32results about How to "Improve crispy taste" patented technology

The invention discloses a poultry food, in particular to a crispy chicken nugget which belongs to fried chicken deep processed food. The crispy chicken nugget comprises wrapped chicken blocks, breadedpowder crusts and auxiliary materials. The ratio of the chicken blocks to the breaded powder crusts to sousing material is 10:9:1; the breaded powder material contains the following components: morethan or equal to 55 percent of flour, 25-35 percent of corn flour, and less than or equal to 10 percent of modified starch; the sousing material is compounded from the following components: 0.8-1.5 percent of common salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of flavoring essence; if the sousing material is required to have spice flavor, les than or equal to 5 percent of spice power is needed to be added; and the preparation process of the crispy chicken nugget comprises the following steps: raw material inspection and acceptance, chickenrubbing, rolling and kneading for sousing, cutting and stirring for emulsification, stirring to make stuffing, forming and wrapping, oil frying, quick freezing and packaging. The crispy chicken nuggetadopts an advanced scientific manufacturing process, is treated and preserved by oil frying quick freezing and is subject to oil frying and heating; when the crispy chicken nugget is used, the crustshave good crisp mouthfeel; the chicken blocks are tightly wrapped by the crusts formed of the breaded powder, juice cannot be lost when the oil frying processing is carried out and the chicken blocksare fresh and tender and enough juice; and the seasoning enables to enhance the meat quality and the crisp taste.

The invention discloses a fried chicken deep-processed food, in particular to microwave barbecue chicken which is thermally eaten by adopting a microwave heating mode with convenience and quickness and has a crisp special casing of the fired food. The microwave barbecue chicken is made of diced chicken, external coating flour syrup resisting microwave and preserved materials according to the proportion of 6:3:1, wherein the external coating flour syrup comprises more than or equal to 55 percent of flour, 25-35 percent of corn meal and less than or equal to 10 percent of modified starch; the preserved materials are prepared by compounding 0.8-1.5 percent of salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of edible perfumes; and if a personlikes peppery, 5 percent of chilly powder is added. The preparation method comprises the following steps of dicing the chicken, preserving, coating with the flour syrup, drying, cooling and packaging.In the invention, an advanced scientific making process is adopted, the casting structure is regulated after frying, the quick-freezing processing and storage achieves the purpose of resisting the microwave, the product is crispy and tasty and has delicious taste of the fried food without drying; the diced chicken is tightly covered by the casting formed by the flour syrup, juice can not be lostwhen being heated by microwave, the diced chicken is fresh and soft and has enough juice; and the seasoning improves the meat feeling and the crispy mouthfeel when the chicken is heated by the microwave.

The invention relates to a fat-reducing high-protein nutritional meal replacement bar and a preparation method thereof. The meal replacement bar comprises protein particles, protein powder, small molecular protein peptides, grease, dietary fibers, a low-calorie sweetening agent and an auxiliary agent, wherein the weight parts of the components are (15-45) parts, (2-15) parts, (0.1-10) parts, (0.5-15) parts, (2-30) parts, (10-35) parts and (0.1-8) parts; and preferably, the weight parts of the components are (18-32) parts, (5-8) parts, (1-8) parts, (2-7) parts, (13-22.8) parts, (13-24) parts and (1-5) parts. According to the fat-reducing high-protein nutritional meal replacement bar provided by the invention, from the optimization of the formula and the preparation method, the meal replacement bar has the effects of improving the fat-reducing effect, promoting the nutrition guidance and helping people to quickly adjust the dietary structure, and the purpose of quickly and effectively reducing fat can be achieved through the nutrition dietary guidance.

The invention provides a method of producing leisure foods with shrimp shells and dried small shrimps. The method includes pretreating, softening, shaping, drying by hot blast, expanding by microwave,and packing. According to the method herein, shrimp shells and dried small shrimps are pretreated first for disinfection and removal of heavy metals; the shrimp shells are softened by steam under high pressure, thereby preventing excessive hardening of the shrimp shells which affects taste; the shaping helps improve taste and palatability; drying by hot blast and stepwise expanding by microwave help produce a shrimp shell leisure food which has high expansion degree, low oil content, good taste, good eating convenience, and rich nutrition.

The invention discloses an instant baked wheaten cake, which comprises wrappers and stuffing wrapped in the wrappers. The preparation method of the instant baked wheaten cake comprises the following steps: mixing wheat flour, seasoning powder and flour modifier with warm water, carrying out dough making, standing and fermenting; placing the fermented dough in wrapper calendar, and obtaining a band after rolling, thinning and stretching; uniformly coating mixed butter on both sides of the band and obtaining a coated band; rolling the coated band into an elongated dough roll and obtaining the dough roll; rolling the dough roll from one end, winding it round and round into a ball, carrying out cooling and standing with room temperature wind, and obtaining a dough roll ball; rolling the dough roll ball into wrappers for the baked wheaten cake to provide a spare use; cutting cooked meat into diced meat, and obtaining cooked meat stuffing; placing a right amount of cooked meat stuffing in the wrappers for the baked wheaten cake, wrapping the wrappers up into buns and pressing the buns flat to obtain semifinished products of the baked wheaten cake; quick-freezing and packaging the semifinished products of the baked wheaten cake to obtain the finished products of the instant baked wheaten cake. The instant baked wheaten cake has characteristics of short baking time, large stuffing and thin wrappers, crispy and flaking wrappers, fat but not greasy stuffing and delicious and fragrant taste.

The invention discloses pizza crust pre-mixing powder and a preparation method thereof, and belongs to the technical field of food processing. The pizza crust pre-mixing powder is technically characterized by comprising the following components in percentage by weight: 60-90% of wheat flour, 3-30% of rice flour, 1-10% of starch, and a reducing agent which accounts for 2-30ppm of the total weight of the components. The invention further discloses a preparation method and application of the pizza crust pre-mixing powder. According to the pizza crust pre-mixing powder, as medium / high gluten flour and weak strength flour are mixed, both certain extensibility of a pizza crust is ensured and the hardness of the pizza crust is reduced; due to addition of rice flour, the crispy taste of a product is improved, and meanwhile due to addition of starch, the water retaining capacity of pizza crust dough can be increased, so that excessive dough stability degradation caused by reduction of gluten content in the dough can be avoided; the reducing agent plays a role of appropriately adjusting the extensibility, and thus the extensibility of the dough of the pizza crust pre-mixing powder is within 280-350.

The invention provides a sugar-free high fiber compound tartary buckwheat crisp cake and a preparation method thereof. The sugar-free high fiber compound tartary buckwheat crisp cake is prepared from the following formula components: 15 to 25 parts of tartary buckwheat flour, 10 to 14 parts of highland flour, 10 to 14 parts of oat flour, 14 to 16 parts of nuts, 15 to 20 parts of isomalto oligosaccharides, 10 to 12 parts of resistant dextrin,10 to 12 parts of edible oil, 3 to 5 parts of trehalose, 0.8 to 1.2 parts of sodium carboxymethylcellulose, 0.5 to 0.9 part of arabic gum, 0.3 to 0.5 part of glyceryl monostearate and 50 to 60 parts of water; a preparation technology comprises the following steps: ripening, bonding, forming, slicing, drying, cooling and packaging. The preparation method disclosed by the invention has the characteristics of simple technology, short production cycle and easiness in industrialized production; in addition, a prepared product is comprehensive in nutrients, and is rich in dietary fiber, probiotics and oleic acid; besides, the prepared product does not contain sucrose, is crisp in mouth feel, and is suitable for all kinds of people, in particular for patients with constipation, obesity, diabetes and coronary heart disease.

The invention relates to a preparing technology for icy-crisp persimmons.The preparing method includes the steps that persimmons are cleaned, sterilized and then subjected to stringency removing treatment with hot water at the temperature of 60 DEG C or above; the persimmons are placed into a greenhouse at the temperature of 8 DEG C to 28 DEG C and are softened for 7 days to 16 days; the softened persimmons are put into a cold storage, frozen and subjected to icy-crisp processing for 10 days to 20 days, and the temperature is gradually reduced to -7 DEG C to -15 DEG C from 0 DEG C, and is reduced by 0.5 DEG C to 1.5 DEG C every day.After the made icy-crisp persimmons are cut, it can be observed that persimmon pulp is layered, ice and pulp are alternated, the crisp taste and the sweet taste are achieved, the storage period of the persimmons can be effectively prolonged, and the icy-crisp persimmons are not prone to metamorphism, good in taste and convenient to store and transport.Carbohydrate, microelements and vitamins contained in the persimmons are high among fruits, and the icy-crisp persimmons are natural organic food which is capable of dispelling summer heat, removing heat and refreshing and rich in nutrient in hot summer.

The invention discloses a method for making a crabshell yellow sesame seed cake. The method includes the seven steps of stuffing and crab cream making, primary dough kneading and leavening, secondary dough kneading and leavening, puffing, cake covering, sugar film brushing and baking. The temperature in a material barrel is controlled in the primary dough kneading and leavening process, the amount of required water is adjusted according to specific seasons, and dough leavening efficiency is greatly improved. Besides, the crisp degree and chewiness of the cake are remarkably improved. The making method is unique and low in cost. No pigment or preservative is added in the making process. The requirements for nutrients, health care and fresh taste of people are met. The bottleneck that standard, industrial and large-scale production of a crabshell yellow sesame seed cake is difficult to achieve is broken through. The cake made through the method is in the color of crab cream, crisp, layering, scorched outside but tender inside, oily but not greasy and popular with mass customers.

The invention provides primary taste nori crisp, which is prepared from the following raw materials by a weight ratio: 32-35 parts of dry porphyra yezoensis and 65-70 parts of seasoning, wherein the seasoning comprises a main material and an auxiliary material, the main material is prepared from white sugar, glucose and corn starch according to a weight ratio of 7 to 3 to 1, and the auxiliary material is prepared from 2-4 parts of disodium 5'-ribonucleotide, 1.5-2 parts of vanillin, 10-16 parts of non-dairy creamer, 3-4 parts of citric acid, 5-10 parts of table salt and 1-3 parts of edible oil. The primary taste nori crisp provided by the invention is crisp in mouth feel, rich in nutrition, convenient to carry, economical and practical.

The invention provides a quick-freeze oil-fried glutinous rice cake which comprises a glutinous rice main body, an egg pulp layer and a breadcrumb layer, wherein the glutinous rice main body and the breadcrumb layer comprise the following raw materials in parts by weight: glutinous rice flour, powdered sugar, shortening oil, breadcrumbs, a glutinous rice cake improver, emulsification oil and water; and the glutinous rice cake improver consists of guar gum, hydrophilic monoglyceride, xanthan gum, soluble soybean polysaccharides, sodium polyacrylate and cassava starch. Therefore, the quick-freeze oil-fried glutinous rice cake has the taste of being crispy outside and soft inside and not greasy after oil frying. The invention further provides an industrial production method of the quick-freeze oil-fried glutinous rice cake. The industrial production method comprises five steps of dough kneading, molding, pulp coating, sugar coating and quick freezing, and in addition, the step of moldingcomprises molding uncooked glutinous rice cakes on an encrusting machine. The quick-freeze oil-fried glutinous rice cake needs no steaming or pre-cooling treatment, so that the making process of glutinous rice cake can be simplified, industrial application can be facilitated, and the cost can be lowered.

The invention discloses a crispy delicious crunchy candy and a preparation method thereof. The crispy delicious crunchy candy comprises plate sugar and crunchy candy crumbs, the crunchy candy crumbs comprise 50-70 parts of soft sugar, 60-80 parts of flour and 33-47 parts of sesame paste, wherein the flour is formed through frying and cooking of wheat flour, and the sesame paste is prepared by using a 60-80-mesh sieve to filter white sesame seed powder and / or black sesame seed powder ground by a stone mill, the weight ratio of the plate sugar to the crunchy candy crumbs is 1:(3-4), and the plate sugar and the crunchy candy crumbs are arranged in a laminated manner to form a multi-layer laminated structure. Through the arrangement, the stir-fried wheat flour is adopted, so that the overall fragrance can be improved, meanwhile, the sesame paste prepared by means of the stone mill also has special sesame fragrance, and after the plate sugar and the crunchy candy crumbs form the laminated structure, the mouthfeel is changed more.

The invention discloses charcoal-flavor yoghourt soluble beans and a preparation method thereof. The charcoal-flavor yoghourt soluble beans are prepared from the following raw materials in grams by mass: 15-20g of charcoal-flavor yoghourt, 6-8g of white granulated sugar, 12-16g of milk powder, 0.2-0.4 g of lemon juice, 10-12g of tapioca flour, 20-30g of egg white, 0.05-0.07g of white vinegar, 1-3gof microbial bacteria and 1-3g of cranberry juice. According to the invention, the proportions of the components of the charcoal-flavor yoghourt soluble beans and the preparation process parameters are strictly controlled; charcoal-flavor yoghourt is used as a main raw material, and compared with traditional yoghourt, the charcoal-flavor yoghourt has richer and thicker taste; the charcoal-flavoryoghourt is longer in fermentation time and is more sufficient in fermentation, so that more milk proteins are decomposed into small peptides and amino acids through long-time treatment of a leaveningagent, and digestion and absorption are easier; and the added microbial bacteria and cranberry juice can well promote digestion and improve metabolism of organisms, so that the charcoal-flavor yoghourt soluble beans are suitable for wide popularization.

The invention provides bubble shelled melon seeds and a production method thereof. Compared with the prior art, a technology for performing drying by utilizing the sublimation principle is that a dried substance is quickly frozen at a low temperature to form a compact, loose and porous network structure; then freeze-dried coated shelled melon seeds are uniformly baked by utilizing hot air flow ofa vibration bed, and the shelled melon seeds taste crisper and more delicious in cooperation with a coating flour raw material; and then seasoning powder maintains the stability of the bubble feelingby adopting an embedding technology. Moreover, the fruity flavor and the bubble feeling are combined to be applied to the baked shelled melon seeds for the first time, and then freeze-dried fruits areadded, so that the product is novel and unique in taste, and the popular refreshing taste is dominated.

The invention mainly relates to the technical field of processing of guokui and discloses a spicy and soft guokui. The guokui is composed of following raw material such as 100-110 parts by weight of flour, 30-34 parts by weight of oat powder, 11-13 parts by weight of tofu,5-7 parts by weight of spicy pastries, 5-7 parts by weight albumen, 4-6 parts by weight of salted duck eggs, 2.2-2.4 parts by weight of salt and 1.2-1.4 parts by weight of yeast powder. The spicy and soft guokui tastes spicy and soft and is rich in nutrition, which fits for people of all age groups. By crushing tofu and mixing tofu with salted duck eggs for refrigeration, tofu becomes more porous. After eating, absorption of body fat is promoted in order to avoid obesity. Meanwhile, addition of tofu and duck eggs helps improve flavor and nutrition of the guokui. By mixing 4 / 5 flour, oat powder and yeast powder and adding albumen and water, the above ingredients are quickly stirred and stand once. Therefore, the guokuitastes softer, which is good for digestive absorption.

The invention relates to a preparation method of food, in particular to a preparation method of brown sugar crisp candy. The preparation method comprises the following steps of preparing raw materials, processing the raw materials, and preparing the crisp candy, so as to obtain the brown sugar crisp candy. The preparation method has the beneficial effects that a finished product contains rich nutrients, and the loss of the raw materials is little; while the crisp fragrant flavor is maintained, the fresh sweet flavor of the brown sugar is also contained; the brown sugar crisp candy is sweet but not greasy, the mouth feel is better, and the like.

The invention provides roasted sausage crisp chips and a processing method thereof, and relates to the technical field of roasted sausage processing. The roasted sausage crisp chips are mainly prepared from chicken, streaky pork, pigskin, tea oil, dried beancurd sticks, shiitake mushrooms, rice flour, starch, white sugar, glucose, table salt, soybean protein, chicken essence, thirteen spices and pepper powder through the steps of raw material curing treatment, mixed material pickling, pickling material curing treatment, raw material filling, freeze drying, deep frying and the like. The defects in the prior art are overcome; through the treatment on sausage casings, the addition of various ingredients of stuffing and the repeated curing treatment, good mouthfeel and flavor are provided for the roasted sausage crisp chips; in addition, the mouthfeel of the roasted sausage crisp chips is further improved in a freeze drying and deep frying combined mode; and meanwhile, the prepared product is convenient to carry and eat.

The invention provides a Huangshan sesame seed cake processing method capable of optimizing flavor and prolonging shelf life. The processing method comprises the following steps: performing soaking and cleaning on preserved vegetables under the assistance of ultrasonic waves, adding chitosan, sodium citrate, citric acid and composite phosphate into diced pork fat, performing vacuum and nitrogen-filled pressurization twice, carrying out rolling and kneading treatment, and mixing the diced pork fat with the preserved vegetables to prepare stuffing; pressing dough by adopting double screws, performing compounding to prepare a wrapper material, preparing a sesame seed cake from the wrapper material and stuffing, preparing cerealose emulsion, brushing the cerealose emulsion on the surface of the sesame seed cake, and performing baking. The Huangshan sesame seed cake prepared by the method has the taste of the traditional Huangshan sesame seed cake; and meanwhile, the flavor is more mellow,and the shelf life is longer.

The invention discloses a method for increasing a storage period of fried fish-bone food, which solves the storage problem of fried fish-bone food. The method comprises the following steps: 1) sprinkling treatment fluid on the surface of the fried fish-bone food and uniformly mixing the materials, wherein the treatment fluid contains butyl hydroxy anisd, corn syrup, citric acid, and ethyl alcohol as balance; (II) adding starch maize in the fried fish-bone food obtained in the step (I), and uniformly mixing the materials; (III) baking the fried fish-bone food obtained in the step (II) in a baking oven; (IV) placing the fried fish-bone food obtained in the step (III) in an enclosed reaction vessel, and performing vacuum-pumping and keeping the state; and (V) packaging the fried fish-bone food obtained in the step (IV) and storing the fried fish-bone food. In the method of the invention, by selecting specific treatment fluid components, the butyl hydroxy anisd can realize a good antioxidation technology, the food storage life is long, and the mouthfeel is crisp.

The invention discloses a shredded chicken steak roasted through rock candy. The chicken steak is made from, by weight, 80-100 parts of large chicken breast meat, 100 parts of water, 6-10 parts of rock candy, 0.6-1 part of salt and 0.3-0.5 part of spicy sauce. The making method comprises the following steps of flaking, primary dewatering, flavor leaching, secondary dewatering, damping, tablet softening, baking, cooling and bagging, and a finished product is obtained; tabletting is conducted on dried chicken breast meat slices through a right-and-left threaded double-roll tabletting technology, in the tabletting process, the chicken breast meat slices are subjected to acting force in the longitudinal direction and the horizontal direction simultaneously, chicken meat fibrous tissues are torn and softened, and the problem that the chicken meat fibrous tissues shrink and harden in the drying process is solved; the obtained shredded chicken steak roasted through the rock candy is crispy and soft in fibrous tissue and neither hard nor dry, and when a person eats the chicken meat, the person can tear the fibrous tissues of the chicken meat out directly with the hands.

The invention relates to the technical field of food processing, in particular to a formula and a preparation method of pizza crust premixed flour. The formula of the premixed flour comprises the following raw materials: wheat flour, rice flour, starch and a reducing agent. The preparation process of the pizza crust premixed flour comprises the following steps: step 1, measuring and taking high-gluten flour and low-gluten flour according to the weight ratio and then uniformly mixing; step 2, screening the rice flour with a 40-80-mesh sieve and measuring the screened rice flour; step 3, respectively weighing the starch and the reducing agent and uniformly mixing the starch and the reducing agent; step 4, uniformly mixing the above raw materials together to form the pizza crust premixed flour. A pizza prepared by the preparation method provided by the invention conforms to the characteristic of the taste of cake products loved by Chinese consumers, the production process of the pizza is simplified, the quality stability of pizza crusts is improved, and the production cost of the pizza is reduced.

The invention mainly relates to the technical field of food processing, and discloses weight loss moon cake. The weight loss moon cake comprises moon cake fillings and moon cake crust. The moon cake fillings are made from 42-44 parts of red bean, 35-37 parts of purple sweet potatoes, 13-15 parts of tremella fuciformis, 6-8 parts of flos lablab album, 2-3 parts of konjac gum, 2-3 parts of egg powder and 6-8 parts of xylitol; the moon cake crust is made from 64-66 parts of wheat flour, 21-23 parts of fried oat flour, 1.2-1.4 parts of yeast powder and 0.5-0.7 part of carboxymethyl chitosan. The weight loss moon cake has the advantages that the weight loss moon cake contains abundant nutrition and is low in fat content and sugar content, accordingly, fat absorption and accumulation of human bodies can be reduced, and obesity can be prevented; raw materials in the moon cake fillings are abundant, nutrition can be balanced, gastrointestinal functions can be protected by the red bean, edema can be eliminated, swelling can be diminished, high blood lipid, high blood pressures and high blood glucose can be reduced, balanced mineral elements can be provided, and energy required by vital activities of the human bodies can be guaranteed.

The invention provides a method for preparing snack food by using shrimp shells and shrimp skins, including pretreatment, softening, shaping, hot air drying, microwave puffing and packaging. The method for preparing snack food by using shrimp shells and shrimp skins firstly pretreats the shrimp shells and shrimp skins to play a role in sterilization and removal of heavy metal substances; , to improve the taste and edible properties of the food; finally, through hot air drying and step-by-step microwave puffing, the shrimp shell snack food with high puffing degree, low oil content, good taste, convenient eating and rich nutrition is prepared.

The invention relates to nutritive mashed eggplants and a making method thereof. The nutritive mashed eggplants are made through the steps of steaming fresh eggplants, Chinese yams and red jujubes, performing roasting, and adding lemon peel and lemon pulp after acid taste removal and astringent taste removal, as well as mashed haws. According to the nutritive mashed eggplants and the making method thereof disclosed by the invention, the eggplants are used as a raw material, and the raw material is low in cost, simple, easy to obtain and rich in nutrition, and contains protein, fat, carbohydrate, vitamins and various nutrient components of calcium, phosphorus, ferrum and the like. The Chinese yams, the red jujubes, the lemon peel and the lemon pulp are added, so that the flavor of the eggplants is improved, and the mouth feel is improved; the haws are added, so that greasy feel can be removed, and the appetite can be stimulated; besides, rice crusts are added, so that crisp mouth feel of the mashed eggplants is improved; and apples are added, so that rich and dainty taste of the mashed eggplants is added.

The invention relates to the technical field of food, in particular to high-puffing waxy corn pre-gelatinized starch suitable for fishskin peanuts and equipment of the high-puffing waxy corn pre-gelatinized starch, the high-puffing waxy corn pre-gelatinized starch comprises a rack, a roller and a crusher, the roller is rotatably connected with the rack, the crusher is arranged on the rack and on a rotating path of the roller, and the crusher comprises a motor for providing driving force; a main shaft is connected with the motor and is controlled by the motor to rotate; and a crushing assembly comprises a force application unit for crushing the gelatinized starch on the surface wall of a rotary drum, and further comprises an air pipe for blowing air to the crushed gelatinized starch, and compared with a traditional mode of removing the gelatinized starch on the rotary drum by using a scraper, the gelatinized starch on the rotary drum is crushed by arranging the crusher for crushing the gelatinized starch on the rotary drum. The processing efficiency of gelatinized starch is improved.

The invention relates to the technical field of oatmeal processing, in particular to a preparation method of nutritional compound oatmeal, which specifically comprises the following steps: S1, preparing main materials; s2, preparing nutritional materials; s3, stirring and mixing; s4, adding auxiliary materials; s5, performing low-temperature baking; s6, weighing and packaging; and S7, performing high-temperature sterilization. The nutritional compound oatmeal prepared by the preparation method of the nutritional compound oatmeal is higher in nutritional value and richer in taste; buckwheat flakes, oatmeal and cornflakes are subjected to steam cooking, tableting and low-temperature baking, and millet grains are puffed, so that the mouth feel of the buckwheat flakes, the oatmeal, the cornflakes and the millet grains is improved; walnuts, Chinese yams, Chinese wolfberry fruits and longans are all processed into powder so as to be convenient to brew, fruits are processed into dry particles so as to enrich the mouth feel, and the mixed materials are subjected to low-temperature baking again, so that the mouth feel is improved, and the storage is convenient.

The invention discloses an instant baked wheaten cake, which comprises wrappers and stuffing wrapped in the wrappers. The preparation method of the instant baked wheaten cake comprises the following steps: mixing wheat flour, seasoning powder and flour modifier with warm water, carrying out dough making, standing and fermenting; placing the fermented dough in wrapper calendar, and obtaining a band after rolling, thinning and stretching; uniformly coating mixed butter on both sides of the band and obtaining a coated band; rolling the coated band into an elongated dough roll and obtaining the dough roll; rolling the dough roll from one end, winding it round and round into a ball, carrying out cooling and standing with room temperature wind, and obtaining a dough roll ball; rolling the dough roll ball into wrappers for the baked wheaten cake to provide a spare use; cutting cooked meat into diced meat, and obtaining cooked meat stuffing; placing a right amount of cooked meat stuffing in the wrappers for the baked wheaten cake, wrapping the wrappers up into buns and pressing the buns flat to obtain semifinished products of the baked wheaten cake; quick-freezing and packaging the semifinished products of the baked wheaten cake to obtain the finished products of the instant baked wheaten cake. The instant baked wheaten cake has characteristics of short baking time, large stuffing and thin wrappers, crispy and flaking wrappers, fat but not greasy stuffing and delicious and fragrant taste.

The invention discloses a preparation method of healthy Karaage, and particularly relates to the field of preparation methods of Karaage. The specific preparation method comprises the following steps: step 1, main material preparation; step 2, pulp preparation; step 3, rolling and kneading; step 4, pulp application; step 5, frying; step 6, secondary frying; step 7, placing; step 8: storage. Monosodium glutamate, seasonings, ginger juice and mashed garlic are particularly added to improve taste and flavor of the product; vegetable protein is added to increase nutrition; Karaage chicken nuggets are fried in oil twice, and are put in a new fryer for second frying, generation of harmful substances can be prevented, and the service life of the oil can be prolonged; a filter screen is arranged in the fryer, and the bottom of the fryer is arranged obliquely, so that small particle condensate can be conveniently collected and removed, the service life of the oil is prolonged, and generation of harmful substances, especially acrylamides is controlled.