YU, DONG JINKR,유동진,KANG, YOON CHANGKR,강윤창,KIM, BONG CHANKR,김봉찬,KIM, MIN YOUNGKR,김민영,BACK, KYEONG HWANKR,백경환,SHIN, JIN SUPKR,신진섭,JANG, EUN SEOKKR,장은석
申请号：
KR1020150055636
公开号：
KR1020160125545A
申请日:
2015.04.21
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing fried food having improved appearance and texture, and more specifically, to a method for manufacturing fried food, forming bits of deep-fried batter during frying to make the appearance of fried better, and enabling the fried food to maintain crispy texture for a long time. According to the present invention, a material to be fried is fried by using an oil composition including an organic acid glycerin fatty acid ester, and edible fat and oil. An outer skin of the material to be fried is batter with the viscosity of 50 to 15,000 cP.COPYRIGHT KIPO 2016본 발명은 외관 및 식감이 개선된 튀김 식품의 제조 방법에 관한 것으로, 보다 상세하게는, 튀김 조리시에 튀김꽃이 형성되어 튀김의 외관을 좋게 하고, 조리된 튀김이 바삭한 식감을 장시간에 걸쳐서 유지하도록 할 수 있는, 튀김 식품의 제조 방법에 관한 것이다.
