PROCESS FOR PRODUCING FUNCTIONAL BREAD CRUMBS

摘要

A process for producing functional bread crumbs characterized by mixing fresh bread crumbs with powdery starch and/or powdery protein followed by drying to thereby adhere the powdery starch and/or powdery protein to the bread crumbs; and functional bread crumbs characterized in that powdery starch and/or powdery protein are adhered thereto. Meat can be coated directly with a sufficient amount of these functional bread crumbs without resort to the procedures of sprinkling wheat flour or dipping in liquid egg. After frying in oil, the thus obtained coating has a favorable texture and a good color and contributes to the maintenance of the juicy texture of the meat.