CN1102763A - Flour coating material for frying food and method for producing fried food with same - Google Patents
Flour coating material for frying food and method for producing fried food with same Download PDFInfo
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- CN1102763A CN1102763A CN94115727A CN94115727A CN1102763A CN 1102763 A CN1102763 A CN 1102763A CN 94115727 A CN94115727 A CN 94115727A CN 94115727 A CN94115727 A CN 94115727A CN 1102763 A CN1102763 A CN 1102763A
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Abstract
This invention provides to prepare a fried food retaining favorable coating palate feel, appearance and flavor just after fried, even if preserved at normal temperatures after fried, or reheated by boiling or in a microwave oven or common oven after frozen or chilled after fried. This coating material for fried food comprises 50-70 pts.wt. of wheat flour, 10-30 pts.wt. of modified starch and 5-25 pts.wt. of at least three kinds of ingredients selected from powdered albumen, powdered yolk, powdered vegetable proteins, powdered oils and fats, expanding agents and thickening polysaccharides. The fried food can be obtained by the following processes: this coating material is incorporated with water or liquid egg plus water to prepare a modified coating material, which is then attached to ingredients followed by, if needed, attaching bread crumb thereto, and then frying, and, if needed, freezing or refrigeration.
Description
The invention relates to place at normal temperatures after fried after a period of time or fried freezing or stored refrigerated a period of time of back and reheat the mouthfeel that still can keep peculiar clothing of fried food and the fried food wafer material of outward appearance with electronic range, steam-boiler or baking box; Use the fried food preparation method of this wafer material; And the fried food of making of this method.
Expansion along with lunch market, cooking of fried food such as fried fish tartar souce, fried prawn is not limited only to carry out in each family, increasing food supply retail shop also cooks preservation means such as this based food is sold as daily sales item or employing refrigerates, freezing in bulk and prolongs its open date, sells with commercial form.
This based food can directly eat usually, and is edible again after perhaps reheating.Under latter event, Jia Re means have fried heating, electronic range heating, steam-boiler heating, oven heat etc. again, wherein fried heating comprise cook, operation such as cleaning, waste oil disposal, waste time and energy, smell that is produced and heat worsen operating environment, the deep fat danger such as causing scald easily of splashing is owing to exist many problems, people often to be reluctant to adopt this mode of heating again.
In recent years, the electronics kitchen range are universal day by day, are the cooking appliances of habitually practising and steam-boiler heating is used, thereby are a kind of cooking methods of easy realization.As for baking box, except the baking box that in the past adopted the coal gas heating, electric oven and also more and more with the machine of electronic range dual-purpose is a kind of easy mode of heatings.
Compare with fried heating, adopt these heating operations again of cooking mode to carry out easily and fool proof, but, be called as fried foods such as face clothing that the bread flour of the croquette, schnitzel etc. of fried goods constitutes and fried fish tartar souce, fried prawn, when reheating variation described below can take place, its quality significantly worsens.
For example, when adopting electronic range to heat again, because original fried food is the few and washiness in the raw material of moisture in the face clothing, therefore raw material is concentrated heating, water transport in the raw material in the face clothing, thereby lose the crisp and peculiar mouthfeel of fried foods such as chewiness of face clothing, in addition, oil content is exuded on the surface of face clothing, has damaged the outward appearance of food.If the employing steam-boiler, fried food heats under sealing state again.Therefore, the face clothing becomes the state that steamed, and with to use electronic range to heat the same again, also will lose the original mouthfeel of face clothing.In addition, when heating with baking box, the face clothing is concentrated heating again, and is opposite with the situation that adopts electronic range to heat again, and the loss of water in the face clothing is too much, and mouthfeel is also bad.
In view of the above, people have carried out various effort, attempt to make fried food still can keep its original quality after reheating.For example, announced the mash that uses soybean protein-containing powder, grease, wheat flour among the special public clear 55-29674, made oven heat become possibility; The spy opens the mash of having announced among the clear 62-91152 by use contains that the flesh of fish that grinds, egg are white, polysaccharide, egg yolk, soybean protein etc. have the comestible composition of thermocoagulation or hot gelation, and the face clothing of making has anti-steaming; The spy opens and has announced the mash that uses white and vegetable protein of egg and so on to have heat coagulable foaming agent and make it gassiness among the clear 64-60334, can realize that the electronic range of fried food heats again; In addition, the spy opens and has announced among the clear 2-27951 that use contains powder hardened fat and the mash that has absorbed the starch of edible oil and fat, can realize that baking box and electronic range heat again.
Above-mentioned electronic range, steam-boiler and three kinds of cooking methods of baking box, with regard to heat transfer type, be divided into inner heating (electronic range) and external heat (steam-boiler, baking box), in addition, when heating again with regard to the state of heating object, be divided into sealing (steam-boiler) and non-tight again or do not have two kinds of packings (electronic range, baking box), characteristic separately has very big difference.If consider above-mentioned prior art from this angle, these art methods are any these three kinds of electronic range, steam-boiler and baking boxs 1 kinds or 2 kinds in the mode of heating again that all can only be applicable to, the method that all these 3 kinds of modes all are suitable for does not also have at present.
In addition, the food that daily sales item recited above etc. circulate at normal temperatures, do not heat again often and direct eating, this class fried food is after fried, As time goes on, its inner moisture moves in the face clothing, causes the distinctive mouthfeel forfeiture of face clothing, changes without any description in time for the quality that how to suppress this fried food at normal temperatures in above-mentioned prior art.
In view of the above, the objective of the invention is, develop and place after a period of time or fried freezing or stored refrigerated a period of time of back the fried food that still can keep peculiar mouthfeel of fried food and outward appearance with electronic range, steam-boiler or baking box again after the heat treated after fried at normal temperatures.
From this purpose, the inventor has carried out meticulous research, found that, can realize above-mentioned purpose by using specific wafer material, thereby finish the present invention.Specifically, the invention provides a kind of fried food wafer material, it is characterized in that it contains: wheat flour 50-70 part (weight); Chemical starch 10-30 part (weight); Mixture 5-25 part (weight) of powder more than 3 kinds or 3 kinds of from albumen powder, yolk powder, vegetable protein powder, grease powder, swelling agent and tackify polysaccharide, selecting.
In addition, the present invention also provides the method for using above-mentioned wafer material to make fried food.
In the present invention, the wheat flour that uses in the wafer material is preferentially selected the thin power wheat flour that uses protein content few, also can be with the thin power flour of a mixture displacement part of the flour of protein content being adjusted to and approached power wheat flour equal extent, starch.For example, can add starch in the high powder thing of protein contents such as powerful wheat flour, the powder of making protein content and thin power wheat flour equal extent is used for displacement.
Chemical starch recited above can use the starch with corn, glutinous corn, rice, glutinous rice, wheat, sweet potato, potato, cassava etc. to carry out processing such as esterification, etherificate, oxidation or sour sex change, the edible product that processes.Wherein, preferentially select resistance to ag(e)ing the higher person at low temperatures, for example organic phosphate starch, acid esterification starch, hydroxypropyl starch.
Wafer material of the present invention is characterised in that, except above-mentioned wheat flour and chemical starch, also uses the powder thing that is made of the composition more than 3 kinds that is selected from albumen powder, yolk powder, plant protein powder, grease powder, swelling agent and tackify polysaccharide simultaneously.
Albumen powder and yolk powder can use various commercial goods, in addition, use in order to improve the water-soluble graininess of can making.Plant protein powder can use extracting soybean protein, soy protein isolate or their oxygen analyte, and preferential the selection used water soluble nitrogen content the higher person in whole nitrogen, and for example water-soluble nitrogen index (NSI) is the protein more than 80.Powdered oil can adopt by the edible oil and fat that extract in various plants, animal or fish, the shellfish through Over emulsfication, efflorescence and the product that obtains.Swelling agent can use habitual, known swelling agent in the flour products such as bread, cake.The tackify polysaccharide can use the various commercially available products that made by plant, microorganism, for example more sore glue, tamarind gum, locust bean gum, OK a karaoke club are given nanmu glue (ヵ ラ ギ ヘ Na Application), xanthans etc., use in order to make face clothing slurries in the mixture that wafer material is dissolved in water or egg liquid and water, preferably use water-soluble tackify polysaccharide.
In the present invention, with above-mentioned wheat flour 50-70 part (weight), 60-65 part (weight) preferably; Chemical starch 10-30 part (weight), preferably 15-25 part (weight); And by the mixture of powders 5-25 part (weight) that constitutes more than 3 kinds in albumen powder, yolk powder, vegetable protein powder, grease powder, swelling agent and the tackify polysaccharide, preferably 10-20 part (weight) is mixed by selected proportioning, makes the wafer material that fried food is used.In addition, can in the limit of the quality of not damaging fried food, in this wafer material, add flavoring, fragrant peppery flavouring etc. in right amount as required.In wafer material of the present invention, too hard and crisp if the amount of allocating into of wheat flour less than 50 parts (weight), can be felt when then edible, be not likely fried prawn food, otherwise, if surpass 70 parts (weight), then can lose fragility, chew and feel very uncomfortable.If the amount of allocating into of chemical starch exceeds outside the above-mentioned scope, then inadequately firmly or too hard, the mouthfeel of tasting is all bad.
In addition, the mixture of powders of forming by albumen powder, yolk powder, plant protein powder, grease powder, swelling agent and tackify polysaccharide, can be according to the desirable end-state of object fried food, suitably select wherein at least 3 kinds, the preferred cooperation is: albumen powder and/or plant protein powder 5-15 part weight, grease powder 5-10 part weight, the 5 parts of weight more than a kind in yolk powder, swelling agent and the tackify polysaccharide.Preferably 5 parts of yolk powders are below the weight, and swelling agent and tackify polysaccharide are respectively 2 parts below the weight.If the shared ratio of above-mentioned mixture of powders is less than 5 parts of weight in whole wafer material, then can not get desired effect, sensation fragility deficiency when edible, otherwise, if surpass 25 parts of weight, then fragility is excessive, loses the local flavor of fried food owing to proportioning is improper.Use is by the fried food wafer material that makes as mentioned above, the various fried foods that adopt following method to cook to obtain, and its face clothing soft or hard appropriateness and very crisp, oil content can not ooze out, and forms suitable expandedly, and outward appearance and taste tool are good.
With new fried food of the present invention with wafer material attached on the foodstuff that will explode, fried then, can produce preserve at normal temperatures after fried or fried back under freezing or frozen state, preserve after with electronic range, steam-boiler or baking box again heat treated still do not lose the distinctive mouthfeel of fried food, can not damage outward appearance because of oil content oozes out, taste is nice, the fried food of the quality when keeping just exploding out with and frozen food.
The method of making fried food of the present invention is described below.In the present invention, various raw-food materials such as meat, fish, shellfish, vegetables, root vegetables all can be used as by the material of fried system, according to being exploded the kind of prepared material and the end-state of desirable fried food, can directly exploded adhesive face clothing slurries on the prepared material, perhaps coat surface powder adhesive face clothing slurries more earlier, described clothing slurries are the mixed liquors that add entry or egg liquid and water in above-mentioned wafer material, mix and the moisture that obtains is the face clothing slurries of 50-75 part weight (preferably 55-65 part weight).Described surface powder can adopt wheat flour, various starch, chemical starch or above-mentioned wafer material etc., the known starch of in addition to these other, only however infringement face clothing with also can be used by the caking property of fried system foodstuff.If the moisture in the face clothing slurries exceeds above-mentioned scope, for example moisture is not 50 parts of weight, and then face clothing slurry viscosity is too high, and is not easy to operate, the fried food of producing, and the face clothing is not crisp, and it is slimy to taste; Otherwise moisture is if surpass 75 parts of weight, and the viscosity of face clothing slurries is too low, can only adhere to one deck as thin as a wafer on the foodstuff of the fried system of quilt, and is also undesirable.
Like this, clothing slurries above adhering on the food material that will explode system can also adhere to bread flour as required in its surface, explode 2-6 minute in 160-190 ℃ edible oil then.Described bread flour can be enumerated living bread flour, the rusk powder of all size, can be selected according to the end-state of desirable fried food.In addition, can also be on the food material that will explode system adhesive face clothing slurries, one side is fried, the uniform mixed liquor that one side is dripped in right amount in wheat flour 70-90 part weight and chemical starch 10-30 part weight and to be added water or egg liquid and water and to form forms new face clothing again on the part surface of the face clothing of the food material that will explode system.Fried in this way, the face clothing of fried food forms so-called bloom, and is very good-looking.
Through fried food, only otherwise the infringement wholesomeness can preserve at normal temperatures, can also adopt conventional method freezing or stored refrigerated in case of necessity.Also can wire up if necessary, under situation about heating again, preferably pack after the degassing with the steam-boiler mode.The fried food that makes with the inventive method, through normal temperature, freezing or stored refrigerated after, heat again with electronic range, steam-boiler or baking box, can not damage the peculiar good mouthfeel of fried food, outward appearance and taste.
In addition, can also be freezing with rice the fried food that makes by the present invention, make so-called frozen food such as " courtyards ".Past, this food that fried food and rice are combined, when heating again with electronic range, because the difference of moisture, the food material of the fried system of the quilt in the fried food and rice are concentrated heating, moisture shifts in the face clothing easily, and that the fried food of making by the present invention and rice lump together packing is afterwards freezing, perhaps itself and rice are carried out the frozen food that freezing packing then forms respectively, even heat again, can not lose the peculiar food of fried food good mouthfeel, outward appearance and taste with electronic range yet.
The following describes embodiments of the invention
Embodiment 1
Go up thin and be coated with completely floating powder-thin power wheat flour equably at garden sheet that sweet potato is cut into (about 15 grams /), then, in the wafer material of the various proportionings as shown in table 1 of 40 parts of weight, add the water of 60 parts of weight, mix, make face clothing slurries, it is sticked on the sweet potato, and adhesion amount is about 1/2 of sweet potato weight.It was exploded 2 minutes and 30 seconds in 170-180 ℃ edible oil, behind the decantation oil.Be placed on the plate, kept this state 5 hours down in room temperature (about 20 ℃).In addition, use various wafer materials shown in the table 1, same fried processing behind the decantation oil, is placed on the plate, at room temperature puts cold 30 minutes, and the degassing is packed then, counts from decantation oil and at room temperature places 5 hours.
The cooperation of table 1 wafer material
* the 1:No.1-8 wafer material uses cornstarch purified starch (BATTERBIND SJ), and No.9 uses waxy corn starch purified starch (CRISP FIRM) (being prince's Na ミ ヨ Na Le (strain) manufacturing).
* 2: each wafer material all adopts extracting soybean protein (ソ Le ピ-NY-L) (day clear system oil (strain) is made).
* 3: each wafer material all adopts yeast powder (ァ ィ コ Network, red narrow-necked earthen jar) (patriotic industry (strain) is made).
* 4:No.3 wafer material use OK a karaoke club is given the mixture (PVC ス メ Star Block BM-1) of nanmu glue with the sore glue of healing, and the mixture (PVC ス ト ッ Block BAT) (being three Rong Yuan FFA(strains) of No.8-10 wafer material use tamarind gum, heal sore glue and xanthans is made).
Various potato chip preproductions of Zhi Zuoing like this, carry out following 3 kinds of processing for unpackaged product, promptly do not heat again, heat (each 2 heating under the 600W high frequency power output 30 seconds) again and heat again with baking box that (at power consumption is in the baking box of 400W after the preheating in 2 minutes with electronic range, each 2 heating 3 minutes), for degassing package, with steam-boiler heat treated (in boiling water heating 4 minutes) again.
By the panel of expert that 10 people form each trial-production through above-mentioned processing is tasted, estimated.Hardness, fragility, the oil content that evaluation is divided into the face clothing oozes out situation and 4 projects of taste are carried out overall merit.What be used as the benchmark product during evaluation is, use thin power wheat flour to make floating powder and also use the face clothing slurries that constitute by thin 40 parts of weight of power wheat flour, 15 parts of weight of shell egg and 45 parts of weight of water, the oil-fried sweet potato of same fried back decantation oil, though it is zero variant but the better person that can yet be regarded as is chosen as △ that the good person identical or roughly the same with its state is chosen as, the bigger and bad person of difference is chosen as * (following examples also are like this).Evaluation result is shown in Table 2.Because 2 as can be seen, if use wafer material of the present invention (No.1,2,3,6,9 and 10), the fried sweet potato of gained at room temperature keeps the back to heat with electronic range, steam-boiler and baking box again, still has good mouthfeel, outward appearance and taste.
The evaluation of table 2 pair oil-fried sweet potato slices
The evaluation of table 2 pair oil-fried sweet potato slices
Embodiment 2
Similarly to Example 1, cast aside the come-up powder and adhere to the face clothing slurries that are made of the various wafer materials described in the table 1 on sweet potato, fried then, decantation oil obtains oil-fried sweet potato slices.Put in refrigerator cold 15 minutes, snap frozen seals then with the air in the nitrogen replacement packaging material.In addition, every kind of each some preproduction of wafer material is packed through the snap frozen final vacuum.
The various trial targets of the refrigeration oil deep-fried food of Zhi Zuoing like this, after under freezing state, preserving for 1 week, the package Kaifeng of nitrogen will be replaced as, take out food, carry out 2 kinds of processing respectively, promptly electronic range heats (under the high frequency power output of 600W, each 2 heating 1 minute and 20 seconds) and baking box heats (in the baking box of power consumption 400W after the preheating in 2 minutes again again, each 2 heating 6 minutes), the against vacuum package carries out steam-boiler heat treated (heating is 10 minutes in boiling water) again.
Use the benchmark product identical with embodiment 1, adopting uses the same method tastes, estimates.Evaluation result is shown in Table 3.As can be seen from Table 3, use the frozen food of the oil-fried sweet potato of wafer material of the present invention (No1,2,3,6,9 and 10), adopt no matter any mode heats in electronic range, steam-boiler and the baking box again, can both keep good mouthfeel, outward appearance and the taste of the same degree of fried food when just having exploded.
The evaluation of table 3 pair freezing oil-fried sweet potato
The evaluation of table 3 pair freezing oil-fried sweet potato
Embodiment 3
On the pork of thinly slicing (about 70 gram/sheets), with the floating powder of the conduct of the wafer material described in the table 1, thin and sprinkle one deck equably, then, in the wafer material identical of 45 parts of weight, add water, the yolk of 8 parts of weight and the albumen of 12 parts of weight of 35 parts of weight, be mixed into uniform face clothing slurries, be coated onto on the sliced meat with floating powder, adhesion amount is about 1/10 of pork weight, is stained with bread flour by about 1/10 of pork weight again.It was exploded 3 minutes in 165-175 ℃ edible oil, and decantation oil was put in refrigerator cold 15 minutes, packed then, sealed.In addition, the trial target of every kind of wafer material is got a part and is put cold final vacuum packing.
The preproduction of resulting like this fried pork chop, under frozen state, kept 3 days, with antivacuum package Kaifeng, take out the food of the inside, carry out 2 kinds of following processing, promptly electronic range heats (under the high frequency power output of 600W again, each 1 was heated 1 minute) and baking box heats again, and (preheating is after 2 minutes in the baking box of power consumption 400W, each 1 heating 4 minutes), in addition, carry out steam-boiler heat treated (heating is 6 minutes in boiling water) again through the vacuum packaging product.
With the floating powder of thin power wheat flour conduct, the face clothing slurries and the bread flour that also use the water by the shell egg of the thin power wheat flour of 40 parts of weight, 15 parts of weight and 45 parts of weight to constitute in addition, be made into fried pork chop equally, be used as the benchmark product, relatively taste, estimate according to the method identical with embodiment 1 and this, evaluation result is shown in Table 4.As can be seen from Table 4, no matter the refrigerated item of the fried pork chop of making by the inventive method adopts that any mode heats again in electronic range, baking box and the steam-boiler, good mouthfeel, outward appearance and taste after can both keeping just having exploded.
The evaluation of table 4 pair refrigeration fried pork chop
The evaluation of table 4 pair refrigeration fried pork chop
Embodiment 4
The floating powder of equal amount of mixture conduct with farina and Bao Li wheat flour, on peeled shrimp (about 15 gram /), coat very thin one deck equably, then, in the wafer material described in the table 1 of 45 parts of weight, add the water of 37 parts of weight and the albumen of 18 parts of weight, be mixed into uniform face clothing slurries, stick on the peeled shrimp, adhesive capacity is about 1/2 of peeled shrimp weight.Put it in 170-180 ℃ the edible vegetable oil, one side is fried, the uniform mixed liquor that one side is dripped and added the water of 70 parts of weight and form in the mixture of powders of the chemical starch formation of the wheat flour of 85 parts of weight and 15 parts of weight, make it to be attached on the peeled shrimp, form so-called bloom, from drop into oil, count, stop after 3 minutes fried, decantation oil.
After in refrigerator, putting cold 15 minutes, snap frozen, with the gas in the nitrogen replacement packaging material, sealing then.Respectively some vacuumizes packing to the preproduction of every kind of wafer material after snap frozen.
The preproduction of the freezing fried prawn that makes like this, freezing preservation is after 10 days, package Kaifeng with nitrogen replacement, take out food wherein, carry out following 2 kinds of processing, promptly electronic range heats (under the high frequency power output of 600W, each 2 heating 1 minute and 40 seconds) again and baking box heats, and (preheating is after 2 minutes in the baking box of power consumption 400W again, each 2 heating 8 minutes), vacuum-packed product carry out steam-boiler heat treated (heating is 12 minutes in the boiling water) again.
With the equal amount of mixture of farina and Bao Li wheat flour as floating powder and the face clothing slurries that use the water by the full composition egg of the thin power wheat flour of 45 parts of weight, 15 parts of weight and 45 parts of weight to constitute, the same fried prawn benevolence of making, in order to benchmark product as evaluation, relatively taste with it, estimate according to the method identical with embodiment 1, evaluation result is shown in Table 5.As can be seen from Table 5, even it is also the same with other embodiment that the face clothing forms the fried prawn of bloom, adopt the freezing product of of the present invention clothing no matter to adopt any mode in electronic range, baking box and the steam-boiler to heat again, can both keep the mouthfeel of soft or hard appropriateness after just fried intact and crisp face clothing, outward appearance that oil content does not ooze out and good taste.
The evaluation of table 5 pair freezing fried prawn
The evaluation of table 5 pair freezing fried prawn
Embodiment 5
Make floating powder with cornstarch, thin and be coated in equably on the fish section (about 60 grams /) of salmon, in the wafer material described in the table 1 of 45 parts of weight, add water, the yolk of 8 parts of weight and the albumen of 12 parts of weight of 35 parts of weight then, be mixed into uniform face clothing slurries, stick on the fish section, adhesion amount is the about 1/10 of fish section weight, and then adheres to bread flour by about 1/10 of fish section weight.With its in 165-175 ℃ edible vegetable oil fried 2 parts 30 seconds, in refrigerator, put behind the decantation oil cold 15 minutes.In addition, get some polished rices, clean the back and in water, soaked 1 hour, boil into meal then, in refrigerator, put equally cold 15 minutes.Get about 150 grammeter meals and pack in the container of heat resistant plastice system, put 2 fried salmon sections in the above, snap frozen covers the lid with the container same material then.
The fried salmon rice that makes like this, lid is taken off in freezing preservation 10 days then, heats (under the high frequency power output of 600W, each 1 heating 4 minutes) again with electronic range.
In addition, the face clothing slurries of making floating powder and using the water by the full composition egg of the thin power wheat flour of 40 parts of weight, 15 parts of weight and 45 parts of weight to constitute with cornstarch, with the top described fried salmon of similarly making, lump together with rice then, make fried salmon rice, in order to benchmark product as evaluation, it is freezing as stated above, with electronic range heat treated again, the gained preproduction is product as a comparison, by embodiment 1 described method they and the present invention's product are tasted, are estimated.The result is, relatively the face clothing of product is softening, and oil content oozes out, differ bigger with the benchmark product, and that the present invention's product just have at the bread flour with the face clothing surface of the contacted part of rice is a bit softening, and mouthfeel, outward appearance and the taste of the face clothing of other parts is all identical with the benchmark product, maintains a good state.
Confirmed that thus the frozen food that is made of fried salmon and rice by the present invention makes has still kept just fried intact good mouthfeel, outward appearance and taste afterwards heating again with electronic range after.
Embodiment 6
Similarly to Example 4, the face clothing slurries that on peeled shrimp, adhere to floating powder, constitute by various wafer materials shown in the table 1, one side is fried, this mixed liquor is further dripped, adhered to one side, is split into bloom, decantation oil, in refrigerator, put cold 15 minutes, then snap frozen.In addition, will boil, put cold rice snap frozen similarly to Example 5.The freezing rice of getting about 150 grams is put into the heat resistant plastice container, puts 2 freezing shrimp meats in the above, covers the lid with the same material of container then.On 2 positions of lid periphery some places of heaving are arranged, the steam that generates when heating again in order to discharge.
With the freezing preservation of face fried prawn benevolence rice that makes like this 10 days, cover lid heated (each 1 heating is 3 minutes and 40 seconds under the high frequency power output of 600W) again with electronic range then.
In addition, the face clothing slurries of making floating powder and using the water by the full composition egg of the thin power wheat flour of 40 parts of weight, 15 parts of weight and 45 parts of weight to constitute with the equal amount of mixture of farina and thin power wheat flour, similarly make face fried prawn benevolence, lump together with rice then, as face fried prawn benevolence rice, in order to benchmark product as evaluation.In addition, it with said method such as freezing, is added the electronic range heating again, resulting product is used as relatively product, by embodiment 1 described method they and the present invention's product is tasted, is estimated.As a result, relatively product face clothing is softening, and oil oozes out, and differ greatly with the benchmark product, and product of the present invention and benchmark product maintains a good state equally.
Above result shows, the freezing benevolence of making by the present invention, be made of the face fried prawn Renhe rice of the face clothing of bloom, good mouthfeel, outward appearance and the local flavor of food when still having kept just having exploded after heating again with electronic range.
Claims (19)
1, the wafer material used of fried food is characterized in that it contains:
Wheat flour 50-70 part weight;
Chemical starch 10-30 part weight;
Be selected from the mixture 5-25 part weight of powder more than 3 kinds or 3 kinds in albumen powder, yolk powder, vegetable protein powder, grease powder, swelling agent and the tackify polysaccharide.
2, the wafer material used of the described fried food of claim 1 is characterized in that, described wheat is thin power wheat flour.
3, the wafer material used of the described fried food of claim 1 is characterized in that, described wheat flour is to be adjusted to and the flour of the protein content of thin power wheat flour equal extent and the mixture of starch.
4, claim 1,2 or 3 described fried food wafer materials, it is characterized in that, described chemical starch is that the starch with cornstarch, viscous maize starch, rice, glutinous rice, wheat, sweet potato, potato, cassava etc. carries out processing such as esterification, etherificate, oxidation or sour sex change, the edible starch that processes.
5, each described fried food wafer material among the claim 1-4 is characterized in that, described chemical starch is organic phosphate starch, acid esterification starch or hydroxypropyl starch.
6, each described fried food wafer material among the claim 1-5 is characterized in that described albumen powder and yolk powder are granular.
7, each described fried food wafer material among the claim 1-6 is characterized in that, described vegetable protein powder is extracting soybean protein, soy protein isolate or their oxygen analyte.
8, each described fried food wafer material among the claim 1-6 is characterized in that, described grease powder is the product that will be carried out emulsification, efflorescence by the edible oil and fat that extract in various plants, animal, fish or the shellfish and form.
9, each described fried food wafer material among the claim 1-8 is characterized in that, described tackify polysaccharide is that more sore glue, tamarind acid, locust bean gum, OK a karaoke club are given nanmu glue or xanthans.
10, each described fried food wafer material among the claim 1-9 is characterized in that, described yolk powder is 5 parts below the weight.
11, each described fried food wafer material among the claim 1-6 is characterized in that described swelling agent and tackify polysaccharide are respectively 2 parts below the weight.
12, the preparation method of fried food, it is characterized in that, contain wheat flour 50-70 part weight, chemical starch 10-30 part weight and be selected from the mixed liquor that adds water or egg liquid and water in the wafer material of mixture 5-25 part weight of powder more than 3 kinds or 3 kinds in albumen powder, yolk powder, vegetable protein powder, grease powder, swelling agent and the tackify polysaccharide, be modulated into face clothing slurries, these face clothing slurries are attached on the food material that will explode system, fried then.
13, the described method of claim 12 is characterized in that, above-mentioned wafer material is attached to after on the raw-food material that will explode system, at its surface attachment bread flour, fried then again.
14, the described method of claim 12, it is characterized in that, with described clothing slurries attached to after on the raw-food material that will explode, in fried process, the uniform mixed liquor that adds water or egg liquid and water and form in wheat flour 70-90 part weight and chemical starch 10-30 part weight is dripped, exploded on the food material of making attached to described.
15, claim 12,13 or 14 described methods is characterized in that, described raw material by fried system are meat, fish, shellfish, greengrocery, root vegetables.
16, adopt the fried food that each described method is made among the claim 12-15.
17, will be by the cold frozen food that forms of the fried food that each described method among the claim 12-15 makes.
18, will lump together the freezing frozen food in packing back by fried food and the rice that each described method among the claim 12-15 makes.
19, the frozen food that forms of the freezing respectively packing then of fried food that will make by each described method among the claim 12-15 and rice.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP235915/1993 | 1993-08-30 | ||
| JP5235915A JP2790968B2 (en) | 1993-08-30 | 1993-08-30 | Clothing for fried food and method for producing fried food using the same |
| JP235915/93 | 1993-08-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1102763A true CN1102763A (en) | 1995-05-24 |
| CN1061221C CN1061221C (en) | 2001-01-31 |
Family
ID=16993129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94115727A Expired - Fee Related CN1061221C (en) | 1993-08-30 | 1994-08-26 | Flour coating material for frying food and method for producing fried food with same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2790968B2 (en) |
| CN (1) | CN1061221C (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418437C (en) * | 2002-09-06 | 2008-09-17 | 日淀化学株式会社 | Wafer material for fried food |
| CN103501633A (en) * | 2011-02-17 | 2014-01-08 | 日本食品化工株式会社 | Batter for deep-fried food products |
| CN104171861A (en) * | 2014-07-28 | 2014-12-03 | 湖北神丹健康食品有限公司 | Wrapping powder formula and application thereof |
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN109548832A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of method of pre- fried conditioning pot lagging re-heat brittleness regulation |
| CN110022693A (en) * | 2016-12-05 | 2019-07-16 | 日清富滋株式会社 | Wafer material mixture for fried food |
| CN112533491A (en) * | 2018-08-02 | 2021-03-19 | 日清富滋株式会社 | Bread flour mixture |
| TWI779498B (en) * | 2021-02-22 | 2022-10-01 | 統一企業股份有限公司 | Method for producing a ready-to-eat food and food produced by the same |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08332033A (en) * | 1995-06-07 | 1996-12-17 | Nippon Shokuhin Kako Co Ltd | Preparation of fried food and premix flour |
| JP3317647B2 (en) * | 1996-12-13 | 2002-08-26 | 日清製油株式会社 | Fried food |
| JP2000270798A (en) * | 1999-03-24 | 2000-10-03 | Nisshin Flour Milling Co Ltd | Bread crumb |
| JP4879405B2 (en) * | 2001-03-30 | 2012-02-22 | 太陽化学株式会社 | Fly clothing modifier |
| EP2522230B1 (en) * | 2011-05-13 | 2015-12-02 | Crisp Sensation Holding SA | Microwaveable batter |
| JP5890701B2 (en) * | 2012-02-15 | 2016-03-22 | 日清フーズ株式会社 | Batter mix for frozen fried food |
| CN102524669B (en) * | 2012-02-28 | 2013-03-06 | 高汤坊（焦作）食品有限公司 | Preparation technology for frozen conditioning noodles |
| JP5916585B2 (en) * | 2012-10-24 | 2016-05-11 | キユーピー株式会社 | Powder composition for batter liquid |
| CN103005541A (en) * | 2013-01-22 | 2013-04-03 | 合肥工业大学 | Method for manufacturing degreased peanut protein flour reengineering particle leisure food |
| WO2014128872A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Batter composition |
| JP6395125B2 (en) * | 2013-12-27 | 2018-09-26 | ハウス食品株式会社 | Manufacturing method of clothing food |
| NL2013122B1 (en) * | 2014-07-04 | 2016-07-19 | Aji Food B V | Method for manufacturing an intermediate product. |
| JP6599246B2 (en) * | 2016-01-21 | 2019-10-30 | 日清オイリオグループ株式会社 | Powdered fat composition for fly batter liquid |
| WO2018143215A1 (en) * | 2017-02-02 | 2018-08-09 | 日清フーズ株式会社 | Batter for deep-fried food products |
| JP2018143244A (en) * | 2017-03-07 | 2018-09-20 | 日清フーズ株式会社 | Batter mix for fried food |
| JP7218096B2 (en) * | 2018-05-11 | 2023-02-06 | 昭和産業株式会社 | Composition for fried food batter, fried food batter, fried food and method for producing fried food |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
| JP2533545B2 (en) * | 1987-06-18 | 1996-09-11 | マルハ株式会社 | Frozen fried food manufacturing method |
| JPH048255A (en) * | 1990-04-26 | 1992-01-13 | Kiyohiro Nagai | Frozen tempura (japanese fried cooking) and its preparation |
| JPH0440870A (en) * | 1990-06-08 | 1992-02-12 | Nitto Seifun Kk | Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food |
| JPH04187058A (en) * | 1990-11-21 | 1992-07-03 | Nippon Shiyotsuken Kk | Dusting powder composition for fried food |
| JP2730015B2 (en) * | 1990-12-16 | 1998-03-25 | カゴメ株式会社 | Method for producing retort fried food |
-
1993
- 1993-08-30 JP JP5235915A patent/JP2790968B2/en not_active Expired - Lifetime
-
1994
- 1994-08-26 CN CN94115727A patent/CN1061221C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418437C (en) * | 2002-09-06 | 2008-09-17 | 日淀化学株式会社 | Wafer material for fried food |
| CN103501633A (en) * | 2011-02-17 | 2014-01-08 | 日本食品化工株式会社 | Batter for deep-fried food products |
| CN103501633B (en) * | 2011-02-17 | 2016-06-15 | 日本食品化工株式会社 | Wafer material for fried food |
| CN104171861A (en) * | 2014-07-28 | 2014-12-03 | 湖北神丹健康食品有限公司 | Wrapping powder formula and application thereof |
| CN110022693A (en) * | 2016-12-05 | 2019-07-16 | 日清富滋株式会社 | Wafer material mixture for fried food |
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN112533491A (en) * | 2018-08-02 | 2021-03-19 | 日清富滋株式会社 | Bread flour mixture |
| CN109548832A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of method of pre- fried conditioning pot lagging re-heat brittleness regulation |
| TWI779498B (en) * | 2021-02-22 | 2022-10-01 | 統一企業股份有限公司 | Method for producing a ready-to-eat food and food produced by the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0767565A (en) | 1995-03-14 |
| JP2790968B2 (en) | 1998-08-27 |
| CN1061221C (en) | 2001-01-31 |
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