Making method of flavored fragrant fried food

Abstract

The present invention relates to the technical field of fried food, and discloses a flavored fragrant fried food production method, which comprises: washing meat, removing blood stains, and controlling the humidity to 40-60%; mixing the marinade components with the meat according to the mass ratio of 1: 3-1: 5, pickling for 2-5 hours, and controlling the pickling temperature to be 4-8 DEG C; soaking the pickled meat into paste coating slurry with the concentration of 10%-15%, wherein the paste coating time is 10-20 seconds; the meat coated with the paste is rolled into the powder coating mixture, and the powder coating thickness is controlled to be 0.5-1 mm. By optimizing the temperature and time range of primary frying and secondary frying, a stable crisp shell is formed, and moisture in the meat is reserved to the maximum extent. Compared with the prior art that the frying temperature is unstable, so that the shell is burnt or the meat is dry and hard, the appearance and the internal juiciness of the product are remarkably improved by adopting the technical scheme.

Description

Technical Field

[0001] The invention relates to the technical field of fried foods, in particular to a method for making flavorful fried foods. Background Art

[0002] Flavored fried food is a kind of food that is crispy on the outside and tender on the inside with rich flavor through marinating, battering, coating and high-temperature frying. It is widely used in fast food, snacks and home cooking. Its characteristics are that through scientific formula design and process control, the food shell is crispy and stable, the meat inside is tender and juicy, and it has a unique aroma and flavor. As a popular food category, the production technology of flavored fried food has been widely used in industrialization and home production.

[0003] In the prior art, meat is usually marinated using a single seasoning method, lacking the precise ratio of marinade components and the scientific application of functional additives. Although tenderizers are used in some processes, their addition ratio is not reasonably controlled or they are not matched with other functional enzyme preparations, resulting in the problem of excessive tenderization of the meat and loss of elasticity. The existing marinating technology also lacks effective supplementation of the Maynard reaction substrates (amino acids and reducing sugars), resulting in insufficient generation of flavor compounds during frying, and the aroma concentration and layering of the finished product are low.

[0004] In the process of battering and coating, most of the existing technologies rely on the traditional ratio of paste and powder, and fail to fully consider the rheology of the paste and the texture control of the shell after frying. For example, the concentration of the paste in some technologies is unstable, resulting in uneven battering on the surface of the meat, poor adhesion of the shell after coating, and easy to fall off during frying, affecting the appearance and taste of the finished product. At the same time, the crispness and durability of the shell have not been fully solved in the existing technology. The shell of many products is easy to soften after cooling, which cannot meet consumers' continuous requirements for crispy taste.

[0005] In addition, the existing frying process usually lacks precise control over the initial frying and re-frying process, especially in the optimization of frying temperature and time range. In some technical solutions, the initial frying temperature is too high, resulting in too fast evaporation of water inside the meat, forming dry and hard meat; and the temperature control during the re-frying process is unstable, resulting in uneven browning of the shell and insufficient release of flavor substances. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention provides a method for preparing flavored fried foods, which solves the problem that although a tenderizer is used in the process, its addition ratio is not reasonably controlled or it is not combined with other functional enzyme preparations, resulting in excessive tenderization of the meat and loss of elasticity.

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a method for making flavored fried food, comprising the following steps: Rinse the meat, remove blood stains, and control the humidity to 40% to 60%; Mix the marinade components and the meat in a mass ratio of 1:3 to 1:5, marinate for 2 to 5 hours, and control the marinating temperature at 4 to 8°C; Immerse the marinated meat in a 10% to 15% paste solution for 10 to 20 seconds. Roll the battered meat into the coating mixture, and control the coating thickness to 0.5-1 mm; During the initial frying, the meat coated with flour is placed in an oil temperature of 140-160°C and fried for 30-60 seconds; When re-frying, fry the meat in an oil temperature of 175-185℃ for 2-3 minutes.

[0008] Furthermore, by removing blood stains and properly controlling the humidity of the meat, the influence of foreign odors during the subsequent marinating process can be avoided, while optimizing the absorption rate of the marinade. Controlling the humidity at 40% to 60% can keep the meat moist and avoid the adverse effects of being too dry or too wet on the penetration of the marinade and subsequent frying.

[0009] The marinade contains functional ingredients such as salt, seasonings, and enzymes. When mixed with meat in an appropriate proportion, low-temperature marination can slow down the growth of microorganisms, promote the uniform penetration of flavor substances, and improve the texture and flavor of meat. At the same time, papain and glutamine transaminase can slowly decompose protein in muscle tissue within this temperature range to generate amino acids, providing substrates for the subsequent Maynard reaction and enhancing the elasticity and tenderness of meat.

[0010] The batter contains corn starch, sodium carboxymethyl cellulose and other ingredients, which can form a uniform sticky coating on the surface of the meat, providing good adhesion for subsequent coating. In addition, sodium carboxymethyl cellulose adjusts the rheology of the batter to ensure uniform thickness of the batter, which helps to improve the appearance and taste consistency after frying.

[0011] Modified dextrin and other powders are added to the coating mixture. The dry protective layer formed by the coating can effectively isolate the oil from penetrating, improve the crispy structure during frying, and further strengthen the stability of the shell during frying. At the same time, the coating thickness is controlled within the range of 0.5 to 1 mm, which can ensure that the shell is crispy but not too thick, so as to achieve a better texture balance.

[0012] During the initial frying, the lower oil temperature can make the shell initially formed, while controlling the evaporation rate of the internal water, reducing the problem of dryness and hardness caused by rapid water loss. This process also triggers the initial occurrence of the Maynard reaction, generating a light-colored shell and laying the foundation for the subsequent flavor formation.

[0013] During the re-frying process, the higher oil temperature can quickly turn the shell golden yellow, further activating the Maynard reaction and fat esterification reaction, generating a large number of aroma compounds such as pyrazine, thiol and ester, significantly enhancing the aroma and flavor of the product. Re-frying also ensures that the internal meat is fully cooked, while improving the crispness and stability of the shell.

[0014] Preferably, the marinade components include the following ingredients in percentage by mass: 2.0% to 3.0% Orleans grilled wing marinade, 0.4% to 0.6% cumin powder, 0.1% to 0.3% custard powder, 0.1% to 0.3% Baiweijia crispy fried powder, 3.0% to 5.0% corn starch, 2.0% to 4.0% purified water, 0.2% to 0.5% pepper powder, 0.1% to 0.3% MSG, 0.2% to 0.5% white sugar, 0.05% to 0.2% salt, 0.005% to 0.015% papain, 0.03% to 0.08% casein phosphopeptide, 0.005% to 0.02% glutamine transaminase, and 0.03% to 0.1% monoglyceride.

[0015] Furthermore, the marinade components include flavor substances (such as Orleans grilled wing marinade, cumin powder, pepper powder), flavor enhancers (monosodium glutamate), reducing sugars (white sugar), salt and functional enzyme preparations (papain and transglutaminase). Reducing sugars and amino acids participate in the Maynard reaction in the subsequent high temperature process to generate a variety of flavor compounds. Papain is used to tenderize the meat, transglutaminase is used to cross-link the protein structure and enhance the elasticity of the meat, and casein phosphopeptides can enhance the water binding capacity and improve the marinating effect.

[0016] Preferably, the coating slurry comprises the following ingredients in percentage by mass: 1.0% to 1.5% corn starch, 0.05% to 0.2% sodium carboxymethyl cellulose, 0.03% to 0.08% sodium bicarbonate, 0.2% to 0.5% modified dextrin, and 0.01% to 0.05% soy lecithin.

[0017] Furthermore, corn starch and modified dextrin provide adhesion to the batter, sodium carboxymethyl cellulose adjusts rheology, and soy lecithin improves the interfacial stability of the batter to ensure the uniformity and smoothness of the batter. Sodium bicarbonate decomposes in a subsequent high temperature environment to release carbon dioxide bubbles, increasing the bulkiness and crispness of the shell.

[0018] Preferably, the coating mixture includes modified dextrin in an amount of 2% to 5% of the coating mixture.

[0019] Furthermore, the modified dextrin provides better water absorption and film-forming properties in the coating mixture, can form a strong and crispy shell during frying, and is tightly combined with the batter layer to improve the taste and appearance of the product.

[0020] Preferably, reducing glycogen is added in the last 30 minutes of the pickling process, and the reducing glycogen is glucose or maltose.

[0021] Furthermore, by adding reducing glycogen (such as glucose or maltose) at the end of the pickling process, sufficient substrate can be provided for the subsequent Maynard reaction, significantly improving the aroma concentration and flavor level of the final product.

[0022] Preferably, during the initial frying process, the meat is fried in an oil temperature environment of 140-160° C. for 30-60 seconds to initially form a light yellow shell.

[0023] Furthermore, the lower oil temperature in the initial frying stage ensures that the shell is fixed and avoids shell cracking caused by rapid water loss due to high temperature. The light yellow shell formation at this stage is due to the initial start of the Maynard reaction. In this temperature range, reducing sugars and amino acids undergo a slower non-enzymatic browning reaction to generate primary flavor compounds. The initial frying time is controlled within 30 to 60 seconds to form a stable structure, providing a good foundation for re-frying.

[0024] Preferably, during the re-frying process, the meat is fried at an oil temperature of 175-185° C. for 2-3 minutes.

[0025] Furthermore, the higher oil temperature during the re-frying stage can accelerate the evaporation of moisture in the shell, forming a hard and crispy outer layer structure, while promoting the full progress of the Maynard reaction, generating a large number of flavor compounds, such as pyrazines and thiophenes, giving the product a rich caramel flavor. The re-frying time is controlled at 2 to 3 minutes, which can ensure the crispness of the shell and avoid excessive browning or fat oxidation caused by high temperature for a long time.

[0026] Preferably, the papain used in the pickling process is added in a ratio of 0.005% to 0.015% of the meat mass, and is evenly mixed with the marinade and then fully stirred.

[0027] Furthermore, papain is a highly efficient proteolytic enzyme that can decompose muscle fibers and connective tissues in meat during the pickling process, generate small molecule peptides and free amino acids, and improve the tenderness and flavor concentration of meat. At the same time, free amino acids, as substrates for the Maynard reaction, can further enhance the aroma generation effect during frying. The addition ratio of the enzyme is controlled at 0.005% to 0.015% to avoid the loose structure caused by excessive tenderization of the meat.

[0028] Preferably, when preparing the coating slurry, clean water is added to 10% to 15% of the total slurry mass, and the slurry is stirred until it is uniform and free of particles before use.

[0029] Furthermore, controlling the water content of the batter slurry within the range of 10% to 15% can ensure that the slurry has a moderate viscosity, which is convenient for evenly coating the surface of the meat. Stirring until there are no particles can prevent the slurry from having uneven frying points during the frying process, affecting the appearance and texture of the final product. The appropriate fluidity of the slurry can also enhance the adhesion effect of the coating.

[0030] Preferably, the oil temperature is raised to 175-185° C. and maintained at a constant temperature, and the meat is dynamically turned over during the frying process to ensure frying uniformity.

[0031] Furthermore, during the re-frying process, constant control of the oil temperature ensures that the shell is heated evenly, avoiding temperature fluctuations that may cause uneven frying or charring of the shell. Dynamically turning the meat can further enhance the uniformity of frying, ensuring consistent shell thickness, color and crispness of all parts of the meat, while avoiding the problem of grease penetration caused by local overheating, and improving the appearance quality and edible quality of the final product.

[0032] The present invention provides a method for preparing flavored fried food. The method has the following beneficial effects: 1. The present invention forms a stable crispy shell and retains the moisture inside the meat to the greatest extent by optimizing the temperature and time range of the initial frying and the re-frying. Compared with the problem of unstable frying temperature in the prior art, which leads to burnt shell or dry and hard meat, this technical solution significantly improves the appearance and juiciness of the product.

[0033] 2. The present invention adopts a technical solution of combining papain and glutamine transaminase in pickling, so that the meat retains a certain elasticity while being tenderized. Compared with the problem of loose meat caused by the single use of tenderizer in the prior art, the problem of too soft texture and poor taste of meat after pickling is solved.

[0034] 3. The present invention introduces sodium carboxymethyl cellulose and sodium bicarbonate into the batter slurry, which achieves the rheological control of the slurry and the fluffy shell after frying. Compared with the traditional battering method, it solves the technical defects of uneven adhesion of the slurry and insufficient crispness of the shell after frying, and improves the consistency and texture of the finished product.

[0035] 4. The present invention increases the substrate concentration of the Maynard reaction by adding reducing sugar and casein phosphopeptide during the pickling process, significantly enhancing the aroma and flavor levels of the product. Different from the problem of single flavor generation in the prior art, this technical solution makes the fried food have a rich aroma and complex layers, meeting higher flavor requirements. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention is a flow chart of the method. DETAILED DESCRIPTION

[0037] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Please see attached Figure 1 : Example 1: Method for preparing flavorful fried chicken wings based on multi-enzyme synergistic marinating and dual-temperature frying Raw material preparation Select 1 kg of fresh chicken wings, rinse them, remove blood and impurities on the surface, adjust the humidity to about 50%, and set aside.

[0039] Pickling Prepare the marinade. The specific recipe is: 25 grams of Orleans grilled wing marinade, 5 grams of cumin powder, 2 grams of custard powder, 45 grams of corn starch, 35 grams of clean water, 3 grams of pepper powder, 2 grams of white sugar, 1 gram of salt, 0.1 grams of papain, 0.05 grams of glutamine transaminase, and 0.5 grams of casein phosphopeptide.

[0040] Mix the chicken wings with the marinade in a ratio of 1:4 and marinate for 4 hours at 4°C. In the last 30 minutes of marinating, add an additional 3 grams of maltose and stir gently to promote uniform distribution of reducing sugars.

[0041] Battering and Breading Prepare the coating slurry with the following formula: 15g corn starch, 0.1g sodium carboxymethyl cellulose, 0.05g sodium bicarbonate, 0.05g soy lecithin, and appropriate amount of purified water to a concentration of 12%. Dip the marinated chicken wings into the coating slurry to ensure that the coating is evenly covered.

[0042] Prepare the coating mixture, the formula is: 5 grams of modified dextrin, 20 grams of corn starch, 2 grams of Baiweijia crispy fried powder. Roll the battered chicken wings into the coating mixture, and keep the coating thickness at about 0.8 mm.

[0043] First fry Deep fry the breaded chicken wings in 140°C oil for 40 seconds. Remove from the pan and let sit for 2 minutes until the shell is light yellow and well-shaped.

[0044] Re-fry Deep-fry the fried chicken wings in hot oil at 175°C for 2.5 minutes until golden brown and the crust is crispy.

[0045] Finished product processing After taking it out, let it stand and cool to room temperature. The shell is evenly colored, crispy, juicy and tender, and has a rich aroma.

[0046] Example 2: Method for making fried chicken nuggets with low oil absorption and high flavor enhancement Raw material preparation Choose 1 kg of boneless chicken thigh meat and cut it into 3×3 cm pieces. Wash and drain, keeping the humidity at about 45%.

[0047] Pickling Prepare marinade: 20g Orleans grilled wing marinade, 1g custard powder, 50g corn starch, 1g salt, 3g sugar, 2g MSG, 0.08g papain, 0.1g glutamine transaminase, 0.6g casein phosphopeptide, 30g purified water. The marinating time is controlled to 5 hours and the marinating temperature is 6°C. Add 2g glucose at the end of the marinating process to strengthen the substrate for the subsequent Maynard reaction.

[0048] Battering and Breading The formula of the batter is: 10g corn starch, 0.15g sodium carboxymethyl cellulose, 0.04g sodium bicarbonate, 2g modified dextrin, and 10% water concentration. Dip the chicken pieces into the batter, and take out each piece after it is completely coated with the batter and let it stand for 10 seconds.

[0049] Breading mixture: 30g corn starch, 3g modified dextrin, 1.5g Baiweijia crispy frying powder. Roll the battered chicken pieces evenly into the breading mixture.

[0050] First fry Deep fry at 150°C for 50 seconds until a light yellow crust forms on the surface. Remove from the oil and set aside.

[0051] Re-fry Fry the fried chicken pieces in 180°C oil for 2 minutes until the shell is golden, the surface is fluffy, and the meat inside is fully cooked.

[0052] Finished Product The product has a crispy and fluffy shell, with a significantly reduced oil absorption rate, a refreshing and non-greasy taste, and a rich and layered aroma.

[0053] Example 3: Method for producing deep-fried pork chop with high crispness and long-lasting crispness Raw material preparation Select 1 kg of pork tenderloin, cut into 1 cm thick slices, wash and absorb the surface moisture with kitchen paper. Keep the humidity at about 40%.

[0054] Pickling Prepare the marinade: 30g Orleans grilled wing marinade, 4g cumin powder, 40g corn starch, 40g clean water, 3g pepper powder, 1.5g MSG, 0.1g papain, 0.08g glutamine transaminase, 0.5g monoglyceride. Marinate for 3 hours at 4°C. Turn the pork chops regularly during the marinating process to ensure that the marinade penetrates evenly.

[0055] Battering and Breading Prepare the paste slurry with the following formula: 12g corn starch, 0.1g sodium carboxymethyl cellulose, 0.06g sodium bicarbonate, 3g modified dextrin, 0.02g soy lecithin, and 14% water concentration. Coat the pork chops with the paste, making sure that each piece is evenly covered with the paste.

[0056] Prepare the batter mixture: 25g corn starch, 4g modified dextrin, 1.5g Baiweijia crispy frying powder. Coat the pork chops with the batter, and control the thickness of the surface coating to about 1 mm.

[0057] First fry Deep fry in 145°C oil for 40 seconds until the crust forms. Remove from heat and let cool for 1 minute.

[0058] Re-fry Deep fry the pork chops in hot oil at 185°C for 2.5 minutes until the surface is golden brown and slightly puffed, and the shell is completely hardened.

[0059] Finished Product The finished product is crispy and lasting, the shell does not soften after cooling, the meat is tender and elastic, the aroma is full, and the chewing feel is good.

[0060] Embodiment 4: Method for preparing fried shrimp with complex aroma levels Raw material preparation Choose 1 kg of shelled white shrimp, clean and remove the mud intestines, and control the water to about 50% humidity.

[0061] Pickling Prepare marinade: 15g Orleans grilled wing marinade, 1.5g Sichuan pepper powder, 35g corn starch, 1g MSG, 0.5g salt, 0.05g papain, 0.4g casein phosphopeptide, 25g purified water. Marinate at 5°C for 3 hours. Remove and set aside after marinating.

[0062] Battering and Breading Prepare the batter with the following formula: 8g corn starch, 0.1g sodium carboxymethyl cellulose, 3g modified dextrin, 0.02g soy lecithin, and 12% water concentration. Dip the shrimps into the batter, making sure each shrimp is evenly coated with a thin layer of batter.

[0063] Breading mixture: 20g corn starch, 2.5g modified dextrin, 1g Baiweijia crispy frying powder. Evenly coat the shrimps with the batter, with a surface layer thickness of about 0.6mm.

[0064] First fry Fry at 140°C for 30 seconds until the crust is light yellow and set.

[0065] Re-fry Deep fry the shrimps in 175°C hot oil for 1.5 minutes until the shell is crispy and golden.

[0066] Finished Product The finished product has a delicate and crispy shell, rich aroma, fresh and tender shrimp meat, and a distinct and rich overall flavor.

[0067] Comparative Example 1 (corresponding to Example 1) Raw material preparation Similar to Example 1, 1 kg of fresh chicken wings were selected, rinsed, and the humidity was adjusted to about 50%.

[0068] Pickling The difference between the marinade components and Example 1 is that papain and glutamine transaminase are not added, the other components and proportions remain the same, the marinating temperature is still 4°C, and the marinating time is 4 hours.

[0069] Battering and Breading As in Example 1, the formula and proportion of the battering slurry and the powder coating mixture and the operation flow of battering and powder coating are completely the same.

[0070] First fry The initial frying temperature was set at 150°C and the frying time was 30 seconds, which was different from that in Example 1.

[0071] Re-fry The re-frying temperature was set to 170°C and the frying time was 2 minutes, which were lower than the re-frying parameters set in Example 1.

[0072] Comparative Example 2 (corresponding to Example 2) Raw material preparation Same as Example 2, 1 kg of boneless chicken thigh meat was selected and the humidity was maintained at about 45% after cutting.

[0073] Pickling The difference between the marinade components and those of Example 2 is that no reducing sugar (glucose or maltose) is added, and the other components and proportions remain the same. The marinating temperature is still 6° C. and the time is 5 hours.

[0074] Battering and Breading No sodium bicarbonate was added to the batter slurry, and other ingredients and operation procedures remained the same. The formula and process of the coating mixture were exactly the same as those in Example 2.

[0075] First fry The initial frying temperature was set at 160°C and the frying time was 40 seconds, which was slightly different from the initial frying conditions in Example 2.

[0076] Re-fry The re-frying temperature was set to 185°C and the frying time was maintained at 2 minutes, the same as in Example 2.

[0077] Comparative Example 3 (corresponding to Example 3) Raw material preparation As in Example 3, 1 kg of pork tenderloin was selected and the humidity was maintained at about 40% after slicing. Pickling No casein phosphopeptide was added to the marinade, the other components and proportions remained the same, the marinating temperature was still 4°C, and the marinating time was 3 hours.

[0078] Battering and Breading The modified dextrin content of the coating mixture was reduced from 4 g to 2 g, and the other ingredients were the same as those in Example 3. The formula of the coating slurry, the coating and coating processes were completely the same.

[0079] First fry The initial frying temperature was set at 140°C and the frying time was 30 seconds, which were lower than the initial frying conditions in Example 3.

[0080] Re-fry The re-frying temperature was set to 175°C and the frying time was 2 minutes, which was different from Example 3.

[0081] Comparative Example 4 (corresponding to Example 4) Raw material preparation As in Example 4, 1 kg of shelled white shrimps were selected and the humidity was maintained at 50% after water control.

[0082] Pickling The marinating temperature was increased to 10°C, the time was shortened to 2 hours, and the marinade components remained the same as in Example 4.

[0083] Battering and Breading The content of Baiweijia crispy fried powder in the coating mixture was reduced from 1 gram to 0.5 gram, and the other formulas were the same as those in Example 4. The battering slurry and the battering and coating operation procedures remained the same.

[0084] First fry The initial frying temperature was set at 150°C and the frying time was 20 seconds, which were different from the initial frying conditions in Example 4.

[0085] Re-fry The re-frying temperature was maintained at 175°C, but the frying time was shortened to 1 minute.

[0086] Comparative Example 5 (Global Comparison, Pickling Process) Raw material preparation Select fresh chicken wings consistent with those in Example 1, rinse them, and control the humidity to about 50%.

[0087] Pickling The marinade composition is a traditional single brine marinating, with a specific ratio of 2% salt, 1% sugar, and 97% purified water. No papain, transglutaminase or reducing sugar is used. The marinating time is set at 24 hours and the marinating temperature is controlled at 4°C.

[0088] Battering and Breading A commercially available universal batter slurry was used, which did not contain sodium carboxymethyl cellulose or modified dextrin, and the coating mixture was made by mixing ordinary flour and starch in a 1:1 ratio.

[0089] Initial frying and re-frying The initial frying temperature is controlled at 150°C and the time is 40 seconds; the re-frying temperature is set at 175°C and the time is 2 minutes.

[0090] Experiment 1: Effect of pickling process on meat tenderness and water retention Experimental Description Experimental Materials 4 groups of chicken wings, each group weighing 1 kg, corresponding to the pickled samples of Example 1, Example 2, Comparative Example 1, and Comparative Example 2, respectively.

[0091] The marinade and process are strictly configured according to the parameters of each embodiment and comparative example.

[0092] The testing equipment includes shear force meter, electronic balance and drying oven.

[0093] Experimental procedures Sample pickling The chicken wings were processed according to the marinade formula and marinating parameters of Example 1, Example 2 and Comparative Example 1 and Comparative Example 2, and the marinating time and temperature were completed according to the corresponding settings. After the marinating was completed, the samples were placed in a refrigerated environment (about 4° C.) for later use.

[0094] Meat tenderness test Use a shear force meter to measure the shear force of chicken wing meat. When sampling, cut the middle part of the chicken wing. Each group of samples is tested 10 times, and the shear force value (in Newton, N) is recorded, and the average value of each group is calculated.

[0095] Water retention test The changes in the quality of chicken wings before and after pickling were measured. The samples were taken out and drained after pickling, and the moisture content after pickling was determined by the drying method. The moisture percentages before and after pickling were calculated respectively to obtain the moisture retention rate.

[0096] Experimental setup The samples were divided into 4 groups, Example 1, Example 2, Comparative Example 1, Comparative Example 2. Each group was tested 10 times and the results were recorded.

[0097] During the data analysis process, outliers were excluded and valid data were used to calculate the average value.

[0098] Experimental data Table name: Effect of marinating process on tenderness and moisture retention of chicken wings Summary based on Experiment 1 The synergistic effect of enzymes during the pickling process has a very obvious effect on improving the meat quality. From the shear force data, the chicken wings of Example 1 are significantly more tender, and the shear force is low and stable, which is closely related to the action of papain. During the enzymatic hydrolysis, the protein fiber is partially degraded, but the elasticity is well maintained, and the meat is tender and has a certain toughness. In Comparative Example 1, no enzyme was added at all, the fiber structure of the meat was basically unchanged, and the shear force increased significantly, indicating that it is difficult to achieve effective tenderization of the meat by traditional pickling methods.

[0099] The data of moisture retention rate demonstrates the importance of functional ingredients in marinades. The moisture retention rate of Example 1 is higher than that of all comparative groups, especially 33% of Comparative Example 1, and the water loss after marinating is significantly reduced. The addition of casein phosphopeptides enhances the water binding capacity of meat, while the single salt water marinating scheme cannot form an effective water retention system. In addition, although casein phosphopeptides were not added to Example 2, the moisture retention rate was still significantly better than that of the comparative example through the supplementation of enzymes and reducing sugars.

[0100] The experimental data also revealed the effects of marinating time and substrate supplementation on meat quality regulation. Although some functional marinades were added to Comparative Example 2, reducing sugars were not used, and the moisture retention rate was limited. This directly affects the flavor generation during subsequent frying. The substrate concentration in the marinade not only determines the taste of the meat after marinating, but also indirectly affects the efficiency of the subsequent Maynard reaction. From the perspective of the overall marinating process, the multi-component marinade design of the present invention is obviously more scientific than traditional technology, and the basic conditions for meat quality improvement and flavor generation are significantly optimized.

[0101] Experiment 2: Effects of battering and breading on crust adhesion and crispness Experimental Description Experimental Materials The fried finished chicken wings and pork chops of Example 1 and Example 3.

[0102] The fried products of Comparative Examples 1 and 3.

[0103] Testing equipment: tensile testing machine, texture analyzer.

[0104] Experimental procedures Sample preparation According to the battering and flour coating formulas of Example 1, Example 3 and Comparative Example 1 and Comparative Example 3, chicken wings and pork chops were processed separately, and primary frying and re-frying were performed. After frying, the samples were cooled to room temperature for use.

[0105] Shell adhesion test Fix the sample on the fixture of the tensile testing machine. Adjust the fixture position so that the machine can peel off the shell at a uniform speed (10mm / min), and record the maximum tensile force required for peeling (unit: N). Test each group of samples 10 times and record the data.

[0106] Crispness test The rupture force and rupture distance of the shell were measured using a texture analyzer. The rupture force reflects the hardness of the crisp shell, while the rupture distance measures the ductility of the shell under pressure. The data is in N and mm. Each group of samples was tested 10 times and the average value was taken.

[0107] Experimental setup Ten portions of each of the finished chicken wings of Example 1 and Comparative Example 1 were tested.

[0108] Ten portions of each of the finished pork chops of Example 3 and Comparative Example 3 were tested.

[0109] After the data were recorded, they were analyzed, outliers were excluded, and the average value was calculated.

[0110] Experimental data Table name: Effects of battering and breading processes on crust adhesion and crispness Summary based on Experiment 2 The optimization of the batter slurry plays a key role in the adhesion of the shell. The adhesion data of Example 1 is significantly better than that of Comparative Example 1. The sodium carboxymethyl cellulose and modified dextrin in the slurry provide stable rheology, so that the slurry can be evenly covered on the surface of the chicken wings, and the coating is more firmly attached. However, Comparative Example 1 uses ordinary slurry, the surface coverage is uneven, and it is easy to peel off after frying. Insufficient adhesion will cause the shell to break or fall off easily during subsequent frying, affecting the integrity of the finished product.

[0111] The crispness test results show the synergistic effect of sodium bicarbonate and modified dextrin. The rupture force and rupture distance of Example 3 are higher than those of Comparative Example 3. The shell is both strong and elastic. This structure will produce a crisp sound when chewing and is not easy to break. The coating mixture in Comparative Example 3 lacks functional ingredients, resulting in a hard shell, insufficient ductility, and a slightly rough taste after frying.

[0112] The data of rupture distance also show the influence of the coating ratio on the microstructure of the shell. The microporous structure of the shell in Examples 1 and 3 is relatively uniform, which is inseparable from the coordinated design of the slurry and the coating formula. In contrast, the shell of the comparative example exhibits the characteristics of shorter rupture distance and easy structural collapse, which further illustrates that it is difficult to ensure a balance between crispness and stability through traditional processes. The present invention achieves better adhesion and crispness of the shell through functional ingredients and process regulation.

[0113] Experiment 3: Effect of frying process on aroma components Experimental Description Experimental Materials The fried chicken nuggets and shrimps of Examples 2 and 4.

[0114] The fried products of Comparative Examples 2 and 4.

[0115] Equipment: Gas chromatography-mass spectrometry (GC-MS), headspace solid phase microextraction (HS-SPME).

[0116] Experimental procedures Sample preparation The chicken nuggets and shrimps were processed respectively according to the frying processes of Example 2, Example 4 and Comparative Example 2, Comparative Example 4 to ensure that the initial frying and re-frying conditions of each group of samples were strictly corresponding. After frying, the samples were cooled to room temperature (about 25° C.) and placed in sealed glass bottles for later use.

[0117] Extraction of volatile aroma compounds Headspace solid phase microextraction (HS-SPME) was used for aroma extraction. 10 g of the fried product was placed in a 20 mL sealed bottle. The headspace equilibration time was set to 30 min and the temperature was 40 °C. After the volatile compounds were adsorbed by SPME fiber, they were directly injected into the gas chromatography-mass spectrometer for analysis.

[0118] Aroma compound analysis The extracted aroma compounds were analyzed using gas chromatography-mass spectrometry (GC-MS). The main aroma compounds, including pyrazines, thiols, esters, and aldehydes, were identified based on retention time and mass spectra. The relative peak area of ​​each target compound was recorded as a basis for evaluating the aroma concentration.

[0119] Data Recording Each group of samples was extracted and tested three times, and the relative peak areas of volatile aroma compounds were recorded and the average values ​​were calculated.

[0120] Experimental setup The samples were divided into 4 groups, namely Example 2, Example 4, Comparative Example 2, and Comparative Example 4, and each group of samples was tested 3 times.

[0121] The type and concentration (relative peak area) of the target compound were used as indicators for comparative analysis.

[0122] Experimental data Table name: Effect of frying process on volatile aroma compounds The formation of aroma is the key to the flavor of fried food. The experimental results clearly show that the content of aroma compounds in the example groups is generally higher than that in the comparative example. This difference mainly comes from the optimization of the marinade formula, especially the synergistic effect of reducing sugars and amino acids in the Maynard reaction. In Example 2 and Example 4, the relative peak area of ​​pyrazine compounds is significantly higher than that in the corresponding comparative example, which fully demonstrates that at the appropriate initial frying and re-frying temperatures, the substrate fully participates in the high-temperature reaction, while the Maynard reaction in the comparative example is limited by insufficient substrate and unstable temperature control, resulting in weak aroma release and insufficient flavor levels.

[0123] The detection of thiol and ester compounds further reveals the effect of the process of the present invention. These compounds contribute significantly to the aroma concentration and complexity of fried foods. The addition of monoglycerides and functional proteases in the examples provides better conditions for fat oxidation and amino acid conversion during the pickling stage, generating more thiols and ester substances, while the comparative examples do not use these optimized ingredients, resulting in low fat and protein conversion efficiency and low concentrations of related aroma compounds.

[0124] By analyzing the generation law of aldehydes, it can be found that the re-frying temperature control design of the present invention plays an important role in controlling lipid oxidation. The aldehyde peak area of ​​the embodiment is high but not out of control, and an appropriate amount of aroma substances are generated, which improves the aroma level. However, in the comparative group, due to the unstable or too high re-frying temperature, lipid oxidation may be accelerated, and the aldehyde generation amount is reduced or even covered by other volatile substances. It can be seen that the combination of temperature control and marinade ratio during frying is an important prerequisite for achieving high-quality aroma.

[0125] Experiment 4: The combined effect of pickling and frying processes on the texture of the final product Experimental Description Experimental Materials The fried products (chicken wings, chicken nuggets, pork chops) of Example 1, Example 2 and Example 3.

[0126] The fried finished products of Comparative Example 1, Comparative Example 2 and Comparative Example 3.

[0127] Testing equipment: texture analyzer, electronic balance.

[0128] Experimental procedures Sample preparation According to the corresponding pickling and frying processes of the embodiment and the comparative example, the finished product samples of chicken wings, chicken nuggets and pork chops were prepared respectively. The initial frying and re-frying conditions were ensured to be strictly carried out according to the parameters, and the frying was completed and cooled to room temperature for use.

[0129] Texture test Use a texture analyzer to measure the hardness, springiness and chewiness of the finished product.

[0130] Hardness: Record the maximum force (unit: N) required for the sample to begin to deform under pressure.

[0131] Elasticity: The ability of a test sample to return to its original shape after being compressed, expressed as an elasticity ratio (unitless).

[0132] Chewability: reflects the effect of the sample on the taste during chewing, calculated based on the comprehensive hardness and elasticity, with the unit being N.

[0133] Water retention test The moisture content of the fried products was determined using the drying method. Ten samples were taken from each group, and the moisture retention rate was recorded and calculated based on the mass change before and after frying.

[0134] Shell crispness test The rupture force (unit: N) of the fried product shell was measured using a texture analyzer to evaluate the crispiness of the shell.

[0135] Experimental setup The samples are divided into 6 groups, namely Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

[0136] Each group of samples was tested for hardness, elasticity, chewiness, moisture retention and shell crispness. Each indicator was tested 10 times and the data was recorded.

[0137] Experimental data Table name: Effect of marinating and frying process on the texture of the final product Summary based on Experiment 4 The texture index data show the decisive influence of the pickling and frying processes on the taste of the finished product. The hardness value of Example 3 is moderate, and the elasticity is particularly outstanding, indicating that the addition of glutamine aminotransferase during the pickling process successfully improved the structure of the meat fiber, making the meat elastic but not too hard. In Comparative Example 1, there is no synergistic effect of the enzyme preparation, the hardness is significantly increased, and the meat is hard and not elastic enough when chewed, indicating that the traditional salt water pickling technology has limited effect on meat fiber.

[0138] The results of moisture retention rate also well support the superiority of the marinade formula. The moisture retention rate of the examples is generally higher than that of the comparative example groups, especially in Examples 1 and 3. After adding casein phosphopeptide, the water binding capacity of the meat is significantly enhanced. In Comparative Examples 2 and 3, more water is lost, which directly leads to a decrease in chewing feel. This difference is also reflected in the rupture force test. The shell of the example group shows higher strength and uniformity, and the crispness is better than that of the comparative example group.

[0139] The optimization of the marinating and frying process not only affects the texture, but also indirectly affects the degree of integration of the shell and the meat. The synergistic effect of the functional additives in the embodiment enables the shell to form a stable structure that fits closely with the meat. However, the rupture force of the comparative group is low, and the combination of the shell and the meat is loose, which is easy to fall off or break after frying, directly affecting the consistency and overall texture of the finished product. This difference in stability fully illustrates the advantages of the present invention in marinating design and process control.

[0140] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing flavored fried food, characterized in that: The following steps are involved: Rinse the meat, remove blood stains, and control the humidity to 40% to 60%; Mix the marinade components and the meat in a mass ratio of 1:3 to 1:5, marinate for 2 to 5 hours, and control the marinating temperature at 4 to 8°C; Immerse the marinated meat in a 10% to 15% paste solution for 10 to 20 seconds. Roll the battered meat into the coating mixture, and control the coating thickness to 0.5-1 mm; During the initial frying, the meat coated with flour is placed in an oil temperature of 140-160°C and fried for 30-60 seconds; When re-frying, fry the meat in an oil temperature of 175-185℃ for 2-3 minutes.

2. The method for making a flavored fried food according to claim 1, characterized in that: The marinade components include the following ingredients in percentage by mass: 2.0% to 3.0% Orleans grilled wing marinade, 0.4% to 0.6% cumin powder, 0.1% to 0.3% custard powder, 0.1% to 0.3% Baiweijia crispy fried powder, 3.0% to 5.0% corn starch, 2.0% to 4.0% purified water, 0.2% to 0.5% pepper powder, 0.1% to 0.3% monosodium glutamate, 0.2% to 0.5% white sugar, 0.05% to 0.2% salt, 0.005% to 0.015% papain, 0.03% to 0.08% casein phosphopeptide, 0.005% to 0.02% glutamine transaminase, and 0.03% to 0.1% monoglyceride.

3. The method for making a flavored fried food according to claim 1, characterized in that: The coating slurry comprises the following ingredients in percentage by mass: 1.0% to 1.5% corn starch, 0.05% to 0.2% sodium carboxymethyl cellulose, 0.03% to 0.08% sodium bicarbonate, 0.2% to 0.5% modified dextrin, and 0.01% to 0.05% soybean lecithin.

4. The method for making a flavored fried food according to claim 1, characterized in that: The coating mixture includes modified dextrin, and the amount of modified dextrin is 2% to 5% of the coating mixture.

5. The method for making a flavored fried food according to claim 1, characterized in that: In the last 30 minutes of the pickling process, reducing glycogen is added, and the reducing glycogen is glucose or maltose.

6. The method for making a flavored fried food according to claim 1, characterized in that: During the initial frying process, the meat is fried in an oil temperature environment of 140-160° C. for 30-60 seconds to initially form a light yellow shell.

7. The method for making a flavored fried food according to claim 1, characterized in that: During the re-frying process, the meat is fried at an oil temperature of 175 to 185° C. for 2 to 3 minutes.

8. The method for making a flavored fried food according to claim 1, characterized in that: The papain used in the pickling process is added in a proportion of 0.005% to 0.015% of the meat mass, and is evenly mixed with the marinade and then fully stirred.

9. The method for making a flavored fried food according to claim 1, characterized in that: When preparing the paste slurry, clean water is added to 10% to 15% of the total slurry mass, and the mixture is stirred until it is uniform and free of particles before use.

10. The method for making a flavored fried food according to claim 1, characterized in that: During the re-frying process, the oil temperature is raised to 175-185° C. and maintained at a constant temperature, and the meat frying process is dynamically turned over to ensure frying uniformity.

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