A kind of preparation process of bread crumbs and its product

In the bread crumb preparation process, butter, egg yolk and flour are mixed into granular floss, and mixed with brown rice flour, starch and other ingredients, and extruded and puffed to form a stable porous structure, which solves the problem of swelling bread crumbs being easy to soften, and achieves that bread crumbs maintain a crispy and good taste for a long time.

CN119054866BActive Publication Date: 2025-03-21GUANGDONG BEARY FOODSTUFF CO LTD
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Patent Information

Application Number
CN202411279606.3
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2024-09-12
Publication Date
2025-03-21
Estimated Expiration
2044-09-12

AI Technical Summary

Technical Problem

The swelling bread crumbs tend to become soft after cooling and have poor crispness. The main reason is that their porous structure leads to high hygroscopicity and shortens the crispness time.

Method used

A breadcrumb preparation process is adopted. By softening butter and egg yolks, stirring them with flour and other raw materials into granular floss, and mixing them with brown rice flour, starch and other ingredients, extrusion and puffing, forming a stable porous structure and extending the crispy feeling time.

Benefits of technology

Effectively extend the time when bread crumbs remain crispy, while maintaining a good taste, so that the bran is not easy to fall off during frying, avoiding the taste problems that may be caused by traditional anti-caking agents or surface coating treatment.

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Abstract

The present application relates to the technical field of bread crumb processing, and more specifically, to a preparation process of bread crumbs and a product thereof, comprising the following preparation steps: S1, softening butter and egg yolk, and then stirring flour, soybean oil, butter and egg yolk to form granular flour; S2, stirring and mixing brown rice flour, starch, glyceryl monostearate, chitosan, tricalcium phosphate, sorbitol, calcium alginate, an enhancer and water in an environment at a temperature of 1-5°C at a stirring speed of 100-200r / min, and then adding the granular flour to stir to obtain dough, and standing for standby use; S3, extruding the dough to expel air in the dough to obtain pre-treated dough; S4, standing the pre-treated dough, and then feeding the pre-treated dough into a twin-screw extruder for puffing to obtain a strip product. The bread crumbs prepared by the process can maintain a crisp feeling for a long time, and at the same time maintain a good taste, and the bran will not fall off during frying.
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