| 摘要 |
PROBLEM TO BE SOLVED: To solve the problem that many of conventional bits of fried Tempura (deep batter fried food) used as a batter or an ingredient for various kinds of foods do not have crunchy and crispy texture, are inferior in flavor, lack preservability and have irregular appearance. SOLUTION: A batter for the bits of the fired Tempura batter obtained by adding 0.01-0.05 pt.wt. anhydrous sodium carbonate and/or 0.1-0.3 pts.wt. burnt alum to 20-100 pts.wt. formulation of the batter for the bits consisting essentially of flour, further adding 60-200 pts.wt. cold water at 0-3 deg.C thereto, and kneading the resultant mixture, is dropped into the oil part in an oil vessel of a fryer, while keeping the oil temperature at 170-190 deg.C and while keeping the temperature of the batter at 0-10 deg.C, and heated for about 40 s to provide the bits of the fried Tempura batter, and the resultant bits are deoiled by a centrifugal separator. |
