CN105360217A - Preparation method of non-alum fried bread sticks containing eggs - Google Patents
Preparation method of non-alum fried bread sticks containing eggs Download PDFInfo
- Publication number
- CN105360217A CN105360217A CN201510877858.0A CN201510877858A CN105360217A CN 105360217 A CN105360217 A CN 105360217A CN 201510877858 A CN201510877858 A CN 201510877858A CN 105360217 A CN105360217 A CN 105360217A
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- parts
- dough
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- fried
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Classifications
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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
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Abstract
The invention relates to a preparation method of non-alum fried bread sticks containing eggs. The preparation method comprises the following steps of: (1) preparing materials for fried bread sticks in parts by weight: 3 parts of non-aluminum baking powder, 3 parts of moderate temperature a-amylase, 3 parts of papain, 4 parts of table salt, 3 parts of white sugar, and 4 parts of sodium bicarbonate; (2) raw material proportioning in parts by weight: 50 parts of flour, 1 part of table salt, 28 parts of water, 10 parts of eggs, 1 part of millet flour, and 2 parts of materials for the fried bread sticks; (3) the working procedure of dough mixing; (4) the working procedure of fermenting the dough; (5) the working procedure of shaping; (6) the working procedure of lashing strips; and (7) the working procedure of deep-frying. The fried bread sticks prepared by the preparation method disclosed by the invention are crisper in mouth feel than the fried bread sticks prepared by a conventional method, are golden in appearance color, do not have the damage of the alum in the conventional fried bread sticks, and have the fragrance of the eggs, so that the quality is improved. The preparation technology disclosed by the invention is short in time consumption, and particularly the working procedure of fermentation of the dough is short in time consumption.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of a kind of egg without oil of vitriol bar.
Technical background
Deep-fried twisted dough sticks are a kind of traditional foods of China, are one of daily edible breakfast of ordinary people.The method of traditional making deep-fried twisted dough sticks uses alum and sodium bicarbonate always, i.e. " alum method " frying deep-fried twisted dough sticks.In frying course, easily decomposite the harmful substances such as aluminium like this, long-term edible harmful, therefore, it is good that people wish there is a kind of security always, salted palatability popular tradition food earlier.
Egg is one of best source of nutrition of the mankind, containing a large amount of vitamin and mineral matter and the protein having high biological value in egg.For people, the protein quality of egg is best, is only second to breast milk.Heat contained by an egg, be equivalent to the heat of half apple or half cup milk, but it also has the phosphorus of 8%, zinc, the iron of 4%, protein, the vitamin D of 6%, vitamin E, the vitamin A of 6%, Cobastab, the vitamin B2 of 5%, vitamin B6, the Cobastab of 6%, the vitamin B2 of 8% of 4% of 2% of 3% of 10% of 4%.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, forming the metabolic processes of new tissue, consumed energy and participation complexity.
Summary of the invention
The present invention is the insalubrious problem of processing method solving current deep-fried twisted dough sticks, provides a kind of preparation method without oil of vitriol bar.
Technical scheme of the present invention is:
Egg, without a preparation method for oil of vitriol bar, is characterized in that, concrete steps are as follows:
(1) prepare deep-fried twisted dough sticks material: by mass parts, 3 parts without aluminium baking powder, warm a-amylase in 3 parts, 3 parts of papains, 4 portions of salt, 3 parts of white sugar, 4 parts of sodium acid carbonates;
(2) pulp furnish: by mass parts, 50 parts of flour, 1 portion of salt, 28 parts of water, 10 parts of eggs, 1 portion of little rice and flour, 2 parts of deep-fried twisted dough sticks material;
(3) and face operation: after above-mentioned raw materials is mixed, start and face, make smooth pliable, have the dough of biceps;
(4) dough proof operation: the standing proofing period of dough is 15 minutes, and temperature controls at 40 ~ 60 DEG C;
(5) molding procedure: brush some vegetable oil on panel, is stained with some edible oils with hand, the dough tensile strip proofed, is then pressed into 1cm sheet, then is cut into the wide identical bar shaped of 1cm;
(6) tie rod operation: by the dough sheet two panels superposition cut, press with chopsticks in centre, put forth one's strength less during stretching and fall, and the slivering that stretches;
(7) fried operation: deep-fried twisted dough sticks oil temperature general control is at 180-200 DEG C, and the fried time is 1-2 minute.
Preferably, the temperature described in step (4) is 40 DEG C.
The deep-fried twisted dough sticks mouthfeel that the preparation method of this invention prepares is more crisp than traditional deep-fried twisted dough sticks, and appearance luster is golden yellow, and without the alum harm misgivings of traditional deep-fried twisted dough sticks, many egg fragrance roads, are increasing qualitatively; Preparation technology of the present invention is consuming time short, and especially dough leavening operation saves the plenty of time.
Detailed description of the invention
Embodiment 1
One, raw material is prepared according to formula
5 kilograms, flour
Salt 100 grams
2.8 kilograms, water
1 kilogram, egg
Little rice and flour 100 grams
Deep-fried twisted dough sticks material: 30 grams without aluminium baking powder, warm a-amylase in 30 grams, 30 grams of papains, 40 grams of salt, 30 grams of white sugar, 40 grams of sodium acid carbonates.
Two and face operation
1. load weighted deep-fried twisted dough sticks material is mixed in flour, is repeatedly stirred to evenly;
2. load weighted salt is dissolved in in the water of face;
3., the water being mixed with salt, pour in flour;
4. the flour after adding water with become dough: in order to make dough surface uniform and smooth, dough needs kneading secondary again, and this operation is named again the face of carrying or weighed face in the hand, 10 minutes each interval times, the dough rubbed is closed the lid, and control temperature, at 40 DEG C, leaves standstill and proofs.
Three, dough proof operation
The standing proofing period of dough is 15 minutes.During in order to prevent dough leavening, epidermis is dry and cracked, and dough needs to close the lid (also can adopt covered rearing with plastic film, attention will brush edible oil at plastic sheeting, prevents sticky face).
Four, molding procedure
Panel being brushed some vegetable oil, in order to prevent sticky hand, some edible oils can be stained with hand, the dough tensile strip proofed, then be pressed into 1cm sheet, then be cut into the wide identical bar shaped of 1cm, in order to prevent sticky hand, some edible oils can be stained with hand.
Five, tie rod operation
By the dough sheet two panels superposition cut, press in centre (put forth one's strength less during stretching and fall) with chopsticks, and the slivering that stretches.
Six, fried operation
1. deep-fried twisted dough sticks Oil-temperature control is at 200 DEG C, and the fried time is 2 minutes;
2. having drawn bar to put into oil cauldron.Treat that deep-fried twisted dough sticks have just hiked up just evenly to turn over, ensure that two sides bubble is even, repeatedly to roll deep-fried twisted dough sticks with chopsticks, until deep-fried twisted dough sticks enlarged volume, become golden yellow color;
3. the deep-fried twisted dough sticks exploded being pulled out and be placed on control oil in porose basket, is exactly without oil of vitriol bar after cooling.
The present invention is 15min at the activity time that proofs of dough, and in traditional deep-fried twisted dough sticks way, the activity time that proofs of dough is at least 30min, and so, the present invention just saves the plenty of time in deep-fried twisted dough sticks preparation.
The deep-fried twisted dough sticks that the egg prepared for the present invention is prepared without traditional method on oil of vitriol bar and market carry out questionnaire, and totally 177 people accept survey, and have the taste of product, crisp degree, outward appearance in questionnaire, result is as follows.
| Project | Taste | Crisp degree | Outward appearance |
| Deep-fried twisted dough sticks prepared by the present invention | 131 | 129 | 153 |
| Deep-fried twisted dough sticks prepared by traditional method | 46 | 48 | 24 |
Questionnaire reaction by inquiry, the egg that on outward appearance, crisp degree, taste prepared by the present invention is all better than deep-fried twisted dough sticks prepared by conventional method without oil of vitriol bar, and the egg that namely prepared by the present invention has egg fragrance road, crispy in taste, deep-fried twisted dough sticks appearance luster golden yellow without oil of vitriol bar taste.
Claims (2)
1. egg is without a preparation method for oil of vitriol bar, it is characterized in that, concrete steps are as follows:
(1) prepare deep-fried twisted dough sticks material: by mass parts, 3 parts without aluminium baking powder, warm a-amylase in 3 parts, 3 parts of papains, 4 portions of salt, 3 parts of white sugar, 4 parts of sodium acid carbonates;
(2) pulp furnish: by mass parts, 50 parts of flour, 1 portion of salt, 28 parts of water, 10 parts of eggs, 1 portion of little rice and flour, 2 parts of deep-fried twisted dough sticks material;
(3) and face operation: after above-mentioned raw materials is mixed, start and face, make smooth pliable, have the dough of biceps;
(4) dough proof operation: the standing proofing period of dough is 15 minutes, and temperature controls at 40 ~ 60 DEG C;
(5) molding procedure: brush some vegetable oil on panel, is stained with some edible oils with hand, the dough tensile strip proofed, is then pressed into 1cm sheet, then is cut into the wide identical bar shaped of 1cm;
(6) tie rod operation: by the dough sheet two panels superposition cut, press with chopsticks in centre, put forth one's strength less during stretching and fall, and the slivering that stretches;
(7) fried operation: deep-fried twisted dough sticks oil temperature general control is at 180-200 DEG C, and the fried time is 1-2 minute.
2. a kind of egg as claimed in claim 1 is without the preparation method of oil of vitriol bar, it is characterized in that, the temperature described in step (4) is preferably 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877858.0A CN105360217A (en) | 2015-12-04 | 2015-12-04 | Preparation method of non-alum fried bread sticks containing eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877858.0A CN105360217A (en) | 2015-12-04 | 2015-12-04 | Preparation method of non-alum fried bread sticks containing eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360217A true CN105360217A (en) | 2016-03-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510877858.0A Pending CN105360217A (en) | 2015-12-04 | 2015-12-04 | Preparation method of non-alum fried bread sticks containing eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN105360217A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995497A (en) * | 2016-05-10 | 2016-10-12 | 蒋其林 | Kung fu noodles |
| CN106819013A (en) * | 2017-01-13 | 2017-06-13 | 老江阿泰餐饮管理（北京）有限公司 | One kind is without aluminium fried bread stick dough and preparation method thereof |
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| CN110169437A (en) * | 2019-05-14 | 2019-08-27 | 山西醯谷源生物科技有限公司 | A kind of mature vinegar deep-fried twisted dough sticks and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579073A (en) * | 2009-06-19 | 2009-11-18 | 郭计秋 | Food additive and use method thereof |
| CN102511527A (en) * | 2011-12-13 | 2012-06-27 | 王申友 | Method of making non-alum deep-fried dough sticks |
| CN103564018A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Buckwheat honey fried bread stick and preparing method thereof |
| CN104273186A (en) * | 2013-07-12 | 2015-01-14 | 任炳奇 | Processing method for alum-free fried bread sticks |
-
2015
- 2015-12-04 CN CN201510877858.0A patent/CN105360217A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579073A (en) * | 2009-06-19 | 2009-11-18 | 郭计秋 | Food additive and use method thereof |
| CN102511527A (en) * | 2011-12-13 | 2012-06-27 | 王申友 | Method of making non-alum deep-fried dough sticks |
| CN104273186A (en) * | 2013-07-12 | 2015-01-14 | 任炳奇 | Processing method for alum-free fried bread sticks |
| CN103564018A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Buckwheat honey fried bread stick and preparing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995497A (en) * | 2016-05-10 | 2016-10-12 | 蒋其林 | Kung fu noodles |
| CN106819013A (en) * | 2017-01-13 | 2017-06-13 | 老江阿泰餐饮管理（北京）有限公司 | One kind is without aluminium fried bread stick dough and preparation method thereof |
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| CN110169437A (en) * | 2019-05-14 | 2019-08-27 | 山西醯谷源生物科技有限公司 | A kind of mature vinegar deep-fried twisted dough sticks and preparation method thereof |
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Application publication date: 20160302 |
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