| 摘要 |
Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of: (x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and (y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product. The barrier coating consists of a starch, methyl cellulose and xanthan gum.
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