Making method for hollow crisp food production

A production method and hollow technology, which is applied in the field of food manufacturing, can solve the problems of improper handling, breaking, and affecting the taste of the finished product, and achieve the effect of ensuring the taste, excellent taste, and scientific ingredients

Inactive Publication Date: 2019-06-14
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing hollow brittle has the problem that the pasta is not handled properly during the noodle mixing process, which causes it to break during the subsequent frying process, thus affecting the taste of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: a kind of preparation method of hollow brittle production comprises the following steps:

[0039] S1, take each component by weight successively;

[0040] S2. Add the additive and salt to the water, stir evenly, and obtain a mixed liquid after standing;

[0041] S3, mixing and stirring the flour and the additional material to obtain a mixture;

[0042] S4, adding the mixture in step S3 to the mixed liquid in step S2 in batches, after fully mixing, let stand to obtain a mixed dough;

[0043] S5. Cut the mixed dough in step S4 to obtain a small dough, flatten and roll the small dough, stack along the middle part, and twist at the edge to obtain the unfinished hollow brittle;

[0044] S6. Add the unfinished hollow brittle to the oil pan for frying, remove and let it cool after frying to obtain the finished hollow brittle.

[0045] Wherein, the weight components of the ingredients in step S1 are 120 parts of flour, 0.13 parts of salt, 55 parts of additional...

Embodiment 2

[0050] Embodiment 2: a kind of preparation method of hollow brittle production, comprises the following steps:

[0051] S1, take each component by weight successively;

[0052] S2. Add the additive and salt to the water, stir evenly, and obtain a mixed liquid after standing;

[0053] S3, mixing and stirring the flour and the additional material to obtain a mixture;

[0054] S4, adding the mixture in step S3 to the mixed liquid in step S2 in batches, after fully mixing, let stand to obtain a mixed dough;

[0055] S5, cutting the mixed dough in step S4 to obtain a small dough, flattening and rolling the small dough, stacking along the middle part, twisting at the edge, and obtaining an unfinished hollow brittle;

[0056] S6. Add the unfinished hollow brittle to the oil pan for frying, remove and let it cool after frying to obtain the finished hollow brittle.

[0057] Wherein, the weight components of the ingredients in step S1 are 150 parts of flour, 0.14 parts of salt, 60 pa...

Embodiment 3

[0062] Embodiment 3: a kind of manufacturing method of hollow brittle production, comprises the following steps:

[0063] S1, take each component by weight successively;

[0064] S2. Add the additive and salt to the water, stir evenly, and obtain a mixed liquid after standing;

[0065] S3, mixing and stirring the flour and the additional material to obtain a mixture;

[0066] S4, adding the mixture in step S3 to the mixed liquid in step S2 in batches, after fully mixing, let stand to obtain a mixed dough;

[0067] S5, cutting the mixed dough in step S4 to obtain a small dough, flattening and rolling the small dough, stacking along the middle part, twisting at the edge, and obtaining an unfinished hollow brittle;

[0068] S6. Add the unfinished hollow brittle to the oil pan for frying, remove and let it cool after frying to obtain the finished hollow brittle.

[0069] Wherein, the weight components of the ingredients in step S1 are 140 parts of flour, 0.12 parts of salt, 65 pa...

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PUM

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Abstract

The invention discloses a making method for hollow crisp food production. A hollow crisp food is made from, by weight, the following ingredients: 100-150 parts of flour, 0.1-0.15 part of salt, 50-70 parts of additional materials, 0.5-1 part of an additive and 100-150 parts of water. Specifically, the making method comprises the processing steps that raw materials are obtained by weight of the ingredients, salt and an additive are dissolved in water, flour and additional materials are mixed, finally the mixed flour and water are mixed to obtain dough, the dough is processed to obtain a plurality of unfinished hollow crisp bodies, and the unfinished hollow crisp bodies are fried to obtain a finished hollow crisp food. The hollow crisp food made by the hollow crisp food making method has theadvantages of containing scientific ingredients and having excellent taste and balanced nutritional value; and the flour is processed through multiple processes, so that the taste of the formed doughis guaranteed, and the taste of the finished product is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing hollow crisps. Background technique [0002] Hollow Crisp is a common fried puffed food on the market. It gets its name because it is hollow in the middle and has a crispy taste. [0003] In the existing hollow brittle, improper handling of the pasta during the dough kneading process causes the pasta to break during the subsequent frying process, thereby affecting the taste of the finished product. Contents of the invention [0004] The purpose of the present invention is to provide a hollow brittle production method to solve the problems raised in the above background technology. [0005] To achieve the above object, the present invention provides the following technical solutions: [0006] A preparation method for hollow brittle production, comprising the following steps: [0007] S1, take each component by weight successively; [0008] S2. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D2/36
Inventor 蔡镕骏步显勇蔡金垵蔡金鑫蔡丕鹏蔡金钗
Owner ANHUI PANPAN FOOD CO LTD
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