| 摘要 |
PURPOSE:To produce dry KAKI-AGE (deep-fried small pieces of vegetables and small shrimps in a batter) having texture or appearance hardly changed from that before the heat treatment in reconstitution with hot water by treating the KAKI-AGE without carrying out high-temperature treatment, sufficiently removing water in an ingredient material and enabling the preservation for a long period. CONSTITUTION:A material for KAKI-AGE previously fried under ordinary pressure is further fried at a lower temperature under reduced pressure. In the low-temperature treatment under the reduced pressure in the latter stage, water is readily removed due to the state under reduced pressure. Thereby, the treating time can be shortened and the reduction in water in the ingredient material enabling the preservation for a long period of the dry KAKI-AGE can be accomplished without causing scorch in the surface. When the KAKI-AGE is returned to the original state by reconstitution with hot water, etc., the tasty KAKI-AGE rich in flavor before removing the moisture can be provided. |
