| 摘要 |
PURPOSE:To prepare the subject food resistant to getting sticky with time and keeping crispy and short feeling even after heating with a microwave Oven, etc., by applying a liquid coating such as wheat flour to an ingredient of TEMPURA (Japanese deep-fried food), etc., frying in an oil and dehydrating the fried coating layer to a water-content below a specific level. CONSTITUTION:An ingredient for TEMPURA, fry, etc., is coated with a liquid coating such as wheat flour and fried in an oil by conventional process. The fried coating layer is dehydrated to a water-content of <=13% to obtain the objective TEMPURA, fry, etc. |
