JPS59102367A - 揚物用のバツタ−の製造方法 - Google Patents
揚物用のバツタ−の製造方法Info
- Publication number
- JPS59102367A JPS59102367A JP57213218A JP21321882A JPS59102367A JP S59102367 A JPS59102367 A JP S59102367A JP 57213218 A JP57213218 A JP 57213218A JP 21321882 A JP21321882 A JP 21321882A JP S59102367 A JPS59102367 A JP S59102367A
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- corn
- batter
- flour
- fry
- 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
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 239000008187 granular material Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 12
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57213218A JPS59102367A (ja) | 1982-12-03 | 1982-12-03 | 揚物用のバツタ−の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57213218A JPS59102367A (ja) | 1982-12-03 | 1982-12-03 | 揚物用のバツタ−の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59102367A true JPS59102367A (ja) | 1984-06-13 |
| JPS6250098B2 JPS6250098B2 (enrdf_load_html_response) | 1987-10-22 |
Family
ID=16635483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57213218A Granted JPS59102367A (ja) | 1982-12-03 | 1982-12-03 | 揚物用のバツタ−の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59102367A (enrdf_load_html_response) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011135809A (ja) * | 2009-12-28 | 2011-07-14 | Yasuma Kk | 揚げ物用衣組成物 |
-
1982
- 1982-12-03 JP JP57213218A patent/JPS59102367A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011135809A (ja) * | 2009-12-28 | 2011-07-14 | Yasuma Kk | 揚げ物用衣組成物 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6250098B2 (enrdf_load_html_response) | 1987-10-22 |
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