CN103262871B - Meat stuffing fried bread stick and preparation method thereof - Google Patents
Meat stuffing fried bread stick and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a meat stuffing fried bread stick and a preparation method thereof to enable fried bread sticks to be provided with rich nutrition. The meat stuffing fried bread stick is formed by a wrapper and stuffing in a mass ratio of (1-4): (1-4); the warp is composed of 58 parts to 60 parts of wheat flour, 1.2 parts to 3.2 parts of yeast, 0.8 part to 1.5 parts of salt, 2.3 parts to 3.1 parts of whey protein, 2.7 parts to 3.5 parts of glutamine transaminase and 33 parts to 34 parts of water; and the stuffing comprises 3 parts of lean meat, 1 part of water, 0.125 part of salt, 0.25 part of yellow rice wind, 0.5 part of white sugar, 1.25 parts of peanut oil and 0.25 part of soy sauce. The preparation method comprises preparing, dough kneading, dough recovery, dough kneading for the second time, division, tabletting, dough recovery for the second time, stuffing preparing, stuffing wrapping, frying, oil draining and cooling. Compared with the prior art, the industrial preparing of the fried bread stick is achieved, the inside of the fried bread stick is free of oil impregnation, the fried bread stick is soft and delicious, crisp and tasty in skin and rich in nutrition.
Description
Technical field
The present invention relates to a kind of deep-fried twisted dough sticks and preparation method thereof, particularly a kind of deep-fried twisted dough sticks being surrounded by filling and preparation method thereof.
Background technology
Deep-fried twisted dough sticks are traditional snacks of Chinese Famous.Deep-fried twisted dough sticks are also known as " large fruit ", " fried Chinese juniper " etc.The mouthfeel of deep-fried twisted dough sticks is good, and nutritive value is higher, containing abundant phosphorus, vitamin B5, crude fibre and calcium and higher energy, easily digested, very popular.But the making of current deep-fried twisted dough sticks mainly also rests on individual workship's cooked mode, decentralized management, both there is food-safety problem, it not again the snack can had at any time.And prior art deep-fried twisted dough sticks are that nutritional labeling and mouthfeel are all very single, add and have alum, unfavorable to health through high temperature fried wheaten food.So far, do not have one can suitability for industrialized production, and nutritious, healthy deep-fried twisted dough sticks food occur.
Summary of the invention
The object of this invention is to provide a kind of meat stuffing deep-fried twisted dough sticks and preparation method thereof, the technical problem that solve makes deep-fried twisted dough sticks have abundant nutrition, and mouthfeel is good, safety, and can realize suitability for industrialized production.
The present invention is by the following technical solutions: a kind of meat stuffing deep-fried twisted dough sticks, by musculus cutaneus and fillings in mass ratio 1-4:1-4 form;
Described musculus cutaneus is made up of following mass fraction: wheat flour 58-60 part, yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part, water 33-34 part;
Described fillings comprises following mass fraction: 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce;
Described lean meat is pork, beef, mutton or chicken.
Musculus cutaneus of the present invention is made up of following mass fraction: wheat flour 59 parts, yeast 1.5-2.5 part, salt 0.9-1.3 part, lactalbumin 2.5-2.9 part, glutamine transaminage 2.9-3.2 part, 33.5 parts, water.
A preparation method for meat stuffing deep-fried twisted dough sticks, comprises the following steps:
One, prepare burden, by mass fraction, by yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part and water 33-34 part add in dough mixing machine and stir, rotating speed 130r/min, and time 2min, obtains ingredients solution;
Two, first time and face, join in dough mixing machine by wheat flour 58-60 part, rotating speed 200r/min, time 10min, obtains dough;
Three, first time proofs, and dough is put into proofing box, proofs 10min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, obtain proofing of dough;
Four, second time and face, put into dough mixing machine by proofing of dough, rotating speed 200r/min, time 10min, obtain secondary dough;
Five, split, secondary dough is put into dough dicer, stripping and slicing, obtain face block;
Six, compressing tablet, uses mould by face block, is pressed into sheet, obtains dough sheet;
Seven, second time proofs, and dough sheet is put into proofing box, time 100min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, must proof dough sheet;
Eight, filling processed, by mass fraction, comprise 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce, makes fillings;
Described lean meat is pork, beef, mutton or chicken;
Nine, faric, by the mass ratio 1-4:1-4 of secondary dough and fillings, evenly place fillings proofing on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base;
Ten, fried, faric base is put into Vacuum frying machine fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode;
11, drain, cool, the deep-fried twisted dough sticks exploded are placed on slipping through the net drain, naturally cool, obtain meat stuffing deep-fried twisted dough sticks.
Step 11 of the present invention drains, cool after the meat stuffing deep-fried twisted dough sticks that obtain, adopt DQB-360W Multifunctional air regulation packager to carry out vacuum packaging, two one bag, vacuum 3kPa.
The preparation method of fillings of the present invention, comprises the following steps:
One, use meat grinder that 3 parts, lean meat is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Lean meat is pork, beef, mutton or chicken;
Two, use vacuum stuffing mixer, by meat stuffing, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts and 0.25 part, soy sauce stir, and rotating speed 42r/min, vacuum 0.8MPa, time 10min, obtains fillings.
Dough mixing machine of the present invention is the H-25 type dough mixing machine that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
Proofing box of the present invention is the FX-02(36 that the preeminent Food Machinery Co., Ltd. in Qingdao produces) type proofing box.
Vacuum frying machine of the present invention is ZK-9000A type double-chamber vacuum Fryer.
Meat grinder of the present invention is the JR500 type meat grinder that Shenyang oriental food machinery plant produces.
Vacuum stuffing mixer of the present invention is JB-300L type vacuum stuffing mixer.
The present invention compared with prior art, use the progressively follow procedure processing of food processing apparatus, achieve the industrialization processing of deep-fried twisted dough sticks, departed from the mode of production of individual workship, fried wrap up meat stuffing in deep-fried twisted dough sticks after, oil-tight oil-feed bar is inner, deep-fried twisted dough sticks epidermis palatable crisp, the inner soft fresh perfume (or spice) of deep-fried twisted dough sticks, can meet the demand that people suit one's taste, can also provide abundant nutrition.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.Meat stuffing deep-fried twisted dough sticks of the present invention, by musculus cutaneus and fillings in mass ratio 1-4:1-4 form, in embodiment 1-4, musculus cutaneus and fillings mass ratio are 1:1.
Musculus cutaneus is made up of following mass fraction: wheat flour 58-60 part, yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part, water 33-34 part.
The preferred mass fraction of musculus cutaneus is: wheat flour 59 parts, yeast 1.5-2.5 part, salt 0.9-1.3 part, lactalbumin 2.5-2.9 part, glutamine transaminage 2.9-3.2 part, 33.5 parts, water.
Fillings comprises following mass fraction: 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce.Lean meat is lean pork, beef, mutton or chicken.Appropriate flavoring can be added in fillings: more than one in bruised ginger, chopped spring onion, mashed garlic, catsup, chilli powder, zanthoxylum powder, five-spice powder, cumin powder, black pepper, onion powder, vanilla powder and curry powder, make fillings become differently flavoured fillings.
The main component of wheat flour is starch, and account for more than 70%, protein accounts for 11%-13%, and moisture accounts for 12%-14%, and also containing a small amount of fat, crude fibre and mineral matter, the wheat flour used in the embodiment of the present invention is special two powder.
Yeast adopts the dry ferment used in pastries fermentation, use culture propagation to reduce in the present invention content that traditional deep-fried twisted dough sticks make the acrylamide produced, and makes deep-fried twisted dough sticks have the unique perfume of fermented pasta.
Salt is colourless cubic crystal body, in saline taste, plays a part to increase dough strength power, regulate finished product taste in deep-fried twisted dough sticks.
Lactalbumin increases the content of protein in deep-fried twisted dough sticks as foreign protein matter, improves the nutritive value of deep-fried twisted dough sticks, and increases protein content, makes dough be easier to generate gluten.
Glutamine transaminage is a kind of enzyme, can in catalytic proteins polypeptide generation molecule and intermolecular covalent cross-linking, thus improve the 26S Proteasome Structure and Function of protein, the foaminess of food, emulsibility, emulsion stability, heat endurance, water-retaining property and gelling ability can be significantly improved, and then improve the local flavor of food, mouthfeel, quality and outward appearance, add glutamine transaminage in the present invention and dough can be made to form more stable gluten network structure.
Water can dissolved water soluble substance, regulates the denseness of dough, promotes the generation of gluten.
The preparation method of meat stuffing deep-fried twisted dough sticks of the present invention, comprises the following steps:
One, prepare burden, at room temperature 20 DEG C, by mass fraction, by yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part and water 33-34 part add in H-25 type dough mixing machine and stir, rotating speed 130r/min, time 2min, obtains ingredients solution.H-25 type dough mixing machine is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.Be preferably yeast 1.5-2.5 part, salt 0.9-1.3 part, lactalbumin 2.5-2.9 part, glutamine transaminage 2.9-3.2 part, 33.5 parts, water.
Two, first time and face, wheat flour 58-60 part joined in H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtains dough.Be preferably wheat flour 59 parts.
Three, first time proofs, and dough is put into FX-02(36) type proofing box, proof 10min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, obtain proofing of dough.FX-02(36) type proofing box is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
Four, second time and face, put into H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtain secondary dough by proofing of dough.
Five, split, secondary dough is put into dough dicer, by every block 50g stripping and slicing, obtains face block.
Six, compressing tablet, uses mould by face block, is pressed into thick 3mm, long 9cm, the sheet of wide 4cm, obtains dough sheet (musculus cutaneus).
Seven, second time proofs, and dough sheet is put into FX-02(36) type proofing box, proof 100min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, must dough sheet be proofed.
Eight, faric, proofing even placement 50g fillings on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base.In an embodiment of the present invention for convenience of metering, join 50g fillings by every 50g bis-doughs, makes deep-fried twisted dough sticks, also by the mass ratio 1-4:1-4 of secondary dough and fillings, the concrete quality of secondary dough and fillings can be set.
Nine, fried, faric base is put into ZK-9000A double-chamber vacuum Fryer fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode.Oil is vegetable oil corn oil, sunflower seed oil or tea oil.Every 500g bis-dough oil consumption 20-30g.
Ten, drain, cool, the deep-fried twisted dough sticks exploded are placed on slipping through the net, drain under room temperature, naturally cool, obtain meat stuffing deep-fried twisted dough sticks.
11, pack, adopt DQB-360W Multifunctional air regulation packager, two one bag packaging, vacuum 3kPa.
The preparation method of fillings, comprises the following steps:
One, use the JR500 type meat grinder of Shenyang oriental food machinery plant, in mass ratio, 3 parts, lean meat is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Lean meat is pork, beef, mutton or chicken.
Two, use JB-300L vacuum stuffing mixer, by 1 part, meat stuffing, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce stirs, rotating speed 42r/min, vacuum 0.8MPa, and time 10min, obtains fillings.Appropriate flavoring can be added in fillings: more than one in bruised ginger, chopped spring onion, mashed garlic, catsup, chilli powder, zanthoxylum powder, five-spice powder, cumin powder, black pepper, onion powder, vanilla powder and curry powder, be made into differently flavoured fillings.
The meat stuffing deep-fried twisted dough sticks prepared by the inventive method are through fried, and appearance is golden yellow crisp, inner soft fresh perfume (or spice), and mouthfeel is with through yeast-leavened unique perfume, and skin delicious and crisp, meat stuffing is soft.Usage, directly eats, or after refrigeration, microwave-oven-heating 1-2min eats.
Embodiment 1
1, at room temperature 20 DEG C, by mass fraction, by 1.2 parts, yeast, salt 0.8 part, lactalbumin 2.3 parts, glutamine transaminage 2.7 parts and 33 parts, water add in H-25 type dough mixing machine and stir, and rotating speed 130r/min, time 2min, obtains ingredients solution.
2, join in H-25 type dough mixing machine by wheat flour 58 parts, rotating speed 200r/min, time 10min, obtains dough.H-25 type dough mixing machine is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
3, dough is put into FX-02(36) type proofing box, proof 10min, proofing box temperature 28 DEG C, relative humidity 80%, obtains proofing of dough.
4, proofing of dough is put into H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtain secondary dough.FX-02(36) type proofing box is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
5, secondary dough is put into dough dicer, by every block 50g stripping and slicing, obtain face block.
6, use mould by face block, be pressed into thick 3mm, long 9cm, the sheet of wide 4cm, obtains dough sheet.
7, dough sheet is put into FX-02(36) type proofing box, proof 100min, proofing box temperature 28 DEG C, relative humidity 80%, must proof dough sheet.
8, system falls into, and use the JR500 type meat grinder of Shenyang oriental food machinery plant, in mass ratio, thin pork 3 parts is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Use JB-300L vacuum stuffing mixer, by 1 part, meat stuffing, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce stirs, rotating speed 42r/min, vacuum 0.8MPa, and time 10min, obtains fillings.
9, proofing even placement 50g fillings on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base.What every 50g face block was obtained proofs musculus cutaneus bag 50g fillings, for making deep-fried twisted dough sticks.
10, fried, faric base is put into ZK-9000A double-chamber vacuum Fryer fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode.Oil is corn oil.
11, on the deep-fried twisted dough sticks exploded are placed on slip through the net, drain under room temperature, naturally cool, obtain pork filling deep-fried twisted dough sticks.
12, DQB-360W Multifunctional air regulation packager is adopted, two one bag packaging, vacuum 3kPa.
Embodiment 2
1, at room temperature 20 DEG C, by mass fraction, by 1.5 parts, yeast, salt 0.9 part, lactalbumin 2.5 parts, glutamine transaminage 2.9 parts and 33.5 parts, water add in H-25 type dough mixing machine and stir, and rotating speed 130r/min, time 2min, obtains ingredients solution.
2, join in H-25 type dough mixing machine by wheat flour 59 parts, rotating speed 200r/min, time 10min, obtains dough.H-25 type dough mixing machine is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
3, dough is put into FX-02(36) type proofing box, proof 10min, proofing box temperature 29 DEG C, relative humidity 85%, obtains proofing of dough.
4, proofing of dough is put into H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtain secondary dough.FX-02(36) type proofing box is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
5, secondary dough is put into dough dicer, by every block 50g stripping and slicing, obtain face block.
6, use mould by face block, be pressed into thick 3mm, long 9cm, the sheet of wide 4cm, obtains dough sheet.
7, dough sheet is put into FX-02(36) type proofing box, proof 100min, proofing box temperature 29 DEG C, relative humidity 85%, must proof dough sheet.
8, system falls into, and use the JR500 type meat grinder of Shenyang oriental food machinery plant, in mass ratio, 3 parts, beef is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Use JB-300L vacuum stuffing mixer, by 1 part, meat stuffing, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce stirs, rotating speed 42r/min, vacuum 0.8MPa, and time 10min, obtains fillings.
9, proofing even placement 50g fillings on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base.What every 50g face block was obtained proofs musculus cutaneus bag 50g fillings, for making deep-fried twisted dough sticks.
10, fried, faric base is put into ZK-9000A double-chamber vacuum Fryer fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode.Oil is sunflower seed oil.
11, on the deep-fried twisted dough sticks exploded are placed on slip through the net, drain under room temperature, naturally cool, obtain Minced Beef deep-fried twisted dough sticks.
12, DQB-360W Multifunctional air regulation packager is adopted, two one bag packaging, vacuum 3kPa.
Embodiment 3
1, at room temperature 20 DEG C, by mass fraction, by 3.2 parts, yeast, salt 1.5 parts, lactalbumin 3.1 parts, glutamine transaminage 3.5 parts and 34 parts, water add in H-25 type dough mixing machine and stir, and rotating speed 130r/min, time 2min, obtains ingredients solution.
2, join in H-25 type dough mixing machine by wheat flour 60 parts, rotating speed 200r/min, time 10min, obtains dough.H-25 type dough mixing machine is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
3, dough is put into FX-02(36) type proofing box, proof 10min, proofing box temperature 30 DEG C, relative humidity 90%, obtains proofing of dough.
4, proofing of dough is put into H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtain secondary dough.FX-02(36) type proofing box is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
5, secondary dough is put into dough dicer, by every block 50g stripping and slicing, obtain face block.
5, use mould by face block, be pressed into thick 3mm, long 9cm, the sheet of wide 4cm, obtains dough sheet.
7, dough sheet is put into FX-02(36) type proofing box, proof 100min, proofing box temperature 30 DEG C, relative humidity 90%, must proof dough sheet.
8, system falls into, and use the JR500 type meat grinder of Shenyang oriental food machinery plant, in mass ratio, 3 parts, mutton is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Use JB-300L vacuum stuffing mixer, by 1 part, meat stuffing, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce stirs, rotating speed 42r/min, vacuum 0.8MPa, and time 10min, obtains fillings.
9, proofing even placement 50g fillings on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base.What every 50g face block was obtained proofs musculus cutaneus bag 50g fillings, for making deep-fried twisted dough sticks.
10, fried, faric base is put into ZK-9000A double-chamber vacuum Fryer fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode.Oil is tea oil.
11, on the deep-fried twisted dough sticks exploded are placed on slip through the net, drain under room temperature, naturally cool, obtain mutton filling deep-fried twisted dough sticks.
12, DQB-360W Multifunctional air regulation packager is adopted, two one bag packaging, vacuum 3kPa.
Embodiment 4
1, at room temperature 20 DEG C, by mass fraction, by 2.5 parts, yeast, salt 1.3 parts, lactalbumin 2.9 parts, glutamine transaminage 3.2 parts and 33.5 parts, water add in H-25 type dough mixing machine and stir, and rotating speed 130r/min, time 2min, obtains ingredients solution.
2, join in H-25 type dough mixing machine by wheat flour 59 parts, rotating speed 200r/min, time 10min, obtains dough.H-25 type dough mixing machine is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
3, dough is put into FX-02(36) type proofing box, proof 10min, proofing box temperature 32 DEG C, relative humidity 88%, obtains proofing of dough.
4, proofing of dough is put into H-25 type dough mixing machine, rotating speed 200r/min, time 10min, obtain secondary dough.FX-02(36) type proofing box is that the preeminent Food Machinery Co., Ltd. in Qingdao produces.
5, secondary dough is put into dough dicer, by every block 50g stripping and slicing, obtain face block.
6, use mould by face block, be pressed into thick 3mm, long 9cm, the sheet of wide 4cm, obtains dough sheet.
7, dough sheet is put into FX-02(36) type proofing box, proof 100min, proofing box temperature 32 DEG C, relative humidity 88%, must proof dough sheet.
8, system falls into, and use the JR500 type meat grinder of Shenyang oriental food machinery plant, in mass ratio, 3 parts, chicken is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Use JB-300L vacuum stuffing mixer, by 1 part, meat stuffing, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce stirs, rotating speed 42r/min, vacuum 0.8MPa, and time 10min, obtains fillings.
9, proofing even placement 50g fillings on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base.What every 50g face block was obtained proofs musculus cutaneus bag 50g fillings, for making deep-fried twisted dough sticks.
10, fried, faric base is put into ZK-9000A double-chamber vacuum Fryer fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode.Oil is corn oil.
11, on the deep-fried twisted dough sticks exploded are placed on slip through the net, drain under room temperature, naturally cool, obtain chicken meat stuffing deep-fried twisted dough sticks.
12, DQB-360W Multifunctional air regulation packager is adopted, two one bag packaging, vacuum 3kPa.
Claims (4)
1. meat stuffing deep-fried twisted dough sticks, is characterized in that: described meat stuffing deep-fried twisted dough sticks by musculus cutaneus and fillings in mass ratio 1-4:1-4 form; Described musculus cutaneus is made up of following mass fraction: wheat flour 58-60 part, yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part, water 33-34 part; Described fillings comprises following mass fraction: 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, 0.25 part, soy sauce; Described lean meat is pork, beef, mutton or chicken;
Described meat stuffing deep-fried twisted dough sticks adopt following preparation method to obtain, and this preparation method, comprises the following steps:
One, prepare burden, by mass fraction, by yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part and water 33-34 part add in dough mixing machine and stir, rotating speed 130r/min, and time 2min, obtains ingredients solution;
Two, first time and face, join in dough mixing machine by wheat flour 58-60 part, rotating speed 200r/min, time 10min, obtains dough;
Three, first time proofs, and dough is put into proofing box, proofs 10min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, obtain proofing of dough;
Four, second time and face, put into dough mixing machine by proofing of dough, rotating speed 200r/min, time 10min, obtain secondary dough;
Five, split, secondary dough is put into dough dicer, stripping and slicing, obtain face block;
Six, compressing tablet, uses mould by face block, is pressed into sheet, obtains dough sheet;
Seven, second time proofs, and dough sheet is put into proofing box, time 100min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, must proof dough sheet;
Eight, filling processed, comprises by mass fraction: 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, and 0.25 part, soy sauce, makes fillings;
Described lean meat is pork, beef, mutton or chicken;
Nine, faric, by the mass ratio 1-4:1-4 of secondary dough and fillings, evenly place fillings proofing on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base;
Ten, fried, faric base is put into Vacuum frying machine fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode;
11, drain, cool, the deep-fried twisted dough sticks exploded are placed on slipping through the net drain, naturally cool, obtain meat stuffing deep-fried twisted dough sticks.
2. a preparation method for meat stuffing deep-fried twisted dough sticks, comprises the following steps:
One, prepare burden, by mass fraction, by yeast 1.2-3.2 part, salt 0.8-1.5 part, lactalbumin 2.3-3.1 part, glutamine transaminage 2.7-3.5 part and water 33-34 part add in dough mixing machine and stir, rotating speed 130r/min, and time 2min, obtains ingredients solution;
Two, first time and face, join in dough mixing machine by wheat flour 58-60 part, rotating speed 200r/min, time 10min, obtains dough;
Three, first time proofs, and dough is put into proofing box, proofs 10min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, obtain proofing of dough;
Four, second time and face, put into dough mixing machine by proofing of dough, rotating speed 200r/min, time 10min, obtain secondary dough;
Five, split, secondary dough is put into dough dicer, stripping and slicing, obtain face block;
Six, compressing tablet, uses mould by face block, is pressed into sheet, obtains dough sheet;
Seven, second time proofs, and dough sheet is put into proofing box, time 100min, proofing box temperature 28-32 DEG C, relative humidity 80-90%, must proof dough sheet;
Eight, filling processed, comprises by mass fraction: 3 parts, lean meat, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts, and 0.25 part, soy sauce, makes fillings;
Described lean meat is pork, beef, mutton or chicken;
Nine, faric, by the mass ratio 1-4:1-4 of secondary dough and fillings, evenly place fillings proofing on dough sheet, then conjunction is pinched in doubling in the width direction, and conjunction is also pinched in two, and kneading makes surface uniform, obtains faric base;
Ten, fried, faric base is put into Vacuum frying machine fried, vacuum 0.09MPa, oil temperature 90 DEG C, time 2min, the deep-fried twisted dough sticks that must explode;
11, drain, cool, the deep-fried twisted dough sticks exploded are placed on slipping through the net drain, naturally cool, obtain meat stuffing deep-fried twisted dough sticks.
3. the preparation method of meat stuffing deep-fried twisted dough sticks according to claim 2, is characterized in that: described step 11 drains, cool after the meat stuffing deep-fried twisted dough sticks that obtain, adopt DQB-360W Multifunctional air regulation packager to carry out vacuum packaging, two one bag, vacuum 3kPa.
4. the preparation method of meat stuffing deep-fried twisted dough sticks according to claim 2, is characterized in that: the preparation method of described fillings, comprises the following steps:
One, use meat grinder that 3 parts, lean meat is twisted into meat stuffing, hole diameter of sieve (perforated) plate is 1.8mm; Lean meat is pork, beef, mutton or chicken;
Two, use vacuum stuffing mixer, by meat stuffing, 1 part, water, salt 0.125 part, yellow rice wine 0.25 part, white sugar 0.5 part, peanut oil 1.25 parts and 0.25 part, soy sauce stir, and rotating speed 42r/min, vacuum 0.8MPa, time 10min, obtains fillings.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196895A (en) * | 1997-04-22 | 1998-10-28 | 王彬 | Method of producing deep-fried twisted dough sticks having filling |
| CN101473862A (en) * | 2009-01-20 | 2009-07-08 | 江南大学 | Biological shortening agent for freezing fermented deep-fried twisted dough sticks |
| CN101642149A (en) * | 2009-08-18 | 2010-02-10 | 白兰 | Alum-free health twisted cruller |
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN101933575A (en) * | 2010-09-20 | 2011-01-05 | 陈元朋 | Making method of alum-free twisted cruller |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196895A (en) * | 1997-04-22 | 1998-10-28 | 王彬 | Method of producing deep-fried twisted dough sticks having filling |
| CN101473862A (en) * | 2009-01-20 | 2009-07-08 | 江南大学 | Biological shortening agent for freezing fermented deep-fried twisted dough sticks |
| CN101642149A (en) * | 2009-08-18 | 2010-02-10 | 白兰 | Alum-free health twisted cruller |
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN101933575A (en) * | 2010-09-20 | 2011-01-05 | 陈元朋 | Making method of alum-free twisted cruller |
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