阅读说明：本技术 一种烧烤速冻食材及其制作方法 (Barbecue quick-frozen food material and preparation method thereof ) 是由 方娟 于 2020-08-17 设计创作，主要内容包括：本发明公开了一种烧烤速冻食材及其制作方法,涉及烧烤食材制作技术领域。其包括如下步骤：将待烧烤的食材进行裹浆,然后依次进行预烤,速冷和速冻。该制作方法采用独创的工艺熬制糖浆,经过裹浆,预烤,预冷和速冻制作而成。该方法制得一种无须专业的烤制技术和能力的烧烤速冻食材,消费者将该食材仅需在家用微波炉、烤箱或电磁炉等电器中加热60-90秒即可享用到数量不等的烧烤产品,风味、口感和视觉感官与现场制作接近度在95％以上。(The invention discloses a barbecue quick-frozen food material and a preparation method thereof, and relates to the technical field of barbecue food material preparation. Which comprises the following steps: coating the food material to be roasted with the slurry, and then sequentially pre-roasting, quickly cooling and quickly freezing. The preparation method adopts an original process to boil the syrup, and the syrup is prepared by coating the syrup, pre-baking, pre-cooling and quick-freezing. The method can prepare a quick-frozen food material for barbecue without professional baking technology and capability, consumers can enjoy various barbecue products by heating the food material in household microwave oven, oven or induction cooker for 60-90 seconds, and the flavor, taste and visual sense are close to more than 95% of that of on-site preparation.)

1. A method for preparing quick-frozen food materials for barbecue is characterized by comprising the following steps: coating the food material to be roasted with pulp, and then sequentially pre-roasting, quickly cooling and quickly freezing;

the pulp-coated pulp is syrup which comprises the following raw materials in percentage by weight: 30-50% of granulated sugar, 3-6% of glucose, 0.45-0.65% of water-retaining agent and 44-67% of water, wherein the syrup is mainly prepared by the following steps: mixing and frying granulated sugar and water accounting for 5-10% of the total water by mass, keeping the temperature of the mixture at 80-90 ℃, separating white powder from the dissolved granulated sugar, and heating to 120-150 ℃ for rapid frying; then adding glucose and the rest water, heating to 50-60 ℃, and adding a water-retaining agent.

2. The method of claim 1, wherein the syrup is prepared by rapidly parching to a char yield of 80% or more.

3. The method as claimed in claim 2, wherein the pre-baking temperature is 220 ℃ and 250 ℃, and the pre-baking time is 2-4 min.

4. The method according to claim 3, wherein the rapid cooling is rapid cooling in an environment of 0-10 ℃ for 20-30 min.

5. The method as claimed in claim 1, wherein the quick freezing is to reduce the center temperature of the food material to-18 ℃ within 30-40min in an environment of < -35 ℃.

6. The method of claim 1, wherein coating comprises coating the prepared syrup on the surface of the food material; preferably, the coating amount is 1-3% of the mass of the food material;

preferably, standing for 5-10min after coating the pulp.

7. The method of claim 6, further comprising a pre-treatment of the food material prior to the coating, the pre-treatment of the food material comprising adding a flavoring to the food material for curing;

preferably, the seasoning comprises the following raw materials in parts by weight: 12-18% of pepper, 3-6% of edible salt, 1.5-3.5% of sodium glutamate, 1.5-3.5% of chicken essence seasoning, 3-7% of white granulated sugar, 8-12% of vegetable oil and 3.5-6% of spice.

8. The method of claim 1 wherein the water retaining agent is a phosphate salt; preferably, the phosphate is at least one of sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate.

9. The method of claim 1, wherein the glucose is at least one of edible glucose powder and glucose solution.

10. A roasted quick-frozen food material prepared by the method of any one of claims 1 to 9, said food material to be roasted being any one of the following: beef, mutton, chicken, fish, pork and vegetables.

Technical Field

The invention relates to the technical field of barbecue food material preparation, in particular to a barbecue quick-frozen food material and a preparation method thereof.

Background

Barbecue is a broad-spectrum food material cooking method, most of barbecue commodities on the market at present are mainly pure raw semi-finished products, the instant food is basically not available after opening a bag, the instant food completely breaks away from the essence of barbecue products, and after a consumer purchases the pure raw semi-finished products, the consumer needs to purchase corresponding processing equipment, such as a grill, smokeless charcoal, even bamboo sticks and various seasonings, and needs to have professional baking technology and capability, particularly the discrimination capability of judging whether the food materials are baked well, and the food safety of the food materials is directly influenced.

In addition, barbecue food materials have diversity, and the cutting form, the baking method, the time, the steps and the seasoning of each food material are different, so that the experience of better taste and flavor can be obtained, common consumers can only go to a restaurant or buy food materials for self-help barbecue to obtain the experience at present, the cost and the portability of going to the restaurant are limited, and the self-help barbecue needs to be provided with various tools and more importantly master professional cooking skills.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The invention aims to provide a quick-frozen barbecue food material and a preparation method thereof so as to solve the technical problems.

The invention is realized by the following steps:

a preparation method of a barbecue quick-frozen food material comprises the following steps: coating the food material to be roasted with pulp, and then sequentially pre-roasting, quickly cooling and quickly freezing;

the method comprises the following steps of coating the food material to be roasted with syrup before the food material is roasted with the syrup, wherein the syrup prepared by decocting comprises the following raw materials in percentage by weight: 30-50% of granulated sugar, 3-6% of glucose, 0.45-0.65% of water retention agent and 44-67% of water, wherein the step of decocting the syrup comprises the steps of mixing and frying the granulated sugar and the water accounting for 5-10% of the total water by mass, keeping the temperature of the mixture at 80-90 ℃, separating white powder from all the dissolved granulated sugar, heating to 120 ℃ and 150 ℃, and quickly frying; then adding glucose and the rest water, heating to 50-60 ℃, and adding a water-retaining agent.

The invention creatively provides a method for preparing a barbecue quick-frozen food material, which can enable consumers to experience the food material prepared by barbecue in the ancient and unique cooking mode by only adopting the simple and almost same operation mode at home or in offices.

When the method for preparing the barbecue quick-frozen food material is provided, the experience problem of 'leftovers heating' of a barbecue product and the problem of poor taste of part of food materials after secondary heating are also solved. Such as: the meat product tissue becomes "chai" after secondary heating.

According to the invention, the food material is wrapped with the special syrup, and is pre-baked, quickly cooled and quickly frozen to prepare the quick-frozen barbecue food material without professional baking technology and capability, consumers can enjoy barbecue products with different quantities only by heating the food material in household microwave ovens, ovens or induction cookers for 60-90 seconds, and the degree of closeness of flavor, taste and visual sense to field preparation is more than 95%. The problem of the experience problem of barbecue product "leftovers heating" and the problem that the taste becomes poor after some food materials are heated for the second time is solved.

The special syrup boiling process is adopted, so that the starched food materials have no scorched flavor, are not sweet, and do not damage the flavor of the original barbecue seasoning too much.

The existing boiling methods mainly comprise two methods:

one method is as follows: adding oil and sugar, parching with slow fire without controlling temperature, and rapidly adding water and decocting until bubbling;

the other method comprises the following steps: adding all water, adding sugar in batches according to the amount of the fried sugar until the sugar is completely melted, and bubbling.

The two boiling methods have the following defects: the decocted syrup has a heavy, burnt flavor and a too sweet taste. The syrup decocted by the decocting method is wrapped in the syrup, so that the flavor of the original barbecue seasoning is damaged more, and the normal flavor of the barbecue is influenced.

In a preferred embodiment of the invention, when the syrup is decocted, the syrup is quickly fried until the coking rate is more than or equal to 80%.

When the coking rate is controlled within the range, the color of the starched food material is optimal after the food material is baked. If the coking rate is lower than 80%, the color of the food material is affected.

In a preferred embodiment of the present invention, the pre-baking temperature is 220-250 deg.C, and the pre-baking time is 2-4 min.

Compared with conventional roasting, the starched food material provided by the invention has shorter roasting time and lower roasting temperature. The pre-baking process provided by the invention can enable the inner part of the food material to quickly reach 7-8 times of the finished product of the pre-baking process and the outer part of the food material to reach 9.5-10 times of the finished product of the pre-baking process under the condition of lower time and temperature. By combining the quick-freezing process, the consumer can enjoy the flavor, taste and visual sensory experience of the existing barbecue by utilizing common microwave ovens and other electric appliances within the quality guarantee period of the commodity.

The existing baking temperature is mostly 270-300 ℃, and the corresponding part is gas infrared, taking baking medium wing as an example, the baking time reaches 6-8 minutes.

The pre-baking temperature provided by the invention is 220-250 ℃, the pre-baking temperature is easier to control through the electric baking temperature, and the baking process is more stable. The time for achieving the effect of the existing baking process is 2-4 minutes.

After rapid cooling and quick freezing, consumers can heat the quick-frozen barbecued food materials in 60-90s by using common household appliances (such as a microwave oven, an electric oven and the like), so that the barbecue products with different quantities can be enjoyed, and the flavor, the taste and the visual sense are close to more than 95% of the field production.

In the preferred embodiment of the present invention, the rapid cooling is performed at 0-10 deg.C for 20-30 min.

In the preferred embodiment of the application of the invention, the quick-freezing is to reduce the central temperature of the food material to-18 ℃ within 30-40min under the environment of < -35 ℃.

The quick-freezing is performed first and then the quick-freezing is performed instead of the direct quick-freezing, because the direct quick-freezing product cannot exhibit a good baked state and crispiness.

Under the conditions of the quick-cooling temperature and the quick-freezing condition, the freshness of the food materials can be guaranteed to the maximum extent, and the food materials can be guaranteed to be fresh in a certain fresh-keeping period.

In a preferred embodiment of the present invention, the coating comprises coating the surface of the food material with the decocted syrup; preferably, the coating amount is 1-3% of the mass of the food material;

preferably, standing for 5-10min after coating the pulp.

Coating the decocted syrup on the surface of the food material can be achieved by brushing the decocted syrup to two sides of the food material through a brush, spraying the syrup on two sides of the food material in a spraying mode, or coating the syrup on two sides of the food material in a syrup dipping mode.

In a preferred embodiment of the application of the present invention, the method further comprises a step of pretreating the food material before the pulp coating, wherein the pretreatment of the food material comprises adding a seasoning into the food material for pickling;

preferably, the seasoning comprises the following raw materials in parts by weight: 12-18% of pepper, 3-6% of edible salt, 1.5-3.5% of sodium glutamate, 1.5-3.5% of chicken essence seasoning, 3-7% of white granulated sugar, 8-12% of vegetable oil and 3.5-6% of spice.

In another embodiment, the food material may not be pickled.

Before the food materials are pickled, the food materials are further processed by sorting, slicing or dicing and the like.

The seasoning may also be selected from commercially available seasoning packs.

In a preferred embodiment of the present invention, the water retaining agent is a phosphate, and preferably, the phosphate is at least one of sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate.

The water-retaining agent may be a food water-retaining agent, and helps to maintain a stable water content in food. In other embodiments, the water retaining agent may also be disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium dihydrogen phosphate.

In a preferred embodiment of the present invention, the glucose is at least one of edible glucose powder and glucose solution.

The granulated sugar in the invention is a combination of white granulated sugar and rock sugar.

A quick-frozen barbecue food material prepared by the preparation method of the quick-frozen barbecue food material is provided. The food material to be barbecued is any one of the following food materials: beef, mutton, chicken, fish, pork and vegetables.

The quick-frozen barbecue food material prepared by the preparation method of the quick-frozen barbecue food material can be directly eaten after being heated in an electric appliance such as a microwave oven, and the taste and flavor of the quick-frozen barbecue food material are basically the same as those of the quick-frozen barbecue food material prepared at present. Therefore, the problem that the consumer can only go to a restaurant for experience due to the limitation of professional barbecue skills is solved. The product prepared by the preparation method greatly simplifies the manual process of consumers and reduces the difficulty of common consumers eating barbecue at home or in offices.

The invention has the following beneficial effects:

the invention provides a barbecue quick-frozen food material and a preparation method thereof. The special syrup boiling process is adopted, so that the starched food materials have no scorched flavor, are not sweet, and do not damage the flavor of the original barbecue seasoning too much. After pulp wrapping, pre-baking, pre-cooling and pre-freezing, a barbecue quick-frozen food material without professional baking technology and capability can be prepared, consumers can enjoy barbecue products with different quantities only by heating the barbecue quick-frozen food material in household microwave ovens, ovens or induction cookers for 60-90 seconds, and the closeness of flavor, taste and visual sense to field preparation is over 95%. The problem of the experience problem of barbecue product "leftovers heating" and the problem that the taste becomes poor after some food materials are heated for the second time is solved. The method can enable consumers to experience food materials prepared by an ancient and unique cooking mode like barbecue only by adopting a simple and almost same operation mode at home or in an office, improves the universal applicability and convenience of barbecue products, expands the practicability of the barbecue products in all periods, all regions and all scenes, and creates economic benefits and social values for enterprises and society.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a general view of a quick-frozen microwave-roasted wing provided in example 1;

FIG. 2 is a half sectional view of a fin in the quick-frozen microwave roasting provided in example 1;

FIG. 3 shows two of the quick frozen microwave-baked products of example 1;

FIG. 4 shows two of the quick frozen microwave-baked products of example 2;

FIG. 5 shows two of the quick frozen microwave-baked products of example 3;

FIG. 6 shows two of the quick frozen microwave-baked products prepared in comparative example 2;

FIG. 7 is a photograph of two of the frozen products made in example 4;

fig. 8 shows two of the frozen products prepared in comparative example 3.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The features and properties of the present invention are described in further detail below with reference to examples.