To provide a method for producing a shrimp Tempura which is suitable for mass-production in a factory, and by which beautiful finish, especially the finish in which especially the tail part has a good reddish color and a good shape opened in a fan shape is obtained; and to provide a tool usable in the production method.
The method is carried out as follows. The tail part of the shrimp is previously heated by hot water so that the opened state may be fixed. The resultant shrimp is deep-fried so that the body part on which coating is attached may be positioned under the oil surface, and the tail part may be positioned above the oil surface by using the single purpose tool, and when the coating part is formed into a state capable of being pinched, finishing deep-frying is carried out by lightly pinching the coating part and standing the tail part above the oil surface.
AOKI KAZUICHI
TSUKATANI NOBUO
IKEGAMI YUKIHISA
HANEDA TAKANOBU
Ishibashi Masayuki
Shinichi Iwata
Masaaki Ogata