JPS6146114B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for seasoning fried tofu for Inari sushi.

``Conventional technology'' To make Inari sushi, the fried tofu must first be seasoned, but up until now, Inari sushi has been made at home, and this seasoning has also been done at home at the same time.

However, with the development of the restaurant industry, this seasoning has come to be done in large quantities at tofu factories to provide convenience to each customer.

If the amount is small, stir the fried tofu with a ladle in the pot to let the flavor infuse.

``Problems to be Solved by the Invention'' However, with this method, the fried tofu becomes wrinkled, bent, and deformed, so it becomes necessary to expand it afterwards. If you do this spreading process after the fried tofu has cooled down, the tofu will already have a shape, so you won't be able to spread it out properly. On the other hand, if this work is done while it is still hot, the skin is likely to tear and defective products will be produced, and the heat will make the work difficult. Moreover, as the production volume increases, quality stability becomes a problem.

The seasoning of fried tofu is largely influenced by the oil attached to it, and it is not possible to easily season it.

For this purpose, it is necessary to remove some of the oil from deep-frying.

To remove the oil from fried tofu, you can boil it in hot water, but after that, you need to squeeze out the water in the fried tofu and season it. be.

However, with this method, the degree of oil removal varies, and the moisture content of each part of the fried tofu varies during the squeezing process. As a result, the flavor becomes uneven.

"Means for Solving the Problem" The method of the present invention is intended to solve these problems and provide a product with a uniform flavor.

In the present invention, about 5 to 7 pieces of fried tofu are stacked one above the other and arranged in a frame. The frames are then stacked at a height that is easy to work with. On the other hand, pour boiling water into a pot, and place the frame containing the fried tofu in an orderly arrangement.

Next, close the lid of the pot and reduce the pressure inside the pot using a vacuum pump for about 10 minutes. This will cause the water seeping into the fried tofu to boil and the oil in the fried tofu will be pushed out.

This allows you to reliably remove the oil from deep-frying in a short period of time. Furthermore, if the temperature of the pot decreases due to the reduced pressure by the vacuum pump, the oil will drain out more easily, so to avoid this drop in the temperature of the pot, the pot is heated from the outside.

In this case, the water in the pot is directly heated with steam, etc.
If this is brought to a violent boil, the fried tofu that is lined up inside the frame will dance, causing it to wrinkle or bend, which will require work to expand it later.

To prevent this, the pot is constructed into a double pot, and heating is performed from outside the pot.

Next, the operation of the vacuum pump is stopped and the oil-containing hot water is discharged from the pot.

If left as is, there will still be a lot of water in the fried tofu, so the vacuum pump is activated again to evacuate the inside of the pot and remove that water.

Next, put the heated seasoning liquid into the pot and heat it for about 40 minutes to season it.

Once this seasoning is complete, drain the seasoning liquid from the pot and remove the frame from the pot, but after draining the seasoning liquid, make sure to reduce the pressure inside the pot again to remove any excess seasoning liquid remaining inside the fried tofu. Even better.

``Example'' Next, the method of the present invention will be explained in more detail based on the apparatus shown in the drawings for carrying out the method.

1 is a pot, and 2 is a frame in which about 5 to 7 pieces of fried tofu P are piled up and arranged horizontally to accommodate a large number of fried tofu P.

A double outer pot 1' is formed in the pot 1, and a water pipe 3 is attached to the double outer pot 1' via an on-off valve 4 and a check valve 5. A water supply branch pipe 6 is branched to the water supply pipe 3, and this water supply branch pipe 6 passes through an on-off valve 7, passes through a plate heat exchanger 8, and is connected to the pot 1 via an on-off valve 9.
Open inward.

10 is a steam pipe, and this steam pipe 10 is attached to the double outer pot 1' of the pot 1 via a valve 11 and a check valve 12.

A steam branch pipe 13 is branched to the steam pipe 10, and the steam branch pipe 13 is led out through the plate heat exchanger 8.

14 is a suction pipe attached above the pot 1, and the air inside the pot 1 is sucked and discharged by a vacuum pump 15.

16 is a seasoning liquid tank, 17 is a liquid supply pipe, and valve 1
This is attached to the bottom of the pot 1 via 8 and 19.
Reference numeral 20 denotes a return pipe installed between the valves 18 and 19 of the liquid sending pipe 17, the end of which is opened above the seasoning liquid tank 16, and the seasoning liquid in the pot 1 is returned to the seasoning liquid by the operation of the liquid pump 21. Return it to the tank 16. A water supply branch pipe 6 is tied in the middle of the return pipe 20 to connect the return pipe 20 and the plate heat exchanger 8. Reference numeral 23 denotes a feed pipe that sends the seasoning liquid from the seasoning liquid tank 16 into the pot 1 via a liquid feed pipe 17, a return pipe 20, a water feed branch pipe, 6 a plate type heat exchanger 8.

Initially, steam is transferred from the steam pipe 10 to the steam branch pipe 1.
3, a plate heat exchanger 8 is guided, and within the same machine, heat is exchanged with the water sent from the water pipe 3 through the water supply branch pipe 6, and the hot water is sent into the pot 1 through the valve 9. Inside the pot 1, there is a frame 2 in which a large number of fried tofu P are lined up.
Insert.

Next, the pressure inside the pot 1 is reduced by operating the vacuum pump 15, and at the same time, the valve 11 and the check valve 12 are opened from the steam pipe 10.
After that, high-temperature steam is sent into the double outer pot 1'.
The boiling water in pot 1 is heated for a certain period of time.

When the oil in the fried tofu P is drained with this hot water, the operation of the vacuum pump 15 is stopped and the pressure inside the pot 1 is returned to normal, and at the same time, the hot water is discharged from the discharge pipe 22.

When the discharge is finished, the vacuum pump 15 is operated again to reduce the pressure inside the pot 1 and remove the excess water remaining in the fried tofu P.

Next, the liquid pump 21 is operated to fill the seasoning liquid tank 1.
As shown by the arrow, the seasoning liquid from Step 6 is sent into the pot 1 from the feed pipe 23 via a liquid sending pipe 17, a liquid pump 21, a return pipe 20, a plate heat exchanger 8, and then high-temperature steam is sent from the steam pipe 10 to the pot 1. Heat the seasoning liquid in pot 1 by sending it to outer pot 1'.

Once this seasoning is finished, water pipe 3 is placed in the double outer pot 1'.
Water is sent to cool the seasoning liquid and fried tofu P in the pot 1.

When cooling is completed, the liquid pump 21 is operated to return the seasoning liquid in the pot 1 to the seasoning liquid tank 16.

Thereafter, the vacuum pump 15 is operated to reduce the pressure inside the pot 1 and remove the excess seasoning liquid remaining in the deep-fried tofu P.

Note that the reduced pressure heating is performed for a long time when the fried tofu has a soft skin, and the pressurized heating is performed for a short time when the fried tofu has a hard skin, and normal pressure heating can also be performed depending on other conditions. It is something.

"Effects of the Invention" In the present invention, a plurality of pieces of fried tofu are stacked one above the other in a frame, and a large number of them are placed in boiling water in a pot, the pressure inside the pot is reduced, and the pot is heated from the outside. ,
Since the oil in the fried tofu is pushed out, the oil can be removed reliably in a short time without causing the fried tofu to flop or wrinkle.

Then, once the oil has been removed from the fried tofu, the pressure is reduced again to remove moisture, so each piece of fried tofu is evenly moistened, thinned out, and the fried tofu is lined up regularly without gaps, making it difficult to move, and the moisture is removed. The seasoning liquid will soak in easily and the flavor will be applied evenly.

[Brief explanation of the drawing]

The drawing shows an embodiment of an apparatus for carrying out the method of the invention. 1... Pot, 1'... Double outer pot, 2... Frame, 15
...Vacuum pump, 16...Seasoning liquid tank, P...
Fried tofu.

Claims (1)

[Claims] 1 Arrange 5 to 7 fried tofu pieces one above the other in a frame, stack multiple frames in a pot, fill the pot with boiling water, close the pot lid,
A vacuum pump is used to reduce the pressure inside the pot, and at the same time, the pot is heated from the outside to boil the water that has seeped into the fried tofu and push the oil out of the fried tofu. Stop the operation, drain the oil-containing water from the pot, then operate the vacuum pump again to reduce the pressure inside the pot to remove any remaining moisture during frying, then add the seasoning liquid to the pot and fry for about 40 minutes. A method of seasoning fried tofu by heating it.