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Preparation method for fried powder

A technology of frying flour and wheat, which is applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of plump and uniform body, moderate gluten strength and low oil absorption rate

Active Publication Date: 2013-05-08
青阳县九华生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the main raw material for frying - flour, there is no specialization of frying powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Embodiment: the preparation method of fried powder, comprises the following steps:

[0023] (1) Wheat blending: use high-quality wheat as raw material, mix with 20% high-gluten wheat and 80% medium-gluten wheat;

[0024] (2) wheat cleaning;

[0025] (3) Moisturizing: the time of moistening wheat is 32-38 hours in winter to make the water content 15.5-15.8%, and 22-28 hours in summer to make the water content 15-15.3%;

[0026] (4) Fried flour milling process:

[0027] a: Grinding machine: successively pass through different grinding machines with a scraping rate of 35%, 33%, and 14%;

[0028] b: High square sieve: adjust the dermabrasion powder sieve CB36 to retain less than 10%, CB30 full pass and sieve area of ​​112700cm 2 The bran star is reduced;

[0029] c: Reasonably mix some middle-road heart noodles with skin-grinding flour as the main ingredient;

[0030] d: Flour post-processing: Add appropriate amount of vitamin C.

[0031] Wheat cleaning is a wheat cle...

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PUM

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Abstract

The invention discloses a preparation method for fried powder. Wheat is used as a raw material, and the fried powder is prepared by wheat blending, cleaning, wheat wetting and milling. The fried powder has low ash content and low oil absorption, and is economic; the gluten prepared from the fried powder has moderate strength; the fried powder is easy in operation and suitable for multiple fried formulas; and the fried food such as deep-fried dough stick, deep-fried dough cake, fried dough twist and the like prepared from the fried powder has crisp mouthfeel and full and uniform shape.

Description

technical field [0001] The invention relates to a method for preparing fried flour, belonging to the field of food processing. Background technique [0002] Frying powder is a general term. In fact, it is adjusted according to the taste you need. Generally, there are bread flour, sweet potato powder, cornflour and so on. The advantage of bread flour is that it is crisper, but the disadvantage is that it becomes soft faster and returns oil faster. Once cold it will taste greasy. But when it is freshly fried, it is the crispiest and the most beautiful color, suitable for auspicious frying. Cornstarch is suitable for wet frying. When dry frying, because the starch granules are too fine, the crispy texture cannot be felt. The particles of sweet potato powder are relatively large and solid, so it can maintain a crispy taste and last for a longer time. Generally speaking, whether it is fried chicken chops or salted crispy chicken, it is prepared according to the above basic pow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/22A21D13/00
Inventor 鲍小满
Owner 青阳县九华生态食品有限公司
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