Coating slurry for frozen pre-fried foods, frozen pre-fried foods and preparation method of frozen pre-fried foods

Abstract

The invention discloses coating slurry for frozen pre-fried foods, the frozen pre-fried foods and a preparation method of the foods. The coating slurry for frozen pre-fried foods comprises the following raw materials: starch, wheat flour, modified fish muscle fibrin, sodium bicarbonate, sodium tripolyphosphate, sodium dihydrogen phosphate, sodium carboxymethyl cellulose, seasonings and water. Thecoating slurry can be used for preparing frozen pre-fried foods, and can be mixed with water to prepare coating slurry which is used for coating a core material to be fried; as the modified fish muscle fibrin, the sodium carboxymethyl cellulose and the starch are added into the coating slurry, the coating slurry layer can form a solid protein gel sugar film under the heat treatment condition, andthe film can effectively keep the moisture of the core material, and effectively reduce the oil absorption rate of the frozen pre-fried foods; and the formed protein gel sugar film has water and oil resistance, can widen the cooking method for the frozen pre-fried foods before eating, and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coating material for frozen pre-fried food, frozen pre-fried food and a preparation method thereof. Background technique [0002] Breaded food is a kind of fried food that is widely loved by people, such as KFC chicken nuggets; most of them are based on starch, carbohydrates, and protein. High-temperature frying makes the product have a unique taste that is crispy on the outside and tender on the inside. [0003] The frying process of food is the process in which the food is dehydrated to form a porous loose structure, and during the frying process, oil penetrates into the porous structure formed on the surface of the food due to dehydration, that is, the replacement process of edible oil and water. Yet crisp and delicious deep-fried food high-content fat is a big obstacle of people's healthy diet. In addition, when breaded food is sold to customers, the heat treatmen...

AI Technical Summary

Problems solved by technology

However, the high content of oil in crispy and delicious fried foods is a major obstacle to people's healthy diet

In addition, when breaded food is sold to customers, the heat treatment methods before eating generally include frying, baking, and microwave heating; among them, frying again will increase the oil absorption rate of the food again, and the fat content in the food will increase. It is beneficial to the health of the diet; if the baking time is too long, the water in the food will be lost and the taste of the food will be damaged; and the heat of the microwave heating method is generally scattered from the middle to the surface of the food, because the moisture in the core material is directed towards the powder coating. If the layer is scattered, the breaded layer will become soft and lose its crispy taste, which limits the development of pre-fried breaded food to a large extent.

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