CN1248601C

CN1248601C - Method for making microwave treatable frozen pre-fried spring roll

Info

Publication number: CN1248601C
Application number: CNB2004100147657A
Authority: CN
Inventors: 陈卫; 张灏; 潘薇娜; 颜正勇; 田丰伟; 赵建新
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2004-04-26
Filing date: 2004-04-26
Publication date: 2006-04-05
Anticipated expiration: 2024-04-26
Also published as: CN1568820A

Abstract

The present invention relates to a method for making microwave treatable frozen pre-fried spring rolls, which belongs to the technical field of microwave food processing. In the present invention, a certain amount of high amylose starch for enhancing brittleness is added to ingredients of spring roll pastries, and then, a layer of high amylose starch paste for enhancing brittleness is coated on inner sides of the spring roll pastries; filling is bundled in the spring roll pastries which are processed, and the filling is fried so as to make spring rolls; then, the spring rolls are frozen for preservation so as to obtain finished microwave treatable spring rolls. Finished products made by means of the method of the present invention still have good brittleness after the finished products are preserved in a frozen state for 30 days at the temperature of 38 DEG C below zero and are remade for 1.5 minutes in a microwave. The method of the present invention avoids all trouble that people need to fry repeatedly when people eat common spring rolls. The microwave is utilized directly to remake spring rolls so that the processing of the spring rolls is simple and convenient. The present invention is convenient to develop market and has good economic benefit.

Description

A kind of preparation method of microwave treatable frozen pre-fried spring roll

Technical field

A kind of preparation method of microwave treatable frozen pre-fried spring roll belongs to the microwave food processing technique field.

Background technology

Spring roll is a kind of traditional oriental food, comes from the age in the Northern Song Dynasty, has nowadays enjoyed great prestige at home and abroad, and international trade is very considerable, and foreign foods circle also drops into production and the research of very big financial resources to develop this product.The processing of spring roll is divided into two classes: the one, promptly to do instantly by fast food restaurant and family, and complex manufacturing process and loaded down with trivial details takes time and effort, and fume pollution is big, and is extremely inconvenient; The 2nd, some quick-frozen food plant produced without fried living spring roll, after quick-frozen, be sold to the consumer by refrigerator-freezer, then by the consumer open the pot fried, this is equally also pretty troublesome.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of microwave treatable frozen pre-fried spring roll, the applied microwave spring roll of remaking makes spring roll simplified processing and convenient purification, makes Chinese traditional snack spring roll move towards the international market rapidly, produces good economic benefit.

Technical scheme of the present invention: in the batching of spring roll wrapping, add a certain amount of high straight chain and increase crisp starch, be coated with the high straight chain of last layer in the spring roll wrapping inboard of making again and increase crisp gelatinized corn starch, with the spring roll wrapping after the processing, the fried spring roll of making of the parcel filling heart, quick-frozen is handled, freezing, but be finished product microwave spring roll.

Beneficial effect of the present invention: increase straight chain and increase the spring roll wrapping that crisp starch batching is made, certain crisp effect that increases is arranged, the spring roll wrapping that other corn flour of preparing burden, breadcrumbs, high amylose starches, soybean protein isolate (SPI), zeins are made than interpolation is under the situation that keeps same brittleness, higher critical moisture content activity (Ac) can be arranged, the Ac value is 0.53, and the spring roll wrapping that does not add any batching only is 0.45 to Ac value in the same old way.The crisp mouthfeel of spring roll wrapping is relevant with its glassy state, and the height of vitrifying phase transition temperature Tg is influential to the spring roll wrapping brittleness; Hydrone plays softening and plastication to starch/protein structure in the spring roll wrapping, makes Tg reduce; Add high straight chain and increase crisp starch and strengthened segment adhesion between the starch polymer, reduced moisture holding capacity, correspondingly spring roll wrapping Tg is greatly improved.

Apply a floor height straight chain at the inner surface of spring roll wrapping and increase crisp gelatinized corn starch, in fried, form the structure of fine and close film, hindered of the migration of spring roll filling edema with the heart involved branch to spring roll wrapping.

The specific embodiment

Embodiment 1

The high straight chain that adds mass fraction 1096 in the batching of spring roll wrapping increases crisp starch (national starch company), the high straight chain of coating spring roll wrapping sole mass 10% in the spring roll wrapping inboard of making increases crisp gelatinized corn starch, the spring roll that the faric heart of test sample spring roll wrapping is made is fried 4.5 minutes at 180 ℃, snap frozen, in the microwave recasting 1.5 minutes after 10 days of-38 ℃ of freezings, the spring roll wrapping moisture is 60.6%; Behind the freezing 30 days, microwave recasting 1.5 minutes, the spring roll wrapping moisture is 58.4%, shows that cold preservation time length is little to the fragility influence of spring roll wrapping.Subjective appreciation is a mouthfeel fragility.And the spring roll that the faric heart of the spring roll wrapping that adopts other batchings is made processing subjective appreciation under similarity condition is not crisp.

Add high straight chain and increase the spring roll wrapping of crisp starch and the spring roll wrapping that do not add batching to compare in the same old way, adding the spring roll wrapping Tg that high straight chain increases crisp starch is 71 ℃, and the spring roll wrapping that does not add batching only is 24 ℃ to Tg in the same old way.

Claims

1, a kind of preparation method of microwave treatable frozen pre-fried spring roll, it is characterized in that in the batching of spring roll wrapping, adding a certain amount of high straight chain and increase crisp starch, be coated with the high straight chain of last layer in the spring roll wrapping inboard of making again and increase crisp gelatinized corn starch, with the spring roll wrapping after the processing, the fried spring roll of making of the parcel filling heart, quick-frozen is handled, freezing, but be finished product microwave spring roll;

Adding the amount that high straight chain increases crisp starch in spring roll batching is 10% of spring roll wrapping mass fraction;

Be coated with the high straight chain of last layer in the spring roll wrapping inboard of making and increase crisp gelatinized corn starch, the amount of coating is 10% of a spring roll wrapping sole mass.