CN110876454A - Wrapping powder for fried food and method for processing chicken legs by using wrapping powder - Google Patents

Wrapping powder for fried food and method for processing chicken legs by using wrapping powder Download PDF

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Publication number
CN110876454A
CN110876454A CN201911263054.6A CN201911263054A CN110876454A CN 110876454 A CN110876454 A CN 110876454A CN 201911263054 A CN201911263054 A CN 201911263054A CN 110876454 A CN110876454 A CN 110876454A
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parts
powder
fructus amomi
fried food
salt
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马路凯
刘袆帆
黄国中
蔡哲妍
雷怡昕
黄利元
王琴
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Zhongkai University of Agriculture and Engineering
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Zhongkai University of Agriculture and Engineering
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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)

Abstract

The invention discloses a coating powder for fried food and a method for processing chicken legs by utilizing the coating powder. The wrapping powder for fried food provided by the invention comprises the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt. The wrapping powder for the fried food is mainly prepared by taking fructus amomi powder and flour as main materials and adding a proper amount of starch and salt, has a simple formula structure, can be used for processing and preparing the fructus amomi chicken legs, can effectively improve the fragrance and crispness of the fructus amomi chicken legs, improves the taste of the fructus amomi chicken legs, can also reduce the oil content of the fructus amomi chicken legs, inhibit the generation of trans-fatty acid, acrylamide, malonaldehyde and 4-hydroxynonenal, and improves the safety of the fried food.

Description

Wrapping powder for fried food and method for processing chicken legs by using wrapping powder
Technical Field
The invention belongs to the technical field of food, and relates to wrapping powder for fried food and a method for processing chicken legs by utilizing the wrapping powder.
Background
Fructus amomi, also called fructus amomi, is dry mature fruit of zingiberaceae plant Amomumvillosum lour, green shell sand amoumvillosum lour, var. xanthotoides T.L.Wu et Senjen or Hainan sand amoumlongiligere T.L.Wu, collected when the fruit ripens in summer and autumn, dried or dried at low temperature, broken and unprocessed when in use, contains volatile oil (such as camphor, borneol, limonene, bornyl acetate, α -pinene and the like), flavonoid compounds (quercetin, quercitrin and isoquercitrin), polysaccharide, organic acid (such as hexadecanoic acid, vanillic acid, stearic acid, palmitic acid and the like), trace elements (such as zinc, manganese, calcium, iron and the like), and pharmacological research shows that the fructus amomi has the effects of eliminating dampness, stimulating appetite, warming spleen, regulating qi, relieving diarrhea and the like, is a traditional Chinese medicine of the past generation, and the volatile oil contained in the amomum is a common traditional Chinese medicine, and has the effects of eliminating fishy smell, enhancing flavor and relieving diarrhea and the like when being added to daily life.
The fried food is mainly prepared by coating flour on the food, pasting the food, starching the food and frying the food, and is widely popular with consumers because the fried food is crisp and delicious, has strong fragrance and can promote appetite. The existing wrapping powder is mainly prepared by taking flour and/or starch as main materials and adding a proper amount of salt and spices. The coating powder is an important factor influencing the properties of the fried food such as taste, aroma, color, oil content and the like, and substances harmful to human health such as trans-fatty acid, acrylamide, active aldehyde substances and the like can be generated in the fried food after the coating powder and the coating paste are influenced by the factors such as frying temperature, frying time and the like in the frying process. How to improve the taste of fried foods and reduce the content of harmful ingredients such as oil and fat, trans fatty acid, acrylamide, active aldehyde substances and the like in the fried foods is always a concern for producers and consumers.
Disclosure of Invention
The present invention aims to provide a breading for fried food to solve at least one of the above technical problems.
In the process of optimizing and improving the traditional flour coating formula, the inventor of the invention unexpectedly finds that the flour coating prepared by adding a certain amount of fructus amomi powder into flour and starch is used for processing fried food, not only can the fragrance of the fried food be effectively increased, but also the crispness of the fried food can be effectively improved, the oil content of the fried food is reduced, the generation of harmful ingredients such as trans-fatty acid, acrylamide and active aldehyde substances is inhibited, and the effect is more obvious along with the increase of the adding amount of the fructus amomi powder. The present invention has been completed based on the above findings.
According to one aspect of the invention, the coating powder for fried food comprises the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt.
The wrapping powder for the fried food is prepared by mainly using the fructus amomi powder and the flour as main materials and adding a proper amount of starch and salt, has a simple formula structure, can effectively improve the fragrance and the crispness of the fried food and improve the mouthfeel of the fried food, and simultaneously can reduce the oil content of the fried food, inhibit the generation of trans-fatty acid, acrylamide, malondialdehyde and 4-hydroxynonenal and improve the safety of the fried food.
When the coating powder for the fried food is used, the coating powder and water are preferably mixed according to the weight ratio of 1: (0.8-3) adding water to prepare paste, and then pasting and sizing the food.
The amomum villosum is preferably amomum villosum which is Yangchun sand of Guangdong Yangjiang, and the Yangchun sand contains various volatile oil components such as camphene, borneol acetate, camphor, borneol, limonene, α -pinene and the like and flavonoid substances such as quercetin, quercetin and the like, so that the oil oxidation in the frying process can be effectively prevented, and the generation of harmful substances such as trans-fatty acid, active aldehyde and the like can be inhibited.
Preferably, the amount of the amomum powder added is inversely proportional to the amount of the salt added. That is, the amount of salt added should be reduced as the amount of the almond powder added increases. The fructus amomi powder is a natural seasoning, has obvious spicy taste and also has salty and bitter taste, the food is gradually salty and astringent due to the increase of the adding amount, and the taste of the food can be effectively coordinated and improved by reducing the adding amount of the salt while the adding amount of the fructus amomi powder is increased. In addition, the salty taste of the food is enhanced by increasing the addition amount of the fructus amomi powder, so that the salt intake of a human body can be reduced, and the fructus amomi powder is beneficial to the health of the human body.
Preferably, the grain size of the fructus amomi powder is 0.7-9 mu m. Therefore, the method is beneficial to the dissolution and the function of the effective components in the fructus amomi powder.
Preferably, the coating powder for fried food provided by the invention comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch and 5 parts of salt.
Preferably, the coating powder for fried food provided by the invention further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan. Along with the increase of the addition amount of the fructus amomi powder, the taste of the fried food is improved, the oil content and the content of harmful substances are reduced, but the binding power of the wrapped powder is reduced, and the wrapped powder is easy to fall off during pasting.
Preferably, the particle size of the shell powder is 0.5-10 μm. Therefore, the high-temperature expansibility of the coating powder can be effectively improved, and the crispness of the fried food can be improved.
Preferably, the coating powder for fried food provided by the invention can also comprise seasonings. The flavoring can be prepared by mixing one or more of ginger powder, garlic powder, pepper powder, five spice powder, chili powder, paprika powder, star anise powder, cinnamon powder, licorice powder, tomato powder and other conventional flavoring in proportion, and the composition and proportion of the flavoring can be adjusted according to different tastes.
According to another aspect of the invention, a method for processing fructus amomi chicken legs is provided, which comprises the following steps:
(1) taking 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch, 5-20 parts of salt and 200-600 parts of water by weight, mixing and stirring into paste, and standing for 10-30 min at the temperature of 15-25 ℃ to obtain paste liquid;
(2) immersing the drumstick in the pasty liquid to make the surface of the drumstick pasted;
(3) frying the drumstick with the surface coated with paste in oil at the temperature of 160-180 ℃ for 3-4 min, taking out, draining the oil and cooling to obtain the chicken drumstick.
According to the processing method of the villous amomum fruit chicken leg, the chicken leg is pasted by the wrapping powder for fried food, and the prepared villous amomum fruit chicken leg is golden yellow or brown yellow in appearance, strong in fragrance, good in crispness and excellent in taste. In addition, the prepared villous amomum fruit drumstick has obviously reduced oil content, trans-fatty acid, acrylamide, malondialdehyde, 4-hydroxynonenal and other harmful substances, and the safety and the nutrition of the villous amomum fruit drumstick are improved.
Preferably, the pasty liquid in the step (1) further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan. Therefore, the pasty liquid can be prevented from falling off when the drumstick is pasted, so that the pasty liquid can be uniformly adhered to the drumstick, and the prepared fructus amomi drumstick is uniform in appearance and color. In addition, the crispness of the villous amomum fruit chicken legs can be effectively improved.
Preferably, the pasty liquid in the step (1) comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch, 5 parts of salt, 5 parts of shell powder, 2 parts of water-soluble chitosan and 600 parts of water.
Preferably, in the step (3), the fried chicken legs are fished out and placed on a filter screen inclined at 30-50 degrees for oil leaching.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The villous amomum fruit drumstick of the embodiments 1-7 and the comparative example 1 comprises the following raw materials in parts by weight:
Figure BDA0002312100410000031
Figure BDA0002312100410000041
the amomum villosum powder is prepared from amomum villosum which has a particle size of 0.7-9 mu m and is produced in Guangdong Yangjiang province, and the shell powder has a particle size of 0.5-10 mu m.
The preparation method comprises the following steps:
(1) taking the fructus amomi powder, the flour, the starch, the salt, the shell powder and the water-soluble chitosan according to the weight ratio, uniformly mixing, sieving by a 100-200-mesh sieve, adding water, mixing and stirring into paste, stirring until no lumps exist, and standing for 10-30 min at the temperature of 15-25 ℃ to obtain paste liquid;
(2) cleaning chicken legs, and immersing the chicken legs in the pasty liquid to make the surfaces of the chicken legs become pasty;
(3) frying the chicken leg with the pasted surface in corn oil at the temperature of 160-180 ℃ for 3-4 min, taking out the chicken leg, placing the chicken leg on a stainless steel filter screen inclined at the angle of 30-50 ℃, draining oil, and naturally cooling to obtain the fructus amomi chicken leg.
Effect test
Sensory evaluation of (A) Amomum villosum drumstick
The test method comprises the following steps: inviting 20 trial eaters, evaluating the color, the fragrance, the taste, the mouthfeel, the brittleness and other qualities of the villous amomum drumstick prepared in the examples 1-7 and the comparative example 1 respectively by tasting, taking 100 points as full points for evaluation, recording the results, removing the highest points and the lowest points of all indexes from the final results, and calculating the average value, wherein the results are shown in the table 1.
TABLE 1 sensory evaluation results
Group of Comparative example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7
Color and luster 91.64 90.78 90.63 90.51 90.12 89.16 89.53 88.47
Fragrance 83.61 83.56 88.97 90.44 93.33 95.22 93.24 94.63
Taste and mouthfeel 87.11 87.36 88.56 91.16 92.10 95.01 94.66 96.09
Brittleness 86.36 86.79 87.01 87.31 87.91 89.19 89.25 90.24
Composite score 87.18 87.12 88.79 89.86 90.87 92.15 91.67 92.36
The villous amomum fruit drumstick prepared in the embodiments 1 to 7 and the comparative example 1 is golden yellow or brown yellow in appearance and uniform in color, and the color deepens along with the increase of the content of the villous amomum fruit. As can be seen from the results of comparative example 1 and examples 1 to 5 in Table 1, the flavor, taste, mouthfeel and brittleness of the fructus amomi drumsticks can be effectively improved by adding the fructus amomi powder into the wrapper, and the flavor, taste, mouthfeel and brittleness of the fructus amomi drumsticks are improved along with the increase of the adding amount of the fructus amomi powder; the results of the examples 4 to 7 in table 1 show that the shell powder and the water-soluble chitosan are added to the coating powder, so that the pasting difficulty can be reduced, the taste and the mouthfeel of the fructus amomi drumstick can be effectively improved, and the brittleness of the fructus amomi drumstick can be improved.
Hardness, elasticity and chewiness tests of (II) fructus amomi drumsticks
The experimental method comprises the following steps: during measurement, the villous amomum drumstick prepared in the proportion 1 and the embodiments 1-7 is sampled randomly, the whole villous amomum drumstick is placed on an object stage of a texture analyzer, a cylindrical probe with the diameter of 6mm is selected, a TPA detection mode is used for measuring texture indexes of the villous amomum drumstick, a test point is selected every 2cm during measurement, 5 points are selected for each test sample, the operation is repeated for 3 times, the average value is taken, and the hardness, elasticity and chewiness of the villous amomum drumstick are measured;
testing an instrument: an american FTC texture analyzer;
TPA detection mode parameters: initial force 0.5N, V test 60mm min-1200mm & min after V measurement-1The deformation amount is 50%, the stopping time of the two-time compression is 5s, and the data acquisition rate in the test process is 2 kHz.
The test results are shown in table 2.
TABLE 2 hardness, elasticity, and chewiness test results for fructus Amomi drumstick
Figure BDA0002312100410000051
The results in table 2 show that the addition of fructus amomi powder can reduce the hardness of the fructus amomi chicken legs and improve the elasticity and chewiness of the fructus amomi chicken legs, so that the crispness of the fructus amomi chicken legs can be effectively improved, and the taste of the fructus amomi chicken legs can be improved. From the test results of the fructus amomi drumsticks prepared in the examples 6 and 7, the addition of the shell powder and the water-soluble chitosan can further improve the crispness of the fructus amomi drumsticks.
Testing oil content of (III) fructus amomi drumstick
Soxhlet extraction: the assay is carried out with reference to the method of GB/T5009.6-2003. The results are shown in Table 3.
TABLE 3 oil content test results for fructus Amomi drumstick
Figure BDA0002312100410000052
Figure BDA0002312100410000061
The results in table 3 show that the oil content of the amomum villosum drumstick can be reduced by adding the fructus amomi powder, and the change of the oil content is not greatly influenced by adding the shell powder and the water-soluble chitosan.
(IV) determination of the content of noxious substances
Determination of trans-fatty acid content: measuring by gas chromatography with reference to GB 5009.257-2016;
and (3) determination of acrylamide content: the LC-MS method is adopted, and the method of GB5009.204-2014 is referred for determination;
and (3) measuring the contents of malonaldehyde and 4-hydroxynonenal: the method is adopted for determination by an HPLC-PDA method, and the method disclosed in a patent CN 106645471B-a dual-wavelength detection method for simultaneously determining three toxic aldehydes in the vegetable oil is referred.
The results of the experiment are shown in table 4.
TABLE 4 determination of the content of noxious substances
Figure BDA0002312100410000062
From the results in table 4, it is understood that the contents of trans fatty acids, acrylamide, malondialdehyde, and 4-hydroxynonenal decrease with the increase of the content of amomum villosum, which indicates that the addition of amomum villosum to the coating powder can inhibit the production of trans fatty acids, acrylamide, malondialdehyde, and 4-hydroxynonenal, and improve the safety of the fried food.
What has been described above are merely some embodiments of the present invention. It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the inventive concept thereof, and these changes and modifications can be made without departing from the spirit and scope of the invention.

Claims (10)

1. The coating powder for fried food is characterized by comprising the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt.
2. A wrapper for fried food as claimed in claim 1, wherein the amount of said amomum powder added is inversely proportional to the amount of said salt added.
3. A breading for fried foods as claimed in claim 2 wherein the grit size of the whelk powder is 0.7 to 9 μm.
4. The coating powder for fried food as claimed in claim 3, which comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch and 5 parts of salt.
5. The breading powder for fried food as claimed in any one of claims 1 to 4, characterized by further comprising the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan.
6. The breading for fried food according to claim 5, characterized in that the grain size of the shell powder is 0.5-10 μm.
7. A processing method of fructus amomi chicken legs is characterized by comprising the following steps:
(1) taking 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch, 5-20 parts of salt and 200-600 parts of water by weight, mixing and stirring into paste, and standing for 10-30 min at the temperature of 15-25 ℃ to obtain paste liquid;
(2) immersing the drumstick in the pasty liquid to make the surface of the drumstick pasted;
(3) frying the drumstick with the surface coated with paste in oil at the temperature of 160-180 ℃ for 3-4 min, taking out, draining the oil and cooling to obtain the chicken drumstick.
8. The processing method according to claim 7, wherein the paste liquid in step (1) further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan.
9. The processing method according to claim 8, wherein the paste in step (1) comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch, 5 parts of salt, 5 parts of shell powder, 2 parts of water-soluble chitosan and 600 parts of water.
10. The processing method according to any one of claims 7 to 9, wherein in the step (3), the fried chicken legs are fished out and placed on a filter screen inclined at 30-50 degrees for oil leaching.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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