阅读说明：本技术 一种油炸食品用裹粉及利用该裹粉加工鸡腿的方法 (Wrapping powder for fried food and method for processing chicken legs by using wrapping powder ) 是由 马路凯 刘袆帆 黄国中 蔡哲妍 雷怡昕 黄利元 王琴 于 2019-12-11 设计创作，主要内容包括：本发明公开一种油炸食品用裹粉以及利用该裹粉加工鸡腿的方法。本发明提供的油炸食品用裹粉包括如下重量份数的原料：砂仁粉50～200份,面粉20～100份,淀粉10～30份和食盐5～20份。本发明提供的油炸食品用裹粉主要以砂仁粉和面粉为主料,添加适量的淀粉和食盐配制而成,配方结构简单,利用其加工制备砂仁鸡腿,可以有效提高砂仁鸡腿的香味和酥脆度,提高砂仁鸡腿的口感,同时还可以降低砂仁鸡腿的油脂含量和抑制反式脂肪酸、丙烯酰胺、丙二醛、4-羟基壬烯醛的产生,提高油炸食品的安全性。(The invention discloses a coating powder for fried food and a method for processing chicken legs by utilizing the coating powder. The wrapping powder for fried food provided by the invention comprises the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt. The wrapping powder for the fried food is mainly prepared by taking fructus amomi powder and flour as main materials and adding a proper amount of starch and salt, has a simple formula structure, can be used for processing and preparing the fructus amomi chicken legs, can effectively improve the fragrance and crispness of the fructus amomi chicken legs, improves the taste of the fructus amomi chicken legs, can also reduce the oil content of the fructus amomi chicken legs, inhibit the generation of trans-fatty acid, acrylamide, malonaldehyde and 4-hydroxynonenal, and improves the safety of the fried food.)

1. The coating powder for fried food is characterized by comprising the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt.

2. A wrapper for fried food as claimed in claim 1, wherein the amount of said amomum powder added is inversely proportional to the amount of said salt added.

3. A breading for fried foods as claimed in claim 2 wherein the grit size of the whelk powder is 0.7 to 9 μm.

4. The coating powder for fried food as claimed in claim 3, which comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch and 5 parts of salt.

5. The breading powder for fried food as claimed in any one of claims 1 to 4, characterized by further comprising the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan.

6. The breading for fried food according to claim 5, characterized in that the grain size of the shell powder is 0.5-10 μm.

7. A processing method of fructus amomi chicken legs is characterized by comprising the following steps:

(1) taking 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch, 5-20 parts of salt and 200-600 parts of water by weight, mixing and stirring into paste, and standing for 10-30 min at the temperature of 15-25 ℃ to obtain paste liquid;

(2) immersing the drumstick in the pasty liquid to make the surface of the drumstick pasted;

(3) frying the drumstick with the surface coated with paste in oil at the temperature of 160-180 ℃ for 3-4 min, taking out, draining the oil and cooling to obtain the chicken drumstick.

8. The processing method according to claim 7, wherein the paste liquid in step (1) further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan.

9. The processing method according to claim 8, wherein the paste in step (1) comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch, 5 parts of salt, 5 parts of shell powder, 2 parts of water-soluble chitosan and 600 parts of water.

10. The processing method according to any one of claims 7 to 9, wherein in the step (3), the fried chicken legs are fished out and placed on a filter screen inclined at 30-50 degrees for oil leaching.

Technical Field

The invention belongs to the technical field of food, and relates to wrapping powder for fried food and a method for processing chicken legs by utilizing the wrapping powder.

Background

Fructus amomi, also called fructus amomi, is dry mature fruit of zingiberaceae plant Amomumvillosum lour, green shell sand amoumvillosum lour, var. xanthotoides T.L.Wu et Senjen or Hainan sand amoumlongiligere T.L.Wu, collected when the fruit ripens in summer and autumn, dried or dried at low temperature, broken and unprocessed when in use, contains volatile oil (such as camphor, borneol, limonene, bornyl acetate, α -pinene and the like), flavonoid compounds (quercetin, quercitrin and isoquercitrin), polysaccharide, organic acid (such as hexadecanoic acid, vanillic acid, stearic acid, palmitic acid and the like), trace elements (such as zinc, manganese, calcium, iron and the like), and pharmacological research shows that the fructus amomi has the effects of eliminating dampness, stimulating appetite, warming spleen, regulating qi, relieving diarrhea and the like, is a traditional Chinese medicine of the past generation, and the volatile oil contained in the amomum is a common traditional Chinese medicine, and has the effects of eliminating fishy smell, enhancing flavor and relieving diarrhea and the like when being added to daily life.

The fried food is mainly prepared by coating flour on the food, pasting the food, starching the food and frying the food, and is widely popular with consumers because the fried food is crisp and delicious, has strong fragrance and can promote appetite. The existing wrapping powder is mainly prepared by taking flour and/or starch as main materials and adding a proper amount of salt and spices. The coating powder is an important factor influencing the properties of the fried food such as taste, aroma, color, oil content and the like, and substances harmful to human health such as trans-fatty acid, acrylamide, active aldehyde substances and the like can be generated in the fried food after the coating powder and the coating paste are influenced by the factors such as frying temperature, frying time and the like in the frying process. How to improve the taste of fried foods and reduce the content of harmful ingredients such as oil and fat, trans fatty acid, acrylamide, active aldehyde substances and the like in the fried foods is always a concern for producers and consumers.

Disclosure of Invention

The present invention aims to provide a breading for fried food to solve at least one of the above technical problems.

In the process of optimizing and improving the traditional flour coating formula, the inventor of the invention unexpectedly finds that the flour coating prepared by adding a certain amount of fructus amomi powder into flour and starch is used for processing fried food, not only can the fragrance of the fried food be effectively increased, but also the crispness of the fried food can be effectively improved, the oil content of the fried food is reduced, the generation of harmful ingredients such as trans-fatty acid, acrylamide and active aldehyde substances is inhibited, and the effect is more obvious along with the increase of the adding amount of the fructus amomi powder. The present invention has been completed based on the above findings.

According to one aspect of the invention, the coating powder for fried food comprises the following raw materials in parts by weight: 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch and 5-20 parts of salt.

The wrapping powder for the fried food is prepared by mainly using the fructus amomi powder and the flour as main materials and adding a proper amount of starch and salt, has a simple formula structure, can effectively improve the fragrance and the crispness of the fried food and improve the mouthfeel of the fried food, and simultaneously can reduce the oil content of the fried food, inhibit the generation of trans-fatty acid, acrylamide, malondialdehyde and 4-hydroxynonenal and improve the safety of the fried food.

When the coating powder for the fried food is used, the coating powder and water are preferably mixed according to the weight ratio of 1: (0.8-3) adding water to prepare paste, and then pasting and sizing the food.

The amomum villosum is preferably amomum villosum which is Yangchun sand of Guangdong Yangjiang, and the Yangchun sand contains various volatile oil components such as camphene, borneol acetate, camphor, borneol, limonene, α -pinene and the like and flavonoid substances such as quercetin, quercetin and the like, so that the oil oxidation in the frying process can be effectively prevented, and the generation of harmful substances such as trans-fatty acid, active aldehyde and the like can be inhibited.

Preferably, the amount of the amomum powder added is inversely proportional to the amount of the salt added. That is, the amount of salt added should be reduced as the amount of the almond powder added increases. The fructus amomi powder is a natural seasoning, has obvious spicy taste and also has salty and bitter taste, the food is gradually salty and astringent due to the increase of the adding amount, and the taste of the food can be effectively coordinated and improved by reducing the adding amount of the salt while the adding amount of the fructus amomi powder is increased. In addition, the salty taste of the food is enhanced by increasing the addition amount of the fructus amomi powder, so that the salt intake of a human body can be reduced, and the fructus amomi powder is beneficial to the health of the human body.

Preferably, the grain size of the fructus amomi powder is 0.7-9 mu m. Therefore, the method is beneficial to the dissolution and the function of the effective components in the fructus amomi powder.

Preferably, the coating powder for fried food provided by the invention comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch and 5 parts of salt.

Preferably, the coating powder for fried food provided by the invention further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan. Along with the increase of the addition amount of the fructus amomi powder, the taste of the fried food is improved, the oil content and the content of harmful substances are reduced, but the binding power of the wrapped powder is reduced, and the wrapped powder is easy to fall off during pasting.

Preferably, the particle size of the shell powder is 0.5-10 μm. Therefore, the high-temperature expansibility of the coating powder can be effectively improved, and the crispness of the fried food can be improved.

Preferably, the coating powder for fried food provided by the invention can also comprise seasonings. The flavoring can be prepared by mixing one or more of ginger powder, garlic powder, pepper powder, five spice powder, chili powder, paprika powder, star anise powder, cinnamon powder, licorice powder, tomato powder and other conventional flavoring in proportion, and the composition and proportion of the flavoring can be adjusted according to different tastes.

According to another aspect of the invention, a method for processing fructus amomi chicken legs is provided, which comprises the following steps:

(1) taking 50-200 parts of fructus amomi powder, 20-100 parts of flour, 10-30 parts of starch, 5-20 parts of salt and 200-600 parts of water by weight, mixing and stirring into paste, and standing for 10-30 min at the temperature of 15-25 ℃ to obtain paste liquid;

(2) immersing the drumstick in the pasty liquid to make the surface of the drumstick pasted;

(3) frying the drumstick with the surface coated with paste in oil at the temperature of 160-180 ℃ for 3-4 min, taking out, draining the oil and cooling to obtain the chicken drumstick.

According to the processing method of the villous amomum fruit chicken leg, the chicken leg is pasted by the wrapping powder for fried food, and the prepared villous amomum fruit chicken leg is golden yellow or brown yellow in appearance, strong in fragrance, good in crispness and excellent in taste. In addition, the prepared villous amomum fruit drumstick has obviously reduced oil content, trans-fatty acid, acrylamide, malondialdehyde, 4-hydroxynonenal and other harmful substances, and the safety and the nutrition of the villous amomum fruit drumstick are improved.

Preferably, the pasty liquid in the step (1) further comprises the following raw materials in parts by weight: 1-10 parts of shell powder and 0.5-2 parts of water-soluble chitosan. Therefore, the pasty liquid can be prevented from falling off when the drumstick is pasted, so that the pasty liquid can be uniformly adhered to the drumstick, and the prepared fructus amomi drumstick is uniform in appearance and color. In addition, the crispness of the villous amomum fruit chicken legs can be effectively improved.

Preferably, the pasty liquid in the step (1) comprises the following raw materials in parts by weight: 200 parts of fructus amomi powder, 20 parts of flour, 10 parts of starch, 5 parts of salt, 5 parts of shell powder, 2 parts of water-soluble chitosan and 600 parts of water.

Preferably, in the step (3), the fried chicken legs are fished out and placed on a filter screen inclined at 30-50 degrees for oil leaching.

Detailed Description

The present invention will be described in further detail with reference to specific examples.