A dough mass for the production of a vegan egg pastry substitute as a long-life baked product, wherein the dough mass contains the following ingredients with the stated mass fractions of the dough mass: from 20% to 40% of flour, from 15% to 35% of sugar, from 10% to 30% of water, from 5% to 10% of vegetable fat and from 2.5% to 10% of a humectant. The dough mass contains a vegetable protein ingredient with a mass fraction of the dough mass of 1% to 5%. The disclosure further relates to a vegan egg pastry substitute with the baked dough mass, a manufacturing method for manufacturing the dough mass and a production method for producing an egg pastry substitute with the dough mass.

The present disclosure provides a new technical means for imparting crunchy, crispy, and other textures to the batter coating of deep-fried food products, and for preventing deterioration of such textures. More specifically, the present disclosure provides a method for producing batter for a deep-fried food product, the method comprising: providing a batter raw material liquid; introducing fine bubbles into the batter raw material liquid to obtain batter for a deep-fried food product.