Quick-frozen fresh-keeping deep-fried dough stick and making method thereof

A technology of deep-fried dough sticks and soybean oil, which is applied in refrigerated storage, pre-baked dough processing, baking, etc. It can solve the problems of easy cracking, easy breakage and poor quality of fried dough sticks, so as to achieve safe and reliable processing technology and avoid cracking , easy to expand the effect

Active Publication Date: 2014-06-25
云鹤食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quick-frozen fried dough sticks currently on the market have a short shelf life and poor quality. For example, the surface of the deep-fried dough sticks is easy to crack, and the fried dough sticks are dry, hard, brittle, and prone to breakage.

Method used

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  • Quick-frozen fresh-keeping deep-fried dough stick and making method thereof
  • Quick-frozen fresh-keeping deep-fried dough stick and making method thereof
  • Quick-frozen fresh-keeping deep-fried dough stick and making method thereof

Examples

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Effect test

Embodiment 1

[0035] The quick-frozen and fresh-keeping fried dough sticks in this embodiment mainly include the following raw materials in parts by weight: 110 parts of special flour for fried dough sticks, 10 parts of acetylated wheat modified starch, 15 parts of white glutinous rice flour, 60 parts of water, 3 parts of leavening agent, and 0.1 parts of yeast. 5 parts of soybean oil, 5 parts of edible salt, 10 parts of eggs, 7 parts of white sugar. The leavening agent is composed of the following components in parts by weight: 35 parts of sodium bicarbonate, 18 parts of calcium carbonate, 10 parts of tartaric acid, 10 parts of sodium dihydrogen phosphate, 7 parts of citric acid and 0.8 part of xylanase. The hardness of the water is less than 2, and the temperature is 25°C.

[0036] The preparation method of quick-frozen fresh-keeping fried dough sticks in the present embodiment, comprises the following steps:

[0037] (1) Processing of raw materials: Accurately weigh each raw material, s...

Embodiment 2

[0043] The quick-frozen and fresh-keeping fried dough sticks in this embodiment mainly include the following raw materials in parts by weight: 115 parts of special flour for fried dough sticks, 9 parts of acetylated wheat modified starch, 15 parts of white glutinous rice flour, 65 parts of water, 2.5 parts of leavening agent, and 0.15 parts of yeast. 4 parts of soybean oil, 7.5 parts of edible salt, 7.5 parts of eggs, and 9.5 parts of white sugar. Leavening agent is the same as embodiment 1, and the hardness of water is less than 2, and temperature is 30 ℃.

[0044] The preparation method of quick-frozen fresh-keeping fried dough sticks in the present embodiment, comprises the following steps:

[0045] (1) Processing of raw materials: Accurately weigh each raw material, stir and mix the special flour for deep-fried dough sticks, acetylated wheat modified starch, white glutinous rice flour, leavening agent, edible salt, eggs, and sugar, and stir at a speed of 200r / min For 3 mi...

Embodiment 3

[0051] The quick-frozen and fresh-keeping fried dough sticks in this embodiment mainly include the following raw materials in parts by weight: 120 parts of special flour for fried dough sticks, 8 parts of acetylated wheat modified starch, 12 parts of white glutinous rice flour, 70 parts of water, 2 parts of leavening agent, and 0.2 parts of yeast. , 3 parts of soybean oil, 10 parts of edible salt, 5 parts of eggs, and 12 parts of white sugar. The leavening agent for fried dough sticks was purchased from Angel Yeast Company, the hardness of the water was less than 2, and the temperature was 35°C.

[0052] The preparation method of quick-frozen fresh-keeping fried dough sticks in the present embodiment, comprises the following steps:

[0053] (1) Processing of raw materials: Accurately weigh each raw material, stir and mix the special flour for deep-fried dough sticks, acetylated wheat modified starch, white glutinous rice flour, leavening agent, edible salt, eggs, and sugar, an...

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Abstract

The invention discloses a quick-frozen fresh-keeping deep-fried dough stick and a making method thereof and belongs to the technical field of food processing. The quick-frozen fresh-keeping deep-fried dough stick is mainly composed of, by weight, 110-120 parts of flour special for making deep-fried dough sticks, 8-10 parts of acetylated wheat modified starch, 10-15 parts of white glutinous rice flour, 60-70 parts of water, 2-3 parts of leavening agents, 0.1-0.2 part of yeast, 3-5 parts of soybean oil, 5-10 parts of edible salt, 5-10 parts of eggs and 7-12 parts of white sugar. The flour special for making the deep-fried dough sticks, the acetylated wheat modified starch and the white glutinous rice flour are adopted, so that forming of a gluten network can be promoted, strength and gluten tenacity of the deep-fried dough stick are improved, and frost crack rate of skin of the deep-fried dough stick after quick freezing can be lowered; a low-temperature quick deep-fry method and a quick freezing method are adopted to make the deep-fried dough stick, so that water content, oil content, acid value and peroxide value of the deep-fried dough stick can be lowered, and original freshness and nutrition facts of the deep-fried dough stick can be maintained furthest.

Description

technical field [0001] The invention specifically relates to quick-frozen and fresh-keeping fried dough sticks and a preparation method of the fried dough sticks, which belong to the technical field of food processing. Background technique [0002] As a traditional breakfast food, deep-fried dough sticks have been widely loved by consumers. Yet, along with the raising of living standard and the quickening of pace of life, quick-frozen food with fast, safe, hygienic, nutritious, convenient more and more causes people's attention. Quick-frozen fried dough sticks are also one of the latest popular quick-frozen foods in recent years. However, the quick-frozen fried dough sticks currently on the market have a short shelf life and poor quality, such as the surface of the deep-fried dough sticks is prone to cracks, and the fried dough sticks have a dry, hard, brittle taste and are prone to breakage. Contents of the invention [0003] The purpose of the present invention is to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D8/04A21D15/02
Inventor 牛镇平薛伟玲宋克杰邱磊薛静玉王勤
Owner 云鹤食品有限公司
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