| 摘要 |
PURPOSE:To obtain TEMPURA (Japanese fry) preservable for a long period, i.e. for several months, by covering a food to be fried with a coating material composed mainly of water and wheat flour, frying in an oil until the water- content of the food decreases to a specific level and drying the product with microwave in a reduced-pressure atmosphere. CONSTITUTION:A food to be fried (e.g. meat of fish, shellfish, poultry, animal, etc., or vegetables, etc.) is coated with a coating prepared by successively adding starch and low gluten wheat flour to water containing salt and a foaming agent. The coated food is fried in an oil until the water-content reaches 10-30%, preferably 15-25%. The obtained TEMPURA is irradiated with microwave in a reduced-pressure atmosphere of 60-160Torr until the water-content is decreased to <=7%. Microwave radiation having a frequency of 2,450+ or -50Hz may be used for the purpose, and the irradiation period is 2-10min. The food in the obtained TEMPURA is fully expanded by this treatment. There is no local scorching of the food and the TEMPURA can be reconstituted easily after storage for a long period. |
