CN107410830A - A kind of prepared food technique for coating dietary fibre toughness reinforcing - Google Patents

Abstract

The invention discloses a process for coating edible fiber to toughen cooked food, which comprises the following steps: Step 1: The fiber is soaked in a condiment solution containing egg white protein for one time swelling: the fiber is soaked in a condiment solution containing egg white protein, usually in Immerse at 1-5 atmospheres for 1-24 hours; Step 2: Heat and steam; Step 3: Take it out and impregnate the egg white protein again while it is hot, take it out immediately, that is, coat the outside of the fiber with a layer of egg white protein that has a different taste from the fiber, Use the remaining temperature of the fiber to heat-cure the protein; Step 4: The seasoning outside the coating layer is rolled again with crushed items such as sesame, pepper, and nuts, and the outer layer of egg white protein that needs to be coated with edible fiber is a second dipping After rolling such broken items, they are then heated and solidified for the second time; and the present invention greatly improves the taste and yield of vegetarian food, and makes it closer to the standard of vegetarian food.

Description

A cooked food technology coated with edible fiber and toughened

technical field

The invention relates to a food processing technology, in particular to a cooked food technology coated with edible fiber and toughened.

Background technique

Some starchy gelatinous foods, such as cheap ham sausages and cheap luncheon meat, use high starch content in order to pursue a price competitive advantage, and the amount of high-priced protein materials such as meat, gluten, and soybean protein is very low, often resulting in a sharp drop in taste. In the industry, there are methods such as cooked sweet corn kernels (with bran not peeled off), oat kernels (with bran not peeled off) mixed with starch gel to improve the taste, and give vegetarian food titles, but it is difficult to change the Food jelly feeling and feed feeling; the unique toughness and silky feeling of meat food have been unable to obtain.

Similarly, there are strength problems in the production process of crispy products. Due to baking or frying, starch products lose water and become crispy, with poor binding force; Losing the crispy taste is difficult to be accepted by the market.

Contents of the invention

The purpose of the present invention is to provide a coated edible fiber toughened cooked food process to solve the problems raised in the above background technology.

To achieve the above object, the present invention provides the following technical solutions:

A cooked food process coated with edible fiber toughening, comprising the steps of:

Step 1: Immerse the fiber once in seasoning solution containing egg white protein. Wet: soak the fiber in the seasoning solution containing egg white protein, usually at 1-5 atmospheres for 1-24 hours, so that the protein and seasoning can fully enter the skeleton In the fiber, the skeleton fiber has a slight swelling state;

Step 2: heating and steaming;

Step 3: After taking it out, impregnate the egg white protein again while it is hot. Take it out immediately, that is, coat a layer of egg white protein with a different taste from the fiber on the outside of the fiber, and use the remaining temperature of the fiber to heat-cure the protein, that is, the egg white protein will be cured automatically after being heated. Because the temperature is high inside and low outside, after the protein is solidified, the inside is tougher and the outside is softer or even not fully cured, and it can stick to things;

Step 4: Condiments outside the coating layer are rolled again with crushed items such as sesame, pepper, and nuts. The outer layer of egg white protein that needs to be coated with dietary fiber is dipped twice, and then rolled over such crushed Items are then cured with secondary heat.

As a further solution of the present invention: the fiber is one of tender corn silk, stalked filaments in mushrooms, and cheap edible filamentous algae such as bleached fresh enteromorpha and freshwater filamentous algae.

The pre-soaking solution is egg white protein solution diluted 0.3 times.

The coating layer can be replaced by TGase cross-linked protein.

The ratio of the fiber to the egg white protein is controlled at a weight ratio of 10-200:100 parts.

The egg white protein is added to the polysaccharide gel material to adjust the hardness and viscosity, and the weight ratio of the egg white protein to the polysaccharide gel is within 100:0-50.

The polysaccharide gel can be one of starch, agar, carrageenan, locust gum and pectin.

As a further solution of the present invention:

Compared with prior art, the beneficial effect of the present invention is:

After the edible fiber is coated, the short fiber can be simply mixed into the food material and mixed according to the taste requirements, so as to make ham sausage, luncheon meat, or bake crispy food. Since the egg white protein coated on the outer surface of the edible fiber is usually not completely solidified, it has good bonding ability with other parts of the food material, resulting in obvious silkiness and toughness of the molded food; the moisturizing food fiber itself can provide a strong toughening effect, Therefore, it can improve the jelly-like feeling and feed feeling of low-grade ham sausage, luncheon meat, etc., and present the mouthfeel of high-grade bacon sausage when the added amount is large, and the cost increases little; and the invention greatly improves the taste and yield of vegetarian food , and bring it closer to vegetarian food standards.

detailed description

The technical solutions of the present invention will be further described in detail below in conjunction with specific embodiments.

Example 1

A cooked food process coated with edible fiber toughening, comprising the steps of:

Step 1: Immerse the fiber once in seasoning solution containing egg white protein. Wet: soak the fiber in the seasoning solution containing egg white protein, usually at 1-5 atmospheres for 1-24 hours, so that the protein and seasoning can fully enter the skeleton In the fiber, the skeleton fiber has a slight swelling state;

Step 2: heating and steaming;

Step 3: After taking it out, impregnate the egg white protein again while it is hot. Take it out immediately, that is, coat a layer of egg white protein with a different taste from the fiber on the outside of the fiber, and use the remaining temperature of the fiber to heat-cure the protein, that is, the egg white protein will be cured automatically after being heated. Because the temperature is high inside and low outside, after the protein is solidified, the inside is tougher and the outside is softer or even not fully cured, and it can stick to things;

Step 4: Condiments outside the coating layer are rolled again with crushed items such as sesame, pepper, and nuts. The outer layer of egg white protein that needs to be coated with dietary fiber is dipped twice, and then rolled over such crushed Items are then cured with secondary heat.

The fiber is one of tender corn silk, stalks in mushrooms, cheap edible silk algae such as bleached fresh enteromorpha and freshwater silk algae.

The pre-soaking solution is egg white protein solution diluted 0.3 times.

The coating layer can be replaced by TGase cross-linked protein.

The ratio of the fiber to the egg white protein is controlled at a weight ratio of 10-200:100 parts.

The egg white protein is added to the polysaccharide gel material to adjust the hardness and viscosity, and the weight ratio of the egg white protein to the polysaccharide gel is within 100:0-50.

The polysaccharide gel can be one of starch, agar, carrageenan, locust gum and pectin.

After the coated dietary fiber is synthesized, the short fiber can be simply mixed into food materials and mixed according to taste requirements to make ham sausage, luncheon meat, or baked crispy food. Since the egg white protein coated on the outer surface of the edible fiber is usually not completely solidified, it has good bonding ability with other parts of the food material, resulting in obvious silkiness and toughness of the molded food; the moisturizing food fiber itself can provide a strong toughening effect, Therefore, it can improve the jelly-like feeling and feed feeling of low-grade ham sausages and luncheon meat, and when added in a large amount, it will present the taste of high-grade bacon sausages, and the cost will increase little.

In the use of crispy food, the common characteristics of the above-mentioned dry fiber are: after drying, it becomes crispy by itself, but maintains a certain toughness, and is not as easy to break as the edible fiber not coated with thin layer protein, so it can solve the problem of crispy food. The problem of high production breakage rate.

Economic value: greatly improve the taste and yield of this type of food, and make it closer to the standard of vegetarian food.

The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the above-mentioned embodiments. Within the scope of knowledge possessed by those of ordinary skill in the art, various modifications can be made without departing from the gist of the present invention. kind of change.

Claims (7)

1. a kind of prepared food technique for coating dietary fibre toughness reinforcing, it is characterised in that comprise the following steps：Comprise the following steps：

Step 1：It is wet that flavouring of the fiber single-steeping containing albumen is swollen：By fiber impregnation to the flavouring containing albumen In solution, 1-24 hours are impregnated generally under 1-5 atmospheric pressure, make protein and flavouring well into fibrous skeleton, bone Frame fiber has slight expansion state；

Step 2：Heating cooks；

Step 3：Dipping albumen is taken out immediately again while hot after taking-up, i.e., it is different that last layer mouthfeel is coated outside fiber In the albumen of fiber, albumen heat cure is carried out using the residual temperature of fiber, i.e., is voluntarily occurred after albumen is heated solid Change, due to high outside low inside temperature, therefore the tougher outside in the inside is soft even without completely solid after protein coagulation Change, moreover it is possible to guck；

Step 4：The outer flavouring of coat is rolled again using chunky shape articles such as sesame, pepper, kernel ends to be covered, and need to be coated edible The albumen outer layer of fiber is double-steeping, and reheating solidification afterwards after such chunky shape article is covered in then rolling.

2. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that the fiber is Handle in green corn palpus, mushroom tears silk open, inexpensively edible silk algae such as bleaches one kind in fresh Enteromorpha and fresh water silk algae.

3. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that pre-preg liquid is The albumen solution of 0.3 times of dilution.

4. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that coat can be with Replaced with TG enzyme crosslinking albumen.

5. it is according to claim 1 it is a kind of coat dietary fibre toughness reinforcing prepared food technique, it is characterised in that the fiber with The burden control of albumen compares 10-200 in weight:100 parts.

A kind of 6. prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that described plus egg white Albumen adds polysaccharide gel-like material with modulation hardness and viscosity, and albumen is with polysaccharide gel weight ratio 100:0-50 It is interior.

A kind of 7. prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that the polysaccharide Gel can be one kind in starch, agar, carragheen, locust tree glue and pectin.