TH47248B - Method for making filling snacks when dried by frying without oil. - Google Patents

Abstract

DC60 (10/08/52) provides a process for making snacks that are fried without oil that are longer, more appetizing, attractive and ensure good shape retention. For this reason, it offers high commercial value, a process for making filling snacks when dried by Frying Including the steps of the massage. Mix wheat flour to prepare a flour mix. Roll out the mixed flour to prepare the steamed dough sheet, the rolled dough sheet mixed with it. Cooled with air to the aforementioned steamed dough sheets, cut the cooled mixes into numbered cross-sections. One of the specified size and shape, place the made filling. Dry on each of the above parts Connect the opposite edges of each such section so that the filling is inserted in the cross section. And the stuffed loaf, which was wrapped therein, dried in a way other than frying with oil, if using a wide mixed dough sheet, it was cooled after steaming and transported to the cutter by means of a transport route which was also sprinkled. Powder on the surface of the belt; Wide mix dough Cut into long pieces that have Narrow width And each long piece was cut into a cross section. There is a process for making snacks with patties that are fried without oil that are stored longer, attractive, attractive and ensure good shape retention. For this reason, it offers high commercial value, a process for making filling snacks when dried by Frying Including the steps of the massage. Mix wheat flour to prepare a flour mix. Roll out the mixed flour to prepare the steamed dough sheet, the rolled dough sheet mixed with it. Cooled with air to the aforementioned steamed dough sheets, cut the cooled mixes into numbered cross-sections. One of the specified size and cut shape, paste the made filling. Dry on each of the above parts Connect the opposite edges of each such section so that the filling is inserted in the cross section. The stuffed loaf, which was then wrapped, dried in a way other than frying with oil, if using a wide mixed dough sheet, it was cooled after steaming and transported to the cutter by a carrier, which was sprinkled with powder on it. floor The surface of the belt; Wide mix dough Cut into long pieces that have Narrow width And each long piece was cut into a cross section.

Claims (7)

1.Process for making filling snacks when dried by frying without oil. This includes the steps of: (a) kneading wheat flour mixers to prepare flour mixes; (b) rolling up such mixes to prepare dough sheets; (c) steaming such rolled dough sheets; (d) cut into sections A number of the specified size and figure Figure indicated from the aforementioned steamed mixed dough sheet; (e) dried filling is placed on each such section; (f) welded opposite edge of each such section so that the filling is inserted in the section. Above to prepare the loaf Shrouded; And (g) dry the stuffed loaf that were wrapped in such a way. Other than frying with oil 2. Processes for making snacks with patties when dried. By frying with no oil This includes the steps of: (a) kneading the wheat flour mixture to prepare the flour mixture; (b) roll the flour mixture to prepare the dough sheet; (c) steam the rolled dough sheet and cut it into part A number of the specified size and The shape is identified from the dough sheet. The aforementioned steamed mix, one way or another, cut into portions. A number of the specified size and shape from the dough sheet. Such rolled mixes and steamed each part; (d) place the dried stuffing on each of the above sections; (e) heat the opposite edge of each such section. Together so it is welded And the gut was inserted In such sections to prepare the wrapped loaf holder; And (f) dry the stuffed loaf, which was wrapped in such a way. Other than frying with oil 3.Process for making snacks with patties when dried. By non-greasy frying according to claim 1 or 2, that portion was cut from the aforementioned steamed mixed dough sheet, after at least the ground. One of the surfaces of the blended pastry sheet was air cooled and dried. 4. Processes for making snacks with patties when dried. By non-greasy frying, which includes the steps of: (a) kneading wheat flour mixers to prepare batter mixes; (b) roll up such flour mixes to prepare broad breadcrumbs; (c) steaming dough sheets. That has been rolled; (d) Make such a steamed wide dough sheet. Refrigerate: (e) powder to the surface of the sheet carrier. Such a wide chilled wide mix; (f) cut wide strips into lengths As it was carried Delivered by the aforementioned shipping tools To have the specified width for Prepare a long piece of mixed dough with a narrower width; (g) cut into sections A number of the specified size and figure The figure is identified from a long piece of dough. A certain number of mixes thereof The width is narrower; (h) Dry filling is placed on each such section; (i) joins the opposite edge of each such section so it is inserted in such section. Said to prepare the stuffed loaf Shrouded; And (j) made the stuffed loaf, which was wrapped up dry by Other than frying with oil 5. Processes for making snacks with patties when dried. By frying without oil in accordance with claim 4, in which step (d) aforementioned, the aforementioned steamed wide mixed dough sheets were made. Keep cool by Pass it to a cool place 6. Process for making filling snacks when dried by non-greasy frying pursuant to claim 4, in which step (e), powder is at least one type of powder. Which is selected from the group which Contains potato starch, tapioca starch, corn starch and tapioca starch. 7.Process for making snacks with patties when dried. By non-greasy frying in accordance with claim 4 or 6, which, at the aforementioned step (e), gives powder to the surface of the carrier in The volume is a range from 0.0014 g / cm2 to 0.0222 g / cm2.