| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the following problems: a conventional batter-coating process takes much time and labor because of requiring preparation of batter materials such as wheat flour, egg and bread crumb in respective containers and alternate application of the respective batter materials to ingredients, where the batter materials become undissolved lumps of flour, adhere to the hands, chopsticks and the like and thereby making the surroundings get dirty, and such wasteful or troublesome matter that quantity control of the batter materials is difficult and therefore unused materials are wasted, and containers to be washed increase; and employment of a conventional technique for easily coating batter results in spoiling palate feeling and taste inherent in fried food. <P>SOLUTION: The sheet-like deep fried batter is pre-formed and has a sticking surface so as to coat the batter only by being stuck to the ingredient. The sticking surface is prepared to have flexibility according to a temperature change so as to be more easily stuck. Such a structure results in eliminating the cause of the problems above. <P>COPYRIGHT: (C)2010,JPO&INPIT |
