CN112753736A - Method for making quick-frozen green-body soft-fried dough twist - Google Patents
Method for making quick-frozen green-body soft-fried dough twist Download PDFInfo
- Publication number
- CN112753736A CN112753736A CN202110212991.XA CN202110212991A CN112753736A CN 112753736 A CN112753736 A CN 112753736A CN 202110212991 A CN202110212991 A CN 202110212991A CN 112753736 A CN112753736 A CN 112753736A
- Authority
- CN
- China
- Prior art keywords
- parts
- frozen
- fried dough
- quick
- frozen green
- 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
- 238000000034 method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000533950 Leucojum Species 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 3
- 235000021312 gluten Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract description 3
- 239000003607 modifier Substances 0.000 claims abstract description 3
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose fatty ester Chemical class 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 240000002791 Brassica napus Species 0.000 abstract description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
Classifications
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention discloses a method for making quick-frozen green-body soft-fried dough twists, which is made from the following raw materials in parts by weight: 550 parts of high gluten snowflake powder, 50-60 parts of eggs, 50-70 parts of white sugar, 20-30 parts of cream, 300 parts of water 200-containing materials, 4-6 parts of frozen yeast, 4-6 parts of frozen green body modifier, 0.3-0.5 part of baking powder and 0.3-0.5 part of emulsifier. The invention solves the problems of high content, hard mouthfeel and stale flavor of quick-frozen fried dough twists, the prepared soft fried dough twists have the characteristics of crispness and softness and sweetness of bread in mouthfeel, the frozen green body technology is adopted, the freshest flavor and mouthfeel of products are ensured, an innovative product is added to quick-frozen foods, and the fried dough twists are expected to become a new favorite after removing the fried dough twists, the rapeseed cakes and the sesame balls for breakfast in China.
Description
Technical Field
The invention belongs to the technical field of quick-frozen food processing, and particularly relates to a method for making quick-frozen green soft-fried dough twists.
Background
With the acceleration of the pace of life of people, a large number of urban living people do not need to do flour food by themselves, because the time and labor are wasted when the flour food is made, but people like to eat foods such as dumplings and steamed stuffed buns with fillings, the quick-frozen foods such as quick-frozen dumplings, quick-frozen steamed stuffed buns, quick-frozen chaos and quick-frozen dumplings are produced in operation, and the quick-frozen foods become common foods in life of people at present. The existing quick-frozen food is mainly eaten after being boiled by water or steamed in a water-proof way, however, no relevant record exists at present for heating quick-frozen green soft-fried dough twist food in a frying way.
Disclosure of Invention
The invention solves the technical problem of providing a method for preparing quick-frozen green soft fried dough twists which are easy to process, golden in color after frying and delicious in soft and soft wrapper.
The invention adopts the following technical scheme for solving the technical problems, and the preparation method of the quick-frozen green-body soft-fried dough twist is characterized by being prepared from the following raw materials in parts by weight: 550 parts of high gluten snowflake powder, 50-60 parts of eggs, 50-70 parts of white sugar, 20-30 parts of cream, 300 parts of water 200-containing materials, 4-6 parts of frozen yeast, 4-6 parts of frozen green body modifier, 0.3-0.5 part of baking powder and 0.3-0.5 part of emulsifier.
Further preferably, the preparation method of the quick-frozen green soft fried dough twist is characterized by being prepared from the following raw materials in parts by weight: 500 parts of high-gluten snowflake powder, 55 parts of eggs, 60 parts of white sugar, 25 parts of cream, 250 parts of water, 5 parts of frozen yeast, 5 parts of frozen green body modifying agent, 0.4 part of baking powder and 0.4 part of emulsifier.
Further preferably, the emulsifier is one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, sucrose fatty esters or distilled monoglycerides.
Compared with the prior art, the invention has the following beneficial effects: the invention solves the problems of high content, hard mouthfeel and stale flavor of quick-frozen fried dough twists, the prepared soft fried dough twists have the characteristics of crispness and softness and sweetness of bread in mouthfeel, the frozen green body technology is adopted, the freshest flavor and mouthfeel of products are ensured, an innovative product is added to quick-frozen foods, and the fried dough twists are expected to become a new favorite after removing the fried dough twists, the rapeseed cakes and the sesame balls for breakfast in China.
Detailed Description
The present invention is described in further detail below with reference to examples, but it should not be construed that the scope of the above subject matter of the present invention is limited to the following examples, and that all the technologies realized based on the above subject matter of the present invention belong to the scope of the present invention.
Examples
The quick-frozen green body soft fried dough twist comprises the following raw materials in parts by weight: 500 parts of high-gluten snowflake powder, 55 parts of eggs, 60 parts of white sugar, 25 parts of cream, 250 parts of water, 5 parts of frozen yeast, 5 parts of frozen green body modifying agent, 0.4 part of baking powder and 0.4 part of emulsifier.
The specific preparation process of the quick-frozen green soft fried dough twist comprises the following steps: kneading dough, forming, fermenting, quick freezing, packaging and warehousing.
While there have been shown and described what are at present considered the fundamental principles of the invention, its essential features and advantages, the invention further resides in various changes and modifications which fall within the scope of the invention as claimed.
Claims (3)
1. The preparation method of the quick-frozen green-body soft-fried dough twist is characterized by being prepared from the following raw materials in parts by weight: 550 parts of high gluten snowflake powder, 50-60 parts of eggs, 50-70 parts of white sugar, 20-30 parts of cream, 300 parts of water 200-containing materials, 4-6 parts of frozen yeast, 4-6 parts of frozen green body modifier, 0.3-0.5 part of baking powder and 0.3-0.5 part of emulsifier.
2. The method for making quick-frozen green soft-fried dough twists according to claim 1, which is characterized by being made from the following raw materials in parts by weight: 500 parts of high-gluten snowflake powder, 55 parts of eggs, 60 parts of white sugar, 25 parts of cream, 250 parts of water, 5 parts of frozen yeast, 5 parts of frozen green body modifying agent, 0.4 part of baking powder and 0.4 part of emulsifier.
3. The method for making quick-frozen green soft-fried dough twists according to claim 1 or 2, wherein the method comprises the following steps: the emulsifier is one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester or distilled monoglyceride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110212991.XA CN112753736A (en) | 2021-02-26 | 2021-02-26 | Method for making quick-frozen green-body soft-fried dough twist |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110212991.XA CN112753736A (en) | 2021-02-26 | 2021-02-26 | Method for making quick-frozen green-body soft-fried dough twist |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112753736A true CN112753736A (en) | 2021-05-07 |
Family
ID=75704144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110212991.XA Pending CN112753736A (en) | 2021-02-26 | 2021-02-26 | Method for making quick-frozen green-body soft-fried dough twist |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753736A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN102090567A (en) * | 2009-12-10 | 2011-06-15 | 李成杰 | Quick-frozen steamed bread with bread flavor and making method thereof |
| CN105941530A (en) * | 2016-07-20 | 2016-09-21 | 天津南侨食品有限公司 | Danish pineapple frozen dough and making method and application thereof |
| 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 |
| CN108935594A (en) * | 2018-07-02 | 2018-12-07 | 河南鼎元食品科技有限公司 | A kind of preparation method of quick freezing deep fried puffy dough strips |
-
2021
- 2021-02-26 CN CN202110212991.XA patent/CN112753736A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN102090567A (en) * | 2009-12-10 | 2011-06-15 | 李成杰 | Quick-frozen steamed bread with bread flavor and making method thereof |
| CN105941530A (en) * | 2016-07-20 | 2016-09-21 | 天津南侨食品有限公司 | Danish pineapple frozen dough and making method and application thereof |
| 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 |
| CN108935594A (en) * | 2018-07-02 | 2018-12-07 | 河南鼎元食品科技有限公司 | A kind of preparation method of quick freezing deep fried puffy dough strips |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210507 |