Abstract
As the pre-treatment procedure of frying, foods are often fried at medium temperature (130-150°C)for a short time, this procedure is called “Aburadoshi”. Sweet pepper, chinese cabbage and chicken breast meat were fried with or without this pretreatment and the effect of this “Aburadoshi” was checked.
Following results were obtained.
1) In every cases, the introduction of this pretreatment procedure for the frying of foods showed an excellent effect and, by sensory evaluation, these with “Aburadoshi” were significantly preferred by panel members.
2) In cases with pretreatment, less weight loss, more oil attachment, and more preferable hardness were obtained for sweet pepper and chinese cabbege, and less weight loss, less shringage and more juicy product weve obtained for chicken meat. Particularly, in green vegetables, fried samples of clear color could obtain with this pretreatment. For meat, the rate of the temperature increase of the center part of the meat during frying was slower than that without this pretreatment.
3) It became clear that this procedure shortened the total cooking period and improved color and texture of the cooked materials. The reason of this effect was discussed.
