Wrapping powder

Abstract

The invention provides wrapping powder. The wrapping powder comprises the following components in parts by weight: 10-15 parts of strong powder, 2-5 parts of potato starch, 1.8-2.5 parts of modified starch and 0.05-0.15 part of sodium bicarbonate. Compared with the conventional wrapping powder, the wrapping powder contains the strong powder, the potato starch, the modified starch and the sodium bicarbonate, and the modified starch has high binding power and modeling property, high-temperature expansion and stability, so that the wrapping powder has high binding power and cohesion, and golden yellow appearance and high crispness are provided; the sodium bicarbonate is heated to be decomposed into sodium carbonate, carbon dioxide and water after being fried at high temperature, and the high-temperature expansion of the wrapping powder is further improved; the modified starch, the strong powder, the potato starch and the sodium bicarbonate are mixed according to a specific ratio, and the modified starch with high expansion, the sodium bicarbonate, the potato starch with low expansion and the strong powder without expansion are mixed, so that the fried product has the scaly appearance after being fried.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kind of bread coating. Background technique [0002] Fried food is more and more popular in the market. Most of these products are based on starch, carbohydrates and protein. During the production process, the products are wrapped with flour and then fried at high temperature. [0003] Coating powder is a kind of pre-mixed powder, which is made of flour or starch as the main material, and is mixed with additives such as thickeners, seasonings, and colorants. Its main function is to increase the added value of the product. Coating the meat or vegetables with bread flour and then deep-frying can give different flavors to the fried products and keep the original flavor from being lost. At the same time, it can also keep the moisture in the products and avoid frying the meat or vegetables. [0004] Some breading powders contain spice ingredients, which can redu...

AI Technical Summary

Problems solved by technology

[0006] The original breading used only flour as the main raw material, but because flour absorbs a lot of oil during frying, and the shelf life is not long, long-term storage will soften the product and reduce the taste of the product

Most of the existing breadings use modified starch, but the ingredients of most of the breadings are similar, and the appearance produced is single, and sometimes the appearance is different due to the different breading process or frying, and the performance is unstable. Therefore, the existing breading Can no longer meet certain performance and particle state

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