| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fried jiaozi or fried meat dampling with no viscous deformation peculiar thereto, yielding crisp palate feeling and suppressed in the palate feeling's decline with time, to provide jiaozi for frying use or meat dampling for frying use as a raw material for the above food, to provide a method for producing the raw material, and to provide a batter for fried jiaozi or fried meat dampling. <P>SOLUTION: The batter for fried jiaozi or fried meat dampling comprises an aqueous solution containing a specific sort of starch such as sago starch, a lipophilic emulsifier with 2-5 HLB and a thickening agent and containing no fat-and-oil. The method for producing the raw material for the fried jiaozi or fried meat dampling comprises the step(A) of preparing raw jiaozi or raw meat dampling with desired ingredients wrapped with noodle coat, the step(B) of coating the surface of the noodle coat with the batter, and the step(C) of steaming the raw jiaozi or raw meat dampling prepared in the step(B). <P>COPYRIGHT: (C)2006,JPO&NCIPI |
