Production method null of mixed uniting the heating seasoning end gelatinized starch and heating tool

摘要

PURPOSE:To easily prepare a delicious mixture for a food dressed with liquid starch without necessitating skilled labor by immersing ingredients in a seasoning liquid containing homogeneously dispersed starch grains, freezing and then thawing the liquid and heating at the gelatinizing temperature or above. CONSTITUTION:An ingredient material 3 such as pork, shrimp, cuttlefish, Jew's ear, carrot and bamboo shoot is immersed in a viscous and tacky colloidal seasoning liquid 2 containing homogeneously dispersed starch grains 1 and the liquid is frozen to freeze and fix the starch grains 1 and prevent the precipitation of the grains. The frozen seasoning liquid 2 and ingredient material 3 are thawed and heated at the gelatinizing temperature of the starch or above. The seasoning liquid 2 and the liquid exuded from the ingredient material 3 are absorbed in the homogeneously dispersed starch grains 1 by this process to obtain the mixture containing the heating ingredient material coated with the heat-cooked and gelatinized starch.