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The Frozen Crispy Millet Cake with Red Bean Paste is a quick-frozen raw fried snack under the Zaiqi Whole Grain Staple Food line, with a net weight of 500 g per package. Made from a blended whole grain formula with red bean paste filling, this product is designed for commercial procurement scenarios including restaurants, catering services and convenience retail outlets. It features a thin crust with sufficient filling, and is processed with flash-freezing technology to preserve the original flavor of raw materials. After frying, the product delivers a fluffy crispy crust and smooth red bean paste filling, suitable for batch preparation and standardized service in commercial food operations.
The crust of the millet cake is made from a blend of whole grain flours. After frying at a standard temperature, the crust releases a natural grain aroma, paired with the mild sweet taste of red bean paste filling. The flavor profile presents a balanced sweet taste without heavy greasiness, forming a distinguishable taste characteristic for snack menus.
The product is designed with a specific ratio of crust to filling, featuring a thin outer layer and plump inner filling. During the frying process, the crust expands to form a crispy and chewy texture, while the red bean paste filling remains smooth and does not spill out. Each bite delivers two layers of texture, providing a consistent eating experience for end consumers.
This fried snack follows a zero-sodium formulation, with 0mg of salt per 100g serving. The recipe differs from the common high-sodium positioning of traditional fried snacks, and fits the low-salt dietary demands of modern commercial catering menus. It can be served as an option for customers with low-salt diet preferences, expanding the audience coverage of catering menus.
The product adopts a quick-frozen fresh-locking process after forming. This technology rapidly lowers the product temperature to frozen state, locking the original flavor, moisture and texture of the grain crust and red bean paste filling. For commercial users, this process ensures consistent product taste across batches, and reduces flavor deviation during long-distance transportation and frozen storage.
When fried according to standard instructions, the millet cake shows stable texture performance. The crust forms a crispy outer layer quickly at constant frying temperature, which restricts excess oil absorption. This performance reduces oil consumption in commercial kitchens, and avoids a greasy taste in the finished product, maintaining stable serving quality even during peak serving hours.
Item | Per 100g % | Daily Value× |
|---|---|---|
Energy | 1085kJ 259.3/kcal | 13% |
Protein | 5.2g | 9% |
Fat | 5.4g | 9% |
Carbohydrate | 47.0g | 16% |
Sodium | 0mg | 0% |
The millet cake can be added to the side dish or snack menu of Chinese restaurants, noodle shops and tea houses. It serves as a pairing staple for home-style dishes, adding a distinctive grain snack option to the menu. The standardized frying process ensures consistent taste for every serving, suitable for daily continuous supply in dining establishments.
For festival banquets, corporate gatherings and family event catering services, this product can be served as a characteristic fried snack. It enriches the variety of banquet menus, and fits the dining demand of reunion and group meals. The frozen storage form allows catering teams to prepare stock in advance according to event scale, reducing temporary preparation pressure.
The product is suitable for grab-and-go counters in convenience stores, supermarkets and transport hubs. After frying in advance and keeping at a suitable temperature, it can be sold directly to consumers on the move. The 500g package size fits the inventory turnover of small and medium retail outlets, and supports flexible stocking based on passenger flow.
Thaw the product first. Leave the film packaging unopened, and submerge the whole packaged product in a container of 100°C boiling water. Allow it to thaw in boiling water for at least 20 minutes, and set it aside once fully defrosted.
Prepare a deep fryer and cooking oil. Heat the oil to approximately 170°C. If no thermometer is available, test with a wooden chopstick: dip one end of the chopstick into the oil, and the oil is ready when bubbles appear rapidly around the chopstick.
Remove the packaging from the thawed crispy bubble cake. Gently place it into the 170°C hot oil with a frying basket or chopsticks, and fry until the surface turns golden brown and bubbly.
Fried at a constant temperature of 170℃, the cake crust fluffs up quickly to form a crispy surface layer. This structure effectively locks the crispy texture and restricts excess oil absorption, so the finished product does not present a greasy taste when eaten.
Thawing before frying is recommended, which helps achieve a crispier and fluffier crust texture after frying. For commercial kitchens with tight time schedules, pre-thawing can be arranged in batches according to serving volume.
The crust of the cooled millet cake still maintains a crispy texture, and the sweet flavor of the red bean paste filling remains stable. The product maintains acceptable taste when served cold, and secondary heating is not required for serving.
