2010 Volume 43 Issue 3 Pages 184-191
The frying time of prepared frozen foods was judged by their surface colors, and their center temperatures were not researched. In our project, we investigated the center temperatures of the frozen croquettes and meatballs during deep-frying, and aimed to find an appropriate frying method to meet the adequate surface color and the proper inside temperature.
When the samples were fried at commonly-used high oil temperature, the heat did not sufficiently conduct to the center parts even after the surface colors were adequate. This tendency remarkably appeared in the meatballs that had no batter. The best frying method with meatballs was to fry them at a low temperature in the early stage, and then switch the oil to a higher level when the samples' center reached 0°C. As a result, the final center temperatures were high enough with the adequate surface colors and their harder and brittle textures were preferred.
