CN101263913A - Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition - Google Patents
Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition Download PDFInfo
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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
[technical field]
The present invention relates to belong to the microwave food processing technique field, more specifically, the present invention relates to be used for also relate to the product that uses described composition production from the direct pre-fried batter composition of wrapping up in the Noodles meat product of microwave re-heat of freezing state.
[background technology]
Fried food is because of the mouthfeel of its crisp outside tender inside, and good color and luster is liked by the consumer extensively.The traditional oils deep-fried food of China comprises fried spring roll, fried Lantern Festival, multiple kind such as Deep-fried meatballs.Fried food also is the food that the westerner dotes on, and the market sales revenue reaches tens dollars.But there is shortcoming clearly in family manufacture traditional oils deep-fried food: the one, and fume pollution is big when fried; The 2nd, fried food cooling back lacks suitable re-heat mode; The 3rd, the fat content of fried food is than higher; The 4th, the no suitable purposes of fried used oil.Therefore some food companies are fried in factory with food, and freezing sale is heated back edible in family and public place then with micro-wave oven.Adopt micro-wave oven to heat convenient and swift health, domestic contamination is smaller, is generally accepted by general family.
But freezing pre-fried food because the water translocation of product inside makes the generation of surface brittleness batter layer soak phenomenon, has been lost the due crisp mouthfeel of fried food after micro-wave oven heating.Therefore still keep good fragility to become the key of these series products research and development after how making the freezing pre-fried food heated by microwave.The research that present domestic and international many laboratories and company just drop into this respect, but successful report is few, and main dependence adjustment system formulation and processing technology wait and stop water translocation, the product fragility after the recasting of enhancing microwave.Some companies declare that they have solved " soaking " problem, but they are unwilling to discuss and reveal this technology.The material that Witwood food company has released a kind of being called " Crumb crumble topping " can make the top product that wraps bits after freezing to refrigerate for 10 weeks, and it is crisp that heated by microwave still keeps, and it can be used for fish, fowl, meat and vegetable food.Island food industry Co., Ltd. developed and can delay the functional microwave fried food tailored version coating material Cream PC-05 that the potato cola is opened age of starch and dehydration the moon, even have a spot of evaporation but also developed internal moisture, the outer coatings raw material that the surperficial crisp sense of product also is unlikely to disappear (Fiszman.-S-M.recent development in coating batter[J] .Trend in foodscience and technology, 2003,14 (10): 399-407).Chinese invention patent application number 96107220, denomination of invention " edible coating, fried food and with the refrigeration oil deep-fried food of heating using microwave " disclose a kind of coating, it contains alkaline-earth metal in conjunction with soybean protein with as the wheat flour and/or the starch of main component, described alkaline-earth metal contains alkaline-earth metal based on the 0.2-3% of soybean protein meter in conjunction with soybean protein, and has water-dispersible.Patent US 5601861 announces a kind of Ca-pectin coating and is rich in the crumbs of calcium.This Ca-pectin coating can reduce the oil content of fried food, improves moisture, increases fragility and product stability.Be rich in calcium in the crumbs, it is by dry mixed, spray-drying, and mode such as bake is added the calcium source in the crumbs to.The product that is wrapped with coating and crumbs layer is handled with calcium reaction pectin solution again, perhaps handle with calcium reaction pectin solution earlier and add the calcium source again, this depends on environment for use (Gerrish, T.Ca-pectinbreading minimize fat absorption during frying[P] .US:5601861).
The inventor is through a large amount of experimental studies, by optimizing system formulation and process conditions, obtains the freezing pre-fried Noodles meat product still can keep crisp mouthfeel after heating using microwave the effect of wrapping up in finally.
[summary of the invention]
[technical problem that will solve]
The purpose of this invention is to provide a kind of pre-fried batter composition that the Noodles meat product is used of wrapping up in, use the pre-fried Noodles meat product of wrapping up in of this composition also to have original crisp mouthfeel simultaneously from the direct microwave re-heat of freezing state.
But the purpose of this invention is to provide a kind of freezing pre-fried method of wrapping up in the Noodles meat product of using described batter composition production microwave.
[technical scheme]
People know, generally speaking the freezing pre-fried surface layer of wrapping up in of wrapping up in cereal preparation is divided into three layers, promptly wrap up in bisque, batter layer, crumbs layer, wherein wrap up in the bisque requirement and have good bonding and cohesive force, can provide with the adhesion of content and even, smooth skin and smear; Batter layer requires to have good film forming and intensity, and firm, smooth and crisp coating is provided, and adheres to simultaneously to have the material that increases fragility, as crumbs etc.The crumbs layer helps to improve the color and luster of coating, matter structure, local flavor and brittleness.Crumbs need have enough intensity and integrality adheres on the product that scribbles batter, thereby realize the adhesion of uniformity; Simultaneously crumbs also will have certain tolerance, stand fried, freezing, packing, storage, transportation and processing etc.The granular size of crumbs is for guaranteeing that crisp matter structure and suitable adhesion is very important; Extremely important when determining the best color and luster of final conditioning finished product simultaneously.
Water evaporates makes freezing pre-fried deliquescing of cereal preparation internal layer even the humidity wrapped up in the microwave heating process, and the fragility of food is subjected to very big influence, so batter layer is vital for the freezing pre-fried fragility of wrapping up in cereal preparation.
Therefore, but the present invention proposes the pre-fried batter composition that the Noodles meat product is used of wrapping up in of a kind of microwave freezing, it is characterized in that its composition is as follows in weight portion:
Flour 70-100
Soybean protein 2.5-7.5
Soybean lecithin 0.8-2.3
Maltodextrin 2.3-6.8
Guar gum 0.1-0.5.
On meaning of the present invention, flour should be appreciated that it is wheat flour, promptly grinds next powder with wheat.The flour that the present invention uses should have for example following fundamental characteristics: granularity 80-130 μ m, protein content is lower than 8.5-10.7%.
Described flour is selected from wheaten low muscle of opaque or middle gluten wheat flour.
The flour of Shi Yonging for example is the low muscle produced of the safe Co., Ltd of China Oil and Food Import and Export Corporation face industry (Qinhuangdao) roc that can buy from the market or middle gluten wheat flour etc. in the present invention.
A kind of component of batter composition of the present invention is a soybean protein.Soybean protein has emulsification, gel, and graceful function character such as water holding are widely used in many formula foods.Feng Ping and Xu Yupei be in " functional soy albumen and application thereof ", and " Chinese oil ", 2001,26 (6): the 70-74 middle finger goes out to add soybean protein in the batter can make product still keep the fragility mouthfeel behind microwave; People such as Fan Daming are at " but modified protein is to influence and microwave temperature characteristic thereof of the pre-fried spring roll fragility of microwave ", " Food Science ", 2007,28 (10): point out to add the fragility that soybean protein can improve the microwave spring roll among the 134-138 in spring roll wrapping.Because the emulsibility of soybean protein, the retentiveness height, so can form and stablize the oil-water emulsion system more, make batter-coated have certain moisture holding capacity and block-water performance, effectively water translocation in the control microwave heating process, make batter layer as the bigger effect of middle water blocking layer performance, thereby less the soaking of outside breadcrumbs coating, after the micro-wave oven heating, still can provide crisp mouthfeel.
On meaning of the present invention, soybean protein should be appreciated that it is contained protein of big bean products and modified product thereof, the amino acid of soybean protein is formed close with milk protein, except that methionine is lower slightly, all the other essential amino acids content are all abundanter, be vegetal complete protein, on nutritive value, can be equal to animal protein.Described soybean protein should have for example following fundamental characteristics: granularity 150-200 mesh standard sieve; Protein content is higher than 70%, and fat is lower than 1%, pH value 6.3-6.8, fiber total amount are lower than 4%, moisture is lower than 7%, ash is lower than 4%, Escherichia coli must not detect, total plate count is lower than 5000/gram.
Described soybean protein is selected from soybean protein isolate, FSPC or calcium in conjunction with soybean protein.
Wherein, described soybean protein isolate is that Dongying Wan Defu vegetable protein science and technology limited Company is with trade name 1001 soybean protein isolate product solds, FSPC is that Dongying Wan Defu vegetable protein science and technology limited Company is with trade name 1002 FSPC product solds, calcium is according to (Fan Daming in conjunction with soybean protein, Chen Wei, Zhao Jianxin, Tian Fengwei, Zhang Hao, but modified protein is to the influence and the microwave temperature characteristic [J] thereof of the pre-fried spring roll fragility of microwave. Food Science, 2007,28 (10): the homemade calbindin of describing 134-138) of method.
Also can use the material that similarly has said function with above-mentioned soybean protein in the present invention, for example zein, pea protein, mung bean protein etc., therefore, they are also within protection scope of the present invention.
A kind of component of batter composition of the present invention is a maltodextrin.Maltodextrin can change the viscosity of system because mean molecule quantity is big, therefore, have emulsification and thickening effect, prevent from frozen food, to generate thick ice crystal, guarantee the quality of frozen product, have stronger film forming or spreading property, can promote formed product, therefore in the batter system, add maltodextrin, can improve the rheological equationm of state of batter, and good fragility can be provided.
In addition, on meaning of the present invention, maltodextrin should be appreciated that, and to be starch issue estrangedly when separating with hydrolysis being subjected to heating, acid or diastatic action, and macromolecular starch is at first transformed into micromolecular intermediate material.Described maltodextrin should have for example following fundamental characteristics: DE value 5-20%; Moisture content is lower than 6%; PH value 4.5-6.5; The impurity degree is lower than 6ppm; Solubility is higher than 99%; Whiteness is higher than 85%.
Described maltodextrin is selected from wheaten starch malt dextrin or cornstarch malt dextrin.
Wherein, described wheaten starch malt dextrin is that Miyang County flour mill is that Shanghai Dasheng Food Co., Ltd is with trade name maltodextrin product sold with trade name maltodextrin product sold, cornstarch malt dextrin.
A kind of component of batter composition of the present invention is a soybean lecithin.Soybean lecithin and protein are combined into the master with hydrophobic group, are combined into auxilliaryly with hydrophilic group, have lubricious mouthfeel and fine emulsion stability.Soybean lecithin and amylose form complex, improve batter stability and uniformity, reduce the gelatinization point of batter, increase the film forming retention ability of batter, therefore make batter layer have good moisture barrier effect, prevent that migration of water from reducing the outer field phenomenon of soaking, and can obtain better fragility mouthfeel.
On meaning of the present invention, soybean lecithin should be appreciated that and is a kind of mixed phosphatide, it is by phosphatide vinegar choline (lecithin, be called for short PC, high-grade is PPC), phosphatide vinegar monoethanolamine (cephalin, be called for short PE), phosphatide vinegar inositol (lipositol is called for short PI), phosphatide vinegar silk amino acid (silk amino acid phosphatide, be called for short PS) etc. become to be grouped into, wherein most typical is first three kind.Described soybean lecithin should have for example following fundamental characteristics: content of phospholipid is higher than 50%; Moisture content is lower than 0.8%; The ether insoluble matter is lower than 0.3%; Acid value is lower than 26mgKOH/g; Peroxide value is lower than 12meq/kg.
Described soybean lecithin is selected from concentrated soybean phospholipid, powdered soybean phospholipid or soybean lecithin.
Wherein, described concentrated soybean phospholipid be Zhengzhou four-dimensional phosphatide technology Co., Ltd with trade name food-level concentrated soybean phospholipid product sold, powdered soybean phospholipid is that to build three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd be that the rich field of Shandong beneficial friend Biological Co., Ltd. is with trade name soybean lecithin product sold with trade name powdered soybean phospholipid product sold, soybean lecithin in the Heilongjiang Province.
Also can use the material that similarly has said function with above-mentioned soybean lecithin in the present invention, for example soyabean cephalin, soybean modified phospholipid (aqueous phospholipid) etc., therefore, they are also within protection scope of the present invention.
A kind of component of batter composition of the present invention is a guar gum.Guar gum is the water-soluble macromolecule polysaccharide, and they have multiple functional characters such as thickening, gelling, film forming and emulsification.In batter, add colloid and can increase viscosity, good film forming is provided, improve the stability of batter layer, help to improve the freeze-thaw stability of product, prevent water translocation, improve the adhesive capacity of coating, therefore can in microwave heating process, bring into play certain resistance effect.
On meaning of the present invention, guar gum should be appreciated that it is mainly to be polymerized by galactolipin and mannose; Belong to natural galactomannans, can be dissolved in cold water or the hot water and form colloidal sol, natural pH value of solution is one of food quality modifying agent between 6-8.Described guar gum should have for example following fundamental characteristics: galactomannans content is higher than 83.0%; Protein is lower than 5%; Ash content is lower than 1.5% acid non-soluble substance and is lower than 5%; PH value 6-8; Granularity is 95% by 200 mesh standard sieves.
Described guar gum is selected from the food-grade guar gum.
Wherein, described food-grade guar gum is that An Di-Blang (China) company is with trade name guar gum ABC-5500cps product sold.
Also can use the material that similarly has said function with above-mentioned guar gum in the present invention, for example Arabic gum, xanthans, gellan gum, locust bean gum, tara gum etc., therefore, they are also within protection scope of the present invention.
Preferably, the composition of described batter composition is as follows in weight portion:
Flour 75-90
Soybean protein 3.5-6.5
Soybean lecithin 1.0-2.0
Maltodextrin 3.0-5.5
Guar gum 0.2-0.4.
More preferably, the composition of described batter composition is as follows in weight portion:
Flour 88.7
Soybean protein 5.0
Soybean lecithin 1.5
Maltodextrin 4.5
Guar gum 0.3.
But the invention still further relates to the freezing pre-fried preparation method of wrapping up in the Noodles meat product of microwave, it is characterized in that this method step is as follows:
A. meat feed pretreatment step:
Described meat raw material cleans, after the shaping, added flavoring at room temperature pickled 0.5-4 hour, cleans to drain again, and obtains cured meat.
Generally speaking, described meat raw material is selected from fresh meats such as chicken, duck, pork, beef, the flesh of fish or shrimp.Selected meat water cleans, and removes blood or other impurity in the fleshing; Carry out the stripping and slicing shaping after cleaning, general every heavy 25-30 gram also can change every weight according to actual conditions.The meat of cleaning adds various flavorings, and for example salt, curry powder, pepper powder, chilli powder etc. carry out pickled.
B. wrap up in a layer treatment step in advance:
Adopt the normally used coating method of people to be coated with equably and to wrap up in oxidized starch toward obtain cured meat in step a).
On meaning of the present invention, oxidized starch should be appreciated that it is a kind of new composite modified starch, has many performances of oxidized starch and CMS concurrently, and freeze-thaw resistance is good, is the thickener of low viscosity high concentration.Described oxidized starch should have for example following fundamental characteristics: have good film forming; can form coating with protective effect; help to improve the brittleness of goods epidermis; make the finished product fragility retention time after the frying long; has lower gelatinization point; help carrying out fried, prevent that epidermis is half-cooked, and have suitable hydrophily and can reduce oil absorbency in fried.
Described oxidized starch is selected from edible oxidized starch.
Wherein, described edible oxidized starch is that Yucheng Triratna Industrial Co., Ltd. is with trade name oxidized starch product sold.
The consumption of described oxidized starch is in described meat raw material weight 3.0-3.5%, preferably 3.1-3.4%, more preferably 3.2-3.3%.
C. batter layer treatment step:
Take by weighing the above-mentioned guar gum of 0.3 weight portion, be stirred to whole dissolvings toward the water that wherein adds the 55-65 weight portion, add the batter prescription of the present invention of all the other 99.7 weight portions and the water of 50-60 weight portion in above-mentioned guar gum solution slurrying again, obtain final batter slurry;
Adopt the normally used coating method of people to obtain being coated with the meat surface of wrapping up in oxidized starch toward above-mentioned step b) and be coated with to wrap and state the batter slurry, the consumption of described batter slurry is the 14-18% of described meat raw material weight with its dry weight basis;
D. crumbs layer treatment step:
Adopt the normally used package method that is coated with of people to be coated with and to wrap up in crumbs toward being coated with the meat surface of wrapping up in described batter slurry.Crumbs help to improve the color and luster of coating, matter structure, local flavor and brittleness.Crumbs need have enough intensity and integrality adheres on the product that scribbles batter, thereby realize the adhesion of uniformity.Simultaneously crumbs also will have certain tolerance, stand fried, freezing, packing, storage, transportation and processing etc.The size of the particle of crumbs is for guaranteeing that crisp matter structure and suitable adhesion is very important.Very important when determining the best color and luster of final conditioning finished product simultaneously.
The consumption of described crumbs is in described meat raw material weight 2.8-3.4%,
E. fried, drop oil processing step:
The above-mentioned meat in 150-200 ℃ of vegetable oil 3-8 minute of wrapping up in crumbs that is coated with, drop oil is 1-2 minute again.
F. individual quick freezing treatment step:
The above-mentioned meat that drains carries out snap frozen, carries out freezing under-18 ℃.
But the pre-fried oil content assay method of wrapping up in the Noodles meat product of the microwave freezing that adopts the inventive method to obtain is the Soxhlet extraction process, sees Dalian Polytechnic College, food analysis [M], Beijing: China Light Industry Press, 2004:139-141.
The determination of moisture method of described product is direct determination method, sees Dalian Polytechnic College, food analysis [M], Beijing: China Light Industry Press, 2004:75-78.
The fragility methods of marking of described product is the scoring method of inspection, promptly organizes 7 subjective appreciation personnel, adopts the fragility of the method evaluation product of marking, and the brittleness index best result is 9 minutes, minimumly is divided into 1 fen, and the expression appearance was crisp in 9 minutes, the 1 fen soft no fragility of expression epidermis.
For example handled 30 seconds under 650 watts microwave condition at 10 days the single freezing chicken nugget of 30 grams of-18 ℃ of following freezings, its product fragility and fresh fried product are approaching; Behind the freezing 30 days, product fragility is not lost yet, shows that cold preservation time length is little to the fragility influence of fried chicken nugget epidermis, has kept the food brittleness requirement.Adopting the prior art batching to be coated with to wrap up in the chicken nugget of making to handle subjective appreciation down through similarity condition is not crisp.
[beneficial effect]
Compared with the prior art the present invention has the following advantages:
The present invention adopts three layers of compound system, and emphasis solves the problem that Noodles fried food water evaporates in microwave heating process causes internal layer deliquescing even humidity, food brittleness to reduce of wrapping up in.Use batter composition of the present invention with adopt that the inventive method makes wrap up in the Noodles meat product behind freezing and refrigeration, microwave re-heat more still keeps good fragility.The inventive method has been exempted the edible common Noodles meat product of wrapping up in of eater need repeat fried trouble, and directly applied microwave is remake and wrapped up in the Noodles meat product, makes simplified processing and convenient purification, is convenient to open up a market, and produces good economic benefit.
[specific embodiment]
To the present invention be described in more detail by embodiment below.
Embodiment 1: but the pre-fried making of wrapping up in face chicken of microwave freezing
Make according to following step:
Behind the remaining chicken blood and impurity of selected chicken water flush away, be cut into bulk, every weight 30 grams add in chicken nugget gross weight 1.1 gram salt and 0.3 restraining at room temperature pickled 60 minutes of curry powder then according to the edible taste of people, clean again draining obtains cured meat.
On described chicken block, evenly be coated with then and wrap up in the oxidized starch that 0.96 gram Yucheng Triratna Industrial Co., Ltd. produces.
Prepare batter composition of the present invention: take by weighing the guar gum ABC-5500cps that 0.3 Ke Andi-Blang (China) company produces, be stirred to dissolving fully toward wherein adding 60 gram water.Take by weighing Self-raising flour that 88.7 gram COFCO (Qinhuangdao roc safe Co., Ltd) produce, calcium modified soy-bean protein, 1.5 gram Heilongjiang Province that the 5 gram inventor produce voluntarily again and build the powdered soybean phospholipid that three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd produces, maltodextrin, the 65 gram water that 4.5 gram Shanghai Dasheng Food Co., Ltd produce, inject above-mentioned guar gum solution and stir, obtain described batter slurry.
The resulting forward chicken surface of wrapping up in oxidized starch that is coated with is coated with and wraps the batter slurry of stating preparation, and the consumption of described batter slurry is 5.2 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the chicken surface of wrapping up in described batter slurry again, the consumption of described crumbs is 1.0 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing chicken nugget of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.1 minutes;
After 10 days, the single freezing chicken nugget of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.7 minutes;
After 30 days, the single freezing chicken nugget of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.3 minutes.
Embodiment 2: but the pre-fried making of wrapping up in face beef of microwave freezing
Make according to following step:
Behind the remaining ox blood and impurity of selected beef water flush away, be cut into bulk, every weight 30 grams, add in beef clod gross weight 1.2 gram salt and 0.2 gram aniseed powder, 0.2 gram Chinese prickly ash and 0.3 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
On described beef clod, evenly be coated with and wrap up in the oxidized starch that 0.97 gram Yucheng Triratna Industrial Co., Ltd. produces.
Prepare batter composition of the present invention: take by weighing the guar gum ABC-5500cps that 0.5 Ke Andi-Blang (China) company produces, be stirred to dissolving fully toward wherein adding 60 gram water.Take by weighing Self-raising flour that 92 gram COFCO (Qinhuangdao roc safe Co., Ltd) produce, calcium modified soy-bean protein, 1.2 gram Heilongjiang Province that the 4 gram inventor produce voluntarily again and build the powdered soybean phospholipid that three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd produces, maltodextrin, the 65 gram water that 4.5 gram Shanghai Dasheng Food Co., Ltd produce, inject above-mentioned guar gum solution and stir, obtain described batter slurry.
The resulting forward beef surface of wrapping up in oxidized starch that is coated with is coated with and wraps the batter slurry of stating preparation, and the consumption of described batter slurry is 4.3 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the beef surface of wrapping up in described batter slurry again, the consumption of described crumbs is 0.9 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing beef clod of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.0 minutes;
After 10 days, the single freezing beef clod of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.5 minutes;
After 30 days, the single freezing beef clod of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.1 minutes.
Embodiment 3: but the pre-fried making of wrapping up in face pork of microwave freezing
Make according to following step:
Behind the remaining pig blood and impurity of selected pork water flush away, be cut into bulk, every weight 30 grams, add in Pork-pieces gross weight 1.1 gram salt and 0.2 gram aniseed powder, 0.1 gram Chinese prickly ash, 0.1 gram ginger powder and 0.3 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
On described Pork-pieces, evenly be coated with and wrap up in the oxidized starch that 0.98 gram Yucheng Triratna Industrial Co., Ltd. produces.
Prepare batter composition of the present invention: take by weighing the guar gum ABC-5500cps that 0.3 Ke Andi-Blang (China) company produces, be stirred to dissolving fully toward wherein adding 60 gram water.Take by weighing Self-raising flour that 89 gram COFCO (Qinhuangdao roc safe Co., Ltd) produce, calcium modified soy-bean protein, 1.3 gram Heilongjiang Province that the 4.5 gram inventor produce voluntarily again and build the powdered soybean phospholipid that three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd produces, maltodextrin, the 65 gram water that 4.4 gram Shanghai Dasheng Food Co., Ltd produce, inject above-mentioned guar gum solution and stir, obtain described batter slurry.
The resulting forward pork surface of wrapping up in oxidized starch that is coated with is coated with and wraps the batter slurry of stating preparation, and the consumption of described batter slurry is 5.3 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the pork surface of wrapping up in described batter slurry again, the consumption of described crumbs is 1.0 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing Pork-pieces of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.2 minutes;
After 10 days, the single freezing Pork-pieces of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.7 minutes;
After 30 days, the single freezing Pork-pieces of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.3 minutes.
Embodiment 4: but the pre-fried making of wrapping up in the face flesh of fish of microwave freezing
Make according to following step:
After selected steck removes remaining bulk fish-bone and impurity, be cut into bulk, every weight 30 grams, add in flesh of fish piece gross weight 1.0 gram salt and 0.1 gram pepper powder, 0.2 gram ginger powder and 0.3 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
On described flesh of fish piece, evenly be coated with and wrap up in the oxidized starch that 1.02 gram Yucheng Triratna Industrial Co., Ltd.s produce.
Prepare batter composition of the present invention: take by weighing the guar gum ABC-5500cps that 0.4 Ke Andi-Blang (China) company produces, be stirred to dissolving fully toward wherein adding 60 gram water.Take by weighing Self-raising flour that 93 gram COFCO (Qinhuangdao roc safe Co., Ltd) produce, calcium modified soy-bean protein, 2.0 gram Heilongjiang Province that the 6.1 gram inventor produce voluntarily again and build the powdered soybean phospholipid that three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd produces, maltodextrin, the 65 gram water that 5.8 gram Shanghai Dasheng Food Co., Ltd produce, inject above-mentioned guar gum solution and stir, obtain described batter slurry.
The resulting forward flesh of fish surface of wrapping up in oxidized starch that is coated with is coated with and wraps the batter slurry of stating preparation, and the consumption of described batter slurry is 5.4 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the flesh of fish surface of wrapping up in described batter slurry again, the consumption of described crumbs is 1.0 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single frozen fish cube meat of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.0 minutes;
After 10 days, the single frozen fish cube meat of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.7 minutes;
After 30 days, the single frozen fish cube meat of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.1 minutes.
Embodiment 5: but the pre-fried making of wrapping up in the face duck of microwave freezing
Make according to following step:
Behind the remaining duck blood and impurity of selected duck water flush away, be cut into bulk, every weight 30 grams, add in duck piece gross weight 1.0 gram salt and 0.3 gram shallot powder, 0.2 gram ginger powder and 0.2 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
On described duck piece, evenly be coated with and wrap up in the oxidized starch that 0.94 gram Yucheng Triratna Industrial Co., Ltd. produces.
Prepare batter composition of the present invention: take by weighing the guar gum ABC-5500cps that 0.2 Ke Andi-Blang (China) company produces, be stirred to dissolving fully toward wherein adding 60 gram water.Take by weighing Self-raising flour that 84 gram COFCO (Qinhuangdao roc safe Co., Ltd) produce, calcium modified soy-bean protein, 1.2 gram Heilongjiang Province that the 5.9 gram inventor produce voluntarily again and build the powdered soybean phospholipid that three rivers land-reclaimable Rong Shi grain and oil industry and trade Co., Ltd produces, maltodextrin, the 65 gram water that 4.7 gram Shanghai Dasheng Food Co., Ltd produce, inject above-mentioned guar gum solution and stir, obtain described batter slurry.
The resulting forward duck surface of wrapping up in oxidized starch that is coated with is coated with and wraps the batter slurry of stating preparation, and the consumption of described batter slurry is 4.4 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the duck surface of wrapping up in described batter slurry again, the consumption of described crumbs is 0.9 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing duck piece of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 8.8 minutes;
After 10 days, the single freezing duck piece of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.4 minutes;
After 30 days, the single freezing duck piece of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 8.0 minutes.
Embodiment 6 (contrast): the freezing pre-fried making of wrapping up in face chicken
Make according to following step:
Behind the remaining chicken blood and impurity of selected chicken water flush away, be cut into bulk, every weight 30 grams add in chicken nugget gross weight 1.1 gram salt and 0.3 restraining at room temperature pickled 60 minutes of curry powder then according to the edible taste of people, clean again draining obtains cured meat.
Resulting forward chicken surface is coated with wraps up in batter slurry (flour: water=1: 1 (mass ratio), flour are selected from the Self-raising flour that COFCO (the safe Co., Ltd of Qinhuangdao roc) produces), and the consumption of described batter slurry is 5.2 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the chicken surface of wrapping up in described batter slurry again, the consumption of described crumbs is 1.0 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing chicken nugget of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 7.3 minutes;
After 10 days, the single freezing chicken nugget of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 6.6 minutes;
After 30 days, the single freezing chicken nugget of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 6.1 minutes.
Embodiment 7 (contrast): the freezing pre-fried making of wrapping up in face beef
Make according to following step:
Behind the remaining ox blood and impurity of selected beef water flush away, be cut into bulk, every weight 30 grams, add in beef clod gross weight 1.2 gram salt and 0.2 gram aniseed powder, 0.2 gram Chinese prickly ash and 0.3 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
Resulting forward beef surface is coated with wraps up in batter slurry (flour: water=1: 1 (mass ratio), flour are selected from the Self-raising flour that COFCO (Co., Ltd of the Qinhuangdao roc Qin) produces), and the consumption of described batter slurry is 4.3 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the beef surface of wrapping up in described batter slurry again, the consumption of described crumbs is 0.9 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing beef clod of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 7.4 minutes;
After 10 days, the single freezing beef clod of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 6.9 minutes;
After 30 days, the single freezing beef clod of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 6.2 minutes.
Embodiment 8 (contrast): the freezing pre-fried making of wrapping up in face pork
Make according to following step:
Behind the remaining pig blood and impurity of selected pork water flush away, be cut into bulk, every weight 30 grams, add in Pork-pieces gross weight 1.1 gram salt and 0.2 gram aniseed powder, 0.1 gram Chinese prickly ash, 0.1 gram ginger powder and 0.3 gram curry powder mixture according to the edible taste of people then, at room temperature pickled 80 minutes, clean again draining obtains cured meat.
Resulting forward pork surface is coated with wraps up in batter slurry (flour: water=1: 1 (mass ratio), flour are selected from the Self-raising flour that COFCO (the safe Co., Ltd of Qinhuangdao roc) produces), and the consumption of described batter slurry is 5.3 grams with its dry weight basis.
Be coated with and wrap up in crumbs toward being coated with the pork surface of wrapping up in described batter slurry again, the consumption of described crumbs is 1.0 grams.
Be coated with and wrapped up in after the crumbs at 165 ℃ of deep fry for five minutes in the maize germ oil that beneficial Hai Jiali Investment Co., Ltd produces, drop oil 1 minute enters in the net belt type freeze tunnel machine of being produced by Changzhou snow freezing equipment Co., Ltd and carries out snap frozen.
Fragility to resultant product has been carried out following mensuration:
The single freezing Pork-pieces of behind the above-mentioned drop oil 30 gram adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 7.1 minutes;
After 10 days, the single freezing Pork-pieces of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 6.6 minutes;
After 30 days, the single freezing Pork-pieces of 30 grams was reheated under 650 watts microwave condition 30 seconds, adopted above-mentioned fragility methods of marking at-18 ℃ of freezings, and its result is 5.9 minutes.
Claims (9)
1. wrap up in the batter composition that the Noodles meat product is used but a microwave freezing is pre-fried, it is characterized in that its composition is as follows in weight portion:
Flour 70-100
Soybean protein 2.5-7.5
Soybean lecithin 0.8-2.3
Maltodextrin 2.3-6.8
Guar gum 0.1-0.5.
2. batter composition according to claim 1 is characterized in that described flour is selected from low muscle wheat flour or middle gluten wheat flour.
3. batter composition according to claim 1 is characterized in that described soybean protein is selected from soybean protein isolate, FSPC or calcium modified soy-bean protein.
4. batter composition according to claim 1 is characterized in that its composition is as follows in weight portion:
Flour 75-90
Soybean protein 3.5-6.5
Soybean 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 weight portion:
Flour 88.7
Soybean protein 5.0
Soybean lecithin 1.5
Maltodextrin 4.5
Guar gum 0.3.
6. but the freezing pre-fried preparation method of wrapping up in the Noodles meat product of microwave is characterized in that this method step is as follows:
A. meat feed pretreatment step:
Described meat raw material cleans, after the shaping, added flavoring at room temperature pickled 0.5-4 hour, cleans to drain again, and obtains cured meat;
B. wrap up in a layer treatment step in advance:
Be coated with equably and wrap up in oxidized starch toward obtaining cured meat in step a), the consumption of described oxidized starch is in described meat raw material weight 3.0-3.5%.
C. batter layer treatment step:
Take by weighing 100 weight portions according to the described batter composition of each claim among the claim 1-5, carry out slurrying toward the water that wherein adds the 105-125 weight portion, obtain the batter slurry;
Obtain being coated with the meat surface of wrapping up in oxidized starch in step b) and be coated with to wrap and state batter slurry, the consumption of described batter slurry is the 14-18% of described meat raw material weight with its dry weight basis;
D. crumbs layer treatment step:
Be coated with and wrap up in crumbs being coated with the meat surface of wrapping up in described batter slurry, the consumption of described crumbs is in described meat raw material weight 2.8-3.4%,
E. fried, drop oil processing step:
The above-mentioned meat in 150-200 ℃ of vegetable oil 3-8 minute of wrapping up in crumbs that is coated with, drop oil is 1-2 minute again;
F. individual quick freezing treatment step:
The above-mentioned meat that drains carries out snap frozen, at-18 ℃ of following freezings.
7. method according to claim 6 is characterized in that described meat raw material is selected from chicken, duck, pork, beef, the flesh of fish or shrimp.
8. method according to claim 6 is characterized in that described oxidized starch is selected from wheat oxidized starch, maize oxidized starch, cassava oxidized starch or pea oxidized starch.
9. method according to claim 6 is characterized in that described crumbs are selected from high muscle wheat flour system crumbs or low muscle wheat flour system crumbs.
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Inventor after: Fan Daming Inventor after: Chen Wei Inventor after: Zhao Jianxin Inventor after: Huang Jianlian Inventor after: Zhou Wenguo Inventor after: Zhang Hao Inventor after: Pan Weina Inventor before: Chen Wei Inventor before: Fan Daming Inventor before: Zhao Jianxin Inventor before: Zhang Hao Inventor before: Pan Weina |
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Effective date of registration: 20170307 Address after: Xinyang Road, Haicang District of Xiamen city of Fujian Province, No. 2508 361026 Patentee after: FUJIAN ANJOY FOOD Co.,Ltd. Patentee after: Jiangnan University Patentee after: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee after: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee after: LIAONING ANJING FOOD Co.,Ltd. Address before: 214028 Xinhua Road New District, Jiangsu, No. 12, Patentee before: Jiangnan University |
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Address after: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee after: Anji Food Group Co.,Ltd. Patentee after: Jiangnan University Patentee after: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee after: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee after: LIAONING ANJING FOOD Co.,Ltd. Address before: 361026 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. Patentee before: Jiangnan University Patentee before: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee before: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee before: LIAONING ANJING FOOD Co.,Ltd. |
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