CN109874827A - A kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof - Google Patents
A kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof Download PDFInfo
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- CN109874827A CN109874827A CN201910112442.8A CN201910112442A CN109874827A CN 109874827 A CN109874827 A CN 109874827A CN 201910112442 A CN201910112442 A CN 201910112442A CN 109874827 A CN109874827 A CN 109874827A
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- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 44
- 238000007710 freezing Methods 0.000 title claims abstract description 15
- 230000008014 freezing Effects 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000004904 shortening Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002844 melting Methods 0.000 claims abstract description 6
- 230000008018 melting Effects 0.000 claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010257 thawing Methods 0.000 abstract description 8
- 238000003756 stirring Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000003084 food emulsifier Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 229940037003 alum Drugs 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
- 239000004411 aluminium Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
Abstract
A kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof: and face: take 500 parts of deep-fried twisted dough sticks tailored flour, 4 parts of leavening agent, 4 parts of baking powder, 7 parts of salt, 6 parts of sugar, pours into dough mixing machine, 1 part of monoglyceride with pour into dough mixing machine after 12 parts of shortening together heating and melting, 300 parts of the water that 8 parts and 15 DEG C of soya-bean oil pours into dough mixing machine, stirs 6-8 minutes；Provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, is excluded the oxygen in film, is placed in 15 DEG C of 10 hours of fermentation room provocation；Slitting: being pressed into dough sheet for dough with noodle press, then is cut into 10 centimetres of length, 2-3 centimetres wide, and two strip pieces are folded up and down, once elongated with narrow batten in longitudinally middle position pressure again, fried bread stick dough embryo is made by thick 0.5 centimetre of strip piece；It is quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；Packaging: the fried bread stick dough embryo vacuum packaging after quick-frozen.Monoglyceride is fine food emulsifier, soft outside inside deep-fried twisted dough sticks can be made crisp, and can prevent quick-frozen embryo from bringing back to life, achieved the effect that without direct frying of thawing.
Description
Technical field
The present invention relates to face embryo and its processing and fabricating field, especially a kind of fried bread stick dough embryo that can be quick-frozen and its production side
Method.
Background technique
Deep-fried twisted dough sticks are that northerner likes a kind of food eaten, but since its face embryo makes complexity, is not suitable for the daily production of family, is
The present fast pace life habit of adaptation, is proposed semi-finished product quick freezing deep fried puffy dough strips in the market, will deep-fried twisted dough sticks it is just fried after it is quick-frozen, when use
It need to first thaw and be fried again again, such product is first is that multiple fried rear grease excessively influences mouthfeel and health, second is that needing first to carry out
It thaws, it is relatively time-consuming and inconvenient.There are also a kind of quick-frozen embryo deep-fried twisted dough sticks, but using when still need to frying again of thawing in advance, such as
Fruit thawing time is too long, and the deformation of face embryo or adhesion then will affect frying effect.
In addition, northerner still likes eating old-fashioned deep-fried twisted dough sticks, crispy in taste outside old-fashioned deep-fried twisted dough sticks, inside is in honeycomb, crisp
It is palatable, and quick-frozen embryo deep-fried twisted dough sticks currently on the market have added greatly the taste that the young men such as milk egg like, and destroy tradition
Old taste.
Summary of the invention
The purpose of the present invention is in view of the shortcomings of the prior art, provide one kind can with mechanization production and without thaw and it is straight
Connect the quick freezing deep fried puffy dough strips face embryo and preparation method thereof of frying.
The technical solution adopted by the present invention are as follows: a kind of quick freezing deep fried puffy dough strips face embryo is made by the raw material of following parts by weight: oil
It is 480-520 parts of tailored flour, 3-5 parts of leavening agent, 3-5 parts of baking powder, 6-8 parts of salt, 5-7 parts sugared, 1 part of monoglyceride, shortening 11-
13 parts, 7-9 parts of soya-bean oil, 280-320 parts of water.
Preferably, it is made by the raw material of following parts by weight: 500 parts of deep-fried twisted dough sticks tailored flour, 4 parts of leavening agent, baking powder 4
Part, 7 parts of salt, 6 parts, 1 part of monoglyceride, 12 parts of shortening, 8 parts of soya-bean oil, 300 parts of water of sugar.
A kind of production method of quick freezing deep fried puffy dough strips face embryo,
And face 1): take 480-520 parts of deep-fried twisted dough sticks tailored flour, it is 3-5 parts of leavening agent, 3-5 parts of baking powder, 6-8 parts of salt, 5-7 parts sugared,
Pour into dough mixing machine, 1 part of monoglyceride with pour into dough mixing machine after shortening 11-13 parts together heating and melting, 7-9 parts and 15 DEG C of soya-bean oil
280-320 parts of water are poured into dough mixing machine, are stirred 6-8 minutes；
2) provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, is excluded the oxygen in film, is set
In 15 DEG C of 10 hours of fermentation room provocation；
3) it cuts: dough being pressed into dough sheet with noodle press, then be cut into 10 centimetres long, 2-3 centimetres wide, thick 0.5 centimetre of item
Two strip pieces are folded up and down, are once elongated with narrow batten in longitudinally middle position pressure again, fried bread stick dough embryo is made by shape piece；
4) quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；
5) it packs: the fried bread stick dough embryo vacuum packaging after quick-frozen.
Preferably, the raw material in the step 1) is made by following parts by weight: 500 parts of deep-fried twisted dough sticks tailored flour, bulk
4 parts of agent, 4 parts of baking powder, 7 parts of salt, 6 parts, 1 part of monoglyceride, 12 parts of shortening, 8 parts of soya-bean oil, 300 parts of water of sugar.
Preferably, in the step 3), before two strip pieces are folded up and down, one is smeared between two strip pieces and is lauched.
The invention has the benefit that monoglyceride is fine food emulsifier, soft outside inside deep-fried twisted dough sticks can be made crisp, and
It can prevent quick-frozen embryo from bringing back to life, achieve the effect that without direct frying of thawing.Vacuum-packed fried bread stick dough embryo can be in market, supermarket
It sells, without direct frying of thawing when use, the deep-fried twisted dough sticks after frying are crisp outside tender inside, inside there is honeycomb structure, the old taste of tradition is maintained,
It is health delicious and convenient and efficient without aluminium without alum.
Specific embodiment
The present invention will be described in detail below with reference to specific embodiments.
Embodiment one, a kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof,
And face 1): 500 parts of deep-fried twisted dough sticks tailored flour are taken, 3 parts of leavening agent, 3 parts of baking powder, 6 parts of salt, 5 parts of sugar pours into dough mixing machine,
Dough mixing machine is poured into after 1 part of monoglyceride and 11 parts of shortening together heating and melting, 280 parts of the water that 7 parts and 15 DEG C of soya-bean oil pours into and face
Machine stirs 6-8 minutes；
2) provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, excludes the oxygen in film, not
It empties oxygen in film and has then been easy stain, be placed in 15 DEG C of 10 hours of fermentation room provocation；
3) cut: slitting: being pressed into dough sheet for dough with noodle press, then is cut into 10 centimetres long, 2-3 centimetres wide, 0.5 centimetre of thickness
Strip piece, two strip pieces are folded up and down, one can be smeared between two strip pieces at this time and be lauched, so that deep-fried twisted dough sticks after frying can be with
Two valves are torn into, is once elongated again with narrow batten in longitudinally middle position pressure, fried bread stick dough embryo is made；
4) quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；
5) it packs: the fried bread stick dough embryo vacuum packaging after quick-frozen.
Vacuum-packed fried bread stick dough embryo can be at market, supermarket's sale, use without direct frying of thawing.
Embodiment two, a kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof,
And face 1): 500 parts of deep-fried twisted dough sticks tailored flour are taken, 4 parts of leavening agent, 4 parts of baking powder, 7 parts of salt, 6 parts of sugar pours into dough mixing machine,
Dough mixing machine is poured into after 1 part of monoglyceride and 12 parts of shortening together heating and melting, 300 parts of the water that 8 parts and 15 DEG C of soya-bean oil pours into and face
Machine stirs 6-8 minutes；
2) provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, excludes the oxygen in film, not
It empties oxygen in film and has then been easy stain, be placed in 15 DEG C of 10 hours of fermentation room provocation；
3) cut: slitting: being pressed into dough sheet for dough with noodle press, then is cut into 10 centimetres long, 2-3 centimetres wide, 0.5 centimetre of thickness
Strip piece, two strip pieces are folded up and down, one can be smeared between two strip pieces at this time and be lauched, so that deep-fried twisted dough sticks after frying can be with
Two valves are torn into, is once elongated again with narrow batten in longitudinally middle position pressure, fried bread stick dough embryo is made；
4) quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；
5) it packs: the fried bread stick dough embryo vacuum packaging after quick-frozen.
Vacuum-packed fried bread stick dough embryo can be at market, supermarket's sale, use without direct frying of thawing.
Embodiment three, a kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof,
And face 1): 500 parts of deep-fried twisted dough sticks tailored flour are taken, 5 parts of leavening agent, 5 parts of baking powder, 8 parts of salt, 7 parts of sugar pours into dough mixing machine,
Dough mixing machine is poured into after 1 part of monoglyceride and 13 parts of shortening together heating and melting, 320 parts of the water that 9 parts and 15 DEG C of soya-bean oil pours into and face
Machine stirs 6-8 minutes；
2) provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, excludes the oxygen in film, not
It empties oxygen in film and has then been easy stain, be placed in 15 DEG C of 10 hours of fermentation room provocation；
3) cut: slitting: being pressed into dough sheet for dough with noodle press, then is cut into 10 centimetres long, 2-3 centimetres wide, 0.5 centimetre of thickness
Strip piece, two strip pieces are folded up and down, one can be smeared between two strip pieces at this time and be lauched, so that deep-fried twisted dough sticks after frying can be with
Two valves are torn into, is once elongated again with narrow batten in longitudinally middle position pressure, fried bread stick dough embryo is made；
4) quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；
5) it packs: the fried bread stick dough embryo vacuum packaging after quick-frozen.
Vacuum-packed fried bread stick dough embryo can be at market, supermarket's sale, use without direct frying of thawing.
The present invention has passed through preferred embodiment and has carried out detailed explanation.However, by studying carefully above, to each
The variation and increase of embodiment are obvious for those of ordinary skill in the art.It is intended that institute
These variations and increase having all have been fallen in the range that the claims in the present invention are protected.
Claims (5)
1. a kind of quick freezing deep fried puffy dough strips face embryo, which is characterized in that be made by the raw material of following parts by weight: deep-fried twisted dough sticks tailored flour 480-
It is 520 parts, 3-5 parts of leavening agent, 3-5 parts of baking powder, 6-8 parts of salt, 5-7 parts sugared, 1 part of monoglyceride, 11-13 parts of shortening, soya-bean oil 7-9
Part, 280-320 parts of water.
2. quick freezing deep fried puffy dough strips face according to claim 1 embryo, which is characterized in that be made by the raw material of following parts by weight:
500 parts of deep-fried twisted dough sticks tailored flour, 4 parts of leavening agent, 4 parts of baking powder, 7 parts of salt, 6 parts of sugar, 1 part of monoglyceride, 12 parts of shortening, 8 parts of soya-bean oil,
300 parts of water.
3. a kind of production method of quick freezing deep fried puffy dough strips face embryo, which is characterized in that
And face 1): take 480-520 parts of deep-fried twisted dough sticks tailored flour, it is 3-5 parts of leavening agent, 3-5 parts of baking powder, 6-8 parts of salt, 5-7 parts sugared, it pours into
Dough mixing machine, the water that 7-9 parts and 15 DEG C of soya-bean oil are poured into after dough mixing machine, 1 part of monoglyceride and shortening 11-13 parts together heating and melting
280-320 parts are poured into dough mixing machine, are stirred 6-8 minutes；
2) provocation: the dough for being 4.5 jin every piece with good face cutting is rolled tightly with preservative film, is excluded the oxygen in film, is placed in 15
DEG C 10 hours of fermentation room provocation；
3) it cuts: dough being pressed into dough sheet with noodle press, then be cut into 10 centimetres long, 2-3 centimetres wide, thick 0.5 centimetre of strip piece,
Two strip pieces are folded up and down, is once elongated again with narrow batten in longitudinally middle position pressure, fried bread stick dough embryo is made；
4) quick-frozen: by the fried bread stick dough embryo balance be placed in -18 DEG C it is quick-frozen；
5) it packs: the fried bread stick dough embryo vacuum packaging after quick-frozen.
4. the production method of quick freezing deep fried puffy dough strips face according to claim 3 embryo, which is characterized in that the raw material in the step 1)
It is made by following parts by weight: 500 parts of deep-fried twisted dough sticks tailored flour, 4 parts of leavening agent, 4 parts of baking powder, 7 parts of salt, 6 parts of sugar, monoglyceride 1
Part, 12 parts of shortening, 8 parts of soya-bean oil, 300 parts of water.
5. the production method of quick freezing deep fried puffy dough strips face according to claim 3 embryo, which is characterized in that in the step 3), by two
Before a strip piece is folded up and down, one is smeared between two strip pieces and is lauched.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296518A (en) * | 2020-04-23 | 2020-06-19 | 宿州国恩食品机械有限公司 | Solution method for adhering head cuts of machine-made deep-fried dough sticks |
| CN111937937A (en) * | 2020-08-18 | 2020-11-17 | 钱学良 | Green embryo quick-frozen egg bag and preparation method thereof |
| CN112369449A (en) * | 2020-10-26 | 2021-02-19 | 江南大学 | Pre-proofed frozen donuts and preparation method thereof |
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| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
| CN103430999A (en) * | 2013-07-30 | 2013-12-11 | 李学禹 | Novel formula for walnut fried bread sticks |
| CN105123824A (en) * | 2015-08-14 | 2015-12-09 | 施敏 | Quick-frozen flour semi-finished products for deep-fried twisted dough sticks and making method of quick-frozen flour semi-finished products |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN108669187A (en) * | 2018-05-18 | 2018-10-19 | 江涛 | The production method and quick freezing deep fried puffy dough strips face embryo of a kind of quick freezing deep fried puffy dough strips face embryo |
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2019
- 2019-01-29 CN CN201910112442.8A patent/CN109874827A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
| CN103430999A (en) * | 2013-07-30 | 2013-12-11 | 李学禹 | Novel formula for walnut fried bread sticks |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN105123824A (en) * | 2015-08-14 | 2015-12-09 | 施敏 | Quick-frozen flour semi-finished products for deep-fried twisted dough sticks and making method of quick-frozen flour semi-finished products |
| CN108669187A (en) * | 2018-05-18 | 2018-10-19 | 江涛 | The production method and quick freezing deep fried puffy dough strips face embryo of a kind of quick freezing deep fried puffy dough strips face embryo |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296518A (en) * | 2020-04-23 | 2020-06-19 | 宿州国恩食品机械有限公司 | Solution method for adhering head cuts of machine-made deep-fried dough sticks |
| CN111937937A (en) * | 2020-08-18 | 2020-11-17 | 钱学良 | Green embryo quick-frozen egg bag and preparation method thereof |
| CN112369449A (en) * | 2020-10-26 | 2021-02-19 | 江南大学 | Pre-proofed frozen donuts and preparation method thereof |
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Application publication date: 20190614 |