CN107788407A - A kind of tempura - Google Patents
A kind of tempura Download PDFInfo
- Publication number
- CN107788407A CN107788407A CN201711007598.7A CN201711007598A CN107788407A CN 107788407 A CN107788407 A CN 107788407A CN 201711007598 A CN201711007598 A CN 201711007598A CN 107788407 A CN107788407 A CN 107788407A
- Authority
- CN
- China
- Prior art keywords
- parts
- cut
- product
- tempura
- chicken
- 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.)
- Withdrawn
Links
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 230000021736 acetylation Effects 0.000 claims abstract description 12
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims description 21
- 241000234282 Allium Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims 1
- 150000001279 adipic acids Chemical class 0.000 claims 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 abstract description 8
- 238000005336 cracking Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005213 imbibition Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of tempura, is made up of the raw material of following parts by weight：15 20 parts of the big chest of chicken, 15 20 parts of cock skin, 15 20 parts of fish mud; 5 10 parts of protein milk, 23 parts of onion, 12 parts of iblet; 58 parts of carrot; double 10 15 parts of the starch adipates of acetylation, 5 10 parts of acetate starch, 5 10 parts of cornstarch; 5 10 parts of hydroxypropyl PASELLI EASYGEL; 23 parts of salt, 12 parts of monosodium glutamate, 12 parts of sugar.Acetate starch that the present invention uses has stronger water imbibition with hydroxypropyl PASELLI EASYGEL, the water imbibition of product can be substantially heightened, so as to improve the extracting rate of product, it is possible to increase product extracting rate 1% 2%.For traditional tempura when freeze-thaw stability is tested, freezing, which is melted, just will appear from product cracking for 5 times or so, phenomena such as bleed, and the tempura that component of the present invention and method make, just there is this phenomenon after freezing is melted 10 times.
Description
Technical field
The present invention relates to a kind of chicken products, specifically a kind of tempura.
Background technology
Tempura original meaning is the tempura in Japanese cuisine, is one kind of fish plate, is by some food materials（Meat, seafood, the flesh of fish
Deng）Do into the food of slurry and flour mixed-forming.Usual mouthfeel is similar to adding the tribute ball of flour.Tempura be used for ODEN,
Chafing dish.Tempura sweet tea but also salty, delicious and fragrant taste not only, it is fragrant to assail the nostrils.
With the raising of people's living standard and quality of life, people pursue the high food of features good taste, nutritive value, and sweet tea is not
It is peppery dispatch from the factory, wholesale, sale, the link such as eating at home can pass through multiple freezing and melt, freezing so repeatedly can cause sweet tea
Not peppery face checking, bleed phenomenon is there is also after defrosting, bleed phenomenon refers to the phenomenon from food trickle itself, separates out
The generation of phenomenon normally due to batch mixing is uneven in process of producing product or different material between caused by without fully merging, so
The mouthfeel of product in itself can be reduced, therefore not only outward appearance is poor for the tempura after freeze-thaw repeatedly, but also can reduce original
Mouthfeel.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of tempura, and not only raw material proportioning is more reasonable, and technique is simple
Easily carry out, and repeatedly frost thawed product is intact, i.e., and freeze-thaw stability performance is good.
In order to solve the above technical problems, the technical scheme is that：A kind of tempura, by the raw material system of following parts by weight
Into：The big chest 15-20 parts of chicken, cock skin 15-20 parts, fish mud 15-20 parts, protein milk 5-10 parts, onion 2-3 parts, iblet 1-2 parts,
Carrot 5-8 parts, the double starch adipate 10-15 parts of acetylation, acetate starch 5-10 parts, cornstarch 5-10 parts, hydroxypropyl
PASELLI EASYGEL 5-10 parts, salt 2-3 parts, monosodium glutamate 1-2 parts, sugared 1-2 parts.
Above-mentioned tempura, is made up of following steps：
Step 1：Feedstock treating, the big chest of frozen chicken are thawed, and thaw point is no more than 4 DEG C, and the meat stripping and slicing thawed is standby；
Step 2：Cut and mix processing, the big chest of the chicken cut is poured into and cut in pot, cut and mix to exquisiteness without meat particle, add 1/2 salt,
Cut to mix to chicken and unite, there is certain viscosity, then the salt of residue 1/2 is cut and mixed 15 seconds, cuts and mixes out viscosity, then add fish mud,
Protein milk, onion, iblet, carrot, the double starch adipates of acetylation, acetate starch, cornstarch, hydroxypropyl two form sediment
Powder phosphate, monosodium glutamate, sugar, first low speed is cut mix 15 seconds after, then highly cut and mix 15 seconds；
Step 3：Shaping and boiling processing, are molded using forming machine, are carried out after boiling fried；
Step 4：Frying processing, boiling complete product slightly precooling and carry out fried processing, fry golden yellow to surface；
Step 5：The processing of precooling balance, qualified product is lain in plastics Dropbox, is put order and is consistent, apart from suitable
In, prevent scratch, extruding situation, ensure that plastics Dropbox is totally anhydrous during sabot, product sabot can only fill one layer, must not squeeze
Pressure；
Step 6：Fast frozen, it will confirm that and uniformly use quick freezing repository quick-frozen by the sequencing of process time for qualified product,
The central temperature of product is set to be packed below -18 DEG C.
Beneficial effects of the present invention are：The acetate starch of use has stronger water suction with hydroxypropyl PASELLI EASYGEL
Property, the water imbibition of product can be substantially heightened, so as to improve the extracting rate of product, it is possible to increase product extracting rate 1%-2%.
The double starch adipates of acetylation have stronger frost resistance, anti-aging, Neng Gouxian with hydroxypropyl PASELLI EASYGEL
The freeze-thaw stability for improving product is write, extends the shelf-life of product, traditional tempura when freeze-thaw stability is tested, melt by freezing
It just will appear from product cracking for 5 times or so, phenomena such as bleed, and the tempura that component of the present invention and method make, melt in freezing
Just occurs this phenomenon after 10 times.（Using each frozen process experiment time as 24h）.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of tempura, it is made up of the raw material of following parts by weight：18 parts of the big chest of chicken, 18 parts of cock skin, 18 parts of fish mud, 8 parts of protein milk,
3 parts of onion, 2 parts of iblet, 6 parts of carrot, double 12 parts of the starch adipates of acetylation, 8 parts of acetate starch, cornstarch 8
Part, 8 parts of hydroxypropyl PASELLI EASYGEL, 2 parts of salt, 2 parts of monosodium glutamate, 2 parts of sugar.
The present embodiment tempura is made up of following steps：
Step 1：Feedstock treating, the big chest of frozen chicken are thawed, and thaw point is no more than 4 DEG C, and the meat stripping and slicing thawed is standby；
Step 2：Cut and mix processing, the big chest of the chicken cut is poured into and cut in pot, 1600r/min, which is cut, to be mixed to exquisiteness without meat particle, is added
1/2 salt, 1600r/min cut to mix to chicken and united, and have certain viscosity, then the salt of residue 1/2,1600r/min, which is cut, mixes 15
Second, 3600r/min, which is cut, mixes out viscosity, then add fish mud, protein milk, onion, iblet, carrot, the double starch of acetylation oneself two
Acid esters, acetate starch, cornstarch, hydroxypropyl PASELLI EASYGEL, monosodium glutamate, sugar, first low speed 1600r/min, which is cut, to be mixed 15 seconds
Afterwards, then height 3600r/min cuts and mixed 15 seconds；
Step 3：Shaping and boiling processing, are molded using forming machine, are carried out after boiling fried；
Step 4：Frying processing, boiling complete product slightly precooling and carry out fried processing, fry golden yellow to surface；
Step 5：The processing of precooling balance, qualified product is lain in plastics Dropbox, is put order and is consistent, apart from suitable
In, prevent scratch, extruding situation, ensure that plastics Dropbox is totally anhydrous during sabot, product sabot can only fill one layer, must not squeeze
Pressure；
Step 6：Fast frozen, it will confirm that and uniformly use quick freezing repository quick-frozen by the sequencing of process time for qualified product,
The central temperature of product is set to be packed below -18 DEG C.
Embodiment 2
18 parts of the big chest of chicken, 18 parts of cock skin, 18 parts of fish mud, 8 parts of protein milk, 3 parts of onion, 2 parts of iblet, 6 parts of carrot, acetate
8 parts of starch, 8 parts of cornstarch, 2 parts of salt, 2 parts of monosodium glutamate, 2 parts of sugar.
The present embodiment tempura procedure of processing is same as Example 1, and simply step 2, which is cut, mixes in processing in the addition of raw material
Lack the double starch adipates of acetylation and hydroxypropyl PASELLI EASYGEL.
Embodiment 3
A kind of tempura, it is made up of the raw material of following parts by weight：18 parts of the big chest of chicken, 18 parts of cock skin, 18 parts of fish mud, 8 parts of protein milk,
3 parts of onion, 2 parts of iblet, 6 parts of carrot, double 12 parts of the starch adipates of acetylation, 8 parts of hydroxypropyl PASELLI EASYGEL, salt 2
Part, 2 parts of monosodium glutamate, 2 parts of sugar.
The present embodiment tempura procedure of processing is same as Example 1, and simply step 2, which is cut, mixes in processing in the addition of raw material
Lack acetate starch and cornstarch.
Embodiment 4
A kind of tempura, it is made up of the raw material of following parts by weight：18 parts of the big chest of chicken, 18 parts of cock skin, 18 parts of fish mud, 8 parts of protein milk,
3 parts of onion, 2 parts of iblet, 6 parts of carrot, double 12 parts of the starch adipates of acetylation, 16 parts of wheaten starch, the starch of hydroxypropyl two
8 parts of phosphate, 2 parts of salt, 2 parts of monosodium glutamate, 2 parts of sugar.
The present embodiment tempura procedure of processing is same as Example 1, and simply step 2, which is cut, mixes in processing in the addition of raw material
8 parts of 8 parts of acetate starch and cornstarch are substituted for 16 parts of wheaten starch.
Traditional tempura when freeze-thaw stability is tested, melt 5 times or so and just will appear from product cracking, bleed etc. now by freezing
As, and the tempura that invention component and method make, just there is this phenomenon after freezing is melted 10 times.
Experimental comparison is melted in each embodiment freezing, and cryogenic temperature is -4 DEG C, and melt temperature is 20 DEG C, per sub-sampling product 1,000
Gram, every group of implementation column is divided into 10 groups again, and testing result see the table below：
| Embodiment group | Average time is melted in the freezing for product cracking occur | Average time is melted in the freezing for product bleed occur |
| Embodiment 1 | 10.9 | 10.7 |
| Embodiment 2 | 6.5 | 7.2 |
| Embodiment 3 | 7.1 | 6.6 |
| Embodiment 4 | 7.8 | 8.2 |
It can be drawn by conclusions, only the double starch adipates of acetylation and hydroxypropyl PASELLI EASYGEL form sediment with acetate
Powder, cornstarch can be only achieved ready-made effect when being engaged.
The schematical embodiment of the present invention is the foregoing is only, is not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (2)
1. a kind of tempura, it is characterised in that be made up of the raw material of following parts by weight：The big chest 15-20 parts of chicken, cock skin 15-20 parts,
Fish mud 15-20 parts, protein milk 5-10 parts, onion 2-3 parts, iblet 1-2 parts, carrot 5-8 parts, the double starch adipic acids of acetylation
Ester 10-15 parts, acetate starch 5-10 parts, cornstarch 5-10 parts, hydroxypropyl PASELLI EASYGEL 5-10 parts, salt 2-3 parts, taste
Smart 1-2 parts, sugared 1-2 parts.
2. a kind of tempura as claimed in claim 1, it is characterised in that be made up of following steps：
Step 1：Feedstock treating, the big chest of frozen chicken are thawed, and thaw point is no more than 4 DEG C, and the meat stripping and slicing thawed is standby；
Step 2：Cut and mix processing, the big chest of the chicken cut is poured into and cut in pot, 1600r/min, which is cut, to be mixed to exquisiteness without meat particle, is added
1/2 salt, 1600r/min cut to mix to chicken and united, and have certain viscosity, then the salt of residue 1/2,1600r/min, which is cut, mixes 15
Second, 3600r/min, which is cut, mixes out viscosity, then add fish mud, protein milk, onion, iblet, carrot, the double starch of acetylation oneself two
Acid esters, acetate starch, cornstarch, hydroxypropyl PASELLI EASYGEL, monosodium glutamate, sugar, first low speed 1600r/min, which is cut, to be mixed 15 seconds
Afterwards, then height 3600r/min cuts and mixed 15 seconds；
Step 3：Shaping and boiling processing, are molded using forming machine, are carried out after boiling fried；
Step 4：Frying processing, boiling complete product slightly precooling and carry out fried processing, fry golden yellow to surface；
Step 5：The processing of precooling balance, qualified product is lain in plastics Dropbox, is put order and is consistent, apart from suitable
In, prevent scratch, extruding situation, ensure that plastics Dropbox is totally anhydrous during sabot, product sabot can only fill one layer, must not squeeze
Pressure；
Step 6：Fast frozen, it will confirm that and uniformly use quick freezing repository quick-frozen by the sequencing of process time for qualified product,
The central temperature of product is set to be packed below -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711007598.7A CN107788407A (en) | 2017-10-25 | 2017-10-25 | A kind of tempura |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711007598.7A CN107788407A (en) | 2017-10-25 | 2017-10-25 | A kind of tempura |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788407A true CN107788407A (en) | 2018-03-13 |
Family
ID=61534439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711007598.7A Withdrawn CN107788407A (en) | 2017-10-25 | 2017-10-25 | A kind of tempura |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788407A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221949A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of river Puffer flavor tempura and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033262A (en) * | 2006-03-10 | 2007-09-12 | 四平帝达变性淀粉有限公司 | Method of preparing starch phosphate |
| CN103865108A (en) * | 2014-03-28 | 2014-06-18 | 甘肃丰收农业科技有限公司 | Preparation method of composite modified starch |
| CN104262492A (en) * | 2014-09-22 | 2015-01-07 | 华南理工大学 | Preparation method of starch glutarate or modified starch glutarate |
| CN105325895A (en) * | 2015-09-28 | 2016-02-17 | 山东新润食品有限公司 | Beef tripe-flavor tempura and processing method thereof |
| CN105906728A (en) * | 2016-06-25 | 2016-08-31 | 张莘蔓 | Method for preparing environment-friendly modified starch containing sweet potato |
| CN106572685A (en) * | 2014-07-15 | 2017-04-19 | 日清富滋株式会社 | Tempura batter mix |
-
2017
- 2017-10-25 CN CN201711007598.7A patent/CN107788407A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033262A (en) * | 2006-03-10 | 2007-09-12 | 四平帝达变性淀粉有限公司 | Method of preparing starch phosphate |
| CN103865108A (en) * | 2014-03-28 | 2014-06-18 | 甘肃丰收农业科技有限公司 | Preparation method of composite modified starch |
| CN106572685A (en) * | 2014-07-15 | 2017-04-19 | 日清富滋株式会社 | Tempura batter mix |
| CN104262492A (en) * | 2014-09-22 | 2015-01-07 | 华南理工大学 | Preparation method of starch glutarate or modified starch glutarate |
| CN105325895A (en) * | 2015-09-28 | 2016-02-17 | 山东新润食品有限公司 | Beef tripe-flavor tempura and processing method thereof |
| CN105906728A (en) * | 2016-06-25 | 2016-08-31 | 张莘蔓 | Method for preparing environment-friendly modified starch containing sweet potato |
Non-Patent Citations (1)
| Title |
|---|
| 刘婧婷等: "淀粉酯的研究进展", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221949A (en) * | 2018-11-12 | 2019-01-18 | 上海交通大学 | A kind of river Puffer flavor tempura and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103653060B (en) | Butterfly bread shrimp and preparation method thereof | |
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN104026452B (en) | The convenient processing method of embracing sieve powder of a kind of high-quality aviation | |
| EP2620059B1 (en) | Process for production of fried noodles | |
| CN103416765A (en) | Preparation method of beef tribute balls | |
| CN104489467B (en) | A kind of anti-hulling for nursing one's health product for fried quick-freezing wraps up in slurry premixed powder and application method | |
| CN103734794A (en) | Quick-frozen ball and manufacturing method thereof | |
| CN104013033B (en) | Bag heart fish bean curd and preparation method thereof | |
| CN103734792B (en) | A kind of surimi product and two sections of fried processing methods thereof | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof | |
| CN106923207A (en) | A kind of beef ball and preparation method thereof | |
| CN107788407A (en) | A kind of tempura | |
| CN102273647A (en) | Sausage containing konjac flour and preparation method thereof | |
| CN105341329A (en) | Edible interesting biscuits for pets | |
| CN107981239A (en) | A kind of pakora chicken patties | |
| CN107455660A (en) | A kind of preparation method of the mashed purple sweet potato rice dumpling | |
| CN104223133A (en) | Production method of recombined frosted venison and product | |
| CN103734235A (en) | Taro and cheese biscuit and preparation method thereof | |
| CN105053439A (en) | Sweet osmanthus soft sweet and preparation method thereof | |
| CN103704361A (en) | Sweet potato cheese and preparation method thereof | |
| CN104489774A (en) | Saury prepared food with sesame and preparation method of saury prepared food | |
| CN103783558A (en) | Formula of silkworm pupa protein-containing sausage | |
| CN109864169A (en) | A kind of production of filbert grain taffy | |
| CN104304858A (en) | Apple jam powder | |
| CN104489736A (en) | Sweet potato breakfast sausage and preparation method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180313 |