| 摘要 |
PURPOSE:To obtain fried Japanese crackers, slowly oxidizing oil and having improved preservation quality, flavor of cuttlefish and lobster as well as excellent sense of eating, etc., by applying a seasoning containing lobster flour to the surface of fried Japanese crackers made from a cuttlefish as a main raw material. CONSTITUTION:Cuttlefish flour, is blended with bread crumb, wheat flour, water, etc., and the resultant dough is formed and roasted to produce Japanese crackers 1 made from the cuttlefish as a main raw material. The resultant Japanese crackers 1 are the coated with a batter 2 consisting of wheat flour, corn starch, dried egg white, seasoning, etc., and fried in oil to produce fried Japanese crackers 3. A seasoning 4 consisting of lobster flour, sorbitol, baked salt, monosodium L-glutamate (MSG), etc., is sprinkled and applied to the surface of the fried Japanese crackers 3 to afford the aimed fried Japanese crackers 5. Thereby the fried Japanese crackers 5, consisting essentially of the cuttlefish having antioxidant property and having improved preservation quality with oxidation of oil prevented by application of the lobster flour to the surface thereof are obtained.
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