PROBLEM TO BE SOLVED: To provide a method of cooking fry and saute of meat and fish, with excellent texture, in good color tone and gloss, with their voluminous feeling maintained after little syneresis, but in a short time.SOLUTION: A method of shortening the cooking time of fry and saute by heating the center temperature of the food material in advance between at 58 degrees or more and less than 68 degrees. In the cooking method, the food material is packed in a water-proof pack and placed in a hot water kept at 63 degrees to be heated for one hour, and then the food material is taken out from the water-proof pack to be wiped off the surface liquid then wrapped with a batter and fried in high-temperature oil for about one minute. This has an effect of preventing an occurrence of dewatering and enabling anyone an easy cooking of soft fry and saute in short time without requiring any skill.COPYRIGHT: (C)2016,JPO&INPIT【課題】肉や魚の調理方法に関し、食感に優れ、色調・艶が良く、離水量が少なくボリューム感が維持され、かつ短時間で出来るフライやソテーの調理方法の提供。【解決手段】事前に食材の中心温度を58度以上、68度未満に加熱して置く事で、フライやソテーの調理時間を短縮する方法。食材を防水パックに入れ、63度に保温した湯に入れ、1時間加熱し、食材を防水パックから取り出し汁を拭き、衣を着けて高温の油で約1分間揚げる調理方法。【効果】脱水作用の発生を阻止し、技能を必要とせず、誰でも簡単かつ短時間でやわらかいフライやソテーの調理を可能とする。【選択図】なし
