Method for preparing quick frozen deep-fried puffy dough strips

A production method, technology of fried dough sticks, applied in food preparation, baking, baked food, etc.

Active Publication Date: 2010-09-01
JIANGNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Method for preparing quick frozen deep-fried puffy dough strips
  • Method for preparing quick frozen deep-fried puffy dough strips
  • Method for preparing quick frozen deep-fried puffy dough strips

Examples

Experimental program
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Effect test

Embodiment 1

[0140] Embodiment 1: make deep-fried dough sticks according to the method of the present invention

[0141] The implementation steps are as follows:

[0142] (I) Handling of raw materials

[0143] Accurately weigh each raw material, add 0.6 parts by weight of glucono-δ-lactone, 0.6 parts by weight of calcium dihydrogen phosphate, 3.5 parts by weight of sodium bicarbonate and 8 parts by weight of sodium chloride into 290 parts by weight of about 40 ° C water, Obtain a water phase; then add 0.8 parts by weight of monoglyceride laurate in 12.5 parts by weight of rapeseed oil, stir to make it dissolve completely, and obtain a kind of oil phase; finally add the described oil phase to the water phase , stir rapidly with a mixer to make a mixed solution, and the stirring time is 3 minutes.

[0144] (II) Kneading

[0145] After the raw materials are processed, 500 parts by weight of flour are weighed for kneading. The above mixed solution was added into the flour three times under...

Embodiment 2

[0179] Embodiment 2: make deep-fried dough sticks according to the method of the present invention

[0180] This embodiment is carried out in the same manner as in Example 1, except that the dough obtained in step (VI) is rapidly frozen at -40°C, then taken out and placed in a -18°C freezer for 24 hours; then, taken out and thawed , can be thawed at a temperature of 4°C for 18 hours, and then placed in a proofer produced by Zhangqiu Luxing Machinery Factory to proof under a relative humidity of 75%.

[0181] Then, the water content, expansion rate, oil content and hardness of the fried dough sticks made in this embodiment were measured, and a general evaluation was made, and the results are listed in Table 12.

Embodiment 3

[0182] Embodiment 3: make deep-fried dough sticks according to the method of the present invention

[0183] This embodiment is carried out in the same manner as Example 1, just using 1.0 parts by weight of glucono-δ-lactone, 1.2 parts by weight of calcium dihydrogen phosphate, 5.4 parts by weight of sodium bicarbonate, 8.5 parts by weight of sodium chloride, 298 Water at about 40° C., 1.2 parts by weight of monoglyceride laurate and 13.0 parts by weight of rapeseed oil.

[0184] Then, the water content, expansion rate, oil content and hardness of the fried dough sticks made in this embodiment were measured, and a general evaluation was made, and the results are listed in Table 12.

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Abstract

The invention relates to a method for preparing novel aluminum-free quick frozen deep-fried puffy dough strips. The method comprises the steps of: making dough by taking ingredients, such as gluconic acid-delta-lactone, calcium dihydrogen phosphate, sodium bicarbonate, glycerol monolaurate and the like, as a leavening agent and performing the processes of blanks making, frying, quick freezing and the like. Compared with the deep-fried puffy dough strips prepared by the traditional alums formula, the deep-fried puffy dough strips prepared by the method has the advantages that the evaluation result of sense organ is better, and the grease content is reduced by 9.7 percent, so that the process of the deep-fried puffy dough strips is simplified and convenient, the market is convenient to develop and the economic benefit is better.

Description

【Technical field】 [0001] The invention relates to the technical field of noodle food processing. More specifically, the present invention relates to a quick-frozen product suitable for industrial production, a method for making fried dough sticks, a traditional Chinese fried food. 【Background technique】 [0002] China's quick-frozen food has gradually developed from the export of quick-frozen food in the 1970s, and the demand from abroad has driven the structural adjustment of related domestic industries. Since the end of 1990s, with the growth of several leading enterprises, this industry has flourished. The emergence of quick-frozen food is closely integrated with the speed and level of social development, and can be said to be the product of modern fast-paced life. At the same time, because the development of technology needs to be combined with culture, the prepared quick-frozen noodle food with traditional Chinese characteristics has gradually developed into the mains...

Claims

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Application Information

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IPC IPC(8): A23L1/164A21D13/00
Inventor 范大明赵建新陈卫张灏李子廷
Owner JIANGNAN UNIV
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