| 摘要 |
PURPOSE:To obtain tempura having excellent flavor, texture, color and light crispy texture even heated in an electronic range by attaching a specific coating material on food to be fried, coated with soluble gelatin, frying in oil and quickly freezing. CONSTITUTION:100-140 pts.wt. water is added to 100 pts.wt. tempura flour containing 70-95wt.% wheat flour and 30-5wt.% one, two or more species of low-viscous processed starch selected from roasted dextrin, oxidized starch, low-viscous starch treated with said, etherified starch and esterified starch to obtain a coating solution. Next, food to be fried is dipped in an aqueous solution containing 0.5-10% water-soluble gelatin at 60-70 deg.C and cooled to below room temperature, then dipped in said coating solution to attach the coating material, thus fried in oil at 170-180 deg.C for 2-3min and quickly frozen to below -20 deg.C. |
