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
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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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