Title:
PREPARATION OF 'TEMPURA'
Document Type and Number:
Japanese Patent JP3187596
Kind Code:
B2
Abstract:
PURPOSE: To prepare TEMPURA (deep fried fish and vegetable) free from remarkable deterioration of palatability by the lapse of time after frying and having improved excellent palatability by preparing a coating dough for TEMPURA using deaerated water, applying the dough to an ingredient for TEMPURA and frying in an oil.
CONSTITUTION: A coating dough for TEMPURA is prepared by uniformly mixing wheat flour, corn starch and baking powder with deaerated water having a dissolved oxygen concentration of ≤4ppm. An ingredient for TEMPURA such as sweet potato cut in round slices of 1cm thick is coated with the coating dough and fried in an oil at 180°C for 3min. The objective TEMPURA prepared by the process is free from remarkable deterioration of the palatability even after 2hr from frying and has improved short and crisp palatability.
Inventors:
Keiko Tanaka
Application Number:
JP6989693A
Publication Date:
July 11, 2001
Filing Date:
March 29, 1993
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A23L5/10; (IPC1-7): A23L1/01
Domestic Patent References:
| JP3258304A | ||||
| JP5115257A |
Attorney, Agent or Firm:
Miyuki Ariga (3 outside)