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公开(公告)号：US4609557A
公开(公告)日：1986-09-02
申请号：US737307
申请日：1985-05-23
摘要： Bread crumb-like product particles having properties comparable to those of conventional bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, toasting the cut dough and dividing the toasted dough into a first part and a second part, grinding the first part into discrete dough particles, subjecting the second part to a humidifying chamber then grinding same into discrete dough particles, and combining the ground first part and the humidified ground second part and drying the combination to a desired moisture and texture.
摘要翻译： 具有与传统面包屑相当性能的面包屑类产品颗粒通过在连续挤出机/炊具中连续混合各种组分与膨松剂，挤出熟面团，将挤出的面团切成小块，烘烤切片 面团并将烘烤的面团分成第一部分和第二部分，将第一部分研磨成分散的面团颗粒，将第二部分经受加湿室，然后将其研磨成离散的面团颗粒，并将地面第一部分和加湿的地面 第二部分并将组合干燥成所需的水分和质地。
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公开(公告)号：US4609558A
公开(公告)日：1986-09-02
申请号：US737308
申请日：1985-05-23
摘要： Farinaceous product particles having properties comparable to those of bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, grinding it while still moist and warm into small particles, heating the particles to simultaneously toast and dry same to a desired color, texture and moisture.
摘要翻译： 通过在连续挤出机/炊具中连续混合各组分与膨松剂，挤出熟面团，将挤出的面团切割成小长度，同时在潮湿和温暖的同时进行研磨，从而生产具有与面包屑相似性能的茉莉酸产品颗粒 变成小颗粒，加热颗粒同时吐司并将其干燥成所需的颜色，质地和湿气。
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公开(公告)号：US4075357A
公开(公告)日：1978-02-21
申请号：US672571
申请日：1976-03-31
IPC分类号： A23B4/02 , A23B4/027 , A23B4/033 , A23B4/14 , A23B4/20 , A23B4/24 , A23L3/34 , A23L13/00 , A23L13/50 , A23B4/00
摘要： Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.
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