CN105851132A - Nutritive fried bread stick and making method thereof - Google Patents
Nutritive fried bread stick and making method thereof Download PDFInfo
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- CN105851132A CN105851132A CN201610439635.0A CN201610439635A CN105851132A CN 105851132 A CN105851132 A CN 105851132A CN 201610439635 A CN201610439635 A CN 201610439635A CN 105851132 A CN105851132 A CN 105851132A
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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
- A21D2/366—Tubers, roots
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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
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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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Abstract
The invention provides a nutritive fried bread stick and a making method thereof and relates to the technical field of food processing. The nutritive fried bread stick comprises the following main raw materials: flour, puerarin powder, purple sweet potato, yeasts, sodium bicarbonate, table salt and olive oil and is prepared by using pork bone soup and dough through fermenting and frying According to the fried bread stick disclosed by the invention, due to usage of the pork bone soup and dough, nutritional ingredients in the soup can be fully absorbed into the dough, and the fried bread stick does not contain alum and aluminum. Due to the added purple sweet potato, the color of the fried bread stick can be changed, and the puerarin powder is rich in flavonoids compounds, proteins, amino acid and human essential mineral substances such as iron, calcium, copper, selenium and the like, so that the made fried bread stick is crispy on the outside and soft on the inside, rich in nutrition and not greasy to eat and integrates nutrition and delicious taste into a whole.
Description
[technical field]
The present invention relates to food processing technology field, be specifically related to a kind of nutrient deep-fried dough sticks and preparation method thereof.
[background technology]
Fritters of twisted dough, also known as big fruit, fried Chinese juniper, are one of Chinese traditional cuisines, away from the present existing centuries history, because of its color and luster
Golden yellow, crispy in taste, inexpensive, and be loved by the people, but fritters of twisted dough variety protection in the market is single, and along with
Being continually changing of people's consumption concept, pursuit kind diversification and the fritters of twisted dough being of high nutritive value are increasingly becoming a kind of development trend.Pass
The method for deep-fried twisted dough sticks of system is by after flour and yeast kneading fermentation, adds soda or Alumen carries out fried as bulking agent and obtains,
Its nutritional labeling and taste are the most single, add Alumen and also human body can be produced harmful effect.
The disclosure of the invention of Publication No. CN103262871A " meat stuffing fritters of twisted dough and preparation method thereof ", its described fritters of twisted dough main
Raw material consist of Semen Tritici aestivi flour, yeast, lactalbumin, glutamine transaminage, Sal, lean meat, yellow wine, soy sauce, white sugar,
Oleum Arachidis hypogaeae semen；Its manufacture method include dispensing, dough-making powder, proof, for the second time dough-making powder, split, cut into slices, second time proofs, filling processed,
Faric, fried, drain and cool down, obtained fritters of twisted dough epidermis is crisp, nutritious.But these fritters of twisted dough often hold when fried
Easily give the game away, cause oil cauldron to explode 1 and just have a lot of precipitate after twice, and after the cooling of the fritters of twisted dough of bag meat stuffing the most crisp and
Knot oil, has eaten easy to be greasy, it is difficult to swallow.
[summary of the invention]
It is an object of the invention to: for the problem of above-mentioned existence, it is provided that one is the most faric the most nutritious, food and oiliness
Fritters of twisted dough and preparation method thereof.Nutritional labeling in soup, by using Os Sus domestica soup dough-making powder, is fully absorbed in dough by fritters of twisted dough of the present invention,
And described fritters of twisted dough are without Alumen and aluminum, the Rhizoma Steudnerae Henryanae of interpolation can change fritters of twisted dough color, and powder of Radix Puerariae is rich in flavone compound and egg
The mineral such as white matter, aminoacid, the ferrum of needed by human, calcium, copper, selenium, make the fritters of twisted dough crisp outside tender inside prepared, nutritious,
Food and oiliness, have nutrition and delicious food concurrently.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of nutrient deep-fried dough sticks, the raw material of described nutrient deep-fried dough sticks forms and parts by weight are:
Flour 600-800 part, powder of Radix Puerariae 100-300 part, Rhizoma Steudnerae Henryanae 30-50 part, yeast 8-16 part, sodium bicarbonate 6-14 part,
Sal 10-18 part, olive oil 400-600 part, Os Sus domestica soup 300-500 part；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 300-500 part, Rhizoma Dioscoreae 60-80 part, Fructus Chaenomelis 20-40 part, Radix Codonopsis 8-16 part, Rhizoma Zingiberis Recens 4-12 part, Radix Glycyrrhizae
6-14 part, Pericarpium Citri Reticulatae 8-16 part, Passion Fruit Juice 20-40 part.
Preferably, a kind of nutrient deep-fried dough sticks, the raw material of described nutrient deep-fried dough sticks forms and parts by weight are:
Flour 650-750 part, powder of Radix Puerariae 150-250 part, Rhizoma Steudnerae Henryanae 35-45 part, yeast 10-14 part, sodium bicarbonate 8-12 part,
Sal 12-16 part, olive oil 450-550 part, Os Sus domestica soup 350-450 part；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 350-450 part, Rhizoma Dioscoreae 65-75 part, Fructus Chaenomelis 25-35 part, Radix Codonopsis 10-14 part, Rhizoma Zingiberis Recens 6-10 part, Radix Glycyrrhizae
8-12 part, Pericarpium Citri Reticulatae 10-14 part, Passion Fruit Juice 25-35 part.
Preferably, a kind of nutrient deep-fried dough sticks, the raw material of described nutrient deep-fried dough sticks forms and parts by weight are:
700 parts of flour, powder of Radix Puerariae 200 parts, Rhizoma Steudnerae Henryanae 40 parts, 12 parts of yeast, sodium bicarbonate 10 parts, Sal 14 parts, Fructus Canarii albi
Oil 500 parts, Os Sus domestica soup 400 parts；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 400 parts, Rhizoma Dioscoreae 70 parts, Fructus Chaenomelis 30 parts, Radix Codonopsis 12 parts, 8 parts of Rhizoma Zingiberis Recens, 10 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 12 parts,
Passion Fruit Juice 30 parts.
According to above-mentioned formula, the present invention also provides for the manufacture method of above-mentioned nutrient deep-fried dough sticks, comprises the following steps:
(1) each raw material is weighed by weight；
(2) Os Sus domestica is cleaned, cut broken, after mixing with minced Rhizoma Zingiberis Recens add Passion Fruit Juice stir, pickle 40-60min；
(3) Rhizoma Dioscoreae, Fructus Chaenomelis peeling being cleaned rear cutout and become length to be less than the fragment of 2cm, Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Radix Codonopsis are each cut into
The length fragment less than 1cm, mixs homogeneously with the Os Sus domestica pickled, adds water to dipped raw material surface 5-8cm, the most first with prosperous
Fire boil after convert slow fire infusion 1-2h, obtain Os Sus domestica soup standby；
(4) Rhizoma Steudnerae Henryanae removed the peel, clean, after being cut into the fragment that length is less than 2cm, put into Steam by water bath 40-60min in pot, so
After pour in blender that broken to stir into Rhizoma Steudnerae Henryanae mud standby into；
(5) the Rhizoma Steudnerae Henryanae mud that flour, powder of Radix Puerariae, sodium bicarbonate, yeast, Sal obtain with step (4) is mixed, be slowly added to
The Os Sus domestica soup that step (3) obtains stirs, and kneading obtains tack-free purple dough repeatedly；
(6) the dough preservative film that step (5) obtains is sealed, be put in proofing box and carry out proofing for the first time, proof end
After repeatedly rub dough, then seal with preservative film to be put in proofing box and carry out second time and proof, wherein, the temperature of proofing box is 30-40
DEG C, relative humidity is 60-70%, and the time proofed for the first time is 40-60min, and the time that second time proofs is 4-5h；
(7) dough that step (6) proofs is rolled into thickness and is less than the face embryo of 1cm, be then cut into a length of 12-15cm by knife,
Two embryo bars are stacked by the embryo bar of a width of 2-3cm, with bamboo chopsticks along its length at middle press strip, finally elongate by even power
Put into 15-20cm to fill in the oil cauldron of olive oil and stir while explode 1-2min, obtain required nutrient deep-fried dough sticks, wherein, described
The temperature of oil cauldron is 180-220 DEG C.
Further, Rhizoma Steudnerae Henryanae lives into dough after steaming and decocting is broken together with flour, is possible not only to change the color of fritters of twisted dough, also may be used
So that the fritters of twisted dough prepared absorb the nutrition having Rhizoma Steudnerae Henryanae.
Further, pickle Os Sus domestica with Passion Fruit Juice, be because in Passion Fruit Juice, containing multiple organic acid, can making in bone
Calcium, phosphorus etc. are dissolved in soup, make the Os Sus domestica soup that boils rich in the fragrance of Passion Fruit Juice and nutrition simultaneously, and then make the fritters of twisted dough prepared
Nutrition containing Passifolra edulis.
Further, Os Sus domestica soup temperature during dough-making powder is 30-40 DEG C, is because in this temperature range, and the activity of yeast is
Height, not only contributes to the fermentation of dough, it is also possible to shorten fermentation time.
Further, carry out twice proofing dough can be made to have more ductility, make the fritters of twisted dough section pore blasted fine and closely woven uniformly,
In skin shortcake tender.
Further, two embryo bars are superimposed, with bamboo chopsticks along its length at middle press strip, so that two embryo bars
Between steam and foamed gas constantly overflow at press strip, so that the continuous outward expansion of fritters of twisted dough.
The effect of each primary raw material in formula:
Flour, powder of Radix Puerariae and Rhizoma Steudnerae Henryanae all contain the mineral of the needed by human such as substantial amounts of protein, cellulose and calcium, ferrum, phosphorus,
Powder of Radix Puerariae is rich in dietary fiber simultaneously, and Rhizoma Steudnerae Henryanae, can be clear greasy antipyretic rich in anthocyanidin, whetting the appetite, rubbish in purged body；Os Sus domestica
In soup containing in substantial amounts of calcium, phosphorus and Fructus Chaenomelis rich in papain and ferment, can be fatty acid by steatolysis, digest egg
Fritters of twisted dough Middle nutrition material is digested and assimilated by white matter, beneficially human body, in Rhizoma Dioscoreae rich in vitamin and Rhizoma Zingiberis Recens in substantial amounts of volatilization
Oil can suppress the human body absorption to cholesterol, Gastrointestinal motility adjustment, reduces the deposition of harmful substance；Pericarpium Citri Reticulatae, Radix Codonopsis are the most also
Spleen benefiting and stimulating the appetite, relieving dyspepsia, regulating QI and lowering the adverseness, the good medicine of invigorating the spleen and replenishing QI, the fritters of twisted dough making to prepare food and oiliness, eaten not flatulence；
Rich in organic acid, nicotinic acid, aminoacid, linoleic acid etc. in Passifolra edulis, the mineral such as the calcium in Os Sus domestica, phosphorus can be dissolved into
Tang Zhong, Radix Glycyrrhizae invigorating the spleen and replenishing QI, grow and cough lung moistening, coordinating the actions of various ingredients in a prescription, each raw material scientific compatibility, synergism, make the fritters of twisted dough battalion prepared
Support abundant, food and oiliness.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
(1) nutrient deep-fried dough sticks of the present invention is mainly by flour, powder of Radix Puerariae, Rhizoma Steudnerae Henryanae, Sal, yeast and sodium bicarbonate reasonable preparation, passes through
Use Os Sus domestica soup dough-making powder, the nutritional labeling in soup is fully absorbed in dough, make the fritters of twisted dough crisp outside tender inside prepared, nutritious,
Food and oiliness, have nutrition and delicious food concurrently.
(2) present invention Passion Fruit Juice pickles Os Sus domestica, containing multiple organic acid in Passion Fruit Juice, can make the calcium in bone, phosphorus
Etc. being dissolved in soup, make the Os Sus domestica soup that boils rich in the fragrance of Passion Fruit Juice and nutrition simultaneously, and then make the fritters of twisted dough prepared contain hundred
The nutrition of Oleum Linderae.
(3) fritters of twisted dough of the present invention are the most faric, but the method using Os Sus domestica soup dough-making powder, overcome meat stuffing fritters of twisted dough and easily reveal when fried
Filling, causes oil cauldron to explode the most crisp and knot oil after a fritters of twisted dough cooling just having a lot of precipitate and bag meat stuffing after twice, eats
Easy greasy, it is difficult to the weak points such as hypopharynx.
(4) Fructus Chaenomelis used in Os Sus domestica soup used by fritters of twisted dough dough-making powder of the present invention is rich in papain and ferment, can be by steatolysis
Fatty acid, fritters of twisted dough Middle nutrition material is digested and assimilated by digesting protein, beneficially human body；Rich in vitamin and Rhizoma Zingiberis Recens in Rhizoma Dioscoreae
Substantial amounts of volatile oil can suppress the human body absorption to cholesterol, Gastrointestinal motility adjustment, reduces the deposition of harmful substance；Pericarpium Citri Reticulatae,
Radix Codonopsis is also simultaneously spleen benefiting and stimulating the appetite, relieving dyspepsia, regulating QI and lowering the adverseness, the good medicine of invigorating the spleen and replenishing QI, makes the fritters of twisted dough food for preparing and oiliness,
Not flatulence, favourable health are eaten.
(5) nutrient deep-fried dough sticks of the present invention uses olive oil frying to obtain, it is possible to absorb in olive oil rich in vitamin A. D. E,
The fatsoluble vitamin such as F and carotene and polyphenoils, the unsaturated fatty acid in olive oil is up to more than 80%, and it can be big
The probability that big reduction human body is threatened by cardiovascular disease and diabetes.
[detailed description of the invention]
Below by way of specific embodiment, the invention will be further described.
One, formulation Example
Embodiment 1
A kind of nutrient deep-fried dough sticks, the raw material of described fritters of twisted dough forms and weight portion is:
800 parts of flour, powder of Radix Puerariae 300 parts, Rhizoma Steudnerae Henryanae 50 parts, 16 parts of yeast, sodium bicarbonate 14 parts, Sal 18 parts, Fructus Canarii albi
Oil 600 parts, Os Sus domestica soup 500 parts；
Wherein, Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 500 parts, Rhizoma Dioscoreae 80 parts, Fructus Chaenomelis 40 parts, Radix Codonopsis 16 parts, 12 parts of Rhizoma Zingiberis Recens, 14 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 16 parts,
Passion Fruit Juice 40 parts.
Embodiment 2
A kind of nutrient deep-fried dough sticks, the raw material of described fritters of twisted dough forms and weight portion is:
750 parts of flour, powder of Radix Puerariae 250 parts, Rhizoma Steudnerae Henryanae 45 parts, 14 parts of yeast, sodium bicarbonate 12 parts, Sal 16 parts, Fructus Canarii albi
Oil 550 parts, Os Sus domestica soup 450 parts；
Wherein, Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 450 parts, Rhizoma Dioscoreae 75 parts, Fructus Chaenomelis 35 parts, Radix Codonopsis 14 parts, 10 parts of Rhizoma Zingiberis Recens, 12 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 14 parts,
Passion Fruit Juice 35 parts.
Embodiment 3
A kind of nutrient deep-fried dough sticks, the raw material of described fritters of twisted dough forms and weight portion is:
700 parts of flour, powder of Radix Puerariae 200 parts, Rhizoma Steudnerae Henryanae 40 parts, 12 parts of yeast, sodium bicarbonate 10 parts, Sal 14 parts, Fructus Canarii albi
Oil 500 parts, Os Sus domestica soup 400 parts；
Wherein, Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 400 parts, Rhizoma Dioscoreae 70 parts, Fructus Chaenomelis 30 parts, Radix Codonopsis 12 parts, 8 parts of Rhizoma Zingiberis Recens, 10 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 12 parts,
Passion Fruit Juice 30 parts.
Embodiment 4
A kind of nutrient deep-fried dough sticks, the raw material of described fritters of twisted dough forms and weight portion is:
650 parts of flour, powder of Radix Puerariae 150 parts, Rhizoma Steudnerae Henryanae 35 parts, 10 parts of yeast, sodium bicarbonate 8 parts, Sal 12 parts, olive oil
450 parts, Os Sus domestica soup 350 parts；
Wherein, Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 350 parts, Rhizoma Dioscoreae 65 parts, Fructus Chaenomelis 25 parts, Radix Codonopsis 10 parts, 6 parts of Rhizoma Zingiberis Recens, 8 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 10 parts,
Passion Fruit Juice 25 parts.
Embodiment 5
A kind of nutrient deep-fried dough sticks, the raw material of described fritters of twisted dough forms and weight portion is:
600 parts of flour, powder of Radix Puerariae 100 parts, Rhizoma Steudnerae Henryanae 30 parts, 8 parts of yeast, sodium bicarbonate 6 parts, Sal 10 parts, olive oil
400 parts, Os Sus domestica soup 300 parts；
Wherein, Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 300 parts, Rhizoma Dioscoreae 60 parts, Fructus Chaenomelis 20 parts, Radix Codonopsis 8 parts, 4 parts of Rhizoma Zingiberis Recens, 6 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 8 parts,
Passion Fruit Juice 20 parts.
Two, preparation embodiment
Embodiment 6
The method of the nutrient deep-fried dough sticks preparing above-described embodiment 1-5 can follow the steps below:
(1) each raw material is weighed by weight；
(2) Os Sus domestica is cleaned, cut broken, after mixing with minced Rhizoma Zingiberis Recens add Passion Fruit Juice stir, pickle 40min；
(3) Rhizoma Dioscoreae, Fructus Chaenomelis peeling being cleaned rear cutout and become length to be less than the fragment of 2cm, Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Radix Codonopsis are each cut into
The length fragment less than 1cm, mixs homogeneously with the Os Sus domestica pickled, adds water to dipped raw material surface about 5cm, the most first with prosperous
Fire boil after convert slow fire infusion 1h, obtain Os Sus domestica soup standby；
(4) Rhizoma Steudnerae Henryanae removed the peel, clean, after being cut into the fragment that length is less than 2cm, put into Steam by water bath 40min in pot, then fall
Enter in blender that broken to stir into Rhizoma Steudnerae Henryanae mud standby；
(5) the Rhizoma Steudnerae Henryanae mud that flour, powder of Radix Puerariae, sodium bicarbonate, yeast, Sal obtain with step (4) is mixed, be slowly added to
The Os Sus domestica soup that step (3) obtains stirs, and kneading obtains tack-free purple dough repeatedly；
(6) being sealed by the dough preservative film that step (5) obtains, being put into temperature is 30 DEG C, and relative humidity is 60% proofs
Proofing 40min in case, repeatedly rub dough after proofing end, then seal with preservative film that to be put into temperature be 30 DEG C, relative humidity is
The proofing box of 60% continues to proof 4h；
(7) dough that step (6) proofs is rolled into thickness and is less than the face embryo of 1cm, be then cut into long about 12cm by knife,
Two embryo bars are stacked by the wide embryo bar being about 2cm, with bamboo chopsticks along its length at middle press strip, finally elongate by even power
Putting into temperature to about 15cm is 180 DEG C, fills in the oil cauldron of olive oil and stirs while explode 1min, obtains required nutrient deep-fried dough sticks.
Embodiment 7
The method of the nutrient deep-fried dough sticks preparing above-described embodiment 1-5 can follow the steps below:
(1) each raw material is weighed by weight；
(2) Os Sus domestica is cleaned, cut broken, after mixing with minced Rhizoma Zingiberis Recens add Passion Fruit Juice stir, pickle 60min；
(3) Rhizoma Dioscoreae, Fructus Chaenomelis peeling being cleaned rear cutout and become length to be less than the fragment of 2cm, Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Radix Codonopsis are each cut into
The length fragment less than 1cm, mixs homogeneously with the Os Sus domestica pickled, adds water to dipped raw material surface about 8cm, the most first with prosperous
Fire boil after convert slow fire infusion 2h, obtain Os Sus domestica soup standby；
(4) Rhizoma Steudnerae Henryanae removed the peel, clean, after being cut into the fragment that length is less than 2cm, put into Steam by water bath 60min in pot, then fall
Enter in blender that broken to stir into Rhizoma Steudnerae Henryanae mud standby；
(5) the Rhizoma Steudnerae Henryanae mud that flour, powder of Radix Puerariae, sodium bicarbonate, yeast, Sal obtain with step (4) is mixed, be slowly added to
The Os Sus domestica soup that step (3) obtains stirs, and kneading obtains tack-free purple dough repeatedly；
(6) being sealed by the dough preservative film that step (5) obtains, being put into temperature is 40 DEG C, and relative humidity is 70% proofs
Proofing 60min in case, repeatedly rub dough after proofing end, then seal with preservative film that to be put into temperature be 40 DEG C, relative humidity is
The proofing box of 70% proofs 5h；
(7) dough that step (6) proofs is rolled into thickness and is less than the face embryo of 1cm, be then cut into long about 15cm by knife,
Two embryo bars are stacked by the wide embryo bar being about 3cm, with bamboo chopsticks along its length at middle press strip, finally elongate by even power
Putting into temperature to about 20cm is 220 DEG C, fills in the oil cauldron of olive oil and stirs while explode 2min, obtains required nutrient deep-fried dough sticks.
Three, relative analysis
Fritters of twisted dough that above-mentioned preparation embodiment 7 (being respectively adopted the formula of embodiment 1-5) is made and by Publication No.
The oil that in " meat stuffing fritters of twisted dough and preparation method thereof " of the disclosure of the invention of CN103262871A, the manufacture method of embodiment 1-4 makes
Bar carries out Physico-chemical tests, and result is distinguished the most as shown in Table 1 and Table 2:
Table 1 uses the Physico-chemical tests result preparing the fritters of twisted dough that embodiment 7 (being respectively adopted the formula of embodiment 1-5) makes
Table 2 uses the Physico-chemical tests result of the fritters of twisted dough of the invention making of Publication No. CN103262871A
The relatively data in Tables 1 and 2: table 1 is to use preparation embodiment 7 (being respectively adopted the formula of embodiment 1-5) system
The Physico-chemical tests result of the fritters of twisted dough made, table 2 is " meat stuffing fritters of twisted dough and the preparation thereof of the disclosure of the invention of Publication No. CN103262871A
Method " in the Physico-chemical tests result of fritters of twisted dough that makes of the manufacture method of embodiment 1-4；Data from Tables 1 and 2 can
Go out: the fritters of twisted dough heat using preparation embodiment 7 (being respectively adopted the formula of embodiment 1-5) to make and fat content are all than employing
The fritters of twisted dough that the invention of Publication No. CN103262871A makes are low, but contained vitamin, dietary fiber, protein and calcium contain
Measuring all high than it, fat and heat are the main sources of body energy, but excess fat and heat can be causeed fat, high blood
Fat etc., the food that therefore we eat all try one's best pursuit low fat easy to digest, vitamin be maintain health required trace battalion
Form point, participate in the metabolism of human body；Dietary fiber can promote enterogastric peristalsis, relieving dyspepsia；Protein is composition human body
All cells, the important component of tissue, all important ingredients of body are required for the participation of protein；And calcium is to promote
The important element of skeleton growth, beneficially bone and muscle strengthening.
Fritters of twisted dough of the present invention all contain the needed by human such as substantial amounts of protein, cellulose and calcium, ferrum, phosphorus in powder of Radix Puerariae and Rhizoma Steudnerae Henryanae
Mineral, powder of Radix Puerariae is rich in dietary fiber simultaneously, and Rhizoma Steudnerae Henryanae, can be clear greasy antipyretic rich in anthocyanidin, whetting the appetite, rubbish in purged body
Rubbish；Rich in papain and ferment in Fructus Chaenomelis, body fat can be decomposed into fatty acid, digesting protein, beneficially human body
Fritters of twisted dough Middle nutrition material is digested and assimilated, Rhizoma Dioscoreae rich in vitamin and Rhizoma Zingiberis Recens contained by substantial amounts of volatile oil can suppress human body
Absorption to cholesterol, Gastrointestinal motility adjustment, reduces the deposition of harmful substance；Pericarpium Citri Reticulatae, Radix Codonopsis spleen benefiting and stimulating the appetite, relieving dyspepsia,
Regulating QI and lowering the adverseness, invigorating the spleen and replenishing QI, make the fritters of twisted dough prepared eat oiliness, not flatulence, each raw material scientific compatibility, synergism, make system
Fritters of twisted dough nutritious, food and oiliness.
Claims (7)
1. a nutrient deep-fried dough sticks, it is characterised in that: the raw material of described nutrient deep-fried dough sticks forms and parts by weight are:
Flour 600-800 part, powder of Radix Puerariae 100-300 part, Rhizoma Steudnerae Henryanae 30-50 part, yeast 8-16 part, sodium bicarbonate 6-14 part,
Sal 10-18 part, olive oil 400-600 part, Os Sus domestica soup 300-500 part；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 300-500 part, Rhizoma Dioscoreae 60-80 part, Fructus Chaenomelis 20-40 part, Radix Codonopsis 8-16 part, Rhizoma Zingiberis Recens 4-12 part, Radix Glycyrrhizae
6-14 part, Pericarpium Citri Reticulatae 8-16 part, Passion Fruit Juice 20-40 part.
A kind of nutrient deep-fried dough sticks the most according to claim 1, it is characterised in that: the raw material composition of described nutrient deep-fried dough sticks and weight
Number is:
Flour 650-750 part, powder of Radix Puerariae 150-250 part, Rhizoma Steudnerae Henryanae 35-45 part, yeast 10-14 part, sodium bicarbonate 8-12 part,
Sal 12-16 part, olive oil 450-550 part, Os Sus domestica soup 350-450 part；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 350-450 part, Rhizoma Dioscoreae 65-75 part, Fructus Chaenomelis 25-35 part, Radix Codonopsis 10-14 part, Rhizoma Zingiberis Recens 6-10 part, Radix Glycyrrhizae
8-12 part, Pericarpium Citri Reticulatae 10-14 part, Passion Fruit Juice 25-35 part.
A kind of nutrient deep-fried dough sticks the most according to claim 1, it is characterised in that: the raw material composition of described nutrient deep-fried dough sticks and weight
Number is:
700 parts of flour, powder of Radix Puerariae 200 parts, Rhizoma Steudnerae Henryanae 40 parts, 12 parts of yeast, sodium bicarbonate 10 parts, Sal 14 parts, Fructus Canarii albi
Oil 500 parts, Os Sus domestica soup 400 parts；
Wherein, described Os Sus domestica soup is to be boiled by the raw material of following weight portion to form:
Os Sus domestica 400 parts, Rhizoma Dioscoreae 70 parts, Fructus Chaenomelis 30 parts, Radix Codonopsis 12 parts, 8 parts of Rhizoma Zingiberis Recens, 10 parts of Radix Glycyrrhizae, Pericarpium Citri Reticulatae 12 parts,
Passion Fruit Juice 30 parts.
4. according to the manufacture method of a kind of nutrient deep-fried dough sticks according to any one of claim 1-3, it is characterised in that: include following
Step:
(1) each raw material is weighed by weight；
(2) Os Sus domestica is cleaned, cut broken, after mixing with minced Rhizoma Zingiberis Recens add Passion Fruit Juice stir, pickle
40-60min；
(3) Rhizoma Dioscoreae, Fructus Chaenomelis peeling being cleaned rear cutout and become length to be less than the fragment of 2cm, Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Radix Codonopsis are each cut into
The length fragment less than 1cm, mixs homogeneously with the Os Sus domestica pickled, adds water to dipped raw material surface 5-8cm, the most first with prosperous
Fire boil after convert slow fire infusion 1-2h, obtain Os Sus domestica soup standby；
(4) Rhizoma Steudnerae Henryanae removed the peel, clean, after being cut into the fragment that length is less than 2cm, put into Steam by water bath 40-60min in pot, so
After pour in blender that broken to stir into Rhizoma Steudnerae Henryanae mud standby into；
(5) the Rhizoma Steudnerae Henryanae mud that flour, powder of Radix Puerariae, sodium bicarbonate, yeast, Sal obtain with step (4) is mixed, be slowly added to
The Os Sus domestica soup that step (3) obtains stirs, and kneading obtains tack-free purple dough repeatedly；
(6) the dough preservative film that step (5) obtains is sealed, be put in proofing box and carry out proofing for the first time, proof end
After repeatedly rub dough, then seal with preservative film to be put in proofing box and carry out second time and proof；
(7) dough that step (6) proofs is rolled into thickness and is less than the face embryo of 1cm, be then cut into a length of 12-15cm by knife,
Two embryo bars are stacked by the embryo bar of a width of 2-3cm, with bamboo chopsticks along its length at middle press strip, finally elongate by even power
Put into 15-20cm to fill in the oil cauldron of olive oil and stir while explode 1-2min, obtain required nutrient deep-fried dough sticks.
The manufacture method of a kind of nutrient deep-fried dough sticks the most according to claim 4, it is characterised in that: described step (6) is waken up
The temperature sending out case is 30-40 DEG C, and relative humidity is 60-70%.
The manufacture method of a kind of nutrient deep-fried dough sticks the most according to claim 4, it is characterised in that: in described step (6)
The time once proofed is 40-60min, and the time that second time proofs is 4-5h.
The manufacture method of a kind of nutrient deep-fried dough sticks the most according to claim 4, it is characterised in that: oil in described step (7)
The temperature of pot is 180-220 DEG C.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
| CN107581221A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of deep-fried twisted dough sticks and preparation method thereof |
| CN107691591A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Li Xiang deep-fried twisted dough sticks and preparation method thereof |
| CN107691589A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Chinese yam deep-fried twisted dough sticks and preparation method thereof |
| CN107691592A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of purple potato deep-fried twisted dough sticks and preparation method thereof |
| CN107691590A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of milk deep-fried twisted dough sticks and preparation method thereof |
| CN107711998A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of glycan deep-fried twisted dough sticks and preparation method thereof |
| CN107711999A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of pumpkin deep-fried twisted dough sticks and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
| CN107581221A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of deep-fried twisted dough sticks and preparation method thereof |
| CN107691591A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Li Xiang deep-fried twisted dough sticks and preparation method thereof |
| CN107691589A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Chinese yam deep-fried twisted dough sticks and preparation method thereof |
| CN107691592A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of purple potato deep-fried twisted dough sticks and preparation method thereof |
| CN107691590A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of milk deep-fried twisted dough sticks and preparation method thereof |
| CN107711998A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of glycan deep-fried twisted dough sticks and preparation method thereof |
| CN107711999A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of pumpkin deep-fried twisted dough sticks and preparation method thereof |
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