The application relates to a
production control method,
system, terminal and medium of low
oil absorption deep-fried doughnuts, the
production control method comprising the following steps: acquiring the actual
water content of dough in a low-temperature pre-solidification stage with an
oil temperature of 120 DEG C and the
oil temperature field uniformity; judging whether the actual
water content is lower than a
water content threshold value; if yes, judging whether the continuous duration is not less than a duration threshold value and the
oil temperature field uniformity is less than a threshold value; if yes, entering a medium-temperature structure solidification stage, the oil temperature is increased to 160 DEG C at a set temperature increasing rate, and a
molecular sieve is preheated to 60 DEG C; according to a polar component target value, a target deep-frying duration is predicted; judging whether the target deep-frying duration is greater than a planned deep-frying duration; if yes, starting the
molecular sieve; when the deep-frying duration reaches the planned deep-frying duration, entering a negative pressure oil removal stage; acquiring a
residual oil rate; judging whether the
residual oil rate is less than a residual rate threshold value; if yes, reducing the oil temperature to 80 DEG C. The application can reduce the
oil absorption rate while ensuring the
food quality.