CN106106635A - A kind of processing method of brittle frozen fritters of twisted dough - Google Patents
A kind of processing method of brittle frozen fritters of twisted dough Download PDFInfo
- Publication number
- CN106106635A CN106106635A CN201610761621.0A CN201610761621A CN106106635A CN 106106635 A CN106106635 A CN 106106635A CN 201610761621 A CN201610761621 A CN 201610761621A CN 106106635 A CN106106635 A CN 106106635A
- Authority
- CN
- China
- Prior art keywords
- fritters
- twisted dough
- dough
- twisted
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000002257 embryonic structure Anatomy 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000002615 epidermis Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to food processing technology field, the processing method particularly relating to a kind of brittle frozen fritters of twisted dough.The fritters of twisted dough modifying agent of the present invention substitutes the harmful substances such as Alumen, the formation of gluten network in dough can be promoted, improve that the intensity of fritters of twisted dough, muscle be tough and fragility, the effectively Frost cleft rate of epidermis after reduction fritters of twisted dough quick-freezing, make frying fritters of twisted dough surface out more smooth, and the surface of edible recurrence of disease at the same time next year deep-fried twisted dough sticks is the most smooth after quick-freezing, it is ensured that the mouthfeel of fritters of twisted dough and fragrance.The processing method of the present invention makes flour be sufficiently mixed with other raw materials, be divided into after wearing extruding again discharge inside air, make to wear more solid, surface is the most smooth, and expansion effect is preferable, and nutrient substance will not be destroyed；Quick-freezing at a temperature of 30 DEG C, can keep the original freshness of fritters of twisted dough, moisture, color and luster, local flavor and nutritional labeling to greatest extent, extends the storage life of fritters of twisted dough.
Description
Technical field
The invention belongs to food processing technology field, the processing method particularly relating to a kind of brittle frozen fritters of twisted dough.
Background technology
Fritters of twisted dough, as a kind of traditional breakfast food, are the most extensively liked by consumer.But, along with living standard
Raising and the quickening of rhythm of life, have quickly, safety, health, quick frozen food nutritious, convenient increasingly cause people
Concern.Quick freezing deep fried puffy dough strips is also the most newfangled to facilitate one of quick frozen food.But, the speed sold in the market
Freezing fritters of twisted dough shelf life short, insufficient quality, as fritters of twisted dough surface is easily cracked, multiple fried mouth sense is stiff, crisp, and phenomenon of rupture easily occurs.Separately
Outward, in order to improve the mouthfeel of fritters of twisted dough, it will usually add Alumen in fritters of twisted dough, it is therefore an objective to increase the expansion of dough and soft, so
In frying course, easily decomposite the harmful substances such as aluminum, be eaten for a long time harmful.
Summary of the invention
The present invention is directed to the deficiency that above-mentioned prior art exists, it is provided that the processing method of a kind of brittle frozen fritters of twisted dough.
The processing method that the technical scheme is that a kind of brittle frozen fritters of twisted dough, including
Following steps:
(1) batch mixing dough-making powder
Take flour 4-6 part, fritters of twisted dough modifying agent 0.45-0.75 part, oil 0.2-0.4 part, salt 0.08-0.15 part and water 3-5 part
Mix homogeneously, stirs into dough；
(2) stand
The dough of step (1) is placed in the environment that temperature is 10-60 DEG C standing 1-6h, dough is cut into and wears, will
Article two, wear transfer neat after repeatedly pressure surface to wearing smooth surface, uniformly spread oil on the surface of wearing pressed；
(3) molding
Wearing of step (2) is cut into face embryo, two face embryos are stacked up and down, after pressing with hands, face embryo is elongated
I.e. molding；
(4) frying
The forming surface embryo of step (3) is placed in the oil cauldron of oil temperature 200 DEG C and explodes to golden yellow, obtain fritters of twisted dough, cooling；
(5) frozen-pack
The fritters of twisted dough of step (4) are placed in mono-frozen machine, less than-30 DEG C quick-freezing 40min, packaging.
Wherein, described fritters of twisted dough modifying agent includes sodium bicarbonate 55%, sodium caseinate 20%, carbon by weight percentage
Acid calcium 12%, maltodextrin 5%, sodium dihydrogen phosphate 6% and ammonium hydrogen carbonate 2%.
Above-mentioned process conditions should strictly control, and each process conditions can affect outward appearance and the mouthfeel state of fritters of twisted dough.
The invention has the beneficial effects as follows:
1, the fritters of twisted dough modifying agent of the present invention substitutes the harmful substances such as Alumen, it is possible to promote the formation of gluten network in dough,
Improve that the intensity of fritters of twisted dough, muscle be tough and fragility, effectively reduce the Frost cleft rate of epidermis after fritters of twisted dough quick-freezing, make frying fritters of twisted dough surface out
More smooth, and after quick-freezing, the surface of edible recurrence of disease at the same time next year deep-fried twisted dough sticks is the most smooth, it is ensured that the mouthfeel of fritters of twisted dough and fragrance.
2, the processing method of the present invention makes flour be sufficiently mixed with other raw materials, is divided into after wearing and extrudes inside discharge again
Air, make to wear more solid, surface is the most smooth, and expansion effect is preferable, and nutrient substance will not be destroyed；-30 DEG C of temperature
The lower quick-freezing of degree, can keep the original freshness of fritters of twisted dough, moisture, color and luster, local flavor and nutritional labeling to greatest extent, extend fritters of twisted dough
Storage life.
Detailed description of the invention
Principle and feature to the present invention are described below, and example is served only for explaining the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
The processing method of a kind of brittle frozen fritters of twisted dough, comprises the following steps:
(1) batch mixing dough-making powder
Take flour 4-6 part, fritters of twisted dough modifying agent 0.45-0.75 part, oil 0.2-0.4 part, salt 0.08-0.15 part and water 3-5 part
Mix homogeneously, stirs into dough；Described fritters of twisted dough modifying agent includes sodium bicarbonate 55%, sodium caseinate by weight percentage
20%, calcium carbonate 12%, maltodextrin 5%, sodium dihydrogen phosphate 6% and ammonium hydrogen carbonate 2%；
(2) stand
The dough of step (1) is placed in the environment that temperature is 10-60 DEG C standing 1-6h, dough is cut into and wears, will
Article two, wear transfer neat after repeatedly pressure surface to wearing smooth surface, uniformly spread oil on the surface of wearing pressed；
(3) molding
Wearing of step (2) is cut into face embryo, two face embryos are stacked up and down, after pressing with hands, face embryo is elongated
I.e. molding；
(4) frying
The forming surface embryo of step (3) is placed in the oil cauldron of oil temperature 200 DEG C and explodes to golden yellow, obtain fritters of twisted dough, cooling；
(5) frozen-pack
The fritters of twisted dough of step (4) are placed in mono-frozen machine, less than-30 DEG C quick-freezing 40min, packaging.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (1)
1. the processing method of brittle frozen fritters of twisted dough, it is characterised in that comprise the following steps:
(1) batch mixing dough-making powder
Take flour 4-6 part, fritters of twisted dough modifying agent 0.45-0.75 part, oil 0.2-0.4 part, salt 0.08-0.15 part and the mixing of water 3-5 part
Uniformly, dough is stirred into；
Wherein, described fritters of twisted dough modifying agent includes sodium bicarbonate 55%, sodium caseinate 20%, calcium carbonate by weight percentage
12%, maltodextrin 5%, sodium dihydrogen phosphate 6% and ammonium hydrogen carbonate 2%；
(2) stand
The dough of step (1) is placed in the environment that temperature is 10-60 DEG C standing 1-6h, dough is cut into and wears, by two
Wear transfer neat after repeatedly pressure surface to wearing smooth surface, uniformly spread oil on the surface of wearing pressed；
(3) molding
Wearing of step (2) is cut into face embryo, two face embryos are stacked up and down, after pressing with hands, face embryo is elongated
Type；
(4) frying
The forming surface embryo of step (3) is placed in the oil cauldron of oil temperature 200 DEG C and explodes to golden yellow, obtain fritters of twisted dough, cooling；
(5) frozen-pack
The fritters of twisted dough of step (4) are placed in mono-frozen machine, less than-30 DEG C quick-freezing 40min, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610761621.0A CN106106635A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of brittle frozen fritters of twisted dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610761621.0A CN106106635A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of brittle frozen fritters of twisted dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106106635A true CN106106635A (en) | 2016-11-16 |
Family
ID=57272177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610761621.0A Pending CN106106635A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of brittle frozen fritters of twisted dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106106635A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| CN113115803A (en) * | 2019-12-30 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | A pre-fried food and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067895A (en) * | 2009-11-19 | 2011-05-25 | 安琪酵母股份有限公司 | Aluminumless deep-fried dough stick leavening agent |
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610761621.0A patent/CN106106635A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067895A (en) * | 2009-11-19 | 2011-05-25 | 安琪酵母股份有限公司 | Aluminumless deep-fried dough stick leavening agent |
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| CN113115803A (en) * | 2019-12-30 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | A pre-fried food and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101606722B (en) | Method for processing low-salt dried poultry snack product | |
| CN103734218B (en) | A quick-frozen and fresh-keeping finger cake and its preparation method | |
| CN102396670B (en) | Frozen and cooked noodle capable of being heated through microwave | |
| CN103875755B (en) | A kind of quick-freezing fresh-keeping deep-fried twisted dough sticks and preparation method thereof | |
| CN103431450A (en) | Production method of baked puffing shrimp chips | |
| CN104920545A (en) | Red yeast rice biscuit and preparation method thereof | |
| CN102232404B (en) | Freeze-drying deep-fried dough sticks and production process thereof | |
| CN106174024A (en) | A kind of frying-expansion granule and its preparation method and application | |
| CN107668138A (en) | A kind of lotus seeds wax gourd honey moon cake and preparation method thereof | |
| CN104920535A (en) | Potato deep-fried dough stick and processing technology thereof | |
| CN104012602B (en) | A kind of fast food is burnt | |
| CN106106635A (en) | A kind of processing method of brittle frozen fritters of twisted dough | |
| CN107950874A (en) | A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof | |
| CN105145773A (en) | Fig cookies and making method thereof | |
| CN104489035B (en) | A kind of purple potato biscuit and small steamed bun and preparation method thereof | |
| KR101472563B1 (en) | Chicken Cutlet and method for producing thereof | |
| CN106387703A (en) | Manufacturing method of tomato beef cakes | |
| CN104322634A (en) | Coarse-food-grain biscuits and preparation method thereof | |
| CN110024958A (en) | A kind of extruding bakes potato chips and preparation method thereof | |
| CN103300401A (en) | Lung-moistening tremella and jujube stringed sausage and preparing method thereof | |
| KR20210089331A (en) | A fried tonkatsu with excellent crispy texture and method of making the same | |
| CN106417524A (en) | Mille-feuille biscuit made from potato and processing method thereof | |
| CN110037079A (en) | A kind of black fungus beef biscuit and preparation method thereof | |
| CN110140738A (en) | Method for making highland barley cakes | |
| CN108739939A (en) | A kind of preparation method of quick-frozen semi-finished product deep-fried twisted dough sticks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |
|
| RJ01 | Rejection of invention patent application after publication |