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Abstract

The method for producing kaki-age includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass % or less. The oil temperature in deep-frying is preferably from 135° C. to 155° C. inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients (kaki-age) with hot-air at a temperature within a range above 120° C. and equal to or below 160° C.

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First Claim