CN107156622A - Slurry fried food oil content method is wrapped up in one kind reduction - Google Patents
Slurry fried food oil content method is wrapped up in one kind reduction Download PDFInfo
- Publication number
- CN107156622A CN107156622A CN201710380456.9A CN201710380456A CN107156622A CN 107156622 A CN107156622 A CN 107156622A CN 201710380456 A CN201710380456 A CN 201710380456A CN 107156622 A CN107156622 A CN 107156622A
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- China
- Prior art keywords
- oil content
- fried
- slurry
- wrapping
- wrapped
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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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Slurry fried food oil content method is wrapped up in the present invention relates to one kind reduction, characterized in that, wrapping up in starch material formula for Plain flour 45g/100g, weak strength flour 45g/100g, gas explosion gluten micro mist 3g 6g/100g, the g/100g of vitamin C 0.06g 0.1, glutamine transaminage 0.5g 0.8g/100g, kiwi polyphenol 0.5g 0.8g/100g, walnut micro mist 4g 6g/100g, sodium acid carbonate and sodium acid carbonate sodium 2g/100g.Chicken meat product uses the above-mentioned product oil content as little as 13% 14.5% for wrapping up in fried gained after slurry proportioning.The oil content for wrapping up in powder chicken meat product fried far below market.
Description
Technical field
Fried food oil content method is reduced the present invention relates to one kind, more particularly to a kind of reduction is wrapped up in slurry fried food and contained
Oil cut rate method.
Background technology
The characteristics of paste has golden yellow color, crisp outside tender inside is wrapped up in outside fried, is loved by people.Wrapping up in paste is wrapped up in outside fried
One of important procedure of processing of paste.Outer paste heated gel immediately when fried of wrapping up in, into protective layer, forms the shell of product, made
The raw material of parcel is not contacted directly with high temperature oil, can not only keep the moisture and flavor substance in raw material, and can protect nutrition
Composition is from loss.Outer paste of wrapping up in is usually starch, dietary fiber and its derivative, hydrophilic colloid using wheat flour as basis
And swelling agent etc. is also the outer important component wrapped up in and often added in paste, the composition of paste is wrapped up in outside can influence fried to wrap up in paste outside
Fat content and
Food is after fried, and its fat content is multiplied, and causes fuel value of food to increase.The high fat food of excessive or taken long-term
Product, also result in fat or some relevant diseases, such as diabetes, coronary heart disease and hyperlipidemia.Therefore, low-energy food and
Low fat food is the trend of fried food development, and the intake for reducing grease is the important hand that current people improve own health
Section, the oil content of reduction fried food is all the focus studied in food industry all the time.
Species such as wheat flour, converted starch, albumen, colloid, cellulose and the chemistry leavening agent for wrapping up in slurry dispensing are crisp to product
The quality characteristic such as property and oil content and organoleptic properties for example color and luster, brittleness, oil content influence it is notable.
The content of the invention
Slurry fried food oil content method is wrapped up in it is an object of the invention to provide one kind reduction, what is prepared in this way is good suitable
The mouth relatively low fried food of property oil content.
To achieve the above object, the present invention is adopted the following technical scheme that:Slurry fried food oil content method is wrapped up in one kind reduction,
Characterized in that, wrapping up in starch material formula for Plain flour 45g/100g, the g/100 g of weak strength flour 45, gas explosion gluten micro mist
3 g -6g/100g, g -0.1 g of vitamin C 0.06/100g, the g -0.8g/100g of glutamine transaminage 0.5, macaque
G-the 0.8g/100g of peach polyphenol 0.5, the g -6g/100g of walnut micro mist 4, sodium acid carbonate and sodium acid carbonate sodium 2g/100g.
Chicken meat product uses the above-mentioned product oil content as little as 13%-14.5% for wrapping up in fried gained after slurry proportioning.Far below city
The fried oil content for wrapping up in powder chicken meat product in face.
Embodiment
Embodiment 1:It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.4MPa pressure heat afterwards
Handle 20s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed;The wheat bran of gained is made
To supplement the auxiliary material of staple food products dietary fiber.
Embodiment 2:It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.6MPa pressure heat afterwards
Handle 40s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed;The wheat bran of gained is made
To supplement the auxiliary material of staple food products dietary fiber.
Embodiment 3:It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.5MPa pressure heat afterwards
Handle 30s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed;The wheat bran of gained is made
To supplement the auxiliary material of staple food products dietary fiber.
Claims (1)
1. slurry fried food oil content method is wrapped up in one kind reduction, it is characterised in that wrap up in starch material formula for Plain flour 45g/
100g, the g/100 g of weak strength flour 45, the g -6g/100g of gas explosion gluten micro mist 3, g -0.1 g of vitamin C 0.06/
100g, the g -0.8g/100g of glutamine transaminage 0.5, the g -0.8g/100g of kiwi polyphenol 0.5, the g of walnut micro mist 4
- 6g/100g, sodium acid carbonate and sodium acid carbonate sodium 2g/100g;Chicken meat product uses the above-mentioned production for wrapping up in fried gained after slurry proportioning
Product oil content as little as 13%-14.5%;The oil content for wrapping up in powder chicken meat product fried far below market.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710380456.9A CN107156622A (en) | 2017-05-25 | 2017-05-25 | Slurry fried food oil content method is wrapped up in one kind reduction |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710380456.9A CN107156622A (en) | 2017-05-25 | 2017-05-25 | Slurry fried food oil content method is wrapped up in one kind reduction |
Publications (1)
Publication Number | Publication Date |
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CN107156622A true CN107156622A (en) | 2017-09-15 |
Family
ID=59820681
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710380456.9A Pending CN107156622A (en) | 2017-05-25 | 2017-05-25 | Slurry fried food oil content method is wrapped up in one kind reduction |
Country Status (1)
Country | Link |
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CN (1) | CN107156622A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
CN114794367A (en) * | 2022-05-07 | 2022-07-29 | 江南大学 | Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification |
CN115886198A (en) * | 2022-11-28 | 2023-04-04 | 河南工业大学 | Preparation method of coarse cereal wrapping powder |
Citations (6)
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---|---|---|---|---|
CN1222833A (en) * | 1996-04-29 | 1999-07-14 | 瑞科特公司 | Process for making reduced-oil masa chips |
CN1909803A (en) * | 2004-02-10 | 2007-02-07 | 不二制油株式会社 | Dry deep-fried prawns and process for producing the same |
CN104053367A (en) * | 2011-09-23 | 2014-09-17 | 株式会社渡边洋行 | Food modifying agent and oil-cooked food modified thereby |
CN104783095A (en) * | 2015-05-11 | 2015-07-22 | 洽洽食品股份有限公司 | Internal adjustment high-calcium potato chips and processing method thereof |
CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
CN106107581A (en) * | 2016-06-24 | 2016-11-16 | 青岛源之林农业科技开发有限公司 | A kind of preparation method of chicken row |
-
2017
- 2017-05-25 CN CN201710380456.9A patent/CN107156622A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1222833A (en) * | 1996-04-29 | 1999-07-14 | 瑞科特公司 | Process for making reduced-oil masa chips |
CN1909803A (en) * | 2004-02-10 | 2007-02-07 | 不二制油株式会社 | Dry deep-fried prawns and process for producing the same |
CN104053367A (en) * | 2011-09-23 | 2014-09-17 | 株式会社渡边洋行 | Food modifying agent and oil-cooked food modified thereby |
CN104783095A (en) * | 2015-05-11 | 2015-07-22 | 洽洽食品股份有限公司 | Internal adjustment high-calcium potato chips and processing method thereof |
CN104938964A (en) * | 2015-06-23 | 2015-09-30 | 黑龙江八一农垦大学 | Rice bran batter flour and application |
CN106107581A (en) * | 2016-06-24 | 2016-11-16 | 青岛源之林农业科技开发有限公司 | A kind of preparation method of chicken row |
Non-Patent Citations (1)
Title |
---|
陈季旺 等: "膳食纤维减少油炸外裹糊鱼块油脂含量的研究", 《武汉轻工大学学报》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107853360A (en) * | 2017-09-28 | 2018-03-30 | 武冈市卤卤香食品有限责任公司 | A kind of soybean residue ready-to-eat food and its processing method |
CN114794367A (en) * | 2022-05-07 | 2022-07-29 | 江南大学 | Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification |
CN114794367B (en) * | 2022-05-07 | 2023-10-03 | 江南大学 | Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme |
CN115886198A (en) * | 2022-11-28 | 2023-04-04 | 河南工业大学 | Preparation method of coarse cereal wrapping powder |
CN115886198B (en) * | 2022-11-28 | 2024-05-17 | 河南工业大学 | Preparation method of coarse cereal wrapping powder |
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Application publication date: 20170915 |