CN104273188A - Vegetable fried bread stick and preparation method thereof - Google Patents
Vegetable fried bread stick and preparation method thereof Download PDFInfo
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- CN104273188A CN104273188A CN201410532964.0A CN201410532964A CN104273188A CN 104273188 A CN104273188 A CN 104273188A CN 201410532964 A CN201410532964 A CN 201410532964A CN 104273188 A CN104273188 A CN 104273188A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention discloses a vegetable fried bread stick and a preparation method thereof. The vegetable fried bread stick comprises, by weight, 50-95 parts of fresh vegetables, 3-5 parts of sodium bicarbonate, 3-8 parts of coarse cereals and 393-441 parts of flour. The preparation method includes cleaning and juicing the fresh vegetables, smashing the coarse cereals, mixing the juice and the smashed coarse cereals with the flour and stirring the mixture, fermenting without yeast, making the stick, frying the stick, draining oil and the like. The fried bread stick is made of the vegetables and the coarse cereals, and alums and other raw materials, such as lauric acid and monoglyceride, respectively serving as raising agent and acidic components used in conventional fried bread sticks are replaced; the fried bread stick prepared according to the method does not contain aluminum residues, and thus, edible safety of the fried bread stick is improved.
Description
Technical field
The invention belongs to food technology manufacture field, specifically refer to a kind of vegetables deep-fried twisted dough sticks and preparation method thereof.
Background technology
Deep-fried twisted dough sticks are food widely known in daily life, and its finished product is outer crisp interior tender, and golden yellow color is salted palatability, becomes old and young suitable, masses' tradition food earlier of women and children's eating.
Containing a large amount of alum in tradition deep-fried twisted dough sticks, alum, also known as Potassium aluminum sulfate dodecahydrate, be that alum itself or the aluminium hydroxide produced all contain aluminium element, and aluminium is the nonessential trace element of a kind of human body, is the key factor causing multiple cerebral disease.And aluminium is also multiple enzyme inhibitor, its malicious performance impact protein synthesis and neurotransmitter function.Aluminium can make the activity of brain endoenzyme be suppressed equally, thus the state of mind is worsened increasingly.Therefore long-term Excess free enthalpy aluminium, can cause senile dementia.
Without a kind of healthy food being different from traditional deep-fried twisted dough sticks that oil of vitriol bar is rising in recent years.The new technology formula of healthy deep-fried twisted dough sticks comprises a certain proportion of wheat flour, egg, plant wet goods, and the deep-fried twisted dough sticks finished product exploded is outer crisp interior tender, well bulk, and size is even, and free from extraneous odour is nutritious, can not damage human body.Use NEW TYPE OF COMPOSITE deep-fried puffy dough strips flour, such as commercially available Angel instead of traditional salt, alkali, alum leavening agent trial-production deep-fried twisted dough sticks without aluminium deep-fried twisted dough sticks leavening agent, in dough, add egg simultaneously, improve texture and the color and luster of deep-fried twisted dough sticks, finished product deep-fried twisted dough sticks indices is all better than the goods of conventional method, has golden yellow color, crisp outside and soft inside, Song Pao expand, pliable and tough feature energetically.
But all adopt yeast to ferment in above method for deep-fried twisted dough sticks, and in forming stability, fragility Shortcomings, and higher relative to traditional deep-fried twisted dough sticks cost of manufacture, the present inventor attempts to make a kind of without culture propagation, and not aluminated vegetables deep-fried twisted dough sticks.
Summary of the invention
The object of the invention is to: a kind of vegetables deep-fried twisted dough sticks and preparation method thereof are provided, the present invention takes need not yeast-leavened method, and the fresh vegetables utilizing nutrition content abundant and coarse cereals are as raw material, the vegetables deep-fried twisted dough sticks produced without Aluminium residual, fragility and forming stability excellent and green, healthy.
The present invention is achieved through the following technical solutions: a kind of vegetables deep-fried twisted dough sticks, and described vegetables deep-fried twisted dough sticks comprise following raw material by weight: fresh vegetables 50-95 parts, sodium acid carbonate 3-5 parts, coarse cereals 3-8 parts, 393-441 parts, flour.
Further, in order to better realize the present invention, described fresh vegetables is one or more in broccoli, cucumber, celery, spinach, Chinese celery, medicine celery, potato, leek.
Further, in order to better realize the present invention, in described vegetables deep-fried twisted dough sticks, coarse cereals comprise following raw material by weight: 1-1.5 parts, buckwheat, corn 1-2.5 parts, red rice 0.3-1.5 parts, black rice 0.2-0.5 part, red date 0.2-0.5 part, the seed of Job's tears 0.3-1.5 parts.
Further, to better implement the present invention, described vegetables deep-fried twisted dough sticks comprise following raw material by weight: fresh vegetables 50 parts, sodium acid carbonate 3 parts, 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, 393 parts, flour.
Further, to better implement the present invention, described vegetables deep-fried twisted dough sticks comprise the raw material of following weight meter: fresh vegetables 95 parts, sodium acid carbonate 5 parts, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, 441 parts, flour.
Invention also provides a kind of preparation method of vegetables deep-fried twisted dough sticks, be achieved through the following technical solutions, the step of the method is as follows:
(I) take 50-95 portions of fresh vegetables, and clean up, utilize device for extracting to carry out squeezing the juice and obtain vegetables and squeeze the juice;
(II) take 3-8 portions of coarse cereals, utilize five cereals grater to pulverize coarse cereals, the coarse cereals after pulverizing, by 100-140 mesh sieves, obtain coarse cereals fine powder and coarse cereals meal, and coarse cereals meal proceeds to pulverize; Take 393-441 parts of flour to mix with the coarse cereals fine powder sieved, obtain mixed flour;
(III) take weight portion 3-5 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and mix 10-15min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, in 5 DEG C of-30 DEG C of spontaneous fermentation 10-12h after closing;
(V) ready-mixed oil or other light oil are poured in deep fryer, and utilize temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Further, in order to better realize the present invention, closing in described step (IV) and referring to that dough preservative film wraps up.
Further, in order to better realize the present invention, the little bar made described in described step (VII) puts into the fried 30-60S of oil cauldron.
Further, in order to better realize the present invention, in described step (III), mixing is to mix under the rotating speed of 70-120rpm/min in mixer.
Further, in order to better realize the present invention, in described step (III), mixing is to mix 10min under the rotating speed of 90rpm/min in mixer.
In more detail the present invention will be described below.
Described vegetables deep-fried twisted dough sticks comprise following raw material by weight, fresh vegetables 50-95 parts, sodium acid carbonate 3-5 parts, coarse cereals 3-8 parts, 393-441 parts, flour.
In the present invention, fresh vegetables is all selected from the vegetables under proper storage condition and within the shelf-life, can from popular vegetable market, supermarkets etc. are local directly to be bought or directly plucks from green house of vegetables, and vegetables are one of indispensable food in people's diet, and vegetables have been rich in the necessary multivitamin of human body and mineral matter, using fresh vegetables as the raw material making vegetables deep-fried twisted dough sticks, and in the present invention, do not adopt and traditional carry out culture propagation, but adopt vegetables to ferment, the mouthfeel of vegetables deep-fried twisted dough sticks can be strengthened, fragility, nutritive value, and without Aluminium residual, healthy, safety.
And in the present invention, vegetables are simultaneously as fermentation raw material, do not use culture propagation, the same deep-fried twisted dough sticks that can realize making have good mouthfeel, avoid adding of yeast simultaneously, increase the content of pigment, additive etc. in deep-fried twisted dough sticks, vegetables add the nutritional labeling and content that add vegetables deep-fried twisted dough sticks simultaneously, and adding of vegetables is conducive to improving eater appetite, be especially good breakfast food for morning hasty work people.
The grain of coarse cereals normally beyond rice and flour in the present invention, can directly buy from supermarket or Vegetable Market, coarse cereals are also containing the necessary nutriment of multiple human body, and there is health care, by using coarse cereals as making the raw material of deep-fried twisted dough sticks, effectively can increase the nutritive value of deep-fried twisted dough sticks, and there is good mouthfeel.
In the present invention, described sodium acid carbonate also known as sodium bicarbonate, as the additive that pastries process is main, first as alkaline furnish, can with acid burdening generated reactive gas; Secondly, sodium acid carbonate can reduce dough development time and stabilization time, accelerates the formation of dough, and can reduce dough tensile resistance, be convenient to process operation, saves process time; Acid ingredient in neutral plane food, improves local flavor besides, can increase the intake of human body to alkali simultaneously, is conducive to keeping the alkaline environment in human body.In the present invention, described sodium acid carbonate is the normally used in the art product sold in the market, such as chemical industry Cable companies of mountain peak, Beijing Norcent, Tianjin chemical reagent Co., Ltd of Jin Hui the Pacific-Asian all sale of foodstuffs level sodium acid carbonates.
According to one embodiment of the present invention, fresh vegetables described in the present invention is one or more in broccoli, cucumber, celery, spinach, Chinese celery, medicine celery, potato, leek;
Wherein broccoli has another name called broccoli, stem cabbage, the mutation being product with green bouquet in genus Cruciferae, broccoli is rich in protein, carbonate compound, fat, mineral matter, vitamin, vitamin C and carrotene, and cool in nature, taste is sweet, kidney tonifying, essence replenishing, brain tonic can strengthen bone, tonifying spleen and stomach, illnesss such as curing mainly weakness due to chronic disease, limbs impotence is soft, tinnitus is forgetful, weakness of the spleen and the stomach, development in children is slow.
Wherein, cucumber is Curcurbitaceae cucumber plants, also claims cucumber, green cucumber, and taste is sweet, sweet, cool in nature, bitter, nontoxic, enter spleen, stomach, large intestine; There is heat extraction, sharp water diuresis, clearing heat and detoxicating effect, cure mainly polydipsia, abscess of throat, cucumber is rich in the nutritional labelings such as protein, carbohydrate, vitamin B2, vitamin C, vitamin E, carrotene, niacin, calcium, phosphorus, iron, and cucumber also has beauty functions etc.
Wherein, celery is samphire, nutritious, is rich in protein, carbohydrate, mineral matter and multivitamin, and also containing celery oil, having the effects such as hypotensive, calm, stomach invigorating, diuresis, is a kind of health vegetables.
Wherein, spinach is that Amaranthaceae lamb's-quarters subfamily spinach belongs to, spinach contains abundant Alphalin, Vitamin C and mineral matter, especially Alphalin, Vitamin C content are the hats of all greengroceries, the content of human body borne materials iron is also many than other vegetables, has special food therapy effect for gastrointestinal disorders, constipation, gout, skin disease, various sacred disease, anaemia.
Wherein, Chinese celery is Umbelliferae, Chinese celery Lepidium, aquatic persistent root herbs for many years, Chinese celery is rich in vitamin, mineral matter, protein, fat, crude fibre, calcium, phosphorus, iron, Chinese celery, also containing rutin sophorin, Chinese celery element, Quercetin etc., has clearing heat and detoxicating, blood clean, reduces blood pressure, declares the effects such as lung dampness removing.
Wherein, medicine celery is the ecology of medicine celery base raw material, and the sweet micro-hardship of property is cool in nature, is rich in iron, carrotene, vitamin C etc., and simultaneously Chinese celery is also rich in crude fibre, is conducive to gastrointestinal peristalsis, has flat liver profit heat, expelling wind and removing dampness, the effect such as hypotensive.
Wherein, potato also known as potato, Solanaceae Solanum, in addition potato is rich in abundant starch, protein, fat, crude fibre, and goes back calcic, phosphorus, iron, thiamine, riboflavin, niacin etc., has promotion gastrointestinal peristalsis, dredging enteron aisle, anti-ageing, the effects such as catharsis and toxin expelling.
Wherein, leek is Liliaceae herbaceos perennial, sulfur compound, glycoside, amaroid, vitamin C, calcium, phosphorus, potassium, iron etc., have improve a poor appetite, stomach strengthening and digestion promoting, blood-stasis-dissipating blood-circulation-promoting, bactericidal antiphlogistic, the effect such as skin care improving eyesight.
Above-described fresh vegetables is broccoli, cucumber, celery, spinach, Chinese celery, medicine celery, potato, leek are all directly bought by the place such as Vegetable Market or supermarket and obtain, and all have certain edible curative effect, comprehensive nutrition, abundant.
According to one embodiment of the present invention, coarse cereals described in the present invention comprise the raw material of following parts by weight, 1-1.5 parts, buckwheat, corn 1-2.5 parts, red rice 0.3-1.5 parts, black rice 0.2-0.5 part, red date 0.2-0.5 part, the seed of Job's tears 0.3-1.5 parts.
Wherein, buckwheat, another name: sweet buckwheat, Wu Mai etc., property sugariness is cool, be rich in protein, carbohydrate, be mainly globulin, and containing essential amino acid lysine, buckwheat also has abundant dietary fiber, its content is 10 times that generally refine rice, and the cereal of micronutrient levels also than general such as the iron contained, manganese, zinc are rich, has appetizing wide intestines, lower gas to disappear the effect such as long-pending.
Wherein, corn is common cereal crops, its available energy is high, be rich in linoleic acid, protein, mineral matter, vitamin, lutein, and contain anatrophic in 7, calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid, have stimulating gastrointestinal and wriggle, strengthen the function such as human metabolism, adjustment nervous system.
Wherein, red rice is rich in starch, phytoprotein, nutrient, vitamin A, B group, pantothenic acid, health element E etc., effectively improves malnutrition, yctalopia, has the effect suppressing cancer material, also have effect that is promoting blood circulation and removing blood stasis, reinforcing spleen to promote digestion.
Wherein, black rice is black rice converted products, belong to glutinous rice class, by grass through cultivating the class feature breed formed for a long time, be rich in the nutriments such as protein, carbohydrate, B family vitamin, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc, black rice has scavenging free radicals, improves hypoferric anemia and stress reaction, also have antibacterial, reduce blood pressure, inhibition cancer cell growth effect etc.
Wherein, the seed of Job's tears is the kind benevolence of grass heart of a lotus seed benevolence, cool in nature, taste is sweet, light, there is effect etc. of Li Shui, invigorating the spleen, antibechic, heat-clearing.
Flour described in the present invention be selected from wheat flour, pearling cone meal, buckwheat, oatmeal, corn flour, wholemeal, sorghum flour, lotus-seed-heart powder, analysis for soybean powder, mung bean flour, red bean powder, black bean powder, sweet potato powder, purple sweet potato powder, taro powder, dehydrated potato powder, rice meal, millet powder, walnut powder and black sesame powder one or more, and be original flavor flour, buy by supermarket and market and obtain.
According to one embodiment of the present invention, described vegetables deep-fried twisted dough sticks more preferably comprise the raw material of following weight parts: fresh vegetables 50 parts, sodium acid carbonate 3 parts, 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, 393 parts, flour.
According to one embodiment of the present invention, described vegetables deep-fried twisted dough sticks more preferably comprise the raw material of following weight parts: fresh vegetables 95 parts, sodium acid carbonate 5 parts, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, 441 parts, flour.
The present invention also provides a kind of preparation method making the above vegetables deep-fried twisted dough sticks, and the step of the method is as follows:
(I) take 50-95 portions of fresh vegetables, and clean up, utilize device for extracting to carry out squeezing the juice and obtain vegetables and squeeze the juice;
In the present invention, fresh vegetables is in storage life, nutritional labeling is complete, the amount taken is according to the scale making deep-fried twisted dough sticks, proportionally take 50-95 parts of basic deal, clean by clean water, the device for extracting used in step is vegetable juicer, and be the normally used in the art product sold in the market, such as there are sale in Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd., Hangzhou Sai Li Food Machinery Co., Ltd. etc.
(II) take 3-8 portions of coarse cereals, utilize five cereals grater to pulverize coarse cereals, the coarse cereals after pulverizing, by 100-140 mesh sieves, obtain coarse cereals fine powder and coarse cereals meal, and coarse cereals proceed to pulverize; Take 393-441 parts of flour to mix with the coarse cereals fine powder sieved, obtain mixed flour.
In the present invention, described five cereals pulverizer, Main Function pulverizes the raw material coarse cereals that making vegetables deep-fried twisted dough sticks use, and five cereals pulverizer is the normally used in the art product that existing market is sold, as Xu Lang plant equipment Co., Ltd, great Xiang electro mechanical devices Co., Ltd etc., micromill also can be bought as required; 100-140 mesh sieves used in this step are that sell in the market normally used in the art crosses sieve apparatus, the standard screen that such as people often use.
(III) take weight portion 3-5 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and mix 10-15min;
In the present invention, described mixing adopts mixed stirring device to realize the sodium acid carbonate added to mix with mixed flour, reach face effect of better waking up, and mixed stirring device is for sell normally used in the art mixing apparatus in the market, such as all there are production in Qufu City Sheng Lu machinery plant, Jishou City Zhong Cheng pharmaceutical machine factory etc., and the rotating speed of mixed stirring device is preferably 70-120rpm/min, further preferred 90rpm/min, mixing 10min, mixed effect is better.
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, be kneaded into dough after then adding suitable water mixing, close rear 5 DEG C of-30 DEG C of spontaneous fermentation 10-12h;
In the present invention, described adding several times refers to that gradation of being squeezed the juice by vegetables to join in mixed flour and fully mixing, add water suitable with it according to the amount mixing powder below and be kneaded into dough, then ferment, owing to not adopting culture propagation in the present invention but adopting vegetables spontaneous fermentation, fermentation 10-12h, during fermentation, dough is closed, preservative film can be adopted to be wrapped up by dough, be placed on temperature 5 DEG C-30 DEG C, in the environment of relative humidity 70-75%, ferment, also can be placed on and keep fermenting in the fermenting case of said temperature and relative humidity.
(V) ready-mixed oil or other light oil are poured in deep fryer, and utilize temperature controller by Oil-temperature control at 200 DEG C;
In the present invention during ready-mixed oil according to use needs, purified soyabean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed wet goods is selected to be primary raw material, the two or more grease through refining is allocated, in proportion through the edible oil that decarboxylation, decolouring, deodorization, blending are made.Ready-mixed oil used in the present invention is the ready-mixed oil sold in the market, and light oil is low melting point palm oil and olive wet goods, and low melting point palm oil and olive oil are the light oil that market is sold equally.
The BZ-3 type deep fryer that the deep fryer used in the present invention such as Shanghai produces than Xiang cooking apparatus Co., Ltd, and temperature controller is for sell normally used in the art control device in the market, can realize controlling the oil temperature of deep fryer, such as all there are production in Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. etc.
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
In the present invention, in order to realize deep-fried twisted dough sticks mouthfeel, fragility, forming stability are consistent, and the time that the little bar that preferably described embryo is made puts into oil cauldron fried is preferably 30-60s.
Use culture propagation and existing vegetables deep-fried twisted dough sticks not to adopt culture propagation to utilize fermented vegetable different in product quality for traditional deep-fried twisted dough sticks, and then have studied the product property of vegetables deep-fried twisted dough sticks of the present invention.
Vegetables deep-fried twisted dough sticks quality determining method of the present invention is as follows:
Determination of moisture is carried out according to GB5497-85.
Aluminium residual detects station, Chengdu by national light industry food quality supervision, detects according to GB2760-2011 " national food safety standard food additives use standard ".
Subjective appreciation:
Evaluate indexs such as vegetables deep-fried twisted dough sticks color and luster, smell, institutional framework and palatabilities, evaluation criteria is in table 1.
The research of the Testing index such as Aluminium residual, moisture, palatability, institutional framework, smell, color and luster is carried out by the deep-fried twisted dough sticks of above-mentioned quality determining method to vegetables deep-fried twisted dough sticks and traditional preparation.
The present invention compared with prior art, has the following advantages and beneficial effect:
(1) the present invention adopts fresh vegetables, coarse cereals as vegetable oil bar as raw material, replaces adding the raw material such as alum and other Glycerol Monolaurate in traditional deep-fried twisted dough sticks raw material as leavening agent as acid ingredient, improves the security of food.
(2) the present invention adopts fresh vegetables as the fermentation raw material making vegetables deep-fried twisted dough sticks, replace the culture propagation in traditional fabrication food and carry out spontaneous fermentation, and green, environmental protection, while improving deep-fried twisted dough sticks nutritive value, deep-fried twisted dough sticks still have good mouthfeel, fragility and forming stability.
(3) by the optimization to technological parameter in deep-fried twisted dough sticks manufacturing process, and do not adopt culture propagation, determine the best preparation method of vegetables deep-fried twisted dough sticks, the preparation method of vegetables deep-fried twisted dough sticks of the present invention is adopted to can be good at meeting the demand of consumer to fried food, fat content is low after testing, and mouthfeel is good, without aluminium, healthy green, safety.
(4) method that the present invention makes vegetables deep-fried twisted dough sticks can make simplified processing and the convenient purification of traditional food deep-fried twisted dough sticks, and produces good economic benefit.
Detailed description of the invention
Further illustrate the present invention below by concrete example, but should be understood to, these examples are only used for the use illustrated in more detail, and should not be construed as limiting the present invention in any form.
The present invention takes precautions against the material used in test and test and carries out generality and/or concrete description.Although for realizing many materials that the object of the invention uses and method of operating is well known in the art, the present invention still describes in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention and method of operating are well known in the art.
Embodiment 1:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh celery 30 parts and fresh spinach 20 parts, 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, sodium acid carbonate 3 parts, 393 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take weight portion 30 parts of fresh celeries and 20 parts of fresh spinach, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to celery and spinach and is obtained vegetables and squeeze the juice;
(II) 3 portions of coarse cereals are taken, wherein 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 100 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 393 weight portion flour and crossing 100 mesh standard sieves mixes, and obtains mixed flour;
(III) take weight portion 3 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 70rpm/min, mixing 10min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 5 DEG C of relative humidity 70% conditions of preservative film parcel, spontaneous fermentation 10h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 30S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, determine the moisture of these deep-fried twisted dough sticks, Aluminium residual, and carry out sensory evaluation, the results are shown in Table 2 for it.Wherein:
Determination of moisture is carried out according to GB5497-85.
Aluminium residual detects station, Chengdu by national light industry food quality supervision, detects according to GB2760-2011 " national food safety standard food additives use standard ".
Sensory evaluation obtains, as table 2 according to subjective appreciation experiment.
Table 2 is: deep-fried twisted dough sticks sensory evaluation standard
According to vegetables deep-fried twisted dough sticks prepared by embodiment 1 preparation method, and randomly draw three batches, often criticize 5, and the deep-fried twisted dough sticks adopting yeast preparation method to prepare with tradition, compared with the preparation method of vegetables deep-fried twisted dough sticks of the present invention, adopt yeast to replace fresh vegetables, other raw materials are identical, and randomly draw three batches, often criticize 5, simultaneously from the market of farm produce, city stochastic buying 5, carry out moisture equally, Aluminium residual, organoleptic indicator evaluate, the results are shown in Table 3 for it.
Table 3: the Performance comparision of employing the inventive method deep-fried twisted dough sticks prepared and the deep-fried twisted dough sticks that employing traditional yeast fermentation process makes deep-fried twisted dough sticks, the market of farm produce, city makes:
Can be drawn by table 3 result, use the present invention without culture propagation, the vegetables deep-fried twisted dough sticks product quality adopting fermented vegetable to make adopts the better of culture propagation and the deep-fried twisted dough sticks bought from certain market of farm produce than tradition.First, from results of sensory evaluation, the deep-fried twisted dough sticks that the deep-fried twisted dough sticks evaluation result using preparation method of the present invention to obtain adopts culture propagation formula to prepare than prior art, and the deep-fried twisted dough sticks to buy from certain market of farm produce are high by 0.813 respectively, 1.087, illustrate that vegetables deep-fried twisted dough sticks acceptance level prepared by the present invention is high, and moisture is relatively high, and consider from foodsafety, adopt the deep-fried twisted dough sticks that culture propagation is prepared, the deep-fried twisted dough sticks bought from the market of farm produce all can detect Aluminium residual, can show that the vegetables deep-fried twisted dough sticks using the present invention to adopt fermented vegetable to prepare obviously are better than the yeast-leavened deep-fried twisted dough sticks of traditional employing in product quality, and the deep-fried twisted dough sticks that certain market of farm produce is bought.
Wherein the detection method of Aluminium residual is for detecting according to GB2760-2011 " national food safety standard food additives use standard ", and standard value, for being not more than 100mg/kg, detecting and is limited to 0.2.
Embodiment 2:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh celery 45 parts and fresh cucumber 50 parts, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, sodium acid carbonate 5 parts, 441 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take fresh celery 45 parts and fresh cucumber 50 parts, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to celery and cucumber and is obtained vegetables and squeeze the juice;
(II) 8 portions of coarse cereals are taken, wherein, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 140 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 441 weight portion flour and crossing 140 mesh standard sieves mixes, and obtains mixed flour;
(III) take weight portion 5 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 120rpm/min, mixing 15min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 30 DEG C of relative humidity 75% conditions of preservative film parcel, spontaneous fermentation 12h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 60S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, measure moisture, the Aluminium residual of the deep-fried twisted dough sticks that the present embodiment makes, and carried out subjective appreciation, the results are shown in Table 4 for it.
Embodiment 3:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh broccoli 35 parts and fresh Chinese celery 35 parts, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, sodium acid carbonate 4 parts, 420 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take weight portion 35 parts of fresh broccoli and 35 parts of fresh Chinese celeries, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to broccoli and Chinese celery and is obtained vegetables and squeeze the juice;
(II) 5 portions of coarse cereals are taken, wherein, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 120 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 420 weight portion flour and crossing 120 mesh standard sieves mixes, and obtains mixed flour;
(III) take weight portion 4 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 90rpm/min, mixing 12min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 25 DEG C of relative humidity 72% conditions of preservative film parcel, spontaneous fermentation 11h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 40S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, measure moisture, Aluminium residual that the present embodiment makes deep-fried twisted dough sticks, and carried out subjective appreciation, the results are shown in Table 4 for it.
Embodiment 4:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh celery 35 parts and fresh cucumber 35 parts, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, sodium acid carbonate 4 parts, 420 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take weight portion 35 parts of fresh celeries and 35 portions of cucumber, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to celery and cucumber and is obtained vegetables and squeeze the juice;
(II) 5 portions of coarse cereals are taken, wherein, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 120 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 420 weight portion flour and crossing 120 mesh standard sieves mixes, and obtains mixed flour;
(III) take weight portion 4 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 90rpm/min, mixing 12min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 25 DEG C of relative humidity 72% conditions of preservative film parcel, spontaneous fermentation 11h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 40S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, determine moisture, Aluminium residual that the present embodiment makes deep-fried twisted dough sticks, and carried out subjective appreciation, the results are shown in Table 4 for it.
Embodiment 5:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh Chinese celery 20 parts, fresh drug celery 20 parts and fresh spinach 10 parts, 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, sodium acid carbonate 3 parts and 393 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take 20 parts of fresh Chinese celeries, 20 parts of fresh drug celerys and 10 parts of fresh spinach, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to Chinese celery, medicine celery, spinach and is obtained vegetables and squeeze the juice;
(II) 3 portions of coarse cereals are taken, wherein 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 100 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 393 weight portion flour and crossing 100 mesh standard sieves mixes, and obtains mixed flour;
(III) take weight portion 3 sodium acid carbonate, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 70rpm/min, mixing 10min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, be kneaded into dough after then adding suitable water mixing, after preservative film parcel, in temperature 5 DEG C, under relative humidity 70% environmental condition, spontaneous fermentation 10h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 30S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, determine, the present embodiment makes moisture, the Aluminium residual of deep-fried twisted dough sticks, and has carried out subjective appreciation, and the results are shown in Table 4 for it.
Embodiment 6:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh celery 20 parts, fresh cucumber 20 parts, fresh spinach 20 parts, fresh potato 20 parts, fresh broccoli 15 parts, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, sodium acid carbonate 5 parts and 441 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) 20 parts of fresh celeries, 20 parts of fresh cucumber, 20 parts of fresh spinach, 20 parts of fresh potatos, 15 parts of fresh broccoli are taken, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce is squeezed the juice to celery, cucumber, spinach, potato and broccoli and is obtained vegetables and squeeze the juice;
(II) 8 portions of coarse cereals are taken, wherein, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 140 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 441 weight portion flour and crossing 140 mesh standard sieves mixes, and obtains mixed flour;
(III) take 5 weight portion sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 120rpm/min, mixing 15min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 30 DEG C of relative humidity 75% conditions of preservative film parcel, spontaneous fermentation 12h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 60S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, determine moisture, Aluminium residual that the present embodiment makes deep-fried twisted dough sticks, and carried out subjective appreciation, the results are shown in Table 4 for it.
Embodiment 7:
A kind of vegetables deep-fried twisted dough sticks, comprise following raw material by weight: fresh broccoli 15 parts, fresh Chinese celery 20 parts, fresh leek 35 parts, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, sodium acid carbonate 4 parts and 420 parts, flour.
The making step of vegetables deep-fried twisted dough sticks is as follows:
(I) take: 15 parts of fresh broccoli, 20 parts of fresh Chinese celeries, 35 parts of fresh leeks, and clean up, the vegetable juicer utilizing Zhenjiang, Jiangsu Ke Wei Machinery Co., Ltd. to produce to broccoli, Chinese celery and leek, squeezing the juice obtains vegetables and squeezes the juice;
(II) 5 portions of coarse cereals are taken, wherein, 1 part, buckwheat, corn 1 part, red rice 1 part, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1 part, coarse cereals pulverized by the five cereals grater adopting great Xiang electro mechanical devices Co., Ltd to produce, coarse cereals after pulverizing are by 120 mesh standard sieves, obtain coarse cereals fine powder and coarse cereals meal, coarse cereals meal proceeds to pulverize; Coarse cereals fine powder after taking 420 weight portion flour and crossing 120 mesh standard sieves mixes, and obtains mixed flour;
(III) take 4 weight portion sodium acid carbonates, add in the mixed flour that step (II) obtains, and adopt the mixed stirring device of Qufu City Sheng Lu machinery plant with 90rpm/min, mixing 12min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, with under rear 25 DEG C of relative humidity 72% conditions of preservative film parcel, spontaneous fermentation 11h;
(V) ready-mixed oil or other light oil are poured into Shanghai more fried than carrying out in Xiang cooking apparatus Co., Ltd BZ-3 type deep fryer, and adopt Shanghai Hong Ao electromechanical equipment Technology Co., Ltd. temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) the little bar (VI) made put into after elongating carry out in the oil cauldron heated fried, preferred fried 40S;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
Then, determine moisture, Aluminium residual that the present embodiment makes deep-fried twisted dough sticks, and carried out subjective appreciation, the results are shown in Table 4 for it.
Table 4: the deep-fried twisted dough sticks adopting the inventive method to make adopt culture propagation to make the Performance comparision of deep-fried twisted dough sticks with tradition:
Can be drawn by the result of table 4, the moisture of the deep-fried twisted dough sticks using method for deep-fried twisted dough sticks of the present invention to make, Aluminium residual and subjective appreciation are all obviously better than the deep-fried twisted dough sticks that prior art adopts culture propagation formula to make.Wherein subjective appreciation is divided into the mean value of four indices color and luster, palatability, smell, institutional framework score value.This also sufficient proof the present invention make Yu Tiao product superior in quality, the requirement of consumer to deep-fried twisted dough sticks mouthfeel and local flavor can be met completely, the more important thing is that the fresh vegetables of preparation method of the present invention employing rich in nutritive value, coarse cereals are as raw material, replace yeast, without Aluminium residual, and then improve the security of deep-fried twisted dough sticks, green, environmental protection.
The above is only preferred embodiment of the present invention, and not do any pro forma restriction to the present invention, every any simple modification, equivalent variations done above embodiment according to technical spirit of the present invention, all falls into protection scope of the present invention.
Claims (10)
1. vegetables deep-fried twisted dough sticks, is characterized in that, described vegetables deep-fried twisted dough sticks comprise following raw material by weight: fresh vegetables 50-95 parts, sodium acid carbonate 3-5 parts, coarse cereals 3-8 parts, 393-441 parts, flour.
2. a kind of vegetables deep-fried twisted dough sticks according to claim 1, is characterized in that, described fresh vegetables is one or more in broccoli, cucumber, celery, spinach, Chinese celery, medicine celery, potato, leek.
3. a kind of vegetables deep-fried twisted dough sticks according to claim 2, is characterized in that: described coarse cereals comprise following raw material by weight: 1-1.5 parts, buckwheat, corn 1-2.5 parts, red rice 0.3-1.5 parts, black rice 0.2-0.5 part, red date 0.2-0.5 part, the seed of Job's tears 0.3-1.5 parts.
4. a kind of vegetables deep-fried twisted dough sticks according to claim 3, is characterized in that: described vegetables deep-fried twisted dough sticks comprise following raw material by weight: fresh vegetables 50 parts, sodium acid carbonate 3 parts, 1 part, buckwheat, corn 1 part, red rice 0.3 part, black rice 0.2 part, red date 0.2 part, the seed of Job's tears 0.3 part, 393 parts, flour.
5. a kind of vegetables deep-fried twisted dough sticks according to claim 3, is characterized in that: described vegetables deep-fried twisted dough sticks comprise following weight meter raw material: fresh vegetables 95 parts, sodium acid carbonate 5 parts, 1.5 parts, buckwheat, corn 2.5 parts, red rice 1.5 parts, black rice 0.5 part, red date 0.5 part, the seed of Job's tears 1.5 parts, 441 parts, flour.
6. a preparation method for vegetables deep-fried twisted dough sticks, is characterized in that: the step of the method is as follows:
(I) take 50-95 portions of fresh vegetables, and clean up, utilize device for extracting to carry out squeezing the juice and obtain vegetables and squeeze the juice;
(II) take 3-8 portions of coarse cereals, utilize five cereals grater to pulverize coarse cereals, the coarse cereals after pulverizing, by 100-140 mesh sieves, obtain coarse cereals fine powder and coarse cereals meal, and coarse cereals meal proceeds to pulverize; Take 393-441 parts of flour to mix with the coarse cereals fine powder sieved, obtain mixed flour;
(III) take weight portion 3-5 parts of sodium acid carbonates, add in the mixed flour that step (II) obtains, and mix 10-15min;
(IV) vegetables that step (I) is squeezed are squeezed the juice add several times in mixed flour that step (III) obtains and mix, after then adding suitable water mixing, be kneaded into dough, in 5 DEG C of-30 DEG C of spontaneous fermentation 10-12h after closing;
(V) ready-mixed oil or other light oil are poured in deep fryer, and utilize temperature controller by Oil-temperature control at 200 DEG C;
(VI) dough that step (IV) obtains is made little bar;
(VII) little bar step (VI) made put into after elongating carry out in the oil cauldron heated fried;
(VIII) deep-fried twisted dough sticks after frying are taken the dish out of the pot and drain.
7. the preparation method of a kind of vegetables deep-fried twisted dough sticks according to claim 6, is characterized in that: close in described step (IV) and refer to that dough preservative film wraps up.
8. a kind of vegetables method for deep-fried twisted dough sticks according to claim 6, is characterized in that: the little bar made described in described step (VII) puts into the fried 30-60S of oil cauldron.
9. the preparation method of a kind of vegetables deep-fried twisted dough sticks according to claim 6, is characterized in that: in described step (III), mixing is to mix under the rotating speed of 70-120rpm/min in mixer.
10. the preparation method of a kind of vegetables deep-fried twisted dough sticks according to claim 9, is characterized in that: in described step (III), mixing is to mix 10min under the rotating speed of 90rpm/min in mixer.
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| CN104920535A (en) * | 2015-07-16 | 2015-09-23 | 山东绿润食品有限公司 | Potato deep-fried dough stick and processing technology thereof |
| CN105613653A (en) * | 2015-12-29 | 2016-06-01 | 冯益安 | Simple formula for making fried bread sticks from cooked wheaten food and apple juice |
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