Coating vermicelli used for coating food, and production method thereof

Abstract

The invention discloses a coating vermicelli used for coating food, and a production method thereof. According to the production method, cereal powder or a mixture containing cereal powder and food additives is taken as a raw material; the raw material is subjected to extrusion cooking, is subjected to extrusion using a mould, and then is cut using a turning cut blade so as to obtain the coating vermicelli. The length of the coating vermicelli ranges from 5 to 50mm, the diameter of the coating vermicelli ranges from 0.1 to 6mm, and the water content of the coating vermicelli ranges from 8 to 16wt%. The length and the diameter of the coating vermicelli are preferable; the water content is low; room temperature transportation can be realized; the appearance of products coated with the coating vermicelli is novel, the mouthfeel is crisp, the kind is various, application range is wide, the coating vermicelli can be used for coating fried food, can be used for coating aquatic products, meat products, and vegetable products instead of conventional vermicelli products (spring roll vermicelli). Operation of coating of food with the coating vermicelli is simple; equipment production can be realized; and production efficiency is increased.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wrapped vermicelli used for food coating. Background technique [0002] Coated food is deeply loved by consumers because of its crisper taste after frying. At present, coated food is generally coated with coating powder. [0003] Traditional coating powders are generally bread crumbs. However, the defect of bread crumbs is that due to the adoption of fermentation process, the process is complicated, and the Maillard reaction occurs during the frying process, resulting in the product not being resistant to frying. Especially when the frying time is long or the temperature is high, the product tends to turn black and there are black residues on the surface of the product, and the taste is bitter; the raw materials of bread crumbs are generally wheat flour and yeast, and other food accessories and additives that affect fermentation cannot be added, which may cause bread The shape a...

AI Technical Summary

Problems solved by technology

However, the defect of bread crumbs is that due to the fermentation process, the process is complicated, and the Maillard reaction occurs during the frying process, resulting in the product not being resistant to frying.

Especially when the frying time is long or the temperature is high, the product tends to turn black and there are black residues on the surface of the product, and the taste is bitter; the raw materials of bread crumbs are generally wheat flour and yeast, and other food accessories and additives that affect fermentation cannot be added, which may cause bread The shape and taste of the crumbs are relatively simple, resulting in a single appearance of the coated food, which affects people's love for the coated food to a certain extent

[0004] The traditional noodles, also known as spring rolls (similar to noodles), can also be used to coat fried food (such as thousands of threads of shrimp), but the process is more complicated

Traditional noodle sushi has a single raw material (generally only wheat flour is used), has a high moisture content, and must be transported in a cold chain, and must be wrapped by hand when it is coated on the food material, which cannot be industrialized or automated.

The appearance of the finished food is single, the taste is hard and crisp, and the cost is high, which also restricts the production and sales of coated noodle products

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