JPH0323142B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing a frozen fried cooked food using livestock meat, and more specifically to a method for producing frozen livestock meat tempura for producing tempura from livestock meat that can be frozen and preserved. (Prior Art) Frozen prepared foods have become popular in recent years because they are easy to prepare and can be stored for a long time.
In addition, conventionally, the typical frozen fried food using livestock meat is pork cutlet, which is pork cutlet with butter and bread crumbs on the surface, but in recent years, in response to the trend of food diversification, For example, frozen meat tempura is manufactured for the restaurant industry and large restaurants. This frozen meat tempura is made by thawing a frozen block of meat, slicing it into appropriate sizes, coating it with flour and batter for tempura, quickly freezing it, and then packaging it and storing it frozen. Then, when eating, the frozen meat tempura is fried and eaten. By the way, frozen block meat used as a raw material is advantageous in terms of price and preservation, but compared to meat, it has a characteristic that it contains a large amount of altered fat that lowers the flavor and increases the odor. Therefore, when such frozen meat tempura is processed into frozen meat tempura as described above, when it is fried and eaten, it has a lower quality than meat tempura processed using meat. In addition to the problem of inferior taste and strong odor due to the high content of altered fat mentioned above, since the meat itself is raw, it takes a considerable amount of time to heat the entire inner layer of the meat when frying.
The longer it takes to fry, the darker the color on the surface becomes and the more uneven the color becomes.Furthermore, the batter of the tempura contains a large amount of oil, making the fried tempura sticky and oily. There is also the problem that the flavor is further degraded and the food becomes a high-fat food that contributes to obesity. still,
When meat tempura is heated in frying oil at a high temperature (for example, 150 to 180 degrees Celsius), the battered part of the tempura is fried in a relatively short period of time and has a moist texture. There is also the problem that if the meat is fried in high-temperature oil until the heat has completely passed through to the inner layer of the meat, the coating part will be over-fried. (Object of the Invention) The present invention provides a method of improving the flavor when eating compared to the frozen meat tempura produced by the conventional processing method described above, and also provides deep-fried meat tempura. The purpose of the present invention is to propose a method for producing frozen meat tempura that makes it difficult for variations in the quality to occur. (Means for Achieving the Object) The method for producing frozen meat tempura of the present invention involves cutting frozen block meat into predetermined sizes to be used as a final product, and placing the cut meat pieces into predetermined sizes in steam at a predetermined temperature. The method is characterized by heating for a certain period of time, attaching butter for tempura to the heat-treated meat pieces, frying the buttered meat pieces in frying oil at a predetermined high temperature for a predetermined short time, and then freezing. (Function) According to the method for producing frozen meat tempura of the present invention,
The pieces of meat cut into predetermined sizes are heated in steam at a predetermined temperature for a predetermined period of time before being battered, so that the altered fat contained in the frozen meat pieces is softened by heating. It becomes separated from the fleshy part. In addition, batter for tempura is attached to the heat-treated meat pieces, and the battered meat pieces are fried (so-called pre-fried) for a predetermined period of time in frying oil at a predetermined high temperature, so that the surface of the batter part The sides solidify within a short time to form a coagulated layer that prevents frying oil from penetrating into the inner layer side. And after this pre-fry,
By freezing, it can be preserved for a long time. In addition, the frozen meat tempura produced in this way is fried and eaten again, but during the frying that is done at the time of eating, the coating surface of the frozen meat tempura is pre-fried to prevent oil penetration. A layer is formed, and the solidified layer prevents oil from penetrating into the interior. (Example) A preferred example of the method for producing frozen meat tempura of the present invention will be described. In this example, frozen block pork is used as raw meat, (a) frozen block pork thawing process, (b) block pork cutting process, (c) heating process, (d) buttering process, (v) pre-frying process. ,(f)
Frozen pork tempura is manufactured through a freezing process and (g) a packaging process, and each of the above processes will be explained in detail below. (a) Defrosting process of frozen block pork In this process, frozen block pork is naturally thawed in a thawing chamber (internal temperature -2 to -3°C). In this example, the frozen block meat is made by mixing raw pork and placing the mixed pork in a tube-shaped casing bag of an appropriate thickness.
After filling approximately 1.25 to 1.5 kg each, it is frozen and molded. (b) Block meat cutting device In this process, thawed block pork is cut into pork pieces approximately 4 mm thick. (c) Heating process In this process, cut pork pieces are arranged on a net and heated in steam at 85 to 95°C for about 1 to 3 minutes. At this time, the altered fat contained in the pork pieces (which impairs flavor and causes odor) is softened and separated from the meaty part, and heat is passed through to the inner layer of the pork pieces. (d) Butter application process In this process, the heat-treated pork pieces are cooled by natural heat radiation, and then flour and butter are applied to the pork pieces. Apply the flour lightly, and use a mixture of 47.5% tempura flour and 52.5% water (both by weight) for the batter. (e) Pre-frying process In this process, the steam battered pork pieces are placed in frying oil heated to 150-180°C for 40-60 seconds and lightly fried. When pork pieces with batter are pre-fried in this way, the surface of the batter (battered part) solidifies in a relatively short period of time due to the high temperature of the frying oil (150 to 180 degrees Celsius); Since only the pork is deep-fried, the heat does not have much of an effect on the pork. (f) Freezing process In this process, the pre-fried pork tempura is cooled through ventilation and then frozen in a refrigerator. (G) Packaging process The pork tempura frozen in the above freezing process is packaged in appropriate numbers at once, and then frozen again. The frozen pork tempura produced in this way is
It can be stored frozen for a long time in the freezer. Then, at the time of eating, the required amount of frozen pork tempura is taken out and cooked in frying oil at a normal temperature. At that time (during deep-frying), the coating surface of the pork tempura to be fried is coagulated by the pre-frying process, thereby preventing oil from penetrating inside. Therefore, the amount of oil contained in the batter decreases, resulting in a dry texture when fried. In addition, since this frozen pork tempura is pre-cooked in the above-mentioned heating process and pre-frying process, it is possible to shorten the frying time at the time of eating. There will be no variation in In addition, in the pork tempura fried in this way, as mentioned above, the pork pieces are heated before applying the butter to separate the altered fat contained in the frozen pork, so the frozen pork is not used as a raw material. Even when using block pork, problems such as decreased flavor and odor due to altered fat content can be improved. Comparative Example Frozen pork tempura obtained by performing the production method of the example of the present invention as described above and conventional frozen pork obtained by the conventional method, that is, thawing frozen block pork → cutting → battering → freezing. When tempura and tempura were deep-fried under the same conditions, the examination results shown in Table 1 were obtained. The evaluation was conducted using a sensory evaluation method by 15 panelists, with a 100-point scoring system for variation in friedness and flavor.

【table】

[Table] As can be seen from the above examination results, it can be seen that the frozen pork tempura produced by the present invention is superior to the frozen pork tempura prepared by the conventional method in terms of both fried quality and flavor. (Effect of the invention) According to the method for producing frozen meat tempura of the present invention,
Meat pieces cut into predetermined sizes from frozen meat blocks are heated at a predetermined temperature for a predetermined period of time before being applied with butter, and butter is applied to the heat-treated meat pieces, so the meat pieces are cut into pieces of predetermined size before being battered. The altered fat content contained in the pieces can be removed in advance, and even when frozen block meat is used as a raw material, it is possible to provide meat tempura with a small amount of altered fat content, that is, a good flavor when eaten.
In addition, since the battered meat pieces are pre-fried (fried in high-temperature frying oil for a short period of time) after being battered, a coagulated layer is formed on the surface of the batter that prevents the frying oil from penetrating into the inner layers. Thus, when the meat tempura produced according to the present invention is fried to be eaten, the coagulation layer makes it difficult for the frying oil to penetrate into the inner layer of the meat tempura. In addition, since this meat tempura is pre-cooked by steam heating and pre-frying, the time required for frying can be shortened and the fried color will not become darker or uneven than necessary. This has the effect of improving frying quality.

Claims (1)

[Claims] 1. Cut the frozen block of meat into a predetermined size to be used as a final product, heat the cut meat pieces in steam at a predetermined temperature for a predetermined time, and attach tempura batter to the heat-treated meat pieces, A method for producing frozen meat tempura, which comprises frying the buttered meat pieces in frying oil at a predetermined high temperature for a predetermined short time and then freezing.