| 摘要 |
PROBLEM TO BE SOLVED: To obtain a grilled dumping with bits of octopus, controlled in the hardening, dehydration and flavor decrease of the octopus due to its thermal denaturation, remarkably improved in texture and flavor, soft in the texture and good in taste by using the octopus pressed and subsequently immersed in salt water having a specific salt concentration as an ingredient. SOLUTION: This method for producing a grilled dumpling with bits of octopus comprises rolling octopus flesh with pressure rolls having a roll distance of 60-70% based on the thickness of the octopus flesh therebetween, immersing the rolled octopus flesh in salt water having a salt concentration of 0.2-2.0% for 5-60min, and subsequently scattering the mixture of albumen powder with dextrin on the treated octopus flesh, putting the prepared ingredient on a dough prepared by mixing wheat flour as a main component with egg, milk, Sergestes lucens, red pickled ginger, water, etc., further putting green Welsh onion pieces, red pickled ginger, cut cabbage, tempura (Japanese deep-fat fried food) residues, etc., on the dough, injecting the mixed dough into molds, and grilling the dough. Thus, the objective grilled dumpling with the bits of the octopus, controlled in the hardening, dehydration and flavor decrease of the octopus due to its thermal denaturation and remarkably improved in texture and flavor is obtained. |
