发明名称 |
METHOD FOR PRODUCING KAKIAGE |
摘要 |
The method for producing kaki-age includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass % or less. The oil temperature in deep-frying is preferably from 135° C. to 155° C. inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients (kaki-age) with hot-air at a temperature within a range above 120° C. and equal to or below 160° C. |
申请公布号 |
US2016227823(A1) |
申请公布日期 |
2016.08.11 |
申请号 |
US201414646471 |
申请日期 |
2014.08.11 |
申请人 |
NISSHIN SEIFUN GROUP INC. ;NISSHIN FOODS INC. |
发明人 |
ITO Takashi;KOJIMA Kazuko;SESAI Takashi;IRIE Kentaro;NISHIDE Tatsunori |
分类号 |
A23L1/01;A23B7/02;A23L1/216;A23L1/212 |
主分类号 |
A23L1/01 |
代理机构 |
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代理人 |
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主权项 |
1. A method for producing kaki-age comprising the steps of:
coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass % or less. |
地址 |
Chiyoda-ku, Tokyo JP |