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Lipid-lowering wrapping deep-frying powder of curry flavor and preparation method thereof

A meat product and curry-flavored technology is applied in the field of curry-flavored meat product lipid-lowering coated frying powder and its preparation, which can solve the problems of three and higher levels, and achieve the effects of overcoming high blood lipids and maintaining a beautiful appearance.

Active Publication Date: 2014-08-13
快乐蜂食品(安徽)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fried food is delicious, eating it frequently can easily lead to three highs

Method used

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Effect test

Embodiment Construction

[0013] A curry-flavored meat product with reduced-fat coated fried powder, which is prepared by mixing the following components by weight (g): modified starch 29, corn starch 8, konjac starch 8, glutinous rice flour 8, hawthorn powder 6, cooked Sesame powder 4, salt 11, monosodium glutamate 2.5, low-gluten flour 14, pectin 2.5, licorice powder 1.5, water celery 50, black dates 9, ginkgo leaves 9, peanut leaves 9, Gynostemma 7, lotus leaves 9, kudzu root 9, lentil vine 9. Garlic powder 1.2, cinnamon powder 1.3, crackling powder 0.4, baking powder 2.5, vitamin C 0.02, curry powder 5,

[0014] The preparation method comprises the following steps:

[0015] (1) Weigh the raw materials of each component according to the formula ratio;

[0016] (2) Mix water celery, black dates, ginkgo leaves, peanut leaves, Gynostemma pentaphyllum, lotus leaves, kudzu root, and lentil vine, add water and decoct for 3-4 hours, filter, recover the filtrate, and spray-dry the filtrate to obtain Chines...

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PUM

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Abstract

The invention provides a lipid-lowering wrapping deep-frying powder of curry flavor. The powder is prepared by mixing the following components by weight: modified starch, corn starch, konjac starch, glutinous rice powder, hawthorn powder, cooked sesame powder, salt, monosodium glutamate, low gluten flour, pectin, licorice powder, oenanthe stolonifera, dateplum persimmon, ginkgo biloba, peanut leaf, gynostemma pentaphyllum, lotus leaf, root of kudzu vine, hyacinth bean vine, a garlic powder, a cinnamon powder, a crispy agent, a baking powder, vitamin C, and a curry powder. According to the lipid-lowering wrapping deep-frying powder provided by the invention, the formula is added with Chinese herbal medicine extracts for clearing heat and lowering lipid, so as to effectively overcome the shortcoming of high blood lipid generation due to inner heat caused by existing deep-fried food; and the fried meat product can maintain the crisp taste and keep the appearance after standing at room temperature for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a curry-flavored meat product with reduced-fat coated fried powder and a preparation method thereof. Background technique [0002] There are many kinds of fried foods on the market, with different tastes. When making all kinds of fried foods, they are mostly coated with different flavors of fried powder before frying. The existing fried powders generally include bread flour and potato flour. , Cornstarch, etc. The advantage of bread flour is that it is crisper, but the disadvantage is that it becomes soft faster and returns oil faster. Once cold it will taste greasy. But when it is freshly fried, it is the crispiest and the most beautiful color, suitable for auspicious frying. Cornstarch is suitable for wet frying. When dry frying, because the starch granules are too fine, the crispy texture cannot be felt. The particles of potato flour are relatively large and solid, so it c...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/31A23L1/30A23L13/00
CPCA23L7/157A23V2002/00A23V2250/21A23V2250/2122
Inventor 王焕谢传成
Owner 快乐蜂食品(安徽)有限公司
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