Freeze-drying deep-fried dough sticks and production process thereof
A kind of fritters, freeze dryer technology, applied in baking, dough processing, baked food and other directions, can solve the problems of insufficient molding stability or brittle performance, high oil content, no shelf life and so on
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0067] Embodiment 1, the preparation of freeze-dried fried dough sticks
[0068] 1) Main ingredients:
[0069] wheat flour
100 parts by weight,
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 (Angel)
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),
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...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More