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Outer coating powder composition for fried chicken products and preparation process of outer coating powder composition

A technology of composition and chicken, applied in food coating, food science, application, etc., can solve the problems of unsightly appearance, unsustainable fragrance, moisture loss of frying machine meat products, etc., and achieve a delicate mixture, easy to mix and Effects of processing, ensuring food safety and health

Pending Publication Date: 2019-12-24
郑州谦益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a coating powder composition and preparation process for deep-fried chicken products, so as to solve the technical problems of water loss, unsustainable flavor and unsightly appearance of deep-fried meat products

Method used

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  • Outer coating powder composition for fried chicken products and preparation process of outer coating powder composition
  • Outer coating powder composition for fried chicken products and preparation process of outer coating powder composition
  • Outer coating powder composition for fried chicken products and preparation process of outer coating powder composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A fried chicken product coating powder composition, the composition is composed of the following components in parts by weight:

[0033] 50 parts of flour, 0.2 part of glucose, 20 parts of corn starch, 0.2 part of D xylose, 10 parts of modified starch, 0.2 part of vitamin B1, 0.2 part of sodium bicarbonate, 0.2 part of amino acid.

[0034] Modified starch is phosphate modified starch.

[0035] The amino acid is cysteine.

[0036] The preparation process of the fried chicken product coating powder is as follows:

[0037] 1. Preprocessing

[0038] First unpack the flour, cornstarch and modified starch to check whether the color is uniform, no agglomeration, and no visible impurities.

[0039] 2 feeding

[0040] Accurately weigh various components according to the proportion by weight. When feeding, add flour, corn starch, phosphate modified starch first, then add glucose, sodium bicarbonate, cysteine, D xylose, VB1, 80 mesh screening; Pay attention to safe operation ...

Embodiment 2

[0048] A fried chicken product coating powder composition, the composition is composed of the following components in parts by weight:

[0049] 55 parts of flour, 0.8 part of glucose, 26 parts of corn starch, 0.8 part of D xylose, 5 parts of modified starch, 0.4 part of vitamin B1, 0.1 part of sodium bicarbonate, 0.4 part of amino acid.

[0050] Modified starch is phosphate modified starch.

[0051] The amino acid is cysteine.

[0052] The preparation process of the fried chicken product coating powder is as follows:

[0053] 1. Preprocessing

[0054] First unpack the flour, cornstarch and modified starch to check whether the color is uniform, no agglomeration, and no visible impurities.

[0055] 2 feeding

[0056] Accurately weigh various components according to the proportion by weight. When feeding, add flour, corn starch and phosphate modified starch first, then add sodium bicarbonate, glucose, cysteine, D-xylose, VB1, 100 mesh screening; Pay attention to safe operati...

Embodiment 3

[0064] A fried chicken product coating powder composition, the composition is composed of the following components in parts by weight:

[0065] 58 parts of flour, 2 parts of glucose, 28 parts of corn starch, 1 part of D xylose, 7 parts of modified starch, 0.5 part of vitamin B1, 0.2 part of sodium bicarbonate, 0.5 part of amino acid.

[0066] Modified starch is phosphate modified starch.

[0067] The amino acid is cysteine.

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PUM

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Abstract

The invention provides an outer coating powder composition for fried chicken products, a preparation method of the outer coating powder composition, and a process for forming the fried chicken products. The composition is prepared by uniformly mixing flour, corn starch, modified starch, sodium bicarbonate or ammonium bicarbonate, cysteine, D xylose and VB1 by stirring. When chicken meat products are fried, the composition is uniformly adhered to the surface of chicken through a certain process to form a layer of powder coating layer adhered to the surface of the chicken. The outer coating powder composition has the characteristics of water retention, beauty, crispness and thick meat flavor, and overcomes the technical problems that a powder coating layer formed by the prior art does not have thick meat flavor, is not beautiful, has short retention time and the like.

Description

technical field [0001] The invention relates to a coating powder composition used on the surface of fried chicken products during frying and the technical field of making and molding. Background technique [0002] Fried chicken is a favorite food and sold in many places. Before frying, it needs to be marinated to allow the chicken to fully absorb moisture and flavoring substances. Frying at a high temperature of 160 to 180 degrees, the temperature of different parts of the chicken is different, and the frying time is different, but there is a common problem, the chicken loses a lot of water during frying, and it is not fresh and tender. The surface of the chicken is wrapped with starch, which can reduce the loss of water, and the appearance after frying can be unsightly and affect the appetite. Using ordinary fried chicken in the market can not solve the problem of beautiful appearance. At the same time, the taste is not crispy enough, there is no strong meat flavor, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/50A23L29/00A23L29/30A23P20/10
CPCA23L7/10A23L29/30A23L29/045A23P20/10A23L13/50
Inventor 扶德华
Owner 郑州谦益食品有限公司
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