CN110326749B - Core material for frozen pre-fried food, frozen pre-fried food and preparation method thereof - Google Patents
Core material for frozen pre-fried food, frozen pre-fried food and preparation method thereof Download PDFInfo
- Publication number
- CN110326749B CN110326749B CN201910602562.6A CN201910602562A CN110326749B CN 110326749 B CN110326749 B CN 110326749B CN 201910602562 A CN201910602562 A CN 201910602562A CN 110326749 B CN110326749 B CN 110326749B
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- parts
- core material
- fried food
- frozen pre
- frozen
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 22
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Classifications
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- 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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Abstract
The invention discloses a core material for frozen pre-fried food, the frozen pre-fried food and a preparation method thereof. Wherein, konjak gum, guar gum, trehalose, sorbitol and phosphate starch are mutually matched, so that the moisture in the core material can be locked together, the moisture retention of the product in the freezing process is enhanced, and the freezing resistance of the product is improved; meanwhile, under the heating conditions of frying, microwave or baking before eating, the moisture in the core material can be greatly locked, the moisture loss is reduced, and the crisp-outside and tender-inside mouthfeel of the food is maintained; meanwhile, the risk of roughening the taste and deteriorating the quality of the product due to the water loss of the core material under long-term freezing can be reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a core material for frozen pre-fried food, the frozen pre-fried food and a manufacturing method thereof.
Background
Flour-coated foods are a type of fried foods which are widely favored by people, such as Kendel chicken nuggets; the method is mainly based on starch, carbohydrate and protein, and the product is coated by wrapping powder and then fried at high temperature in the production process, so that the product has unique taste of crisp outside and tender inside.
The purpose of frying the food after flour wrapping is to keep the original flavor of the food core material part, and meanwhile, the crisp taste of the fried food is not lost. However, the traditional products are not suitable for long-term storage, are easy to deteriorate and spoil at normal temperature, become coarse in taste due to water loss of the core material under the freezing storage condition, and the powder wrapping layer loses crisp feel due to the fact that moisture in the fresh and tender core material is absorbed and the starch wrapping layer is aged, so that the original crisp taste is changed into hard and dry taste after secondary frying. In addition, after the flour-coated food is sold into a client, the heat treatment method before eating generally comprises re-frying, baking and microwave heating, wherein the baking or microwave heating is more convenient than the re-frying mode, but the baking and heating can lead the water in the food to be scattered and damage the taste of the food due to overlong baking time; the heat of the microwave heating mode is generally scattered from the middle to the surface of the food, and the moisture in the core material is emitted to the powder wrapping layer, so that the powder wrapping layer is softened and loses the original crisp taste, and the development of the pre-fried powder wrapping food is greatly limited.
Disclosure of Invention
In order to solve the technical problems, the invention provides a core material for frozen pre-fried food, the frozen pre-fried food and a manufacturing method thereof.
The technical scheme adopted by the invention is as follows: a core material for frozen pre-fried food comprises the following raw material components in parts by weight: 900-1100 parts of meat basic core material, 40-60 parts of phosphate starch, 10-15 parts of egg white powder, 4-7 parts of disodium dihydrogen pyrophosphate, 3-6 parts of disodium hydrogen phosphate, 3-6 parts of konjac glucomannan, 1-3 parts of guar gum, 50-70 parts of trehalose, 30-50 parts of sorbitol, 80-130 parts of flavoring and a proper amount of water. The amount of water added is generally 250 to 350 parts.
The konjac glucomannan and guar gum have a strong water retention stability at normal temperature, but under the freezing condition, ice crystals are gradually separated out and cause water and colloid separation, and the separated ice crystals can cause product dehydration, so the phosphate starch is added, has a good water locking effect, gelatinizes and expands after frying, and can be fully combined with the konjac glucomannan and guar gum in a synergistic manner; and the phosphate starch has good ageing prevention effect under the freezing condition, and can slow down or avoid water loss caused by high crystal bundles generated by the gelatinized starch polymer chain. By comparing the phosphate starch with common starch, the starch and water are mixed according to the proportion of 1:4, mixing the materials in a mass ratio, storing the phosphate starch after being heated and gelatinized for 3 months at the temperature of minus 18 ℃, wherein the water loss rate is 8%, and the texture is still in a transparent state; and the common starch is stored for 3 months under the same condition after being heated and gelatinized, the water loss rate reaches more than 50%, the texture tissue is turbid, and the starch is severely aged and dehydrated. In addition, trehalose and sorbitol are good moisture retention agents, and their addition prevents starch retrogradation and water loss under long-term freezing conditions. Test shows that the water retention of trehalose and sorbitol added in the ratio of 3 to 2 is 1.5 times that of trehalose added alone and more than 4 times that of sorbitol added alone; the combination of trehalose and sorbitol has better water retention than the combination of trehalose and sorbitol alone.
Preferably, the seasoning is taken as a whole, and comprises the following components in parts by weight: 2 to 3 parts of ginger juice, 2 to 3 parts of salt, 3 to 5 parts of white sugar and 1 to 2 parts of white pepper powder.
Preferably, the meat base core comprises at least one of fish, shrimp, chicken. The meat basic core material is ground meat, and the specification is preferably 0.5cm multiplied by 0.5 cm-1 cm multiplied by 1cm; and preferably drained after soaking in phosphate at a concentration of about 1% by mass for about 15 minutes.
Preferably, the meat base core is fish meat; the raw material components of the core material for the frozen pre-fried food also comprise 300-500 parts by weight of minced fillet. The minced fillet can be specifically manufactured by adopting waste fish meat removed from the rest fishbone in the production process of the fish product as a raw material so as to realize waste utilization.
The invention also provides a preparation method of the core material for the frozen pre-fried food, which comprises the following steps:
1) Mixing and rolling all the raw material components of the core material for the frozen pre-fried food uniformly to prepare a mixed core material;
2) And (5) mixing the core materials, molding and preparing the core materials.
In the step 2), the mixed core material can be formed by leveling the meat base core material or by a forming machine; preferably, the molding is performed by a molding machine, and specifically may include: and (3) flatly paving the mixed core material into a disc, freezing the disc until the central temperature is between minus 2 ℃ and minus 1 ℃, and manufacturing the core material by adopting an extrusion molding method through a molding machine. Wherein the lay-down thickness of the hybrid core material is generally no more than 2 cm. Freezing the tiled mixed core material to the central temperature of-2 to-1 ℃ so as to facilitate extrusion molding in a molding machine; if the temperature is too low, the mixed core material is completely frozen and hardened, so that the extrusion of materials is not facilitated, and defective products are greatly increased in the forming process; if the temperature is too high, the mixed core material is still in a semi-fluid state, and the molded material flows easily to cause the deformation of the core material finished product.
In order to facilitate storage and transportation, the prepared core material is generally subjected to freezing treatment, generally, the core material is rapidly frozen at the temperature of-40 ℃, and when the core material is used, the rapidly frozen core material is slightly heated to melt the surface ice skin or the frozen core material is completely thawed.
The invention also provides a frozen pre-fried food, the raw materials of which comprise any core material for the frozen pre-fried food.
In addition, the invention also provides a preparation method of the frozen pre-fried food, which comprises the following steps:
(1) coating a layer of coating slurry on the core material for the frozen pre-fried food to form a slurry-coated part;
(2) and coating a layer of outer wrapping powder on the pulp wrapping part, and frying.
In the step (2), the external wrapping powder is generally breadcrumbs, dry flour, puffed corn flour and the like, and the wrapping powder rate is generally 30-50%. Frying is pre-frying, typically to over seven degrees of cooking. Because the high-temperature frying can shorten the frying time and reduce the oil absorption of the product, but if the oil temperature is too high, substances harmful to human bodies are easily generated in the frying process after passing through the smoke point. Therefore, the frying temperature of the frying is preferably 185-195 ℃ and the frying time is preferably 50-60 s.
Preferably, in the step (1), a layer of pre-coating powder is coated on the core material for the frozen pre-fried food before the core material for the frozen pre-fried food is coated with a layer of coating slurry. Starch is preferably used for the pre-wrapping powder.
In the step (1), the wrapping slurry can be prepared by mixing the wrapping slurry with water; the coating slurry can be conventional coating slurry or special coating slurry, and the coating slurry is usually in powder form, so the coating slurry is also commonly called as coating powder. Preferably, the wrapping slurry can comprise the following raw materials in parts by weight: 300-450 parts of starch, 250-350 parts of wheat flour, 80-120 parts of modified fish muscle fiber protein, 8-12 parts of sodium bicarbonate, 8-12 parts of sodium tripolyphosphate, 3-6 parts of sodium dihydrogen phosphate, 4-7 parts of sodium carboxymethyl cellulose, 40-75 parts of flavoring and a proper amount of water; the water is generally added in an amount of 900 to 1000 parts. The seasoning I is taken as a whole and comprises the following components in parts by weight: 10-20 parts of salt, 15-25 parts of white sugar, 6-10 parts of monosodium glutamate and 10-20 parts of black pepper powder. The wrapping slurry is prepared by mixing the raw materials of the wrapping slurry.
The above modified fish muscle fibrin may be prepared by a preparation method comprising the steps of: pickling minced fillet with brine for 20-40 min, cleaning with ginger juice water, rinsing with clear water, and draining; cutting into thick and glossy fish paste, adding glutamyl aminotransferase, mixing, and standing for 2-3 h. Wherein, the mass concentration of the brine is preferably 1 to 1.5 percent; the mass concentration of ginger juice in the ginger juice water is preferably 1.5-2.5%; the addition amount of the glutamyl aminotransferase is preferably 0.5-1.5 percent of the mass of the fish paste, and particularly, the powder of the glutamine aminotransferase can be prepared by mixing maltodextrin and glutamine aminotransferase, and the addition amount of the powder can be added according to the actual content of the glutamine aminotransferase. The minced fillet can be specifically manufactured by adopting waste fish meat removed from the rest fishbone in the production process of the fish product as a raw material so as to realize waste utilization. The fish muscle fiber protein is modified in the preparation process, so that the fish muscle fiber protein is more elastic and has a tighter tissue state.
The coating slurry is mixed with water to prepare coating slurry, and coated on the core material to be fried so as to be used for frying the frozen pre-fried food. Because the raw materials of the coating slurry are added with sodium carboxymethyl cellulose, modified fish muscle fiber protein and starch; wherein, sodium carboxymethyl cellulose can play a role in thickening, and when frying, as sodium carboxymethyl cellulose in the coating slurry has extremely strong hydrophilicity, modified fish myofiber protein is heated and solidified and starch is gelatinized and expanded under high temperature conditions, the coating slurry layer can be solidified to form a solid protein gel sugar film, which can effectively keep moisture in the core material, greatly reduce the rate of evaporation and dissipation of moisture in the frying process, and further reduce the replacement efficiency of edible oil and water, so as to obviously reduce the oil absorption rate in the frying process. In addition, the formed protein gel film has water and oil resistance, so that the cooking method before eating the frozen pre-fried food can be greatly widened, and the oil absorption rate can be reduced during secondary frying; when the food is baked and heated, the excellent water locking performance of the core material is combined, so that the moisture of the core material can be greatly locked, the moisture loss is reduced, and the inner core material of the food is kept in a fresh and tender state after being baked for a long time; similarly, the outer layer can still keep a crisp state after microwave heating, so that consumers can cook and eat conveniently and simultaneously keep the crisp and tender mouthfeel of the product.
The beneficial technical effects of the invention are as follows: the invention provides a core material for frozen pre-fried food, frozen pre-fried food and a preparation method thereof, wherein konjac gum, guar gum, trehalose, sorbitol and phosphate starch are added into raw material components of the core material for frozen pre-fried food, and are matched with each other, so that moisture in the core material can be locked together, the moisture retention of a product in the freezing process is enhanced, and the freezing resistance of the product is improved; meanwhile, under the heating conditions of frying, microwave or baking before eating, the moisture in the core material can be greatly locked, the moisture loss is reduced, and the crisp-outside and tender-inside mouthfeel of the food is maintained. Particularly under the special heat treatment conditions such as microwaves, the food center is heated, and under the condition that heat is diffused from the center to the periphery, the moisture in the core material can be well locked, so that the crispness of the outer layer is kept; meanwhile, the risk of roughening the taste and deteriorating the quality of the product due to the water loss of the core material under long-term freezing can be reduced.
Detailed Description
The invention will be further illustrated with reference to specific examples. It is to be understood that these examples are illustrative of the present invention and are not intended to limit the scope of the present invention. Further, it is understood that various changes and modifications may be made by those skilled in the art after reading the teachings of the present invention, and such equivalents are intended to fall within the scope of the claims appended hereto.
Example 1
A frozen pre-fried food product, the method of making comprising the steps of:
1) The material was taken in the following weight ratio, wherein each weight part was 1 g.
Firstly, taking the raw materials of the fish block core material according to the following weight parts: 1000 parts of tilapia meat, 350 parts of minced fillet, 300 parts of water, 30 parts of ginger juice, 45 parts of phosphate starch, 12 parts of egg white powder, 27 parts of salt, 38 parts of white sugar, 5 parts of disodium dihydrogen pyrophosphate, 3 parts of disodium hydrogen phosphate, 5 parts of konjac glucomannan, 1 part of guar gum, 60 parts of trehalose, 30 parts of sorbitol and 15 parts of white pepper powder.
Taking starch as pre-wrapping powder.
The raw materials of the coating slurry are taken according to the following weight parts: 400 parts of starch, 300 parts of wheat flour, 100 parts of modified fish muscle fiber protein, 15 parts of salt, 20 parts of white sugar, 8 parts of monosodium glutamate, 10 parts of sodium bicarbonate, 9 parts of sodium tripolyphosphate, 4 parts of sodium dihydrogen phosphate, 5 parts of sodium carboxymethyl cellulose, 12 parts of black pepper powder and 900 parts of water. Wherein, the modified fish muscle fiber protein can be prepared by the following method: pickling minced fillet with 1% saline water for 30min, cleaning with 2% ginger juice water, rinsing twice with clear water, filling into cotton bag, and draining with squeezer; cutting into thick and glossy fish paste at high speed by using a cutting mixer, adding glutamyl aminotransferase accounting for 1% of the mass of the fish paste, and cutting at low speed for about 3min until the fish paste is uniformly mixed; and then standing for 2-3 hours at normal temperature to fully crosslink myofiber protein in minced fillet so as to achieve the aim of reverse transcription modification.
Taking bread crumbs as the outer wrapping powder.
2) Preparing a core material, which comprises the following steps:
a. cutting frozen tilapia meat to a specification of 0.5cm multiplied by 1cm, thawing, soaking in a phosphate solution with a mass concentration of 1% for about 15min, and draining; cutting the minced fillet into thick pasty fish with glue at a high speed by a minced fillet cutting mixer for later use;
b. other raw materials of the core material are as follows: mixing ginger juice, phosphate starch, egg white powder, salt, white sugar, disodium dihydrogen pyrophosphate, disodium hydrogen phosphate, konjac glucomannan, guar gum, trehalose, sorbitol and white pepper powder with water, and stirring at high speed for 5-8 min until the slurry becomes yellowish mucus;
c. c, sequentially placing the materials prepared in the step a and the step b into a vacuum rolling machine, and rolling for about 15min until the materials become viscous fish paste core materials with a large amount of block-shaped fish meat; dishing and tiling the fish paste core material, wherein the thickness is not more than 2cm; then performing micro-freezing molding in a transfer refrigeration house; when the tiled fish paste is frozen to the central temperature of-2 to-1 ℃, the fish paste is moved out of a transfer refrigeration house and is conveyed to a forming machine, and a fish block core material is manufactured according to an extrusion forming method; the prepared fish block core material is frozen rapidly below-40 ℃.
3) The pulp-wrapped powder is pre-fried, and the method comprises the following steps:
a. slightly heating the rapidly frozen fish block core material until the surface ice skin is melted, and coating a layer of pre-coating powder (starch) to obtain a pre-coated part;
b. uniformly mixing the raw materials according to the wrapping slurry to prepare wrapping slurry; then coating the coating on the pre-coated part to obtain a pulp coated part;
c. coating a layer of outer wrapping powder (bread crumbs) on the pulp wrapping part, and then conveying the fish blocks coated with the bread crumbs into a conveying type frying pot for pre-frying, wherein the frying temperature is 185-195 ℃ and the frying time is 50-60 s.
4) Sorting the pre-fried products, picking out defective products with the outer coating powder layer obviously falling off or obviously delamination between the coating paste and the core material, and cooling the complete finished products to room temperature; quick-freezing the cooled product below-40 ℃, then carrying out inner packaging according to the specification requirement, carrying out carton packaging after metal detection, and finally freezing and storing at-18 ℃.
Example 2
A frozen pre-fried food product, the method of making comprising the steps of:
1) The material was taken in the following weight ratio, wherein each weight part was 1 g.
Firstly, taking the raw materials of the fish block core material according to the following weight parts: 900 parts of tilapia mossambica meat, 300 parts of minced fillet, 250 parts of water, 25 parts of ginger juice, 50 parts of phosphate starch, 10 parts of egg white powder, 20 parts of salt, 30 parts of white sugar, 4 parts of disodium dihydrogen pyrophosphate, 5 parts of disodium hydrogen phosphate, 3 parts of konjac glucomannan, 3 parts of guar gum, 50 parts of trehalose, 40 parts of sorbitol and 10 parts of white pepper powder.
Taking starch as pre-wrapping powder.
The raw materials of the coating slurry are taken according to the following weight parts: 450 parts of starch, 250 parts of wheat flour, 80 parts of modified fish muscle fiber protein, 10 parts of salt, 15 parts of white sugar, 6 parts of monosodium glutamate, 12 parts of sodium bicarbonate, 8 parts of sodium tripolyphosphate, 3 parts of sodium dihydrogen phosphate, 4 parts of sodium carboxymethyl cellulose, 10 parts of black pepper powder and 950 parts of water. Wherein, the modified fish muscle fiber protein can be prepared by the following method: pickling minced fillet with 1.2% saline water for 40min, cleaning with 2.5% ginger juice water, rinsing twice with clear water, filling into cotton bag, and draining with squeezer; cutting into thick and glossy fish paste at high speed by using a cutting mixer, adding glutamyl aminotransferase accounting for 0.5% of the mass of the fish paste, and cutting at low speed for about 3min until the fish paste is uniformly mixed; and then standing for 2-3 h at normal temperature.
Taking bread crumbs as the outer wrapping powder.
2) Preparing a core material, which comprises the following steps:
a. cutting tilapia meat to 0.5cm multiplied by 0.5 cm-1 cm multiplied by 1cm, soaking in 1% phosphate solution for about 15min, and draining; cutting the minced fillet into thick pasty fish with glue at a high speed by a minced fillet cutting mixer for later use;
b. other raw materials of the core material are as follows: mixing ginger juice, phosphate starch, egg white powder, salt, white sugar, disodium dihydrogen pyrophosphate, disodium hydrogen phosphate, konjac glucomannan, guar gum, trehalose, sorbitol and white pepper powder with water, and stirring at high speed for 5-8 min until the slurry becomes yellowish mucus;
c. c, sequentially placing the materials prepared in the step a and the step b into a vacuum rolling machine, and rolling for 15min until the materials become viscous fish paste core materials with a large amount of block-shaped fish meat; dishing and tiling the fish paste core material, wherein the thickness is not more than 2cm; then performing micro-freezing molding in a transfer refrigeration house; when the tiled fish paste is frozen to the central temperature of-2 to-1 ℃, the fish paste is moved out of a transfer refrigeration house and is conveyed to a forming machine, and a fish block core material is manufactured according to an extrusion forming method; the prepared fish block core material is frozen rapidly below-40 ℃.
3) The pulp-wrapped powder is pre-fried, and the method comprises the following steps:
a. slightly heating the rapidly frozen fish block core material until the surface ice skin is melted, and coating a layer of starch to obtain a pre-coated part;
b. uniformly mixing all the raw materials of the wrapping slurry to prepare wrapping slurry; then coating the coating on the pre-coated part to obtain a pulp coated part;
c. coating a layer of bread crumbs on the paste coating part, and then feeding the fish blocks coated with the bread crumbs into a conveying type frying pot for pre-frying, wherein the frying temperature is 185-195 ℃ and the frying time is 50-60 s.
4) Sorting the pre-fried products, picking out defective products with the outer coating powder layer obviously falling off or obviously delamination between the coating paste and the core material, and cooling the complete finished products to room temperature; quick-freezing the cooled product below-40 ℃, then carrying out inner packaging according to the specification requirement, carrying out carton packaging after metal detection, and finally freezing and storing at-18 ℃.
Example 3
A frozen pre-fried food product, the method of making comprising the steps of:
1) The material was taken in the following weight ratio, wherein each weight part was calculated as 2 g.
Firstly, taking the raw materials of the fish block core material according to the following weight parts: 1100 parts of tilapia meat, 500 parts of minced fillet, 350 parts of water, 20 parts of ginger juice, 60 parts of phosphate starch, 15 parts of egg white powder, 30 parts of salt, 50 parts of white sugar, 7 parts of disodium dihydrogen pyrophosphate, 6 parts of disodium hydrogen phosphate, 6 parts of konjac glucomannan, 2 parts of guar gum, 70 parts of trehalose, 50 parts of sorbitol and 20 parts of white pepper powder.
Taking starch as pre-wrapping powder.
The raw materials of the coating slurry are taken according to the following weight parts: 300 parts of starch, 350 parts of wheat flour, 120 parts of modified fish muscle fiber protein, 20 parts of salt, 25 parts of white sugar, 10 parts of monosodium glutamate, 8 parts of sodium bicarbonate, 12 parts of sodium tripolyphosphate, 6 parts of sodium dihydrogen phosphate, 7 parts of sodium carboxymethyl cellulose, 20 parts of black pepper powder and 1000 parts of water. Wherein, the modified fish muscle fiber protein can be prepared by the following method: pickling minced fillet with 1.5% saline water for 20min, cleaning with 1.5% ginger juice water, rinsing twice with clear water, filling into cotton bag, and draining with squeezer; cutting into thick and glossy fish paste at high speed by using a cutting mixer, adding glutamyl aminotransferase accounting for 1.5% of the mass of the fish paste, and cutting at low speed for about 3min until the fish paste is uniformly mixed; and then standing for 2-3 h at normal temperature.
Taking bread crumbs as the outer wrapping powder.
2) Preparing a core material, which comprises the following steps:
a. cutting tilapia meat to 0.5cm multiplied by 0.5 cm-1 cm multiplied by 1cm, soaking in 1% phosphate solution for about 15min, and draining; cutting the minced fillet into thick pasty fish with glue at a high speed by a minced fillet cutting mixer for later use;
b. other raw materials of the core material are as follows: mixing ginger juice, phosphate starch, egg white powder, salt, white sugar, disodium dihydrogen pyrophosphate, disodium hydrogen phosphate, konjac glucomannan, guar gum, trehalose, sorbitol and white pepper powder with water, and stirring at high speed for 5-8 min;
c. c, sequentially placing the materials prepared in the step a and the step b into a vacuum rolling machine, and rolling for 15min until the materials become viscous fish paste core materials with a large amount of block-shaped fish meat; dishing and tiling the fish paste core material, wherein the thickness is not more than 2cm; then performing micro-freezing molding in a transfer refrigeration house; when the tiled fish paste is frozen to the central temperature of-2 to-1 ℃, the fish paste is moved out of a transfer refrigeration house and is conveyed to a forming machine, and a fish block core material is manufactured according to an extrusion forming method; the prepared fish block core material is frozen rapidly below-40 ℃.
3) The pulp-wrapped powder is pre-fried, and the method comprises the following steps:
a. slightly heating the rapidly frozen fish block core material until the surface ice skin is melted, and coating a layer of starch to obtain a pre-coated part;
b. uniformly mixing all the raw materials of the wrapping slurry to prepare wrapping slurry; then coating the coating on the pre-coated part to obtain a pulp coated part;
c. coating a layer of bread crumbs on the paste coating part, and then feeding the fish blocks coated with the bread crumbs into a conveying type frying pot for pre-frying, wherein the frying temperature is 185-195 ℃ and the frying time is 50-60 s.
4) Sorting the pre-fried products, picking out defective products with the outer coating powder layer obviously falling off or obviously delamination between the coating paste and the core material, and cooling the complete finished products to room temperature; quick-freezing the cooled product below-40 ℃, then carrying out inner packaging according to the specification requirement, carrying out carton packaging after metal detection, and finally freezing and storing at-18 ℃.
Example 4
A frozen pre-fried food product, the method of making comprising the steps of:
1) Preparing a core material, which comprises the following steps:
a. the core material comprises the following raw material components in parts by weight (2 g): 1050 parts of shrimp meat, 320 parts of water, 28 parts of ginger juice, 50 parts of phosphate starch, 12 parts of egg white powder, 18 parts of salt, 45 parts of white sugar, 5 parts of disodium dihydrogen pyrophosphate, 3 parts of disodium hydrogen phosphate, 5 parts of konjak gum, 1 part of guar gum, 65 parts of trehalose, 30 parts of sorbitol and 12 parts of white pepper powder;
b. mixing ginger juice, phosphate starch, egg white powder, salt, white sugar, disodium dihydrogen pyrophosphate, disodium hydrogen phosphate, konjac glucomannan, guar gum, trehalose, sorbitol and white pepper powder with water, and stirring at high speed for 5-8 min; putting the shrimp meat and the shrimp meat into a vacuum rolling machine, and rolling for about 15min to obtain a mixed core material;
c. dishing and tiling the mixed core material, wherein the thickness is not more than 2cm; then performing micro-freezing molding in a transfer refrigeration house; and when the tiled mixed core material is frozen to the central temperature of-2 to-1 ℃, the core material is moved out of the transfer refrigeration house and is conveyed to a forming machine, and the core material is manufactured by an extrusion forming method.
2) The pulp-wrapped powder is pre-fried, which comprises the following steps: coating a layer of coating slurry on the core material to obtain a slurry-coated part; and coating a layer of bread crumbs on the paste coating part, and then feeding the fish blocks coated with the bread crumbs into a conveying type frying pot for pre-frying, wherein the frying temperature is 185-195 ℃ and the frying time is 50-60 s.
3) Sorting the pre-fried products, picking out defective products with the outer coating powder layer obviously falling off or obviously delamination between the coating paste and the core material, and cooling the complete finished products to room temperature; quick-freezing the cooled product below-40 ℃, then carrying out inner packaging according to the specification requirement, carrying out carton packaging after metal detection, and finally freezing and storing at-18 ℃.
Example 5
A frozen pre-fried food product, the method of making comprising the steps of:
1) Preparing a core material, which comprises the following steps:
a. the core material comprises the following raw material components in parts by weight (1 g): 950 parts of fish meat, 280 parts of water, 25 parts of ginger juice, 40 parts of phosphate starch, 12 parts of egg white powder, 25 parts of salt, 40 parts of white sugar, 6 parts of disodium dihydrogen pyrophosphate, 5 parts of disodium hydrogen phosphate, 4 parts of konjak gum, 2 parts of guar gum, 55 parts of trehalose, 42 parts of sorbitol and 17 parts of white pepper powder;
b. mixing ginger juice, phosphate starch, egg white powder, salt, white sugar, disodium dihydrogen pyrophosphate, disodium hydrogen phosphate, konjac glucomannan, guar gum, trehalose, sorbitol and white pepper powder with water, and stirring at high speed for 5-8 min; placing the fish meat and the fish meat (specification is 0.5cm multiplied by 0.5 cm-1 cm multiplied by 1 cm) into a vacuum rolling machine, and rolling for about 15min to obtain a mixed core material;
c. dishing and tiling the mixed core material, wherein the thickness is not more than 2cm; then performing micro-freezing molding in a transfer refrigeration house; and when the tiled mixed core material is frozen to the central temperature of-2 to-1 ℃, the core material is moved out of the transfer refrigeration house and is conveyed to a forming machine, and the core material is manufactured by an extrusion forming method.
2) The pulp-wrapped powder is pre-fried, which comprises the following steps: coating starch on the core material to obtain a pre-coated part; then coating a layer of coating slurry on the pre-coated part to obtain a coated slurry part; and coating a layer of bread crumbs on the paste coating part, and then feeding the fish blocks coated with the bread crumbs into a conveying type frying pot for pre-frying, wherein the frying temperature is 185-195 ℃ and the frying time is 50-60 s.
3) Sorting the pre-fried products, picking out defective products with the outer coating powder layer obviously falling off or obviously delamination between the coating paste and the core material, and cooling the complete finished product to room temperature; quick-freezing the cooled product below-40 ℃, then carrying out inner packaging according to the specification requirement, carrying out carton packaging after metal detection, and finally freezing and storing at-18 ℃.
Comparative example 1
The processing method of the frozen pre-fried food of this comparative example is different from that of example 5 in that: wherein the raw material component of the core material adopts common starch to replace phosphate starch, and the other components are the same as in example 5.
Comparative example 2
The processing method of the frozen pre-fried food of this comparative example is different from that of example 5 in that: wherein the raw material components of the core material do not contain trehalose and sorbitol, and the same procedures as in example 5 are carried out.
Product performance test
The oil contents of the frozen pre-fried foods prepared in examples 1 to 5 and comparative examples 1 to 2 were respectively measured, and after the frozen pre-fried foods were repeatedly refrigerated and naturally thawed, the freeze-thawing stability of the frozen pre-fried foods was evaluated by recording the number of repeated freeze-thawing times that the comparative coating layer could be maintained intact without falling off and without cracking. In addition, respectively carrying out secondary frying and high-fire heating on the food subjected to repeated freezing and thawing for 30-50 s by a microwave oven, and recording and detecting the fried taste, the water retention rate and the oil absorption condition and the taste after microwave heating; the method for detecting the water retention rate is a constant weight method, namely, the whole pre-fried food is put in an electrothermal constant-temperature blast oven at 105 ℃ to be baked to constant weight; the oil absorption condition is detected by measuring the oil content according to GB/T14488.1-2008. The results obtained from the test are shown in table 1 below:
TABLE 1
As can be seen from table 1 above, the raw materials of the core material in the frozen pre-fried food of the above embodiment adopt the combination of the phosphate starch and the raw materials of konjac gum, guar gum, trehalose, sorbitol and the like, which can effectively lock the moisture in the core material, reduce the replacement efficiency of edible oil and water, obviously reduce the oil absorption rate of the frozen pre-fried food of the product, and after secondary frying, the oil absorption rate is low, the water loss is less, and the crispy taste can be maintained even after microwave heating, so that the cooking method of the frozen pre-fried food before eating can be widened; among them, the frozen pre-fried foods prepared in examples 1-3 were better in quality.
While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A method of making a frozen pre-fried food product comprising the steps of:
(1) coating a layer of coating slurry on the core material for the frozen pre-fried food to form a slurry-coated part; the core material for the frozen pre-fried food comprises the following raw material components in parts by weight: 900-1100 parts of meat basic core material, 40-60 parts of phosphate starch, 10-15 parts of egg white powder, 4-7 parts of disodium dihydrogen pyrophosphate, 3-6 parts of disodium hydrogen phosphate, 3-6 parts of konjac gum, 1-3 parts of guar gum, 50-70 parts of trehalose, 30-50 parts of sorbitol, 80-130 parts of seasoning and 250-350 parts of water; the weight ratio of trehalose to sorbitol is 1.25:1, 55:42, 1.4:1, 2:1 or 13:6; the meat basic core material is selected from at least one of shrimp meat and chicken;
the wrapping slurry comprises the following raw materials in parts by weight: 300-450 parts of starch, 250-350 parts of wheat flour, 80-120 parts of modified fish muscle fiber protein, 8-12 parts of sodium bicarbonate, 8-12 parts of sodium tripolyphosphate, 3-6 parts of sodium dihydrogen phosphate, 4-7 parts of sodium carboxymethyl cellulose, 40-75 parts of flavoring and 900-1000 parts of water;
(2) and coating a layer of outer wrapping powder on the pulp wrapping part, and frying.
2. The method for producing frozen pre-fried food according to claim 1, wherein the seasoning comprises the following components in parts by weight as a whole: 2 to 3 parts of ginger juice, 2 to 3 parts of salt, 3 to 5 parts of white sugar and 1 to 2 parts of white pepper powder.
3. The method of producing a frozen pre-fried food according to claim 1, characterized in that the method of producing a core for a frozen pre-fried food comprises the steps of:
1) Mixing and rolling all the raw material components of the core material for the frozen pre-fried food uniformly to prepare a mixed core material;
2) Mixing the core materials for molding to prepare a core material;
the step 2) specifically comprises the following steps: and (3) flatly paving the mixed core material into a disc, freezing the disc until the central temperature is between-2 ℃ and-1 ℃, and preparing the core material by adopting an extrusion molding method.
4. The method of producing frozen pre-fried food according to claim 1, wherein in the step (2), the frying temperature of the frying is 185 to 195 ℃ and the frying time is 50 to 60 seconds.
5. The method of producing a frozen pre-fried food according to any one of claims 1 to 4, wherein in step (1), a pre-coating powder is coated on the frozen pre-fried food core before a coating slurry is coated on the frozen pre-fried food core.
6. Frozen pre-fried food product, characterized in that it is obtained by the process for preparing a frozen pre-fried food product according to any one of claims 1 to 5.
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