JPH03251146A - Frozen processed food for hot cooking - Google Patents
Frozen processed food for hot cookingInfo
- Publication number
- JPH03251146A JPH03251146A JP2048358A JP4835890A JPH03251146A JP H03251146 A JPH03251146 A JP H03251146A JP 2048358 A JP2048358 A JP 2048358A JP 4835890 A JP4835890 A JP 4835890A JP H03251146 A JPH03251146 A JP H03251146A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- polysaccharide
- processed food
- hot cooking
- carrageenan
- 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.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 10
- 235000011306 frozen processed food Nutrition 0.000 title claims description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 13
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 13
- 239000005017 polysaccharide Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000012813 breadcrumbs Nutrition 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 abstract description 7
- 235000013312 flour Nutrition 0.000 abstract description 7
- 230000007774 longterm Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 description 7
- 229920001525 carrageenan Polymers 0.000 description 7
- 229940113118 carrageenan Drugs 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000015220 hamburgers Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 241001499733 Plantago asiatica Species 0.000 description 2
- 235000003421 Plantago ovata Nutrition 0.000 description 2
- 239000009223 Psyllium Substances 0.000 description 2
- -1 Teha Chemical class 0.000 description 2
- 241001504592 Trachurus trachurus Species 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229940070687 psyllium Drugs 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000467686 Eschscholzia lobbii Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000016477 Taralea oppositifolia Nutrition 0.000 description 1
- 241001358109 Taralea oppositifolia Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
【発明の詳細な説明】
(産業の利用分野)
本発明は、加熱調理用冷凍加工食品に関し、その目的と
するところは、冷凍保存された後、加熱調理する場合に
際し、品質的に安定かつ食味の良好な加工食品を提供す
ることにある。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a frozen processed food for heating and cooking, and its purpose is to provide a product that is stable in quality and tasteful when heated and cooked after being stored frozen. Our goal is to provide quality processed foods.
(従来の技術及び発明が解決しようとする問題点)
近年、冷凍保存されて市場を流通する加熱調理用加工食
品が数多く出回っている。例えば魚のフライ・エビフラ
イ・トンカッ・ハンバーグ・コロッケ等があげられる。(Problems to be Solved by the Prior Art and the Invention) In recent years, many processed foods for heating and cooking that have been frozen and distributed on the market have been on the market. Examples include fried fish, fried shrimp, pork cutlet, hamburger steak, and croquettes.
これらは通常、加熱調理する前の状態で冷凍され市場に
供給される。又、冷凍庫の普及により、これらを家庭で
冷凍保存することも増えている。These are usually frozen before being cooked and supplied to the market. Furthermore, with the spread of freezers, the number of people freezing these items at home is increasing.
しかしながら、従来の冷凍食品を加熱調理する場合、種
々の問題点がある。例えば、冷凍フライを油揚げする場
合、高温の油に入れると表面が早く固まりすぎ、中の水
蒸気の出どころがなくなり破裂が起こる。破壊を防ぐ為
に、やや低めの温度でゆっくりと揚げる方法があるが、
この様にして揚げたフライは油つぼくなυ食味が劣ると
いう欠点がある。又、一方では、長期間の冷凍保存によ
り、具が小さく痩せてしまい、品質が劣化するという問
題点もある。However, there are various problems when cooking conventional frozen foods. For example, when frying frozen fries, if you put them in hot oil, the surface will harden too quickly, and there will be no place for the steam inside, causing the fries to burst. There is a method of frying slowly at a slightly lower temperature to prevent destruction.
Fries fried in this way have the disadvantage of being oily and lacking in flavor. On the other hand, there is also the problem that long-term frozen storage causes the ingredients to become small and thin, resulting in deterioration in quality.
(問題点を解決するための手段)
本発明者らはこの様な状況に鑑み、種々の検討を行なっ
た結果、衣のべたつきや破裂がないと共に、優れた食感
を有し、又品質的に安定した長期冷凍保存を可能にする
方法を見出し、本発明を完成した。(Means for Solving the Problems) In view of the above situation, the present inventors conducted various studies and found that the batter does not have stickiness or bursting, has excellent texture, and has a quality We have discovered a method that enables stable long-term frozen storage, and completed the present invention.
すなわち、具の表面に水溶性多糖を付着せしめ、場合に
よっては小麦粉、溶き卵、パン粉等の調理を行なった後
、冷凍することを特徴とする加熱調理用加工食品に関す
る。That is, the present invention relates to a processed food for heating and cooking, which is characterized in that a water-soluble polysaccharide is adhered to the surface of the ingredients, and as the case requires, the ingredients are cooked with flour, beaten eggs, bread crumbs, etc., and then frozen.
本発明において用いられる水溶性多糖類としテハ、ファ
ーセレフン・カラギーナン等の硫酸化多糖類、アルギン
酸ナトリウム、寒天、キサンタン、サイリューム等を挙
げることができ、単独で用いても2種以上を併用しても
よい。こ本発明の方法で硫酸化多糖を用いると、硫酸化
多糖中の硫酸基と具材中の蛋白質が部分的に結合し、更
に多糖のゲM化性により有効にコーティングすることが
できる。Examples of the water-soluble polysaccharides used in the present invention include sulfated polysaccharides such as Teha, farserefun, and carrageenan, sodium alginate, agar, xanthan, and psyllium, which may be used alone or in combination of two or more. good. When a sulfated polysaccharide is used in the method of the present invention, the sulfate groups in the sulfated polysaccharide and the proteins in the ingredients are partially bonded, and furthermore, the polysaccharide's gelatinizability allows for effective coating.
本発明においてコーティング方法としては、粉を付着せ
しめる方法と水溶液を付着する方法があり、前者におい
ては処理剤中の多糖の割合は20重量嗟以上であること
が好ましく、後者においては、水溶液中の多糖の濃度は
Q、05〜1重量憾であることが好ましい。In the present invention, coating methods include a method of applying powder and a method of applying an aqueous solution. In the former, the proportion of polysaccharide in the treatment agent is preferably 20 weight or more, and in the latter, the proportion of polysaccharide in the aqueous solution is preferably 20 weight or more. The concentration of the polysaccharide is preferably Q, 05-1% by weight.
本発明の処理剤としては水中への多糖の分散・溶解性を
向上させる為に、二糖・オリゴ糖を添加してもよい。二
塘としてはショ糖・麦芽糖・オリゴ糖としてはマルトオ
リゴ糖、イソオリゴ糖、バッチノース、フラクトオリゴ
糖等を例示できる。As the processing agent of the present invention, disaccharides and oligosaccharides may be added in order to improve the dispersion and solubility of polysaccharides in water. Examples of the two types include sucrose, maltose, and oligosaccharides such as maltooligosaccharide, isooligosaccharide, batchnose, and fructooligosaccharide.
本発明において、加熱調理用冷凍加工食品とハ、例えば
フライ・トンカッ・ハンバーク等ノ冷凍加工食品の様に
、解凍後油で焼く・揚げる等の加熱調理を必要とするも
のを言い、レトルF食品や単に電子レンジであたためれ
ば良い様な冷凍加工食品を意味するものではない。In the present invention, frozen processed food for heat cooking refers to foods that require heat cooking such as baking or frying in oil after thawing, such as frozen processed foods such as fries, pork cutlets, hamburgers, etc. This does not mean frozen processed foods that can be simply heated in a microwave.
(97℃施例) 本発明を以下に実施例を用いて更に詳しく説明する。(97℃ example) The present invention will be explained in more detail below using examples.
を付着せしめたものと、K−カラギーナンとサイリュー
ムの混合物(1:1)を付着せしめた後、市販の薄刃小
麦粉、溶き卵、パン粉の順に処理し、フライ用調理食品
とした。これを−20Cの冷凍庫で一週間冷凍保存した
。and a mixture of K-carrageenan and psyllium (1:1) were applied, and then treated with commercially available wheat flour, beaten eggs, and breadcrumbs in this order to prepare a fried food. This was stored frozen in a -20C freezer for one week.
また、前記処理剤の05重量憾水溶液を各々調製し、フ
ライ用キスに噴霧した後、小麦粉、溶き卵、パン粉を同
様に付着せしめ、これを−20℃の冷凍庫で一週間保存
した。In addition, 05 weight aqueous solutions of the above-mentioned treatment agents were prepared and sprayed onto frying pans, and then flour, beaten eggs, and bread crumbs were similarly applied thereto, and the mixture was stored in a -20°C freezer for one week.
一方、比較のため、予備処理なしで、小麦粉、溶き卵、
パン粉を付着せしめた通常のフライ用調理食品を、同様
に一20℃の冷凍庫で一週間保存した。On the other hand, for comparison, without pretreatment, flour, beaten eggs,
A conventional fried food coated with bread crumbs was similarly stored in a freezer at -20°C for one week.
これらを室温解凍後、衣の状態を目視により観察し、1
70〜175℃で3分間油揚げしたときの衣料がれの発
生率と食感の好ましさを評価した。After thawing these at room temperature, visually observe the condition of the batter.
The incidence of clothing peeling and the desirability of the texture when fried for 3 minutes at 70 to 175°C were evaluated.
〈9i!施例2〉
X−カラギーナンと1−カラギーナンの[L5重量鴫水
溶液を各々調製し、フライ用アジに噴霧した後、小麦粉
、溶き卵、パン粉を順に付着せしめてフライ用調理食品
とした。これを−20℃の冷凍庫で一週間冷凍保存した
。<9i! Example 2> [L5 weight aqueous solutions of X-carrageenan and 1-carrageenan were each prepared and sprayed on horse mackerel for frying, and then flour, beaten eggs, and bread crumbs were sequentially attached thereto to prepare a cooked food for frying. This was stored frozen in a -20°C freezer for one week.
一方、比較のため予備処理なしの通常のアジフライ用調
理食品を、同様に一20℃の冷凍庫で一週間保存した。On the other hand, for comparison, a normal fried horse mackerel food without pretreatment was similarly stored in a freezer at -20°C for one week.
これらを〈実施例1〉と同様の操作で評価した。These were evaluated in the same manner as in <Example 1>.
〈実施例3〉
K−カラギーナンの[15重景憾水溶液を調製し、トン
カッ用ブタ肉に噴霧した後、小麦粉、溶き卵、パン粉を
順に付着せしめてトンカッ用調理食品とした。これを−
20℃の冷凍庫で一週間冷凍保存した。一方比較のため
、予備処理なしの通常のトンカッ用調理食品を同様1c
−20℃の冷凍庫で一週間保存した。<Example 3> An aqueous solution of K-carrageenan was prepared and sprayed onto pork meat for tonkatsu, and then flour, beaten egg, and breadcrumbs were sequentially attached to it to prepare a cooked food for tonkatsu. This-
It was stored in a freezer at 20°C for one week. On the other hand, for comparison, normal cooked food for Tonka without pre-treatment was prepared at 1c.
It was stored in a -20°C freezer for one week.
これらを〈実施例1〉と同様の操作で評価した。These were evaluated in the same manner as in <Example 1>.
a5重量嘔水溶液を各々噴霧コーティングした後、−2
0℃の冷凍庫で二連間冷凍保存した。-2 after each spray coating of a5 weight vomit solution
It was frozen and stored in a 0°C freezer for two consecutive days.
一方比較のためコーティング処理なしのハンバーグを同
様に一20℃の冷凍庫で二連間保存した。これらを室温
解凍後、170℃オープン中で約15分間焼いたときの
食感と重量変化率を評価した。On the other hand, for comparison, a hamburger steak without coating treatment was similarly stored in a freezer at -20°C for two consecutive days. After thawing these at room temperature, they were baked for about 15 minutes in an open oven at 170°C, and the texture and weight change rate were evaluated.
〈実施例4〉
市販の手造りハンバーグを均等に5ofに分け、K−カ
ラギーナンと1−カラギーナンの尚、重量変化率は以下
の式で求めた。<Example 4> Commercially available handmade hamburger steaks were equally divided into 5 of, and the weight change rate of K-carrageenan and 1-carrageenan was determined using the following formula.
重量変化率(4)=
(発明の効果)
上記から明らかな様に、本発明の加熱調理用冷凍加工食
品は、品質的に安定した長期冷凍保存を可能にすると共
に、優れた食感を有するものである。Weight change rate (4) = (Effect of the invention) As is clear from the above, the frozen processed food for heating and cooking of the present invention enables long-term frozen storage with stable quality and has an excellent texture. It is something.
″ ・べ″・be
Claims (1)
ることを特徴とする加熱調理用冷凍加工食品。(1) A frozen processed food for heating and cooking, characterized in that a water-soluble polysaccharide is attached to the surface of ingredients and then frozen.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2048358A JPH03251146A (en) | 1990-02-28 | 1990-02-28 | Frozen processed food for hot cooking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2048358A JPH03251146A (en) | 1990-02-28 | 1990-02-28 | Frozen processed food for hot cooking |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH03251146A true JPH03251146A (en) | 1991-11-08 |
Family
ID=12801130
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2048358A Pending JPH03251146A (en) | 1990-02-28 | 1990-02-28 | Frozen processed food for hot cooking |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH03251146A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5250312A (en) * | 1991-12-02 | 1993-10-05 | Kraft General Foods, Inc. | Process for retaining moisture in meat, poultry and seafood |
US5380545A (en) * | 1991-12-02 | 1995-01-10 | Kraft General Foods, Inc. | Coating mix and process for retaining moisture in comminuted meat products |
-
1990
- 1990-02-28 JP JP2048358A patent/JPH03251146A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5250312A (en) * | 1991-12-02 | 1993-10-05 | Kraft General Foods, Inc. | Process for retaining moisture in meat, poultry and seafood |
US5380545A (en) * | 1991-12-02 | 1995-01-10 | Kraft General Foods, Inc. | Coating mix and process for retaining moisture in comminuted meat products |
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