Process for coating egg with powder for keeping mouthfeel recovery degree when being heated and eaten by microwave oven

Abstract

The present invention relates to the technical field of microwave heating food, and discloses a microwave oven heating eating egg powder coating process for keeping the mouthfeel recovery degree, the microwave oven heating eating egg powder coating process comprises the following steps: step S1, cooked eggs are cooled and fried to form tiger skin shapes; step S2, uniformly wrapping the eggs treated in the step S1 with the wrapping slurry; step S3, pretreating the chicken breast meat paste and the distarch phosphate in the wrapping powder; and step S4, preparing wrapping powder which contains chicken breast meat paste, distarch phosphate, hydroxypropyl starch, sweet potato starch, bread micro powder and a microwave energy selective absorption medium, and uniformly wrapping the eggs wrapped with the slurry in the step S2 with the wrapping powder. By constructing a dual moisture management system in which a protein-starch network formed by chicken breast paste and distarch phosphate and a microwave energy selective absorption medium have a synergistic effect, during microwave heating, the protein-starch network physically obstructs internal moisture permeation, and the microwave energy selective absorption medium actively and rapidly vaporizes and discharges permeated trace moisture.

Description

Technical Field

[0001] The present invention relates to the technical field of microwave-heated foods, and particularly to an egg coating process for maintaining the taste restoration degree when heated in a microwave oven. Background Art

[0002] In the current field of prefabricated dishes, cooked products with minced meat wrapped around eggs (commonly known as "meat-wrapped eggs") are a classic product, and their production process is quite mature. Consumers can conveniently reheat and eat them through various methods such as steaming, braising, or microwaving. Currently, for coated and fried products on the market, after being reheated in a microwave oven, there is a common quality problem: their originally crispy coating layer will become wet, soft, sticky, and even present an unpleasant glutinous and tough taste. Sometimes, there will also be a "shelling" phenomenon where the outer shell separates from the internal ingredients, seriously affecting the commercial value and consumption experience of the product.

[0003] On the one hand, microwave heating will cause the moisture inside the product (such as eggs) to rapidly heat up and vaporize, forming a strong vapor pressure that continuously penetrates outward. Existing coating formulas mostly rely on single starch or edible glue for passive moisture absorption. This method quickly reaches saturation under the impact of strong and continuous water vapor and cannot fundamentally prevent the infiltration of moisture into the crispy structure, resulting in the softening of the outer layer. On the other hand, the traditional method of preparing the coating is usually limited to simply physically mixing various powdery materials. This mixing cannot form strong intermolecular forces between components. Therefore, the coating layer formed after frying has a loose structure and many pores, lacking sufficient density and toughness in itself. It can neither effectively block the migration of internal moisture nor withstand the vapor pressure during reheating, and its structural integrity is easily damaged.

[0004] Even if an ideal crispy taste is obtained through frying at the time of factory shipment, the quality of the product will deteriorate irreversibly during the entire cold chain circulation process from the production line to the consumer's table. In the conventional freezing process, the cooling speed is relatively slow, which will cause the moisture inside the product to form ice crystals with a relatively large volume. These sharp ice crystals will repeatedly puncture and cut the already formed and precise fried crispy network structure at the microscopic level. This physical damage caused by ice crystals is permanent, which destroys the basic framework of the coating layer. Although it is not easily noticeable in the frozen state, once reheated in a microwave oven, these pre-existing "microscopic wounds" will cause the entire structure to quickly collapse and completely lose its due crispy texture, making the final taste of the product very different from the initial state. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides an egg coating process for maintaining the taste restoration degree when heated in a microwave oven, which solves the problem that the coating layer of frozen coated and fried products becomes wet, soft, and tough and loses its crispy taste due to internal moisture migration and its own structural defects after microwave reheating.

[0006] To achieve the above object, the present invention is realized by the following technical solutions: A breaded egg product for microwave heating to maintain the taste restoration degree, the product comprising: Tiger-skin eggs, the surface of the tiger-skin eggs having rough tiger-skin textures; A coating layer, the coating layer uniformly adhering to the surface of the tiger-skin eggs, which is made by mixing the following powder components with water by mass percentage: modified starch 50 - 60%, high-gluten wheat flour 38 - 48%, mono- and diglycerol fatty acid esters 1 - 2%, xanthan gum 0.1 - 0.3%, guar gum 0.2 - 0.4%, wherein the mass ratio of the powder to water is 1:1.3 - 1:1.7; A breading layer, the breading layer uniformly covering the outside of the coating layer, the breading layer being composed of the following components by mass percentage: chicken breast meat paste 22 - 26%, phosphate ester double starch 18 - 24%, hydroxypropyl starch 2 - 5%, sweet potato starch 26 - 30%, bread micropowder 10 - 14%, skim milk powder 2 - 3%, mono- and diglycerol fatty acid esters 0.3 - 0.7%, compound leavening agent 0.5 - 0.7%, seasoning 10 - 12% and microwave energy selective absorption medium 0.05 - 0.3%.

[0007] Furthermore, the rough texture of the tiger-skin eggs provides a large specific surface area and physical anchor points, fundamentally ensuring that the coating layer can firmly adhere, preventing the product from shelling during processing or reheating due to the smooth surface of the egg white. Secondly, the coating layer with a specific ratio forms a tough and excellent adhesion intermediate bonding interface. The most core innovation lies in the dual moisture management mechanism of the breading layer: Firstly, the protein in the chicken breast meat paste crosslinks with various starches (phosphate ester double starch, hydroxypropyl starch, sweet potato starch) during processing to form a dense three-dimensional protein-starch network structure, which can effectively hinder the moisture in the core of the product from penetrating to the outer layer during microwave reheating, constituting a "passive moisture-proof barrier"; Secondly, the innovatively introduced microwave energy selective absorption medium preferentially heats up in the microwave field, forming numerous microscopic "hot spots" inside the breading layer, quickly vaporizing and discharging a small amount of penetrated moisture, achieving "active moisture removal". It is the synergistic effect of this "passive barrier" and "active moisture removal" that ensures that the product still maintains an excellent crispy taste after microwave heating.

[0008] Preferably, the microwave energy selective absorption medium is selected from food-grade silicate micropowder or treated plant cellulose micropowder; for the treated plant cellulose micropowder, the treatment method is: partially carbonizing the plant cellulose micropowder and pyrolyzing the food-grade plant cellulose micropowder in an inert gas environment.

[0009] Further, dry food-grade plant cellulose micropowder with an average particle size of 80-200 mesh (such as bamboo fiber or bagasse fiber micropowder) is spread evenly in a high-temperature-resistant boat and placed in a tubular furnace. Subsequently, high-purity nitrogen is introduced into the furnace at a flow rate of 0.5-1.0 L / min under sealed conditions and maintained for 20-30 minutes to completely exhaust the air in the furnace. Then, under continuous nitrogen protection, the temperature is programmed to rise to the target temperature of 350-450 °C at a rate of 5-10 °C per minute, and pyrolysis is carried out at this temperature for 30-90 minutes to achieve partial carbonization. Finally, after pyrolysis is completed, the product is taken out after being naturally cooled to below 60 °C in a nitrogen atmosphere, and the light gray to grayish-black powdery product is ground and sieved through a 200-mesh sieve to obtain "partially carbonized plant cellulose micropowder" with uniform particle size and suitable for subsequent addition. Because untreated cellulose itself is a poor microwave absorber. By pyrolyzing it in an inert gas environment, that is, "partial carbonization" treatment, its mechanism is as follows: the presence of inert gas (such as nitrogen) prevents cellulose from burning (oxidizing) at high temperature, but forces it to undergo pyrolysis reaction. While retaining the basic skeleton of cellulose, numerous microscopic carbon structures with conductive or semi-conductive properties are generated on its surface and inside. When the product is reheated by microwave, these newly generated carbon dots act like countless miniature "resistors" or "antennas", generating strong Joule heat under the action of the microwave electric field, thus transforming cellulose, which was originally insensitive to microwave, into an efficient and precise targeted heating medium.

[0010] Preferably, the tiger-skin-shaped eggs are tiger-skin-shaped eggs after marinating. In the coating layer, the protein in the chicken breast meat paste forms a tightly bound protein-starch three-dimensional network structure with the phosphate ester double starch, hydroxypropyl starch, and sweet potato starch.

[0011] Further, marinating not only endows the product with richer flavor levels. From a process mechanism perspective, the salt ions and heat treatment during marinating help the egg white protein to undergo moderate denaturation, making its surface structure more stable and reducing the water spillage during reheating, thus assisting in moisture-proofing of the coating layer. Second, it clearly points out the protein-starch three-dimensional network structure formed in the coating layer. This microscopic structure is one of the cores of the present invention. It physically forms a dense network barrier, greatly extending the path and time for water to migrate from the egg core material to the outermost layer, and is the structural basis for realizing the "passive moisture-proof" function, which complements and synergizes with the "active moisture removal" function of the microwave energy selective absorption medium.

[0012] An egg coating process for maintaining the taste restoration degree during microwave heating and consumption includes the following steps: Step S1, egg pretreatment: cooling and frying the cooked eggs to form a tiger-skin shape and marinating them; Step S2, Coating: Prepare the coating and evenly coat the eggs processed in Step S1 with the said coating; Step S3, Pretreatment of Coating Components: Pretreat the chicken breast meat paste and phosphate distarch phosphate in the coating; Step S4, Coating: Prepare the coating which contains chicken breast meat paste, phosphate distarch phosphate, hydroxypropyl starch, sweet potato starch, bread micropowder and microwave energy selective absorption medium, and evenly coat the eggs after coating in Step S2 with the said coating; Step S5, Secondary Frying: Fry the eggs coated with powder a second time; Step S6, Quick Freezing: Quick freeze the fried product.

[0013] Furthermore, Step S3 (Pretreatment of Coating Components) is the key innovation starting point that differentiates this process from conventional processes. It modifies the key components before mixing, laying the foundation for the formation of a functional structure. Step S5 (Secondary Frying) is not only for cooking and coloring, but also a crucial step to trigger and solidify the protein-starch network structure using high temperature. Step S6 (Quick Freezing) preserves the already formed precise structure with minimal damage by quickly passing through the maximum ice crystal formation zone.

[0014] Preferably, in Step S1, the parameters for cooling and frying the cooked eggs are: oil temperature 175 - 180 °C, frying time 1.5 - 2.5 minutes.

[0015] Furthermore, the high temperature of 175 - 180 °C can cause Maillard reaction and caramelization reaction of the proteins and residual sugars on the egg surface in a short time, and quickly evaporate the surface moisture, thus forming a rough and wrinkled "tiger skin" structure. The control of the time of 1.5 - 2.5 minutes has been precisely optimized to ensure the full formation of the tiger skin texture.

[0016] Preferably, the preparation of the coating in Step S2 includes: After mixing the powder components, add water under stirring to form a slurry, and let it stand for 10 - 15 minutes to fully hydrate each component to form a uniform and stable-viscosity coating.

[0017] Furthermore, among the powder components of the slurry, the glutenin, gliadin in high-gluten flour, and macromolecular substances such as xanthan gum and guar gum need a certain time to fully absorb water and stretch the molecular chains, thus forming a stable network structure and ideal viscosity. If not allowed to stand sufficiently, the viscosity of the slurry is unstable and there are unhydrated powder masses inside, resulting in uneven coating and poor adhesion. By standing for 10 - 15 minutes, the slurry reaches an ideal state of uniformity and stable viscosity.

[0018] Preferably, in the step S3, the pretreatment of the chicken breast meat paste includes: adjusting its pH value to 5.5 - 6.5 and adding 0.01 - 0.05% food-grade protease, then performing enzymatic hydrolysis treatment at 30 - 40 °C for 10 - 20 minutes, and then performing high-shear treatment on it in a high-speed chopper or colloid mill for 1 - 3 minutes.

[0019] Furthermore, gentle enzymatic hydrolysis treatment can selectively cleave some peptide bonds, moderately loosen and stretch the tight protein tertiary structure, exposing more hydrophobic groups and reactive sites. The subsequent high-shear treatment further unfolds the protein's coiled structure through powerful mechanical force. The surface activity and reactivity of the protein treated in this dual manner are significantly enhanced, enabling it to crosslink with starch molecules more efficiently and firmly during the subsequent secondary frying step.

[0020] Preferably, in the step S3, the pretreatment of the distarch phosphate includes: taking 10 - 30% of the total amount of this component in the breading, and performing hydrothermal or partial pregelatinization treatment at 60 - 70 °C for 30 - 60 minutes under the condition of water activity 0.6 - 0.8.

[0021] Furthermore, by performing hydrothermal or partial pregelatinization treatment on 10 - 30% of it, the crystallinity and gelatinization characteristics of this part of the starch granules are changed at the molecular level. This part of the "pretreated" starch plays a special role in the breading system: they can control moisture more effectively and exhibit better texture stability and anti-retrogradation ability during reheating.

[0022] Preferably, the preparation of the breading in the step S4 includes: mixing the pretreated chicken breast meat paste and distarch phosphate with hydroxypropyl starch, sweet potato starch, bread micropowder, skim milk powder, mono- and diglycerol fatty acid esters, compound leavening agent, seasonings, and microwave energy selective absorption medium until a uniform and non-agglomerated composite breading is formed.

[0023] Furthermore, fully mixing the pretreated and "activated" chicken breast meat paste and the "functionally differentiated" starch with the microwave energy selective absorption medium with the function of "active moisture discharge" and other auxiliary materials to reach a uniform and non-agglomerated state is the prerequisite for exerting the synergistic effect of each component. Only by ensuring uniform distribution at the microscopic level can it be ensured that the final product has a similar protein-starch network density and microwave absorption medium concentration at any position, thereby achieving an overall uniform moisture-proof, moisture-discharge, and crispy effect and avoiding the adverse situation of partial crispness and partial softness.

[0024] Preferably, in the step S5, the parameters of the second frying are: the oil temperature is 170 - 180 °C, and the frying time is 60 - 90 seconds; in the step S6, the parameters of the rapid freezing are: the temperature is -35 to -40 °C, and the freezing time is 50 - 70 minutes until the center temperature of the product reaches -18 °C.

[0025] Furthermore, the high temperature of 170 - 180 °C can quickly dehydrate and shape the breading layer within a short time of 60 - 90 seconds, and provide sufficient heat energy to trigger and complete the cross-linking reaction between the pre-treated protein and starch, thereby finally forming and fixing the functional three-dimensional network structure. Rapidly passing through the maximum ice crystal formation zone at an ultra-low temperature of -35 to -40 °C can form small and uniform ice crystals, maximizing the avoidance of the physical piercing and damage of the large ice crystals formed by slow freezing to the already formed precise protein-starch network structure.

[0026] The present invention provides an egg breading process for maintaining the taste restoration degree during microwave heating. It has the following beneficial effects: 1. The present invention constructs a dual moisture management system through the synergistic effect of the protein-starch network formed by chicken breast meat paste and phosphate distarch phosphate and the microwave energy selective absorption medium. When the system is microwave-heated, the former physically blocks the penetration of internal moisture, and the latter actively vaporizes and discharges the infiltrated trace moisture quickly. Compared with the prior art that only relies on a single starch or colloid for moisture absorption, the present invention completely solves the fundamental problem that the traditional breaded products become wet, soft, tough on the surface and lose the crispy feeling due to moisture migration after microwave reheating.

[0027] 2. The present invention conducts functional pre-treatment on the key components, especially enzymatically hydrolyzing the chicken breast meat paste first and then using high-shear treatment, which greatly enhances the reaction activity of the protein. This solution is different from the conventional breading preparation method of simply mixing various materials in the prior art. Conventional mixing cannot form a strong and tough structure. The pre-treatment step of the present invention fundamentally makes up for this structural defect, enabling a much denser and more moisture-resistant protective layer to be formed during subsequent frying.

[0028] 3. The present invention precisely connects the second frying and rapid freezing processes to "solidify" and "preserve" the best taste state of the product. The short-time high-temperature second frying finally shapes the functional network structure, and the rapid freezing below -35 °C crosses the maximum ice crystal formation zone in the form of small ice crystals. This effectively avoids the quality deterioration problem of the physical piercing and damage of the crispy layer by large ice crystals during conventional slow freezing, ensuring that the product can still restore the crispy taste at the time of leaving the factory to the greatest extent after experiencing the complete storage, transportation and finally microwave reheating. Description of the Drawings

[0029] Figure 1Schematic diagram of the preparation process of the present invention; Figure 2 Technical process flow chart of the present invention. Specific implementation manners

[0030] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0031] Please refer to the attached Figure 1 - attached Figure 2 : Example 1 In this example, the intermediate values of the component ratios and process parameters of each group are used for description.

[0032] Step S1. Egg pretreatment: Select hard-boiled and shelled eggs, cool and fry them in oil at 178°C for 2 minutes until golden yellow and wrinkled rough tiger-skin texture is formed on the egg surface. After fishing out, put them into the pre-prepared brine for marinating until flavored, and then take them out and drain for standby.

[0033] Step S2. Coating: Coating preparation: Weigh the following powder components by mass percentage: modified starch 55%, high-gluten wheat flour 42.5%, mono- and diglycerol fatty acid esters 1.5%, xanthan gum 0.2%, guar gum 0.3%. After mixing the above powders evenly, slowly add pure water under stirring according to the mass ratio of powder to water of 1:1.5 to form a uniform slurry. Let the slurry stand for 12 minutes to fully hydrate it.

[0034] Coating: Immerse the tiger-skin eggs processed in step S1 evenly in the prepared coating to ensure that its surface is completely attached with the coating, and then fish out and drain off the excess slurry.

[0035] Step S3. Pretreatment of coating components: Pretreatment of chicken breast meat paste: Take fresh chicken breast meat to make meat paste, and adjust its pH value to 6.0. Add 0.03% of food-grade protease based on the mass of the meat paste, and carry out enzymatic hydrolysis treatment at 35°C for 15 minutes. Subsequently, carry out high-shear treatment on the enzymatically hydrolyzed meat paste in a colloid mill for 2 minutes.

[0036] Specific implementation manners

[0030] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0031] Please refer to the attached <000008, - attached Figure 2 : Example 1 In this example, the intermediate values of the component ratios and process parameters of each group are used for description.

[0032] Step S1. Egg pretreatment: Select hard-boiled and shelled eggs, cool and fry them in oil at 178°C for 2 minutes until golden yellow and wrinkled rough tiger-skin texture is formed on the egg surface. After fishing out, put them into the pre-prepared brine for marinating until flavored, and then take them out and drain for standby.

[0033] Step S2. Coating: Coating preparation: Weigh the following powder components by mass percentage: modified starch 55%, high-gluten wheat flour 42.5%, mono- and diglycerol fatty acid esters 1.5%, xanthan gum 0.2%, guar gum 0.3%. After mixing the above powders evenly, slowly add pure water under stirring according to the mass ratio of powder to water of 1:1.5 to form a uniform slurry. Let the slurry stand for 12 minutes to fully hydrate it.

[0034] Coating: Immerse the tiger-skin eggs processed in step S1 evenly in the prepared coating to ensure that its surface is completely attached with the coating, and then fish out and drain off the excess slurry.

[0035] Step S3. Pretreatment of coating components: Pretreatment of chicken breast meat paste: Take fresh chicken breast meat to make meat paste, and adjust its pH value to 6.0. Add 0.03% of food-grade protease based on the mass of the meat paste, and carry out enzymatic hydrolysis treatment at 35°C for 15 minutes. Subsequently, carry out high-shear treatment on the enzymatically hydrolyzed meat paste in a colloid mill for 2 minutes.

[0036] Phosphate distarch phosphate pretreatment: Take 20% of the total amount of phosphate distarch phosphate required in the coating, and carry out hydrothermal treatment at 65°C for 45 minutes under the condition of water activity of 0.7.

[0037] Step S4. Coating: Phosphate distarch phosphate pretreatment: Take 20% of the total amount of phosphate distarch phosphate required in the coating, and carry out hydrothermal treatment at 65°C for 45 minutes under the condition of water activity of 0.7.

[0037] Step S4. Coating: Coating powder preparation: Weigh the following components by mass percentage: pre-treated chicken breast meat paste 24%, phosphate ester double starch (including pre-treated and non-pre-treated parts) 21%, hydroxypropyl starch 3.5%, sweet potato starch 28%, bread micropowder 12%, skim milk powder 2.5%, mono- and diglycerol fatty acid esters 0.5%, compound leavening agent 0.6%, seasonings 10.7%, plant cellulose micropowder treated by partial carbonization 0.2%. Mix all components evenly to ensure no agglomeration.

[0038] Coating: Put the egg coated with slurry in step S2 into the above composite coating powder so that its surface is evenly and completely covered with a layer of coating powder.

[0039] Step S5, Second frying: Put the egg coated with powder into oil at 175 °C and fry for 75 seconds until the outer shell is golden and crispy.

[0040] Step S6, Quick freezing: Quickly send the product after the second frying into a quick-freezing tunnel at -38 °C and freeze for 60 minutes until the center temperature of the product reaches -18 °C. Then carry out vacuum packaging and store it frozen at -18 °C.

[0041] Example 2 This example is described using the lower limit values of the component ratios and process parameters.

[0042] Step S1, Egg pretreatment: Select hard-boiled and shelled eggs and cool-fry them in oil at 175 °C for 1.5 minutes. Take them out and marinate them, then take them out and drain for later use.

[0043] Step S2, Coating with slurry: Coating slurry preparation: Weigh by mass percentage: modified starch 50%, high-gluten wheat flour 38%, mono- and diglycerol fatty acid esters 1%, xanthan gum 0.1%, guar gum 0.2%. After mixing evenly, add purified water according to the powder-to-water ratio of 1:1.3 to form a slurry. Let it stand for 10 minutes.

[0044] Coating with slurry: Evenly coat the marinated tiger-skin eggs with a layer of the prepared slurry.

[0045] Step S3, Pretreatment of coating powder components: Pretreatment of chicken breast meat paste: Take chicken breast meat paste and adjust the pH value to 5.5. Add 0.01% of food-grade protease and enzymatically hydrolyze it at 30 °C for 10 minutes. Then, carry out high-shear treatment in a high-speed chopper for 1 minute.

[0046] Pretreatment of phosphate ester double starch: Take 10% of the total amount of phosphate ester double starch and carry out partial pre-gelatinization treatment at 60 °C for 30 minutes under the condition of water activity of 0.6.

[0047] Step S4, Coating: Coating preparation: Weigh by mass percentage: pre-treated chicken breast meat paste 22%, phosphate distarch 18%, hydroxypropyl starch 2%, sweet potato starch 26%, bread micropowder 10%, skim milk powder 2%, mono- and diglycerides of fatty acids 0.3%, compound leavening agent 0.5%, seasoning 10%, food-grade silicate micropowder 0.05%. Mix all components thoroughly and evenly.

[0048] Flouring: Evenly coat the egg after battering with this composite coating.

[0049] Step S5, Second frying: Fry the floured egg in oil at 170 °C for 60 seconds.

[0050] Step S6, Quick freezing: Freeze the fried product in an environment at -35 °C for 50 minutes until the center temperature of the product drops to -18 °C. Then package and store.

[0051] Example 3 This example is described using the upper limit values of the component ratios and process parameters.

[0052] Step S1, Egg pre-treatment: Select hard-boiled and shelled eggs, cool and fry them in oil at 180 °C for 2.5 minutes. Take them out and marinate them, then take them out and drain for later use.

[0053] Step S2, Battering: Batter preparation: Weigh by mass percentage: modified starch 60%, high-gluten wheat flour 48%, mono- and diglycerides of fatty acids 2%, xanthan gum 0.3%, guar gum 0.4%. After mixing evenly, add purified water according to the powder-to-water ratio of 1:1.7 to form a slurry. Let it stand for 15 minutes.

[0054] Battering: Evenly coat the marbled eggs after marinating with a layer of the prepared slurry.

[0055] Step S3, Pre-treatment of coating components: Pre-treatment of chicken breast meat paste: Take chicken breast meat paste, adjust the pH value to 6.5. Add 0.05% of food-grade protease and enzymatically hydrolyze it at 40 °C for 20 minutes. Subsequently, perform high-shear treatment in a colloid mill for 3 minutes.

[0056] Pre-treatment of phosphate distarch: Take 30% of the total amount of phosphate distarch and perform hydrothermal treatment at 70 °C for 60 minutes under the condition of water activity of 0.8.

[0057] Step S4, Coating: Coating preparation: Weigh by mass percentage: pre-treated chicken breast meat paste 26%, phosphate ester double starch 24%, hydroxypropyl starch 5%, sweet potato starch 30%, bread micropowder 14%, skim milk powder 3%, mono- and diglycerol fatty acid esters 0.7%, compound leavening agent 0.7%, seasoning 12%, plant cellulose micropowder after partial carbonization treatment 0.3%. Mix all components thoroughly and evenly.

[0058] Coating: Evenly coat the egg after slurry coating with this composite coating powder.

[0059] Step S5, secondary frying: Fry the egg coated with powder in oil at 180 °C for 90 seconds.

[0060] Step S6, rapid freezing: Freeze the fried product in an environment at -40 °C for 70 minutes until the center temperature of the product drops to -18 °C. Then package and store.

[0061] Comparative example 1: Compared with Example 1, the difference is that in the formula of the coating layer, "plant cellulose micropowder after partial carbonization treatment" is not added, and 0.2% of its mass is borne equally by the seasoning, and the rest are the same.

[0062] Comparative example 2: Compared with Example 1, the difference is that in the formula of the coating layer, "pre-treated chicken breast meat paste" is not included, and 24% of its mass is replaced equally by sweet potato starch, and the rest are the same.

[0063] Comparative example 3: Compared with Example 1, the difference is that in step S3, the pH of the chicken breast meat paste is not adjusted, enzymatically hydrolyzed, and high-shear treated. Instead, fresh chicken breast meat is directly made into meat paste and used for the coating preparation in step S4, and the rest are the same.

[0064] Comparative example 4: Compared with Example 1, the difference is that in step S3, the phosphate ester double starch is not subjected to heat-moisture treatment. Instead, all the phosphate ester double starch is directly used for the coating preparation in step S4, and the rest are the same.

[0065] Comparative example 5: Compared with Example 1, the difference is that when preparing the slurry in step S2, only high-gluten wheat flour and water are mixed in a ratio of 1:1.5, and modified starch, mono- and diglycerol fatty acid esters, xanthan gum, and guar gum are not added, and the rest are the same.

[0066] Comparative example 6: Compared with Example 1, the difference lies in that the freezing method in step S6 is not rapid freezing at -38°C, but directly placing the product after secondary frying into a conventional cold storage at -18°C for slow freezing until the center temperature of the product reaches -18°C, and the rest are the same.

[0067] Comparative Experiment 1: Verification of the Synergistic Effect of the Dual Moisture Management System I. Experimental Steps Sample Preparation: Take 15 samples prepared and frozen for storage according to the methods of Example 1, Comparative Example 1, and Comparative Example 2 respectively, and divide them into three groups. Ensure that all samples are in the same frozen state before testing.

[0068] Microwave Reheating: Randomly sample from each group and place them in a household microwave oven of the same model and power (800W). Reheat using high fire for 90 seconds. After heating each sample, let the microwave oven cool for 2 minutes to ensure the consistency of the heating conditions for each sample.

[0069] Acoustic-Mechanical Combined Brittleness Test: Equipment and Settings: Use a texture analyzer equipped with an acoustic envelope detection device and a high-sensitivity microphone. The test probe is a V-shaped shear blade (Warner-Bratzler Blade). Fix the microphone 2 cm away from the sample surface.

[0070] Test Process: Horizontally fix the just reheated sample on the test platform. The probe presses down and shears the sample at a rate of 1.0 mm / s. The instrument synchronously records the force-displacement curve and the sound pressure-time curve.

[0071] Data Extraction: From the recorded curves, an event where there is a significant drop in force value (>0.5 N) at one time and simultaneously accompanied by a sound pressure peak exceeding the set threshold is defined as a "brittleness event". Statistically count the total number of occurrences of "brittleness events" during a single shear process.

[0072] Texture Analyzer - Hardness Test: Use a texture analyzer and configure a P / 2N needle probe.

[0073] Fix the sample taken out immediately after reheating on the test platform.

[0074] Set the test parameters: The probe descending rate is 1.0 mm / s, and the puncture distance is 5 mm.

[0075] Conduct 3 puncture tests on the breading layer part of each sample, and record the maximum peak force generated when the probe penetrates the breading layer, which is the "breaking force (N)".

[0076] Calculate the average breaking force of each sample.

[0077] Determination of the moisture content of the breading layer: After the sample is reheated, immediately use tweezers and a scalpel to quickly and completely peel off the outermost breading layer.

[0078] Take about 3 grams of the peeled breading layer sample and spread it evenly on the sample tray of the rapid moisture analyzer.

[0079] Set the drying temperature to 105 °C until the mass is constant, and the instrument automatically records and displays the moisture content (%) of the breading layer.

[0080] Measure each sample 3 times and take the average value.

[0081] II. Experimental data

[0082] III. Analysis of experimental results The test data shows that the samples using the technical solution of the present invention exhibit significant superiority in all objective indicators. After microwave reheating, the breading layer of the samples has up to 18 acoustic-mechanical brittle event numbers and a breaking force of 26.2 N, while the moisture content is maintained at an extremely low level of 4.8%. This fully confirms the high efficiency of the dual moisture management system constructed by the protein-starch network and the microwave energy selective absorption medium. The mechanism of this system is that the dense network structure formed by chicken breast meat paste and various starches first constructs a physical "passive moisture-proof barrier", effectively delaying and hindering the migration path of moisture from the core of the product to the outer breading layer.

[0083] Compared with Example 1, Comparative Example 1 without the microwave energy selective absorption medium has a significant decrease in the number of brittle events to 7 times, and the breaking force also decreases accordingly, while the moisture content of the breading layer rises sharply to 8.9%. This result deeply indicates that only the "passive moisture-proof barrier" is not sufficient to completely solve the problem. In a microwave environment, even with a high barrier efficiency, a small amount of moisture will inevitably penetrate to the outer layer. At this time, due to the lack of an "active moisture removal" medium that can preferentially absorb microwave energy and generate instantaneous high heat to vaporize this part of the moisture, the moisture will accumulate in the breading layer, eventually leading to softening of the structure and inability to produce multiple brittle fractures when stressed, thus verifying the key and necessary role of the "active moisture removal" function in the present technical solution.

[0084] The results of Comparative Example 2 further reveal the synergistic nature of the dual system. After the protein-starch network constructed by the chicken breast puree is lost, even though the microwave energy selective absorption medium is still present in the coating, its various performance indicators are the worst, with only 2 brittle events. The mechanism is that without the effective obstruction of the "passive moisture barrier", a large amount of moisture in the core will flow into the coating layer unimpeded during microwave heating. At this time, the presence of the microwave energy selective absorption medium will rapidly heat this excess moisture, generating a violent "steam effect" inside the coating layer, steaming the coating structure from the inside to soften and collapse it, causing it to almost completely lose its brittle characteristics. This proves that the two major mechanisms of "passive barrier" and "active moisture removal" of the present invention complement each other and are indispensable. They must work together to ultimately achieve excellent crisp taste recovery after microwave reheating.

[0085] Comparative experiment 2: Verification of the effect of functionalized pretreatment of key components 1. Experimental steps Sample preparation: 15 samples prepared and frozen according to the methods of Example 1, Comparative Example 3, and Comparative Example 4 were divided into three groups. Ensure that all samples were in the same frozen state before testing.

[0086] Microwave reheating: Randomly select samples from each group and place them in a household microwave oven of the same model and power (800W). Reheat on high for 90 seconds. After each sample is heated, allow the microwave to cool for 2 minutes to ensure consistent heating conditions across all samples.

[0087] Acoustic-mechanical combined brittleness test: Equipment and Setup: A texture analyzer equipped with an acoustic envelope detector and a high-sensitivity microphone was used. A Warner-Bratzler blade was used as the test probe. The microphone was positioned 2 cm from the sample surface.

[0088] Testing Procedure: A freshly reheated sample is fixed horizontally to the test platform. The probe presses down and shears the sample at a rate of 1.0 mm / s. The instrument simultaneously records the force-displacement curve and the acoustic pressure-time curve.

[0089] Data extraction: A significant force drop (>0.5N) accompanied by a peak acoustic pressure exceeding a set threshold is defined as a "brittle event." The total number of "brittle events" occurring during a single shearing process is counted.

[0090] Powder coating adhesion test: Equipment: Vortex shaker, analytical balance.

[0091] Testing process: Accurately weigh the total mass (M1) of a reheated sample. Place it in a beaker with a fixed volume and oscillate it on a vortex shaker at medium intensity for 15 seconds to simulate the jolts during transportation and operation. Take out the sample and gently brush off the debris that has fallen off but still adheres to the surface with a soft brush. Weigh the sample accurately again (M2).

[0092] Data calculation: Coating adhesion rate (%) = (M2 / M1) × 100%. Each sample is measured 3 times and the average value is taken.

[0093] Texture analyzer - hardness test: Use a texture analyzer and configure a P / 2N needle probe.

[0094] Fix the sample taken out immediately after reheating on the test platform.

[0095] Set the test parameters: Probe descending rate 1.0 mm / s, puncture distance 5 mm.

[0096] Conduct 3 puncture tests on the coating part of each sample and record the maximum peak force generated when the probe penetrates the coating, which is the "breaking force (N)".

[0097] Calculate the average breaking force of each sample.

[0098] II. Experimental data Table 2: Influence of different pretreatment processes on the properties of the coating layer of samples after reheating

[0099] III. Analysis of experimental results The experimental data clearly show that the samples using the complete pretreatment process described in the present invention exhibit comprehensive performance advantages after reheating, and their number of brittle events, coating adhesion rate, and breaking force are much higher than those of the two comparative examples. This proves that the pre-functionalization modification of key components in this solution is a prerequisite for constructing a high-performance coating layer. The fundamental mechanism is that this pretreatment is not simply physical mixing, but rather lays a decisive foundation at the molecular level for the subsequent formation of a tight and tough three-dimensional protein-starch network structure.

[0100] The results of Comparative Example 3 profoundly reveal the indispensability of the pretreatment steps for chicken breast meat puree. After omitting the key treatments of enzymatic hydrolysis and high-shear treatment, all the indexes of the samples showed a cliff-like decline. The mechanism lies in that the protein molecular chains of untreated chicken breast meat are still in a tightly folded and entangled state, with extremely low reactivity. In the subsequent thermal processing (secondary frying) process, it cannot effectively crosslink with starch molecules and can only form a physical and unstable filling structure. This structure is loose and not moisture-resistant. Therefore, after microwave reheating, it can neither provide enough hardness and brittleness to generate multiple brittle fractures nor firmly adhere to the product surface, resulting in extremely poor adhesion rate and breaking force.

[0101] The data of Comparative Example 4 further illustrate the synergistic importance of the pretreatment of each component. Compared with Comparative Example 3, Comparative Example 4, in which only the pretreatment step of phosphate distarch is omitted, although its performance has decreased significantly, it is still better than the former. This shows that even with "activated" proteins, the performance of the starch system is equally crucial. In this solution, some phosphate distarch is subjected to hydrothermal treatment, and the mechanism is to pre-change the gelatinization characteristics and crystallinity of this part of the starch, so that it plays a special role in water regulation and skeleton support in the network structure. Without this step, although the formed protein-starch network exists, its uniformity and stability are insufficient, ultimately resulting in a discount in the brittleness and structural strength of the product, proving that only by carrying out synergistic functional pretreatment on each key component can the performance of the network structure be maximized and the most ideal moisture resistance and crispness effect be obtained.

[0102] Test Example: Verification of the Influence of Core Process Steps on the Final Quality I. Experimental Steps Sample preparation: Take 15 samples prepared and frozen according to the methods of Example 1, Comparative Example 5, and Comparative Example 6 respectively, and divide them into three groups. Ensure that all samples are in the same frozen state before testing.

[0103] Microwave reheating: Randomly sample from each group and place them in a household microwave oven of the same model and power (800W). Reheat with high fire for 90 seconds. After heating each sample, let the microwave oven cool for 2 minutes to ensure the consistency of the heating conditions for each sample.

[0104] Coating adhesion test: Equipment: Vortex oscillator, analytical balance (accuracy 0.001g).

[0105] Test procedure: Accurately weigh the total mass (M1) of a reheated sample. Place it in a beaker with a fixed volume and oscillate it on a vortex shaker at medium intensity for 15 seconds to simulate the jolts during transportation and operation. Take out the sample and gently brush off the debris that has fallen off but still adheres to the surface with a soft brush. Weigh the sample accurately again (M2).

[0106] Data calculation: Coating adhesion rate (%) = (M2 / M1) × 100%. Each sample is measured 3 times and the average value is taken.

[0107] Acoustic-mechanical combined brittleness test: Equipment and settings: Use a texture analyzer equipped with an acoustic envelope detection device and a high-sensitivity microphone. The test probe is a V-shaped shear blade (Warner-Bratzler Blade). Fix the microphone 2 cm away from the sample surface.

[0108] Test procedure: Horizontally fix the just-reheated sample on the test platform. The probe presses down and shears the sample at a rate of 1.0 mm / s. The instrument synchronously records the force-displacement curve and the sound pressure-time curve.

[0109] Data extraction: Define an event where there is a significant drop in force value (>0.5 N) and simultaneously a sound pressure peak exceeding the set threshold as a "brittleness event". Count the total number of "brittleness events" occurring during a single shear process.

[0110] Texture analyzer - hardness test: Use a texture analyzer and configure a P / 2N needle probe.

[0111] Fix the sample taken out immediately after reheating on the test platform.

[0112] Set the test parameters: Probe downward rate 1.0 mm / s, puncture distance 5 mm.

[0113] Conduct 3 puncture tests on the coating part of each sample and record the maximum peak force generated when the probe penetrates the coating, which is the "breaking force (N)".

[0114] Calculate the average breaking force of each sample.

[0115] II. Experimental data Table 3: Influence of core process steps on the quality of the coating after sample reheating

[0116] III. Analysis of experimental results Experimental data demonstrates that the technical solution employed in this invention offers overwhelming advantages across all performance indicators of the reheated product, with coating adhesion, brittleness events, and breaking strength all significantly exceeding those of the two control examples. This result strongly demonstrates that the specific batter coating components employed in this solution, along with the precise integration of secondary frying and rapid freezing, are essential for achieving and maintaining the high quality of the final product. Together, they ensure the product's structural integrity and exceptional crispiness.

[0117] The data results of Comparative Example 5 show that the adhesion rate of the coating layer is only 76.5%, and the performance collapses. This directly exposes the key role of the coating layer as a "structural adhesive". The mechanism is that the composite coating layer in this solution uses a variety of hydrophilic colloids such as modified starch, xanthan gum and guar gum to form a stable network with high viscosity and high adhesion after static hydration. It can form a strong intermediate interface on the rough surface of the tiger skin egg, firmly "welding" the subsequent coating layer. However, the simple slurry containing only wheat flour in Comparative Example 5 cannot provide sufficient adhesion, resulting in a large amount of shedding of the coating layer during subsequent processing and reheating. The basic structure of the product cannot be maintained, let alone an ideal taste.

[0118] Comparative Example 6 highlights the advanced nature of the process of the present invention from another dimension. The adhesion rate of the powder coating layer of this sample is as high as 95.8%, indicating that its structural connection is stable, but its brittle event number and breaking force are extremely low. This profoundly reveals the necessity of the rapid freezing process. The mechanism is that the functional protein-starch network formed at the moment of secondary frying is a microscopic, precise brittle structure. Conventional slow freezing in Comparative Example 6 will form huge ice crystals, which will repeatedly pierce and cut the already formed crispy network like sharp blades on a microscopic scale. Although the coating has not fallen off from a macroscopic point of view, its internal structure has long been severely damaged. Therefore, when the product is reheated, it presents a texture that is "soft" rather than "crispy". The rapid freezing process below -35°C of the present invention minimizes this physical damage by quickly crossing the maximum ice crystal formation zone, thereby perfectly preserving the "best taste" formed at the moment of secondary frying.

[0119] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A coated egg product that can maintain the taste restoration degree when heated in a microwave oven, characterized in that, The product includes: Tiger-skin shaped eggs, the surfaces of which have rough tiger-skin textures; A coating layer, which is evenly attached to the surface of the tiger-skin shaped eggs and is made by mixing powder components and water in the following mass percentages: 50-60% modified starch, 38-48% high-gluten wheat flour, 1-2% mono- and diglycerides, 0.1-0.3% xanthan gum, 0.2-0.4% guar gum, wherein the mass ratio of the powder to water is 1:1.3-1:1.7; A breading layer, which evenly covers the outside of the coating layer and is composed of the following components in mass percentages: 22-26% chicken breast meat paste, 18-24% phosphate ester double starch, 2-5% hydroxypropyl starch, 26-30% sweet potato starch, 10-14% bread micropowder, 2-3% non-fat milk powder, 0.3-0.7% mono- and diglycerides, 0.5-0.7% compound leavening agent, 10-12% seasoning, and 0.05-0.3% microwave energy selective absorption medium.

2. A breaded egg product for microwave heating that maintains the taste restoration degree according to claim 1, characterized in that, The microwave energy selective absorption medium is selected from food-grade silicate micropowder or treated plant cellulose micropowder; for the treated plant cellulose micropowder, the treatment method is: partially carbonizing the plant cellulose micropowder and pyrolyzing the food-grade plant cellulose micropowder in an inert gas environment.

3. A coated egg product for microwave heating to maintain the taste restoration degree according to claim 1, characterized in that The tiger-skin shaped eggs are tiger-skin shaped eggs after marinating. In the breading layer, the protein in the chicken breast meat paste forms a tightly bound protein-starch three-dimensional network structure with the phosphate ester double starch, hydroxypropyl starch, and sweet potato starch.

4. A process for making egg coating powder that can maintain the taste restoration degree when heated in a microwave oven, which is used to prepare a coated egg product that can maintain the taste restoration degree when heated in a microwave oven as described in any one of claims 1-3, characterized in that, It includes the following steps: Step S1, Egg pretreatment: Cooling and frying the cooked eggs to form tiger-skin shapes and then marinating them; Step S2, Coating: Preparing the coating and evenly coating the eggs treated in Step S1 with the coating; Step S3, Breading component pretreatment: Pretreating the chicken breast meat paste and phosphate ester double starch in the breading; Step S4, Breading: Preparing the breading, which contains chicken breast meat paste, phosphate ester double starch, hydroxypropyl starch, sweet potato starch, bread micropowder, and microwave energy selective absorption medium, and evenly coating the eggs coated with the coating in Step S2 with the breading; Step S5, Secondary frying: Secondarily frying the eggs coated with the breading; Step S6, Quick freezing: Quickly freezing the fried product.

5. A process for making egg batter powder that can maintain the taste restoration degree during microwave heating according to claim 4, characterized in that, In Step S1, the parameters for cooling and frying the cooked eggs are: oil temperature 175-180°C, frying time 1.5-2.5 minutes.

6. A process for making egg batter powder that can maintain the taste restoration degree during microwave heating according to claim 4, characterized in that, The preparation of the coating in Step S2 includes: Mixing the powder components, adding water under stirring to form a slurry, and standing for 10-15 minutes to fully hydrate each component to form a uniform and stable-viscosity coating.

7. A process for coating eggs with powder to maintain the taste restoration degree during microwave heating according to claim 4, characterized in that, In Step S3, the pretreatment of the chicken breast meat paste includes: Adjusting its pH value to 5.5-6.5 and adding 0.01-0.05% food-grade protease, then performing enzymatic hydrolysis treatment at 30-40°C for 10-20 minutes, and then performing high-shear treatment on it in a high-speed chopper or colloid mill for 1-3 minutes.

8. A process for making egg batter powder that can maintain the taste restoration degree during microwave heating according to claim 4, characterized in that, In the step S3, the pretreatment of the distarch phosphate includes: taking 10-30% of the total amount of this component in the breading, and performing hydrothermal or partial pregelatinization treatment at 60-70 °C for 30-60 minutes under the condition of water activity of 0.6-0.

8.

9. A process for making egg batter powder that can maintain the taste restoration degree during microwave heating according to claim 4, characterized in that, The preparation of the breading in the step S4 includes: mixing the pretreated chicken breast meat paste and distarch phosphate with hydroxypropyl starch, sweet potato starch, bread micropowder, skim milk powder, mono- and diglycerides, compound leavening agent, seasonings, and microwave energy selective absorption medium until a uniform and non-agglomerated composite breading is formed.

10. A process for making egg batter powder for microwave heating to maintain the taste restoration degree, according to claim 4, characterized in that In the step S5, the parameters of the secondary frying are: oil temperature 170-180 °C, frying time 60-90 seconds; in the step S6, the parameters of the rapid freezing are: temperature -35 to -40 °C, freezing time 50-70 minutes until the central temperature of the product reaches -18 °C.

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