化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Tempura Batter |
| 配方組成： |
Sodium Aluminum Phosphate/1.5
Micro-Crisp D/10.0
Sodium Bicarbonate/1.5
Wheat Flour (all-purpose)/37.0
Micro-Crisp/50.0 |
| 配制方法： |
Preparation for Chicken: Add 160 ml water to 100 g dry mix. Parboil fresh chicken for approximately 15-20 min. Rinse chicken in cool water.
Predust with Textaid-A. Dip in batter. Parfry 60 s at 385-400 F. Freeze immediately. Microwave frozen pieces. Internal temperature of the meat should be 150+_10 F after microwaving.
Preparation for Fish: Add 180 ml water to 100 g dry mix. Dip frozen fish into warm water. Coat fish with Textaid-A. Dip in batter. Coat with Japanese bread crumbs. Parfry 60 s at 380-400 F. Freeze immediately.
Microwave. Internal temperature of fish should be 150 F after microwaving. Note: 3.75 x 3.125 x 0.3125 in., 2 oz frozen cod fillets are used. |
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