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Preparation method of bread crumbs

A technology of bread crumbs and dough, which is applied in the processing of dough, baking, baked food, etc. It can solve the problems of greasy food, high fat and heat, and affect health, and achieve moderate oil absorption, no harmful substances, and microstructure The effect of uniform density

Inactive Publication Date: 2018-12-18
滁州润泰清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing bread crumbs have strong oil absorption. After the food is fried, because the bread crumbs absorb a large amount of oil, the food is greasy, and people consume too much fat and calories, which affects their health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of bread crumbs, comprising the following steps:

[0025] S1. Weigh the raw materials of the following components: 2 parts of fresh yeast, 90 parts of high-gluten flour, 20 parts of starch, 45 parts of purified water, 3 parts of brown sugar, 6 parts of maltose, 0.8 part of table salt, benzoic acid, 0.006 part of sodium benzoate and 3 parts of calcium stearoyl lactylate;

[0026] S2. Activation of fresh yeast: Put the fresh yeast in purified water at a temperature of 39 °C, and the ratio of fresh yeast to purified water is 1:12, and let it stand for 35 minutes to activate the yeast to obtain a yeast emulsion for later use;

[0027] S3. Mix high-gluten flour, starch and 1 / 3 of pure water, and knead continuously to form a dough. Add yeast emulsion and other raw materials to the dough, and knead constantly. During the process, add the remaining purified water to make the gluten of the dough fully formed, and the dough is moderately soft and hard. Put t...

Embodiment 2

[0032] A preparation method of bread crumbs, comprising the following steps:

[0033] S1. Weigh the raw materials of the following components: 3 parts of fresh yeast, 95 parts of high-gluten flour, 25 parts of starch, 52 parts of purified water, 4 parts of brown sugar, 7 parts of maltose, 1.0 part of table salt, 0.007 parts of potassium sorbate and diacetyl 4 parts of monoglyceride tartrate;

[0034] S2. Activation of fresh yeast: Put the fresh yeast in purified water at a temperature of 39 °C, and the ratio of fresh yeast to purified water is 1:15, and let it stand for 35 minutes to activate the yeast to obtain a yeast emulsion for later use;

[0035] S3. Mix high-gluten flour, starch and 1 / 3 of pure water, and knead continuously to form a dough. Add yeast emulsion and other raw materials to the dough, and knead constantly. During the process, add the remaining purified water to make the gluten of the dough fully formed, and the dough is moderately soft and hard. Put the dou...

Embodiment 3

[0040] A preparation method of bread crumbs, comprising the following steps:

[0041] S1. Weigh the raw materials of the following components: 3 parts of fresh yeast, 100 parts of high-gluten flour, 30 parts of starch, 60 parts of purified water, 6 parts of brown sugar, 8 parts of caramel, 1.2 parts of table salt, 0.008 parts of sorbic acid and potassium sorbate and 4 parts of sucrose fatty esters and distilled monoglycerides;

[0042] S2. Activation of fresh yeast: put the fresh yeast in purified water at a temperature of 39 °C, and the ratio of fresh yeast to purified water is 1:18, and let it stand for 35 minutes to activate the yeast to obtain a yeast emulsion for later use;

[0043] S3. Mix high-gluten flour, starch and 1 / 3 of pure water, and knead continuously to form a dough. Add yeast emulsion and other raw materials to the dough, and knead constantly. During the process, add the remaining pure water to make the gluten of the dough fully formed, and the softness and h...

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PUM

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Abstract

The invention discloses a preparation method of bread crumbs. The preparation method comprises the following steps of S1, weighing raw materials; S2, activating fresh yeast; S3, mixing high gluten flour with starch and 1 / 3 pure water, performing continuous and uniform stirring and kneading to obtain dough, enabling gluten of the dough to be sufficiently formed and moderate in hardness, and puttingthe dough in a refrigerating chamber for cold storage; S4, cutting the dough after cold storage into cubes, and placing the cubes into a dough recovery chamber; S5, putting the bread into an oven, and performing baking for the first time so as to obtain primary finished products of bread crumbs; and S6, crushing the primary finished products of bread crumbs, performing filtration with a filteringnet to obtain crumbs, putting the crumbs into the oven, and performing baking for the second time so as to obtain the bread crumbs. According to the preparation method disclosed by the invention, themicrostructure density of the bread crumbs is uniform, the bore diameter size is moderate, the oil absorbency of the bread crumbs is moderate, a large amount of fat cannot be adsorbed after the breadcrumbs are fried, the situation that people take in moderate fat calorie is guaranteed, and physical health cannot be influenced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bread crumbs. Background technique [0002] Bread bran is a widely used food additive, which is used on the surface of fried food, such as: fried chicken, fish, seafood, chicken legs, chicken wings, onion rings, etc. It is crispy, soft, delicious, and nutritious. Bran is obtained from toast bread after peeling, slicing, and drying at constant temperature, and then uniformly crushed. It is generally used for frying and frying food, and its main function is to relieve the time of food being fried; Due to its own characteristics, it can have the effect of burnt on the outside. The existing bread crumbs have strong oil absorption. After the food is fried, because the bread crumbs absorb a large amount of oil, the food is greasy, and people take too much fat and calories, which affects their health. Contents of the invention [0003] The purpose of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/18
CPCA21D13/80A21D2/186
Inventor 王俊增
Owner 滁州润泰清真食品有限公司
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