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PROCEDURE FOR MAKING PRODUCTS BREADED WITH ENCAPSULATED OLIVE OIL (MACHINE-TRANSLATION BY GOOGLE TRANSLATE, NOT LEGALLY BINDING)
ES2790499
Process for making products breaded with encapsulated olive oil. Composition of breadcrumbs for the preparation of refrigerated or frozen breaded foods, comprising encapsulated extra virgin olive oil (EVOO) in alphac-cyclodextrins (a-CDs), in a weight ratio of 10-50 percent; and breadcrumbs, in a proportion by weight of 50-90 percent; where the extra virgin olive oil is molecularly encapsulated in alpha-cyclodextrins, forming an inclusion complex; process for the preparation of a breadcrumb composition that comprises a first stage of encapsulation of the extra virgin olive oil in alpha-cyclodextrins, and a second stage of mixing the extra virgin olive oil encapsulated in alpha-cyclodextrins with the breadcrumbs; and process for the preparation of foods breaded with said breadcrumb composition where the precooking and final cooking are carried out by baking with hot air, avoiding frying the product with oil. (Machine-translation by Google Translate, not legally binding)
The olive oil is added encapsulated to the binder or to the coating breading of the breaded product. The breaded product is prepared by avoiding frying in oil; it contains a minimum amount of oil, much lower than that obtained with other procedures for preparing breaded foods. The procedure combines the addition of encapsulated oil along with the preparation of the breaded product by baking, avoiding frying the product in oil.