| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a coated food to be deep-fried for a deep-fried food which continues palatability, especially for a deep-fried food dredged with breadcrumb responding to chilled distribution. <P>SOLUTION: The subject method for coating the food to be deep-fried comprises soaking or sticking the food to be deep-fried, which is sprinkled with separating powder or in a state as it is with a coating agent obtained by mixing bread crumb and oil with one or more kinds selected from pregelatinized starch, animal or vegetable protein, emulsifying agent, thickener and grain flour, then cooling and hardening the oil to uniformly adhere an oil bread crumb layer to the surface of the food to be deep-fried. The coating agent has 20,000 mPas upper limit of viscosity and 900 mPas lower limit of viscosity in coating. The food to be deep-fried for a deep-fried food, which continues palatability of deep-fried food, is coated by the method. A method for producing the deep-fried food comprises attaching batter and breadcrumb in this order to the food to be deep-fried and deep-frying the food to be deep-fried. A method for producing the deep-fried food comprises producing a deep-fried food for distribution preferably in a chilled range of 0°C to 10°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
