| 摘要 |
PURPOSE:To prevent the moisture-absorption of the coating of frozen tempura during thawing, and to obtain thawed tempura having excellent crispness, taste, and flavor, by adjusting the water-content of the stuffing of tempura by the high-frequency heating, and coating, frying and freezing the stuffing. CONSTITUTION:Vegetables, fish, shellfish, etc. used as the stuffing of tempura, are subjected to pre-treatments such as cutting, etc., and placed in the cavity 1 of a plastic frame 3 having a water-collecting groove 2 at the bottom. The stuffing is pressed with a net lid 4 attached to the frame 3, and irradiated with a high-frequency heater placed above the lid 4. The deformation of the stuffing during heating can be prevented by the net lid 4. The temperature of the stuffing is controlled to 50-60 deg.C during the heating to attain uniform and proper drying of the stuffing. The dried stuffing is coated, fried, and frozen by conventional means. |
