CN105815666B - Fried puffed food capable of being continuously produced through secondary fermentation and preparation method thereof - Google Patents
Fried puffed food capable of being continuously produced through secondary fermentation and preparation method thereof Download PDFInfo
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- CN105815666B CN105815666B CN201610202030.XA CN201610202030A CN105815666B CN 105815666 B CN105815666 B CN 105815666B CN 201610202030 A CN201610202030 A CN 201610202030A CN 105815666 B CN105815666 B CN 105815666B
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- 235000013305 food Nutrition 0.000 title claims abstract description 54
- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims description 37
- 235000011194 food seasoning agent Nutrition 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000011812 mixed powder Substances 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 210000004911 serous fluid Anatomy 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000014102 seafood Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 229940109262 curcumin Drugs 0.000 claims description 5
- 235000012754 curcumin Nutrition 0.000 claims description 5
- 239000004148 curcumin Substances 0.000 claims description 5
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000008234 soft water Substances 0.000 claims description 5
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- 241000541656 Carex marina Species 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 3
- 238000010924 continuous production Methods 0.000 abstract description 2
- 238000013461 design Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a fried puffed food which is fermented for the second time and can be produced continuously and a preparation method thereof, the fried puffed food is prepared by adding low-sugar yeast and phospholipid into a raw material formula, and sequentially carrying out the working procedures of dough making, primary fermentation, tabletting and shredding, secondary fermentation, frying and dehydrating, flavoring, drying, cooling and packaging; according to the invention, the shredded dough is sent to the tunnel type fermentation box for secondary fermentation after being sliced, so that the yeast in the shredded dough can continuously play a role and generate a large number of gas holes, the volume of the shredded dough is expanded, the defect of insufficient dough looseness caused by slicing and shredding is well overcome, and the crispness of the shredded dough is greatly improved; in addition, the secondary fermentation process adopted by the invention can fully ferment and expand the shredded dough with any thickness, thereby expanding the design requirements of the leisure flour food; and the method can be well combined with the front and the rear processes, so that continuous production is realized, and the production efficiency is greatly improved.
Description
Technical Field
The invention relates to the technical field of puffed food processing, and particularly provides a fried puffed food which is subjected to secondary fermentation and can be continuously produced and a preparation method thereof.
Background
Leisure food belongs to the class of fast-consumption products, is food eaten by consumers at leisure and rest, and becomes a daily necessary consumer product for common people. With the economic development and the increase of consumption level, the demand of consumers for the quantity and quality of snack foods is continuously increasing.
At present, leisure food prepared by taking flour as a main raw material is one of main categories of commercial leisure food, and the flour leisure food adopts the following preparation processes: mixing, making dough, tabletting, cutting into pieces (shreds), steaming, and frying. Although the dough is fermented during the preparation process, the dough can generate internal stress due to the subsequent sheeting and shredding operation, the holes in the dough are further damaged, the dough is not loosened enough, the moisture in the dough is locked in the shredded dough through the subsequent cooking process, and thus the fried shredded dough has the bad phenomena of hard taste, poor crispness, bubbles on the surface of the shredded dough and the like, particularly the situation that the thickness of the shredded dough is 2.0mm, the crispness of the fried shredded dough is very poor, and the further design and the requirement of the leisure flour food are greatly limited.
Disclosure of Invention
In order to overcome the defects, the invention provides the fried puffed food which is subjected to secondary fermentation and can be continuously produced and the preparation method thereof, the preparation method is simple and safe to operate, and the fried puffed food prepared by the preparation method has good crispness, obvious characteristic flavor and high value feeling.
The technical scheme adopted by the invention for solving the technical problem is as follows: a method for preparing fried puffed food by secondary fermentation and continuous production comprises the following steps:
step 1): making dough: firstly, weighing mixed powder according to a formula ratio, wherein the mixed powder mainly comprises flour and low-sugar yeast, and uniformly stirring the mixed powder for later use; dissolving phospholipid and flavoring in soft water, stirring to dissolve completely to obtain dough kneading water, and controlling the temperature of the dough kneading water to be 10-25 ℃; adding flour-mixing water into the mixed powder according to the proportion of adding 0.5-0.75 kg of flour-mixing water into 1kg of mixed powder, fully stirring for 5-15 minutes by using a horizontal stirrer to prepare dough, and simultaneously controlling the dough temperature to be 25-33 ℃; and the total weight of the dough is 100 parts, the ratio of the low-sugar yeast to the total weight of the dough is 0.3-1.0%, and the ratio of the phospholipid to the total weight of the dough is 0.4-0.8%;
step 2): primary fermentation: standing and fermenting the obtained dough for 30-60 min under the environmental condition that the temperature is 30-60 ℃ to ensure that the dough absorbs water, ferments and expands;
step 3): tabletting and shredding: mixing and rolling the dough subjected to primary fermentation for 3-9 times by using a roller to obtain dough skin with the thickness of 1.0-1.5 mm; cutting the dough skin by a shredding knife to obtain the shredded dough;
step 4): and (3) secondary fermentation: placing the obtained noodles in a tunnel type fermentation box, and performing secondary fermentation for 7-12 min at the temperature of 30-50 ℃ to enable the noodles to be continuously proofed and expanded;
step 5): frying and dehydrating: cutting the dough shreds subjected to secondary fermentation into dough shred sections with the length of 2.0-5 cm, putting the dough shred sections into a frying box with the oil temperature of 130-190 ℃ for frying for 50-80 s, and drying and cooling the dough shred sections after frying;
step 6): flavor-absorbing: preparing seasoning slurry, stirring and mixing the seasoning slurry and the fried and dehydrated shredded dough segments, and ensuring that the seasoning slurry is uniformly wrapped outside the shredded dough segments to prepare flavored shredded dough; wherein the coating amount of the seasoning slurry is 15-25%;
step 7): drying, cooling and packaging: placing the obtained flavored noodles in a tunnel type oven, and baking for 5-25 min at the temperature of 60-90 ℃ to control the moisture in the flavored noodles to be below 3%; then cooling to room temperature and packaging to obtain the fried puffed food which is subjected to secondary fermentation and can be continuously produced.
As a further improvement of the invention, in the step 1), the mixed powder further comprises a physical auxiliary material, and the physical auxiliary material is one of crushed dried small shrimps and crushed sea sedge.
As a further improvement of the invention, the flour accounts for 20-30 parts by weight, the low-sugar yeast accounts for 0.1-0.5 part by weight, and the physical auxiliary materials account for 0-1 part by weight based on the total weight of the mixed powder.
As a further improvement of the invention, in the step 1), the flavoring is formed by mixing edible salt, white granulated sugar and monosodium glutamate; curcumin is also dissolved in the dough kneading water.
The invention further improves the water for kneading dough, wherein the phospholipid accounts for 0.1-2 parts by weight, the edible salt accounts for 0.5-5 parts by weight, the white granulated sugar accounts for 0.5-10 parts by weight, the monosodium glutamate accounts for 1-5 parts by weight, the curcumin accounts for 0-0.5 part by weight, and the soft water accounts for 70-90 parts by weight.
As a further improvement of the invention, the seasoning serous fluid is prepared by compounding and mixing any one or more of maltodextrin, edible essence, seafood seasoning liquid and water.
As a further improvement of the invention, the seasoning serous fluid is prepared by compounding and mixing 10-25 parts by weight of maltodextrin, 20-25 parts by weight of edible essence, 35-40 parts by weight of seafood seasoning liquid and 20-25 parts by weight of water based on the total weight of the seasoning serous fluid.
The invention also discloses a fried puffed food which is subjected to secondary fermentation and can be continuously produced, and the fried puffed food is prepared by the preparation method of the fried puffed food which is subjected to secondary fermentation and can be continuously produced.
The invention has the beneficial effects that: according to the invention, by optimizing the raw material formula and innovatively adopting the two-time fermentation process, the prepared fried puffed food has the characteristics of good crispness, obvious characteristic flavor, high value and the like, not only can the requirements of consumers on noodle leisure food be met, but also a new thought and direction are provided for the development of noodle leisure food, and the prospect is wide.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a fried puffed food which is subjected to secondary fermentation and can be continuously produced and a preparation method thereof, and the fried puffed food with good crispness, good flavor and high value sense can be obtained by the preparation method; the invention mainly optimizes the raw material formula of the fried puffed food and creates a preparation method of the fried puffed food, and the specific description is as follows:
firstly, the fried puffed food of the invention is prepared
1. Fried noodle making section (semi-finished product)
Examples 1 to 10 and comparative examples 1 to 2 were prepared according to the weight of the raw materials and the corresponding process parameters described in tables 1 to 2, according to the following steps 1) to 5):
step 1): making dough: firstly, weighing mixed powder with a formula amount, wherein the mixed powder mainly comprises flour, low-sugar yeast and physical auxiliary materials (which can or can not contain), and uniformly stirring and mixing the mixed powder in a stirrer for later use; wherein the physical auxiliary material is one of crushed dried small shrimps and crushed sea sedge; dissolving phospholipid, flavoring agent and curcumin (optionally) in soft water, stirring to dissolve completely to obtain dough kneading water, and controlling the temperature of the dough kneading water at 10-25 deg.C; wherein the flavoring is prepared by mixing edible salt, white granulated sugar and monosodium glutamate; adding flour-mixing water into the mixed powder according to the proportion of adding 0.5-0.75 kg of flour-mixing water into 1kg of mixed powder, fully stirring for 5-15 minutes by using a horizontal stirrer to prepare dough, and simultaneously controlling the temperature of the dough to be kept at 25-33 ℃, so that gluten can be fully formed; preferably, the ratio of the low-sugar yeast to the total weight of the dough is 0.3-1.0% and the ratio of the phospholipid to the total weight of the dough is 0.4-0.8% based on 100 parts of the total weight of the dough;
step 2): primary fermentation: standing and fermenting the obtained dough for 30-60 min under the environmental condition that the temperature is 30-60 ℃ to ensure that the dough absorbs water, ferments and expands;
step 3): tabletting and shredding: mixing and rolling the dough subjected to primary fermentation for 3-9 times by using a roller to obtain dough skin with the thickness of 1.0-1.5 mm; cutting the dough skin by a round shredding knife with the diameter of phi 2.0mm to obtain the shredded dough;
step 4): and (3) secondary fermentation: placing the obtained noodles in a tunnel type fermentation box, and performing secondary fermentation for 7-12 min at the temperature of 30-50 ℃ to enable the noodles to be continuously proofed and expanded;
step 5): frying and dehydrating: and cutting the dough shreds subjected to secondary fermentation into dough shred sections with the length of 2.0-5 cm, putting the dough shred sections into a palm frying box with the oil temperature of 130-190 ℃ for frying for 50-80 s, and drying and cooling the dough shred sections after frying.
Note: comparative example 2 only the secondary fermentation shown in step 4) was not performed.
Table 1: unit: (g)
table 2: unit: (g)
2. fried puffed food (finished product)
Examples 11 to 15 and comparative example 3 fried puffed food was prepared according to the following steps 6) to 7) based on the weight of the raw materials shown in table 3:
step 6): flavor-absorbing: the seasoning slurry is prepared firstly, and preferably, the seasoning slurry adopted by the invention has the following raw material formula: the seasoning serous fluid is prepared by compounding and mixing 10-25 parts by weight of maltodextrin, 20-25 parts by weight of edible essence, 35-40 parts by weight of seafood seasoning liquid and 20-25 parts by weight of water based on the total weight of the seasoning serous fluid; the seafood seasoning liquid is prepared by mixing and blending seafood powder seasoning, brewed soy sauce, white granulated sugar and the like, is not the key point of the invention, and is not detailed here;
then stirring and mixing the prepared seasoning serous fluid and the fried shredded noodles, and ensuring that the seasoning serous fluid is uniformly coated outside the shredded noodles to prepare flavored shredded noodles; wherein the coating amount of the seasoning slurry is 15-25%;
step 7): drying, cooling and packaging: placing the obtained flavored noodles in a tunnel type oven, and baking for 5-25 min at the temperature of 60-90 ℃ to control the moisture in the flavored noodles to be below 3%; then cooling to room temperature and packaging to obtain the fried puffed food which is subjected to secondary fermentation and can be continuously produced.
Table 3: unit: (g)
note: the fried noodle segments used in examples 11-15 were prepared as in example 7; the fried dough piece used in comparative example 3 was prepared from comparative example 2.
Secondly, product sensory evaluation
The main characteristics of the flour leisure food are that the flour leisure food has crisp mouthfeel, good flavor and beautiful appearance. Therefore, the crunchiness, the flavor quality and the appearance of the fried puffed food obtained by the present invention are evaluated in the following sensory manner, wherein the crunchiness and the appearance are directly reflected by the fried noodle strings, and the flavor quality is comprehensively reflected by the fried noodle strings and the seasoning slurry.
1. Sensory evaluation of crispness and appearance of the resulting fried puffed food
The fried noodle segments prepared in the examples 1 to 10 of the invention and the comparative examples 1 to 2 were subjected to sensory evaluation, and the evaluation results were as follows: table 4 is the sensory score criteria for crispness and appearance of the fried puffed food; table 5 shows sensory evaluation results of the fried noodle fragments obtained in examples 1 to 10 of the present invention and comparative examples 1 to 2.
TABLE 4 sensory evaluation criteria
TABLE 5 sensory evaluation results of the fried noodle strands obtained in examples 1 to 10 of the present invention and comparative examples 1 to 2
As can be seen by combining tables 4 and 5: 1) in terms of crispness: the fried dough twist section prepared in the comparative example 1 is moderate in hardness and good in crispness; but the fried noodles prepared in comparative example 2 have hard sections, are creased and have poor mouthfeel; the fried noodle segments prepared by the embodiment of the invention mostly have better crispness, and especially the fried noodle segments prepared by the embodiments 2, 4, 5, 7 and 8 have moderate hardness and best crispness, and the taste is far better than that of the fried noodle segments prepared by the comparative example 2. 2) In terms of appearance: the fried noodle segments prepared in comparative examples 1 and 2 both had the phenomena of adhesion and drawing, and had poor appearance aesthetics; the fried noodle filament sections prepared in the embodiments of the present invention mostly have no adhesion and drawing phenomenon, and especially the fried noodle filament sections prepared in the embodiments 7 to 10 have almost no drawing, and have good appearance and aesthetic property.
According to the method, ① low-sugar yeast is added into a raw material formula, and the addition of the low-sugar yeast is optimally controlled, namely the ratio of the low-sugar yeast to the total weight of dough is 0.3-1.0%, so that the dough can expand to the maximum degree, the crispness of a fried noodle shred section is effectively improved, ② is proved from examples 1-10, which is different from the processes of mixing, making dough, tabletting, cutting (shredding), steaming, frying and shredding after the dough shreds are cut, secondary fermentation can enable the dough shreds to continuously play roles and generate a large amount of gas, so that the volume expansion of the dough shreds is well realized, the problem that the dough shreds are fed into a tunnel type fermentation box for secondary fermentation shredding after the dough shreds is cut, the secondary fermentation can be solved, the problem that the dough shreds are not enough to be subjected to the secondary fermentation and the secondary fermentation of the fermented dough shreds after the dough shreds are sheeted is solved, the problem that the dough shreds are not easy to stick is solved, the problem that the dough shreds are not easy to be produced, the problem that the dough shreds are not easy to be produced, the problem that the secondary fermentation of the dough shreds are not easy to be produced, the secondary fermentation, the dough shreds are solved, the problem that the dough shreds are solved, the dough shreds are not easy to be produced, the problem that the dough production cost of the dough shreds is solved, the dough production process of the fried food is improved, the fried by the method is not improved, the method is not only by the method of the method, the method of the method.
In summary, in the process of making the fried noodle segments, the crispness and appearance of the fried noodle segments can be greatly improved by adding low sugar yeast and phospholipid to the raw material formula and adopting two fermentation processes, wherein the quality of the fried noodle segments made in examples 7 and 8 of the present invention is the best.
2. Sensory evaluation of flavor quality of fried puffed food obtained by the invention
The fried noodle pieces prepared in the embodiments 11 to 15 and the comparative example 3 are subjected to sensory evaluation, and the evaluation results are as follows: table 6 shows sensory evaluation criteria for the flavor quality of the fried puffed food; table 7 shows sensory evaluation results of the fried noodle pieces obtained in examples 11 to 15 of the present invention and comparative example 3.
TABLE 6 sensory evaluation criteria
TABLE 7 sensory evaluation results of the fried type puffed foods prepared in examples 11 to 15 of the present invention and comparative example 3
As can be seen by combining tables 6 and 7: the fried puffed food prepared in examples 11 to 15 of the present invention has a distinctive flavor, while the fried puffed food prepared in comparative example 3 has some defects in the distinctive flavor.
In conclusion, the fried puffed food prepared in the embodiments 11 to 15 of the present invention has good crispness, obvious characteristic flavor, high value, and broad market prospects and market benefits.
Claims (8)
1. A method for preparing fried puffed food which is subjected to secondary fermentation and can be continuously produced is characterized in that: the method comprises the following manufacturing steps:
step 1): making dough: firstly, weighing mixed powder according to a formula ratio, wherein the mixed powder mainly comprises flour and low-sugar yeast, and uniformly stirring the mixed powder for later use; dissolving phospholipid and flavoring in soft water, stirring to dissolve completely to obtain dough kneading water, and controlling the temperature of the dough kneading water to be 10-25 ℃; adding flour-mixing water into the mixed powder according to the proportion of adding 0.5-0.75 kg of flour-mixing water into 1kg of mixed powder, fully stirring for 5-15 minutes by using a horizontal stirrer to prepare dough, and simultaneously controlling the dough temperature to be 25-33 ℃; and the total weight of the dough is 100 parts, the ratio of the low-sugar yeast to the total weight of the dough is 0.3-1.0%, and the ratio of the phospholipid to the total weight of the dough is 0.4-0.8%;
step 2): primary fermentation: standing the obtained dough at 40 deg.C for 45min for fermentation to make the dough absorb water, ferment and expand;
step 3): tabletting and shredding: mixing and rolling the dough subjected to primary fermentation for 3-9 times by using a roller to obtain dough skin with the thickness of 1.0-1.5 mm; cutting the dough skin by a round shredding knife with the diameter of phi 2.0mm to obtain the shredded dough;
step 4): and (3) secondary fermentation: placing the obtained noodle in a tunnel type fermentation box, and performing secondary fermentation at 35 deg.C for 9min to allow the noodle to continuously take on fermentation and expand;
step 5): frying and dehydrating: cutting the dough shreds subjected to secondary fermentation into dough shred sections with the length of 2.0-5 cm, putting the dough shred sections into a frying box with the oil temperature of 130-190 ℃ for frying for 50-80 s, and drying and cooling the dough shred sections after frying;
step 6): flavor-absorbing: preparing seasoning slurry, stirring and mixing the seasoning slurry and the fried and dehydrated shredded dough segments, and ensuring that the seasoning slurry is uniformly wrapped outside the shredded dough segments to prepare flavored shredded dough; wherein the coating amount of the seasoning slurry is 15-25%;
step 7): drying, cooling and packaging: placing the obtained flavored noodles in a tunnel type oven, and baking for 5-25 min at the temperature of 60-90 ℃ to control the moisture in the flavored noodles to be below 3%; then cooling to room temperature and packaging to obtain the fried puffed food which is subjected to secondary fermentation and can be continuously produced.
2. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 1, wherein: in the step 1), the mixed powder further comprises a physical auxiliary material, and the physical auxiliary material is one of crushed dried small shrimps and crushed sea sedge.
3. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 2, wherein: based on the total weight of the mixed powder, the flour accounts for 20-30 parts by weight, the low-sugar yeast accounts for 0.1-0.5 part by weight, and the physical auxiliary materials account for 0-1 part by weight.
4. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 1, wherein: in the step 1), the seasoning is prepared by mixing edible salt, white granulated sugar and monosodium glutamate; curcumin is also dissolved in the dough kneading water.
5. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 4, wherein: the total weight of the dough kneading water is taken as a reference, wherein 0.1-2 parts by weight of phospholipid, 0.5-5 parts by weight of edible salt, 0.5-10 parts by weight of white granulated sugar, 1-5 parts by weight of monosodium glutamate, 0-0.5 part by weight of curcumin and 70-90 parts by weight of soft water are used.
6. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 1, wherein: the seasoning serous fluid is prepared by compounding and mixing any one or more of maltodextrin, edible essence, seafood seasoning liquid and water.
7. The method for producing a secondary-fermented and continuously producible fried type puffed food according to claim 6, wherein: the seasoning serous fluid is prepared by compounding and mixing 10-25 parts by weight of maltodextrin, 20-25 parts by weight of edible essence, 35-40 parts by weight of seafood seasoning liquid and 20-25 parts by weight of water based on the total weight of the seasoning serous fluid.
8. A secondary-fermented continuously producible fried puffed food prepared by the method for producing a secondary-fermented continuously producible fried puffed food according to any one of claims 1 to 7.
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| CN113768087B (en) * | 2021-08-03 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
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| CN105249218A (en) * | 2015-11-18 | 2016-01-20 | 统一企业(中国)投资有限公司昆山研究开发中心 | Nutritional, tough and chewy instant noodle cake and making method thereof |
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| CN105815666A (en) | 2016-08-03 |
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