CN101595901A - flour for fried food and processing method - Google Patents
flour for fried food and processing method Download PDFInfo
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- CN101595901A CN101595901A CNA2009101026614A CN200910102661A CN101595901A CN 101595901 A CN101595901 A CN 101595901A CN A2009101026614 A CNA2009101026614 A CN A2009101026614A CN 200910102661 A CN200910102661 A CN 200910102661A CN 101595901 A CN101595901 A CN 101595901A
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- flour
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- fried food
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Abstract
The invention discloses a kind of flour for fried food, form: 5000 parts in flour, additive 350-450 part by the raw material of following weight powder; Wherein additive comprises the raw material of following weight parts: baking powder 450-550 part, yeast 500-600 part, salt 350-450 part, white sugar 1000-1200 part, modifying agent 50-150 part.Baking powder, yeast, salt, white sugar, modifying agent mixing are got additive; Press 5000 parts in flour, the ratio of additive 350-450 part mixes, and packing promptly.The present invention has the advantages that fermentation time is short, dilation greatly, can not influence the flour outward appearance.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of flour, also relate to the processing method of this flour simultaneously.
Background technology
The fried flour based food is loved by the people because of its crisp outside and soft inside all the time.Usually the processing method of this based food is to add yeast, baking powder, sodium acid carbonate etc. as leavening agent in long patent flour, with flour with become the dough after fermentation time could explode system more than 10 hours, and dilation is less.Chinese patent publication number CN1385078 discloses " a kind of flour that is used for fried system oil cake, deep-fried twisted dough sticks, Jiao Quan and preparation method thereof " on December 18th, 2002.Form by long patent flour, edible vegetable oil, salt, blowing agent, carbonic hydroammonium, sodium acid carbonate, flour quality improver, acid, emulsifier combination, citric acid by raw material.Its composition complexity can affect to the outward appearance of flour owing to added vegetable oil, with flour with becomes the dough after fermentation time still to grow (need 4-5 hour).
Summary of the invention
The flour for fried food that a kind of fermentation time is short, dilation greatly, can not influence the flour outward appearance that the objective of the invention is to overcome above-mentioned shortcoming and provide.
Another object of the present invention is to provide the processing method of this flour for fried food.
Flour for fried food of the present invention is made up of the raw material of following weight powder: 5000 parts in flour, additive 350-450 part;
Wherein additive comprises the raw material of following weight parts: baking powder 450-550 part, yeast 500-600 part, salt 350-450 part, white sugar 1000-1200 part, modifying agent 50-150 part.
Above-mentioned flour for fried food, preferable amount is: flour 5000 grams, additive 400 grams;
Above-mentioned flour for fried food, wherein: modifying agent is a bread improver.
Above-mentioned flour for fried food, wherein: flour is (big bright boards) such as long patent flour, super special refined flours.
The processing method of flour for fried food of the present invention may further comprise the steps:
(1) baking powder 450-550 part, yeast 500-600 part, salt 350-450 part, white sugar 1000-1200 part, modifying agent 50-150 part mixing are got additive;
(2) press 5000 parts in flour, the ratio of additive 350-450 part mixes, and packing is promptly.
The present invention compared with prior art, by such scheme as can be known, the prescription of additive and amount, with the ratio of flour, be that the inventor tests repeatedly and obtains.With flour of the present invention with become the dough after fermentation time only to need tens fens kinds, and dilation is more than 3 times.And can not influence the flour outward appearance.
The specific embodiment
Embodiment 1
A kind of processing method of flour for fried food may further comprise the steps:
(1) fragrant and sweet baking powder 500 grams (Guilin Red Star chemical industry Co., Ltd), yeast 500 grams, salt 400 grams, white sugar 1100 grams, bread improver (kind stupid Ma Li in Guangzhou Food Co., Ltd makes) 100 gram mixings is got additive;
(2) by super special refined flour (big bright board) 5000 grams, the ratio of 400 parts of grams of additive mixes, and packing promptly.
Embodiment 2
A kind of processing method of flour for fried food may further comprise the steps:
(1) fragrant and sweet baking powder 450 grams, yeast 600 grams, salt 450 grams, white sugar 1000 grams, bread improver 150 gram mixings are got additive;
(2) press flour 5000 grams, the ratio of 450 parts of grams of additive mixes, and packing promptly.
Embodiment 3
A kind of processing method of flour for fried food may further comprise the steps:
(1) fragrant and sweet baking powder 550 grams, yeast 500 grams, salt 350 grams, white sugar 1200 grams, bread improver 50 gram mixings are got additive;
(2) press flour 5000 grams, the ratio of 350 parts of grams of additive mixes, and packing promptly.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (5)
1, a kind of flour for fried food is made up of the raw material of following weight powder: 5000 parts in flour, additive 350-450 part;
Wherein additive comprises the raw material of following weight parts: baking powder 450-550 part, yeast 500-600 part, salt 350-450 part, white sugar 1000-1200 part, modifying agent 50-150 part.
2, flour for fried food as claimed in claim 1 is characterized in that: flour 5000 grams, additive 400 grams.
3, flour for fried food as claimed in claim 1 or 2 is characterized in that: modifying agent is a bread improver.
4, flour for fried food as claimed in claim 1 or 2 is characterized in that: flour is long patent flour, super special refined flour.
5, a kind of processing method of flour for fried food may further comprise the steps:
(1) baking powder 450-550 part, yeast 500-600 part, salt 350-450 part, white sugar 1000-1200 part, modifying agent 50-150 part mixing are got additive;
(2) press 5000 parts in flour, the ratio of additive 350-450 part mixes, and packing is promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101026614A CN101595901A (en) | 2009-07-07 | 2009-07-07 | flour for fried food and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101026614A CN101595901A (en) | 2009-07-07 | 2009-07-07 | flour for fried food and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101595901A true CN101595901A (en) | 2009-12-09 |
Family
ID=41417642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009101026614A Pending CN101595901A (en) | 2009-07-07 | 2009-07-07 | flour for fried food and processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101595901A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187889A (en) * | 2011-06-17 | 2011-09-21 | 许玉霞 | Method for producing aluminum-free fried food dough sticks |
| CN109247364A (en) * | 2017-08-04 | 2019-01-22 | 刘懿萱 | Flour speed hair powder |
| CN109247363A (en) * | 2017-08-04 | 2019-01-22 | 刘懿萱 | Oil cake deep-fried twisted dough sticks speed hair powder |
-
2009
- 2009-07-07 CN CNA2009101026614A patent/CN101595901A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187889A (en) * | 2011-06-17 | 2011-09-21 | 许玉霞 | Method for producing aluminum-free fried food dough sticks |
| CN109247364A (en) * | 2017-08-04 | 2019-01-22 | 刘懿萱 | Flour speed hair powder |
| CN109247363A (en) * | 2017-08-04 | 2019-01-22 | 刘懿萱 | Oil cake deep-fried twisted dough sticks speed hair powder |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20091209 |