CN1042046A - Not aluminated method for deep-fried twisted dough sticks - Google Patents
Not aluminated method for deep-fried twisted dough sticks Download PDFInfo
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- CN1042046A CN1042046A CN 88109151 CN88109151A CN1042046A CN 1042046 A CN1042046 A CN 1042046A CN 88109151 CN88109151 CN 88109151 CN 88109151 A CN88109151 A CN 88109151A CN 1042046 A CN1042046 A CN 1042046A
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- twisted dough
- dough sticks
- fried twisted
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Abstract
The present invention proposes a kind of preparation method of not aluminated deep-fried twisted dough sticks, flour, water, salt, sodium carbonate and edible citric acid were pressed 50: 60: 1: 1: 1 proportioning, preparation through original material, the processing of face base and several procedures of fried system, obtain clear and melodious good to eat deep-fried twisted dough sticks or similar food product, because this method do not use the alum that contains harmful element aluminium, thereby explode the deep-fried twisted dough sticks that and be of value to the healthy of people.
Description
The present invention relates to a kind of preparation method of deep-fried twisted dough sticks, particularly a kind of preparation method of not aluminated deep-fried twisted dough sticks.
Deep-fried twisted dough sticks are that people like the food eaten, and traditional preparation method all is placed with alum in the deep-fried twisted dough sticks raw material.Purpose is to make the deep-fried twisted dough sticks that explode crisp good to eat.But, contain aluminium element in the alum, lodge in easily in the brain after entering human body, reduce the absorbability of human body, even cause mental retard phosphorus.Therefore, people thirst for without alum the fried good to eat deep-fried twisted dough sticks of making always.
The objective of the invention is to provide a kind of method of making no alum deep-fried twisted dough sticks, use the method can explode the illeffects of making crisp good to eat deep-fried twisted dough sticks and needn't worrying alum easily.
Realize that the key of the object of the invention is the raw-material preparation of deep-fried twisted dough sticks.A certain proportion of flour, water, salt, sodium carbonate and edible citric acid etc. are mixed, obtain the suitable face base of soft or hard, then the face base is cut into the fried system of fluid that strip is put into boiling.Though do not use alum in the said process, more crisp good to eat when the deep-fried twisted dough sticks ratio that finally obtains uses alum.
Below in conjunction with embodiment invention is described further.
Mainly comprise following operation according to method for deep-fried twisted dough sticks proposed by the invention: the processing of the preparation of original material, face base and fried system describe in detail respectively below.
One, the preparation of original material: adopt following prescription in the present embodiment, five kinds of materials wherein using are flour, water, salt, sodium carbonate and edible citric acid:
Flour 500 grams
Water 600 grams
Salt 10 grams
Sodium carbonate 10 grams
Citric acid 10 grams
At first salt 10 grams all are dissolved in the 600 gram water, salt solution is divided into two glasss; Edible citric acid 10 gram is dissolved in wherein in one glass of salt solution, it is joined in the 500 gram flour slowly stir evenly then; Sodium carbonate is dissolved in another glass salt solution, it is added in the flour that has mixed citric acid gradually, and knead.
Two, the preparation of face base: the flour for preparing in the above-mentioned operation was left standstill about 30 minutes, observe the soft or hard degree of dough, add a small amount of clear water in case of necessity again; The dough of becoming reconciled is pressed into thin slice, is cut into the strip that wide about 2cm is about 15cm again, the two ends of two noodles are pressed together, several circles are put at hand-held then its two ends, have so just obtained the dough stick base material.
Three, fried system: the deep-fried twisted dough sticks face base that obtains in the said process is put into the fluid of boiling, and the face base just expands and color burn gradually, and (decide on the oil temperature is different) promptly fried system finished in about 2～3 minutes, explodes that the deep-fried twisted dough sticks that are crisp to be isabelline.
When preparation face base, also can adopt other similar operation, as explode system sub-thread deep-fried twisted dough sticks with single noodles according to different needs.Above-mentioned second and three process and existing method be essentially identical.
Claims (1)
- A kind of method of making deep-fried twisted dough sticks, comprise the preparation of original material, preparation and three operations of fried system of face base, following prescription is adopted in the preparation that it is characterized in that original material: flour, water, salt, sodium carbonate and citric acid were by 50: 60: 1: 1: 1 proportioning, earlier that salt is all soluble in water and be divided into two glasss, dissolve in sodium carbonate and citric acid in two glasss more respectively, the solution that will be dissolved with citric acid then successively is incorporated in the flour equably with the solution that is dissolved with sodium carbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88109151 CN1042046A (en) | 1988-10-26 | 1988-10-26 | Not aluminated method for deep-fried twisted dough sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88109151 CN1042046A (en) | 1988-10-26 | 1988-10-26 | Not aluminated method for deep-fried twisted dough sticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1042046A true CN1042046A (en) | 1990-05-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88109151 Pending CN1042046A (en) | 1988-10-26 | 1988-10-26 | Not aluminated method for deep-fried twisted dough sticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1042046A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100337551C (en) * | 2006-01-09 | 2007-09-19 | 刘令辉 | Non-aluminium additive for making deep-fried dough sticks, and its prepn. method |
| CN1806561B (en) * | 2006-02-13 | 2010-08-18 | 洪光富 | Aluminium-free modified starch leavening agent and preparation method thereof |
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
| CN104273188A (en) * | 2014-10-11 | 2015-01-14 | 李强 | Vegetable fried bread stick and preparation method thereof |
| CN106259614A (en) * | 2016-08-15 | 2017-01-04 | 宋洋 | The manufacture method of aluminum-free fritters of twisted dough |
-
1988
- 1988-10-26 CN CN 88109151 patent/CN1042046A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100337551C (en) * | 2006-01-09 | 2007-09-19 | 刘令辉 | Non-aluminium additive for making deep-fried dough sticks, and its prepn. method |
| CN1806561B (en) * | 2006-02-13 | 2010-08-18 | 洪光富 | Aluminium-free modified starch leavening agent and preparation method thereof |
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
| CN104273188A (en) * | 2014-10-11 | 2015-01-14 | 李强 | Vegetable fried bread stick and preparation method thereof |
| CN106259614A (en) * | 2016-08-15 | 2017-01-04 | 宋洋 | The manufacture method of aluminum-free fritters of twisted dough |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |