CN103875763A - Deep-fry food - Google Patents

Deep-fry food Download PDF

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Publication number
CN103875763A
CN103875763A CN201410152833.XA CN201410152833A CN103875763A CN 103875763 A CN103875763 A CN 103875763A CN 201410152833 A CN201410152833 A CN 201410152833A CN 103875763 A CN103875763 A CN 103875763A
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CN
China
Prior art keywords
root
fried
kudzu
fried food
vine
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Pending
Application number
CN201410152833.XA
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Chinese (zh)
Inventor
罗英明
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罗英明
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Priority to CN201410152833.XA priority Critical patent/CN103875763A/en
Publication of CN103875763A publication Critical patent/CN103875763A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a deep-fry food which is formed by deep frying with powder of the root of kudzu vine as main ingredients or wrapping materials. The root of kudzu vine contains 12% flavonoid compounds, protein, amino acid, sugar and mineral substances like iron, calcium, copper and selenium, wherein the mineral substances are necessary for the human body. The deep-fry food made of the powder of the root of kudzu vine is tonic and suitable for both the old and the young and has certain health efficacy.

Description

A kind of fried food
[technical field]
The present invention relates to food, relate in particular to a kind of fried food.
[background technology]
Fried food is one of traditional food of China, no matter is fried fried dough twist, fried spring roll, Deep-fried meatballs on New Year's Day or other festivals, or edible deep-fried twisted dough sticks, oil cake, the face nest of breakfast every day; Children like chrips, the fried biscuit etc. in the chips in edible foreign fast food, fried bread and snacks in recent years, and none is not fried food.
Fried food is because of its palatable crisp, with fragrance striking the nose, can improve a poor appetite, thus be deeply subject to liking of many adults and children, but some fried foods are because heat height is also listed in junk food, fitness guru is warned people, and often edible oil deep-fried food is to healthy unfavorable.
Traditional fried food using flour or ground rice as major ingredient or auxiliary material, can only meet consumer's mouthfeel and appetite conventionally, conventionally there is no health care.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of fried food with health-care efficacy.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is, a kind of fried food, by kudzu-vine root powder as major ingredient or wrapper is fried forms.
Above-described fried food, fried food dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 50-100 part, egg 20-40 part, edible oil 0-30 part, sugared 0-15 part, yeast powder 0-3 part, sodium bicarbonate 0-0.5 part, other condiment 0-3 part.
Above-described fried food, described fried food is root of kudzu vine Savoury doughnut, root of kudzu vine Savoury doughnut dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 90-100 part, egg 30-40 part, edible oil 5-30 part, sugared 10-15 part.
Above-described fried food, described fried food is root of kudzu vine fried dough twist, root of kudzu vine fried dough twist dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 50-60 part, egg 20-30 part, edible oil 5-10 part, sugared 0-10 part, yeast powder 2-3 part, sodium bicarbonate 0.3-0.5 part, salt 0.5-1 part.
Above-described fried food, the major ingredient of fried food is meat product, meat product frontly wraps up with batter fried, described batter is made up of following component by weight: 100 parts of kudzuvine root total powders, pueraria starch 80-110 part, egg 20-40 part, water 90-110 part, other condiment 0-10 part.
Fried food of the present invention by kudzu-vine root powder as major ingredient or wrapper is fried forms, the root of kudzu vine includes 12% flavone compound, also has the mineral matter such as iron, calcium, copper, selenium of protein, amino acid, sugar and needed by human, be all-ages invigorant, the present invention has certain health-care efficacy with the fried food that kudzu-vine root powder is made.
[detailed description of the invention]
The root of kudzu vine is typical medicinal and edible plant.Because the root of kudzu vine is nontoxic, free from extraneous odour, mouthfeel be good, eat root of kudzu vine abrasive dust when grain in some areas of south China, person " long-lived powder ".Kudzu-vine root powder can be divided into pueraria starch and kudzuvine root total powder.
Embodiment 1
The manufacture craft of root of kudzu vine Savoury doughnut is as follows:
The formula of dough blank: 250 grams of kudzuvine root total powders, 50 grams of salad oils, 30 grams of soft white sugars, 250 grams, water, 100 grams, egg (2 pieces).
Making step:
1. dough made with boiling water: prepare a clean frying pan, open fire, pour salad oil and water into, treat boiledly, kudzuvine root total powder is all poured into, do not stop stirring with chopsticks, make kudzu-vine root powder evenly wrap You Heshui, face is cooked by scalding;
2. close fire, the face of cooking by scalding is packed in clean basin, the remaining temperature of taking advantage of face also exists, and squeezes into one piece of egg, and egg is rubbed into kudzu-vine root powder with hand; Squeeze into one piece of egg, operation equally, fully combines together egg and ripe again;
3. all pour 30 grams of soft white sugars into washbasin, with hand, sugar is evenly rubbed in face, both are fully merged;
4. get appropriate dough, grasp, by tiger's jaw, be extruded into spherical; 9. be a moulding;
5. set up another a clean pot, open fire, pour approximately 1000 grams of peanut oil into, treat 5,6 one-tenths hot, cook fried; In frying course, do not stop to stir with chopsticks, prevent its adhesion, stir top and bottom simultaneously, make even colouring; While floating wait expanding, being golden yellow can pull out;
Embodiment 2
The manufacture craft of root of kudzu vine fried dough twist is as follows:
The formula of dough blank: 250 grams of kudzuvine root total powders, 5 grams of yeast powder, 5 grams of white sugar, egg 50 grams of (1), 15 grams of edible oils, 2 grams of salt, 1.2 grams, sodium bicarbonate, 130 grams, water.
Making step:
1. first use warm water compound barm, then add the egg mixing. oil, add kudzuvine root total powder and other material, be kneaded into smooth dough;
2. cover lid, is placed in warm place's fermentation twice large;
3. oiling on breadboard, puts into dough, and preservative film in upper cover is pressed into sheet with hand, leaves standstill tens minutes;
4. be cut into by knife rectangular;
5. rub into smooth strip with hand;
6. thick bar is twisted in the opposite direction, mention two ends, naturally twist strength youngster;
7. again the strength of having twisted is twisted in the opposite direction, mention two ends and twist, a screw plug is entered to other end;
8. enter in square position, cover preservative film, put warm place secondary fermentation 35 minutes;
9. when oil temperature in pot reaches 150 DEG C of left and right, lower fried dough twist;
10. fried dough twist is stirred after floating, and explodes to two sides golden yellow.
Embodiment 3
The manufacture craft of root of kudzu vine batter fried drumstick (deep fried pork chop, deep-fry pork) is as follows:
The formula of root of kudzu vine batter: 100 grams of kudzuvine root total powders, 100 grams of pueraria starches, 2, egg, 100 grams, water.
1. pot, add water, put into the chicken leg (chop, pork) of wash clean, boil about 15 minutes to 8 maturations after adding ginger splices, onion parts, cooking wine, water to open;
2. the chicken leg of scalding (chop, pork) control solid carbon dioxide is divided, be placed in basin and add salt, soy sauce, white sugar, zanthoxylum powder, ginger splices, green onion to break, pickle two hours to tasty;
3. by above-mentioned formula, kudzuvine root total powder, pueraria starch, egg and water are modulated to batter; The chicken leg (chop, pork) of pickling is wrapped up in batter, then wraps up in breadcrumbs;
4. the oil cauldron of putting into sixty percent heat explodes to chicken leg (chop, pork) color golden yellow.
The root of kudzu vine includes 12% flavone compound, as nutritional labelings such as Puerarin, daizeol glycosides, peanut elements, the mineral matter such as iron, calcium, copper, selenium that also has protein, amino acid, sugar and needed by human, is the famous and precious invigorant suiting the taste of both old and young, and has the good reputation of " ginseng in thousand ".Existing medical value, again effect of nutritious health care.So the fried food of the above embodiment of the present invention not only can meet consumer's mouthfeel and appetite, also has certain health-care efficacy.

Claims (5)

1. a fried food, is characterized in that, by kudzu-vine root powder as major ingredient or wrapper is fried forms.
2. fried food according to claim 1, it is characterized in that, fried food dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 50-100 part, egg 20-40 part, edible oil 0-30 part, sugared 0-15 part, yeast powder 0-3 part, sodium bicarbonate 0-0.5 part, other condiment 0-3 part.
3. fried food according to claim 2, it is characterized in that, described fried food is root of kudzu vine Savoury doughnut, and root of kudzu vine Savoury doughnut dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 90-100 part, egg 30-40 part, edible oil 5-30 part, sugared 10-15 part.
4. fried food according to claim 2, it is characterized in that, described fried food is root of kudzu vine fried dough twist, root of kudzu vine fried dough twist dough blank is made up of following component by weight: 100 parts of kudzu-vine root powder, water 50-60 part, egg 20-30 part, edible oil 5-10 part, sugared 0-10 part, yeast powder 2-3 part, sodium bicarbonate 0.3-0.5 part, salt 0.5-1 part.
5. fried food according to claim 1, it is characterized in that, the major ingredient of fried food is meat product, meat product frontly wraps up with batter fried, described batter is made up of following component by weight: 100 parts of kudzuvine root total powders, pueraria starch 80-110 part, egg 20-40 part, water 90-110 part, other condiment 0-10 part.
CN201410152833.XA 2014-04-16 2014-04-16 Deep-fry food Pending CN103875763A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410152833.XA CN103875763A (en) 2014-04-16 2014-04-16 Deep-fry food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410152833.XA CN103875763A (en) 2014-04-16 2014-04-16 Deep-fry food

Publications (1)

Publication Number Publication Date
CN103875763A true CN103875763A (en) 2014-06-25

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104115895A (en) * 2014-07-24 2014-10-29 曾侃 Nutritional fried dough stick and making method thereof
CN105995592A (en) * 2016-05-19 2016-10-12 骆玺州 Making method of flavor stuffed fried dough twists
CN106509849A (en) * 2016-10-31 2017-03-22 成都天绿菌业有限公司 Coprinus comatus processed food
CN106509847A (en) * 2016-10-31 2017-03-22 成都天绿菌业有限公司 Preparation method of coprinus comatus processed food
CN107897302A (en) * 2017-12-11 2018-04-13 重庆市磁器口陈麻花食品有限公司 Kudzuvine root starch taste fried dough twist and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102084966A (en) * 2009-12-02 2011-06-08 周亚强 Production method of kudzu root and sweet potato instant noodles
CN102144790A (en) * 2010-02-04 2011-08-10 安徽真心食品有限公司 Radix puerariae peanut and preparation method thereof
CN102423048A (en) * 2011-12-20 2012-04-25 贵州华力农化工程有限公司 Processing technique of cooking kudzuvine root vermicelli
CN102948669A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care husked rice and preparation method thereof
CN103637085A (en) * 2013-11-29 2014-03-19 叶韶 Production method of pueraria powder instant noodle

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102084966A (en) * 2009-12-02 2011-06-08 周亚强 Production method of kudzu root and sweet potato instant noodles
CN102144790A (en) * 2010-02-04 2011-08-10 安徽真心食品有限公司 Radix puerariae peanut and preparation method thereof
CN102423048A (en) * 2011-12-20 2012-04-25 贵州华力农化工程有限公司 Processing technique of cooking kudzuvine root vermicelli
CN102948669A (en) * 2012-10-24 2013-03-06 肥西县荣信粮油有限责任公司 Composite health-care husked rice and preparation method thereof
CN103637085A (en) * 2013-11-29 2014-03-19 叶韶 Production method of pueraria powder instant noodle

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
黄亮等: "蕨根、葛根、马铃薯淀粉油炸膨化加工性质的比较研究", 《食品工业研究》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104115895A (en) * 2014-07-24 2014-10-29 曾侃 Nutritional fried dough stick and making method thereof
CN105995592A (en) * 2016-05-19 2016-10-12 骆玺州 Making method of flavor stuffed fried dough twists
CN106509849A (en) * 2016-10-31 2017-03-22 成都天绿菌业有限公司 Coprinus comatus processed food
CN106509847A (en) * 2016-10-31 2017-03-22 成都天绿菌业有限公司 Preparation method of coprinus comatus processed food
CN107897302A (en) * 2017-12-11 2018-04-13 重庆市磁器口陈麻花食品有限公司 Kudzuvine root starch taste fried dough twist and preparation method thereof

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Application publication date: 20140625