Gold crispy wrap powder and application method thereof

An application method and a powder coating technology, which are applied in the field of golden crispy skin coating and its application method, can solve the problems of not being able to eat the crispy taste of the coating, not being fried through, and the color of the coating layer, so as to reduce the intake of fat , reduce oil absorption properties, enhance the effect of golden color

Inactive Publication Date: 2018-12-28
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are the following problems in batter-coated fried products: First, it is difficult to control the amount of pigment added. Too much pigment will cause the coating to be too heavy, increase the psychological burden of consumers when eating, and even affect food safety. If too little pigment is added, The color of the coating is light, which reduces the desire to eat and affects product sales; the second is the control of the thickness of the coating. If the coating is too thick, it is easy to cause the product to be caught raw, not deep fried, and it tastes sticky to the teeth. If the coating is too thin, You can't taste the crispy taste of the bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The golden crispy skin coating powder is prepared in proportion, and the parts by weight of main ingredients and additives are: 40 parts of wheat flour, 25 parts of corn flour, 20 parts of corn starch, 15 parts of modified starch, 1.1 parts of compound leavening agent, and 0.02 parts of food coloring. The composite leavening agent is a mixture of sodium bicarbonate and disodium dihydrogen pyrophosphate, the mass ratio of the two is 1:1.5, and the food coloring is a mixture of capsanthin, lemon yellow and sunset yellow , the mass ratio of the three pigments is 1:3:1.

[0020] Choose chicken wings as the object of frying, first marinate the chicken wings, the steps are as follows:

[0021] Clean the chicken wings, drain the water, weigh the raw materials according to the mass ratio of chicken wings: hot and spicy marinade: water = 100:4:10, mix and stir the hot and spicy marinade and water evenly to form a marinade. Put the chicken wings into the marinade, stir well to c...

Embodiment 2

[0028] The golden crispy skin coating powder is prepared in proportion, and the parts by weight of main ingredients and additives are: 42 parts of wheat flour, 18 parts of corn flour, 15 parts of corn starch, 25 parts of modified starch, 0.5 part of compound leavening agent, and 0.03 part of food coloring. The composite leavening agent is a mixture of sodium bicarbonate and disodium dihydrogen pyrophosphate, the mass ratio of the two is 1:1.1, and the food coloring is a mixture of capsanthin, lemon yellow and sunset yellow , the mass ratio of the three pigments is 1:3:1.

[0029] Choose chicken wings as the object of frying, first marinate the chicken wings, the steps are as follows:

[0030] Clean the chicken wings, drain the water, weigh the raw materials according to the mass ratio of chicken wings: hot and spicy marinade: water = 100:4:10, mix and stir the hot and spicy marinade and water evenly to form a marinade. Put the chicken wings into the marinade, stir well to com...

Embodiment 3

[0037] The golden crispy skin coating powder is prepared in proportion, and the parts by weight of main ingredients and additives are: 50 parts of wheat flour, 15 parts of corn flour, 25 parts of corn starch, 10 parts of modified starch, 1.5 parts of compound leavening agent, and 0.02 parts of food coloring. The composite leavening agent is a mixture of sodium bicarbonate and disodium dihydrogen pyrophosphate, the mass ratio of the two is 1:1.5, and the food coloring is a mixture of capsanthin, lemon yellow and sunset yellow , the mass ratio of the three pigments is 1:3:1.

[0038] Choose chicken wings as the object of frying, first marinate the chicken wings, the steps are as follows:

[0039] Clean the chicken wings, drain the water, weigh the raw materials according to the mass ratio of chicken wings: hot and spicy marinade: water = 100:4:10, mix and stir the hot and spicy marinade and water evenly to form a marinade. Put the chicken wings into the marinade, stir well to c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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PUM

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Abstract

The invention discloses gold crispy wrap powder comprising a main ingredient and an additive. The main ingredient comprises wheat flour, corn flour, corn starch and modified starch. The additive comprises a composite leavening agent and a food coloring. The main ingredient and the additive include, by weight parts, 35-50 parts of wheat flour, 15-25 parts of corn flour, 15-25 parts of corn starch,10-25 parts of modified starch, 0.5-1.5 parts of composite leavening agent and 0.01-0.3 part of food colorant. A method for application of the gold crispy wrap powder comprise the following steps: weighing the golden crispy wrap powder and water separately according to the proportion; slowly adding the water into the wrap powder, continuously stirring to form uniform slurry; placing pickled meat loaves, chicken wings or chicken legs in the slurry, so that the surface is evenly smeared with the slurry, taking out the products, and placing the products in a frying pan for frying. According to the gold crispy wrap powder and the application method thereof, the golden color and crisp taste of the wrap powder are increased, the use of the coloring is reduced, the oil absorption features are reduced, and oil intake is reduced.

Description

technical field [0001] The invention relates to a golden crispy skin coating powder and an application method thereof, belonging to the technical field of food processing. Background technique [0002] Coating powder is also commonly known as batter powder, noodle mop, coating, frying powder, etc. It is widely loved by consumers because it gives food a crispy outside and tender inside and an attractive golden color. At present, there are the following problems in batter-coated fried products: First, it is difficult to control the amount of pigment added. Too much pigment will cause the coating to be too heavy, increase the psychological burden of consumers when eating, and even affect food safety. If too little pigment is added, The color of the coating is light, which reduces the desire to eat and affects product sales; the second is the control of the thickness of the coating. If the coating is too thick, it is easy to cause the product to be caught raw, not deep fried, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/42A23L7/10A23L13/00A23L13/10A23L13/50A23L13/70A23L29/00A23L29/30
CPCA23L5/11A23L5/42A23L7/198A23L13/03A23L13/10A23L13/57A23L13/70A23L29/015A23L29/35
Inventor 解洪双
Owner 苏州闻达食品配料有限公司
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