| 摘要 |
PURPOSE:To obtain the title food keeping crisp texture for a long period of time by coating food to be fried with a powder mixture of porous particles and a hygroscopic powder, when needed, fried, and refrigerating it. CONSTITUTION:Wheat flour, starch, milk protein, fish meat, animal meat, yolk or albumen is simply or after mixed with water, solidified by heating to dryness to form a porous and crisp material. It is mixed with water, fried by dropping it in oil, or after frying, crushed to prepare (B) porous particles such as crumb, crushed TEMPURA coat or cracker powder. Then, (A) foodstuff to be fried is coated with a powder mixture of the component B and (C) a hygroscopic powder such as wheat flour, starch, powdered milk protein, fish meat powder, animal meat powder, dried albumen powder at a weight B/C ratio of from 1/10 to 10/1, and refrigerated directly or after half-fried. |
