Ajinomoto Co., Ltd.

Masata Mitsuiki

Hirofumi Terazaki

Takeshi Nishinomiya

Morihiro Sada

Eri Hoshikawa

Shundo Harada

Chiaki Nosaka

Tomoyuki Hirota

Kenichi Nagashima

Hideyuki Kondou

Manabu Watanabe

Sachiyo Yoshida

Takashi Futatsugi

Syouji Sakaguchi

Shinichi Kamiya

Yoshiharu Kinoshita

The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1&#x2013;30% (v/v) of ethanol, 5&#x2013;25% (w/v) of citrate and 0.5&#x2013;50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.

Pretreatment agent for a fish food

A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50&deg; C. to 200-280&deg; C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Production method of Chinese fried meat dumplings

Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof are disclosed, and uncooked Chinese snacks half-made in such that a proteinic adhesive layer can be formed between the filling and the dumpling skin thereof by the action of transglutaminase, as well as such Chinese snacks in the frozen form (frozen foods), which undergo a less change in eating texture and have a fresh texture maintained both at the skin portion and filling even for many hours after cooking, after thawing, or the like.

Chinese snacks

There is provided a method for producing a frozen fried food for a microwave cooking comprising the step of a freezing of, particularly a very quick freezing (immediate quick freezing) of a deep-fat fried food, more particularly immediately after the oil-cooking thereof, at a moving speed of the freezing front exceeding 20 cm/h. A frozen product of deep-fat fried food capable of re-exhibiting a favorable crispness of a breading even after heating the frozen food by a microwave oven, and also capable of maintaining such favorable eating quality even after a prolonged storage thereof in a domestic freezer can be produced.

Method for producing frozen fried foods for microwave cooking

Growing community of inventors

Oura-gun, Japan

Masata Mitsuiki