How to make fried pasta products more crisp

Time:Jan-10,17  View:171  Author:sherry

Fried pasta products is the flour through the kneading, proofing,forming, frying and other processes, it including fried snacks, such as Chinese Tianjin cannabis, sub micro fried, cat ears(a kind of fried sweet pasta chips), and including the modern large-scale industrial production of leisure food, such as flour of glutinous rice, simply face, ShaQima, small twist etc..

Fried pasta as a traditional snack foods, in recent years, with the rapid development of industrial production, products get rid of traditional workshop production, resulting the pasta food are in high oil content, a single species, not enough health and fashion defects. Today's industrial products are mostly large-scale production, The oil content of the product is greatly reduced, the product is more healthy, the product form is also more and more diverse, the product taste, the product packing are more and more fashionable, well liked by young consumers.
But the products in large-scale production, due to the large decrease of oil content, usually cause the product taste hard, not crisp, mouth of the variational problems, insiders feel puzzled.
Now, the problem is solved. “Special enzyme preparation for fried flour products" has been researched. This is a unique enzyme products, its most prominent effect is to significantly improve the taste of fried noodles. After use this new type of enzyme preparation, the pasta has large volume, taste particularly crisp, just melt in the mouth, greatly enhance the quality of products.
Technical personnel believe that the use of hazard factor prevention system and NICOLER dynamic sterilization technology, can effectively eliminate microbial contamination of food, to protect the safety of fried noodles products and consumer health.
According to reports, the new pure natural high enzyme preparation can suitable for all kinds of fried pasta products, such as flat surface, flour of glutinous rice, twist and other products.

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