CN105054103A - Large chicken cutlet coating flour and preparation method thereof - Google Patents
Large chicken cutlet coating flour and preparation method thereof Download PDFInfo
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- CN105054103A CN105054103A CN201510473993.9A CN201510473993A CN105054103A CN 105054103 A CN105054103 A CN 105054103A CN 201510473993 A CN201510473993 A CN 201510473993A CN 105054103 A CN105054103 A CN 105054103A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 69
- 235000013312 flour Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000011248 coating agent Substances 0.000 title abstract 4
- 238000000576 coating method Methods 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 120
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 56
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 44
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 44
- 241000209140 Triticum Species 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 36
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 241000234282 Allium Species 0.000 claims abstract description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 25
- 229920002261 Corn starch Polymers 0.000 claims abstract description 25
- 229920002907 Guar gum Polymers 0.000 claims abstract description 25
- 239000008120 corn starch Substances 0.000 claims abstract description 25
- 229940029982 garlic powder Drugs 0.000 claims abstract description 25
- 239000000665 guar gum Substances 0.000 claims abstract description 25
- 229960002154 guar gum Drugs 0.000 claims abstract description 25
- 235000010417 guar gum Nutrition 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 235000017550 sodium carbonate Nutrition 0.000 claims description 27
- 229940099112 cornstarch Drugs 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 21
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 12
- 244000144730 Amygdalus persica Species 0.000 claims description 8
- 241000218236 Cannabis Species 0.000 claims description 8
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 8
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 8
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940100445 wheat starch Drugs 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 21
- 239000000463 material Substances 0.000 description 8
- 230000035807 sensation Effects 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 238000003913 materials processing Methods 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
Classifications
-
- 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses large chicken cutlet coating flour and a preparation method thereof. The large chicken cutlet coating flour is prepared from wheat flour, wheat starch, corn starch, cassava starch, cassava granulated flour, table salt, white sugar, sodium carbonate, onion powder, garlic powder, baking powder and guar gum. According to the edible characteristics of a large chicken cutlet on a food terminal market, the surface of a large chicken cutlet is coated with flour and the flour-coated large chicken cutlet is fried so that yellow appearance and a crisp taste of the large chicken cutlet are obtained and large chicken cutlet local flavor and taste are improved. Through the standard flour coating production process, large chicken cutlet taste standardization is realized.
Description
Technical field
The present invention relates to food, particularly the large chicken row of one wraps up in powder and preparation method thereof.
Background technology
Large chicken row, comes from Taiwan, fashionable continent, becomes the fried based food of the very popular one in streets and lanes.The delicious food of large chicken row is pure, and its manufacture craft is also extremely consummate, and only have steak rather somewhat single, mix succulence Fresh & Tender in Texture after wrapping up in powder frying, epidermis is fluffy is rich in stereovision and granular sensation, palatable crisp.
But large chicken row taste day by day its crisp mouthfeel abundant is still its primary feature, but the mouthfeel in each large chicken row shop is uneven in the market, and large chicken row being wrapped up in powder, to carry out the suitability for industrialized production of standard few.
The raw material wrapping up in powder select to determine wrap up in powder fried after color, profile, mouthfeel and local flavor, large chicken row wrap up in powder fried after to embody golden yellow tempting, profile level is given prominence to, the effect of mouthfeel crisp outside tender inside.If select daily wheat flour or crackling powder, large chicken after fried is arranged not only color and profile and seems more mechanical, and can mouthfeel be had a strong impact on, therefore in raw-material selection, have passed through the combination of multiple material different proportion, the steak arranged with large chicken carries out fried rear naked eyes evaluation, carries out screening best of breed.Meanwhile, production technology also carries out test repeatedly, carry out the screening of granularity, combination of different materials processing to enhance productivity and the shelf-life.
Large chicken row spreads the ground such as Fujian, Shanghai, Guangdong to continent from Taiwan, at present successively in Beijing, Henan, Shandong, the ground such as Shanxi comes into vogue, and becomes a kind of cooking culture gradually.The large chicken row of a mouthfeel and taste orthodox school is the target signature that we praise highly and enjoy, and therefore large chicken row is wrapped up in powder standardized production particularly necessary.
Summary of the invention
In order to improve large chicken air draft taste, mouthfeel, color and profile etc., the invention provides a kind of large chicken row and wrapping up in powder and preparation method thereof.
In order to solve the problems of the technologies described above, the invention provides a kind of large chicken row and wrap up in powder, wherein, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 20 ~ 24 parts, wheaten starch 12 ~ 20 parts, cornstarch 10 ~ 18 parts, tapioca 18 ~ 26 parts, cassava granular powder 23 ~ 31 parts, salt 1 ~ 2 part, white granulated sugar 0.3 ~ 1.0 part, soda ash 0.05 ~ 0.2 part, onion powder 0.1 ~ 0.3 part, garlic powder 0.1 ~ 0.5 part, baking powder 0.5 ~ 0.9 part, guar gum 0.1 ~ 0.4 part.
Wherein, wheat flour is cake wheat flour, and described large chicken arranges each raw material of wrapping up in powder and mass fraction is: cake wheat flour 20 ~ 24 parts, wheaten starch 16 ~ 18 parts, cornstarch 14 ~ 16 parts, tapioca 22 ~ 24 parts, cassava granular powder 26 ~ 29 parts, salt 1 ~ 1.5 part, white sugar 0.3 ~ 0.5 part, soda ash 0.1 ~ 0.2 part, onion powder 0.1 ~ 0.2 part, garlic powder 0.1 ~ 0.3 part, baking powder 0.6 ~ 0.8 part, guar gum 0.2 ~ 0.3 part.
Wherein, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 22 parts, wheaten starch 16 parts, cornstarch 14 parts, tapioca 22.6 parts, cassava granular powder 27 parts, salt 1.5 parts, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.1 part, garlic powder 0.3 part, baking powder 0.7 part, guar gum 0.2 part.
Wherein, described large chicken row is wrapped up in powder and is also comprised fennel seeds, Chinese yam, fructus cannabis, peach kernel, lotus seeds, dried orange peel, the root of Dahurain angelica, the mass fraction of each raw material is: wheat flour 20 ~ 24 parts, wheaten starch 12 ~ 20 parts, cornstarch 10 ~ 18 parts, tapioca 18 ~ 26 parts, cassava granular powder 23 ~ 31 parts, salt 1 ~ 2 part, white granulated sugar 0.3 ~ 1.0 part, soda ash 0.05 ~ 0.2 part, onion powder 0.1 ~ 0.3 part, garlic powder 0.1 ~ 0.5 part, baking powder 0.5 ~ 0.9 part, guar gum 0.1 ~ 0.4 part, fennel seeds 0.1 ~ 1 part, Chinese yam 0.5 ~ 1 part, fructus cannabis 0.01 ~ 1 part, 1 ~ 2 part, peach kernel, 1 ~ 2 part, lotus seeds, dried orange peel 0.5 ~ 1 part, the root of Dahurain angelica 0.01 ~ 1 part.
Wherein, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 22 parts, wheaten starch 15 parts, cornstarch 15 parts, tapioca 20 parts, cassava granular powder 25 parts, salt 1 part, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.2 part, garlic powder 0.5 part, baking powder 0.5 part, guar gum 0.2 part, fennel seeds 0.5 part, Chinese yam 0.5 part, fructus cannabis 0.1 part, 1 part, peach kernel, 1 part, lotus seeds, dried orange peel 0.5 part, the root of Dahurain angelica 0.05 part.
In order to solve the problems of the technologies described above, present invention also offers the preparation method that a kind of described large chicken row wraps up in powder, wherein, described preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 30 ~ 60 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 5 ~ 30 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
The cake wheat flour that the present invention selects is refining rank, meets SB/T10143-93 standard.
The invention has the beneficial effects as follows: the edible feature that the present invention is directed to food terminal market large chicken row, to wrap up in powder be first rolled in large chicken row surface then carry out fried, golden yellow and the crispy in taste of the outward appearance that large chicken can not only be made to arrange, and enrich and enhance the local flavor of large chicken row, by carrying out standardized industrial production to wrapping up in powder, realize the mouthfeel standardization of large chicken row.Chicken steak combines and wraps up in the crisp of powder, effectively prevents the loss of nutriment and local flavor thereof, remains succulence sense and strong local flavor to greatest extent, crisp outside tender inside, succulence, improves local flavor, mouthfeel, color and profile.
Detailed description of the invention
Embodiment 1
Formula: wheat flour 20 parts, wheaten starch 14 parts, cornstarch 12 parts, tapioca 20 parts, cassava granular powder 23 parts, salt 1.5 parts, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.1 part, garlic powder 0.2 part, baking powder 0.6 part, guar gum 0.1 part.
Preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 40 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 10 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
Embodiment 2
Formula: wheat flour 24 parts, wheaten starch 18 parts, cornstarch 16 parts, tapioca 26 parts, cassava granular powder 25 parts, salt 2 parts, white granulated sugar 0.8 part, soda ash 0.2 part, onion powder 0.2 part, garlic powder 0.3 part, baking powder 0.8 part, guar gum 0.3 part.
Preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 40 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 10 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
Embodiment 3
Formula: wheat flour 22 parts, wheaten starch 16 parts, cornstarch 14 parts, tapioca 23 parts, cassava granular powder 27 parts, salt 1.5 parts, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.1 part, garlic powder 0.3 part, baking powder 0.7 part, guar gum 0.2 part.
Preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 40 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 10 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
Embodiment 4
Formula: wheat flour 22 parts, wheaten starch 16 parts, cornstarch 15 parts, tapioca 20 parts, cassava granular powder 25 parts, salt 1 part, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.2 part, garlic powder 0.3 part, baking powder 0.6 part, guar gum 0.2 part, fennel seeds 0.5 part, Chinese yam 0.5 part, fructus cannabis 0.1 part, 1 part, peach kernel, 1 part, lotus seeds, dried orange peel 0.5 part, the root of Dahurain angelica 0.1 part.
Preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 50 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 20 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
Embodiment 5
Formula: wheat flour 22 parts, wheaten starch 15 parts, cornstarch 15 parts, tapioca 20 parts, cassava granular powder 25 parts, salt 1 part, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.2 part, garlic powder 0.5 part, baking powder 0.5 part, guar gum 0.2 part, fennel seeds 0.5 part, Chinese yam 0.5 part, fructus cannabis 0.1 part, 1 part, peach kernel, 1 part, lotus seeds, dried orange peel 0.5 part, the root of Dahurain angelica 0.05 part.
Preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 50 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 10 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
Contrast test
Contrast test 1: mouthfeel
Mouthfeel evaluates one of large chicken row main edible quality wrapping up in powder.By large chicken row steak with wrap up in powder and combine and carry out fried edible, main purpose is in keep with a kind of effect of crisp outside tender inside, and therefore large chicken is arranged and wraps up in powder requirement and present crisp mouthfeel.Select different wheat flours and starch material, allocate according to different ratios.This test is by group test, and study large chicken row and wrap up in the appropriate proportioning of the best mouthfeel of powder, result of the test is as shown in table 1: (keep other consistent)
Table 1 different materials wraps up in the impact (unit: part) of powder mouthfeel for large chicken row
| Sequence number | Wheat flour | Wheaten starch | Cornstarch | Tapioca | Analyses Methods for Sensory Evaluation Results |
| 1 | 20-24 | 12-14 | 10-12 | 18-20 | Mouthfeel is partially soft, not crisp, sticks to one's teeth |
| 2 | 20-24 | 14-16 | 12-14 | 20-22 | Mouthfeel is slightly felt like jelly, slightly crunchy sensation |
| 3 | 20-24 | 16-18 | 14-16 | 22-24 | Crispy in taste, tasty and refreshing |
| 4 | 20-24 | 18-20 | 16-18 | 24-26 | Mouthfeel is hardened, and brittleness declines |
The result display of table 1, the mouthfeel of test 1 is felt like jelly, is stuck to one's teeth, and the mouthfeel of test 4 is hardened, brittleness is not good, the crispy in taste, tasty and refreshing of test 3, therefore best mouthfeel formula is: wheat flour 20-24 part, wheaten starch 16-18 part, cornstarch 14-16 part, tapioca 22-24 part.
Contrast test 2: color
Color is also evaluate one of large chicken row main edible quality wrapping up in powder, directly has influence on appetite and the desire to purchase of people.Arrange to make large chicken wrap up in powder fried after present golden yellow, this test has selected the wheat flour of different muscle degree and soda ash to allocate, and find the flavous optimum proportioning of embodiment, result of the test is as shown in table 2: (keep other consistent)
Table 2 different materials wraps up in the impact (unit: weight portion) of powder color for large chicken row
Table 2 result shows: the different wheat flour of muscle degree and the soda ash of different proportion are allocated, what present wraps up in the fried rear color difference of powder, wherein the color golden yellow of Selection experiment 5 is best, and therefore optimal colors formula is: cake wheat flour 20-24 part, soda ash 0.1-0.2 part.Cake wheat flour is refining rank, meets SB/T10143-93 standard.
Contrast test 3: profile
Profile is also evaluate one of large chicken row main edible quality wrapping up in powder.For large chicken row wrap up in powder fried after to present have levels sense and granular sensation, adopt cassava granular powder and other materials to carry out contrast test, select optimal proportion, result of the test is as shown in table 3: (keep other consistent)
Table 3 different materials wraps up in the impact (unit: weight portion) of powder profile for large chicken row
| Sequence number | Cassava granular powder | Soda ash | Baking powder | Guar gum | Profile effect |
| 1 | 23-26 | 0.1-0.2 | 0.5-0.6 | 0.1-0.2 | Scale is small, and stereovision is not strong, and granular sensation is not good |
| 2 | 26-29 | 0.1-0.2 | 0.6-0.8 | 0.2-0.3 | Scale size to fit, stereovision and granular sensation suitable |
| 3 | 29-32 | 0.1-0.2 | 0.8-0.9 | 0.3-0.4 | Scale is excessive, and stereovision is too strong, and particle is too many |
Table 3 result show, test 2 scale size to fit, stereovision and granular sensation better, therefore optimum configuration formula is: cassava granular powder 26-29 part, soda ash 0.1-0.2 part, baking powder 0.6-0.8 part, guar gum 0.2-0.3 part
Contrast test 4: local flavor
Local flavor directly stimulates the taste bud of people, affects the appetite of people.Large chicken row wraps up in powder itself not to be needed to embody local flavor, embodies local flavor by arranging combination with large chicken, but in order to more enrich and strengthen the fragrance of large chicken row, this test adopts several food materials to allocate, and result of the test is in table 4:
Table 4 different materials wraps up in the impact (unit: weight portion) of powder local flavor for large chicken row
| Sequence number | Salt | White sugar | Onion powder | Garlic powder | Flavor effect |
| 1 | 1-1.5 | 0.3-0.5 | 0.1-0.2 | 0.1-0.3 | Local flavor is harmonious, makes a distinction between the important and the lesser one |
| 2 | 1.5-2 | 0.5-0.8 | 0.2-0.3 | 0.3-0.5 | Local flavor overrich, covers main taste |
| 3 | 1.5-2 | 0.8-1 | 0.1-0.2 | 0.3-0.5 | Garlicky overrich, local flavor is discord |
The result display of table 4, tests the flavor effect harmony of 1, makes a distinction between the important and the lesser one, and the local flavor optimum formula that therefore large chicken row wraps up in powder is: salt 1-1.5 part, white sugar 0.3-0.5 part, onion powder 0.1-0.2 part, garlic powder 0.1-0.3 part.
Contrast test 5:
That selects embodiment 1-5 to obtain wraps up in powder and commonly wraps up in powder, carries out the contrast of mouthfeel, color, profile etc.
| Group | Mouthfeel (0-100 divides) | Color (0-100 divides) | Profile (0-100 divides) | Local flavor (0-100 divides) | Synthetical comparison and assessment (0-100 divides) |
| Embodiment 1 | 95 | 96 | 95 | 94 | 95 |
| Embodiment 2 | 96 | 96 | 95 | 96 | 96 |
| Embodiment 3 | 98 | 99 | 98 | 98 | 98 |
| Embodiment 4 | 97 | 97 | 98 | 97 | 97 |
| Embodiment 5 | 98 | 98 | 97 | 98 | 98 |
| Commonly wrap up in powder | 85 | 85 | 80 | 76 | 78 |
By above-mentioned contrast, learn, of the present inventionly wrap up in powder, the golden yellow and crispy in taste of the outward appearance that large chicken can not only be made to arrange, and abundant and enhance the local flavor of large chicken row, by carrying out standardized industrial production to wrapping up in powder, realize the mouthfeel standardization of large chicken row.Chicken steak combines and wraps up in the crisp of powder, effectively prevents the loss of nutriment and local flavor thereof, remains succulence sense and strong local flavor to greatest extent, crisp outside tender inside, succulence, improve large chicken air draft taste, mouthfeel, color and profile.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a large chicken row wraps up in powder, it is characterized in that, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 20 ~ 24 parts, wheaten starch 12 ~ 20 parts, cornstarch 10 ~ 18 parts, tapioca 18 ~ 26 parts, cassava granular powder 23 ~ 31 parts, salt 1 ~ 2 part, white granulated sugar 0.3 ~ 1.0 part, soda ash 0.05 ~ 0.2 part, onion powder 0.1 ~ 0.3 part, garlic powder 0.1 ~ 0.5 part, baking powder 0.5 ~ 0.9 part, guar gum 0.1 ~ 0.4 part.
2. large chicken row according to claim 1 wraps up in powder, it is characterized in that, wheat flour is cake wheat flour, and described large chicken arranges each raw material of wrapping up in powder and mass fraction is: cake wheat flour 20 ~ 24 parts, wheaten starch 16 ~ 18 parts, cornstarch 14 ~ 16 parts, tapioca 22 ~ 24 parts, cassava granular powder 26 ~ 29 parts, salt 1 ~ 1.5 part, white sugar 0.3 ~ 0.5 part, soda ash 0.1 ~ 0.2 part, onion powder 0.1 ~ 0.2 part, garlic powder 0.1 ~ 0.3 part, baking powder 0.6 ~ 0.8 part, guar gum 0.2 ~ 0.3 part.
3. large chicken row according to claim 1 and 2 wraps up in powder, it is characterized in that, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 22 parts, wheaten starch 16 parts, cornstarch 14 parts, tapioca 22.6 parts, cassava granular powder 27 parts, salt 1.5 parts, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.1 part, garlic powder 0.3 part, baking powder 0.7 part, guar gum 0.2 part.
4. the large chicken row according to any one of claims 1 to 3 wraps up in powder, it is characterized in that, described large chicken row is wrapped up in powder and is also comprised fennel seeds, Chinese yam, fructus cannabis, peach kernel, lotus seeds, dried orange peel, the root of Dahurain angelica, the mass fraction of each raw material is: wheat flour 20 ~ 24 parts, wheaten starch 12 ~ 20 parts, cornstarch 10 ~ 18 parts, tapioca 18 ~ 26 parts, cassava granular powder 23 ~ 31 parts, salt 1 ~ 2 part, white granulated sugar 0.3 ~ 1.0 part, soda ash 0.05 ~ 0.2 part, onion powder 0.1 ~ 0.3 part, garlic powder 0.1 ~ 0.5 part, baking powder 0.5 ~ 0.9 part, guar gum 0.1 ~ 0.4 part, fennel seeds 0.1 ~ 1 part, Chinese yam 0.5 ~ 1 part, fructus cannabis 0.01 ~ 1 part, 1 ~ 2 part, peach kernel, 1 ~ 2 part, lotus seeds, dried orange peel 0.5 ~ 1 part, the root of Dahurain angelica 0.01 ~ 1 part.
5. the large chicken row according to claim 1 or 3 wraps up in powder, it is characterized in that, described large chicken arranges each raw material of wrapping up in powder and mass fraction is: wheat flour 22 parts, wheaten starch 15 parts, cornstarch 15 parts, tapioca 20 parts, cassava granular powder 25 parts, salt 1 part, white granulated sugar 0.5 part, soda ash 0.1 part, onion powder 0.2 part, garlic powder 0.5 part, baking powder 0.5 part, guar gum 0.2 part, fennel seeds 0.5 part, Chinese yam 0.5 part, fructus cannabis 0.1 part, 1 part, peach kernel, 1 part, lotus seeds, dried orange peel 0.5 part, the root of Dahurain angelica 0.05 part.
6. the large chicken row according to any one of claim 1-5 wraps up in a preparation method for powder, and it is characterized in that, described preparation method comprises the following steps:
(1) powdered sugar is prepared:
White granulated sugar is put into pulverizer pulverize, cross 30 ~ 60 mesh sieves and obtain powdered sugar;
(2) prepared by premix 1:
By the powdered sugar that (1) obtains, take food salt according to quality proportioning, soda ash, garlic powder, onion powder, baking powder, guar gum add batch mixer, fully mix, obtain premix 1 for subsequent use;
(3) prepared by premix 2:
Get wheat flour, wheaten starch, cornstarch and tapioca according to quality proportioning and put into batch mixer, fully mix, obtain premix 2 for subsequent use;
(4) prepared by premix 3:
Surplus stock pulverized and crosses 5 ~ 30 mesh sieves, and mixing and obtain premix 3;
(5) finished product compound preparation:
Premix 1, premix 2, premix 3 are put into batch mixer together, fully mixes;
(6) pack:
By finished product compound, after carrying out independent packaging according to packing specification requirement packaging bag, use sealing machine heat sealing, finally pack with dedicated box.
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| CN107950913A (en) * | 2017-12-22 | 2018-04-24 | 新希望六和股份有限公司 | A kind of full wing of crisp-fried and preparation method thereof |
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| CN108450805A (en) * | 2018-02-06 | 2018-08-28 | 新希望六和股份有限公司 | A kind of sweet plum dusting seasoning and preparation method thereof |
| CN108338330A (en) * | 2018-03-07 | 2018-07-31 | 新希望六和股份有限公司 | A kind of English flavor sausage seasoning and preparation method thereof always |
| CN108338350A (en) * | 2018-03-07 | 2018-07-31 | 新希望六和股份有限公司 | A kind of New Zealand's roast chicken seasoning |
| CN108433038A (en) * | 2018-03-07 | 2018-08-24 | 新希望六和股份有限公司 | A kind of garlic perfume (or spice) beefsteak dusting seasoning and its processing technology |
| CN114947067A (en) * | 2022-06-02 | 2022-08-30 | 安徽紫山农业科技有限公司 | Chicken cutlet fried powder and preparation method thereof |
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Application publication date: 20151118 |