Breadcrumbs for fermented meat product and preparation process of breadcrumbs

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...

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, the food is greasy, and people take too much fat and heat, which affects their health.

[0004] At present, there are many types of bread crumbs on the market and the production process is complex and imperfect, and the bread crumbs for fermented meat products are even rarer, and there are no good production processes and methods