PRODUCTION OF OKONOMIYAKI (PANCAKE CONTAINING SEAFOOD, MEAT AND VEGETABLE)

• Main Authors: KAI TATSUO, YAMAMOTO SEIJI, FURUSE TOSHIO
• Format: Patent
• Language: English
• Published: 29.02.2000
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for producing an OKONOMIYAKI (pancake containing seafood, meat and vegetables), making it possible to obtain the OKONOMIYAKI having both good texture and good flavor, even when stored in a frozen or refrigerated state or at ordinary temperature and then reheated by the use of a microwave oven, an oven, etc., by frying the dough of the OKONOMIYAKI. SOLUTION: This method for producing an OKONOMIYAKI comprises frying the dough of the OKONOMIYAKI. The dough of the OKONOMIYAKI is usually prepared by adding ingredients such as vegetables, meats, fishes and/or shellfishes to a batter comprising wheat flour, salt, a seasoning or their mixture, egg and water. The frying treatment is preferably carried out for 1-3 min, when the weight of the dough is 50-150 g. The application of steam to the dough before the frying treatment is preferable, because the texture of the OKONOMIYAKI reheated with a microwave oven is close to that of an OKONOMIYAKI just after cooked on a steel plate. The steam treatment is preferably carried out at 80-90 deg.C for 15-25 min. When the steam treatment is carried out, the frying treatment is preferably performed at 170-180 deg.C for 40-80 sec.