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Breadcrumbs with crispy taste and preparation method thereof

A technology for bread crumbs and crispiness, applied in food science and other directions, can solve the problems of soft and not crispy bread crumbs, bitter taste, etc., and achieve the effects of reducing time, reducing bitterness, and increasing extrusion temperature

Inactive Publication Date: 2020-07-31
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

It should be noted that if the puffing time is too long, the taste will be bitter, and if the puffing time is too short, the taste of bread crumbs will be soft and not crispy.

Method used

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  • Breadcrumbs with crispy taste and preparation method thereof
  • Breadcrumbs with crispy taste and preparation method thereof
  • Breadcrumbs with crispy taste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A bread crumb with a crisp mouthfeel, said bread crumb is composed of the following parts by mass: flour 25, corn flour 15, wheat germ powder 10, walnut powder 5, water 35, oil 10, light cream 5, condensed milk 3, sugar powder 20 , egg liquid 3.

[0022] The flour is all-purpose flour, the temperature of the water is 45±3°C, the oil is peanut oil, rapeseed oil or olive oil, and the light cream and egg liquid are at room temperature.

[0023] A method for preparing bread crumbs with a crisp mouthfeel, comprising the following steps:

[0024] (1) Put the above-mentioned powder into the blender according to the parts by mass and stir, then add the egg liquid, water, oil, condensed milk and pure milk in the above-mentioned parts by mass, and continue to stir evenly;

[0025] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0026] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-s...

Embodiment 2

[0029] A bread crumb with a crisp mouthfeel, said bread crumb is composed of the following parts by mass: flour 25, corn flour 10, wheat germ powder 5, walnut powder 3, water 15, oil 5, light cream 3, condensed milk 1, powdered sugar 15 , egg liquid 1.

[0030] The flour is all-purpose flour, the temperature of the water is 45±3°C, the oil is peanut oil, rapeseed oil or olive oil, and the light cream and egg liquid are at room temperature.

[0031] A method for preparing bread crumbs with a crisp mouthfeel, comprising the following steps:

[0032] (1) Put the above-mentioned powder into the blender according to the parts by mass and stir, then add the egg liquid, water, oil, condensed milk and pure milk in the above-mentioned parts by mass, and continue to stir evenly;

[0033] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0034] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-s...

Embodiment 3

[0037] A bread crumb with a crisp mouthfeel, said bread crumb is composed of the following parts by mass: flour 30, corn flour 12, wheat germ powder 7, walnut powder 4, water 28, oil 9, light cream 4, condensed milk 2, powdered sugar 16 , egg liquid 2.

[0038] The flour is all-purpose flour, the temperature of the water is 45±3°C, the oil is peanut oil, rapeseed oil or olive oil, and the light cream and egg liquid are at room temperature.

[0039] A method for preparing bread crumbs with a crisp mouthfeel, comprising the following steps:

[0040] (1) Put the above-mentioned powder into the blender according to the parts by mass and stir, then add the egg liquid, water, oil, condensed milk and pure milk in the above-mentioned parts by mass, and continue to stir evenly;

[0041] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0042] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-s...

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Abstract

The invention discloses breadcrumbs for fried food. The breadcrumbs are prepared from the following components in parts by mass: 25-35 parts of flour, 10-15 parts of corn flour, 5-10 parts of wheat germ flour, 3-5 parts of walnut powder, 15-35 parts of water, 5-10 parts of oil, 3-5 parts of unsalted butter, 1-3 parts of condensed milk, 15-20 parts of powdered sugar and 1-3 parts of egg liquid. According to the breadcrumbs, the formula of common breadcrumbs is improved, the feeding speed is increased, the extrusion temperature is increased, the time required for extrusion and puffing of the paste is reduced, the excessive puffing proportion of the paste is greatly reduced, the bitter taste is reduced, and the crispy taste is improved at the same time.

Description

technical field [0001] The invention relates to bread crumbs and a preparation method thereof, in particular to bread crumbs with a crisp taste 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 . It should be noted that if the puffing time is too long, the taste will be bitter, and if the puffing time is too short, the bread crumbs will be soft and not crispy. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide a crispy bread crumb and a preparation method thereof in order to solve the above problems. [0004] The present invention achieves the above object through the following technical scheme, a bread crumb with a crisp mouthfeel, the bread crumb is compo...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L25/00A23L29/00A23L15/00
CPCA23L7/17A23L25/30A23L29/03A23L29/04A23L15/00
Inventor 王俊增
Owner 滁州润泰清真食品有限公司
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