| 摘要 |
PURPOSE:A batter containing gelatin (for coating) is in corporated with adeguately prepared ingredients, they are shaped into a certain form, thus giving formed ingredient for frying that resists form collapse and gives readily food products by frying. CONSTITUTION:A batter is prepared by mixing gelatin, a foaming agent (its HLB is 3-7 as the total, such as sugar ester of fatty acid), an extender as tartaric acid or sodium bicarbonate), starch, wheat flour and water and whiping them to 250- 600% overrun. Adequately prepared ingredients are added to the batter. The amount of gelatin used is 0.3-2.0 wt% and a foaming agent, 2-4 wt% on the basis of the total weight of the batter. The batter including the ingredients is formed and freezed. The resulting frozen product, as it is, or after thawed, is sprayed with or immersed in molten fat to form the top layer of oil and then refrozen. |
