| 摘要 |
PURPOSE:To prepare a fried food, preventing the collapse of the raw material, loss of the taste, and the mutual agglomeration of the material to form a block, by frying a thermally agglomerative meat-like protein raw material at a temperature lower then a specific temperature, and if necessary, continuing the frying treatment at or above the temperature. CONSTITUTION:A water-containing fibrous protein, structural protein or a protein-containing slurry is fluidized by heating under pressure, and transferred through a flowing path and a retaining region to a nozzle to obtain a protein raw material having the shape of a meat block. The material is shaped to a size of a piece of meat having a side face with an area of about >=0.25cm<2>. The piece is fried at <=140 deg.C, and if necessary, fried by raising the temperature from a low level (<=140 deg.C) gradually stepwise or continuously to a higher temperature.
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