CN110959651A - Flour cake production method and flour cake - Google Patents

Flour cake production method and flour cake Download PDF

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Publication number
CN110959651A
CN110959651A CN201911313602.1A CN201911313602A CN110959651A CN 110959651 A CN110959651 A CN 110959651A CN 201911313602 A CN201911313602 A CN 201911313602A CN 110959651 A CN110959651 A CN 110959651A
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China
Prior art keywords
dough
raw materials
temperature
parts
flour
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CN201911313602.1A
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Chinese (zh)
Inventor
张承美
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Suzhou Maixiangyuan Food Co Ltd
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Suzhou Maixiangyuan Food Co Ltd
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Priority to CN201911313602.1A priority Critical patent/CN110959651A/en
Publication of CN110959651A publication Critical patent/CN110959651A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a flour cake production method and a flour cake, wherein the method comprises the following steps: weighing raw materials according to a preset formula; uniformly mixing the weighed raw materials to obtain well-mixed dough; 3) refrigerating the well-mixed dough for 10-30 hours at the temperature of 0-5 ℃, preferably for 12-24 hours; extruding the refrigerated dough by using an extruder to obtain extruded dough; stabilizing the temperature of the extruded dough at 10-20 ℃, then conveying the extruded dough into a quick-freezing tunnel, and reducing the temperature of the extruded dough to-10 to-15 ℃ within 30-60 minutes, wherein the temperature in the quick-freezing tunnel is-17 to-40 ℃; and cutting and baking the quick-frozen dough to obtain the flour cake. By applying the embodiment of the invention, the mouthfeel of the flour cake can be improved.

Description

Flour cake production method and flour cake
Technical Field
The invention relates to a method for producing a flour cake, in particular to a method for producing a flour cake and the flour cake.
Background
Along with the development of economy in China, the living standard of people is continuously improved, and further the consumption of the flour cake is rapidly increased.
At present, in the production process of the flour cake, the production process of the flour cake is generally as follows: and (3) detecting the quality of the raw materials, sieving the raw materials, and weighing the sieved raw materials according to the formula. In general, the raw materials used include, but are not limited to, flour, white granulated sugar, water, butter, food additives, and the like. And then, uniformly stirring the weighed raw materials in a dough mixer, simultaneously kneading dough by using the dough mixer to obtain dough after kneading, extruding the dough in a dough extruder to obtain strip-shaped dough, cutting the strip-shaped dough into dough blanks with preset sizes by using a cutting machine, and finally baking the dough blanks in baking equipment to obtain the cakes.
However, the inventors have found that the taste of the cake prepared by the existing cake production process is not good.
Disclosure of Invention
The invention aims to provide a flour cake production method and a flour cake, and aims to solve the technical problem that the taste of the flour cake produced in the prior art is poor.
The invention solves the technical problems through the following technical scheme:
the embodiment of the invention provides a method for producing a flour cake, which comprises the following steps:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
2) uniformly mixing the weighed raw materials to obtain well-mixed dough;
3) refrigerating the well-mixed dough for 10-30 hours at the temperature of 0-5 ℃, preferably for 12-24 hours;
4) extruding the refrigerated dough by using an extruder to obtain extruded dough;
5) stabilizing the temperature of the extruded dough at 10-20 ℃, then conveying the extruded dough into a quick-freezing tunnel, and reducing the temperature of the extruded dough to-10-15 ℃ within 30-60 minutes, wherein the temperature in the quick-freezing tunnel is-17-40 ℃;
6) and cutting and baking the quick-frozen dough to obtain the flour cake.
Optionally, the step 2) includes:
after uniformly mixing the weighed raw materials, stirring the mixture for 1 to 10min at the rotating speed of 20 to 150rpm, and carrying out temporary storage treatment until dough with the specific gravity of 0.95 to 1.05g/ml is obtained, wherein the temporary storage treatment is to keep the uniformly mixed raw materials in a mixer for 5 to 60 min.
Optionally, the step 2) includes:
uniformly mixing the weighed raw materials, and then stirring at a low speed of 20-40 rpm/min for 2-10 min; then stirring at a high speed of 80-150 rpm/min for 1-5 minutes; until the specific gravity of the dough is 0.95-1.05 g/ml.
Optionally, the step 4) includes:
a double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 30-60 Hz, preferably 40-50 Hz; the extrusion rate of the auxiliary extrusion roller is 10-40 Hz, preferably 18-30 Hz.
Optionally, the temperature in the quick-freezing tunnel is-18 to-30 ℃.
Optionally, the step 6) includes:
extruding the kneaded dough to obtain strip dough with the width of 20-80 mm and the thickness of 2-3 mm;
ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length;
and baking the dough blank for 8-15 minutes at 150-200 ℃ to obtain baked dough cakes.
Optionally, the step 1) includes:
weighing the following raw materials in proportion: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
Optionally, step 1 includes: water, oil, sugar, eggs and flour;
weighing the following raw materials in proportion: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
The embodiment of the invention also provides a flour cake prepared by the method.
Compared with the prior art, the invention has the following advantages:
by applying the embodiment of the invention, the dough is quickly frozen at a low temperature, the temperature of the dough is reduced to-10 to-15 ℃ within 30 to 60 minutes by using the quick-freezing tunnel, the dough can quickly cross the ice crystal point of water in the dough, and the phenomenon that the water in the dough is crystallized and the internal structure of the dough is damaged, so that the taste of the dough is reduced due to overlong retention time of the dough in the temperature range higher than the ice crystal point is avoided.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
In order to solve the problems of the prior art, the embodiment of the invention provides a method for producing a flour cake, which comprises the following steps:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
specifically, the raw materials can be weighed according to the following mixture ratio: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
Specifically, the raw materials can be weighed according to the following mixture ratio: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
It should be noted that the specific formula can be adjusted according to the specific requirements of the product to be produced by the enterprise.
2) Uniformly mixing the weighed raw materials to obtain well-mixed dough;
specifically, the weighed raw materials can be uniformly mixed, stirred at the rotating speed of 20-150 rpm for 1-10 min, and subjected to temporary storage treatment until dough with the specific gravity of 0.95-1.05 g/ml is obtained, wherein the temporary storage treatment is to keep the uniformly mixed raw materials in a mixer for 5-60 min.
Specifically, the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 20-40 rpm/min for 2-10 min; then stirring at a high speed of 80-150 rpm/min for 1-5 minutes; until the specific gravity of the dough is 0.95-1.05 g/ml.
3) Refrigerating the well-mixed dough for 10-30 hours at the temperature of 0-5 ℃, preferably for 12-24 hours;
4) extruding the refrigerated dough by using an extruder to obtain extruded dough;
specifically, a double-roller extruder can be adopted, and the extrusion rate of a main extrusion roller is 30-60 Hz, preferably 40-50 Hz; the extrusion rate of the auxiliary extrusion roller is 10-40 Hz, preferably 18-30 Hz.
5) Stabilizing the temperature of the extruded dough at 10-20 ℃, then conveying the extruded dough into a quick-freezing tunnel, and reducing the temperature of the extruded dough to-10-15 ℃ within 30-60 minutes, wherein the temperature in the quick-freezing tunnel is-17-40 ℃;
specifically, the temperature in the quick-freezing tunnel is-18 to-30 ℃.
6) And cutting and baking the quick-frozen dough to obtain the flour cake.
Specifically, the kneaded dough is extruded to obtain strip-shaped dough with the width of 20-80 mm and the thickness of 2-3 mm; ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and baking the dough blank for 8-15 minutes at 150-200 ℃ to obtain baked dough cakes.
The embodiment of the invention also provides a flour cake prepared by the method.
Example 1
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 25kg of flour, 15kg of vegetable oil, 18kg of cane sugar, 10kg of egg white and 10kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 20rpm/min for 2 min; then stirring at a high speed of 80rpm/min for 1 minute; standing the uniformly mixed raw materials in a mixer for 5min until dough with the specific gravity of 0.95g/ml is obtained.
3) And refrigerating the kneaded dough for 10 hours at the temperature of 0 ℃.
4) A double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 30 Hz; extruding dough when the extrusion rate of the auxiliary extrusion roller is 10 to obtain strip-shaped dough with the width of 20mm and the thickness of 2 mm;
5) stabilizing the temperature of the extruded dough at 10 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-12 ℃, wherein the temperature in the quick-freezing tunnel is-18 ℃; the temperature of the extruded dough was reduced to-10 degrees celsius over 60 minutes.
6) Cutting the kneaded dough, and cutting the strip-shaped dough into dough blanks by ultrasonic waves according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 2
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 27kg of flour, 17kg of vegetable oil, 20kg of cane sugar, 13kg of egg white and 11kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 25rpm/min for 4 min; then stirring at high speed for 2 minutes at the rotating speed of 100 rpm/min; the uniformly mixed raw materials are kept still in a mixer for 10min until dough with the specific gravity of 0.97g/ml is obtained.
3) And refrigerating the kneaded dough at 1 ℃ for 12 hours.
4) Extruding the dough by a double-roller extruder under the conditions that the extrusion rate of a main extrusion roller is 40Hz and the extrusion rate of an auxiliary extrusion roller is 18Hz to obtain strip-shaped dough with the width of 20mm and the thickness of 2 mm;
5) stabilizing the temperature of the extruded dough at 12 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-18 ℃, wherein the temperature in the quick-freezing tunnel is-20 ℃; the temperature of the extruded dough was reduced to-12 degrees celsius in 50 minutes.
6) Ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 3
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 30kg of flour, 17kg of vegetable oil, 22kg of cane sugar, 18kg of egg white and 12kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 30rpm/min for 6 min; then stirring at high speed for 2 minutes at the rotating speed of 120 rpm/min; the uniformly mixed raw materials are kept still in a mixer for 25min until dough with the specific gravity of 0.98g/ml is obtained.
3) And refrigerating the kneaded dough for 15 hours at the temperature of 2 ℃.
4) A double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 50 Hz; the extrusion rate of the secondary extrusion roll was 20Hz, and a strip-like dough having a width of 20mm and a thickness of 2mm was obtained.
5) Stabilizing the temperature of the extruded dough at 15 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-25 ℃, wherein the temperature in the quick-freezing tunnel is-23 ℃; the temperature of the extruded dough was reduced to-13 degrees celsius over 40 minutes.
6) Ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 4
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 35kg of flour, 19kg of vegetable oil, 25kg of cane sugar, 20kg of egg white and 13kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 35rpm/min for 8 min; then stirring at high speed for 3 minutes at the rotating speed of 130 rpm/min; the uniformly mixed raw materials are kept still in a mixer for 35min until dough with the specific gravity of 1.02g/ml is obtained.
3) And refrigerating the kneaded dough for 20 hours at the temperature of 3 ℃.
4) A double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 55 Hz; the extrusion rate of the secondary extrusion roll was 30Hz, and a strip-like dough having a width of 20mm and a thickness of 2mm was obtained.
5) Stabilizing the temperature of the extruded dough at 17 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-30 ℃, wherein the temperature in the quick-freezing tunnel is-25 ℃; the temperature of the extruded dough was reduced to-14 degrees celsius in 45 minutes.
6) Ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 5
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 40kg of flour, 19kg of vegetable oil, 27kg of cane sugar, 26kg of egg white and 14kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 38rpm/min for 9 min; then stirring at high speed for 4 minutes at the rotating speed of 140 rpm/min; the uniformly mixed raw materials are kept still in a mixer for 45min until dough with the specific gravity of 1.03g/ml is obtained.
3) And refrigerating the kneaded dough for 24 hours at 4 ℃.
4) Adopting a double-roller extruder, wherein the extrusion rate of a main extrusion roller is 58Hz, and the extrusion rate of an auxiliary extrusion roller is 35Hz, so as to obtain strip dough with the width of 20mm and the thickness of 2 mm;
5) stabilizing the temperature of the extruded dough at 19 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-35 ℃, wherein the temperature in the quick-freezing tunnel is-28 ℃; the temperature of the extruded dough was reduced to-15 degrees celsius in 35 minutes.
6) Ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
Example 6
1) Weighing raw materials according to a preset formula, wherein the raw materials comprise: 45kg of flour, 20kg of vegetable oil, 30kg of cane sugar, 30kg of egg white and 15kg of water;
2) the weighed raw materials can be uniformly mixed, and then the mixture is stirred at a low speed of 40rpm/min for 10 min; then stirring at a high speed of 150rpm/min for 5 minutes; the uniformly mixed raw materials are kept still in a mixer for 60min until dough with the specific gravity of 1.05g/ml is obtained.
3) And refrigerating the kneaded dough for 30 hours at the temperature of 5 ℃.
4) A double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 60 Hz; the extrusion rate of the secondary extrusion roll was 40Hz, and a strip-like dough having a width of 20mm and a thickness of 2mm was obtained.
5) Stabilizing the temperature of the extruded dough at 20 ℃, and then conveying the extruded dough into a quick-freezing tunnel with the temperature of-40 ℃, wherein the temperature in the quick-freezing tunnel is-30 ℃; the temperature of the extruded dough was reduced to-15 degrees celsius in 30 minutes.
6) Ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length; and roasting the dough for 8 minutes at the temperature of 150 ℃ to obtain the roasted dough cake.
By applying the embodiment of the invention, the dough is quickly frozen at a low temperature, the temperature of the dough is reduced to-10 to-15 ℃ within 30 to 60 minutes by using the quick-freezing tunnel, the dough can quickly cross the ice crystal point of water in the dough, and the phenomenon that the water in the dough is crystallized and the internal structure of the dough is damaged, so that the taste of the dough is reduced due to overlong retention time of the dough in the temperature range higher than the ice crystal point is avoided.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims (9)

1. A method of producing a dough cake, the method comprising:
1) weighing raw materials according to a preset formula, wherein the raw materials comprise: water, oil, sugar, eggs and flour;
2) uniformly mixing the weighed raw materials to obtain well-mixed dough;
3) refrigerating the well-mixed dough for 10-30 hours at the temperature of 0-5 ℃, preferably for 12-24 hours;
4) extruding the refrigerated dough by using an extruder to obtain extruded dough;
5) stabilizing the temperature of the extruded dough at 10-20 ℃, then conveying the extruded dough into a quick-freezing tunnel, and reducing the temperature of the extruded dough to-10-15 ℃ within 30-60 minutes, wherein the temperature in the quick-freezing tunnel is-17-40 ℃;
6) and cutting and baking the quick-frozen dough to obtain the flour cake.
2. A method of producing a dough cake as claimed in claim 1, wherein said step 2) comprises:
after uniformly mixing the weighed raw materials, stirring the mixture for 1 to 10min at the rotating speed of 20 to 150rpm, and carrying out temporary storage treatment until dough with the specific gravity of 0.95 to 1.05g/ml is obtained, wherein the temporary storage treatment is to keep the uniformly mixed raw materials in a mixer for 5 to 60 min.
3. A method of producing a dough cake as claimed in claim 1, wherein said step 2) comprises:
uniformly mixing the weighed raw materials, and then stirring at a low speed of 20-40 rpm/min for 2-10 min; then stirring at a high speed of 80-150 rpm/min for 1-5 minutes; until the specific gravity of the dough is 0.95-1.05 g/ml.
4. A method of producing a dough cake as claimed in claim 1, wherein said step 4) comprises:
a double-roller extruder is adopted, and the extrusion rate of a main extrusion roller is 30-60 Hz, preferably 40-50 Hz; the extrusion rate of the auxiliary extrusion roller is 10-40 Hz, preferably 18-30 Hz.
5. The method for producing the pancake as claimed in claim 1, wherein the temperature in the quick-freezing tunnel is-18 to-30 ℃.
6. A method of producing a dough cake as claimed in claim 1, wherein said step 6) comprises:
extruding the kneaded dough to obtain strip dough with the width of 20-80 mm and the thickness of 2-3 mm;
ultrasonically cutting the strip-shaped dough into dough blanks according to a preset length;
and baking the dough blank for 8-15 minutes at 150-200 ℃ to obtain baked dough cakes.
7. A method of producing a dough cake as claimed in claim 1, wherein the step 1) comprises:
weighing the following raw materials in proportion: 25-45 parts of flour, 15-20 parts of vegetable oil, 18-30 parts of cane sugar, 10-30 parts of egg white and 10-15 parts of water.
8. A method of producing a tortilla according to claim 7, wherein the step 1 comprises: water, oil, sugar, eggs and flour;
weighing the following raw materials in proportion: 30 parts of flour, 17 parts of vegetable oil, 22 parts of cane sugar, 18 parts of egg white and 13 parts of water.
9. A tortilla prepared according to the method of any of claims 1-8.
CN201911313602.1A 2019-12-19 2019-12-19 Flour cake production method and flour cake Pending CN110959651A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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CN110959651A true CN110959651A (en) 2020-04-07

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103651660A (en) * 2013-12-31 2014-03-26 东莞市绰士食品有限公司 Long-acting frozen sweet dough and preparation process thereof
CN105076901A (en) * 2014-05-09 2015-11-25 威海红印食品科技有限公司 Preparation method of quick-frozen seafood dumplings
CN105961483A (en) * 2016-07-20 2016-09-28 天津南侨食品有限公司 Sponge-dough waffle frozen dough and making method thereof
CN106616072A (en) * 2015-08-19 2017-05-10 北京庆丰万兴食品科技研发中心 Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method
CN107006564A (en) * 2017-05-03 2017-08-04 河北科技大学 A kind of preparation at quick-frozen potato pizza bottom and its eating method
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
CN108739939A (en) * 2018-05-23 2018-11-06 广州威可斯食品有限公司 A kind of preparation method of quick-frozen semi-finished product deep-fried twisted dough sticks
CN110393206A (en) * 2019-08-23 2019-11-01 石变 A kind of quick freezing deep fried puffy dough strips and preparation method thereof
CN110463731A (en) * 2019-09-10 2019-11-19 宁波海通食品科技有限公司 A method of promoting quality in the freezing waffle dough shelf-life

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103651660A (en) * 2013-12-31 2014-03-26 东莞市绰士食品有限公司 Long-acting frozen sweet dough and preparation process thereof
CN105076901A (en) * 2014-05-09 2015-11-25 威海红印食品科技有限公司 Preparation method of quick-frozen seafood dumplings
CN106616072A (en) * 2015-08-19 2017-05-10 北京庆丰万兴食品科技研发中心 Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method
CN105961483A (en) * 2016-07-20 2016-09-28 天津南侨食品有限公司 Sponge-dough waffle frozen dough and making method thereof
CN107006564A (en) * 2017-05-03 2017-08-04 河北科技大学 A kind of preparation at quick-frozen potato pizza bottom and its eating method
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
CN108739939A (en) * 2018-05-23 2018-11-06 广州威可斯食品有限公司 A kind of preparation method of quick-frozen semi-finished product deep-fried twisted dough sticks
CN110393206A (en) * 2019-08-23 2019-11-01 石变 A kind of quick freezing deep fried puffy dough strips and preparation method thereof
CN110463731A (en) * 2019-09-10 2019-11-19 宁波海通食品科技有限公司 A method of promoting quality in the freezing waffle dough shelf-life

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