CN106858411A - A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof - Google Patents
A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof Download PDFInfo
- Publication number
- CN106858411A CN106858411A CN201611247760.8A CN201611247760A CN106858411A CN 106858411 A CN106858411 A CN 106858411A CN 201611247760 A CN201611247760 A CN 201611247760A CN 106858411 A CN106858411 A CN 106858411A
- Authority
- CN
- China
- Prior art keywords
- wrap
- shrimp
- powder
- fish
- core material
- 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.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 71
- 239000000843 powder Substances 0.000 title claims abstract description 65
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 54
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 238000007710 freezing Methods 0.000 title claims abstract description 20
- 230000008014 freezing Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000011162 core material Substances 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 25
- 239000002002 slurry Substances 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 12
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 5
- 239000002540 palm oil Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 23
- 229920002907 Guar gum Polymers 0.000 claims description 20
- 229910019142 PO4 Inorganic materials 0.000 claims description 20
- 235000010417 guar gum Nutrition 0.000 claims description 20
- 239000000665 guar gum Substances 0.000 claims description 20
- 229960002154 guar gum Drugs 0.000 claims description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 20
- 239000010452 phosphate Substances 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 15
- 244000291564 Allium cepa Species 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
- 239000002562 thickening agent Substances 0.000 claims description 11
- 230000015572 biosynthetic process Effects 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 4
- 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 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 244000000383 Allium odorum Species 0.000 claims description 2
- 235000018645 Allium odorum Nutrition 0.000 claims description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims 1
- 239000005457 ice water Substances 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- 238000009413 insulation Methods 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000010903 husk Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 239000006227 byproduct Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 25
- 230000000052 comparative effect Effects 0.000 description 10
- 238000010422 painting Methods 0.000 description 8
- 210000001015 abdomen Anatomy 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 241000276701 Oreochromis mossambicus Species 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing field, disclose a kind of freezing pre-fried fish and shrimp and wrap up in powder food, according to parts by weight, including 50 ~ 60 parts of core materials, 2 ~ 6 parts it is pre- wrap up in powder, 15 ~ 25 parts wrap up in starch, 13 ~ 22 parts of breadcrumbs, 2 ~ 4 parts of palm oils.The invention also discloses the preparation method that the fish and shrimp wrap up in powder food.The present invention is made as primary raw material with fishes and shrimps meat and wraps up in powder fried food, while nutrition plain boiled pork protein is provided, matched and outer layer starch chaff type by improving the optimal water conservation ratio of adjuvant of core material, local flavor, mix seasoning water conservation slurry, wrap up in the fried rear frozen-pack of oil extracted from rice husks, obtain with good appearance, mouthfeel, tissue and local flavor, can the freezing pre-fried fish and shrimp of the resistance to insulation of microwave wrap up in powder food, can be used commercial or home micro-wave oven by product heated from freezing state and in hot cabinet insulation selling and supplying within 2 ~ 4 hours.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of freezing pre-fried fish and shrimp wrap up in powder food and its preparation side
Method.
Background technology
Fried food is deep to be welcome by domestic and international consumer because of the mouthfeel of its crisp outside tender inside, and young colony mainly exists instantly
" McDonald ", " KFC ", " Pizza Hut " etc. consume in chain western fast food shop to fried goods.Due to fishes and shrimps in circulation market
Class wrap up in powder processed food have the shortcomings that it is apparent：One is to be mostly raw product, and traditional fried oil consumption is time-consuming and pollution is big, operation
Inconvenience and commercial location are restricted；Two is that core material moisture is high, even pre- fried quick-frozen food carries out microwave cooked, inside
Moisture is migrated from inside to outside, and surface easily " is soaked ", causes taste bad；Three is that hot cabinet heat insulation effect is not good after microwave, is dried
High temperature causes water loss to become stiff or local flavor to change, cause Product Experience not good.Therefore, although it is increasing it is chain just
Li Dian considers to add selling for fish and shrimp fried goods in hot cabinet, but the limitation based on cooking mode of heating, current big fecund
Product are difficult to meet the requirement of convenient supply and Experience Degree high.
The content of the invention
It is an object of the invention to provide it is a kind of can the freezing pre-fried fish and shrimp of the resistance to insulation of microwave wrap up in powder food and its preparation
Method.
To achieve the above object, the present invention uses following technical scheme：
A kind of freezing pre-fried fish and shrimp wrap up in powder food, according to parts by weight, including 50~60 parts of core materials, 2~6 parts wrap up in advance
Powder, 15~25 parts wrap up in starch, 13~22 parts of breadcrumbs, 2~4 parts of palm oils.
Further, according to mass percent, the flesh of fish or shrimp, 1~2% compound phosphorus of the core material by 82~86%
Hydrochlorate, 1~2% guar gum, 1.5~3% cornstarch, 8~10% frozen water, 0.8~1.5% cooking wine, 1~
1.5% cure is made.
Further, according to mass percent, fish flakes, 50~60% shrimp meat mincing, 1 of the core material by 20~30%
~2% composite phosphate, 0.1~0.2% guar gum, 0.1~0.2% compound emulsion thickener, 2.5~4% change
Property tapioca, 6~10% frozen water, 0.6~1% salt, 1~2% white sugar, 1~2% red scallion oil, 0.1~
The smart cream of 0.3% shrimp, 0.2~0.4% water-soluble onion powder, 0.2~0.4% water-soluble black pepper are made.
Further, the composite phosphate is by sodium tripolyphosphate 65wt%, sodium pyrophosphate 30wt%, potassium dihydrogen phosphate
5wt% is constituted.
Further, the cure is selected from salt, white sugar, chicken powder, garlic flavor powder, fragrant garlic cure or spicy cure extremely
Few one kind.
Further, the compound emulsion thickener is by casein sodium, sucrose fatty acid ester, sodium carbonate, glutamine
Transaminase, maltodextrin composition.
Further, the fish flakes, the specification of shrimp meat mincing be 0.5cm × 0.5cm × 0.5cm~1cm × 1cm ×
1cm。
Further, the breadcrumbs is made up of wheat flour, edible salt, dry ferment, ascorbic acid, and moisture≤
14%, suitable microwave.
It is a kind of to prepare the method that above-mentioned fish and shrimp wrap up in powder food, comprise the following steps：
S1, prepare core material；
S2, pre- will wrap up in powder and wrap up in and be coated on core material, form precoating part part；
S3, pre- will wrap up in powder and water is made into after slurries to wrap up in and is coated on precoating part part, slurry part part is wrapped up in formation；
S4, breadcrumbs is wrapped on slurry part part is wrapped up in, part part of breadcrumbs has been wrapped up in formation；
S5, wrapped up in breadcrumbs part part it is fried to medium more than；
S6, air-cooled obtain final product.
In an arrangement, the step S1 is specially：
S11, by composite phosphate, guar gum, cornstarch, cure dispersed with stirring, add frozen water, cooking wine mashing,
Stir；
S12, the addition flesh of fish or shrimp, core material is obtained after stirring, standing；
S13, core material shaping；
S14, core material freeze.
In another scheme, the step S1 is specially：
S21, by composite phosphate, guar gum, compound emulsion thickener, modified tapioca starch, salt, white sugar, water-soluble
Property onion powder, water-soluble black pepper dispersed with stirring, add frozen water, red scallion oil, shrimp essence cream mashing, stir；
S22, addition fish flakes and shrimp meat mincing, core material is obtained after stirring, standing；
S23, core material shaping；
S24, core material freeze.
Core material is molded：The flesh of fish or the shaping of shrimp yaw, fish flakes and shrimp meat mincing are molded by forming machine.
The step S5 is specially：Part part for having wrapped up in breadcrumbs is contacted with the deep fat (palm oil) that temperature is 170~180 DEG C
1~3min, it is fried to 70 DEG C of central temperature ＞, obtain fried wrapping up in painting part part.
The step S6 is specially：Fried painting part part of wrapping up in is placed in air-cooled area, surface temperature is down to less than 40 DEG C, is used
Its central temperature is brought down below -18 DEG C by mono-frozen machine.
The invention has the advantages that：
The present invention is made as primary raw material with fishes and shrimps meat and wraps up in powder fried food, while nutrition plain boiled pork protein is provided,
Matched and outer layer starch chaff type by improving the optimal water conservation ratio of adjuvant of core material, local flavor, mix seasoning water conservation slurry, wrapped up in
Frozen-pack after oil extracted from rice husks is fried, obtain with good appearance, mouthfeel, tissue and local flavor, can the resistance to insulation of microwave freezing pre-fried fish
Shrimps wrap up in powder food.Product of the present invention can be used commercial or home micro-wave oven that product is heated after 70~80 DEG C from freezing state
2~4 hours are incubated in hot cabinet, be particularly suitable for convenience store sells mode, to wrap up in the judicial convenience of powder fried product, without oil smoke sale
Pattern provides technical support.
Wherein, the present invention is formed sediment by the composite phosphate of optimum proportioning, guar gum, compound emulsion thickener and denaturation
Powder resists fishes and shrimps core material water loss, and what the heating using microwave for making product be adapted to convenience system was incubated again sells mode, prolongs significantly
The time for sale of long products, it is ensured that the mouthfeel of meat；Filter out the crisp degree of, good barrier property high with core material caking ability, microwave high
It is pre- to wrap up in powder and wrap up in starch；By prepare can microwave breadcrumbs, its moisture is low, granularity is big, internal netted short texture is more
Hole, moisture outside migration velocity when can delay microwave and be incubated；Make fish by adding in formula preferred spice composition
The fishy smell of shrimp is inhibited and keeps good local flavor to present in thermal insulation cabinet.
In sum, the present invention provides and combines conditioning water conservation, preferably wrap up in powder, control specification, simplify fried, freezing
With reach can the resistance to insulation of microwave, the pre- fried fish and shrimp that are particularly suitable for selling pattern without oil smoke convenience system wrap up in powder food and its system
Preparation Method.
Specific embodiment
With reference to specific embodiment, the present invention is described further.
In following examples, composite phosphate is by sodium tripolyphosphate 65wt%, sodium pyrophosphate 30wt%, potassium dihydrogen phosphate
5wt% is constituted；Compound emulsion thickener is by casein sodium, sucrose fatty acid ester, sodium carbonate, glutamine transaminage, malt
Dextrin is constituted；Breadcrumbs is made up of wheat flour, edible salt, dry ferment, ascorbic acid, and moisture≤14%；Wrap up in powder, wrap up in advance
Starch is purchased from Town in Shanghai Sha Food Co., Ltd；Cassava modified starch is purchased from Guangxi Tian Sheng starch Science and Technology Ltd.；Shrimp essence
Cream is purchased from Guangzhou Hua Qi bio tech ltd；Water-soluble spice is purchased from Zhongjing Super Kitchen Co., Ltd..
According to parts by weight, obtained fish and shrimp wrap up in powder food contain 50~60 parts of core materials, 2~6 parts wrap up in powder, 15~25 in advance
Part wraps up in starch, 13~22 parts of breadcrumbs, 2~4 parts of palm oils.
Embodiment 1
A kind of freezing pre-fried fish and shrimp wrap up in powder food, and core material (in terms of gross mass 100%) is reversely matched somebody with somebody by 82~86%
Tilapia mossambica abdomen meat, 1~2% composite phosphate, 1~2% guar gum, 1.5~3% cornstarch, 8~10% of piece
Frozen water, 0.8~1.5% cooking wine, 1~1.5% cure (containing salt, white sugar, chicken powder, garlic flavor powder, spicy cure)
Be made, in a preferred approach, core material by 85% Tilapia mossambica abdomen meat, 1% composite phosphate, 1% guar gum, 2%
Cornstarch, 9% frozen water, 1% cooking wine, 1% cure are made.
By taking Tilapia mossambica abdomen meat as an example, the complete cube meat of other fish can also be processed the present embodiment by same procedure.
Prepared according to following steps：
1st, by composite phosphate, guar gum, cornstarch, cure dispersed with stirring, cooking wine, frozen water mashing are added, first
Low speed 120r/min stirs 1min, then middling speed 720r/min stirrings 3min；
2nd, Tilapia mossambica abdomen meat is added, after stirring at low speed 1min, 20min is stood, core material is obtained；
3rd, two panels abdomen meat is placed on backing plate reversely with piece into olive fish shape, weight is in 28~36g；
4th, will be placed on the conveyer belt of plate freezer with piece abdomen meat, be frozen into less than -18 DEG C；
5th, core material is entered in powder applying machine by conveyer belt, is wrapped thin layer and is wrapped up in powder in advance, forms precoating part part；
6th, slurries will be made to wrap up on the painting precoating part part during precoating part part feeding wraps up in pulp grinder, slurry part part is wrapped up in formation, and slurries are by wrapping up in
Starch and water according to mass ratio 1：1.7 blendings are formed；
7th, will wrap up in during slurry part part feeding wraps up in chaff machine, last layer breadcrumbs will be rolled through roller, part part of breadcrumbs wrapped up in formation,
Rear product weight is wrapped up in for 47~57g；
8th, part part for having wrapped up in breadcrumbs is sent into fried line and carries out prefrying by transmission belt, fried 2.5min under the conditions of 175 DEG C,
70 DEG C of central temperature ＞, it is medium more than, fry after product weight be 45~55g；
9th, fried painting part part of wrapping up in is placed in air-cooled area, surface temperature is down to less than 40 DEG C, using mono-frozen machine by its center
Temperature is brought down below -18 DEG C, finally freezing, packaging, cold storage, shipping.
Through experiment, the present embodiment wrap up in powder food fiery heating using microwave 35s high after, 3h can be stored in 80 DEG C of thermal insulation cabinets.
Embodiment 2
A kind of freezing pre-fried fish and shrimp wrap up in powder food, core material (in terms of gross mass 100%) by 82~86% butterfly shrimp
(51~60 tails of specification/pound), 1~2% composite phosphate, 1~2% guar gum, 1.5~3% cornstarch, 8~
10% frozen water, 0.8~1.5% cooking wine, 1~1.5% cure (containing salt, white sugar, chicken powder, garlic flavor powder, spicy salt down
Material) be made, in a preferred approach, core material by 84% butterfly shrimp, 1% composite phosphate, 1% guar gum, 2% jade
Rice starch, 10% frozen water, 1% cooking wine, 1% cure are made.
By taking butterfly shrimp as an example, other kinds of whole shrimp can also be processed the present embodiment by same procedure.
Prepared according to following steps：
1st, by composite phosphate, guar gum, cornstarch, cure dispersed with stirring, cooking wine, frozen water mashing are added, first
Low speed 120r/min stirs 1min, then middling speed 720r/min stirrings 3min；
2nd, butterfly shrimp is added, after stirring at low speed 1min, 20min is stood, core material is obtained；
3rd, it is placed in butterfly shrimp is smooth on backing plate, flesh noodles is smooth, shrimp tail hangs down, and weight is in 7~9g；
4th, butterfly shrimp is placed on the conveyer belt of plate freezer, is frozen into less than -18 DEG C；
5th, core material is entered in powder applying machine by conveyer belt, is wrapped thin layer and is wrapped up in powder in advance, forms precoating part part；
6th, slurries will be made to wrap up on the painting precoating part part during precoating part part feeding wraps up in pulp grinder, slurry part part is wrapped up in formation, and slurries are by wrapping up in
Starch and water according to mass ratio 1：1.7 blendings are formed；
7th, will wrap up in during slurry part part feeding wraps up in chaff machine, last layer breadcrumbs will be rolled through roller, part part of breadcrumbs wrapped up in formation,
Rear product weight is wrapped up in for 15~19g；
8th, part part for having wrapped up in breadcrumbs is sent into fried line and carries out prefrying by transmission belt, fried under the conditions of 175 DEG C
70 DEG C of 1min40s, central temperature ＞, it is medium more than, fry after product weight be 14~18g；
9th, fried painting part part of wrapping up in is placed in air-cooled area, surface temperature is down to less than 40 DEG C, using mono-frozen machine by its center
Temperature is brought down below -18 DEG C, finally freezing, packaging, cold storage, shipping.
Through experiment, the present embodiment wrap up in powder food fiery heating using microwave 30s high after, 3h can be stored in 80 DEG C of thermal insulation cabinets.
Embodiment 3
A kind of freezing pre-fried fish and shrimp wrap up in powder food, core material by (in terms of gross mass 100%) by 50~60% peeled shrimp
Meat mincing, 20~30% Rofe fish flakes, 1~2% composite phosphate, 0.1~0.2% guar gum, 0.1~0.2% are answered
With emulsifing thickener, 2.5~4% modified tapioca starch, 6~10% frozen water, 0.6~1% salt, 1~2% it is white
Sugar, 1~2% red scallion oil, 0.1~0.3% shrimp essence cream, 0.2~0.4% water-soluble onion powder, 0.2~0.4%
Water-soluble black pepper is made, and in a preferred approach, core material is answered by the peeled shrimp meat mincing by 56%, 28% Rofe fish flakes, 1%
Close phosphate, 0.1% guar gum, 0.2% compound emulsion thickener, 3% modified tapioca starch, 7% frozen water,
0.8% salt, 1.5% white sugar, 1.6% red scallion oil, 0.2% shrimp essence cream, 0.3% water-soluble onion powder,
0.3% water-soluble black pepper is made.
The present embodiment by taking peeled shrimp meat mincing and Rofe fish flakes as an example, others restructuring fishes and shrimps meat also can be by same procedure at
Reason.
Prepared according to following steps：
1st, by composite phosphate, guar gum, compound emulsion thickener, modified tapioca starch, salt, white sugar, water solubility
Onion powder, water-soluble black pepper dispersed with stirring, add frozen water, red scallion oil, shrimp essence cream mashing, and first low speed 120r/min is stirred
Mix 1min, then middling speed 720r/min stirrings 3min；
2nd, add peeled shrimp meat mincing, Rofe fish flakes (specification be 0.5cm × 0.5cm × 0.5cm~1cm × 1cm ×
1cm), after stirring at low speed 1min, 20min is stood, obtains core material；
3rd, it is molded using fish cake forming machine, specification is 4cm × 3.5cm × 0.8cm, and weight is in 11~13g；
4th, the shrimp cake after shaping is placed on the conveyer belt of plate freezer, is frozen into less than -18 DEG C；
5th, core material is entered in powder applying machine by conveyer belt, is wrapped thin layer and is wrapped up in powder in advance, forms precoating part part；
6th, slurries will be made to wrap up on the painting precoating part part during precoating part part feeding wraps up in pulp grinder, slurry part part is wrapped up in formation, and slurries are by wrapping up in
Starch, water and soybean protein isolate according to mass ratio 30：1：69 blendings are formed；
7th, will wrap up in during slurry part part feeding wraps up in chaff machine, last layer breadcrumbs will be rolled through roller, part part of breadcrumbs wrapped up in formation,
Rear product weight is wrapped up in for 20~24g；
8th, part part for having wrapped up in breadcrumbs is sent into fried line and carries out prefrying by transmission belt, fried 2.5min under the conditions of 175 DEG C,
70 DEG C of central temperature ＞, it is medium more than, fry after product weight be 18~22g；
9th, fried painting part part of wrapping up in is placed in air-cooled area, surface temperature is down to less than 40 DEG C, using mono-frozen machine by its center
Temperature is brought down below -18 DEG C, finally freezing, packaging, cold storage, shipping.
Through experiment, the present embodiment wrap up in powder food fiery heating using microwave 40s high after, 4h can be stored in 80 DEG C of thermal insulation cabinets.
Sensory evaluation
Taste, mouthfeel, color and luster form and the shelf being incubated after microwave by comparative analysis embodiment of the present invention product
Time.
1st, comparative example design
Comparative example 1
Comparative example 1 is a kind of tilapia bone, and its formula and preparation method are substantially the same manner as Example 1, and difference is：Not
Through step 1,2 treatment.
Comparative example 2
Comparative example 2 wraps up in powder butterfly shrimp for one kind, and its formula and preparation method are substantially the same manner as Example 2, and difference is：
Without addition guar gum and local flavor cure.
Comparative example 3
Comparative example 3 is a kind of commercially available shrimp treasured shrimp cake, originates from Indonesia (manufacturer：PT.Centralpertiwi
Bahari), differred primarily in that with embodiment 3：It is shrimp meat.
2nd, evaluation index/method
Outward appearance, mouthfeel, tissue, local flavor are tested and assessed using subjective appreciation group.Product under cold storage state, take out in
30~50s of commercial microwave oven fire heating high (depending on the suitably adjustment heat time such as an input amount and product specification, central temperature),
Thermal insulation cabinet shifts to an earlier date 30min and wipes and be adjusted to 80 DEG C, the product tiling after microwave is positioned over and has risen to 80 DEG C of thermal insulation cabinet shelfs
On disposable paper dish, each sampling carries out subjective appreciation after 15min, 30min, 60min, 120min, 180min, 240min, if product
The experience such as product outer layer eases back or is hardened during tasting, the sense of core material juice is not enough, have a poor flavour, then evaluate the unsuitable microwave of the product
Heat and be incubated and sell.
3rd, experimental data and result
Be can see by above-mentioned contrast, embodiment 1 differs greatly compared with comparative example 1 in mouthfeel and local flavor, in warp
In heating using microwave and the experience of long-time heat preservation, Tilapia mossambica abdomen meat juice sense and local flavor the presentation property in the product of embodiment 1 are more preferable；
Comparative example 2 is poorer than embodiment 2 in terms of the water-retaining property of insulation；And the product of comparative example 3 can not protrude the texture of shrimp and the flesh of fish, protect
Warm air taste is poor.
Relative to CN1032622966A (it is a kind of can the pre- fried flour-warped products of microwave freezing dipping liquid and its processing side
Method) disclosed in dipping liquid be used for it is pre- it is fried wrap up in powder based article, be added to water conservation dispensing in local flavor pickling liquid by the present invention, and a step is fried
Curing, technique simplifies, and wraps up in powder product suitable for moisture fish and shrimp high；Relative to a kind of CN 103766972A (microwaves
Cod row and preparation method thereof) disclosed in a kind of microwave cod row, cod row can be edible with microwave after wrapping pre- dusting, prefrying,
The present invention is that raw material making is freezing pre-fried using fresh and tender degree Tilapia mossambica high and prawn wraps up in powder food, Nai Baowenda after microwave
4h, meat is rotten after being incubated when long different from codfish is dissipated, fiber sense weight, and ocean fish fishy smell is protruded；Relative to CN
A kind of microwave disclosed in 104223340A (the pre- fried method wrapped up in slurry and slurry processing cooked meat food is wrapped up in using this of microwave) is pre-
Fried to wrap up in slurry, the composition of slurry can be used for cooked meat food, obtained cold cuts including starch, guar gum, sodium acid carbonate etc.
It is edible that food heats 30s in the case where sale terminal is by 800w microwave powers, and the present invention is to wrap up in chaff food, preferably starch
And breadcrumbs, insulation can still keep good delicious and crisp degree when long after micro-oven reheated；It is " micro- relative to Chinese Marine University's Master's thesis
The achievement in research of the pre- fried research for wrapping up in powder food quality-improving of ripple ", the present invention preferably water conservation dispensing is simultaneously applied to pickling liquid, makes
Fishes and shrimps meat surface is internally formed the water-retaining film with prominent local flavor, fishes and shrimps core material is kept for a long time in microwave and insulating process
Juice sense.
The above, specific embodiment only of the invention, but protection scope of the present invention is not limited thereto, and it is any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by scope of the claims.
Claims (10)
1. a kind of freezing pre-fried fish and shrimp wrap up in powder food, it is characterised in that according to parts by weight, including 50 ~ 60 parts of core materials, 2 ~
6 parts pre- wrap up in powder, 15 ~ 25 parts wrap up in starch, 13 ~ 22 parts of breadcrumbs, 2 ~ 4 parts of palm oils.
2. fish and shrimp according to claim 1 wrap up in powder food, it is characterised in that according to mass percent, the core material by
82 ~ 86% flesh of fish or shrimp, 1 ~ 2% composite phosphate, 1 ~ 2% guar gum, 1.5 ~ 3% cornstarch, 8 ~ 10% ice
Water, 0.8 ~ 1.5% cooking wine, 1 ~ 1.5% cure are made.
3. fish and shrimp according to claim 1 wrap up in powder food, it is characterised in that according to mass percent, the core material by
20 ~ 30% fish flakes, 50 ~ 60% shrimp meat mincing, 1 ~ 2% composite phosphate, 0.1 ~ 0.2% guar gum, 0.1 ~ 0.2% are answered
With emulsifing thickener, 2.5 ~ 4% modified tapioca starch, 6 ~ 10% frozen water, 0.6 ~ 1% salt, 1 ~ 2% white sugar, 1 ~ 2%
Red scallion oil, 0.1 ~ 0.3% shrimp essence cream, 0.2 ~ 0.4% water-soluble onion powder, 0.2 ~ 0.4% water-soluble black pepper system
Into.
4. the fish and shrimp according to Claims 2 or 3 wrap up in powder food, it is characterised in that the composite phosphate is by trimerization phosphorus
Sour sodium 65wt%, sodium pyrophosphate 30wt%, potassium dihydrogen phosphate 5wt% compositions.
5. fish and shrimp according to claim 2 wrap up in powder food, it is characterised in that the cure is selected from salt, white sugar, chicken
At least one in powder, garlic flavor powder, fragrant garlic cure or spicy cure.
6. fish and shrimp according to claim 3 wrap up in powder food, it is characterised in that the compound emulsion thickener is by casein
Sour sodium, sucrose fatty acid ester, sodium carbonate, glutamine transaminage, maltodextrin composition；The specification of the fish flakes, shrimp meat mincing
It is 0.5cm × 0.5cm × 0.5cm ~ 1cm × 1cm × 1cm.
7. fish and shrimp according to claim 1 wrap up in powder food, it is characterised in that the breadcrumbs by wheat flour, edible salt,
Dry ferment, ascorbic acid composition, and moisture≤14%.
8. the method that the fish and shrimp that one kind is prepared described in claim 1 ~ 3 any one wrap up in powder food, it is characterised in that including with
Lower step：
S1, prepare core material；
S2, pre- will wrap up in powder and wrap up in and be coated on core material, form precoating part part；
S3, pre- will wrap up in powder and water is made into after slurries to wrap up in and is coated on precoating part part, slurry part part is wrapped up in formation；
S4, breadcrumbs is wrapped on slurry part part is wrapped up in, part part of breadcrumbs has been wrapped up in formation；
S5, wrapped up in breadcrumbs part part it is fried to medium more than；
S6, air-cooled obtain final product.
9. method according to claim 8, it is characterised in that the step S1 is specially：
S11, by composite phosphate, guar gum, cornstarch, cure dispersed with stirring, add frozen water, cooking wine mashing, stirring
Uniformly；
S12, the addition flesh of fish or shrimp, core material is obtained after stirring, standing；
S13, core material shaping；
S14, core material freeze.
10. method according to claim 8, it is characterised in that the step S1 is specially：
S21, by composite phosphate, guar gum, compound emulsion thickener, modified tapioca starch, salt, white sugar, water-soluble ocean
Green onion powder, water-soluble black pepper dispersed with stirring, add frozen water, red scallion oil, shrimp essence cream mashing, stir；
S22, addition fish flakes and shrimp meat mincing, core material is obtained after stirring, standing；
S23, core material shaping；
S24, core material freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611247760.8A CN106858411A (en) | 2016-12-29 | 2016-12-29 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611247760.8A CN106858411A (en) | 2016-12-29 | 2016-12-29 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858411A true CN106858411A (en) | 2017-06-20 |
Family
ID=59164396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611247760.8A Pending CN106858411A (en) | 2016-12-29 | 2016-12-29 | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858411A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865342A (en) * | 2017-12-01 | 2018-04-03 | 新希望六和股份有限公司 | A kind of Alaska pollock row and preparation method thereof |
| CN110326749A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | Freezing pre-fried food core material, freezing pre-fried food and preparation method thereof |
| CN112137039A (en) * | 2020-09-23 | 2020-12-29 | 浙江兴业集团有限公司 | Preparation method of crab meat hamburger |
| CN113057297A (en) * | 2021-04-15 | 2021-07-02 | 江苏爱诗侬生物科技有限公司 | Formula of shrimp floss waffle ball and making process thereof |
| CN114098022A (en) * | 2021-11-29 | 2022-03-01 | 浙江海洋大学 | Processing method of frozen prefabricated fish steak |
| CN114304542A (en) * | 2022-01-13 | 2022-04-12 | 海南远生渔业有限公司 | Instant tilapia fish chin and processing method thereof |
| CN115088819A (en) * | 2022-06-09 | 2022-09-23 | 江南大学 | Loach enzymolysis peeling method, preparation method of coated loach food and application of coated loach food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102753036A (en) * | 2010-01-15 | 2012-10-24 | 松脆感控股公司 | Coated stabilised microwave heated foods |
| CN103260428A (en) * | 2010-12-09 | 2013-08-21 | 株式会社日冷食品 | Method for producing frozen fried food for microwave cooking |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
| CN105614744A (en) * | 2015-12-31 | 2016-06-01 | 深圳联合水产发展有限公司 | Gold fish stick and manufacturing method thereof |
| US20160165930A1 (en) * | 2014-11-19 | 2016-06-16 | Crisp Sensation Holding S.A. | Stabilized food products |
-
2016
- 2016-12-29 CN CN201611247760.8A patent/CN106858411A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102753036A (en) * | 2010-01-15 | 2012-10-24 | 松脆感控股公司 | Coated stabilised microwave heated foods |
| CN103260428A (en) * | 2010-12-09 | 2013-08-21 | 株式会社日冷食品 | Method for producing frozen fried food for microwave cooking |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
| US20160165930A1 (en) * | 2014-11-19 | 2016-06-16 | Crisp Sensation Holding S.A. | Stabilized food products |
| CN105614744A (en) * | 2015-12-31 | 2016-06-01 | 深圳联合水产发展有限公司 | Gold fish stick and manufacturing method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865342A (en) * | 2017-12-01 | 2018-04-03 | 新希望六和股份有限公司 | A kind of Alaska pollock row and preparation method thereof |
| CN110326749A (en) * | 2019-07-05 | 2019-10-15 | 深圳联合水产发展有限公司 | Freezing pre-fried food core material, freezing pre-fried food and preparation method thereof |
| CN110326749B (en) * | 2019-07-05 | 2023-07-25 | 深圳联合水产发展有限公司 | Core material for frozen pre-fried food, frozen pre-fried food and preparation method thereof |
| CN112137039A (en) * | 2020-09-23 | 2020-12-29 | 浙江兴业集团有限公司 | Preparation method of crab meat hamburger |
| CN113057297A (en) * | 2021-04-15 | 2021-07-02 | 江苏爱诗侬生物科技有限公司 | Formula of shrimp floss waffle ball and making process thereof |
| CN114098022A (en) * | 2021-11-29 | 2022-03-01 | 浙江海洋大学 | Processing method of frozen prefabricated fish steak |
| CN114304542A (en) * | 2022-01-13 | 2022-04-12 | 海南远生渔业有限公司 | Instant tilapia fish chin and processing method thereof |
| CN115088819A (en) * | 2022-06-09 | 2022-09-23 | 江南大学 | Loach enzymolysis peeling method, preparation method of coated loach food and application of coated loach food |
| CN115088819B (en) * | 2022-06-09 | 2024-03-22 | 江南大学 | Loach enzymolysis peeling method, preparation method of coated loach food and application of loach enzymolysis peeling method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106858411A (en) | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof | |
| CN109414045A (en) | Package feed powder uses the wrapper mixture of the package feed powder, wafer material and frying (class) food and its manufacturing method | |
| CN106974207B (en) | Baked instant crisp fish cake and preparation method thereof | |
| CN102726763A (en) | Processing method for crisp fritter prepared by using minced fillet as raw material | |
| CN104207152A (en) | Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same | |
| CN103462045B (en) | Spicy crisp golden meat grain production method | |
| CN104187807B (en) | A kind of manufacture method of japanese-style flavour Radix Ipomoeae chicken nugget | |
| JP2013000111A (en) | Processed food material, food using the same, and method for producing the food | |
| JP6396902B2 (en) | Kakiage manufacturing method | |
| CN108142909A (en) | A kind of desk-top chicken row flavor cure, chicken row and preparation method thereof | |
| CN109548832B (en) | Method for regulating reheating brittleness of pre-fried conditioning fried dough sheet | |
| CN103153087B (en) | Method for preparation of a coated food product | |
| CN109938296A (en) | A kind of preparation method of high-elastic breaded fish stick | |
| CN114098022A (en) | Processing method of frozen prefabricated fish steak | |
| CN103829280B (en) | A kind of fish product and processing method thereof | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| JP2007202458A (en) | Juicy fried chicken and method for producing the same | |
| CN103404882B (en) | Production method of tender vacuum dried minced meat | |
| CN104432222A (en) | High-temperature sterilized low-salt instant minced fish product | |
| JP2007195463A (en) | Processed food and method for producing the same | |
| CN113598324A (en) | Baked sausage crisp chips and processing method thereof | |
| US20110070347A1 (en) | Composition for blocking interfibrillar spaces in meat and meat treatment methods using said composition | |
| KR20140005000A (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| JPH04121150A (en) | Production of frozen and oil-fried food | |
| JP7343965B2 (en) | Preparation composition for cooking foods and method for producing heat-cooked food |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |