CN112868720A

CN112868720A - Seedless crispy fried dough sheet and preparation method thereof

Info

Publication number: CN112868720A
Application number: CN201911209586.1A
Authority: CN
Inventors: 吴智青
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-01
Filing date: 2019-12-01
Publication date: 2021-06-01

Abstract

The invention discloses a seedless crispy fried dough sheet and a preparation method thereof. The raw materials required by the seedless wampee crisp comprise seedless wampee preserved fruits, yellow cream, eggs, white granulated sugar and seedless wampee nuts. The seedless clausena lansium crisp is mainly prepared by a series of steps of screening raw materials, preparing preserved fruits, pretreating stuffing, preparing cake wrappers, forming, baking for the second time, cooling and the like. The prepared clausena lansium crisp is rich in taste and novel in taste, and is beneficial to increasing the seedless clausena lansium industrial chain.

Description

Seedless crispy fried dough sheet and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to a seedless crispy fried dough sheet and a preparation method thereof.

Background

The seedless wampee can be processed into fruit wine, jam, fruit juice beverage, preserved fruit and other products besides fresh eating. With the increasing of the yield of the seedless wampee, the seedless wampee industry chain is increased by introducing and strongly developing the deep processing enterprises of the seedless wampee, and the seedless wampee industry is further strongly developed to become an important economic source for continuous income increase of farmers.

Disclosure of Invention

The present invention is directed to a seedless crispy fried in brown sauce and a method for preparing the same, which respond to the above problems.

The purpose of the invention can be realized by the following technical scheme: comprises the following raw materials in parts by weight: 6.6-12.2 parts of seedless wampee preserved fruit, 1-2 parts of yellow cream, 2-4 parts of eggs, 3.5-7 parts of white granulated sugar and 20-40 parts of seedless wampee nuts.

(1) Selecting high-quality fresh fruit without peel, cleaning, salting, rinsing with water, boiling, dipping, drying and the like to prepare the preserved fruit without kernel and wampee.

(2) Firstly, the seedless wampee preserved fruits are cut into pieces, then the pieces are mixed with a certain proportion of the wax gourd paste, and the mixture is fully stirred.

(3) Mixing wheat flour, butter, egg, white granulated sugar water, etc., and stirring with a stirrer to obtain cake crust.

(4) Respectively putting the cake crust and the stuffing into two plates of a forming machine, and then starting the forming machine to carry out automatic forming.

(5) And (3) sweeping a layer of egg liquid on the surface of the formed seedless crispy cake, and baking.

(6) Cooling for 5 min, removing a layer of egg liquid, baking at 180 deg.C for 8 min, and discharging.

(7) And (4) discharging the finished product out of the furnace, placing the finished product in a sterile cooling room for cooling, and packaging.

The invention has the beneficial effects that: the research uses the seedless wampee fresh fruits which are locally produced as raw materials to prepare preserved fruits, and then the preserved fruits are processed into baked biscuits, so that more novel fruit cakes are developed. To a certain extent, the industrial chain of the seedless wampee is increased, and the income of fruit growers is increased.

Detailed Description

The technical solution of the present invention will be further described with reference to the following examples.

Example 1.

Comprises the following raw materials in parts by weight: 6.6 parts of seedless wampee preserved fruit, 1 part of yellow cream, 2 parts of eggs, 3.5 parts of white granulated sugar and 20 parts of seedless wampee nuts.

(1) Selecting 20 parts of high-quality fresh seedless wampee fruits, and performing the working procedures of cleaning, salting, rinsing with water, boiling, dipping, drying and the like to prepare the seedless wampee preserves.

(2) Firstly, cutting 6.6 parts of seedless wampee preserved fruits, then mixing with a certain proportion of minced wax gourd, and fully stirring.

(3) Mixing wheat flour, 1 part of yellow cream, 2 parts of eggs, 3.5 parts of white granulated sugar and other auxiliary materials, and stirring into a cake wrapper by using a stirrer.

Example 2.

Comprises the following raw materials in parts by weight: 12.2 parts of seedless wampee preserved fruit, 2 parts of yellow cream, 4 parts of eggs, 7 parts of white granulated sugar and 40 parts of seedless wampee nuts.

(1) Selecting 40 parts of high-quality fresh seedless wampee fruits, and carrying out the working procedures of cleaning, salting, rinsing with water, boiling, dipping, drying and the like to prepare the seedless wampee preserves.

(2) Firstly, chopping 12.2 parts of seedless wampee preserves, then mixing with a certain proportion of minced wax gourd, and fully stirring.

(3) Mixing wheat flour, 2 parts of yellow cream, 4 parts of eggs, 7 parts of white granulated sugar and other auxiliary materials, and stirring into the cake crust by using a stirrer.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. The pit-free crispy fried dough sheet is characterized by comprising the following raw materials in parts by weight: 6.6-12.2 parts of seedless wampee preserved fruit, 1-2 parts of yellow cream, 2-4 parts of eggs, 3.5-7 parts of white granulated sugar and 20-40 parts of seedless wampee nuts.

2. The method for preparing the seedless crispy fried dough sheet according to claim 1, wherein the method for preparing the same comprises,

(1) selecting high-quality fresh fruit without peel, cleaning, salting, rinsing with water, boiling, dipping, drying and the like to prepare preserved fruit without kernel and wampee;

(2) firstly, cutting the seedless wampee preserved fruits, then mixing with a certain proportion of minced wax gourd, and fully stirring uniformly;

(3) mixing wheat flour, butter, egg, white granulated sugar water, etc., and stirring into cake skin with a stirrer;

(4) respectively putting the cake crust and the stuffing into two plates of a forming machine, and then starting the forming machine to automatically form;

(5) sweeping a layer of egg liquid on the surface of the formed seedless crispy rice cake, and baking;

(6) cooling for 5 min, removing a layer of egg liquid, baking at 180 deg.C for 8 min, and discharging;

3. The coreless fried crisp according to claim 1, wherein the effects of the coreless fried crisp that the quality and the flavor are affected are, in order, coreless fried crisp > butter > white gourd paste > white granulated sugar.

4. The seedless crispy fried dough sheet and the preparation method thereof as claimed in claim 1, wherein the superior product has a creamy yellow upper surface, a yellowish lower surface and creamy yellow surroundings.

5. The kernel-free crispy fried dough sheet and the preparation method thereof as claimed in claim 1, wherein the high-quality finished crispy fried dough sheet has fragrant stuffing, prominent yellow wrapper flavor, sweet but not greasy taste, unique flavor, fine and smooth texture, tasty mouthfeel and no visible impurities.

6. The coreless fresh-fruit crisp according to claim 1, wherein the degree of ripeness of the coreless fresh-fruit is preferably 90% or more, and the coreless fresh-fruit for production is required to have sufficient ripeness and not to be rotten.

7. The kernel-free crispy fried dough sheet and the preparation method thereof as claimed in claim 1, wherein the high-quality finished crispy fried dough sheet has a fragrant stuffing, a prominent yellow wrapper flavor, a sweet but not greasy taste and a unique flavor.

8. The coreless fried crisp of claim 1 wherein the high quality product is rectangular and has a uniform surface.