Method for manufacturing microwavable food with flour-covered structure and capability of preventing from cracking after microwaving and microwavable food manufactured thereby
A method for manufacturing microwavable food with flour-covered structure and capability of preventing from cracking after microwaving is provided. The method includes obtaining a microwavable food with flour-covered structure, applying a moisturizing aqueous solution on the surface of the flour-covered structure, applying water on the surface of the flour-covered structure, heating the microwavable food applied with the moisturizing aqueous solution and water, and cooling the heated microwavable food. Accordingly, after the microwavable food manufactured by using the aforementioned manufacturing method is heated by microwave, the microwavable food can have the taste of a freshly made one.一種能避免微波後乾裂的具有麵皮包覆結構的微波食品的製造方法,其包括:取得具有麵皮包覆結構的微波食品、施加保溼水溶液於麵皮包覆結構的表面、施加水於麵皮包覆結構的表面、加熱施加保溼水溶液與水後的微波食品及降溫加熱後的微波食品。以上述製法所製得的微波食品在微波加熱後,其麵皮包覆結構仍能保持濕潤口感。S21‧‧‧取得具有麵皮包覆結構的微波食品S22‧‧‧施加保溼水溶液於麵皮包覆結構的表面S23‧‧‧施加水於麵皮包覆結構的表面S24‧‧‧加熱施加保溼水溶液與水後的微波食品S25‧‧‧降溫加熱後的微波食品
