Kakiage production method

Abstract

The invention describes a method for producing kakiage, which includes coating the ingredients with a flour-based batter containing 3 to 6% protein by weight and a liquid batter made from a batter mixture containing 4.5 to 15% protein by weight, respectively. The protein content of the batter mixture is 1.4 to 3 times the protein content of the flour-based batter. Preferred coatings are flours containing starch acetate in amounts ranging from 15 to 60% by weight. Also preferred are batter mixtures containing at least one selected ingredient from wheat gluten, egg white flour, and soy protein in amounts ranging from 0.5 to 6% by weight.