Preparation method for special flour for paste wrapping of fried food

Abstract

The invention discloses a preparation method for special flour for paste wrapping of fried food. According to the method, firstly, the following components are weighed in percentage by weight: 95% of wheat and 5% of high-quality wheat; the wheat is wetted till the moisture content is 14-16%; flour grinding is performed with a conventional method; front-path flour, middle-path flour and rear-path flour are screened; the front-path flour, the middle-path flour and the rear-path flour are mixed uniformly according to a proportion; the mixed flour is fed in a steam spraying mixer to be conditioned into wet flour; the wet flour is sent into a drier to be subjected to thermal treatment; the flour is collected and crushed, and then is screened through a 250-mesh test sieve to obtain fine wheat flour material; and then wheat germ slices subjected to hot-steam treatment are added in, and the fine wheat flour material is mixed with the wheat germ slices to obtain the special flour product for paste wrapping of fat food. The preparation method has the advantages that the additional value of inferior wheat flour which is obtained through flour grinding and has a high bran content is increased; the wheat flour and the wheat germ slices are subjected to wet and thermal treatment, so that enzyme inactivation is realized, and a stable shelf life of the fried food is ensured; the moisture content in the paste wrapping flour is lowered; the cold paste viscosity is improved; the starching amount is properly improved; the crispy property of the fried food is improved; and meanwhile, the fat content of the fried food is lowered, so that the food is more healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of special flour for battering fried food used for early pretreatment of fried food. Background technique [0002] Fried food is one of the traditional methods of processing food in my country. Because of its attractive color, crispy taste and tangy aroma, it is deeply loved by men, women and children. Baking powder is an outer coating used when preparing products for frying. Before frying meat or vegetable food, it is necessary to use batter powder to paste on its surface. This treatment method can give fried food a special flavor, not only can keep its original flavor unchanged, moisture will not be lost, and at the same time It also avoids directly frying meat or vegetables. At present, European and American developed countries and Japan and other countries have conducted in-depth research on the process, technology, control indicators and testing standard...

AI Technical Summary

Problems solved by technology

my country's deep-fried aleurone food started relatively late. At present, the main raw material of the batter flour is starch or flour, and some seasonings are added to make the batter thick and high in oil content (the oil content reaches 60-85% after frying for 5 minutes), etc. Disadvantages. At the same time, the deep-fried products will cause serious water absorption due to the large amount of batter in the market sales process, and the high oil content will cause the oil in the product to oxidize, easy to rancid, short shelf life and poor appearance and taste

In recent years, with the improvement of people's living standards, the diversification of diet and the change of consumption concept, consumers are increasingly preferring aleurone products with no additives, uniform coating, golden color and low oil content. The lack of food coating aleurone directly restricts the industrialized production of fried food