Preparation of frozen semi-fried food

Abstract

Abstract PURPOSE: To prevent the change of the physical properties of the coating of a fried food caused by freezing, and to improve the shape-retainability and the palatability of the coating, by coating a material with batter containing bread crumb having a specific residual sugar content, a liquid vegetable oil, and egg white powder, frying at low temperature for a short time, and freezing the product. CONSTITUTION: A material to be fried, e.g. fish meat, cattle meat, vegetables, raw potato, etc., or their mixture, is coated with a mixture of bread crumb having a sugar content of 50W140mg/g and batter prepared by mixing conventional batter with a liquid vegetable oil and egg white powder. The coated product is fried in oil at a low temperature (e.g. about 155°C) for a short time (e.g. about 1.5min) and frozen to obtain the objective product. COPYRIGHT: (C)1982,JPO&Japio

Inventors

• 👤 Masayoshi Matsuyama
• 👤 Naotake Shibukawa
• 👤 Haruo Negishi

Bibliographic Details