| 摘要 |
PURPOSE: A method of producing a fried food product by frying a food material containing a cuttlefish, dried fish slices, laver and the like in oil such as palm oil, followed by deoiling and quickly cooling is provided. It increases the shelf life of the product and reduces the content of fat and oil in the product. CONSTITUTION: A food material containing a cuttlefish, dried fish slices, laver and the like is coated with a frying batter and fried in palm oil. Thereafter, the fried food material is deoiled and quickly cooled to prevent oxidation of fried foods while stabilizing it. For an example, a cuttlefish whose legs are removed is soaked in seasoning water, dried and rolled to a predetermined thickness after heating. The cut cuttlefish is fried in palm oil, deoiled and quickly cooled. |
