| 摘要 |
A method for manufacturing a product from cooked dough with a long shelf-life and low fat content, but preserving the taste of a product prepared using traditional methods. According to the method, the product is pre-processed through scalding, cooled at a temperature of 30° C. to 0° C., quick-fried at a temperature from 110° C. to 210° C. for 10 seconds to 10 minutes and immediately cooled to a temperature from 4° C. to 0° C. from 30 minutes to 12 hours, depending on the cooling system used. Before the preliminary quick-frying, the product is subject to several phases of breading by dredging in flour, covering with wet breading in the form of a water suspension of a breading mixture and coating with dry breading in the form of a breading mixture of a grain size from 0.20 mm to 6.30 mm. |
