| 摘要 |
PROBLEM TO BE SOLVED: To provide a mix for a deep-fried chicken of a water-soluble type capable of producing a deep-fried chicken having excellent adhesiveness to an ingredient, excellent in appearance and texture, and having little degradation of quality even when a time has passed from oil fried.SOLUTION: A mix for a deep-fried chicken of a water-soluble type contains 15-35 mass% wheat flour, 10-20 mass% oxidized starch, 10-18 mass% phosphoric acid-crosslinked starch and 0.1-1.0 mass% sodium bicarbonate. |
