32results about How to "Improve crispy taste" patented technology

The invention belongs to the technical field of food processing and particularly relates to a salty fried dough twist and a preparation method thereof. The salty fried dough twist is prepared from thefollowing raw materials in parts by weight: 15-20 parts of super-high gluten flour, 5-10 parts of plain flour, 0.1-1 part of edible salt, 5-10 parts of mung beans, 1-3 parts of shortening, 2-6 partsof eggs, 4-7 parts of vegetable oil, 1-4 parts of white sugar, 0-0.5 part of sesame seeds, 0.01-0.1 part of yeast and 0.01-0.05 part of baking soda. The salty fried dough twist provided by the invention is crisp, has low grease content and is healthier to eat.

The invention provides a method for preparing snack food by using shrimp shells and shrimp skins, including pretreatment, softening, shaping, hot air drying, microwave puffing and packaging. The method for preparing snack food by using shrimp shells and shrimp skins firstly pretreats the shrimp shells and shrimp skins to play a role in sterilization and removal of heavy metal substances; , to improve the taste and edible properties of the food; finally, through hot air drying and step-by-step microwave puffing, the shrimp shell snack food with high puffing degree, low oil content, good taste, convenient eating and rich nutrition is prepared.

The invention discloses a method for increasing a storage period of fried fish-bone food, which solves the storage problem of fried fish-bone food. The method comprises the following steps: 1) sprinkling treatment fluid on the surface of the fried fish-bone food and uniformly mixing the materials, wherein the treatment fluid contains butyl hydroxy anisd, corn syrup, citric acid, and ethyl alcohol as balance; (II) adding starch maize in the fried fish-bone food obtained in the step (I), and uniformly mixing the materials; (III) baking the fried fish-bone food obtained in the step (II) in a baking oven; (IV) placing the fried fish-bone food obtained in the step (III) in an enclosed reaction vessel, and performing vacuum-pumping and keeping the state; and (V) packaging the fried fish-bone food obtained in the step (IV) and storing the fried fish-bone food. In the method of the invention, by selecting specific treatment fluid components, the butyl hydroxy anisd can realize a good antioxidation technology, the food storage life is long, and the mouthfeel is crisp.

The invention discloses an instant baked wheaten cake, which comprises wrappers and stuffing wrapped in the wrappers. The preparation method of the instant baked wheaten cake comprises the following steps: mixing wheat flour, seasoning powder and flour modifier with warm water, carrying out dough making, standing and fermenting; placing the fermented dough in wrapper calendar, and obtaining a band after rolling, thinning and stretching; uniformly coating mixed butter on both sides of the band and obtaining a coated band; rolling the coated band into an elongated dough roll and obtaining the dough roll; rolling the dough roll from one end, winding it round and round into a ball, carrying out cooling and standing with room temperature wind, and obtaining a dough roll ball; rolling the dough roll ball into wrappers for the baked wheaten cake to provide a spare use; cutting cooked meat into diced meat, and obtaining cooked meat stuffing; placing a right amount of cooked meat stuffing in the wrappers for the baked wheaten cake, wrapping the wrappers up into buns and pressing the buns flat to obtain semifinished products of the baked wheaten cake; quick-freezing and packaging the semifinished products of the baked wheaten cake to obtain the finished products of the instant baked wheaten cake. The instant baked wheaten cake has characteristics of short baking time, large stuffing and thin wrappers, crispy and flaking wrappers, fat but not greasy stuffing and delicious and fragrant taste.