CN108041574A - A kind of fried powder and preparation method thereof - Google Patents
A kind of fried powder and preparation method thereof Download PDFInfo
- Publication number
- CN108041574A CN108041574A CN201711428677.5A CN201711428677A CN108041574A CN 108041574 A CN108041574 A CN 108041574A CN 201711428677 A CN201711428677 A CN 201711428677A CN 108041574 A CN108041574 A CN 108041574A
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- China
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- parts
- fried powder
- starch
- xanthans
- granulated sugar
- Prior art date
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- Pending
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- 239000000843 powder Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 18
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical group 0.000 claims abstract description 14
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 239000002773 nucleotide Substances 0.000 claims abstract description 12
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 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 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 239000005417 food ingredient Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000005422 blasting Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002777 nucleoside Substances 0.000 description 2
- 125000003835 nucleoside group Chemical group 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
Abstract
A kind of fried powder and preparation method thereof is characterized in that including following raw material：White granulated sugar, salt part, monosodium glutamate, starch, sodium tripolyphosphate, 5,The sapidity nucleotide disodium, sodium bicarbonate, xanthans.The fried powder of the present invention is the frying after being wrapped up suitable for varieties of food items surface using various starch as primary raw material, there is the golden yellow shell of fish scale-like, crisp taste, color and luster is soft after blasting product, fragrance is natural, food is assigned with flavor, is improved a poor appetite, the effect for helping digest and absorbing, product preservative free, prosthetic pigment with the modern food ingredients technical of science, can set off out the fresh perfume (or spice) of meat.
Description
Technical field
The invention belongs to food production ingredients technical field, specifically a kind of fried powder and preparation method thereof.
Background technology
Fried powder is a kind of condiment, is adapted for use with fried pork chop, Deep-fried chicken joints, fried skewer, croquette, mouthfeel can be kept crisp
It is crisp, food taste is enriched, is encased raw material with this product, can fully lock the gravy of raw material, taste is fragrant beautiful, but with food security
The generation of problem, people increasingly focus on the health of diet while food taste is focused on, for specification food production specification,
Food additives etc. are subject to stringent control in China, some traditional fried its ingredients of material product and content are no longer complies with country
Regulation certainly will need newly formula is fried to expect product to meet the needs of market, in the case where meeting the needs of consumer health's diet, improve
Taste, color and luster and the mouthfeel of product.
The content of the invention
The present invention in view of the above-mentioned problems of the prior art, provide a kind of scientific formula, crisp taste fried powder and
Its preparation method.
A kind of fried powder and preparation method thereof, is characterized in that：It is made including following raw materials：
2.1-2.3 parts of white granulated sugar, 1.2-1.43 parts of salt, 1.0-1.2 parts of monosodium glutamate, 94.38-94.89 parts of starch, sodium tripolyphosphate
0.87-0.93 parts, 5,0.05 part of-the sapidity nucleotide disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
Further, the fried powder is made including following raw materials：
2.2 parts of white granulated sugar, 1.33 parts of salt, 1.1 parts of monosodium glutamate, 94.6 parts of starch, 0.9 part of sodium tripolyphosphate, 5,- flavour nucleotide
0.05 part of disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
The starch is made including following raw materials：67.69-67.98 parts of wheaten starch, potato
13.45-13.54 parts of starch, 10.23-10.31 parts of cornstarch, 2.87-2.90 parts of tapioca.
The preparation method of the fried powder, it is characterized in that：Comprise the following steps：
a）It measures, accurately weighs the materials for later use of following parts by weight：
2.1-2.3 parts of white granulated sugar, 1.2-1.43 parts of salt, 1.0-1.2 parts of monosodium glutamate, 94.38-94.89 parts of starch, sodium tripolyphosphate
0.87-0.93 parts, 5,0.05 part of-the sapidity nucleotide disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans；
b）Mixing, by step a）In sodium tripolyphosphate, 5,- the sapidity nucleotide disodium, sodium bicarbonate, xanthans carry out mixing mixing
Obtain additive agent mixture；By step a）In white granulated sugar, salt, monosodium glutamate be separately added into additive agent mixture and stir, obtain
To basic mixture；Starch is added in basic mixture and is sufficiently mixed uniformly, obtains fried powder mixture；
c）Sieving, by step b）In fried powder mixture add in vibrating screen in carry out impurity removal；
d）Too strong magnetic carries out iron foreign body removal with magnetic bar to the fried powder mixture after sieving；
e）Metal detection is crossed, metallic foreign body is removed to the fried powder mixture after too strong magnetic using metal detector, obtains fried powder.
The fried powder of the present invention is using various starch as primary raw material, and frying after being wrapped up suitable for varieties of food items surface goes out
The golden yellow shell of existing fish scale-like, crisp taste, the product color blasted is soft, and fragrance is naturally, assign food with flavor, enhancement
Appetite, the effect for helping digest and absorbing, product preservative free, prosthetic pigment, with the modern food ingredients technical of science,
The fresh perfume (or spice) of meat can be set off out.
Specific embodiment
Below by embodiment, technical scheme is described in further detail.
Embodiment 1
A kind of fried powder, is made including following raw materials：
2.1 parts of white granulated sugar, 1.2 parts of salt, 1.0 parts of monosodium glutamate, 94.38 parts of starch, 0.87 part of sodium tripolyphosphate, 5,- flavor nucleosides
0.05 part of acid disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
Wherein starch is made including following raw materials：67.69 parts of wheaten starch, potato starch
13.45 parts, 10.23 parts of cornstarch, 2.87 parts of tapioca.
Embodiment 2
A kind of fried powder, is made including following raw materials：
2.2 parts of white granulated sugar, 1.33 parts of salt, 1.1 parts of monosodium glutamate, 94.6 parts of starch, 0.9 part of sodium tripolyphosphate, 5,- flavour nucleotide
0.05 part of disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
Wherein starch is made including following raw materials：67.82 parts of wheaten starch, potato starch 13.5
Part, 10.27 parts of cornstarch, 2.88 parts of tapioca.
Embodiment 3
A kind of fried powder, is made including following raw materials：
2.3 parts of white granulated sugar, 1.43 parts of salt, 1.2 parts of monosodium glutamate, 94.89 parts of starch, 0.93 part of sodium tripolyphosphate, 5,- flavor nucleosides
0.05 part of acid disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
Wherein starch is made including following raw materials：67.98 parts of wheaten starch, potato starch
13.54 parts, 10.31 parts of cornstarch, 2.90 parts of tapioca.
The preparation method of fried powder comprises the following steps in above-mentioned any embodiment：
a）It measures, accurately measures following materials for later use as requested：
White granulated sugar, salt part, monosodium glutamate, starch, sodium tripolyphosphate, 5,- the sapidity nucleotide disodium, sodium bicarbonate, xanthans；
b）Mixing, by step a）In sodium tripolyphosphate, 5,- the sapidity nucleotide disodium, sodium bicarbonate, xanthans carry out mixing mixing
Obtain additive agent mixture；By step a）In white granulated sugar, salt, monosodium glutamate be separately added into additive agent mixture and stir, obtain
To basic mixture；Starch is added in basic mixture and is sufficiently mixed uniformly, obtains fried powder mixture.Above-mentioned fried powder is mixed
Conjunction object, which is added in mixing kettle, to be mixed, and equipment stirring frequency is 10 turns/min, after equipment stirs 15min clockwise, is carried out
Stirring counterclockwise after stirring 15min counterclockwise, terminates that process is mixed；
c）Sieving, by step b）The fried powder mixture that middle stirring is completed, which adds in, carries out impurity removal in vibrating screen；It combs in vibrating screen
Specific item number is 12 mesh；
d）Too strong magnetic carries out iron foreign body removal with magnetic bar to the fried powder mixture after sieving；Wherein, magnetic bar used is
4 groups, every group of magnetic force：12000 Gausses；
e）Metal detection is crossed, metallic foreign body is removed to the fried powder mixture after too strong magnetic using metal detector, can be removed
The a diameter of 0.8mm of metallic foreign body obtains fried powder after completing metallic foreign body removal；
The fried powder of the present invention is using various starch as primary raw material, and fish occurs in frying after being wrapped up suitable for varieties of food items surface
Squamaceous golden yellow shell, crisp taste, the product color blasted is soft, and fragrance is naturally, assign food with flavor, enhancement food
It is intended to, the effect for helping digest and absorbing, product preservative free, prosthetic pigment, with the modern food ingredients technical of science, energy
Enough set off out the fresh perfume (or spice) of meat.
Claims (4)
1. a kind of fried powder, is characterized in that：It is made including following raw materials：
2.1-2.3 parts of white granulated sugar, 1.2-1.43 parts of salt, 1.0-1.2 parts of monosodium glutamate, 94.38-94.89 parts of starch, sodium tripolyphosphate
0.87-0.93 parts, 5,0.05 part of-the sapidity nucleotide disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
2. fried powder according to claim 1, is characterized in that：The fried powder include it is following by weight ratio
Raw material be made：
2.2 parts of white granulated sugar, 1.33 parts of salt, 1.1 parts of monosodium glutamate, 94.6 parts of starch, 0.9 part of sodium tripolyphosphate, 5,- flavour nucleotide
0.05 part of disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans.
3. fried powder according to claim 1, is characterized in that：The starch include it is following by weight ratio
Raw material be made：67.69-67.98 parts of wheaten starch, 13.45-13.54 parts of potato starch, cornstarch 10.23-10.31
Part, 2.87-2.90 parts of tapioca.
4. the preparation method of fried powder according to claim 1, it is characterized in that：Comprise the following steps：
a）It measures
Accurately weigh the materials for later use of following parts by weight：
2.1-2.3 parts of white granulated sugar, 1.2-1.43 parts of salt, 1.0-1.2 parts of monosodium glutamate, 94.38-94.89 parts of starch, sodium tripolyphosphate
0.87-0.93 parts, 5,0.05 part of-the sapidity nucleotide disodium, 0.05 part of sodium bicarbonate, 0.05 part of xanthans；
b）Mixing
By step a）In sodium tripolyphosphate, 5,- the sapidity nucleotide disodium, sodium bicarbonate, xanthans carry out being uniformly mixed so as to obtain addition
Agent composition；By step a）In white granulated sugar, salt, monosodium glutamate be separately added into additive agent mixture and stir, it is mixed to obtain basis
Close object；Starch is added in basic mixture and is sufficiently mixed uniformly, obtains fried powder mixture；
c）Sieving
By step b）In fried powder mixture add in vibrating screen in carry out impurity removal；
d）Too strong magnetic
Iron foreign body removal is carried out to the fried powder mixture after sieving with magnetic bar；
e）Cross metal detection
Metallic foreign body is removed to the fried powder mixture after too strong magnetic using metal detector, obtains fried powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711428677.5A CN108041574A (en) | 2017-12-26 | 2017-12-26 | A kind of fried powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711428677.5A CN108041574A (en) | 2017-12-26 | 2017-12-26 | A kind of fried powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041574A true CN108041574A (en) | 2018-05-18 |
Family
ID=62131557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711428677.5A Pending CN108041574A (en) | 2017-12-26 | 2017-12-26 | A kind of fried powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108041574A (en) |
Cited By (1)
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253763A (en) * | 1993-03-05 | 1994-09-13 | Ichiro Hayashi | Tempura flour and frozen fried food |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN105054103A (en) * | 2015-08-06 | 2015-11-18 | 山东新希望六和集团有限公司 | Large chicken cutlet coating flour and preparation method thereof |
| CN106722140A (en) * | 2016-12-08 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of fried yolk pie |
| CN106942604A (en) * | 2017-04-06 | 2017-07-14 | 安徽倮倮米业有限公司 | A kind of fried food wraps up in powder and preparation method thereof with ground rice |
-
2017
- 2017-12-26 CN CN201711428677.5A patent/CN108041574A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06253763A (en) * | 1993-03-05 | 1994-09-13 | Ichiro Hayashi | Tempura flour and frozen fried food |
| CN104223168A (en) * | 2014-09-12 | 2014-12-24 | 三统万福（青岛）食品有限公司 | Preparation method of frozen prepared chicken cutlet |
| CN105054103A (en) * | 2015-08-06 | 2015-11-18 | 山东新希望六和集团有限公司 | Large chicken cutlet coating flour and preparation method thereof |
| CN106722140A (en) * | 2016-12-08 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of fried yolk pie |
| CN106942604A (en) * | 2017-04-06 | 2017-07-14 | 安徽倮倮米业有限公司 | A kind of fried food wraps up in powder and preparation method thereof with ground rice |
Cited By (1)
| 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 |
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| 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: 20180518 |
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| RJ01 | Rejection of invention patent application after publication |