Breadcrumbs with even particles and little oil absorption and preparation method of breadcrumbs

A technology with uniform particles and bread crumbs, applied in food science and other directions, can solve the problems of high oil absorption rate, greasy and unrefreshing taste, etc., and achieve the effects of less oil absorption, shortening time, and reducing the proportion of excessive puffing
CN111466522AInactive Publication Date: 2020-07-31滁州润泰清真食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
滁州润泰清真食品有限公司
Publication Date
2020-07-31
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses breadcrumbs for fried food. The breadcrumbs comprises the following components in parts by mass: 25-35 parts of flour, 5-8 parts of corn flour, 5-10 parts of wheat germ flour,5-10 parts of oat bran powder, 4-8 parts of seed powder of Job's tears, 15-30 parts of water, 3-5 parts of pure milk, 1-3 parts of condensed milk, 5-10 parts of powdered sugar and 1-3 parts of egg liquid. The formula of ordinary breadcrumbs is improved, and the oil absorption rate of traditional breadcrumbs is reduced; and in addition, the feeding speed is increased in the production process, theextrusion temperature is increased at the same time, and the time which is required for extrusion of paste is reduced, the ratio of excessively puffed paste is reduced greatly, and bitterness is alsoreduced.
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Description

technical field

[0001] The invention relates to bread crumbs and a preparation method thereof, in particular to bread crumbs with uniform particles and less oil absorption and a preparation method thereof, belonging to the field of food application. Background technique

[0002] Bread bran is a widely used food additive, used on the surface of fried food, such as: fried chicken, fish, seafood (shrimp), chicken legs, chicken wings, onion rings, etc. It is delicious, crispy, soft, delicious and nutritious .

[0003] However, the existing bread crumbs have a relatively large oil absorption rate during frying, resulting in greasy mouthfeel and not refreshing. Contents of the invention

[0004] The object of the present invention is to provide a kind of bread crumbs with uniform particles and less oil absorption and its preparation method in order to solve the above problems.

[0005] The present invention achieves the above object through the following technical scheme, a ki...

Claims

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