Breadcrumbs for fermented meat product and preparation process of breadcrumbs

A technology of fermented meat products and bread crumbs, applied in the field of food additives, can solve the problems of high fat calories, hard taste, greasy food, etc., and achieve the effect of good storage and good taste

Inactive Publication Date: 2015-10-14
WEITEJIA FOOD JIANGSU
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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 existing bread crumbs is strong. After the food is fried, because the bread crumbs absorb a large amount of grease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of bread crumbs for fermented meat products, including high-precision flour, starch, rice, water, yeast powder, salt, sugar and emulsifier mixed, of which high-precision flour accounts for 70%, starch accounts for 5%, rice 5%, water 5%, yeast powder 5%, salt 2%, sugar 3%, emulsifier 5%, and the sugar is fructooligosaccharide.

[0019] A process for making bread crumbs for fermented meat products, comprising the following steps:

[0020] (1) Preparation of raw materials: Weigh the raw materials according to the weight ratio of the above raw materials;

[0021] (2) Mixing and stirring: Mix the raw materials of high-precision flour, starch, water, rice, salt, sugar, yeast powder, and emulsifier, and stir evenly to obtain a mixture;

[0022] (3) Expansion treatment: Put the mixture prepared in step (2) into a twin-screw extrusion extruder for expansion treatment to obtain the primary product, and cool it slightly for 30 minutes. The expansion treatment includes thre...

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PUM

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Abstract

The invention relates to breadcrumbs for a fermented meat product and a preparation process of breadcrumbs. The breadcrumbs is prepared by mixing 70% of high gluten flour, 5% of starch, 5% of rice, 5% of water, 5% of yeast powder, 2% of salt, 3% of saccharide and 5% an emulsifier, wherein the saccharide is fructo-oligosaccharide, and the breadcrumbs for the fermented meat product is prepared through the steps: raw material preparing; mixing and stirring; puffing; cutting and chaff beating; screening; and weighing and packaging. According to the breadcrumbs prepared by the preparation process for the fermented meat product, the fermented meat food is better in taste and the fermented meat product is stored for a long time. The production process is simple and easy to operate and wide popularization of the breadcrumbs is facilitated.

Description

technical field [0001] The invention relates to bread crumbs for fermented meat products and a production process thereof, belonging to the technical field of food additives. Background technique [0002] Fermented meat products refer to the use of microbial or enzyme fermentation under natural or artificial control conditions to cause a series of biochemical and physical changes in raw meat to form meat with special flavor, color and texture and a long storage period. products. Its main features are rich nutrition, unique flavor and long shelf life. Through the fermentation of beneficial microorganisms, protein denaturation and degradation in meat are caused, which not only improves the product texture, but also increases the absorption rate of protein; under the joint action of microbial fermentation and endogenous enzymes, alcohols, acids, and heterocyclic compounds are formed A large number of aromatic substances such as nucleotides and nucleotides give the product a u...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/18A23L1/318A23L13/70
Inventor 周竟捷李静
Owner WEITEJIA FOOD JIANGSU
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