| 摘要 |
PURPOSE:To provide the frying method excellent in heat transmission and capable of mass-producing OKONOMIYAKI (a thin, flat cake of unsweetened batter fried with bits of vegetables) excellent in flavor, texture, color, etc., at low cost. CONSTITUTION:OKONOMIYAKI dough is placed on an iron plate heated at a high temperature or sandwiched between a pair of the upper and lower iron plates and fried in a short time until a fried color appears. The resultant fried dough is then kept in an atmosphere of 0.8 to 6.0KW/m<2> radiation energy density of 1 to 50mum wavelength and 140 to 400 deg.C for a prescribed hour and subsequently taken out. |
