| 摘要 |
PURPOSE:To prepare a fried food coated with a coating having extremely porous texture, vigorously spreading on hot oil, giving voluminous, dry and crisp feeling, easily meltable in mouth to give light feeling to the palate and keeping the appearance and palatability even after being left standing over a long period and different from conventional TEMPURA (deepfried fish and vegetable), fritter and KARAAGE (food fried without coating) by actively utilizing the freeze denaturation which has been supposed to be a cause of quality deterioration. CONSTITUTION:Batter prepared by adding a relatively large amount of water to a premix containing expanded cereal flour and/or starch is applied to a food to be fried. The coated food is subjected to primary frying, frozen for >=6hr, preferably >=12hr, more preferably >=24hr to effect the freeze denaturation and finally subjected to secondary frying to obtain the objective fried food. |
