Wrapping powder formula and application thereof

Abstract

The invention relates to a wrapping powder formula and an application thereof. The wrapping powder is formed by blending main materials (salted duck egg yolk powder, wheat flour and bread flour) with edible salt, white granulated sugar, monosodium glutamate, spices and a composite leavening agent, and blending, wherein all the constituents are, in parts by weight, 15-30 parts of salted duck egg yolk powder, 15-30 parts of wheat flour, 30-40 parts of bread flour, 1-3 parts of edible salt, 1-2 parts of monosodium glutamate, 1-8 parts of white granulated sugar, 1-2 parts of yeast extract, 8-20 parts of spices and 0.1-1 part of composite leavening agent. Compared with the existing wrapping powder, the wrapping powder disclosed by the invention is mainly prepared from salted duck egg yolk powder, bread flour and medium strength flour; salted duck egg yolk powder is rich in nutrition and gives golden-yellow appearances for fried products; the bread flour and medium strength flour are compounded to ensure the crispness of the products, and the phenomenon that the fried products get soft after a period of time is avoided; the composite leavening agent comprises sodium bicarbonate and disodium hydrogen phosphate and is decomposed into carbon dioxide and the like at a high temperature, thus the high-temperature expansibility of the wrapping powder is improved, and aluminium harm is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a recipe for wrapping and an application thereof. Background technique [0002] The fried products are rich in aroma, bright golden in color, crisp in taste and attractive in flavor, and are deeply loved by people at home and abroad. Domestic deep-fried breaded food started late, and the research on breaded bread is almost blank. The breaded bread industry lacks systematic theoretical research and perfect industrial production mode. Its ingredients are mainly made of wheat flour, with a little salt and spices added. Fried products need to be marinated or seasoned in advance, which is inconvenient to use and has a single taste, which cannot meet the consumption habits of different groups of people. At present, the bread flour generally includes bread flour, sweet potato flour, cornstarch, etc. Bread flour is suitable for auspicious frying. Fried, the applicat...

AI Technical Summary

Problems solved by technology

Domestic deep-fried breaded food started late, and the research on breaded bread is almost blank. The breaded bread industry lacks systematic theoretical research and perfect industrial production mode. Its ingredients are mainly made of wheat flour, with a little salt and spices added. Fried products need to be marinated or seasoned in advance, which is inconvenient to use and has a single taste, which cannot meet the consumption habits of different groups of people

At present, the bread flour generally includes bread flour, sweet potato flour, cornstarch, etc. Bread flour is suitable for auspicious frying. Deep-frying, the application range is limited; sweet potato powder has larger particles, which can provide long-lasting crispness, but its viscosity is relatively high, and it is generally suitable for dry frying

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