JPS5629965A - Food to be fried - Google Patents

Food to be fried

Info

Publication number
JPS5629965A
JPS5629965A JP10446679A JP10446679A JPS5629965A JP S5629965 A JPS5629965 A JP S5629965A JP 10446679 A JP10446679 A JP 10446679A JP 10446679 A JP10446679 A JP 10446679A JP S5629965 A JPS5629965 A JP S5629965A
Authority
JP
Japan
Prior art keywords
fried
mesh
food
skin
bread crumbs
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP10446679A
Other languages
Japanese (ja)
Other versions
JPS6210140B2 (en
Inventor
Takeshi Nagaoka
Minoru Fujishiro
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP10446679A priority Critical patent/JPS5629965A/en
Publication of JPS5629965A publication Critical patent/JPS5629965A/en
Publication of JPS6210140B2 publication Critical patent/JPS6210140B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

PURPOSE: A food to be fried having high mass productivity, providing crispy and soft taste of fried skin which is not present yet, obtained by coating the surface of an edible skin including ingredients with a butter solution having a specific concentration and bread crumbs having specific particle sizes.
CONSTITUTION: Wheat flour as a main ingredient is kneaded with water in an amount 2.5W3.5 times as heavy as that of dried gluten contained in it to mold an edible skin. Its surface is coated with a butter solution having a concentration corresponding to 50W1,300cp viscosity at 20°C, and bread crumbs having not more than 25wt% part with a size smaller than 50 mesh and not more than 20wt% part with a size larger than 20 mesh.
COPYRIGHT: (C)1981,JPO&Japio
JP10446679A 1979-08-16 1979-08-16 Food to be fried Granted JPS5629965A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10446679A JPS5629965A (en) 1979-08-16 1979-08-16 Food to be fried

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10446679A JPS5629965A (en) 1979-08-16 1979-08-16 Food to be fried

Publications (2)

Publication Number Publication Date
JPS5629965A true JPS5629965A (en) 1981-03-25
JPS6210140B2 JPS6210140B2 (en) 1987-03-04

Family

ID=14381355

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10446679A Granted JPS5629965A (en) 1979-08-16 1979-08-16 Food to be fried

Country Status (1)

Country Link
JP (1) JPS5629965A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014132881A (en) * 2013-01-11 2014-07-24 Nippon Suisan Kaisha Ltd Fine bread crumb and fry food product
JP2016154541A (en) * 2015-02-24 2016-09-01 味の素株式会社 Food product for electronic oven cooking
JP2018050487A (en) * 2016-09-26 2018-04-05 昭和産業株式会社 Batter mix for fried foods and manufacturing method of fired foods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014132881A (en) * 2013-01-11 2014-07-24 Nippon Suisan Kaisha Ltd Fine bread crumb and fry food product
JP2016154541A (en) * 2015-02-24 2016-09-01 味の素株式会社 Food product for electronic oven cooking
JP2018050487A (en) * 2016-09-26 2018-04-05 昭和産業株式会社 Batter mix for fried foods and manufacturing method of fired foods

Also Published As

Publication number Publication date
JPS6210140B2 (en) 1987-03-04

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