JP4619153B2 - Manufacturing method of fly cutting section - Google Patents

Description

    The present invention relates to a method for manufacturing a fly-cut knot, and more particularly, to a method for manufacturing a fly-cut knot that is excellent in hygroscopicity and can provide a crisp texture.

Conventionally, seasoned shavings are dried and used for sprinkling (see Patent Document 1).
Japanese Patent No. 3437078

    However, although the seasoned shaving knots are very dry, they will absorb moisture when placed on warm rice, and there is room for improvement in terms of texture such as crunchiness and crunchiness when eating. was there.

    An object of the present invention is to provide a method for manufacturing a fly-cut knot that can improve the texture.

Method for producing 請 Motomeko 1 wherein the fly Kezuribushi is fried at about 120 ° C. ~ about 200 ° C. hydrogenated oil was heated Kezuribushi sliced clauses such, after the oil thrower, forcing cooling the Kezuribushi was fried First, the seasoning of the powder is contacted with the shaving node in a hot state to perform seasoning coating. The sliced shaving node is thin from about 20 μm to 150 μm, and the width is from about 3 mm to 10 mm, or from 5 mm. It is about 40 mm, and the nodules are any one of bonito, soda, bonito, and bonito .

According to a second aspect of the present invention, there is provided a method for producing a fly-cut knot, which is obtained by frying a cut knot obtained by slicing knots with heated heated oil of about 120 ° C. to about 200 ° C., draining, and cooling the fried knot. Then, the shaving node is heated to bring the seasoning into contact with a powder seasoning , and the sliced shaving node is thin from about 20 μm to 150 μm, and the width is about 3 mm to 10 mm. Or, it is about 5 mm to 40 mm, and the nodules are any one of bonito, soda, bonito, and bonito .

According to the manufacturing method of the fly cutting clause according to claim 1, since the cutting clause is fried with heated oil and cooked, the surface of the cutting clause is coated with oil, and it has excellent hygroscopicity and a crunchy texture can be obtained. Further, since the fried shavings are not forcedly cooled and the powder seasonings are brought into contact with the hot shavings, the powder seasonings can be attached to the shavings.

In addition, according to the method for manufacturing a fly shaving clause according to claim 2, since the shaving clause is fried and cooked with heated oil, the surface of the shaving clause is coated with oil, and has an excellent hygroscopicity and a crispy texture. In addition, since the powder seasoning is brought into contact with the shaving node in a hot state by heating, the powder seasoning can be attached to the shaving node.

    An embodiment of the present invention will be described. The raw material of the fly-cut knot used in the method of manufacturing the fly-cut knot is a knot that is obtained by simmering, cultivating, and drying the fish, for example, a knot that slices the salmon knot, and the degree of slicing is, for example, with a shaving machine (not shown). It is as thin as 20 μm to 150 μm, and if it is striped, it is about 3 mm to 10 mm wide.

The above-described sliced shavings are fried in a heated oil (friing process) and cooked. This oil is a vegetable oil or animal oil or the like, and more preferably a vegetable oil or animal oil or fat having a melting point of about 27 ° C. or higher, or a hydrogenated oil that reacts with fish oil, vegetable oil or the like and has a high melting point. Is good.
When fried with hardened oil, the hardened oil on the surface of the cut knot becomes hard at room temperature, and a crispy texture of the fried cut knot is obtained. The temperature range to be fried is about 120 ° C. to about 200 ° C., and the time is about several tens of seconds to several minutes, for example, about 10 seconds to about 5 minutes.

After frying, take out the shavings fried in oil, immediately drain the oil with a centrifuge (not shown), squeezer (not shown), etc., do not forcibly cool the shavings fried in oil, A seasoning coating is performed by bringing a powder seasoning (seasoning powder) [or a liquid seasoning] into contact with the shaving node (seasoning step).
As the seasoning, for example, a proper amount of flavor raw material, soy sauce, sugar, salt, mirin, sodium glutamate, etc. as a raw material may be blended, there is no particular limitation, and preferably the seasoning is used. Dry and powdery (seasoning powder) is good. As a powder seasoning powder (seasoning powder), for example, raw material powder 5% by weight, disodium succinate 0.5% by weight, sodium glutamate 20% by weight, ribonucleotide disodium 0.5% by weight, granulated sugar 40% by weight, 14% by weight of salt and 20% by weight of powdered soy sauce, and about 100g of powdered seasoning powder (seasoned powder) is used with respect to 100g of oiled shavings.

    The shavings obtained by the above-described fly shaving manufacturing method are coated with oil on the surface, have excellent hygroscopicity, and can have a crisp texture, such as sprinkling, onion, onion, sprouts, etc. Along with other vegetables, it can be used as an ingredient for yakisoba.

    In the above-described embodiment, the fried shavings are not forcibly cooled, and the seasoning of the powder is brought into contact with the hot shavings by seasoning, but in some cases, the fried shavings are cooled (natural cooling). After that, the shaving node may be heated with a heater (not shown) to bring the powder seasoning into contact with the shaving node for seasoning coating.

    Further, in the above-described embodiment, the example of the bonito has been described as the shaving that is the raw material of the method of manufacturing the fly shaving, but the present invention is not limited to this, and other clauses, for example, soda The same applies to clauses, bonito and bonito.

Claims (2)

Fried with heated oil of about 120 ℃ ~ about 200 ℃ heated chopped slices of knots, after draining, the fried chopped knots are not forcibly cooled, and the seasoning of powder is added to the hot cut knots The sliced shaving node is as thin as about 20 μm to 150 μm, and the width is about 3 mm to 10 mm, or about 5 mm to 40 mm.
The method for producing a fly-cut knot characterized in that the knot is any one of koji, soda knot, koji, and koji . Fried with heated oil of about 120 ° C. to about 200 ° C. , which is obtained by slicing the knot into sliced joints, drained, cooled the fried knot, and then heated the knot to add powder to the knot. The seasoning is brought into contact with the seasoning coating , and the sliced shaving node is as thin as about 20 μm to 150 μm, and the width is about 3 mm to 10 mm, or about 5 mm to 40 mm,
The method for producing a fly-cut knot characterized in that the knot is any one of koji, soda knot, koji, and koji .