CN1018423B - Process for preparing readily reconstituted frozen comestibles - Google Patents
Process for preparing readily reconstituted frozen comestiblesInfo
- Publication number
- CN1018423B CN1018423B CN87103205A CN87103205A CN1018423B CN 1018423 B CN1018423 B CN 1018423B CN 87103205 A CN87103205 A CN 87103205A CN 87103205 A CN87103205 A CN 87103205A CN 1018423 B CN1018423 B CN 1018423B
- Authority
- CN
- China
- Prior art keywords
- food
- coating
- fried
- batter
- shortening
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a method for preparing frozen foods with a coating. When foods are heated by a microwave oven, the foods have equivalent or superior texture and appearance to foods with a fried coating on the feeling. Foods are dipped and fried by a coating containing wheat flour, shortening and a first panada coating, the foods which are fried and coated for the first time are coated with a second coating, and then the foods are fried and frozen.
Description
What the present invention relates to is general cated frozen food.That the present invention relates in more detail, is a kind of preparation method who toasts the frozen food that scribbles batter and breading that just can restore with heating using microwave or a conventional oven.
No matter be coated with the frozen food of batter and breading, be in extensive food preparation operation, as at the restaurant with public organizations in seen, still in home cooking on a small scale, all be widely used.General because its storage-stable of frozen food restores and is easier to and economical and practical and be that popular institute is generally liked.
The general water content of frozen food is higher, discharges a large amount of Free water when being heated.The present frozen food that is coated with batter and breading such as bird, fish, red meat and vegetables are when being subjected to the baking of heating using microwave or a conventional oven, the Free water that is discharged can be soaked into coating, making coating become non-adhesion, soft mush, taste and resemble pastyly, generally is unfavorable on sense organ.Former, in order to obtain continuous external skin crisp, brown at product surface, have only with fried mode and restore the food that is coated with batter and breading, the fried cooking high temperature that produces can be driven away Free water.
Toasting the frozen food that is coated with batter and breading that restores if can make available heating using microwave or a conventional oven, will be the significant contribution to present technique.The product of this recovery will be more good for health and than the more economical material benefit of fried recovery.The fried increase grease expensive, high heat that needs.In addition, because more faster than restoring with fried or other any at present known method with the heating using microwave recovery, therefore this product uses more more convenient than the frozen food that can get at present.
People once advised including bird, fish, red meat and vegetables at the interior frozen food that is coated with batter and breading elder generation's process prefrying before packing, so that cook coating by halves, thereby improve the final products that obtained with heating using microwave or a conventional oven baking.Regrettably this prefrying step does not make desirable product become possibility yet, because the batter for preparing with present known this mode and its product internal moisture of breading coating can be passed coating with outside cooking oil and be shifted, bad surface oil and water saturates phenomenon when recovery, have just been produced like this.
United States Patent (USP) 4,199 has been described another kind of method of being produced the final products of crisp, brown by the frozen food that is coated with batter for No. 603.This patent has been described the usage that imposes single edible oil/starch/grain coating before packing to frozen food.Regrettably when frozen food restored, the edible oil of coating had partly become liquid state, and it makes the remarkable deliquescing of coating together with the food internal moisture, had formed a unfavorable recovery product.
An object of the present invention is to provide a kind of preparation has the method for the frozen food of batter and/or crumbs coating, and when restoring with heating using microwave or a conventional oven baking, this coating has the quality outward appearance that is equivalent to or is better than fried food coating on sense organ.
Another object of the present invention provide a kind of preparation just can be recovered to heating using microwave (need not use special cooking apparatus using microwave) crisp, the method for the frozen food that is coated with batter and/or breading of sense organ coideal.
Further purpose of the present invention provides a kind of with twice coating of food and fried method, when food restores, controls initial moisture and oily transfer by first coating, to give second coating with desirable crispness therebetween.
Other purpose of the present invention and advantage will occur hereinafter.
The objective of the invention is to by with first kind of batter dip-coating food, fried, be coated with food, at random roll on crumbs with second kind of batter, the mode of fried once more freezing products obtained therefrom then prepares the method for cated frozen food.This pair coating processing method is successfully sealed moisture up for safekeeping the food inside in coating, when restoring with microwave or a conventional oven, and during fried recoverys, can both make product surface keep crispness and other desirable aesthetic quality.
The present invention can be applicable to any food that can be coated with batter and/or breading, comprises bird, fish, red meat (as beef, pork and mutton), egg products, vegetables and synthetic food.
At this, " egg products " are meant with tame egg and make, all use the back of shelling, and are divided into yolk or albumen, do or freezing any food." synthetic food " is with the dietary ingredient of new combination and/or is used in code of Federal Regulations, food and medicine, the 21st chapter, the 102.5th joint (the Code of Federal Regulations, Food and Drugs, Title 21 § 102.5) the prepared food of food process technology among.The example of synthetic food comprises rehydration meat and dried marine products, and meat/vegetables/egg is the patti of main component.
Embodiment after hereinafter discussing mainly concentrates on chick, aquatic products and synthetic food and restore with heating using microwave.Yet what should emphasize is that the present invention not only is applicable to these foods, but also is applicable to bird and above-mentioned other food that provides of variety classes and form, and toasts or fried recovery with a conventional oven.
Method of the present invention comprises with flour being the secondary coating step of base-material.Flour can be to send out red wheat bud or that do not germinate or white wheat, and spring wheat or winter wheat powder have shown the protein of wide gluten strength scope and same scope and the water absorption rate that the powder quality determining instrument is measured.These flour optionally can also be bleached, with bromate improvement and/or carry out slaking.These flour can comprise spring wheat powder, high gluten spring wheat powder and one-level wheat flour.In these kinds, the flour of sending out bud is not so good, because crisp inadequately with the product of its production.In addition, note that given various flour can be separately or collocation use.
The employed preferable wheat flour of first coating should have following characteristic (by weight percentage):
The best that flour characteristic is preferable
Protein
(N * 5.7, moisture 14%) 9-14% 11-13%
Ash content
(moisture 14%) 0.40～0.55% 0.45～0.50%
Water absorption rate
(brabender that powder quality determining instrument, 56-65% 60-63%
U.S. cereal chemistry association method
54-21）
The shortening that uses when first kind of coating of preparation can be the plasticity shortening from plant and/or animal, thin slice shortening or powder shortening, plasticity shortening are the mixtures of liquid and crystal triglycerides, and wherein fluid oil is enclosed in the small fatty crystal that presents segregation and discrete particles rolls into a ball.Laminar shortening be by this product derive from and come and have higher power (Wiley) fusing point and a SFI.The powder shortening is by enumerating identical oil and process with above-mentioned, and it also comprises other as sugar, caseinate, phosphate, antioxidant or the easy such processing aid of flowable.
With general shortening commonly used, the method according to this invention can realize a kind ofly having desirable crispness but too hard and not crisp softening coating, and these shortenings comprise partially hydrogenated soybean oil, cottonseed oil, coconut oil and/or the palmitic mixture with following properties.
The best that characteristic is preferable
Active oxygen method (AoM) stability, hour 72-200 100-200
The power fusing point, ℃ 32-60 38-54
SFI (SFI)
＠ 10℃ 20-70 30-60
＠ 21℃ 15-70 20-60
＠ 33℃ 10-40 15-25
＠ 38℃ 0-40 10-20
Prepare first coating, method is to make flour and vegetable shortenings mix the batter that obtains having the denseness that requires with enough water.
First coating comprises a kind of dried noodle paste mixture, the shortening of nearly 60 to 95 parts of heavy flour and about 5 to 40 parts of weights in per 100 parts of heavy mixtures, and per 100 parts heavy dried noodle is stuck with paste the water hydration of mixture and about 32 to 200 parts of weights.The mixture of preferably per 100 parts of weights contains the heavy flour of about 60-85 part, and the mixture of per 100 parts of weights contains the heavy shortening of about 15-40 part, and per 100 parts heavy dry flour mixture will with the water hydration of about 32 to 125 parts of weights.
The denseness of batter must be measured by situation ground, the coat system that it depends on the character of the food that is coated with and prepares to use, and for example, the batter that water content is low (" dough ") can be made into sheet, wraps food portion and cut to repair to make it to seal fully.On the other hand, the higher batter of water content can be used to dip-coating or spraying food portion.
Method is that elder generation softens food or leaves under the cryogenic temperature (generally about-4 to 0 ℃) of appointment, to stablize its surface texture and water content before using batter preferably.In addition, in all cases, food at random is immersed in egg white water slurry or commercial modified corn or wheat adhesion starch, dry scope in advance in the such sticker of the water slurry of 20-30%, the adhesion strength of first coating is reached to greatest extent.
After with the first coating dip-coating food, with its fried about 30 seconds to 2 minutes, frying temperature was advisable with about 177-216 ℃ and preferably in about 193-204 ℃ of scope.The selection of cooking time to be being completed into the short precoated shet, and neither makes coating soft, sticky (undercure), and coating is burnt, harden, parch so that quality closely (overdone) be principle.
Any general purpose, can be heated to the temperature range that requires and can keep its stable animal or plant oil can both be used for this frying course, just can guarantee in the oil all evenly to cook completely as long as food fully is immersed in.On this coating, at random do some the coating that pore (docking holes) forms with the release that reduces in the frying course owing to steam and the gap of foodstuff surface before fried.
After fried step is finished, can use second coating for the food of this primary coating at once, or also can use later on.Before resurfacing, do not need cooling.
Second coating can be the bond of the bulk batter of usefulness chemical method or batter (that the usefulness chemical method is bulk and/or not bulk) and auxiliary crumbs.Contain mixture and a kind of bicarbonate and the acid reactant of flour and salt arbitrarily with the bulk batter of chemical method, produced loose, porous, the general coating relevant with leavening system thereby both reactions of back have just generated carbon dioxide.Best matter is configured to and does not rely on the crumbs of interpolation.Compare, not bulk batter is made up of flour and salt and/or finished starch, natural plant gum, egg and dairy products, and it mainly is as a kind of adhesion coating between coating foodstuffs and auxiliary crumbs.
Can add optional composition in second coating so that give desired look and flavor, as corn sugar, whey, milk/powdered egg, seasoning matter, lemon juice powder or the like.Those skilled in the art can promptly determine the content and the kind of the necessary or desired composition of specific coating foodstuffs.
Will be through primary coating, once fried food is immersed in second kind of batter, at random uses crumbs if necessary subsequently again.This crumbs can by as low-density Japonica type bread crumb and forming, the characteristics of this bread crumb are that its shape is elongated and appearance is in small, broken bits, those bread crumbs that resemble described in this assignee's No. the 4th, 423,078, the United States Patent (USP) are such.
Crumbs can contain the composition of brown stain speed when being used for to colouring of recovery food and/or influence recovery on a small quantity.As adding caramel colorant or glucose.The best particle size of these crumbs and brown stain speed are based on the required overall appearance of be coated with food.
After using second layer batter and/or crumbs, coating foodstuffs again with fried, for the second time fried step with approximately 193-216 ℃ to continue about 20 to 60 seconds down be good.The general fried time this time can not be less than for 20 seconds, otherwise just needed higher frying temperature to realize cooking fully, and this will make the destruction speed of frying grease be increased to unallowed level.Yet if corresponding frying temperature is reduced to about 177 ℃, the fried time will extend to 2 minutes.As in fried step for the first time like that, importantly in frying course, the complete submergence of product is cooked fully with assurance.
After fried step for the second time, food is freezing rapidly, to ℃ being advisable at least-5, and preferably freezing with freezing to being at least-30 ℃.This food freezing, two coatings can long term storage.When needs restore this food, can in microwave oven, directly be heated by freezing state.The actual cooking time will depend on the power of desired temperature of final products and microwave oven.
A key character of the present invention is that for producing brown stain, general microwave cooked required special ceramics dish is passable, but is not the frozen food product that must be used for this method.For example this product can heat on absorbent fabric.Yet, be more preferably and this product is placed on the commercially available absorbent fiberboard heating plate that is used for microwave heats.This absorbent plate is designed to greatest extent microwave transfer uniformly, and can remove residual surface oil and moisture on the coating product.
Following embodiment will illustrate practical application of the present invention, and these embodiment are not whole or limitation of the invention of the present invention.
Embodiment 1
Section sheet with 0.5 ounce of weight is smashed and be processed into to the white meat and the peony meat of selected ratio to pieces is mixed with the chicken nugget without the cooking therefrom.Chicken nugget is cut into has the irregular garden dish type that diameter is 1/4 inch of 1-2 inch and a thickness.
Freezing chicken nugget without the cooking is softening to remove surperficial ice crystal with cold rinse, then according to the present invention with first kind of coating dip-coating on it, by one-level hard wheat flour and plasticity shortening are mixed and made into first kind of coating.The hard wheat flour of Shi Yonging has following properties (by weight percentage) in the present embodiment:
Protein
(N * 5.7, moisture 14%) 11-12%
Ash content
(moisture 14%) 0.40-0.50%
Minimum water absorption
(you survey brabender by opaque
Decide instrument, U.S.'s cereal chemistry
The method 54-21 of association) 60%
Used moldable shortening is partially hydrogenated soybean oil, cotton seed oil and palmitic mixture, and it has following properties:
AOM stability, hours 200
The power fusing point, ℃ 38-43
SFI (SFI)
＠ 10℃ 50-55
＠ 21℃ 36-40
＠ 33℃ 12-17
＠ 38℃ 4-6
0.4 part heavy plasticity vegetable shortenings is added in 1.0 portions of flours, then heavily just makes first kind of coating to the water hydration that is to the maximum in 1.3 parts of heavy scopes with 0.67 part, above weight is all represented according to flour weight.Be the mixing of shortening and flour on producing, generally to be used to make and carry out in the laboratory scale large-scale vertical stirring mixer of dough or batter.
Mix flour/shortening with jogging speed at first, up to the particle diameter of shortening be 1/4 inch or littler till.
In this material, add enough water to form dough, stir with middling speed thereafter, till obtaining uniform dough.
Dough is pressed into 1/16 inch thick sheet, wraps the chicken nugget that has softened, clutch edge and cutting, prick pore with point of a knife on the dough sheet surface simultaneously so that seal fully.
After using first coating, chicken nugget is immersed in restaurant that above-mentioned plasticity shortening is housed with in the deep fryer, in 193-200 ℃ of temperature range, goods frying 1 to 2 minute is weighed to determine that coating absorbs (pick-up) value through fried goods this, be expressed as
(final weight-Sheng weight)/(final weight) * 100
We find that the coating absorption value is on average between 15 and 20%.
After fried step for the first time, use second coating, be about to goods and be immersed in the prepared batter, this batter contains:
The composition percentage by weight
Yellow corn powder 60.0
One-level hard wheat flour 32.0
Sodium bicarbonate, American Pharmacopeia pulvis 1.5
Acidic sodium aluminum phosphate 1.5
（Sodium aluminum phosphate，
acidic）
Salt 5.0
Yellow corn powder is a kind ofly to have the commercially available product that cold water viscosity is approximately the 80-250 centipoise (when stirring 30 seconds with 30 rev/mins of speed, record on the Brooker Fil moral low-voltage tubulose viscosity apparatus (Brook field LVT) that adopts the #2 measuring staff when a powder and two parts of water hydrations.Before use, with this batter of water hydration of 1 part to 1.6 parts, be stirred to smooth and deposited 10 minutes.
The goods that dip-coating is good fried once more about 45-60 seconds under about 193-200 ℃ of temperature, and, this product is weighed once more to determine total absorption value, specifically from two coatings, find that the average maximum of total absorption value is 40%, be placed on this pair coating chicken nugget in the metal dish freezing down thereafter at-30 ℃.
At last, freezing, cated chicken nugget be placed on ventilation with protruding flase floor bottom surface, in the water-absorption fiber plate dish, being heated to minimum internal temperature with microwave from freezing state is 60 ℃, select to use consumer (consumer) (650 watts) or commercial microwave oven (1400 watts), the used time was respectively 2 to 5 minutes and 1 minute.Products obtained therefrom is better than the fried coating chicken nugget that has on sense organ, and more excellent outward appearance, quality and local flavor are arranged.
Embodiment 2
For implementing method of the present invention, it is 2 inches irregular block that freezing cod afterbody is cut into diameter.Have very high water content (account for greatly weight 80%) owing to find thawed product, therefore, proposed an acid test for product of the present invention and method.
According to embodiment 1, mix first and second kinds of coatings, be base-material with flour, 40% of first coating weight is a shortening.(rolling pin) rolls into 1/16 inch thick dough sheet to dough with rolling pin, spreads a little powder when needing.Fish soaking in cold water to remove surperficial ice crystal, wrap up fish with dough sheet then, cut away the edge and clutch forming smoothly and fully the goods of sealing, and resemble and do pore the embodiment 1.The fish good parcel is immersed in the vegetable shortenings used among the embodiment 1 fully, uses the deep-fried pot, under 200 ℃ of temperature fried 1 minute.
The fish that precoated shet is arranged is immersed in second coating, is that product is immersed in the shortening that burns heat fully equally, explodes 1 minute under 200 ℃ of temperature again.Place product uncovered metal dish to put into the blowing-type refrigerator then, descended freezing 15 minutes at-30 ℃, and it is packaged in the conventional fibreboard box.
In refrigerator, store after the night, on high-grade position, will place the product by heating 2 minutes of embodiment 1 described heat resistance fiber plate dish with 700 watts microwave oven.After the heating using microwave, it is good that fish is just cooked fully, and have the very crisp face coat of very good outward appearance and color and luster.
Embodiment 3
Present embodiment uses is the egg cooked and the formulation of base-material potato.This formulation is made about 2.5-3.0 inch of diameter and about 1/4 to the 3/8 inch disk of thickness, and every contains about 60% moisture.
Mixing first and second kinds of coatings according to embodiment 1 and 2, is base-material with flour, and 40% of first coating weight is a shortening.The mixing of first coating and hydration are to carry out in a production capacity is the vertical stirring mixer of 30 quarts of capacity.Make (Pasta-making) machine with rolling pin with manual dough sheet the gained dough is rolled into 1/16 inch thick dough sheet, spread a little powder in case of necessity.
With dough egg and potato formulation are encased, cut around the edge and seal than the big slightly biscuit cutting knife of institute's goods that are coated with diameter then.This step is imitated the mechanical service routine of commercially available dough foreskin machine fully.Resemble and do pore in a side of product the embodiment 1, the good product of dip-coating is immersed in the sort of vegetable shortenings described in the embodiment 1 fully, and under 202 ℃ of temperature, with fried 1 minute of commercial belt Fryer.
As embodiment 1 and 2, the product of existing one deck coating is immersed in second kind of coating.Use the Japonica type crumbs subsequently, this crumbs have following approximate particle size distribution:
Granularity, U.S.'s series percetage by weight
Not by 5 order maximums 1
Not by 8 order 20-30
Not by 14 order 30-40
Not by 20 order 20-30
Not by 40 order 5-15
By 40 order maximums 10
Product is immersed in the frying shortening fully, for the second time fried under 202 ℃ of temperature, after having exploded, crumbs have just occurred visible, tempting appropriate brown stain again.Make then in-70 ℃ the refrigerating chamber of food in the liquid carbon dioxide tunnel freezer to stop more than 15 minutes, then use 700 watts of microwave oven, the food that is placed in the heat resistance fiber plate dish used among the embodiment 1 was heated 2 minutes with high-grade position.After the heating using microwave, food has just been heated and has been had the crispy sur-face coating of desirable quality and color and luster fully and equably.
Though with regard to preferable or the illustrative specific embodiment the present invention is described in the above, but these embodiments are not whole or limitation of the invention of the present invention, on the contrary, as dependent claims limited, all alternatives, improvement goods and equivalent all were included in the essential scope of the present invention.
Claims (25)
1, after a kind of preparation is restored with microwave cooked or baking, on sense organ, is equivalent to or is better than the method for the cated frozen food of the quality of fried coat food and outward appearance, comprise the following steps:
With first kind that contains wheat flour, shortening and water batter-coated dip-coating food, and fried said food;
It is also fried once more to select to use second kind of coating with the bulk batter of chemical method or batter and auxiliary crumbs bond to said food; Then
Freezing twice coating, the goods of twice fried mistake.
2, method according to claim 1 is characterized in that said wheat flour has following properties, by weight percentage:
Protein
(N * 5.7, moisture 14%) 9-14%
Ash content
(moisture 14%) 0.40-0.55%
Water absorption rate
(brabender that powder quality determining instrument,
U.S. cereal chemistry association method
54-21） 56-65%
3, method according to claim 1 is characterized in that said wheat flour has following properties, by weight percentage:
Protein
(N * 5.7 moisture 14%) 11-13%
Ash content
(moisture 14%) 0.45-0.50%
Water absorption rate
(brabender that powder quality determining instrument,
U.S. cereal chemistry association method
54-21） 60-63%
4, method according to claim 1 is characterized in that said shortening selects in plasticity shortening, thin slice shortening and powder shortening.
5, method according to claim 1 is characterized in that said shortening has following properties:
Active oxygen method stability, hour 70-200
The power fusing point, ℃ 32-60
SFI (SFI)
＠10℃ 20-70
＠21℃ 15-70
＠33℃ 10-40
＠38℃ 0-40
6, method according to claim 1 is characterized in that said shortening has following properties:
Active oxygen method stability, hour 100-200
The power fusing point, ℃ 38-54
SFI (SFI)
＠10℃ 30-60
＠21℃ 20-60
＠33℃ 15-25
＠38℃ 10-20
7, method according to claim 1 is characterized in that said second kind of coating is a kind of with the bulk batter of science of law method.
8, method according to claim 1 is characterized in that said second kind of bond that coating is a kind of batter and auxiliary crumbs.
9, method according to claim 7 is characterized in that saidly comprising with the bulk batter of chemical method:
Yellow corn powder 60.0
One-level hard wheat flour 32.0
Sodium bicarbonate, American Pharmacopeia pulvis 1.5
Acidic sodium aluminum phosphate 1.5
Salt 5.0
10, method according to claim 8 is characterized in that said auxiliary crumbs comprise the Japonica type bread crumb.
11, method according to claim 1 is characterized in that containing colouration and flavor components in said second kind of coating.
12, method according to claim 1 is characterized in that before using first kind of coating, and said food is immersed in the such sticker of the water slurry of egg white water slurry or modified corn and wheat adhesion starch.
13, method according to claim 1 is characterized in that said first kind be coated with and is laminated into dough sheet, wraps food and cuts edge so that seal fully.
14, method according to claim 13 after it is characterized in that having wrapped up food, is being done pore on the said coating.
15, method according to claim 1 is characterized in that said first coating is to impose on the food by the spraying or the mode of dip-coating.
16, method according to claim 1 is characterized in that before with the said food of the said first coating dip-coating, and said food is through softening.
17, method according to claim 1 is characterized in that said food selection is in bird, fish, red meat, egg products, vegetables and synthetic food.
18, method according to claim 1 is characterized in that said food is bird.
19, method according to claim 1 is characterized in that said food is fish.
20, method according to claim 1, it is characterized in that said first kind of coating comprises a kind of dried noodle paste mixture, wherein per 100 parts heavy said dried noodle is stuck with paste the shortening that about 60 to 95 parts of heavy flour and about 5 to 40 parts of weights are arranged in the mixture, and per 100 parts heavy said dried noodle is stuck with paste the water hydration of mixture and about 32 to 200 parts of weights.
21, method according to claim 1, it is characterized in that said first kind of coating comprises a kind of dried noodle paste mixture, wherein per 100 parts heavy said dried noodle is stuck with paste the shortening that about 60 to 85 parts of heavy flour and about 15 to 40 parts of weights are arranged in the mixture, and per 100 parts heavy said dried noodle is stuck with paste the water hydration of mixture and about 32 to 125 parts of weights.
22, method according to claim 1 is characterized in that under about 177 to 216 ℃ of temperature, with fried about 30 seconds to 2 minutes of said first coating.
23, method according to claim 1 is characterized in that under about 193 to 216 ℃ of temperature, with said second coating fried about 20 to 60 seconds, then with said food freezing at least-5 ℃.
24, a kind of preparation with microwave cooked recovery after, on sense organ, be equivalent to or be better than the method for the cated frozen food of the quality of fried coat food and outward appearance, comprise the following steps:
With first kind that contains shortening, water and wheat flour batter-coated dip-coating food, wheat flour has following properties, by weight percentage:
Protein
(N * 5.7, moisture 14%) 9-14%
Ash content
(moisture 14%) 0.40-0.55%
Water absorption rate
(brabender that powder quality determining instrument,
The method 54-21 of U.S. cereal chemistry association) 56-65%
And under about 177 to 216 ℃ of temperature, with fried about 30 seconds to 2 minutes of said food;
Select to use second coating to said food with the bulk batter of chemical method or batter and auxiliary crumbs bond;
Fried once more; And
Freezing twice coating, twice fried goods.
25, after a kind of preparation is restored with microwave cooked or baking, on sense organ, be equivalent to or be better than the method for the cated frozen food of the quality of fried coat food and outward appearance, comprise the following steps:
With a kind of uncooked food of the first batter-coated dip-coating that contains wheat flour, shortening and water, and fried said food;
It is also fried once more to select to use second coating with the bond of the bulk batter of chemical method or batter and auxiliary crumbs to said food; And
Freezing coating once more, twice fried product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87103205A CN1018423B (en) | 1987-03-20 | 1987-03-20 | Process for preparing readily reconstituted frozen comestibles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87103205A CN1018423B (en) | 1987-03-20 | 1987-03-20 | Process for preparing readily reconstituted frozen comestibles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN87103205A CN87103205A (en) | 1988-10-12 |
| CN1018423B true CN1018423B (en) | 1992-09-30 |
Family
ID=4814330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87103205A Expired CN1018423B (en) | 1987-03-20 | 1987-03-20 | Process for preparing readily reconstituted frozen comestibles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1018423B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302201B (en) * | 2011-08-15 | 2013-12-25 | 何礼标 | Frozen breadcrumb-coated Tilapia fish finger and preparation method thereof |
| US20160262430A1 (en) * | 2015-03-09 | 2016-09-15 | Frito-Lay North America, Inc. | Method of producing dual-textured frozen food products |
| CN110521745A (en) * | 2019-09-24 | 2019-12-03 | 潘一飞 | A kind of production method of the life biscuit of quick-frozen real face thin skin pie |
-
1987
- 1987-03-20 CN CN87103205A patent/CN1018423B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN87103205A (en) | 1988-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4744994A (en) | Process for preparing readily reconstituted frozen comestibles and frozen comestibles produced thereby | |
| KR100815027B1 (en) | Process for producing sheetable potato dough from raw potato stock | |
| US4764386A (en) | Process for preparing storage stable, readily reconstituted frozen comestibles | |
| JP2533545B2 (en) | Frozen fried food manufacturing method | |
| EP0397809A1 (en) | Improved process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby | |
| JP2005532816A (en) | Scrambled egg snack food | |
| KR101633591B1 (en) | Oatmeal chicken cooking method | |
| JP4782835B2 (en) | Fried egg snack food | |
| JPWO2018181749A1 (en) | Clothing for fried food | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN1018423B (en) | Process for preparing readily reconstituted frozen comestibles | |
| RU2490934C2 (en) | Food products with coating unsubject to frying and their production method | |
| RU2297149C1 (en) | Method for preparing of hardtack products | |
| JP2019037145A (en) | Croquette-like snack confectionery and method for producing the same | |
| JP7333268B2 (en) | Deep-fried food coating | |
| KR20210089331A (en) | A fried tonkatsu with excellent crispy texture and method of making the same | |
| JP3597837B2 (en) | Manufacturing method of ball-shaped processed food | |
| JP2002218931A (en) | Batter mix for microwave heating | |
| RU2794573C1 (en) | Method for producing “double cheburek” ready-made frozen second courses in dough | |
| JP7411734B1 (en) | Breaded and fried food and method for producing breaded and fried food | |
| RU2432749C1 (en) | Rusks production method | |
| JP7058227B2 (en) | Bread crumbs mix | |
| JPH01247047A (en) | Food material covering material and production therefor | |
| JPS59130160A (en) | Making method for crumb mix for nonfry mix | |
| JP2610024B2 (en) | Manufacturing method of frozen fried food for microwave oven |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |