Production process of French type crispy cakes

Abstract

The invention provides a production process of French type crispy cakes. The French type crispy cakes are prepared according to the steps as follows: a mixture of grease, white granulated sugar, salt and water is heated to 90-110 DEG C; then wheat flour is added into the mixture, and the mixture and the wheat flour are mixed fully to the temperature of 45-65 DEG C; an egg liquid is added for three times, and then stirring is performed until a paste is smooth, and the blank temperature is 40-60 DEG C; the stirred paste is poured into a crispy cake extruder and extruded into strips; the strips are baked at the tunnel oven temperature of 170-260 DEG C for 17-30 min; and baked semi-finished products are cut into strips, and the strips and a syrup are mixed, stirred and transmitted to a forming machine for cutting and forming. According to the production process of the French type crispy cakes, a braking processing technology and a physical mixing manner are adopted, no artificial addition colors and preservatives are caused, the egg content reaches up to 30%-40%, the nutritional values of products are increased, the golden luster is increased, a coagulation function is realized, and eggs are used as swelling agents, so that sizes of the products are increased, and the products are sweet and mellow in custard, crispy and agreeably sweet in taste; and added wheat flour cannot produce a burning smell, and the overall taste of the French type crispy cakes is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of French grilled fries. Background technique [0002] Grilled fries and French-style puff pastry are foods that people like very much, but the current processing method is mainly fried, and a large amount of leavening agent is added in the production. This kind of processing method will make the unsaturated fatty acids in the oil Polymer dimers, trimers, and acrylamide are produced at high temperatures, which is not conducive to people's health. In addition, high temperature also causes the protein to scorch and deteriorate, which reduces the nutritional value, and also destroys the fat-soluble vitamins in the food. Therefore, it has always been a difficult problem in food processing how to make the baked fritters and French crisps puffy, good in mouthfeel and rich in nutritional value without using the frying method or adding any leavening agent in the proce...

AI Technical Summary

Problems solved by technology

[0003] According to the search, the Chinese invention patent for processing roasted noodles and French-style delicious crisps (notification number: CN102524489B) discloses a processing method for roasted noodles and French-style delicious crisps, including three steps of mixing molding, low-temperature baking, and mixing molding. In the mixing and molding stage, mix oil and water, cook to 80°C-100°C, then add wheat flour and continue heating until ripening, then add eggs and mix well before forming. Since wheat flour starts to heat during the stirring process, it is easy to cause starch molecules The loss of water will cause carbonization, yellowing and blackening, and the taste of paste will affect the taste; in addition, the egg in the formula is added by 1.65-1.90 parts by mass to the mass of wheat flour, the proportion of eggs is low, and the nutritional value is relatively low. The softness is relatively brittle, and the taste is relatively dry; and the method of low-temperature baking is easy to cause moisture and oil loss, and dry core appears.

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