JPH05130840A - Production of fried food - Google Patents

Production of fried food

Info

Publication number
JPH05130840A
JPH05130840A JP3295823A JP29582391A JPH05130840A JP H05130840 A JPH05130840 A JP H05130840A JP 3295823 A JP3295823 A JP 3295823A JP 29582391 A JP29582391 A JP 29582391A JP H05130840 A JPH05130840 A JP H05130840A
Authority
JP
Japan
Prior art keywords
fried food
food
ingredients
fried
ethyl alcohol
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
JP3295823A
Other languages
Japanese (ja)
Other versions
JP3018121B2 (en
Inventor
Tomoya Hayakawa
Ryutaro Ozawa
龍太郎 小澤
智也 早川
Original Assignee
Nisshin Flour Milling Co Ltd
日清製粉株式会社
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 Nisshin Flour Milling Co Ltd, 日清製粉株式会社 filed Critical Nisshin Flour Milling Co Ltd
Priority to JP3295823A priority Critical patent/JP3018121B2/en
Publication of JPH05130840A publication Critical patent/JPH05130840A/en
Application granted granted Critical
Publication of JP3018121B2 publication Critical patent/JP3018121B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Abstract

PURPOSE:To obtain the title food excellent in juicy feeling, taste and palate feeling, suitable as 'tempura' etc., by hot-air drying a specified amount of the moisture in the coating layer, while retaining the moisture content of the ingredients, for a fried food prepared by providing such ingredients with an ethyl alcohol-formulated coating solution followed by frying. CONSTITUTION:Firstly, a fried food is prepared by providing ingredients like fish and shellfish with a coating solution formulated with pref. 1-50wt.% (based on grain powder such as wheat flour) of ethyl alcohol followed by frying. This fried food is then put to hot-air drying e.g. at 150-300 deg.C for 10-300sec so as to remove 10-70wt.% of the moisture in the coating layer without virtually changing the moisture content of the ingredients, thus giving the objective food. This food is then pref. frozen.

Description

【発明の詳細な説明】Detailed Description of the Invention
【0001】[0001]
【産業上の利用分野】本発明は油揚げ食品の製造法、更
に詳細には冷蔵あるいは常温又は加温放置しても具材は
ジューシーで、かつ衣部分はクリスピーな食感を有する
油揚げ食品の製造法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried foods, and more particularly to the production of fried foods where the ingredients are juicy and the garments have a crispy texture even when refrigerated or left at room temperature or under heating. Concerning the law.
【0002】[0002]
【従来の技術】一般に、天ぷら、フライ等の油揚げ食品
は、具材を小麦粉等を水で溶いた衣液に漬けて衣層を施
し、これを150〜180℃の油温で油揚げして製造し
ている。
2. Description of the Related Art Generally, deep-fried foods such as tempura and fries are produced by immersing ingredients in a coating solution prepared by dissolving wheat flour or the like in water to form a coating layer, which is then fried at an oil temperature of 150 to 180 ° C. is doing.
【0003】また、近年上記のようにして調理した油揚
げ食品は、スーパーやコンビニエンスストアに於て弁当
や惣菜としてその提供が盛んとなっている。
Further, in recent years, the fried foods cooked as described above have been actively provided as lunch boxes and prepared foods at supermarkets and convenience stores.
【0004】而して、油揚げ食品は衣層がサクサクとし
たクリスピーな食感を有することが生命であるが、従来
の方法によって得た油揚げ食品は経時的にクリスピーな
食感が失われてべたつきが生じ、風味も低下するという
欠点があった。
Thus, it is essential that the fried food has a crispy texture with a crispy coat, but the fried food obtained by the conventional method loses its crispy texture over time and becomes sticky. Was caused and the flavor was deteriorated.
【0005】[0005]
【発明が解決しようとする課題】従来、これらの欠点を
解決するために種々の検討がなされており、例えば、
(1)油揚げ食品を約50〜150℃に加熱した後、冷
凍する方法(特公昭56−17900号)、(2)油揚
げ食品を衣層の含水率が少なくとも13%になるように
脱水する方法(特開平1−317358号)及び(3)
天ぷら用衣材に粉末エチルアルコールとレシチンを配合
する方法(特公昭58−46306号)が報告されてい
る。
Various studies have heretofore been made to solve these drawbacks.
(1) A method in which the fried food is heated to about 50 to 150 ° C. and then frozen (JP-B-56-17900), and (2) a method in which the fried food is dehydrated so that the water content of the coating layer is at least 13%. (JP-A-1-317358) and (3)
A method (Japanese Patent Publication No. 58-46306) of blending powdered ethyl alcohol and lecithin into a clothing material for tempura has been reported.
【0006】しかしながら、約50〜150℃の温度で
約10分〜1時間という長時間加熱する(1)の方法、
及び衣層の含水率が13%以下になるまで乾燥する
(2)の方法によるときは、衣層のサクサクした食感は
得られるが、(イ)衣層と同時に具材中の水分も除去さ
れて具材のジューシー感が失われる、(ロ)過度の脱
水、乾燥のために揚げものに身痩せ、目減りを生ずる、
(ハ)乾燥工程に長時間を有する、(ニ)油の酸化が進
んで食味が低下する等の欠点があり、また(3)の方法
は美しい花咲きを期待するだけでエタノール臭が残り、
そのままでは喫食できる品質ではなかった。
However, the method (1) of heating at a temperature of about 50 to 150 ° C. for a long time of about 10 minutes to 1 hour,
Also, when the method of (2) of drying until the water content of the batter layer is 13% or less, the crispy texture of the batter layer can be obtained, but (a) the moisture in the ingredients is removed at the same time as the batter layer. It loses the juicy feeling of the ingredients, (b) Excessive dehydration and dryness makes the fried food thin and loses eyesight.
(C) There are drawbacks such as a long drying process, (d) Oxidation of oil progresses and the taste deteriorates, and the method of (3) only produces a beautiful flower bloom, leaving an ethanol odor.
It was not of a quality that could be eaten as it was.
【0007】従って、具材のジューシー感と衣層のクリ
スピー感のバランスがとれ、身痩せ等がない経時的にも
揚げたての食感を保持する油揚げ食品が望まれていたの
が実情であった。
[0007] Therefore, it was a fact that a deep-fried food that balances the juiciness of the ingredients and the crispy feeling of the clothing layer and retains the texture of freshly fried food over time without being lean or the like has been desired. ..
【0008】斯かる実情において、本発明者は鋭意研究
を行った結果、特定配合の衣液で油揚げしたものを特定
の条件で乾燥すれば、上記目的を具備した油揚げ食品が
得られることを知見し、本発明を完成した。
Under such circumstances, as a result of earnest studies by the present inventor, it was found that a fried food product having the above-mentioned object can be obtained by drying under a specific condition what is fried with a clothing liquid of a specific composition. Then, the present invention has been completed.
【0009】[0009]
【課題を解決するための手段】すなわち、本発明は具材
にエチルアルコール配合衣液を施して油揚げを行って得
られる油揚げ食品を、具材の含水率に実質的な変化を与
えることなく、衣層の水分の10〜70%が除去される
ように熱風乾燥することを特徴とする油揚げ食品の製造
法である。
Means for Solving the Problems That is, the present invention provides a fried food obtained by frying an ingredient to which an ethyl alcohol-containing coating liquid is applied, without substantially changing the water content of the ingredient. It is a method for producing a fried food, which is characterized in that hot-air drying is performed so that 10 to 70% of the water content of the batter is removed.
【0010】本発明に用いられる衣液はエチルアルコー
ル配合衣液で、通常のフライ類、天ぷら類等に用いられ
る衣液にエチルアルコールを添加配合して調製される
が、特に小麦粉等の穀粉類に対してエチルアルコール
(95%濃度として)1〜50重量%、食用油脂5〜8
0重量%、水100〜200重量%を添加配合して得ら
れたものが好ましい。
The dressing liquid used in the present invention is a dressing liquid containing ethyl alcohol, which is prepared by adding and mixing ethyl alcohol to the dressing liquid used for ordinary frying, tempura and the like, but especially flour such as wheat flour. To ethyl alcohol (95% concentration) 1 to 50% by weight, edible oil and fat 5 to 8
Those obtained by adding 0% by weight and 100 to 200% by weight of water are preferred.
【0011】ここで用いられる小麦粉等の穀粉類として
は、例えば小麦粉、米粉、大豆粉、澱粉等が挙げられ
る。また、エチルアルコールとしては、食品に用いうる
ものであればその種類を問わず例えば食品添加物用エチ
ルアルコールや焼酎、日本酒、ビール、ウイスキー、ブ
ランデー等の酒類等が挙げられ、エチルアルコール含量
として前記の所定量を添加配合すればよい。更に、食用
油脂としては、例えば大豆油、パーム油、コーン油、ゴ
マ油、米油、豚脂、牛脂、魚油又はこれらの硬化油等が
挙げられ、就中品質変化等の点から融点が0℃以上のも
のが望ましく、これらは単独又は2種以上組合せて用い
ることができる。
Examples of cereal flours such as wheat flour used herein include wheat flour, rice flour, soybean flour, starch and the like. Further, as the ethyl alcohol, as long as it can be used in food, regardless of its type, for example, ethyl alcohol for food additives and shochu, sake, beer, whiskey, liquor such as brandy, etc., and the like, the ethyl alcohol content as described above. It suffices to add and blend a predetermined amount of. Further, examples of edible oils and fats include soybean oil, palm oil, corn oil, sesame oil, rice oil, lard, beef tallow, fish oil, and hydrogenated oils thereof, and in particular, the melting point is 0 ° C. from the viewpoint of quality change. The above are desirable, and these can be used alone or in combination of two or more kinds.
【0012】本発明方法は、まず斯かるエチルアルコー
ル配合衣液を、常法に従い野菜、魚介類、肉類等の具材
に施し、150〜180℃の温度で油揚げを行って油揚
げ食品を得る。この油揚げはそのまま喫食可能な完全フ
ライでも、喫食には不充分なプレフライでもよい。
According to the method of the present invention, such an ethyl alcohol-containing coating liquid is first applied to ingredients such as vegetables, seafood and meat according to a conventional method and fried at a temperature of 150 to 180 ° C. to obtain fried foods. This fried food may be a complete fry that can be eaten as it is, or a pre-fry that is insufficient for eating.
【0013】次いで、得られた油揚げ食品は、直ちに熱
風乾燥される。この熱風乾燥において、具材の含水率に
実質的な変化を与えないとは、当該水分含量の低減が3
%以内であることをいう。また衣層は、その含有水分の
10〜70%が除去されて、衣層の含水率が15〜50
%、好ましくは20〜40%になるように乾燥されるこ
とが必要である。衣層の含水率がこれより多いとクリス
ピー感が得られず、また衣層の含水率がこれより少なく
なると具材中の水分の添加をまねき好ましくない。この
ような条件を具備する熱風乾燥は150〜300℃とい
う高温で風速10〜50m/秒の下10〜300秒間と
いう短時間行うことによって達成される。また、この熱
風乾燥によって、プレフライのものは喫食可能なものと
なる。斯かる熱風乾燥には、例えば実公昭60−390
74号公報に記載の高温気流式流動焙焼機、例えば荒川
製作所社製のジェットゾーン(JETZONE)を用い
るのが便利である。
Next, the fried food thus obtained is immediately dried with hot air. In this hot air drying, the reduction of the water content is 3 if the water content of the ingredients is not substantially changed.
It is within%. Further, the batter layer has a water content of 15 to 50%, since 10 to 70% of the water content is removed.
%, Preferably 20-40%. If the water content of the clothing layer is higher than this, a crispy feeling cannot be obtained, and if the water content of the clothing layer is lower than this, the addition of water in the ingredient is not preferable. The hot air drying satisfying these conditions is achieved by performing the drying at a high temperature of 150 to 300 ° C. and a wind speed of 10 to 50 m / sec for a short time of 10 to 300 seconds. Further, this hot air drying makes the pre-fried food edible. For such hot air drying, for example, Jitsuko Sho 60-390
It is convenient to use a high-temperature airflow type roasting machine described in Japanese Patent No. 74, for example, a jet zone (JETZONE) manufactured by Arakawa Seisakusho.
【0014】斯くして得られた油揚げ食品は、そのまま
0〜5℃にて冷蔵もしくは常温にて放置しても、あるい
は加温機にて40〜70℃にて放置しても24〜48時
間経過後に於てもクリスピーな食感が失われず、揚げた
てと同様な食感での喫食が可能であり、更に凍結して冷
凍油揚げ食品としても、解凍調理後の食感が損われるこ
とはない。
The fried food thus obtained is left to be refrigerated at 0 to 5 ° C. or left at room temperature as it is, or left to stand at 40 to 70 ° C. in a warmer for 24 to 48 hours. It does not lose its crispy texture even after a lapse of time and can be eaten with a texture similar to that of fried food, and even when frozen and fried food is frozen, the texture after thawing and cooking is not impaired.
【0015】尚、当該凍結は常法、例えば液体窒素を用
いて、約−25〜−30℃で急速冷凍することによって
行われる。そしてこの冷凍油揚げ食品は−18℃以下の
温度で冷凍保存し、用時ガスオーブン、電子レンジ、湯
煎等で解凍調理して喫食に供してもいいし、室温下に放
置解凍して喫食に供してもよい。また、熱風乾燥した油
揚げ食品は凍結前又は凍結後に真空包装するのが好まし
い。この真空包装によって凍結障害が防止され、また湯
煎解凍が可能になり解凍を早く行うことができる。
The freezing is carried out by a conventional method, for example, by quick-freezing at about -25 to -30 ° C. using liquid nitrogen. This frozen fried food may be frozen and stored at a temperature of -18 ° C or lower, and may be thawed and cooked in a gas oven, a microwave oven, a hot water bath, or the like before use, or may be left at room temperature and thawed for use. May be. The fried food dried with hot air is preferably vacuum-packed before or after freezing. This vacuum packaging prevents freezing obstacles and makes it possible to thaw in a hot water bath, which makes thawing faster.
【0016】[0016]
【発明の効果】本発明方法により得られる油揚げ食品
は、具材の水分はそのまま衣層の水分のみが除去されて
いるので、具材のジューシー感と衣層のクリスピー感の
バランスのとれた揚げたての食感が経時的安定に得られ
ると共に、熱風乾燥が短時間に行われるのでエタノール
臭が消え、また従来の棚乾燥によって長時間行う場合の
ような揚げものの身痩せ、目減り等を生ずることがな
く、しかも油の酸化が進まず食味が劣化しないという優
れた利点を有する。
In the fried food obtained by the method of the present invention, since the water content of the ingredients is removed as it is, only the water content of the clothing layer is removed. Therefore, the deep-fried food having a balanced juiciness of the ingredients and the crispy feeling of the clothing layer is prepared. The texture can be obtained stably over time, the hot air drying can be done in a short time, the ethanol odor disappears, and conventional shelf drying can cause flesh to lose weight and lose eyesight as when it is done for a long time. Moreover, it has an excellent advantage that the oil is not oxidized and the taste is not deteriorated.
【0017】[0017]
【実施例】次に実施例を挙げて本発明を更に説明する。EXAMPLES Next, the present invention will be further described with reference to examples.
【0018】実施例1 大正えび30gを具材として用い、これに小麦粉(薄力
粉)90g、コーンスターチ10g、ベーキングパウダ
ー2gに95%エチルアルコール1.1ml水160mlを
混合して製した衣を付着させ、170℃の大豆白絞油で
2分間揚げてえび天ぷらを得た。このえび天ぷらの具材
の水分は70%、衣の水分22%であった。これを高温
式流動焙焼機(ジェットゾーン;荒川製作所社製)を用
いて200℃風速30m/秒にて90秒間乾燥した。得
られたえび天ぷらを40℃にて24時間放置後喫食した
ところ、具材はジューシーで、衣はクリスピーな食感を
有していた。
Example 1 30 g of Taisho shrimp was used as an ingredient, and 90 g of wheat flour (soft flour), 10 g of corn starch and 2 g of baking powder were mixed with 1.1 ml of 95% ethyl alcohol and 160 ml of water, and a batter was adhered thereto. It was fried in soybean white squeezing oil at 170 ° C. for 2 minutes to obtain shrimp tempura. The water content of the ingredients for this shrimp tempura was 70% and the water content of the clothes was 22%. This was dried using a high temperature fluidized roaster (jet zone; manufactured by Arakawa Seisakusho) for 90 seconds at 200 ° C. and a wind speed of 30 m / sec. When the obtained shrimp tempura was left standing at 40 ° C. for 24 hours and then eaten, the ingredients were juicy and the batter had a crispy texture.
【0019】実施例2 大正えび30gを具材として用い、これに小麦粉(薄力
粉)85g、大豆粉5g、コーンスターチ10g、ベー
キングパウダー2gに95%エチルアルコール50ml、
パーム油30gに水120mlを混合して製した衣液を付
着させ、180℃の大豆白絞油で2分30秒間揚げて直
ちに実施例1と同一の焙焼機を用い、温度200℃、風
速25m/秒にて90秒間熱風乾燥した。得られたえび
天ぷらを5℃にて48時間放置後喫食したところ、具材
はジューシーで、衣はクリスピーな食感を有していた。
Example 2 Using 30 g of Taisho shrimp as an ingredient, 85 g of wheat flour (soft flour), 5 g of soybean flour, 10 g of corn starch, 2 g of baking powder and 50 ml of 95% ethyl alcohol,
A coating liquid prepared by mixing 120 g of water with 30 g of palm oil was fried, and fried with soybean white squeezing oil at 180 ° C. for 2 minutes and 30 seconds and immediately using the same roasting machine as in Example 1, at a temperature of 200 ° C. and a wind speed. It was dried with hot air at 25 m / sec for 90 seconds. When the obtained shrimp tempura was left standing at 5 ° C. for 48 hours and then eaten, the ingredients were juicy and the batter had a crispy texture.
【0020】実施例3 大正えび30gを具材として用い、これに小麦粉(薄力
粉)85g、大豆粉5g、コーンスターチ10g、ベー
キングパウダー2gに75%エチルアルコール10ml、
水140mlを混合して製した衣液を付着させ、180℃
の大豆白絞油で2分30秒間揚げて直ちに実施例1と同
一の焙焼機を用い、温度200℃、風速30m/秒にて
120秒間熱風乾燥した。得られたえび天ぷらを後記試
験例の発明品1、またこれを−30℃にて急速凍結した
ものを発明品2とした。
Example 3 Using 30 g of Taisho shrimp as an ingredient, 85 g of wheat flour (soft flour), 5 g of soybean flour, 10 g of corn starch, 2 g of baking powder and 10 ml of 75% ethyl alcohol,
The clothing liquid made by mixing 140 ml of water is attached and the temperature is 180 ° C.
Was fried with soybean white squeezing oil for 2 minutes and 30 seconds and immediately dried with hot air using the same roasting machine as in Example 1 at a temperature of 200 ° C. and a wind speed of 30 m / sec for 120 seconds. The obtained shrimp tempura was designated as invention product 1 of the test example described below, and the product obtained by rapidly freezing the shrimp tempura at -30 ° C was designated as invention product 2.
【0021】比較例1 エチルアルコールを添加せず、また水の配合量を150
mlに代えた以外は実施例3と同様に製した衣液を実施例
3と同様の具材に付着させ、180℃の大豆白絞油で2
分30秒間揚げた(熱風乾燥せず)。得られたえび天ぷ
らを後記試験例の比較品1、またこれを−30℃にて急
速凍結したものを比較品2とした。
Comparative Example 1 Ethyl alcohol was not added, and the amount of water was 150.
The clothing liquid prepared in the same manner as in Example 3 except that the amount was replaced with ml was applied to the same ingredients as in Example 3, and soybean white squeezing oil at 180 ° C.
It was fried for 30 minutes (without hot air drying). The obtained shrimp tempura was designated as Comparative Product 1 in the test example described below, and Comparative Product 2 was obtained by rapid freezing at -30 ° C.
【0022】比較例2 比較例1に於て油揚げして得られたえび天ぷらを直ちに
実施例3と同様に熱風乾燥した。得られたえび天ぷらを
後記試験例の比較品3、またこれを−30℃にて急速凍
結した物を比較品4とした。
Comparative Example 2 Shrimp tempura obtained by deep-frying in Comparative Example 1 was immediately dried with hot air as in Example 3. The obtained shrimp tempura was designated as Comparative Product 3 in the test example described below, and a product obtained by rapidly freezing this at -30 ° C was designated as Comparative Product 4.
【0023】試験例1 実施例3及び比較例1、2で得られた各冷凍えび天ぷら
(発明品2、比較品2、比較品4)を25℃にて放置
(自然解凍)し、12時間後、24時間後、48時間後
の食感を試食評価した。尚、評価は20名のパネラーで
下記基準に従い5点評価を行い、その平均点で比較し
た。その結果は表1の通りであった。 5:衣が大変パリッとしている 4:衣がパリッとしている 3:衣がややパリッとしている 2:衣がややべたついている、もしくはやや硬すぎる 1:衣がべたついている、もしくは硬すぎる
Test Example 1 Each frozen shrimp tempura (Invention product 2, Comparative product 2, Comparative product 4) obtained in Example 3 and Comparative Examples 1 and 2 was left at 25 ° C. (natural thawing) for 12 hours. After 24 hours and 48 hours later, the texture was evaluated by tasting. The evaluation was carried out by 20 panelists according to the following criteria, and 5 points were evaluated, and the average points were compared. The results are shown in Table 1. 5: Cloth is very crisp 4: Cloth is crisp 3: Cloth is slightly crisp 2: Cloth is slightly sticky or a little too hard 1: Cloth is sticky or too hard
【0024】[0024]
【表1】 [Table 1]
【0025】試験例2 実施例3及び比較例1、2で得られたえび天ぷら(発明
品1、比較品1、比較品3)を5℃にて放置(冷蔵)
し、12時間後、24時間後、48時間後の食感を試験
例1と同様に評価した。その結果は表2の通りであっ
た。
Test Example 2 The shrimp tempura (Invention product 1, Comparative product 1, Comparative product 3) obtained in Example 3 and Comparative Examples 1 and 2 was left at 5 ° C. (refrigerated).
Then, the texture after 12 hours, 24 hours, and 48 hours was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.
【0026】[0026]
【表2】 [Table 2]

Claims (4)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 具材にエチルアルコール配合衣液を施し
    て油揚げを行って得られる油揚げ食品を、具材の含水率
    に実質的な変化を与えることなく、衣層の水分の10〜
    70%が除去されるように熱風乾燥することを特徴とす
    る油揚げ食品の製造法。
    1. A fried food product obtained by subjecting ingredients to a frying liquid containing ethyl alcohol and fried to obtain a fried food product having a moisture content of 10 to 10% without substantially changing the moisture content of the ingredients.
    A method for producing a fried food, which comprises hot-air drying so that 70% of the food is removed.
  2. 【請求項2】 請求項1で得られた油揚げ食品を凍結す
    ることを特徴とする冷凍油揚げ食品の製造法。
    2. A method of producing a frozen fried food, which comprises freezing the fried food obtained in claim 1.
  3. 【請求項3】 熱風乾燥を150〜300℃の温度で1
    0〜300秒間行うことを特徴とする請求項1又は2記
    載の油揚げ食品の製造法。
    3. Hot air drying at a temperature of 150 to 300 ° C.
    The method for producing a fried food according to claim 1 or 2, which is carried out for 0 to 300 seconds.
  4. 【請求項4】 エチルアルコールの配合量が、衣液の主
    原料たる小麦粉等の穀粉類に対して1〜50重量%であ
    ることを特徴とする請求項1〜3の何れかの項記載の油
    揚げ食品の製造法。
    4. The blending amount of ethyl alcohol is 1 to 50% by weight with respect to the flour such as wheat flour which is a main raw material of the clothing liquid. Method of manufacturing fried foods.
JP3295823A 1991-11-12 1991-11-12 Manufacturing method of fried food Expired - Lifetime JP3018121B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3295823A JP3018121B2 (en) 1991-11-12 1991-11-12 Manufacturing method of fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3295823A JP3018121B2 (en) 1991-11-12 1991-11-12 Manufacturing method of fried food

Publications (2)

Publication Number Publication Date
JPH05130840A true JPH05130840A (en) 1993-05-28
JP3018121B2 JP3018121B2 (en) 2000-03-13

Family

ID=17825638

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Link
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2347338B (en) * 1999-03-03 2003-02-19 United Biscuits Ltd Improvements in and relating to the preparation of coated food products
KR101434755B1 (en) * 2012-12-07 2014-08-29 (주)에프아이파트너스 Method to manufacture fried and frozen foods and device thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2347338B (en) * 1999-03-03 2003-02-19 United Biscuits Ltd Improvements in and relating to the preparation of coated food products
KR101434755B1 (en) * 2012-12-07 2014-08-29 (주)에프아이파트너스 Method to manufacture fried and frozen foods and device thereof

Also Published As

Publication number Publication date
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