| 摘要 |
PURPOSE:To reduce the frying time in oil and prevent occlusion of the excess fat or oil in coatings or ingredients and staining or consumption of edible oil to be used, by heating lumps of seasoned and modified raw material raw meat under conditions of cut off air, and applying coating to the lumps. CONSTITUTION:A seasoning, modifier or spice is suitably added to lumps of raw material raw meat, and thoroughly mixed and permeated. The resultant lumps are then filled in a container having improved heat, water and oil resistance without entry of air. The container containing the lumps is transferred to an atmosphere maintained at 69+ or -2 deg.C, kept therein for 2.5-3.0hr, quenched to 0- 10 deg.C, preferably 0-5 deg.C and molded into an optional shape, and batter or coating is applied thereto. |
