Preparation method of water-drop-shaped bubble crispy food formed by casting in hot oil by using mold

Abstract

The invention discloses a preparation method of a water-drop-shaped bubble crisp food formed by casting in hot oil by using a mold, and relates to the field of bubble crisp production, and the preparation method comprises the following steps: step 1, mixing cornstarch, flour and water, adding egg white, stirring until no particles exist, adding vegetable oil, and beating into a flowing and thick state in batches; step 2, putting a water-drop-shaped model into a frying pan, controlling the oil temperature at 150-180 DEG C, adding the paste obtained in the step 1 into the model, wrapping the paste to grains in a spring roll wrapper rolling manner, pressing the grains on the paste, and frying while pouring; according to the preparation method of the water-drop-shaped bubble crispy food molded by casting in the hot oil by using the mold, the taste of the bubble crispy food is improved through a special formula process, and uniform heating is ensured by accurately controlling the oil temperature and continuously rotating in the frying process, so that the crispy degree of the food is consistent, and the quality is better.

Description

Technical Field

[0001] This invention relates to the production technology of bubble pastry, specifically to a method for preparing teardrop-shaped bubble pastry food by pouring it into hot oil using a mold. Background Technology

[0002] In the food production sector, especially in the production of crispy foods, the appearance and consistent taste of products have always been key concerns for both consumers and manufacturers. As people's living standards improve, consumers' demands for food are no longer limited to taste; they also have higher expectations for the appearance of food. Unique and novel designs often attract consumers' attention and increase a product's market competitiveness. At the same time, a consistently good taste is also a crucial factor in ensuring product quality and consumer satisfaction.

[0003] Most crispy foods on the market today have relatively traditional and simple shapes. Common preparation methods involve simple dough preparation, shaping using traditional molds or by hand, followed by frying. Traditional molds result in fixed shapes and a lack of innovation, while hand-shaping makes it difficult to ensure consistency and uniformity in product shape, leading to unattractive appearances and difficulty in standing out from the crowd.

[0004] In terms of taste, existing crispy food preparation processes have many shortcomings. Oil temperature control during frying is often arbitrary, lacking precise control methods. Oil temperature fluctuates significantly, and there is little turning or stirring during frying to ensure even heating. This results in uneven heating of the food, inconsistent crispness, and some foods may be burnt on the outside but raw on the inside, or overly hard overall, severely affecting the product's taste and quality.

[0005] Furthermore, existing manufacturing processes lack consideration for and adjustment mechanisms for environmental factors. Under varying indoor temperature and humidity conditions, the state of raw materials and the quality of the final product can be significantly affected. However, current production processes generally lack measures to adjust for these environmental factors, resulting in substantial differences in product quality produced under different environments and making it difficult to guarantee product quality stability.

[0006] Therefore, developing a method for preparing crispy foods that can solve the problems of monotonous shapes, unstable taste, and lack of process adaptability in existing technologies is of great practical significance. Summary of the Invention

[0007] The purpose of this invention is to provide a method for preparing a teardrop-shaped bubble crispy food by pouring it into hot oil using a mold, in order to solve the problem of poor taste in the bubble crisps of the prior art.

[0008] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a teardrop-shaped, bubble-like crispy food product formed by pouring a mold into hot oil, comprising the following steps:

[0009] Step 1: Mix cornstarch, flour, and water. Add egg white and stir until there are no lumps. Stir at medium speed for 1-2 minutes. Then add vegetable oil in batches and beat until it becomes a smooth and thick consistency.

[0010] Step 2: Place the teardrop-shaped mold into the oil pan, and control the oil temperature at 150-180℃. Add the batter from Step 1 into the mold, and roll it up like a spring roll wrapper. Press the batter onto the mold to create patterns, and fry while pouring the batter.

[0011] Step 3: Demold the fried crispy pastry to obtain the bubble pastry.

[0012] Furthermore, the starch includes Huijia starch and super starch, with a total usage of 100g, of which 75g is Huijia starch and 25g is super starch.

[0013] Furthermore, the flour is Meimei flour, and the amount used is 15g.

[0014] Furthermore, the amount of egg white used is 100g, and the amount of vegetable oil used is 160g.

[0015] Furthermore, the amount of water used is 20g, and it is mixed with purple cabbage, matcha powder, and pigment water.

[0016] Furthermore, it also includes 10g of baking powder to increase the crispness of the food.

[0017] Furthermore, the oil temperature is adjusted according to the room temperature. When the humidity is not high, the consistency can be thinner. When preparing the batter, the temperature and humidity of each place need to be adjusted according to the situation. The step of beating to a smooth and thick consistency in three stages specifically means beating to a smooth and thick consistency in three stages, with each addition of oil amounting to 50-55g, and the stirring and beating time after each addition of oil being about 2 minutes.

[0018] Furthermore, the fluidity of the batter is specifically such that when the container is tilted, the batter flows slowly at a speed of 1-2 cm / s, and the flow marks can be maintained for 3 seconds without disappearing.

[0019] Furthermore, the adhesiveness of the paste is specifically such that when a finger is inserted and then withdrawn, the paste is evenly applied to the finger to a thickness of 1 mm, and the fingerprint outline is clear without dripping.

[0020] Furthermore, the batter has the following visual characteristics: a silky sheen on the surface, no lumps or particles, and a slightly concave arc surface in the center when at rest (similar to Greek yogurt).

[0021] Compared with the prior art, the method for preparing teardrop-shaped bubble crispy food by pouring a mold into hot oil provided by the present invention has the following beneficial effects:

[0022] (1) Using specific molds to create unique teardrop shapes with textures greatly enhances the visual appeal of food.

[0023] (2) In terms of taste, the special formula and process improve the taste of the bubble crisp, and the precise control of oil temperature and the constant rotation during the frying process ensure even heating, so that the crispness of the food is consistent and the quality is better.

[0024] (2) At the same time, considering the impact of indoor temperature and humidity on production and making corresponding adjustments, the adaptability of the process has been enhanced, ensuring that products with stable quality can be produced in different environments, and overall improving the market competitiveness of the products and the feasibility of the production process. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0026] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0027] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0028] Example 1

[0029] This invention provides a method for preparing a teardrop-shaped, bubble-like crispy food product by pouring it into hot oil using a mold, comprising the following steps:

[0030] Step 1: Mix cornstarch, flour, and water. Add egg white and stir until there are no lumps. Stir at medium speed for 1-2 minutes. Then add vegetable oil in batches and beat until it becomes a smooth and thick consistency.

[0031] Step 2: Place the teardrop-shaped mold into the oil pan, and control the oil temperature at 150-180℃. Add the batter from Step 1 into the mold, and roll it up like a spring roll wrapper. Press the batter onto the mold to create patterns, and fry while pouring the batter.

[0032] Step 3: Demold the fried crispy pastry to obtain the bubble pastry.

[0033] The starch includes Huijia starch and super starch, with a total usage of 100g, of which 75g is Huijia starch and 25g is super starch.

[0034] The flour in question is Meimei flour, and the amount used is 15g.

[0035] The amount of egg white used is 100g, and the amount of vegetable oil used is 160g.

[0036] The amount of water used is 20g, which is mixed with purple cabbage, matcha powder, and pigment water.

[0037] It also includes 10g of baking powder, used to increase the crispness of food.

[0038] The oil temperature is adjusted according to the room temperature. When the humidity is not high, the consistency can be thinner. When preparing the batter, the temperature and humidity of each place need to be adjusted according to the situation. The process of beating the batter into a flowing and thick state in three stages is as follows: each time, add 50-55 grams of oil and beat for about 2 minutes after each addition.

[0039] The specific fluidity of the batter is such that when the container is tilted, the batter flows slowly at a speed of 1-2 cm / s, and the flow marks can last for 3 seconds without disappearing.

[0040] The specific adhesive properties of the paste are such that when a finger is inserted and then pulled out, the paste is evenly applied to the finger to a thickness of 1 mm, and the fingerprint outline is clear without dripping.

[0041] The batter has a silky sheen, is free of lumps and particles, and forms a slightly concave arc surface when at rest (similar to Greek yogurt).

[0042] 1. Ingredients preparation: 100g egg whites, 15g Meimei flour, 75g Huijia cornstarch, 25g super cornstarch, 10g baking powder, 160g oil, 20g water (purple cabbage and matcha powder can be added to the mixed pigment water).

[0043] 2. Batter preparation: Mix cornstarch, flour, and baking powder, add water and stir initially, then add egg white and stir until there are no lumps. Then add vegetable oil in three batches and stir into a smooth and thick batter. Adjust the consistency of the batter according to the room temperature and humidity. The batter can be slightly thinner when the humidity is not high.

[0044] 3. Shaping and frying: Control the oil temperature at 150℃, use a mold to shape the batter into a teardrop shape, wrap it with spring roll wrappers to form the pattern, press the pattern on top, pour and fry at the same time, constantly rotate it during the frying process to ensure even heating, and unmold after the surface is golden brown and crispy.

[0045] Example 2

[0046] 1. Ingredients preparation: 100g egg whites, 15g Meimei flour, 75g Huijia cornstarch, 25g super cornstarch, 10g baking powder, 160g oil, 20g water (purple cabbage and matcha powder can be added to the mixed pigment water).

[0047] 2. Batter preparation: Mix cornstarch, flour, and baking powder, add water and stir initially, then add egg white and stir until there are no lumps. Then add vegetable oil in three batches and stir into a smooth and thick batter. Adjust the consistency of the batter according to the room temperature and humidity. The batter can be slightly thinner when the humidity is not high.

[0048] 3. Shaping and frying: Control the oil temperature at 165℃, use a mold to shape the batter into a teardrop shape, wrap it with spring roll wrappers to form the texture, press the texture on top, pour and fry at the same time, constantly rotate it during the frying process to ensure even heating, and unmold after the surface is golden brown and crispy.

[0049] Example 3

[0050] 1. Ingredients preparation: 100g egg whites, 15g Meimei flour, 75g Huijia cornstarch, 25g super cornstarch, 10g baking powder, 160g oil, 20g water (purple cabbage and matcha powder can be added to the mixed pigment water).

[0051] 2. Batter preparation: Mix cornstarch, flour, and baking powder, add water and stir initially, then add egg white and stir until there are no lumps. Then add vegetable oil in three batches and stir into a smooth and thick batter. Adjust the consistency of the batter according to the room temperature and humidity. The batter can be slightly thinner when the humidity is not high.

[0052] 3. Shaping and frying: Control the oil temperature at 180℃, use a mold to shape the batter into a teardrop shape, wrap it with spring roll wrappers to form the texture, press the texture on top, pour and fry at the same time, constantly rotate it during the frying process to ensure even heating, and unmold after the surface is golden brown and crispy.

[0053] Comparison Example

[0054] In the current field of crispy food preparation, the common preparation method is to simply prepare the dough, shape it using traditional molds or by hand, and then deep-fry it. This method often fails to achieve both a unique shape and a good crispy texture, and the control over the process conditions is relatively rough, resulting in poor product quality stability.

[0055] Specific preparation process

[0056] Ingredient mixing: Mix basic powder ingredients such as flour and starch with an appropriate amount of water to form a relatively rough dough. This process does not involve precise proportions of ingredients or precise control of the mixing degree; the goal is simply to form a roughly uniform dough.

[0057] Shaping: Using traditional, simple molds, such as round or square molds, the dough is placed into the mold and shaped, or it is kneaded by hand into irregular shapes. This shaping method is relatively simple and cannot produce food with a unique appearance.

[0058] Deep frying: The shaped food is placed in a pot of oil for deep frying. The oil temperature is controlled rather arbitrarily, usually based on experience, and generally fluctuates within the range of 160-200℃. During the frying process, there is little turning or other operation to ensure even heating.

[0059] Demolding and subsequent processing: After frying until the surface of the food changes color, remove it from the oil and let it cool naturally to obtain the finished product. There are few ways to adjust the color and shape of the food; it mainly relies on the frying process itself and cannot be flexibly adjusted according to environmental factors.

[0060] Existing problems

[0061] Monotonous design: The molds used are simple and the hand-shaping lacks standardization, resulting in products with unoriginal shapes that are difficult to attract consumers.

[0062] Unstable texture: Due to inaccurate oil temperature control and uneven heating during frying, the crispiness of the food is inconsistent, and some foods may be burnt on the outside and raw on the inside or too hard overall.

[0063] Lack of adaptive adjustment: The impact of ambient temperature and humidity on the state of raw materials and the quality of the final product was not taken into account during the entire preparation process. The inability to make adjustments according to the actual situation resulted in significant differences in the quality of products produced under different environments.

[0064] Compared with the method of preparing teardrop-shaped bubble crispy food by pouring molds into hot oil, the existing technical solutions have obvious shortcomings in terms of shape innovation, taste stability and process adaptability.

[0065] The preparation methods of the water droplet-shaped bubble crispy food formed by pouring molds into hot oil in Examples 1 to 3 were compared with the control example, and the results are shown in the table below:

[0066]

[0067]

[0068] As can be seen from the table above, Examples 1 to 3 have many beneficial effects compared to the control example.

[0069] In terms of shape, a unique teardrop shape with texture is created using specific molds, greatly enhancing the food's visual appeal. Regarding taste, a special formula and process improve the texture of the bubble crisp, while precise control of oil temperature and continuous rotation during frying ensure even heating, resulting in consistent crispness and superior quality. Furthermore, adjustments are made to account for the impact of indoor temperature and humidity on production, enhancing the adaptability of the process and ensuring stable product quality in various environments. Overall, this improves the product's market competitiveness and the feasibility of the production process.

[0070] Application examples

[0071] A food processing plant used the above-mentioned preparation method to produce teardrop-shaped bubble-like crispy food. During the production process, the state of the batter and the oil temperature were adjusted according to the indoor temperature and humidity in different seasons. After the product was launched on the market, it was widely welcomed by consumers due to its unique shape and crispy texture, achieving excellent sales performance, especially in the holiday gift market and the snack food market. At the same time, the preparation method is simple and easy to operate, suitable for large-scale production, reducing production costs and improving the company's economic benefits.

[0072] In summary, this invention utilizes a specific mold to create a unique teardrop shape with textures, greatly enhancing the visual appeal of the food. In terms of taste, a specially formulated process improves the texture of the bubble crisp, and precise control of oil temperature and continuous rotation during frying ensures even heating, resulting in consistent crispness and superior quality. Furthermore, by considering and adjusting for the impact of indoor temperature and humidity on production, the adaptability of the process is enhanced, ensuring stable product quality in various environments. Overall, this improves the product's market competitiveness and the feasibility of the production process.

[0073] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a teardrop-shaped, bubble-shaped crispy food product by pouring it into hot oil using a mold, characterized in that... Includes the following steps: Step 1: Mix cornstarch, flour, and water. Add egg white and stir until there are no lumps. Stir at medium speed for 1-2 minutes. Then add vegetable oil in batches and beat until it becomes a smooth and thick consistency. Step 2: Place the teardrop-shaped mold into the oil pan, and control the oil temperature at 150-180℃. Add the batter from Step 1 into the mold, and roll it up like a spring roll wrapper. Press the batter onto the mold to create patterns, and fry while pouring the batter. Step 3: Demold the fried crispy pastry to obtain the bubble pastry.

2. The method for preparing teardrop-shaped, bubble-shaped crispy food by casting in hot oil using a mold according to claim 1, characterized in that, The starch includes Huijia starch and super starch, with a total usage of 100g, of which 75g is Huijia starch and 25g is super starch.

3. The method for preparing teardrop-shaped, bubble-shaped crispy food using a mold in hot oil according to claim 1, characterized in that, The flour in question is Meimei flour, and the amount used is 15g.

4. The method for preparing teardrop-shaped, bubble-shaped crispy food by casting in hot oil using a mold according to claim 1, characterized in that, The amount of egg white used is 100g, and the amount of vegetable oil used is 160g.

5. The method for preparing teardrop-shaped, bubble-shaped crispy food by casting in hot oil using a mold according to claim 1, characterized in that, The amount of water used is 20g, which is mixed with purple cabbage, matcha powder, and pigment water.

6. The method for preparing a teardrop-shaped, bubble-shaped crispy food product by casting it into hot oil using a mold, as described in claim 1, is characterized in that... It also includes 10g of baking powder, used to increase the crispness of food.

7. The method for preparing a teardrop-shaped, bubble-shaped crispy food product by casting it into hot oil using a mold, as described in claim 1, is characterized in that... The oil temperature is adjusted according to the room temperature. When the humidity is not high, the consistency can be thinner. When preparing the batter, the temperature and humidity of each place need to be adjusted according to the situation. The process of beating the batter into a flowing and thick state in three stages is as follows: each time, add 50-55 grams of oil and beat for about 2 minutes after each addition.

8. The method for preparing a teardrop-shaped, bubble-shaped crispy food product by casting it into hot oil using a mold according to claim 1, characterized in that, The specific fluidity of the batter is such that when the container is tilted, the batter flows slowly at a speed of 1-2 cm / s, and the flow marks can last for 3 seconds without disappearing.

9. The method for preparing a teardrop-shaped, bubble-shaped crispy food product by casting it into hot oil using a mold, as described in claim 1, is characterized in that... The specific adhesive properties of the paste are such that when a finger is inserted and then pulled out, the paste is evenly applied to the finger to a thickness of 1 mm, and the fingerprint outline is clear without dripping.

10. The method for preparing a teardrop-shaped, bubble-shaped crispy food product by casting it into hot oil using a mold, as described in claim 1, is characterized in that... The batter has a silky sheen, is free of lumps and particles, and forms a slightly concave arc surface when at rest (similar to Greek yogurt).

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