CN1653963A - Method for making fried olio - Google Patents

Abstract

The invention relates to a manufacturing method of fried assorted vegetables. It only needs to place a mold on an easily obtained flat plate, pour the main ingredients and batter into the mold, freeze the molded product and then fry it. The desired fried assorted vegetables can be produced conveniently. In the prior art, it is usually necessary to produce a large amount of fried mixed vegetables with good shape and rich main ingredients in a large amount, and it is necessary to use equipment such as special frying molds with multiple concave shapes. But for the enterprise that does not have the deep-fry mold of special fried assorted vegetables, just needs easier production method. Therefore, the object of the present invention is to produce a method of producing fried assorted vegetables that can immediately meet the needs of consumers without using equipment such as special frying molds having a plurality of concave shapes.

Description

How to make fried assorted vegetables

technical field

The invention relates to a method for manufacturing fried assorted vegetables, in particular to a method for manufacturing fried assorted vegetables that can easily change the size, type and shape of assorted vegetables.

Background technique

Fried assorted dishes are made by coating vegetables, fish and shrimp in tempura batter and deep-fried. There are also corn and vegetable fried assorted and shrimp fried assorted dishes on the market. Usually, people like to make hot fried jalapenos into rice bowls or put them on top of udon noodles, ramen noodles, etc. after frying.

In addition, there are refrigerated and frozen fried mixed vegetables on the market, and they can also be eaten after thawing and heating in a household microwave oven.

In addition, fried jambalaya can also be eaten as a convenience food. For example, as an ingredient of instant noodles, dehydrated fried assorted vegetables with very good quality are used.

These fried mixed vegetables (comprising dehydrated fried mixed vegetables) sold in the market are all produced with industrialized assembly lines. Its main manufacturing method is to use a deep-fried mold with a concave surface, pour the main ingredients and batter into it and fry it, and the mold is fixed on the deep-fried mold. For example, what is disclosed in Patent Document 1 is the method of forming with a dish mold (fried mold) after smearing with flour without batter, and then directly frying.

In addition, Patent Document 2 discloses a method of producing fried assorted vegetables of various shapes using batters of different viscosities, and the used oil is palm oil. The disclosed frying process is continuous forming and continuous frying. Using a mold processed by Teflon (registered trademark), the main material and the dough wrapped outside are injected into the mold, and then the mold is removed and fried with hot oil. .

However, after finalizing the deep-fried mold with the same concave shape as a plurality of rotating steamed buns (the deep-fried mold itself has a plurality of concave molds that can be injected with fried assorted vegetable materials), it is true that equal products can be mass-produced efficiently, but it is necessary to change The size or shape of fried mixed vegetables needs to be fixed with fried molds with concave surfaces of different shapes, which is difficult to quickly adapt to the diverse needs of consumers.

In addition, those who already have frying equipment, such as fried food manufacturers who produce fried tofu, hope that they don’t need to buy additional frying molds for frying assorted vegetables, and can use their original equipment and cheap molds to produce Fried jambalaya, but haven't found a low-cost method to take advantage of.

[Patent Document 1] Japanese Unexamined Patent Publication No. 10-229834

[Patent Document 2] JP-A-2000-50816 Gazette

This shows that the above-mentioned existing manufacturing method of fried assorted vegetables obviously still has inconvenience and defectives, and needs to be further improved urgently. In order to solve the problems existing in the manufacturing method of fried assorted vegetables, the relevant manufacturers have tried their best to find a solution, but for a long time no suitable design has been developed, and the general method, manufacturing method, and processing method have not been suitable. The method, manufacturing method, and processing method can solve the above-mentioned problems, and this is obviously a problem that the relevant industry is eager to solve.

In view of the defects in the above-mentioned existing manufacturing method of fried assorted vegetables, the present inventor actively researches and innovates based on years of rich practical experience and professional knowledge engaged in the design and manufacture of this type of product, and cooperates with the application of theories, in order to create a kind of The new manufacturing method of fried assorted vegetables can improve the generally existing manufacturing method of fried assorted vegetables, making it more practical. Through continuous research, design, and after repeated trials and improvements, the present invention with practical value is finally created.

Contents of the invention

The object of the present invention is to overcome the need to use equipment such as molds for frying in order to produce a large amount of fried mixed vegetables with neat shapes and rich materials stably until now. However, for enterprises that do not have deep-fried moulds, or to adapt to the diverse needs of customers, there is a need for corresponding methods that can easily produce products even for enterprises that do not have deep-fried moulds. However, the present invention provides a new manufacturing method of fried assorted vegetables, and the technical problem to be solved is to make it possible to produce fried assorted vegetables with stable quality according to the needs of consumers at any time without frying moulds, thus making it more suitable. practical.

The purpose of the present invention and the solution to its technical problems are achieved by adopting the following technical solutions. According to the manufacturing method of a kind of fried assorted vegetables proposed by the present invention, it only needs to place a bottomless mold such as a cylinder on a flat plate that is easy to obtain, pour the main ingredients and batter into the mold, and freeze the molded product. The method of shaping and then frying can produce the required fried assorted vegetables conveniently, thereby reaching the purpose of completing the present invention.

That is, the present invention is a method for producing fried mixed vegetables, which is characterized in that the mixture of main ingredients and batter is poured into a bottomless mold placed on a flat plate to form, and the formed product is fried after freezing.

In addition, the mixture of main ingredients and batter can be poured into a bottomless mold placed on a flat plate, and the mold can be removed after freezing, and then the molded product can be fried.

Second, it can be fried and then freeze-dried.

Compared with the prior art, the present invention has obvious advantages and beneficial effects. It can be seen from the above technical scheme that the manufacturing method of fried assorted vegetables of the present invention has at least the following advantages:

According to the invention, it is not necessary to use a special shaping mold for fried assorted vegetables when frying, and various fried assorted vegetables meeting requirements can be produced as long as an easily obtained flat plate and a bottomless mold are placed.

In addition, if only the mold is used, various molds can be replaced at low cost, so that the shape of fried mixed vegetables can be adjusted conveniently.

Secondly, the state of the main ingredients and the batter mixture is removed from the mold and then frozen to maintain the shape. The fried assorted vegetables formed after freezing are put into the frying tank in various shapes, and the fried environment is basically The surface is fixed and relatively stable, so as long as the frying conditions are set, fried assorted vegetables with relatively stable weight and moisture can be continuously produced.

In addition, many semi-finished products can also be made in advance in the frozen state after the mold is removed in the previous stage of frying.

According to the present invention, there is no special stereotyped frying mold for frying assorted vegetables with multiple concave shapes, only flat and cylindrical molds are used, and even general frying engineering equipment can be used to produce fried assorted vegetables. Just change the mould, you can produce a variety of fried assorted dishes to suit your needs. It is convenient and low-cost to change the shape of the fried assorted vegetables just by changing the mould.

To sum up, the manufacturing method of the special fried assorted vegetables of the present invention has the above-mentioned many advantages and practical value, and no similar design has been published or used in similar manufacturing methods, so it is indeed an innovation. The production method or function has been greatly improved, and the technology has been greatly improved, and has produced easy-to-use and practical effects, and has improved multiple functions compared with the existing production method of fried assorted vegetables. Thereby it is more suitable for practical use, and has wide application value in industry, which is a novel, progressive and practical new design.

The above description is only an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention, it can be implemented according to the contents of the description, and in order to make the above and other purposes, features and advantages of the present invention more obvious and understandable , the following special preferred embodiments are described in detail as follows.

Detailed ways

In order to further elaborate the technical means and effects that the present invention adopts to achieve the intended purpose of the invention, below in conjunction with the preferred embodiments, the specific implementation, manufacturing method, characteristics and effects of the manufacturing method of fried assorted vegetables proposed according to the present invention , as detailed below.

(main ingredient)

The main ingredients used in the present invention can use vegetables such as onions, carrots, lentils, clover (cress), tender peppers; potatos such as potatoes and yams; fungi such as Coprinus comatus and fresh mushrooms. Other animal materials such as prawns, shrimp skins, fish cakes, and white sesame seeds are all available, and there is no special limitation.

(batter)

The batter used in the present invention is usually called tempura batter, and can be prepared by mixing well-known materials such as flour, starch, egg liquid, egg white, and soybean protein with water. Seasoning and salt can also be added as needed. It is more practical and convenient to use batter powder sold in the market.

(mixture of main ingredients and batter)

In the present invention, the main ingredients are mixed with the batter and then poured into a bottomless mold placed on a flat plate. After the mixture of main ingredients and batter is poured into the mold, the material in the mold should be filled evenly by using the blowing method (ェァ一) or the like. If it is a small-scale production, the material can also be filled evenly manually. It is also possible to separate materials such as shrimp from other main ingredients and then put them into the mold. At this time, you can press the main ingredients that are put in later, such as shrimp, to combine with the mixture of the main ingredients and batter poured in first, and fill the batter around to fully combine the shrimp and other ingredients with other main ingredients.

This mixture is the so-called "semi-finished tempura". The mixture of main ingredients and batter can be adjusted in proportion as needed, but it must have fluidity and plasticity to such an extent that it will not leak out of the mold when it is poured into a bottomless mold placed on a flat plate. The mixture can be prevented from leaking out of the mold by adjusting the ratio of the moisture of the batter to the main ingredients.

To keep the main ingredients and batter in a mixed state, the hardness is similar to that of Japanese okonomiyaki, and it will not loosen and maintain a certain shape. It can be frozen together with the mold, or you can remove the mold from the plate before freezing and just freeze it. Shapes of fried jambalaya left on a flat plate.

However, sometimes the proportion of main ingredients is high, and the batter cannot fully combine them when the mold is removed, and the mixture will fall apart, so it is necessary to freeze it together with the mold.

In addition, because the batter has good fluidity, when the mixture of the main ingredients and the batter is poured into the mold and the mold is removed, it will become loose or cannot maintain its shape, you can put the main ingredients into the mold first, and then fill the main ingredients batter. At this time, it is best to freeze it together with the mold, and then remove the mold for frying, and there will be no danger of loosening.

(flat)

Regardless of the size and material of the flat plate used in the present invention, it must be a material that will not be deformed or damaged by freezing. For example, metal materials such as aluminum and stainless steel, plastic materials with certain strength, and high-strength ceramic materials can be used. For example, freezer racks can be used directly, or lightweight materials such as plastic sheets can be used if metal sheets are too heavy. The size of the flat panel is not particularly limited, and it is preferably a size that is easy to move, convenient to transport, and easy to operate from a practical point of view. For example, a flat plate with a size of 50cm×70cm is easier to operate and carry. In order to make the mixture of the main ingredient and the batter easy to remove from the flat plate, the flat plate and the mold described later are preferably made of Teflon (registered trademark) on the surface. In addition, it is also possible to use a seamless conveyor belt as a flat plate in case of continuous production.

(mold)

The material of the bottomless mold used in the present invention is not particularly limited, but it is preferable to use a freeze-resistant material that will not crack when frozen. Both metal material and plastic material can be used, the plastic material is light and convenient, and the metal material is durable for continuous use.

The size of the mold can be set according to the size of the fried assorted vegetables to be produced. For example, in the production of general frozen mixed vegetables, it can be set to a size that can be eaten directly, or can be set to a size that is placed on top of udon noodles, soba noodles, or tempura rice bowls (for example, about 5 to 15 cm) . In addition, if the freeze-dried product for instant noodles is produced, it can be set to a size (for example, about 3 to 15 cm) that can be placed inside cup noodles, for example.

In addition, the depth of the mold can also be freely set according to the fried assorted vegetables to be produced. For example, in the case of the above-mentioned products, it can be set to about 5 to 30 mm.

Products of various shapes can be formed by changing the shape of the mold. For example, the shape and size of the product can be changed arbitrarily by only changing the mold, such as circular ring, square, star, heart, etc., without changing the frying mold.

In this way, the advantage of the present invention is not only that the required fried assorted vegetables can be produced conveniently as long as the moulds are changed, but also widely used moulds, such as the production of hamburgers, can also be used, such as ring-shaped moulds, which are cut into cylinders, with low cost. Therefore, it is not necessary to use the usual special frying mold for frying, which can minimize the investment in equipment. Of course, if you are very particular about the shape of the product, you can prepare a variety of molds you need.

The invention can be produced only by placing the bottomless mold on the flat plate, so it is very simple. The operation of placing the mold on the flat plate requires manpower or robots, but the biggest feature is that it does not need to use a special frying mold for frying assorted vegetables, and the existing frying equipment can be used without special investment. As long as the labor cost is low, it can be called It is a more effective method than continuous production equipment using shaped frying molds.

Secondly, in the present invention, the mixture of main ingredients and batter is poured into a bottomless mold. The batter can be mixed with the main ingredients and poured into, for example, cylindrical molds. For example, to make fried mixed vegetables with shrimps, you can pour the mixture of main ingredients and batter into the mold placed on the flat plate, then put the shrimps, and then pour the batter with other main ingredients or no other main ingredients on top of the shrimps to bind Shrimp.

As mentioned earlier, when the mixture of main ingredients and batter will not loosen and hold its shape after removing the mold, it can be frozen after removing the mold. That is, it can be left on a flat plate and sent to the freezer. Once frozen and set, it can be removed from the flat plate for frying.

However, when the mixture of main ingredients and batter lacks stability and will loosen after removing the mold; or the proportion of main ingredients will be loose even after mixing with batter, the mixture of main ingredients and batter can be poured into the mold after The formed object can be shaped by direct freezing, and the mold can be removed after freezing, and the formed object can be deep-fried.

Whether the above-mentioned removal of the mold is carried out before freezing or after freezing can be judged according to the viscosity of the batter and the amount of main ingredients during actual application. If the mixture of main ingredients and batter is not loose like Japanese okonomiyaki and can keep its shape, the mold can be removed before freezing; while the mixture of main ingredients and batter lacks stability and tends to loosen or the mixture cannot be kept after removing the mold In terms of shape, it is best to freeze and set the shape together with the mold, and then remove the mold for frying.

Generally speaking, when the proportion of main ingredients is high as mentioned above, the main ingredients are easy to loose and difficult to maintain the shape. It is best to freeze them together with the mold, and then remove the mold for frying after setting the shape.

Next, in the present invention, commercially available freezing equipment can be used for freezing. The necessary condition is that the product can be frozen and shaped until the shaped object is put into the frying tank and will not loosen. Usually, it can be frozen for 20 minutes under the condition of rapid freezing at -5～-50°C. Can be frozen for longer than 20 minutes.

In addition, the frozen shaped products produced by the above method can be fried. If the molded product is directly put into a fryer without freezing, it will be deformed or stick to each other due to the softness of the material, and the effect is not good. Freezing sets the shape and prevents it from loosening or sticking to each other when placed in the fryer. In the present invention, the frying conditions may be the same as the conditions for frying tempura usually. For example, it can be fried in a fryer with an oil temperature of 160-180°C. If the oil temperature is too low, the surface will not harden for a long time, which will easily lead to loosening; if the oil temperature is too high, it will burn. Usually the frying time is 2 to 3 minutes, so the fryer can be single-layer or double-layer or multi-layer. The fats and oils used for frying in the present invention can be vegetable or animal. If you want to produce fried assorted vegetables for convenience food, it is better to use oils and fats that contain less polyvalent unsaturated fatty acids and have an iodine value below 90, such as palm oil, which is not easy to deteriorate during circulation and storage after freeze-dehydration.

The moisture content of the fried assorted vegetables obtained by the above method can be controlled at 2% to 50%. The higher the proportion of main ingredients, the higher the moisture content after frying. Because even deep frying, the moisture contained in the main ingredients is not easy to remove in a short time. The obtained kimchi can be sold as it is, or distributed or sold after being refrigerated or frozen.

In the present invention, when fried assorted vegetables are eaten as instant food, it is preferable to carry out freeze-dehydration treatment after frying. Freeze dehydration treatment can reduce the moisture in the product to below 5%. Frozen fried assorted vegetables will become sticky due to the change of moisture, and lose the crunchy taste when they are just fried, but after being frozen and dehydrated, they can retain the crunchy taste even if they are stored for a long time. Therefore, it can be eaten after soaking in boiling water, or it can be eaten directly like a snack.

The specific production project of shrimp fried assorted vegetables is as follows:

1. Weigh the main ingredients and batter powder separately and mix them.

2. Place the cylindrical mold on the flat plate.

3. Combine 1. Pour the mixture into a cylindrical bottomless mold, flatten and arrange the shape.

4. Add the shrimp.

5. Pour the batter.

6. Arrange the shape and freeze to become a semi-finished tempura product.

7. Remove from the freezer plate and fry (165°C for 3 minutes).

8. Freezing and dehydration.

The above projects can produce dehydrated fried assorted vegetables for convenience food. It can be well restored after being soaked in boiling water, and can be used as an ingredient for cup noodles, etc.

【Example】

The implementation state of the present invention is illustrated by the following examples.

【Example 1】

Cut the onions, carrots and lentils into thin strips (5mm) for fried assorted vegetables, and then mix the batter powder "B-2816" (Nippon Mills) bought in the market with water at a ratio of 1:1. The above-mentioned vegetables and the prepared batter were weighed respectively and then mixed and stirred (26 parts of vegetables and 35 parts of batter) to obtain a semi-finished product of tempura. Then, place a bottomless plastic tubular mold with a diameter of 9 cm on a flat stainless steel freezing plate, pour the mixture of main ingredients and batter (i.e. the tempura semi-finished product) into the mold, and arrange and shape it. Then put in the shrimps, and then pour the remaining 5 batters to make the shrimps adhere and fix. Again, the cylindrical mold was removed, and frozen for 30 minutes in a -40° C. quick freezer. The molded tempura semi-finished product in the frozen state prepared by the above method was fried in oil at 165° C. for 3 minutes. After frying, it is cooled, frozen, and freeze-dehydrated.

[Comparative Example 1]

Cut the onions, carrots and lentils into thin strips (5mm) for fried assorted vegetables, and then mix the batter powder "B-2816" (Nippon Mills) bought in the market with water at a ratio of 1:1. The above-mentioned vegetables and the prepared batter were weighed respectively and then mixed and stirred (26 parts of vegetables and 35 parts of batter) to obtain a semi-finished product of tempura. Then, pour the tempura semi-finished product into a deep-fried mold with multiple concave shapes (a mold like a revolving mantou), put shrimps in it, and then pour the batter. The oil of 165 ℃ is poured in the deep-fry mould, after making the surrounding setting, take out from the mould, fry in 165 ℃ oil for 3 minutes. After frying, it is cooled, frozen, and freeze-dehydrated.

Get 5 samples respectively from embodiment 1 and comparative example 1, measure indexes such as their weight after frying, moisture content, freeze-dehydration (FD) after weight. And the mouthfeel, local flavor and appearance after its frying have been evaluated, and the results are shown in Table 1 and Table 2.

(Table 1) Weight after frying Weight after freezing and dehydrating Moisture content after frying Example 1 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 58.7057.7960.1760.2157.28 31.7632.5132.1333.9131.61 45.8943.7446.6043.6844.81 Comparative example 1 Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 45.5252.2049.9544.5848.06 25.5627.5624.2926.3225.86 43.8547.8051.3740.9645.99

It can be seen from Table 1 that in Example 1, the weight and water content after frying are relatively stable, while in Comparative Example 1, the weight and water content fluctuate greatly.

In addition, in Example 1, instead of using the frying mold with multiple concave shapes for frying mixed vegetables in Comparative Example 1, a flat plate and a cylindrical mold that can be easily made are used, Just can produce fried assorted vegetables.

(Table 2) Evaluation Results evaluation item Example 1 Comparative example 1 Taste Flavor Appearance ◎◎◎ ◎◎×

There is no big difference in texture and flavor, but the appearance, especially the edge of the tempura, is well rounded in Example 1, but in Comparative Example 1, the main ingredients on the edge are scattered, and the appearance is not very good.

The above description is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this field Those skilled in the art, without departing from the scope of the technical solution of the present invention, may use the method and technical content disclosed above to make some changes or modifications to equivalent embodiments with equivalent changes, but if they do not depart from the technical solution of the present invention, Any simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention still fall within the scope of the technical solutions of the present invention.

Claims (4)

1, a kind of manufacture method of fried olio is characterized in that: the mixture of major ingredient and batching batter is placed on moulding in the no bottom die that places on the flat board, forms this article shaped is fried after freezing.

2, the manufacture method of fried olio according to claim 1 is characterized in that the mixture of major ingredient and batching is placed on moulding in the no bottom die that places on the flat board, and is freezing after then mould being removed.

3, the manufacture method of fried olio according to claim 1 is characterized in that the mixture of major ingredient and batching is placed on moulding in the no bottom die that places on the flat board, mould is removed after freezing, forms this article shaped is fried then.

4, according to the manufacture method of the described fried olio of arbitrary claim in the claim 1 to 3, it is characterized in that fried after with its freeze drying.