| 摘要 |
PURPOSE:To prepare a fried food retaining favorable coating palate feel, appearance and flavor just after fried, even if preserved at normal temperatures after fried, or reheated by boiling or in a microwave oven or common oven after frozen or chilled after fried. CONSTITUTION:This coating material for fried food comprises 50-70 pts.wt. of wheat flour, 10-30 pts.wt. of modified starch and 5-25 pts.wt. of at least three kinds of ingredients selected from powdered albumen, powdered yolk, powdered vegetable proteins, powdered oils and fats, expanding agents and thickening polysaccharides. The fried food can be obtained by the following processes: this coating material is incorporated with water or liquid egg plus water to prepare a modified coating material, which is then attached to ingredients followed by, if needed, attaching bread crumb thereto, and then frying, and, if needed, freezing or refrigeration. |
