Paste for fried food as well as preparation method and application of paste

Abstract

The invention provides batter for fried food as well as a preparation method and application of the batter, and relates to the technical field of food processing. The batter for fried food is prepared from the following raw materials: flour, starch, eggs, spice water, edible oil and the like. The spice water is prepared by mixing gardenia jasminoides, Chinese prickly ash, aniseed, green prickleyash and water in proportion, boiling and filtering. The gardenia jasminoides is used as a main raw material to prepare the spice water, so that the use of custard powder is avoided, and the requirements of modern consumers on healthy foods are met. Besides, the gardenia jasminoides is wide in source and low in cost, the preparation cost of the batter can be reduced, the preparation cost of fried food is further reduced, and the gardenia jasminoides has a good application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a batter for fried food and a preparation method and application thereof. Background Art

[0002] Custard powder, also known as egg powder or custard powder, is a food spice powder. It is light yellow powder with a strong milky and fruity flavor. It is easy to melt and is made up of leavening agents, stabilizers, edible flavors, edible coloring, milk powder, starch and other food additives. Adding custard powder to the batter for fried foods can produce a bright yellow color and make the fried foods crispier and easier to shape, making the fried products crispy and not soft. Therefore, custard powder is one of the commonly used raw materials in the batter for fried foods.

[0003] However, custard powder usually contains artificial colors (such as lemon yellow and sunset yellow) and synthetic flavors (such as ethyl vanillin), and long-term intake may cause allergic reactions or increase metabolic burden. Some custard powders also contain hydrogenated vegetable oils and trans fatty acids, which increase the risk of cardiovascular disease. In addition, the sweet and milky aroma of industrial flavors will cover up the original taste of the ingredients and reduce the flavor layering. Finally, modern consumers prefer healthy foods that are "additive-free" and "natural ingredients", and the synthetic properties of custard powder do not conform to the trend of healthier foods.

[0004] Therefore, it is necessary to develop a batter that does not contain custard powder but still has good comprehensive quality and can be used to prepare high-quality fried food to overcome the problems in the prior art. Summary of the invention

[0005] In view of this, the present invention provides a batter for fried food and a preparation method and application thereof. The present invention utilizes the synergistic effect between gardenia water and other raw materials, avoids the use of custard powder, and makes fried food more in line with the demand of modern consumers for healthy food. In addition, the gardenia of the present invention has a wide source and low cost, can reduce the preparation cost of the batter, and then reduce the preparation cost of fried food, and has good application prospects.

[0006] The first aspect of the present invention is to provide a batter for fried food, the batter comprising the following raw materials in parts by weight:

[0007] 10-15 parts of flour, 40-60 parts of starch, 20-50 parts of eggs, 60-120 parts of spice water, 30-60 parts of cooking oil;

[0008] The preparation method of the spice water is as follows: yellow gardenia, prickly ash, aniseed, green prickly ash and water are mixed in proportion, boiled for 5-10 minutes, and filtered to obtain the spice water.

[0009] Preferably, the mass ratio of gardenia jasminoides, Zanthoxylum bungeanum, aniseed, green pepper and water is 0.99:0.66:0.66:0.33:147.

[0010] A second aspect of the present invention is to provide a method for preparing a batter for fried food, which specifically comprises the following steps:

[0011] Weigh the raw materials in proportion, mix the flour and starch and sieve them to obtain dry material; mix the eggs and spice water and stir evenly to obtain wet material; pour the wet material into the dry material in small amounts several times and stir evenly, then add cooking oil and stir again until the batter becomes smooth and stringy, let it stand, and obtain the batter for fried foods.

[0012] The third aspect of the present invention is to provide an application of a batter for fried food, wherein the batter for fried food is the batter for fried food described in the above scheme, and the specific application method of the batter for fried food is as follows:

[0013] Dip the ingredients directly into the batter, lift them up after evenly wrapping them, drain off the excess batter and fry them in preheated cooking oil. After frying, remove them from the batter and drain the oil to obtain fried food.

[0014] Preferably, the food material is at least one of meat, vegetables, seafood, soy products and dairy products.

[0015] Preferably, the mass ratio of the ingredients to the batter is 1:5.

[0016] Preferably, the temperature of the edible oil after preheating is 180°C-220°C.

[0017] Compared with the prior art, the beneficial technical effects of the present invention are:

[0018] The gardenia yellow pigment in the yellow gardenia of the present invention gives fried food a natural bright yellow color, and at the same time, the unique herbal aroma thereof cooperates with other spices to enhance the flavor, thereby improving the sensory quality of the fried food.

[0019] The invention improves the uniformity and stability of batter, reduces oil absorption, and improves the taste and quality of fried food by adjusting the ratio of raw materials and combining a specific preparation process.

[0020] The invention adopts yellow gardenia as a main raw material to prepare the spice water, thus avoiding the use of custard powder and meeting the demand of modern consumers for healthy food.

[0021] The yellow gardenia of the invention has wide sources and low costs, can reduce the preparation cost of batter, and further reduce the preparation cost of fried food, and has good application prospects. DETAILED DESCRIPTION

[0022] The technical solution of the present invention will be clearly and completely described below in conjunction with 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.

[0023] The first aspect of the present invention is to provide a batter for fried food, the batter comprising the following raw materials in parts by weight:

[0024] 10-15 parts of flour, 40-60 parts of starch, 20-50 parts of eggs, 60-120 parts of spice water, 30-60 parts of cooking oil;

[0025] The preparation method of the spice water is as follows: yellow gardenia, prickly ash, aniseed, green prickly ash and water are mixed in a mass ratio of 0.99:0.66:0.66:0.33:147, boiled for 5-10 minutes, and filtered to obtain the spice water.

[0026] The edible oil of the present invention is at least one of peanut oil, corn oil and soybean oil.

[0027] Yellow Gardenia (Gardenia jasminoides Ellis), also known as mountain gardenia, commonly known as wild gardenia, small-leaf gardenia, etc., belongs to the genus Gardenia of the Rubiaceae family, an evergreen shrub or small tree. Yellow Gardenia has beautiful and fragrant flowers, often used for garden viewing, and has good ornamental value. Its fruits can be soaked in water for drinking or cooking porridge, and its flowers can be used for cooking, and have good edible value. Its dried and mature fruits are commonly used in traditional Chinese medicine, which can clear away heat and promote diuresis, purge fire and relieve restlessness, cool blood and detoxify, and disperse blood stasis, and have good medicinal value. Its fruits can be used to make yellow dyes, and Gardenia yellow pigment can be widely used in the coloring of cakes, candies, beverages and other foods, and has good industrial value.

[0028] In the present invention, spice water is prepared with yellow gardenia as one of the main raw materials, and the gardenia yellow pigment produced after the hydrolysis of gardenia glycoside can be used to make fried foods present a natural bright yellow color, and the unique herbal fragrance of yellow gardenia can be synergistically flavored with other spices to improve the sensory quality of fried foods. One of the purposes of the present invention is to avoid the use of custard powder. However, compared with custard powder, the spice water prepared with yellow gardenia as the main raw material does not have the functions of thickening and emulsification itself, so it is necessary to compound with raw materials such as appropriate amounts of starch and eggs, and the synergistic effect between the raw materials is used to achieve thickening and emulsification effects, and finally, without using custard powder, the preparation of high-quality fried batter is achieved. In addition, yellow gardenia water is a natural ingredient, which meets the research and development needs of healthy and clean food.

[0029] A second aspect of the present invention is to provide a method for preparing a batter for fried food, which specifically comprises the following steps:

[0030] S1, weigh the raw materials according to the proportion;

[0031] S2, mixing flour and starch and sieving to obtain dry material;

[0032] Sieving in this step is not only conducive to the full mixing of the dry materials, but also can avoid agglomeration, so as to facilitate the subsequent process;

[0033] S3, mixing the eggs and spice water and stirring evenly until the eggs are completely emulsified to obtain a wet material;

[0034] S4, pour the wet material into the dry material in small amounts several times and stir evenly, then add edible oil and stir again until the batter becomes smooth and stringy, let it stand for 10-20 minutes to obtain a batter for fried food;

[0035] In this step, adding dry materials in small amounts and multiple times can prevent agglomeration, ensure uniform mixing, reduce continuous stirring time, avoid over-activation of gluten to control gluten formation, and optimize the taste. The role of standing is to play a certain role in awakening. During the standing period, the flour and starch particles are fully in contact with water, absorb water and swell to form a uniform paste structure, which helps to improve the uniformity and stability of the batter and ensure that it can be evenly covered on the surface of the food during frying. Standing awakening can also allow the starch and protein in the batter to fully absorb water and form a relatively compact structure. This helps to reduce the absorption of oil during frying, reduce the oil content of food, and improve the taste. In addition, the water retention and paste-coating properties of the batter are enhanced by standing, which can better wrap the ingredients, prevent them from falling off or uneven during frying, and ensure the sensory quality of fried foods.

[0036] The third aspect of the present invention is to provide an application of a batter for fried food, wherein the batter for fried food is the batter for fried food described in the above scheme, and the specific application method of the batter for fried food is as follows:

[0037] Dip the ingredients directly into the batter, lift them up after evenly wrapping them, drain off the excess batter and fry them in preheated cooking oil. After frying, remove them from the batter and drain the oil to obtain fried food.

[0038] Preferably, the food material is at least one of meat, vegetables, seafood, soy products, and dairy products. The meat includes but is not limited to pork, beef, mutton, and chicken; the vegetables include but are not limited to potatoes, sweet potatoes, eggplants, pumpkins, onions, and green peppers; the seafood includes but is not limited to fish, shrimps, and shellfish; the soy products include but are not limited to tofu and bean curd skin; the dairy products include but are not limited to cheese.

[0039] The mass ratio of the ingredients to the batter of the present invention is 1:5. In the fried food preparation process of the present invention, the mass ratio of the ingredients to the batter has a significant effect on the taste and quality of the final fried food. An appropriate proportion of batter helps to completely wrap the ingredients and form a uniform outer layer to avoid falling off or being too thick during the frying process, resulting in a poor taste and appearance quality. At the same time, an appropriate amount of batter can form a crispy shell after frying, providing a rich taste layer, crispy on the outside and tender on the inside, and enhancing the overall flavor. If the amount of batter is too much, the oil content in the fried food will be too high, affecting the healthiness and taste. Therefore, the present invention limits the mass ratio of ingredients to batter to 1:5 to ensure that the batter provides sufficient wrapping while maintaining the good sensory quality of the fried food.

[0040] The temperature of the edible oil after preheating is 180°C-220°C.

[0041] In order to further illustrate the present invention, the following examples are provided for detailed description. The raw materials used in the following examples of the present invention are all commercially available.

[0042] Embodiment 1 A batter for fried food, the batter comprising the following raw materials in parts by weight:

[0043] 10 parts of flour, 40 parts of starch, 20 parts of eggs, 60 parts of spice water, 30 parts of soybean oil;

[0044] The preparation method of the spice water is as follows: yellow gardenia, Zanthoxylum bungeanum, aniseed, green Zanthoxylum bungeanum and water are mixed in a mass ratio of 0.99:0.66:0.66:0.33:147, boiled for 5 minutes, and filtered to obtain the spice water.

[0045] The preparation method of the fried food batter is as follows:

[0046] Weigh the raw materials according to the proportion, mix the flour and starch and sieve to obtain the dry material; mix the eggs and spice water and stir evenly to obtain the wet material; pour the wet material into the dry material in small amounts several times and stir evenly, then add cooking oil and stir again until the batter becomes smooth and stringy, let it stand for 10 minutes, and obtain the batter for fried foods.

[0047] Embodiment 2 A batter for fried food, the batter is composed of the following raw materials in parts by weight:

[0048] 15 parts of flour, 60 parts of starch, 50 parts of eggs, 120 parts of spice water, 60 parts of soybean oil;

[0049] The preparation method of the spice water is as follows: yellow gardenia, Zanthoxylum bungeanum, aniseed, green Zanthoxylum bungeanum and water are mixed in a mass ratio of 0.99:0.66:0.66:0.33:147, boiled for 10 minutes, and filtered to obtain the spice water.

[0050] The preparation method of the fried food batter is as follows:

[0051] Weigh the raw materials according to the proportion, mix the flour and starch and sieve to obtain the dry material; mix the eggs and spice water and stir evenly to obtain the wet material; pour the wet material into the dry material in small amounts several times and stir evenly, then add cooking oil and stir again until the batter becomes smooth and stringy, let it stand for 20 minutes, and obtain the batter for fried foods.

[0052] Embodiment 3 A batter for fried food, the batter is composed of the following raw materials in parts by weight:

[0053] 12.5 parts of flour, 50 parts of starch, 35 parts of eggs, 90 parts of spice water, 45 parts of soybean oil;

[0054] The preparation method of the spice water is as follows: yellow gardenia, Zanthoxylum bungeanum, aniseed, green Zanthoxylum bungeanum and water are mixed in a mass ratio of 0.99:0.66:0.66:0.33:147, boiled for 12 minutes, and filtered to obtain the spice water.

[0055] The preparation method of the fried food batter is as follows:

[0056] Weigh the raw materials according to the proportion, mix the flour and starch and sieve to obtain the dry material; mix the eggs and spice water and stir evenly to obtain the wet material; pour the wet material into the dry material in small amounts several times and stir evenly, then add cooking oil and stir again until the batter becomes smooth and stringy, let it stand for 15 minutes, and obtain the batter for fried foods.

[0057] Embodiment 4 A method for preparing fried fish, comprising the following steps:

[0058] S1. Remove the internal organs of the fish and clean them, put them into a container, then add appropriate amounts of monosodium glutamate, chicken powder, pepper, salt, green onion, ginger, aniseed, beer, and liquor, marinate at 40° C. for 2 h, and obtain ingredients;

[0059] S2. The ingredients and the batter of Example 1 are mixed evenly in a mass ratio of 1:5, and then put into preheated soybean oil at a temperature of 180° C. and fried for 4 minutes, then removed from the mixture and drained to obtain fried fish.

[0060] Embodiment 5 A method for preparing fried fish, comprising the following steps:

[0061] S1. Remove the internal organs of the fish and clean them, put them into a container, and then add appropriate amounts of monosodium glutamate, chicken powder, pepper, salt, green onion, ginger, aniseed, beer, and liquor, and marinate them at 20° C. for 4 hours to obtain ingredients;

[0062] S2. The ingredients and the batter of Example 2 are uniformly mixed in a mass ratio of 1:5, and then put into preheated soybean oil at a temperature of 220° C. and fried for 2 min, then removed and drained to obtain fried fish.

[0063] Embodiment 6 A method for preparing fried fish, comprising the following steps:

[0064] S1. Remove the internal organs of the fish and clean them, put them into a container, and then add appropriate amounts of monosodium glutamate, chicken powder, pepper, salt, green onion, ginger, aniseed, beer, and liquor, and marinate at 30° C. for 3 hours to obtain ingredients;

[0065] S2. Mix the ingredients and the batter of Example 3 in a mass ratio of 1:5, put them into preheated soybean oil at 200° C. and fry them for 3 min, then remove them and drain the oil to obtain fried fish.

[0066] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A batter for fried food, characterized in that: The invention comprises the following raw materials in parts by weight: 10-15 parts of flour, 40-60 parts of starch, 20-50 parts of eggs, 60-120 parts of spice water, 30-60 parts of cooking oil; The preparation method of the spice water is as follows: yellow gardenia, prickly ash, aniseed, green prickly ash and water are mixed in proportion, boiled for 5-10 minutes, and filtered to obtain the spice water.

2. A batter for fried food, characterized in that: The invention comprises the following raw materials in parts by weight: 10 parts of flour, 40 parts of starch, 20 parts of eggs, 60 parts of spice water, and 30 parts of cooking oil.

3. A batter for fried food, characterized in that: The invention comprises the following raw materials in parts by weight: 12.5 parts of flour, 50 parts of starch, 35 parts of eggs, 90 parts of spice water, and 45 parts of cooking oil.

4. The batter for fried food according to any one of claims 1 to 3, characterized in that The edible oil is at least one of peanut oil, corn oil and soybean oil.

5. The method for preparing the batter for fried food according to any one of claims 1 to 4, characterized in that: The following steps are involved: Weigh the raw materials in proportion, mix the flour and starch and sieve them to obtain dry material; mix the eggs and spice water and stir evenly to obtain wet material; pour the wet material into the dry material in small amounts several times and stir evenly, then add cooking oil and stir again until the batter becomes smooth and stringy, let it stand, and obtain the batter for fried foods.

6. The use of the batter for fried food according to any one of claims 1 to 4, characterized in that: Here’s how: Dip the ingredients directly into the batter, lift them up after evenly wrapping them, drain off the excess batter and fry them in preheated cooking oil. After frying, remove them from the batter and drain the oil to obtain fried food.

7. The use according to claim 6, characterized in that: The food material is at least one of meat, vegetables, seafood, soy products and dairy products.

8. The use according to claim 7, characterized in that: The food material is fish.

9. The use according to claim 6, characterized in that: The mass ratio of the ingredients to the batter is 1:

5.

10. The use according to claim 6, characterized in that: The temperature of the edible oil after preheating is 180°C-220°C.