JPS61280243A - かき揚げの製造法 - Google Patents
かき揚げの製造法Info
- Publication number
- JPS61280243A JPS61280243A JP60121075A JP12107585A JPS61280243A JP S61280243 A JPS61280243 A JP S61280243A JP 60121075 A JP60121075 A JP 60121075A JP 12107585 A JP12107585 A JP 12107585A JP S61280243 A JPS61280243 A JP S61280243A
- Authority
- JP
- Japan
- Prior art keywords
- kakiage
- ingredient
- fried
- alginic acid
- fried food
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013305 food Nutrition 0.000 title abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 12
- 239000000783 alginic acid Substances 0.000 claims abstract description 12
- 229960001126 alginic acid Drugs 0.000 claims abstract description 12
- 229920000615 alginic acid Polymers 0.000 claims abstract description 12
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 12
- 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 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 abstract description 18
- 239000004615 ingredient Substances 0.000 abstract description 15
- 239000000843 powder Substances 0.000 abstract description 13
- 239000001110 calcium chloride Substances 0.000 abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000011837 pasties Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000548230 Crassostrea angulata Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60121075A JPS61280243A (ja) | 1985-06-04 | 1985-06-04 | かき揚げの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60121075A JPS61280243A (ja) | 1985-06-04 | 1985-06-04 | かき揚げの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61280243A true JPS61280243A (ja) | 1986-12-10 |
| JPH0558695B2 JPH0558695B2 (enrdf_load_stackoverflow) | 1993-08-27 |
Family
ID=14802226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60121075A Granted JPS61280243A (ja) | 1985-06-04 | 1985-06-04 | かき揚げの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61280243A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0603879A3 (en) * | 1992-12-24 | 1995-07-26 | Unie Colloid Kk | Fried food and manufacturing process. |
| KR100404896B1 (ko) * | 2001-03-23 | 2003-11-07 | 주식회사 체리부로 | 칼슘 및 철분이 강화된 닭고기용 프리믹스 및 이를 이용한 닭재구성육의 제조방법 |
| CN104489467A (zh) * | 2014-11-20 | 2015-04-08 | 青岛明月海洋科技有限公司 | 一种用于油炸速冻调理品的防脱壳裹浆预拌粉及使用方法 |
-
1985
- 1985-06-04 JP JP60121075A patent/JPS61280243A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0603879A3 (en) * | 1992-12-24 | 1995-07-26 | Unie Colloid Kk | Fried food and manufacturing process. |
| US5552166A (en) * | 1992-12-24 | 1996-09-03 | Uni Colloid Kabushiki Kaisha | Coated fried food product |
| KR100404896B1 (ko) * | 2001-03-23 | 2003-11-07 | 주식회사 체리부로 | 칼슘 및 철분이 강화된 닭고기용 프리믹스 및 이를 이용한 닭재구성육의 제조방법 |
| CN104489467A (zh) * | 2014-11-20 | 2015-04-08 | 青岛明月海洋科技有限公司 | 一种用于油炸速冻调理品的防脱壳裹浆预拌粉及使用方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0558695B2 (enrdf_load_stackoverflow) | 1993-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |