Waxy wheat fried food and preparation method thereof
A technique for fried food and its production method, which is applied in the fields of baked food, food science, baking, etc., and can solve problems such as poor rheological properties of waxy wheat dough, restrictions on the development and utilization of waxy wheat, and large gaps in the core, so as to avoid skin Effects of cracking, uniform internal pore structure, and volume expansion
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Embodiment 1
[0022] (1) Weigh 1000g of glutinous wheat flour, add 550ml of water, knead the dough with a dough mixer for 3 minutes, put the prepared dough in a constant temperature and humidity box with a temperature of 20°C and a humidity of 80% for 20 minutes.
[0023] (2) Use a tablet press to press the dough prepared in (1) into a sheet with a thickness of 3.0mm, and shape it with a strip cutting machine (60×13×3.0mm) to make a rectangular billet.
[0024] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 150°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them continuously and fry them. After 8 minutes, drain the oil.
[0025] (4) Cool the billet prepared in (3) to room temperature, and vacuum pack it to obtain the finished product.
Embodiment 2
[0027] (1) Weigh 4.5Kg of glutinous wheat flour and 0.5Kg of ordinary wheat flour, mix well, add 3L of water, knead the dough for 5 minutes, and put the prepared dough in a constant temperature and humidity box with a temperature of 25°C and a humidity of 60%. Let stand for 20 minutes.
[0028] (2) Press the dough prepared in (1) into a sheet with a thickness of 2.5mm by hand with a pressure roller, and shape it with a strip cutting machine (60×13×2.5mm) to make a rectangular billet.
[0029] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 180°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them over and fry. After 5 minutes, drain the oil.
[0030] (4) Lower the billet prepared in (3) to room temperature, and vacuum pack it, which is the finished product.
Embodiment 3
[0032] (1) Weigh 9000g of glutinous wheat flour, 500g of skimmed milk powder, 500g of white sugar, mix well, add 6L of water, knead the dough for 5 minutes, put the prepared dough in a constant temperature of 30°C and 70% humidity Let stand in the humid box for 20 minutes.
[0033] (2) Press the dough prepared in (1) into a sheet with a thickness of 3.5mm by hand with a pressure roller, and shape it with a strip cutting machine (60×13×3.5mm) to make a rectangular billet.
[0034] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 250°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them continuously and fry them. After 3 minutes, drain the oil.
[0035] (4) Lower the billet prepared in (3) to room temperature, and vacuum pack it, which is the finished product.
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