| 摘要 |
PURPOSE:To prepare a fried food having excellent feeling of the meat, preventing the collapse of the material and the loss of the taste, by frying a water- containing meat-like protein raw material at a specific temperature, and then frying again at a temperature higher than the former temperature. CONSTITUTION:A meat-like protein raw material containing >=25% water is fried slowly at a low temperature (80-110 deg.C) for about 1.5min (the first stage), and then fried for about 2min at a higher temperature (the second stage). The water in the raw material is evaporated by the first frying stage to tighten the tissue, and the thermal denaturation of the protein proceeds further by the second frying stage to obtain the product giving improved meat-like feeling to the palate.
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