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A method for improving the color of fried products and fried products

A product and color technology, applied in the field of food processing, can solve the problems of burnt yellow, easy to over fry, uneven color of frying, etc., and achieve the effect of fast coloring, short frying time, and uniform coloring and coloring.

Active Publication Date: 2011-12-28
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after adding xylose and glucose on the basis of adding white sugar, although the coloring speed is improved and the frying time is shortened, the fried color is likely to be uneven, and it is easy to appear white on one side and burnt yellow on the other, and it is easy to over-fry.

Method used

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  • A method for improving the color of fried products and fried products
  • A method for improving the color of fried products and fried products
  • A method for improving the color of fried products and fried products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] When making fish cakes or fish tofu, add xylose with a mass ratio of 0.2, glucose with a mass ratio of 0.5 and gluten with a mass ratio of 0.8. The fried fish cakes or fish tofu will be colored quickly and evenly. The phenomenon of over-frying is rare, and the quantity of defective products is small.

[0024] As shown in Table 1, it is the fish cake or fish bean curd without adding xylose, glucose and gluten provided by the present invention and the fish cake or fish bean curd fried with xylose, glucose and gluten.

[0025]

[0026] Table I

[0027] It should be noted that the mass ratio of xylose, glucose and gluten in Table 1 is relative to the mass ratio of the whole fish cake or fish tofu. However, the present invention does not limit the composition and addition ratio of other raw materials of the fried product, and those skilled in the art can add other appropriate raw materials to the fried product according to actual needs.

Embodiment 2

[0029] When making fish cakes or fish tofu, add xylose with a mass ratio of 0.55, glucose with a mass ratio of 1, and gluten with a mass ratio of 2. The fried fish cakes or fish tofu will be colored quickly and evenly. The phenomenon of over-frying is rare, and the quantity of defective products is small.

[0030] As shown in Table 2, it is the fish cake or fish bean curd without adding xylose, glucose and gluten provided by the present invention and the fish cake or fish bean curd fried with xylose, glucose and gluten.

[0031]

[0032] It should be noted that the mass ratio of xylose, glucose and gluten in Table 2 is relative to the mass ratio of the whole fish cake or fish tofu. However, the present invention does not limit the composition and addition ratio of other raw materials of the fried product, and those skilled in the art can add other appropriate raw materials to the fried product according to actual needs.

Embodiment 3

[0034] Add xylose with a mass ratio of 0.36, glucose with a mass ratio of 1, and gluten powder with a mass ratio of 1.2 when making fried meat patties. The fried meat patties will be colored quickly and evenly, and the phenomenon of over-fried Rarely, the amount of defective products is small.

[0035] As shown in Table 3, it is the result comparison of frying without adding xylose, glucose and gluten and adding xylose, glucose and gluten fried meat cake provided by the present invention.

[0036]

[0037]

[0038] Table three

[0039] It should be noted that the mass ratio of xylose, glucose and gluten in Table 3 is relative to the mass ratio of the whole fried patty. However, the present invention does not limit the composition and addition ratio of other raw materials of the fried product, and those skilled in the art can add other appropriate raw materials to the fried product according to actual needs.

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PUM

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Abstract

The invention provides a method for improving the color and luster of deep-fried products and the deep-fried products. The method for improving the color and luster of the deep-fried products comprises a step of adding 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten when the deep-fried products are prepared. The deep-fried products contain 0.05 to 0.55 mass percent of xylose, 0.1 to 1 mass percent of glucose and 0 to 2 mass percent of wheat gluten. The method for improving the color and luster of the deep-fried products and the deep-fried products have the advantage that: the deep-fried products can be colorized quickly and uniformly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the color of fried products and fried products. Background technique [0002] In the field of food, when frying food, white sugar is usually added to assist coloring when making the product, but the coloring is slow, the frying time is long, and the water loss is large. [0003] In the prior art, in order to improve the frying color, shorten the frying time, and prevent excessive water loss, on the basis of using white sugar, xylose and glucose are added. After adding xylose and glucose, the coloring is fast and the frying time is shortened. , reducing water loss. However, after adding xylose and glucose on the basis of adding white sugar, although the coloring speed is improved and the frying time is shortened, the fried color is likely to be uneven, and it is easy to appear white on one side and burnt yellow on the other, and it is easy to over-fry. . C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 崔俊锋武素玲
Owner SANQUAN FOOD
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