| 摘要 |
PURPOSE:To prevent the collapse of the TENPURA (Japanese fry) caused by the subsequent treatments, by applying the primary batter containing beaten egg white and wheat flour to the whole surface of a fish or shellfish, applying the secondary batter layer containing wheat flour to the primary batter layer, frying in oil, and freezing the product. CONSTITUTION:The fish or shellfish 1 is coated with the primary batter 2 containing beaten egg white and wheat flour. The secondary batter layer 4 containing wheat flour is applied to the surface of the primary batter, and the fish, etc. is fried and frozen. The collapse of the fried fish and the peeling of the coating during the following thawing and refrying steps can be prevented by this process, and a fish TENPURA, etc. having excellent palatability can be obtained continuously in large quantities. |
