What is the function of wrapping boneless chicken fillet in powder and allowing it to regain moistur
After coating boneless chicken fillet with powder, the overall goal is to control the hydration of the coating layer, promote the bonding between the powder and the meat blank, and stabilize the shell structure. It is a key transitional process in the coating process. By moderate moisture regain, the powder can fully absorb water and gelatinize, reducing defects such as bran shedding, shell sheddi
After coating boneless chicken fillet with powder, the overall goal is to control the hydration of the coating layer, promote the bonding between the powder and the meat blank, and stabilize the shell structure. It is a key transitional process in the coating process. By moderate moisture regain, the powder can fully absorb water and gelatinize, reducing defects such as bran shedding, shell shedding, and bursting during subsequent pre frying and deep frying processes, ensuring stable formation of the finished shell and uniform crispy taste. The specific functions are as follows:
1. Promote sufficient hydration and gelatinization of the powder to enhance adhesion
The starch and colloids in pre coated powder and paste powder need to absorb moisture to complete gelatinization. During the static stage, the water seeping out from the inside of the meat and the water in the pulp layer gradually penetrates into the surface powder, allowing the dry powder particles to absorb water and soften, forming a sticky gelatinization layer that firmly adheres the breadcrumbs to the surface of the chicken fillet; If fried directly, the dry powder will not have enough time to hydrate, and it is easy to quickly peel off and scatter bran when heated.
2. Eliminate internal stress in the coating and reduce the risk of explosion and cracking during blasting
The shell that has just been coated with powder has uneven thickness, uneven elasticity of the powder, and internal stress. Let it cool down and allow the coating structure to slowly stretch, and the surface dryness and wetness tend to be uniform, avoiding rapid dehydration and shrinkage of the surface after oil ingress, and rapid expansion of water vapor in the inner layer, which can cause bulging, cracking, and local peeling of the outer shell.
3. Stabilize the thickness of the shell and reduce thickness deviation
After moisture regain, the powder material has a certain plasticity, and excess floating powder on the surface can naturally fall off. At the same time, the bran layer is more tightly adhered and not easily rubbed off during transportation and plating. The consistency of the coating thickness of the finished product is better, and the color and oil absorption rate are more stable after frying.
4. Improve the lasting crispness after frying
A fully hydrated and bonded coating forms a continuous and dense shell structure. After frying, the pore structure of the shell is stable, and compared to products without standing, the shell is less likely to quickly absorb moisture and soften, prolonging the crispy and fragrant holding time.
5. Assist in shaping and facilitate the conveyor of the assembly line by arranging the tray
After standing still, the coating layer changes from a loose state to a resilient solid surface layer. Slight contact between the chicken strips is not easy to adhere or peel off, making it convenient for the assembly line to arrange the plates, enter the quick freezing or pre frying line, and improving the stability of continuous production.
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