Title:
CELLULOSE-CONTAINING BREAD CRUMB, CELLULOSE-CONTAINING BATTER MIX AND PRODUCTION OF FRIED FOOD FOR MICROWAVE-OVEN COOK-AND-HEATING COATED WITH BREAD CRUMB AND ALREADY FRIED WITH OIL USING THE BREAD CRUMB AND THE BATTER MIX
Document Type and Number:
Japanese Patent JP2538510
Kind Code:
B2
Abstract:
PURPOSE: To provide bread crumb and a batter mix capable of forming the coat which can prevent the release of water and lipid as much as possible in ingredients on re- heating by a microwave-oven and the shrinkage of, e.g. protein and can make the inside of the ingredients to the steamed state and the production method of a fried food for microwave-oven cook-and-heating coated with bread crumb and already fried with oil using the bread crumb and the batter mix.
CONSTITUTION: Bread crumb composed mainly of flour, grape sugar, salt, fat and oil and yeast is compounded with cellulose followed by baking. And, a batter mix composed mainly of flour, starch, skim milk, powder egg white, salt, spice and seasoning is compounded with cellulose. Further, the cellulose-containing batter mix is coated on the surface of a shrimp and then the cellulose-containing bread crumb is coated on the surface of the batter mix coat followed by subsequent treatment to obtain a frozen fried food for microwave-oven cook-and-heating coated with bread crumb and already fried with oil.
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Inventors:
KOTANI HISASHI
Application Number:
JP24980693A
Publication Date:
September 25, 1996
Filing Date:
September 09, 1993
Export Citation:
Assignee:
SANUKI FUUZU KK
International Classes:
A21D10/04; A23L5/10; A23L7/157; (IPC1-7): A23L1/176; A23L1/01
Domestic Patent References:
| JP1101857A | ||||
| JP3151842A | ||||
| JP5316982A | ||||
| JP5629510B2 |
Attorney, Agent or Firm:
Yamanobu Yasunobu