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Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition

A microwave freezing and pre-frying technology, which is applied in the fields of food preparation, food science, and application, can solve the problems of high oil content in fried foods, large oil fume pollution, and lack of reheating methods for fried foods.

Active Publication Date: 2008-09-17
FUJIAN ANJOY FOODS CO LTD +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are obvious shortcomings in making traditional fried foods at home: one is that the oil fume pollution is large during frying; the other is that there is no suitable reheating method for fried foods after cooling; Used oil for frying not suitable for use
Some companies claim that they have solved the "soaking" problem, but none of them are willing to discuss and disclose this technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Example 1: Preparation of microwaveable frozen pre-fried breaded chicken

[0080] Follow the steps below to make:

[0081] After the selected chicken is washed with water to remove the remaining chicken blood and impurities, cut into pieces, each piece weighs 30 grams, and then add 1.1 grams of salt and 0.3 grams of curry powder based on the total weight of the chicken pieces according to people's edible taste. Marinate for 60 minutes, then wash and drain to obtain marinated meat.

[0082] Then evenly coat 0.96 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the chicken nuggets.

[0083] Preparation of the batter composition of the present invention: Weigh 0.3 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Then take by weighing 88.7 grams of low-gluten flour produced by COFCO (Qinhuangdao Pengtai Co., Ltd.), 5 grams of calcium-modified soybean protein produced by the inventor...

Embodiment 2

[0091] Example 2: Production of microwave-freezable pre-fried breaded beef

[0092] Follow the steps below to make:

[0093] After the selected beef is washed with water to remove the remaining blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.2 grams of salt and 0.2 grams of aniseed powder, 0.2 grams of aniseed powder, 0.2 1 gram of Chinese prickly ash and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

[0094] Evenly coat 0.97 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the beef block.

[0095] Preparation of the batter composition of the present invention: Weigh 0.5 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Take by weighing 92 grams of low-gluten flour produced by COFCO Group (Qinhuangdao Pengtai Co., Ltd.), 4 grams of calcium-modified soybean protein produced by the...

Embodiment 3

[0103] Example 3: Preparation of Microwavable Freezing Pre-fried Wrapped Pork

[0104] Follow the steps below to make:

[0105] After the selected pork is washed with water to remove the remaining pig blood and impurities, it is cut into blocks, each weighing 30 grams, and then 1.1 grams of salt and 0.2 grams of aniseed powder, 0.1 1 gram of Chinese prickly ash, 0.1 gram of ginger powder and 0.3 gram of curry powder, marinated at room temperature for 80 minutes, then washed and drained to obtain marinated meat.

[0106] Evenly coat 0.98 gram of oxidized starch produced by Yucheng Sanbao Industrial Co., Ltd. on the pork piece.

[0107] Preparation of the batter composition of the present invention: Weigh 0.3 g of guar gum ABC-5500cps produced by Andy Brown (China), add 60 g of water and stir until completely dissolved. Take by weighing 89 grams of low-gluten flour produced by COFCO Group (Qinhuangdao Pengtai Co., Ltd.), 4.5 grams of calcium-modified soybean protein produced...

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PUM

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Abstract

The invention relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

Description

【Technical field】 [0001] The invention relates to the technical field of microwave food processing, more specifically, the invention relates to a batter composition for pre-fried breaded meat food that can be directly reheated by microwave from a frozen state, and also relates to a product produced by using the composition product. 【Background technique】 [0002] Fried food is widely liked by consumers because of its crispy outside and tender inside, as well as good color. Traditional Chinese fried foods include fried spring rolls, fried yuanxiao, croquettes and many other varieties. Fried food is also a food that Westerners love, and the market sales have reached billions of dollars. However, there are obvious shortcomings in making traditional fried foods at home: one is that the oil fume pollution is large during frying; the other is that there is no suitable reheating method for fried foods after cooling; Used oil for frying is not suitable for use. Therefore some fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/314A23L13/00A23L13/40
Inventor 陈卫范大明赵建新张灏潘薇娜
Owner FUJIAN ANJOY FOODS CO LTD
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