JP3628464B2 - Octopus fried food manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing fried foods for octopus, which uses octopus as fried food.
[0002]
[Prior art]
Conventional methods for producing fried foods such as octopus are generally known in which octopus is wrapped in edible starch and then fried in edible oil only once.
However, in such a conventional manufacturing method, it is difficult to fry without moisture, the yield of fried foods as a product is extremely poor, and only about 19% of the product can be shipped as a product.
[0003]
[Problems to be solved by the invention]
Thus, the present invention was devised in view of the conventional problems, and an object thereof is to provide a method for producing an octopus fried food that has a very tasty taste and can significantly improve the yield of products as a fried food. Is.
[0004]
[Means for Solving the Problems]
The method for producing fried octopus ingredients according to the present invention is as follows.
Soaking the octopus in the seasoning liquid material and seasoning the octopus;
The process of wrapping the outer surface of the octopus with the undercoat with starch,
Baking the octopus wrapped in the starch;
Cooling the baked ingredients,
Frying the cooled ingredients with cooking oil;
To produce octopus fried ingredients,
It is characterized by
Or
Immersing the octopus in a seasoning liquid containing salt, pepper, soy sauce and seasoning to season the octopus;
The process of wrapping the outer surface of the octopus with potato with potato starch,
Baking the octopus wrapped in potato starch on an iron plate at a temperature of 120 ° C. to 190 ° C. for 30 seconds to 3 minutes;
A step of cooling the baked food after the baking step;
Frying the cooled ingredients with rapeseed oil at a temperature of 120 ° C. to 190 ° C. for 15 seconds to 3 minutes;
To produce octopus fried ingredients,
It is characterized by
Or
Immersing the octopus in a seasoning liquid containing salt, pepper, soy sauce and seasoning to season the octopus;
The process of wrapping the outer surface of the octopus with potato with potato starch,
Baking the octopus wrapped in potato starch on an iron plate at a temperature of 120 ° C. to 190 ° C. for 30 seconds to 3 minutes;
After the baking step, the step of intercooling the baked food,
Frying the cooled ingredients with rapeseed oil at a temperature of 120 ° C. to 190 ° C. for 15 seconds to 3 minutes;
After the frying step, cooling the fried food;
To produce octopus fried ingredients,
It is characterized by that.
[0005]
(Function)
According to the present invention, an octopus is soaked in a seasoning liquid material to season the octopus, the outer surface of the octopus with the seasoning is wrapped with starch, the octopus wrapped with starch is baked, and the baked food is cooled. Then, the cooled food is further fried in cooking oil.
Thus, in this invention, after baking, it cools, and also fries with cooking oil, and the octopus fried foodstuff is manufactured. Therefore, it is possible to provide a method for producing an octopus fried food that has a very tasty taste and can significantly improve the yield of products as a fried food.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, preferred embodiments of the method for producing the octopus fried food material according to the present invention will be described.
Normally, raw octopus is frozen and transported, so it is necessary to thaw it first.
An operation of thawing about 600 kg in total of one octopus thawed body of 70 kg to 80 kg is performed per day.
[0007]
Such a thawing apparatus or thawing method is not limited at all.
For example, it is conceivable that the frozen octopus is immersed for a predetermined time in a thawing bowl filled with a high-temperature thawing liquid (for example, hot water) and formed into a square shape and recovered after thawing.
Next, the octopus that has been thawed and collected is stored in a seasoning machine, dipped in a seasoning liquid previously stored in the seasoning machine, and then seasoned (step 100).
[0008]
Here, the structure of the seasoning machine is not limited at all in the present invention, but a rotary stirrer is attached to the side wall of the seasoning machine main body having the concave storage portion, and the octopus is stirred with the stirrer. It is conceivable to apply seasoning liquid.
Here, the seasoning liquid material is prepared by mixing salt, sodium glutamate, chili, soy sauce, oil, stevia and the like.
[0009]
The seasoned octopus is soaked in potato starch, stirred, potato starch is evenly applied to the outer surface of the octopus, and wrapped in potato starch (step 200).
Octopus coated with potato starch evenly on the outer surface is fired on an iron plate (step 300).
[0010]
Here, the baking temperature is about 120 ° C. to 190 ° C., and the time is about 30 seconds to 3 minutes.
After such a firing step, the steel sheet is transferred into the cooler by a belt conveyor or the like, for example.
In the cooler, the temperature of the baked product is lowered and the moisture of the product is evaporated (step 400).
[0011]
Here, the configuration of the cooler is not limited at all in the present invention. For example, a cylindrical cooler main body formed of a metal mesh whose outer periphery is a mesh having a diameter of about 15 m, and the cooler main body. Can be constituted by a rotating member that rotates the shaft in the axial direction and a blower that blows cooling air from the outer peripheral side of the cooler body to the inside.
And the product accommodated in the cooler body is rotated and cooled, and moisture is removed. By adopting such a structure, the fired product diffuses the heat or moisture remaining in the inner central portion of the product throughout the product by the rotation operation, and therefore, during the frying operation in the next process. The product can be fried evenly.
[0012]
In addition, since a cylindrical cooler main body formed of a wire mesh having a mesh with a diameter of about 15 m is used, a size smaller than that will come out to the outside. You can arrange the product to something.
After being cooled by the cooler, it is left for a predetermined time.
The reason for allowing the predetermined time to elapse is to reduce the heat still remaining on the inner center side of the product. That is, when heat still remains, product oxidation occurs rapidly, and the flavor and taste of the product deteriorate rapidly.
[0013]
Next, the product left for a predetermined time is fried in rapeseed oil (step 500). And this frying temperature is in the range of 120C to 190 ° C.
Furthermore, the time required for frying is between 15 seconds and 3 minutes. After this time has passed, the fried product is removed and again left for a predetermined time.
The reason why the predetermined time elapses here is to reduce the heat still remaining on the inner center side of the product, as in the previous step. That is, when heat still remains, product oxidation occurs rapidly, and the flavor and taste of the product deteriorate rapidly.
[0014]
Thus, after a predetermined time, the sample is transferred to a weighing machine, weighed, and then moves to a packaging process.
[0015]
【The invention's effect】
Thus, the present invention has the above-described configuration, and the octopus fried food production method according to the present invention can produce an octopus fried food with a very delicious taste and a significantly improved product yield.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram showing a configuration of an embodiment of the present invention.
[Explanation of symbols]
100 Process of seasoning 200 Process of wrapping with starch 300 Process of baking 400 Process of cooling 500 Process of frying in edible oil

Claims (3)

Soaking the octopus in the seasoning liquid material and seasoning the octopus;
The process of wrapping the outer surface of the octopus with the undercoat with starch,
Baking the octopus wrapped in the starch;
Cooling the baked ingredients,
Frying the cooled ingredients with cooking oil;
To produce octopus fried ingredients,
A method for producing deep-fried octopus ingredients. Immersing the octopus in a seasoning liquid containing salt, pepper, soy sauce and seasoning to season the octopus;
The process of wrapping the outer surface of the octopus with potato with potato starch,
Baking the octopus wrapped in potato starch on an iron plate at a temperature of 120 ° C. to 190 ° C. for 30 seconds to 3 minutes;
A step of cooling the baked food after the baking step;
Frying the cooled ingredients with rapeseed oil at a temperature of 120 ° C. to 190 ° C. for 15 seconds to 3 minutes;
To produce octopus fried ingredients,
A method for producing deep-fried octopus ingredients. Immersing the octopus in a seasoning liquid containing salt, pepper, soy sauce and seasoning to season the octopus;
The process of wrapping the outer surface of the octopus with potato with potato starch,
Baking the octopus wrapped in potato starch on an iron plate at a temperature of 120 ° C. to 190 ° C. for 30 seconds to 3 minutes;
A step of cooling the baked food after the baking step;
Frying the cooled ingredients with rapeseed oil at a temperature of 120 ° C. to 190 ° C. for 15 seconds to 3 minutes;
After the frying step, cooling the fried food;
To produce octopus fried ingredients,
A method for producing deep-fried octopus ingredients.

Images