Tempura

Abstract

The invention discloses tempura. The tempura is prepared from raw materials in parts by weight as follows: 15-20 parts of chicken breast, 15-20 parts of chicken skin, 15-20 parts of fish paste, 5-10 parts of protein pulp, 2-3 parts of onion, 1-2 parts of corn grains, 5-8 parts of carrots, 10-15 parts of acetylated distarch adipate, 5-10 parts of starch acetate, 5-10 parts of corn starch, 5-10 parts of hydropropyl distarch phosphate, 2-3 parts of salt, 1-2 parts of monosodium glutamate and 1-2 parts of sugar. The starch acetate and hydropropyl distarch phosphate have higher water absorption andcan remarkably increase the water absorption of the product, so that the yield of the product can be increased by 1%-2%. Traditional tempura is prone to cracking, separation and the like after beingfrozen and thawed about 5 times in stability tests, and the tempura produced from the components with the method has those phenomena after being frozen and thawed 10 times.

Description

technical field [0001] The invention relates to a chicken product, in particular to sweet and spicy. Background technique [0002] Tianbula originally means tempura in Japanese cuisine. It is a kind of fish board. It is a food made by mixing some ingredients (meat, seafood, fish, etc.) into paste and flour. Usually the taste is similar to tribute balls with flour. Sweet and not spicy is mostly used in oden and hot pot. Sweet and not spicy, sweet and salty, delicious and fragrant. [0003] With the improvement of people's living standards and quality of life, people pursue foods with good taste and high nutritional value. Sweet and spicy food will undergo multiple freezing and thawing in the links of delivery, wholesale, sales, and family consumption. Such repeated freezing will lead to The surface of the sweet and spicy is cracked, and there will be water separation after thawing. The water separation phenomenon refers to the phenomenon that the liquid flows out of the fo...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards and quality of life, people are pursuing foods with good taste and high nutritional value. Sweet and spicy food will undergo repeated freezing and thawing in the links of leaving the factory, wholesale, sales, and family consumption. Such repeated freezing will lead to The surface of the sweet and spicy is cracked, and there will be water separation after thawing. The water separation phenomenon refers to the phenomenon that the liquid flows out of the food itself. The precipitation phenomenon is generally caused by uneven mixing or insufficient fusion of different raw materials during the production process of the product. Yes, this will reduce the taste of the product itself, so after repeated freezing and thawing, not only the appearance is poor, but also the original taste will be reduced