CN102365981A - Bread crumb and production method thereof - Google Patents
Bread crumb and production method thereof Download PDFInfo
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- CN102365981A CN102365981A CN2010106001813A CN201010600181A CN102365981A CN 102365981 A CN102365981 A CN 102365981A CN 2010106001813 A CN2010106001813 A CN 2010106001813A CN 201010600181 A CN201010600181 A CN 201010600181A CN 102365981 A CN102365981 A CN 102365981A
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Abstract
The invention belongs to the technical field of food additives and particularly relates to a bread crumb and a production method thereof. The bread crumb consists of the following raw materials in part by weight: 75-90 parts of gluten flour, 10-20 parts of starch, 8-15 parts of water, 3-5 parts of table salt, 1-3 parts of sugar, 1-2 parts of emulsifying agent and 0.1-0.5 part of yeast powder. The bread crumb absorbs less oil, the taste of the fried food is crisp, delicious and soft and the nutritive value is great. The production method of the bread crumb comprises the steps of: a) raw material preparation; b) mixing and agitation to obtain dough mixtures; c) cold storage; d) fermentation, e) segmentation; f) primary baking to obtain primary finished products; g) slicing and crushing to obtain semi-finished bread crumb products; and h) secondary baking to obtain the finished bread crumb products. The production method of the bread crumb is simple and the production cost is reduced.
Description
Technical field
The invention belongs to food additive technical field, particularly breadcrumbs and preparation method thereof.
Background technology
Breadcrumbs be widely used in fried and fry in; As: Fried Chicken, the flesh of fish, marine product (shrimp), chicken leg, the chicken wing, onion ring etc.; Outer surface at food adheres to one deck crumbs; It mainly acts on is to alleviate the time that food is burned, and prevents the flavours in food products, the nutritive loss that are wrapped to make crisp, the good to eat deliciousness of food.
Existing breadcrumbs comes through evenly pulverizing after to be Toast through peeling, section and constant temperature drying again.But this breadcrumbs belongs to secondary processing product, the defective that mouthfeel is hardened can occur after food is fried, the remarkable variation of food mouthfeel.And the oil absorption of existing breadcrumbs is strong, and food because breadcrumbs has adsorbed a large amount of greases, causes food greasy through after frying, and it is too much that people absorb the grease heat, influences healthy.
Summary of the invention
The objective of the invention is to be directed against the deficiency of prior art and a kind of breadcrumbs is provided, this breadcrumbs oil absorption is few, and the crisp perfume of the fried deutostoma sense of food, crisp soft is of high nutritive value.
Another object of the present invention is to provide a kind of preparation method of breadcrumbs, it is simple to operate, has reduced production cost.
The objective of the invention is to realize like this.
A kind of breadcrumbs, form by the raw material of following weight portion:
75 parts ~ 90 parts of high refined flours
10 parts ~ 20 parts of starch
8 parts ~ 15 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
Preferably, a kind of breadcrumbs, form by the raw material of following weight portion:
75 parts ~ 80 parts of high refined flours
10 parts ~ 15 parts of starch
8 parts ~ 12 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
Preferably, a kind of breadcrumbs, form by the raw material of following weight portion:
80 parts ~ 90 parts of high refined flours
15 parts ~ 20 parts of starch
12 parts ~ 15 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
More preferably, a kind of breadcrumbs, form by the raw material of following weight portion:
85 parts of high refined flours
15 parts of starch
10 parts in water
3 parts of salt
2 parts of sugar
1 part of emulsifying agent
0.3 part of dusty yeast.
A kind of preparation method of breadcrumbs may further comprise the steps:
(a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material;
(b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture;
(c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 10 ℃ ~ 15 ℃, refrigerates 15 minutes ~ 20 minutes;
(d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 25 ℃ ~ 30 ℃ the environment, to ferment 30 minutes ~ 1 hour;
(e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size;
(f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 180 ℃ ~ 210 ℃, and the time of baking is 15 minutes ~ 20 minutes, makes finished product just;
(g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product;
(h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 85 ℃ ~ 90 ℃, and the time of baking is 5 minutes ~ 8 minutes, makes the breadcrumbs finished product.
Wherein, said step (h) also comprises step (i) packing afterwards: the breadcrumbs finished product after step (h) is handled carries out weighing, packing.
Beneficial effect of the present invention: a kind of breadcrumbs, form by the raw material of following weight portion:
75 parts ~ 90 parts of high refined flours, 10 parts ~ 20 parts of starch, 8 parts ~ 15 parts in water, 3 parts ~ 5 parts of salt, 1 part ~ 3 parts of sugar, 1 part ~ 2 parts of emulsifying agents, 0.1 part ~ 0.5 part of dusty yeast.
A kind of breadcrumbs oil absorption of the present invention is few, and the fried deutostoma sense of food is crisp fragrant, crisp soft, is of high nutritive value.
The preparation method of this breadcrumbs may further comprise the steps: (a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material; (b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture; (c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 10 ℃ ~ 15 ℃, refrigerates 15 minutes ~ 20 minutes; (d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 25 ℃ ~ 30 ℃ the environment, to ferment 30 minutes ~ 1 hour; (e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size; (f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 180 ℃ ~ 210 ℃, and the time of baking is 15 minutes ~ 20 minutes, makes finished product just; (g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product; (h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 85 ℃ ~ 90 ℃, and the time of baking is 5 minutes ~ 8 minutes, makes the breadcrumbs finished product.
The preparation method of breadcrumbs of the present invention, it is simple to operate, has reduced production cost.
The specific embodiment
With specific embodiment the present invention is further described below, but the present invention does not receive the qualification of following embodiment.
Embodiment 1.
A kind of breadcrumbs is made up of the raw material of following weight portion: 75 parts of high refined flours, 10 parts of starch, 8 parts in water, 3 parts of salt, 1 part of sugar, 1 part of emulsifying agent, 0.1 part of dusty yeast.
Breadcrumbs oil absorption of the present invention is few, and the fried deutostoma sense of food is crisp fragrant, crisp soft, is of high nutritive value.
The preparation method of this breadcrumbs may further comprise the steps: (a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material; (b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture; (c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 15 ℃, refrigerates 15 minutes; (d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 25 ℃ the environment, to ferment 30 minutes; (e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size; (f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 180 ℃, and the time of baking is 15 minutes, makes finished product just; (g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product; (h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 85 ℃, and the time of baking is 5 minutes, makes the breadcrumbs finished product; (i) packing: the breadcrumbs finished product after step (h) processing is carried out weighing, packing.
The preparation method of breadcrumbs of the present invention, simple to operate, reduced production cost.
Embodiment 2.
A kind of breadcrumbs is made up of the raw material of following weight portion: 80 parts of high refined flours, 15 parts of starch, 12 parts in water, 5 parts of salt, 3 parts of sugar, 2 parts of emulsifying agents, 0.2 part of dusty yeast.
Breadcrumbs oil absorption of the present invention is few, and the fried deutostoma sense of food is crisp fragrant, crisp soft, is of high nutritive value.
The preparation method of this breadcrumbs may further comprise the steps: (a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material; (b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture; (c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 13 ℃, refrigerates 18 minutes; (d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 25 ℃ the environment, to ferment 50 minutes; (e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size; (f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 200 ℃, and the time of baking is 18 minutes, makes finished product just; (g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product; (h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 85 ℃, and the time of baking is 7 minutes, makes the breadcrumbs finished product; (i) packing: the breadcrumbs finished product after step (h) processing is carried out weighing, packing.
The preparation method of breadcrumbs of the present invention, simple to operate, reduced production cost.
Embodiment 3.
A kind of breadcrumbs is made up of the raw material of following weight portion: 85 parts of high refined flours, 15 parts of starch, 10 parts in water, 3 parts of salt, 3 parts of sugar, 2 parts of emulsifying agents, 0.3 part of dusty yeast.
Breadcrumbs oil absorption of the present invention is few, and the fried deutostoma sense of food is crisp fragrant, crisp soft, is of high nutritive value.
The preparation method of this breadcrumbs may further comprise the steps: (a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material; (b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture; (c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 12 ℃, refrigerates 17 minutes; (d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 30 ℃ the environment, to ferment 45 minutes; (e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size; (f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 190 ℃, and the time of baking is 18 minutes, makes finished product just; (g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product; (h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 90 ℃, and the time of baking is 6 minutes, makes the breadcrumbs finished product; (i) packing: the breadcrumbs finished product after step (h) processing is carried out weighing, packing.
The preparation method of breadcrumbs of the present invention, simple to operate, reduced production cost.
Embodiment 4.
A kind of breadcrumbs is made up of the raw material of following weight portion: 90 parts of high refined flours, 20 parts of starch, 15 parts in water, 5 parts of salt, 3 parts of sugar, 3 parts of emulsifying agents, 0.5 part of dusty yeast.
Breadcrumbs oil absorption of the present invention is few, and the fried deutostoma sense of food is crisp fragrant, crisp soft, is of high nutritive value.
The preparation method of this breadcrumbs may further comprise the steps: (a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material; (b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture; (c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 12 ℃, refrigerates 20 minutes; (d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 30 ℃ the environment, to ferment 1 hour; (e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size; (f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 210 ℃, and the time of baking is 20 minutes, makes finished product just; (g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product; (h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 90 ℃, and the time of baking is 8 minutes, makes the breadcrumbs finished product; (i) packing: the breadcrumbs finished product after step (h) processing is carried out weighing, packing.
The preparation method of breadcrumbs of the present invention, simple to operate, reduced production cost.
According to embodiment 1, embodiment 2, and embodiment 3 detects result such as table 1, table 2, table 3 with four kinds of breadcrumbs that embodiment 4 makes.
?
The requirement of table 1 sense organ
Table 2 physical and chemical index testing result
Table 3 microbiological indicator
The above only is a preferred embodiments of the present invention, so all equivalences of doing according to the described structure of patent claim of the present invention, characteristic and principle change or modify, includes in patent claim of the present invention.
Claims (6)
1. breadcrumbs, it is characterized in that: the raw material by following weight portion is formed:
75 parts ~ 90 parts of high refined flours
10 parts ~ 20 parts of starch
8 parts ~ 15 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
2. a kind of breadcrumbs according to claim 1 is characterized in that: the raw material by following weight portion is formed:
75 parts ~ 80 parts of high refined flours
10 parts ~ 15 parts of starch
8 parts ~ 12 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
3. a kind of breadcrumbs according to claim 1 is characterized in that: the raw material by following weight portion is formed:
80 parts ~ 90 parts of high refined flours
15 parts ~ 20 parts of starch
12 parts ~ 15 parts in water
3 parts ~ 5 parts of salt
1 part ~ 3 parts of sugar
1 part ~ 2 parts of emulsifying agents
0.1 part ~ 0.5 part of dusty yeast.
4. a kind of breadcrumbs according to claim 1 is characterized in that: the raw material by following weight portion is formed:
85 parts of high refined flours
15 parts of starch
10 parts in water
3 parts of salt
2 parts of sugar
1 part of emulsifying agent
0.3 part of dusty yeast.
5. the preparation method of any described a kind of breadcrumbs of claim 1 to 4 is characterized in that: may further comprise the steps:
(a) raw material is prepared: by above-mentioned weight portion, take by weighing raw material;
(b) mix, stir: the high refined flour of raw material, starch, water, salt, sugar, emulsifying agent, dusty yeast are mixed, stir, make dough mixture;
(c) refrigeration: the dough mixture that step (b) makes is put into refrigerating chamber, and the temperature of control refrigerating chamber is 10 ℃ ~ 15 ℃, refrigerates 15 minutes ~ 20 minutes;
(d) fermentation: with the dough mixture that step (c) is handled, placing temperature is under 25 ℃ ~ 30 ℃ the environment, to ferment 30 minutes ~ 1 hour;
(e) cut apart: the dough mixture with step (d) is handled is divided into little dough of uniform size;
(f) baking for the first time: the little dough that step (e) is made is put into baking oven and is toasted, and the temperature of baking is 180 ℃ ~ 210 ℃, and the time of baking is 15 minutes ~ 20 minutes, makes finished product just;
(g) section, pulverizing: the first finished product that step (f) makes is cut into slices and pulverization process, make the breadcrumbs semi-finished product;
(h) baking for the second time: the breadcrumbs semi-finished product that step (g) is made are put into baking oven and are toasted, and the temperature of baking is 85 ℃ ~ 90 ℃, and the time of baking is 5 minutes ~ 8 minutes, makes the breadcrumbs finished product.
6. the preparation method of a kind of breadcrumbs according to claim 5 is characterized in that: said step (h) also comprises step (i) packing afterwards: the breadcrumbs finished product after step (h) is handled carries out weighing, packing.
Priority Applications (1)
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| CN2010106001813A CN102365981A (en) | 2010-12-22 | 2010-12-22 | Bread crumb and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106001813A CN102365981A (en) | 2010-12-22 | 2010-12-22 | Bread crumb and production method thereof |
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| CN102365981A true CN102365981A (en) | 2012-03-07 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102715211A (en) * | 2012-04-28 | 2012-10-10 | 邱万来 | Bread processing technology |
| CN102860341A (en) * | 2012-10-09 | 2013-01-09 | 马氏庄园南京食品有限公司 | Toast slice preparation method |
| CN104116056A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Breadcrumb and preparation method thereof |
| CN106332934A (en) * | 2016-11-29 | 2017-01-18 | 滁州润泰清真食品有限公司 | Bread bran and preparation method thereof |
| CN107801755A (en) * | 2017-11-06 | 2018-03-16 | 芜湖飞越食品有限公司 | A kind of fried food additive-free breadcrumbs and preparation method thereof |
| CN107865020A (en) * | 2017-11-06 | 2018-04-03 | 芜湖飞越食品有限公司 | A kind of uniform breadcrumbs of particle and preparation method thereof |
| CN107873794A (en) * | 2017-11-06 | 2018-04-06 | 芜湖飞越食品有限公司 | A kind of preparation method of nutritious color distortion gem chaff |
| CN107969461A (en) * | 2017-11-06 | 2018-05-01 | 芜湖飞越食品有限公司 | A kind of health-nutrition fried food breadcrumbs |
| CN110177472A (en) * | 2017-02-17 | 2019-08-27 | 日清食品株式会社 | Bread flour, bread mix and shake out containing body with bread flour class |
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715211A (en) * | 2012-04-28 | 2012-10-10 | 邱万来 | Bread processing technology |
| CN102860341A (en) * | 2012-10-09 | 2013-01-09 | 马氏庄园南京食品有限公司 | Toast slice preparation method |
| CN102860341B (en) * | 2012-10-09 | 2014-03-19 | 马氏庄园南京食品有限公司 | Toast slice preparation method |
| CN104116056A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Breadcrumb and preparation method thereof |
| CN106332934A (en) * | 2016-11-29 | 2017-01-18 | 滁州润泰清真食品有限公司 | Bread bran and preparation method thereof |
| CN110177472A (en) * | 2017-02-17 | 2019-08-27 | 日清食品株式会社 | Bread flour, bread mix and shake out containing body with bread flour class |
| US11606964B2 (en) | 2017-02-17 | 2023-03-21 | Nisshin Seifun Welna Inc. | Bread crumb-coated food item and methods of making |
| CN107801755A (en) * | 2017-11-06 | 2018-03-16 | 芜湖飞越食品有限公司 | A kind of fried food additive-free breadcrumbs and preparation method thereof |
| CN107865020A (en) * | 2017-11-06 | 2018-04-03 | 芜湖飞越食品有限公司 | A kind of uniform breadcrumbs of particle and preparation method thereof |
| CN107873794A (en) * | 2017-11-06 | 2018-04-06 | 芜湖飞越食品有限公司 | A kind of preparation method of nutritious color distortion gem chaff |
| CN107969461A (en) * | 2017-11-06 | 2018-05-01 | 芜湖飞越食品有限公司 | A kind of health-nutrition fried food breadcrumbs |
| CN112956509A (en) * | 2021-03-31 | 2021-06-15 | 江南大学 | Health bread crumb and preparation method thereof |
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Application publication date: 20120307 |