JPS5750869A - Method of frying skewered thin cutlet - Google Patents
Method of frying skewered thin cutletInfo
- Publication number
- JPS5750869A JPS5750869A JP55126918A JP12691880A JPS5750869A JP S5750869 A JPS5750869 A JP S5750869A JP 55126918 A JP55126918 A JP 55126918A JP 12691880 A JP12691880 A JP 12691880A JP S5750869 A JPS5750869 A JP S5750869A
- Authority
- JP
- Japan
- Prior art keywords
- skewered
- ingredients
- thin
- cutlet
- frying
- 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
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: Thin ingredients are fried so that countless bubbles may tap the ingredients to be contained-in the coating and ingredients, thus giving cutlets with soft texture.
CONSTITUTION: Thin ingredients are skewered, coated, put up vertically and contained in a frame by fixing both ends of the skewers on the frame that is sectioned in a line so that they are arranged as close as possible. The frame is dipped in hot cooking oil to form bubbles violentrly to tap the surfaces of the ingredients, thus giving skewered cutlets with soft texture.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55126918A JPS5750869A (en) | 1980-09-10 | 1980-09-10 | Method of frying skewered thin cutlet |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP55126918A JPS5750869A (en) | 1980-09-10 | 1980-09-10 | Method of frying skewered thin cutlet |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5750869A true JPS5750869A (en) | 1982-03-25 |
JPS5758912B2 JPS5758912B2 (en) | 1982-12-11 |
Family
ID=14947115
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP55126918A Granted JPS5750869A (en) | 1980-09-10 | 1980-09-10 | Method of frying skewered thin cutlet |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5750869A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2003043442A1 (en) * | 2001-11-20 | 2003-05-30 | The Nisshin Oillio, Ltd. | Frying method |
-
1980
- 1980-09-10 JP JP55126918A patent/JPS5750869A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2003043442A1 (en) * | 2001-11-20 | 2003-05-30 | The Nisshin Oillio, Ltd. | Frying method |
Also Published As
Publication number | Publication date |
---|---|
JPS5758912B2 (en) | 1982-12-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4471000B1 (en) | Method of cooking foods | |
PT74756A (en) | Improved apparatus and method for cooking with a deep fat fryer | |
US5718934A (en) | Deep frying method | |
GB2057004B (en) | Fryer oil treatment composition and method | |
JPS5750869A (en) | Method of frying skewered thin cutlet | |
IT1130020B (en) | PROCEDURE FOR PREPARATION OF FOOD PASTA WITH INSTANT COOKING AND PASTA IN THIS WAY OBTAINED | |
GB2002624A (en) | Method and composition for preparing simulated deep fat fried foods | |
JPS54132248A (en) | Precoat composition for preventing roasted and fried food from water and coating method | |
NZ237260A (en) | Actomyosin gel or powder used as coating to reduce oil absorbtion of fried food | |
JPS57125723A (en) | Frying apparatus of food | |
JPS5716663A (en) | Preparation of "tempura" | |
JPH0436167A (en) | Seasoned meat | |
GB2064297B (en) | Method of producing fried food | |
JPS56121442A (en) | Cleaning method of "tempura" oil | |
JPS5733571A (en) | Hamburger steak containing "konjak" (devil's-tongue jelly) | |
JPS57118762A (en) | Improved rice cooking method | |
JPS55135566A (en) | Preparation of cookielike food from potato | |
JPS56137870A (en) | Oil frying and seasoning method of fish | |
JPS5664742A (en) | Slurry mixture for pickling vegetable, fish and meat | |
JPS5329948A (en) | Method of producing fried food without frying refuse | |
JPS5786276A (en) | Preparation of processed food | |
JPS5417546A (en) | Electronic range | |
JPS5554853A (en) | Method of making frozen food for fried fish or tempura | |
JPS5615642A (en) | Production of pickles | |
JPS55162959A (en) | Preparation of fried freshwater fish |