CN105165961A - Method for preparing manual zucchini fried dough twists - Google Patents
Method for preparing manual zucchini fried dough twists Download PDFInfo
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- CN105165961A CN105165961A CN201510675160.0A CN201510675160A CN105165961A CN 105165961 A CN105165961 A CN 105165961A CN 201510675160 A CN201510675160 A CN 201510675160A CN 105165961 A CN105165961 A CN 105165961A
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Abstract
The invention discloses a method for preparing manual zucchini fried dough twists. The method includes the following steps: peeling zucchini and edamame, washing, airing, fumigating, and mashing for later use; cleaning millet, placing the millet into a beating machine for mashing; mixing 20-30 parts of millet, 20-40 parts of mashed zucchini, 5-10 parts of mashed edamame, 5-10 parts of tricholomopsis edodes, 0.5-1.5 parts of lentinus edodes, 1-3 parts of raw eggs, 0.2-1 part of brown sugar, 0.2-1 part of chicken extract, 0.2-1 part of spiced salt, 5-15 parts of water, 0.01-0.05 part of sodium sorbate, and 0.1-0.5 part of baking powder, and making dough; then, squeezing the dough into long cylindrical strips with the diameter of 5-10 mm and the length of 5-10 cm; twisting every two strips together to form dough twist shaped blank; frying in an oil pan with the oil temperature of 210-280 DEG C for 5-10 minutes. The method provided by the invention has the advantages that the prepared fried dough twists do not contain much flour, egg or corn flour, so that the dough twists are low-fat, low-protein and low-grease, and are healthier, safer and more health-care.
Description
Technical field
The present invention relates to fried dough twist technical field, be specifically related to the preparation method of the manual fried dough twist of a kind of cucurbita pepo.
Background technology
At present, fried dough twist is deeply by the pot foods that consumers in general like, the multiple products such as existing wheat fried dough twist, multi-flavor fried dough twist, sandwich fried dough twist, fried dough twist instant, be easy to digestion, leisure food can be become, dining table delicacies can be become again; Fried dough twist batching on market is main based on Noodles, starch, corn flour, starch, then adds the condiment compositions such as Chinese prickly ash, fennel, salt, and then carries out high temperature fried (100-200 DEG C).
But, along with improving constantly of living standard, the requirement of people to daily bread also improves constantly, particularly be particular about balanced in nutrition while also pursue health, the green of food, because of raw material variety problem, there are three excessive risks of higher fatty acid, high protein and high grease in fried dough twist in the market, long-term edible easily fat, and nutritive value has certain limitation, and mouthfeel is single, and preparation method is comparatively complicated.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, provide a kind of and do not add a large amount of flour, egg and corn flour, effectively can realize low fat, low albumen and Low grease, the preparation method of the manual fried dough twist of cucurbita pepo that is more healthy, green, health.
Technical solution of the present invention is as follows: the preparation method of the manual fried dough twist of a kind of cucurbita pepo, and preparation process comprises:
(1) first fresh commercially available cucurbita pepo and green soy bean peeling are cleaned, dried; Cucurbita pepo is cut into 1-2.5 centimetre of wide square, the cucurbita pepo cut is put into steam airtight vacuum together with green soy bean fumigate, vapor (steam) temperature is 150-210 degree, the time of steaming is 10-15 minute (realizing sofening treatment), then takes out cucurbita pepo and green soy bean to be put into respectively beater and break into cucurbita pepo mud and green soy bean mud is stand-by;
(2) millet is cleaned up, then put into beater and break into mud, the millet and cucurbita pepo mud, green soy bean mud, mushroom, mushroom, raw egg, brown sugar, chickens' extract, refined salt, water, sodium sorbate, baking powder that break into mud are uniformly mixed agglomerating; The proportioning of above-mentioned each raw material is: millet 20-30 weight portion, cucurbita pepo mud 20-40 weight portion, green soy bean mud 5-10 weight portion, mushroom 5-10 weight portion, mushroom 0.5-1.5 weight portion, raw egg 1-3 weight portion, brown sugar 0.2-1 weight portion, chickens' extract 0.2-1 weight portion, refined salt 0.2-1 weight portion, water 5-15 weight portion, sodium sorbate 0.01-0.05 weight portion, baking powder 0.1-0.5 weight portion; The group fully stirred into is squeezed into cylindrical diameter 5-10 millimeter, long 5-10 centimetre rectangular, every two rectangular mutual windings are that twisted shape blank is stand-by;
(3) then twisted shape blank being put into oil temperature is that the oil cauldron of 210-280 degree is fried, 5-10 minute, then pulls out, is cooled to room temperature packaging.
As preferably, the proportioning of each raw material described in step (2) is: millet 22-28 weight portion, cucurbita pepo mud 22-38 weight portion, green soy bean mud 6-9 weight portion, mushroom 6-9 weight portion, mushroom 1-1.5 weight portion, raw egg 1.5-3 weight portion, brown sugar 0.5-1 weight portion, chickens' extract 0.5-1 weight portion, refined salt 0.5-1 weight portion, water 5-10 weight portion, sodium sorbate 0.01-0.05 weight portion, baking powder 0.1-0.5 weight portion.
Mushroom of the present invention is commercially available fresh mushroom; Mushroom is commercially available dried thin mushroom, and cucurbita pepo and green soy bean are also commercially available fresh products; Consumption in above-mentioned raw materials is the consumption bought the raw material come and do not add process.
The invention has the beneficial effects as follows:
1. the present invention adopts the fresh main material substituting the traditional making such as starch, corn flour, wheat flour fried dough twist such as cucurbita pepo and green soy bean to have more natural, healthy advantage first; The mushroom, mushroom etc. that use be high protein, low fat and a large amount of essential amino acid then; Higher fatty acid, the high protein that fat and stomach and intestine are played that good regulating action effectively reduces that conventional method causes and three excessive risks of high grease; Long-term edible easily fat, and nutritive value has certain limitation, and the deficiency that mouthfeel is single.
2. the manual fried dough twist of the cucurbita pepo made of method of the present invention, owing to adopting the mechanical mixture of normal temperature in a large number, therefore the nutritional labeling of each raw material can farthest be kept, by the formula of science of the present invention and the synergy reasonably between technique, effectively avoid the nutrition leak of raw material in preparation process and the change of local flavor, mouthfeel uniqueness is obtained by interpolation brown sugar and the spiced salt, pure and fresh fried dough twist, the fried dough twist of making can effectively keep original local flavor and nutritional labeling, the proportioning of science combines unique technique, fragrant and sweet good to eat all-ages, and preparation method of the present invention is simply efficient, substantially increase production efficiency.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment 1
A preparation method for the manual fried dough twist of cucurbita pepo, it is prepared by following steps:
(1) first fresh commercially available cucurbita pepo and green soy bean peeling are cleaned, dried; Cucurbita pepo is cut into 2 centimetres of wide squares, the cucurbita pepo cut is put into steam airtight vacuum together with green soy bean fumigate, vapor (steam) temperature is 180-185 degree, and the time of steaming is carry out sofening treatment in 12 minutes, then takes out cucurbita pepo and green soy bean to be put into respectively beater to break into mud stand-by;
(2) millet is cleaned up, then put into beater and break into mud, the millet and cucurbita pepo mud, green soy bean mud, mushroom, mushroom, raw egg, brown sugar, chickens' extract, refined salt, water, sodium sorbate, baking powder that break into mud are uniformly mixed agglomerating; The proportioning of above-mentioned each raw material is: millet 25 weight portion, cucurbita pepo mud 30 weight portion, green soy bean mud 8 weight portion, mushroom 8 weight portion, mushroom 1.0 weight portion, raw egg 2 weight portion, brown sugar 0.6 weight portion, chickens' extract 0.4 weight portion, refined salt 0.5 weight portion, water 12 weight portion, sodium sorbate 0.03 weight portion, baking powder 0.4 weight portion; The group fully stirred into is squeezed into cylindrical diameter 8 millimeters, long 8 centimetres rectangular, every two rectangular mutual windings are that twisted shape blank is stand-by;
(3) then twisted shape blank put into oil temperature be the oil cauldron of 220-230 degree fried, 8 minutes, then pull out, be cooled to room temperature packaging.
Embodiment 2
A preparation method for the manual fried dough twist of cucurbita pepo, it is prepared by following steps:
(1) first fresh commercially available cucurbita pepo and green soy bean peeling are cleaned, dried; Cucurbita pepo is cut into 1-2.5 centimetre of wide square, the cucurbita pepo cut is put into steam airtight vacuum together with green soy bean fumigate, vapor (steam) temperature is 150-210 degree, and the time of steaming is carry out sofening treatment in 10-15 minute, then takes out cucurbita pepo to be put into together with green soy bean beater to break into mud stand-by;
(2) millet is cleaned up, then put into beater and break into mud, the millet and cucurbita pepo mud, green soy bean mud, mushroom, mushroom, raw egg, brown sugar, chickens' extract, refined salt, water, sodium sorbate, baking powder that break into mud are uniformly mixed agglomerating; The proportioning of above-mentioned each raw material is: millet 28 weight portion, cucurbita pepo mud 38 weight portion, green soy bean mud 8 weight portion, mushroom 8 weight portion, mushroom 1.2 weight portion, raw egg 2.8 weight portion, brown sugar .08 weight portion, chickens' extract 0.5 weight portion, refined salt 0.8 weight portion, water 12 weight portion, sodium sorbate 0.04 weight portion, baking powder 0.4 weight portion; The group fully stirred into is squeezed into cylindrical diameter 5-10 millimeter, long 5-10 centimetre rectangular, every two rectangular mutual windings are that twisted shape blank is stand-by;
(3) then twisted shape blank put into oil temperature be the oil cauldron of 275-280 degree fried, 5 minutes, then pull out, be cooled to room temperature packaging.
Embodiment 3
A preparation method for the manual fried dough twist of cucurbita pepo, it is prepared by following steps:
(1) first fresh commercially available cucurbita pepo and green soy bean peeling are cleaned, dried; Cucurbita pepo is cut into 2.4 centimetres of wide squares, the cucurbita pepo cut is put into steam airtight vacuum together with green soy bean fumigate, vapor (steam) temperature is 150-160 degree, and the time of steaming is carry out sofening treatment in 15 minutes, then takes out cucurbita pepo to be put into together with green soy bean beater to break into mud stand-by;
(2) millet is cleaned up, then put into beater and break into mud, the millet and cucurbita pepo mud, green soy bean mud, mushroom, mushroom, raw egg, brown sugar, chickens' extract, refined salt, water, sodium sorbate, baking powder that break into mud are uniformly mixed agglomerating; The proportioning of above-mentioned each raw material is: millet 22 weight portion, cucurbita pepo mud 23 weight portion, green soy bean mud 6 weight portion, mushroom 6 weight portion, mushroom 0.5 weight portion, raw egg 1 weight portion, brown sugar 0.5 weight portion, chickens' extract 0.3 weight portion, refined salt 0.3 weight portion, water 6 weight portion, sodium sorbate 0.03 weight portion, baking powder 0.2 weight portion; The group fully stirred into is squeezed into cylindrical diameter 6 millimeters, long 6 centimetres rectangular, every two rectangular mutual windings are that twisted shape blank is stand-by;
(3) then twisted shape blank put into oil temperature be the oil cauldron of 210-215 degree fried, 10 minutes, then pull out, be cooled to room temperature packaging.
Fried dough twist prepared by the embodiment of the present invention, blue or green jujube taste is strong, delicate fragrance, non-greasy, and fat content is low, 1-100mmg/100g.Healthy, pollution-free food.
Claims (2)
1. a preparation method for the manual fried dough twist of cucurbita pepo, is characterized in that: preparation process comprises:
(1) first fresh commercially available cucurbita pepo and green soy bean peeling are cleaned, dried; Cucurbita pepo is cut into 1-2.5 centimetre of wide square, the cucurbita pepo cut is put into steam airtight vacuum together with green soy bean fumigate, vapor (steam) temperature is 150-210 degree, the time of steaming is 10-15 minute, then takes out cucurbita pepo and green soy bean to be put into respectively beater and break into cucurbita pepo mud and green soy bean mud is stand-by;
(2) millet is cleaned up, then put into beater and break into mud, the millet and cucurbita pepo mud, green soy bean mud, mushroom, mushroom, raw egg, brown sugar, chickens' extract, refined salt, water, sodium sorbate, baking powder that break into mud are uniformly mixed agglomerating; The proportioning of above-mentioned each raw material is: millet 20-30 weight portion, cucurbita pepo mud 20-40 weight portion, green soy bean mud 5-10 weight portion, mushroom 5-10 weight portion, mushroom 0.5-1.5 weight portion, raw egg 1-3 weight portion, brown sugar 0.2-1 weight portion, chickens' extract 0.2-1 weight portion, refined salt 0.2-1 weight portion, water 5-15 weight portion, sodium sorbate 0.01-0.05 weight portion, baking powder 0.1-0.5 weight portion; The group fully stirred into is squeezed into cylindrical diameter 5-10 millimeter, long 5-10 centimetre rectangular, every two rectangular mutual windings are that twisted shape blank is stand-by;
(3) then twisted shape blank being put into oil temperature is that the oil cauldron of 210-280 degree is fried, 5-10 minute, then pulls out, is cooled to room temperature packaging.
2. the preparation method of the manual fried dough twist of cucurbita pepo according to claim 1, it is characterized in that: the proportioning of each raw material described in step (2) is: millet 22-28 weight portion, cucurbita pepo mud 22-38 weight portion, green soy bean mud 6-9 weight portion, mushroom 6-9 weight portion, mushroom 1-1.5 weight portion, raw egg 1.5-3 weight portion, brown sugar 0.5-1 weight portion, chickens' extract 0.5-1 weight portion, refined salt 0.5-1 weight portion, water 5-10 weight portion, sodium sorbate 0.01-0.05 weight portion, baking powder 0.1-0.5 weight portion.
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| CN201510675160.0A CN105165961A (en) | 2015-10-16 | 2015-10-16 | Method for preparing manual zucchini fried dough twists |
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| CN201510675160.0A CN105165961A (en) | 2015-10-16 | 2015-10-16 | Method for preparing manual zucchini fried dough twists |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724529A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant hericium erinaceus flavor Chinese doughnut and making method thereof |
| CN108041130A (en) * | 2017-11-03 | 2018-05-18 | 宁夏百晟工贸有限公司 | A kind of millet coarse cereals fried dough twist and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
-
2015
- 2015-10-16 CN CN201510675160.0A patent/CN105165961A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724529A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant hericium erinaceus flavor Chinese doughnut and making method thereof |
| CN108041130A (en) * | 2017-11-03 | 2018-05-18 | 宁夏百晟工贸有限公司 | A kind of millet coarse cereals fried dough twist and preparation method thereof |
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Application publication date: 20151223 |