Method for preparing flour-coated crispy food

Abstract

The invention discloses a method for preparing a flour-coated crispy food. The method comprises the following preparation steps: selecting fruits, soaking at the water temperature of 15-30 DEG C for 12-20 hours, and frying in an automatic fryer, wherein the temperature is 180-200 DEG C, and the time is 2-5 minutes; naturally cooling to the temperature of 50-70 DEG C in air; performing primary flour coating and performing secondary frying, wherein the centrifugal speed of a centrifugal machine is 400-700 revolutions per minute, centrifuging for 30-120 seconds, and performing centrifugal deoiling; cooling the fruits subjected to centrifugal deoiling to the temperature of 50-70 DEG C for performing secondary flour coating; and cooling to normal temperature after the flour coating operation is finished, thereby obtaining the product. The flour-coated crispy food disclosed by the invention has the advantages of low oil content, high flour adhesiveness firmness, uniformity, good taste, difficulty in frying paste and high fullness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a flour-coated crispy food (such as sunflower seeds, peanut kernels and other fried cooked food, which is called crispy food because of its crispy taste after frying). Background technique [0002] Snack foods are becoming more and more popular now, such as peanuts, melon seeds, walnuts and other nut foods. There are spiced and cream products with shells, and there are also powders that remove the peel and wrap the outer layer of the fruit with various flavors. The ready-to-eat product prepared by opening the bag; the latter is more widely accepted in the market and is more popular with consumers due to its adjustable taste, various varieties, crisp taste and no need for peeling. [0003] At present, the preparation process of this kind of food with powders of different flavors wrapped in the outer layer of nuts is mostly as follows: first, after se...

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Problems solved by technology

[0003] At present, the preparation process of this kind of food with powders of different flavors wrapped in the outer layer of nuts is mostly as follows: first, after selecting and removing rotten fruits, insect fruits, incomplete and broken fruits, and then soaking the fruits in water, Then carry out single-pot frying, after frying, cool down and then wrap it with powder for seasoning; this traditional production method has the following disadvantages: first, single-pot frying takes a long time to prepare, it is difficult to control the heat, and it is easy to burn. Moreover, the oil content after frying is high, which is not conducive to health; secondly, when the fruit is wrapped in flour, the cooling temperature of the fruit is not easy to control. If it is too high, it will easily cause the melting of the powder, uneven wrapping, and affect the taste. If the temperature is too low, it will cause The powder is not firmly bonded, and it is easy to drop the powder, which also affects the taste; in addition, the finished product is formed by directly coating the powder after frying. Because the food is dense and stiff after frying, it is not easy to make the seasoning powder wrapped in the outer layer tasty, so the fruit The taste is uneven, the outer layer of powder has a certain taste, while the inner layer of fruit still maintains its original taste, and the taste is seriously layered

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