A method for improving the crispness of fried meat

Abstract

The application discloses a method for improving crispness of crisp meat, which uses meat as a main raw material, and prepares crisp meat products through rolling, marinating, battering, frying and pressing. The method adopts the technology of frying and pressing, so that the outer batter shell produced after the oil frying is slightly broken, and more fine cracks are formed. In addition, the accurate amount of leavening powder in the powder coating and the addition of mono-diglyceride fatty acid ester can intensify the water-oil mass transfer in the process of re-frying, solve the problem of uneven frying, and improve the crispness of the finished products. Meanwhile, the pressure difference between the inner and outer shells is reduced, the high-temperature frying time is shortened, the frying efficiency is improved, the energy consumption is reduced, and the food safety is further ensured. The application breaks through the bottleneck of the existing crisp meat products, such as insufficient crispness, uneven frying, and long-time high-temperature frying, and helps to improve the comprehensive quality of crisp meat products.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food preprocessing, and particularly relates to a method for improving crispness of crisp meat. BACKGROUND

[0002] Small crisp meat is a common dish, which is common in various places in China, and is usually made of fresh pork and chicken as raw materials, and is formed through marinating, coating, powdering and frying, and has a crisp and delicious taste. With the rapid development of food industrialization, small crisp meat is gradually produced in an industrialized and large-scale manner, and has become a representative best-selling product of pre-prepared dishes. Due to its characteristics of crisp outside and tender inside and convenient and fast eating, it is more and more favored by consumers. However, due to the limitations of hot fresh meat, most production enterprises now use frozen meat, but the yield of small crisp meat produced by frozen meat is low, the tenderness and juiciness decrease, the flavor is relatively weak, and the quality of small crisp meat is seriously affected.

[0003] CN108522947A discloses a processing method of raw meat for small crisp meat and a method for preparing small crisp meat from raw meat, which uses high-gluten flour, corn starch, salt, whole egg powder and ice water to prepare a slurry, and uses salt, white sugar, yellow rice wine, white pepper powder, chives powder, ginger powder and ice water to prepare a marinating agent. The raw meat is rolled, coated, fried, cooled and packaged to obtain pre-prepared crisp meat; and the industrialized production of small crisp meat can be realized.

[0004] CN107927591B discloses a crisp meat making method, which uniformly mixes raw meat with starch, eggs, salt and water, and then adds cooking wine, chicken essence, soy sauce and pepper to marinate and season, and then obtains crisp meat products through one-time frying, one-time oil draining, two-time frying and two-time oil draining, which can effectively prevent fried food from sticking together during oil draining.

[0005] However, there are still problems such as insufficient crispness, uneven frying, and long high-temperature frying time in the preparation process of small crisp meat, which need to be solved. SUMMARY

[0006] In view of the above technical problems, the application provides a method for improving crispness of crisp meat, which can improve the crispness of crisp meat, the uniformity of frying, and shorten the high-temperature frying time, meet the requirements of people for taste and health, and finally obtain an industrialized crisp meat product which is crisp and delicious, safe and healthy.

[0007] In order to achieve the above purpose, the application provides a method for improving crispness of crisp meat, which comprises the following steps:

[0008] (1) Raw material pretreatment: thawing, trimming and cutting the raw meat into meat strips;

[0009] (2) Rolling and marinating: rolling and marinating the meat strips with a marinating liquid;

[0010] (3) Sizing: preparing a sizing solution, and then sizing the marinated meat strips in step (2) with the sizing solution;

[0011] (4) Frying: frying the sized meat strips with oil having an acid value of ≤3;

[0012] (5) Pressing: pressing the fried meat strips while hot;

[0013] (6) Quick freezing and packaging: quick freezing and packaging the pressed meat strips to obtain a pre-fried crisp meat product.

[0014] Preferably, the raw meat in step (1) is pork, beef, chicken or fish, and the thawing humidity is 70-85% and the thawing temperature is 4-6℃.

[0015] Preferably, the amount of ice water in the marinating solution in step (2) is 20-35% of the mass of the meat strips; the tumbling speed is 7-9 r / min, the tumbling vacuum is 0.08 MPa, and the tumbling time is 20-30 min; the marinating temperature is ≤10℃, and the marinating time is 8-12 h.

[0016] Further preferably, the marinating solution is composed of ice water, a compounded water retention agent, a compounded acidity regulator, salt, ginger paste, green onion paste, pepper and salt powder, white sugar and monosodium glutamate in a mass ratio of 20-35:0.18-0.30:0.30-0.45:0.8-1.0:0.15-0.30:0.15-0.30:1.2-1.5:0.6-0.8:0.2-0.3.

[0017] Still further, the compounded water retention agent is two or more of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate; and the compounded acidity regulator is two or more of sodium carbonate, sodium bicarbonate, sodium citrate and citric acid.

[0018] Preferably, the sizing solution in step (3) is composed of coating powder, egg liquid, water and Sichuan pepper in a mass ratio of 51-56:20-22:20-22:0.6-0.8.

[0019] Preferably, the coating powder comprises the following raw materials in mass percentage: sweet potato starch 32-37%, corn starch 53-57%, potato starch 5.25-8.95%, baking powder 0.45-0.8%, mono- and diglycerides of fatty acids 0.3-0.5%, and salt 1-1.2%.

[0020] Further preferably, the baking powder is composed of sodium bicarbonate, disodium pyrophosphate and calcium dihydrogen phosphate in a mass ratio of 62-78:11-25:22-25.

[0021] Preferably, the frying temperature in step (4) is 175-180 DEG C, and the frying time is 70-90s; the quick-freezing temperature in step (6) is -38 DEG C, and the quick-freezing time is 30-60 min.

[0022] Preferably, the roller distance during pressing in step (5) is 1.2-2 cm, and the pressing time is 1.8-2.2s.

[0023] The present application has the following advantages:

[0024] 1. Adding certain phosphate as a compound water retention agent in the pickling solution can increase the ionic strength of the meat, promote the dissolution of salt-soluble protein, and provide ATP-like effect, promote the dissociation of myosin, at the same time, chelate metal ions in the meat, so that the protein dissolves while the network structure of the protein is destroyed, the myofibril is swollen, and thus the water holding capacity of the muscle is enhanced.

[0025] 2. Adding carbonate as a compound acidity regulator in the pickling solution can increase the pH value of the meat, make the protein away from the isoelectric point, endow the meat product with better tenderness and juiciness, and improve the quality of the meat, wherein the acidic component can penetrate into the shell and react with the baking powder in the outer coating batter, so as to improve the crispness of the shell.

[0026] 3. The main component of the coating powder is composed of sweet potato starch, corn starch and potato starch, the sweet potato starch has a light crisp taste and good film-forming property, can form a uniform and tightly combined coating layer on the surface of the fried food, so that the shell has a good wrinkling feeling and prevents the shell from being separated during frying, and can neutralize the too hard taste caused by excessive corn starch content; the corn starch has a heavy and crisp taste, can improve the crispness of the outer coating batter shell, and prolong the softening time; the potato starch has strong viscosity, can increase the adhesion between the meat strips and the outer coating batter layer during high-temperature frying, maximize the retention of the water in the inner layer of the meat strips, and improve the crisp and tender taste of the fried meat.

[0027] 4. The baking powder with dual acid and alkali reactions is composed of sodium bicarbonate, disodium hydrogen pyrophosphate and calcium dihydrogen phosphate, and is added into the coating powder as the slurry; the sodium bicarbonate and calcium dihydrogen phosphate as the fast-acting baking powder start to produce gas in the slurry, the reaction is slow and mild at this stage, so that the slurry forms a loose and porous structure, the sodium bicarbonate and disodium hydrogen pyrophosphate as the slow-acting baking powder produce gas during the frying stage, and the reaction is relatively intense, which can intensify the water-oil displacement; at the same time, the design of the slow-acting baking powder components of sodium bicarbonate and disodium hydrogen pyrophosphate can prevent the shell from being inflated with large bubbles or even being separated during frying, which seriously affects the appearance. The baking powder with dual reactions makes the slurry full of uniform and dense pores, the water-oil displacement is more uniform, the crispness of the shell is improved, and the risk of shell separation is reduced.

[0028] 5、In the breading, add mono-diglyceride fatty acid ester, which has anti-aging effect on starch, can effectively prevent the hardening of the taste of frozen stored crisp meat; in addition, mono-diglyceride fatty acid ester contains an oleophilic alkyl group and two hydrophilic hydroxyl groups, has good surface activity, and because it has foaming property, it can increase the looseness of the slurry, make oil and moisture uniformly dispersed on the surface of the slurry, form a stable water-oil emulsion system, and thus improve the uniformity of frying.

[0029] 6、Using the post-frying pressing technology, and cooperating with the accurate leavening powder composition, dosage and the addition of mono-diglyceride fatty acid ester in the breading, the problem of uneven frying in the field of crisp meat processing is solved, and the crispness of the product is significantly improved. In addition, the post-frying pressing technology reduces the pressure difference between the inside and outside of the shell, can significantly shorten the high-temperature frying time, improve the frying efficiency, reduce energy consumption, and further ensure food safety.

[0030] 7、The method of the present application can improve the crispness and uniformity of the crisp meat, shorten the high-temperature long-time frying time, has high feasibility, high efficiency and strong universality, and is suitable for both workshop-type frying pot operation and continuous industrial production, and has guiding significance for crisp meat pre-processing and improving the comprehensive quality of the product. BRIEF DESCRIPTION OF DRAWINGS

[0031] Figure 1 The crisp meat prepared by Example 2.

[0032] Figure 2 The crisp meat prepared by Comparative Example 6

[0033] Figure 3 The crisp meat prepared by Comparative Example 7. DETAILED DESCRIPTION

[0034] The technical solutions of the present application will be further explained and described below in combination with the drawings and specific examples. It should be noted that the following examples are only preferred embodiments of the present application, and should not be understood as limiting the present application. The protection scope of the present application should be based on the content recited in the claims. The modifications and replacements of the technical solutions of the present application made by those skilled in the art without creative labor fall within the protection scope of the present application.

[0035] Example 1

[0036] A method for improving the crispness of crisp meat, comprising the following steps:

[0037] (1) Material preparation:

[0038] Compound water retention agent: mix and prepare sodium tripolyphosphate and sodium pyrophosphate in a mass ratio of 4:1;

[0039] Compound acidity regulator: sodium carbonate, sodium bicarbonate and citric acid are mixed in a mass ratio of 38:60:2 to prepare

[0040] Marinating solution: ice water, compound water retention agent, compound acidity regulator, table salt, ginger paste, green onion paste, pepper powder, white granulated sugar and monosodium glutamate in a mass ratio of 20:0.18:0.30:0.80:0.15:0.15:1.2:0.6:0.2; the temperature during preparation is 10℃;

[0041] Baking powder: sodium bicarbonate, disodium hydrogen pyrophosphate and calcium dihydrogen phosphate in a mass ratio of 66.7:11.1:22.2;

[0042] Coating powder: sweet potato starch, corn starch, potato starch, baking powder, single and double glycerol fatty acid ester, table salt in a mass ratio of 37:53:8.25:0.45:0.3:1 are mixed to obtain;

[0043] Slurry: coating powder, whole egg liquid, water and Sichuan pepper in a mass ratio of 51:20:20:0.6;

[0044] (2) Raw material pretreatment: thaw the pork ham, trim and remove the fascia, and then cut into strips with a size of 80mm x 9mm x 8mm; the thawing environment has a humidity of 70% and a temperature of 4℃;

[0045] (3) Rolling and marinating: the marinating solution prepared in step (1) and the meat strips obtained in step (2) are added into a rolling machine for low-speed rolling and marinating for 20min, the rolling speed is 7r / min, the vacuum degree is 0.08MPa, and the rolling is performed until the water is completely absorbed and the surface of the meat strips is dry, the marinating is performed for 8h at a temperature below 10℃; the mass ratio of ice water in the marinating solution to the meat strips is 23.58:100;

[0046] (4) Sizing and battering: the slurry prepared in step (1) and the marinated meat strips in step (3) are mixed for sizing and battering, the mass ratio of the marinated meat strips to the slurry is 100:92;

[0047] (5) Frying: soybean oil is heated to 175℃, and the battered meat strips obtained in step (4) are put into the oil, and fried for 70s; the acid value (KOH) of the soybean oil is ≤3mg / g, and the peroxide value (calculated based on fat) is ≤0.25g / 100g;

[0048] (6) Pressing: the distance between the rollers is adjusted to 1.2cm, and the fried meat strips obtained in step (5) are pressed for 1.8s;

[0049] (7) Quick freezing and packaging: the pressed meat strips are placed in a-38℃ freezer for quick freezing for 30min, and then packaged and stored in the freezer.

[0050] Example 2

[0051] A method for improving the crispness of fried meat, the raw material ratio and preparation method of the marinating liquid and coating powder are adjusted based on Example 1, as follows:

[0052] (1) Material preparation:

[0053] Marinating liquid: ice water, compound water retention agent, compound acidity regulator, salt, ginger paste, green onion paste, pepper and salt powder, white sugar, and MSG in a mass ratio of 35:0.30:0.45:1.0:0.30:0.30:1.5:0.8:0.3;

[0054] Baking powder: sodium bicarbonate, disodium hydrogen pyrophosphate, and calcium dihydrogen phosphate in a mass ratio of 62.5:12.5:25;

[0055] Coating powder: sweet potato starch, corn starch, potato starch, baking powder, single and double glycerol fatty acid ester, and salt in a mass ratio of 32:57:8.5:0.8:0.5:1.2;

[0056] Slurry: coating powder, whole egg liquid, water, and Sichuan pepper in a mass ratio of 56:22:22:0.8;

[0057] (2) Raw material pretreatment: the size of the meat strips is 120mm x 11mm x 10mm, the thawing humidity is 80%, and the temperature is 5℃;

[0058] (3) Tumbling and marinating: tumbling time is 30min, tumbling speed is 9rpm, vacuum degree is 0.08MPa, and marinating time is 12h; the mass ratio of ice water to meat strips in the marinating liquid is 39.95:100;

[0059] (5) Frying: frying temperature is 180℃, and frying time is 90s;

[0060] (6) Pressing: the distance between the rollers is 2cm, and the pressing time is 2.2s;

[0061] (7) Quick freezing and packaging: quick freezing time is 45min.

[0062] The fried meat prepared has a good wrinkled and foamy appearance, the shell has slight cracks, the oil distribution is uniform, and there is no visible un-fried-through part. Figure 1 ).

[0063] Example 3

[0064] A method for improving the crispness of fried meat, the raw material ratio and preparation method of the marinating liquid and coating powder are adjusted based on Example 1, as follows:

[0065] (1) Material preparation:

[0066] Marinating solution: ice water, compound water retention agent, compound acidity regulator, salt, ginger paste, green onion paste, pepper and salt powder, white sugar and monosodium glutamate in a mass ratio of 30:0.25:0.40:0.90:0.25:0.25:1.3:0.70:0.30;

[0067] Baking powder: sodium bicarbonate, disodium hydrogen pyrophosphate, calcium dihydrogen phosphate in a mass ratio of 64.5:11.3:24.2;

[0068] Coating powder: sweet potato starch, corn starch, potato starch, baking powder, single and double glycerol fatty acid ester, salt in a mass ratio of 35:56:6.88:0.62:0.4:1.1;

[0069] Slurry: coating powder, whole egg liquid, water and pepper particles in a mass ratio of 53:21:21:0.7;

[0070] (2) Raw material pretreatment: the size of the meat strips is 100mm x 10mm x 9mm, the thawing humidity is 85%, and the temperature is 6℃;

[0071] (3) Tumbling and marinating: the tumbling time is 25min, the tumbling speed is 9r / min, the vacuum degree is 0.08MPa, and the marinating time is 10h; the mass ratio of ice water to meat strips in the marinating solution is 34.35:100;

[0072] (5) Frying: the frying temperature is 180℃, and the frying time is 80s;

[0073] (6) Pressing: the distance between the rollers is 1.8cm, and the pressing time is 2s;

[0074] (7) Quick freezing and packaging: the quick freezing time is 60min.

[0075] Comparative Example 1

[0076] The method and steps are the same as those in Example 2, except that the meat strips after frying are not pressed, but directly quick frozen and packaged.

[0077] Comparative Example 2

[0078] The method and steps are the same as those in Example 2, except that the distance between the rollers in step (6) is shortened from 2cm to 1cm, and the crisp meat is prepared.

[0079] Comparative Example 3

[0080] The method and steps are the same as those in Example 2, except that the distance between the rollers in step (6) is increased from 2cm to 2.5cm, and the crisp meat is prepared.

[0081] Comparative Example 4

[0082] The method and steps are the same as those of Example 2, except that the pressing time in step (6) is shortened from 2.2 s to 1.5 s, to prepare the fried meat.

[0083] Comparative Example 5

[0084] The method and steps are the same as those of Example 2, except that the pressing time in step (6) is extended from 2.2 s to 2.5 s, to prepare the fried meat.

[0085] Comparative Example 6

[0086] The method and steps are the same as those of Example 2, except that the mono-diglyceride fatty acid ester is not added in the coating powder, and an equal amount of sweet potato starch is used to replace it, to prepare the fried meat.

[0087] The prepared fried meat has uneven distribution of fat, and there are visible un-fried-through parts Figure 2 .

[0088] Comparative Example 7

[0089] The method and steps are the same as those of Example 2, except that the mass ratio of baking powder is changed to 54.5:18.2:27.3, and the mass ratio of potato starch and baking powder in the coating powder is changed to 8.2:1.1, and the other raw materials and proportions remain unchanged, to prepare the fried meat.

[0090] The prepared fried meat has a swollen and smooth outer shell without wrinkles, and the shell and meat are separated Figure 3 .

[0091] Comparative Example 8

[0092] The method and steps are the same as those of Example 2, except that the baking powder is not added in the coating powder, and an equal amount of sweet potato starch is used to replace it, and the other raw materials and proportions remain unchanged, to prepare the fried meat.

[0093] Sensory evaluation of Example 4

[0094] The fried meat prepared in the above examples and comparative examples is taken, frozen, thawed, and then re-fried, and then quality evaluation is performed. The evaluation team consists of 30 people with sensitive senses and professional training. The evaluation is conducted in terms of crispness, brittleness, hardness, juiciness, and uniformity, with a score of 10 points. The scoring standard is shown in Table 1, and the results are shown in Table 2. The re-frying temperature is 180°C, and the re-frying time is 140 s.

[0095] Table 1 Sensory test scoring standard

[0096]

[0097] Table 2 Sensory evaluation results of products

[0098]

[0099] As shown in Table 2, the crisp meat prepared by the pressing method has significantly improved crispness and brittleness, well maintained the tenderness and juiciness of the raw meat, effectively improved the uniformity of frying and the dry and hard feeling of the shell after frying. If the pressing distance is too high or the pressing time is too short, the meat strips are not effectively pressed, and the rolling pressure is too small, which has little or no effect on improving crispness. If the pressing distance is too low or the pressing time is too long, the rolling pressure is too large, which causes the shell to crack seriously, resulting in large cracks or even shell separation, which seriously affects the appearance and sales. Removing the mono-diglyceride fatty acid ester from the coating powder composition will affect the dispersibility of oil in the shell, thereby affecting the uniformity of frying, and the crispness will also decrease slightly. If the proportion of baking powder is high, it will produce gas quickly during frying, reduce the juiciness of the product, make the meat dry, and cause the shell to swell and separate from the meat. Without adding baking powder, the shell does not form a loose and porous structure, and the crispness of the product decreases significantly, and the texture is relatively soft.

[0100] Example 5: Measurement of overall texture

[0101] The crisp meat prepared in the above examples and comparative examples was re-fried after freezing (temperature 180°C, time 140s), and then the overall texture analysis (TPA) was performed, including hardness, crispness, adhesiveness, chewiness, and elasticity. Hardness refers to the force required to deform an object, crispness refers to the force required to break the product, adhesiveness refers to the force required to separate the food surface and teeth, chewiness refers to the energy required to chew a solid food into a swallowable state, and elasticity refers to the ability of an object to return to its original state after deformation under external force. A disc-shaped probe was used for testing, and the cross-sectional area of the probe was larger than the sample area. The freshly fried crisp meat of the above examples and comparative examples was tested while hot, and the test results are shown in Table 3.

[0102] Table 3: Results of product texture measurement

[0103]

[0104] As shown in Table 3, the crisp meat prepared by the pressing method has good crispness and elasticity, and can also reduce the hardness and adhesiveness of the shell. Without pressing, or with too high pressing distance or too short pressing time, the crispness decreases significantly, and there is a sticky and hard feeling. If the pressing distance is too low or the pressing time is too long, the meat strips are over-rolled, resulting in a significant decrease in elasticity. If mono-diglyceride fatty acid ester is not added to the coating powder composition, the crispness decreases slightly and the adhesiveness increases, resulting in a sticky tooth and other adverse sensory experiences. Adding too much baking powder to the coating powder will also cause the pores to be too large, the water in the meat strips to overflow significantly, and the elasticity to decrease. Not adding baking powder will significantly affect the crispness, which will decrease significantly.

[0105] Example 6: Measurement of re-frying time

[0106] The twice-fried (temperature 180℃) time of 500g of the frozen and preserved fried meat prepared in the above examples and comparative examples was measured, and the average value of three parallel tests was taken. The twice-fried time measurement results are shown in Table 4.

[0107] Table 4 Twice-fried time measurement results of products

[0108]

[0109] As can be seen from Table 4, the pressing process can shorten the twice-fried frying time by 32-35s, reduce the risk of producing harmful substances such as heterocyclic amines and polycyclic aromatic hydrocarbons due to high-temperature long-time frying, significantly shorten the high-temperature frying time, improve the frying efficiency, and reduce the energy consumption, thereby further ensuring food safety.

Claims

1. A method for improving the crispiness of fried pork, characterized in that: Includes the following steps: (1) Raw material pretreatment: Thaw the raw meat, trim it and cut it into strips; (2) Tumbling and marinating: Tumble the meat strips with the marinade and marinate them; (3) Coating with batter: Prepare the batter, and then coat the marinated meat strips from step (2) with the batter; (4) Deep-frying: Deep-fry the battered meat strips in oil with an acid value ≤3; (5) Pressing: Press the fried meat strips while they are still hot; (6) Quick-freezing and packaging: The pressed meat strips are quick-frozen, packaged and then frozen for storage to obtain pre-fried crispy meat products; The coating liquid in step (3) is composed of breading, egg liquid, water and peppercorns in a mass ratio of 51-56:20-22:20-22:0.6-0.8; the breading comprises the following ingredients by mass percentage: sweet potato starch 32-37%, corn starch 53-57%, potato starch 5.25-8.95%, baking powder 0.45-0.8%, mono- and diglycerides of fatty acids 0.3-0.5%, and salt 1-1.2%; the baking powder is composed of sodium bicarbonate, disodium dihydrogen pyrophosphate, and calcium dihydrogen phosphate in a mass ratio of 62-78:11-25:22-25; In step (5), the distance between the rollers during pressing is 1.2-2cm, and the pressing time is 1.8-2.2s.

2. The method for improving the crispness of crispy pork according to claim 1, characterized in that: The raw meat mentioned in step (1) is pork, beef, chicken or fish, with a thawing humidity of 70-85% and a thawing temperature of 4-6℃.

3. The method for improving the crispness of crispy pork according to claim 1, characterized in that: In step (2), the amount of ice water in the marinade is 20%-35% of the meat strip mass; the tumbling speed is 7-9 r / min, the tumbling vacuum degree is 0.08 MPa, and the tumbling time is 20-30 min; the marinating temperature is ≤10℃, and the marinating time is 8-12 h.

4. The method for improving the crispness of crispy pork according to claim 3, characterized in that: The marinating liquid is composed of ice water, compound moisture retention agent, compound acidity regulator, salt, ginger paste, scallion paste, Sichuan pepper powder, white sugar and monosodium glutamate in a mass ratio of 20-35:0.18-0.30:0.30-0.45:0.8-1.0:0.15-0.30:0.15-0.30:1.2-1.5:0.6-0.8:0.2-0.

3.

5. The method for improving the crispness of crispy pork according to claim 4, characterized in that: The compound moisture retention agent is two or more of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate; the compound acidity regulator is two or more of sodium carbonate, sodium bicarbonate, sodium citrate, and citric acid.

6. The method for improving the crispness of crispy pork according to claim 1, characterized in that: The frying temperature in step (4) is 175-180℃ and the frying time is 70-90s; the quick-freezing temperature in step (6) is -38℃ and the quick-freezing time is 30-60min.

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