| 摘要 |
Compositions for breading foods, including frozen foods, to be fried are in the form of 3-0.8 mm. size agglomerations of particles having 20-90% of a farinaceous material in non-gelatinized state and 1-12% of water. Dried milk, salt, sugar, spices such as pepper and clove, emulsifiers such as lecithin, flavouring, leavening and colouring agents, oils and fats such as hydrogenated vegetable oil shortenings and lard, and gluten, preferably undenatured may be incorporated. The farinaceous materials are wheat, maize, soya, oat, rice, rye and potato flours. According to Example I, 320g. of water at 40 DEG F. are sprayed with mixing on to 1000g. of wheat flour, 20g. of glucose, 1.5g. of sodium acid pyrophosphate, 1.5g. of sodium bicarbonate and 0.5g. of spice while stirring in a paddle mixer, the damp mass is forced through a stainless steel wire cloth with 8 openings per inch, and the particles are dried on an oscillating table under infra-red lamps, the dried particles being finally sieved; according to Example III 250g. of water are sprayed on to 1000g. of wheat flour, 50g. of skim milk powder and 20g. of spice cascading in a revolving, tilted pelletizing pan to form spheroids, the spheroids are passed through a hammer mill fitted with a wire cloth of 1/4 -/ba1/2 inch apertures, and the fragments are sieved and dried similarly. |
