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    • 1. 发明申请
    • FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS
    • 用于微波炉的冷冻食品,其制备方法及其用于加工微波炉的使用
    • US20130045303A1
    • 2013-02-21
    • US13502339
    • 2010-06-07
    • Wei ChenDaming FanHao ZhangJianxin ZhaoFengwei Tian
    • Wei ChenDaming FanHao ZhangJianxin ZhaoFengwei Tian
    • A21D8/02A21D10/00A21D15/02A21D2/02
    • A21D6/001A21D2/02A21D13/60A21D15/02
    • The present invention 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. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.
    • 本发明涉及冷冻面团的制造和制备及其在微波炉油炸食品中的应用。 油炸油条的制备包括以下步骤:首次处理原料,面团揉面,面团揉面,面团折叠,第二次面团打样,制作空白,油炸,快速冷冻。 作为发酵剂中的酸性成分的明矾被葡萄糖酸-δ-内酯,甘油单月桂酸酯和磷酸二氢钙的复合制剂代替,从而降低面团的毒性。 由本发明的面团制备的油炸油条具有良好的膨胀率,脆性和味道,并且应满足消费者对可通过微波再加热的优质食品的需求。 这里概述的过程可以使传统油炸油条的制造更简单,更方便,所以应该易于商业化发展,并应产生实实在在的经济效益。