| 摘要 |
FIELD: food industry.SUBSTANCE: onto the surface of the meat component one applies tempura dough; the dough shell surface is moistened with liaison and mealed two times; then the product is fried till readiness. The dough consists of prime grade flour, melange, vegetable oil, water and salt. The liaison consists of water, flour and salt. The mealing component is represented by e.g. rusk crumb. As a result one obtains a meat product moulded in dough shell, sprinkled with a mealing component, in the form of gold-coloured balls, ready for consumption after reheating in the microwave oven during 2-3 minutes at the maximum temperature or in the oven at low flame during 10-15 minutes. After reheating the meat component inside the dough shell preserves its juiciness and nutritive properties.EFFECT: creation of ready frozen meat products in dough which are intended for storage and do not lose their taste properties after reheating; the product contains no starch.12 cl, 2 dwg, 10 ex |
