| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Tatsuta-age (deep-fried pieces of chicken or fish meat coated with seasoned flour) having good powdery feel with good texture of the coat thereof even after passage of a time subsequent to deep-frying or even after refrigerated storage, and a method of producing the Tatsuta-age. <P>SOLUTION: The method of producing Tatsuta-age includes applying starch to the surface of the pieces of chicken or fish meat having been subjected to primary deep-frying, subsequently applying water to the surface thereof with starch applied thereto, and subjecting the resulting product to secondary deep-frying. The amount of the starch to be stuck thereto preferably is 1 to 15 pts.mass relative to 100 pts.mass of the pieces of chicken or fish meat having been subjected to the primary deep-frying. Tatsuta-age is produced according to the method. <P>COPYRIGHT: (C)2012,JPO&INPIT |
