CN101263913A - Batter composition for microwave-freezable pre-fried breaded meat products and products produced using said composition - Google Patents

Abstract

The invention relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

Description

Batter composition for microwave-freezable pre-fried breaded meat products and products produced using said composition

【Technical field】

The invention relates to the technical field of microwave food processing, more specifically, the invention relates to a batter composition for pre-fried breaded meat food that can be directly reheated by microwave from a frozen state, and also relates to a product produced by using the composition product.

【Background technique】

Fried food is widely liked by consumers because of its crispy outside and tender inside, as well as good color. Traditional Chinese fried foods include fried spring rolls, fried yuanxiao, croquettes and many other varieties. Fried food is also a food that Westerners love, and the market sales have reached billions of dollars. However, there are obvious shortcomings in making traditional fried foods at home: one is that the oil fume pollution is large during frying; the other is that there is no suitable reheating method for fried foods after cooling; Used oil for frying is not suitable for use. Therefore some food companies fry food in the factory, freeze and sell, and then eat after heating with microwave ovens in families and public places. It is convenient, quick and hygienic to use microwave ovens to heat, and the household pollution is relatively small, which is generally accepted by ordinary families.

However, after the frozen pre-fried food is heated by a microwave oven, the brittle batter layer on the surface is soaked due to the migration of moisture inside the product, and the crisp and crisp taste of the fried food is lost. Therefore, how to make the frozen pre-fried food still maintain good crispness after microwave heating becomes the key to the research and development of this type of product. At present, many laboratories and companies at home and abroad are investing in research in this area, but there are not many successful reports. It mainly relies on adjusting the system formula and processing technology to prevent moisture migration and enhance the brittleness of microwave-reconstituted products. Some companies claim that they have solved the "soaking" problem, but they are unwilling to discuss and disclose this technology. Witwood Foods has introduced a substance called "Crumb crumble topping" that keeps breaded products crunchy after being frozen for 10 weeks after microwave heating. It can be used for fish, poultry, meat and vegetables food. Tsukishima Food Industry Co., Ltd. has developed Cream PC-05, a special coating material for microwave fried food that can delay the aging and dehydration of potato cola starch. Coating raw materials that do not lose the crunchiness (Fiszman.-S-M.recent development in coating batter[J].Trend in foodscience and technology, 2003, 14(10):399-407). China Invention Patent Application No. 96107220, title of invention "Edible coating, fried food and frozen fried food heated by microwave" discloses a coating which contains alkaline earth metal bonded soybean protein and wheat flour and/or starch as main components, The alkaline earth metal-bound soybean protein contains 0.2-3% of alkaline earth metal based on soybean protein, and has water dispersibility. Patent US 5601861 discloses a Ca-pectin coating and calcium-enriched breadcrumbs. This Ca-pectin coating can reduce the oil content of fried food, increase the moisture content, increase crispness and product stability. Bread crumbs are rich in calcium, and it is added calcium sources to bread crumbs by dry mixing, spray drying, baking, etc. Coated and breaded products are then treated with a calcium-reactive pectin solution, or treated with a calcium-reactive pectin solution before adding a calcium source, depending on the context of use (Gerrish, T. Ca-pectin breading minimize fat absorption during frying [P]. US: 5601861).

After a large number of experimental studies, the inventor finally obtained the effect that the frozen pre-fried breaded meat food can still maintain a crispy mouthfeel after microwave heating by optimizing the system formula and process conditions.

【Content of invention】

[Technical problem to be solved]

The purpose of this invention is to provide a batter composition for pre-fried breaded meat products, the pre-fried breaded meat products using this composition can be directly microwave reheated from the frozen state, while also having the original Crunchy texture.

The object of the present invention is to provide a method for producing microwaveable frozen pre-fried breaded meat products using said batter composition.

[Technical solutions]

People know that generally speaking, the wrapping layer of frozen pre-fried breaded food is divided into three layers, namely, a flour layer, a batter layer, and a breadcrumb layer, wherein the flour layer requires good bonding and cohesion, and can provide Adhesion to contents and uniform, smooth coating; batter layer requires good film formation and strength to provide a firm, smooth and crispy coating while adhering to crunch-enhancing substances such as bread crumbs wait. The crumb layer helps improve the color, texture, flavor and crispness of the coating. The crumb needs to have sufficient strength and integrity to adhere to the battered product for an even and consistent adherence; it also needs to be resistant to frying, freezing, packaging , storage, transportation and handling, etc. The particle size of the crumb is very important to ensure a crunchy texture and proper adhesion; it is also very important in determining the best color of the final prepared product.

The evaporation of water during microwave heating makes the inner layer of frozen pre-fried breaded food soft or even moist, and the crispness of food is greatly affected, so the batter layer is crucial to the crispness of frozen pre-fried breaded food .

Therefore, the present invention proposes a batter composition that can be used for microwave freezing pre-fried breaded meat products, which is characterized in that its composition is as follows in parts by weight:

Flour 70-100

Soy protein 2.5-7.5

Soy lecithin 0.8-2.3

Maltodextrin 2.3-6.8

Guar gum 0.1-0.5.

Flour in the sense of the present invention is to be understood as wheat flour, ie flour which has been ground from wheat. The flour used in the present invention should have, for example, the following basic characteristics: particle size 80-130 μm, protein content below 8.5-10.7%.

The flour is selected from low-gluten or medium-gluten wheat flour made from flour wheat.

The flour used in the present invention is, for example, low-gluten or medium-gluten wheat flour produced by COFCO Noodle Industry (Qinhuangdao) Pengtai Co., Ltd. which can be purchased in the market.

One component of the batter compositions of the present invention is soy protein. Soy protein has excellent functional properties such as emulsification, gelation, and water retention, and is widely used in many formula foods. Feng Ping and Xu Yupei pointed out in "Functional Soybean Protein and Its Application", "China Oils and Fats", 2001, 26(6): 70-74 that adding soybean protein in batter can make the product still maintain a brittle taste after microwave; Fan Daming et al pointed out in "The effect of modified protein on the crispness of microwave pre-fried spring rolls and its microwave temperature rise characteristics", "Food Science", 2007, 28(10): 134-138, pointing out that adding soybean protein to the spring roll skin Can improve the crispiness of microwave spring rolls. Due to the emulsification and high water holding capacity of soybean protein, a more stable oil-water emulsification system can be formed, so that the batter coating has a certain water holding capacity and water blocking performance, which can effectively control the water migration during microwave heating, making the batter layer as an intermediate barrier. The water layer does more of the work, so the outer crumb coating is less soggy and still provides a crunchy texture after microwave heating.

In the sense of the present invention, soybean protein should be understood as the protein contained in soybean products and its modified products. The amino acid composition of soybean protein is similar to that of milk protein. Except for slightly lower methionine, the content of other essential amino acids is relatively rich. Plant-based complete protein is equivalent to animal protein in terms of nutritional value. The said soybean protein should have the following basic characteristics, for example: particle size 150-200 mesh standard sieve; protein content higher than 70%, fat lower than 1%, pH value 6.3-6.8, total fiber lower than 4%, moisture content low At 7%, the ash content is less than 4%, Escherichia coli cannot be detected, and the total number of colonies is less than 5000/g.

The soybean protein is selected from soybean protein isolate, soybean protein concentrate or calcium-binding soybean protein.

Among them, the soybean protein isolate is a product sold by Dongying Wonderful Plant Protein Technology Co., Ltd. under the trade name 1001 Soybean Protein Isolate, and the soybean protein concentrate is a product sold by Dongying Wonderful Plant Protein Technology Co., Ltd. under the trade name 1002 Soybean Protein Concentrate. The product sold, calcium-bound soybean protein is based on (Fan Daming, Chen Wei, Zhao Jianxin, Tian Fengwei, Zhang Hao, Effect of modified protein on the crispness of microwave pre-fried spring rolls and its microwave temperature rise characteristics[J]. Food Science, 2007, 28(10): 134-138), a homemade calcium-binding protein.

Substances similar to the above soybean protein with the same function can also be used in the present invention, such as corn protein, pea protein, mung bean protein, etc., therefore, they are also within the protection scope of the present invention.

One component of the batter compositions of the present invention is maltodextrin. Due to its large average molecular weight, maltodextrin can change the viscosity of the system. Therefore, it has emulsification and thickening effects, prevents the formation of coarse ice crystals in frozen foods, ensures the quality of frozen products, and has strong film-forming or spreading properties. Promote product shaping, so adding maltodextrin to the batter system can improve the rheological properties of the batter and provide good brittleness.

In addition, in the sense of the present invention, maltodextrin should be understood as an intermediate substance that first converts macromolecular starch into small molecules when starch is decomposed and hydrolyzed under the action of heat, acid or amylase. The maltodextrin should have, for example, the following basic characteristics: DE value 5-20%; water content lower than 6%; pH value 4.5-6.5; impurity lower than 6ppm; solubility higher than 99%; whiteness higher than 85%.

The maltodextrin is selected from maltodextrin made from wheat starch or maltodextrin made from corn starch.

Wherein, the maltodextrin made from wheat starch is a product sold under the trade name maltodextrin by Biyang County Flour Factory, and the maltodextrin made from corn starch is a product sold under the trade name maltodextrin by Shanghai Dasheng Food Co., Ltd.

One component of the batter compositions of the present invention is soy lecithin. Soy lecithin and protein are mainly combined with hydrophobic groups and supplemented with hydrophilic groups, which have a smooth taste and good emulsification stability. Soy lecithin and amylose form a complex, improve the stability and uniformity of the batter, reduce the gelatinization temperature of the batter, and increase the film-forming water holding capacity of the batter, so that the batter layer has a good moisture barrier effect and prevents water migration Reduce the sogging phenomenon of the outer layer, you can get a better crispy taste.

In the sense of the present invention, soybean phospholipid should be understood as a kind of mixed phospholipid, which is composed of phosphatidylcholine (lecithin, referred to as PC, high grade is PPC), phosphatidylethanolamine (cephalin, referred to as PE), phospholipid Inositol (inositol phospholipid, referred to as PI), phosphatidylserine (serine phospholipid, referred to as PS) and other components, the most typical of which are the first three. Described soybean lecithin should have such basic characteristics as follows: phospholipid content is higher than 50%; Moisture content is lower than 0.8%; Ethyl ether insoluble matter is lower than 0.3%; kg.

The soybean lecithin is selected from concentrated soybean lecithin, soybean powder lecithin or soybean lecithin.

Wherein, the soybean concentrated phospholipid is a product sold by Zhengzhou Siwei Phospholipid Technology Co., Ltd. under the trade name food-grade soybean concentrated phospholipid, and the soybean powder phospholipid is sold by Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. under the trade name soybean powder phospholipid The product, soybean lecithin is a product sold by Shandong Liangyou Tomita Biological Co., Ltd. under the trade name soybean lecithin.

In the present invention, substances similar to the above-mentioned soybean phospholipids with the same function can also be used, such as soybean cephalin, soybean modified phospholipids (water-soluble phospholipids), etc., therefore, they are also within the protection scope of the present invention.

One component of the batter compositions of the present invention is guar gum. Guar gum is a water-soluble macromolecular polysaccharide, which has multiple functional properties such as thickening, gelling, film-forming and emulsifying. Adding colloids to the batter can increase the viscosity, provide good film-forming properties, improve the stability of the batter layer, help to improve the freeze-thaw stability of the product, prevent moisture migration, and improve the adhesion of the coating, so it can be used in microwave Play a certain water blocking role in the heating process.

In the sense of the present invention, guar gum should be understood to be mainly formed by the polymerization of galactose and mannose; it belongs to natural galactomannan, which can be dissolved in cold water or hot water to form a sol, and the pH of the natural solution is between 6- 8, one of the food quality improvers. The guar gum should have, for example, the following basic properties: galactomannan content higher than 83.0%; protein lower than 5%; ash content lower than 1.5% acid insoluble matter lower than 5%; pH value 6-8 ; Particle size is 95% through 200 mesh standard sieve.

Described guar gum is selected from food grade guar gum.

Wherein, the food-grade guar gum is a product sold by Andy Brown (China) Company under the trade name guar gum ABC-5500cps.

In the present invention, substances similar to the above-mentioned guar gum that have the same function, such as gum arabic, xanthan gum, gellan gum, locust bean gum, tara gum, etc., are also used in the present invention. within the scope of protection.

Preferably, the composition of the batter composition is as follows in parts by weight:

Flour 75-90

Soy protein 3.5-6.5

Soy Lecithin 1.0-2.0

Maltodextrin 3.0-5.5

Guar gum 0.2-0.4.

More preferably, the composition of the batter composition is as follows in parts by weight:

Flour 88.7

Soy protein 5.0

Soy Lecithin 1.5

Maltodextrin 4.5

Guar Gum 0.3.

The present invention also relates to a method for making microwaveable frozen pre-fried breaded meat-like food, which is characterized in that the steps of the method are as follows:

a. Meat raw material pretreatment steps:

After the meat raw material is cleaned and shaped, seasoning is added and marinated at room temperature for 0.5-4 hours, then washed and drained to obtain cured meat.

Generally speaking, the meat raw material is selected from fresh meat such as chicken, duck, pork, beef, fish or shrimp. The selected meat is washed with water to remove blood or other impurities in the meat; after washing, it is cut into pieces and shaped, usually weighing 25-30 grams per piece, and the weight of each piece can also be changed according to the actual situation. The washed meat is marinated by adding various seasonings, such as salt, curry powder, pepper, chili powder, etc.

b. Pre-wrapping layer processing steps:

The cured meat obtained in step a) is uniformly coated with the oxidized starch by using a coating method commonly used by people.

In the sense of the present invention, oxidized starch should be understood as a new composite modified starch, which has many properties of oxidized starch and carboxymethyl starch, has good freeze-thaw resistance, and is a thickener with low viscosity and high concentration. The oxidized starch should have, for example, the following basic characteristics: it has good film-forming properties, can form a protective coating, helps to improve the brittleness of the product skin, and keeps the brittleness of the finished product after frying for a long time. It has a lower gelatinization temperature, which is conducive to frying, prevents the skin from being caught, and has appropriate hydrophilicity to reduce the oil absorption rate during frying.

The oxidized starch is selected from edible oxidized starch.

Wherein, the edible oxidized starch is a product sold by Yucheng Sanbao Industrial Co., Ltd. under the trade name oxidized starch.

The amount of the oxidized starch is 3.0-3.5%, preferably 3.1-3.4%, more preferably 3.2-3.3% by weight of the meat raw material.

c. Batter layer processing steps:

Weigh 0.3 parts by weight of the above-mentioned guar gum, add 55-65 parts by weight of water and stir until completely dissolved, then add the remaining 99.7 parts by weight of the batter formula of the present invention and 50-60 parts by weight of water to the above-mentioned melon gum Slurry in the bean gum solution to obtain the final batter slurry;

Adopt the coating method that people usually use to above-mentioned step b) obtain the meat surface that coats oxidized starch and coat above-mentioned batter slurry, the consumption of described batter slurry is 14-18% of described meat raw material weight by its dry weight ;

d. Breadcrumb layer processing steps:

The meat surface coated with the batter slurry is coated with bread crumbs by the coating method commonly used by people. Breadcrumbs help improve the color, texture, flavor and crispness of the coating. The crumb needs to have sufficient strength and integrity to adhere to the battered product, resulting in an even and consistent adherence. At the same time, bread crumbs should also have a certain tolerance, and can withstand frying, freezing, packaging, storage, transportation and handling. The particle size of the crumb is very important to ensure a crunchy texture and proper adhesion. It is also very important in determining the optimum shade for the final conditioning product.

The consumption of described bread crumbs is 2.8-3.4% by weight of described meat raw material,

e. Frying and draining treatment steps:

The above breaded meat was placed in vegetable oil at 150-200°C for 3-8 minutes and then drained for 1-2 minutes.

f. Single quick freezing treatment steps:

The above-mentioned drained meat was flash-frozen and stored at -18°C.

The method for measuring the oil content of the microwave-freezing pre-fried breaded meat-like food obtained by the method of the present invention is a Soxhlet extraction method, see Dalian Institute of Light Industry, Food Analysis [M], Beijing: China Light Industry Press, 2004: 139 -141.

The moisture content determination method of the product is a direct determination method, see Dalian Institute of Light Industry, Food Analysis [M], Beijing: China Light Industry Press, 2004: 75-78.

The brittleness scoring method of the product is a scoring test method, that is, organize 7 sensory assessors to evaluate the brittleness of the product by scoring. The brittleness index is scored as high as 9 points and as low as 1 point. 9 points represent crisp appearance. A score of 1 indicates that the skin is soft and not brittle.

For example, 30 grams of a single frozen chicken nugget stored at -18°C for 10 days was processed under 650 watts of microwave for 30 seconds, and its product brittleness was close to that of fresh fried products; after 30 days of frozen storage, the brittleness of the product was still not lost, indicating that The length of refrigerating time has little effect on the brittleness of the skin of fried chicken nuggets, and the food brittleness requirement is maintained. The chicken nuggets that adopt prior art batching to coat and make are all not brittle through sensory evaluation under the same conditions.

[beneficial effect]

Compared with the prior art, the present invention has the following advantages:

The invention adopts a three-layer composite system, and focuses on solving the problems that the inner layer becomes soft or even wet and the food brittleness is reduced due to water evaporation in the microwave heating process of bread-wrapped fried food. The breaded meat food prepared by using the batter composition of the invention and the method of the invention still maintains good brittleness after being frozen and refrigerated, and then reheated by microwave. The method of the invention avoids the trouble of repeatedly frying the common breaded meat food for the eater, and directly uses microwaves to remake the breaded meat food, which simplifies and facilitates the processing, facilitates the expansion of the market, and produces good economic benefits .

【Detailed ways】

The present invention will be described in more detail below by way of examples.

Example 1: Preparation of microwaveable frozen pre-fried breaded chicken

Follow the steps below to make:

After the selected chicken is washed with water to remove the remaining chicken blood and impurities, cut into pieces, each piece weighs 30 grams, and then add 1.1 grams of salt and 0.3 grams of curry powder based on the total weight of the chicken pieces according to people's edible taste. Marinate for 60 minutes, then wash and drain to obtain marinated meat.

Then evenly coat 0.96 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the chicken nuggets.

Preparation of the batter composition of the present invention: Weigh 0.3 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Then take by weighing 88.7 grams of low-gluten flour produced by COFCO (Qinhuangdao Pengtai Co., Ltd.), 5 grams of calcium-modified soybean protein produced by the inventor, 1.5 grams of Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. Soybean powder phospholipids, 4.5 grams of maltodextrin produced by Shanghai Dasheng Food Co., Ltd., and 65 grams of water were injected into the above-mentioned guar gum solution and stirred evenly to obtain the batter slurry.

Coat the surface of the chicken coated with oxidized starch obtained above with the batter slurry prepared above, and the consumption of the batter slurry is 5.2 grams in its dry weight.

Then coat the surface of the chicken coated with the batter with bread crumbs, and the amount of the bread crumbs is 1.0 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen chicken nuggets after oil draining were evaluated by the above-mentioned brittle scoring method after being cooled to 40°C, and the result was 9.1 points;

After 10 days of frozen storage at -18°C, 30 grams of individual frozen chicken nuggets were reheated in a microwave at 650 watts for 30 seconds. Using the above-mentioned brittleness scoring method, the result was 8.7 points;

After 30 days of frozen storage at -18°C, 30 g of individual frozen chicken nuggets were reheated in a microwave at 650 W for 30 seconds, and the result was 8.3 points using the brittleness scoring method described above.

Example 2: Production of microwave-freezable pre-fried breaded beef

Follow the steps below to make:

After the selected beef is washed with water to remove the remaining blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.2 grams of salt and 0.2 grams of aniseed powder, 0.2 grams of aniseed powder, 0.2 1 gram of Chinese prickly ash and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

Evenly coat 0.97 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the beef block.

Preparation of the batter composition of the present invention: Weigh 0.5 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Take by weighing 92 grams of low-gluten flour produced by COFCO Group (Qinhuangdao Pengtai Co., Ltd.), 4 grams of calcium-modified soybean protein produced by the inventor, 1.2 grams of Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. Soybean powder phospholipids, 4.5 grams of maltodextrin produced by Shanghai Dasheng Food Co., Ltd., and 65 grams of water were injected into the above-mentioned guar gum solution and stirred evenly to obtain the batter slurry.

Coat the surface of the beef coated with oxidized starch obtained above with the batter slurry prepared above, and the consumption of the batter slurry is 4.3 grams by its dry weight.

Then coat the beef surface coated with the batter slurry with bread crumbs, the amount of the bread crumbs is 0.9 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen beef pieces after oil draining were evaluated by the above-mentioned brittle scoring method after being cooled to 40° C., and the result was 9.0 points;

After 10 days of frozen storage at -18°C, 30 grams of individual frozen beef cubes were reheated in a microwave at 650 watts for 30 seconds. Using the above-mentioned brittleness scoring method, the result was 8.5 points;

After 30 days of frozen storage at -18°C, 30 g of individual frozen beef cubes were reheated in a microwave at 650 W for 30 seconds, and the result was 8.1 points using the brittleness scoring method described above.

Example 3: Preparation of Microwavable Freezing Pre-fried Wrapped Pork

Follow the steps below to make:

After the selected pork is washed with water to remove the remaining pig blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.1 grams of salt and 0.2 grams of aniseed powder, 0.1 1 gram of Chinese prickly ash, 0.1 gram of ginger powder and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

Evenly coat 0.98 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the pork piece.

Preparation of the batter composition of the present invention: Weigh 0.3 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Take by weighing 89 grams of low-gluten flour produced by COFCO Group (Qinhuangdao Pengtai Co., Ltd.), 4.5 grams of calcium-modified soybean protein produced by the inventor, 1.3 grams of Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. Soybean powder phospholipids, 4.4 grams of maltodextrin produced by Shanghai Dasheng Food Co., Ltd., and 65 grams of water were injected into the above-mentioned guar gum solution and stirred evenly to obtain the batter slurry.

The surface of the pork coated with oxidized starch obtained above is coated with the batter slurry prepared above, and the consumption of the batter slurry is 5.3 grams in its dry weight.

Coat bread crumbs on the pork surface coated with the batter slurry, and the consumption of the bread crumbs is 1.0 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen pork pieces after oil draining were evaluated by the above-mentioned brittle scoring method after being cooled to 40° C., and the result was 9.2 points;

After 10 days of frozen storage at -18°C, 30 g of a single frozen pork block was reheated in a microwave at 650 watts for 30 seconds, and the result was 8.7 points using the above-mentioned brittleness scoring method;

After 30 days of frozen storage at -18°C, 30 g of individual frozen pork cubes were reheated in a microwave at 650 watts for 30 seconds, with a score of 8.3 using the brittleness scoring method described above.

Example 4: Preparation of Microwavable Freezing Pre-fried Breaded Fish

Follow the steps below to make:

After removing the remaining large fish bones and impurities, the selected fish steaks are cut into blocks, each weighing 30 grams, and then add 1.0 grams of salt and 0.1 grams of pepper, 0.2 1 gram of ginger powder and 0.3 gram of curry powder mixture, marinate at room temperature for 80 minutes, then wash and drain to obtain marinated meat.

Evenly coat 1.02 grams of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the fish block.

Preparation of the batter composition of the present invention: Weigh 0.4 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water therein and stir until completely dissolved. Then take by weighing 93 grams of low-gluten flour produced by COFCO (Qinhuangdao Pengtai Co., Ltd.), 6.1 grams of calcium-modified soybean protein produced by the inventor, 2.0 grams of Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. Soybean powder phospholipids, 5.8 grams of maltodextrin produced by Shanghai Dasheng Food Co., Ltd., and 65 grams of water were injected into the above-mentioned guar gum solution and stirred evenly to obtain the batter slurry.

The batter slurry prepared above is coated on the surface of the fish meat coated with oxidized starch obtained above, and the consumption of the batter slurry is 5.4 grams in terms of its dry weight.

Coat bread crumbs on the surface of the fish coated with the batter slurry, and the consumption of the bread crumbs is 1.0 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen fish pieces after draining are evaluated by the above-mentioned brittle scoring method after being cooled to 40 ° C, and the result is 9.0 points;

After 10 days of frozen storage at -18°C, 30 grams of individual frozen fish fillets were reheated in a microwave at 650 watts for 30 seconds. Using the above-mentioned brittleness scoring method, the result was 8.7 points;

After 30 days of frozen storage at -18°C, 30 g of individual frozen fish fillets were reheated in a microwave at 650 W for 30 seconds, and the result was 8.1 points using the brittleness scoring method described above.

Example 5: Production of Microwave Freezing Pre-fried Wrapped Duck Meat

Follow the steps below to make:

After the selected duck meat is washed with water to remove the remaining duck blood and impurities, it is cut into blocks, each with a weight of 30 grams, and then according to people's edible taste, 1.0 grams of salt and 0.3 grams of green onion powder are added based on the total weight of the duck meat blocks. A mixture of 0.2 grams of ginger powder and 0.2 grams of curry powder was marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

Evenly coat the oxidized starch that 0.94 gram of Yucheng Sanbao Industrial Co., Ltd. produces on described duck piece.

Preparation of the batter composition of the present invention: Weigh 0.2 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Then take by weighing 84 grams of low-gluten flour produced by COFCO (Qinhuangdao Pengtai Co., Ltd.), 5.9 grams of calcium-modified soybean protein produced by the inventor, 1.2 grams of Heilongjiang Jiansanjiang Nongken Rongshi Grain and Oil Industry and Trade Co., Ltd. Soybean powder phospholipids, 4.7 grams of maltodextrin produced by Shanghai Dasheng Food Co., Ltd., and 65 grams of water were injected into the above-mentioned guar gum solution and stirred evenly to obtain the batter slurry.

The batter slurry prepared above was coated on the surface of the duck meat coated with oxidized starch obtained above, and the consumption of the batter slurry was 4.4 grams in terms of its dry weight.

Then coat the surface of the duck coated with the batter slurry with bread crumbs, the amount of the bread crumbs is 0.9 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen duck meat pieces after draining are evaluated by the above-mentioned brittle scoring method after being cooled to 40 ° C, and the result is 8.8 points;

After 10 days of frozen storage at -18°C, 30 grams of a single frozen duck piece was reheated under 650 watts of microwave conditions for 30 seconds, using the above-mentioned brittleness scoring method, and the result was 8.4 points;

After 30 days of frozen storage at -18°C, 30 grams of individual frozen duck meat pieces were reheated in a microwave at 650 W for 30 seconds, and the result was 8.0 points using the brittleness scoring method described above.

Example 6 (comparison): Preparation of frozen pre-fried breaded chicken

Follow the steps below to make:

After the selected chicken is washed with water to remove the remaining chicken blood and impurities, cut into pieces, each piece weighs 30 grams, and then add 1.1 grams of salt and 0.3 grams of curry powder based on the total weight of the chicken pieces according to people's edible taste. Marinate for 60 minutes, then wash and drain to obtain marinated meat.

Coat the surface of chicken obtained in the front and wrap batter paste (flour: water=1: 1 (mass ratio), flour is selected from the low gluten flour that COFCO (Qinhuangdao Pengtai Co., Ltd.) produces), the consumption of described batter paste is Its dry weight is 5.2 grams.

Then coat the surface of the chicken coated with the batter with bread crumbs, and the amount of the bread crumbs is 1.0 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen chicken nuggets after oil draining were evaluated by the above-mentioned brittle scoring method after being cooled to 40°C, and the result was 7.3 points;

After 10 days of frozen storage at -18°C, 30 grams of individual frozen chicken nuggets were reheated in a microwave at 650 watts for 30 seconds. Using the above-mentioned brittleness scoring method, the result was 6.6 points;

After 30 days of frozen storage at -18°C, 30 g of individual frozen chicken nuggets were reheated in a microwave at 650 W for 30 seconds, and the result was 6.1 points using the brittleness scoring method described above.

Embodiment 7 (comparison): the making of frozen pre-fried breaded beef

Follow the steps below to make:

After the selected beef is washed with water to remove the remaining blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.2 grams of salt and 0.2 grams of aniseed powder, 0.2 grams of aniseed powder, 0.2 1 gram of Chinese prickly ash and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

Coat the surface of beef obtained in the front and wrap batter paste (flour: water=1: 1 (mass ratio), flour is selected from the low-gluten flour produced by COFCO Group (Qinhuangdao Pengqin Co., Ltd.), the consumption of described batter paste is Its dry weight is 4.3 grams.

Then coat the beef surface coated with the batter slurry with bread crumbs, the amount of the bread crumbs is 0.9 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen beef block after oil draining was evaluated by the above-mentioned brittle scoring method after being cooled to 40° C., and the result was 7.4 points;

After 10 days of frozen storage at -18°C, 30 grams of individual frozen beef cubes were reheated in a microwave at 650 watts for 30 seconds. Using the above-mentioned brittleness scoring method, the result was 6.9 points;

After 30 days of frozen storage at -18°C, 30 g of a single frozen beef cube was reheated in a microwave at 650 W for 30 seconds, and the result was 6.2 points using the brittleness scoring method described above.

Embodiment 8 (comparison): the making of frozen pre-fried breaded pork

Follow the steps below to make:

After the selected pork is washed with water to remove the remaining pig blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.1 grams of salt and 0.2 grams of aniseed powder, 0.1 1 gram of Chinese prickly ash, 0.1 gram of ginger powder and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

Coat the surface of the pork obtained in front and wrap batter paste (flour: water=1: 1 (mass ratio), flour is selected from the low-gluten flour produced by COFCO Group (Qinhuangdao Pengtai Co., Ltd.), the consumption of described batter paste is Its dry weight is 5.3 grams.

Coat bread crumbs on the pork surface coated with the batter slurry, and the consumption of the bread crumbs is 1.0 grams.

After coating the bread crumbs, fry at 165°C in corn germ oil produced by Yihai Kerry Investment Co., Ltd. for 5 minutes, drain the oil for 1 minute, and enter the mesh belt type quick-freezing tunnel machine produced by Changzhou Feixue Freezing Equipment Co., Ltd. Do a quick freeze.

The brittleness of the resulting product was determined as follows:

The above-mentioned 30 grams of single frozen pork pieces after oil draining were evaluated by the above-mentioned brittle scoring method after being cooled to 40° C., and the result was 7.1 points;

After 10 days of frozen storage at -18°C, 30 g of a single frozen pork block was reheated in a microwave at 650 watts for 30 seconds, and the result was 6.6 points using the above-mentioned brittleness scoring method;

After 30 days of frozen storage at -18°C, 30 g of individual frozen pork cubes were reheated in a microwave at 650 watts for 30 seconds, with a score of 5.9 using the brittleness scoring method described above.

Claims (9)

1. a kind of batter composition that can microwave freezing pre-fried bread meat-like food is used, it is characterized in that its composition is as follows in parts by weight: Flour 70-100 Soy protein 2.5-7.5 Soy lecithin 0.8-2.3 Maltodextrin 2.3-6.8 Guar gum 0.1-0.5. 2. The batter composition according to claim 1, characterized in that said flour is selected from low-gluten wheat flour or medium-gluten wheat flour. 3. The batter composition according to claim 1, characterized in that the soybean protein is selected from soybean protein isolate, soybean protein concentrate or calcium-modified soybean protein. 4. batter composition according to claim 1, is characterized in that its composition is as follows in parts by weight: Flour 75-90 Soy protein 3.5-6.5 Soy Lecithin 1.0-2.0 Maltodextrin 3.0-5.5 Guar gum 0.2-0.4. 5. batter composition according to claim 1 is characterized in that its composition is as follows in parts by weight: Flour 88.7 Soy protein 5.0 Soy Lecithin 1.5 Maltodextrin 4.5 Guar Gum 0.3. 6. A method for making microwaveable frozen pre-fried breaded meat products, characterized in that the steps of the method are as follows: a. Meat raw material pretreatment steps: After the meat raw materials are cleaned and shaped, seasoning is added and marinated at room temperature for 0.5-4 hours, then washed and drained to obtain cured meat; b. Pre-wrapping layer processing steps: The cured meat obtained in step a) is uniformly coated with oxidized starch, and the amount of the oxidized starch is 3.0-3.5% by weight of the meat raw material. c. Batter layer processing steps: Weighing 100 parts by weight of the batter composition according to any one of claims 1-5, adding 105-125 parts by weight of water to make slurry to obtain batter slurry; In step b), the surface of the meat coated with oxidized starch is coated with the above-mentioned batter slurry, and the amount of the batter slurry is 14-18% of the weight of the meat raw material in terms of its dry weight; d. Breadcrumb layer processing steps: Coating bread crumbs on the surface of the meat coated with the batter slurry, the amount of the bread crumbs is 2.8-3.4% by weight of the meat raw material, e. Frying and draining treatment steps: The above breaded meat is placed in vegetable oil at 150-200°C for 3-8 minutes, then drained for 1-2 minutes; f. Single quick freezing treatment steps: The above-mentioned drained meat was flash-frozen and stored frozen at -18°C. 7. The method according to claim 6, characterized in that the meat raw material is selected from chicken, duck, pork, beef, fish or shrimp. 8. The method according to claim 6, characterized in that the oxidized starch is selected from wheat oxidized starch, corn oxidized starch, tapioca oxidized starch or pea oxidized starch. 9. The method according to claim 6, characterized in that the breadcrumbs are selected from breadcrumbs made from high-gluten wheat flour or breadcrumbs made from low-gluten wheat flour.