CN104171861B - One kind wraps up in powder formula and its application - Google Patents
One kind wraps up in powder formula and its application Download PDFInfo
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- CN104171861B CN104171861B CN201410362629.0A CN201410362629A CN104171861B CN 104171861 B CN104171861 B CN 104171861B CN 201410362629 A CN201410362629 A CN 201410362629A CN 104171861 B CN104171861 B CN 104171861B
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- 235000020610 powder formula Nutrition 0.000 title abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 200
- 235000013312 flour Nutrition 0.000 claims abstract description 75
- 235000013599 spices Nutrition 0.000 claims abstract description 51
- 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 40
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 40
- 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 35
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 30
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 12
- 239000001257 hydrogen Substances 0.000 claims abstract description 12
- 229940005657 pyrophosphoric acid Drugs 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 4
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 24
- 102000002322 Egg Proteins Human genes 0.000 claims description 23
- 108010000912 Egg Proteins Proteins 0.000 claims description 23
- 235000013345 egg yolk Nutrition 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 19
- 235000013601 eggs Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 11
- 229940029982 garlic powder Drugs 0.000 claims description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- -1 garlic powder 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
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 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
- 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
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract description 3
- 239000010931 gold Substances 0.000 abstract description 3
- 229910052737 gold Inorganic materials 0.000 abstract description 3
- 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
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 235000010855 food raising agent Nutrition 0.000 description 6
- 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 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 229920002261 Corn starch Polymers 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
- 235000004611 garlic Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 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
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-M sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonate Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-M 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000012976 tarts 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
Powder formula and its application are wrapped up in the present invention relates to one kind, this wraps up in powder using Salted duck egg bloom, wheat flour, bread flour as major ingredient, addition edible salt, white granulated sugar, monosodium glutamate, spice, duplex baking powder allotment are formed, and the parts by weight of its each component are respectively 15 30 parts of Salted duck egg bloom, 15 30 parts of wheat flour, 30 40 parts of bread flour, 13 parts of edible salt, 12 parts of monosodium glutamate, 18 parts of white granulated sugar, 12 parts of yeast extract, 8 20 parts of spice, 0.1 1 parts of duplex baking powder.With it is existing wrap up in powder compared with, the present invention use Salted duck egg bloom, bread flour, medium strength flour for major ingredient, Salted duck egg bloom is nutritious, imparting fried product gold appearance；Bread flour compounds the crisp brittleness for ensureing product fine with medium strength flour, and is not in that fried product places softening phenomenon；Using sodium acid carbonate and pyrophosphoric acid disodium hydrogen as duplex baking powder, pyrolytic improves for carbon dioxide etc. and wraps up in powder high-temperature expansion, no aluminium evil.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind is wrapped up in part formula and its applied.
Background technology
Fried product gives off a strong fragrance, and golden yellow color is beautiful, and crispy in taste, local flavor is tempting, deep to be liked by domestic and international people.
Domestic fried powder food of wrapping up in is started late, and wraps up in that powder research is near barren, is wrapped up in powder industry and is lacked the theoretical research of system and perfect
Industrialized production pattern, its composition adds a little edible salt, spice and is formulated mainly using wheat flour as raw material, fried
Product needs to pickle in advance or rear seasoning, in-convenience in use, and mouthfeel is single, it is impossible to meet different crowd consumption habit.Mesh
Before, wrapping up in powder typically has bread flour, tapioca flour, Cornstarch etc., and bread flour is adapted to lucky fried, now fries and now eats, places to go out for a long time
Now ease back phenomenon；Cornstarch is mainly starch, and particle is thinner, is generally adapted wet fried, is of limited application；Pachyrhizus powder particles are then
It is larger, lasting crisp brittleness can be provided, but its viscosity is larger, is generally adapted dry deep-frying.
The content of the invention
The technical problems to be solved by the invention are to wrap up in powder formula there is provided one kind for above-mentioned deficiency of the prior art,
Given off a strong fragrance after fried, golden yellow color, crisp brittleness it is good, the phenomenon that eases back is significantly reduced.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is as follows：
One kind wraps up in powder formula, and it adds edible salt, white granulated sugar, taste using Salted duck egg bloom, wheat flour, bread flour as major ingredient
Essence, spice, duplex baking powder are mixed, and the parts by weight of its each component are respectively 15-30 parts of Salted duck egg bloom, wheat flour
15-30 parts, it is 30-40 parts of bread flour, 1-3 parts of edible salt, 1-8 parts of white granulated sugar, 1-2 parts of monosodium glutamate, 1-2 parts of yeast extract, fragrant pungent
Expect 8-20 parts, 0.1-1 parts of duplex baking powder.
By such scheme, the Salted duck egg bloom be selected high-quality Salted duck egg yolk by glue mill, filtering, pasteurize,
What the processes such as spray drying were prepared.
By such scheme, the wheat flour is medium strength flour, and protein content is 9%-12%.
By such scheme, the duplex baking powder is the mixture of sodium acid carbonate and pyrophosphoric acid disodium hydrogen, both quality
Than for (1.1-1.5)：1.
By such scheme, the spice is by ginger powder, garlic powder, white pepper powder, five-spice powder, spicy powder and red, spicy
One or more in powder, capsicum fine powder, spicy fine powder, zanthoxylum powder, Chinese anise powder, cinnamomi cortex pulveratus, licorice powder, tomato meal etc. are pressed
Ratio is mixed, and the composition and proportioning of spice are adjusted according to taste difference.
By such scheme, it is described wrap up in powder formula for egg yolk flavor when, the parts by weight for wrapping up in each component in powder be Salted duck egg
25-30 parts of bloom, 20-30 parts of wheat flour, 35-40 parts of bread flour, 1-3 parts of edible salt, 1-3 parts of white granulated sugar, 1-2 parts of monosodium glutamate, ferment
0.1-0.5 parts of female extract 1-2 parts, 8-15 parts of spice and duplex baking powder, the spice is by 2-4 parts of garlic powder, ginger powder 2-3
Part, 2-4 parts of white pepper powder, 2-4 parts of compositions of five-spice powder.Above-mentioned each component mixing, that is, obtain a kind of egg yolk flavor and wrap up in powder formula.
By such scheme, it is described wrap up in powder formula for fragrant spicy when, the parts by weight for wrapping up in each component in powder be Salted duck egg
20-25 parts of bloom, 15-30 parts of wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-3 parts of white granulated sugar, 1-2 parts of monosodium glutamate, ferment
0.5-1 parts of female extract 1-2 parts, 13-20 parts of spice and duplex baking powder, the spice is by 4-6 parts of hot spicy powder, chilli powder
8-12,1-2 parts of compositions of capsicum fine powder.Above-mentioned each component mixing, that is, obtain a kind of fragrant spicy and wrap up in powder formula.
By such scheme, it is described wrap up in powder formula for spicy when, the parts by weight for wrapping up in each component in powder be Salted duck egg
15-20 parts of bloom, 20-25 parts of wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-2 parts of white granulated sugar, 1-2 parts of monosodium glutamate, ferment
0.3-0.5 parts of female extract 1-2 parts, 13-20 parts of spice and duplex baking powder, the spice is by spicy fine powder 6-9 parts, flower
6-9 parts of green pepper powder, 1-2 parts of compositions of white pepper powder.Above-mentioned each component mixing, that is, obtain a kind of spicy and wrap up in powder formula.
By such scheme, it is described wrap up in powder formula for spiced when, the parts by weight for wrapping up in each component in powder be Salted duck egg
15-20 parts of bloom, 20-25 parts of wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-2 parts of white granulated sugar, 1-2 parts of monosodium glutamate, ferment
0.5-0.8 parts of female extract 1-2 parts, 8-20 parts of spice and duplex baking powder, the spice is by 1-3 parts of garlic powder, ginger powder 1-3
Part, 4-8 parts of Chinese anise powder, 1-4 parts of cinnamomi cortex pulveratus, 1-2 parts of compositions of licorice powder.Above-mentioned each component mixing, that is, obtain a kind of spices
Taste wraps up in powder formula.
By such scheme, it is described wrap up in powder formula for tomato when, the parts by weight for wrapping up in each component in powder be Salted duck egg
15-20 parts of bloom, 15-30 parts of medium-strength wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 4-8 parts of white granulated sugar, monosodium glutamate 1-2
Part, 1-2 parts of yeast extract, 13-20 parts of spice, 0.2-0.6 parts of duplex baking powder；The spice is by 1-2 parts of garlic powder, ginger
1-2 parts of powder, 1-2 parts of white pepper powder, 10-14 parts of compositions of tomato meal.The mixing of above-mentioned each component, that is, obtain a kind of tomato and wrap up in powder matching somebody with somebody
Side.
It is above-mentioned wrap up in powder application process be：By it is described wrap up in powder be directly rolled in meat or greengrocery surface carry out it is fried；Or
By it is described wrap up in powder and water and mix to be made wrap up in slurry, wrap up in that slurry is directly rolled in meat or the progress of greengrocery surface is fried by described；Or will
The slurry of wrapping up in is rolled in behind meat or greengrocery surface, then is wrapped up in last layer and wrapped up in powder, and then is carried out fried.
By such scheme, described wrap up in wraps up in the ratio of powder and water for (0.6-0.9) in slurry：1.
It is above-mentioned to wrap up in the method that powder is applied to fried pig rib row, specifically include following steps：
(1) pretreatment of pig rib row：It is (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 is mixed with pig rib row, after refrigeration tumbling is pickled 0.5-2 hours, in 700-1000w
Microwave 3-5min；
(2) the pig rib row by pretreatment is uniformly wrapped up in wrap up in described in last layer and starches and/or wrap up in powder, setting oil temperature 110-120
DEG C, prefrying 1-2min, then at 160-170 DEG C of fried 4-6min after cooling oil filter, you can obtain fried pig rib row.
Compared with prior art, the beneficial effects of the invention are as follows：
Firstth, the present invention provides one kind and wraps up in powder formula, nutritious, is given off a strong fragrance after fried, fried product color and luster gold
Yellow, crisp brittleness is good, is not in the greasy phenomenon eased back after fried cooling, crisp brittleness can be kept for a long time, is a kind of be adapted to soon
Consume rhythm product；
Second, the present invention uses Salted duck egg yolk powder, bread flour, wheat flour for major ingredient, and wheat flour gluten content is medium, face
Bao Fenyu medium strength flours wheat flour is compounded, and strengthens the crisp degree of product, is not in wrap up in that powder is too hard or too soft phenomenon；Salted duck egg yolk powder
Rich in nutritional ingredients such as protein, mineral matters, while assigning fried product gold appearance, traditional fried powder nutriture value is solved
The problem of being worth low；Using sodium acid carbonate and pyrophosphoric acid disodium hydrogen as duplex baking powder, its high temperature can be analyzed to carbon dioxide etc.
Improve and wrap up in powder high-temperature expansion, it is to avoid alum class is added in traditional fried product and does harm to material containing aluminium；
3rd, it is of the present invention to wrap up in powder, without rear seasoning, directly hang paste, wrap up in powder can be fried, be suitable for chicken, the flesh of fish,
The multiclass material such as pork, vegetables, multiple tastes, comprising tastes such as saline taste, tart flavour, pungent, spiceds, consumer can be according to hobby
Selection.
Brief description of the drawings
Fig. 1 is the photo of the pig rib row after the frying obtained in the embodiment of the present invention 1.
Embodiment
For a better understanding of the present invention, with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
The present invention uses Salted duck egg bloom to be prepared for the self-produced salted duck egg yolk of our company by processes such as spray drying, and fragrance is dense
Strongly fragrant, it is good to reconstitute restoration, in yolk yellow, assigns fried product special aroma and gold appearance.Other raw materials are commercially available production
Product.Wheat flour in embodiment is medium strength flour, and protein content is 9%-12%.
Embodiment 1
A kind of egg yolk flavor wraps up in powder formula, and it adds edible salt, white using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, the parts by weight of its each component be respectively 30 parts of Salted duck egg yolk powder,
It is 20 parts of wheat flour, 35 parts of bread flour, 2 parts of edible salt, 1 part of white granulated sugar, 2 parts of monosodium glutamate, 1 part of yeast extract, 8 parts of spice, multiple
Close 0.3 part of leavening agent；The spice is mixed by 2 parts of garlic powders, 2 parts of ginger powders, 2 parts of five-spice powders, 2 parts of white pepper powders, described
Duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.2:1.
Count by weight, take above-mentioned 23 parts of powder of wrapping up in be well mixed with 27 parts of water, obtain wrapping up in slurry.
Above-mentioned egg yolk flavor wraps up in the method that powder is applied to fried pig rib row, specifically includes following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) pig rib row that will be by pretreatment wrap the slurries of wrapping up in of above-mentioned 50 parts by weight, 120 DEG C of oil temperature of setting, prefrying 1min,
After cooling oil filter at a temperature of 160 DEG C fried 5min, you can obtain fried pig rib row.
Fig. 1 arranges picture, the golden yellow beautiful, crisp outside tender inside of outward appearance, rich in taste for the pig rib after the frying of the present embodiment institute.Normal temperature
Dry and deposit in 1-2 days, crisp brittleness is without significant change；Conventional wrap up in fried latter 2-6 hours of powder of family softens.
Embodiment 2
A kind of fragrant spicy wraps up in powder formula, and it adds edible salt, white using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, the parts by weight of its each component be respectively 20 parts of Salted duck egg yolk powder,
It is 25 parts of wheat flour, 30 parts of bread flour, 2 parts of edible salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 16 parts of spice, multiple
Close 0.5 part of leavening agent；Described 4 parts of hot spicy powders of spice, 10 parts of chilli powders, 2 parts of capsicum fine powders are mixed, described compound bulk
Agent is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.3:1.
Count by weight, take above-mentioned 20 parts of powder of wrapping up in be well mixed with 30 parts of water, obtain wrapping up in slurry.
Above-mentioned fragrant spicy wraps up in the method that powder is applied to fried pig rib row, specifically includes following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) slurry is wrapped up in by what the pig rib row by pretreatment wrapped above-mentioned 50 parts by weight, uniformly wraps up in last layer and wrap up in powder, compacting,
3 times repeatedly, it is ensured that it is fully wrapped around on the surface to wrap up in powder, screen out it is unnecessary wrap up in powder, set 110 DEG C of oil temperature, prefrying 2min, cooling oil filter
The fried 6min at a temperature of 170 DEG C afterwards, you can obtain fried pig rib row.
Embodiment 3
A kind of spicy wraps up in powder formula, and it adds edible salt, white using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, the parts by weight of its each component be respectively 15 parts of Salted duck egg yolk powder,
It is 25 parts of wheat flour, 30 parts of bread flour, 2 parts of edible salt, 2 parts of white granulated sugar, 2 parts of monosodium glutamate, 1 part of yeast extract, 15 parts of spice, multiple
Close 0.5 part of leavening agent；The spice is mixed by 6 parts of spicy fine powders, 8 parts of zanthoxylum powders, 1 part of white pepper powders, described compound
Leavening agent is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are 1.5：1.
Above-mentioned spicy wraps up in the method that powder is applied to fried pig rib row, specifically includes following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) it will uniformly wrap up in that last layer is above-mentioned to wrap up in powder by the pig rib of pretreatment, compacting, 3 times repeatedly, it is ensured that wrap up in powder and wrap completely
Wrap up on the surface, screen out it is unnecessary wrap up in powder, set after 120 DEG C of oil temperature, prefrying 1min, cooling oil filter the oil at a temperature of 160 DEG C
Fried 5min, you can obtain fried pig rib row.
Embodiment 4
A kind of spiced wraps up in powder formula, and it adds edible salt, white using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, the parts by weight of its each component be respectively 18 parts of Salted duck egg yolk powder,
It is 23 parts of wheat flour, 35 parts of bread flour, 2 parts of edible salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 2 parts of yeast extract, 14 parts of spice, multiple
Close 0.8 part of leavening agent；Described 2 parts of garlic powders of spice, 2 parts of ginger powders, 6 parts of Chinese anise powders, 3 parts of cinnamomi cortex pulveratuses, 1 part of licorice powder mixing
Form, the duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, both mass ratioes are 1.4:1.
Count by weight, take above-mentioned 23 parts of powder of wrapping up in be well mixed with 27 parts of water, obtain wrapping up in slurry.
Above-mentioned spiced wraps up in the method that powder is applied to fried pig rib row, specifically includes following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) slurry is wrapped up in by what the pig rib row by pretreatment wrapped above-mentioned 50 parts by weight, uniformly wraps up in last layer and wrap up in powder, compacting,
3 times repeatedly, it is ensured that it is fully wrapped around on the surface to wrap up in powder, screen out it is unnecessary wrap up in powder, set 120 DEG C of oil temperature, prefrying 1min, cooling oil filter
The fried 5min at a temperature of 160 DEG C afterwards, you can obtain fried pig rib row.
Embodiment 5
A kind of tomato wraps up in powder formula, and it adds edible salt, white using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, the parts by weight of its each component be respectively 15 parts of Salted duck egg yolk powder,
It is 25 parts of wheat flour, 30 parts of bread flour, 1 part of edible salt, 8 parts of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 16 parts of spice, multiple
Close 0.4 part of leavening agent；Described 1 part of garlic powder of spice, 1 part of ginger powder, 14 parts of tomato meals are mixed, and the duplex baking powder is by carbon
Sour hydrogen sodium and pyrophosphoric acid disodium hydrogen are mixed, and both mass ratioes are 1.2:1.
Count by weight, take above-mentioned 23 parts of powder of wrapping up in be well mixed with 27 parts of water, obtain wrapping up in slurry.
Above-mentioned tomato wraps up in the method that powder is applied to fried pig rib row, specifically includes following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) slurry is wrapped up in by what the pig rib row by pretreatment wrapped above-mentioned 50 parts by weight, uniformly wraps up in last layer and wrap up in powder, compacting,
3 times repeatedly, it is ensured that it is fully wrapped around on the surface to wrap up in powder, screen out it is unnecessary wrap up in powder, set 120 DEG C of oil temperature, prefrying 1min, cooling oil filter
The fried 5min at a temperature of 160 DEG C afterwards, you can obtain fried pig rib row.
Embodiment 6
One kind wraps up in powder formula, it using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar,
Monosodium glutamate, spice, duplex baking powder are mixed, and the parts by weight of its each component are respectively 20 parts of Salted duck egg yolk powder, wheat
It is 25 parts of powder, 30 parts of bread flour, 2 parts of edible salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 20 parts of spice, compound swollen
Loose 0.5 part of agent；The spice by 1 part of garlic powder, 1 part of ginger powder, 2 parts of white pepper powders, 4 parts of hot spicy powders, 10 portions of chilli powder, 2 parts it is peppery
Green pepper fine powder is mixed, and the duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are
1.3:1。
Count by weight, take above-mentioned 23 parts of powder of wrapping up in be well mixed with 27 parts of water, obtain wrapping up in slurry.
It is above-mentioned to wrap up in the method that powder is applied to fried pig rib row, specifically include following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) slurry is wrapped up in by what the pig rib row by pretreatment wrapped above-mentioned 50 parts by weight, uniformly wraps up in last layer and wrap up in powder, compacting,
3 times repeatedly, it is ensured that it is fully wrapped around on the surface to wrap up in powder, screen out it is unnecessary wrap up in powder, set 120 DEG C of oil temperature, prefrying 1min, cooling oil filter
The fried 5min at a temperature of 160 DEG C afterwards, you can obtain fried pig rib row.
Embodiment 7
One kind wraps up in powder formula, it using Salted duck egg yolk powder, wheat flour, bread flour as major ingredient, add edible salt, white granulated sugar,
Monosodium glutamate, spice, duplex baking powder are mixed, and the parts by weight of its each component are respectively 20 parts of Salted duck egg yolk powder, wheat
It is 25 parts of powder, 30 parts of bread flour, 2 parts of edible salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 1 part of yeast extract, 20 parts of spice, compound swollen
Loose 0.5 part of agent；The spice by 1 part of garlic powder, 1 part of ginger powder, 2 parts of white pepper powders, 4 parts of hot spicy powders, 10 portions of chilli powder, 2 parts it is peppery
Green pepper fine powder is mixed, and the duplex baking powder is mixed by sodium acid carbonate and pyrophosphoric acid disodium hydrogen, and both mass ratioes are
1.2:1。
Count by weight, take it is above-mentioned wrap up in 23 parts of powder, the water with 27 parts is well mixed, and obtains wrapping up in slurry.
It is above-mentioned to wrap up in the method that powder is applied to fried pig rib row, specifically include following steps：
(1) pretreatment of pig rib row：By 400 parts by weight pig ribs row, 2 parts by weight edible salts, 2 parts by weight monosodium glutamates, 12 weight
Part cooking wine mixing, pickled 2 hours of refrigeration tumbling, 900w microwaves 2min；
(2) slurry is wrapped up in by what the pig rib row by pretreatment wrapped above-mentioned 50 parts by weight, uniformly wraps up in last layer and wrap up in powder, compacting,
3 times repeatedly, it is ensured that it is fully wrapped around on the surface to wrap up in powder, screen out it is unnecessary wrap up in powder, set 120 DEG C of oil temperature, prefrying 1min, cooling oil filter
The fried 5min at a temperature of 160 DEG C afterwards, you can obtain fried pig rib row.
Pig rib row's picture after the frying of above-described embodiment institute, the golden yellow beautiful, crisp outside tender inside of outward appearance, rich in taste；Normal temperature is done
In dry storage 1-2 days, crisp brittleness is without significant change, and conventional wrap up in fried latter 2-6 hours of powder of family softens.
Described above is only the preferred embodiment of the present invention, it is noted that come for one of ordinary skill in the art
Say, without departing from the concept of the premise of the invention, some modifications and variations can also be made, these belong to the present invention's
Protection domain.
Claims (9)
1. one kind wraps up in powder, it is characterised in that it adds edible salt, white using Salted duck egg bloom, medium-strength wheat flour, bread flour as major ingredient
Granulated sugar, monosodium glutamate, spice, duplex baking powder are mixed, and the parts by weight of its each component are respectively Salted duck egg bloom 15-30
Part, 15-30 parts of medium-strength wheat flour, 30-40 parts of bread flour, 1-3 parts of edible salt, 1-8 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast are extracted
1-2 parts of thing, 8-20 parts of spice, 0.1-1 parts of duplex baking powder；The duplex baking powder is sodium acid carbonate and pyrophosphoric acid disodium hydrogen
Mixture, both mass ratioes be (1.1-1.5)：1.
2. one kind according to claim 1 wraps up in powder, it is characterised in that the spice is by ginger powder, garlic powder, white pepper powder, five
Face powder, spicy powder and red, spicy powder, capsicum fine powder, spicy fine powder, zanthoxylum powder, Chinese anise powder, cinnamomi cortex pulveratus, licorice powder,
One or more in tomato meal are mixed in proportion.
3. a kind of egg yolk flavor wraps up in powder, it is characterised in that the parts by weight for wrapping up in each component in powder be 25-30 parts of Salted duck egg bloom,
20-30 parts of medium-strength wheat flour, 35-40 parts of bread flour, 1-3 parts of edible salt, 1-3 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast extract
0.1-0.5 parts of 1-2 parts, 8-15 parts of spice and duplex baking powder, the spice is by 2-4 parts of garlic powder, 2-3 parts of ginger powder, white Hu
2-4 parts of green pepper powder, 2-4 parts of compositions of five-spice powder.
4. a kind of fragrant spicy wraps up in powder, it is characterised in that the parts by weight for wrapping up in each component in powder be 20-25 parts of Salted duck egg bloom,
15-30 parts of medium-strength wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-3 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast extract
0.5-1 parts of 1-2 parts, 13-20 parts of spice and duplex baking powder, the spice is by 4-6 parts of hot spicy powder, chilli powder 8-12, peppery
1-2 parts of compositions of green pepper fine powder.
5. a kind of spicy wraps up in powder, it is characterised in that the parts by weight for wrapping up in each component in powder be 15-20 parts of Salted duck egg bloom,
20-25 parts of medium-strength wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-2 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast extract
0.3-0.5 parts of 1-2 parts, 13-20 parts of spice and duplex baking powder, the spice is by spicy fine powder 6-9 parts, zanthoxylum powder 6-9
Part, 1-2 parts of compositions of white pepper powder.
6. a kind of spiced wraps up in powder, it is characterised in that the parts by weight for wrapping up in each component in powder be 15-20 parts of Salted duck egg bloom,
20-25 parts of medium-strength wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 1-2 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast extract
0.5-0.8 parts of 1-2 parts, 8-20 parts of spice and duplex baking powder, the spice is by 1-3 parts of garlic powder, 1-3 parts of ginger powder, anise
4-8 parts of fennel powder, 1-4 parts of cinnamomi cortex pulveratus, 1-2 parts of compositions of licorice powder.
7. a kind of tomato wraps up in powder, it is characterised in that the parts by weight for wrapping up in each component in powder be 15-20 parts of Salted duck egg bloom,
15-30 parts of medium-strength wheat flour, 30-35 parts of bread flour, 1-2 parts of edible salt, 4-8 parts of white granulated sugar, 1-2 parts of monosodium glutamate, yeast extract
1-2 parts, 13-20 parts of spice, 0.2-0.6 parts of duplex baking powder；The spice is by 1-2 parts of garlic powder, 1-2 parts of ginger powder, white Hu
1-2 parts of green pepper powder, 10-14 parts of compositions of tomato meal.
8. one of the claim 1-7 application process for wrapping up in powder, it is characterised in that by it is described wrap up in powder be directly rolled in meat or
Greengrocery surface carries out fried；Or by it is described wrap up in powder and water and mix to be made wrap up in slurry, by it is described wrap up in starch directly be rolled in meat or vegetable
Dish class surface carries out fried；Or the slurry of wrapping up in is rolled in behind meat or greengrocery surface, then wrap up in last layer and wrap up in powder, and then carry out
It is fried.
9. the described of one of claim 1-7 wraps up in the method that powder is applied to fried pig rib row, it is characterised in that specifically include following step
Suddenly：
(1) pretreatment of pig rib row：It is (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, micro- in 700-1000w after refrigeration tumbling is pickled 0.5-2 hours
Ripple 3-5min；
(2) the pig rib row by pretreatment is uniformly wrapped up in and slurry is wrapped up in described in last layer and/or powder is wrapped up in, set 110-120 DEG C of oil temperature, in advance
Then at 160-170 DEG C of fried 4-6min after fried 1-2min, cooling oil filter, you can obtain fried pig rib row.
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| CN105054103A (en) * | 2015-08-06 | 2015-11-18 | 山东新希望六和集团有限公司 | Large chicken cutlet coating flour and preparation method thereof |
| CN108634272A (en) * | 2018-05-16 | 2018-10-12 | 广州华宝食品有限公司 | A kind of preserved egg yellow taste compound seasoner |
| CN110876454A (en) * | 2019-12-11 | 2020-03-13 | 仲恺农业工程学院 | Wrapping powder for fried food and method for processing chicken legs by using wrapping powder |
| CN111972459B (en) * | 2020-07-03 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Salted egg yolk cheese-flavored leisure food and preparation method thereof |
| CN114947067A (en) * | 2022-06-02 | 2022-08-30 | 安徽紫山农业科技有限公司 | Chicken cutlet fried powder and preparation method thereof |
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| US4963378A (en) * | 1988-08-08 | 1990-10-16 | Bhardwaj Satish C | Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust |
| JP2790968B2 (en) * | 1993-08-30 | 1998-08-27 | 日清製油株式会社 | Clothing for fried food and method for producing fried food using the same |
| DE19921681A1 (en) * | 1999-05-12 | 2000-11-16 | Aventis Cropscience Gmbh | Panade mixture, used for coating food, preferably meat, poultry, fish, vegetables, fruit, fungi and cheese, contains genetically-modified potato starch with lower phosphate content than unmodified starch |
| CN1543867A (en) * | 2003-11-17 | 2004-11-10 | 李德一 | Boneless fish block and method for making boneless fish block foodstuff |
| CN101133869B (en) * | 2007-10-09 | 2011-02-02 | 蓬莱京鲁渔业有限公司 | Delicious and crisp steak and method of processing the same |
| CN101658302A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Crispy chicken nugget |
| CN102551109B (en) * | 2012-02-16 | 2014-04-02 | 淮安市淮阴大地绿色食品发展有限公司 | Powder-wrapped fillets |
| CN103689772B (en) * | 2013-12-09 | 2016-05-04 | 山东凤祥股份有限公司 | One is wrapped up in powder |
| CN103653060B (en) * | 2013-12-18 | 2015-06-17 | 茂名新洲海产有限公司 | Butterfly bread shrimp and preparation method thereof |
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