AU2020103547A4 - Fried food and method for preparing the same - Google Patents
Fried food and method for preparing the same Download PDFInfo
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- AU2020103547A4 AU2020103547A4 AU2020103547A AU2020103547A AU2020103547A4 AU 2020103547 A4 AU2020103547 A4 AU 2020103547A4 AU 2020103547 A AU2020103547 A AU 2020103547A AU 2020103547 A AU2020103547 A AU 2020103547A AU 2020103547 A4 AU2020103547 A4 AU 2020103547A4
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
Disclosed herein is a fried food and a method for preparing the same. The fried food is
prepared from raw materials with mass parts of: 50-150 parts of wheat flour, 50-60 parts of
corn starch, 10-15 parts of white granulated sugar, 8-12 parts of anhydrous cream, 6-10
parts of whole egg powder, 4-8 parts of baking powder, 3-5 parts of flavor, 1-3 parts of pre
mix powder improver, 1-2 parts of edible salt and 1-2 parts of edible alkali. The preparation
method includes mixing the wheat flour, the corn starch, the white granulated sugar, the
anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix
powder improver, the edible salt and the edible alkali to obtain a pre-mix mixed powder.
The fried food of the present invention has a golden color, a crispy outer layer, a soft and
waxy inner core, a springy mouthfeel, and a loose structure; the inner layer has a relatively
compact structure and can easily separate the inner and outer layers. The pre-mix mixed
powder is a pre-prepared finished product, which can be directly used when the fried food
is prepared without adding other auxiliary materials, and the preparation process is simple.
1/1
DRAWINGS
Fig. 1
Fig. 2
Description
1/1
Fig. 1
Fig. 2
[0001] The present invention relates to the field of food technology, in particular, to a fried food and a method for preparing the same.
[0002] Churros (in Spanish), a kind of Spanish deep-fried dough stick, also known as Spanish fried fritters or transliterated as "jishiguo" and "Ladingguo", which is a strip of pasta originating from Spain and is popular in many countries around the world. In the preparation process of the churros, it is extrusion-molded by mixing churros powder, butter, eggs, etc., then making a dough with hot-water, and putting the dough into a churros machine. Subsequently, the molded churros is fried, followed by adding the fried foods with fruit jam, etc., so as to form a molded fried food. The fried food prepared by the above method has no lamination, relatively compact structure, too soft and tender inner layer, poor taste, and is greasy.
Summary of Invention
[0003] To this end, the present invention provides a fried food and a method for preparing the same, so as to solve the problem of poor taste and no separation of inside and outside for the fried food in the prior art.
[0004] In order to achieve the above-mentioned objectives, the present invention provides the following technical solutions:
[0005] A fried food is prepared from raw materials with mass parts of: 50-150 parts of wheat flour, 50-60 parts of corn starch, 10-15 parts of white granulated sugar, 8-12 parts of anhydrous cream, 6-10 parts of whole egg powder, 4-8 parts of baking powder, 3-5 parts of flavor, 1-3 parts of pre-mix powder improver, 1-2 parts of edible salt and 1-2 parts of edible alkali.
[0006] Preferably, the fried food is prepared from raw materials with mass parts of: 55-145 parts of wheat flour, 51-59 parts of corn starch, 11-14 parts of white granulated sugar, 9-11 parts of anhydrous cream, 7-9 parts of whole egg powder, 5-7 parts of baking powder, 3.5 4.5 parts of flavor, 1.5-2.5 parts of pre-mix powder improver, 1.2-1.8 parts of edible salt and 1.2-1.8 parts of edible alkali.
[0007] Preferably, the fried food is prepared from raw materials with mass parts of: 100 parts of wheat flour, 55 parts of corn starch, 12.5 parts of white granulated sugar, 10 parts of anhydrous cream, 8 parts of whole egg powder, 5.5 parts of baking powder, 4 parts of flavor, 2 parts of pre-mix powder improver, 1.5 parts of edible salt and 1.5 parts of edible alkali.
[0008] Preferably, the pre-mix powder improver comprises disodium dihydrogen pyrophosphate, calcium carbonate, tricalcium phosphate, sodium carbonate, magnesium carbonate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, disodium hydrogen phosphate, calcium stearoyl lactate, sodium stearoyl lactylate and papain.
[0009] The present invention further provides a method for preparing the fried food, which includes: mixing the wheat flour, the corn starch, the white granulated sugar, the anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix powder improver, the edible salt and the edible alkali to obtain a pre-mix mixed powder, adding water to the pre-mix mixed powder and stirring to form a mixed dough, extrusion-molding the obtained dough into a molded dough, and frying the molded dough for 1-3min, so as to obtain the fried food.
[0010] Preferably, the fried food is a churros, a dough and a cracker.
[0011] Preferably, a ratio of the pre-mix mixed powder and the water is 1:1.1.
[0012] Preferably, the frying temperature is 180°C-190°C.
[0013] Preferably, the pre-mix powder improver comprises disodium dihydrogen pyrophosphate, calcium carbonate, tricalcium phosphate, sodium carbonate, magnesium carbonate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, disodium hydrogen phosphate, calcium stearoyl lactate, sodium stearoyl lactylate and papain.
[0014] The pre-mix mixed powder in the embodiment of the present invention is a finished product. When the fried food is prepared, the pre-mix mixed powder may be directly mixed with water for use, and no formula preparation is required. Therefore, the whole preparation process is simpler, and the process flow is greatly simplified.
[0015] The present invention has the following advantages:
[0016] The fried food and the method for preparing the same of the present invention results in a fried food having a golden color, a crispy outer layer, a soft and waxy inner core, a springy mouthfeel, and a loose structure, wherein the inner layer has a relatively compact structure and the inner and outer layers may be easily separated from each other.
[0017] During the preparation process of the fried food in the embodiment of the present invention, the raw material used is the pre-mix mixed powder. When the pre-mix mixed powder is used, the dough for frying may be obtained by directly adding water without adding other auxiliary materials, so that the process flow is simple and the preparation efficiency is high.
Brief Description Of Drawings
[0018] In order to clearly illustrate the embodiments of the present invention or the technical solution in the prior art, the drawings required for the description of the embodiments or the prior art will be briefly introduced hereafter. Obviously, the drawings below are only some examples of this application, and the ordinary artisans concerned may obtain other drawings on the basis of these drawings without making creative efforts.
[0019] Fig. 1 is a photograph showing the separation of the inner and outer layers of the fried food provided by the present invention;
[0020] Fig. 2 is a comparison photograph of the fried food provided by the present invention and the fried food of Comparative Example 1, wherein 1 is the fried food of the embodiment of the present invention, and 2 is the fried food prepared by Comparative Example 1.
[0021] The following specific embodiments illustrate the implementation of the present invention. Those familiar with this technology can easily understand the other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.
[0022] Embodiment 1
[0023] The present invention provides a fried food, which is prepared by raw materials with masses of 50g of wheat flour, 50g of corn starch, lOg of white granulated sugar, 8g of anhydrous cream, 6g of whole egg powder, 4g of baking powder, 3g of flavor, Ig of pre mix powder improver, g of edible salt and lg of edible alkali.
[0024] The pre-mix powder improver includes components of the following mass percentage: 20% disodium dihydrogen pyrophosphate, 10% calcium carbonate, 10% tricalcium phosphate, 15% sodium carbonate, 8% magnesium carbonate, 8% sodium hexametaphosphate, 6% sodium tripolyphosphate, 6% sodium pyrophosphate, 6% disodium hydrogen phosphate, 5% calcium stearoyl lactate, 5% sodium stearoyl lactylate and 1% papain.
[0025] The method for preparing the fried food of the present invention specifically includes the following steps:
[0026] the wheat flour, the corn starch, the white granulated sugar, the anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix powder improver, the edible salt and the edible alkali are mixed to obtain a pre-mix mixed powder, water is added to the pre-mix mixed powder and stirred to form a mixed dough with a ratio of the pre-mix mixed powder and the water of 1:1.1, the obtained dough is extrusion-molded into a molded dough, and the molded dough is fried for1min at a temperature of 180°C, so as to obtain the fried food.
[0027] Embodiment 2
[0028] The present invention provides a fried food, which is prepared by raw materials with masses of 100g of wheat flour, 55g of corn starch, 12g of white granulated sugar, lOg of anhydrous cream, 8g of whole egg powder, 5g of baking powder, 4g of flavor, 2g of pre mix powder improver, 1.5g of edible salt and 1.5g of edible alkali.
[0029] The pre-mix powder improver includes components of the following mass percentage: 20% disodium dihydrogen pyrophosphate, 10% calcium carbonate, 10% tricalcium phosphate, 15% sodium carbonate, 8% magnesium carbonate, 8% sodium hexametaphosphate, 6% sodium tripolyphosphate, 6% sodium pyrophosphate, 6% disodium hydrogen phosphate, 5% calcium stearoyl lactate, 5% sodium stearoyl lactylate and 1% papain.
[0030] The method for preparing the fried food of the present invention specifically includes the following steps:
[0031] the wheat flour, the corn starch, the white granulated sugar, the anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix powder improver, the edible salt and the edible alkali are mixed to obtain a pre-mix mixed powder, water is added to the pre-mix mixed powder and stirred to form a mixed dough with a ratio of the pre-mix mixed powder and the water of 1:1.1, the obtained dough is extrusion-molded into a molded dough, and the molded dough is fried for 2min at a temperature of 185°C, so as to obtain the fried food.
[0032] Embodiment 3
[0033] The present invention provides a fried food, which is prepared by raw materials with masses of 150g of wheat flour, 60g of corn starch, 15g of white granulated sugar, 12g of anhydrous cream, lOg of whole egg powder, 8g of baking powder, 5g of flavor, 5g of pre-mix powder improver, 2g of edible salt and 2g of edible alkali.
[0034] The pre-mix powder improver includes components of the following mass percentage: 20% disodium dihydrogen pyrophosphate, 10% calcium carbonate, 10% tricalcium phosphate, 15% sodium carbonate, 9% magnesium carbonate, 8% sodium hexametaphosphate, 6% sodium tripolyphosphate, 6% sodium pyrophosphate, 6% disodium hydrogen phosphate, 5% calcium stearoyl lactate, 4% sodium stearoyl lactylate and 1% papain.
[0035] The method for preparing the fried food of the present invention specifically includes the following steps:
[0036] the wheat flour, the corn starch, the white granulated sugar, the anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix powder improver, the edible salt and the edible alkali are mixed to obtain a pre-mix mixed powder, water is added to the pre-mix mixed powder and stirred to form a mixed dough with a ratio of the pre-mix mixed powder and the water of 1:1.1, the obtained dough is extrusion-molded into a molded dough, and the molded dough is fried for 3min at a temperature of 185°C, so as to obtain the fried food.
[0037] Comparative Example
[0038] 1. 160g of wheat flour, 25g of granulated sugar, 38g of edible starch, 1Ig of baking powder, and 4g of salt are mixed for use;
[0039] 2. 120g purified water and 15g butter are taken for use, the purified water is poured into a heating container while heating to 100°C, then the butter is poured into the container, and the mixed powder of the first step is poured when the butter is completely melted and then stirred with a wooden spoon until there is no white spots, followed by using a mixer or hands to soften until the surface is smooth and not sticky;
[0040] 3. an appropriate amount of salad oil is poured into a fryer while heating to 200°C;
[0041] 4. the stirred dough is put into a churros molding machine and extruded into 8-2 cm, followed by putting the fryer for frying for about 1 minute and shaking while frying until 1min is reached.
[0042] Test Embodiment
[0043] The fried food prepared in Embodiment 1 and the fried food prepared in Comparative Example 1 are compared as follows:
Table l Sensory evaluation standard for fried food Evaluation standard Evaluation score
Very easy to bite into chips 5 Easy to bite into chips 4
Slightly easy to bite into chips 3
Slightly hard when biting 2
Hard when biting, with very bad taste 1
Table 2 Evaluation of taste of dry-fried food Evaluation standard Evaluation symbol Good taste 0
A little peculiar smell
Heavier smell •
Table 3 Evaluation of degree of separation of outer and inner sides of fried food Evaluation standard Evaluation
Good separation 5
Fair separation 4
Poor separation 3
Bad separation 2
No separation 1
Table 4 is a comparison of the fried food of Embodiment 1 and the fried food of Comparative Example 1. Degree of separation Item Sensory evaluation Taste evaluation evaluation
Embodiment 1 5 0 5 Embodiment 2 5 0 5 Embodiment 3 5 0 5 Comparative 4 2 Example 1
[0044] From Tables 1 and 2, it can be seen that the fried food prepared by the embodiment of the present invention has better sensory evaluation, better taste and better degree of separation.
[0045] As shown in Figs. 1 and 2, the fried food prepared in Embodiment 1 of the present invention has good degree of separation between the outer layer and the inner layer, while the fried food prepared in Comparative Example 1 has poor degree of separation.
[0046] Although the general description and specific embodiments have been used to describe the present invention in detail above, some modifications or improvements can be made to it on the basis of the present invention, which is obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all belong to the scope of the present invention.
Claims (5)
1. A fried food, prepared from raw materials with mass parts of 50-150 parts of wheat flour, 50-60 parts of corn starch, 10-15 parts of white granulated sugar, 8-12 parts of anhydrous cream, 6-10 parts of whole egg powder, 4-8 parts of baking powder, 3-5 parts of flavor, 1-3 parts of pre-mix powder improver, 1-2 parts of edible salt and 1-2 parts of edible alkali.
2. The fried food according to claim 1, wherein
the fried food is prepared from raw materials with mass parts of 55-145 parts of wheat flour, 51-59 parts of corn starch, 11-14 parts of white granulated sugar, 9-11 parts of anhydrous cream, 7-9 parts of whole egg powder, 5-7 parts of baking powder, 3.5-4.5 parts of flavor, 1.5-2.5 parts of pre-mix powder improver, 1.2-1.8 parts of edible salt and 1.2-1.8 parts of edible alkali.
3. The fried food according to claim 1, wherein
the fried food is prepared from raw materials with mass parts of 100 parts of wheat flour, parts of corn starch, 12.5 parts of white granulated sugar, 10 parts of anhydrous cream, 8 parts of whole egg powder, 5.5 parts of baking powder, 4 parts of flavor, 2 parts of pre-mix powder improver, 1.5 parts of edible salt and 1.5 parts of edible alkali.
4. The fried food according any one of claims I to 3, wherein
the pre-mix powder improver comprises disodium dihydrogen pyrophosphate, calcium carbonate, tricalcium phosphate, sodium carbonate, magnesium carbonate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, disodium hydrogen phosphate, calcium stearoyl lactate, sodium stearoyl lactylate and papain.
5. A method for preparing the fried food according to claim 1, wherein mixing the wheat flour, the corn starch, the white granulated sugar, the anhydrous cream, the whole egg powder, the baking powder, the flavor, the pre-mix powder improver, the edible salt and the edible alkali to obtain a pre-mix mixed powder, adding water to the pre mix mixed powder and stirring to form a mixed dough, extrusion-molding the obtained dough into a molded dough, and frying the molded dough for 1-3min, so as to obtain the fried food; wherein the fried food is a churros, a dough and a cracker; wherein a ratio of the pre-mix mixed powder and the water is 1:1.1; wherein the frying temperature is 180°C 190°C; or wherein the pre-mix powder improver comprises disodium dihydrogen pyrophosphate, calcium carbonate, tricalcium phosphate, sodium carbonate, magnesium carbonate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, disodium hydrogen phosphate, calcium stearoyl lactate, sodium stearoyl lactylate and papain.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010086970.3A CN111264771A (en) | 2020-02-11 | 2020-02-11 | Fried food and preparation method thereof |
| CN202010086970.3 | 2020-02-11 |
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| Publication Number | Publication Date |
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| AU2020103547A4 true AU2020103547A4 (en) | 2021-02-04 |
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| AU2020103547A Active AU2020103547A4 (en) | 2020-02-11 | 2020-11-19 | Fried food and method for preparing the same |
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| CN (1) | CN111264771A (en) |
| AU (1) | AU2020103547A4 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712061A (en) * | 2021-08-12 | 2021-11-30 | 安徽汇诚精工机械制造有限公司 | Modifier for steamed bun baking flour |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553313A (en) * | 2022-09-27 | 2023-01-03 | 阳光邦吉(福建)食品研究所有限公司 | Baking premixed flour and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901053B (en) * | 2016-04-29 | 2019-12-31 | 广州市食品工业研究所有限公司 | Quick fried bread stick premixed flour and preparation method and application thereof |
| CN107114436A (en) * | 2017-07-07 | 2017-09-01 | 冯超 | The formula and manufacture craft of a kind of Spain's deep-fried twisted dough sticks |
-
2020
- 2020-02-11 CN CN202010086970.3A patent/CN111264771A/en active Pending
- 2020-11-19 AU AU2020103547A patent/AU2020103547A4/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712061A (en) * | 2021-08-12 | 2021-11-30 | 安徽汇诚精工机械制造有限公司 | Modifier for steamed bun baking flour |
| CN114532385A (en) * | 2022-02-16 | 2022-05-27 | 宿州市来氏食品有限公司 | Novel processing and production process of snowflake bran |
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|---|---|
| CN111264771A (en) | 2020-06-12 |
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