PURPOSE: To enable to eat a fried food in a good taste only by simply heating a preliminarily fried food when eaten, by frying a specific frying material under the ordinary atmosphere to solidify and mold the fried material and subsequently frying the fried material under a vacuum atmosphere.
CONSTITUTION: A frying food material comprising a frying material such as vegetable, fish or shellfish coated or mixed with a flowable coating material consisting mainly of wheat flour, egg liquid or starch is fried in an ordinary pressure atmosphere to solidify and mold the frying food material while maintaining the water content of the drying material, and the fried food material is again fried under reduced pressure to prepare the objective food where while the water content of the frying material is maintained so as not to be reduced below a required amount, the water content of the coating material is reduced to 20-35% and the food is, if necessary, frozen. The frying process of the fried food material is preferably performed at 120-160°C under a educed pressure of ≥400mmHg.
OKAGO TAKESHI
HIRAHARA HIROSHI
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