Research Progress of Reducing Oil Content of Fried Products after Being Coated with Batter

YANG Xuexin; CHEN Kejing

doi:10.13386/j.issn1002-0306.2020010222

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 376-382. > DOI: 10.13386/j.issn1002-0306.2020010222

YANG Xuexin, CHEN Kejing. Research Progress of Reducing Oil Content of Fried Products after Being Coated with Batter[J]. Science and Technology of Food Industry, 2021, 42(22): 376−382. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020010222.

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Research Progress of Reducing Oil Content of Fried Products after Being Coated with Batter

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China

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Received Date: February 01, 2020
Available Online: August 24, 2021

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Abstract

Batter coating is an important processing method in Chinese cooking, and the use of batter in fried products is also very widespread. The crispy and delicious fried products are very popular among people. However, the high oil content of fried products can easily cause obesity and chronic diseases such as coronary heart disease, therefore, it is urgent to reduce the oil content of fried products and develop low-fat and healthy fried products. This review introduces the main methods to reduce the oil content of fried products based on the mechanism of oil absorption during deep-fat frying, including modification of batter coating(starch, protein and gums), adding pretreatments method(pre-frying, blanching and pre-drying), changing the frying process conditions(control of frying time and frying temperature, new frying technology and post-frying de-oiling) can effectively reduce the oil content of fried products with batter and improve the edible quality of fried products with batter. The review provides some scientific guidance for the formulation design and frying process of hanging paste products, and provides a scientific basis for the research and development and large-scale production of low-fat fried products.
- batter coating,
- oil uptake,
- batter component,
- pretreatments method,
- frying process

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