CN1909803A - Dry deep-fried prawns and process for producing the same - Google Patents
Dry deep-fried prawns and process for producing the same Download PDFInfo
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- CN1909803A CN1909803A CNA2005800025614A CN200580002561A CN1909803A CN 1909803 A CN1909803 A CN 1909803A CN A2005800025614 A CNA2005800025614 A CN A2005800025614A CN 200580002561 A CN200580002561 A CN 200580002561A CN 1909803 A CN1909803 A CN 1909803A
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- shrimp
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- bran sieve
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides dry deep-fired prawns having a high-volume appearance and a taste inherent to prawns and being smoothly reconstituted in hot water. Namely, ground prawn meat is shaped into prawns, coated with batter, deep-dried and then dried. It is found out that the dry deep-fired prawns thus obtained are comparable in appearance to usual deep-fried prawns, have the taste inherent to prawns and can be smoothly reconstituted in hot water.
Description
Technical field
The present invention relates to a kind of dry deep-fried prawns that good bubble is returned originality that has.
Background technology
As the face sign indicating number of instant food such as instant Noodle, buckwheat flour, hand-pulled noodles, all be to add various fried foods such as deep fried bean curd, Deep-fried vegetable in the past.On the other hand, " day bran sieve shrimp " never occurred to add the product of day bran sieve shrimp as ready-to-eat food face sign indicating number although as topmost material in the face sign indicating number of Noodles such as common Noodle.Its reason is, the face sign indicating number of instant noodles requires adding boiling water when soaking about 3 minutes, and boiling water can soak into rapidly to make to inside all organizes all deliquescing, and it is very high that this character is promptly returned the requirement of originality to bubble, and the organizing closely knit and thickness is relatively arranged of shrimp, bubble is returned the non-constant of originality.That is to say, only be rolled in the aspect clothing meeting deliquescing of day bran sieve shrimp appearance after bubble is sent out, and the shrimp of the inside is still very hard.Thereby the peeled shrimp that adds in the ready-to-eat food of being sold on the market scarcely to cross be that red shrimp shrimps such as (cherry shrimps) with diameter 2cm size connects fried together and then dry (patent documentation 1～3) made of headband tail.
Therefore, in patent documentation 4, provide a kind of dehydration sky bran sieve of simulating day bran sieve shrimp in appearance.But this dehydration day bran sieve is that the shrimp body partly has been replaced as face clothing based on flour, puts the frying surface slag that some add a small amount of broken shrimp above again, and the shrimp tail is inserted in the immitation of making above, and is far apart with the local flavor that bran sieve shrimp was had in real day.
In addition, providing a kind of in patent documentation 5 is not dry deep-fried prawns as the auxiliary material of ready-to-eat food, that is, the shrimp that the shrimp part of fried prawn is made block a plurality of cheapnesss with pressure forming machine replaces, and reduces the correlation technique of the cost of material of fried prawn with this.But, this fried prawn through dehydration after, the shrimp in the blocks still has closely knit tissue, and organizes and more thicken closely because of being pressed into bulk, does not have good bubble and returns originality.
Therefore, demand a kind of outward appearance weight sense that both had urgently, have real extra large shrimp local flavor again, and have the dry deep-fried prawns that good bubble is returned originality.
List of references
Patent documentation 1: special public clear 58-52624 communique.
Patent documentation 2: the spy opens flat 9-271329 communique.
Patent documentation 3: the spy opens flat 6-343402 communique.
Patent documentation 4: the spy opens the 2001-161318 communique.
Patent documentation 5: the spy opens clear 52-136950 communique.
Summary of the invention
Problem of the present invention is, a kind of weight sense that has in appearance is provided, and real extra large shrimp local flavor arranged, and have the dry deep-fried prawns that good bubble is returned originality.
The present inventor concentrates on studies to above-mentioned problem, drawn and to have made the shape of shrimp body after the shrimp rubbing, carry out fried with this raw material as sky bran sieve shrimp, the dry deep-fried prawns that obtains through dehydration again, it is identical with sky bran sieve shrimp in appearance, and have real extra large shrimp local flavor, also have the conclusion that good bubble is returned originality simultaneously, and finished the present invention according to this.
That is, a kind of dry deep-fried prawns of the present invention is characterized in that the shrimp with chopping or rubbing is that sky bran sieve feedstock production that major ingredient is made forms.
For sky bran sieve raw material, preferably have the shrimp tail or its stimulated replacement product.It bran sieve raw material preferably is wrapped with coat.Further, preferably with the face slag.It bran sieve raw material total length is preferably more than the 5cm.And the present invention also provides the ready-to-eat food that adds above-mentioned dry deep-fried prawns.
In addition, the invention still further relates to the preparation method of dry deep-fried prawns, it is characterized in that it comprises the steps: to be the major ingredient making and to make its moulding obtain day step of bran sieve raw material with the shrimp of chopping or rubbing; Further additional or additional shrimp tail or its stimulated replacement product are afterwards freezing or the step of heat treated on sky bran sieve raw material; Fried step; And dehydration.For sky bran sieve raw material, preferably include the step that wraps the face clothing.Further, preferably include the step of interpolation face slag.Further, in preparation method of the present invention, dewater after soaking through fried sky bran sieve shrimp preferred water or solution before entering dehydration.
According to the present invention, can obtain outward appearance and have weight sense, have the local flavor of real shrimp simultaneously, and have the dry deep-fried prawns that good bubble is returned originality, it can be enjoyed no less than outward appearance, local flavor and the mouthfeel of real sky bran sieve shrimp during as the interpolation auxiliary material of ready-to-eat food.
The specific embodiment
The present invention is a kind of dry deep-fried prawns, it is characterized in that the shrimp with chopping or rubbing is that sky bran sieve feedstock production that major ingredient is made forms.
Shrimp used in the present invention so long as the kind that common sky bran sieve shrimp is used gets final product, is not cooked special qualification.For example, can be prawn, bamboo shrimp, big positive shrimp, black Tiger Prawns, Australia shrimp, Mexico prawn, prawn, Brazilian prawn, the white shrimp in Guyana, white shrimp, yellow shrimp, red shrimp, Indian prawn, Laomedia astacina, banana prawn or the like.And, generally be not used for doing day lobster of bran sieve shrimp, Zhou Shixin prawn, peach shrimp, sweet shrimp, tree peony shrimp, crayfish, circular fan shrimp or the like and can use yet.Certainly, the shrimp tail can be different with the kind of shrimp.
Sky bran sieve raw material among the present invention was in type material before fried, was that major ingredient is made with the shrimp that rubs or shred.Shrimp is without rubbing or directly use of chopping, and it is relatively poor that the bubble in ready-to-eat food is returned originality.Even if looked certain component as a plurality of shrimps are concentrated in together, but that bubble is returned former effect is equally also bad.The shrimp that rubs is that shrimp is processed into very trickle muddy flesh, can process with food chopper or cutmixer.The shrimp of chopping is with shrimp section or little fourth or cuts into meat stuffing, can use making such as kitchen knife, meat grinder.
Shrimp with chopping or rubbing in it bran sieve raw material is a major ingredient, not damaging under day prerequisite of the local flavor of bran sieve shrimp, can suitably add other materials or food additives.The for example chopping or the flesh of fish that rubs, flavorings such as starch, flour, grease, water, vegetable protein, salt, few carbohydrate, polysaccharide, monosodium glutamate.
In order to make product present the local flavor of real shrimp, the content of shrimp is preferably more than 50% in day bran sieve raw material, and more preferably more than 70%, further preferred content reaches that its effect can be better 90% or more.
The shape of it bran sieve raw material and size (total length and thickness thereof) can freely be set according to the container size and the personal like of ready-to-eat food, are not particularly limited, and make bigger shape and more can embody technique effect of the present invention.Can make shapes such as for example bar-shaped, bow type, fan type.The forming method of it bran sieve raw material can be cut into the mould cutter, also material can be put into mould with moulding, the oil bag of milking can also be made the extrusion that can extrude shrimp shape thing, sky bran sieve raw material is extruded into the shape of shrimp with it.
In order to look important sense, the length of day bran sieve raw material should be 5cm at least, is preferably more than the 7cm.The shrimp of using in words that length is too short and the existing ready-to-eat food is as broad as long, lacks weight sense.The upper limit of total length varies in size according to product container, generally is no more than 15cm.
In addition, for embodying weight sense, the thickness of day bran sieve raw material should be more than the 0.3cm, more than the preferred 0.5cm.Consider the shape of shrimp, the upper limit of thickness generally is no more than 3cm.
In order on sky bran sieve raw material of method forming, for making its outward appearance that has more shrimp, preferably add the shrimp tail.The shrimp tail of the shrimp of using when the shrimp tail can use preparation sky bran sieve raw material also can use the same kind or the different types of shrimp tail that are used for other purposes.Further, can also use the shrimp tail substitute of simulation shrimp tail.Though the material of stimulated replacement product edible or not edible all can, in view of the character of ready-to-eat food, the material of preferred edibility.The edibility material can use and day same material of bran sieve raw material.
When being attached to the shrimp tail on day bran sieve raw material, sky bran sieve raw material can be extruded on the shrimp portion, also can be stained with day bran sieve raw material in the coupling part of sky bran sieve raw material and shrimp tail.
Dry deep-fried prawns among the present invention though can have more day weight sense of bran sieve in order to make it with above-mentioned day direct fried the obtaining of bran sieve raw material, preferably wraps the face clothing with sky bran sieve raw material.The face clothing claims batter again.The material that the raw material of face clothing can use general sky bran sieve to use is not particularly limited, and for example can use flour, starch, vegetable protein, grease, water-soluble polysaccharides etc.Also can use commercially available mixed batter powder.
The thickness of face clothing can freely be adjusted according to hobby, if but wrap up in to such an extent that too thick meeting has influence on bubble and returns originality in order to increase weight sense, so to return originality and can obtain weight sense in order not influence to steep, preferably on sky bran sieve raw material, adhere to some frying surface slags.The frying surface slag is meant that the face clothing with sky bran sieve drops in the edible oil of high temperature and explodes into the spheroidal thing, also comprises and explode littler sphere or the unsetting granuliform day thin slag of bran sieve.The size of frying surface slag is not particularly limited, generally getting final product with 3～10mm size.Attached to the method on sky bran sieve raw material, can use batter liquid, starch fluid that it is adhered to the frying surface slag.In addition, can also replace the frying surface slag, make the same product of similar fried extra large shrimp with bread flour.
In the preparation process of this day bran sieve shrimp, in type day bran sieve raw material carry out before fried preferred freezing or carry out heat treated.Can fix its shape through sky bran sieve raw material that this process is handled, shrimp tail additional on raw material also can be fixed.Can improve the operability when wrapping up in the face clothing and adhering to the frying surface slag in addition.Freezing can carrying out between-40 ℃～-5 ℃, freezing degree is preferably day bran sieve raw material and finalizes the design, takes up the degree that also can not be out of shape with hand and gets final product.In addition, heat treated can be steamed with food steamer, or boils with boiling water.
Dry deep-fried prawns of the present invention is the product with the fried processing of above-mentioned day bran sieve raw material process.Various conditions such as the concrete grammar of fried processing and time, the method that can adopt when in the past preparing dehydration day bran sieve suitably decision gets final product.Both can adopt in the general oil and heat, also can put into baking heating such as baking box then with grease attached on sky bran sieve raw material.Under the situation about in oil, heating, can under for example 150 ℃～180 ℃ fried condition, carry out.
Dry deep-fried prawns of the present invention is to cross processed through the sky bran compass of above-mentioned fried processing.Its dewatering can be freeze drying, also can be the method for deep-fried.
The dry deep-fried prawns that obtains is compared with general dry deep-fried prawns to have good bubble and returns originality, and has and the general equal outward appearance of sky bran sieve shrimp.
In the present invention, further, before lyophilization, the sky bran sieve shrimp through frying course in advance is immersed in water or the solution, makes liquid be penetrated into its inside, and then carry out lyophilization, then can obtain better bubble and return originality.
If before frying course, soak, can be evaporated through fried back moisture, can reduce the effect of immersion.Can be placed in plate or the sack according to its big young pathbreaker fried prawn sky bran sieve during immersion and carry out.Can carry out heat treated in case of necessity, soak effect to promote it.Additive in the solution is not particularly limited, and can use flavorings such as soy sauce, granulated sugar, monosodium glutamate, also can add additives such as starch based and antioxidant.
According to dehydration fried prawn of the present invention sky bran sieve, add in the various ready-to-eat foods after can directly or adopting known packaging material to pack.Ready-to-eat food is not particularly limited, but returns originality because of its good bubble, has use value in this class ready-to-eat food that need such as instant wheaten food such as Noodle bar, noodle prepared from buckwheat, hand-pulled noodles and Miso Soup, instant soup, instant porridge and soup gruel are sent out with the boiling water bubble.
Describe with embodiment below, but these examples that technological thought of the present invention is not limited to enumerate below.
Embodiment 1
Peeling peeled shrimp (every about 2g) 100 parts adds 0.7 part of salt, rubs with food chopper, makes the shrimp of rubbing.The shrimp of this rubbing is put into the oil bag of milking, be extruded into the semifinished product of similar shrimp figure shape.The weight of each semifinished product is 9g, and size is total length 9cm, thickness 0.7cm.
Insert the shrimp tail (about 0.5g) of black Tiger Prawns at the end of this semifinished product, it is freezing under-18 ℃ temperature to put into freezer then, obtains day bran sieve raw material.
Then, mix the wafer material that obtains with water with 5: 6 ratio, the sky bran sieve raw material after freezing is wrapped face clothing (adhesion amount of face clothing is about 6g) with commercially available flour mixed with adulterants aleuron " TA-25 " (Japanese powder process).
Then, 100 parts of above-mentioned flour mixed with adulterants aleurons are freely dripped in fried device with the wafer material that 120 parts of water mix to obtain, in 170 ℃ oily temperature fried about 1 minute, obtain the frying surface slag.
The frying surface slag of about 7g is being wrapped up on sky bran sieve raw material of face clothing attached to each, and the oil of then they being put into 170 ℃ carries out fried (oil heats), and the sky bran sieve shrimp that obtains is carried out lyophilization, promptly obtains dry deep-fried prawns.
Embodiment 2
Obtain day bran sieve shrimp and freezing according to similarly to Example 1 method.Then, freezing sky bran sieve shrimp is put into dish, add the water logging bubble, the water yield be 2.5 times of sky bran sieve shrimp weight, then with 90 ℃ temperature steaming 15 minutes.Carry out lyophilization after the cooling, promptly obtain dry deep-fried prawns.
Embodiment 3
92 parts of waters, 6.5 parts of starch " ラ ス one ゲ Application FO " (day shallow lake chemistry), 0.7 part in soy sauce, 0.7 part of salt, the smart 0.6 part of hybrid modulation of stripped tuna becomes baste.Freezing sky bran sieve shrimp is put into dish, add this baste and soak, the amount of baste is 2.5 times of day bran sieve shrimp weight.Then with 90 ℃ temperature steaming 15 minutes.Carry out lyophilization after the cooling, promptly obtain dry deep-fried prawns.
Comparative example 1
With only with the black Tiger Prawns of magnetic tape trailer of body part peeling as sky bran sieve raw material to replace the sky bran sieve raw material among the embodiment 1, similarly wrap the face clothing, adhere to the frying surface slag, carry out fried and lyophilization after, promptly obtain dry deep-fried prawns.
The test example: bubble is returned the originality evaluation test
The dry deep-fried prawns that embodiment 1～3 and comparative example 1 obtained is placed on the commercially available instant cup face, injects boiling water, places after 3 minutes immediately the dry deep-fried prawns taking-up to be foretasted, and steeps the affirmation of returning originality with the check of sense organ.The result is as shown in table 1.
(table 1) bubble is returned the evaluation result of originality
| Assessment item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 |
| Bubble is returned the mouthfeel weight sense of originality local flavor face clothing part | ○ ○ ◎ ○ | ◎ ○ ○ ◎ | ◎ ◎ ○ ◎ | × △ ◎ ○ |
(evaluation criterion) ◎ is very good; Zero is good; △ is slightly poor; * poor
The result:
Embodiment 1 is after sending out through 3 minutes boiling water bubble, and face clothing part still leaves crisp mouthfeel, and the material of the inside also has the local flavor of shrimp.
To return originality very good because of steeping through the immersion of water for embodiment 2, and partly increased weight sense for the face clothing.
Embodiment 3 is because of through the immersion and the heating of baste, returns aspect originality, the weight sense all very goodly at bubble, has more picture and dipped in the good day bran sieve local flavor of day bran sieve soy sauce.
Comparative example 1 because of have only face clothing bubble return former shrimp part fully not bubble return formerly, it is edible to be not suitable as dehydration face sign indicating number.The mouthfeel of tasting is also more dried, and to return former flavor evaluation also relatively poor because of failing bubble.
The industry utilizability:
Sky bran sieve shrimp is in the past returned the originality problem because of its bubble and is difficult in fields such as instant dewatered noodles as the utilization of face code, have good bubble and return originality and can provide according to the present invention, have and the equal outward appearance of real sky bran sieve shrimp and the dry deep-fried prawns of local flavor. Therefore can be in instant dewatered field of food extensive use.
Claims (10)
1, a kind of dry deep-fried prawns is characterized in that it is that sky bran sieve feedstock production that major ingredient is made forms by the shrimp that rubs or shred.
2, dry deep-fried prawns as claimed in claim 1 is characterized in that additional shrimp tail or its stimulated replacement product on wherein said sky bran sieve raw material.
3, dry deep-fried prawns as claimed in claim 1 is characterized in that wrapping the face clothing on wherein said sky bran sieve raw material.
4, dry deep-fried prawns as claimed in claim 3 is characterized in that it has adhered to the frying surface slag.
5, dry deep-fried prawns as claimed in claim 1 is characterized in that day total length of bran sieve raw material is more than the 5cm.
6, a kind of ready-to-eat food is characterized in that having added dry deep-fried prawns as claimed in claim 1.
7, a kind of preparation method of dry deep-fried prawns is characterized in that it comprises the steps: to be the major ingredient making and to make its moulding obtain day step of bran sieve raw material with the shrimp that rubs or shred; Further the step of sky bran sieve raw material of additional or not additional shrimp tail or its stimulated replacement product through freezing or heat treated; Fried step; And dehydration.
8, preparation method as claimed in claim 7 is characterized in that also comprising the step that sky bran sieve raw material is wrapped the face clothing.
9, preparation method as claimed in claim 8 is characterized in that more comprising the step of adding the frying surface slag.
10, preparation method as claimed in claim 7 dewaters after it is characterized in that soaking through the sky bran sieve shrimp after fried water or solution before carrying out dehydration.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP033265/2004 | 2004-02-10 | ||
| JP2004033265 | 2004-02-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1909803A true CN1909803A (en) | 2007-02-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005800025614A Pending CN1909803A (en) | 2004-02-10 | 2005-02-10 | Dry deep-fried prawns and process for producing the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2005074721A1 (en) |
| CN (1) | CN1909803A (en) |
| WO (1) | WO2005074721A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN104837363A (en) * | 2013-10-22 | 2015-08-12 | 株式会社日清制粉集团本社 | Method for producing kakiage |
| CN107156622A (en) * | 2017-05-25 | 2017-09-15 | 河南工业大学 | Slurry fried food oil content method is wrapped up in one kind reduction |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4954140B2 (en) * | 2008-05-29 | 2012-06-13 | 日清フーズ株式会社 | Method for producing freeze-dried tempura and freeze-dried tempura |
| CN101953477B (en) * | 2010-10-20 | 2013-05-08 | 江南大学 | Production technique of Macrobrachium rosenbergii seasoned instant product |
| JP5167525B1 (en) * | 2012-08-13 | 2013-03-21 | 政次 藤田 | Shrimp or fish tempura |
| WO2015050231A1 (en) * | 2013-10-03 | 2015-04-09 | 株式会社明治 | Method for producing dried cheese |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52136950A (en) * | 1976-05-11 | 1977-11-16 | Tetsuo Mori | Method of producing lobster material for frying |
| JPS5623874A (en) * | 1979-08-07 | 1981-03-06 | Nichiro Gyogyo Kk | Preparation of shrimplike food |
| JPS5852624B2 (en) * | 1980-09-16 | 1983-11-24 | 甲府東洋株式会社 | How to make instant tempura that can be stored for a long time |
| JPS57189633A (en) * | 1981-05-19 | 1982-11-22 | Nippon Suisan Kaisha Ltd | Method of shaping fillets of fish |
| JPS6336764A (en) * | 1986-07-29 | 1988-02-17 | Meiji Milk Prod Co Ltd | Production of processed food of shrimp meat |
| JPH0984569A (en) * | 1995-09-27 | 1997-03-31 | Miyoujiyou Shokuhin Kk | Frozen fried prawn and its production |
| JP2978438B2 (en) * | 1996-04-04 | 1999-11-15 | 株式会社金竜食品産業 | Dried tempura |
| JP3256760B2 (en) * | 1999-11-17 | 2002-02-12 | 株式会社金竜食品産業 | Manufacturing method of dried kakiage tempura |
| JP3427147B2 (en) * | 1999-12-10 | 2003-07-14 | 株式会社金竜食品産業 | Dried tempura |
-
2005
- 2005-02-10 WO PCT/JP2005/002004 patent/WO2005074721A1/en active Application Filing
- 2005-02-10 JP JP2005517821A patent/JPWO2005074721A1/en active Pending
- 2005-02-10 CN CNA2005800025614A patent/CN1909803A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104837363A (en) * | 2013-10-22 | 2015-08-12 | 株式会社日清制粉集团本社 | Method for producing kakiage |
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN107156622A (en) * | 2017-05-25 | 2017-09-15 | 河南工业大学 | Slurry fried food oil content method is wrapped up in one kind reduction |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005074721A1 (en) | 2005-08-18 |
| JPWO2005074721A1 (en) | 2007-10-11 |
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