| 摘要 |
One aspect of the present invention relates to a method of preparing a ready - to-eat foodstuff, said method comprising the steps of: = applying a fat-based coating to the exterior of an uncooked or incompletel y cooked foodstuff; and = contacting the foodstuff with superheated steam having a temperature of 12 0- 300.degree.C for a period of 0.3-15 minutes, preferably of 1-10 minutes to obtain the ready-to- eat foodstuff. The method of the present invention enables the preparation of ready-to-eat foodstuffs with reduced fat levels as it can suitably be used to replace cooking methods tha t make use of large quantities of fat, e.g. deep frying and shallow frying. Another aspect of the invention relates to a ready-to-eat doughnut comprisin g cooked dough, said cooked dough being characterised by a fat content of 4-10 wt.%, a water content of 30-40 wt.% and a specific volume of 2.5-4.5 ml/g, said doughnut being characterise d in that the average fat content in the top layer of 1 mm thickness is at least two times higher than the average fat content in the top layer of 5 mm thickness. |
