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Freeze-drying deep-fried dough sticks and production process thereof

A fritter and freeze-drying machine technology is applied in the production process of fritters and freeze-dried fritters, and can solve problems such as insufficient molding stability or brittleness, high oil content, and no shelf life.

Active Publication Date: 2011-11-09
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the methods disclosed in the prior art, including the above documents, either have insufficient performance in terms of molding stability or brittleness, or have high oil content, or do not have a considerable shelf life, and cannot be used as an industrially produced commodity for consumers to eat

Method used

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  • Freeze-drying deep-fried dough sticks and production process thereof
  • Freeze-drying deep-fried dough sticks and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1, the preparation of freeze-dried fried dough sticks

[0068] 1) Main ingredients:

[0069] wheat flour

100 parts by weight,

yeast powder (angie)

2 parts by weight,

Salt

1.5 parts by weight,

Angel aluminum-free fried dough stick leavening agent

1.2 parts by weight,

fresh eggs

15 parts by weight,

water

Appropriate amount (about 20-30 parts by weight),

blend oil

Appropriate amount.

[0070] 2) Preparation process:

[0071] a) Mixing dough: Take wheat flour, yeast powder, edible salt, and leavening agent, and mix them into premixed powder; add eggs to the premixed powder in batches, and mix evenly; Warm water, mixing at high speed until a smooth dough forms;

[0072] b) proofing and forming: make the dough proof at a temperature of about 29°C and a relative humidity of about 70% to 75% to about twice the volume of the original dough, squeeze out the air, and place it at ab...

Embodiment 2

[0076] Embodiment 2, the preparation of freeze-dried fried dough sticks

[0077] The flour used is Guchuan’s high-quality high-gluten wheat flour. After sifting, add 0.5% by mass of wheat flour, Angel’s yeast powder, 3% by mass of edible salt, and 0.5% by mass of Angel’s aluminum-free fried dough stick leavening agent , stir well. Prepare fresh eggs with a mass fraction of 30% flour, wash them, beat them, add them to the ready-mixed powder step by step, and stir them with a mixer at a medium speed. After the mixture is fully mixed, add warm water at about 30°C step by step, and stir at a high speed until a smooth dough is formed (the total amount of water does not exceed 40% of the specific gravity of the flour).

[0078] Put the reconciled dough under the conditions of the temperature of 28-29° C. and the relative humidity of 70-75% in the proofing box. Put it in the proofing box, and when the dough is doubled in volume after proofing, take out the dough, brush the surface ...

Embodiment 3

[0083] Embodiment 3, the preparation of freeze-dried fried dough sticks

[0084] 1) Main ingredients:

[0085] wheat flour

100 parts by weight,

yeast powder (angie)

5 parts by weight,

Salt

0.5 parts by weight,

Angel aluminum-free fried dough stick leavening agent

3 parts by weight,

fresh eggs

5 parts by weight,

water

Appropriate amount (about 28 parts by weight),

Soybean oil

Appropriate amount.

[0086] 2) Preparation process:

[0087] a) Mixing dough: Take wheat flour, yeast powder, edible salt, and leavening agent, and mix them into premixed powder; add eggs to the premixed powder in batches, and mix evenly; Warm water, mixing at high speed until a smooth dough forms;

[0088] b) proofing and forming: make the dough proof at a temperature of about 29°C and a relative humidity of about 70% to 75% to about twice the volume of the original dough, squeeze out the air, and place it at about...

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Abstract

The invention relates to freeze-drying deep-fried dough sticks and a production process thereof, in particular to deep-fried dough sticks. The deep-fried dough sticks do not contain alum or other aluminum-containing additives which have a puffing function, the moisture content of the deep-fried dough sticks is between 5 and 20 percent, an acid value is between 0.1 and 4 mg / g, and a peroxide valueis between 0.005 and 0.25 g / 100g. The production method for the deep-fried dough sticks basically comprises the following steps of: blending, making dough, proofing for forming, frying, freezing and drying. The deep-fried dough sticks are high in forming stability and fragility, low in grease content and long in shelf life, and can be packaged to be stored.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a novel-flavored fried dough stick food, in particular to freeze-dried fried dough sticks. The freeze-dried fried dough sticks of the present invention have obvious differences and characteristics from the existing fried dough sticks in the market. In addition, the present invention also relates to the production process of the deep-fried dough stick product. Background technique [0002] Fried dough sticks are a well-known food in daily life. The finished product is crispy on the outside, tender and soft on the inside, golden in color, salty and delicious, and has become a popular traditional breakfast food that is suitable for all ages and women and children. [0003] Traditional fried dough sticks contain a large amount of alum (potassium aluminum sulfate dodecahydrate). Whether it is alum itself or the aluminum hydroxide produced, it contains aluminum. Aluminum is a non-essential...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34
Inventor 董立军张帅
Owner BEIJING YUSHIYUAN FOOD
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