CN101513203A - High-protein flavored and roasted twisted cruller and method for making same - Google Patents

Abstract

The invention relates to a high-protein flavored and roasted twisted cruller and a method for making the same. The formula of the twisted cruller comprises the following raw materials: 1,000 portions of flour, 20 to 60 portions of soya bean protein powder, 40 to 100 portions of muddy flesh, 20 to 30 portions of soda, 20 to 30 portions of baking powder, 16 to 24 portions of refined salt and 700 to 800 portions of water. The twisted cruller is made by a roasting process and is rich in nutrients and good in mouth feel, can avoid carcinogens which are harmful to human bodies and generated in repeated high-temperature oil frying, and is health food.

Description

A kind of high-protein flavored and roasted twisted cruller and preparation method thereof

Technical field

The present invention relates to a kind of deep-fried twisted dough sticks and preparation method thereof, specifically a kind of high-protein flavored and roasted twisted cruller and preparation method thereof.

Background technology

Deep-fried twisted dough sticks are a kind of traditional breakfast foods, though it is nice, but its nutrition is unbalanced, the fat content height, protein content is low, and traditional handicraft adopts fried mode, the fried deep-fried twisted dough sticks of making of process high temperature, not only greasyly also can influence the health of human body because of edible oil through the harmful carcinogen of high temperature heating back generation.

Summary of the invention

The object of the present invention is to provide a kind of high-protein flavored and roasted twisted cruller and preparation method thereof in order to overcome above-mentioned existing procucts and preparation method's deficiency.

A technical problem to be solved is: the protein content by reasonable raw material prescription increase deep-fried twisted dough sticks, improve its nutritional labeling.

Another technical problem to be solved is: adopt the mode of baking to prepare deep-fried twisted dough sticks, can not produce the material of harmful human body in the process of production, and can guarantee that the deep-fried twisted dough sticks nutritional labeling does not run off.

In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme.

Good effect of the present invention is:

A kind of high-protein flavored and roasted twisted cruller is characterized in that: composition of raw materials is as follows: 1000 parts in flour; 20～60 parts of soyabean protein powders; 40～100 parts of muddy flesh; 20～30 parts in soda; 20～30 parts of baking powders; 16～24 parts of refined salt; 700～800 parts in water.

Described muddy flesh is one or more a mixing muddy flesh of the livestock and poultry that comprise pork, beef, mutton, chicken, fish, shrimp, marine products meat.

A kind of preparation method of high-protein flavored and roasted twisted cruller is characterized in that: be prepared from according to following steps:

1) and face: proportionally with flour and soyabean protein powder mixing and stirring, proportionally to wherein adding soda, baking powder, refined salt, warm water and becoming dough;

2), proof: the dough that step 1) is become reconciled proofs 30～60 minutes under 40 ℃～50 ℃ temperature;

3), add muddy flesh: the muddy flesh of additional proportion part in the dough that will proof mixes;

4), make the face base: the dough of step 3) is made the face base, and the thickness that requires the face base is 1cm, and width is 2.5～3.0cm, and length is 8～10cm;

5) baking: with the put the oil back kneading of face base, then the face base is elongated to 20～30cm, the high temperature baking oven of putting into temperature and be 180 ℃～240 ℃ toasted 3～5 minutes.

Good effect of the present invention is:

(1), product of the present invention because non-fried so fat content is low, reduced the cardiovascular burden of human body, be a kind of healthy food; Added soyabean protein powder in the raw material and can improve the product Protein content, nutrition is more balanced; Add fish, shrimp, muddy flesh in the raw material and can make product have different local flavors, can also add vegetables and fruit as required, mouthfeel is good, satisfies numerous consumers' taste.

(2), the present invention has unique manufacture craft, adopts the form of baking not only to avoid the harmful carcinogen of the fried generation of high temperature repeatedly, can also avoid oil smoke, environmentally-friendly sanitary, the finished product non-greasy of making, mouthfeel is good.

The specific embodiment

Further specify the present invention below in conjunction with specific embodiment.

Embodiment one

Composition of raw materials is as follows: 1000 parts in flour; 20 parts of soyabean protein powders; 40 parts of the flesh of fish, shrimp, pork mud; 20 parts in soda; 20 parts of baking powders; 16 parts of refined salt; 700 parts in water.

Prepare according to following steps:

1) and face: proportionally with flour and soyabean protein powder mixing and stirring, proportionally to wherein adding soda, baking powder, refined salt, warm water and becoming dough;

2), proof: the dough that step 1) is become reconciled proofs 60 minutes under 40 ℃ temperature;

3), add muddy flesh: the flesh of fish of additional proportion part, shrimp, pork mud in the dough that will proof mix;

4), make the face base: the dough of step 3) is made the face base, and the thickness that requires the face base is 1cm, and width is 2.5cm, and length is 10cm;

5) baking: with the put the oil back kneading of face base surface, then the face base is elongated to 30cm, put into temperature and be 180 ℃ high temperature baking oven baking 5 minutes, the deep-fried twisted dough sticks that toast out are crisp, become isabelline.

Embodiment two

Composition of raw materials is as follows: 1000 parts in flour; 60 parts of soyabean protein powders; 100 parts of fish meat purees; 30 parts in soda; 30 parts of baking powders; 24 parts of refined salt; 800 parts in water.

Prepare according to following steps:

1) and face: proportionally with flour and soyabean protein powder mixing and stirring, proportionally to wherein adding soda, baking powder, refined salt, warm water and becoming dough;

2), proof: the dough that step 1) is become reconciled proofs 30 minutes under 50 ℃ temperature;

3), add muddy flesh: the fish meat puree of additional proportion part in the dough that will proof mixes;

4), make the face base: the dough of step 3) is made the face base, and the thickness that requires the face base is 1cm, and width is 3.0cm, and length is 8cm;

5) baking: with the put the oil back kneading of face base surface, then the face base is elongated to 20cm, put into temperature and be 240 ℃ high temperature baking oven baking 3 minutes, the deep-fried twisted dough sticks that toast out are crisp, become isabelline.

Embodiment three

Composition of raw materials is as follows: 1000 parts in flour; 40 parts of soyabean protein powders; 70 parts of mutton, minced chicken meat; 25 parts in soda; 25 parts of baking powders; 20 parts of refined salt; 750 parts in water.

Prepare according to following steps:

1) and face: proportionally with flour and soyabean protein powder mixing and stirring, proportionally to wherein adding soda, baking powder, refined salt, warm water and becoming dough;

2), proof: the dough that step 1) is become reconciled proofs 45 minutes under 45 ℃ temperature;

3), add muddy flesh: the muddy flesh of additional proportion part in the dough that will proof mixes;

4), make the face base: the dough of step 3) is made the face base, and the thickness that requires the face base is 1cm, and width is 2.7cm, and length is 9cm;

5) baking: with the put the oil back kneading of face base surface, then the face base is elongated to 25cm, put into temperature and be 210 ℃ high temperature baking oven baking 4 minutes, the deep-fried twisted dough sticks that toast out are crisp, become isabelline.

Claims (3)

1, a kind of high-protein flavored and roasted twisted cruller, it is characterized in that: composition of raw materials is as follows: 1000 parts in flour; 20～60 parts of soyabean protein powders; 40～100 parts of muddy flesh; 20～30 parts in soda; 20～30 parts of baking powders; 16～24 parts of refined salt; 700～800 parts in water.

2, high-protein flavored and roasted twisted cruller as claimed in claim 1 is characterized in that: described muddy flesh is one or more a mixing muddy flesh of the livestock and poultry that comprise pork, beef, mutton, chicken, fish, shrimp, marine products meat.

3, the preparation method of high-protein flavored and roasted twisted cruller as claimed in claim 1 or 2 is characterized in that: be prepared from according to following steps:

1) and face: proportionally with flour and soyabean protein powder mixing and stirring, proportionally to wherein adding soda, baking powder, refined salt, warm water and becoming dough;

2), proof: the dough that step 1) is become reconciled proofs 30～60 minutes under 40 ℃～50 ℃ temperature;

3), add muddy flesh: the muddy flesh of additional proportion part in the dough that will proof mixes;

4), make the face base: the dough of step 3) is made the face base, and the thickness that requires the face base is 1cm, and width is 2.5～3.0cm, and length is 8～10cm;

5) baking: with the put the oil back kneading of face base, then the face base is elongated to 20～30cm, the high temperature baking oven of putting into temperature and be 180 ℃～240 ℃ toasted 3～5 minutes.