CN104489467A - Slurry wrapping premixing flour to prevent shelling of oil-fried and quick-frozen conditioning product and use thereof - Google Patents
Slurry wrapping premixing flour to prevent shelling of oil-fried and quick-frozen conditioning product and use thereof Download PDFInfo
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- CN104489467A CN104489467A CN201410669036.9A CN201410669036A CN104489467A CN 104489467 A CN104489467 A CN 104489467A CN 201410669036 A CN201410669036 A CN 201410669036A CN 104489467 A CN104489467 A CN 104489467A
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- 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
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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Abstract
The present invention discloses a slurry wrapping premixing flour to prevent shelling of oil-fried and quick-frozen conditioning product, which comprises the following components (parts by weight): 15-25 parts of wheat flour, 7-10 parts of tapioca starch, 1-2 parts of alginates, 0.5-1.5 parts of edible calcium salts, 0.5-1 parts of methyl cellulose, 0.3-0.8 parts of monosodium glutamate, 0.3-0.6 parts of guar gum, 0.2-0.8 parts of protein powder, 0.2-0.6 parts of glycerin monostearate and parts of 0.02-0.06 edible buffer. The present invention also discloses the use of the slurry wrapping premixing flour. The wrapping slurry premixing flour can effectively solve the shelling problem of the oil-fried and quick-frozen products during the producing or cooking process, decrease the shelling rate to less than 5 %, auxiliarily improve the product quality, broaden the scope of varieties of the products and increase consumer satisfaction degree.
Description
Technical field
The invention belongs to food ingredient and food processing field, particularly relate to formula and using method thereof that a kind of anti-hulling for fried quick-freezing conditioning product wraps up in slurry premixed powder.
Background technology
Along with the quickening of people's rhythm of life, and popular in China of the western fast food such as KFC, McDonald, the fried quick-freezing being representative with frying oil in fried chicken based food conditioning goods developed rapidly at China's fast freezing food industry in recent years.Friedly wrap up in powder series products such as chicken row, pork chop, beefsteak, laughable cake, chicken popped rice, chicken McNugget, the product such as gold chicken nugget, fried sticky powder squid loop, fried sticky powder eggplant box, fried sticky powder lotus root box is presented on the dining table of people one after another.
But find in actual production processing, this kind of slurry of wrapping up in is wrapped up in the fried quick-frozen conditioning goods of powder and is cooked in process of production or after consumer buys, easily there is the situation that shell and inner cube meat or vegetables (abbreviation internal entity) depart from, so-called shelling phenomenon that Here it is, this problem adds a defect close to perfect product to color, smell and taste originally.The main cause of shelling is caused to be that the slurry of wrapping up in wrapped up between powder and internal entity does not play good cementation, to such an extent as to be subject to high temperature fried after, cube meat shrinks, dewatering vegetable, if at this moment wrapping up in slurry adheres to less than internal entity surface, just there is shelling, after fried product shelling, the mouthfeel of that crisp outside tender inside disappears immediately, have impact on the experience of U.S. that product brings to consumer.Search current pertinent literature and technological achievement, have a small amount of research to wrap up in the document of slurry fried food class.Han Xiaoyin, Zhang Lili etc. paper " heterogeneity wrap up in slurry rheological properties and on the impact wrapping up in face shrimp quality " in refer to wrap up in slurry and use soybean protein and methylcellulose to coordinate, in order to improve wrap up in the sticky powder product of slurry fried after fragility, use methylcellulose and xanthans to coordinate and can improve the thermal finalization characteristic and adhesiveness of wrapping up in slurry, do not embody in paper shelling phenomenon or the relevant research preventing from internal entity and skin from wrapping up in powder being separated, particularly do not mention that using alginate to meet calcium ion forms heat irreversible gel characteristic.Wang Lei refer to and employs sodium alginate at the skin of fried food in paper " exploitation of new oil deep-fried food jacket layer material and application ", but sodium alginate is here only as common thickener, do not mention the compatibility with calcium ion, and author is through formulation optimization, finally have selected the collocation of carragheen and soybean protein isolate.Ling person of outstanding talent, Wang Zhigeng etc. employ sodium alginate and press down oily rate as thickener test in " edible film reduces fish fry block oil-containing quantifier elimination ", also do not mention shelling phenomenon or the relevant research preventing from internal entity and skin from wrapping up in powder being separated.
From current technological achievement, the application of sodium alginate in fried food most only with it as basic thickener, and do not utilize the response characteristic of itself and calcium ion, more do not mention the formula or method that solve fried food shelling class problem, this present situation limits to wrap up in starch wraps up in the conditioning expansion of goods in kind of powder fried quick-freezing and the lifting in quality.
Summary of the invention
The shelling problem that slurry wraps up in powder fried quick-freezing conditioning goods is wrapped up in for solving, realize the diversified development of this series products, meet consumer to demand that is delicious and mouthfeel, the present invention be more particularly directed to formula and using method that a kind of anti-hulling for fried quick-freezing conditioning product wraps up in slurry premixed powder.
A kind of anti-hulling for fried quick-freezing conditioning product wraps up in slurry premixed powder, its component and weight portion are: wheat flour 15-25 part, tapioca 7-10 part, alginate 1-2 part, edible calcium salt 0.5-1.5 part, methylcellulose 0.5-1 part, monosodium glutamate 0.3-0.8 part, guar gum 0.3-0.6 part, albumen powder 0.2-0.8 part, glycerin monostearate 0.2-0.6 part, edible slowly-releasing salt 0.02-0.06 part.
Further, described alginate is one or more in sodium alginate, potassium alginate or ammonium alginate; The viscosity of described alginate is 500-1000mPa.s, and manufacturing raw material is bulk kelp LN.
Further, described edible calcium salt is one or more of calcium gluconae, calcium lactate, calcium dihydrogen phosphate, calcium sulfate or calcium citrate.
Further, described albumen powder is one or more in separating protein powder of peanut, soybean isolate protein powder or egg white powder, purity >=90%.
Further, described edible slowly-releasing salt is one or more in sodium phosphate trimer, sodium pyrophosphate, calgon or natrium citricum.
Anti-hulling for fried quick-freezing conditioning product of the present invention wraps up in the using method of slurry premixed powder, is get premixed powder 20-40 part, drinking water 60-80 part, and use beating equipment, continuous beating obtains slurry, makes to dip in by hand slurry or machine dips in slurry.
Further, described making beating temperature is 5-10 DEG C.
Further, described slurry was finished using in 1 hour.
Further, described drinking water is frozen water.
Compared with prior art, advantage of the present invention and good effect are:
The advantage of this invention is mainly reflected in two aspects: first make use of the principle that sodium alginate and calcium ion form heat irreversible gel gradually under sustained release agent and uniform temperature, next utilizes the hot gelling properties of methylcellulose and albumen powder, makes the gel that in frying course, sodium alginate and calcium ion are formed more stable.The product inventing making with this can under 170-180 DEG C of oil temperature, and the long period is fried, and deep-fat frying time can more than 10 minutes, and husking yield is within 5%.The qualification rate of food enterprise Related product can be significantly improved and improve the satisfaction of consumer, there is certain economic benefit and social benefit.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is described in further detail.
Invention provides a kind of anti-hulling for fried quick-freezing conditioning product and wraps up in slurry premixed powder, described premixed powder by weight ratio, is made up of following component: wheat flour 15-25 part, tapioca 7-10 part, alginate 1-2 part, edible calcium salt 0.5-1.5 part, methylcellulose 0.5-1 part, monosodium glutamate 0.3-0.8 part, guar gum 0.3-0.6 part, albumen powder 0.2-0.8 part, glycerin monostearate 0.2-0.6 part, edible slowly-releasing salt 0.02-0.06 part.
Wherein, in above-mentioned formula, alginate comprises one or more in sodium alginate, potassium alginate or ammonium alginate, and the bonding effect of the viscosity influence premixed powder of the present invention of described alginate, preferred viscosity is 500-1000mPa.s.Described alginate is by bulk kelp LN (Lessonia Nigrescens), and analyse through digestion, filtration, calcium, decalcification, neutralization, dry, the techniques such as pulverizing are extracted and obtained.
In above-mentioned formula, edible calcium salt can select one or more of calcium gluconae, calcium lactate, calcium dihydrogen phosphate, calcium sulfate, calcium citrate.In above-mentioned formula, albumen powder can select one or more in separating protein powder of peanut, soybean isolate protein powder, egg white powder, purity >=90% of albumen powder.In above-mentioned formula, edible slowly-releasing salt can to select in sodium phosphate trimer, sodium pyrophosphate, calgon, natrium citricum one or more.
The using method of described premixed powder is: get premixed powder 20-40 part, drinking water 60-80 part, and described drinking water uses frozen water, for reducing making beating temperature, use beating equipment, continuous beating, controlling making beating temperature is 5-10 DEG C, slurry has been beaten in latter 1 hour and has been finished using, alginate and calcium ion in the process, under the existence of sustained release agent, forms heat irreversible gel, by internal entity with wrap up in powder bonding and form one, during use, slurry can be dipped in or machine dips in slurry according to actual conditions are manual.
Take sodium alginate as the alginate of representative, be by the natural polysaccharide carbohydrate extracted in sea-tangle, bulk kelp, heat irreversible gel can be formed under calcium ion existent condition, be widely used in food service industry.Sodium alginate existingly wraps up in the freezing series products national standard of powder, and GB/T 22180-2008 and GB/T 21672-2008 is at the thickener wrapping up in recommendation in slurry.Premixed powder provided by the invention, its pre-anti-hulling principle is: utilize alginate to meet calcium ion, under the existence of sustained release agent, in certain hour, and under uniform temperature, forms heat irreversible gel, by internal entity with wrap up in powder bonding and form one; Utilize the hot gelling properties of methylcellulose and albumen simultaneously, make the gel that in frying course, sodium alginate and calcium ion are formed more stable.This product can under 170-180 DEG C of oil temperature, and the long period is fried, and deep-fat frying time can more than 10 minutes, and husking yield is within 5%.
Embodiment 1
Make sticky powder eggplant box, wet end furnish is as follows:
Use kitchen conditioning beater, be evenly sprinkled in frozen water by premixed powder, continuous beating, beating time is 8 minutes, temperature 6-8 DEG C.Pour this slurry into Stainless steel basin, adopt manual method of dipping in slurry, make the hanging of eggplant box surface uniform.Eggplant box puts into 8mm breadcrumbs after hanging up properly slurry, by hand wraps up in powder, wraps up in quick-frozen after powder.
Embodiment 2
Make sticky powder pigeon breast row, wet end furnish is as follows:
Use high speed beater, be evenly sprinkled in frozen water by premixed powder, continuous beating, beating time is 10 minutes, temperature 6-8 DEG C.This slurry is poured into the pulp storage tank dipping in the sticky powder machine of slurry continuously, by fast for pigeon breast mining machine quickly dipped slurry, enter afterwards in 10mm breadcrumbs and wrap up in powder, quick-frozen.
Embodiment 3
Make and friedly wrap up in powder fish block, wet end furnish is as follows
Use high speed beater, be evenly sprinkled in frozen water by premixed powder, continuous beating, beating time is 15 minutes, temperature 6-8 DEG C.This slurry is poured into the pulp storage tank dipping in the sticky powder machine of slurry continuously, adopt machine to the fast quickly dipped slurry of fish block, enter afterwards in 8mm breadcrumbs and wrap up in powder, leave standstill after 30 minutes, enter Fryer shallow fried, condition is 170 DEG C, fried 2 minutes, quick-frozen afterwards.
Carry out frying test to the product that above embodiment makes, fried condition is 175 DEG C, and 10 minutes, effectiveness comparison was as follows:
Note: blank 1,2,3 are control group, use long patent flour as wrapping up in starch, use amount and using method are with corresponding embodiment.
Above embodiment is only several in the several preferred embodiment of the present invention, it should be pointed out that and the invention is not restricted to above-described embodiment; For the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement is carried out to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (10)
1. wrap up in slurry premixed powder for the anti-hulling of fried quick-freezing conditioning product for one kind, it is characterized in that, its component and weight portion are: wheat flour 15-25 part, tapioca 7-10 part, alginate 1-2 part, edible calcium salt 0.5-1.5 part, methylcellulose 0.5-1 part, monosodium glutamate 0.3-0.8 part, guar gum 0.3-0.6 part, albumen powder 0.2-0.8 part, glycerin monostearate 0.2-0.6 part, edible slowly-releasing salt 0.02-0.06 part.
2. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in slurry premixed powder, and it is characterized in that, described alginate is one or more in sodium alginate, potassium alginate or ammonium alginate.
3. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in slurry premixed powder, and it is characterized in that, the viscosity of described alginate is 500-1000 mPa.s, and manufacturing raw material is bulk kelp LN.
4. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in slurry premixed powder, and it is characterized in that, described edible calcium salt is one or more of calcium gluconae, calcium lactate, calcium dihydrogen phosphate, calcium sulfate or calcium citrate.
5. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in slurry premixed powder, and it is characterized in that, described albumen powder is one or more in separating protein powder of peanut, soybean isolate protein powder or egg white powder, purity >=90%.
6. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in slurry premixed powder, and it is characterized in that, described edible slowly-releasing salt is one or more in sodium phosphate trimer, sodium pyrophosphate, calgon or natrium citricum.
7. the anti-hulling for fried quick-freezing conditioning product according to claim 1 wraps up in the using method of slurry premixed powder, it is characterized in that, gets premixed powder 20-40 part, drinking water 60-80 part, use beating equipment, continuous beating obtains slurry, makes to dip in by hand slurry or machine dips in slurry.
8. the anti-hulling for fried quick-freezing conditioning product according to claim 7 wraps up in the using method of slurry premixed powder, and it is characterized in that, described making beating temperature is 5-10 DEG C.
9. the anti-hulling for fried quick-freezing conditioning product according to claim 7 wraps up in the using method of slurry premixed powder, and it is characterized in that, described slurry was finished using in 1 hour.
10. the anti-hulling for fried quick-freezing conditioning product according to claim 7 wraps up in the using method of slurry premixed powder, and it is characterized in that, described drinking water is frozen water.
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| CN201410669036.9A CN104489467B (en) | 2014-11-20 | 2014-11-20 | A kind of anti-hulling for nursing one's health product for fried quick-freezing wraps up in slurry premixed powder and application method |
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| CN201410669036.9A CN104489467B (en) | 2014-11-20 | 2014-11-20 | A kind of anti-hulling for nursing one's health product for fried quick-freezing wraps up in slurry premixed powder and application method |
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| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
| CN107343643A (en) * | 2017-07-28 | 2017-11-14 | 无锡市喜那食品有限公司 | Technique, formula and the product of clothing nut are wrapped up in production |
| JP2018019645A (en) * | 2016-08-03 | 2018-02-08 | フルタフーズ株式会社 | Corn dog mix powder and manufacturing method of corn dog |
| CN110326751A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | Freezing pre-fried food is with wrapping up in slurry, freezing pre-fried food and preparation method thereof |
| WO2022264277A1 (en) * | 2021-06-15 | 2022-12-22 | 日清フーズ株式会社 | Method for manufacturing heated food |
| WO2024058259A1 (en) * | 2022-09-15 | 2024-03-21 | 株式会社日清製粉ウェルナ | Method for producing deep-fried-like battered foods |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110326751A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | Freezing pre-fried food is with wrapping up in slurry, freezing pre-fried food and preparation method thereof |
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| WO2024058259A1 (en) * | 2022-09-15 | 2024-03-21 | 株式会社日清製粉ウェルナ | Method for producing deep-fried-like battered foods |
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