Preparation method of low-oil-absorption flowering fried product and low-oil-absorption flowering fried product

Abstract

The invention discloses a low-oil-absorption flowering fried product preparation method, which comprises: obtaining a meat raw material with a preset fat / lean ratio, and carrying out reconstruction treatment on the raw material to obtain a first semi-finished product; auxiliary materials are obtained, the first semi-finished product and the auxiliary materials are evenly mixed according to a preset proportion, and a second semi-finished product is obtained; shaping the second semi-finished product to obtain a third semi-finished product with preset water content; performing flower cutting and water boiling treatment on the third semi-finished product in sequence to obtain a fourth semi-finished product; the fourth semi-finished product is subjected to tumbling treatment with slurry, the tumbled fourth semi-finished product is deep-fried, and the low-oil-absorption flowering deep-fried finished product is obtained. Through the scientific preparation process, the oil absorption rate of the fried product is effectively controlled, the oil absorption rate is greatly reduced, and the health and greasy problems concerned by consumers are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of fried food processing technology, and in particular to a method for preparing low-oil-absorption, blooming fried products and the low-oil-absorption, blooming fried products. Background Technology

[0002] While maintaining growth, the fried food market also faces challenges from increased health awareness and intensified market competition. Businesses need to develop healthy fried foods through technological innovation and product upgrades to meet consumer demand and achieve sustainable development.

[0003] Existing deep-fried products have extremely high oil absorption rates, posing a significant threat to the health of Chinese consumers. Typically, the oil absorption rate of current deep-fried products reaches 12% to 25%, indicating a strong market demand for reduced-oil products. Furthermore, current deep-fried products generally employ simple cutting and mincing methods, lacking innovation in product appearance. A piece of chicken, simply diced, sliced, or cut into pieces, is easily transformed into popcorn chicken, chicken strips, or chicken cutlets, reflecting a lack of innovative products in the market. Summary of the Invention

[0004] The main objective of this invention is to provide a method for preparing low-oil-absorption, blooming fried products, aiming to solve the technical problems described in the background section.

[0005] In a first aspect, the present invention provides a method for preparing a low-oil-absorption, blooming fried product, comprising: Obtain meat raw materials with a preset fat-to-lean ratio, and reconstruct the raw materials to obtain the first semi-finished product; Obtain auxiliary materials, and mix the auxiliary materials and the first semi-finished product evenly in a preset ratio to obtain the second semi-finished product; The second semi-finished product is subjected to a shaping process to obtain a third semi-finished product with a preset moisture content; The third semi-finished product is then subjected to flower cutting and boiling processes to obtain the fourth semi-finished product. The fourth semi-finished product is tumbled with a slurry and then deep-fried to obtain a low-oil-absorption, blooming deep-fried product.

[0006] In one embodiment, the preset moisture content is 50% to 70%.

[0007] In one embodiment, the preset fat-to-lean ratio is (1:19) to (1:4).

[0008] In one embodiment, the step of reconstructing the raw material to obtain the first semi-finished product includes: The meat raw materials are divided into first raw materials and second raw materials; The first raw material is cut to obtain 6-10 mm granular first raw material; The second raw material is emulsified to obtain a meat-like second raw material that can pass through a 1.2 mm perforated plate; The temperatures of the first raw material after cutting and the second raw material after emulsification are controlled within a preset temperature range to obtain the first semi-finished product.

[0009] In one embodiment, the first raw material includes pork and chicken in a ratio of (1:8) to (1:2), and the second raw material includes pork and chicken in a ratio of (1:9) to (2:7).

[0010] In one embodiment, the preset ratio is (1:9) to (3:5).

[0011] In one embodiment, before the step of shaping the second semi-finished product to obtain a third semi-finished product with a preset moisture content, the method further includes: The second semi-finished product is left to stand and marinate at a preset temperature for a preset time.

[0012] In one embodiment, the preset temperature is 15°C and the preset time is 1 to 3 hours.

[0013] In one embodiment, the step of shaping the second semi-finished product to obtain a third semi-finished product with a preset moisture content includes: The second semi-finished product is vacuum-stuffed into sausage casings, and then steamed and dried in sequence to obtain the third semi-finished product with a preset moisture content.

[0014] Secondly, the present invention also provides a low-oil-absorption, blooming fried product, wherein the low-oil-absorption, blooming fried product is prepared by any one of the preparation methods described in the first aspect.

[0015] The above-mentioned method for preparing low-oil-absorption fried products effectively controls the oil absorption rate of fried products by scientifically processing meat raw materials and combining them with an optimized outer coating process, thereby reducing the amount of oil consumed during the production process and significantly improving the health and greasiness issues that consumers are concerned about. Attached Figure Description

[0016] Figure 1 This is a schematic flowchart of a method for preparing a low-oil-absorption, blooming fried product according to an embodiment of the present invention; Figure 2 This is a schematic flowchart of a method for preparing a low-oil-absorption, blooming fried product according to an embodiment of the present invention. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0018] Reference Figure 1 A method for preparing a low-oil-absorption, blooming fried product is provided, comprising: S110, Obtain meat raw materials with a preset fat-to-lean ratio, and reconstruct the raw materials to obtain the first semi-finished product; "Reconstruction processing" generally refers to the process of redesigning and adjusting the structure, layout, process or organization while retaining the original core functions or components. In this application, reconstructed meat is a product that recombines small pieces of meat, minced meat or meat paste into a specific shape or texture through physical or chemical methods.

[0019] For example, the preset lean-to-fat ratio is (1:19) to (1:4), which can also be (0.5 to 2): (8 to 9.5). The meat raw materials include pork and chicken (the pork specifically includes fresh back fat and front and hind leg meat). That is, pork and chicken with a lean-to-fat ratio of (1:19) to (1:4) are obtained and reconstructed to obtain the first semi-finished product. Through precise lean-to-fat ratio, the oil content of the meat raw materials is controlled to meet the health needs of consumers, so that the low oil absorption and blooming fried products can be well shaped.

[0020] S120, Obtain auxiliary materials, and mix the auxiliary materials and the first semi-finished product evenly in a preset ratio to obtain the second semi-finished product; The auxiliary ingredients include basic seasonings and functional additives. Specifically, the basic seasonings include salt, sugar, monosodium glutamate, spices and glucose; the functional additives include modified starch, sodium D-isoascorbate and compound phosphates.

[0021] For example, the preset ratio is (1:9) to (3:5), which can also be replaced by (10 to 30): (50:90). The auxiliary materials and the first semi-finished product are mixed evenly according to this ratio to obtain the second semi-finished product. The even mixing specifically means: stirring the auxiliary materials and the first semi-finished product of this ratio evenly, and then pouring them into a vacuum mixer for stirring for 5 to 30 minutes.

[0022] S130, the second semi-finished product is shaped to obtain a third semi-finished product with a preset moisture content; The second semi-finished product after step S120 is non-solid. In this step, the second semi-finished product is shaped to facilitate subsequent flowering and frying.

[0023] For example, the moisture content is preset to be 50% to 70%, and the second semi-finished product is subjected to shaping treatment to obtain the third semi-finished product, and the moisture content of the third semi-finished product is maintained at 50% to 70%.

[0024] In this embodiment, the moisture content can make the third semi-finished product more noticeable in subsequent flower cutting / re-flowering.

[0025] S140, the third semi-finished product is sequentially cut into flowers and boiled in water to obtain the fourth semi-finished product; for example, the shaped third semi-finished product is cut into flowers using a flower cutting machine, and the particle size of the third semi-finished product after cutting is (0.5~1)*(0.5~1) cm. Then, it is boiled in water at a temperature of 80~100℃ for 10~60s, and finally the fourth semi-finished product is obtained.

[0026] S150, the fourth semi-finished product is tumbled with slurry and then deep-fried to obtain a low-oil-absorption, blooming deep-fried product.

[0027] For example, the fourth semi-finished product is tumbled with a slurry to obtain a coated fourth semi-finished product, which is then fried in oil at 150-190°C for 30-90 seconds. The tumbling process for coating the product achieves a coating rate of 20%-60%. Compared to the prior art method of immersing the semi-finished product in a slurry for coating, the preparation method in this application has more precise control over the slurry and a lower coating rate, thereby resulting in a lower oil absorption rate of the fourth semi-finished product during frying.

[0028] In this embodiment, by scientifically processing meat raw materials and combining them with an optimized outer coating process, the oil absorption rate of fried products is effectively controlled. Compared with existing technologies, the oil absorption rate is greatly reduced to 8% to 10%, which reduces the amount of oil consumed in the production process and significantly improves the health and greasiness issues that consumers are concerned about.

[0029] In one embodiment, such as Figure 2 As shown, in S110, the step of reconstructing the raw material to obtain the first semi-finished product includes: S111, the meat raw material is divided into a first raw material and a second raw material; For example, pork and chicken with a preset fat-to-lean ratio are divided into a first ingredient and a second ingredient, wherein the first ingredient is 30 to 50 parts and the second ingredient is 20 to 40 parts.

[0030] S112, the first raw material is cut to obtain 6-10mm granular first raw material; For example, 30 to 50 portions of pork and chicken are cut into 6 to 10 mm pieces, with the ratio of pork to chicken being (1:8) to (1:2), or (10 to 30): (60 to 80).

[0031] S113, the second raw material is emulsified to obtain a meat-like second raw material, which can pass through a 1.2mm perforated plate; For example, 20 to 40 portions of pork and chicken are emulsified, and the emulsified meat paste can all pass through a 1.2 mm perforated plate, wherein the ratio of pork to chicken is (1:9) to (2:7), or the ratio can be (10 to 20): (70 to 90).

[0032] S114, the temperatures of the first raw material after cutting and the second raw material after emulsification are controlled within a preset temperature range to obtain the first semi-finished product: For example, the preset temperature range is 0-8℃, that is, the temperature of the first raw material after cutting and the second raw material after emulsification is controlled within 0-8℃ to obtain the first semi-finished product.

[0033] In this embodiment, the meat raw materials are divided into two parts and reconstructed separately. One part is cut and the other part is emulsified. Different proportions of pork and chicken are used in the meat raw materials to make the fried products more palatable. At the same time, the temperature of the reconstructed semi-finished products is controlled within a certain range to preserve the freshness of the ingredients.

[0034] In one embodiment, the preset ratio is (1:9) to (3:5).

[0035] Specifically, in step S120, the auxiliary materials are obtained and mixed evenly with the first semi-finished product at a ratio of (1:9) to (3:5) to obtain the second semi-finished product. Alternatively, 50 to 90 parts of the first semi-finished product and 10 to 30 parts of the auxiliary materials can be mixed evenly, wherein the first semi-finished product includes 30 to 50 parts of the first raw material and 20 to 40 parts of the second raw material. More specifically, the 10 to 30 parts of the auxiliary materials include 5 to 20 parts of basic seasoning and 5 to 10 parts of functional additives. The basic seasoning includes 1 to 2 parts of salt, 5 to 10 parts of white sugar, 0.3 to 1 part of monosodium glutamate, 0.5 to 3 parts of spices, and 2 to 4 parts of glucose. The functional additives include 5 to 10 parts of modified starch, 0.1 to 0.15 parts of sodium D-isoascorbate, and 0.3 to 0.5 parts of compound phosphate.

[0036] In this embodiment, the production of low-oil-absorption, flower-shaped fried products is made more scientific by detailing the proportions of auxiliary materials and the first semi-finished product.

[0037] In one embodiment, before step S130, which involves shaping the second semi-finished product to obtain a third semi-finished product with a preset moisture content, the method further includes: S121, the second semi-finished product is left to stand and marinate at a preset temperature for a preset time.

[0038] The preset temperature is 15℃ and the preset time is 1 to 3 hours.

[0039] Specifically, the second semi-finished product is marinated at a temperature below 15°C for 1 to 3 hours. Controlling the temperature below the preset temperature can greatly inhibit the growth of microorganisms and prevent the semi-finished product from spoiling. Accurate marinating time can ensure the best flavor of the low-oil-absorption, blooming fried product.

[0040] In one embodiment, the step of shaping the second semi-finished product to obtain a third semi-finished product with a preset moisture content includes: The second semi-finished product is vacuum-stuffed into sausage casings, and then steamed and dried in sequence to obtain the third semi-finished product with a preset moisture content.

[0041] In this embodiment, the shaping process includes vacuum filling the casing with the second semi-finished product, followed by steaming and drying. It is important to control the moisture content of the final third semi-finished product to be between 50% and 70%. If the moisture content exceeds this range, the low oil absorption fried product will become too sticky.

[0042] Secondly, the present invention also provides a low-oil-absorption, blooming fried product, wherein the low-oil-absorption, blooming fried product is prepared by any one of the preparation methods described in the first aspect.

[0043] The low-oil-absorption, blooming fried product preparation method of this application produces a low-oil-absorption, blooming fried product with a 30% lower oil absorption rate compared to existing fried products, which can be as low as 8.5%. At the same time, by adding blooming and boiling processes, an innovative product appearance is formed in the category of fried products, which represents an innovative breakthrough in the category of fried products.

[0044] Example 1: S110, Obtain raw materials with a preset fat-to-lean ratio, and pre-process the meat raw materials: Select fresh chicken and pork with a fat-to-lean ratio of (0.5-2):(8-9.5) as meat raw materials, divide the meat raw materials into two parts, one part is cut into granules, and the other part is emulsified into minced meat to obtain the first semi-finished product. The fresh chicken and pork used are chicken with a fat content of 1% and pork from the foreleg with a fat content of 9%.

[0045] Specifically, fresh chicken is selected, trimmed to a fat content of 1%, and cleaned of cartilage, bone, and impurities. The temperature is controlled at 0-4℃. Pork is selected, trimmed to a fat content of 9%, and cleaned of cartilage, bone, fascia, and impurities. The temperature is controlled at 0-4℃. The chicken and pork are mixed in a 70:30 ratio and cut into 8mm granules. The temperature is controlled below 4℃. Meanwhile, another portion is mixed in a 80:20 ratio of chicken and pork and emulsified. The emulsification process ensures that all the meat passes through a 1.2mm perforated plate. The temperature is controlled below 4℃.

[0046] S120, Obtain auxiliary materials: Mix the pre-treated meat raw material and the auxiliary materials evenly in a preset ratio to obtain a second semi-finished product. The auxiliary ingredients include basic seasonings, soup base, and functional additives. The basic seasonings include 1.5 parts salt, 6 parts sugar, 0.35 parts monosodium glutamate, 0.85 parts spices, and 4 parts glucose. The functional additives include 8 parts modified starch, 0.1 parts sodium D-isoascorbate, and 0.35 parts compound phosphate.

[0047] S121, the second semi-finished product is pickled at a preset temperature and time: the second semi-finished product is placed in a low temperature environment below 15°C and pickled for 3 hours.

[0048] It is important to note that foreign objects should be protected during the pickling process.

[0049] S130, the second semi-finished product is shaped to obtain the third semi-finished product, the third semi-finished product having a preset moisture content: the second semi-finished product is sequentially subjected to sausage filling, steaming and drying to obtain the third semi-finished product.

[0050] The cooking process involves a temperature of 80℃ and a time of 0.5 hours, while the drying process involves a temperature of 85℃ and a time of 0.8 hours.

[0051] S140, the third semi-finished product is sequentially processed by cutting flowers and boiling in water to obtain the fourth semi-finished product.

[0052] The second semi-finished product after flower cutting is granular with a size of 0.7*0.7cm. Then, defective products such as broken flowers and poorly cut flowers need to be selected. After flowering, the flowers are boiled in water at a temperature of 95℃ for 35 seconds.

[0053] S150, the fourth semi-finished product is tumbled with slurry and then deep-fried to obtain a low-oil-absorption, blooming deep-fried product.

[0054] Specifically, after boiling, the product is tumbled and coated with a batter, achieving a coating rate of 35%, ensuring even coating. After coating, the product is deep-fried at 180℃ for 50 seconds, taking care to prevent sticking. After cooling, the product is quickly frozen and packaged. The oil absorption rate and nutritional composition of the finished product in this embodiment are shown in Table 1 below: Table 1

[0055] In the table, low oil absorption and low energy reduce greasiness and control calories. While maintaining good taste, higher protein content results in higher nutritional density for fried products, while lower fat content better meets consumers' health needs (excessive protein and low fat can lead to a hard texture). Carbohydrates should also be kept within a reasonable range. As shown in Table 1, in this example, the oil absorption rate is only 8%, which is low; the protein content is 11.8g / 100g, meeting nutritional needs; the fat content is 23.2g / 100g, which is moderate; the energy content is 1431.3KJ / 100g, meeting low-energy requirements; and the carbohydrate content is 21.9g / 100g, within a reasonable range. Overall, the data meets the health requirements of "low oil absorption, low energy, moderate fat, and reasonable protein."

[0056] Example 2: The remaining steps remain unchanged (compared to Example 1). Chicken and pork are mixed in an 80:20 ratio and then cut; simultaneously, chicken and pork are mixed in a 70:30 ratio and then emulsified. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 2 below: Table 2

[0057] As shown in Table 2, the data are completely consistent with those in Example 1.

[0058] Example 3: The remaining steps remain unchanged (compared to Example 1). Chicken and pork are mixed in a 50:50 ratio and then cut; chicken and pork are mixed in a 60:40 ratio and then emulsified. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 3 below: Table 3

[0059] As shown in Table 3, the oil absorption rate increased significantly to 12.5%, far exceeding the low oil absorption level of Example 1, which does not meet the low energy requirement, and all key indicators deviated from the healthy direction.

[0060] Example 4: The remaining steps remain unchanged (compared to Example 1). The fresh chicken and pork used are chicken with a fat content of 0.5% and pork from the foreleg with 8%. Fresh chicken is selected during meat processing, trimmed to a fat content of 0.5%, and cleaned of cartilage, bone, and impurities, with the temperature controlled at 0-4℃. Pork is selected during meat processing, trimmed to a fat content of 8%, and cleaned of cartilage, bone, fascia, and impurities, with the temperature controlled at 0-4℃. Chicken and pork are mixed in a 70:30 ratio and then cut into 8mm granules, with the temperature controlled below 4℃. Chicken and pork are then mixed in an 80:20 ratio and emulsified, ensuring all granules pass through a 1.2mm perforated plate, with the temperature controlled below 4℃. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 4 below. Table 4

[0061] As shown in Table 4, the oil absorption rate was reduced to 7.5%, which is better than Example 1; the protein content increased to 12g / 100g, improving the nutritional density; the fat content was reduced to 22.4g / 100g, which better meets the requirements for low fat; the energy content was 1408.5KJ / 100g, slightly lower than Example 1, making the low energy advantage more obvious; and the carbohydrate content was 22.1g / 100g, which is within a reasonable range.

[0062] Example 5: The remaining steps remain unchanged (compared to Example 1). The fresh chicken and pork used are chicken with a fat content of 5% and pork from the foreleg with a fat content of 15%. Fresh chicken is selected for processing, trimmed to a fat content of 5%, and cleaned of cartilage, bone, and impurities. The temperature is controlled at 0-4℃. Pork is selected for processing, trimmed to a fat content of 15%, and cleaned of cartilage, bone, fascia, and impurities. The temperature is controlled at 0-4℃. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 5 below. Table 5

[0063] As shown in Table 5, the oil absorption rate increased to 10.8%, which is higher than the low oil absorption standard of Examples 1 and 4, and does not meet the low oil absorption requirement.

[0064] Example 6: The remaining steps remain unchanged (compared to Example 1). The basic seasonings include 1 part salt, 6 parts sugar, 0.35 parts monosodium glutamate, 0.85 parts spices, and 4 parts glucose; the functional additives include 10 parts modified starch, 0.1 parts sodium D-isoascorbate, and 0.35 parts compound phosphate. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 6 below: Table 6

[0065] As shown in Table 6, the oil absorption rate was 8.3%, which was only slightly higher than that of Example 1 and was still in the low oil absorption range; the protein content was 11.6g / 100g and the fat content was 23.1g / 100g, which was close to that of Example 1; the energy content was 1451.4KJ / 100g and the carbohydrate content was 23.5g / 100g, which was slightly higher than that of Example 1.

[0066] Example 7: The remaining steps remain unchanged (compared to Example 1). The basic seasonings include 2.5 parts salt, 6 parts sugar, 0.35 parts monosodium glutamate, 0.85 parts spices, and 4 parts glucose; the functional additives include 12 parts modified starch, 0.1 parts sodium D-isoascorbate, and 0.35 parts compound phosphate. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 7 below: Table 7

[0067] As shown in Table 7, the oil absorption rate was 9.5%, which was improved compared to Example 1, but still at a relatively low level; the protein content was 11.5g / 100g and the fat content was 22.8g / 100g, with little fluctuation; the energy content was 1450.5KJ / 100g and the carbohydrate content was 24.2g / 100g, which was slightly higher than that of Example 1.

[0068] Example 8: The remaining steps remain unchanged (compared to Example 1). The basic seasonings include 0.5 parts salt, 6 parts sugar, 0.35 parts monosodium glutamate, 0.85 parts spices, and 4 parts glucose; the functional additives include 4 parts modified starch, 0.1 parts sodium D-isoascorbate, and 0.35 parts compound phosphate. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 8 below: Table 8

[0069] As shown in Table 8, the oil absorption rate increased significantly to 13.5%, far exceeding the core requirement of low oil absorption in Example 1.

[0070] Example 9: The remaining steps remain unchanged (compared to Example 1), except that the second semi-finished product is placed in a low-temperature environment below 15°C and left to marinate for 2 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 9 below: Table 9

[0071] As shown in Table 9, the oil absorption rate is 8.2%, similar to that of Example 1, maintaining the advantage of low oil absorption; protein is 11.9g / 100g, slightly higher than that of Example 1; fat is 23g / 100g and energy is 1427.3KJ / 100g, both slightly lower than that of Example 1, highlighting the low-fat and low-energy characteristics; carbohydrates are 22g / 100g, which is reasonable and stable. The data meet the requirements for low oil absorption and balanced nutrition.

[0072] Example 10: The remaining steps remain unchanged (compared to Example 1), except that the second semi-finished product is placed in a low-temperature environment below 15°C and left to marinate for 6 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 10 below: Table 10

[0073] As shown in Table 10, the oil absorption rate was 9.1%, which was slightly higher than that of Example 1; the protein content was 11.8g / 100g, which was consistent with that of Example 1, and the nutrition was stable; the fat content was 22.6g / 100g and the energy content was 1409.1KJ / 100g, which were both slightly lower than that of Example 1, while the carbohydrate content was 21.9g / 100g, which was the same as that of Example 1.

[0074] Example 11: The remaining steps remain unchanged (compared to Example 1), except that the second semi-finished product is placed in a low-temperature environment below 15°C and left to marinate for 0 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 11 below: Table 11

[0075] As shown in Table 11, the oil absorption rate was 10.4%, which is higher than the low oil absorption level of Example 1. The fluctuations in indicators such as protein 11.9g / 100g, fat 23.1g / 100g, carbohydrates 22.2g / 100g, and energy 1434.4KJ / 100g were relatively small.

[0076] Example 12: The remaining steps remain unchanged (compared to Example 1). The marinated second semi-finished product is vacuum-stuffed into sausage casings, then steamed and dried to obtain a second semi-finished product with a moisture content of 58%, which reduces oil absorption. The drying process is carried out at 80°C for 1 hour; the steaming process is carried out at 75°C for 0.8 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 12 below: Table 12

[0077] As shown in Table 12, the oil absorption rate is 7.8%, which is lower than that of Example 1, demonstrating a significant advantage in low oil absorption. The protein content is 11.5g / 100g and the fat content is 23g / 100g, which is moderate and nutritionally balanced. The energy content is 1422.2KJ / 100g and the carbohydrate content is 22.1g / 100g, both of which are within a reasonable range. The data meet the core requirements of low oil absorption and healthy nutrition.

[0078] Example 13: The remaining steps remain unchanged (compared to Example 1). The marinated second semi-finished product is vacuum-stuffed into sausage casings, then steamed and dried to obtain a second semi-finished product with a moisture content of 48%, which reduces oil absorption. The drying process is carried out at 90°C for 1.5 hours; the steaming process is carried out at 85°C for 1.5 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 13 below: Table 13

[0079] As shown in Table 13, the oil absorption rate increased significantly to 15.2%, completely deviating from the low oil absorption target and failing to meet the core requirements of low oil absorption and healthy nutrition.

[0080] Example 14: The remaining steps remain unchanged (compared to Example 1). The marinated second semi-finished product is vacuum-stuffed into sausage casings, then steamed and dried to obtain a second semi-finished product with a moisture content of 75%, which reduces oil absorption. The drying process is carried out at a temperature of 40°C for 0.3 hours; the steaming process is carried out at a temperature of 45°C for 0.3 hours. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 14 below: Table 14

[0081] As shown in Table 14, the oil absorption rate is 13.5%, which is far higher than that of Example 1 and does not meet the core requirement of low oil absorption.

[0082] Example 15: The remaining steps remain unchanged (compared to Example 1). After flowering, the particle size is 0.5*0.5cm, and defective products such as broken or poorly cut flowers are removed. After flowering, the product is boiled in water at 85℃ for 40 seconds. After boiling, it is coated with a batter with a coating rate of 40%, ensuring even coating. After coating, the product is deep-fried at 175℃ for 50 seconds, avoiding sticking during frying. After cooling, the product is quickly frozen and packaged. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 15 below: Table 15

[0083] As shown in Table 15, the oil absorption rate is 7.7%, which is lower than that of Example 1, showing a significant advantage; the protein content is 12.1g / 100g, indicating high nutritional density; the fat content is 22.7g / 100g, and the energy content is 1428.1KJ / 100g, meeting the requirements for low fat and low energy; the carbohydrate content is 22.5g / 100g, which is reasonable and balanced.

[0084] Example 16: The remaining steps remain unchanged (compared to Example 1). After flowering, the particle size is 0.3*0.3cm, and defective products such as broken pieces and poorly cut flowers are removed. After flowering, the product is boiled in water at 70℃ for 40 seconds. After boiling, it is coated with a batter with a coating rate of 20%, ensuring even coating. After coating, the product is deep-fried at 155℃ for 50 seconds, avoiding sticking during frying. After cooling, the product is quickly frozen and packaged. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 16 below: Table 16

[0085] As shown in Table 16, the oil absorption rate was 13.9%, which was significantly higher than that of Example 1; the protein content was 11.2g / 100g, indicating a reduction in nutrition; the fat content was 25.6g / 100g and the energy content was 1530.3KJ / 100g, both of which significantly exceeded those of Example 1; thus failing to meet the core requirements of low oil absorption and healthy nutrition.

[0086] Example 17: The remaining steps remain unchanged (compared to Example 1). After flowering, the particle size is 1.2*1.2cm, and defective products such as broken or poorly cut flowers are removed. After flowering, the product is boiled in water at 85℃ for 40 seconds. After boiling, it is coated with a batter with a coating rate of 70%, ensuring even coating. After coating, the product is deep-fried at 190℃ for 50 seconds, avoiding sticking during frying. After cooling, the product is quickly frozen and packaged. The oil absorption rate and nutritional composition of the finished product in this example are shown in Table 17 below: Table 17

[0087] As shown in Table 17, the oil absorption rate was 9.2%, which is an improvement compared to Example 1. The protein, fat, energy and carbohydrate content were slightly higher than in Example 1.

[0088] Based on the above data and tables, it can be concluded that when the data from the first aspect embodiment is selected, the preparation method is the optimal implementation scheme.

[0089] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages in other steps.

[0090] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0091] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0092] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. Any equivalent structural or procedural transformations made based on the description and drawings of the present invention, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A method for preparing a low-oil-absorption, blooming fried product, characterized in that, The preparation method of the low-oil-absorption, blooming fried product includes the following steps: Obtain meat raw materials with a preset fat-to-lean ratio, and reconstruct the raw materials to obtain the first semi-finished product; Obtain auxiliary materials, and mix the auxiliary materials and the first semi-finished product evenly in a preset ratio to obtain the second semi-finished product; The second semi-finished product is subjected to a shaping process to obtain a third semi-finished product with a preset moisture content; The third semi-finished product is then subjected to flower cutting and boiling processes to obtain the fourth semi-finished product. The fourth semi-finished product is tumbled with a slurry and then deep-fried to obtain a low-oil-absorption, blooming deep-fried product.

2. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, The preset moisture content is 50% to 70%.

3. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, The preset fat-to-lean ratio is (1:19) to (1:4).

4. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, The step of reconstructing the raw material to obtain the first semi-finished product includes: The meat raw materials are divided into first raw materials and second raw materials; The first raw material is cut to obtain 6-10 mm granular first raw material; The second raw material is emulsified to obtain a meat-like second raw material that can pass through a 1.2 mm perforated plate; The temperatures of the first raw material after cutting and the second raw material after emulsification are controlled within a preset temperature range to obtain the first semi-finished product.

5. The method for preparing the low-oil-absorption, blooming fried product as described in claim 4, characterized in that, The first ingredient comprises pork and chicken in a ratio of (1:8) to (1:2), and the second ingredient comprises pork and chicken in a ratio of (1:9) to (2:7).

6. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, The preset ratio is (1:9) to (3:5).

7. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, Before the step of shaping the second semi-finished product to obtain the third semi-finished product with a preset moisture content, the method further includes: The second semi-finished product is left to stand and marinate at a preset temperature for a preset time.

8. The method for preparing the low-oil-absorption, blooming fried product as described in claim 7, characterized in that, The preset temperature is 15℃, and the preset time is 1 to 3 hours.

9. The method for preparing the low-oil-absorption, blooming fried product as described in claim 1, characterized in that, The step of shaping the second semi-finished product to obtain a third semi-finished product with a preset moisture content includes: The second semi-finished product is vacuum-stuffed into sausage casings, and then steamed and dried in sequence to obtain the third semi-finished product with a preset moisture content.

10. A low-oil-absorption, blooming fried product, characterized in that, The low-oil-absorption, flower-shaped fried product is prepared by the method described in any one of claims 1-9.

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