CN100456952C - Formula of crisp fried dough twist with special taste, and its prepn. method - Google Patents
Formula of crisp fried dough twist with special taste, and its prepn. method Download PDFInfo
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- CN100456952C CN100456952C CNB2006100698926A CN200610069892A CN100456952C CN 100456952 C CN100456952 C CN 100456952C CN B2006100698926 A CNB2006100698926 A CN B2006100698926A CN 200610069892 A CN200610069892 A CN 200610069892A CN 100456952 C CN100456952 C CN 100456952C
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Abstract
A fried dough twist with special taste and crisp is prepared from wheat flour, egg, edible oil, warm water, the flavouring prepared from 8 raw materials including amomum fruit, round cardamon seed, pepper, etc, white sugar, edible salt and yeast powder through mixing wheat flour with flavouring, adding edible oil at 155 +/- 5 deg.C, adding the stirred egg, adding the mixture of others, stirring, fermenting for 2-3 hr, shaping, and frying in high-temp oil. It is possible to add spice, such as sweet osmanthus, rose, lemon, mint, etc.
Description
Technical field:
The present invention relates to a kind of prescription and preparation method of crisp fried dough twist with special taste, can produce the peculiar fried dough twist of local flavor.
Background technology:
The tradition fried dough twist generally is to be main component with fine flour, edible oil, salt or sugar, and salty or sweet, raw material is few, and technology is simple, and taste is single; Cool oil and face harden, and mouthfeel is bad.
Summary of the invention:
The prescription and the preparation method that the purpose of this invention is to provide a kind of crisp fried dough twist with special taste on traditional fried dough twist basis, can be produced the crisp-fried fried dough twist of unique flavor, and make multiple odor type as required, are fit to the consumer of various tastes.
The objective of the invention is to realize as follows: the component before this crisp fried dough twist with special taste is fried is: by per 500 gram flour is that a unit calculates, flour refers to wheat flour, correspondence is added with egg 55 grams, edible oil 85 grams, 25-40 ℃ warm water 140 grams, flavoring 5 grams, white sugar 15 grams, salt 3 grams, dusty yeast 2-3 gram, the amount that egg, edible oil, warm water, flavoring, white sugar, salt add feeds intake in above ratio according to output ± 10%; Flavoring is fructus amomi, transplant begin, osmanthus, limit, Amomum cardamomum, the banksia rose, in one's early teens, the mixture of powders of pepper, garden pea, mass ratio is 1: 0.5: 1: 1: 0.4: 0.5: 1: 0.5, amount was separately floated in ± 10%.
In order to produce the fried dough twist of different flavor, be that a unit calculates in the raw material of forming by per 500 gram flour, add oil soluble perfume 1-2 and drip, oil soluble perfume is also referred to as finish essence, select flavoring essence, can select sweet osmanthus or rose or lemon or mint aroma, produce the product of corresponding taste.
Make this crisp fried dough twist with special taste, the step of taking is:
A, flavoring is placed in the flour mixes;
B, edible oil is heated to 155 ± 5 ℃, sprinkles immediately and be poured on a and contain on the flour of flavoring in the step;
C, the egg that will smash after stirring evenly are immediately poured into, pour into the warm water that is about to stir, white sugar, salt, the mixed solution of dusty yeast, stir rapidly, and the time is short more good more;
D, manpower or machine and face and evenly after, face is placed in the container builds, wait for fermentation;
E, fermented 2-3 hour at normal temperatures, expand and when not ftractureing, the fried dough twist semifinished product is made in the dough section with dough, normal temperature refers generally to 15-25%, and temperature is high more, and the fermentation time that needs is short more;
F, the edible oil in the oil cauldron is heated to 210-230 ℃, the fried dough twist semifinished product is put into oil cauldron begin cruller, do not stop to stir, treat that the fried dough twist surface is little when yellow, pull out and drain oil, be the finished product of basic flavor.
If in above step, pour egg and warm water, white sugar, salt, dusty yeast mixed solution in c step after, add oil soluble perfume again, final finished product is the fried dough twist finished product of corresponding fragrance.
This fried dough twist is compared difference with traditional fried dough twist: on (1) raw material: traditional fried dough twist is that this product has increased egg, essence again at this with fine flour, edible oil, salt or sugar; (2) flavoring: traditional fried dough twist does not have, and this product flavoring mixes refining forming by multi-flavor aroma type plant; (3) on the technology: traditional fried dough twist is hardened not crisp with cool oil and face, finished product, and this product is with deep fat and face, and finished product is crisp and crisp, and multi-flavor, delicious food.So the crisp fried dough twist with special taste that can make according to prescription provided by the invention and preparation method has own exclusive characteristics: with numb, peppery, become, fried dough twist that comfortable amount is good to eat is basic flavor, dose corresponding oil soluble perfume and can make multiple odor types such as sweet osmanthus, rose, lemon, peppermint; Deep fat waters suddenly, can break into special delicious food, and crisp and not broken, oily but not greasy, never degenerate through testing packed 180 days, food as before; This product had both had the person's character of traditional fried dough twist, and delicious characteristics and crisp individual character are arranged again; Be fit to plant layout production, sell in the market, supermarket packed back, and market potential is very big; Scientific and technological content is not high, and used device is simple, and the ordinary people just can learn, and is the fabulous selection that the laid-off worker starts an undertaking.
Embodiment 1
Get fructus amomi 10 gram, transplant 5 grams of beginning, osmanthus, limit 10 grams, Amomum cardamomum 10 grams, the banksia rose 4 grams, in one's early teens the mixture after the powder of 5 grams, pepper 10 grams, garden pea 5 grams to become flavoring standby, when producing fried dough twist in enormous quantities, can expect respectively shared ratio is once prepared flavorings more in above.
Get wheat flour 500 grams, egg 55 grams, edible oil 85 grams, 25-40 ℃ warm water 140 grams, white sugar 15 grams, salt 3 grams, dusty yeast 2-3 gram, flavoring 5 grams.
Flavoring is placed in the flour mixes; Edible oil is heated to 155 ± 5 ℃, bold and vigorous immediately being poured on the flour that contains flavoring, the time is short more good more, finishes in the several seconds; The egg that to smash after stirring evenly is poured into immediately, pours into the warm water that is about to stir, white sugar, salt, the mixed solution of dusty yeast, stirs rapidly, and the time is short more good more, finishes in the several seconds; Manpower both hands and face and evenly after, face is placed in the container builds, wait for fermentation; Fermentation at normal temperatures about 2-3 hour when not ftractureing with the dough expansion, is made the fried dough twist semifinished product to the dough section; Edible oil in the oil cauldron is heated to 210-230 ℃, the fried dough twist semifinished product is put into oil cauldron begin cruller, do not stop to stir, treat that fried dough twist surface is little when yellow, pull out and drain oil, be the fried dough twist finished product of basic flavor.
Embodiment 2
Get fructus amomi 20 gram, transplant 10 grams of beginning, osmanthus, limit 20 grams, Amomum cardamomum 20 grams, the banksia rose 8 grams, in one's early teens the mixture after the powder of 10 grams, pepper 20 grams, garden pea 10 grams to become flavoring standby.
Get wheat flour 1000 grams, egg 100 grams, edible oil 160 grams, 25-40 ℃ warm water 300 grams, white sugar 30 grams, salt 6 grams, dusty yeast 5 grams, flavoring 10 grams.
Flavoring is placed in the flour mixes; Edible oil is heated to 155 ± 5 ℃, bold and vigorous immediately being poured on the flour that contains flavoring; The egg that to smash after stirring evenly is poured into immediately, pours into the warm water that is about to stir, white sugar, salt, the mixed solution of dusty yeast, adds sweet osmanthus oil soluble perfume 2-4 and drips, and stirs rapidly; Manpower both hands and face and evenly after, face is placed in the container builds, wait for fermentation; Fermentation at normal temperatures about 2-3 hour when not ftractureing with the dough expansion, is made the fried dough twist semifinished product to the dough section; Edible oil in the oil cauldron is heated to 210-230 ℃, the fried dough twist semifinished product is put into oil cauldron begin cruller, do not stop to stir, treat that fried dough twist surface is little when yellow, pull out and drain oil, be the fried dough twist finished product of sweet osmanthus fragrance.
Embodiment 3
Get fructus amomi 100 gram, transplant 50 grams of beginning, osmanthus, limit 100 grams, Amomum cardamomum 100 grams, the banksia rose 40 grams, in one's early teens the mixture after the powder of 50 grams, pepper 100 grams, garden pea 50 grams to become flavoring standby.
Get flour 10000 grams, egg 1200 grams, edible oil 1800 grams, 25-40 ℃ warm water 2700 grams, white sugar 300 grams, salt 60 grams, dusty yeast 45 grams, flavoring 100 grams.
Flavoring is placed in the flour mixes; Edible oil is heated to 155 ℃, bold and vigorous immediately being poured on the flour that contains flavoring; The egg that to smash after stirring evenly is poured into immediately, pours into the warm water that is about to stir, white sugar, salt, the mixed solution of dusty yeast, adds organic flavoring rose essence 20-40 and drips, and stirs rapidly; Manpower both hands and face and evenly after, face is placed in the container builds, wait for fermentation; Fermentation at normal temperatures about 2-3 hour when not ftractureing with the dough expansion, is made the fried dough twist semifinished product to the dough section; Edible oil in the oil cauldron is heated to 210-230 ℃, the fried dough twist semifinished product is put into oil cauldron begin cruller, do not stop to stir, treat that fried dough twist surface is little when yellow, pull out and drain oil, be the fried dough twist finished product of rose scent.
Claims (4)
1, a kind of crisp fried dough twist with special taste, it is characterized in that the component before fried is: by per 500 gram flour is that a unit calculates, and correspondence is added with egg 55 ± 5.5 grams, edible oil 85 ± 8.5 grams, 25-40 ℃ warm water 140 ± 14 grams, flavoring 5 ± 0.5 grams, white sugar 15 ± 1.5 grams, salt 3 ± 0.3 grams and dusty yeast 2-3 and restrains; Flavoring is fructus amomi, transplant begin, osmanthus, limit, Amomum cardamomum, the banksia rose, in one's early teens, the mixture of powders of pepper and garden pea, mass ratio is 1 ± 0.1: 0.5 ± 0.05: 1 ± 0.1: 1 ± 0.1: 0.4 ± 0.04: 0.5 ± 0.05: 1 ± 0.1: 0.5 ± 0.05.
2, crisp fried dough twist with special taste according to claim 1 is characterized in that: by per 500 gram flour is in the constitutive material of a unit calculating, adds oil soluble perfume 1-2 and drips, and oil soluble perfume is sweet osmanthus or rose or lemon or mint aroma.
3, a kind of method of making the described crisp fried dough twist with special taste of claim 1 is characterized in that taking following steps:
A, flavoring is placed in the flour mixes;
B, edible oil is heated to 155 ± 5 ℃, sprinkles immediately and be poured on a and contain on the flour of flavoring in the step;
C, the egg that will smash after stirring evenly are immediately poured into, pour into the mixed solution of the warm water that is about to stir, white sugar, salt and dusty yeast, stir rapidly;
D, manpower or machine and face and evenly after, face is placed in the container builds, wait for fermentation;
E, fermented 2-3 hour at normal temperatures, expand and when not ftractureing, the fried dough twist semifinished product is made in the dough section with dough;
F, the edible oil in the oil cauldron is heated to 210-230 ℃, the fried dough twist semifinished product is put into oil cauldron begin cruller, do not stop to stir, treat that the fried dough twist surface is little when yellow, pull out and drain oil, be finished product.
4, the method for making crisp fried dough twist with special taste according to claim 3 is characterized in that: after pouring egg and warm water, white sugar, salt and dusty yeast mixed solution in the c step, add oil soluble perfume.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100698926A CN100456952C (en) | 2006-08-17 | 2006-08-17 | Formula of crisp fried dough twist with special taste, and its prepn. method |
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| CNB2006100698926A CN100456952C (en) | 2006-08-17 | 2006-08-17 | Formula of crisp fried dough twist with special taste, and its prepn. method |
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| CN1911086A CN1911086A (en) | 2007-02-14 |
| CN100456952C true CN100456952C (en) | 2009-02-04 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101965946B (en) * | 2010-10-25 | 2013-03-13 | 王自义 | Preparation method of fried dough twists without additives |
| CN102524328A (en) * | 2010-12-08 | 2012-07-04 | 赵晓雁 | Crisp hemp flowers with milk flavor |
| CN103444818B (en) * | 2013-01-18 | 2015-04-15 | 梁洪孝 | Corn fried dough twist and making method thereof |
| CN103444825A (en) * | 2013-08-05 | 2013-12-18 | 柳培健 | Shortening sandwich fried dough twist processing method |
| CN105767062B (en) * | 2016-04-11 | 2018-04-03 | 崇阳县三普科工贸有限公司 | A kind of fried dough twist frying method |
| CN105875776A (en) * | 2016-06-24 | 2016-08-24 | 重庆熊昆贸易有限公司 | Meat Chinese doughnut and making method thereof |
| CN106172620A (en) * | 2016-08-30 | 2016-12-07 | 合肥康桥工贸有限公司 | A kind of control sugar Flos Cannabis |
| CN106417507A (en) * | 2016-11-09 | 2017-02-22 | 重庆市南川区陈吉旺福食品有限公司 | Brown sugar fried dough twist and making method thereof |
| CN107897298A (en) * | 2017-12-11 | 2018-04-13 | 重庆市磁器口陈麻花食品有限公司 | A kind of original flavor fried dough twist and preparation method thereof |
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| WO1997025881A1 (en) * | 1996-01-22 | 1997-07-24 | General Mills, Inc. | Multistrand twist cereal pieces and method of preparation |
| CN1166286A (en) * | 1996-05-23 | 1997-12-03 | 雷家骥 | Binzhou fried dough twist |
| CN1273046A (en) * | 2000-06-01 | 2000-11-15 | 何万德 | Technology for processing hand-pulled sandwich noodles |
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2006
- 2006-08-17 CN CNB2006100698926A patent/CN100456952C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997025881A1 (en) * | 1996-01-22 | 1997-07-24 | General Mills, Inc. | Multistrand twist cereal pieces and method of preparation |
| CN1166286A (en) * | 1996-05-23 | 1997-12-03 | 雷家骥 | Binzhou fried dough twist |
| CN1273046A (en) * | 2000-06-01 | 2000-11-15 | 何万德 | Technology for processing hand-pulled sandwich noodles |
Non-Patent Citations (6)
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| 中国传统油炸食品——麻花的包装与保存技术研究. 易维学.食品与发酵工业，第1992卷第5期. 1992 |
| 中国传统油炸食品——麻花的包装与保存技术研究. 易维学.食品与发酵工业，第1992卷第5期. 1992 * |
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| CN1911086A (en) | 2007-02-14 |
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Granted publication date: 20090204 Termination date: 20100817 |