CN105494538A - Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae - Google Patents
Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae Download PDFInfo
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- CN105494538A CN105494538A CN201610102772.5A CN201610102772A CN105494538A CN 105494538 A CN105494538 A CN 105494538A CN 201610102772 A CN201610102772 A CN 201610102772A CN 105494538 A CN105494538 A CN 105494538A
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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
- A21D2/34—Animal material
Abstract
The invention discloses ready-to-eat fried dough twists with Flos Sophorae and method for making the ready-to-eat fried dough twists with Flos Sophorae. The fried dough twists are prepared from, by weight, 500 parts of wheat flour, 100-120 parts of petals of Flos Sophorae, 50-60 parts of eggs, 1-3 parts of salt, 60-80 parts of white sugar, 3-5 parts of honey and 3-5 parts of active yeast. The method includes: (1) pouring hot water to the petals of Flos Sophorae, soaking in cold water, draining, roasting to a brown yellow color, adding the white sugar and the honey, soaking in alkaline ionized water, and mashing into Flos Sophoraee mash; (2) evenly dividing the wheat flour into three parts, adding boiling water to a first part of the wheat flour to obtain scalded dough, adding the Flos Sophoraee mash and the active yeast into a second part of the wheat flour to obtain fermented dough by kneading, and adding the eggs, the salt and clear water into a third part of the wheat flour to obtain egg elastic dough by kneading; (3) mixing the three types of dough, kneading uniformly, dividing into small pieces, rubbing and twisting the small pieces into dough twists, and frying until the dough twists are faint yellow. The ready-to-eat fried dough twists with Flos Sophorae has the advantages of nutrition, healthiness, instantaneity and convenience in eating and crispiness in taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of instant sophora flower fried dough twist and preparation method thereof.
Background technology
Sophora flower is many at China's edible Measures compare among the people, mainly contains sophora flower schizonepeta drink, Chinese scholartree chrysanthemum tea, rheum officinale sophorae honey drink, purslane sophora flower congee, garden burnet sophorae honey drink, two places sophora flower congee, sophora flower steamed stuffed bun and sophora flower steamed fish etc.The traditional Chinese medical science is thought: sophora flower bitter, and property is put down, nontoxic, has effect of heat-clearing, cool blood, hemostasis, step-down.Significant curative effect is had to haematemesis, hematuria, hemorrhoid hemorrhage, wind-heat hot eyes, high blood pressure, hyperlipidemia, the tuberculosis of cervical lymph nodes, vascular sclerosis, stool band blood, diabetes, the retinitis, psoriasis etc.; Can also expelling parasite, control pharyngitis.Sophora flower can strengthen the resistance of capillary, reduces vasopermeability, fragility blood vessel can be made to recover flexible function, thus reducing blood lipid and prevent vascular sclerosis.
Through extensively retrieval, not yet find that the relevant open of instant sophora flower fried dough twist product development is recorded and report.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of instant sophora flower fried dough twist and preparation method thereof, obtained fried dough twist has the advantage of nutrition and health care, instant, crispy in taste.
To achieve these goals, the present invention adopts following technical scheme:
A kind of instant sophora flower fried dough twist, the quality proportioning making fried dough twist raw materials used is: wheat flour 500 parts, 100 ~ 120 parts, sophora flower petal, 50 ~ 60 parts, egg, salt 1 ~ 3 part, white sugar 60 ~ 80 parts, honey 3 ~ 5 parts, 3 ~ 5 parts, active fermentation yeast.
The preparation method of described instant sophora flower fried dough twist, comprises following making step:
(1) the sophora flower petal of proportioning weight is cleaned up with boiling water punching scald, put into cold water to soak cool control solid carbon dioxide and divide, putting into the baking tray temperature of 100 ~ 110 DEG C bakes to coke yellow, the white sugar, the honey that add proportioning weight stir, under the environment of 4 ~ 6 DEG C, 1 ~ 2h is soaked again with alkali ion water, the mass ratio of alkali ion water and sophora flower petal is 1:1.2-1.5, then smashs into sophora flower clay coating to pieces, stand-by;
(2) wheat flour of proportioning weight is divided into three equal parts, a copy of it adds appropriate boiling water and cooks the neither too hard, nor too soft dough made with boiling water group of rear formation by scalding, spread out dry in the air cool, stand-by; Separately get a wheat flour, add the sophora flower clay coating of step (1) and the active fermentation yeast of proportioning weight and become fermented dough, putting into temperature 30 DEG C, the proofing box of humidity 80% proofs 1h, stand-by; Get a wheat flour again add the egg of proportioning weight, salt and proper amount of clear water and become neither too hard, nor too soft egg elastic dough, stand-by;
(3) three kinds of dough mixing of step (2) are rubbed evenly, then by one or two dough, 4 little jizi for making dumplings, dough is divided into some little jizi for making dumplings, little jizi for making dumplings is twisted into the long bar of 6-8cm, and one deck oil is smeared on surface, temperature be 8 ~ 12 DEG C, appropriateness is twisted into fried dough twist after proofing 20 ~ 30min under being the environment of 60 ~ 80%, it is faint yellow for exploding fried dough twist to color and luster by the oil temperatures of 160 ~ 180 DEG C, pulling out to be placed on drains on paper, and remove fried dough twist surface excess oil, the cool final vacuum that dries in the air is packed.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) the sophora flower petal in the present invention is through rushing boiling hot part that can be removed bitter taste, again through curing to coke yellow to increase the fragrance of sophora flower, and then be ground into clay coating after white sugar, honey are pickled, quality is finer and smoother, the delicate flavour of sophora flower is stronger, improves the absorptivity of sophora flower Middle nutrition element simultaneously.
(2) the egg elastic dough in the present invention has good extensibility, and dough made with boiling water dough has good plasticity, and fermented dough has relatively good bulkiness, the combination of three, make the profile of fried dough twist and quality more perfect, reach full appearance, the texture that quality is crisp; In addition, take low temperature secondary and proof, object makes fried dough twist dough internal structure more all even stable, is beneficial to fried dough twist moulding, can ensures again the crunchy sensation of finished product.
(3) honey in the present invention, has harmonizing the spleen and stomach, relieving spasm to stop pain, moistens the lung and relieve the cough, relaxes bowel, moisturizing myogenic, the function such as removing toxic substances, can play beauty treatment and improve the effect of body immunity.
Detailed description of the invention
Embodiment 1:
A kind of instant sophora flower fried dough twist, the quality proportioning making fried dough twist raw materials used is: wheat flour 500 parts, 100 parts, sophora flower petal, 50 parts, egg, salt 1 part, white sugar 60 parts, honey 3 parts, 3 parts, active fermentation yeast.
The preparation method of described instant sophora flower fried dough twist, comprises following making step:
(1) the sophora flower petal of proportioning weight is cleaned up with boiling water punching scald, put into cold water to soak cool control solid carbon dioxide and divide, putting into the baking tray temperature of 100 ~ 110 DEG C bakes to coke yellow, the white sugar, the honey that add proportioning weight stir, under the environment of 4 ~ 6 DEG C, 1 ~ 2h is soaked again with alkali ion water, the mass ratio of alkali ion water and sophora flower petal is 1:1.2-1.5, then smashs into sophora flower clay coating to pieces, stand-by;
(2) wheat flour of proportioning weight is divided into three equal parts, a copy of it adds appropriate boiling water and cooks the neither too hard, nor too soft dough made with boiling water group of rear formation by scalding, spread out dry in the air cool, stand-by; Separately get a wheat flour, add the sophora flower clay coating of step (1) and the active fermentation yeast of proportioning weight and become fermented dough, putting into temperature 30 DEG C, the proofing box of humidity 80% proofs 1h, stand-by; Get a wheat flour again add the egg of proportioning weight, salt and proper amount of clear water and become neither too hard, nor too soft egg elastic dough, stand-by;
(3) three kinds of dough mixing of step (2) are rubbed evenly, then by one or two dough, 4 little jizi for making dumplings, dough is divided into some little jizi for making dumplings, little jizi for making dumplings is twisted into the long bar of 6-8cm, and one deck oil is smeared on surface, temperature be 8 ~ 12 DEG C, appropriateness is twisted into fried dough twist after proofing 20 ~ 30min under being the environment of 60 ~ 80%, it is faint yellow for exploding fried dough twist to color and luster by the oil temperatures of 160 ~ 180 DEG C, pulling out to be placed on drains on paper, and remove fried dough twist surface excess oil, the cool final vacuum that dries in the air is packed.
Embodiment 2:
A kind of instant sophora flower fried dough twist, the quality proportioning making fried dough twist raw materials used is: wheat flour 500 parts, 110 parts, sophora flower petal, 55 parts, egg, salt 2 parts, white sugar 70 parts, honey 4 parts, 4 parts, active fermentation yeast.The preparation method of described instant sophora flower fried dough twist, comprises following making step:
(1) the sophora flower petal of proportioning weight is cleaned up with boiling water punching scald, put into cold water to soak cool control solid carbon dioxide and divide, putting into the baking tray temperature of 100 ~ 110 DEG C bakes to coke yellow, the white sugar, the honey that add proportioning weight stir, under the environment of 4 ~ 6 DEG C, 1 ~ 2h is soaked again with alkali ion water, the mass ratio of alkali ion water and sophora flower petal is 1:1.2-1.5, then smashs into sophora flower clay coating to pieces, stand-by;
(2) wheat flour of proportioning weight is divided into three equal parts, a copy of it adds appropriate boiling water and cooks the neither too hard, nor too soft dough made with boiling water group of rear formation by scalding, spread out dry in the air cool, stand-by; Separately get a wheat flour, add the sophora flower clay coating of step (1) and the active fermentation yeast of proportioning weight and become fermented dough, putting into temperature 30 DEG C, the proofing box of humidity 80% proofs 1h, stand-by; Get a wheat flour again add the egg of proportioning weight, salt and proper amount of clear water and become neither too hard, nor too soft egg elastic dough, stand-by;
(3) three kinds of dough mixing of step (2) are rubbed evenly, then by one or two dough, 4 little jizi for making dumplings, dough is divided into some little jizi for making dumplings, little jizi for making dumplings is twisted into the long bar of 6-8cm, and one deck oil is smeared on surface, temperature be 8 ~ 12 DEG C, appropriateness is twisted into fried dough twist after proofing 20 ~ 30min under being the environment of 60 ~ 80%, it is faint yellow for exploding fried dough twist to color and luster by the oil temperatures of 160 ~ 180 DEG C, pulling out to be placed on drains on paper, and remove fried dough twist surface excess oil, the cool final vacuum that dries in the air is packed.
Embodiment 3:
A kind of instant sophora flower fried dough twist, the quality proportioning making fried dough twist raw materials used is: wheat flour 500 parts, 120 parts, sophora flower petal, 60 parts, egg, salt 3 parts, white sugar 80 parts, honey 5 parts, 5 parts, active fermentation yeast.
The preparation method of described instant sophora flower fried dough twist, comprises following making step:
(1) the sophora flower petal of proportioning weight is cleaned up with boiling water punching scald, put into cold water to soak cool control solid carbon dioxide and divide, putting into the baking tray temperature of 100 ~ 110 DEG C bakes to coke yellow, the white sugar, the honey that add proportioning weight stir, under the environment of 4 ~ 6 DEG C, 1 ~ 2h is soaked again with alkali ion water, the mass ratio of alkali ion water and sophora flower petal is 1:1.2-1.5, then smashs into sophora flower clay coating to pieces, stand-by;
(2) wheat flour of proportioning weight is divided into three equal parts, a copy of it adds appropriate boiling water and cooks the neither too hard, nor too soft dough made with boiling water group of rear formation by scalding, spread out dry in the air cool, stand-by; Separately get a wheat flour, add the sophora flower clay coating of step (1) and the active fermentation yeast of proportioning weight and become fermented dough, putting into temperature 30 DEG C, the proofing box of humidity 80% proofs 1h, stand-by; Get a wheat flour again add the egg of proportioning weight, salt and proper amount of clear water and become neither too hard, nor too soft egg elastic dough, stand-by;
(3) three kinds of dough mixing of step (2) are rubbed evenly, then by one or two dough, 4 little jizi for making dumplings, dough is divided into some little jizi for making dumplings, little jizi for making dumplings is twisted into the long bar of 6-8cm, and one deck oil is smeared on surface, temperature be 8 ~ 12 DEG C, appropriateness is twisted into fried dough twist after proofing 20 ~ 30min under being the environment of 60 ~ 80%, it is faint yellow for exploding fried dough twist to color and luster by the oil temperatures of 160 ~ 180 DEG C, pulling out to be placed on drains on paper, and remove fried dough twist surface excess oil, the cool final vacuum that dries in the air is packed.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to the present invention; Any those of ordinary skill in the art, do not departing under technical solution of the present invention ambit, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (2)
1. an instant sophora flower fried dough twist, is characterized in that: the quality proportioning making fried dough twist raw materials used is: wheat flour 500 parts, 100 ~ 120 parts, sophora flower petal, 50 ~ 60 parts, egg, salt 1 ~ 3 part, white sugar 60 ~ 80 parts, honey 3 ~ 5 parts, 3 ~ 5 parts, active fermentation yeast.
2. a preparation method for instant sophora flower fried dough twist as claimed in claim 1, is characterized in that: comprise following making step:
(1) the sophora flower petal of proportioning weight is cleaned up with boiling water punching scald, put into cold water to soak cool control solid carbon dioxide and divide, putting into the baking tray temperature of 100 ~ 110 DEG C bakes to coke yellow, the white sugar, the honey that add proportioning weight stir, under the environment of 4 ~ 6 DEG C, 1 ~ 2h is soaked again with alkali ion water, the mass ratio of alkali ion water and sophora flower petal is 1:1.2-1.5, then smashs into sophora flower clay coating to pieces, stand-by;
(2) wheat flour of proportioning weight is divided into three equal parts, a copy of it adds appropriate boiling water and cooks the neither too hard, nor too soft dough made with boiling water group of rear formation by scalding, spread out dry in the air cool, stand-by; Separately get a wheat flour, add the sophora flower clay coating of step (1) and the active fermentation yeast of proportioning weight and become fermented dough, putting into temperature 30 DEG C, the proofing box of humidity 80% proofs 1h, stand-by; Get a wheat flour again add the egg of proportioning weight, salt and proper amount of clear water and become neither too hard, nor too soft egg elastic dough, stand-by;
(3) three kinds of dough mixing of step (2) are rubbed evenly, then by one or two dough, 4 little jizi for making dumplings, dough is divided into some little jizi for making dumplings, little jizi for making dumplings is twisted into the long bar of 6-8cm, and one deck oil is smeared on surface, temperature be 8 ~ 12 DEG C, appropriateness is twisted into fried dough twist after proofing 20 ~ 30min under being the environment of 60 ~ 80%, it is faint yellow for exploding fried dough twist to color and luster by the oil temperatures of 160 ~ 180 DEG C, pulling out to be placed on drains on paper, and remove fried dough twist surface excess oil, the cool final vacuum that dries in the air is packed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610102772.5A CN105494538A (en) | 2016-02-24 | 2016-02-24 | Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610102772.5A CN105494538A (en) | 2016-02-24 | 2016-02-24 | Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae |
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| CN105494538A true CN105494538A (en) | 2016-04-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296525A (en) * | 2020-04-13 | 2020-06-19 | 东莞市傻二哥食品有限公司 | Deep processing method of fried dough twists |
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
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| CN101796974A (en) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | Manufacturing method of crisp and soft shredded cake |
| CN102550627A (en) * | 2011-12-26 | 2012-07-11 | 董凤娇 | Preparation method of buttered crispy fried dough twists |
| CN103385277A (en) * | 2013-06-26 | 2013-11-13 | 姜磊 | Flower jujube paste relish fried cake and preparation method thereof |
| CN103704297A (en) * | 2013-12-16 | 2014-04-09 | 魏春 | Preparation method of fried dumplings with sophora flowers |
| CN103749630A (en) * | 2014-01-15 | 2014-04-30 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
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2016
- 2016-02-24 CN CN201610102772.5A patent/CN105494538A/en active Pending
Patent Citations (5)
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| CN101796974A (en) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | Manufacturing method of crisp and soft shredded cake |
| CN102550627A (en) * | 2011-12-26 | 2012-07-11 | 董凤娇 | Preparation method of buttered crispy fried dough twists |
| CN103385277A (en) * | 2013-06-26 | 2013-11-13 | 姜磊 | Flower jujube paste relish fried cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296525A (en) * | 2020-04-13 | 2020-06-19 | 东莞市傻二哥食品有限公司 | Deep processing method of fried dough twists |
| CN112715614A (en) * | 2020-12-30 | 2021-04-30 | 上海来伊份股份有限公司 | Vacuum fried fermented fried dough twist and preparation method thereof |
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