To obtain an oil-fried processed food having excellent palatability, appearance and sanitary condition and useful as Atsuage (thick block of deep- fried bean curd), etc., by frying a material for the oil-fried processed food in an oil under specific condition.
A material for an oil-fried processed food such as Kinuage (deep-fried bean curd having smooth fine texture) is heated with steam e.g. at 70-100°C for 3-25 min to release the sugar, water-soluble proteins and water existing in the surface part and inner part of the material and raise the core temperature of the material. The heated material is fried in an oil to obtain the objective oil-fried processed food. The frying in an oil is preferably carried out by using a frying apparatus for oil-fried processed food provided with a steam heater 1 to raise the core temperature of the material and fryers 2, 3 to fry the steamed material in an oil.
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