TH1903001606C3 - Process of producing deep-fried dough sticks that go through the process of reducing oil content. - Google Patents

Abstract

Page 1 of the number 1 page, a summary of the invention. The process of producing deep-fried dough sticks that have gone through the process of reducing the amount of oil according to this invention consists of fried dough sticks, vegetable oils, machines for reducing oil content, with the process of frying the bread sticks at the appropriate temperature and amount of oil. Then it is brought into the process of reducing the amount of oil. One of the processes to reduce the amount of oil from the spatula and then packed in a container This production process is different from the general process of producing Patongo, which is the use of temperature and Calculated amount of oil and brought into the process of reducing the amount of oil along with packing. The fried doughnuts are already fried in a container, so they can maintain their crispness for a long time, about 6 months to 1 year.

Claims (3)

1. The process of producing crispy patongko that goes through a process of reducing the amount of oil. The steps are as follows: a. Take raw patongko flour and fry it in oil at a temperature of 120-290 degrees Celsius for 1-40 minutes. b. Take the patongko that has been fried from item a. into the process of reducing the amount of excess oil. C. Put the fried Patonggo into a container 2. The process for producing crispy fried patongko that goes through the process of reducing the oil content according to claim 1, wherein the appropriate size of patongko dough is Patongko flour with a width ranging from 0.2-8 centimeters and a length of 0.2-12 centimeters. 3. The process for producing crispy fried Patongko that goes through a process of reducing the amount of oil. According to claim 1 or 2, wherein the process of reducing excess oil is removed. The steps are as follows: A. enter the oil shaker to reduce the amount of oil B. enter the blower to reduce the amount of oil C. enter the dryer to reduce the amount of oil D. enter the vibrating machine to reduce the amount of oil ------- ----- Page 1 of 1 page Claims 1. Process for producing crispy patongko that goes through the process of reducing the amount of oil. The steps are as follows: A. Take raw patongko flour and fry it in oil at a temperature of 120-290 degrees Celsius for 1-40 minutes. B. Take the patongko that has been fried from item A. into the process of reducing the amount of excess oil. C. Place the fried Patongko in a container. 2. The process for producing crispy fried patongko that goes through the process of reducing the oil content according to claim 1, wherein the appropriate size of patongko dough is Patongko flour with widths ranging from 0.2-8 centimeters and lengths 0.2-12 centimeters. 3. The process of reducing the amount of excess oil can be done by the following methods: a. Entering the oil shaker to reduce the amount of oil. B. Entering the blower to reduce the amount of oil. C. Entering the dryer to reduce the amount of oil. D. Entering the vibrating machine to reduce the amount of oil. Reduce the amount of oil