CN116725148A - Air fryer food wrapping powder and using method thereof - Google Patents
Air fryer food wrapping powder and using method thereof Download PDFInfo
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- CN116725148A CN116725148A CN202310578368.5A CN202310578368A CN116725148A CN 116725148 A CN116725148 A CN 116725148A CN 202310578368 A CN202310578368 A CN 202310578368A CN 116725148 A CN116725148 A CN 116725148A
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- 239000000843 powder Substances 0.000 title claims abstract description 80
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 56
- 239000008107 starch Substances 0.000 claims abstract description 52
- 235000019698 starch Nutrition 0.000 claims abstract description 52
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 239000011248 coating agent Substances 0.000 claims abstract description 14
- 238000000576 coating method Methods 0.000 claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229920000881 Modified starch Polymers 0.000 claims abstract description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 8
- 239000001923 methylcellulose Substances 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- 235000013599 spices Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 14
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 13
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 13
- -1 garlic powder Substances 0.000 claims description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 8
- 235000010981 methylcellulose Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000013410 fast food Nutrition 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000010410 layer Substances 0.000 abstract description 9
- 235000008429 bread Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000003303 reheating Methods 0.000 abstract description 2
- 239000002344 surface layer Substances 0.000 abstract description 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 3
- 206010034203 Pectus Carinatum Diseases 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000003700 epoxy group Chemical group 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
Classifications
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- 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
Abstract
The invention discloses food wrapping powder of an air fryer and a using method thereof, and relates to the technical field of food processing, wherein the food wrapping powder comprises wrapping starch and outer wrapping powder; the high gluten wheat flour and the plant starch in the starch coating powder are compounded to ensure good crispness of food, and maltodextrin and methylcellulose are added to absorb moisture which is continuously migrated and escaped from an inner core of the food and moisture generated on a surface layer in the reheating process of an air fryer, so that the crispness can be kept for a long time; the bread crumbs in the outer wrapping powder can increase the crispness of the food, and simultaneously enable the outer wrapping layer of the food to have fermented bread fragrance, and the combination of the oil starch and the pregelatinized starch ensures the excellent crispness of the food and does not cause the phenomenon that the air fryer food is placed and softened.
Description
Technical field:
the invention relates to the technical field of food processing, in particular to air fryer food wrapping powder and a using method thereof.
The background technology is as follows:
the domestic resident diet consumption gradually develops to healthy diet, compared with the traditional fried food, the air fryer reduces the intake of grease, meets the diet requirement of consumers on the fried food, and promotes the rapid increase of the domestic air fryer requirement. However, the existing powder-wrapped pre-fried meat products have the problems of insufficient crispness, dry mouthfeel, lack of fat feel, quick moisture regain and the like after being heated by an air fryer, so that the powder-wrapped pre-fried meat products are not favored by consumers and cannot occupy a place in the market.
The invention comprises the following steps:
the invention aims to solve the technical problem of providing the air fryer food wrapping powder and the using method thereof, which can manufacture the taste and the appearance similar to those of common fried meat products without frying, so that consumers can pursue health without losing delicacies.
The technical problems to be solved by the invention are realized by adopting the following technical scheme:
one of the purposes of the invention is to provide a food wrapping powder which comprises a pulp wrapping powder and an outer wrapping powder.
The pulp wrapping powder consists of the following raw materials in parts by weight:
50-60 parts of wheat flour, 30-35 parts of plant starch, 5-8 parts of maltodextrin, 2-3 parts of methyl cellulose, 2-3 parts of edible salt, 1.5-2 parts of spice, 0.8-1.3 parts of disodium dihydrogen pyrophosphate and 0.5-1 part of sodium bicarbonate.
The outer wrapping powder comprises the following raw materials in parts by weight:
45-50 parts of bread crumbs, 20-25 parts of grease starch, 20-25 parts of pregelatinized starch, 2-3 parts of edible salt, 2-3 parts of spice, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate and 0.1-0.5 part of pigment.
The second purpose of the invention is to provide a using method of the food wrapping powder, which comprises the following steps:
(1) Uniformly mixing the pulp-coated powder with water to obtain pulp-coated powder;
(2) Uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder; or wrapping a layer of outer wrapping powder on the food, uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder;
(3) Pre-frying and quick-freezing the food wrapped with the powder to obtain the fast food.
The invention also provides an instant food prepared by the method. The instant food is cooked in an air fryer.
The beneficial effects of the invention are as follows:
(1) The compounding of the high-gluten wheat flour and the plant starch in the pulp-coated powder ensures the excellent crispness of food, and the maltodextrin and the methylcellulose are added to absorb the moisture which is continuously migrated and escaped from the inner core of the food and the moisture generated on the surface layer in the reheating process of the air fryer, so that the crispness can be kept for a long time.
(2) The bread crumbs in the outer wrapping powder can increase the food crispness and simultaneously enable the food outer wrapping layer to have fermented bread fragrance, and the compounding of the oil starch and the pregelatinized starch ensures the good crispness of the food and does not cause the phenomenon that the air fryer food is placed to be soft; sodium bicarbonate and disodium dihydrogen pyrophosphate are used as composite leavening agents, and high-temperature decomposition into carbon dioxide and the like improves the high-temperature expansibility of the wrapping powder.
The specific embodiment is as follows:
the invention is further described in connection with the following embodiments in order to make the technical means, the creation features, the achievement of the purpose and the effect of the invention easy to understand.
The invention provides food wrapping powder, which comprises wrapping starch and outer wrapping powder.
The pulp wrapping powder consists of the following raw materials in parts by weight:
50-60 parts of wheat flour, 30-35 parts of plant starch, 5-8 parts of maltodextrin, 2-3 parts of methyl cellulose, 2-3 parts of edible salt, 1.5-2 parts of spice, 0.8-1.3 parts of disodium dihydrogen pyrophosphate and 0.5-1 part of sodium bicarbonate.
The outer wrapping powder comprises the following raw materials in parts by weight:
45-50 parts of bread crumbs, 20-25 parts of grease starch, 20-25 parts of pregelatinized starch, 2-3 parts of edible salt, 2-3 parts of spice, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate and 0.1-0.5 part of pigment.
Preferably, the oil starch is prepared by mixing phosphate starch and wheat flour in proportion.
Preferably, the oil starch is prepared by reacting plant starch with n-propyl glycidol, and the dosage of the n-propyl glycidol is 30-50% of the mass of the plant starch. The vegetable starch is chemically modified through the reaction of hydroxyl and epoxy groups, so as to improve the effect of the outer wrapping powder on the mouthfeel of the food.
Preferably, the wheat flour is high gluten wheat flour. The high gluten wheat flour has high protein content, good gluten, and good ductility and elasticity.
Preferably, the plant starch is one or more of potato starch, corn starch, wheat starch, sweet potato starch, tapioca starch, pea starch and the like.
Preferably, the spice is prepared by mixing one or more of cinnamon powder, garlic powder, white pepper powder, black pepper powder, chilli powder and the like according to a proportion, and the composition and the proportion of the spice are adjusted according to different tastes.
The invention also provides a using method of the food wrapping powder, which comprises the following steps:
(1) Uniformly mixing the pulp-coated powder with water to obtain pulp-coated powder;
(2) Uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder; or wrapping a layer of outer wrapping powder on the food, uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder;
(3) Pre-frying and quick-freezing the food wrapped with the powder to obtain the fast food.
Preferably, the mass ratio of the pulp-coated powder to the water is 1 (2-3). The proportion of the paste powder and water is controlled, so that uniform paste coating on the surface of the food is ensured, and the thickness of the paste coating is proper.
Preferably, the food product is meat or vegetable. The wrapping powder can be simultaneously applied to meat and vegetables.
The invention also provides the instant food prepared by the using method. The instant food is cooked in the air fryer without limitation to the cooking temperature and cooking time, depending on the crispness and doneness requirements of the consumer on the food.
The following describes the technical scheme of the present invention in detail through specific embodiments:
example 1
The paste powder comprises the following raw materials in parts by weight:
50 parts of high gluten wheat flour, 35 parts of potato starch, 5 parts of maltodextrin, 2 parts of methyl cellulose, 2 parts of edible salt, 1.5 parts of spice, 1 part of disodium dihydrogen pyrophosphate and 0.5 part of sodium bicarbonate.
The external coating powder consists of the following raw materials in parts by weight:
50 parts of bread crumbs, 20 parts of oil starch, 25 parts of pregelatinized starch, 3 parts of edible salt, 2 parts of spice, 0.3 part of disodium dihydrogen pyrophosphate, 0.5 part of sodium bicarbonate and 0.3 part of lutein.
Wherein the oil starch is prepared by mixing phosphate starch and high-gluten wheat flour in a mass ratio of 1:1. The spice is prepared by mixing cinnamon powder, garlic powder, white pepper powder, black pepper powder and chilli powder according to a mass ratio of 1:1:1:2.
Example 2
The paste powder comprises the following raw materials in parts by weight:
55 parts of high gluten wheat flour, 35 parts of corn starch, 8 parts of maltodextrin, 2 parts of methyl cellulose, 3 parts of edible salt, 2 parts of spice, 1 part of disodium dihydrogen pyrophosphate and 1 part of sodium bicarbonate.
The external coating powder consists of the following raw materials in parts by weight:
45 parts of bread crumbs, 25 parts of oil starch, 20 parts of pregelatinized starch, 2 parts of edible salt, 2 parts of spice, 0.4 part of disodium dihydrogen pyrophosphate, 0.4 part of sodium bicarbonate and 0.5 part of beta-carotene.
Wherein the oil starch is prepared by mixing phosphate starch and high-gluten wheat flour in a mass ratio of 2:1. The spice is prepared by mixing cinnamon powder, garlic powder, white pepper powder, black pepper powder and chilli powder according to a mass ratio of 1.5:1:1:2.
Example 3
The paste powder comprises the following raw materials in parts by weight:
60 parts of high gluten wheat flour, 30 parts of wheat starch, 6 parts of maltodextrin, 3 parts of methyl cellulose, 2 parts of edible salt, 1.5 parts of spice, 0.8 part of disodium dihydrogen pyrophosphate and 0.8 part of sodium bicarbonate.
The external coating powder consists of the following raw materials in parts by weight:
45 parts of bread crumbs, 20 parts of oil starch, 25 parts of pregelatinized starch, 3 parts of edible salt, 2 parts of spice, 0.5 part of disodium dihydrogen pyrophosphate, 0.3 part of sodium bicarbonate and 0.4 part of beta-carotene.
Wherein the oil starch is prepared by mixing phosphate starch and high-gluten wheat flour in a mass ratio of 1:2. The spice is prepared by mixing cinnamon powder, garlic powder, white pepper powder, black pepper powder and chilli powder according to a mass ratio of 1:0.5:1:1:2.
Example 4
Example 4 a starch coating and a coating were prepared in the same manner as in example 1, except that the fat starch of example 1 was replaced with a self-made fat starch as described below.
Preparation of oil starch: adding ethyl acetate into potato starch, stirring to obtain uniform slurry, adding n-propyl glycidol, wherein the dosage of n-propyl glycidol is 30% of the mass of plant starch, heating to 60 ℃ for heat preservation reaction, stopping reaction after the n-propyl glycidol completely reacts, distilling under reduced pressure to recover ethyl acetate, vacuum drying to remove high boiling point impurities, crushing, and grinding to obtain the oil starch.
Example 5
Example 5 a starch coating and a coating were prepared in the same manner as in example 1, except that the fat starch of example 1 was replaced with a self-made fat starch as described below.
Preparation of oil starch: adding ethyl acetate into potato starch, stirring to obtain uniform slurry, adding n-propyl glycidol, wherein the dosage of n-propyl glycidol is 50% of the mass of plant starch, heating to 60 ℃ for heat preservation reaction, stopping reaction after the n-propyl glycidol completely reacts, distilling under reduced pressure to recover ethyl acetate, vacuum drying to remove high boiling point impurities, crushing, and grinding to obtain the oil starch.
Comparative example 1
Comparative example 1 a pulp coated flour and an outer coating flour were prepared in the same manner as in example 1, except that the fat starch of example 1 was replaced with high gluten wheat flour.
Comparative example 2
Comparative example 2 a starch coating and an outer coating was prepared in the same manner as in example 1, except that the fat starch of example 1 was replaced with potato starch.
Example 6
The same batch of pickled chicken breast slices were subjected to flour wrapping, pre-frying, quick-freezing and air-frying pan curing by using the flour wrapping and flour wrapping prepared in examples 1 to 5 and comparative examples 1 to 3, respectively, and the specific operations are as follows:
(1) Uniformly mixing the pulp-coated powder and water according to the mass ratio of 1:3 to obtain pulp-coated powder;
(2) Uniformly wrapping the wrapping slurry on the surface of chicken breast slices, and wrapping a layer of outer wrapping powder;
(3) Pre-frying the chicken breast slices after being wrapped with the powder, pre-frying for 30s at the oil temperature of 170 ℃, and quick-freezing and preserving to obtain instant chicken;
(4) Placing the instant chicken into an air fryer, heating at 180 ℃ for 10min, and turning over once in the middle to obtain the popped chicken.
The physical properties of the air-fryer cured popped meat were measured using a TA-XT Plus texture tester, 10 times in parallel for each group of samples, and the average value was taken, and the results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the greasy starch of the present invention provides a food product with a better mouthfeel.
The foregoing has shown and described the basic principles and main features of the present invention and the advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The food wrapping powder comprises wrapping starch and outer wrapping powder, and is characterized in that: the pulp wrapping powder consists of the following raw materials in parts by weight:
50-60 parts of wheat flour, 30-35 parts of plant starch, 5-8 parts of maltodextrin, 2-3 parts of methyl cellulose, 2-3 parts of edible salt, 1.5-2 parts of spice, 0.8-1.3 parts of disodium dihydrogen pyrophosphate and 0.5-1 part of sodium bicarbonate;
the outer wrapping powder comprises the following raw materials in parts by weight:
45-50 parts of bread crumbs, 20-25 parts of grease starch, 20-25 parts of pregelatinized starch, 2-3 parts of edible salt, 2-3 parts of spice, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate and 0.1-0.5 part of pigment.
2. A food wrapper according to claim 1, wherein: the plant starch is one or more of potato starch, corn starch, wheat starch, sweet potato starch, tapioca starch and pea starch.
3. A food wrapper according to claim 1, wherein: the oil starch is prepared by mixing phosphate starch and wheat flour in proportion.
4. A food wrapper according to claim 1 or 3, wherein: the wheat flour is high gluten wheat flour.
5. A food wrapper according to claim 1, wherein: the spice is prepared by mixing one or more of cinnamon powder, garlic powder, white pepper powder, black pepper powder and chilli powder according to a proportion.
6. A method of using the food wrap of any one of claims 1 to 5, wherein: the method comprises the following steps:
(1) Uniformly mixing the pulp-coated powder with water to obtain pulp-coated powder;
(2) Uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder; or wrapping a layer of outer wrapping powder on the food, uniformly wrapping the wrapping slurry on the surface of the food, and wrapping a layer of outer wrapping powder;
(3) Pre-frying and quick-freezing the food wrapped with the powder to obtain the fast food.
7. The method of use according to claim 6, wherein: the mass ratio of the paste coating powder to the water is 1 (2-3).
8. The method of use according to claim 6, wherein: the food is meat or vegetable.
9. An instant food prepared by the method of use according to any one of claims 6-8.
10. The instant food product of claim 9 is cooked in an air fryer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310578368.5A CN116725148A (en) | 2023-05-22 | 2023-05-22 | Air fryer food wrapping powder and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310578368.5A CN116725148A (en) | 2023-05-22 | 2023-05-22 | Air fryer food wrapping powder and using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116725148A true CN116725148A (en) | 2023-09-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310578368.5A Pending CN116725148A (en) | 2023-05-22 | 2023-05-22 | Air fryer food wrapping powder and using method thereof |
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| Country | Link |
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| CN (1) | CN116725148A (en) |
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- 2023-05-22 CN CN202310578368.5A patent/CN116725148A/en active Pending
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