A method for enhancing the performance of a batter for crisp-fried meat products and a red-oil coated bean-curd-puff coated fried meat product
By combining high-pressure pulse treatment and compound enzymatic hydrolysis, a micro-rough structure and a paste network structure are constructed on the surface of the meat strips, which solves the problem of uneven coating of fermented broad bean crispy meat and achieves high coating rate, firm coating and flavor persistence of fermented broad bean flavor crispy meat.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XIHUA UNIV
- Filing Date
- 2026-06-04
- Publication Date
- 2026-07-17
AI Technical Summary
In industrial-scale production, the bottleneck in the batter coating technology of fermented soybean-flavored crispy pork results in uneven coating, weak adhesion, easy detachment and flaking, which affects the sensory quality and shelf life of the product. Traditional methods cannot effectively solve this problem.
High-pressure pulse treatment combined with compound enzymatic hydrolysis, tumbling and marinating, and a specific compound starch system are used to construct a micro-rough structure and a paste network structure on the surface of meat strips, thereby improving the coating rate and adhesion. Furthermore, the rheological properties of fermented soybean paste are stabilized by chopping and refining the fermented soybean paste.
It significantly improves the coating rate and coating firmness, giving the product excellent crispness after repeated frying and resistance to boiling, achieving a crispy exterior and tender interior with juicy texture and lasting fermented bean flavor, and solving the negative interference of fermented bean paste on the rheological properties of the paste.
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