CN102487984A - Method for making stuffed small fried dough twist - Google Patents
Method for making stuffed small fried dough twist Download PDFInfo
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- CN102487984A CN102487984A CN2011104526652A CN201110452665A CN102487984A CN 102487984 A CN102487984 A CN 102487984A CN 2011104526652 A CN2011104526652 A CN 2011104526652A CN 201110452665 A CN201110452665 A CN 201110452665A CN 102487984 A CN102487984 A CN 102487984A
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Abstract
The invention relates to a method for making stuffed small fried dough twists, which comprises the following steps: kneading dough, making stuff, dividing the dough into small balls, pressing pieces, pressing bars, cutting bars, inserting stuff bars, twisting and frying in oil. The method for making stuffed small fried dough twists, which is provided by the invention, retains the fragrant, sweet and crisp characteristics, the characteristics of long storage without getting soft and other characteristics of fried dough twists and retains the mixing ratio of stuff to flour to other auxiliary material in the conventional process. The fried dough twists made by the method are more elegant and offer a better mouthfeel; the gram weight of single fried dough twist is about 10 grams; the fried dough twists are convenient to eat and carry and can be packaged in novel cans and bags; and combining with the 'small size' locating characteristic, the stuffed small fried dough twists are suitable to be widely promoted as leisure food.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of fried dough twist manufacture craft, particularly a kind of stuffed small fried dough twists.
Background technology
Fried dough twist is a kind of characteristic fried food of China, the at present main place of production in Tianjin, Chongyang County, Hubei Province and Jishan County, Shanxi Province, it is stuffed wherein to have only the Tianjin fried dough twist to contain.Wherein the Tianjin fried dough twist is the most authentic, and innovate through exploring repeatedly in the fried dough twist shop, century-old shop 18 street of inherit traditional technology, and this fried dough twist center accompanies the assorted cake filling of preparations such as walnut kernel, shelled peanut, Fujian ginger, sweet osmanthus.After the fried dough twist moulding, put oil cauldron fried passing through on low baking temperature into, folder is gone up the rock sugar piece again, sprinkles small powders such as green-red shred made of orange peel, makes the fried dough twist of exploding fragrant and sweet crisp unusual, the assorted stuffed cannabis that creates.
Yet because the restriction of traditional fried dough twist production technology, product has only big specifications such as 1000 grams/only, 500 grams/only, 170 grams/only, 100 grams/only, 50 grams/only, 40 grams/only at present, is unfavorable for transport, carries, eats.For a long time, the main profit point of fried dough twist production firm all derives from the sale of traditional fried dough twist, formed with go sightseeing, incidentally special product, present the gift type consumer groups that good friend is the master.With respect to present leisure food industry, profit point concentrates on tradition happy festival time, travel surge equal time section; Exist dull season, the unbalanced contradiction of busy season production capacity; The manufacturer is badly in need of a can the popularization rapidly, produces fast, and consumer groups are leisure food widely.
In addition, because traditional fried dough twist manufacture craft need be wrapped in crisp filling within the noodles, be unfavorable for fried passing through during fried the system, it is bigger to be limited to single weight, and the consumer can not taste crisp filling and noodles composite flavor simultaneously.And traditional fried dough twist fat content is about 40%, and is prone to produce satiety.
Summary of the invention
The objective of the invention is to overcome the weak point of prior art, provide a kind of production technology simple, be easy to carry, the preparation method of oil content is low, mouthfeel is crisp stuffed small fried dough twists.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of stuffed small fried dough twists is characterized in that: its making step is:
(1) and filling and face;
(2) resulting of step (1) and filling are carried out being divided into dough after faric;
(3) the resulting dough of step (2) is pressed into the sandwich type dough sheet that structure is followed successively by face-filling-face;
(4) the resulting dough sheet of step (3) is carried out press strip after, according to final products length, be divided into stuffed of two equal in length;
(5) two stuffed that step (4) is obtained twists moulding, obtains giving birth to the fried dough twist semi-finished product;
(6) put into the fried system of vegetable oil taking-up after 5 to 20 minutes of 100 ℃ to 200 ℃ with giving birth to the fried dough twist finished product in the step (5), obtain finished product, cooling, packing.
And, face and filling are utilized stuffing-wrapping machine carry out faric back to divide group described in the step (2), wherein the ratio of filling and face is 1: 1～5.
And the sandwich type dough sheet thickness described in the step (3) is 1～5cm.
And the vegetable oil described in the step (6) is soybean, peanut miscella.
Advantage of the present invention and good effect are:
1, the preparation method of stuffed small fried dough twists provided by the present invention not only kept its fragrant and sweet crisp, put many characteristics such as not continuous for a long time; Not only kept the proportioning of filling material, flour and other main ingredients in the traditional handicraft, and also improved aesthetics and mouthfeel through the small fried dough twists that this preparation method obtains; Its single weight remains on about 10 grams, and instant edible and being beneficial to carries, and uses novel canned and packed packaging material to satisfy it, cooperates " little " location characteristic in the stuffed small fried dough twists, suits to promote as leisure food.
2, stuffed small fried dough twists provided by the present invention is in frying course; Because the filling material is exposed to the fried dough twist outer surface, and it can directly be contacted with edible oil, thereby be convenient to fried ripe fried passing through; Thereby make fat content descend about 12.5% compared to tradition 18 street fried dough twists; Meet modern health diet idea more, and unique " sandwich " type structure makes the filling material more even with mixing of noodles, taste is more mellow; Can cooperate tastes such as Semen sesami nigrum, assorted, the spiced salt, hawthorn, to satisfy different consumer demands.
Description of drawings:
Fig. 1 is stuffed structural representation among the present invention;
Fig. 2 is a product appearance sketch map of the present invention.
The specific embodiment
Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.
A kind of preparation method of stuffed small fried dough twists, its making step is:
(1) and filling and face;
(2) resulting of step (1) and filling are carried out being divided into dough after faric;
(3) the resulting dough of step (2) is pressed into the sandwich type dough sheet that structure is followed successively by face-filling-face;
(4) the resulting dough sheet of step (3) is carried out press strip after, according to final products length, be divided into stuffed of equal in length in twos;
(5) two stuffed that step (4) is obtained twists moulding, obtains giving birth to the fried dough twist semi-finished product;
(6) put into the fried system of vegetable oil taking-up after 5 to 20 minutes of 100 ℃ to 200 ℃, cooling, packing with giving birth to the fried dough twist finished product in the step (5).
Carry out and face and filling according to traditional fried dough twist technology:
Prescription one: face: flour 45g, white granulated sugar 10g, vegetable oil 30g, water 15g.
Filling: flour 25g, white granulated sugar 15g, vegetable oil 40g, refining filling material 10g, water 10g.
Prescription two: face: flour 40g, white granulated sugar 15g, vegetable oil 33g, water 12g.
Filling: flour 20g, white granulated sugar 18g, vegetable oil 42g, refining filling material 8g, water 12g.
The following step is for making the preparation method step of single stuffed small fried dough twists:
Embodiment 1:
Utilize stuffing-wrapping machine to carry out the faric back group that divides on 10g filling and 10g face;
Utilize oodle maker that dough is pressed into the dough sheet of thick 1cm, become sandwich type (face, filling, face);
The dough sheet that presses is put into the plodder press strip, and according to finished product length, is divided into stuffed of two equal in length;
Twist moulding with two stuffed;
100 ℃ to 200 ℃ soybean are put in fried dough twist after the moulding, the fried system of peanut miscella was taken out after 5 minutes, obtain finished product, weighing
9.8gCooling, packing.
Embodiment 2:
Utilize stuffing-wrapping machine to carry out the faric back group that divides on 10g filling and 20g face;
Utilize oodle maker that dough is pressed into the dough sheet of thick 2cm, become sandwich type (face, filling, face);
The dough sheet that presses is put into the plodder press strip, and according to finished product length, is divided into stuffed of two equal in length;
Twist moulding with two stuffed;
100 ℃ to 200 ℃ soybean are put in fried dough twist after the moulding, the fried system of peanut miscella was taken out after 10 minutes, obtain finished product, weighing 10.1g cooling, packing.
Embodiment 3:
Utilize stuffing-wrapping machine to carry out the faric back group that divides on 10g filling and 35g face;
Utilize oodle maker that dough is pressed into the dough sheet of thick 3.5cm, become sandwich type (face, filling, face);
The dough sheet that presses is put into the plodder press strip, and according to finished product length, is divided into stuffed of two equal in length;
Twist moulding with two stuffed;
100 ℃ to 200 ℃ soybean are put in fried dough twist after the moulding, the fried system of peanut miscella was taken out after 15 minutes, obtain finished product, weighing _ _ _ the 10.3g cooling, packing.
Embodiment 4:
Utilize stuffing-wrapping machine to carry out the faric back group that divides on 10g filling and 50g face;
Utilize oodle maker that dough is pressed into the dough sheet of thick 5cm, become sandwich type (face, filling, face);
The dough sheet that presses is put into the plodder press strip, and according to finished product length, is divided into stuffed of two equal in length;
Twist moulding with two stuffed;
100 ℃ to 200 ℃ soybean are put in fried dough twist after the moulding, the fried system of peanut miscella was taken out after 20 minutes, obtain finished product, weighing 10.5g cooling, packing.
Among each embodiment, for single article weight of guaranteeing final products about 10g, stuffed length is carried out length adjustment according to throwing face amount described in its making step.
Claims (4)
1. the preparation method of a stuffed small fried dough twists, it is characterized in that: its making step is:
(1) and filling and face;
(2) resulting of step (1) and filling are carried out being divided into dough after faric;
(3) the resulting dough of step (2) is pressed into the sandwich type dough sheet that structure is followed successively by face-filling-face;
(4) the resulting dough sheet of step (3) is carried out press strip after, according to final products length, be divided into stuffed of two equal in length;
(5) two stuffed that step (4) is obtained twists moulding, obtains giving birth to the fried dough twist semi-finished product;
(6) put into the fried system of vegetable oil taking-up after 5 to 20 minutes of 100 ℃ to 200 ℃ with giving birth to the fried dough twist finished product in the step (5), obtain finished product, cooling, packing.
2. the preparation method of stuffed small fried dough twists according to claim 1 is characterized in that: utilize stuffing-wrapping machine to carry out faric back on face and filling to divide group described in the step (2), wherein the ratio of filling and face is 1: 1～5.
3. the preparation method of stuffed small fried dough twists according to claim 1, it is characterized in that: the sandwich type dough sheet thickness described in the step (3) is 1～5cm.
4. the preparation method of stuffed small fried dough twists according to claim 1, it is characterized in that: the vegetable oil described in the step (6) is soybean, peanut miscella.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110452665 CN102487984B (en) | 2011-12-30 | 2011-12-30 | Method for making stuffed small fried dough twist |
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| CN 201110452665 CN102487984B (en) | 2011-12-30 | 2011-12-30 | Method for making stuffed small fried dough twist |
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| CN102487984B CN102487984B (en) | 2012-12-26 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749630A (en) * | 2014-01-15 | 2014-04-30 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
| CN103975997A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN104161079A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山市海滨水产品生态养殖专业合作社 | Spring roll with spiced salt and haws and preparation method thereof |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| 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 |
| CN108991075A (en) * | 2018-09-04 | 2018-12-14 | 天津市瀛前祥科技发展有限公司 | Anti-oxidant fried dough twist of the stuffed high dietary-fiber of non-fermented and preparation method thereof |
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| CN2174046Y (en) * | 1993-10-18 | 1994-08-17 | 许艳华 | Fried dough twist with filling |
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| CN1919003A (en) * | 2005-08-26 | 2007-02-28 | 王成刚 | Crackling stuffing soft fried dough twist |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749630A (en) * | 2014-01-15 | 2014-04-30 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
| CN103975997A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN103975997B (en) * | 2014-05-27 | 2015-07-08 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN104161079A (en) * | 2014-07-23 | 2014-11-26 | 马鞍山市海滨水产品生态养殖专业合作社 | Spring roll with spiced salt and haws and preparation method thereof |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104222212B (en) * | 2014-10-10 | 2016-09-07 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of without sucrose, the low-yield stuffed fried dough twist of non-grease frying and preparation method |
| 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 |
| CN108991075A (en) * | 2018-09-04 | 2018-12-14 | 天津市瀛前祥科技发展有限公司 | Anti-oxidant fried dough twist of the stuffed high dietary-fiber of non-fermented and preparation method thereof |
| CN108991075B (en) * | 2018-09-04 | 2021-10-22 | 天津市瀛前祥科技发展有限公司 | Non-fermented stuffed high-dietary-fiber antioxidant fried dough twists and making method thereof |
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| CN102487984B (en) | 2012-12-26 |
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Owner name: TIANJIN GUIFAXIANG SHIBAJIE CHINESE DOUGHNUT FOOD Free format text: FORMER OWNER: TIANJIN GUIFAXIANG SHIBAJIE CHINESE DOUGHNUT HEADQUARTER CO., LTD. Effective date: 20121029 |
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