| 摘要 |
PROBLEM TO BE SOLVED: To obtain a batter liquid to be used in the manufacturing process for business-based fried foods, excellent in workability in the preparation thereof, enabling such fried foods to be imparted with favorable egg flavor equivalent to that obtained through such a home-style technique, even without using yolk or whole egg in coatings, that ingredients to be fried are soaked in an egg liquid and then attached with bread-crumbs for coating, capable of sustaining the good crisp palate feeling of bread-crumb coating, and of preventing a bread- crumb coating on fried foods from loosing its shape in their cooking using a microwave oven after their preservation in a refrigerated or frozen condition. SOLUTION: This oils and fats composition for batter liquids is such one as to contain yolk oil, and the other objective batter liquid comprises the above composition. By using the above batter liquid, fried foods having favorable egg flavor and crisp palate feeling can be obtained. |
