A fried ice lolly and a method of making the same

Abstract

The application discloses a kind of fried ice lollies and its manufacturing method, belong to food processing technical field, to solve the technical problems of existing long strip ice lollies fried processing, coating material is easy to fall off, ice lollies is easy to melt, outer skin is greasy, cannot standardize mass production.The fried ice lollies include ice lollies body, heat insulation water locking layer and crisp shaped crust that are sequentially closely attached from inside to outside, wherein heat insulation water locking layer is 1-4 layers of pre-mature sheet-shaped cereal food, and the crisp shaped crust is formed by frying and shaping the batter of cereal base powder, modified starch and the like;Its manufacturing method is completed by the steps of raw material pretreatment, heat insulation layer wrapping and shaping, crisp crust layer wrapping, 170 DEG C~210 DEG C high-temperature short-time frying, cooling finished product.The application has excellent heat insulation effect, the internal ice lollies are complete and not melted after frying, the outer crust is crisp and low in oil absorption, the yield is high, the process is suitable for manual present and industrialized mass production, and is suitable for large-scale processing of frozen desserts.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a fried popsicle and its preparation method. Background Technology

[0002] Popsicles are the most widely consumed and highest-market-share category in my country's frozen beverage market. Their cool, sweet taste, affordable price, and wide range of flavors have long secured their core position in the frozen beverage market. According to the "2024 China Frozen Beverage Industry Development Report" released by the China Food Industry Association's Frozen Beverage Professional Committee, the market size of popsicles in my country exceeded 32 billion yuan in 2023, accounting for more than 38% of the overall frozen beverage market. However, traditional popsicles are only consumed directly after freezing, resulting in a highly limited product form and consumption scenario. This makes it difficult to meet the diversified, differentiated, and experiential consumption demands of consumers in the context of current consumption upgrades. Against this market backdrop, fried frozen foods that combine a crispy texture with a cool flavor are gradually becoming a research and development hotspot in the food processing industry.

[0003] In the field of fried food processing, several authorized patents have been published for relevant mature technologies, providing a core technological foundation for the optimization of fried food formulas and process control. Among them, Chinese invention patent ZL200410056863.7, entitled "A Fried Food and Its Preparation Method," discloses a processing scheme for flour-based fried foods: the scheme uses flour as the main raw material to prepare dough, which is then pressed into sheets and cut into strips to form raw dough. The raw dough is then soaked in water and coated with a mixture of sesame seeds and puffed grain granules as an auxiliary material. Finally, it is fried until thoroughly cooked at an oil temperature of 140℃-180℃. This scheme reduces production costs by replacing some of the sesame seeds with puffed grain granules, while solving the problems of easy detachment, easy moisture absorption, and short shelf life of auxiliary materials in traditional fried flour products. It provides a clear technical reference for the auxiliary material adhesion process of flour-based fried foods.

[0004] Chinese invention patent ZL201210392651.0, entitled "A Fried Food Made from Glutinous Wheat and Its Preparation Method," discloses a processing scheme for fried food using glutinous wheat flour as the core ingredient. The scheme uses 50%-100% glutinous wheat flour as the main ingredient, combined with optional auxiliary ingredients, and after kneading, the dough is pressed into 2-4mm sheets and formed into strips. These strips are then deep-fried at 150℃-250℃ for 3-8 minutes to obtain the final product. This scheme utilizes the physicochemical properties of glutinous wheat flour, which contains almost no amylose, to solve the technical problems of traditional non-glutinous wheat fried foods, such as high hardness, small size, and poor crispness. The resulting product has a crispy texture and a rich wheat aroma. It also provides a feasible path for the industrial utilization of glutinous wheat and is a core existing technology for optimizing the outer coating formula of fried dough products.

[0005] The two patents mentioned above provide mature technical approaches for the industrial production of fried foods. However, both are designed for room-temperature fried foods made from dough and do not involve the frying technology of frozen ice cream, especially long popsicles. Regarding the core technical problem that this invention aims to solve—"long popsicles remain intact inside and crispy on the outside after high-temperature frying"—the existing technology has the following insurmountable core defects: First, existing technologies lack heat insulation designs specifically for frozen ice cream, making it completely ineffective in solving the industry problem of ice pops melting and leaking during high-temperature frying. The two patents mentioned above process room-temperature dough blanks, where the core purpose of frying is to ensure the blanks are fully cooked from the inside out, thus employing a long-term frying process of 140℃-250℃ for 3-8 minutes. However, this invention processes long, strip-shaped ice pops with a water content ≥80% and a freezing point close to 0℃. The core challenge in frying these is achieving complete cooking and crisping of the outer layer in a very short time while simultaneously preventing heat transfer inwards to the maximum extent possible, ensuring the ice pop remains intact and does not melt. Existing technologies lack both dedicated heat insulation and water-locking structures and short-time frying processes suitable for frozen ice cream. Directly applying these technologies to ice pop frying would cause the ice pops to completely melt and fail to hold their shape during frying, completely failing to achieve the core objective of this invention.

[0006] Secondly, existing technologies lack a coating adhesion solution specifically for smooth, elongated ice cream products, failing to address the core issue of ice pop coatings easily detaching and cracking during frying. The raw materials processed in the two patented technologies are all dough products, inherently sticky, allowing for stable adhesion of toppings and dough. However, elongated ice pops have smooth, frozen surfaces lacking natural stickiness. Conventional dough-based batters cannot form a uniform and stable adhesion layer on their surface. During frying, the coating shrinks upon heating, easily leading to large-area detachment and localized cracking, causing hot oil to directly contact the ice pop body, resulting in instantaneous melting. Existing technologies do not design a dedicated adhesion base and coating structure specifically for the shape characteristics of elongated, smooth, frozen ice cream products, failing to solve the industry pain point of difficult coating adhesion and easy detachment during ice pop frying.

[0007] Third, the existing formulas and processes are not suitable for the deep-frying requirements of frozen ice cream, and cannot balance the crispness of the outer layer with the effect of low oil absorption. The solution in the aforementioned patent number ZL201210392651.0 is aimed at dough strips that are deep-fried for a long time. Its glutinous wheat flour formula requires more than 3 minutes of deep-frying to achieve crispness and shape. However, the deep-frying time for frozen ice cream must be controlled within 10 seconds. This formula cannot achieve rapid shaping and crispness in a very short time, and the long-term deep-frying that meets the formula's maturation requirements will cause the popsicles to melt completely. At the same time, the existing deep-frying process is medium-low temperature and long-term deep-frying, resulting in a high oil absorption rate in the batter and a greasy taste in the finished product. This cannot meet the taste requirements of "crispy on the outside and icy on the inside, refreshing and not greasy" for frozen ice cream, nor does it conform to the current consumption trend of healthy eating.

[0008] Fourth, existing technologies do not cover the standardized processing technology for the entire process of frozen ice cream, making it impossible to achieve industrial-scale mass production of fried popsicles. The two patents mentioned above are both intermittent processing technologies for room-temperature dough products, and do not cover core processing steps suitable for frozen ice cream, such as low-temperature pretreatment of frozen raw materials, wrapping and shaping, low-temperature refrozen, short-time frying, and cold chain storage. They lack quantitative process parameters for the entire process of long popsicles, making it impossible to achieve standardized and continuous production of fried popsicles. They can only achieve small-batch manual trial production and cannot be adapted to industrial continuous production lines, which seriously limits the large-scale promotion of the product.

[0009] In addition, currently available deep-frying and freezing dessert technologies in the industry all focus on spherical ice cream, leaving a gap in the development of dedicated deep-frying technologies for long, thin popsicles. Ice cream products are high in fat and solids, with a freezing point typically between -3°C and -5°C, making them highly resistant to melting. In contrast, popsicles are primarily made from water and sugar, have a high water content, a freezing point close to 0°C, and extremely poor resistance to melting. The two products have fundamentally different physicochemical properties, and existing ice cream deep-frying technologies cannot directly adapt to the processing requirements of long popsicles. They cannot simultaneously solve the four core technical problems of long popsicles: coating easily falling off during deep-frying, popsicles melting easily, poor outer texture, and inability to achieve industrial-scale mass production.

[0010] In summary, developing a deep-fried popsicle technology that is suitable for the shape of long popsicles, has excellent heat insulation, a crispy outer shell that does not absorb oil, a high degree of process standardization, and can be mass-produced has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0011] The core objective of this invention is to provide a fried popsicle with a reasonable structural design, excellent heat insulation, a crispy outer skin that does not absorb oil, a rich flavor profile, and adaptability to both handmade and industrially mass-produced products, as well as its manufacturing method.

[0012] To solve the above-mentioned technical problems, the specific technical solution of the present invention is as follows: In some embodiments of this application, a fried popsicle and its manufacturing method are provided, comprising a popsicle body, wherein the popsicle body is a pre-formed elongated frozen ice cream, the outer surface of the popsicle body is tightly wrapped with a heat-insulating and water-locking layer, and the outer surface of the heat-insulating and water-locking layer is completely wrapped with a crispy and shaped outer skin; the heat-insulating and water-locking layer is 1-4 layers of pre-cooked thin-sheet grain food, and the heat-insulating and water-locking layer is seamlessly attached to the outer surface of the popsicle body; the crispy and shaped outer skin is formed by frying a batter, wherein the batter, by weight, comprises 40-60 parts of grain base powder, 15-25 parts of modified starch, 0.05-0.2 parts of leavening agent, 0.3-0.8 parts of flavoring agent, and 25-35 parts of ice water.

[0013] In some embodiments of this application, the pre-cooked thin-flake grain food is any one of cooked pancakes, spring roll wrappers, thin pancake wrappers, or multigrain crisps, with a single layer thickness of 0.3-1 mm.

[0014] In some embodiments of this application, the total thickness of the heat-insulating and water-locking layer is 0.5-2mm, and the thickness of the crispy and shaped outer skin is 1.5-4mm.

[0015] In some embodiments of this application, the cereal base powder is at least one of medium-gluten flour, low-gluten flour, and whole wheat flour; the modified starch is at least one of potato starch, sweet potato starch, corn starch, and cassava starch.

[0016] In some embodiments of this application, the leavening agent is at least one of aluminum-free baking powder, sodium bicarbonate, and ammonium bicarbonate; the flavoring agent includes a sweetener and a salting agent, wherein the sweetener is at least one of granulated sugar, powdered rock sugar, and malt syrup, and the salting agent is at least one of edible salt and low-sodium salt.

[0017] In some embodiments of this application, 0.5-5 parts by weight of flavoring agent are added to the batter of the crispy outer crust. The flavoring agent is at least one of milk powder, cocoa powder, matcha powder, fruit and vegetable powder, and cheese powder.

[0018] Some embodiments of this application disclose a method for making fried popsicles as described in any of the above claims, including raw material pretreatment, wrapping and shaping, frying, and cooling steps, specifically including the following steps: (1) Raw material pretreatment: Place the pre-formed long strip popsicle body in a freezing environment of -16℃~-24℃ and freeze until the core temperature is ≤-8℃, and freeze completely for later use; prepare the batter corresponding to the crispy outer skin, stir evenly, and let it stand at room temperature for 8-20 minutes in a sealed container for later use. (2) Insulation layer wrapping and shaping: In a low temperature operating environment of ≤5℃, the frozen popsicle body is tightly wrapped with 1-4 layers of pre-cooked thin-flake grain food. After wrapping, it is immediately placed in a freezing environment below -8℃ for 10-30 minutes to shape, and popsicle blank with insulation and water-locking layer is obtained. (3) Puff pastry layer coating: Dip the popsicle dough into the pre-treated batter and coat it evenly with a layer of batter, ensuring that the batter completely covers the heat insulation and water-locking layer with no exposed parts; (4) High temperature short time deep frying: Heat the cooking oil to 170℃~210℃ and keep it constant. Put the popsicles coated with batter into the hot oil and deep fry for 3-12 seconds until the outer skin is evenly golden brown. Remove them immediately. (5) Cooling the finished product: Drain the excess oil from the fried popsicles and let them cool naturally for 8-20 seconds to obtain the finished product.

[0019] In some embodiments of this application, in step (1), the preparation of the batter is specifically as follows: weigh the grain base powder, modified starch, leavening agent and flavoring agent by weight, mix the powder raw materials evenly, add ice water, and stir until there is no dry powder and no particles in a uniform flow state. During the stirring process, the material temperature is controlled below 15°C.

[0020] In some embodiments of this application, in step (2), the temperature of the low-temperature operating environment is -2℃ to 2℃, the number of wrapping layers is 2-3 layers, the setting temperature is -10℃ to -18℃, and the setting time is 15-20min.

[0021] In some embodiments of this application, in step (4), the edible oil is any one of soybean oil, palm oil, rapeseed oil, or sunflower oil with a smoke point ≥220℃, the oil temperature fluctuation range during frying is ≤±8℃, and the popsicle blank is turned over 1-2 times during frying to ensure that the outer skin is heated evenly.

[0022] Compared with existing technologies, the beneficial effects of this invention lie in the fact that, through a three-layer composite structure consisting of a heat-insulating and water-locking layer and a crispy, shaping outer layer tightly wrapped around the body of the long popsicle, and using a heat-insulating and water-locking layer made of pre-cooked thin-sheet grain food, a stable batter adhesion base is provided for the smooth popsicle surface. This completely solves the industry pain point of easy coating detachment and cracking during frying of long popsicles in existing technologies. At the same time, it forms a stable physical heat insulation barrier, effectively blocking the inward conduction of heat during high-temperature frying. Combined with a high-temperature short-time frying process of 170℃~210℃, the invention achieves a significant improvement in both structure and... The process employs a dual-layer heat insulation and control system to ensure that the popsicle remains intact, unmelted, leak-free, and undeformed after high-temperature frying, preserving its original cool and sweet taste. The optimized crispy outer coating formula, a blend of grain-based powder and modified starch, works synergistically with the high-temperature, short-time frying process. This allows the batter to instantly set and cook upon contact with the oil, creating a uniform, fluffy, and crispy structure. This significantly reduces the oil absorption rate of the outer coating, solving the technical problems of greasy texture, poor crispness retention, and easy softening in existing fried foods. The result is a golden-brown, crispy outer coating that is refreshing and not greasy, and does not easily soften at room temperature. Detailed Implementation

[0023] The specific embodiments of the present invention will be described in further detail below with reference to the examples. These examples are for illustrative purposes only and are not intended to limit the scope of the invention.

[0024] To better understand the purpose, structure, and function of this invention, the invention will be further described in detail below with reference to embodiments.

[0025] The core inventive concept of the fried popsicle and its manufacturing method disclosed in this invention lies in the following: through a three-layer composite structure of the popsicle body, a heat-insulating and water-locking layer, and a crispy and shaped outer skin, and using pre-cooked thin-sheet grain food as the heat-insulating and water-locking layer, the industry pain points of long strip popsicles being smooth, difficult for batter to adhere, and prone to falling off and cracking during frying are solved. At the same time, a stable physical heat insulation barrier is formed to block the heat from being conducted inward during high-temperature frying. Combined with an optimized compound batter formula and a high-temperature short-time frying process, the technical effects of a crispy outer skin that does not absorb oil, an intact popsicle inside that does not melt, a rich taste, and a standardized and mass-producible process are achieved.

[0026] In this invention, all raw materials used are commercially available food-grade raw materials that meet national food safety standards, and all equipment used are conventional commercial / household equipment in the food processing field, with no special or dedicated equipment requirements; the popsicle bodies used in all embodiments are pre-formed long strip-shaped frozen ice products with a length of 10-12cm and a diameter of 2-2.2cm, which are only illustrative examples and can be adjusted in size and flavor according to market demand, and are not intended to limit the invention.

[0027] Example 1 This embodiment is a preferred embodiment of the present invention, as detailed below: Popsicle body: 10 commercially available milk-flavored long popsicles; Heat-insulating and water-locking layer: food-grade cooked wheat pancake, single layer thickness 0.5mm; Crispy and shaped outer batter: by weight, 50 parts all-purpose flour, 20 parts potato starch, 0.1 parts aluminum-free baking powder, 0.5 parts white sugar, 0.05 parts salt, and 30 parts ice water.

[0028] The preparation steps are as follows: (1) Raw material pretreatment: Place the milk-flavored popsicles in a freezer at -18℃ for 12 hours. The core temperature of the popsicles is -12℃. They are completely frozen and do not soften. They are ready for use. Weigh all the powder raw materials according to the above formula. Mix them evenly in a mixing tank. Then add ice water and stir at low speed until the batter is free of dry powder and particles and flows evenly. Control the temperature of the batter to ≤15℃ during the stirring process. After stirring, seal the batter and let it stand at room temperature at 25℃ for 10 minutes to eliminate air bubbles in the batter. It is ready for use. (2) Insulation layer wrapping and shaping: Take out the frozen popsicle body in the low temperature operating table at 0℃, and wrap it tightly with two layers of cut cooked pancakes. The total thickness after wrapping is 1mm. Ensure that the popsicle body is not exposed, the wrapping layer is wrinkle-free, and there is no gap between the wrapping layer and the popsicle surface. After wrapping, immediately transfer it to the freezer at -10℃ and freeze for 15 minutes to obtain a popsicle blank with an insulation and water-locking layer. (3) Puff pastry coating: Take out the shaped popsicle dough and immerse it completely in the pre-treated batter for 1 second. After lifting it up, drip off the excess batter. The outer surface of the popsicle dough is evenly coated with a 2mm thick batter. Check and confirm that there are no exposed parts of the heat insulation and water-locking layer. (4) High temperature short-time frying: Pour food-grade soybean oil into a commercial fryer and heat it to 190°C. Use a temperature control device to keep the oil temperature fluctuation ≤ ±5°C. Quickly put the popsicle dough coated with batter into the hot oil and fry for 6 seconds. Turn it gently once during the process to ensure that all sides of the outer skin are heated evenly. Once the outer skin is evenly golden brown, remove it immediately. (5) Cooling the finished product: Immediately transfer the fried popsicles to the oil draining rack, drain the excess oil on the surface, and let them cool naturally for 10 seconds to obtain the finished fried popsicles.

[0029] The finished product obtained in this embodiment has a golden and fluffy outer skin without peeling or cracking, and excellent crispness; after being cut open, the popsicle inside is intact without melting or leakage, and it is well-formed when cooled; according to the test, the oil absorption rate of the outer skin is 6.9%, the finished product qualification rate is 100%, and there is no softening phenomenon after being left at room temperature for 30 minutes.

[0030] Example 2 This embodiment describes an implementation method for a heat-insulating and water-locking layer alternative material, as detailed below: Popsicle body: 10 commercially available strawberry-flavored long popsicles; Heat-insulating and water-locking layer: food-grade spring roll wrapper, single layer thickness 0.4mm; Crispy and shaped outer batter: by weight, 45 parts all-purpose flour, 22 parts sweet potato starch, 0.12 parts sodium bicarbonate, 0.6 parts white sugar, 0.06 parts salt, and 32 parts ice water.

[0031] The preparation steps are as follows: (1) Raw material pretreatment: Place the strawberry-flavored popsicles in a freezer at -20℃ for 14 hours. The core temperature of the popsicles is -13℃. They are completely frozen and have not softened. They are ready for use. Weigh all the powder raw materials according to the above formula, mix them evenly, add ice water, and stir at low speed until the batter is free of dry powder and particles. During the stirring process, control the temperature of the batter to ≤12℃. After stirring, seal the batter and let it stand at room temperature at 22℃ for 12 minutes. (2) Insulation layer wrapping and shaping: Take out the frozen popsicle body in the low temperature operating table at -2℃, and wrap it tightly with 3 layers of cut spring roll wrappers. The total thickness after wrapping is 1.2mm, ensuring no exposed or gaps. After wrapping, immediately transfer it to the freezer at -12℃ and freeze for 18 minutes to obtain the popsicle blank. (3) Puff pastry coating: Take out the popsicle stick, immerse it completely in the batter for 2 seconds, and coat it evenly with a 2.5mm thick layer of batter, making sure there are no exposed parts; (4) High-temperature short-time deep frying: Heat food-grade palm oil to 200℃ and keep the oil temperature fluctuation ≤±5℃; put in the popsicle dough and fry for 5 seconds, turning it once during the process. Remove it immediately after the outer skin is golden brown. (5) Cooling the finished product: Drain excess oil and let it cool naturally for 12 seconds to obtain the finished product.

[0032] The finished product obtained in this embodiment has a crispy and non-greasy outer skin that does not peel off or crack; the popsicle inside is intact and does not melt, and has a cool and sweet taste; the oil absorption rate of the outer skin is 7.3%, the finished product qualification rate is 100%, and it does not soften after being left at room temperature for 25 minutes.

[0033] Example 3 This embodiment describes an implementation method for adding flavoring ingredients, as detailed below: Popsicle body: 10 store-bought original flavor mung bean popsicles; Heat-insulating and water-locking layer: food-grade whole grain pancake skin, single layer thickness 0.6mm; Crispy and shaped outer batter: by weight, 55 parts whole wheat flour, 18 parts cornstarch, 0.08 parts aluminum-free baking powder, 0.4 parts powdered sugar, 0.04 parts salt, 3 parts cocoa powder, and 28 parts ice water.

[0034] The preparation steps are as follows: (1) Raw material pretreatment: Place the mung bean popsicles in a freezer at -22℃ for 12 hours. The core temperature of the popsicles is -11℃. They are completely frozen and ready for use. Weigh all the powder raw materials according to the above formula, mix them evenly, add ice water and stir until they are uniform and free of particles. Control the temperature of the batter to ≤15℃. After sealing, let it stand in a room temperature environment at 20℃ for 15 minutes and ready for use. (2) Insulation layer wrapping and shaping: In a low temperature operating table at 2℃, wrap the popsicle tightly with two layers of mixed grain pancake skin, with a total thickness of 1.2mm after wrapping, with no exposed parts; immediately after wrapping, transfer to a -10℃ freezer for shaping for 20min to obtain popsicle blanks; (3) Puff pastry coating: Immerse the popsicle base in the batter for 1.5 seconds, and coat it evenly with a batter layer of 3 mm thickness, with no exposed areas; (4) High-temperature short-time deep frying: Heat food-grade rapeseed oil to 180°C and keep the oil temperature constant; put in the popsicle dough and fry for 8 seconds, turn it once, and remove it after the outer skin is golden brown; (5) Cooling the finished product: Drain the oil and let it cool naturally for 15 seconds to obtain the chocolate-flavored finished product.

[0035] The finished product obtained in this embodiment has a chocolate-flavored outer skin that is crispy and rich, without any oily or greasy feeling; the mung bean popsicle inside is intact and not melted, with a rich and layered taste; the oil absorption rate of the outer skin is 7.6%, and the finished product qualification rate is 100%.

[0036] Example 4 This embodiment is a verification implementation method for parameter range boundaries, as detailed below: Popsicle body: 10 commercially available chocolate-flavored long popsicles; Heat-insulating and water-locking layer: food-grade whole wheat crisps, single layer thickness 0.3mm; Crispy and shaped outer batter: by weight, 40 parts low-gluten flour, 25 parts tapioca starch, 0.2 parts ammonium bicarbonate, 0.3 parts maltose syrup, 0.05 parts low-sodium salt, and 35 parts ice water.

[0037] The preparation steps are as follows: (1) Raw material pretreatment: Place the chocolate-flavored popsicles in a freezer at -24℃ for 10 hours. The core temperature of the popsicles is -15℃. They are completely frozen and ready for use. Prepare the batter according to the recipe, stir until it is uniform and free of particles, control the temperature of the batter to ≤10℃, seal it and let it stand at room temperature for 20 minutes. (2) Insulation layer wrapping and shaping: In a low temperature operating table at 5℃, the popsicle is tightly wrapped with 4 layers of whole wheat crisps, with a total thickness of 1.2mm after wrapping, and no exposed parts; immediately after wrapping, it is transferred to a -15℃ freezer for 30 minutes to shape and obtain the popsicle blank; (3) Puff pastry coating: Immerse the popsicle base in the batter for 3 seconds, and coat it evenly with a batter layer of 4 mm thickness, with no exposed areas; (4) High-temperature short-time deep frying: Heat food-grade sunflower seed oil to 170℃ and keep the oil temperature fluctuation ≤±8℃; put in the popsicle dough and fry for 12 seconds, turn it over twice, and remove it immediately after the outer skin is golden brown; (5) Cooling the finished product: Drain the grease and let it cool naturally for 20 seconds to obtain the finished product. Store the finished product in a sealed container in a -5℃ frozen environment.

[0038] The finished product obtained in this embodiment has a crispy outer skin without cracks or peeling; the popsicle inside is intact without melting or leakage; the oil absorption rate of the outer skin is 8.1%, the qualified rate of the finished product is 98%, and the taste does not change significantly after 72 hours of frozen storage.

[0039] Example 5 This embodiment describes a method for industrialized continuous production, as detailed below: Popsicle body: Milk-flavored long popsicles pre-formed on an industrial production line, each measuring 12cm x 2.2cm, with a batch size of 1000 pieces; Heat-insulating and water-locking layer: food-grade cooked wheat pancake, single layer thickness 0.5mm, cut to standardized size; Crispy and shaped outer batter: by weight, 500 parts all-purpose flour, 200 parts potato starch, 1 part aluminum-free baking powder, 5 parts white sugar, 0.5 parts salt, and 300 parts ice water.

[0040] The preparation steps are as follows: (1) Raw material pretreatment: The pre-made popsicles are sent into a continuous freezing tunnel at -18℃ and frozen for 12 hours to ensure that the core temperature is ≤-10℃; the batter is prepared in batches in an industrial mixing tank according to the formula, stirred until uniform and free of particles, and the batter temperature is controlled to be ≤15℃. After standing for 10 minutes, it is sent into the material tank of the continuous coating machine. (2) Insulation layer wrapping and shaping: In the low temperature operation room at 0℃, the popsicle is wrapped with two layers of cooked pancakes by an automated wrapping equipment. After wrapping, it is immediately sent into the -10℃ freezing tunnel for shaping for 15 minutes to obtain a standardized popsicle blank. (3) Puff pastry coating: The popsicle blanks are fed into a continuous coating machine to complete the uniform coating. The coating thickness is controlled at 2mm. Unqualified products with incomplete coating are removed. (4) High temperature short time frying: The coated popsicle blanks are sent into a continuous frying production line. The oil temperature in the frying tank is controlled at 190℃±5℃ and the frying time is 6s. The production line is equipped with an automatic turning device to ensure that the outer skin is heated evenly. (5) Cooling the finished product: The fried product is sent to a continuous oil-controlled air-cooling line, drained of oil and cooled for 10 seconds to obtain the finished product; the finished product can be directly packaged and sent to a -5℃ freezer for storage, or it can be directly delivered to terminal stores for sale.

[0041] The finished products produced in this embodiment have stable quality between batches, with a uniform golden-yellow outer skin and consistent crispness; the popsicles inside are intact without melting or leakage; and the overall finished product qualification rate is 98.5% after sampling inspection, with an oil absorption rate of ≤7.5% for the outer skin, which meets the quality requirements of industrial production.

[0042] Comparative verification test To verify the necessity and technical effect of the core technical features of the present invention, four sets of comparative examples were set up and compared with Example 1. Except for the technical features that were clearly adjusted, all other raw materials, equipment and operating environment of the comparative examples were completely consistent with Example 1.

[0043] Comparative Example 1 The only difference from Example 1 is that: no heat insulation and water-locking layer is set, and the frozen popsicle body is directly immersed in the batter, coated and deep-fried.

[0044] Test results: 60% of the products had peeling or cracking of the outer skin, all products had completely melted ice pops inside and could not be formed, the finished product qualification rate was 0%, the oil absorption rate of the outer skin was 18.6%, and the taste was greasy.

[0045] Comparative Example 2 The only difference from Example 1 is that the heat insulation and water-locking layer adopts the egg liquid + breadcrumb structure commonly used in existing technology, with 2 layers, replacing the cooked pancake.

[0046] Test results: 40% of the products had their outer skin peel off, 80% of the products had melted and leaked ice cream inside, the finished product pass rate was 20%, the outer skin had an oil absorption rate of 21.5%, the taste was greasy, and the breadcrumbs softened easily.

[0047] Comparative Example 3 The only difference from Example 1 is that the existing medium-low temperature long-time frying process is used, with a frying temperature of 150°C and a frying time of 30 seconds.

[0048] Test results: The popsicles inside all products were completely melted, the outer skin had an oil absorption rate of 25.7%, the taste was extremely greasy, some products had burnt outer skin, and the finished product pass rate was 0%.

[0049] Comparative Example 4 The only difference from Example 1 is that the potato starch in the crispy outer crust batter is completely replaced with an equal amount of all-purpose flour, and no modified starch is added.

[0050] Test results: 10% of the products had cracked outer skin, 20% of the products had melted popsicles inside, the finished product pass rate was 70%, the oil absorption rate of the outer skin was 22.3%, the crispness was poor, it was easy to soften, and the taste was hard.

[0051] The core technical features of this invention are the heat-insulating and water-locking layer made from pre-cooked thin-flake grain food, the crispy outer coating formula of compound modified starch, and the high-temperature short-time frying process. These three features work synergistically to solve the pain points of the prior art and achieve the technical effects of this invention. Omitting or replacing any of the core technical features will lead to a significant decrease in product performance and failure to achieve the purpose of the invention, proving that the technical solution of this invention has outstanding substantive features and significant progress.

[0052] Alternative implementation methods This invention is not limited to the above embodiments. The following alternative embodiments are all within the protection scope of this invention. Those skilled in the art can make adjustments based on the core concept of this invention according to actual production needs. The pre-cooked thin-flake grain food in the heat-insulating and water-locking layer can also be made of thin-flake cooked food with shaping ability and heat insulation effect, such as Vietnamese spring roll wrappers, glutinous rice pancakes, and crispy egg roll wrappers that meet food safety standards. The number of wrapping layers can be adjusted within the range of 1-4 layers. The cereal-based flour for the crispy outer coating batter can be any one or more of all-purpose flour, low-gluten flour, and whole wheat flour; the modified starch can be any one or more of potato starch, sweet potato starch, corn starch, and tapioca starch, with a replacement ratio not exceeding 100% of the total starch. The popsicle body can be replaced with any long strip of frozen ice cream, such as ice cream sticks, popsicles, ice cream, or fruit popsicles, without any restrictions on flavor or ingredients; The frying process can employ industrial frying equipment such as vacuum frying equipment and continuous frying production lines, and the process parameters can be adjusted according to the equipment performance within the scope disclosed in this invention. The crispy outer crust batter can be supplemented with food-grade flavorings such as fruit and vegetable powder, cheese powder, coconut milk powder, and edible flavorings, depending on taste preferences. The amount added can be adjusted according to taste requirements.

[0053] In the description of this application, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the embodiments. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0054] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, unless otherwise stated, "a plurality of" means two or more.

[0055] In the description of this application, it should be noted that, unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0056] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0057] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fried popsicle, comprising a popsicle body, wherein the popsicle body is a pre-formed, elongated, frozen ice cream, characterized in that, The outer surface of the popsicle body is tightly wrapped with a heat-insulating and water-locking layer, and the outer surface of the heat-insulating and water-locking layer is completely wrapped with a crispy and shaped outer skin; the heat-insulating and water-locking layer consists of 1-4 layers of pre-cooked thin-sheet grain food, and the heat-insulating and water-locking layer is seamlessly attached to the outer surface of the popsicle body; the crispy and shaped outer skin is formed by deep-frying a batter, and the batter, by weight, includes 40-60 parts of grain base powder, 15-25 parts of modified starch, 0.05-0.2 parts of leavening agent, 0.3-0.8 parts of flavoring agent, and 25-35 parts of ice water.

2. The fried popsicle according to claim 1, characterized in that, The pre-cooked thin-flake grain food is any one of cooked pancakes, spring roll wrappers, thin pancake wrappers, or multigrain crisps, with a single layer thickness of 0.3-1mm.

3. The fried popsicle according to claim 1, characterized in that, The total thickness of the heat-insulating and water-locking layer is 0.5-2mm, and the thickness of the crispy and shaped outer skin is 1.5-4mm.

4. The fried popsicle according to claim 1, characterized in that, The grain base powder is at least one of medium-gluten flour, low-gluten flour, and whole wheat flour; the modified starch is at least one of potato starch, sweet potato starch, corn starch, and cassava starch.

5. The fried popsicle according to claim 1, characterized in that, The leavening agent is at least one of aluminum-free baking powder, sodium bicarbonate, and ammonium bicarbonate; the flavoring agent includes a sweetener and a salting agent, wherein the sweetener is at least one of white sugar, powdered rock sugar, and malt syrup, and the salting agent is at least one of edible salt and low-sodium salt.

6. The fried popsicle according to claim 1, characterized in that, The batter for the crispy outer crust also contains 0.5-5 parts by weight of flavoring agent, which is at least one of milk powder, cocoa powder, matcha powder, fruit and vegetable powder, and cheese powder.

7. A method for producing a fried popsicle according to any one of claims 1 to 6, comprising the steps of raw material pretreatment, wrapping and shaping, frying, and cooling, characterized in that, Specifically, the following steps are included: (1) Raw material pretreatment: Place the pre-formed long strip popsicle body in a freezing environment of -16℃~-24℃ and freeze until the core temperature is ≤-8℃, and freeze completely for later use; prepare the batter corresponding to the crispy outer skin, stir evenly, and let it stand at room temperature for 8-20 minutes in a sealed container for later use. (2) Insulation layer wrapping and shaping: In a low temperature operating environment of ≤5℃, the frozen popsicle body is tightly wrapped with 1-4 layers of pre-cooked thin-flake grain food. After wrapping, it is immediately placed in a freezing environment below -8℃ for 10-30 minutes to shape, and popsicle blank with insulation and water-locking layer is obtained. (3) Puff pastry layer coating: Dip the popsicle dough into the pre-treated batter and coat it evenly with a layer of batter, ensuring that the batter completely covers the heat insulation and water-locking layer with no exposed parts; (4) High temperature short time deep frying: Heat the cooking oil to 170℃~210℃ and keep it constant. Put the popsicles coated with batter into the hot oil and deep fry for 3-12 seconds until the outer skin is evenly golden brown. Remove them immediately. (5) Cooling the finished product: Drain the excess oil from the fried popsicles and let them cool naturally for 8-20 seconds to obtain the finished product.

8. The manufacturing method according to claim 7, characterized in that, In step (1), the preparation of the batter is specifically as follows: weigh the grain base powder, modified starch, leavening agent and flavoring agent according to the weight parts, mix the powder raw materials evenly, add ice water, and stir until there is no dry powder and no particles in a uniform flow state. During the stirring process, the material temperature is controlled below 15℃.

9. The manufacturing method according to claim 7, characterized in that, In step (2), the temperature of the low-temperature operating environment is -2℃ to 2℃, the number of wrapping layers is 2-3 layers, the setting temperature is -10℃ to -18℃, and the setting time is 15-20min.

10. The manufacturing method according to claim 7, characterized in that, In step (4), the edible oil is any one of soybean oil, palm oil, rapeseed oil, or sunflower oil with a smoke point ≥220℃. The oil temperature fluctuation range during frying is ≤±8℃. The popsicle sticks are turned over 1-2 times during frying to ensure that the outer skin is heated evenly.