| 摘要 |
PURPOSE: To obtain a frozen food capable of being cooked in a short time into the fried food maintaining the flavor and quality of a raw material and having a good taste without causing the contraction of the ingredient and the separation of the ingredient from a coating by thermally treating the raw material under a specific temperature condition before coated. CONSTITUTION: A raw material is thermally treated so that the central temperature of the raw material is held below the water separation action-starting temperature within a temperature range where the protein in the raw material is coagulated, and subsequently coated. The thermal treatment of the raw material is preferably performed by wrapping the raw material with a film, etc., and subsequently heating the wrapped raw material at a central temperature of 58-68 deg.C by a steaming method, a boiling method or a low temperature low speed heating method utilizing radiation heat. After the heating treatment, the treated product is preferably gradually cooled and subsequently subjected to the next process. A batter flour used for the coating is preferably the flour subjected to an α-starch-forming treatment or accelerated in the formation of the α-starch. After coated, the product is preferably rapidly frozen. The raw material is preferably a piece of pork, beer, chicken or fish. |
