CN115644368A - Method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely white rice bran and obtained chicken nuggets - Google Patents
Method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely white rice bran and obtained chicken nuggets Download PDFInfo
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Abstract
The invention belongs to the field of food processing, and particularly discloses a method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely white rice bran, and the chicken nuggets. The method comprises the following steps: 1) Preparing frozen chicken nuggets; preparing wrapping slurry containing the white rice bran, wherein the content of the white rice bran in the wrapping slurry is 0.6-1.2 wt%; 2) Coating the frozen chicken blocks obtained in the step 1) with the powder coating pulp obtained in the step 1) to obtain powder-coated chicken blocks with uniform powder coating; 3) Frying the powder-coated chicken blocks obtained in the step 2) to obtain finished fried powder-coated chicken blocks. The addition of the white rice bran can reduce the disintegration value of the coating powder and enhance the shearing resistance of the coating powder, thereby improving the toughness of the fried coating powder layer and being chewy. After the rice bran is added, the retrogradation value can be obviously improved, so that a protective layer for preventing water from losing the ground can be more easily formed on the powder coating layer in the frying process, and the fried chicken is more fresh and tender.
Description
Technical Field
The invention belongs to the field of food processing, and particularly discloses a method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct namely rice bran and the obtained chicken nuggets.
Background
The fried food is one of the traditional foods in China, is golden in color, crisp in mouthfeel and delicious in taste, and is deeply favored by consumers. However, the shells of the fried foods can absorb more oil in the frying process, the content of the oil is even as high as 1/3 of the total weight of the foods, and the fried paste-wrapped foods with high oil content are frequently eaten, so that diseases such as hyperlipidemia, coronary heart disease and the like are easily caused, and the health of human bodies is seriously damaged.
With the improvement of the living standard of people, consumers tend to select low-fat foods; on the other hand, the oil absorption rate of the fried food is increased, so that the fat content of the fried food is increased in the frying process, the fried food is more prone to rancidity and deterioration during processing and storage, the quality of the fried food is reduced, the shelf life of the fried food is shortened, and the research for reducing the fat content of the fried food meets the urgent needs of consumers and manufacturers.
The rice bran (the current national standard rice bran) is mainly processed from pericarp, seed coat, exoendosperm, aleurone layer and embryo, so a small amount of rice hulls and a certain amount of dust and microorganisms can be mixed in the processing process, and the rice bran can only be used for feed and is a main byproduct in rice processing.
Research results and data at home and abroad show that the rice bran is rich in various nutrients and physiologically active substances. Edible rice bran is already available in developed countries such as the United states, similar products are invented in China, namely, the rice bran can be classified into two parts, namely feed-grade rice bran and food-grade rice bran by applying the modern food processing precise grinding technology, wherein the food-grade rice bran accounts for about 80% of the total weight of the rice bran, and the nutrition accounts for more than 90%. Food grade rice bran, although only 6% by weight of the rice, accounts for about 60% of the nutrition of the rice, and is a ground matter in the rice whitening process, so it is also called "rice powder" or "rice meal".
Disclosure of Invention
In order to solve the problem that the fried flour-coated food has higher oil content, the invention provides a method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely rice bran and the obtained chicken nuggets, which not only keeps the original good flavor of the fried chicken nuggets, but also reduces the oil content of the fried chicken nuggets.
The technical scheme provided by the invention is as follows:
a method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely rice bran, comprises the following steps:
1) Preparing frozen chicken nuggets; preparing a coating slurry containing white rice bran, wherein the content of the white rice bran in the coating slurry is 0.6-1.2 wt%;
2) Coating the frozen chicken blocks obtained in the step 1) with the coating pulp obtained in the step 1) to obtain powder-coated chicken blocks with uniform powder;
3) Frying the powder-coated chicken blocks obtained in the step 2) to obtain finished fried powder-coated chicken blocks.
The inventor finds that the addition of white rice bran in a proper proportion into the powder coating formula can reduce the oil content of the fried chicken without destroying the sensory evaluation of the fried chicken, and improve the toughness of the powder coating layer of the finished product. Moreover, the addition of the white rice bran enables the coating powder slurry to be coated on chicken meat blocks more easily, and the frying operation is easy as well.
Particularly, the addition of the white rice bran can reduce the disintegration value of the coating powder and enhance the shearing resistance of the coating powder, so that the toughness of the fried coating powder layer is improved, and the fried coating powder layer is chewy to eat. After the rice bran is added, the retrogradation value can be obviously improved, so that a protective layer for preventing water from losing the ground can be more easily formed on the powder coating layer in the frying process, and the fried chicken is more fresh and tender.
Specifically, in the step 1), the powder coating slurry comprises the following components in parts by weight: 0.6 to 1.2 portions of rice bran, 27 to 33 portions of wheat flour, 18 to 22 portions of corn starch, 0.9 to 1.1 portions of baking powder, 0.9 to 1.1 portions of edible salt and 43 to 53 portions of water.
In the above technical scheme:
the wheat flour is added, so that a stable gluten structure can be formed after the flour is wrapped, absorbed and stirred;
the corn starch can be added to be matched with the white rice bran, so that the effect of better water retention in the frying process of the coating slurry layer is achieved.
Specifically, in step 1): the freezing temperature is-20 to-25 ℃, and the freezing time is 1 to 2 hours.
Based on the technical scheme, the technical scheme provided by the invention can be ensured to be used in a freezing environment meeting the requirements of daily life.
Further, in step 1): the chicken pieces were frozen to a core temperature of-18 ℃.
Based on the technical scheme, the whole moisture state of the chicken nuggets can be ensured to be stable, and the best effect is achieved.
Specifically, in the step 2): the weight ratio of the chicken pieces to the powder coating pulp in the powder coating chicken pieces is (5-6) to 1.
In the technical scheme, the fried shell is too thick after frying due to too high coating slurry, the greasy feeling of chicken blocks is too high after eating due to the increase of the grease amount, and the chicken is directly exposed in high-temperature oil in the frying process due to too low coating slurry, so that the water is quickly lost, and the taste of the chicken is influenced.
Specifically, in the step 3), the frying conditions are as follows: the frying temperature is 160-200 ℃, and the frying time is 5-7 minutes.
In the technical scheme, the frying condition is easy to realize.
The invention also provides the fried flour-coated chicken nuggets prepared by the method.
The fried flour-coated chicken nuggets provided by the invention have the advantages of low oil content, chewy shell, sufficient juice in stuffing and the like.
According to the invention, the rice bran is added into the flour-coated ingredients and is properly blended to improve the shape change of the flour-coated layer in the frying process, so that the oil content of the fried chicken nuggets can be effectively reduced, and the reduced oil content can reach 2-3%. The invention enriches the application of the rice byproduct deep processing product, namely the rice bran in the food, can effectively reduce the oil content in the fried chicken nuggets, and is a healthier and more nutritious preparation method.
Drawings
FIG. 1 is a graph of freeze-thaw stability test data for breads obtained in each example.
FIG. 2 is a graph showing data on the fat content and moisture content of the whole fried chicken nuggets obtained in each example.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Examples Main materials and instruments
Wheat flour, corn starch, soybean oil, rice bran, double-effect baking powder, edible salt, oil for frying and the like are all commonly sold in the market. Thermometers, demaster fryers, etc. are also tools of purchase.
Example 1
Step one, preparing chicken meat stuffing
The chicken breast is crushed by a meat grinder to prepare meat stuffing, and the prepared meat stuffing is placed in a mould and put in a refrigerator for freezing and shaping. The freezing temperature is-20 ℃, the freezing time is 1.5h, and the chicken nuggets are frozen until the central temperature is-18 ℃.
Step two, preparing wrapping powder
Mixing 0 part of rice bran, 30 parts of wheat flour, 20 parts of corn starch, 1 part of baking powder, 1 part of edible salt and 48 parts of water, and stirring uniformly to obtain the coating powder.
Step three, sizing
And (3) fully and uniformly wrapping the frozen chicken nuggets in the step one with the wrapping powder prepared in the step two, wherein the weight ratio of the frozen molded chicken nuggets to the wrapping powder is 6. And obtaining the powder-coated chicken nuggets.
Step four, frying
Frying the powder-coated chicken blocks prepared in the third step for 6 minutes at the oil temperature of 180 ℃ to obtain finished fried powder-coated chicken blocks.
Examples 2 to 5
The procedure for preparing the fried chicken nuggets of examples 2-5 was the same as in example 1, differing primarily in the amount of rice bran added, as shown in table 1 below:
TABLE 1
The coating powders prepared in the second step of examples 1 to 5 were subjected to freeze-thaw stability and gelatinization, and the results of the measurement are shown in fig. 1 and table 2.
TABLE 2
As can be seen from figure 1, after the white rice bran is added into the wrapping powder formula, the water precipitation rate of the wrapping powder is obviously reduced, which shows that the wrapping powder has better stability after being refrigerated and is suitable for being applied in the refrigerating process.
As can be seen from Table 2, after the white rice bran is added into the formula, the disintegration value of the wrapping powder is reduced along with the increase of the addition amount of the white rice bran, which shows that the shearing resistance is enhanced, the toughness after frying is good, and the wrapping powder is chewy to eat. After the white rice bran is added, the retrogradation value is higher than that of a control group, so that a protective layer for avoiding water loss is easier to form on the powder coating layer in the frying process.
The chicken nuggets prepared in examples 1 to 5 were subjected to measurement of fat content, moisture content, color and sensory evaluation, and the measurement results are shown in fig. 2, table 3 and table 4 below.
TABLE 3
TABLE 4
| Group of | Color | Flavor (I) and flavor (II) | Taste of food | Shape of | Tissue state |
| Example 1 | 8 | 9 | 8 | 8 | 9 |
| Example 2 | 7 | 8 | 8 | 8 | 8 |
| Example 3 | 8 | 8 | 9 | 9 | 8 |
| Example 4 | 7 | 7 | 9 | 8 | 9 |
| Example 5 | 6 | 8 | 9 | 6 | 9 |
FIG. 2 shows that the fat content of the whole fried chicken nuggets significantly decreased and the water content significantly increased with the increase in the amount of rice bran added to the chicken nuggets prepared in examples 1-5 after addition of rice bran to the coating formulation. Moisture evaporation and oil absorption in fried breaded chicken nuggets are a dynamic equilibrium process, and the increase of oil content in the frying process is mainly due to the fact that the oil content enters holes formed by moisture evaporation. The rice bran is rich in cellulose, and the cellulose has good water-holding property, can effectively inhibit water evaporation in a high-temperature frying process, reduces holes in a coating layer, and further reduces oil absorption of products.
L in Table 3 denotes luminance, a + Denotes the degree of redness, b + The yellowness is expressed and reflects the increased brightness of the fried chicken nuggets prepared in example 3, except that after the addition of white rice bran to the breading formula,the others are reduced, but the overall color of the chicken nuggets is not influenced.
Table 4 reflects that there was no significant change in the sensory evaluation score of the fried chicken nuggets after the addition of rice bran to the breading formula.
Table 5 reflects a comparison of the data for this breading formula with commercial fried breading for finished chicken nuggets made after the same frying process. The coating powder provided by the invention is not superior in score on overall sensory evaluation, but has the advantages of low oil content, high moisture content and freeze-thaw stability, and can make fried chicken nuggets healthier.
| Group of | Oil and fat content | Water content | Sensory evaluation | Water separation rate after freeze thawing |
| Fulin special fried chicken powder | 21.19 | 58.46 | 44 | 13.19 |
| Example 2 | 19.54 | 61.98 | 39 | 11.40 |
| Example 3 | 18.63 | 62.54 | 42 | 10.44 |
| Example 4 | 17.35 | 64.52 | 40 | 10.00 |
| Example 5 | 16.96 | 65.32 | 38 | 9.53 |
Comprehensive evaluation can show that a proper amount of white rice bran is added into the powder coating formula, so that the fried powder-coated chicken nuggets with low oil content can be prepared on the basis of not influencing the sensory evaluation of the fried powder-coated chicken nuggets.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Claims (7)
1. A method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely rice bran, is characterized by comprising the following steps:
1) Preparing frozen chicken nuggets; preparing wrapping slurry containing the white rice bran, wherein the content of the white rice bran in the wrapping slurry is 0.6-1.2 wt%;
2) Coating the frozen chicken blocks obtained in the step 1) with the powder coating pulp obtained in the step 1) to obtain powder-coated chicken blocks with uniform powder coating;
3) Frying the powder-coated chicken blocks obtained in the step 2) to obtain finished fried powder-coated chicken blocks.
2. The method for making fried breaded chicken nuggets with low fat content using rice byproduct rice bran as claimed in claim 1, wherein in step 1), the breaded slurry comprises the following ingredients in parts by weight: 0.6 to 1.2 portions of rice bran, 27 to 33 portions of wheat flour, 18 to 22 portions of corn starch, 0.9 to 1.1 portions of baking powder, 0.9 to 1.1 portions of edible salt and 43 to 53 portions of water.
3. The method of making fried breaded chicken nuggets with low oil content using rice byproduct, rice bran as claimed in claim 1, wherein in step 2): the weight ratio of the chicken blocks in the powder-coated chicken blocks to the powder-coated slurry is (5-6) to 1.
4. The method for making fried breaded chicken nuggets with low fat content using rice byproduct rice bran as claimed in claim 1, wherein in step 3), the frying conditions are: the frying temperature is 160-200 ℃, and the frying time is 5-7 minutes.
5. The method for making fried breaded chicken nuggets with low fat content using rice by-product rice bran according to any one of claims 1 to 4, wherein in step 1): the freezing temperature is-20 to-25 ℃, and the freezing time is 1 to 2 hours.
6. The method of making fried breaded chicken nuggets with low oil content using rice byproduct, rice bran as claimed in claim 5, wherein in step 1): the chicken pieces were frozen to a core temperature of-18 ℃.
7. A fried breaded chicken nugget made according to the method of any one of claims 1 to 6.
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| CN202211320380.8A CN115644368A (en) | 2022-10-26 | 2022-10-26 | Method for preparing fried flour-coated chicken nuggets with low oil content by using rice byproduct, namely white rice bran and obtained chicken nuggets |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
| JP2019129804A (en) * | 2018-02-02 | 2019-08-08 | 株式会社三輪 | Fried food clothing material and method for producing same, and fried food |
| CN112914088A (en) * | 2021-03-10 | 2021-06-08 | 武汉轻工大学 | Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content |
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- 2022-10-26 CN CN202211320380.8A patent/CN115644368A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
| JP2019129804A (en) * | 2018-02-02 | 2019-08-08 | 株式会社三輪 | Fried food clothing material and method for producing same, and fried food |
| CN112914088A (en) * | 2021-03-10 | 2021-06-08 | 武汉轻工大学 | Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content |
Non-Patent Citations (1)
| Title |
|---|
| JINTA CHAYAWAT: "Reducing chicken nugget oil content with fortified defatted rice bran in batter", FOOD SCI BIOTECHNOL, vol. 29, no. 10, pages 1355 - 1363, XP037246041, DOI: 10.1007/s10068-020-00782-y * |
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