| 摘要 |
PURPOSE:In carrying out pretreatment of frying under reduced pressure by immersing a raw material such as fruit, etc., in a solution of saccharide under reduced pressure, to reduce lipid content of fried product and to obtain the titled food having improved shelf stability and texture, by adding ethanol to the solution of saccharide. CONSTITUTION:Firstly, fruit or vegetable as a raw material for food fried under reduced pressure is immersed under reduced pressure in a solution of saccharide containing 5-30vol% ethanol. Then, the pretreated raw material is fried under reduced pressure to give the aimed food. |
