| 摘要 |
High quality fried food pieces having crispy and chewy crusts with high protein are obtained without the addition of Protein Isolates when all kinds of food pieces are dipped in a batter containing, as essential ingredient, highly swollen particles created by dispersing, in an aqueous liquid at room temperature, protein rich washed Moong Dal ground to particle sizes varying from 100 Microns to 1400 Microns and deep frying. By varying the texture of the ground Moong Dal and varying the batter consistency, batter suitable for coating fish or boneless chicken or for coating beef, pork or chicken with bones can be obtained.
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