the streaks will remain even if the sea urchin has a lot of water. Even if it is fried, the sea urchin 1 is in a steamed state close to the state of sea urchin eaten raw, such as sea urchin as a high-class delicacy that could not be eaten conventionally, as a widely popular fried food, namely tempura You can eat. In addition, black sea urchins, which are large and delicious but cannot be eaten raw because of their black color, can be eaten when fried as described above, and have a truly remarkable effect.

[Brief description of the drawings]

FIG. 1 is a cross-sectional side view of a fried sea urchin according to an embodiment of the present invention.

[Explanation of symbols]

 1 sea urchin 2 clothes

Claims (6)

[Claims] 1. A method for preparing a fried sea urchin, comprising drying a surface of the sea urchin and flouring it with thin flour, applying a batter obtained by melting flour, eggs and the like in cold water, and frying the same with high-temperature oil. 2. A sea urchin whose surface has been drained and sprinkled with flour, seasoned appropriately with flour, milk, eggs, etc.,
A sea urchin fried product made by putting on a batter melted in cold water and fried in hot oil. 3. A method for preparing sea urchin, wherein sea urchin is seasoned with soy sauce and mirin, dusted with potato starch and fried in hot oil. 4. A method for producing a sea urchin deep-fried sea urchin, wherein the sea urchin whose surface has been drained is sprinkled with flour or potato starch and fried in high-temperature oil. 5. A sea urchin whose surface has been drained and sprinkled with flour, and potato starch and egg white, etc., as a link to domyoji powder, shinbiki powder, glue, buckwheat, kelp, vermicelli, ginnan,
A method of making sea urchin fried by sprinkling sesame or other suitable ingredients and frying it in hot oil. 6. A method for producing a sea urchin deep-fried sea urchin, wherein the sea urchin whose surface has been drained is sprinkled with a thin flour, furthermore, a beaten egg is added thereto, and bread crumbs are sprinkled, followed by frying with hot oil.