Formula and making method of armpit

Abstract

The invention relates to the field of food, in particular to an armpit making method which comprises the following steps: S1, preparing pure mung bean flour, five spice powder, edible salt and drinking water; s2, mung bean flour is made, and five spice powder and edible salt with the set amount are weighed; s3, making flour paste: adding five spice powder and edible salt into pure mung bean flour, uniformly mixing, adding a small amount of drinking water for multiple times to obtain pasty flour paste, and standing; s4, spreading a flour cake: spreading the flour cake on a heated flat plate to form a cake shape; s5, slicing: before the dough cake in the step S4 is not completely dried, cutting the dough cake into slices by using a cutter, and drying the slices; s6, frying and taking out of a pan: frying the cylindrical noodle sections in the step S5 in an oil pan, taking out of the pan after the color is light green, and controlling oil and cooling to obtain the armpit food. The armpit food prepared by the method is crisp and delicious after being fried, the crisp time can be prolonged, the possibility is provided for diners to take away and eat, the sales volume of merchants can be increased, and the income can be increased.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a crunchy formula and a preparation method. Background Art

[0002] As a famous snack, creaky snacks are loved by people from all walks of life. However, in the process of eating, it is found that the creaky snacks just out of the pan are crispy and delicious. As the temperature drops and it gets colder, the crispy taste becomes worse and worse, affecting the taste. It also leads to the creaky snacks can only be fried and sold immediately, and diners can eat them on the spot, and cannot be taken away. If diners want to take them away, they can only buy unfried dry vacuum-packed creaky snacks in sheets, tubes, etc., and fry them at home. However, the temperature and time control of frying by yourself is unreasonable, and it is difficult to get a good taste. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides a crunchy formula and a production method.

[0004] A crunchy formula comprises the following ingredients: pure mung bean flour, five-spice powder and edible salt, and the rest is water.

[0005] Furthermore, the formula composition includes the following ingredients: 500-1000g pure mung bean flour, 0.015-0.030g five-spice powder and 0.03-0.06g edible salt, and the rest is 1-2L of water.

[0006] A method for making a creaky cake comprises the following steps:

[0007] S1. Material preparation: The materials include mung beans, five-spice powder, edible salt and drinking water;

[0008] S2, mung bean flour production: select high-quality mung beans, grind them into powder, and use a filter screen to screen to obtain mung bean powder that meets the requirements, and use an electronic balance to weigh a set amount of edible salt;

[0009] S3, dough preparation: add five-spice powder and edible salt to the mung bean powder, mix well, add drinking water in small amounts several times to obtain a paste-like dough, and let it stand for 15 to 20 minutes;

[0010] S4, spreading the dough into a pancake: spreading the dough into a pancake shape on a heated flat plate;

[0011] S5, slicing: before the dough in S4 is completely dry, cut it into slices using a cutter;

[0012] S6, frying: put the cylindrical noodle segments in S5 into an oil pan and fry them. The oil temperature is controlled at 170-180 degrees. When the color turns light green, take them out of the pan, control the oil, and let them cool naturally to obtain a crunchy food.

[0013] Furthermore, during the process of making the batter, food-grade plant pigments may be added to obtain crunchy foods of different colors.

[0014] Furthermore, sesame seeds can be sprinkled on the fried crispy snacks just out of the pan for garnish.

[0015] Compared with the prior art, the present invention has the following advantages: the crunchy food produced by the present invention is crispy and delicious after frying, has good mouthfeel, good ornamental value, good taste, and can prolong the crispy time, can be taken away by diners, and can increase the sales volume and income of merchants. DETAILED DESCRIPTION

[0016] Specific implementation of the present invention:

[0017] A crunchy formula comprises the following ingredients: pure mung bean flour, five-spice powder and edible salt, and the rest is water.

[0018] Example 1

[0019] The mixing ratio of the ingredients is 500g of pure mung bean flour, 0.015g of five-spice powder and 0.03g of edible salt, and the rest is 1L of water.

[0020] A method for making a creaky product, characterized in that it comprises the following steps:

[0021] S1. Material preparation: The materials include mung beans, wheat flour, five-spice powder, edible salt and drinking water;

[0022] S2, mung bean flour production: select high-quality mung beans, grind them into powder, and use a filter screen to screen to obtain mung bean powder that meets the requirements, and use an electronic balance to weigh a set amount of five-spice powder and edible salt;

[0023] S3, dough preparation: select 500g pure mung bean flour, add 0.015g five-spice powder and 0.03g edible salt, mix well, add 1L of drinking water in small amounts several times to obtain a paste-like dough, and let it stand for 15min;

[0024] S4, spreading the dough into a pancake: spreading the dough into a pancake shape on a heated flat plate;

[0025] S5, slicing: before the dough in S4 is completely dry, cut it into slices using a cutter;

[0026] S6, frying: put the cylindrical noodle segments in S5 into an oil pan and fry them. The oil temperature is controlled at 170 degrees. When the color turns light green, take them out of the pan, control the oil, and cool them down naturally to obtain a crunchy food.

[0027] Example 2

[0028] The mixing ratio of the ingredients is 1000g of pure mung bean flour, 0.03g of five-spice powder and 0.06g of edible salt, and the rest is 2L of water.

[0029] A method for making a creaky product, characterized in that it comprises the following steps:

[0030] S1. Material preparation: The materials include mung beans, wheat flour, five-spice powder, edible salt and drinking water;

[0031] S2, mung bean flour production: select high-quality mung beans, grind them into powder, and use a filter screen to screen to obtain mung bean powder that meets the requirements, and use an electronic balance to weigh a set amount of five-spice powder and edible salt;

[0032] S3, dough preparation: select 1000g pure mung bean flour, add 0.03g five-spice powder and 0.06g edible salt, mix well, add 2L of drinking water in small amounts several times to obtain a paste-like dough, and let it stand for 20min;

[0033] S4, spreading the dough into a pancake: spreading the dough into a pancake shape on a heated flat plate;

[0034] S5, slicing: before the dough in S4 is completely dry, cut it into slices using a cutter;

[0035] S6, frying: put the cylindrical noodle segments in S5 into an oil pan and fry them. The oil temperature is controlled at 170 degrees. When the color turns light green, take them out of the pan, control the oil, and cool them down naturally to obtain a crunchy food.

[0036] Example 3

[0037] The mixing ratio of the ingredients is 800g of pure mung bean flour, 0.025g of five-spice powder and 0.05g of edible salt, and the rest is 1.5L of water.

[0038] A method for making a creaky product, characterized in that it comprises the following steps:

[0039] S1. Material preparation: The materials include mung beans, wheat flour, five-spice powder, edible salt and drinking water;

[0040] S2, mung bean flour production: select high-quality mung beans, grind them into powder, and use a filter screen to screen to obtain mung bean powder that meets the requirements, and use an electronic balance to weigh a set amount of five-spice powder and edible salt;

[0041] S3, dough preparation: select 800g pure mung bean flour, add 0.025g five-spice powder and 0.05g edible salt, mix well, add 1.5L drinking water in small amounts several times to obtain a paste-like dough, and let it stand for 18 minutes;

[0042] S4, spreading the dough into a pancake: spreading the dough into a pancake shape on a heated flat plate;

[0043] S5, slicing: before the dough in S4 is completely dry, cut it into slices using a cutter;

[0044] S6, frying: put the cylindrical noodle segments in S5 into an oil pan and fry them. The oil temperature is controlled at 170 degrees. When the color turns light green, take them out of the pan, control the oil, and cool them down naturally to obtain a crunchy food.

[0045] Example 4

[0046] In any of the embodiments 1, 2 and 3, food grade plant pigments may be added during the dough making process to obtain a crunchy food with a constant color;

[0047] The fried crispy cakes can be sprinkled with sesame seeds or other edible decorations.

[0048] By using different colors and adding embellishments, the food's appearance can be improved from a color perspective, which is in line with the concept that food should be both colorful, fragrant and delicious.

[0049] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A crunchy formula, characterized in that: The formula composition includes the following ingredients: pure mung bean flour, five-spice powder and edible salt, and the rest is water.

2. A crunchy formula according to claim 1, characterized in that: The formula composition includes the following ingredients: 500-1000g of pure mung bean flour, 0.015-0.030g of five-spice powder and 0.03-0.06g of edible salt, and the rest is 1-2L of water.

3. A method for making a creaky product, characterized in that: The following steps are involved: S1. Material preparation: The materials include mung beans, five-spice powder, edible salt and drinking water; S2, mung bean flour production: select high-quality mung beans, grind them into powder, and use a filter screen to screen to obtain mung bean powder that meets the requirements, and use an electronic balance to weigh a set amount of edible salt; S3, dough preparation: add five-spice powder and edible salt to the mung bean powder, mix well, add drinking water in small amounts several times to obtain a paste-like dough, and let it stand for 15 to 20 minutes; S4, spreading the dough into a pancake: spreading the dough into a pancake shape on a heated flat plate; S5, slicing: before the dough in S4 is completely dry, cut it into slices using a cutter; S6, frying: put the cylindrical noodle segments in S5 into an oil pan and fry them. The oil temperature is controlled at 170-180 degrees. When the color turns light green, take them out of the pan, control the oil, and let them cool naturally to obtain a crunchy food.

4. The method for making a creaky product according to claim 3, characterized in that: During the batter making process, you can also add edible plant pigments to obtain crunchy foods with varying colors.

5. The method for making a creaky product according to claim 3, characterized in that: You can sprinkle sesame seeds on the fried crispy cakes just out of the pan for garnish.