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Bread crumbs and preparation method thereof

A production method and technology of bread crumbs, which are applied in the field of food additives, can solve the problems of affecting health, poor taste of food, greasy food, etc.

Active Publication Date: 2013-03-20
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 absorption of the existing bread crumbs is strong. After the food is fried, because the bread crumbs absorb a large amount of grease, the food is greasy, and people take too much fat and heat, which affects their health.

Method used

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  • Bread crumbs and preparation method thereof
  • Bread crumbs and preparation method thereof
  • Bread crumbs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A bread bran is composed of the following raw materials in parts by weight: 70 parts of high-precision flour, 8 parts of starch, 5 parts of water, 5 parts of rice, 3 parts of salt, 1 part of sugar and 1 part of emulsifier.

[0055] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0056] The production method of the bread crumbs comprises the following steps: (a) preparation of raw materials: weighing the raw materials according to the above weight parts; (b) mixing and stirring: mixing the raw materials with high-precision flour, starch, water, rice, salt, sugar, emulsifying (c) Expansion: Put the mixture obtained in step (b) into a twin-screw extrusion extruder for expansion treatment to obtain the primary product. The expansion treatment is divided into three stages, They are the former stage, the middle stage, and the latter stage respectively. The temperature of the former stage is ...

Embodiment 2

[0059] A bread bran 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, 8 parts of rice, 5 parts of salt, 3 parts of sugar and 2 parts of emulsifier.

[0060] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0061] The production method of the bread crumbs comprises the following steps: (a) preparation of raw materials: weighing the raw materials according to the above weight parts; (b) mixing and stirring: mixing the raw materials with high-precision flour, starch, water, rice, salt, sugar, emulsifying (c) Expansion: Put the mixture obtained in step (b) into a twin-screw extrusion extruder for expansion treatment to obtain the primary product. The expansion treatment is divided into three stages, They are the former stage, the middle stage, and the latter stage respectively. The temperature of the former stage ...

Embodiment 3

[0064] A bread bran is composed of the following raw materials in parts by weight: 80 parts of high-precision flour, 10 parts of starch, 8 parts of water, 5 parts of rice, 3 parts of salt, 2 parts of sugar and 1 part of emulsifier.

[0065] The bread crumbs of the invention have less oil absorption, crispy, crispy and soft taste after frying, and high nutritional value.

[0066]The production method of the bread crumbs comprises the following steps: (a) preparation of raw materials: weighing the raw materials according to the above weight parts; (b) mixing and stirring: mixing the raw materials with high-precision flour, starch, water, rice, salt, sugar, emulsifying (c) Expansion: Put the mixture obtained in step (b) into a twin-screw extrusion extruder for expansion treatment to obtain the primary product. The expansion treatment is divided into three stages, They are the former stage, the middle stage, and the latter stage respectively. The temperature of the former stage is...

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Abstract

The invention, belonging to the technical field of food additives, particularly relates to bread crumbs and a preparation method thereof. The bread crumbs comprise the following ingredients: 70-85 weight portions of high protein flour, 8-15 weight portions of starch, 5-12 weight portions of water, 5-10 weight portions of rice, 3-5 weight portions of salt, 1-3 weight portions of sugar, and 1-2 weight portions of emulsifier. The bread crumbs disclosed herein has small oil absorption, crisp, incense and soft mouthfeel after frying, and high nutritional values. The preparation method of the bread crumbs comprises the following steps: (a) preparing raw materials; (b) mixing and stirring to obtain a mixture; (c) puffing: putting the mixture in a double-screw extrusion puffing machine, and carrying out puffing to obtain a primary finished product; and (d) cutting and producing crumbs to obtain a finished product of bread crumbs. The preparation method has simple operation and reduces production cost.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to bread bran 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 existing bread crumbs is stron...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/18
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司
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