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Antisepsis and preservation method for deep-fried dough sticks

A fresh-keeping method and a technology for fried dough sticks, applied in the food field, can solve the problems of prolonging the shelf life of fried dough sticks at room temperature and not allowing the use of fried dough sticks, etc., and achieve the effects of solving moldy rancidity and deterioration, promoting gas production, and inhibiting spore reproduction.

Inactive Publication Date: 2019-04-19
郑州千味央厨食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, deep-fried dough sticks are fried noodle products, and laws and regulations have strict requirements on their safety. Most of the commonly used food preservatives are not allowed to be used in deep-fried dough sticks. Under the condition of complying with the food safety law, extending the shelf life of deep-fried dough sticks has become a must. Major Technical Difficulties in Keeping Fresh at Room Temperature

Method used

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  • Antisepsis and preservation method for deep-fried dough sticks

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Experimental program
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Effect test

Embodiment 1

[0021] A method for antisepsis and preservation of deep-fried dough sticks, comprising the following steps:

[0022] (1) Glucono-δ-lactone 10g, EDTA-Na 2 4g, sodium citrate 10g, sodium acetate 2.5g, add 600g water to dissolve completely, after adding auxiliary materials, add to 1000g flour, knead the noodles in the dough mixer, put the kneaded noodles into the tray after being divided, and send it into the wake-up Fermentation in the box, after the fermentation is completed, it is rolled and cut into strips to make fried dough sticks;

[0023] (2) After frying the deep-fried dough sticks in the above step (1), put them into the air with an oxygen transmission rate of 20ml / (m 2 ·24h·0.1MPa), 25℃ in a packaging bag made of PE / PET composite film, the size of the packaging bag is 30mm*40mm, and 500g of fried dough sticks are loaded;

[0024] (3) In the packaging material of the above step (2), put the reduced iron powder with an oxygen absorption capacity of 600ml as a deoxidize...

Embodiment 2

[0026] A method for antisepsis and preservation of deep-fried dough sticks, comprising the following steps:

[0027] (1) Glucono-δ-lactone 4g, EDTA-Na 2 10g, sodium citrate 5g, sodium acetate 5g, add 600g water to dissolve, add auxiliary materials, add to 1000g flour, knead the dough in the dough mixer, divide the kneaded dough, put it into a plate, and send it to proofing After the fermentation is completed, it is rolled and cut into strips to make deep-fried dough sticks;

[0028] (2) After frying the deep-fried dough sticks in the above step (1), put them into the air with an oxygen transmission rate of 15ml / (m 2 ·24h·0.1MPa), in a packaging bag made of composite packaging material at 25°C, the size of the packaging bag is 30mm*40mm, and 500g of fried dough sticks are loaded;

[0029] (3) In the packaging material of the above step (2), put the reduced iron powder with an oxygen absorption capacity of 800ml as a deoxidizer, and use silicon dioxide and edible starch as a c...

Embodiment 3

[0031] A method for antisepsis and preservation of deep-fried dough sticks, comprising the following steps:

[0032] (1) Glucono-δ-lactone 7g, EDTA-Na 2 Add 7g of sodium citrate, 8g of sodium acetate, and 4g of sodium acetate to 600g of water to dissolve them. After adding auxiliary materials, add them to 1000g of flour, knead the dough in the dough mixer, divide the kneaded dough into a plate, and send it to proofing After the fermentation is completed, it is rolled and cut into strips to make deep-fried dough sticks;

[0033] (2) After frying the deep-fried dough sticks in the above step (1), put them into the air with an oxygen transmission rate of 10ml / (m 2 ·24h·0.1MPa), 25℃ in a packaging bag made of PE / PET composite film, the size of the packaging bag is 30mm*40mm, and 500g of fried dough sticks are loaded;

[0034] (3) In the packaging material of the above step (2), put the reduced iron powder with an oxygen absorption capacity of 1200ml as a deoxidizer, and use sili...

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Abstract

The invention discloses an antisepsis and preservation method for deep-fried dough sticks. The method comprises the following steps that 1, water is added in a compound preservative for dissolving, then the mixture is added in flour for making the deep-fried dough sticks, dough kneading is conducted, and then the deep-fried dough sticks are obtained; 2, the deep-fried dough sticks obtained in step1 are fried and then put in a packaging material; 3, deoxidizer and an alcohol preservative are put into the packaging material obtained in step 2, sealing is conudcted, and then a finished product is obtained. According to the antisepsis and preservation method for the deep-fried dough sticks, by adding the compound preservative in the flour for making the deep-fried dough sticks, in combinationof adding the deoxidizer and the alcohol preservative in the packaging material, cooperation is conducted, mutual gain is achieved, inhibition to the external and internal microorganisms of the deep-fried dough sticks and oil oxidation and rancidity is enhanced, and the problem that the deep-fried dough sticks are likely to mold, rancidify and deteriorate at normal temperature is solved; operation is easy, raw materials are easy to obtain, the quality guarantee period of the deep-fried dough sticks at normal temperature is greatly prolonged, and the food safety is guaranteed.

Description

technical field [0001] The invention relates to the field of food, in particular to an antiseptic and fresh-keeping method for deep-fried dough sticks. Background technique [0002] Deep-fried dough sticks are a daily food that is generally loved by ordinary people. They are usually eaten as breakfast and have a place in the catering industry. However, due to high water content and oil content, the storage time is not long, and they are prone to corruption and rancidity. They are generally sold on the spot. In my country, deep-fried dough sticks are fried noodle products, and laws and regulations have strict requirements on their safety. Most food preservatives commonly used are not allowed to be used in deep-fried dough sticks. Under the condition of complying with the food safety law, extending the shelf life of deep-fried dough sticks has become a A major technical problem in keeping fresh at room temperature. Contents of the invention [0003] In order to overcome the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D2/18A21D2/02A21D15/00
CPCA21D2/02A21D2/145A21D2/18A21D15/00
Inventor 贾学明陈军
Owner 郑州千味央厨食品股份有限公司
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