JPS5836314Y2 - fried gyoza - Google Patents

Description

[Detailed explanation of the idea] This invention relates to gyoza.

Gyoza is made by wrapping meat and vegetables processed with various spices in a starchy membrane, boiling it in water and adding it to soup (mizu gyoza) or grilling it (yaki gyoza). ) is generally known to be served at meals.

Also, gyoza is one of the foods used as a snack in Chinese food.

Generally speaking, when it comes to light snacks, it is preferable that the color and flavor remain intact even after a certain amount of time has passed, such as in bento boxes and souvenirs.

However, when it comes to foods that use a starchy film like gyoza, there is no change in color or flavor when they are boiled in hot water or baked and eaten immediately, but they do not change in color or flavor when eaten immediately, especially in bento boxes and souvenirs. If you eat the food after it has been used for some time, the film may stick or become sticky, or the edible flavor may be significantly impaired.

The purpose of the present invention is to improve the above-mentioned drawbacks and add even more flavor to the product by the following means.

A gyoza bao of a desired shape is soaked in boiling water 1 and coated with a coating layer 2 made of ingredients such as eggs, flour, spices, etc., and then sprinkled with bread crumbs 3 for frying and fried in slight oil.

As a result, the gist of this invention is that it can be eaten not only immediately, but also for lunch boxes and souvenirs, since it is wrapped in a layer of batter, so that the original softness and flavor of the gyoza will not be affected, and the coating will not become sticky or stick. This makes for a delicious fried dumpling that is coated with breadcrumbs and has the benefits of being rubbed.

In addition, there are conventional methods of frying gyoza directly in a slightly oily manner, such as deep-frying, or coating them only with flour, but if you eat them after a certain period of time, the edges of the gyoza will become hard, making them hard to eat. It is extremely unsuitable for this purpose.

[Brief explanation of the drawing]

The drawings are a perspective view of the fly dumpling according to the present invention;
FIG. 2 is a longitudinal side view.

Claims (1)

[Scope of utility model registration request] Gyoza bao in the desired shape is soaked in boiling water 1 and coated with a batter layer 2 made of ingredients such as eggs, flour, spices, etc.
The fried dumplings are coated with bread crumbs 3 and fried in a slight amount of oil, so that the flavor of the dumplings does not deteriorate even after some time has passed, and the fried dumplings have a delicious taste that also has the advantages of frying.