| 摘要 |
A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time. |
