Composite coating flour for frying and preparation method thereof

A technology for coating flour and corn starch, which is applied in the field of composite coating flour for frying and its production, can solve the problems of inability to meet the performance and particle state, large oil absorption of flour, reduced product taste, etc., and achieves good appearance and reduced oil absorption rate. , the effect of preventing excessive loss

Inactive Publication Date: 2018-03-06
诸城兴贸玉米开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing flour coatings only use flour as the main raw material, but because flour absorbs a lot of oil during frying, and the shelf life is not long, the product will soften if left for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A composite coating flour for frying, made of the following raw materials in parts by weight: 5 parts of corn starch, 5 parts of tapioca starch, 10 parts of oxidized starch, 50 parts of cross-linked starch, 5 parts of acetylated distarch adipate, carboxylated 5 parts of methyl starch, 0.8 parts of table salt, and 0.8 parts of spices.

[0020] The above-mentioned production method includes the following steps: weighing tapioca starch, oxidized starch, cross-linked starch, acetylated distarch adipate, carboxymethyl starch and adding water in proportion to prepare a paste, and expanding under microwave conditions to obtain puffed Material, wherein the water content of the paste is 22%; the puffed material is cooled, pulverized, crossed a 65-mesh sieve, added cornstarch, salt, spices, and mixed evenly, and the water content of the prepared powder is 12%.

Embodiment 2

[0022] A composite coating flour for frying, made of the following raw materials in parts by weight: 7.5 parts of corn starch, 7.5 parts of tapioca starch, 15 parts of oxidized starch, 55 parts of cross-linked starch, 7.5 parts of acetylated distarch adipate, carboxylated 7.5 parts of methyl starch, 1 part of salt, and 1 part of spices.

[0023] The above-mentioned production method includes the following steps: weighing tapioca starch, oxidized starch, cross-linked starch, acetylated distarch adipate, carboxymethyl starch and adding water in proportion to prepare a paste, and expanding under microwave conditions to obtain puffed Material, wherein the water content of the paste is 24.5%; the puffed material is cooled, pulverized, passed through a 70-mesh sieve, added cornstarch, salt, spices, and mixed uniformly, the water content of the prepared powder coating is 13.5%.

Embodiment 3

[0025] A composite coating flour for frying, made of the following raw materials in parts by weight: 10 parts of corn starch, 10 parts of tapioca starch, 20 parts of oxidized starch, 60 parts of cross-linked starch, 10 parts of acetylated distarch adipate, carboxylated 10 parts of methyl starch, 1.2 parts of salt, 1.2 parts of spices.

[0026] The above-mentioned production method includes the following steps: weighing tapioca starch, oxidized starch, cross-linked starch, acetylated distarch adipate, carboxymethyl starch and adding water in proportion to prepare a paste, and expanding under microwave conditions to obtain puffed Material, wherein the water content of the paste is 27%; the puffed material is cooled, pulverized, crossed an 85 mesh sieve, added cornstarch, salt, spices, and mixed uniformly, and the water content of the prepared powder is 15%.

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PUM

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Abstract

The invention discloses composite coating flour for frying and a preparation method thereof. The composite coating flour for the frying is prepared from the following raw materials in parts by weight:5 to 10 parts of corn starch, 5 to 10 parts of cassava starch, 10 to 20 parts of oxidized starch, 50 to 60 parts of cross-linking starch, 5 to 10 parts of acetylated distarch adipate, 5 to 10 parts of carboxymethyl starch, 0.8 to 1.2 parts of table salt and 0.8 to 1.2 parts of spice. The composite coating flour for the frying has the following beneficial effects that the coating flour has greaterbonding force and higher film-forming property, high-temperature expansibility and stability through compounding, so that the flour can have good binding and cohesive force, the coating flour can beprevented from falling off, a pickling material and water can be prevented from excessive losing when frying is performed, and golden appearance and good crispness are provided; food is crisp on outside, tender in inside, and juicy after being fried; the food does not collapse and become soft when the food is stored; the oil absorption rate is reduced, and the saturated fat intake of a human bodyis reduced.

Description

technical field [0001] The invention relates to a batter for fried food, in particular to a composite batter for frying and a preparation method thereof. Background technique [0002] Coating powder, commonly known as batter powder, noodle mop, coating powder, etc., has many applications, such as: chicken nuggets, fish and seabass, squid rings, etc., because it gives the food a crispy outside and tender inside and an attractive golden color. The color is loved by the majority of consumers. With the improvement of people's living standards, the diversification of diet and the change of consumption concept, consumers have higher and higher requirements for fried products. [0003] Existing flour coatings only use flour as the main raw material, but because flour absorbs a lot of oil during frying, and the shelf life is not long, the product will soften when left for a long time, reducing the taste of the product. Therefore, a single modified starch cannot meet certain perfor...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/00A23P20/10
CPCA23L29/03A23L29/30A23P20/10A23V2002/00A23V2250/5118A23V2250/30
Inventor 孙纯锐邱洪伟王兆亮马秀花
Owner 诸城兴贸玉米开发有限公司
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