MANUFACTURING METHOD OF VEGETABLE TEMPURA

• Main Authors: ARIGA SHUNJI, NAKAMURA MAMORU
• Format: Patent
• Language: English; Japanese
• Published: 09.09.2021
• 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

To provide a manufacturing method of vegetable tempura preventing uneven coating, heating vegetables enough, preventing burnt deposits and preserving crispness of the coating and crunchiness of the vegetables in tempura process of the vegetables.SOLUTION: A manufacturing method of vegetable tempura includes: a cutting process to cut leaf vegetables; a dewatering process to remove extra moisture; a seasoning process; an oil and fat mixing process to mix the leaf vegetables and edible oil and fat which is heated to be liquid state; a cooling process; a forming process; and finally, coating and frying process.SELECTED DRAWING: Figure 1 【課題】野菜の天ぷら処理において、衣付けが不均一とならず、十分に野菜が加熱され、かつ、焦げの問題が無く、衣のサクサク感と野菜のシャキシャキ感を保持した野菜天ぷらの製造方法を提供することを課題とする。【解決手段】葉野菜をカットする切断処理と、余分な水分を除去するための脱水処理と、味付けをする味付け処理と、葉野菜に加熱して液状とした食用油脂を混ぜ合わせすための油脂混合処理と、冷却処理と、整形処理を行なった後に、衣をつけて揚げ油処理を行なうことを特徴とする野菜天ぷらの製造方法である。【選択図】 図１