Coated meat refers to meat products that are coated with a batter or breading mixture before cooking, such as chicken nuggets or fried pork chops. The role of modified tapioca starch in the production of coated meat is to improve the texture, crispiness, and oil uptake of the coating. It also helps to increase the yield pick up and process stability of the batter or breading mixture, and create a light and crispy texture similar to tempura-style coatings. Additionally, modified tapioca starch can be used as a binder to help the batter or breading adhere to the meat surface.
Modified tapioca starch can offer several benefits in the production of coated meat, including:
- Create desired texture: Modified tapioca starch can help achieve the desired texture in the coating of meat by controlling the viscosity and moisture content of the coating batter.
- Crispiness or crunchiness: Modified tapioca starch can provide a crispy or crunchy texture to the coating, making it more appealing to consumers.
- Reduced oil uptake: Modified tapioca starch can help reduce the amount of oil absorbed during the frying process, resulting in a healthier and less greasy product.
- Increase yield pick up: Modified tapioca starch can increase the amount of coating that adheres to the meat, resulting in a higher yield.
- Batter: Modified tapioca starch can be used to make a batter for coating meat, which can improve the adhesion and uniformity of the coating.
- Improve and prolong crunchiness: Modified tapioca starch can improve and prolong the crunchiness of the coating, resulting in a more satisfying eating experience for consumers.
- Process stability: Modified tapioca starch can provide process stability, which can help manufacturers maintain consistency in their production processes.
- Create light crispy texture as tempura style: Modified tapioca starch can be used to create a light and crispy texture, similar to tempura, in the coating of meat.