| 摘要 |
PROBLEM TO BE SOLVED: To obtain fried onion having high quality and a soft texture without acrid, acidic taste or astringency, and suitable for using as curry roux. SOLUTION: This fried onion is obtained by cutting peeled raw onion in a prescribed shape, bringing into contact with 50-100 pts.wt. of hot water per 100 pts.wt. of the onion and frying the onion at 90-102 deg.C for 70-170 min in the existence of 3-20 pts.wt. of an edible oil. |
