Bread crumb and production method thereof

A production method and bread crumb technology, which are applied in the field of food additives, can solve problems such as affecting health, poor food taste, and high fat calorie, etc., and achieve the effects of less oil absorption, crisp taste and high nutritional value.

Inactive Publication Date: 2012-03-07
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of bread crumbs is a secondary processed product. After the food is fried, it will have the defect of hard taste, and the taste of the food will be significantly worse.
Moreover, the oil absorpt

Method used

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  • Bread crumb and production method thereof
  • Bread crumb and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A bread crumb is composed of the following raw materials in parts by weight: 75 parts of high-precision flour, 10 parts of starch, 8 parts of water, 3 parts of salt, 1 part of sugar, 1 part of emulsifier, and 0.1 part of yeast powder.

[0057] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0058] The method for making bread crumbs comprises the following steps: (a) Raw material preparation: weigh the raw materials according to the above weight parts; (b) Mix and stir: mix the raw materials with high-precision flour, starch, water, salt, sugar, emulsifier, Mix the yeast powder and stir evenly to prepare the dough mixture; (c) Refrigeration: Put the dough mixture prepared in step (b) into the refrigerator, control the temperature of the refrigerator to 15°C, and refrigerate for 15 minutes; (d) Fermentation: Put the dough mixture processed in step (c) at a temperature of 25°C and ferment...

Embodiment 2

[0061] A bread crumb is composed of the following raw materials in parts by weight: 80 parts of high-precision flour, 15 parts of starch, 12 parts of water, 5 parts of salt, 3 parts of sugar, 2 parts of emulsifier and 0.2 part of yeast powder.

[0062] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0063]The method for making bread crumbs comprises the following steps: (a) Raw material preparation: weigh the raw materials according to the above weight parts; (b) Mix and stir: mix the raw materials with high-precision flour, starch, water, salt, sugar, emulsifier, Mix the yeast powder and stir evenly to prepare the dough mixture; (c) Refrigeration: Put the dough mixture prepared in step (b) into the refrigerator, control the temperature of the refrigerator to 13°C, and refrigerate for 18 minutes; (d) Fermentation: Put the dough mixture processed in step (c) in an environment with a temperatur...

Embodiment 3

[0066] A bread bran is composed of the following raw materials in parts by weight: 85 parts of high-precision flour, 15 parts of starch, 10 parts of water, 3 parts of salt, 3 parts of sugar, 2 parts of emulsifier and 0.3 part of yeast powder.

[0067] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0068] The method for making bread crumbs comprises the following steps: (a) Raw material preparation: weigh the raw materials according to the above weight parts; (b) Mix and stir: mix the raw materials with high-precision flour, starch, water, salt, sugar, emulsifier, Mix the yeast powder and stir evenly to prepare the dough mixture; (c) Refrigeration: Put the dough mixture prepared in step (b) into the refrigerator, control the temperature of the refrigerator to 12°C, and refrigerate for 17 minutes; (d) Fermentation: Place the dough mixture processed in step (c) at a temperature of 30°C and ferm...

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PUM

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Abstract

The invention belongs to the technical field of food additives and particularly relates to a bread crumb and a production method thereof. The bread crumb consists of the following raw materials in part by weight: 75-90 parts of gluten flour, 10-20 parts of starch, 8-15 parts of water, 3-5 parts of table salt, 1-3 parts of sugar, 1-2 parts of emulsifying agent and 0.1-0.5 part of yeast powder. The bread crumb absorbs less oil, the taste of the fried food is crisp, delicious and soft and the nutritive value is great. The production method of the bread crumb comprises the steps of: a) raw material preparation; b) mixing and agitation to obtain dough mixtures; c) cold storage; d) fermentation, e) segmentation; f) primary baking to obtain primary finished products; g) slicing and crushing to obtain semi-finished bread crumb products; and h) secondary baking to obtain the finished bread crumb products. The production method of the bread crumb is simple and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to bread crumbs and a preparation method thereof. Background technique [0002] Bread crumbs are widely used in fried and fried foods, such as: fried chicken, fish, seafood (shrimp), chicken legs, chicken wings, onion rings, etc., and a layer of bread crumbs adheres to the outer surface of the food. It is to relieve the time of food being fried, prevent the loss of flavor and nutrition of the wrapped food, and make the food crispy, delicious and delicious. [0003] Existing bread crumbs come from toasted bread after being peeled, sliced, and dried at a constant temperature, and then evenly pulverized. But this kind of bread crumbs belongs to the secondary processing product, and the defect that the mouthfeel becomes hard will appear after the food is fried, and the mouthfeel of the food will obviously deteriorate. Moreover, the oil absorption of the existing bread crumbs is...

Claims

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Application Information

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IPC IPC(8): A21D2/00A21D13/00A21D15/00
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司
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