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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

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

[0003] However, the existing bread crumbs have a high oil absorption rate during frying, resulting in a greasy and not refreshing taste.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of bread bran with uniform particles and less oil absorption, said bread bran is composed of the following mass parts: flour 25, corn flour 8, wheat germ powder 10, oat bran powder 10, barley flour 8, water 30, pure milk 5, condensed milk 3, powdered sugar 10, egg liquid 3.

[0023] The flour is all-purpose flour, the temperature of the water is 45±3°C, and the pure milk and egg liquid are at room temperature.

[0024] A method for preparing bread crumbs with uniform particles and less oil absorption, comprising the following steps:

[0025] (1) Put the above-mentioned powders into the blender in order according to the mass parts and stir, then add the above-mentioned mass parts of egg liquid, water and pure milk, and continue to stir evenly;

[0026] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0027] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-screw extruder...

Embodiment 2

[0030] A kind of bread bran with uniform particles and less oil absorption, said bread bran is composed of the following parts by mass: flour 35, corn flour 5, wheat germ powder 5, oat bran powder 5, barley flour 4, water 15, pure milk 3, condensed milk 1, powdered sugar 5, egg liquid 1.

[0031] The flour is all-purpose flour, the temperature of the water is 45±3°C, and the pure milk and egg liquid are at room temperature.

[0032] A method for preparing bread crumbs with uniform particles and less oil absorption, comprising the following steps:

[0033] (1) Put the above-mentioned powders into the blender in order according to the mass parts and stir, then add the above-mentioned mass parts of egg liquid, water and pure milk, and continue to stir evenly;

[0034] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0035] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-screw extruder...

Embodiment 3

[0038] A kind of bread bran with uniform particles and less oil absorption, said bread bran is composed of the following parts by mass: flour 30, corn flour 6, wheat germ powder 8, oat bran powder 8, barley flour 6, water 25, pure milk 4, condensed milk 2, powdered sugar 8, egg liquid 2.

[0039] The flour is all-purpose flour, the temperature of the water is 45±3°C, and the pure milk and egg liquid are at room temperature.

[0040] A method for preparing bread crumbs with uniform particles and less oil absorption, comprising the following steps:

[0041] (1) Put the above-mentioned powders into the blender in order according to the mass parts and stir, then add the above-mentioned mass parts of egg liquid, water and pure milk, and continue to stir evenly;

[0042] (2) Put the paste in step (1) into the extruder at a constant speed for extruding and extruding, and discharge.

[0043] The model of the mixer is HBC-37, and the model of the extruder is LT70L twin-screw extruder...

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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.

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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Application Information

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