News
Application of Pre-fried Breading Technology in Quick-Frozen Foods
With the expansion of the global quick-frozen food market (estimated to reach US$5.7 billion in 2030), pre-fried breading technology has become the focus of industry attention due to its high efficiency and stable quality. This technology solves the common "reheating and softening" problem of traditional breading in quick-frozen foods by pre-coating and pre-frying, providing a more efficient and fast solution for family tables and catering chains.
Innovative Application of Coating Technology in Plant-Based Meat Substitutes
With the global rise of plant-based diets, plant-based meat (such as Soy Protein and pea protein products) faces challenges such as monotonous taste and dry texture. Coating technology is becoming a key innovative tool to solve this problem. Especially in the European and American markets, it is widely used to optimize the "meaty" experience of plant-based meat and promote alternative protein products to the mainstream consumer market.
Frying Powder - How to Make Fried Food Healthy and Crispy at the Same Time
In this era of food everywhere, fried food with its crispy and delicious flavor, has been sitting at the "top".
The Effect of Breadcrumbs Particles on Frying
Breadcrumbs are an important accessory for fried food, which can make the fried food more crispy, less greasy to eat, and more refreshing in taste. It can be very suitable for food industry processing, restaurant and home use.
The origin and cooking method of tempura
One of the classic Japanese dishes is tempura.
Tempura is a dish made by coating various ingredients with tempura batter and then deep-frying them.
It is said that the origin of tempura was around the 15th century, around the same time that guns and Christianity were introduced to Portugal.
How to Make 4 Kinds of Bread Crumbs at Home
Bread crumbs are often used in making meatballs, pasta and other dishes at home. Bread crumbs are also called bread crumbs or bread powder. They can be purchased or made at home. There are many ways to make bread crumbs. Here are 4 simple methods for making common bread crumbs. Once you learn them, you don’t have to go to the supermarket.
Tempura Powder: The Golden Coat of Craftsmanship in Japanese Cuisine
Late at night on a Tokyo street corner, the aroma of fried food wafts from the izakaya, the fresh shrimp wrapped in batter sizzles in the iron pan, and the golden thin coat cracks on the oil surface. Diners look at the crispy tempura and sigh “This coat is the soul.” The secret of this amazing golden coat is hidden in the seemingly ordinary tempura powder. It is not only the coat of fried food, but also carries the ultimate pursuit of "the taste of the season" in Japanese food culture.
Soy Protein Isolate: A Multifunctional Additive in the Food Industry
At a time when the global food industry is transforming towards health, functionality and diversification, soy protein isolate, as a “star raw material” in the field of plant protein, is occupying an increasingly important position in the food processing industry chain with its excellent nutritional properties and unique functional characteristics. This high-purity protein extracted from soybeans through modern bioengineering technology is used in more than 20 food segments from traditional meat products to emerging plant-based beverages, becoming a core functional ingredient connecting agricultural raw materials and end-consumer products.
Types and Functional Analysis of Flour Lydia
Types of flour
According to the protein content, we usually divide flour into three categories:
1.High-gluten flour (strong-gluten flour, high-protein flour or bread flour): protein content is 12%-15%, wet gluten weight>35%. High-gluten flour is suitable for making bread, puff pastry, puff and shortbread, etc.
Reasons for Soft Dough When Making Bread Lydia
Soft dough when making bread is usually caused by over-fermentation or too much water in the dough.