CN110326751B - 冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法 - Google Patents
冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法 Download PDFInfo
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- CN110326751B CN110326751B CN201910602564.5A CN201910602564A CN110326751B CN 110326751 B CN110326751 B CN 110326751B CN 201910602564 A CN201910602564 A CN 201910602564A CN 110326751 B CN110326751 B CN 110326751B
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Classifications
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Abstract
本发明公开了一种冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法,该冷冻预油炸食品用裹浆料的原料包括淀粉、小麦粉、改性鱼肌纤维蛋白、碳酸氢钠、三聚磷酸钠、磷酸二氢钠、羧甲基纤维素钠、调味料和水,其可应用于制备冷冻预油炸食品,使用时与水混合配制成裹浆,用于裹涂在待炸制的芯料上;由于裹浆料中加入了改性鱼肌纤维蛋白、羧甲基纤维素钠与淀粉,在热处理条件下裹浆层可形成坚实的蛋白凝胶糖薄膜,可有效地保持芯料的水分,以有效地降低冷冻预油炸食品的吸油率;并且所形成的蛋白凝胶糖薄膜的阻水阻油性,可拓宽冷冻预油炸食品在食用前的烹饪方法,方便食用。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法。
背景技术
裹粉类食品是一类深受人们广泛喜爱的油炸类食品,比如肯德基鸡块;其多是以淀粉、碳水化合物、蛋白质为基础,在生产过程中先用裹粉把制品包覆起来再进行高温油炸,使得产品具有外酥里嫩的独特口感。
食品的油炸过程就是食品脱水形成多孔的疏松结构,且在煎炸过程中油脂渗透入食品表面因脱水形成的多孔结构中的过程,也就是食用油与水的置换过程。然而酥脆可口的油炸类食品高含量的油脂是人们健康饮食的一大障碍。另外,裹粉类食品销售至客户手中,在食用前的热处理方法一般包括再次油炸、烘烤、微波加热;其中,再次油炸会再次加大食品的吸油率,食品中脂肪含量增加,不利于饮食健康;烘烤加热,烘烤时间过长,会使食品中水分散失,破坏食品的口感;而微波加热的方式热量一般从中间向食品的表面散射,由于芯料中的水分向裹粉层散发,会使裹粉层变软而丧失应有的酥脆口感,这在很大程度上限了预油炸裹粉食品的发展。
发明内容
为了至少解决上述技术问题之一,本发明提供一种冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法。
本发明所采用的技术方案是:一种冷冻预油炸食品用裹浆料,包括如下重量份的原料:淀粉300~450份、小麦粉250~350份、改性鱼肌纤维蛋白80~120份、碳酸氢钠8~12份、三聚磷酸钠8~12份、磷酸二氢钠3~6份、羧甲基纤维素钠4~7份、调味料40~75份,水适量。水的添加量一般为900~1000份。
优选地,以所述调味料为整体,所述调味料包括如下重量份的组分:盐10~20份、白糖15~25份、味精6~10份、黑胡椒粉10~20份。
优选地,所述改性鱼肌纤维蛋白由包括以下步骤的制作方法制得:将鱼糜用盐水腌制20~40min后,用姜汁水清洗,再用清水漂洗、沥干;而后斩切成粘稠有光泽的鱼浆,加入谷氨酰转氨酶,混匀后静置2~3h。鱼肌纤维蛋白在以上制备过程经过改性后,使其更富弹性,组织状态更加紧密。鱼糜具体可采用鱼制品生产过程中剩余鱼骨上剔除的废料鱼肉为原料进行制作,以实现废料利用。
优选地,所述盐水的质量浓度为1~1.5%;所述姜汁水中姜汁的质量浓度为1.5~2.5%。
优选地,所述谷氨酰转氨酶的添加量占所述鱼浆质量的0.5~1.5%。具体可选用麦芽糊精和谷氨酰胺转氨酶混合制成的谷氨酰胺转氨酶粉剂,粉剂的添加量可按谷氨酰胺转氨酶的实际含量进行添加。
本发明还提供了一种冷冻预油炸食品的制作方法,包括以下步骤:
1)制作芯料;
2)将以上任一种冷冻预油炸食品用裹浆料的原料混合均匀,配制成裹浆;而后裹涂在所述芯料上,制得裹浆份件;
3)将所述裹浆份件进行油炸。
步骤3)中,油炸为预炸,一般油炸至七分熟以上。因为高温油炸,可缩短油炸时间,降低产品吸油,但若油温过高,过烟点后在煎炸过程易产生对人体有害的物质。因此,优选地,所述油炸的油炸温度为185~195℃,油炸时间为50~60s。
优选地,步骤3)中,进行油炸前,在所述裹浆份件上裹上一层外裹粉。外裹粉一般为面包糠、干面粉、膨化玉米粉等,裹粉率一般为30~50%。
优选地,步骤2)中,所述芯料在裹涂所述裹浆之前,先在所述芯料上裹涂一层预裹粉。预裹粉优选采用淀粉。
芯料可根据实际需要进行配制,具体可配制鸡肉芯料、鱼肉芯料、虾肉芯材等,进而结合以上制作方法制备冷冻预油炸裹粉食品。
例如,可按如下重量配比配制鱼肉芯料:鱼肉900~1100份、鱼糜300~500份、生姜汁20~30份、磷酸酯淀粉40~60份、鸡蛋白粉10~15份、焦磷酸二氢二钠4~7份、磷酸氢二钠3~6份、魔芋胶3~6份、瓜尔胶1~3份、海藻糖50~70份、山梨醇30~50份、调味料一60~100份。以调味料一为整体,调味料一具体可包括如下重量份的组分:盐20~30份、白糖30~50份、白胡椒粉10~20份,水适量;水的添加量一般为250~350份。鱼肉具体可选用罗非鱼肉或其他鱼类的完整肉块。鱼肉芯料的具体制作方法可包括以下步骤:
①将鱼肉按需求切块后,浸泡于质量浓度1%左右的磷酸盐中约15min,而后沥干;将鱼糜斩切成粘稠的带胶性的鱼浆,备用;
②将其他原料混合,搅匀,浆液呈淡黄色的粘液;而后与步骤①制得的鱼块和鱼浆混合滚揉,制得芯材;
③芯材冷冻、成型制备芯料,包括:将芯材装盘、平铺,厚度一般不超过2cm,然后在中转冷库中冷冻至中心温度为-2~-1℃,移出中转冷库,传送至成型机制作鱼肉芯料。其中,将平铺的芯材冷冻至中心温度为-2~-1℃,是为了便于在成型机中挤出成型;若温度过低,芯材完全冻结变硬,不利于物料挤出,会造成成型过程中不良品剧增;若温度过高,芯材还处于半流体状态,成型后物料流动易造成芯料成品变形。制成的鱼肉芯料一般在-40℃急冻,在使用时,则将急冻后的鱼肉芯料经稍升温,融化表面的冰皮。
以上鱼肉芯料中加入了一定配比的魔芋胶、瓜尔胶、海藻糖、山梨醇和抗冻性强的磷酸酯淀粉,其中,魔芋胶、瓜尔胶主要起增稠作用,在常温下具有极强的保水稳定性,但在冷冻条件下,由于魔芋胶、瓜尔胶锁定的水冻结,会形成冰晶逐渐析出,造成水分与胶体分离,析出的冰晶会造成产品失水,因而加入磷酸酯淀粉,其具有很好地锁定水分作用,磷酸酯淀粉在油炸受热后糊化膨胀,可与魔芋胶、瓜尔胶协同充分与水结合;并且磷酸酯淀粉在冷冻条件下具有很好的防止老化作用,可减缓或避免糊化后的淀粉高分子链产生高晶束化而造成失水。经对磷酸酯淀粉与普通淀粉进行对比研究试验,将淀粉与水按1:4的质量配比混合,受热糊化后磷酸酯淀粉在-18℃条件下储藏3个月,失水率为8%,且质地组织还保持透明状态;而普通淀粉受热糊化后在同等条件下储藏3个月,失水率达50%以上,且质地组织已浑浊,淀粉严重老化失水。另外,海藻糖和山梨醇是很好的水分保持剂,它们的加入可防止长期冷冻条件下淀粉老化失水。经试验测试得出,海藻糖和山梨醇按3:2配比组合添加,是单独添加海藻糖的保水性的1.5倍,是单独添加山梨醇的4倍以上;海藻糖和山梨醇组合使用保水性优于两者单独使用。
综上,以上鱼肉芯料的原料中魔芋胶、瓜尔胶、海藻糖、山梨醇和磷酸酯淀粉相互配合,可共同锁定芯料中水分,增强产品在冷冻过程中的水分保持,提高产品的抗冻性能;同时在食用前通过煎炸、微波或烘烤等加热条件下,其可与裹浆层所形成的蛋白凝胶糖薄膜共同作用,以极大地锁住芯料中水分,减少水分散失,达到裹粉鱼块外酥里嫩的目的。特别是在微波这类特殊热处理条件下,食品中心受热,热量由中心向四周扩散的情况下,仍能较好地锁住芯料中的水分,从而保持外层的酥脆性;同时可降低长期冷冻下产品品质变劣的风险。当然,也可将鱼肉替换为其他肉类,以采用类似的方法制备其他肉类芯料,进而采用以上制作方法加工制作相应地冷冻预油炸食品。
另外,本发明还提供了一种冷冻预油炸食品,由以上任一种冷冻预油炸食品的制作方法加工制得。
本发明的有益技术效果是:本发明提供一种冷冻预油炸食品用裹浆料、冷冻预油炸食品及其制作方法,该冷冻预油炸食品用裹浆料的原料包括淀粉、小麦粉、改性鱼肌纤维蛋白、碳酸氢钠、三聚磷酸钠、磷酸二氢钠、羧甲基纤维素钠、调味料和水,其可应用于制备冷冻预油炸食品,使用时与水混合配制成裹浆,用于裹涂在待炸制的芯料上。其中,羧甲基纤维素钠可起到增稠的作用,在油炸时,由于裹浆料中羧甲基纤维素钠具有极强亲水性,高温条件下改性鱼肌纤维蛋白受热凝固及淀粉糊化膨胀,可使裹浆层凝固形成坚实的蛋白凝胶糖薄膜,其可有效保持芯料中的水分,大大降低油炸过程中水分蒸发散失的速率,从而降低食用油和水的置换效率,以明显降低油炸过程的吸油率。另外,所形成的蛋白凝胶薄膜的阻水阻油性,可极大地拓宽冷冻预油炸食品食用前的烹饪方法,如二次油炸时可降低吸油率;烘烤加热时,可使食品经长时间烘烤后内部芯料仍保持鲜嫩的状态;微波加热,外层也仍可保持较为酥脆的状态,方便消费者烹饪食用的同时,保持产品外酥里嫩的口感。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解,在阅读了本发明讲授的内容之后,本领域技术人员可以对本发明作各种改动或修改,这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1
一种冷冻预油炸食品,其制作方法包括以下步骤:
1)按如下重量配比进行取料,其中,每重量份按1g计。
首先,按如下重量份取鱼块芯料的原料:罗非鱼肉1000份、鱼糜350份、水300份、生姜汁30份、磷酸酯淀粉45份、鸡蛋白粉12份、盐27份、白糖38份、焦磷酸二氢二钠5份、磷酸氢二钠3份、魔芋胶5份、瓜尔胶1份、海藻糖60份、山梨醇30份、白胡椒粉15份。
取淀粉作为预裹粉。
按如下重量份取裹浆料的原料:淀粉400份、小麦粉300份、改性鱼肌纤维蛋白100份、盐15份、白糖20份、味精8份、碳酸氢钠10份、三聚磷酸钠9份、磷酸二氢钠4份、羧甲基纤维素钠5份、黑胡椒粉12份、水900份。其中,改性鱼肌纤维蛋白可通过以下方法制得:取鱼糜,用质量浓度为1%的盐水腌制30min后,用含姜汁质量浓度为2%的姜汁水进行清洗,再用清水漂洗两次,装入棉袋中用压榨机压沥干;再用斩拌机高速斩切成粘稠有光泽的鱼浆,加入占鱼浆质量1%的谷氨酰转氨酶,低速斩拌3min左右至混合均匀;而后在常温下静置2~3h,以使鱼糜中肌纤维蛋白充分交联化,达到逆转录改性的目的。
取面包糠作为外裹粉。
2)制备芯料,包括以下步骤:
a、将冷冻的罗非鱼肉切至规格为0.5cm×0.5cm×0.5cm~1cm×1cm×1cm,解冻,而后浸泡于质量浓度为1%的磷酸盐溶液中约15min,沥干;将鱼糜斩拌机高速斩切成粘稠的带胶性的鱼浆状,备用;
b、将芯料的其他原料:生姜汁、磷酸酯淀粉、鸡蛋白粉、盐、白糖、焦磷酸二氢二钠、磷酸氢二钠、魔芋胶、瓜尔胶、海藻糖、山梨醇、白胡椒粉与水一起混合用搅拌机高速搅拌5~8min,至浆液成淡黄色的粘液;
c、将以上步骤a和步骤b所制得物料依次放入真空滚揉机中,滚揉15min左右,至物料成粘稠的带大量块状鱼肉的鱼浆芯材;将鱼浆芯材装盘、平铺,厚度不超过2cm;然后在中转冷库进行微冻成型;当平铺的鱼浆冻结至中心温度为-2~-1℃时,将之移出中转冷库,传送至成型机,按挤出成型法制作鱼块芯料;制成的鱼块芯料在-40℃以下急冻。
3)裹浆粉进行预炸,包括以下步骤:
a、将急冻后的鱼块芯料稍经升温至表面冰皮融化后,裹涂上预裹粉(淀粉),得预裹份件;
b、按裹浆料的各原料混合均匀,制成裹浆;而后裹涂在预裹份件上,得到裹浆份件;
c、在裹浆份件上裹涂一层外裹粉(面包糠),而后将裹上面包糠的鱼块送入传送式油炸锅进行预炸,油炸温度为185~195℃,油炸50~60s。
4)对预炸后产品进行分选,挑出外裹粉层有明显脱落或裹浆与芯料明显脱层的不良品,而后将完整的成品冷却至室温;冷却后的产品在-40℃以下速冻,然后按规格要求进行内包装,过金属探测后,进行纸箱包装,最后在-18℃条件下,冷冻储藏。
实施例2
一种冷冻预油炸食品,其制作方法包括以下步骤:
1)按如下重量配比进行取料,其中,每重量份按1g计。
首先,按如下重量份取鱼块芯料的原料:罗非鱼肉900份、鱼糜300份、水250份、生姜汁25份、磷酸酯淀粉50份、鸡蛋白粉10份、盐20份、白糖30份、焦磷酸二氢二钠4份、磷酸氢二钠5份、魔芋胶3份、瓜尔胶3份、海藻糖50份、山梨醇40份、白胡椒粉10份。
取淀粉作为预裹粉。
按如下重量份取裹浆料的原料:淀粉450份、小麦粉250份、改性鱼肌纤维蛋白80份、盐10份、白糖15份、味精6份、碳酸氢钠12份、三聚磷酸钠8份、磷酸二氢钠3份、羧甲基纤维素钠4份、黑胡椒粉10份、水950份。其中,改性鱼肌纤维蛋白可通过以下方法制得:取鱼糜,用质量浓度为1.2%的盐水腌制40min后,用含姜汁质量浓度为2.5%的姜汁水进行清洗,再用清水漂洗两次,装入棉袋中用压榨机压沥干;再用斩拌机高速斩切成粘稠有光泽的鱼浆,加入占鱼浆质量0.5%的谷氨酰转氨酶,低速斩拌3min左右至混合均匀;而后在常温下静置2~3h。
取面包糠作为外裹粉。
2)制备芯料,包括以下步骤:
a、将罗非鱼肉切至规格为0.5cm×0.5cm×0.5cm~1cm×1cm×1cm,而后浸泡于质量浓度为1%的磷酸盐溶液中约15min,沥干;将鱼糜斩拌机高速斩切成粘稠的带胶性的鱼浆状,备用;
b、将芯料的其他原料:生姜汁、磷酸酯淀粉、鸡蛋白粉、盐、白糖、焦磷酸二氢二钠、磷酸氢二钠、魔芋胶、瓜尔胶、海藻糖、山梨醇、白胡椒粉与水一起混合用搅拌机高速搅拌5~8min,至浆液成淡黄色的粘液;
c、将以上步骤a和步骤b所制得物料依次放入真空滚揉机中,滚揉15min,至物料成粘稠的带大量块状鱼肉的鱼浆芯材;将鱼浆芯材装盘、平铺,厚度不超过2cm;然后在中转冷库进行微冻成型;当平铺的鱼浆冻结至中心温度为-2~-1℃时,将之移出中转冷库,传送至成型机,按挤出成型法制作鱼块芯料;制成的鱼块芯料在-40℃以下急冻。
3)裹浆粉进行预炸,包括以下步骤:
a、将急冻后的鱼块芯料稍经升温至表面冰皮融化后,裹涂上一层淀粉,得预裹份件;
b、按裹浆料的各原料混合均匀,制成裹浆;而后裹涂在预裹份件上,得到裹浆份件;
c、在裹浆份件上裹涂一层面包糠,而后将裹上面包糠的鱼块送入传送式油炸锅进行预炸,油炸温度为185~195℃,油炸50~60s。
4)对预炸后产品进行分选,挑出外裹粉层有明显脱落或裹浆与芯料明显脱层的不良品,而后将完整的成品冷却至室温;冷却后的产品在-40℃以下速冻,然后按规格要求进行内包装,过金属探测后,进行纸箱包装,最后在-18℃条件下,冷冻储藏。
实施例3
一种冷冻预油炸食品,其制作方法包括以下步骤:
1)按如下重量配比进行取料,其中,每重量份按2g计。
首先,按如下重量份取鱼块芯料的原料:罗非鱼肉1100份、鱼糜500份、水350份、生姜汁20份、磷酸酯淀粉60份、鸡蛋白粉15份、盐30份、白糖50份、焦磷酸二氢二钠7份、磷酸氢二钠6份、魔芋胶6份、瓜尔胶2份、海藻糖70份、山梨醇50份、白胡椒粉20份。
取淀粉作为预裹粉。
按如下重量份取裹浆料的原料:淀粉300份、小麦粉350份、改性鱼肌纤维蛋白120份、盐20份、白糖25份、味精10份、碳酸氢钠8份、三聚磷酸钠12份、磷酸二氢钠6份、羧甲基纤维素钠7份、黑胡椒粉20份、水1000份。其中,改性鱼肌纤维蛋白可通过以下方法制得:取鱼糜,用质量浓度为1.5%的盐水腌制20min后,用含姜汁质量浓度为1.5%的姜汁水进行清洗,再用清水漂洗两次,装入棉袋中用压榨机压沥干;再用斩拌机高速斩切成粘稠有光泽的鱼浆,加入占鱼浆质量1.5%的谷氨酰转氨酶,低速斩拌3min左右至混合均匀;而后在常温下静置2~3h。
取面包糠作为外裹粉。
2)制备芯料,包括以下步骤:
a、将罗非鱼肉切至规格为0.5cm×0.5cm×0.5cm~1cm×1cm×1cm,而后浸泡于质量浓度为1%的磷酸盐溶液中约15min,沥干;将鱼糜斩拌机高速斩切成粘稠的带胶性的鱼浆状,备用;
b、将芯料的其他原料:生姜汁、磷酸酯淀粉、鸡蛋白粉、盐、白糖、焦磷酸二氢二钠、磷酸氢二钠、魔芋胶、瓜尔胶、海藻糖、山梨醇、白胡椒粉与水一起混合用搅拌机高速搅拌5~8min,至浆液成淡黄色的粘液;
c、将以上步骤a和步骤b所制得物料依次放入真空滚揉机中,滚揉15min,至物料成粘稠的带大量块状鱼肉的鱼浆芯材;将鱼浆芯材装盘、平铺,厚度不超过2cm;然后在中转冷库进行微冻成型;当平铺的鱼浆冻结至中心温度为-2~-1℃时,将之移出中转冷库,传送至成型机,按挤出成型法制作鱼块芯料;制成的鱼块芯料在-40℃以下急冻。
3)裹浆粉进行预炸,包括以下步骤:
a、将急冻后的鱼块芯料稍经升温至表面冰皮融化后,裹涂上一层淀粉,得预裹份件;
b、按裹浆料的各原料混合均匀,制成裹浆;而后裹涂在预裹份件上,得到裹浆份件;
c、在裹浆份件上裹涂一层面包糠,而后将裹上面包糠的鱼块送入传送式油炸锅进行预炸,油炸温度为185~195℃,油炸50~60s。
4)对预炸后产品进行分选,挑出外裹粉层有明显脱落或裹浆与芯料明显脱层的不良品,而后将完整的成品冷却至室温;冷却后的产品在-40℃以下速冻,然后按规格要求进行内包装,过金属探测后,进行纸箱包装,最后在-18℃条件下,冷冻储藏。
实施例4
一种冷冻预油炸食品,其制作方法包括以下步骤:
1)制备裹浆料
按如下重量份取裹浆料的原料(其中,每重量份按2g计):淀粉380份、小麦粉320份、改性鱼肌纤维蛋白110份、盐12份、白糖20份、味精8份、碳酸氢钠9份、三聚磷酸钠8份、磷酸二氢钠5份、羧甲基纤维素钠6份、黑胡椒粉15份、水920份。其中,改性鱼肌纤维蛋白可通过以下方法制得:取鱼糜,用质量浓度为1%的盐水腌制30min后,用含姜汁质量浓度为2%的姜汁水进行清洗,再用清水漂洗两次,装入棉袋中用压榨机压沥干;再用斩拌机高速斩切成粘稠有光泽的鱼浆,加入占鱼浆质量1%的谷氨酰转氨酶,低速斩拌3min左右至混合均匀;而后在常温下静置2~3h。
将裹浆料的各原料混合均匀,制成裹浆。
2)将待炸制的鱼肉芯料裹上一层裹浆,得到裹浆份件;再在裹浆份件上裹涂一层面包糠,而后送入传送式油炸锅中进行预炸,油炸温度为185~195℃,油炸50~60s;而后对预炸后产品进行分选,挑出外裹粉层有明显脱落或裹浆与芯料明显脱层的不良品,沥干、冷却后进行包装。
实施例5
一种冷冻预油炸食品,其制作方法包括以下步骤:
1)制备裹浆料
按如下重量份取裹浆料的原料(其中,每重量份按1g计):淀粉320份、小麦粉280份、改性鱼肌纤维蛋白100份、盐16份、白糖18份、味精7份、碳酸氢钠10份、三聚磷酸钠8份、磷酸二氢钠5份、羧甲基纤维素钠5份、黑胡椒粉16份、水980份。其中,改性鱼肌纤维蛋白可通过以下方法制得:取鱼糜,用质量浓度为1%的盐水腌制30min后,用含姜汁质量浓度为2%的姜汁水进行清洗,再用清水漂洗两次,装入棉袋中用压榨机压沥干;再用斩拌机高速斩切成粘稠有光泽的鱼浆,加入占鱼浆质量1.2%的谷氨酰转氨酶,低速斩拌3min左右至混合均匀;而后在常温下静置2~3h。
将裹浆料的各原料混合均匀,制成裹浆。
2)将待炸制的鸡肉芯料裹上一层裹浆,得到裹浆份件;而后送入传送式油炸锅中进行预炸,油炸温度为185~195℃,油炸50~60s;而后对预炸后产品进行分选,挑出外裹粉层有明显脱落或裹浆与芯料明显脱层的不良品,沥干、冷却后进行包装。
对比例1
本对比例冷冻预油炸食品的制作方法与实施例4的不同之处在于:其中裹浆料的原料中不含改性鱼肌纤维蛋白,其他同实施例4。
对比例2
本对比例冷冻预油炸食品的制作方法与实施例4的不同之处在于:其中裹浆料的原料中不含羧甲基纤维素钠,其他同实施例4。
对比例3
本对比例冷冻预油炸食品的制作方法与实施例4的不同之处在于:其中裹浆料的原料中不含改性鱼肌纤维蛋白和羧甲基纤维素钠,其他同实施例4。
产品性能测试
分别检测实施例1~5和对比例1~3所制得冷冻预油炸食品的含油率,并对以上各冷冻预油炸食品分别进行反复冷藏和自然解冻后,通过记录对比能够保持外层裹粉层完整不脱落无裂纹能够经受的反复冻融次数,以评价冷冻预油炸食品的冻融稳定性。另外,分别将反复冻融后的食品将进行二次油炸、微波炉高火加热30~50s,记录和检测油炸后的口感、保水率和吸油状况,以及微波加热后的口感;其中,保水率的检测方法为恒重法,即整个预油炸食品放在105℃的电热恒温鼓风烘箱中烘至恒重;吸油状况的检测方法为参照GB/T14488.1-2008测定含油量。测试所得结果如下表1所示:
表1
由上表1可知,以上实施例的冷冻预油炸食品中裹浆料的原料采用羧甲基纤维素钠和改性鱼肌纤维蛋白搭配,可有效锁住芯料中的水分,明显降低产品冷冻预油炸食品的吸油率,且二次油炸后吸油率低,水分散失少,微波加热也仍可保持酥脆的口感,从而可拓宽冷冻预油炸食品食用前的烹饪方法;其中,实施例1-3所制得的冷冻预油炸食品品质更佳。
尽管结合优选实施方案具体展示和介绍了本发明,但所属领域的技术人员应该明白,在不脱离所述权利要求书所限定的本发明的精神和范围内,在形式上和细节上可以对本发明做出各种变化,均为本发明的保护范围。
Claims (9)
1.一种冷冻预油炸食品的制作方法,其特征在于,包括以下步骤:
1)制作芯料;所述芯料包括鱼肉900~1100份、鱼糜300~500份、生姜汁20~30份、磷酸酯淀粉40~60份、鸡蛋白粉10~15份、焦磷酸二氢二钠4~7份、磷酸氢二钠3~6份、魔芋胶3~6份、瓜尔胶1~3份、海藻糖50~70份、山梨醇30~50份、调味料一60~100份、水250~350份;
2)将冷冻预油炸食品用裹浆料的原料混合均匀,配制成裹浆;而后裹涂在所述芯料上,制得裹浆份件;冷冻预油炸食品用裹浆料包括如下重量份的原料:淀粉300~450份、小麦粉250~350份、改性鱼肌纤维蛋白80~120份、碳酸氢钠8~12份、三聚磷酸钠8~12份、磷酸二氢钠3~6份、羧甲基纤维素钠4~7份、调味料40~75份、水900~1000份;
3)将所述裹浆份件进行油炸。
2.根据权利要求1所述的冷冻预油炸食品的制作方法,其特征在于,以所述调味料为整体,所述调味料包括如下重量份的组分:盐10~20份、白糖15~25份、味精6~10份、黑胡椒粉10~20份。
3.根据权利要求1所述的冷冻预油炸食品的制作方法,其特征在于,所述改性鱼肌纤维蛋白由包括以下步骤的制作方法制得:将鱼糜用盐水腌制20~40min后,用姜汁水清洗,再用清水漂洗、沥干;而后斩切成粘稠有光泽的鱼浆,加入谷氨酰转氨酶,混匀后静置2~3h。
4.根据权利要求3所述的冷冻预油炸食品的制作方法,其特征在于,所述盐水的质量浓度为1~1.5%;所述姜汁水中姜汁的质量浓度为1.5~2.5%。
5.根据权利要求3所述的冷冻预油炸食品用裹浆料,其特征在于,所述谷氨酰转氨酶的添加量占所述鱼浆质量的0.5~1.5%。
6.根据权利要求1所述的冷冻预油炸食品的制作方法,其特征在于,步骤3)中,所述油炸的油炸温度为185~195℃,油炸时间为50~60s。
7.根据权利要求1所述的冷冻预油炸食品的制作方法,其特征在于,步骤3)中,进行油炸前,在所述裹浆份件上裹上一层外裹粉。
8.根据权利要求1所述的冷冻预油炸食品的制作方法,其特征在于,步骤2)中,所述芯料在裹涂所述裹浆之前,先在所述芯料上裹涂一层预裹粉。
9.一种冷冻预油炸食品,其特征在于,由权利要求1-8中任一项所述冷冻预油炸食品的制作方法加工制得。
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