PREPARATION AND THE USE OF FROZEN DOUGH FOR MICROWAVABLE FRIED FRITTERS

摘要

It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving.

主权项

1. A process for manufacturing frozen dough to be used as microwaveable food comprises following steps:
(I) Disposal of Raw Materials By weight, accurately weighing and mixing 0.6-1.0 parts of gluconic acid-δ-lactone, 0.6-1.2 parts of calcium dihydrogen phosphate, 3.5-5.5 parts of sodium bicarbonate and 8-10 parts of sodium chloride to 280-300 parts of water at 35-45° C., to obtain an aqueous phase; and mixing 0.6-1.2 parts of glycerol monolaurate to 12.0-13.0 parts of edible oil and stirring to dissolve it completely, to obtain an oil phase; then adding the said oil phase to said aqueous phase and stirring for 1-15 min to obtain a liquid mixture; (II) Dough Kneading Adding said liquid mixture to 480-520 parts of flour by three or four times, then stirring and mixing for 1-15 min to obtain a smooth, springy and sticky dough; (III) Dough Proofing for the First Time Sealing the sticky dough obtained in step (II) with plastic wrap, then placing it in a proofing box to proof for 0.5-2 hours at 35-45° C.; (IV) Dough Folding Folding the proofed dough obtained in step (III) from two sides to the center, then rotating it by 90° and folding again, and repeating the operation 8 to 12 times; (V) Dough Proofing for the Second Time Sealing the dough obtained in step (IV) with plastic wrap, then placing it in a proofer at 35-45° C. to proof for the second time for 1-3 hours, and the proofed dough being directly used for subsequent processing, or frozen to preserve it then thawed prior to subsequent processing.