CN104171861A - Wrapping powder formula and application thereof - Google Patents
Wrapping powder formula and application thereof Download PDFInfo
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- CN104171861A CN104171861A CN201410362629.0A CN201410362629A CN104171861A CN 104171861 A CN104171861 A CN 104171861A CN 201410362629 A CN201410362629 A CN 201410362629A CN 104171861 A CN104171861 A CN 104171861A
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- powder
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- wrapping
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- 235000020610 powder formula Nutrition 0.000 title claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 202
- 235000013312 flour Nutrition 0.000 claims abstract description 77
- 235000013599 spices Nutrition 0.000 claims abstract description 56
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 41
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 41
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 38
- 241000209140 Triticum Species 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 36
- 235000008429 bread Nutrition 0.000 claims abstract description 36
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 30
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 27
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 26
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 26
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 26
- 239000012138 yeast extract Substances 0.000 claims abstract description 20
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims description 21
- 235000013601 eggs Nutrition 0.000 claims description 17
- 240000008574 Capsicum frutescens Species 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 229940029982 garlic powder Drugs 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 235000013614 black pepper Nutrition 0.000 claims description 12
- 239000001931 piper nigrum l. white Substances 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- -1 pyrophosphoric acid disodium hydrogen Chemical class 0.000 claims description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 229910052739 hydrogen Inorganic materials 0.000 claims description 10
- 239000001257 hydrogen Substances 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 229940005657 pyrophosphoric acid Drugs 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000008989 cinnamomi cortex Substances 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000019654 spicy taste Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 239000002131 composite material Substances 0.000 abstract description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052782 aluminium Inorganic materials 0.000 abstract description 2
- 239000004411 aluminium Substances 0.000 abstract description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000010855 food raising agent Nutrition 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 2
- 239000000470 constituent Substances 0.000 abstract 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a wrapping powder formula and an application thereof. The wrapping powder is formed by blending main materials (salted duck egg yolk powder, wheat flour and bread flour) with edible salt, white granulated sugar, monosodium glutamate, spices and a composite leavening agent, and blending, wherein all the constituents are, in parts by weight, 15-30 parts of salted duck egg yolk powder, 15-30 parts of wheat flour, 30-40 parts of bread flour, 1-3 parts of edible salt, 1-2 parts of monosodium glutamate, 1-8 parts of white granulated sugar, 1-2 parts of yeast extract, 8-20 parts of spices and 0.1-1 part of composite leavening agent. Compared with the existing wrapping powder, the wrapping powder disclosed by the invention is mainly prepared from salted duck egg yolk powder, bread flour and medium strength flour; salted duck egg yolk powder is rich in nutrition and gives golden-yellow appearances for fried products; the bread flour and medium strength flour are compounded to ensure the crispness of the products, and the phenomenon that the fried products get soft after a period of time is avoided; the composite leavening agent comprises sodium bicarbonate and disodium hydrogen phosphate and is decomposed into carbon dioxide and the like at a high temperature, thus the high-temperature expansibility of the wrapping powder is improved, and aluminium harm is avoided.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to one and wrap up in part formula and application thereof.
Background technology
Fried product gives off a strong fragrance, and golden yellow color is beautiful, and mouthfeel is crisp, and local flavor is tempting, is deeply subject to liking of domestic and international people.The domestic fried powder food of wrapping up in is started late, wrapping up in powder research is close to blank, wrap up in powder industry and lack the theoretical research of system and perfect suitability for industrialized production pattern, its composition is mainly taking wheat flour as raw material, add a little edible salt, spice is formulated, fried product need to be pickled or rear seasoning in advance, uses inconvenient, and mouthfeel is single, cannot meet different crowd consumption habit.At present, wrapping up in powder generally has bread flour, tapioca flour, Cornstarch etc., and bread flour is applicable to lucky fried, and existing exploding now eaten, and long-time placement there will be the phenomenon that eases back; Cornstarch is mainly starch based, and particle is thinner, general applicable wet fried, is of limited application; Tapioca flour particle is larger, and lasting crisp brittleness can be provided, but its viscosity is larger, is generally applicable to dry deep-frying.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned deficiency of the prior art, provides one to wrap up in powder formula, gives off a strong fragrance after fried, golden yellow color, crisp brittleness be good, and the phenomenon that eases back significantly reduces.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is as follows:
One is wrapped up in powder formula, it is taking Salted duck egg bloom, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively Salted duck egg bloom 15-30 part, wheat flour 15-30 part, bread flour 30-40 part, edible salt 1-3 part, white granulated sugar 1-8 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-20 part, duplex baking powder 0.1-1 part.
Press such scheme, described Salted duck egg bloom is that selected high-quality Salted duck egg yolk prepares through operations such as glue mill, filtration, pasteurize, spraying are dried.
Press such scheme, described wheat flour is medium strength flour, and protein content is 9%-12%.
Press such scheme, described duplex baking powder is the mixture of sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are (1.1-1.5): 1.
Press such scheme, described spice is mixed in proportion by one or more in ginger powder, garlic powder, white pepper powder, five-spice powder, fragrant peppery powder, chilli powder, spicy powder, capsicum fine powder, spicy fine powder, zanthoxylum powder, Chinese anise powder, cinnamomi cortex pulveratus, licorice powder, tomato meal etc., regulates composition and the proportioning of spice according to taste difference.
Press such scheme, described when wrapping up in powder formula and being egg yolk flavor, the described parts by weight of wrapping up in each component in powder are Salted duck egg bloom 25-30 part, wheat flour 20-30 part, bread flour 35-40 part, edible salt 1-3 part, white granulated sugar 1-3 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-15 part and duplex baking powder 0.1-0.5 part, and described spice is made up of garlic powder 2-4 part, ginger powder 2-3 part, white pepper powder 2-4 part, five-spice powder 2-4 part.Above-mentioned each component is mixed, and obtains a kind of egg yolk flavor and wraps up in powder formula.
Press such scheme, described when wrapping up in powder formula and being fragrant pungent, the described parts by weight of wrapping up in each component in powder are Salted duck egg bloom 20-25 part, wheat flour 15-30 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-3 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part and duplex baking powder 0.5-1 part, and described spice is made up of the peppery powder 4-6 of perfume (or spice) part, chilli powder 8-12, capsicum fine powder 1-2 part.Above-mentioned each component is mixed, and obtains a kind of fragrant pungent and wraps up in powder formula.
Press such scheme, described when wrapping up in powder formula and being spicy taste, the described parts by weight of wrapping up in each component in powder are Salted duck egg bloom 15-20 part, wheat flour 20-25 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part and duplex baking powder 0.3-0.5 part, and described spice is made up of spicy fine powder 6-9 part, zanthoxylum powder 6-9 part, white pepper powder 1-2 part.Above-mentioned each component is mixed, and obtains a kind of spicy taste and wraps up in powder formula.
Press such scheme, described when wrapping up in powder formula and being spiced, the described parts by weight of wrapping up in each component in powder are Salted duck egg bloom 15-20 part, wheat flour 20-25 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-20 part and duplex baking powder 0.5-0.8 part, and described spice is made up of garlic powder 1-3 part, ginger powder 1-3 part, Chinese anise powder 4-8 part, cinnamomi cortex pulveratus 1-4 part, licorice powder 1-2 part.Above-mentioned each component is mixed, and obtains a kind of spiced and wraps up in powder formula.
Press such scheme, described when wrapping up in powder formula and being tomato, described in wrap up in each component in powder parts by weight be Salted duck egg bloom 15-20 part, middle gluten wheat powder 15-30 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 4-8 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part, duplex baking powder 0.2-0.6 part; Described spice is made up of garlic powder 1-2 part, ginger powder 1-2 part, white pepper powder 1-2 part, tomato meal 10-14 part.Above-mentioned each component is mixed, and obtains a kind of tomato and wraps up in powder formula.
The above-mentioned application process of wrapping up in powder is: will described in wrap up in that powder is directly rolled in meat or greengrocery surface is carried out fried; Or will described in wrap up in powder and water and mix to make and wrap up in slurry, wrap up in that slurry is directly rolled in meat or greengrocery surface is carried out fried described in general; Or will described in wrap up in slurry and be rolled in behind meat or greengrocery surface, then wrap one deck and wrap up in powder, and then carry out fried.
Press such scheme, described in to wrap up in the ratio of wrapping up in powder and water in slurry be (0.6-0.9): 1.
The above-mentioned powder of wrapping up in is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: be (400-600) according to pig rib row, edible salt, monosodium glutamate, cooking wine: (1-3): (1-2): (5-15) ratio, edible salt, monosodium glutamate, cooking wine are mixed with pig rib row, refrigeration tumbling is after pickled 0.5-2 hour, in 700-1000w microwave 3-5min;
(2) will through pretreated pig rib row evenly wrap wrap up in described in one deck slurry and or wrap up in powder, set oil temperature 110-120 DEG C, prefrying 1-2min, again in 160-170 DEG C of fried 4-6min, can obtain fried pig rib row after cooling oil filter.
Compared with prior art, the invention has the beneficial effects as follows:
The first, the invention provides one and wrap up in powder formula, nutritious, after fried, give off a strong fragrance, fried product golden yellow color, crisp brittleness are good, there will not be the fried cooling rear greasy phenomenon easing back, can keep for a long time crisp brittleness, is a kind of fast consumption rhythm product that is applicable to;
The second, it is major ingredient that the present invention adopts Salted duck egg yolk powder, bread flour, wheat flour, and wheat flour gluten content is medium, and bread flour and medium strength flour wheat flour are composite, strengthens the crisp degree of product, there will not be and wraps up in the too hard or too soft phenomenon of powder; Salted duck egg yolk powder is rich in the nutritional labeling such as protein, mineral matter, gives fried product golden yellow outward appearance simultaneously, has solved the problem that traditional fried powder is of low nutritive value; Adopt sodium acid carbonate and pyrophosphoric acid disodium hydrogen as duplex baking powder, its high temperature can be decomposed into carbon dioxide etc. and improve and wrap up in powder high-temperature expansion, avoids in traditional fried product adding alum class containing aluminium harmful substances;
The 3rd, the powder of wrapping up in of the present invention, without rear seasoning, directly extension is stuck with paste, wrapping up in powder can be fried, is suitable for the multiclass materials such as chicken, the flesh of fish, pork, vegetables, and multiple tastes, comprises the tastes such as saline taste, tart flavour, pungent, spiced, and consumer can select according to hobby.
Brief description of the drawings
Fig. 1 is the photo of the pig rib row after the frying obtaining in the embodiment of the present invention 1.
Detailed description of the invention
In order to understand better the present invention, further illustrate content of the present invention below in conjunction with embodiment, but the present invention is not only confined to the following examples.
It is that the self-produced Salted duck egg ecliptic longitude of our company is crossed the operations such as spraying is dried preparation that the present invention adopts Salted duck egg bloom, gives off a strong fragrance, and reconstitutes restoration good, is yolk yellow, gives fried product special aroma and golden yellow outward appearance.Other raw materials are commercially available prod.Wheat flour in embodiment is medium strength flour, and protein content is 9%-12%.
Embodiment 1
A kind of egg yolk flavor is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 30 parts of Salted duck egg yolk powders, 20 parts of wheat flours, 35 parts of bread flours, 2 parts of edible salts, 1 part of white granulated sugar, 2 parts of monosodium glutamates, 1 part of yeast extract, 8 parts of spices, 0.3 part of duplex baking powder; Described spice is mixed by 2 parts of garlic powder, 2 parts of ginger powder, 2 parts of five-spice powders, 2 parts of white pepper powders, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.2:1.
Meter, gets above-mentioned 23 parts, the powder of wrapping up in and mixes with the water of 27 parts by weight, obtains wrapping up in slurry.
Above-mentioned egg yolk flavor is wrapped up in powder and is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) by wrap the slurry of wrapping up in of above-mentioned 50 weight portions through pretreated pig rib row, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
The pig rib row picture of Fig. 1 after for the frying of the present embodiment institute, golden yellow beautiful, the crisp outside tender inside of outward appearance, rich in taste.Air drying was deposited in 1-2 days, and crisp brittleness is without significant change; Family is conventional, and to wrap up in the fried rear 2-6 of powder hour be deliquescing.
Embodiment 2
A kind of fragrant pungent is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 20 parts of Salted duck egg yolk powders, 25 parts of wheat flours, 30 parts of bread flours, 2 parts of edible salts, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 16 parts of spices, 0.5 part of duplex baking powder; 4 parts of peppery powder of perfume (or spice) of described spice, 10 portions of chilli powders, 2 parts of capsicum fine powders mix, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.3:1.
Meter, gets above-mentioned 20 parts, the powder of wrapping up in and mixes with the water of 30 parts by weight, obtains wrapping up in slurry.
Above-mentioned fragrant pungent is wrapped up in powder and is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) slurry of wrapping up in of above-mentioned 50 weight portions will be wrapped through pretreated pig rib row, evenly wrap one deck and wrap up in powder, compacting, 3 times repeatedly, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 110 DEG C of oil temperatures, prefrying 2min, fried 6min at the temperature of 170 DEG C again after cooling oil filter, can obtain fried pig rib row.
Embodiment 3
A kind of spicy taste is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 15 parts of Salted duck egg yolk powders, 25 parts of wheat flours, 30 parts of bread flours, 2 parts of edible salts, 2 parts of white granulated sugars, 2 parts of monosodium glutamates, 1 part of yeast extract, 15 parts of spices, 0.5 part of duplex baking powder; Described spice is mixed by 1 part of 6 parts of spicy fine powder, 8 parts of zanthoxylum powders, white pepper powder, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.5:1.
Above-mentioned spicy taste is wrapped up in powder and is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) will evenly wrap the above-mentioned powder of wrapping up in of one deck, compacting, 3 times repeatedly through pretreated pig rib, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
Embodiment 4
A kind of spiced is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 18 parts of Salted duck egg yolk powders, 23 parts of wheat flours, 35 parts of bread flours, 2 parts of edible salts, 1 part of white granulated sugar, 1 part of monosodium glutamate, 2 parts of yeast extracts, 14 parts of spices, 0.8 part of duplex baking powder; 2 parts of garlic powder of described spice, 2 parts of ginger powder, 6 parts of Chinese anise powder, 3 parts of cinnamomi cortex pulveratuses, 1 part of licorice powder mix, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.4:1.
Meter, gets above-mentioned 23 parts, the powder of wrapping up in and mixes with the water of 27 parts by weight, obtains wrapping up in slurry.
Above-mentioned spiced is wrapped up in powder and is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) slurry of wrapping up in of above-mentioned 50 weight portions will be wrapped through pretreated pig rib row, evenly wrap one deck and wrap up in powder, compacting, 3 times repeatedly, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
Embodiment 5
A kind of tomato is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 15 parts of Salted duck egg yolk powders, 25 parts of wheat flours, 30 parts of bread flours, 1 part of edible salt, 8 parts of white granulated sugars, 1 part of monosodium glutamate, 1 part of yeast extract, 16 parts of spices, 0.4 part of duplex baking powder; 1 part of garlic powder of described spice, 1 part of ginger powder, 14 parts of tomato meals mix, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.2:1.
Meter, gets above-mentioned 23 parts, the powder of wrapping up in and mixes with the water of 27 parts by weight, obtains wrapping up in slurry.
Above-mentioned tomato is wrapped up in powder and is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) slurry of wrapping up in of above-mentioned 50 weight portions will be wrapped through pretreated pig rib row, evenly wrap one deck and wrap up in powder, compacting, 3 times repeatedly, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
Embodiment 6
One is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 20 parts of Salted duck egg yolk powders, 25 parts of wheat flours, 30 parts of bread flours, 2 parts of edible salts, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 20 parts of spices, 0.5 part of duplex baking powder; Described spice is mixed by 1 part of garlic powder, 1 part of ginger powder, 2 parts of white pepper powders, 4 parts of peppery powder of perfume (or spice), 10 portions of chilli powders, 2 parts of capsicum fine powders, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.3:1.
Meter, gets above-mentioned 23 parts, the powder of wrapping up in and mixes with the water of 27 parts by weight, obtains wrapping up in slurry.
The above-mentioned powder of wrapping up in is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) slurry of wrapping up in of above-mentioned 50 weight portions will be wrapped through pretreated pig rib row, evenly wrap one deck and wrap up in powder, compacting, 3 times repeatedly, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
Embodiment 7
One is wrapped up in powder formula, it is taking Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively 20 parts of Salted duck egg yolk powders, 25 parts of wheat flours, 30 parts of bread flours, 2 parts of edible salts, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 20 parts of spices, 0.5 part of duplex baking powder; Described spice is mixed by 1 part of garlic powder, 1 part of ginger powder, 2 parts of white pepper powders, 4 parts of peppery powder of perfume (or spice), 10 portions of chilli powders, 2 parts of capsicum fine powders, and described duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.2:1.
Meter, gets above-mentioned 23 parts, the powder of wrapping up in by weight, mixes with the water of 27 parts, obtains wrapping up in slurry.
The above-mentioned powder of wrapping up in is applied to the method that fried pig rib is arranged, and specifically comprises the steps:
(1) pig rib row's pretreatment: 400 weight portion pig rib rows, 2 weight portion edible salts, 2 weight portion monosodium glutamates, 12 weight portion cooking wine are mixed to pickled 2 hours of refrigeration tumbling, 900w microwave 2min;
(2) slurry of wrapping up in of above-mentioned 50 weight portions will be wrapped through pretreated pig rib row, evenly wrap one deck and wrap up in powder, compacting, 3 times repeatedly, guarantee to wrap up in powder and wrap up completely from the teeth outwards, screen out the unnecessary powder of wrapping up in, set 120 DEG C of oil temperatures, prefrying 1min, fried 5min at the temperature of 160 DEG C again after cooling oil filter, can obtain fried pig rib row.
Pig rib after the frying of above-described embodiment institute row picture, golden yellow beautiful, the crisp outside tender inside of outward appearance, rich in taste; Air drying was deposited in 1-2 days, and crisp brittleness is without significant change, and family is conventional, to wrap up in the fried rear 2-6 of powder hour be deliquescing.
The above is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, without departing from the concept of the premise of the invention, can also make some improvement and conversion, and these all belong to protection scope of the present invention.
Claims (10)
1. wrap up in powder formula for one kind, it is characterized in that it is taking Salted duck egg bloom, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder to mix, the parts by weight of its each component are respectively Salted duck egg bloom 15-30 part, wheat flour 15-30 part, bread flour 30-40 part, edible salt 1-3 part, white granulated sugar 1-8 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-20 part, duplex baking powder 0.1-1 part.
2. one according to claim 1 is wrapped up in powder formula, it is characterized in that described duplex baking powder is the mixture of sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are (1.1-1.5): 1.
3. one according to claim 1 is wrapped up in powder formula, it is characterized in that described spice is mixed in proportion by one or more in ginger powder, garlic powder, white pepper powder, five-spice powder, fragrant peppery powder, chilli powder, spicy powder, capsicum fine powder, spicy fine powder, zanthoxylum powder, Chinese anise powder, cinnamomi cortex pulveratus, licorice powder, tomato meal.
4. an egg yolk flavor is wrapped up in powder formula, the parts by weight of wrapping up in each component in powder described in it is characterized in that are Salted duck egg bloom 25-30 part, wheat flour 20-30 part, bread flour 35-40 part, edible salt 1-3 part, white granulated sugar 1-3 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-15 part and duplex baking powder 0.1-0.5 part, and described spice is made up of garlic powder 2-4 part, ginger powder 2-3 part, white pepper powder 2-4 part, five-spice powder 2-4 part.
5. a fragrant pungent is wrapped up in powder formula, the parts by weight of wrapping up in each component in powder described in it is characterized in that are Salted duck egg bloom 20-25 part, wheat flour 15-30 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-3 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part and duplex baking powder 0.5-1 part, and described spice is made up of the peppery powder 4-6 of perfume (or spice) part, chilli powder 8-12, capsicum fine powder 1-2 part.
6. a spicy taste is wrapped up in powder formula, the parts by weight of wrapping up in each component in powder described in it is characterized in that are Salted duck egg bloom 15-20 part, wheat flour 20-25 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part and duplex baking powder 0.3-0.5 part, and described spice is made up of spicy fine powder 6-9 part, zanthoxylum powder 6-9 part, white pepper powder 1-2 part.
7. a spiced is wrapped up in powder formula, the parts by weight of wrapping up in each component in powder described in it is characterized in that are Salted duck egg bloom 15-20 part, wheat flour 20-25 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 1-2 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 8-20 part and duplex baking powder 0.5-0.8 part, and described spice is made up of garlic powder 1-3 part, ginger powder 1-3 part, Chinese anise powder 4-8 part, cinnamomi cortex pulveratus 1-4 part, licorice powder 1-2 part.Above-mentioned each component is mixed, and obtains a kind of spiced and wraps up in powder formula.
8. tomato is wrapped up in a powder formula, and the parts by weight of wrapping up in each component in powder described in it is characterized in that are Salted duck egg bloom 15-20 part, middle gluten wheat powder 15-30 part, bread flour 30-35 part, edible salt 1-2 part, white granulated sugar 4-8 part, monosodium glutamate 1-2 part, yeast extract 1-2 part, spice 13-20 part, duplex baking powder 0.2-0.6 part; Described spice is made up of garlic powder 1-2 part, ginger powder 1-2 part, white pepper powder 1-2 part, tomato meal 10-14 part.
One of claim 1-8 described in wrap up in the application process of powder, it is characterized in that wrapping up in by described that powder is directly rolled in meat or greengrocery surface is carried out fried; Or will described in wrap up in powder and water and mix to make and wrap up in slurry, wrap up in that slurry is directly rolled in meat or greengrocery surface is carried out fried described in general; Or will described in wrap up in slurry and be rolled in behind meat or greengrocery surface, then wrap one deck and wrap up in powder, and then carry out fried.
One of claim 1-8 described in wrap up in powder and be applied to fried pig rib row's method, it is characterized in that specifically comprising the steps:
(1) pig rib row's pretreatment: be (400-600) according to pig rib row, edible salt, monosodium glutamate, cooking wine: (1-3): (1-2): (5-15) ratio, edible salt, monosodium glutamate, cooking wine are mixed with pig rib row, refrigeration tumbling is after pickled 0.5-2 hour, in 700-1000w microwave 3-5min;
(2) will through pretreated pig rib row evenly wrap wrap up in described in one deck slurry and or wrap up in powder, set oil temperature 110-120 DEG C, prefrying 1-2min, again in 160-170 DEG C of fried 4-6min, can obtain fried pig rib row after cooling oil filter.
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