A method for making fried chicken nuggets

Abstract

The invention discloses a method for making fried chicken nuggets, comprising the following steps: (I) adding edible salt, pepper, ground ginger, chicken essence, ground garlic and water to chicken breast, mixing evenly, and freezing; cutting and shaping to obtain primary processed chicken nuggets; (II) mixing the primary processed chicken nuggets with slurry, sizing, and standing to obtain sizing chicken nuggets; then frying the sizing chicken nuggets in edible oil, cooling to room temperature, and obtaining fried chicken nuggets; freezing, packaging, and quality inspection to obtain the fried chicken nuggets. The fried chicken nuggets of the invention are green and healthy, with excellent color, flavor and aroma; and the production process is simple, which is convenient for mass production.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a method for making fried chicken nuggets. Background Art

[0002] Meat products are an important part of the daily diet, providing the human body with essential amino acids, high-quality protein, zinc, iron, selenium, taurine, carnitine, creatine and other nutrients. The processing method of meat products is mainly high-temperature heating, and frying is a common food processing method. Not only is the preparation process fast and convenient, but it can also give the food an attractive surface color and a pleasant aroma. However, the high-temperature frying process can also lead to the deterioration of food quality and the generation of carcinogenic and teratogenic harmful compounds such as heterocyclic amines. Among them, heterocyclic amines are polycyclic aromatic compounds with carcinogenic or mutagenic effects produced by protein foods during high-temperature processing due to the participation of proteins in the reaction. At present, the main method to inhibit the production of heterocyclic amines is to add inhibitors such as antioxidants, including sulfur-containing compounds, flavonoid polyphenols, vitamins, etc. How to effectively reduce the content of harmful substances in high-temperature fried meat products is still a research hotspot. Summary of the invention

[0003] In view of the above-mentioned deficiencies in the prior art, the present invention provides a fried chicken nugget and a preparation method thereof.

[0004] The technical solution adopted by the present invention is:

[0005] A method for making fried chicken nuggets comprises the following steps:

[0006] (I) adding edible salt, pepper, ground ginger, chicken essence, ground garlic and water to chicken breast, mixing evenly, freezing, and cutting into shapes to obtain primary processed chicken nuggets;

[0007] (II) Mixing the primary processed chicken nuggets with the slurry, and allowing to stand to obtain slurry-coated chicken nuggets; frying the slurry-coated chicken nuggets in edible oil, cooling to room temperature, and obtaining fried chicken nuggets; freezing, packaging, and quality inspection are performed to obtain the fried chicken nuggets.

[0008] Preferably, a method for making fried chicken nuggets comprises the following steps:

[0009] (I) adding 2-5 parts by weight of edible salt, 0.5-2 parts by weight of pepper, 0.2-0.8 parts by weight of ground ginger, 0.5-1 parts by weight of chicken essence, 0.5-1.5 parts by weight of ground garlic and 40-50 parts by weight of water to 400-600 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 0.5-1.5 hours, and cutting into shapes to obtain primary processed chicken nuggets;

[0010] (II) coating the primary processed chicken nuggets with the slurry, and standing for 15-25 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is (3-6):1, to obtain coated chicken nuggets; frying the coated chicken nuggets in edible oil for 30-40 seconds at a frying temperature of 190-195° C., cooling to room temperature, and obtaining fried chicken nuggets; freezing the fried chicken nuggets until the center temperature is lower than -15 to -20° C., packaging, and quality inspection, to obtain the fried chicken nuggets.

[0011] Preferably, the slurry is composed of the following raw materials in parts by weight: 30-50 parts by weight of wheat flour, 1-3 parts by weight of corn starch, 0.2-0.8 parts by weight of white sugar, 20-30 parts by weight of additives and 50-70 parts by weight of water.

[0012] Preferably, the additive is prepared by the following method:

[0013] (1) Weigh the following raw materials by weight: 3-10 wt% nanofibers, 2-5 wt% hibiscus flower gum powder, 1-3 wt% calcium citrate, 10-20 wt% edible oil, and the balance water;

[0014] (2) After mixing the raw materials, stirring them with a high shear force mixer at a rotation speed of 15000 rpm for 1-4 minutes, and then homogenizing them with a high pressure homogenizer at a pressure of 600 bar for 0.5-2 minutes to obtain an emulsion;

[0015] (3) spray drying the emulsion obtained in step (2) and collecting powder particles to obtain the product; wherein the spray drying conditions are: inlet temperature 120-140° C., outlet temperature 50-70° C., and drying time 1-3 h.

[0016] Hibiscus flowers are a rich source of polysaccharides, mainly composed of high molecular weight polysaccharides, including uronic acids such as glucuronic acid and galacturonic acid, and monosaccharides such as rhamnose and galactose. Hibiscus flowers are rich in phenolic compounds, which can act as free radical scavengers, inhibit lipid oxidation, and give food flavor; they can also react with active oxygen to scavenge free radicals in the heterocyclic amine formation pathway, showing antioxidant activity, preventing creatinine from reacting with free radicals, interrupting the formation of heterocyclic amines, and thus producing inhibitory properties against heterocyclic amines.

[0017] Bacterial cellulose nanofibers are extracellular polysaccharides produced by fermentation of microbial strains. They are nano-scale fibers and have been recognized worldwide as cellulose with the best performance and highest practical value. They are widely used in the biomedical field, cosmetics, food industry and other technical fields. Compared with plant-derived nanocellulose, bacterial cellulose nanofibers are natural nanomaterials that are easier to obtain and do not contain lignin, hemicellulose and other accompanying products. They have a larger specific surface area, higher crystallinity, better biocompatibility and better film-forming properties. In addition, bacterial cellulose nanofibers are a new type of dietary fiber that has the functions of lowering blood lipids and cholesterol and can be used as a new type of food additive. Therefore, bacterial cellulose nanofibers have become a potential substitute for plant cellulose in edible films.

[0018] The nanofibers are bacterial cellulose nanofibers or modified bacterial cellulose nanofibers;

[0019] The preparation method of the bacterial cellulose nanofiber is as follows:

[0020] S1. In a sterile environment, the Acetobacter xylinum strain is inoculated into a fermentation medium at an inoculation rate of 3-8wt%, and the medium is placed in a 30°C electric constant temperature incubator for culturing and fermenting under static conditions for 10-20 days, and a layer of gel-like bacterial cellulose film is produced on the surface of the medium. The film is taken out and rinsed with water for 6-12 hours, and then immersed in a 0.5-2mol / L NaOH aqueous solution for 5-8 hours, and finally rinsed with water for 1-3 hours to obtain purified bacterial cellulose;

[0021] S2. Disperse 3-8 parts by weight of the purified bacterial cellulose obtained in S1 in 30-80 parts by weight of water, treat with a high-speed homogenizer at a speed of 10000 rpm for 8-15 min, centrifuge, and redisperse the obtained precipitate in 40-60 parts by weight of 2-4 mol / L HCl, stir at a speed of 800 rpm for 5-7 h at a temperature of 70-90°C, centrifuge, and wash with water 5 times to obtain bacterial cellulose nanofibers.

[0022] The preparation method of the hibiscus flower glue powder is as follows:

[0023] a. Crush the hibiscus flower and pass it through a 60-mesh sieve, then mix it with ethanol at a solid-liquid ratio of 1 g:(8-15) mL, place it on a magnetic stirrer and stir it at a speed of 800-1200 rpm for 50-80 min, centrifuge it after the end, wash it with acetone three times, and dry it at 50-70° C. for 8-15 h to obtain a hibiscus flower extract;

[0024] b. Add 40-60 parts by weight of the hibiscus flower extract obtained in step (a) to 400-600 parts by weight of water, and then stir at a temperature of 60-70°C and a rotation speed of 600-1000 rpm for 4-6 hours. After that, evaporate and concentrate at 55-65°C for 20-40 minutes using a rotary evaporator to obtain a concentrated solution. Then add 80-120 parts by weight of ethanol to the concentrated solution, precipitate at a temperature of 3-5°C for 10-15 hours, centrifuge after that, and freeze-dry to obtain hibiscus flower gum powder.

[0025] The surface of bacterial cellulose nanofibers has a large number of active hydroxyl groups, which cause the fibers to agglomerate due to hydrogen bonding, affecting their dispersibility in the matrix. The present invention uses polycarboxylic acid as a cross-linking agent to carry out esterification reaction with part of the bacterial cellulose nanofibers under mild conditions to promote the formation of a dense bacterial cellulose nanofiber matrix with a three-dimensional network, which not only improves its dispersibility in the matrix, but also improves its film-forming performance as a cellulose-based edible film.

[0026] The present invention uses polycarboxylic acid as a cross-linking agent to undergo an esterification reaction with part of bacterial cellulose nanofibers, thereby promoting the formation of a dense bacterial cellulose nanofiber matrix in a three-dimensional network state; then the matrix is ​​mixed with hibiscus flower maw, and the monosaccharides in the hibiscus flower maw are combined with the bacterial cellulose nanofibers through hydrogen bonds and adsorbed onto the surfaces of the bacterial cellulose fibers, thereby enhancing the stability of the mixed solution; finally, the mixture is homogenized with edible oil to form an emulsion, and then spray-dried to obtain fried chicken nuggets, which can not only improve the crispy taste of fried foods, but also reduce the content of harmful substances (heterocyclic amines) in the food during the frying process, thereby improving the quality of the fried foods.

[0027] Preferably, the nanofiber is a modified bacterial cellulose nanofiber; the preparation method of the modified bacterial cellulose nanofiber is as follows:

[0028] S1. In a sterile environment, the Acetobacter xylinum strain is inoculated into a fermentation medium at an inoculation rate of 3-8wt%, and the medium is placed in a 30°C electric constant temperature incubator for culturing and fermenting under static conditions for 10-20 days, and a layer of gel-like bacterial cellulose film is produced on the surface of the medium. The film is taken out and rinsed with water for 6-12 hours, and then immersed in a 0.5-2mol / L NaOH aqueous solution for 5-8 hours, and finally rinsed with water for 1-3 hours to obtain purified bacterial cellulose;

[0029] S2, dispersing 3-8 parts by weight of the purified bacterial cellulose obtained in S1 in 30-80 parts by weight of water, treating with a high-speed homogenizer at a speed of 10000 rpm for 8-15 min, centrifuging, and re-dispersing the obtained precipitate in 40-60 parts by weight of 2-4 mol / L HCl, stirring at a speed of 800 rpm at a temperature of 70-90° C. for 5-7 h, centrifuging, and washing with water 5 times to obtain bacterial cellulose nanofibers;

[0030] S3, adding 2-5 parts by weight of the bacterial cellulose nanofibers obtained in S2 and 5-10 parts by weight of a cross-linking agent to 50-70 parts by weight of water, stirring at 45-60°C and 500-1000 rpm for 10-15 hours, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers.

[0031] The fermentation medium is prepared by the following method: 3-8wt% glucose, 1-2wt% tryptone, 0.2-1wt% K2HPO4, 1-3wt% mannitol, 0.5-2wt% yeast extract and the remainder of water are mixed, and the pH is adjusted to 5-6.5, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 110-130°C, pressure 0.1-0.3MPa, and time 20-40min.

[0032] The cross-linking agent is one or more of malic acid, tartaric acid and citric acid. Preferably, the cross-linking agent is a mixture of malic acid and citric acid in a mass ratio of 1:(2-5).

[0033] The beneficial effects of the invention are as follows: the fried chicken nuggets of the invention are green and healthy, and have good color, flavor and aroma; and the production process is simple and convenient, and is convenient for mass production. DETAILED DESCRIPTION

[0034] The above content of the present invention is further described in detail below in conjunction with specific implementation modes, but this should not be understood as the scope of the above subject matter of the present invention being limited to the following embodiments.

[0035] Introduction of some raw materials in this application:

[0036] Acetobacter xylinum, species: Gluconacetobacter xylinum, resource number: BNCC138585, was purchased from Beijing Beina Chuanglian Biotechnology Research Institute.

[0037] Glucose, food grade, was purchased from Jinan Mingfeng Biotechnology Co., Ltd.

[0038] Tryptone, CAS number: 73049-73-7, product number: T819615, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0039] Mannitol, CAS number: 69-65-8, product number: M108828, was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.

[0040] Yeast extract, product number: 201902, was purchased from Shandong Weiduofeng Biotechnology Co., Ltd.

[0041] Citric acid, CAS number: 99026-99-0, was purchased from Hebei Pengyu Biotechnology Co., Ltd.

[0042] Hibiscus flowers, commercially available white hibiscus flowers, were purchased from Anhui Juling Herbal Medicine Co., Ltd.

[0043] Malic acid, DL-malic acid, CAS No.: 617-48-1, was purchased from Shanghai Jiechun Biotechnology Co., Ltd.

[0044] The edible oil used was commercially available Golden Dragon Fish pure corn oil, which was purchased from Yihai Kerry Golden Dragon Fish Cereals, Oils and Foodstuffs Co., Ltd.

[0045] Chicken breast, salt, pepper, ground ginger, chicken essence, ground garlic, wheat flour, corn starch and white sugar are all the same commercially available raw materials.

[0046] Example 1

[0047] A method for making fried chicken nuggets comprises the following steps:

[0048] (I) adding 3 parts by weight of edible salt, 1 part by weight of pepper, 0.5 parts by weight of ground ginger, 0.6 parts by weight of chicken essence, 1 part by weight of ground garlic and 45 parts by weight of water to 500 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 1 hour, and cutting into shapes to obtain primary processed chicken nuggets;

[0049] (II) Mixing the primary processed chicken nuggets with the slurry and coating them with slurry, and standing them for 20 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is 5:1, to obtain coated chicken nuggets; then frying the coated chicken nuggets in edible oil for 35 seconds at a frying temperature of 192° C., cooling them to room temperature, and obtaining fried chicken nuggets; then freezing them until the center temperature of the fried chicken nuggets is lower than -18° C., packaging them, and conducting quality inspection, to obtain the fried chicken nuggets.

[0050] The slurry is composed of the following raw materials in parts by weight: 40 parts by weight of wheat flour, 2.5 parts by weight of corn starch, 0.5 parts by weight of white sugar, 25 parts by weight of additives and 60 parts by weight of water.

[0051] The additive is prepared by the following method:

[0052] (1) Weigh the following raw materials by weight: 5 wt% bacterial cellulose nanofibers, 2 wt% calcium citrate, 15 wt% edible oil, and the balance is deionized water;

[0053] (2) After mixing the raw materials, the mixture was stirred at a speed of 15000 rpm for 2 min using a high shear force mixer, and then homogenized at a pressure of 600 bar for 1 min using a high pressure homogenizer to obtain an emulsion;

[0054] (3) spray drying the emulsion obtained in step (2) to obtain the product, wherein the spray drying conditions are: inlet temperature 130° C., outlet temperature 60° C., and drying time 2 h.

[0055] The preparation method of the bacterial cellulose nanofiber is as follows:

[0056] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator for culturing and fermenting under static conditions for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0057] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0058] S2. Disperse 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treat with a high-speed homogenizer at a speed of 10,000 rpm for 10 min, centrifuge, and redisperse the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stir at a speed of 800 rpm for 6 h at a temperature of 80°C, centrifuge, and wash with deionized water 5 times to obtain bacterial cellulose nanofibers.

[0059] Example 2

[0060] A method for making fried chicken nuggets comprises the following steps:

[0061] (I) adding 3 parts by weight of edible salt, 1 part by weight of pepper, 0.5 parts by weight of ground ginger, 0.6 parts by weight of chicken essence, 1 part by weight of ground garlic and 45 parts by weight of water to 500 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 1 hour, and cutting into shapes to obtain primary processed chicken nuggets;

[0062] (II) Mixing the primary processed chicken nuggets with the slurry and coating them with slurry, and standing them for 20 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is 5:1, to obtain coated chicken nuggets; then frying the coated chicken nuggets in edible oil for 35 seconds at a frying temperature of 192° C., cooling them to room temperature, and obtaining fried chicken nuggets; then freezing them until the center temperature of the fried chicken nuggets is lower than -18° C., packaging them, and conducting quality inspection, to obtain the fried chicken nuggets.

[0063] The slurry is composed of the following raw materials in parts by weight: 40 parts by weight of wheat flour, 2.5 parts by weight of corn starch, 0.5 parts by weight of white sugar, 25 parts by weight of additives and 60 parts by weight of water.

[0064] The additive is prepared by the following method:

[0065] (1) Weigh the following raw materials by weight: 5 wt% bacterial cellulose nanofibers, 3 wt% hibiscus flower extract, 2 wt% calcium citrate, 15 wt% edible oil, and the balance is deionized water;

[0066] (2) After mixing the raw materials, the mixture was stirred at a speed of 15000 rpm for 2 min using a high shear force mixer, and then homogenized at a pressure of 600 bar for 1 min using a high pressure homogenizer to obtain an emulsion;

[0067] (3) spray drying the emulsion obtained in step (2) to obtain the product, wherein the spray drying conditions are: inlet temperature 130° C., outlet temperature 60° C., and drying time 2 h.

[0068] The preparation method of the bacterial cellulose nanofiber is as follows:

[0069] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator for culturing and fermenting under static conditions for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0070] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0071] S2. Disperse 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treat with a high-speed homogenizer at a speed of 10,000 rpm for 10 min, centrifuge, and redisperse the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stir at a speed of 800 rpm for 6 h at a temperature of 80°C, centrifuge, and wash with deionized water 5 times to obtain bacterial cellulose nanofibers.

[0072] The preparation method of the hibiscus flower extract is as follows: pulverize the hibiscus flower and pass it through a 60-mesh sieve, then mix it with ethanol at a solid-liquid ratio of 1g:10mL, place it on a magnetic stirrer and stir it at a speed of 1000rpm for 60min, centrifuge it after completion, wash it with acetone three times, and dry it at 60°C for 12h to obtain the hibiscus flower extract.

[0073] Example 3

[0074] A method for making fried chicken nuggets comprises the following steps:

[0075] (I) adding 3 parts by weight of edible salt, 1 part by weight of pepper, 0.5 parts by weight of ground ginger, 0.6 parts by weight of chicken essence, 1 part by weight of ground garlic and 45 parts by weight of water to 500 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 1 hour, and cutting into shapes to obtain primary processed chicken nuggets;

[0076] (II) Mixing the primary processed chicken nuggets with the slurry and coating them with slurry, and standing them for 20 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is 5:1, to obtain coated chicken nuggets; then frying the coated chicken nuggets in edible oil for 35 seconds at a frying temperature of 192° C., cooling them to room temperature, and obtaining fried chicken nuggets; then freezing them until the center temperature of the fried chicken nuggets is lower than -18° C., packaging them, and conducting quality inspection, to obtain the fried chicken nuggets.

[0077] The slurry is composed of the following raw materials in parts by weight: 40 parts by weight of wheat flour, 2.5 parts by weight of corn starch, 0.5 parts by weight of white sugar, 25 parts by weight of additives and 60 parts by weight of water.

[0078] The additive is prepared by the following method:

[0079] (1) Weigh the following raw materials by weight: 5 wt% bacterial cellulose nanofibers, 3 wt% hibiscus flower gum powder, 2 wt% calcium citrate, 15 wt% edible oil, and the balance is deionized water;

[0080] (2) After mixing the raw materials, the mixture was stirred at a speed of 15000 rpm for 2 min using a high shear force mixer, and then homogenized at a pressure of 600 bar for 1 min using a high pressure homogenizer to obtain an emulsion;

[0081] (3) spray drying the emulsion obtained in step (2) to obtain the product, wherein the spray drying conditions are: inlet temperature 130° C., outlet temperature 60° C., and drying time 2 h.

[0082] The preparation method of the bacterial cellulose nanofiber is as follows:

[0083] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator for culturing and fermenting under static conditions for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0084] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0085] S2. Disperse 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treat with a high-speed homogenizer at a speed of 10,000 rpm for 10 min, centrifuge, and redisperse the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stir at a speed of 800 rpm for 6 h at a temperature of 80°C, centrifuge, and wash with deionized water 5 times to obtain bacterial cellulose nanofibers.

[0086] The preparation method of the hibiscus flower glue powder is as follows:

[0087] a. Crush the hibiscus flower and pass it through a 60-mesh sieve, then mix it with ethanol at a solid-liquid ratio of 1 g:10 mL, place it on a magnetic stirrer and stir it at a speed of 1000 rpm for 60 min, centrifuge it after the end, wash it with acetone three times, and dry it at 60°C for 12 h to obtain a hibiscus flower extract;

[0088] b. Add 50 parts by weight of the hibiscus flower extract obtained in step (a) to 500 parts by weight of deionized water, and then stir at a temperature of 65°C and a rotation speed of 800 rpm for 5 hours. After the mixture is concentrated by evaporation at 60°C for 30 minutes using a rotary evaporator to obtain a concentrated solution. Then add 100 parts by weight of ethanol to the concentrated solution, and precipitate at a temperature of 4°C for 12 hours. After the mixture is concentrated, centrifuge and freeze-dry to obtain hibiscus flower gum powder.

[0089] Example 4

[0090] It is basically the same as Example 3, except that:

[0091] The bacterial cellulose nanofibers were replaced with modified bacterial cellulose nanofibers.

[0092] The preparation method of the modified bacterial cellulose nanofiber is as follows:

[0093] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator under static conditions for culturing and fermentation for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0094] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0095] S2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treating with a high-speed homogenizer at a speed of 10000 rpm for 10 min, centrifuging, and re-dispersing the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stirring at a speed of 800 rpm for 6 h at a temperature of 80° C., centrifuging, and washing with deionized water 5 times to obtain bacterial cellulose nanofibers;

[0096] S3, adding 3 parts by weight of bacterial cellulose nanofibers obtained in S2 and 8 parts by weight of malic acid into 60 parts by weight of deionized water, stirring at 800 rpm at 50° C. for 12 h, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers.

[0097] Example 5

[0098] It is basically the same as Example 4, except that:

[0099] The preparation method of the modified bacterial cellulose nanofiber is as follows:

[0100] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator under static conditions for culturing and fermentation for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0101] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0102] S2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treating with a high-speed homogenizer at a speed of 10000 rpm for 10 min, centrifuging, and re-dispersing the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stirring at a speed of 800 rpm for 6 h at a temperature of 80° C., centrifuging, and washing with deionized water 5 times to obtain bacterial cellulose nanofibers;

[0103] S3, adding 3 parts by weight of bacterial cellulose nanofibers obtained in S2 and 8 parts by weight of citric acid into 60 parts by weight of deionized water, stirring at 800 rpm at 50° C. for 12 h, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers.

[0104] Example 6

[0105] It is basically the same as Example 4, except that:

[0106] The preparation method of the modified bacterial cellulose nanofiber is as follows:

[0107] S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at a rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator for culturing and fermenting under static conditions for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose;

[0108] The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min;

[0109] S2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treating with a high-speed homogenizer at a speed of 10000 rpm for 10 min, centrifuging, and re-dispersing the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stirring at a speed of 800 rpm for 6 h at a temperature of 80° C., centrifuging, and washing with deionized water 5 times to obtain bacterial cellulose nanofibers;

[0110] S3, adding 3 parts by weight of bacterial cellulose nanofibers obtained in S2 and 8 parts by weight of a cross-linking agent into 60 parts by weight of deionized water, stirring at 800 rpm for 12 hours at 50°C, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers.

[0111] The cross-linking agent is a mixture of malic acid and citric acid in a mass ratio of 1:3.

[0112] Comparative Example 1

[0113] A method for making fried chicken nuggets comprises the following steps:

[0114] (I) adding 3 parts by weight of edible salt, 1 part by weight of pepper, 0.5 parts by weight of ground ginger, 0.6 parts by weight of chicken essence, 1 part by weight of ground garlic and 45 parts by weight of water to 500 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 1 hour, and cutting into shapes to obtain primary processed chicken nuggets;

[0115] (II) Mixing the primary processed chicken nuggets with the slurry and coating them with slurry, and standing them for 20 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is 5:1, to obtain coated chicken nuggets; then frying the coated chicken nuggets in edible oil for 35 seconds at a frying temperature of 192° C., cooling them to room temperature, and obtaining fried chicken nuggets; then freezing them until the center temperature of the fried chicken nuggets is lower than -18° C., packaging them, and conducting quality inspection, to obtain the fried chicken nuggets.

[0116] The slurry is composed of the following raw materials in parts by weight: 40 parts by weight of wheat flour, 2.5 parts by weight of corn starch, 0.5 parts by weight of white sugar and 85 parts by weight of water.

[0117] Test Example 1

[0118] Sensory evaluation test:

[0119] 70 people aged 22-45 were invited and randomly divided into 7 groups. The fried chicken nuggets prepared in Examples 1-6 and Comparative Example 1 were put into edible oil and fried for 3.5 minutes at a frying temperature of 182° C. A sensory evaluation was conducted, with a full score of 10 and an average value taken.

[0120] Table 1 Sensory scoring criteria

[0121]

[0122] Table 2 Sensory evaluation results

[0123] Points Example 1 8.0 Example 3 8.9 Example 4 9.5 Comparative Example 1 7.3

[0124] Test Example 2

[0125] Determination of heterocyclic amine content: The fried chicken nuggets prepared in Examples 1-6 and Comparative Example 1 were put into edible oil and fried for 3.5 minutes at a frying temperature of 182°C. After frying, the heterocyclic amine content in the chicken nuggets was detected, and the inhibition rate of heterocyclic amine generation was calculated. Among them, no additive was used in Comparative Example 1, which served as a blank control group. Five samples were taken from each group, and the average value of the five samples was calculated.

[0126] Heterocyclic amine inhibition rate % = (heterocyclic amine content of comparative example 1 - heterocyclic amine content of the embodiment) / heterocyclic amine content of comparative example 1 × 100

[0127] Table 3 Heterocyclic amine content test results

[0128] Content (ng / g) Heterocyclic amine inhibition rate % Example 1 5.82 3.48 Example 2 5.65 6.30 Example 3 4.96 17.74 Example 4 4.01 33.50 Example 5 3.93 34.82 Example 6 3.82 36.65 Comparative Example 1 6.03 -

[0129] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for making fried chicken nuggets, characterized in that: The following steps are involved: (I) adding edible salt, pepper, ground ginger, chicken essence, ground garlic and water to chicken breast, mixing evenly, and freezing; Cutting and shaping to obtain primary processed chicken pieces; (II) mixing the primary processed chicken nuggets with the slurry, and slurrying the mixture, and allowing the mixture to stand to obtain slurry-coated chicken nuggets; frying the slurry-coated chicken nuggets in edible oil, and cooling the mixture to room temperature to obtain fried chicken nuggets; freezing, packaging, and quality inspection to obtain the fried chicken nuggets; The slurry is composed of the following raw materials in parts by weight: 30-50 parts by weight of wheat flour, 1-3 parts by weight of corn starch, 0.2-0.8 parts by weight of white sugar, 20-30 parts by weight of additives and 50-70 parts by weight of water; The additive is prepared by the following method: (1) Weigh the following raw materials by weight: 3-10 wt% nanofibers, 2-5 wt% hibiscus flower gum powder, 1-3 wt% calcium citrate, 10-20 wt% edible oil, and the balance water; (2) After mixing the raw materials, stirring them with a high shear force mixer at a rotation speed of 15000 rpm for 1-4 minutes, and then homogenizing them with a high pressure homogenizer at a pressure of 600 bar for 0.5-2 minutes to obtain an emulsion; (3) spray drying the emulsion obtained in step (2) and collecting powder particles to obtain; the nanofiber is modified bacterial cellulose nanofiber; the preparation method of the modified bacterial cellulose nanofiber is as follows: S1. In a sterile environment, the Acetobacter xylinum strain is inoculated into a fermentation medium at an inoculation rate of 3-8wt%, and the medium is placed in a 30°C electric constant temperature incubator for culturing and fermenting under static conditions for 10-20 days, and a layer of gel-like bacterial cellulose film is produced on the surface of the medium. The film is taken out and rinsed with water for 6-12 hours, and then immersed in a 0.5-2mol / L NaOH aqueous solution for 5-8 hours, and finally rinsed with water for 1-3 hours to obtain purified bacterial cellulose; S2, dispersing 3-8 parts by weight of the purified bacterial cellulose obtained in S1 in 30-80 parts by weight of water, treating with a high-speed homogenizer at a speed of 10000 rpm for 8-15 min, centrifuging, and re-dispersing the obtained precipitate in 40-60 parts by weight of 2-4 mol / L HCl, stirring at a speed of 800 rpm at a temperature of 70-90° C. for 5-7 h, centrifuging, and washing with water 5 times to obtain bacterial cellulose nanofibers; S3, adding 2-5 parts by weight of the bacterial cellulose nanofibers obtained in S2 and 5-10 parts by weight of a cross-linking agent to 50-70 parts by weight of water, stirring at a temperature of 45-60°C and a speed of 500-1000 rpm for reaction for 10-15 hours, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers; the cross-linking agent is a mixture of malic acid and citric acid in a mass ratio of 1: (2-5); The preparation method of the hibiscus flower glue powder is as follows: a. Crush the hibiscus flower and pass it through a 60-mesh sieve, then mix it with ethanol at a solid-liquid ratio of 1 g:(8-15) mL, place it on a magnetic stirrer and stir it at a speed of 800-1200 rpm for 50-80 min, centrifuge it after the end, wash it with acetone three times, and dry it at 50-70° C. for 8-15 h to obtain a hibiscus flower extract; b. Add 40-60 parts by weight of the hibiscus flower extract obtained in step (a) to 400-600 parts by weight of water, and then stir at a temperature of 60-70°C and a rotation speed of 600-1000 rpm for 4-6 hours. After that, evaporate and concentrate at 55-65°C for 20-40 minutes using a rotary evaporator to obtain a concentrated solution. Then add 80-120 parts by weight of ethanol to the concentrated solution, precipitate at a temperature of 3-5°C for 10-15 hours, centrifuge after that, and freeze-dry to obtain hibiscus flower gum powder.

2. The method for making fried chicken nuggets according to claim 1, characterized in that: The following steps are involved: (I) adding 2-5 parts by weight of edible salt, 0.5-2 parts by weight of pepper, 0.2-0.8 parts by weight of ground ginger, 0.5-1 parts by weight of chicken essence, 0.5-1.5 parts by weight of ground garlic and 40-50 parts by weight of water to 400-600 parts by weight of chicken breast, mixing evenly, freezing at -4°C for 0.5-1.5 hours, and cutting into shapes to obtain primary processed chicken nuggets; (II) coating the primary processed chicken nuggets with the slurry, and standing for 15-25 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is (3-6):1, to obtain coated chicken nuggets; frying the coated chicken nuggets in edible oil for 30-40 seconds at a frying temperature of 190-195° C., cooling to room temperature, and obtaining fried chicken nuggets; freezing the fried chicken nuggets until the center temperature is lower than -15 to -20° C., packaging, and quality inspection, to obtain the fried chicken nuggets.

3. The method for making fried chicken nuggets according to claim 1, characterized in that: The following steps are involved: (I) adding 3 parts by weight of edible salt, 1 part by weight of pepper, 0.5 parts by weight of ground ginger, 0.6 parts by weight of chicken essence, 1 part by weight of ground garlic and 45 parts by weight of water to 500 parts by weight of chicken breast, mixing evenly, and then freezing at -4°C for 1 hour; cutting into shapes to obtain primary processed chicken nuggets; (II) mixing the primary processed chicken nuggets with slurry, and sizing them, and letting them stand for 20 minutes, wherein the weight ratio of the primary processed chicken nuggets to the slurry is 5:1, and obtaining sizing chicken nuggets; then frying the sizing chicken nuggets in edible oil for 35 seconds, at a frying temperature of 192°C, and cooling to room temperature to obtain fried chicken nuggets; then freezing until the center temperature of the fried chicken nuggets is lower than -18°C, packaging, and quality inspection, and obtaining the fried chicken nuggets; The slurry is composed of the following raw materials in parts by weight: 40 parts by weight of wheat flour, 2.5 parts by weight of corn starch, 0.5 parts by weight of white sugar, 25 parts by weight of additives and 60 parts by weight of water; The additive is prepared by the following method: (1) Weigh the following raw materials by weight: 5 wt% modified bacterial cellulose nanofibers, 3 wt% hibiscus flower gum powder, 2 wt% calcium citrate, 15 wt% edible oil, and the balance is deionized water; (2) After mixing the raw materials, the mixture was stirred at a speed of 15000 rpm for 2 min using a high shear force mixer, and then homogenized at a pressure of 600 bar for 1 min using a high pressure homogenizer to obtain an emulsion; (3) spray drying the emulsion obtained in step (2) to obtain the product, wherein the spray drying conditions are: inlet temperature 130° C., outlet temperature 60° C., and drying time 2 h; The preparation method of the modified bacterial cellulose nanofiber is as follows: S1. In a sterile environment, the Acetobacter xylinum strain was inoculated into a fermentation medium at an inoculum rate of 5 wt %, and the medium was placed in a 30° C. electric constant temperature incubator for culturing and fermenting under static conditions for 14 days. A layer of gel-like bacterial cellulose film was produced on the surface of the medium, which was taken out and rinsed with deionized water for 8 h, then immersed in a 1 mol / L NaOH aqueous solution for 6 h, and finally rinsed with deionized water for 2 h to obtain purified bacterial cellulose; The fermentation medium is prepared by the following method: 5wt% glucose, 1.5wt% tryptone, 0.5wt% K2HPO4, 2wt% mannitol, 1wt% yeast extract and the balance of deionized water are mixed, and the pH is adjusted to 6, and then high-pressure sterilization is performed to obtain the fermentation medium; wherein the sterilization conditions are: temperature 120°C, pressure 0.2MPa, time 30min; S2, dispersing 5 parts by weight of the purified bacterial cellulose obtained in S1 in 50 parts by weight of deionized water, treating with a high-speed homogenizer at a speed of 10000 rpm for 10 min, centrifuging, and re-dispersing the obtained precipitate in 50 parts by weight of 3 mol / L HCl, stirring at a speed of 800 rpm for 6 h at a temperature of 80° C., centrifuging, and washing with deionized water 5 times to obtain bacterial cellulose nanofibers; S3, adding 3 parts by weight of the bacterial cellulose nanofibers obtained in S2 and 8 parts by weight of a cross-linking agent to 60 parts by weight of deionized water, stirring at 800 rpm at 50° C. for 12 h, centrifuging, and freeze-drying to obtain modified bacterial cellulose nanofibers; The cross-linking agent is a mixture of malic acid and citric acid in a mass ratio of 1:3; The preparation method of the hibiscus flower glue powder is as follows: a. Crush the hibiscus flower and pass it through a 60-mesh sieve, then mix it with ethanol at a solid-liquid ratio of 1 g:10 mL, place it on a magnetic stirrer and stir it at a speed of 1000 rpm for 60 min, centrifuge it after the end, wash it with acetone three times, and dry it at 60°C for 12 h to obtain a hibiscus flower extract; b. Add 50 parts by weight of the hibiscus flower extract obtained in step (a) to 500 parts by weight of deionized water, and then stir at a temperature of 65°C and a rotation speed of 800 rpm for 5 hours. After the mixture is concentrated by evaporation at 60°C for 30 minutes using a rotary evaporator to obtain a concentrated solution. Then add 100 parts by weight of ethanol to the concentrated solution, and precipitate at a temperature of 4°C for 12 hours. After the mixture is concentrated, centrifuge and freeze-dry to obtain hibiscus flower gum powder.

4. A fried chicken nugget made by the method according to any one of claims 1 to 3.

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