| 摘要 |
Batter-coated food products are made by mechanically aerating a liquid batter mixture to lower its specific gravity, coating the surface of a food product with the aerated batter mixture, and further processing the coated product, such as by frying, in order to set the batter coating thereon. Additionally, by the incorporation of shortening in various forms to the liquid batter mixture prior to mechanical aeration, a variety of surface textures in the final product can be achieved. The present invention is particularly useful in connection with retaining crispness in a batter-coated food product which is partially fried and intended to be frozen and subsequently baked to completion. |
