Research progress of effects of batter composition on edible quality of deep- fat- fried battered meat product

The deep- fried battered( DFB) meat product having golden color and crisp crusts is one of the important traditional foods,and welcomed by consumers. With the improvement of people 's consumption level and the enhancement of health consciousness,the final products with low oil content and high index( crispness of crusts and tenderness of meat) had aroused people's wide concern.Batter formula,frying temperature,frying time,heating method and frying oil would influence the quality of DFB meat product.And batter component was one of the most important factors which could affect the quality of DFB meat product.Based on a large number of domestic and foreign documents,the effects of batter components( starch,protein,edible gum,and so on) on quality of DFB meat product were comprehensively reviewed. This paper could provide some theoretical guide for materials selection and was conductive to industrial production of DFB meat product.