| 摘要 |
PROBLEM TO BE SOLVED: To provide a fried food capable of storing for a long-term in a state before cooking it in oil, and also having excellent texture after cooking it in oil.SOLUTION: A batter liquid for a fried food contains 100 pts.mass of grain flour and 0.5-2.25 pts.mass of gelatin, and has 12,500-44,000 mPa s of viscosity. |
