High-fiber low-fat fried and paste-wrapped crispy meat and preparation method thereof

Abstract

The invention discloses high-fiber low-fat deep-fried and paste-wrapped crisp meat and a preparation method thereof. The preparation method comprises the main steps of raw material pretreatment, meat strip pickling, paste-wrapped slurry blending, meat strip paste wrapping, deep-frying, cooling treatment and the like. According to the invention, the compounding ratio of the high dietary fiber coarse cereal powder (buckwheat powder) to the resistant starch is regulated, the paste wrapping rate of the paste wrapping slurry, the overall hardness of the product and the oil absorption of the shell are regulated, and accurate baking soda addition amount and frying time control are combined; the high viscosity characteristic of the buckwheat flour is utilized to guarantee the paste wrapping rate of the paste, a compact gel network is formed by means of the excellent thermal stability of the resistant starch to optimize a shell microstructure, grease permeation in the frying process is reduced, and the purposes of improving the health attribute of fried wrapped food and improving the eating quality are achieved. By comprehensively applying the strategies, the formation of the low-oil-absorption and high-crispness deep-fried coating is realized, and deep-fried paste-coated food with the characteristics of high health attribute, uniform shell color and crispness is obtained.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of fried food processing, and particularly relates to a high-fiber and low-fat fried coated batter pork and a preparation method thereof. BACKGROUND

[0002] Fried pork is characterized by a crispy outer shell formed by high-temperature frying, and the unique taste is essentially derived from the uniform and stable adhesion layer formed by the batter on the surface of the pork strips. Traditional batter systems usually use wheat flour and corn starch as main raw materials. The two work together to enhance adhesion through the gluten network formed by wheat flour, and to give a crispy feeling through the rigid structure formed by corn starch gelatinization, thus creating a popular shell quality. However, both of them are refined carbohydrates, which can easily increase the glycemic index (GI) value of fried coated food. Long-term consumption of high GI food can easily lead to rapid postprandial blood glucose fluctuations, increasing the risk of insulin resistance, and is closely related to metabolic diseases such as obesity and type 2 diabetes. With the increasing popularity of healthy eating concepts, consumers are increasingly demanding low GI and nutritionally healthy fried foods. High dietary fiber and resistant starch are important raw materials for achieving low GI of food. The former, such as buckwheat flour, contains a high content of dietary fiber, which can hinder the action of amylase and delay digestion. The latter slows down glucose conversion due to its anti-hydrolysis properties. If high dietary fiber and resistant starch are used to replace traditional wheat flour and corn starch, respectively, the health attributes of fried coated food can be enhanced. However, while they enhance the health value, they may have complex effects on the adhesion, crispness, and oil absorption of fried coated food.

[0003] In the prior art, there are related patents that attempt to optimize the formula of fried coated food, such as the patent "Low oil absorption rate fried food batter and its preparation method" with publication number CN120203218A, which reduces oil absorption by adding barley flour, corn starch, and rice flour, but does not involve the application of resistant starch, and still retains a high proportion of ordinary refined starch, making it difficult to effectively control the GI value of the product. The patent "External coating batter added with leizhu bamboo shoot dietary fiber, application and prepared fish balls" with publication number CN104207152B introduces dietary fiber into the batter, but the main raw materials are medium-strength flour and waxy corn starch, which reduces the oil content but is difficult to maintain a low GI level. The patent "Reheating use of denatured starch external coating batter and its preparation method" with publication number CN118489874A focuses only on the application of denatured starch, and the main raw materials are wheat flour, corn starch, and oxidized starch, which optimize color and crispness.

[0004] That is, the existing research mainly prepares the fried breading by adding single coarse cereal powder, conventional starch compounding and other methods, and the core still depends on traditional refined carbohydrates, and the product GI value cannot be effectively controlled while the quality of the fried breading such as oil absorption and crispness is optimized, which becomes an urgent problem to be solved in the industry. SUMMARY

[0005] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract of the specification and the title of the application in order to avoid obscuring the purpose of this section, the abstract of the specification and the title of the application, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0006] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0007] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art, and to provide a preparation method of high-fiber and low-fat fried breading crispy meat.

[0008] To solve the above technical problems, the present application provides the following technical scheme: including, The pretreated meat strips are completely immersed in the breading slurry after marinating, and the breading after breading is obtained; According to the mass percentage of the breading slurry raw material, it is composed of high dietary fiber coarse cereal powder and resistant starch with a total mass percentage of 58-62%, 3.4-3.8% baking soda and 35.4-37.4% water; The breading after breading is subjected to twice oil frying treatment, and after cooling, high-fiber and low-fat fried breading crispy meat is obtained; The first frying temperature is controlled at 158-162 DEG C, the frying time is 115-125 s, and after frying, the meat is placed on an inclined oil draining rack for 55-65 s; The second frying temperature is maintained at 178-182 DEG C, the frying time is 55-65 s, and after frying, the meat is drained for 5-6 min.

[0009] As a preferred scheme of the preparation method of high-fiber and low-fat fried breading crispy meat, the meat strips are cut into strips with a width of 0.4-0.6 cm and a length of 4-6 cm after pretreatment.

[0010] As a preferred scheme of the preparation method of high-fiber and low-fat fried breading crispy meat, the marinating is to place the meat strips in a marinating liquid, and based on the mass of the meat strips, the marinating liquid is composed of 1.9-2.1 wt% of salt and 14-16 wt% of water compared to the mass of the meat strips.

[0011] As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the marinating time is 18-22 min, the ambient temperature is 2-8 DEG C, and the marinating process is stirred every 5-8 min.

[0012] As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the marinating time is 18-22 min, the ambient temperature is 2-8 DEG C, and the marinating process is stirred every 5-8 min.

[0013] As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the batter slurry is obtained by mixing and stirring raw materials, the stirring speed is 800-1200 r / min, and the stirring time is 3-5 min. As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the high-dietary fiber coarse cereal powder is buckwheat powder, the content of dietary fiber is greater than or equal to 11.8 g / 100 g (solid), the resistant starch is resistant corn starch, and the mass ratio of the high-dietary fiber coarse cereal powder to the resistant starch is 1:3.

[0014] As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the batter is obtained by immersing the marinated meat strips in the batter slurry for 10-12 s, taking out the meat strips, and draining the slurry for 10-12 s.

[0015] As a preferred scheme of the preparation method of the high-fiber and low-fat deep-fried coated crisp meat, in the method, the inclination angle of the oil draining is 30-45 DEG.

[0016] The purpose of the present application is to provide a high-fiber and low-fat deep-fried coated crisp meat, which has the following characteristics, (i) the batter coating rate is 15-20%; (ii) the oil absorption of the deep-fried coated crisp meat is 17-18 g / 100 g dry sample; (iii) the hardness of the crisp meat product is 2500-2600 g.

[0017] The present application has the following advantages: (1) The present application replaces the traditional refined carbohydrates with high-dietary fiber coarse cereal powder and resistant starch, which significantly improves the health properties of the deep-fried coated crisp meat. The high-dietary fiber coarse cereal powder is rich in dietary fiber, which can hinder the action of amylase and delay digestion. The resistant starch slows down the conversion of glucose due to its anti-hydrolysis property. The two work together to give the product the dual health properties of high fiber and low heat.

[0018] (2) While ensuring health, the taste and quality of the fried coating are also considered. By accurately adjusting the ratio of high dietary fiber coarse grain powder and resistant starch and optimizing the process parameters of batter and frying, the adverse effects of replacing traditional raw materials on the adhesion, crispness, etc. of the fried coating are solved, so that the outer layer of the fried meat product forms a uniform and stable adhesion layer, has good crispness, and the health attribute and food quality are synergistically improved.

[0019] (3) The present application optimizes the coating pore structure and oil distribution, so that the shell pore changes from large and irregular to continuous and uniform dense structure, and the oil changes from large area continuous block to small particle dispersion, which is beneficial to reducing the oil absorption of the coating shell.

[0020] (4) The preparation process of the present application is simple, the raw materials are easy to obtain and the cost is controllable, without special high-end equipment, the existing food processing plant can realize large-scale production by modifying the existing production line; the key process parameters are accurate and clear, with strong repeatability, which can effectively ensure the quality stability of product batches and reduce the loss rate in the production process. BRIEF DESCRIPTION OF DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor. Among them: Figure 1 It is a preparation process flow chart of high-fiber low-fat fried batter fried meat of the present application embodiment 1.

[0022] Figure 2 It is an appearance diagram of high-fiber low-fat fried batter fried meat product prepared by the present application embodiment 1; Figure 3 It is an appearance diagram of fried batter fried meat prepared by different buckwheat powder-resistant starch ratio of the present application embodiment 2; Figure 4 It is the batter rate result of fried batter fried meat prepared by different buckwheat powder-resistant starch ratio of the present application embodiment 2; Figure 5 It is the hardness result of fried batter fried meat prepared by different buckwheat powder-resistant starch ratio of the present application embodiment 2; Figure 6 It is the shell oil absorption result of fried batter fried meat prepared by different buckwheat powder-resistant starch ratio of the present application embodiment 2; Figure 7 It is the oil distribution result of fried batter fried meat prepared by different buckwheat powder-resistant starch ratio of the present application embodiment 2; Figure 8Product appearance diagram of the fried breaded pork made by different amounts of baking soda in the embodiment 3 of the present application; Figure 9 Product appearance diagram of the fried breaded pork made by different frying conditions in the embodiment 4 of the present application; Figure 10 Product appearance diagram of the fried breaded pork made by replacing buckwheat powder with barley powder in the comparative example 1 of the present application; Figure 11 Product appearance diagram of the fried breaded pork made by replacing buckwheat powder with oat powder in the comparative example 1 of the present application; Figure 12 Product appearance diagram of the fried breaded pork made by replacing buckwheat powder with wheat in the comparative example 1 of the present application; Figure 13 Product appearance diagram of the fried breaded pork made by replacing resistant corn starch with ordinary corn starch in the comparative example 2 of the present application; Figure 14 Product appearance diagram of the fried breaded pork made by replacing buckwheat powder with wheat powder and replacing resistant corn starch with ordinary corn starch in the comparative example 3 of the present application.

[0023] Figure 15 Comparison results of the batter coating rate of the samples in the comparative examples 1-3 and the embodiment 1.

[0024] Figure 16 Comparison results of the shell oil absorption amount of the samples in the comparative examples 1-3 and the embodiment 1.

[0025] Figure 17 Comparison results of the hardness of the samples in the comparative examples 1-3 and the embodiment 1. DETAILED DESCRIPTION

[0026] In order to make the above objectives, features and advantages of the present application more apparent, the specific embodiments of the present application will be described in detail below with reference to the description and embodiments.

[0027] In the following description, a lot of specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, therefore the present application is not limited by the specific embodiments disclosed below.

[0028] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an independent or alternative embodiment that excludes other embodiments.

[0029] The raw materials used in the present application are all commercially available in the art, and specific: Fresh pork tenderloin was purchased from Wuxi Tianpeng Food City; Buckwheat flour is buckwheat flour, purchased from Gansu Qilian Farm Organic Agriculture Development Co., Ltd.; Resistant corn starch is RS3 type, purchased from Wuhan Guanying Biological Technology Co., Ltd.; Soybean oil was purchased from Yihai Kerry Goldlion Food Group Co., Ltd.; Salt was purchased from China Salt Shanghai Salt Industry Co., Ltd.; Baking soda was purchased from Lianhua Holdings Co., Ltd.

[0030] In the present application, intelligent temperature control frying equipment is used in the frying process, so that the temperature fluctuation range is controlled within ±1℃; The oil draining is carried out by using an inclined mesh belt oil draining machine with an inclination angle of 30-45°, which is matched with a bottom oil collecting tank and a circulating filtration system to ensure that the oil is fully drained and recycled, and the oil residue on the product surface is reduced.

[0031] In the present application, the oil absorption of the crust of the fried coated meat is determined by Soxhlet extraction method according to GB5009.6-2016 "National Food Safety Standard Determination of Fat in Food"; The hardness of the product is determined by using a TA.XTPlus texture analyzer (Stable MicroSystems, UK); The distribution of oil inside the crust is observed by using an LSM880 confocal laser scanning microscope (Carl Zeiss, Germany).

[0032] According to the sensory evaluation, the coating rate, oil absorption and hardness of the fried meat are preferably within the following ranges.

[0033] (i) The coating rate is 15~20%; (ii) The oil absorption of the coating after frying is 17~18g / 100g dry sample; (iii) The hardness of the fried meat product is 2500~2600g Example 1 Referring to Figure 1 the preparation flow chart, the present embodiment provides a preparation method of high-fiber low-fat fried coated meat, specifically: 1) Raw material preparation and pretreatment: The fresh pork tenderloin is washed and cut into strips with a width of 0.5cm and a length of 5cm as meat strip raw material; Buckwheat flour with a dietary fiber content of ≥11.8g / 100g (solid) is used as high-dietary-fiber coarse grain flour; Resistant corn starch is used as resistant starch; Baking soda and salt are used as auxiliary materials.

[0034] 2) Marinating process: The marinade is prepared based on the weight of the meat strips. The marinade consists of 2 wt% salt and 15 wt% water. The meat strips are mixed with the marinade and left to marinate at 5°C for 20 minutes. The mixture is stirred every 5 minutes during the marinating process to obtain the marinated meat strips. 3) Preparation of coating batter: The coating batter consists of 60% high-fiber whole grain powder and resistant starch (in a 1:3 ratio), 3.6% baking soda, and 36.4% water by weight percentage. It is stirred for 3 minutes using a high-speed mixer at 1200 rpm until a uniform, particle-free, and fine-textured batter is formed. 4) Coating process: At room temperature, immerse the marinated meat strips completely in the batter for 10 seconds, then remove them and drain for 10 seconds to ensure even coating without dripping, thus obtaining the coated meat strips. 5) Deep-frying: Using soybean oil as the edible oil, the oil undergoes two frying processes using an automatic temperature-controlled frying equipment (temperature fluctuation range controlled within ±1℃). The first frying temperature is controlled at 160℃ and the frying time is 2 minutes. After frying, place it on a tilted oil drain rack at a 40° angle to drain for 1 minute. The second frying temperature is maintained at 180℃, and the frying time is 1 minute. After frying, drain the oil for 5 minutes and cool to room temperature of 23℃ to obtain the finished product, which is the high-fiber, low-fat fried crispy meat with batter in this embodiment.

[0035] See the image of the high-fiber, low-fat fried crispy meat product obtained in this embodiment. Figure 2 As can be seen, the crispy meat prepared in this embodiment has a golden-yellow outer shell and a uniform surface particle size. Because buckwheat flour and resistant starch can give the product high health properties, it has a good taste and maintains a low oil absorption while maintaining a good coating rate.

[0036] Example 2 The difference between this embodiment and embodiment 1 is that the mass ratio of high dietary fiber whole grain powder to resistant starch in step 3) of coating batter preparation is adjusted to 1:0, 3:1, 1:1, 1:3, and 0:1 respectively. The remaining steps are the same as in embodiment 1, resulting in fried crispy meat with batter in this embodiment.

[0037] The appearance of the fried, coated crispy meat products obtained from different high-fiber whole grain flours and resistant starches in this embodiment is as follows: Figure 3As shown, the whole buckwheat flour is yellow and has strong water absorption, the batter color of the 1:0 group is yellow and thick, and with the increase of the proportion of resistant starch, the batter color becomes white and the slurry becomes thin; after frying, the outer shell of the pure buckwheat flour product is golden yellow, and with the decrease of the proportion of buckwheat flour, the color of the outer shell becomes lighter, and the outer shell of the pure resistant starch product has a slight transparency, and the appearance of the 1:1 and 1:3 groups is better.

[0038] Figure 4 For the batter rate comparison of the fried batter pork of this example, it can be seen that with the increase of the proportion of resistant starch, the batter rate of the slurry decreases significantly (p<0.05), and the batter rate of the 1:0 group is as high as 29.05%, and the batter rate of the 0:1 group is as low as 13.67%.

[0039] Figure 5 For the hardness comparison of the fried batter pork of this example, it can be seen that the overall hardness of the product increases significantly (p<0.05) with the increase of the proportion of resistant starch, and the hardness of the 1:0 group is 2194.58g, and the hardness of the 0:1 group is as high as 2666.47g.

[0040] Figure 6 For the oil absorption amount comparison of the outer shell of the fried batter pork of this example, it can be seen that with the increase of the proportion of resistant starch, the oil absorption amount decreases significantly (p<0.05), and the oil absorption amount of the 1:0 group is as high as 24.89g / 100g dry sample, and the oil absorption amount of the 0:1 group is as low as 14.27g / 100g dry sample.

[0041] Figure 7 For the oil distribution comparison of the fried batter pork of this example, it can be seen that the increase of the proportion of resistant starch makes the oil distribution tend to be dispersed and microparticulate, and the lipid phase of the 1:0 group is distributed in large area and continuous block, and the lipid phase of the 1:3 group and the 0:1 group is only dispersed in the protein network in the form of small particles. In summary, the 1:3 group performs better as a whole.

[0042] Example 3 The difference between this example and Example 1 is that the mass proportion of baking soda in the batter slurry preparation of step 3) is adjusted to 0%, 1.25%, 2.5% and 3.75% respectively, and the amount of water is adjusted adaptively so that the overall mass is added to 100%, and the rest of the process is referred to Example 1 to obtain the fried batter pork of this example.

[0043] Figure 8The image shows the appearance of the deep-fried, battered crispy pork product in this embodiment. The results show that as the baking soda content increases, the product color gradually changes from light yellow to golden yellow, with some browning appearing in the 3.75% group. The 0% group has a softer, smoother, and firmer outer shell; as the baking soda content increases, the outer shell gradually becomes looser, rougher, and more porous, with improved hardness and crispness. The 3.75% group has an alkaline taste due to excessive baking soda addition. Overall, the product with 2.5% baking soda shows suitable performance in terms of outer shell color, crispness, and odor.

[0044] Example 4 The difference between this embodiment and embodiment 1 is that the frying times in step 5) are adjusted as follows: first frying for 1 minute and then frying for 30 seconds, first frying for 2 minutes and then frying for 1 minute, and first frying for 3 minutes and then frying for 1.5 minutes. The remaining process steps are the same as in embodiment 1, resulting in the fried crispy meat coated with batter in this embodiment.

[0045] Figure 9 The image shows the appearance of the deep-fried, battered crispy pork product in this embodiment. The results show that the product that was first fried for 1 minute and then refried for 30 seconds had a light-colored, pale yellow outer shell, and the meat inside was not fully cooked. When bitten into, obvious blood could be seen, and the outer shell was not crispy enough. The product that was first fried for 2 minutes and then refried for 1 minute had a golden and uniform outer shell, a crispy texture, and tender and juicy meat inside, reaching the optimal eating state. The product that was first fried for 3 minutes and then refried for 1.5 minutes had an overly dark outer shell, a dark brown color, and some areas showed signs of charring. The outer shell became hard due to over-frying, and the meat inside lost a lot of moisture, resulting in a dry and tough texture.

[0046] Comparative Example 1 The difference between this comparative example and Example 1 is that buckwheat flour was replaced with barley flour, oat flour, and wheat flour, respectively. All other steps and processes were the same as in Example 1, resulting in the fried crispy meat coated in batter of this comparative example.

[0047] Figures 10 to 12 The images show fried crispy pork strips coated with barley flour, oat flour, and wheat flour, respectively, after buckwheat flour was replaced with barley flour, oat flour, and wheat flour. It can be seen that because barley flour particles are coarser than buckwheat flour, the surface of the coated pork strips is not smooth, with noticeable raised particles. After frying, the outer shell of the product is uneven, with a dull and uneven color. Some areas are undercooked and whitish due to the accumulation of barley flour particles, while other areas are too dark. Furthermore, due to the properties of barley flour, the outer shell is not crispy and easily breaks, and the meat inside is not tightly bonded to the shell, making it easy for the shell to detach during consumption.

[0048] While oat flour and buckwheat flour have similar particle sizes, oat flour has a lower coating strength. During the coating process, the batter is difficult to adhere evenly to the surface of the meat strips, with some areas having too thin a coating or even being exposed. After frying, the product's outer shell is uneven in thickness; thinner areas are lighter in color and less crispy, while thicker areas are undercooked due to batter buildup and have a soft texture. The overall appearance is dull and lacks luster, and the product shape is irregular, affecting the eating experience.

[0049] The wheat flour product has a similar appearance to that of Example 1, with a golden-brown outer shell after frying. However, further observation and tasting revealed that the outer shell made from wheat flour is denser, lacks crispness, and has a softer texture. Furthermore, the nutritional components of wheat flour differ from those of buckwheat flour, and the product is inferior to the product in Example 1 in terms of dietary fiber content and other health indicators, resulting in an overall difference in quality.

[0050] Comparative Example 2 The difference between this comparative example and Example 1 is that the resistant corn starch is replaced with ordinary corn starch, while the remaining steps and processes are the same as in Example 1, resulting in the fried crispy meat coated in batter of this comparative example.

[0051] The appearance of the fried and battered crispy pork product in this comparison is as follows: Figure 13 The results show that the batter was too fluid during coating, making it difficult to form a uniform and stable coating on the meat strips. During frying, the outer shell formed by ordinary cornstarch expanded excessively, resulting in numerous bubbles and holes on the surface, creating a loose structure that made the shell prone to cracking and falling off after frying. The finished product had a rough appearance and uneven color, with some areas being too dark and others too light. Furthermore, ordinary cornstarch has a strong oil absorption capacity, significantly increasing the oil absorption of the outer shell, resulting in a noticeably greasy taste and affecting the product's flavor and quality.

[0052] Comparative Example 3 The difference between this comparative example and Example 1 is that buckwheat flour is replaced with wheat flour and resistant corn starch is replaced with ordinary corn starch. All other steps and processes are the same as in Example 1, resulting in the fried crispy meat coated in batter of this comparative example.

[0053] The appearance of this comparative fried and coated crispy pork product is as follows: Figure 14The results show that wheat flour, with its high protein content and strong gluten formation ability, exhibits better batter adhesion during coating than buckwheat flour, resulting in a more uniform batter distribution on the surface of the meat strips. However, ordinary corn starch, after gelatinization, has a lower viscosity, and its batter fluidity is slightly lower than that of the resistant starch compound system, leading to slightly less uniform outer shell thickness. Local areas may show uneven color and thickness due to variations in batter application. After frying, the overall outer shell is yellowish, with a noticeable sheen, a firm texture, and insufficient crispness. Biting into it reveals a finer internal pore structure, differing from the fluffy and crispy texture of Example 1. Furthermore, wheat flour has a low dietary fiber content, resulting in lower product health benefits. Due to the high oil absorption of the outer shell, the finished product is noticeably greasy. While the adhesion between the outer shell and the meat is better than with barley flour and oat flour, the texture is monotonous and lacks the characteristic wheat aroma of whole grain flours.

[0054] The coating rate, oil absorption, and hardness of the crispy meat products from Comparative Examples 1 to 3 were measured and compared with those of Example 1. The results are as follows: Figures 15 to 17 As shown, Figures 15 to 17 The comparative examples 1-1, 1-2, and 1-3 respectively correspond to the crispy meat products obtained by replacing buckwheat flour with barley flour, oat flour, and wheat flour.

[0055] from Figures 15 to 17 The results showed that, compared to Example 1, the products with lower coating rates and harder textures, but higher oil absorption, were replaced with barley flour and oat flour. Among these three grain flours, the product with added buckwheat flour had coating rates, oil absorption, and hardness closer to the traditional product with added wheat flour. The experimental results confirm that whole buckwheat flour can not only partially replace wheat flour to achieve process compatibility, but also maintain a crispy texture and health benefits, providing a feasible path for the application of deep-processed grains in fried coated products.

[0056] While products made with ordinary corn starch have slightly improved coating rate and hardness, they also have higher oil absorption in the outer shell. In contrast, resistant corn starch has a significant advantage in controlling oil absorption.

[0057] The above results further validate the advantages of the buckwheat flour + resistant corn starch compound system in Example 1 in balancing processing performance, sensory quality, and health value. Therefore, in fried coating products, replacing the traditional wheat flour-ordinary starch combination with whole grain flour and modified starch is an effective technical approach to reduce oil content and enhance health attributes, and also provides direction for the subsequent development of clean label and low-fat formulas.

[0058] In summary, this invention proposes a processing method for a deep-fried coating containing high-fiber whole grain flour and resistant starch, including main steps such as raw material pretreatment, meat strip marinating, batter preparation, meat strip coating, deep-frying, and cooling. This invention regulates the coating ratio of the batter, the overall hardness of the product, and the oil absorption of the outer shell by controlling the ratio of high-fiber whole grain flour (buckwheat flour) to resistant starch, combined with precise control of baking soda addition and frying time. The high viscosity of buckwheat flour ensures a high coating ratio, while the excellent thermal stability of resistant starch forms a dense gel network to optimize the microstructure of the outer shell, reducing oil penetration during frying. This aims to improve the health attributes and eating quality of the deep-fried coated food. By comprehensively applying these strategies, a deep-fried coating with low oil absorption and high crispness is achieved, resulting in a deep-fried coated food with high health attributes, uniform shell color, and crispy texture. The process involved in this invention is simple, time-saving, and low-cost, with broad application and promotion prospects.

[0059] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing high-fiber, low-fat fried crispy meat with batter, characterized in that: include, After marinating, the pre-treated meat strips are completely submerged in the coating batter, and then coated to obtain coated meat strips. The coating slurry, by mass percentage, consists of 58-62% high-fiber whole grain flour and resistant starch, 3.4-3.8% baking soda, and 35.4-37.4% water. The meat strips coated with batter are deep-fried twice and then cooled to obtain high-fiber, low-fat fried crispy meat with batter. The first frying temperature is controlled at 158~162℃ and the frying time is 115~125s. After frying, the oil is drained on an inclined oil draining rack for 55~65s. The second frying temperature is maintained at 178~182℃, and the frying time is 55~65s. After frying, drain the oil for 5~6 minutes.

2. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 1, characterized in that: The meat strips are pre-treated and cut into widths of 0.4-0.6 cm and lengths of 4-6 cm.

3. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 2, characterized in that: The marinating process involves placing the meat strips in a marinating solution, which, based on the weight of the meat strips, consists of 1.9 to 2.1 wt% salt and 14 to 16 wt% water relative to the weight of the meat strips.

4. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 3, characterized in that: The marinating time is 18-22 minutes, the ambient temperature is 2-8℃, and the mixture is stirred every 5-8 minutes during the marinating process.

5. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 3, characterized in that: The coating slurry is obtained by mixing and stirring the raw materials at a speed of 800~1200 r / min for 3~5 min.

6. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 5, characterized in that: The high dietary fiber whole grain powder is buckwheat flour with a dietary fiber content ≥11.8g / 100g, and the resistant starch is resistant corn starch. The mass ratio of the high dietary fiber whole grain powder to the resistant starch is 1:

3.

7. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 5, characterized in that: The coating process involves immersing the marinated meat strips in the coating batter for 10-12 seconds, then removing them and draining the batter for another 10-12 seconds.

8. The method for preparing high-fiber, low-fat fried crispy meat with batter as described in claim 7, characterized in that: The tilt angle of the oil drain is 30~45°.

9. High-fiber, low-fat fried crispy meat prepared by any one of the preparation methods described in claims 1 to 8.

10. The high-fiber, low-fat fried crispy meat with batter as described in claim 9, characterized in that: The high-fiber, low-fat fried crispy meat has the following characteristics. (i) The coating rate is 15-20%; (ii) The oil absorption of the coating after frying is 17~18g / 100g dry sample; (iii) The hardness of the crispy meat product is 2500~2600g.

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