Dough band type fried puffed food and preparation method thereof

Abstract

The invention discloses a dough band type fried puffed food and a preparation method thereof. The preparation method disclosed by the invention improves the problems that dough bands are difficult to shape due to adhesion and substance granules are easy to drop by adding pregelatinized starch to ingredients of a traditional dough band type fried puffed food, and the condition that the dough bands have relatively few bubbles under the condition of ensuring the excellent crispness of finished products when the widths of the dough bands are more than 5mm can be realized by adopting a particular indentation technology, and thus the taste of the finished products is improved; in addition, in the preparation method disclosed by the invention, the continuous frying without interruption is realized by delivering semi-finished products into a fryer to be subjected to immersion type continuous frying by adopting a continuous delivering net belt in industrialized production, and thus the production efficiency under the precondition of ensuring the flavor and the taste of the finished products is greatly improved.

Description

technical field [0001] The invention relates to a processing technology of puffed food, in particular to a noodle-shaped fried puffed food and a preparation method thereof, belonging to the technical field of leisure food processing. Background technique [0002] Leisure food is one of the fast-moving consumer goods, and it is the food that people eat when they are free and resting. The most appropriate explanation is food that is fun to eat. With the development of the economy and the improvement of consumption levels, leisure food is gradually being upgraded to become the daily necessities of the common people, and the demand of consumers for the quantity and quality of leisure food is constantly increasing. [0003] At present, the leisure food with flour as the main raw material is still one of the main categories of leisure puffed food, but the leisure puffed food with flour as the main body has problems such as single flavor and poor crispness of the mouthfeel, which h...

AI Technical Summary

Problems solved by technology

[0005] Dough sticking problem: In the process of rolling the dough and adopting the post-molding process, the stickiness of the dough is the prerequisite for the continuity of production. Ordinary puffed foods with flour as the main body have good stickiness due to the presence of gluten in the flour. Therefore, the dough is more difficult to break; but when potato flakes are added, because the potato flakes are basically non-sticky, the overall dough is difficult to shape

[0006] Frying method: In the traditional production of puffed leisure products made of flour and then rolled, non-immersion semi-continuous frying is mostly used, which cannot realize automatic continuous production. Low efficiency and difficult to control product quality

[0007] Foaming problem: When the width of the dough exceeds a certain range (≥3mm), irregular bubbles will form on the surface, which not only affects the appearance of the product, but also feels "empty" when biting on the taste, and the sense of value is not strong. At the same time, bubbles More will result in more local oil content, higher cost and not conducive to the health of consumers

Although the addition of potato flakes can provide puffed food with a pleasant aroma, but because it is processed by drum drying after ripening, the starch will age, and the expansion will be poor during frying, which will affect the crispness of the product. The impact is negative, and the taste is hard when the eater eats it

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