CN105851127A - Twisted cruller - Google Patents
Twisted cruller Download PDFInfo
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- CN105851127A CN105851127A CN201610367335.6A CN201610367335A CN105851127A CN 105851127 A CN105851127 A CN 105851127A CN 201610367335 A CN201610367335 A CN 201610367335A CN 105851127 A CN105851127 A CN 105851127A
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- fried twisted
- dough sticks
- twisted dough
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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
- A21D2/10—Hydrocarbons
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a twisted cruller, and belongs to the technical field of twisted cruller manufacturing. A fermented twisted cruller dough is mainly used as a blank raw material, and is made into a twisted cruller semi-finished product or a twisted cruller finished product through the processes of dough making, dough rolling, dough cutting, frying and the like, wherein the twisted cruller dough mainly uses flour, edible oil, edible ammonium carbonate, salt, ice particle and water as raw materials, and is made in advance; the time consumption in the twisted cruller frying process can be reduced; further, the phenomenon that the demand exceeds supply in the onslaught period can be further relieved; the twisted cruller supply efficiency is improved; the manufactured twisted cruller finished product has golden yellow color, the crispy outside and soft inside, and is soft, expanded, safe and healthy; the mouthfeel is good; the requirements of people on the hot degree and the mouthfeel of the twisted cruller are met.
Description
[technical field]
The present invention relates to deep-fried twisted dough sticks manufacture technology field, especially a kind of deep-fried twisted dough sticks.
[technical background]
Deep-fried twisted dough sticks are as one of tradition popular food, and it is outer crisp interior tender soft, and golden yellow color is salted palatability and cheap,
Deeply liked by the numerous common people.Traditional deep-fried twisted dough sticks make how employing alum is as leavening agent, but, alum is the composite sulfur containing aluminium
Barbiturates material, and aluminium is a kind of nonessential trace element of human body, can cause multiple cerebral disease, and formal by World Health Organization
It is defined as food contaminant.Therefore, Alum-free deep-fried dough sticks is arisen at the historic moment.Such deep-fried twisted dough sticks use the novel leavening agent without alum as deep-fried twisted dough sticks
Additive, such as sodium bicarbonate, ammonia bicarbonate etc. so that the indices of Alum-free deep-fried dough sticks is superior to the deep-fried twisted dough sticks of traditional fabrication.
At present, the Alum-free deep-fried dough sticks on market is all now to do now to explode, and the making of deep-fried twisted dough sticks need to through with the processes such as face, fermentation, frying,
Time-consuming the longest, wherein, deep-fried twisted dough sticks and face sweat are more longer than frying process, and this allows for deep-fried twisted dough sticks and at rush hour is often
Supply falls short of demand；Furthermore, people typically like eating the deep fat bar just explode, and crisp, the mouthfeel of deep fat bar is all preferably, but,
At rush hour, the deep-fried twisted dough sticks that frying in advance is good easily turn cold, and can not meet people's mouthfeel requirement to deep-fried twisted dough sticks.
[summary of the invention]
In view of posed problems above, the present invention is in order to make up the deficiency that existing deep-fried twisted dough sticks make, it is provided that a kind of deep-fried twisted dough sticks, these deep-fried twisted dough sticks
Use the deep-fried twisted dough sticks dough made in advance as blank, it is possible to alleviation deep-fried twisted dough sticks are in the peak traffic phenomenon that supply falls short of demand, and disclosure satisfy that
People's requirement to deep-fried twisted dough sticks mouthfeel.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of deep-fried twisted dough sticks, described deep-fried twisted dough sticks make a living base raw material with the deep-fried twisted dough sticks dough fermented, and its preparation method comprises the steps:
(1) described deep-fried twisted dough sticks dough is placed in the flour heap after sieving rubs, until described deep-fried twisted dough sticks dough uniformly wraps flour；
(2) the deep-fried twisted dough sticks dough after wrapping up in powder is rolled and is made some musculus cutaneus；
(3) musculus cutaneus that step (2) obtains is stacked two-by-two, and presses in the middle part of musculus cutaneus with the chopsticks got wet, i.e. obtain dough stick base
Bar；
(4) regulation oil temperature, make oil temperature reach 180 DEG C-190 DEG C, then by deep-fried twisted dough sticks billet elongate after under fried system, explode into ivory
Yellow i.e. obtains deep-fried twisted dough sticks semi-finished product；Or directly explode into golden yellow and i.e. can get deep-fried twisted dough sticks finished product；
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 9-13 part, edible oil 1.0-1.5 part, edible smelly
Powder 0.08-0.12 part, salt 0.18-0.22 part, ice pellets 6-9 part and water 1.5-3.5 part.
Further, described deep-fried twisted dough sticks dough is mainly made up of following methods:
(1) above-mentioned raw materials is weighed according to proportioning, and by the described edible oil weighed up, edible ammonia bicarbonate, salt, ice pellets and water mixing,
After stirring, add described flour, be mixed into dough；
(2) beginning and face, until dough surface exquisiteness is soft and smooth, tack-free；
(3) dough that step (2) obtains is divided into some little doughs, after wrap up one by one with tin foil, place wake up at normal temperatures
Send to few 4 hours, i.e. obtain finished product.
Further, described deep-fried twisted dough sticks billet during frying, is constantly rolled with chopsticks in described step (4), and with spoon toward musculus cutaneus
Fit place not stop to drench oil.
Further, the deep-fried twisted dough sticks semi-finished product of described step (4) gained can be stored in preservation cabinet；Described preservation cabinet preservation temperature
For 15-20 DEG C.
Further, described flour is wheat embryo flour.
Further, described edible oil is lard.
Further, described water is the cold water obtained after filtering.
Further, in the described step (1) of described deep-fried twisted dough sticks doxigh making process, described flour be slowly added to described edible oil,
In the mixture of edible ammonia bicarbonate, salt, ice pellets and water, until adding all wt part, used time 12-16min.
The deep-fried twisted dough sticks dough that the deep-fried twisted dough sticks of the present invention are used is with wheat embryo flour as main material, compared with conventional flour, and wheat
Bud flour because of its contain high-protein high-fat content and abundant multivitamin that wheat embryo carries and calcium, potassium, magnesium, iron,
Several mineral materials and the trace elements such as zinc, chromium, selenium, phosphorus, manganese, copper so that made deep-fried twisted dough sticks dough contains relatively multiple nutrient
Matter, more nutrient health；Furthermore, use edible ammonia bicarbonate to replace alum as leavening agent so that deep-fried twisted dough sticks dough, without alum, more meets
The health care requirement of people；Because edible ammonia bicarbonate is to thermally labile, easily react in the environment of more than 35 DEG C, and and face process,
Dough is because repeatedly rubbing easily intensification, and during especially with dough mixing machine and face, dough temperature can be higher, so, in order to prevent eating
Ammonia bicarbonate reacts in advance because temperature raises, and the present invention with the addition of ice pellets in the feed and uses the cold water conventional use of warm water of replacement,
The reaction temperature higher than edible ammonia bicarbonate of the deep-fried twisted dough sticks dough temperature with face process can be prevented, and then avoid heating up with face affecting edible ammonia bicarbonate
Expansion, it is ensured that the stable fermentation of later stage dough is fluffy with frying process；Furthermore, cold water the most just uses, can
It is further ensured that the clean hygiene of deep-fried twisted dough sticks dough.
Lard, in manufacturing process, is mixed together by described deep-fried twisted dough sticks dough with other raw materials, can increase deep-fried twisted dough sticks crunchy sensation；Send out before waking up,
Deep-fried twisted dough sticks dough is divided into some fritters, and wraps up with tin foil, in order to store and the needs of later stage frying amount；Send out after having waken up,
Little dough is directly placed in the freezer less than-18 DEG C and stores, it is ensured that the freshness of deep-fried twisted dough sticks dough, when needs frying, Fang Cong
Freezer is taken out, after defrosting, just can be directly prepared into deep-fried twisted dough sticks green compact and frying.Described deep-fried twisted dough sticks dough can long-time storage in freezer,
And there is longer freshness date, it is beneficial to alleviate the rush hour deep-fried twisted dough sticks situation that supply falls short of demand；Furthermore, freezing deep-fried twisted dough sticks dough thaws
The deep-fried twisted dough sticks finished product exploded afterwards still has golden yellow color, crisp outside and soft inside, Song Pao expand, pliable and tough feature energetically, good in taste, and
Nutritional labeling is more.
Therefore, a kind of deep-fried twisted dough sticks that the present invention provides, compared with prior art, have the advantages that
Deep-fried twisted dough sticks dough that deep-fried twisted dough sticks the most of the present invention are used use leavening agent for edible ammonia bicarbonate, therefore, made deep-fried twisted dough sticks without alum,
More healthy；And the ice pellets used and cold water, it is possible to prevent edible ammonia bicarbonate from decomposing in advance because temperature raises with face process,
And then avoid the mouthfeel of made deep-fried twisted dough sticks.
2. the described deep-fried twisted dough sticks dough of the present invention can make in advance, and long-time storage is in freezer, and has longer freshness date,
Therefore, the manufacturing process of described deep-fried twisted dough sticks dough can avoid rush hour so that deep-fried twisted dough sticks only need to be by described when rush hour
Deep-fried twisted dough sticks dough carries out making dough, tangent plane frying, i.e. can get deep-fried twisted dough sticks finished product, decreases the manufacturing process of deep-fried twisted dough sticks dough, Jin Erti
The efficiency of supply of high deep-fried twisted dough sticks, alleviates the rush hour deep-fried twisted dough sticks situation that supply falls short of demand；Furthermore, the deep-fried twisted dough sticks dough after freezing is through thawing
The deep-fried twisted dough sticks finished product exploded afterwards still has golden yellow color, crisp outside and soft inside, Song Pao expand, pliable and tough energetically, and in good taste, it is possible to meet
People's mouthfeel requirement to deep-fried twisted dough sticks.
The setting of deep-fried twisted dough sticks semi-finished product the most of the present invention, can further improve the efficiency of supply of deep-fried twisted dough sticks, and can also ensure that the mouthfeel of deep-fried twisted dough sticks.
[detailed description of the invention]
The following examples can help those skilled in the art to be more completely understood by the present invention, but cannot limit by any way
The present invention processed.
The present invention provides a kind of deep-fried twisted dough sticks, and described deep-fried twisted dough sticks are mainly made a living base raw material with the deep-fried twisted dough sticks dough fermented, then by described fried bread stick dough
After deep-fried twisted dough sticks green compact are made by group, frying forms, and wherein, described deep-fried twisted dough sticks dough makes in advance, mainly by flour, edible oil, edible smelly
The raw material such as powder, salt is made, and the proportioning between each raw material is shown in following example.
Embodiment 1
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 13kg, edible oil 1.5kg, edible ammonia bicarbonate 0.12kg,
Salt 0.22kg, ice pellets 9kg and water 3.5kg.Wherein, described flour is wheat embryo flour；Described edible oil is lard；Institute
Stating ice pellets is self-control ice pellets, and ice pellets granular size is 0.8-1.2cm3；Described water is the normal temperature cold water obtained after filtering.
Embodiment 2
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 10kg, edible oil 1.2kg, edible ammonia bicarbonate 0.1kg,
Salt 0.2kg, ice pellets 8kg and water 3kg.Wherein, described flour is wheat embryo flour；Described edible oil is lard；Described ice
Grain is self-control ice pellets, and ice pellets granular size is 0.8-1.2cm3；Described water is the normal temperature cold water obtained after filtering.
Embodiment 3
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 9kg, edible oil 1.0kg, edible ammonia bicarbonate 0.08kg,
Salt 0.18kg, ice pellets 6kg and water 1.5kg.Wherein, described flour is wheat embryo flour；Described edible oil is lard；
Described ice pellets is self-control ice pellets, and ice pellets granular size is 0.8-1.2cm3；Described water is the normal temperature cold water obtained after filtering.
Embodiment 4
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 9kg, edible oil 1.0kg, edible ammonia bicarbonate 0.08kg,
Salt 0.18kg and water 1.5kg.Wherein, described flour is wheat embryo flour；Described edible oil is vegetable oil；Described water is
Warm water.
The preparation method of the described deep-fried twisted dough sticks dough with embodiment 1 to embodiment 3 as raw material comprises the steps:
(1) above-mentioned raw materials is weighed according to proportioning, and by the described edible oil weighed up, edible ammonia bicarbonate, salt, ice pellets and water mixing,
After stirring, it is slowly added to described flour, until adding the flour of all wt part, used time 12-16min, and mix
Become dough；
(2) beginning and face, be placed on the dough that described step (1) obtains in dough mixing machine, and continuous and face 35-50min,
Until dough surface exquisiteness is soft and smooth, tack-free；
(3) dough that step (2) obtains is divided into some little doughs, after wrap up one by one with tin foil, place wake up at normal temperatures
Send to few 4 hours, i.e. obtain the finished product of deep-fried twisted dough sticks dough.
The preparation method of the deep-fried twisted dough sticks dough of embodiment 4 is essentially identical with embodiment 1-3, is that embodiment 4 does not make in place of difference
With ice pellets, and water used is warm water.
Deep-fried twisted dough sticks dough finished product through described step (3) gained is put and suddenly freezes and store to the freezer less than-18 DEG C, i.e. complete institute
State a series of processes making in advance and preserving of deep-fried twisted dough sticks dough.When described deep-fried twisted dough sticks dough is carried out frying by needs, then by freezer
In deep-fried twisted dough sticks dough take out, and be placed on 0-5 DEG C refrigerator thaw, until fully thawing.
Described deep-fried twisted dough sticks dough after defrosting is placed under normal temperature, and stands 10-15min, so that the described deep-fried twisted dough sticks dough after freezing is waken up
Send out；The most described deep-fried twisted dough sticks dough is carried out frying, i.e. obtain described deep-fried twisted dough sticks.Wherein, the preparation method of described deep-fried twisted dough sticks include as
Lower step:
(1) described deep-fried twisted dough sticks dough is placed in the flour heap after sieving rubs, until described deep-fried twisted dough sticks dough uniformly wraps flour；
Preferably, the flour of described flour heap sieves through twice；
(2) the deep-fried twisted dough sticks dough rolling pin after wrapping up in powder is rolled and is made some musculus cutaneus；Preferably, all musculus cutaneus consistent size；
(3) musculus cutaneus that step (2) obtains is stacked two-by-two, and presses in the middle of two musculus cutaneus with the chopsticks got wet, i.e. obtain deep-fried twisted dough sticks
Billet；
(4) regulation oil temperature, make oil temperature reach 180 DEG C-190 DEG C, then will elongate after deep-fried twisted dough sticks billet under fried system, until exploding into
Ivory yellow i.e. obtains deep-fried twisted dough sticks semi-finished product；Or explode into golden yellow and i.e. can get deep-fried twisted dough sticks finished product；In frying process, constantly turn over chopsticks
Roll described deep-fried twisted dough sticks billet, and fit place with spoon toward musculus cutaneus and do not stop to drench oil, so that deep-fried twisted dough sticks billet is heated evenly, it is to avoid because being heated not
All occur that part burned or part are well-done phenomenon, and then affect outward appearance and the mouthfeel of frying finished product.
Described step (4) explodes into the deep-fried twisted dough sticks semi-finished product of ivory yellow gained can be stored in preservation cabinet, described preservation cabinet preservation temperature
For 15-20 DEG C.When described deep-fried twisted dough sticks semi-finished product are made deep-fried twisted dough sticks finished product by needs, explode described deep-fried twisted dough sticks semi-finished product again, until described oil
Bar semi-finished product explode into golden yellow.The setting of described deep-fried twisted dough sticks semi-finished product, it is possible to meet the rush hour people demand to deep-fried twisted dough sticks,
And do not affect the original mouthfeel of deep-fried twisted dough sticks, and then improve the efficiency of supply of deep-fried twisted dough sticks.
Will step (4) or multiple fried after gained deep-fried twisted dough sticks finished product filtering excess oil after carry out segment, and every section is pulled open rapidly one end away from
From, to discharge the hot gas in deep-fried twisted dough sticks, the steam produced after preventing from meeting air cooling because of the internal hot gas of deep-fried twisted dough sticks makes deep-fried twisted dough sticks epidermis soften,
And then affect the crunchy sensation of deep-fried twisted dough sticks.
Embodiment 1-3 is the primary raw material of deep-fried twisted dough sticks of the present invention, and embodiment 4 is the primary raw material of tradition deep-fried twisted dough sticks, i.e. by embodiment
4 comparative examples being set to the present invention.Deep-fried twisted dough sticks dough made by embodiment 1-4 is made deep-fried twisted dough sticks billet and frying becomes deep-fried twisted dough sticks, to fried
The deep-fried twisted dough sticks finished product obtained carries out flavor evaluation, is evaluated, result such as table 1 in terms of color and luster, crispiness, bulk, tenacity etc.:
Table 1 is the evaluation result of product of the present invention and reference substance
In table 1, product 1-3 is the deep-fried twisted dough sticks finished product through the gained deep-fried twisted dough sticks dough frying of embodiment 1-3, for the product of the present invention；
Reference substance is the deep-fried twisted dough sticks finished product through embodiment 4 gained deep-fried twisted dough sticks dough frying.Wherein, the deep-fried twisted dough sticks that embodiment 1-4 is made
Before dough frying, its made deep-fried twisted dough sticks green compact size is identical.From the results shown in Table 1, the deep-fried twisted dough sticks finished product of gained after frying
In, the deep-fried twisted dough sticks golden yellow color of embodiment 1-3 gained, crisp outside and soft inside, Song Pao expand, in good taste, embodiment 4 relatively embodiment 3
The deep-fried twisted dough sticks obtained, although color and luster is the most golden yellow, but it is relatively real, and loftiness is poor, and deep-fried twisted dough sticks are less, and mouthfeel is partially hard, and crisp not
Crisp.Therefore, the deep-fried twisted dough sticks made by the present invention, mouthfeel and loftiness are all preferable, the most crisp.
Table 2 is the evaluation method of deep-fried twisted dough sticks
Although, the present invention is described in detail the most with a general description of the specific embodiments, but in the present invention
On the basis of, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore, not
Deviate these modifications or improvements on the basis of spirit of the present invention, belong to the scope of protection of present invention.
Claims (8)
1. deep-fried twisted dough sticks, it is characterised in that: described deep-fried twisted dough sticks are made a living base raw material with the deep-fried twisted dough sticks dough fermented, and its preparation method includes
Following steps:
(1) described deep-fried twisted dough sticks dough is placed in the flour heap after sieving rubs, until described deep-fried twisted dough sticks dough uniformly wraps flour；
(2) the deep-fried twisted dough sticks dough after wrapping up in powder is rolled and is made some musculus cutaneus；
(3) musculus cutaneus that step (2) obtains is stacked two-by-two, and presses in the middle part of musculus cutaneus with the chopsticks got wet, i.e. obtain dough stick base
Bar；
(4) regulation oil temperature, make oil temperature reach 180 DEG C-190 DEG C, then by deep-fried twisted dough sticks billet elongate after under fried system, explode into ivory
Yellow i.e. obtains deep-fried twisted dough sticks semi-finished product；Or directly explode into golden yellow and i.e. can get deep-fried twisted dough sticks finished product；
Described deep-fried twisted dough sticks dough is mainly made up of the raw material of following weight portion: flour 9-13 part, edible oil 1.0-1.5 part, edible smelly
Powder 0.08-0.12 part, salt 0.18-0.22 part, ice pellets 6-9 part and water 1.5-3.5 part.
2. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: described deep-fried twisted dough sticks dough is mainly made up of following methods:
(1) above-mentioned raw materials is weighed according to proportioning, and by the described edible oil weighed up, edible ammonia bicarbonate, salt, ice pellets and water mixing,
After stirring, add described flour, be mixed into dough；
(2) beginning and face, until dough surface exquisiteness is soft and smooth, tack-free；
(3) dough that step (2) obtains is divided into some little doughs, after wrap up one by one with tin foil, place wake up at normal temperatures
Send to few 4 hours, i.e. obtain finished product.
3. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: described deep-fried twisted dough sticks billet during frying, is used in described step (4)
Chopsticks constantly roll, and with spoon toward musculus cutaneus fit place do not stop drench oil.
4. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: the deep-fried twisted dough sticks semi-finished product of described step (4) gained can be stored in
In preservation cabinet；Described preservation cabinet preservation temperature is 15-20 DEG C.
5. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: described flour is wheat embryo flour.
6. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: described edible oil is lard.
7. deep-fried twisted dough sticks as claimed in claim 1, it is characterised in that: described water is the cold water obtained after filtering.
8. deep-fried twisted dough sticks as claimed in claim 2, it is characterised in that: in the described step (1) of described deep-fried twisted dough sticks doxigh making process,
Described flour is slowly added in the mixture of described edible oil, edible ammonia bicarbonate, salt, ice pellets and water, until adding all wt part,
Used time 12-16min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367335.6A CN105851127A (en) | 2016-05-30 | 2016-05-30 | Twisted cruller |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610367335.6A CN105851127A (en) | 2016-05-30 | 2016-05-30 | Twisted cruller |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851127A true CN105851127A (en) | 2016-08-17 |
Family
ID=56642648
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| CN201610367335.6A Pending CN105851127A (en) | 2016-05-30 | 2016-05-30 | Twisted cruller |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
-
2016
- 2016-05-30 CN CN201610367335.6A patent/CN105851127A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
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Application publication date: 20160817 |