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Method for making frozen donuts

A production method and donut technology, applied in food preparation, application, food science, etc., can solve problems such as high defective rate, out of round, easy deformation, etc., to achieve consistent appearance, uniform size standard, and low defective rate Effect

Inactive Publication Date: 2010-06-02
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Donuts are a traditional delicacy in the United States. The traditional production method is to mix high and low gluten flour, and use a calender to form molds. Due to the easy shrinkage of gluten, the donuts produced by this method have border indentations and are not easy to be uniform in size. Standard, easy to deform, out of round, high defective rate

Method used

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Examples

Experimental program
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Embodiment Construction

[0014] Concrete manufacturing steps of the present invention are as follows:

[0015] 1. Mixing ingredients and kneading: Pour the flour into the kneading machine, mix the auxiliary materials and water evenly, pour it into the kneading machine, and start kneading the dough.

[0016] 2. Divide into balls and let it rest: Divide the kneaded dough into small doughs of a certain size, then round them, and put them in a freezer with a constant temperature of -18°C±2°C to relax and let the dough rest. The rest time is required to be 30-50 minutes, and the dough temperature is 0°C-5°C

[0017] 3. Forming: Put the relaxed dough on a cake press machine and press it into a 1 cm cake. After relaxing for another 10 minutes, dig out the center with a circular mold to make the pressed dough into concentric circles.

[0018] 4. Proofing: Put the formed concentric circles on the frying pan, install the steel trolley, and push it into the proofing room with a constant temperature of 35°C±1°C ...

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Abstract

The invention relates to a method for making frozen donuts, which specifically comprises the following steps of mixing materials, kneading a dough, dividing into groups, standing, shaping, leavening, frying, draining off oil, pre-cooling, rapid-freezing, detecting, packaging and warehousing, and the method for making the frozen donuts is more convenient and has the advantages of consistent appearance of finished products, uniform size and low fault rate.

Description

technical field [0001] The invention relates to the quick-frozen food industry, in particular to a method for making a bread-type frozen donut in the industry. Background technique [0002] Donuts are a traditional delicacy in the United States. The traditional production method is to mix high and low gluten flour, and use a calender to form molds. Due to the easy shrinkage of gluten, the donuts produced by this method have border indentations and are not easy to be uniform in size. Standard, easy to deform, out of round, high defective rate. [0003] The process invented by our company is to use pure high-gluten flour, manually knead the dough and freeze it, lower the temperature of the dough to 0°C, and use a cake press instead of calendering and mold molding. The result is that the dough hardly shrinks, and the finished product The appearance is consistent, the size standard is uniform, and there is no deformation. Low defective rate. Contents of the invention [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/117
Inventor 张力争吕宝红牛艳红
Owner ZHENGZHOU SYNEAR FOOD
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