| 摘要 |
PROBLEM TO BE SOLVED: To provide a process for producing a juicy and soft fried meat such as fried pork cutlet at a low cost in improved yield of the food while preventing the peeling of coating during the production process. SOLUTION: A piece of meat is immersed in a protein solution containing >=0.5% of a thermally denaturalizable water-soluble protein and >=1.0% of common salt at 5-10 deg.C for 6-24hr, a starch solution containing >=5% of trehalose is applied to the meat, the coated meat is steamed in a steaming chamber having an ambient temperature of 75-85 deg.C until the temperature of any part of the meat reaches >=75 deg.C and the steamed meat is smeared with flour and fried in an oil. |
