PROBLEM TO BE SOLVED: To provide Kakiage (a kind of tempura) having thickness of ≥3 cm, and having homogeneously crispy feeling entirely in its inner part even when the Kakiage using filling ingredients having water content of ≥70 wt.% is rapidly frozen and cooked with a microwave oven after long frozen storage: and to provide a method for producing the Kakiage.;SOLUTION: The Kakiage is obtained through the following process: preparing foaming batter liquid using a foaming agent lack of heat coagulation property; mixing filling ingredients such as onion with the butter liquid at an appropriate ratio; setting a metal cylinder having a diameter of 12 cm and a height of 4.5 cm in a fry pan with frying oil charged at a height of about 2.5 cm; putting the Kakiage filling ingredients into the cylinder at a breath while raising the oil temperature to get higher than 130°C; and sprinkling the 130°C oil around the filling ingredients from the upper surface of the cylinder while keeping the flame medium so as to obtain the Kakiage with a thickness of about 4 cm, the coating of which has crispy feeling to the breaking point of a contact surface with the filling ingredients such as onion. The Kakiage is rapidly frozen at -30°C, stored at -18°C for a long period of time, and thawed with a microwave oven to enable reproduction of the crispy feeling.;COPYRIGHT: (C)2007,JPO&INPIT
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