| 摘要 |
PURPOSE:To make an ingredient such as potato to lose shape retention during blending and cooking process exist as lump in products and to improve texture in heated and cooked foods such as fry or croquette by prefreezing the ingredient. CONSTITUTION:An ingredient such as potato to collapse and lose shape retention during blending and cooking process among ingredients such as fry, croquette or TEMPURA (Japanese deep fried food) useful as stuffing of heated and cooked food is boiled, finely cut into small cubes and partially or wholly frozen. The stuffing ingredient is blended and cooked in the weight ratio of nonfrozen content and frozen content of (5:2)-(5:4) and formed into a given shape. Then the ingredient is optionally finished with coating of bread crumb, heated and cooked to give a heated and cooked food containing a lump ingredient of cube size as stuffing of product. |
