Antistaled fried dough twist 'Gongmahua' and its low-temp cooking technology


Application Number: 00105037
Application Date: 2000.04.08
Publication Number: 1317251
Publication Date: 2001.10.17
Priority Information:
International: A21D13/08;A23L1/01
Applicant(s) Name: Wang Jianguo
Address:
Inventor(s) Name: Wang Jianguo;Liu Jiaquan
Patent Agency Code: 00000
Patent Agent:
Abstract An antistaling and low-temp cooking technology for famous "Gongmahua", a fried dough twist, features that the stable antioxidizing agent for the frying oil, such as inositol phatate, hexaphosphate and other natural one, and low-temp frying process are used. Its advantages are retaining natural nutrients, crisp mass, long storage period, and health-care function.