CN106721979A - A kind of fried food hangs paste formula and preparation method thereof - Google Patents
A kind of fried food hangs paste formula and preparation method thereof Download PDFInfo
- Publication number
- CN106721979A CN106721979A CN201611029064.XA CN201611029064A CN106721979A CN 106721979 A CN106721979 A CN 106721979A CN 201611029064 A CN201611029064 A CN 201611029064A CN 106721979 A CN106721979 A CN 106721979A
- Authority
- CN
- China
- Prior art keywords
- parts
- paste
- preparation
- celery
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 238000009472 formulation Methods 0.000 title abstract description 5
- 240000007087 Apium graveolens Species 0.000 claims abstract description 52
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 52
- 235000010591 Appio Nutrition 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000000284 extract Substances 0.000 claims abstract description 34
- 241001657511 Lepidium apetalum Species 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 240000002657 Thymus vulgaris Species 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 60
- 239000012141 concentrate Substances 0.000 claims description 25
- 235000013311 vegetables Nutrition 0.000 claims description 22
- 239000012153 distilled water Substances 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 6
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract description 5
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract description 5
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract description 5
- 239000001099 ammonium carbonate Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 241000246358 Thymus Species 0.000 description 13
- 238000007792 addition Methods 0.000 description 7
- 240000005856 Lyophyllum decastes Species 0.000 description 6
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 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 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 230000007306 turnover Effects 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Paste formula and preparation method thereof is hung the invention discloses a kind of fried food, is related to food technology field, be used to solve the problems, such as to hang in the prior art in paste and be unfavorable for health containing ammonium hydrogen carbonate and to hang the fried rear oil content of paste high.Fried food hangs paste formula, according to parts by weight, its raw material composition is 10 20 portions of wheat flours, 30 40 parts of starch, 0.5 1 parts of baking powders, 12 parts of edible salts, 12 parts of spices, 0.1 0.5 parts of thyme powder, 0.5 1.5 parts armfuls of celery Lepidium apetalum seed extracts and 26 parts of soybean protein isolates.A celery Lepidium apetalum seed extract is embraced in addition in fried food extension paste formula in the present invention, can reduce the fried rear oil content for hanging paste；The thyme powder of addition can suppress bacterium while flavor and enhancing flavor is removed, and improve oxidation resistance so that hang paste dry powder storage endurance；Without any ammonium hydrogen carbonate composition, the formation of nuisance in fried food is reduced, be conducive to that people's is healthy.
Description
Technical field
The present invention relates to food technology field, more particularly relate to a kind of fried food and hang paste formula and preparation method thereof.
Background technology
It is fried to hang the characteristics of pasting meat products because of golden yellow color, crisp outside tender inside, liked by consumer deeply.Gua Hushi China is fried
A kind of skill and technique commonly used in food, the usage of trade claims " clothing ", i.e., hang up one layer of clothing one on the raw material surface processed by knife work
The paste mixing of sample.Due to raw material, temperature is higher when fried, i.e. paste mixing can congeal into layer protective layer immediately after being heated, and make raw material not
Directly contacted with the oily of high temperature.Hang moisture and delicate flavour that paste can keep in raw material, nutritional ingredient also can will not because protected
It is lost in.
But food is in high temperature working processes, it is especially fried, bakee etc. during, some amino acid in food and
There is Maillard reaction in reduced sugar, easily produce acrylamide, and the ammonium hydrogen carbonate being commonly used in paste mixing may cooked
More active carbonyl compounds are generated in journey, the formation of acrylamide in fried food can be promoted, be unfavorable for the body of people
Health, with the improvement of people ' s living standards, the fried food of low oil content and high-quality can just cater to consumer like and
Pursuit to health diet.
The content of the invention
The present invention provides a kind of fried food and hangs paste formula and preparation method thereof, is used to solve to hang in the prior art in paste and contains
There is ammonium hydrogen carbonate to be unfavorable for health and hang the fried rear oil content of paste problem high.
Specifically, the fried food hangs paste formula, according to parts by weight, its raw material composition is 10-20 parts of wheat flour, 30-
40 parts of starch, 0.5-1 parts of baking powder, 1-2 portions of edible salt, 1-2 parts of spice, 0.1-0.5 parts of thyme powder, 0.5-1.5 parts
Embrace celery Lepidium apetalum seed extract and 2-6 parts of soybean protein isolate.
Fried food hangs the preparation method of paste formula, comprises the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in distilled water, stirring mixture will be extracted, wherein,
It is 1 to embrace the walk alone mass ratio of vegetable seed and distilled water of celery:30-40, mixing time 2-3h, upper strata is filtered to take by the mixture after stirring
Filtrate, carries out filtrate heating and is concentrated to give concentrate, and concentrate is placed in into drying in baking oven obtains concentrate, by concentrate powder
Sieving after broken, obtains embracing celery Lepidium apetalum seed extract；
(2) preparation of paste is hung；
According to parts by weight, by 10-20 portions of wheat flour, 30-40 parts of starch, 0.5-1 parts of baking powder, 1-2 parts of edible salt, 1-
2 parts of spices, 0.1-0.5 parts of thyme powder, 0.5-1.5 parts armful of celery Lepidium apetalum seed extract and 2-6 parts of soybean protein isolates
It is well mixed, paste mixing is obtained, paste mixing is reconciled with water, paste mixing is 1 with the mass ratio of water:1.2-1.6, wherein, by moisture
Add twice in paste mixing, to once being added water in paste mixing, paste mixing is mixed fully with water, then added water to secondary in paste mixing, by paste mixing
Thick-pasty is stirred into water.
Preferably, in embracing the preparation of celery Lepidium apetalum seed extract, embrace celery and walk alone the distilled water of vegetable seed for soaking, water temperature is
40-60℃。
Preferably, embrace in the preparation of celery Lepidium apetalum seed extract, mixing speed is 120r/min.
Preferably, embrace in the preparation of celery Lepidium apetalum seed extract, heating-up temperature is 50-70 DEG C when filtrate is concentrated, and is dried
Drying temperature is 50-70 DEG C in case.
Preferably, embrace in the preparation of celery Lepidium apetalum seed extract, concentrate crosses 100 mesh sieves after crushing.
In the present invention, fried food with the addition of an armful celery Lepidium apetalum seed extract in hanging paste formula, can improve and hang the viscous of paste
Degree, retention ability, diaphragm can be formed in fried to foodstuff surface, prevent the turnover of oxygen, pigment and grease, effective drop
Oil content in low fried food；The thyme powder of addition can suppress bacterium while flavor and enhancing flavor is removed, and improve anti-oxidant
Ability so that hang paste dry powder storage endurance；Without any ammonium hydrogen carbonate composition, the formation of nuisance in fried food is reduced, had
Beneficial to the healthy of people.
Specific embodiment
Embodiment 1
The embodiment of the present invention 1 provides a kind of fried food and hangs paste formula, and according to parts by weight, its raw material composition is 10 parts small
Flour, 30 parts of starch, 0.5 part of baking powder, 1 part of edible salt, 1 part of spice, 0.1 part of thyme powder, 0.5 part armful of celery Lepidium apetalum
Seed extract and 2 parts of soybean protein isolates.
Specifically, hanging the preparation method of paste, comprise the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in 50 DEG C of distilled water, stirring mixture will be extracted, its
In, it is 1 to embrace the walk alone mass ratio of vegetable seed and distilled water of celery:30, mixing speed is 120r/min, mixing time 2h, after stirring
Mixture filter to take upper strata filtrate, filtrate is positioned over to carry out heating and is concentrated to give concentrate in 60 DEG C of Rotary Evaporators,
Concentrate is placed in drying in 60 DEG C of baking oven and obtains concentrate, 100 mesh sieves are crossed after concentrate is crushed, obtain embracing celery Lepidium apetalum
Seed extract；
(2) preparation of paste is hung；
According to parts by weight, its raw material composition is 10 parts of wheat flours, 30 parts of starch, 0.5 part of baking powder, 1 part of edible salt, 1
Part spice, 0.1 part of thyme powder, 0.5 part armful of celery Lepidium apetalum seed extract and 2 parts of soybean protein isolates are well mixed, and obtain
To paste mixing, paste mixing is reconciled with water, paste mixing is 1 with the mass ratio of water:1.2, wherein, during moisture to add paste mixing twice,
To once being added water in paste mixing, paste mixing is mixed fully with water, then added water to secondary in paste mixing, paste mixing and water are stirred into sticky paste
Shape.
The extension paste that will be prepared is wrapped in outside chicken, and being placed in carries out frying in 170 DEG C of oil, and the frying time is 4min, is hung
Paste can both ensure that fried chicken central temperature reaches more than 75 DEG C, can make fried chicken organoleptic quality good again under this condition, golden yellow color,
Plug-in scale, meat perfume (or spice) is pure, smell coordination, outer palatable crisp, interior meat tenderness succulence, and the fried chicken finished product fragrance for obtaining is unique, does not have
Fishy smell, oil content is few, meets requirement of the people to health diet.
Embodiment 2
The embodiment of the present invention 2 provides a kind of fried food and hangs paste formula, and according to parts by weight, its raw material composition is 15 parts small
Flour, 35 parts of starch, 0.8 part of baking powder, 1.5 parts of edible salts, 1.5 parts of spices, 0.3 part of thyme powder, 1 part armful of celerys are walked alone
Vegetable seed extract and 4 parts of soybean protein isolates.
Specifically, hanging the preparation method of paste, comprise the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in 40 DEG C of distilled water, stirring mixture will be extracted, its
In, it is 1 to embrace the walk alone mass ratio of vegetable seed and distilled water of celery:35, mixing speed is 120r/min, mixing time 2.5h, will be stirred
Mixture afterwards filters to take upper strata filtrate, and filtrate is positioned over to carry out heating and be concentrated to give concentration in 50 DEG C of Rotary Evaporators
Liquid, is placed in concentrate drying in 50 DEG C of baking oven and obtains concentrate, and 100 mesh sieves are crossed after concentrate is crushed, and obtains armful celery only
Row vegetable seed extract；
(2) preparation of paste is hung；
According to parts by weight, its raw material composition is 15 portions of wheat flours, 35 parts of starch, 0.8 part of baking powder, 1.5 portions of edible salts,
1.5 parts of spices, 0.3 part of thyme powder, 1 part armful of celery Lepidium apetalum seed extract and 4 parts of soybean protein isolates are well mixed, and obtain
To paste mixing, paste mixing is reconciled with water, paste mixing is 1 with the mass ratio of water:1.4, wherein, during moisture to add paste mixing twice,
To once being added water in paste mixing, paste mixing is mixed fully with water, then added water to secondary in paste mixing, paste mixing and water are stirred into sticky paste
Shape.
Embodiment 3
The embodiment of the present invention 3 provides a kind of fried food and hangs paste formula, and according to parts by weight, its raw material composition is 20 parts small
Flour, 40 parts of starch, 1 part of baking powder, 2 portions of edible salts, 2 parts of spices, 0.5 part of thyme powder, 1.5 parts embrace celerys and walk alone vegetable seed
Extract and 6 parts of soybean protein isolates.
Specifically, hanging the preparation method of paste, comprise the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in 60 DEG C of distilled water, stirring mixture will be extracted, its
In, it is 1 to embrace the walk alone mass ratio of vegetable seed and distilled water of celery:40, mixing speed is 120r/min, mixing time 3h, after stirring
Mixture filter to take upper strata filtrate, filtrate is positioned over to carry out heating and is concentrated to give concentrate in 70 DEG C of Rotary Evaporators,
Concentrate is placed in drying in 70 DEG C of baking oven and obtains concentrate, 100 mesh sieves are crossed after concentrate is crushed, obtain embracing celery Lepidium apetalum
Seed extract；
(2) preparation of paste is hung；
According to parts by weight, its raw material composition is 20 portions of wheat flours, 40 parts of starch, 1 part of baking powder, 2 portions of edible salts, 2 parts
Spice, 0.5 part of thyme powder, 1.5 parts armfuls of celery Lepidium apetalum seed extracts and 6 parts of soybean protein isolates are well mixed, and obtain
Paste mixing, paste mixing is reconciled with water, and paste mixing is 1 with the mass ratio of water:1.6, wherein, during moisture to add paste mixing twice, to
Once added water in paste mixing, paste mixing is mixed fully with water, then added water to secondary in paste mixing, paste mixing and water are stirred into sticky paste
Shape.
Comparative example 1
Comparative example of the present invention 1 provides a kind of fried food and hangs paste formula, and according to parts by weight, its raw material composition is 10 parts small
Flour, 30 parts of starch, 0.5 part of baking powder, 1 part of edible salt, 1 part of spice, 0.1 part of thyme powder and 2 parts of soybean separation proteins
In vain.
Specifically, hanging the preparation method of paste, comprise the following steps：
(2) preparation of paste is hung；
According to parts by weight, its raw material composition is 10 parts of wheat flours, 30 parts of starch, 0.5 part of baking powder, 1 part of edible salt, 1
Part spice, 0.1 part of thyme powder and 2 parts of soybean protein isolates are well mixed, and obtain paste mixing, and paste mixing is adjusted with water
With paste mixing is 1 with the mass ratio of water:1.2, wherein, during moisture to add paste mixing twice, to once being added water in paste mixing, by paste mixing
Mix with water fully, then added water to secondary in paste mixing, paste mixing and water are stirred into thick-pasty.
The extension paste that will be prepared is wrapped in outside chicken, and being placed in carries out frying in 170 DEG C of oil, and the frying time is 4min.
Comparative example 2
Comparative example of the present invention 2 provides a kind of fried food and hangs paste formula, and according to parts by weight, its raw material composition is 10 parts small
Flour, 30 parts of starch, 0.5 part of baking powder, 1 portion of edible salt, 1 part of spice, 0.1 part of thyme powder and 0.5 part are embraced celery and are walked alone
Vegetable seed extract.
Specifically, hanging the preparation method of paste, comprise the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in 50 DEG C of distilled water, stirring mixture will be extracted, its
In, it is 1 to embrace the walk alone mass ratio of vegetable seed and distilled water of celery:30, mixing speed is 120r/min, mixing time 2h, after stirring
Mixture filter to take upper strata filtrate, filtrate is positioned over to carry out heating and is concentrated to give concentrate in 60 DEG C of Rotary Evaporators,
Concentrate is placed in drying in 60 DEG C of baking oven and obtains concentrate, 100 mesh sieves are crossed after concentrate is crushed, obtain embracing celery Lepidium apetalum
Seed extract；
(2) preparation of paste is hung；
According to parts by weight, its raw material composition is 10 parts of wheat flours, 30 parts of starch, 0.5 part of baking powder, 1 part of edible salt, 1
Part spice, 0.1 part of thyme powder and 0.5 part are embraced celery Lepidium apetalum seed extract and are well mixed, and paste mixing are obtained, by paste mixing and water
Reconciled, paste mixing is 1 with the mass ratio of water:1.2, wherein, during moisture to add paste mixing twice, to once being added water in paste mixing,
Paste mixing is mixed fully with water, then is added water to secondary in paste mixing, paste mixing and water are stirred into thick-pasty.
The extension paste that will be prepared is wrapped in outside chicken, and being placed in carries out frying in 170 DEG C of oil, and the frying time is 4min.
Will in embodiment 1- embodiments 3 prepare fried food hang paste formula respectively to food carry out hang paste it is fried, according to
Influence of the ratio of the judgment criteria in sensory evaluation scores standard scale (table 1), analysis paste mixing and water to fried food sensory evaluation scores, such as
Shown in table 2；The influence that celery Lepidium apetalum seed extract addition hangs paste shell oil absorbency and organoleptic quality to fried food is embraced in analysis,
Such as table 3；Analysis soybean protein isolate addition hangs the influence of paste shell oil absorbency and organoleptic quality, such as table 4 to fried food；
The sensory evaluation scores standard scale of table 1：
The influence of the paste mixing of table 2 and water ratio to fried chicken sensory evaluation scores
3 armfuls of celery Lepidium apetalum seed extract additions of table paste the influence of fried chicken shell oil absorbency and organoleptic quality to hanging
The soybean protein isolate addition of table 4 pastes the influence of fried chicken shell oil absorbency and organoleptic quality to hanging
Be can be seen that from table 1- tables 4, the fried food prepared in above-described embodiment 1- embodiments 3 is hung into paste is wrapped in food
It is outer hang paste it is fried after, the fried food prepared in the finished product that will be obtained and comparative example 1 and comparative example 2 hangs paste and is wrapped in food
It is outer hang paste it is fried after finished product compare, drawn by the test of sensory evaluation scores and oil absorbency, with the addition of and embrace a celery Lepidium apetalum
The extension paste formula of seed extract and soybean protein isolate, the finished product organoleptic quality after frying is good, and golden yellow color, plug-in scale is fragrant
Taste is coordinated, outer palatable crisp, interior meat tenderness succulence, and the finished product fragrance for obtaining is unique, does not have fishy smell, and oil content is few, meets people couple
The requirement of health diet, it is especially optimal with the finished product sense organ of the extension paste formula frying food in embodiment 2.
, but those skilled in the art once know basic creation although preferred embodiments of the present invention have been described
Property concept, then can make other change and modification to these embodiments.So, appended claims are intended to be construed to include excellent
Select embodiment and fall into having altered and changing for the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification without deviating from essence of the invention to the present invention
God and scope.So, if these modifications of the invention and modification belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising these changes and modification.
Claims (6)
1. a kind of fried food hangs paste formula, it is characterised in that according to parts by weight, its raw material composition is 10-20 portions of wheat flour,
30-40 parts of starch, 0.5-1 parts of baking powder, 1-2 parts of edible salt, 1-2 parts of spice, 0.1-0.5 parts of thyme powder, 0.5-1.5
Part embraces celery Lepidium apetalum seed extract and 2-6 parts of soybean protein isolate.
2. fried food according to claim 1 hangs the preparation method of paste formula, it is characterised in that comprise the following steps：
(1) preparation of celery Lepidium apetalum seed extract is embraced；
Celery vegetable seed of walking alone will be embraced to clean up, be immersed in after crushing in distilled water, stirring mixture will be extracted, wherein, embrace celery
Vegetable seed of walking alone is 1 with the mass ratio of distilled water:30-40, mixing time 2-3h, upper metafiltration is filtered to take by the mixture after stirring
Liquid, carries out filtrate heating and is concentrated to give concentrate, and concentrate is placed in into drying in baking oven obtains concentrate, and concentrate is crushed
After sieve, obtain embrace a celery Lepidium apetalum seed extract；
(2) preparation of paste is hung；
According to parts by weight, by 10-20 portions of wheat flour, 30-40 parts of starch, 0.5-1 parts of baking powder, 1-2 portions of edible salt, 1-2 parts
Spice, 0.1-0.5 part of thyme powder, 0.5-1.5 parts armful of celery Lepidium apetalum seed extract and 2-6 parts of soybean protein isolate mixing
Uniformly, paste mixing is obtained, paste mixing is reconciled with water, paste mixing is 1 with the mass ratio of water:1.2-1.6, wherein, by moisture twice
Add in paste mixing, to once being added water in paste mixing, paste mixing is mixed fully with water, then added water to secondary in paste mixing, by paste mixing and water
Stir into thick-pasty.
3. fried food according to claim 2 hangs the preparation method of paste formula, it is characterised in that embraces celery vegetable seed of walking alone and carries
In taking the preparation of thing, embrace celery and walk alone the distilled water of vegetable seed for soaking, water temperature is 40-60 DEG C.
4. fried food according to claim 2 hangs the preparation method of paste formula, it is characterised in that embraces celery vegetable seed of walking alone and carries
Take in the preparation of thing, mixing speed is 120r/min.
5. fried food according to claim 2 hangs the preparation method of paste formula, it is characterised in that embraces celery vegetable seed of walking alone and carries
Take in the preparation of thing, heating-up temperature is 50-70 DEG C when filtrate is concentrated, drying temperature is 50-70 DEG C in baking oven.
6. fried food according to claim 2 hangs the preparation method of paste formula, it is characterised in that embraces celery vegetable seed of walking alone and carries
Take in the preparation of thing, concentrate crosses 100 mesh sieves after crushing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029064.XA CN106721979B (en) | 2016-11-19 | 2016-11-19 | Fried food paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029064.XA CN106721979B (en) | 2016-11-19 | 2016-11-19 | Fried food paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106721979A true CN106721979A (en) | 2017-05-31 |
| CN106721979B CN106721979B (en) | 2020-09-04 |
Family
ID=58970633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611029064.XA Active CN106721979B (en) | 2016-11-19 | 2016-11-19 | Fried food paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106721979B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250431A (en) * | 2019-06-04 | 2019-09-20 | 河南科技学院 | A kind of extension pastes fried meat products tailored flour and its application |
| CN114794367A (en) * | 2022-05-07 | 2022-07-29 | 江南大学 | Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293413A (en) * | 2011-09-19 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing sandwich chicken |
| CN103976196A (en) * | 2014-05-09 | 2014-08-13 | 快乐蜂食品（安徽）有限公司 | Intelligence-benefiting wrapping frying powder of pepper flavor |
-
2016
- 2016-11-19 CN CN201611029064.XA patent/CN106721979B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293413A (en) * | 2011-09-19 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing sandwich chicken |
| CN103976196A (en) * | 2014-05-09 | 2014-08-13 | 快乐蜂食品（安徽）有限公司 | Intelligence-benefiting wrapping frying powder of pepper flavor |
Non-Patent Citations (6)
| Title |
|---|
| 张令文: "糊的组成成分对挂糊油炸猪肉片外壳食用品质的影响", 《食品工业科技》 * |
| 徐丽: "亲水性胶体降低油炸裹浆薯条含油量的研究", 《中国食品添加剂开发应用》 * |
| 杨铭铎: "不同可食性控油膜对油炸猪里脊控油效果的影响", 《美食研究》 * |
| 王建新: "《香辛料原理与应用》", 31 March 2004 * |
| 袁玉超: "《肉制品加工技术》", 31 August 2015, 中国轻工业出版社 * |
| 谷丽丽: "新疆短命植物抱茎独行菜种子粘液质特性的研究", 《西北植物学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250431A (en) * | 2019-06-04 | 2019-09-20 | 河南科技学院 | A kind of extension pastes fried meat products tailored flour and its application |
| CN114794367A (en) * | 2022-05-07 | 2022-07-29 | 江南大学 | Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification |
| CN114794367B (en) * | 2022-05-07 | 2023-10-03 | 江南大学 | Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106721979B (en) | 2020-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110024955A (en) | A kind of peppery item and preparation method thereof | |
| CN103181537A (en) | Barbecue seasoning and preparation method thereof | |
| CN105146360A (en) | Porcine blood and bean curd pill and making method thereof | |
| CN105410131B (en) | Nutrient health-care coarse cereal cookies and processing method thereof | |
| CN106721979A (en) | A kind of fried food hangs paste formula and preparation method thereof | |
| CN107594400A (en) | A kind of seasoning sea sedge and its preparation technology | |
| JP2906164B2 (en) | Production method of seasoned bread crumbs | |
| JP4047187B2 (en) | Liquid seasoning | |
| KR100346509B1 (en) | The method for producing seasoned lavers which are fortified with curry flavor | |
| JP2015126701A (en) | Powder additive for curry sauce | |
| CN107319505A (en) | Tea perfume sauce for whetting appetite and preparation method thereof | |
| KR101503426B1 (en) | Manufacturing method of salted laver containing white bait and salted laver containing white bait manufactured by the same | |
| KR20170060774A (en) | Method for manufacturing noodles containing oat and noodles manufactured by the same | |
| WO2001065951A1 (en) | Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc | |
| CN104041800A (en) | Preparation method of special seasoning sauce for baked gluten | |
| JP2019126323A (en) | Mix for salt-reduced deep fried food, method for producing salt-reduced deep-fried food, and method for improving taste | |
| CN109619188A (en) | A kind of production method of roasting skin on boiled milk | |
| CN111432655B (en) | Preparation method of sauce for noodles | |
| JP7058227B2 (en) | Bread crumbs mix | |
| JP4011266B2 (en) | Brown rice component strengthened glutinous rice | |
| JPWO2017204324A1 (en) | Fried food mix | |
| KR102193697B1 (en) | Preparation Method for Food with Seaweeds Powder | |
| JP7269625B2 (en) | Method for masking unpleasant odor of mekabu-processed food and drink and seaweed | |
| JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish | |
| CN110250431A (en) | A kind of extension pastes fried meat products tailored flour and its application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230627 Address after: 450100 jingchengban Industrial Road, Xingyang City, Zhengzhou City, Henan Province Patentee after: ZHENGZHOU XINNONGYUAN GREEN FOOD CO.,LTD. Address before: 453000 east section of Hualan Avenue, Hongqi District, Xinxiang City, Henan Province Patentee before: Henan Institute of Science and Technology |
|
| TR01 | Transfer of patent right |