| 摘要 |
<p>A batter mix for coating vegetables prior to deep fat frying which results in a transparent coating, crisp exterior and a moist interior upon final frying, reduced sticking between pieces of vegetable, reduced oil content of the final product, improved product characteristics under heat lamp holding, and decreased expense of raw materials. A method for using the batter mix in the processing of potato products such as french fried potatoes which are cut, blanched, coated with the batter mix, par-fried and then frozen.</p> |
