Dipping liquid for microwaveable frozen pre-fried flour-warped products and processing method of dipping liquid

Abstract

The invention provides dipping liquid for microwaveable frozen pre-fried flour-warped products and a processing method of the dipping liquid, belonging to the technical field of food processing. The dipping liquid comprises the following components: 2-10% of xanthan gum, 1-10% of carrageenan, 20-40% of cassava modified starch, 10-30% of soybean protein isolate, 20-60% of warping flour, 0-10% of monoside acid and 0-10% of composite phosphate. The processing method of the dipping liquid for the microwaveable frozen pre-fried flour-warped products comprises the following steps of: 1, removing visible fat and connective tissue from a fresh meat product, dicing, and curing; 2, dipping the cured meat product in the dipping liquid; 3, evenly pasting a layer of premixing flour on the surface, and frying; and 4, evenly dipping a layer of thickener outside the fried meat product, dipping a layer of bread scraps, frying, quickly freezing, and refrigerating. Two steps of liquid dipping and pre-frying are added into an existing preparation process of a frozen flour-warped meat product, so that the frozen flour-warped meat product can be effectively guaranteed to be crispness which is as the same as a fresh fried product after being processed under microwave.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dipping liquid for microwave-freezable pre-fried breaded products and a processing method thereof. Background technique [0002] The convenient quick-frozen fried food sold in the market is basically also limited to the supply of raw bodies, and there are very few pre-fried foods. The main reason restricting the development of microwave quick-freezing pre-fried meat products is that there is a big difference between microwave heating and traditional heating principles. That is: during the microwave reheating process, microwaves can penetrate and penetrate deep into the material, heating the surface and the center of the material at the same time, resulting in the tendency of moisture and oil to escape, and causing the surface brittle layer to wet, losing The crunchy texture fried foods deserve. Therefore, how to make the frozen pre-fried food still maintain good crispne...

AI Technical Summary

Problems solved by technology

That is: during the microwave reheating process, microwaves can penetrate and penetrate deep into the material, heating the surface and the center of the material at the same time, resulting in the tendency of moisture and oil to escape, and causing the surface brittle layer to wet, losing The crispy texture that fried food should have

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