CN105123825A - Special flour used for processing deep-fried dough sticks and deep-fried dough stick processing method - Google Patents
Special flour used for processing deep-fried dough sticks and deep-fried dough stick processing method Download PDFInfo
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- CN105123825A CN105123825A CN201510561934.7A CN201510561934A CN105123825A CN 105123825 A CN105123825 A CN 105123825A CN 201510561934 A CN201510561934 A CN 201510561934A CN 105123825 A CN105123825 A CN 105123825A
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Abstract
The present invention discloses a special flour used for processing deep-fried dough sticks. The special flour consists of the following compositions in parts by mass: 90-110 parts of flour, 0.8-1.2 parts of yeast powder, 0.8-1.2 parts of salt, 0.5-1 part of baking soda, 1.5-2.5 parts of sugar, and 0.3-0.5 part of cooking oil. The present invention also discloses a method for processing deep-fried dough sticks using the special flour. The processed deep-fried dough sticks by using the special flour are golden yellow in color and luster, are crisp outside and delicate and tender inside, are salty, fragrant and palatable, are in line with consumer tastes and spending habits, and can significantly increase the sales of deep-fried dough sticks.
Description
Technical field
The present invention relates to a kind of food, particularly relating to a kind of wheat flour specially for processing deep-fried twisted dough sticks and deep-fried twisted dough sticks processing method.
Background technology
Deep-fried twisted dough sticks are a kind of ancient Han nationality's wheaten food, and the fried food of strip hollow, it is sustained that mouthfeel is crisp, one of breakfast of Chinese tradition.As far back as Northern and Southern Dynasties periods, the Northern Wei Dynasty agronomist's Jia Sixie.The preparation method of fried food is just have recorded in the Important Arts for the People's Welfare that it is shown.Differ in the call various places of deep-fried twisted dough sticks, Tianjin claims deep-fried twisted dough sticks to be fruit; Some areas, Anhui claim oily fruit; The Northeast claims large fruit; The ground such as Fujian, the south of Fujian Province claim fried ghost; The ground such as Chao-Shan Area claim fried fruit; There is the title method of day sieve muscle Zhejiang area.
The Basic practice of deep-fried twisted dough sticks is by 5000 grams, flour, alkali (winter 60 grams, spring 70 grams, summer 85 grams), fried after warm water (winter 3000 grams, summer 2750 grams) fermentation, but the deep-fried twisted dough sticks mouthfeel that prior art makes is poor, and color is easily turned black, have impact on the edible of deep-fried twisted dough sticks.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of wheat flour specially for processing deep-fried twisted dough sticks and deep-fried twisted dough sticks processing method.
For achieving the above object, the technical solution adopted in the present invention is: a kind of wheat flour specially for processing deep-fried twisted dough sticks, is made up of following mass parts: flour 90 ~ 110, dusty yeast 0.8 ~ 1.2, salt 0.8 ~ 1.2, sodium bicarbonate 0.5 ~ 1, sugar 1.5 ~ 2.5, edible oil 0.3 ~ 0.5.
Further, described sugar is soft white sugar.
Further, by the method that above-mentioned wheat flour specially is used for processing deep-fried twisted dough sticks be: by flour, dusty yeast, salt, sodium bicarbonate, sugared warm water and edible oil, then and face, by mixed flour with become smooth dough, put into container cover lid, put 8 ~ 12h in ambient temperatare; By point two parts such as the faces sent out, be organized into rectangle and be positioned over and smeared on the operating desk of edible oil, cover wet cloth, wake up 12 ~ 18min; Be cut into the face after waking up by knife wide bar, get wherein one smear little water on the surface, above another is stacked in, then, on the face block of overlap, one trace is pressed with chopsticks, clutch the block two, face pressed through, elongate to two ends, turn round simultaneously, then oil cauldron is descended to explode, must explode while stir while fried, allow deep-fried twisted dough sticks be heated evenly, treat that it is heaved variable color and floats on oil above.
Advantageous Effects of the present invention is: the deep-fried twisted dough sticks using wheat flour specially processing, golden yellow color, and outer crisp interior jewelry, expensive clothing and other valuables are salted palatability, meet consumer taste and consumption habit, can significantly improve the sale of deep-fried twisted dough sticks.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
For processing a wheat flour specially for deep-fried twisted dough sticks, be made up of following mass parts: flour 100, dusty yeast 1, salt 1, sodium bicarbonate 0.6, soft white sugar 2, edible oil 0.4.
The effect of soft white sugar changes mouthfeel, and fermentation energy, carries look.
By the method that above-mentioned wheat flour specially is used for processing deep-fried twisted dough sticks be: by flour, dusty yeast, salt, sodium bicarbonate, sugared warm water and edible oil, then and face, by mixed flour with become smooth dough, put into container cover lid, put 8 ~ 12h in ambient temperatare; By point two parts such as the faces sent out, be organized into rectangle and be positioned over and smeared on the operating desk of edible oil, cover wet cloth, wake up 12 ~ 18min; Be cut into the face after waking up by knife wide bar, get wherein one smear little water on the surface, above another is stacked in, then, on the face block of overlap, one trace is pressed with chopsticks, clutch the block two, face pressed through, elongate to two ends, turn round simultaneously, then oil cauldron is descended to explode, must explode while stir while fried, allow deep-fried twisted dough sticks be heated evenly, treat that it is heaved variable color and floats on oil above.
The use of flour, dusty yeast, salt, sodium bicarbonate, soft white sugar, edible oil can make and face time saving and energy saving, ferment effect is good, rolls into a ball internal loose and be convenient to fried after fermentation, the deep-fried twisted dough sticks golden yellow color blasted, and deep-fried twisted dough sticks head is large, and outer crisp interior jewelry, expensive clothing and other valuables are salted palatability.
embodiment 2
For processing a wheat flour specially for deep-fried twisted dough sticks, be made up of following mass parts: flour 90 ~ 110, dusty yeast 0.8 ~ 1.2, salt 0.8 ~ 1.2, sodium bicarbonate 0.5 ~ 1, sugar 1.5 ~ 2.5, edible oil 0.3 ~ 0.5.。
embodiment 3
For processing a wheat flour specially for deep-fried twisted dough sticks, be made up of following mass parts: flour 90 ~ 110, dusty yeast 0.8 ~ 1.2, salt 0.8 ~ 1.2, sodium bicarbonate 0.5 ~ 1, sugar 1.5 ~ 2.5, edible oil 0.3 ~ 0.5.。
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (3)
1. for processing a wheat flour specially for deep-fried twisted dough sticks, be made up of following mass parts: flour 90 ~ 110, dusty yeast 0.8 ~ 1.2, salt 0.8 ~ 1.2, sodium bicarbonate 0.5 ~ 1, sugar 1.5 ~ 2.5, edible oil 0.3 ~ 0.5.
2. according to the wheat flour specially for processing deep-fried twisted dough sticks described in claim 1, it is characterized in that: described sugar is soft white sugar.
3. as claimed in claim 1 for processing the method for the wheat flour specially processing deep-fried twisted dough sticks of deep-fried twisted dough sticks, it is characterized in that: by flour, dusty yeast, salt, sodium bicarbonate, sugared warm water and edible oil, then and face, by mixed flour with become smooth dough, put into container cover lid, put 8 ~ 12h in ambient temperatare; By point two parts such as the faces sent out, be organized into rectangle and be positioned over and smeared on the operating desk of edible oil, cover wet cloth, wake up 12 ~ 18min; Be cut into the face after waking up by knife wide bar, get wherein one smear little water on the surface, above another is stacked in, then, on the face block of overlap, one trace is pressed with chopsticks, clutch the block two, face pressed through, elongate to two ends, turn round simultaneously, then oil cauldron is descended to explode, must explode while stir while fried, allow deep-fried twisted dough sticks be heated evenly, treat that it is heaved variable color and floats on oil above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510561934.7A CN105123825A (en) | 2015-09-07 | 2015-09-07 | Special flour used for processing deep-fried dough sticks and deep-fried dough stick processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510561934.7A CN105123825A (en) | 2015-09-07 | 2015-09-07 | Special flour used for processing deep-fried dough sticks and deep-fried dough stick processing method |
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| CN105123825A true CN105123825A (en) | 2015-12-09 |
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| CN201510561934.7A Pending CN105123825A (en) | 2015-09-07 | 2015-09-07 | Special flour used for processing deep-fried dough sticks and deep-fried dough stick processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
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| CN104137862A (en) * | 2014-07-31 | 2014-11-12 | 周晓兰 | Vegetable fried bread stick and making method thereof |
| CN104186600A (en) * | 2014-07-31 | 2014-12-10 | 卢盛初 | Fried bread stick with cantaloupe flavor and manufacturing method thereof |
| CN104738133A (en) * | 2014-07-24 | 2015-07-01 | 曾侃 | Healthy and nutrient fried bread stick and making method thereof |
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2015
- 2015-09-07 CN CN201510561934.7A patent/CN105123825A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104738133A (en) * | 2014-07-24 | 2015-07-01 | 曾侃 | Healthy and nutrient fried bread stick and making method thereof |
| CN104137862A (en) * | 2014-07-31 | 2014-11-12 | 周晓兰 | Vegetable fried bread stick and making method thereof |
| CN104186600A (en) * | 2014-07-31 | 2014-12-10 | 卢盛初 | Fried bread stick with cantaloupe flavor and manufacturing method thereof |
Non-Patent Citations (2)
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| CHINAZIKAO: "无钒油条的配方是什么", 《HTTPS://WENDA.SO.COM/Q/1370368106066694》 * |
| 米儿妈: "第一次炸油条", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_44CD84750100MUI9.HTML》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
| CN105901053B (en) * | 2016-04-29 | 2019-12-31 | 广州市食品工业研究所有限公司 | Quick fried bread stick premixed flour and preparation method and application thereof |
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Application publication date: 20151209 |