CN111772111A - Barbecue quick-frozen food material and preparation method thereof - Google Patents

Barbecue quick-frozen food material and preparation method thereof Download PDF

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CN111772111A
CN111772111A CN202010828633.7A CN202010828633A CN111772111A CN 111772111 A CN111772111 A CN 111772111A CN 202010828633 A CN202010828633 A CN 202010828633A CN 111772111 A CN111772111 A CN 111772111A
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food material
quick
barbecue
water
syrup
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方娟
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Chengdu Horsepower Catering Co ltd
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Chengdu Horsepower Catering Co ltd
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

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Abstract

The invention discloses a barbecue quick-frozen food material and a preparation method thereof, and relates to the technical field of barbecue food material preparation. Which comprises the following steps: coating the food material to be roasted with the slurry, and then sequentially pre-roasting, quickly cooling and quickly freezing. The preparation method adopts an original process to boil the syrup, and the syrup is prepared by coating the syrup, pre-baking, pre-cooling and quick-freezing. The method can prepare a quick-frozen food material for barbecue without professional baking technology and capability, consumers can enjoy various barbecue products by heating the food material in household microwave oven, oven or induction cooker for 60-90 seconds, and the flavor, taste and visual sense are close to more than 95% of that of on-site preparation.

Description

Barbecue quick-frozen food material and preparation method thereof
Technical Field
The invention relates to the technical field of barbecue food material preparation, in particular to a barbecue quick-frozen food material and a preparation method thereof.
Background
Barbecue is a broad-spectrum food material cooking method, most of barbecue commodities on the market at present are mainly pure raw semi-finished products, the instant food is basically not available after opening a bag, the instant food completely breaks away from the essence of barbecue products, and after a consumer purchases the pure raw semi-finished products, the consumer needs to purchase corresponding processing equipment, such as a grill, smokeless charcoal, even bamboo sticks and various seasonings, and needs to have professional baking technology and capability, particularly the discrimination capability of judging whether the food materials are baked well, and the food safety of the food materials is directly influenced.
In addition, barbecue food materials have diversity, and the cutting form, the baking method, the time, the steps and the seasoning of each food material are different, so that the experience of better taste and flavor can be obtained, common consumers can only go to a restaurant or buy food materials for self-help barbecue to obtain the experience at present, the cost and the portability of going to the restaurant are limited, and the self-help barbecue needs to be provided with various tools and more importantly master professional cooking skills.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a quick-frozen barbecue food material and a preparation method thereof so as to solve the technical problems.
The invention is realized by the following steps:
a preparation method of a barbecue quick-frozen food material comprises the following steps: coating the food material to be roasted with pulp, and then sequentially pre-roasting, quickly cooling and quickly freezing;
the method comprises the following steps of coating the food material to be roasted with syrup before the food material is roasted with the syrup, wherein the syrup prepared by decocting comprises the following raw materials in percentage by weight: 30-50% of granulated sugar, 3-6% of glucose, 0.45-0.65% of water retention agent and 44-67% of water, wherein the step of decocting the syrup comprises the steps of mixing and frying the granulated sugar and the water accounting for 5-10% of the total water by mass, keeping the temperature of the mixture at 80-90 ℃, separating white powder from all the dissolved granulated sugar, heating to 120 ℃ and 150 ℃, and quickly frying; then adding glucose and the rest water, heating to 50-60 ℃, and adding a water-retaining agent.
The invention creatively provides a method for preparing a barbecue quick-frozen food material, which can enable consumers to experience the food material prepared by barbecue in the ancient and unique cooking mode by only adopting the simple and almost same operation mode at home or in offices.
When the method for preparing the barbecue quick-frozen food material is provided, the experience problem of 'leftovers heating' of a barbecue product and the problem of poor taste of part of food materials after secondary heating are also solved. Such as: the meat product tissue becomes "chai" after secondary heating.
According to the invention, the food material is wrapped with the special syrup, and is pre-baked, quickly cooled and quickly frozen to prepare the quick-frozen barbecue food material without professional baking technology and capability, consumers can enjoy barbecue products with different quantities only by heating the food material in household microwave ovens, ovens or induction cookers for 60-90 seconds, and the degree of closeness of flavor, taste and visual sense to field preparation is more than 95%. The problem of the experience problem of barbecue product "leftovers heating" and the problem that the taste becomes poor after some food materials are heated for the second time is solved.
The special syrup boiling process is adopted, so that the starched food materials have no scorched flavor, are not sweet, and do not damage the flavor of the original barbecue seasoning too much.
The existing boiling methods mainly comprise two methods:
one method is as follows: adding oil and sugar, parching with slow fire without controlling temperature, and rapidly adding water and decocting until bubbling;
the other method comprises the following steps: adding all water, adding sugar in batches according to the amount of the fried sugar until the sugar is completely melted, and bubbling.
The two boiling methods have the following defects: the decocted syrup has a heavy, burnt flavor and a too sweet taste. The syrup decocted by the decocting method is wrapped in the syrup, so that the flavor of the original barbecue seasoning is damaged more, and the normal flavor of the barbecue is influenced.
In a preferred embodiment of the invention, when the syrup is decocted, the syrup is quickly fried until the coking rate is more than or equal to 80%.
When the coking rate is controlled within the range, the color of the starched food material is optimal after the food material is baked. If the coking rate is lower than 80%, the color of the food material is affected.
In a preferred embodiment of the present invention, the pre-baking temperature is 220-250 deg.C, and the pre-baking time is 2-4 min.
Compared with conventional roasting, the starched food material provided by the invention has shorter roasting time and lower roasting temperature. The pre-baking process provided by the invention can enable the inner part of the food material to quickly reach 7-8 times of the finished product of the pre-baking process and the outer part of the food material to reach 9.5-10 times of the finished product of the pre-baking process under the condition of lower time and temperature. By combining the quick-freezing process, the consumer can enjoy the flavor, taste and visual sensory experience of the existing barbecue by utilizing common microwave ovens and other electric appliances within the quality guarantee period of the commodity.
The existing baking temperature is mostly 270-300 ℃, and the corresponding part is gas infrared, taking baking medium wing as an example, the baking time reaches 6-8 minutes.
The pre-baking temperature provided by the invention is 220-250 ℃, the pre-baking temperature is easier to control through the electric baking temperature, and the baking process is more stable. The time for achieving the effect of the existing baking process is 2-4 minutes.
After rapid cooling and quick freezing, consumers can heat the quick-frozen barbecued food materials in 60-90s by using common household appliances (such as a microwave oven, an electric oven and the like), so that the barbecue products with different quantities can be enjoyed, and the flavor, the taste and the visual sense are close to more than 95% of the field production.
In the preferred embodiment of the present invention, the rapid cooling is performed at 0-10 deg.C for 20-30 min.
In the preferred embodiment of the application of the invention, the quick-freezing is to reduce the central temperature of the food material to-18 ℃ within 30-40min under the environment of < -35 ℃.
The quick-freezing is performed first and then the quick-freezing is performed instead of the direct quick-freezing, because the direct quick-freezing product cannot exhibit a good baked state and crispiness.
Under the conditions of the quick-cooling temperature and the quick-freezing condition, the freshness of the food materials can be guaranteed to the maximum extent, and the food materials can be guaranteed to be fresh in a certain fresh-keeping period.
In a preferred embodiment of the present invention, the coating comprises coating the surface of the food material with the decocted syrup; preferably, the coating amount is 1-3% of the mass of the food material;
preferably, standing for 5-10min after coating the pulp.
Coating the decocted syrup on the surface of the food material can be achieved by brushing the decocted syrup to two sides of the food material through a brush, spraying the syrup on two sides of the food material in a spraying mode, or coating the syrup on two sides of the food material in a syrup dipping mode.
In a preferred embodiment of the application of the present invention, the method further comprises a step of pretreating the food material before the pulp coating, wherein the pretreatment of the food material comprises adding a seasoning into the food material for pickling;
preferably, the seasoning comprises the following raw materials in parts by weight: 12-18% of pepper, 3-6% of edible salt, 1.5-3.5% of sodium glutamate, 1.5-3.5% of chicken essence seasoning, 3-7% of white granulated sugar, 8-12% of vegetable oil and 3.5-6% of spice.
In another embodiment, the food material may not be pickled.
Before the food materials are pickled, the food materials are further processed by sorting, slicing or dicing and the like.
The seasoning may also be selected from commercially available seasoning packs.
In a preferred embodiment of the present invention, the water retaining agent is a phosphate, and preferably, the phosphate is at least one of sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate.
The water-retaining agent may be a food water-retaining agent, and helps to maintain a stable water content in food. In other embodiments, the water retaining agent may also be disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium dihydrogen phosphate.
In a preferred embodiment of the present invention, the glucose is at least one of edible glucose powder and glucose solution.
The granulated sugar in the invention is a combination of white granulated sugar and rock sugar.
A quick-frozen barbecue food material prepared by the preparation method of the quick-frozen barbecue food material is provided. The food material to be barbecued is any one of the following food materials: beef, mutton, chicken, fish, pork and vegetables.
The quick-frozen barbecue food material prepared by the preparation method of the quick-frozen barbecue food material can be directly eaten after being heated in an electric appliance such as a microwave oven, and the taste and flavor of the quick-frozen barbecue food material are basically the same as those of the quick-frozen barbecue food material prepared at present. Therefore, the problem that the consumer can only go to a restaurant for experience due to the limitation of professional barbecue skills is solved. The product prepared by the preparation method greatly simplifies the manual process of consumers and reduces the difficulty of common consumers eating barbecue at home or in offices.
The invention has the following beneficial effects:
the invention provides a barbecue quick-frozen food material and a preparation method thereof. The special syrup boiling process is adopted, so that the starched food materials have no scorched flavor, are not sweet, and do not damage the flavor of the original barbecue seasoning too much. After pulp wrapping, pre-baking, pre-cooling and pre-freezing, a barbecue quick-frozen food material without professional baking technology and capability can be prepared, consumers can enjoy barbecue products with different quantities only by heating the barbecue quick-frozen food material in household microwave ovens, ovens or induction cookers for 60-90 seconds, and the closeness of flavor, taste and visual sense to field preparation is over 95%. The problem of the experience problem of barbecue product "leftovers heating" and the problem that the taste becomes poor after some food materials are heated for the second time is solved. The method can enable consumers to experience food materials prepared by an ancient and unique cooking mode like barbecue only by adopting a simple and almost same operation mode at home or in an office, improves the universal applicability and convenience of barbecue products, expands the practicability of the barbecue products in all periods, all regions and all scenes, and creates economic benefits and social values for enterprises and society.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a general view of a quick-frozen microwave-roasted wing provided in example 1;
FIG. 2 is a half sectional view of a fin in the quick-frozen microwave roasting provided in example 1;
FIG. 3 shows two of the quick frozen microwave-baked products of example 1;
FIG. 4 shows two of the quick frozen microwave-baked products of example 2;
FIG. 5 shows two of the quick frozen microwave-baked products of example 3;
FIG. 6 shows two of the quick frozen microwave-baked products prepared in comparative example 2;
FIG. 7 is a photograph of two of the frozen products made in example 4;
fig. 8 shows two of the frozen products prepared in comparative example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a method for preparing a barbecue quick-frozen food material. Which comprises the following steps:
(1) pretreatment of raw materials:
selecting 4 chicken wings, cleaning, adding the following general seasonings in parts by weight for pickling, wherein the pickling time is 60 min:
the seasoning comprises the following raw materials in parts by weight: 12% of pepper, 3% of edible salt, 1.5% of sodium glutamate, 1.5% of chicken essence seasoning, 3% of white granulated sugar, 8% of vegetable oil and 3.5% of spice.
(2) Boiling syrup:
the syrup is decocted by selecting the following raw materials in percentage by weight: 30 percent of granulated sugar, 3 percent of glucose, 0.45 percent of water-retaining agent and 66.56 percent of water, and is prepared by matching the following original decocting process.
Adding all granulated sugar and water accounting for 5% of the total water by mass, frying with slow fire, and keeping the temperature of the mixture at 80 ℃; until all the granulated sugar dissolved is separated out into white powder; then quickly heating to 120 ℃ for quick frying to achieve the coking effect (the coking rate is more than or equal to 80%);
adding the rest water and glucose into the mixture, rapidly stirring, cooling, heating the solution to 50 deg.C with slow fire, adding water-retaining agent, and stopping fire.
The water-retaining agent is sodium hexametaphosphate.
(3) Wrapping pulp: the coating amount is 3% of the food material mass, and the coating is uniformly sprayed on the two sides of the food material and then kept stand for 5 minutes.
(4) Pre-baking: rapidly baking at 220 deg.C for 2min according to food material shape.
(5) And (3) quick cooling: and rapidly cooling for 20min at the temperature of 0 ℃.
(6) Quick-freezing: and (3) reducing the central temperature of the food material to-18 ℃ for 30min at the temperature of-35 ℃, and packaging to prepare the commodity.
Example 2
The embodiment provides a method for preparing a barbecue quick-frozen food material. Which comprises the following steps:
(1) pretreatment of raw materials:
selecting 4 chicken wings, cleaning, adding the following general seasonings in parts by weight for pickling, wherein the pickling time is 60 min:
the seasoning comprises the following raw materials in parts by weight: 18% of pepper, 6% of edible salt, 3.5% of sodium glutamate, 3.5% of chicken essence seasoning, 3% of white granulated sugar, 10% of vegetable oil and 4% of spice.
(2) Boiling syrup:
the syrup is decocted by selecting the following raw materials in parts by weight: 40 percent of granulated sugar, 5 percent of glucose, 0.55 percent of water-retaining agent and 54.55 percent of water, and is prepared by matching the following original boiling process.
Adding all granulated sugar and water accounting for 10% of the total water mass, frying with slow fire, and keeping the temperature of the mixture at 85 ℃; until all the granulated sugar dissolved is separated out into white powder; then quickly heating to 130 ℃ for quick frying to achieve the coking effect (the coking rate is more than or equal to 80%);
adding the rest water and glucose into the mixture, rapidly stirring, cooling, heating the solution to 55 deg.C with slow fire, adding water-retaining agent, and stopping fire.
The water retention agent is sodium pyrophosphate.
(3) Wrapping pulp: the coating amount is 3% of the food material mass, and the coating is uniformly sprayed on the two sides of the food material and then kept stand for 6 minutes.
(4) Pre-baking: rapidly baking at 230 deg.C for 3min according to food material shape.
(5) And (3) quick cooling: and rapidly cooling for 20min at the temperature of 4 ℃.
(6) Quick-freezing: and (4) reducing the central temperature of the food material to-18 ℃ for 20min at the temperature of-35 ℃, and packaging to prepare the commodity.
Example 3
The embodiment provides a method for preparing a barbecue quick-frozen food material. Which comprises the following steps:
(1) pretreatment of raw materials:
selecting 4 wings of the chicken, and cleaning for later use.
(2) Boiling syrup:
the syrup is decocted by selecting the following raw materials in parts by weight: 40 percent of granulated sugar, 5 percent of glucose, 0.55 percent of water-retaining agent and 54.55 percent of water, and is prepared by matching the following original boiling process.
Adding all granulated sugar and water accounting for 10% of the total water mass, frying with slow fire, and keeping the temperature of the mixture at 85 ℃; until all the granulated sugar dissolved is separated out into white powder; then quickly heating to 130 ℃ for quick frying to achieve the coking effect (the coking rate is more than or equal to 80%);
adding the rest water and glucose into the mixture, rapidly stirring, cooling, heating the solution to 55 deg.C with slow fire, adding water-retaining agent, and stopping fire.
The water retention agent is sodium pyrophosphate.
(3) Wrapping pulp: the coating amount is 3% of the food material mass, and the coating is uniformly sprayed on the two sides of the food material and then kept stand for 6 minutes.
(4) Pre-baking: rapidly baking at 230 deg.C for 3min according to food material shape.
(5) And (3) quick cooling: and rapidly cooling for 20min at the temperature of 4 ℃.
(6) Quick-freezing: and (4) reducing the central temperature of the food material to-18 ℃ for 20min at the temperature of-35 ℃, and packaging to prepare the commodity.
Example 4
The embodiment provides a method for preparing a barbecue quick-frozen food material. Which comprises the following steps:
(1) pretreatment of raw materials:
selecting 4 pork chops, cutting into blocks, and cleaning for later use.
(2) Boiling syrup:
the syrup is decocted by selecting the following raw materials in parts by weight: 50% of granulated sugar, 6% of glucose, 0.65% of water-retaining agent and 43.35% of water, and the preparation method is matched with the following original boiling process.
Adding all granulated sugar and water accounting for 10% of the total water mass, frying with slow fire, and keeping the temperature of the mixture at 85 ℃; until all the granulated sugar dissolved is separated out into white powder; then quickly heating to 150 ℃ for quick frying to achieve the coking effect (the coking rate is more than or equal to 80%);
adding the rest water and glucose into the mixture, rapidly stirring, cooling, heating the solution to 60 deg.C with slow fire, adding water-retaining agent, and stopping fire.
The water retention agent is sodium pyrophosphate and sodium tripolyphosphate.
(3) Wrapping pulp: the coating amount is 1% of the food material mass, and the coating is uniformly sprayed on the two sides of the food material and then kept stand for 10 minutes.
(4) Pre-baking: rapidly baking at 250 deg.C for 4min according to food material shape.
(5) And (3) quick cooling: and rapidly cooling for 30min at the temperature of 10 ℃.
(6) Quick-freezing: and (4) reducing the central temperature of the food material to-18 ℃ for 40min at the temperature of-35 ℃, and packaging to prepare the commodity.
Comparative example 1
Baking chicken wing at 270 deg.C for 8min by existing method to obtain normal baked product.
Comparative example 2
The difference from the example 1 is only that the step of boiling the syrup, in the comparative example, oil and sugar are added firstly, the sugar is fried by small fire, but the temperature is not controlled, the sugar is fried by slow fire, then water is added quickly and the boiling is carried out until the bubble is generated to obtain the syrup, and the other preparation methods are the same.
Comparative example 3
The difference from example 1 is only that quick freezing is directly performed after prebaking, and a quick cooling step is not performed.
Examples of the experiments
The frozen product obtained in example 1 was heated in a microwave oven for 60 seconds, and taken out to obtain a quick-frozen microwave baked product. The quick-frozen microwave-baked product and the normal baked product of comparative example 1 were cut open from the middle with a knife and compared.
Referring to fig. 1 and 2, there is little difference in color between the normal roast product and the quick-frozen microwave roast product. Fig. 3, fig. 4 and fig. 5 show the quick-frozen microwave-baked products of examples 1, 2 and 3, respectively.
Fig. 6 shows a roasted wing product produced by the method of comparative example 2. As can be seen, the color of the product prepared by the method of comparative example 2 was inferior, while the color of the baked wing products prepared in examples 1 to 4 was better.
FIG. 7 is a photograph of a frozen product obtained in example 4, and FIG. 8 is a photograph of a frozen product obtained in comparative example 3.
Sensory evaluation method: 50 evaluators were selected and divided into two groups of 25 persons each, and the samples were subjected to sensory evaluation 3 times. The panelists rinsed their mouth with clear water before testing and each panelist received 2 coded samples at a time. The test is divided into two groups, and the test is as follows: test one is a sample made using the methods provided in examples 1, 2, 3 and 4, respectively, and test two is a sample made using the methods provided in comparative examples 1, 2 and 3, respectively.
The first group of evaluators will taste the samples from left to right in the presentation order, the second group of evaluators will taste the samples from right to left in the presentation order, the middle part is rinsed with clear water, the evaluators will evaluate the color, tenderness, smell and taste of the grilled food material, and the most favorable samples are selected for voting. The sensory evaluation results are shown in table 1. As can be seen from Table 1, the preparation method of the barbecue quick-frozen food material provided by the application has obvious advantages in color, tenderness, taste and fragrance. In example 3, the pickling was carried out without adding a seasoning, and the whole effect was poor.
Table 1 is a sensory evaluation statistical table.
Figure BDA0002636080980000111
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A method for preparing quick-frozen food materials for barbecue is characterized by comprising the following steps: coating the food material to be roasted with pulp, and then sequentially pre-roasting, quickly cooling and quickly freezing;
the pulp-coated pulp is syrup which comprises the following raw materials in percentage by weight: 30-50% of granulated sugar, 3-6% of glucose, 0.45-0.65% of water-retaining agent and 44-67% of water, wherein the syrup is mainly prepared by the following steps: mixing and frying granulated sugar and water accounting for 5-10% of the total water by mass, keeping the temperature of the mixture at 80-90 ℃, separating white powder from the dissolved granulated sugar, and heating to 120-150 ℃ for rapid frying; then adding glucose and the rest water, heating to 50-60 ℃, and adding a water-retaining agent.
2. The method of claim 1, wherein the syrup is prepared by rapidly parching to a char yield of 80% or more.
3. The method as claimed in claim 2, wherein the pre-baking temperature is 220 ℃ and 250 ℃, and the pre-baking time is 2-4 min.
4. The method according to claim 3, wherein the rapid cooling is rapid cooling in an environment of 0-10 ℃ for 20-30 min.
5. The method as claimed in claim 1, wherein the quick freezing is to reduce the center temperature of the food material to-18 ℃ within 30-40min in an environment of < -35 ℃.
6. The method of claim 1, wherein coating comprises coating the prepared syrup on the surface of the food material; preferably, the coating amount is 1-3% of the mass of the food material;
preferably, standing for 5-10min after coating the pulp.
7. The method of claim 6, further comprising a pre-treatment of the food material prior to the coating, the pre-treatment of the food material comprising adding a flavoring to the food material for curing;
preferably, the seasoning comprises the following raw materials in parts by weight: 12-18% of pepper, 3-6% of edible salt, 1.5-3.5% of sodium glutamate, 1.5-3.5% of chicken essence seasoning, 3-7% of white granulated sugar, 8-12% of vegetable oil and 3.5-6% of spice.
8. The method of claim 1 wherein the water retaining agent is a phosphate salt; preferably, the phosphate is at least one of sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate.
9. The method of claim 1, wherein the glucose is at least one of edible glucose powder and glucose solution.
10. A roasted quick-frozen food material prepared by the method of any one of claims 1 to 9, said food material to be roasted being any one of the following: beef, mutton, chicken, fish, pork and vegetables.
CN202010828633.7A 2020-08-17 2020-08-17 Barbecue quick-frozen food material and preparation method thereof Pending CN111772111A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347225A (en) * 2008-09-05 2009-01-21 江南大学 Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product
CN102028252A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Manufacture method of frozen roasted mackerel
CN102028256A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Process for preparing frozen roasted eel
CN104305348A (en) * 2014-10-27 2015-01-28 江南大学 Processing method of frozen baked catfish
CN105248802A (en) * 2015-09-11 2016-01-20 安徽三只松鼠电子商务有限公司 Coating syrup for food, preparation method and applications

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347225A (en) * 2008-09-05 2009-01-21 江南大学 Pickling preparation combination for freezing pre-fried meat foodstuff capable of being treated by microwave, method for preparing pre-fried meat food stuff and obtained product
CN102028252A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Manufacture method of frozen roasted mackerel
CN102028256A (en) * 2010-08-31 2011-04-27 福建省东山县海魁水产集团有限公司 Process for preparing frozen roasted eel
CN104305348A (en) * 2014-10-27 2015-01-28 江南大学 Processing method of frozen baked catfish
CN105248802A (en) * 2015-09-11 2016-01-20 安徽三只松鼠电子商务有限公司 Coating syrup for food, preparation method and applications

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