TH40673C3 - Functional breadcrumbs production method - Google Patents

Abstract

DC60 (21/12/42) This invention relates to a functional method for the production of bread crumbs. Powdered and / or protein-powdered starches with unhydrated breadcrumbs. To dry the mixture by which to Makes powdery starch and / or protein powder stick. With breadcrumbs It is also related to the functional breadcrumbs in which the powdered starch and / or the powdered protein are adhered. Stick with breadcrumbs By using a functional breadcrumbs Without the process of sprinkling with flour and then dipping into the egg Direct encapsulation The food material with the bread crumbs function, the function will make the quantity Enough breadcrumbs Can adhere to the meat, in addition, after frying in enough oil Encapsulation that contains meat Delicious bread And the perfect color will be provided and the wet feeling will be preserved in the flesh. The invention involved a functional method for producing bread crumbs, in which the method consisted of a process of mixing the flour for Powdered and / or protein-powdered starches with unhydrated breadcrumbs. To dry the mixture by which to Makes powdery starch and / or protein powder stick. With breadcrumbs It is also related to the functional breadcrumbs in which the powdered starch and / or the powdered protein are adhered. Stick with breadcrumbs By using a functional breadcrumbs Without the process of sprinkling with flour and then dipping into the egg Direct encapsulation The food material with the bread crumbs function, the function will make the quantity Enough breadcrumbs Can adhere to the meat, in addition, after frying in enough oil Encapsulation that contains meat Delicious bread And the perfect color will be provided and the wet feeling will be preserved in the flesh.

Claims (6)

Disclaimers (all) that will not appear on the advertisement page: 1. A method for the production of functional bread crumbs, which consists of mixing the crumbs. Fresh bread with powdered flour and / or powdered protein with a particle size of 20 to 500 micrometers and additional powdered sugars. And drying of the resulting mixtures to form powdery and / or powdered proteins and powdered sugars to form a binding to the breadcrumbs. 2. Functional breadcrumbs production method According to claim 1, where the total number of 2-60 parts by weight of starch Powdered starch And / or powdered proteins are bonded to 100 parts by weight of the uncured breadcrumbs. 3. Functional breadcrumbs production method According to Clause 1, where starch is powder and / or protein powder And the powdered sugar will be adhered to the breadcrumbs. 4.Production method of functional breadcrumbs According to claim 3, where the total number of 2-60 parts by weight of starch Powdered starches and / or powdered proteins and powdered sugars are bonded to 100 parts by weight of the unrefined bread glace. 5. Functional breadcrumbs production method According to claim 3 or 4, where the amount of powdered sugar is 0.01-80 parts by weight per 100 parts by weight of powdered starch keys. And protein powder 6. The traditional breadcrumbs are characterized in that Powdered starch and / or protein powder will adhere to the breadcrumbs.