Preparation method of low oil suction crumbs

Abstract

The invention relates to a preparation method of low oil suction crumbs, which comprises the following steps: weighing up quantitative wheatmeal, charging 1-25% by weight of dietary fiber, 1-10% by weight of modified starch, 0.02- 0.2% by weight of emulsifying agent, 55-70% by weight of water and 5-10% by weight of auxiliaries by weights, charging vegetable shortening with 1-2% by weight of wheatmeal after stirring up and kneading, fermenting, cutting, rolling, filling in molds, rising, baking, cooling and grinding into corresponding specifications. The dietary fiber preferentially selects soybean dietary fiber powder or konjak flavor powder or corn dietary fiber powder, the modified starch preferentially selects cereal or beans or yams or Tania pregelatinization modified starch, and the emulsifying agent preferentially selects cane sugar ester or monoglyceride or diacetyl dihydroxysuccinic acid single (double) glyceride or sodium stearyl lactate. The crumbs of the invention are low in oil suction and crisp in mouthfeel after frying. The preparation method of the invention is simple to use, scientific in raw material matches and rational in nutrition, and is applicable to industrialization production.

Description

technical field

[0001] The invention relates to a kind of grain flour grain used for seasoning meat, fish, etc., in particular to a method for making bread crumbs with low oil absorption. Background technique

[0002] Bread crumbs are widely used in food processing, especially for fried foods. A layer of bread crumbs adheres to the outer surface of the food, which can prevent the loss of flavor and nutrients of the wrapping base material. Bread crumbs are used as food After the coating is fried together with the food, the food has the characteristics of crisp taste and beautiful appearance.

[0003] At present, the common bread crumbs used are all added glucose, milk powder, salt, yeast, flour improver, shortening and water to the wheat flour, stirred into a dough, and then fermented, cut, rolled, molded, proofed, and baked. , cooled and crushed into corresponding specifications. But adopting common bread crumbs as the coating of frying food also has certain technical defe...