CN103262966A - Dipping liquid for microwaveable frozen pre-fried flour-warped products and processing method of dipping liquid - Google Patents
Dipping liquid for microwaveable frozen pre-fried flour-warped products and processing method of dipping liquid Download PDFInfo
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Abstract
The invention provides dipping liquid for microwaveable frozen pre-fried flour-warped products and a processing method of the dipping liquid, belonging to the technical field of food processing. The dipping liquid comprises the following components: 2-10% of xanthan gum, 1-10% of carrageenan, 20-40% of cassava modified starch, 10-30% of soybean protein isolate, 20-60% of warping flour, 0-10% of monoside acid and 0-10% of composite phosphate. The processing method of the dipping liquid for the microwaveable frozen pre-fried flour-warped products comprises the following steps of: 1, removing visible fat and connective tissue from a fresh meat product, dicing, and curing; 2, dipping the cured meat product in the dipping liquid; 3, evenly pasting a layer of premixing flour on the surface, and frying; and 4, evenly dipping a layer of thickener outside the fried meat product, dipping a layer of bread scraps, frying, quickly freezing, and refrigerating. Two steps of liquid dipping and pre-frying are added into an existing preparation process of a frozen flour-warped meat product, so that the frozen flour-warped meat product can be effectively guaranteed to be crispness which is as the same as a fresh fried product after being processed under microwave.
Description
Technical field
The invention belongs to food processing technology field, but relate to a kind of microwave freezing pre-fried wrap up in that the powder based article uses dip in liquid and processing method thereof.
Background technology
That sells in the market makes things convenient for quick-freezing frying food, also be confined to the green compact supply basically, and pre-fried food is considerably less.But the main cause of the pre-fried meat products exploitation of restriction microwave quick-frozen is to have larger difference between heating using microwave and the traditional heating principle.That is: in microwave re-heat process, microwave can penetrate and go deep into material inside, and material surface and center are heated simultaneously, causes moisture and grease that the trend that escapes is arranged, soak phenomenon, lost the due crisp mouthfeel of fried food and the surface brittleness layer is produced.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.
By consulting document, in the microwave process in the goods inner core moisture and oil content escape the fragility of degree direct influence after the recasting of goods microwave.Therefore, press for to develop and effectively to intercept the functional ingredient that goods inner core moisture and oil content in the microwave re-heat process escape into external coating, improve the fragility of wrapping up in the powder based article after the microwave re-heat with this, guarantee that microwave re-heat goods also have the crisp quality identical with fresh deep fried products.
Summary of the invention
But the purpose of this invention is to provide a kind of microwave freezing pre-fried wrap up in that the powder based article uses dip in liquid and processing method thereof, in in the past freezing wrapped up in the manufacturing process of powder meat products, add and dip in liquid, pre-fried two steps, effectively guarantee freezingly still have the crisp quality identical with fresh deep fried products after wrapping up in powder meat products microwave.
But microwave freezing of the present invention pre-fried wrap up in that the powder based article uses dip in liquid in weight ratio, formed by following component: xanthans 2-10, carragheen 1-10, cassava modified starch 20-40, soybean protein isolate 10-30, wrap up in powder 20-60, mono-stearin 0-10, composite phosphate 0-10.
But the pre-fried processing technology of wrapping up in the powder based article of microwave freezing of the present invention, concrete steps are as follows:
1, gets the green meat goods, remove visible fat and connective tissue, stripping and slicing, pickle;
2, the good meat products that will salt down is put in to dip in and dips 0.5-2min in the liquid;
3, the meat products surface after dipping evenly is stained with one deck premix powder, then in 170-190 ℃ of fried 20-60s;
4, the meat products after fried is evenly dipped in the last layer thickener outward, dip in the last layer crumbs again, in 170-190 ℃ of fried 2.5-5min, quick-frozen then, refrigeration, but namely get the pre-fried powder class meat products of wrapping up in of microwave freezing.
The present invention adds moisture, oil content balance batching in dipping in liquid: soybean protein isolate, cassava modified starch, composite edible glue.Cube meat/chicken leg after pickling/chicken wings is medium by dip 1min in dipping in liquid, prefrying 0.5min then, can form one " duricrust " on the cube meat surface, keep in cold storage and the microwave re-heat after can effectively stop moisture by the oil content of meat inner core in shell migration and the shell to the food internal migration, effectively guarantee freezingly still have the crisp quality identical with fresh deep fried products after wrapping up in powder meat products microwave.
The present invention passes through the quality after but research improves the re-heat of the pre-fried chicken popped rice microwave of microwave freezing, emphasis is brittleness index, develop the microwave food special batching, determine the addition of batching in dipping solution layer, improve microwave and wrap up in the processing technology of powder based article, guarantee that microwave wraps up in crisp mouthfeel and sallow color and luster that the powder based article can form traditional deep fried products, and will serve as but that the microwave developed of research carrier is wrapped up in powder based article special batching and is applied to pre-fried powder based article (the microwave chicken leg for example of wrapping up in of other microwave freezings with microwave chicken popped rice, in the microwave chicken wings, microwave Niu Mihua) in, but develop the more Chinese and western microwave pre-fried food that combines, and with the achievement in research marketization, but fill up the pre-fried blank of wrapping up in powder based article market of China's microwave freezing.
Description of drawings
But Fig. 1 is the pre-fried powder class technology for processing meat food flow chart of wrapping up in of microwave.
The specific embodiment
Below in conjunction with accompanying drawing technical scheme of the present invention is further described; but do not limit to so; every technical solution of the present invention is made amendment or is equal to replacement, and do not break away from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
The specific embodiment one: but the microwave freezing of present embodiment pre-fried wrap up in that the powder based article uses dip in liquid in weight ratio, formed by following component: xanthans 8, carragheen 2, cassava modified starch 30, soybean protein isolate 15, mono-stearin 5, composite phosphate 5, wrap up in powder 35.
The specific embodiment two: but the microwave freezing of present embodiment pre-fried wrap up in that the powder based article uses dip in liquid in weight ratio, formed by following component: xanthans 5, carragheen 5, cassava modified starch 25, soybean protein isolate 20, wrap up in powder 45.
The specific embodiment three: but the microwave freezing of present embodiment pre-fried wrap up in that the powder based article uses 4 dip in liquid in weight ratio, formed by following component: xanthans 6, carragheen 4, cassava modified starch 20, soybean protein isolate 10, wrap up in powder 50, mono-stearin 2, composite phosphate 8.
The specific embodiment four: but the pre-fried processing technology of wrapping up in the powder based article of the microwave freezing of present embodiment, and as shown in Figure 1, concrete steps are as follows:
1, gets green meat goods (Fresh Grade Breast, beef, chicken leg, chicken wings are medium), remove visible fat and connective tissue, stripping and slicing, pickle;
2, the good meat products that will salt down is put in to dip in and dips 0.5-2min in the liquid;
3, the meat products surface after dipping evenly is stained with one deck premix powder, then in 180 ℃ of fried 30s;
4, the meat products after fried is evenly dipped in the last layer thickener outward, dip in the last layer crumbs again, in 180 ℃ of fried 2.5-5min, quick-frozen then, refrigeration, but namely get the pre-fried powder class meat products of wrapping up in of microwave freezing.
In the said method, described premix powder according to mass ratio by wrap up in powder 20-60, wheat flour 0-30, cornstarch 0-30, converted starch 10-30, soybean protein isolate 5-20, xanthans 0.2-1, konjaku rubber powder 0.8-1 mixes.
In the said method, described thickener according to mass ratio by converted starch 15-30, common starch 0-30, xanthans 0.2-1, konjaku rubber powder 0-1, wrap up in powder 20-60, grease 2-6, salt 0.5-2, monosodium glutamate 0-1, ginger powder 0-1, pepper powder 0-1, chilli powder 0-2 mixes.
In the said method step 4, the frying technological process parameter is: 2-4min in Fresh Grade Breast 2-4min, beef 3-5min, chicken leg 3-5min, the chicken wings, the fried time is 2.5/3/3/2.5min respectively in preferred Fresh Grade Breast, beef, chicken leg, the chicken wings.
The specific embodiment five: present embodiment is example with microwave chicken popped rice, its processing technology is added in the past freezing wrapped up in the manufacturing process of powder meat products and is dipped in liquid, pre-fried two steps, technological process is: fresh grade breast → removal connective tissue, stripping and slicing → pickle 4h → dip in liquid → premix bisque → fried 0.5min → batter → crumbs → fried 2.5min → quick-frozen, refrigeration → finished product with salt, five-spice powder etc., and specific requirement is as follows:
1. pretreatment of raw material
Fresh grade breast is purchased in big profit and is sent out the supermarket, and-24 ℃ of chilled storages are standby.The experiment before under room temperature flowing water negative catalysis 2h, remove visible fat and connective tissue, be cut into 1.5 * 1.5 * 1.5cm
3Cube meat.Be put in the 4h that salts down in the pickling liquid under the room temperature.
2. pickling liquid is formed
Cure (accounting for the mass fraction % of meat quality): salt 1.65, sucrose 1.0, mixed phosphate 0.3, five-spice powder 1.0, soy sauce 0.5, cooking wine 3.0, water 30.0.
Cure consumption=mass fraction (%) * meat quality
For example: salt consumption=1.65% * meat quality.
3. dip the preparation of solution
Dip in liquid (mass ratio): xanthans 8, carragheen 2, cassava modified starch 30, soybean protein isolate 15, mono-stearin 5, composite phosphate 5 is wrapped up in powder (JXYQ-007W) 35.
According to the above ratio with mixings such as xanthans, carragheen, converted starches.Add water and fully dissolve, be diluted to the solution that mass concentration is 7-15%.The good chicken block that will salt down is put in wherein dips 1min.
4. the preparation of premix powder
Premix powder (mass ratio): wrap up in powder 50, wheat flour 10, cornstarch 10, converted starch 20, soybean protein isolate 9, xanthans 0.8, konjaku rubber powder 0.2.
To wrap up in mixings such as powder, wheat flour, cornstarch according to the above ratio.Chicken block after dipping evenly is stained with very thin one deck premix powder.
5. will all be stained with the chicken block of premix powder in 180 ℃ of fried 30s.Frying oils is soybean oil.
6. the preparation of batter
Thickener (mass ratio): converted starch 25, common starch 24, xanthans 0.8, konjaku rubber powder 0.2 is wrapped up in powder 50.In preparation thickener process, add 5% grease that dips in the said mixture gross mass, 1% salt, 1% monosodium glutamate, 0.2% ginger powder, 0.2% pepper powder, 0.2% chilli powder.
With above-mentioned fully pre-mixing powder and an amount of 2-10 ℃ of cold water mix, being diluted to solution is that mass concentration is the batter of 25-40%, places Philip mixer stir about 3min, mixing, and too many foam do not occur and is advisable.Fried back chicken block is evenly dipped in the last layer thickener outward.
7. fried condition
180 ℃, fried 2.5min.Frying oils is soybean oil.
8. microwave re-heat condition
2450MHz/700W, heating 1min.
Claims (10)
1. wrap up in the liquid that dips in that the powder based article uses but a microwave freezing is pre-fried, it is characterized in that the described liquid that dips in weight ratio, is made up of following component: xanthans 2-10, carragheen 1-10, cassava modified starch 20-40, soybean protein isolate 10-30, wrap up in powder 20-60, mono-stearin 0-10, composite phosphate 0-10.
2. but the pre-fried liquid that dips in that the powder based article uses of wrapping up in of microwave freezing according to claim 1, it is characterized in that the described liquid that dips in weight ratio, is made up of following component: xanthans 8, carragheen 2, cassava modified starch 30, soybean protein isolate 15, mono-stearin 5, composite phosphate 5, wrap up in powder 35.
3. but the pre-fried liquid that dips in that the powder based article uses of wrapping up in of microwave freezing according to claim 1 is characterized in that the described liquid that dips in weight ratio, is made up of following component: xanthans 5, carragheen 5, cassava modified starch 25, soybean protein isolate 20, wrap up in powder 45.
4. but the pre-fried liquid that dips in that the powder based article uses of wrapping up in of microwave freezing according to claim 1, it is characterized in that the described liquid that dips in weight ratio, is made up of following component: xanthans 6, carragheen 4, cassava modified starch 20, soybean protein isolate 10, wrap up in powder 50, mono-stearin 2, composite phosphate 8.
5. but one kind is utilized the described pre-fried method of wrapping up in the powder based article of liquid processing microwave freezing of dipping in of claim 1, it is characterized in that described method concrete steps are as follows:
(1) gets the green meat goods, remove visible fat and connective tissue, stripping and slicing, pickle;
(2) the good meat products that will salt down is put in to dip in and dips 0.5-2min in the liquid;
(3) the meat products surface after dipping evenly is stained with one deck premix powder, then in 170-190 ℃ of fried 20-60s;
(4) meat products after fried is evenly dipped in the last layer thickener outward, dip in the last layer crumbs again, in 170-190 ℃ of fried 2.5-5min, quick-frozen then, refrigeration, but namely get the pre-fried powder class meat products of wrapping up in of microwave freezing.
6. but the pre-fried processing method of wrapping up in the powder based article of microwave freezing according to claim 5 is characterized in that described meat products is in Fresh Grade Breast, beef, chicken leg or the chicken wings.
But 7. the pre-fried processing method of wrapping up in the powder based article of microwave freezing according to claim 5, it is characterized in that described premix powder according to mass ratio by wrap up in powder 20-60, wheat flour 0-30, cornstarch 0-30, converted starch 10-30, soybean protein isolate 5-20, xanthans 0.2-1, konjaku rubber powder 0.8-1 mixes.
But 8. the pre-fried processing method of wrapping up in the powder based article of microwave freezing according to claim 5, it is characterized in that described thickener according to mass ratio by converted starch 15-30, common starch 0-30, xanthans 0.2-1, konjaku rubber powder 0-1, wrap up in powder 20-60, grease 2-6, salt 0.5-2, monosodium glutamate 0-1, ginger powder 0-1, pepper powder 0-1, chilli powder 0-2 mixes.
9. but the pre-fried processing method of wrapping up in the powder based article of microwave freezing according to claim 5 is characterized in that the frying technological process parameter is in the described step (4): 2-4min in Fresh Grade Breast 2-4min, beef 3-5min, chicken leg 3-5min or the chicken wings.
10. but the pre-fried processing method of wrapping up in the powder based article of microwave freezing according to claim 5, it is characterized in that the frying technological process parameter is in the described step (4): the fried time is 2.5/3/3/2.5min respectively in Fresh Grade Breast, beef, chicken leg, the chicken wings.
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Cited By (11)
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| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
| CN103976196A (en) * | 2014-05-09 | 2014-08-13 | 快乐蜂食品（安徽）有限公司 | Intelligence-benefiting wrapping frying powder of pepper flavor |
| CN103976390A (en) * | 2014-05-30 | 2014-08-13 | 辽宁禾丰食品有限公司 | Efficient production method for processing popcorn chicken serving as chicken quick-frozen prepared food |
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN104223340A (en) * | 2014-09-12 | 2014-12-24 | 成都希望食品有限公司 | Microwave pre-fried wrapping paste and method for processing cooked meat product by using wrapping paste |
| CN104366336A (en) * | 2014-11-19 | 2015-02-25 | 华中农业大学 | Preparation method of deep-fried crispy lotus root strips |
| CN104489467A (en) * | 2014-11-20 | 2015-04-08 | 青岛明月海洋科技有限公司 | Slurry wrapping premixing flour to prevent shelling of oil-fried and quick-frozen conditioning product and use thereof |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
| CN110267546A (en) * | 2017-02-06 | 2019-09-20 | 日清富滋株式会社 | Bread flour mixture |
| CN116803288A (en) * | 2023-06-20 | 2023-09-26 | 河南链多多供应链管理有限公司 | Pre-fried chicken conditioning food |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103689633A (en) * | 2013-11-12 | 2014-04-02 | 潘新章 | Popcorn chicken production process |
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| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
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| CN104489467A (en) * | 2014-11-20 | 2015-04-08 | 青岛明月海洋科技有限公司 | Slurry wrapping premixing flour to prevent shelling of oil-fried and quick-frozen conditioning product and use thereof |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
| CN110267546A (en) * | 2017-02-06 | 2019-09-20 | 日清富滋株式会社 | Bread flour mixture |
| CN116803288A (en) * | 2023-06-20 | 2023-09-26 | 河南链多多供应链管理有限公司 | Pre-fried chicken conditioning food |
| CN116803288B (en) * | 2023-06-20 | 2024-03-19 | 河南链多多供应链管理有限公司 | Pre-fried chicken conditioning food |
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Application publication date: 20130828 |